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BASIC TOMATO SAUCE
3 Tbs (45 ml) olive oil
2 - 4 cloves garlic, gently crushed
1 can (28 oz, 785 g) whole plum tomatoes
Salt and freshly ground pepper to taste
Heat the oil in a large skillet over moderate heat and saute the garlic cloves until light golden brown. Drain the tomatoes and crush them with your hands, removing the seeds if you prefer. Add the tomatoes and cook, stirring occasionally, until the tomatoes have broken down, about 15 minutes. You may remove the garlic at this point, or leave it in the sauce for more pronounced flavor. Season with salt and pepper. If not using immediately, store in an airtight container in the refrigerator for up to 3 days, or freeze for several weeks. Makes about 2 cups (500 ml).
SHRIMP SCORPIONS
1/2 lb. (227 grams) or about 10 medium large to large shrimp (prawns)
1 Tbs. (15ml) EACH fresh squeezed lemon juice and dry sherry
1 garlic clove, minced
4 Tbs. (60-80 ml) plain dried bread crumbs 1-1 1/2 oz. (30-45 grams)
Gruyere (or similar) cheese, shredded
1 Tbs. (15 ml) chopped fresh Italian (flat-leaf) parsley
1 Tbs. (15 ml) melted butter
1/8 tsp. (a pinch) salt
a dash of white pepper
Pre-heat oven to 425F (220C). If broiler is inside oven, put a rack near the top. Shell and devein shrimp, leaving last segment and tail in place. Using a sharp knife, butterfly shrimp by splitting each along back, down to tail, cutting as deep as possible but being careful not to go through to the other side. In a small glass or stainless bowl, combine lemon juice, sherry and garlic; add shrimp and toss to coat. Cover with plastic wrap and refrigerate for 15 minutes. In a separate small bowl, combine bread crumbs, cheese, parsley, butter, salt and pepper; add 1 T. of the marinade. Stir until mixture is thoroughly combined and moistened. Discard remaining marinade. Press shrimp flat so the tail curls up in the air, it looks like a scorpion. Onto center of shrimp spoon about a teaspoon of cheese mixture and press firmly so it adheres to shrimp. Arrange on a broiler pan and put in hot oven until done (about 6 to 8 minutes, shrimp turns pink). You might want to broil it for the last couple of minutes so top is lightly browned. This makes 2 servings, but this recipe can be increased to make as many "scorpions" as you want. Toss some mixed greens with your favorite vinaigrette. Put the greens in the middle of a plate and arrange shrimp around it. Lemon slices are a nice garnish, too.
CREAMY OYSTER STEW
1/4 cup butter
4 cups light cream
2 pints oysters with their liquor
1 tsp. Worcestershire sauce
1/2 tsp. celery salt
Salt and fresh ground pepper
Melt butter in a saucepan and add cream simmering over low heat. Add oysters and Worcestershire sauce and cook over low heat until their edges start to curl. Sprinkle with salt and pepper and celery salt and serve.
GRILLED SWORDFSH
8 Tbsp. butter
Juice of 1 lemon
1 Tbsp. fresh tarragon, chopped
4 - 6 swordfish steaks
Salt and pepper to taste
2 Tbsp. oil
Lemon wedges for garnish
Melt butter in a saucepan and add lemon juice and tarragon. Sprinkle swordfish with salt and pepper and brush oil over grill grate. Brush butter mixture over swordfish and grill on a medium-hot grill for 8 - 10 minutes per side. Serve with lemon wedges. If you are opposed to eating swordfish, you may substitute any firm white fish.
ASPARAGUS WITH LEMON CREAM SAUCE
2 - 3 pounds fresh asparagus
2 cups water
2 tsp. salt
1 and 1/4 cup light cream
3 Tbsp. butter
2 tsp. fresh mint, chopped
1 egg yolk, beaten
2 tsp. lemon juice
1/2 tsp. fresh ground nutmeg
Snap the tough ends off each asparagus spear. Bring 2 cups of water and 1 tsp. salt to a boil and blanch the spears until crisp tender. Meanwhile, combine cream, butter, mint and 1 tsp. of salt and slowly bring to a boil for 5 minutes, reduce heat. Add egg yolk, lemon juice and nutmeg and stir constantly. Do not allow to boil. Drain water from asparagus and place on a platter, pour sauce over the asparagus and serve.
