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Cookbook

Cookbook

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Published by: James Parrish Coleman on Apr 11, 2011
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Pu blished By FOLEY WOMEN'S CLUB

Foley, Ala. 1961

AMERICAN PRINTING cO.

MOll/LE, ALA..

F,flRE WARD

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These recipes from. the Gulf Coast of Alabama. Mississippi and Louisiana are an epicure's delight. They have been carefully selected from the private collections of families steeped in southern coastal traditions.

Our traditions include an apprec iation of good eating brought to us by French, Spanish and Italian ancestor s and made individual by the Am.erican skill of using imaginatively whatever was at hand; often improving upon the past. They bring the delightful art of blending fine herbs and spices with the delicate flavor of choice seafoods - an art which date s back to the early days of this historic area.

The result. as shown in this collection, i s a delectable potpourri of fine dishes enjoyably remetnbered by all who have visited the Gulf Coast.

CRAB

Bayley's West Indies Salad Crab Flake Lorenzo

A La Newburg

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Crab Gumbo File

Cocktail with Sauce Deviled

Louie with Dressing Softshell

FISH

Baked Trout Creole

Magnolia Cafe Stuffed Flounder Broiled Flounder

POInpano en Papillote

Pine Bark Stew

Spanish Mackerel

Red Snapper St. John

Trout Mar gue ry

Broiled Pompano

Trout Am.andine

OYSTERS Bienville

Baked Oysters Alabama Rockefeller

Cocktail with Sauce Fried

Stew

Scalloped

Wild Rice and Oyster Dressing Bon Secour Oyster Dressing Imperial

19 20 21 22 23 24 25 26 27 28

PAGE 1

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5

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9 10 11 12 13 14 15 16 17 18

POTPOURRI Seafood Duet

Jambalaya

Fish Co ur tbo.ui.Il on Creole Gumbo Seafood Pierre Bouillabaisse

SHRIMP

A La Camellia Shrimp On Skewer s Royal

Pleasure Island Shrimp Therrnidor

Creole

Pickled

Carageen

Stuffed

Shrimp Boat Spaghetti Rernoulade

Salad

Rockefeller

Boiled

Spread

Butterfly

Creole Stuffed Eggplant

LAGNIAPPE

Drawn Butter - Fisherman's Luck Maitre D'Hotel Sauce

Avocado Jubilee with Dressing Sauce Meuniere

Hushpuppies

Tartar Sauce

Gulf Green Salad with Dressing

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PAGE 29 30 31 32 33 34

35 36 37 38 39 40 41 42 43 44 45 46 47 48 49 50 51

52 53 54 55 56 57 58

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CRAB

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CRAB A LA NEWBURG

1 lb. crabmeat 1/2 cup butter

3 Tbs. flour 1/2 tap. salt

1/2 tsp. paprika 1 dash cayenne

2 Tbs. grated onion 2 cups cream

3 egg yolks, beaten 2 Tbs. Sherry

6 slice s b uttered toast

1

Remove any shell or cartilage from crabmeat, being careful not to break meat into small pieces. Set aside. Melt butter; blend in flour and seasonings and onion. Add cream gradually and cook until thick and smooth,

s tirr ing constantly. Add crabmeat; heat. Remove from heat and slowly stir in Sherry.

Serve imrned iately on toast. S'erve s 6.

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4 CRAB
CRAB GUMBO FILE
24 crabs
2 Tbs. butter
1 Tbs. flour
1 medium onion, minced
6 cups rich chicken broth
3 bay leaves
1 Tbs. chopped parsley
1 Tbs. chopped shallots
salt and pepper to taste
1 dash of cayenne
1/4 tsp. dried thyme
1 Tbs. file Scald and clean crabs and saute in a little butter for about 10 minutes. Melt two tablespoons butter in a saucepan, add the flour

and brown lightly. Add the onion to the r oux= and cook slowly, stirring cons tantl.yuntfl

onion is a golden br own , Add the chicken

broth, crabs and all seasonings except the fil~. Simmer about 40 minutes. Slowly stir in file;! and allow to boil up once. Serve hot with cooked rice. Serves 8 ..

* A roux is flour browned in shortening.

Fil,! (pronounced fee-lay) is a powder made from young sassafras leaves that have been dried and pounded into a powder. It was originally rn.ad e by the Choctaw Indians of Louisiana. Fil~ may be used with a lighter roux for gumbo, but file should not be added until the end of the cooking period. When okra is used, no fil~ is necessary in a gumbo.

