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Penne & Shrimp
(Jim Hussey)
12 oz pkg. of Penne Rigate
Macaroni
1 lb shrimp peeled and deveined
Cook in large saucepan with medium heat until onions are clear:
¼ cup olive oil
3 toes of garlic finely chopped
½ cup chopped green bell pepper
½ cup chopped red bell pepper
½ cup chopped yellow bell pepper
½ cup green onion finely chopped
½ cup yellow onion finely chopped
¼ cup parsley chopped
now add:
½ cup dry white wine or cooking sherry wine
shrimp
1 tsp salt
1 tsp black pepper
2 cups (1 pint) heavy cream (whipping cream)
2 chicken bouillon cubes (or 1 tbs chicken bouillon paste)
Cook on low heat for 5 minutes
After cooked
Topping for serving plate sprinkle:
¼ cup finely chopped parsley
¼ cup finely chopped green onion tops
Grated Romano or Parmesan cheese
Paprika
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Mix the following into a large bowl:
2 1/2 cups of self rising
flour
1 cup of sugar
Mix into a small bowl the
following:
2/3 cups milk
1/3 cup oil
1 tablespoon pure almond
extract
1 egg
Place liquid with dry
ingredients in large bowl and
stir until smooth
Add 1/2 cup of whole almonds
(Optional,
also add 1/2 cup of sliced almonds)
Pour into one 8" x
12" or two 8" x 6" foil lined
shallow baking dish(es).
Lightly oil the foil before
pouring.
Bake in preheated 300 degree
oven for 40 rnin. cover
for the last 30 rnin.
Slice when cool into 16
1'' x 6" pcs.
Dry in preheated 195 degree
convection oven for 30 -
40 min or until crisp, light
broown and dry .
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Jim’s
Chicken And Dumplings
6 cups water
4 chicken bouillon cubes or equivalent of paste
1 tablespoons salt
1 teaspoon ground black pepper
2 carrots chopped
3 stalks celery chopped
¼ cup parsley chopped
1 chicken cut in half
1 large onion chopped
1 cup green peas
2 toes of finely chopped garlic
¼ cup flour added to cold water to make a thin paste.
In a large stockpot put:
Water, chicken bullion, salt, pepper, carrots, celery, parsley
Add both halves of chicken.
Let the water come to a boil then turn heat down and let simmer for 35
minutes.
Remove chicken from water and set aside to cool.
Skim the chicken fat from the water and place in a large frying pan and
sauté
the chopped onion until clear. Place the cooked onion into the stockpot.
When chicken has cooled to the touch pull it off of the bones.
Let the chicken fat rise to the top again and skim off fat and place into
frying pan.
Place the pulled chicken into the frying pan with chicken fat and lightly
brown.
Sprinkle flour on chicken and let brown again. Remove chicken and place
into
stockpot. You may have to do this several times if the frying pan
cannot hold
all of the chicken at once.
Add Green peas and garlic.
Gradually add some flour-paste while stirring to stockpot liquid to
thicken to a
heavy cream-like thickness.
Simmer for 30 minutes with dumplings in Liquid.
Dumplings
2 cups all-purpose flour
¼ cup shortening
1 tsp salt
2 tsp baking powder
¾ cup of milk
Mix all ingredients to make soft dough
Roll out onto a floured surface to ¼ inch thickness and slice into 2 inch
squares
and drop into liquid or steam for 10 min first then drop into
liquid.
Pot Pie
Leave out dumplings and put into pie
crusts.
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Sauerkraut (From
Russia by Anna)
In a Large Glass Jar or Pot ( 1-2 gal)
Add 2 heads of White cabbage (shredded)
(remove the outer green leaves.)
(optional) 2 carrots (shredded)
(A glass jar will allow you to see what is
happening. She said that she uses a Pickle jar.)
In another container add 1 liter of water.
1 ½ Tablespoons of salt
1 ½ Tablespoons sugar
Mix well and pour over the cabbage
Cover with non-airtight cover and let stand.
After 24 hrs. press down with a wooden stick.
Press down again at 48 hrs.
Press down again at 72 hrs.
(Note: May be pressed down more often but must be
at least as often as
stated above.)
After 72 hrs. place in refrigerator.
May be kept 2-3 weeks.
Jim
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CHICKEN
FRICASSEE
Brown
chicken in pan with butter.