BUTTERSCOTCH BROWNIES
1/4 cup butter
1 cup brown sugar
1 egg
1 tsp. vanilla
1/2 cup all-purpose flour
1 tsp. baking powder
1/2 tsp. salt
Melt butter in a small saucepan. Add brown sugar and heat over low heat until sugar is dissolved. Place mixture in a large mixing bowl. Beat egg and vanilla and mix in to the butter and brown sugar. Slowly add flour, baking powder and salt and mix well. Pour batter into a greased and lightly floured 8-inch square baking dish. Bake for 25 minutes at 350 degrees. Allow to cool before cutting into squares and serving.
ANOTHER CHINESE SHRIMP FRIED RICE
Ingredients:
1/2 lb medium or large Shrimp, cleaned and deveined
1 cup cold, day-old cooked rice
3 large eggs, slightly beaten
1/3 cup pork, chopped
1/2 tsp cornstarch
1 tsp wine
1 tbs soy sauce
2 green onions, diced
1 tsp salt
Peanut/vegetable/canola oil
1. Pan fry the eggs into thin sheets in a frying pan. Remove and cut into small strips.
2. Heat oil over high heat. Stir fry Shrimp and pork. When done, sizzle in 1 tsp wine.
3. Add the cooked rice. Stir until well mixed. Add 1 Tbs soy sauce, 1/4 tsp MSG, and the diced green onion.
4. Add 1 tsp salt. Stir fry for at least 10 minutes over Medium heat. Add egg strips.
5. Serve hot.
OLD FASHIONED BREAD PUDDING WITH CUSTARD SAUCE
Ingredients:
6 large eggs, room temperature
2 cups sugar
1 tablespoon cinnamon
1 tablespoon vanilla
1/2 cup melted butter
3 cups milk
1 cup evaporated milk
1 loaf (12 to 15 inches in length) of French or Italian bread sliced into 1 inch pieces
1/2 cup chopped pecans
3/4 cup dried cranberries (optional)
3/4 cup dried apricots (optional)
Sauce
4 large eggs, room temperature
4 large egg yolks, room temperature
1 cup sugar
2 tablespoon cornstarch
2 cups evaporated milk
2 tablespoon vanilla
2 tablespoon amaretto or dark rum (optional)
Directions for Pudding
1. In mixing bowl, whip eggs until foamy.
2. Add sugar, spices, vanilla, and melted butter to mixing bowl, and mix well.
3. Add milk (whole and evaporated) and bread, mix bread until saturated
.
4. Add pecans, dried cranberries, and dried apricots (if desired).
5. Pour into deep, buttered, casserole dish. Place dish in deep pan with about 1 inch of hot water.
6. Place in 350°F oven and bake for about 55 minutes to 1 hour.
Custard Sauce
3 large Eggs
1/4 cup Sugar
1 pinch Salt
2 cup Half-and-half
1/2 teaspoon Vanilla extract
Whisk together eggs, sugar, and salt in a heavy saucepan until blended. Whisk in half-and-half, and cook over medium-low heat, whisking constantly, 10 minutes or until slightly thickened. Remove from heat; stir in vanilla extract.
Press wax paper or plastic wrap onto custard surface; cool. Chill. Yields: 2 1/2 cups.
BEST EGG ROLLS
Ingredients:
1 pound ground pork
1 teaspoon ground ginger
1 teaspoon garlic powder
1 quart peanut oil for frying
2 tablespoons all-purpose flour
2 tablespoons water
2 cups shredded cabbage
2 ounces shredded carrots
8 (7 inch square) egg roll wrappers
2 tablespoons sesame seeds (optional)
Directions
1. Season pork with ginger and garlic powder and mix thoroughly. Heat mixture in a medium skillet, stirring, until pork is cooked through and no longer pink. Set aside.
2. In another large skillet heat oil to about 375 degrees F (190 degrees C) or medium high heat. While oil is heating, combine flour and water in a bowl until they form a paste. In a separate bowl combine the cabbage, carrots and reserved pork mixture. Mix all together.
