Fishing With Boogers
PICKLED SHRIMP
2½ lbs. fresh shrimp, unpeeled
3½ tsp. salt
½ cup celery tops
2 cups sliced onions
¼ cup mixed pickling spice
7 to 8 Bay leaves
Cover shrimp with boiling water. Add celery, spice, and salt. Cover and simmer for 5 minutes. Drain, peel and devein shrimp while rinsing in cold water. Alternate layers of cleaned shrimp and onions in a shallow dish. Add Bay leaves. Marinate for 24 hours in the pickling marinade.
MARINADE:
1¼ cup salad oil
2½ tsp. celery seed
¾ cup white vinegar
1½ tsp. salt
3 tbsp. capers and juice
Dash of Tabasco
Combine ingredients and mix well. Pour over shrimp. Cover and chill. This will keep for two weeks in refrigerator. Serve with crackers.
SEAFOOD CREOLE
1 green pepper, chopped
½ cup onion, chopped
½ cup celery, chopped
1 clove garlic, minced
1 Tbsp. oil
1 (6 oz.) tomato paste
1½ cup water
1 tsp. salt
1 bay leaf
½ tsp. thyme
1/8 tsp. pepper
2 cups cooked seafood (fish, shrimp or any other seafood)
Cook vegetables in oil until tender and add tomato paste, water and seasonings. Simmer 15 minutes; stir occasionally. Add cooked seafood and heat through. Pour over rice.
FILLING
1 tbsp. flour
1 cup sugar
1 cup cream
½ cup butter
1 egg
1 tsp. vanilla
Mix flour and sugar. Add other ingredients and cook in double boiler over hot water until thick.
Lizzie Pierson’s Tea Cookies
(Xan’s great, great grandmother)
2 cups sugar
2 eggs
1 cup & 2 tbsp. butter (two sticks, and 2 tbsp.)
1 tsp. vanilla
2 tbsp. buttermilk
Enough self-rising flour to make stiff dough.
Cream the butter, sugar, eggs, and buttermilk with vanilla together. Add
small amounts of flour until stiff dough. Roll out and cut to desired size and shape.
Bake at 350 for 8 to 10 minutes.
MA MA’S FUDGE
1 (12 oz.) pkg. chocolate morsels
1 can Eagle Brand milk
1 tsp. vanilla
1 or 2 cups nuts (pecans)
Melt chocolate morsels in Eagle Brand milk in microwave oven 2 to 4 minutes. Stir in vanilla and nuts. Pour into pan lightly coated with non-stick spray and chill.
When chilled cut into squares.
Ma Ma’s Oatmeal Cookies
1 cup butter
¾ cup sugar
¾ cup brown sugar
2 eggs
1 tsp vanilla
1 cup plain flour
1 tsp soda
½ tsp salt
½ tsp cinnamon
3 cups oats
1 – 12 oz package butterscotch morsels
Mix first five ingredients together. Mix all dry ingredients and add to wet mixture. Drop spoonfuls on un-greased cookie sheet and bake at 375 for 7-8 minutes for chewy cookies. For crisp cookies bake 9-10 minutes. You can also add pecans and or raisins.
RUSSIAN TEA CAKES
1½ cups butter
½ cup confectioners’ sugar
2¼ cup flour
¼ tsp. salt
1 tsp. vanilla
¾ cup or less pecans
Cream butter and add sugar, salt, and flour, then, vanilla and pecans. With hands, work cookies into ½ inch diameter balls. Cook for about 15 minutes in preheated 400 deg. oven. Sprinkle with powder sugar.
CREAM CHEESE FROSTING
1 pkg. (8 oz.) cream cheese, softened
1 tbsp. butter, softened
1 tsp. vanilla extract
1 lb. confectioner’s sugar
1. In medium bowl, with electric mixer at medium speed, beat cheese, butter, and vanilla until light and creamy.
2. Add confectioner’s sugar; beat until of spreading consistency.
Makes 2½ cups.
