The Lady And Sons Savannah Country Cookbook Part 4

pound fresh mushrooms, or one 8-ounce can stems and pieces 4 tablespoons ( stick) b.u.t.ter cup finely chopped celery 5 tablespoons minced onion One 8-ounce can water chestnuts, drained and chopped cup soft bread crumbs 1 egg, lightly beaten 1 tablespoon soy sauce 1 tablespoon soy sauce 1 tablespoon chopped fresh parsley Salt and pepper to taste Two 2-pound oven-ready whole red snappers, gutted, scaled, and cleaned cup dry white wine cup water

Preheat oven to 350 degrees. Rinse, pat dry, and finely chop pound mushrooms. Quarter remaining mushrooms or drain canned mushrooms. Set aside. In a small skillet, melt 2 tablespoons b.u.t.ter; add celery and 3 tablespoons of the onion. Saute for 5 minutes. Combine sauteed celery mixture with mushrooms, water chestnuts, bread crumbs, egg, soy sauce, parsley, and salt and pepper. Mix well and spoon into fish cavities. Secure openings with skewers or toothpicks. Sprinkle both sides of each fish with salt and pepper. Place in a large baking dish. Dot with remaining 2 tablespoons of b.u.t.ter, 2 tablespoons onion, the wine, and water. Bake uncovered for 45 to 50 minutes. Baste occasionally. Test with a fork. When fish flakes, it's done.

Shrimp and Scallop Fraiche SERVES 4.

cup creme fraiche 1 pound shrimp, cleaned, peeled, and deveined 1 pound fresh sea scallops 4 tablespoons ( stick) b.u.t.ter Juice of 1 lemon 3 cloves garlic, minced 3 cloves garlic, minced 1 tablespoon cognac or wine tablespoon cornstarch tablespoons fish or chicken stock 4 sprigs fresh basil

CReME FRAiCHE.

1 cup heavy cream 2 tablespoons sour cream 2 tablespoons sour cream

Prepare creme fraiche ahead of time by combining heavy cream and sour cream. Cover with plastic wrap and let stand at room temperature for 12 to 24 hours. Clean and devein shrimp, leaving tails on. Pat scallops dry with paper towels. Melt b.u.t.ter in a large skillet. Add lemon juice and garlic. Place shrimp and scallops in b.u.t.ter and saute until scallops are opaque, 3 to 4 minutes per side. Remove to a warm platter. Add cognac or wine to pan juice. Dissolve cornstarch in stock and add along with creme fraiche to pan. Simmer until thickened. Pour sauce over sh.e.l.lfish and garnish with basil sprigs.

Fillet of Sole Paprika SERVES 3 TO 4.

1 pounds fillet of sole 1 onion, sliced thin 1 cup sour cream cup white table wine 1 tablespoon all-purpose flour 1 tablespoon all-purpose flour Juice of lemon teaspoon paprika Salt and pepper to taste

Preheat oven to 375 degrees. Arrange fillets in a greased shallow baking dish. Cover with onion slices. Blend sour cream, wine, flour, lemon juice, and seasonings and pour over entire baking dish. Bake for about 25 minutes, or until fish is tender.

Shrimp with Rice SERVES 8.

Two 6-ounce boxes Uncle Ben's long-grain and wild rice 2 pounds shrimp, cleaned, peeled, and deveined 1 onion, diced and sauteed in 2 tablespoons b.u.t.ter 1 bell pepper, chopped Two 10-ounce cans condensed cream of mushroom soup Two 10-ounce cans condensed cream of mushroom soup 16 ounces grated Cheddar cheese; reserve cup for top 1 tablespoon Worcestershire sauce teaspoon dry mustard

Remove seasoning mix from rice; do not use. Cook rice as directed on box. Preheat oven to 375 degrees. Mix rice with remaining ingredients in a baking dish and sprinkle reserved cheese on top. Bake for 45 minutes.

Shrimp Gumbo Ca.s.serole SERVES 6.

This Southern dish usually is prepared and served in an iron skillet, but may be cooked in a frying pan with an ovenproof handle.

1 cup finely chopped onion cup finely chopped celery 2 tablespoons olive oil One 14-ounce can diced tomatoes 2 bay leaves teaspoon dried thyme One 10-ounce package frozen cut okra 1 teaspoon lemon-pepper seasoning 1 teaspoon lemon-pepper seasoning 1 teaspoons House Seasoning (see page 160) cup chicken or fish stock cups shrimp, cleaned, peeled, and deveined

In an iron skillet saute onion and celery in oil. Add tomatoes, bay leaves, thyme, okra, lemon-pepper seasoning, and House Seasoning. Pour in stock. Cover pot and gently simmer for 30 minutes. Remove from heat and stir in shrimp. Prepare topping.