3. Lay out one egg roll skin with a corner pointed toward you. Place about a 1/4 to 1/3 cup of the cabbage, carrot and pork mixture on egg roll paper and fold corner up over the mixture. Fold left and right corners toward the center and continue to roll. Brush a bit of the flour paste on the final corner to help seal the egg roll.
4. Place egg rolls into heated oil and fry, turning occasionally, until golden brown. Remove from oil and drain on paper towels or rack. Put on serving plate and top with sesame seeds if desired. Makes 4 servings
LEMON CAKE WITH LEMON FROSTING
Ingredients:
For Cake Layers:
2 cups sifted cake flour (not self-rising)
3/4 tsp. baking soda
1/4 tsp. salt
1/2 cup whole milk
2 1/2 tbsp. fresh lemon juice
1 stick (1/2 cup) unsalted butter, softened
1 cup granulated sugar
2 large eggs, room temperature
For Frosting:
1 cup whip cream, sweetened
Lemon curd, chilled
Garnish: candied violets or cherries
Lemon Curd:
1/2 cup fresh lemon juice
2 tsp. finely grated fresh lemon zest
1/2 cup sugar
3 large eggs, room temperature
6 tbsp. unsalted butter, cut into bits
Make cake layers:
1. Preheat oven to 375°F. Grease 2 (8- by 2-inch) round cake pans and line the base with grease proof paper. Grease and dust the paper with flour, knocking out excess.
2. Sift together flour, baking soda, and salt. Stir together milk and lemon juice (mixture will curdle).
3. Beat butter and sugar with an electric mixer until pale and fluffy.
4. Add eggs 1 at a time, beating well after each addition.
5. Alternately add flour mixture and milk mixture in batches, beginning and ending with flour, mixing at low speed until just combined.
6. Divide batter between pans, smoothing tops. Bake in the oven for about 20 minutes or until a tester comes out clean. Cool in pans for 10 minutes, then invert onto racks, remove paper, and cool completely.
Make frosting:
Beat cream with cleaned beaters until stiff peaks. Fold the whipped cream into lemon curd.
Assemble cake:
Put 1 cake layer, rounded side up, on a cake plate and spread with one fourth of frosting. Top with second layer round side up and spread top and sides with remaining frosting. Decorate with violets or cherries.
Cooks' notes:
* Cake can be assembled 1 day ahead and chilled. Let stand at room temperature 30 minutes before serving.
* This batter can be baked in 16 (1/2-cup) muffin cups about 15 minutes.
Lemon Curd:
Whisk together juice, zest, sugar, and eggs in a heavy based saucepan. Stir in butter and cook over moderately low heat, whisking frequently, until curd is thick enough to hold marks of whisk and first bubble appears on surface, about 6 minutes. Transfer lemon curd to a bowl, covered with plastic wrap and chill, until cold, at least 1 hour.
Cooks' note:
* Curd can be chilled up to 1 week. Makes about 1 1/3 cups.
SKILLET CANDIED YAMS
6 med. yams
1 cup sugar
1 cup brown sugar
1 stick butter, cut into pieces
1/2 cup water
1/2 t. cinnamon
4 slices of lemon(optional)
Cook yams in boiling water about 10 min. Let cool; peel and cut into 1/2
inch slices. Put yams in skillet, cover with sugar, butter and water. Cook
on low heat until yams are tender and liquid has become thick, about 1 hour. Cook uncovered and baste often.
OATMEAL CREME PIES
Cookies:
1 cup margarine
3/4 cup dark brown sugar
1/2 cup sugar
1 tablespoon molasses
1 teaspoon vanilla
2 eggs
1 1/2 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon baking soda
1/8 teaspoon cinnamon
1 1/2 cups 1-minute Quaker Oats
Creme Filling:
2 teaspoons very hot water
1/4 teaspoon salt
2 cups marshmallow creme (1 7-ounce jar)
1/2 cup shortening
1/3 cup powdered sugar
1/2 teaspoon vanilla
1. Preheat oven to 350 degrees.
2. In a large bowl, cream together margarine, sugars, molasses, vanilla and eggs.
3. In a separate bowl combine the flour, salt, baking soda and cinnamon.
4. Combine the dry ingredients with the wet ingredients. Mix in the oats.
5. Drop dough by tablespoonfuls onto an ungreased baking sheet. Bake for 10-12 minutes, or until cookies are just starting to darken around the edges. They will still appear moist in the center. Be careful not to overcook -- when cooled, the cookies should be soft and chewy.