Then add (sprinkle) a little flour and turn and brown 5 mins. on
each side (10 min total).
Add seasoning, sprinkle with tarragon, garlic, white pepper.
Add little white onions.
Add about 1 cup white wine or White Burgundy.
Add salt.
Add 1 cup chicken stock (bouillon).
Cook down then add mushrooms cook till done.
Add 1/2 cup of heavy cream.
Coq
Au Vin
* same as above except:
use oil not butter
1 cup cognac and burn off alcohol
1/2 bottle red wine not white
add 3 tbs. tomato paste
season with thyme not tarragon
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LIME PIE
2 eggs
(Separate whites for meringue* and set aside.)
In a 1qt.. pot add:
The 2 egg yolks
The juice of 3 limes
Zest of 1/2 lime
1 can of condensed milk
1 tablespoon cornstarch
Mix with electric mixer.
· Cook
at medium heat for about three minutes or until thickens, stirring
constantly
Prepare and brown a pie crust..
Or
use Graham cracker crust.
Pour filling into pie crust. Let cool.
* MERINGUE
*make
by adding 1 tbs. sugar slowly to egg whites and beating at high
speed
with electric mixer until hard peaks are formed.
Spread meringue to top of pie.
Bake at 350 degrees for 12-15 mins.
(if meringue is not brown, turn up to 450 degrees and watch till brown)
Cool for 2 to 3 hours.
*** May double if making for two pies!
VARIATION
Do
not bake in oven. In place of meringue fold the whipped egg whites
into cooled filling and when chilled top with whipped cream. and
refrigerate.
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BISCUITS
Bake
at 475 degrees for 8 to 12 minutes.
Makes 14 large or 2 small.
2
cups sifted White Lily Self Rising Flour
(White Lily Flour may be found at Wall-Mart)
1/4 cup shortening
1/2 cup plus 1 tablespoon milk
or use buttermilk and make a non sticky dough
1.)
Measure flour into mixing bowl.
2.) Cut in shortening until particles are fine.
3.) Add milk, stir until dough clings together.
4.) Knead lightly on floured surface 12 to 13 times.
5.) Roll out to desired thickness, then cut. Place on ungreased pan.
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BOILED
SHRIMP
10
lbs. shrimp
Approximately 3 gallons water
1 box salt
2 - 4 bay leaves
3 pkg. commercial crab boil mix
2 lemons cut into quarters
1 jar (2 oz.) Cayenne pepper
Clean shrimp thoroughly by rinsing several times in clear water
and
removing any seaweed, sticks, etc. which may be in the batch. Set aside.
Bring water to boil, then add seasonings. Be sure to squeeze lemon
juice
and throw peelings in. Return to boiling for 5 min. Add shrimp and
return
to boiling. Allow shrimp to cook in boiling water 10 - 15 min. Remove from
heat.
Add half as much cold water as already in the pot and allow to sit for 5
min.
Drain & serve.
The real Cajun likes his “swimps” served warm, however they may
be chilled
& served with a hot catsup sauce, doused in Remoulade Sauce, or
turned into a
shrimp salad.
REMOULADE
SAUCE
1
cup salad oil
1/2 cup vinegar
2 tbs. lemon juice
1/2 cup creole hot mustard
1/2 cup shallots - chopped fine
1/4 cup celery - chopped fine
1 bay leaf - ( remove before serving )
1 tbs. horseradish
2 tbs. paprika
salt & pepper - to taste
tabasco - to taste
Best
if made one day before use and refrigerated.
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PRALINES a L’ Orleans
(microwave)
Utensils:
4 quart microwave-safe glass mixing bowl, aluminum foil
Microwave Time: 13 minutes
Yield: 30 large or 60 small pralines
1 cup whipping cream
1 pound light brown sugar
2 cups pecan halves
2 tablespoons margarine, room temperature
1.
Mix whipping cream and brown sugar together in a 4 quart
microwave-safe glass bowl.
2.
Microwave on HIGH (100%) 13 minutes. Candy should be about
234-240 degrees F.
3.
Quickly add margarine and pecans, stirring to mix.
4.
Drop candy by teaspoons onto a sheet of foil and allow to cool.