5 MINUTE CHOCOLATE MUG CAKE
4 tablespoons flour
4 tablespoons sugar
2 tablespoons cocoa
1 egg
3 tablespoons milk
3 tablespoons oil
3 tablespoons chocolate chips (optional)
a small splash of vanilla extract
1 large coffee mug
Add dry ingredients to mug, and mix well. Add the egg and mix thoroughly.
Pour in the milk and oil and mix well.
Add the chocolate chips (if using) and vanilla extract, and mix again.
Put your mug in the microwave and cook for 3 minutes at 1000 watts.
The cake will rise over the top of the mug, but don't be alarmed!
Allow to cool a little, and tip out onto a plate if desired.
Why is this the most dangerous cake recipe in the world?
Because now we are all only 5 minutes away from chocolate cake at any
time of the day or night!
STUFFED FLOUNDER
INGREDIENTS
1 whole flounder
1 cup butterABE'S ALLIGATOR RECIPE
5 lb Alligator meat
Cajun seasoning
1/4 c Olive Oil
1 1/4 lb Smoked sausage -- diced
1 can Tomato Sauce -- 10oz.
1/3 c Butter
1/3 c Dark Roux
1/4 c Chicken Base
4 c Spanish Onion -- chopped
1 c Bell Pepper -- chopped
1 c Celery -- diced
1 t Cayenne Pepper
2 T Jalapeno Pepper -- diced
1 t Sugar
2 T Garlic -- chopped
3 c Fresh mushrooms -- sliced
2 qt Water
1/2 c Green Onion Bottoms -- chopped
1/2 c Parsley -- chopped
3 c Rice -- cooked
Mixture of cornstarch and water for thickening -- optional
Rub both sides of alligator meat with Cajun seasoning and cut into 1 inch by 1 inch pieces. If possible, allow to marinate overnight.
Brown alligator in olive oil over high heat. Remove from pot. Sauté smoked sausage in same oil for 5 minutes and remove from pot. Pour tomato sauce into pot with remaining oil. Stir sauce over high heat until it is very brown, almost burned. Keep stirring until a thick ball of paste forms. Add butter, roux, chicken base, onions, bell pepper, celery, cayenne pepper, jalapeno peppers and sugar. Sauté until onions are clear.
Return alligator and smoked sausage to pot. Add garlic, mushrooms and 3 cups of water. Bring to a boil and then reduce to medium heat. Cook for 1 hour, adding water as needed. Once alligator is tender, add green onions and parsley. Cornstarch mixture may be added to thicken gravy. Serve over hot cooked rice
, divided
1/2 cup chopped celery
1/2 cup chopped onion
3 cups chicken-flavored dry bread stuffing mix
1 (6 ounce) can lump crabmeat
1 (4 ounce) can small shrimp, liquid reserved
1 teaspoon Old Bay Seasoning TM, or to taste
1 teaspoon Cajun seasoning (optional)
DIRECTIONS
Preheat the oven to 300 degrees F (150 degrees C). Lay the fish down dark side up. Make an incision next to the backbone on both sides, stopping before the head and tail. Slip the knife in between the flesh and backbone and run the knife down the ribs on both sides of the backbone.
Melt 1/2 cup of butter in a skillet over medium heat. Saute the onion and celery in the butter until just tender. Place the stuffing mix into a bowl, and stir the onion and celery into it along with the butter in the pan. Mix in the crab and shrimp with their juices, adding a little more liquid, or more stuffing to get a good consistency.
Melt the remaining butter, and brush some of it onto a cookie sheet. Stuff the stuffing mixture into the pockets of the flounder, and place the stuffed fish on the cookie sheet. Brush the outside of the fish with melted butter, and season with the Old Bay and if desired, Cajun seasoning.
Bake for about 25 to 30 minutes in the preheated oven, or just until the flounder flakes easily with a fork.
WE HAVE NOT CHECKED THE MENTIONED SEASONINGS FOR MSG, BUT WE RECOMMEND USING SEASONINGS WITHOUR MSG. WE NEVER RECOMMEND USING MARGARINE.
