SEAFOOD GUMBO FROM TONY BURKE

Recipe By :
Serving Size : 24 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
-ÿockÿ
4 qt Seafood stock*
-þgetablesÿ
1/2 c Oil
6 c Okra, sliced
3 1/2 lb Tomatoes, canned
2 c Onion, chopped
1 c Celery, chopped, with leaves
1 c Peppers, bell, chopped
2 tb Garlic, chopped
2 tb Vinegar
-þasoningsÿ
1 tb Salt
1 t Cayenne pepper
1 t Pepper, white
1 t Pepper, black
5 Bay leaf, turkish
2 ts Thyme, leaves, dried
2 ts Basil, dried
2 ts Oregano, dried, leaves
-ÿux, etc.ÿ
3 c Roux, dark, (from 1 1/2 c. o
1 lb Crab, claw meat
3 lb Shrimp, small to medium,
1 Oysters
1 c Onions, green, chopped
1 File` powder

1) *Make seafood stock from shrimp heads and shells,
crab bodies, fish carcasses or all of the above,
substituting ham hocks, chicken backs, or necks, or
other meats depending on availability. (For the 4
quarts of stock you will need about 4 pounds of
shells, bones and meat.) Bring to a boil, lower heat
and simmer several hours. Strain the stock, discarding
solids. (If time is a factor, simmer shrimp heads and
shells and ham hocks in chicken stock for at least an
hour.) 2) Cook okra in the oil in a large, heavy pot
over medium heat, stirring and scraping until some of
the sliminess is gone; about 15 minutes. Add tomatoes,
onions, celery, garlic, peppers, vinegar, the
seasoning and herb mix and cook over low to medium
heat for about 1/2 hour, stirring and scraping often.
3) Blend the roux into the okra and tomato mixture.
Very slowly blend the stock into the mixture. Simmer
about 1 hour. 4) Add crab and shrimp and simmer 10 to
15 minutes. Add oysters and simmer about 5 minutes.
Add green onions. Serve over rice with file` powder
added to taste at the table. (File` powder should not
be cooked.) Source: Overton Anderson

– – – – – – – – – – – – – – – – – –

Title: Mint Wafers
Categories: Cookies
Yield: 96 servings

3 1/2 To
4 c Powdered sugar
2/3 c Sweetened condensed milk
Few drops food color; if
-desired
1/2 ts Peppermint; spearmint or
Wintergreen extract

Recipe by: Betty Crocker’s Cookbook
Cover cookie sheet with waxed paper. Mix 3-1/2 cups powdered sugar, the
milk and food color. Knead in extract and enough additional powdered sugar
to make a smooth, creamy mixture. Shape mixture into 1-inch balls. Place
about 1-inch apart on cookie sheet. Flatten each ball with a fork to about
1/4-inch thickness. Let stand uncovered at room temperature about 1 hour
or until firm.
Turn candies over and let stand about 1 hour or until tops are firm. Store
mints in airtight container. ABOUT 8 DOZEN CANDIES; 25 CALORIES PER
CANDY.
CUTOUT MINTS Divide mixture in half. Shape one half into flattened round
on cloth-covered board generously sprinkled with granulated sugar. Roll in
sugar to coat. Roll mixture 1/4-inch thick. Cut with 1-inch cutters. Place
mints on waxed paper. Repeat with remaining mixture. Continue as
directed. ABOUT 8 DOZEN CANDIES.

—–

Title: Georgian (Russia) Garlic Salad (Aka Marinated Garlic)
Categories: Salad/dress, Vegetables, Vegetarian
Yield: 4 servings

50 To 75 cloves of garlic,
Peeled
1 c Extra virgin olive oil
1/2 c Fresh lemon juice (or
Balsamic vinegar)
1/2 ts Salt
1 ts Freshly ground or cracked
Black pepper
1 tb Herbs (oregano is nice, or
Create your own mixture)

Start by peeling all that garlic. Now bring a saucepan of water to
boil. Once the water is boiling, turn off heat and drop garlic cloves
into hot water. Let sit in water for 3 to 5 minutes. (Use the
shorter time if you like a sharper raw garlic flavor; the longer time
results in a much milder garlic flavor.) Remove garlic and plunge
into (or rinse thoroughly with) cold water to stop the cloves from
“cooking” any further.