CRAB

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CRABMEAT COCKTAIL

1 lb. crabmeat

1 cup finely chopped celery

Mix well and serve in lettuce-lined cocktail cups.

SAUCE

3/4 cup chili sauce 1/4 cup lemon j ui ce

11/2 Tbs. prepared horseradish 1 Tbs. Worce ster shire

1/4 t sp , grated onion

1/2 t sp , salt

1 dash Tabasco

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Combine ingredients and chill throughly. Pour over crabmeat cocktail and serve.

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CRAB

DEVILED CRAB

1 lb. crabmeat 3/4 cup butter

3/4 cup minced celery 3/4 cup rn i nc ed onion 1/4 cup chopped par sley

1 Tbs. minced green pepper

11/2 cup cracker crum.bs 2 Tbs. lemon juice

1 Tbs. Worcestershire Sauce 1 t sp , dry mustard

1/2 t sp , salt

1 dash cayenne 2 eggs, beaten

1/2 cup heavy cream

Pick over crabmeat and remove any cartilage. Start your oven at 3500 F.

Place butter into 11/2 quart casserole and place in oven. When butter is melted, put minced vegetables into casserole and return

to oven until they are wilted, but not brown. Spoon vegetables and butter into bowl containing crabmeat, crumbs, Iernon juice and all seasonings. Pour eggs and cream into this mixture and stir together thoroughly. Spoon into casserole or- shells and dot the top with a little additional butter. Bake casserole 30 minutes. Bake individual shells 20 m imrte s , Serve hot

to 6.

CRAB

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CRAB LOUIE

1

1 lb. lump crabmeat 1 head lettuce

1/2 tap. salt

1 cucumber, sliced

4 tomatoes, quartered

3 hardboiled eggs, cut into eighths

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Rem.ove any shell or cartilage from crab. being careful not to break crabmeat into small pi e ce s , Shred lettuce and place in alar ge shallow salad bowl. Spr inkle with salt. Arrange c r abrneat , tomato, egg and cucumber over lettuce. Spread Louie Dressing over all. Serves 6.

LOUIE DRESSING

I cup mayonnaise 3 Tbs. catsup

2 Tbs. chopped sweet pickle 2 Tbs. lemon juice

Com.bine and chilL

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CRAB

SOFTSHELL CRAB

12 softshell crabs 2 eggs, beaten

2 t sp , salt

1/2 tsp. pepper 1/4 cup milk

Care must be taken in cleaning crab. Wash carefully in cold water. Hot water will damage the delicate flavor. The feathery substances under the side points must be taken off and-

also the sand bag from under the shell, between the eyes; also remove the apron. Wipe dry with absorbent paper. Season with salt and pepper and soak in milk to cover for a little while.

3/4 cup flour

3/4 cup cracker meal

Drain and roll in flour and c r ac ke r meal mixture. Fry crabs in deep pot of 'bo i l i ng oil. When crisp, 11ft out and drain on absorbent

paper. Garnish with parsley and lemon wedges and/or tartar sauce.

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CRAB

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BAYLEylS WEST INDIES SALAD

1 lb. fresh lump c r abrne at

I medium onion, chopped fine 4 oz. Wesson Oil

3 oz. cider vinegar 4 oz. ice water

salt and pepp er

Divide chopped onion in half and spread one half over bottom of lar gemixing bowl. Separate' crabmeat lumps and place on top of onion in bowl. then spread balance of

'.j onion on top of this. Now salt and pepper to

.1 taste. Pour over all; first, the Wesson Oil, next the vinegar and lastly, the ice water. Cover and place in refrigerator to marinate fr om. 2. to 12. hour s .

When ready to serve toss lightly hut do not stir. Do not substitute any of ingredients as result would not be the same.

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Z CRAB
CRAB FLAKE LORENZO
1 tsp. anchovy paste
3 Tbs. butter
6 slices dry toa s t, trimmed
1/4 lb. butter
3 Tbs. finely minced celery
2 Tbs. finely chopped shallots
2 Tbs. chopped par sley
3 level Tbs. flour
·'0"
1 cup heavy cream
1 dash Green Tabasco Sauce
I dash Worcester shire Sauce
1 Tb s , Lerrio n juice
1/4 tsp. salt
2 Tbs. anchovies, minced or
anchovy paste
1 lb. crab flakes
1/2 cup grated Parmesan cheese [

Blend butter and anchovy paste. Spread on toast. Arrange in casserole.