TOPPING.

1 egg, beaten cup milk One 12-ounce package corn m.u.f.fin mix One 12-ounce package corn m.u.f.fin mix

Preheat oven to 400 degrees. Mix together egg and milk. In separate bowl, place m.u.f.fin mix and add egg-milk mixture. Mix until just well blended. Drop by tablespoonfuls on top of hot shrimp mixture, leaving the center uncovered. Bake 15 to 20 minutes.

Lemon Mackerel SERVES 4.

2 pounds Spanish mackerel fillets, skin on cup olive oil cup olive oil cup lemon juice

2 tablespoons b.u.t.ter 1 teaspoon salt 1 teaspoon lemon-pepper seasoning 1 teaspoon lemon-pepper seasoning Lemon slices

Preheat oven to 350 degrees. Rinse fish fillets and lay on paper towels to dry. Rub a gla.s.s ca.s.serole dish with olive oil. Also rub fish fillets with olive oil. Lay fillets skin side down in dish. Pour lemon juice on fish ( inch in dish) and spread fish with b.u.t.ter. Sprinkle with salt and lemon-pepper seasoning. Put about three slices of lemon on each fillet. Bake for 20 to 30 minutes, until fish flakes easily with fork. If you would like your fillet to brown more, put it under the broiler for 2 to 3 extra minutes.

Shrimp and Mushroom Ca.s.serole SERVES 4.

This recipe can be served as a main dish with a green salad and French bread or as a side dish with steak or seafood.

8 tablespoons (1 stick) b.u.t.ter cup all-purpose flour 1 cups half-and-half One 10 A-ounce can condensed cream of mushroom soup One 13-ounce can sliced mushrooms, drained cup grated Parmesan cheese cup grated Parmesan cheese 1 pound cooked shrimp, peeled, deveined, and coa.r.s.ely diced Garlic powder b.u.t.tered bread crumbs for topping

Preheat oven to 350 degrees. In saucepan over medium heat, melt b.u.t.ter and stir in flour, then slowly blend in half-and-half, stirring constantly. Sauce will be thick. Do not brown. Add mushroom soup, sliced mushrooms, and Parmesan cheese. Fold in shrimp. Add garlic powder to taste. Pour mixture into b.u.t.tered ca.s.serole dish and top with b.u.t.tered bread crumbs. Bake for 25 to 30 minutes.

Red Snapper Stuffed with Crabmeat SERVES 8.

1 whole dressed red snapper, at least 7 pounds Salt and pepper to taste Garlic powder to taste Onion salt to taste 2 pounds crabmeat, picked free of sh.e.l.l 2 eggs, beaten 2 eggs, beaten 1 medium onion, chopped 1 sleeve saltine crackers, crushed 6 slices bacon 2 slices lemon teaspoon dried dill or 1 tablespoon chopped fresh dill

Preheat oven to 350 degrees. Line a baking pan with aluminum foil. Grease the foil so the fish won't stick. Lay the fish in the pan. Season inside and out with salt, pepper, garlic powder, and onion salt. Make two slits on the side of the fish facing up. To stuff the fish, mix the crabmeat, beaten eggs, chopped onion, saltines, salt, and pepper to taste. Stuff this mixture in the cavity of the fish. If it is more than the fish will hold, put it all around the cavity. Lay bacon and lemon slices on fish and lightly sprinkle with dill. Bake, covered, for 1 hour. Remove cover for the last few minutes to brown.

Shrimp and Artichoke Bake SERVES 4.

2 tablespoons b.u.t.ter 2 tablespoons all-purpose flour 1 cups half-and-half cup grated Parmesan cheese cup sherry 1 tablespoon Worcestershire sauce 1 teaspoon House Seasoning (see page 160) 2 egg yolks, lightly beaten One 13-ounce can artichoke One 13-ounce can artichoke hearts, drained and chopped 1 pound shrimp, cleaned, peeled, and deveined pound fresh mushrooms cup grated Cheddar and Monterey Jack cheese (combined) Paprika to taste

Preheat oven to 350 degrees. Melt b.u.t.ter in saucepan over medium heat. Blend in flour to make a paste. Add half-and-half all at once, stirring con-stantly until thickened and smooth. Add Parmesan cheese, sherry, Worcestershire sauce, and garlic powder, salt, and pepper. Temper egg yolks with 2 tablespoons of hot mixture and add back to remaining cheese sauce. Set aside. Mix artichoke hearts, shrimp, and mushrooms together. Put in baking dish and pour sauce over top. Sprinkle top with grated cheese and paprika. Bake for 30 to 35 minutes. Serve over rice.