Dissolve the salt into the lemon juice. Now make a “viniagrette” with
the olive oil, lemon juice/salt, pepper and herbs. Place garlic into
jars and pour oil mixture to top the cloves. Refrigerate for a
minimum of 1 week.

After one week, eat straight (or, for the faint of heart, slice up
garlic and mix with your salad greens). Be sure to keep refrigerated.
I don’t know how long this will last in the refrigerator because I
eat it up too fast.

From Carol Miller-Tutzauer

From Ted Taylor:

MMMMM

Title: Fresh Porcini Tomato Sauce
Categories: Main dish, Pasta, Vegatarian
Yield: 4 servings

1 tb Olive oil
1/2 lb Fresh porcinis
— stemmed thinly sliced
2 ea Garlic cloves, peeled
1/2 c Dry white wine
6 md Tomatoes, seeded diced
1 pn Salt
1 pn Fresh ground black pepper

Heat the oil in a saucepan. When hot but not smoking, add the
mushrooms and garlic. Cook over medium heat, tossing the mixture
until the mushrooms are slightly wilted and lightly browned (about
3-4 minutes). Pour in wine, raise heat to high, bring to a boil until
reduced by half. Add the tomatoes, salt, and pepper. Bring back to a
boil, cook with an occasional stir until sauce is a little thicker,
3-5 minutes.

“Vegetarian Journal”, September/October 1994 Posted by Karen Mintzias

—–

Oatmeal Raisin Cookies

Recipe By : Southern Living All-Time Favorite Low-Fat Recipes
Serving Size : 36 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 cup butter — softened
1/2 cup sugar
1/2 cup firmly packed brown sugar
1/2 cup egg substitute — or 1 egg
2 teaspoons vanilla extract
3/4 cup all-purpose flour
1/4 teaspoon baking soda
1/8 teaspoon salt
1 1/2 cups quick-cooking oats — uncooked
1/2 cup raisins
vegetable cooking spray

Beat butter at medium speed on electric blender. Gradually add sugars,
blending well. Add egg and vanilla; mix well.

Combine flour and next 3 ingredients. Gradually add to butter mixture,
mixing well. Stir in raisins.

Drop dough by 2 teaspoonfuls on cooking sheet coated with cooking
spray.

Bake at 350°F for 10 – 12 minutes or until lightly browned. Remove to
wire racks to cool.

– – – – – – – – – – – – – – – – – –

Title: PAI GWAT SHU MAI (STEAMED SPARE RIBS IN BLAC
Categories: Chinese, Appetizers, Pork
Yield: 6 servings

Marinade:
2 ts Salt
2 tb Sugar
1 tb Sherry
2 tb Oyster Sauce *
2 tb Fermented black beans *
4 tb Tapioca flour *
1 ts Sesame oil
2 ts Minced garlic
3/4 ts Baking soda
1/2 ts Hot pepper flakes
1 pn White pepper
2 tb Diced red bell pepper

Have butcher trim enough spare ribs so that you will
have 2.5 lbs. net.

Cut spare ribs into 1 or 2 inch cubes.

* Available at Oriental markets Wash fermented black
beans before adding to marinade. Add cubed spare ribs
to marinade, mix thoroughly, and refrigerate overnight
in heatproof dish. Put 3 cups of water in wok and
bring to a boil. Put the marinade and spare ribs in
steamer and place on wok. Steam for 30 minutes.

—–

4 cups dry white (navy) beans
1 oz hijiki sea vegetable
2 cups cooked rice
1 small red cabbage, diced small
2 tbs balsamic vinegar
tamari sauce to taste

Cook beans until tender, add hijiki towards end of cooking process (so it
won’t fall apart), saute diced red cabbage in vinegar and water until tender.
Mix beans, rice and red cabbage. Add tamari sauce to taste. Let sit a few
minutes so flavors will blend. Looks like veg-scrapple, but tastes pretty
good. It is good without the tamari, sort of sweet and vinegary.