Melt 1/4 lb. butter in skillet; add celery, shallots and parsley. Add f'Iour , one tablespoon at a time. stirring constantly. Next add cream slowly. Simmer until this mixture is consistency of heavy cream sauce. Add Tabasco, Worcestershire, lemon juice and salt to taste. Rernove from fire and stir in minced anchovies or auohovy pa-ste and crab flake s ,

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Heap on slices of toast in casserole, sprinkle with Parmesan cheese and bake in 4000 F oven about 10 minutes or until slightly browned. Serves 6.

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FISH

CREOLE BAKED TROUT

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1 2-1b. Speckled Trout 1/2 tsp. garlic salt

1/8 tap . pepper

3 Tbs. melted butter

1 onion, finely chopped

3 fresh tomatoes, chopped 1/4 tsp. thyrn-e

1/4 cup lem.on juice 1/2 cup water

1/4 cup bread crumbs 1 Tbs. butter

1 t sp , grated lemon peel

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D'r e.a s and split Speckled Trout. Place in oiled shallow baking dish. Sprinkle with garlic salt and p_epper. Heat butter in pan and saute vegetables for 5 minutes. Stir in thyme, lemon juice and water. .Poue over fish. Mix bread crumbs, one tablespoon of butter and lemon peel; sprinkle over fish. Bake uncovered in 3500 F oven for 40 minute's . Serves 4.

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10 FISH

MAGNOLIA CAFE STUFFED FLOUNDER

. 1/2 to I Ib , Flounder

Wash fish thoroughly. Split open lengthwise

On top of fish. Insert sharp knife in each side of opening and slit to make a pocket for stuffing. Put pinch of salt and one tablespoon melted oleoma·rgarine in pocket.

Use one .. half of the Deviled Crab recipe for. stuffing. Substitute garlic bread crumbs for cracker crumbs in this recipe. For a slight variation, o!1e ... fourth of a teaspoon of herb seasoning may be added to Deviled Crab recipe also. Fill the pocket with stuffing.

Place stuffed fish in shallow, buttered baking p an ; Add enough water to prevent fish from sticking to pan. Baste fish with rne Ited oleo. Sprinkle with the following.

2 dashes lemon juice

salt

1 dash Worcester shire Sauce 1 dash Louisiana Hot Sauce

4 Tbs. m.elted oleo

Bake at least 30 minutes in 4000 F. oven.

Rernove from oven and press boiled shrim.p •

. split lengthwise, into stuffing. Run under broiler until dressing browns. Remove fish from pan with spatula. Add a few drops of lem.on ju ic e to pan juices and drizzle over fish. If no juice remains in pan, add two tablespoons of water, bring to a boil On top of the stove, add Le rrion juic e and drizzle over fish. Garnish with par sley and serve.

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FISH

11

BROILED FLOUNDER

1 medium size Flounder salt and pepper

2 Tbs. melted butter

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Rub with salt, pepper and butter. Broil without turn ing until done. (See instr uctions under Spanish Mackerel). Baste once or twice with

Ie mon butter while broiling.

LEMON BUTTER

1/4 c up butter

2 Tbs. Ie rrio n jurc e 1/8 tsp. salt

1 dash Worcestershire Sauce 1/8 tsp. garlic puree

Melt butter. Add lemon juice and Worcestershire very slowly. Add salt and garlic puree and pour Over flounder.

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FISH

POMPANO en PAPILLOTE

8 Pom.pano fillets 1/4 cup butter

3 Tbs. finely chopped green onion 3 t sp . finely chopped par sley

1/4 cup finely chopped m us hr oom s freshly ground pepper

salt to taste

juice of one large lemon or lime

Place fillets in baking dish with the butter. Sprinkle with the vegetables; season with salt and pepper. Sprinkle with Le rn.o n or Li rn.e juice.

Brown lightly in oven at 450°F for about 5 minutes.

1/2 cup dry white wine

Add. Cover and cook another 10 minutes In oven. Cut squares of parchment paper or a l urri inurri foil large enough to cover fillets. Place a fillet on each square; pin or seal up 3 side s , Place in another baking pan.

I c up crab and/ or s hr irrrp finely chopped

2 Tbs. butter

Toss in butter for 5 minutes and add to sauce and vegetables in baking pan.