6. While the cookies bake, prepare the filling. Use a small bowl to dissolve the salt in 2 teaspoons of very hot water. Set this solution aside to cool.
7. Combine the marshmallow creme, shortening, powdered sugar, and vanilla in a medium bowl and mix well with an electric mixer on high speed until fluffy. Add the cooled salt solution to the filling mixture and combine with the mixer.
8. Assemble each creme pie by spreading the filling over one side of a cookie (the flat side) and press another cookie on top, making a sandwich. Repeat for the remaining cookies and filling. Makes 2 dozen creme pies.
ANOTHER SKILLET CANDIED YAMS
Ingredients:
1 cube butter
4 large, smooth yams, peeled and sliced into 1/2 inch slices (crosswise)
1 cup sugar, white or brown (or 1/2 cup white sugar, 1/2 cup brown sugar)
1 Tablespoon ground nutmeg
1 Tablespoon vanilla flavoring*
Directions
In a large skillet, over medium heat, melt the butter. Add the sliced yams to the melted butter in the skillet until you have one layer, sprinkle about 1/3 of the sugar and 1/3 of the nutmeg on top of the layer, repeat twice. Evenly distribute the vanilla flavoring* over the top layer. Reduce the heat to medium low and place a cover on the skillet. Continue cooking slowly in this manner for about 25 to 30 minutes, or, until the yams are as one as is your preference. Serve hot. Makes 6 to 8 servings.
* Instead of the vanilla flavoring, if you would like to substitute rum, bourbon, scotch, brandy, or whatever, you will certainly get a different taste!
ONE CRUST APPLE CRUMB PIE
INGREDIENTS
4 cups tart apples
2 Tbsp butter
3/4 cup sugar
1/2 tsp nutmeg
1 tsp cinnamon
1/2 cup brown sugar
1/4 cup all-purpose flour
1/4 cup butter, melted
1/2 cup chopped nuts (walnuts, pecans, etc.)
1 pie crust
PROCEDURE:
(1) Core, peel and slice the apples.
(2) Melt the butter, and mix the rest in with it. Pour over apples and mix around so the apples are coated.
(3)
(4) Combine brown sugar, flour, melted butter, and nuts. Spread over top of the filling.
(5) Bake at 375 deg. F for 50 minutes, or until it is bubbling.Makes 1 pie.
NOTES: The pie can also be frozen and then baked, right from the freezer, at 360 deg. F for 90 minutes. The pies will keep a very long time in the freezer, and not be worse for wear.
ANOTHER FISH AND CHIPS
INGREDIENTS:
1/2 cup flour
1/2 cup cornmeal
4 to 6 ounces ale (beer)
1/4 teaspoon salt
4 cups vegetable oil for frying
4 large russet potatoes
2 pounds fish fillets, cut in half, crosswise
METHOD:
Preheat oven to 250° F.
Prepare batter: Mix flour, cornmeal and salt together. Add ale and mix well. Batter should be thin.
Cut potatoes in even, finger-sized pieces.
Heat oil in deep fryer. DO NOT FILL TO TOP. The potatoes and the fish will cause the oil to bubble. Allow room for the oil to rise.
Cook 1/3 of the potatoes until golden brown, about five minutes. Drain on paper towels. Place in warmed oven. Repeat process until potatoes are done. Do not put in too many potatoes at a time. It will cool the oil too much.
Dip fish in batter, allowing excess to drip off. Fry in batches until golden brown, about 5 to 8 minutes. Drain on paper towels. Keep warm in oven until all fish are cooked.
Wrap in tabloid newspaper shaped like a cone. If lacking, a plate will have to suffice. Serve with a sprinkling of malt vinegar. Serves: 4