Bourbon Beef Tenderloin SERVES 8 TO 10.

This recipe is for the grill. Beef can also be cooked in the oven at 350 degrees for 45 minutes to 1 hour. Use a meat thermometer: rare-115 to 120 degrees; medium rare-130 to 135 degrees; medium-140 to 145 degrees. Buy a whole tenderloin, about 4 to 5 pounds, and have the butcher remove the "silver" connective tissue.

1 cup bourbon 1 cup brown sugar cup soy sauce 1 bunch cilantro, chopped cup lemon juice 1 tablespoon Worcestershire sauce cups water cups water to 4 sprigs fresh thyme, chopped 1 beef tenderloin, silver connective tissue removed Oil for grill

Prepare marinade by combining bourbon, brown sugar, soy sauce, cilantro, lemon juice, Worcestershire sauce, water, and thyme. Be sure tenderloin is completely trimmed of any fat and connective tissue. Fold the tail end of the beef back underneath itself so that it is of uniform thickness. Secure with butcher's string. Pour marinade over meat, cover, and refrigerate 8 to 12 hours. Turn meat over several times during that time. Prepare grill for cooking (or preheat oven to 350 degrees). When fire is ready, place meat on oiled grill, reserving marinade. Cook over high heat with lid closed, turning often; occasionally baste. Cooks rare in about 30 or 45 minutes in the oven. Serve with Horseradish Cream on the side.

HORSERADISH CREAM.

1 cup heavy cream cup horseradish, drained cup horseradish, drained

Whip cream until stiff. Stir in horseradish, mixing well.

Old-Time Beef Stew SERVES 6.

2 pounds stew beef 2 tablespoons vegetable oil 2 cups water 1 teaspoon Worcestershire sauce 1 clove garlic, peeled 1 or 2 bay leaves 1 medium onion, sliced 1 teaspoon salt 1 teaspoon sugar teaspoon pepper teaspoon pepper teaspoon paprika Dash of ground allspice or ground cloves 3 large carrots, sliced red potatoes, quartered 3 ribs celery, chopped 2 tablespoons cornstarch

Brown meat in hot oil. Add water, Worcestershire sauce, garlic, bay leaves, onion, salt, sugar, pepper, paprika, and allspice. Cover and simmer 1 hours. Remove bay leaves and garlic clove. Add carrots, potatoes, and celery. Cover and cook 30 to 40 minutes longer. To thicken gravy, remove 2 cups hot liquid. Using a separate bowl, combine cup water and cornstarch until smooth. Mix with hot liquid and return mixture to pot. Stir and cook until bubbly.

[image]The Lady & Sons Basic Meat Loaf SERVES 4.

1 pound ground beef 1 teaspoons salt teaspoon ground black pepper cup chopped onion cup chopped bell pepper 1 egg, lightly beaten 1 egg, lightly beaten 8 ounces canned diced tomatoes, with juice cup quick-cooking oats cup quick-cooking oats

Preheat oven to 375 degrees. Mix all meat loaf ingredients well and place in a baking dish. Shape into a loaf.

TOPPING.

cup ketchup 2 tablespoons brown sugar 1 tablespoon prepared mustard 1 tablespoon prepared mustard

Mix ingredients for topping and spread on loaf. Bake for 1 hour.

[image]The Lady & Sons Barbecue-Style Pork Chops SERVES 6.

6 center-cut pork chops, trimmed of fat 1 tablespoon vegetable oil One 14-ounce can whole tomatoes, crushed cup ketchup cup ketchup cup dark brown sugar 2 tablespoons Worcestershire sauce 2 tablespoons prepared mustard teaspoon salt

Preheat oven to 350 degrees. Brown pork chops in oil. Drain, then place in a 13 9-inch baking dish. Combine remaining ingredients and spoon over chops. Bake for 45 minutes. Great served with macaroni and cheese!

Pot Roast SERVES 6.