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OYSTERS
ROCKEFELLA
*Filling:
Put
into blender & chop
(medium)
3
cups fresh spinach
1- tsp
Worcestershire
1/4 cup parsley
1/2 cup green onions
3/4 cup saltine crackers
1/4 cup melted butter
1/4 cup milk
dash
hot sauce & herbesen liquor or
basil
* Slowly boil 1 doz. oysters for about 5
min.
* Place oysters onto half shell and cover with above filling
* Sprinkle with parmesan cheese & bread
crumbs
* Bake for 15 min
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Jim’s Bread pudding
2
cup milk
2-3 eggs
½ cup sugar
2 tsp vanilla
1 dash salt
½ can condensed milk
1/3 loaf french bread
(stale)
or about 10 slices of sliced bread
(Use less bread to make a softer pudding)
*cook about
7 min. in microwave or 30 min. in oven @ 300 F
in a pan of water
Sauce:
½ can condensed milk
¼ cup sugar
1 tsp vanilla
¼ cup water
¼ stick butter
Option: Add Nutmeg and
lemon
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Chocolate
Éclairs
1
cup water
½ cup butter or marg.
¼ tsp salt
1 cup flour (all purpose)
4 eggs
Filling: 2 pks choc. Pudding mix(non
instant)
almond flavoring
Glaze: fudge or bakers choc. With conf. Sugar
and butter,
or Chocolate Frosting mix
*boil
water, butter & salt. Remove from heat add flour & stir with wood
spoon until forms a ball add eggs one at a time beating well until
smooth. Cool slightly.
Preheat
oven 375 F drop butter onto greased cookie about Bake 25-30 min. until
golden - cool on wire racks about 30 min.
Add filling by poking a hole in each end and
squeeze filling inside.
Top with glaze.
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HOT TAMALIES
1/2 Cup Chili Powder
1 TBS Paprika
1/2 TBS Cumin
1 TSP Oregano
1 TSP Salt
1/2 Cup Chopped Onion or ½ TSP Onion Powder
4 Toes Garlic
3 TBS Masa Harina (Corn Flour)
1 TSP Red Pepper (Cayenne)
2 Lbs Ground Meat (1/2 Pork, 1/2 Beef)
COOKING SAUCE
1/4 cup Chili Powder
1/3 cup Paprika
1/3 TBS Cumin
1/3 TSP Oregano
2 TBS Ketchup
Add enough water to sauce to cover
Presoak in a bowl of water aprox 72 Tamale wrappers
Make a slurry of salted Masa Harina and water in a large bowl and set aside (cream consistency)
Mix ingredients into ground meat well and divide into 6 equal size balls
and place in refrigerator until ready to use.
Divide a ball into 12 small balls, roll with hands into 2 ½ inch rolls.
Place rolls into the slurry and coat well.
Roll the coated meat rolls in a dry mix of salted Masa Harina and set aside.
Place a coated roll of meat onto a wrapper close to one side and roll and fold the long end.
When all are wrapped tightly pack into a pot with a cover.
Make a sauce with the above sauce ingredients,
and add enough water to cover the Tamales. Cook for 30 - 40 min
and let stand in liquid for additional 5-10 min
Makes approximately six dozen
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BLOODY MARY MIX
Makes 1 quart
36 ounces tomato juice
2 tablespoon vinegar
3 tablespoon lemon juice
1½ teaspoon salt
1½ teaspoon celery salt
1½ teaspoon Worchester sauce
1½ teaspoon ground black pepper
1½ teaspoon horseradish
1½ teaspoon Cajun seasoning
¾ teaspoon onion powder
1½ teaspoon hot sauce
1 tablespoon corn syrup
1 tablespoon molasses, (or 1 tablespoon brown sugar)
½ teaspoon garlic powder
Mix above in container and refrigerate unused portion
Wet the rim of a tall glass with the mix and dip into a mixture
of equal amounts of celery salt and Cajun seasoning to coat rim of glass.
Pour mix into the tall glass with ice and add 1 to 1½ ounces of vodka
Garnish with
1 slice of celery stick and lemon wedge in each glass.
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Cajun Season
Mix
Use per unit measure each of the
following (example: 1 cup, or 1/2 cup, etc.):
2 salt (use less for low salt)
1 ½ onion powder
1 sweet basil
1 garlic powder
1 dry mustard
½ black pepper
½ white pepper
½ dry oregano
½ paprika
Put all ingredients into food processor and make into powder
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