BAKED BAY SCALLOPS
INGREDIENTS
1 cup butter, softened
1 cup fresh bread crumbs
6 garlic cloves, crushed (or as desired)
2 tablespoons finely minced onion
1/2 cup chopped fresh parsley
1/4 cup white wine or sherry
2 tablespoons fresh lemon juice
Salt and freshly ground pepper
2 tablespoons vegetable oil
2 tablespoons diced onion
1 1/2 pounds fresh bay scallops
1/2 pound mushrooms, sliced
DIRECTIONS
Combine the softened butter, bread crumbs, garlic, minced onion, parsley, wine, lemon juice and salt and pepper. Chill until mixture is firm, at least 1 hour.
Preheat oven to 450F (230*C). Grease shallow baking dish or au gratin pan; set aside.
Heat oil in large skillet over medium heat. Add diced onion and sauté until soft, but not browned. Add scallops, mushrooms, salt and pepper to taste and sauté briefly. Drain off liquid.
Arrange scallop mixture in prepared dish. Slice garlic butter and arrange evenly over scallops.
Bake until butter is hot and bubbly, about 5 to 10 minutes. Serve immediately. (Scallops can also be broiled. Place about 3-inches from heat and broil until bubbly, about 3 to 5 minutes.)
Makes 4 Servings.
Apple-Spiced Pork Roast
(for crock pot)
2 teaspoons finely chopped fresh rosemary
2 teaspoons finely chopped fresh thyme
1 teaspoon dried marjoram (you can also substitute dried sage)
1/2 teaspoon salt
1/2 teaspoon white or black pepper
2 1/3 to 2 1/2 pound pork sirloin tri-tip roast
1 cup spiced apple cider (bottled)
2 Tart apples (Granny Smith or Pippin, for instance), cored and cut into 3/4-inch pieces
1 large red onion, cut into 3/4-inch pieces
1/4 cup dark brown sugar, loosely packed
1/2 teaspoon ground cinnamon
2 tablespoons maple butter (you can substitute maple syrup)
2 tablespoons quick-mixing flour
In a small bowl, mix together rosemary, thyme, marjoram, salt, and pepper. Rub the herb mixture all over the outside of the pork roast. Place in a crock pot. Pour apple cider around the roast. Cover roast with apple pieces, then top apples with onion pieces. Sprinkle brown sugar and cinnamon over the top of the apples and onions.
Cover and cook on low about 4-5 hours (a meat thermometer inserted into the center of roast should register 165 degrees). When cooked throughout, remove roast to serving platter.
Turn crock pot to high. Add maple butter to a microwave-safe custard cup and microwave on high for about 5 seconds to soften. Stir in flour (add a tablespoon of juice from slow cooker, if needed). Stir maple paste into the apple-onion-cider mixture in slow cooker. Cook for 30 minutes longer, or until thickened nicely. Meanwhile, after pork has cooled slightly (about 10 minutes), cover with foil to keep warm.
Serve sliced pork roast with apple-onion sauce, and steamed yams if desired.
ORANGE CREAMSICLE PIE
1 1/4 cup Graham cracker crumbs
1/4 cup Sugar
1/3 cup butter; melted
1 quart Vanilla ice cream; softened
6 ounces Orange juice concentrate - thawed
Cool Whip
Orange slices
In small bowl, combine crumbs, sugar and butter; press onto bottom and sides of 9" pie plate. Set aside. In large bowl, with electric mixer on medium speed, blend ice cream and orange juice concentrate; spread in prepared crust.
Freeze until firm, about 4 hours. If you like, before serving, garnish with Cool Whip and orange slices.
CRISPY COATING
½ cup flour
1 egg, beaten
Flour
Salt
Beat egg and milk together. Combine flour and seasonings. Dip food into milk-egg mixture, then, roll in seasoned flour. Fry accordingly.
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SQUASH PARMESAN
6 small crookneck squash, of zucchini squash
¼ cup olive oil
½ cup grated Parmesan cheese
1 tsp. garlic powder
Slice squash 1 inch thick. Spread slices in a 9X12 baking dish sprayed with non-stick spray. Drizzle with olive oil. Sprinkle with cheese and garlic powder. Bake at 400 deg. for 30 minutes or until golden brown.
Serves 6.