Title: Rock Springs Sweet Onion Pizza
Categories: Pizza
Servings: 6

1991 Blue Ribbon Winner
1 c Yellow cornmeal
1 1/3 c Cold water, divided into two
-2/3 cups of water
1/4 c Plus 2 tablespoons grated
-Parmesan cheese
2 tb Olive oil
3 md Size sweet onions, thinly
-sliced
2 Cloves garlic, minced
1 sm Green pepper, sliced 1/4
-inch wide
1 tb Each dried basil and oregano
1/4 ts Black pepper
2/3 c Cooked and drained dark red
-kidney beans
2 c Shredded mozzarella cheese
-(8 ounces)
1 c Pizza sauce

From Cathy Dorsey, New River AZ

Method:

1. Heat oven to 375

2. In small bowl mix cornmeal with 2/3 cup cold water. in a small saucepan
bring the remaining 2/3 cup of water to a boil. Gradually add the cornmeal
mixture to the boiling water. Lower heat and whisk constantly with a fork
until thick. Remove from heat and stir in 2 tablespoons of Parmesan cheese.

3. When cool enough to handle, wet hands and pat cornmeal mixture evenly
into a 12 inch pizza pan or lightly greased baking sheet.

4. Bake cornmeal crust, uncovered for 15 minutes or until it is just
golden.

5. Meanwhile, in a skillet over medium-low heat, heat olive oil; add onion,
garlic and green peppers. Cook uncovered for three minutes.

Add basil, oregano, and black pepper. Stir, reduce heat to low, and cook,
covered, for five minutes. Stir in the beans and set aside.

6. Remove the crust from the oven, sprinkle with half of the mozzarella
cheese and half of the remaining Parmesan cheese. Spoon the bean mixture
on top. Pour the pizza sauce evenly over it and scatter the remaining
cheese on top.

7. Bake uncovered for 10-15 minutes or until cheese is melted.

8. Cut into wedges and serve.

Source: Rock Springs Sweet Onion Festival Cook Book 1992

MMMMM

Title: Angus Barn Chocolate Chess Pie
Categories: Pies, Restaurants, Chocolate
Yield: 1 servings

—————-NO CAROLINA’S HISTORIC REST—————-
1 1/3 Sticks butter
1 1/2 Sq. unsweetened chocolate
1 1/3 c Sugar
3 Small eggs
1/3 t Salt
1 t Vanilla
1 9-in. pie crust; unbaked

Melt butter and chocolate over boiling water. Mix
sugar, eggs, salt and vanilla; add to chocolate
mixture. Pour into pie shell and bake at 375 deg. for
about 35 minutes. From: “North Carolina’s Historic
Restaurants”

—–

Title: PICKLED ONIONS
Categories: Pickles, Vegetables
Yield: 6 servings

1 ea Gallon Pickling Onions
1 c Pickling Salt
1 c Sugar Or To Taste (2 C Max)
5 c White Vinegar
3 tb White Mustard Seeds
2 tb Horseradish OR
2 tb Peppercorns
1 x Hot Red Peppers
1 x Bay Leaves

Scald the onions for 2 minutes in boiling water, dip
into cold water and peel. Sprinkle the onions with
the salt, add cold water to cover, and let stand for
12 hours or overnight. In the morning, drain the
onions, rinse them in cold fresh water and drain
again. Combine the sugar, vinegar, mustard seeds, and
horseradish or peppercorns, bring to a boil, and
simmer for 15 minutes. Pack the onions into clean
jars. Add 1 small hot pepper and 1 bay leaf to each
jar, fill the jars with boiling-hot liquid and seal.
Makes 5 – 6 pints.
NOTE:
~—-
You can also add 6 T whole allspice or 1/4 c mixed
pickling spices for interesting variations.

—–