1/2 cup heavy cream

3 egg yolks

Mix. Add to sauce. S'i mrrre r slowly until thickened. Divide the sauce equally among the envelope 5 and seal the fourth side. Bake in preheated oven at 4500 F for 15 minutes or until paper is browned. Serve in paper bags - en papillote - for each per son to un wrap.

FISH

13

PINE BARK STEW

6 lb. trout

1/2 lb. bacon, diced

12 small onions, diced 1 bottle catsup

1 pod red pepper 1 clove garlic

1 lb. butter

salt and pepper

2 Tbs. Worcestershire Sauce

Cut trout in serving-size pieces. Fry the bacon until crisp, remove, and saute onions golden brown in drippings. Add a small amount of water and let onions s te arn until done. In a deep kettle. place a layer of fish, then a layer of onions, until all are used. Pour hot water

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over to barely cover fish and onions. Add the

catsup. red pepper, garlic, butter, salt and pepper, and Worcestershire Sauce. Let boil for 20 rn irnrte s . Serve cooked rice and a piece of fish on each plate. Pour g1;",avy over rice and fish. Be careful to remove clove· of garlic and pepper pod before pouring gravy.

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FISH

SPANISH MACKEREL

1 3 or 4-lb. Spanish Mackerel, dressed.

1 1/2 tsp. salt

pepper

1 Tbs. salad oil

juice of one lemon 1/4 cup melted butter par sley for garnish I Ie mo n, sliced

Rub mackerel with salt, pepper and oil. Grease broiler rack or pan before placing fish on it. Place close to fire at fir s t to sear the surface

of the fish, then turn, sear second side quickly and complete cooking a little distance from the fire, turning the broiler several times during the cooking process. If you do not wish to turn the fish, cook until the fish flakes easily when tested with a fork and is browned on the surface. You may wish to transfer the broiler rack or

pan to the oven proper to cook if you_ do not

wish to turn the fish. The time of cooking will depend on the thickness of the fish. Thin fillets will require- from 8 to 12 minutes. Thin whole fish, s uc h as mackerel, from 12 to 20 minutes. Thick fish (one inch thick) from 15 to 25 minutes. When fish is done, pour melted butter and lemon juice over it. garnish with pa.r s l.ey and sliced lemon and serve.

Maitre d 'Hotel sauce can be served with this dish. Three pound fish should serve 6.

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FISH

15

RED SNAPPER ST. JOHN

1 3-lb. Red Snapper 3 str ip s bacon

salt and pepper

1 medium size can peeled tomatoes

1 onion. sliced in rings

1 srna.Ll clove garlic. cr ush ed I lemon. sliced

2 Tbs. water

] 1 Tbs. butter

'"' _/ 1 dash cayenne

V Place fi J rubbed with salt and pepper. on strips of 0 Con in roasting pan. Add water and cover. Let . 81-1 steam. tightly covered, in preheated 4000 F v e n for 5 or 10 minute s ,

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, Saute tomatoes. 0 'on and garlic in butter. Add

torn.ato juice and ca Bring to a boil. Pour

this over [ish, garnis with Lerrron slices and let

cook uncovered about 3 in a slow oven

3250 F. Serve 5 6.

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FISH

TROUT MARGUERY

I lb. Trout fillets

1 lb. cooked shrimp,

peeled and deveined 2 eggs, hard-boiled

I Tbs. butter

1 onion, minc ed 1 Tb s. flour

1 cup cream

salt and pepper

1 t s p , chopped parsley 1 tsp. chopped bay leaf

1 small can chopped rn u s h r oorn s 1 cup American cheeses grated

Br ing fish to boil in small amount of water. When cold, cut fish and ah r i mp into small pieces. Wilt onion in butter. Do not let it brown. Add flour and stir. Next add cream, being careful not to let mixture Iurnp , Put in salt and pepper to taste; parsley and bay leaf. Add mushrooms, fish, shrimp and chopped

egg. Put into buttered baking dish and sprinkle with cheese and bake until cheese is melted and slightly browned. Serve at once. Serves 6.

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FISH

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BROILED POMPANO

3 small Pompano salt

freshly ground pepper 1/2 cup melted butter

juice of one large lemon dash of nutme g

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Brush Pompano, inside and out, with melted butter; sprinkle with lemon juice, salt, pepper and nutnieg. Place in oiled pan and broil three inches from flame for 5 minutes on one side. Turn and broil for 5 minutes on other side. If you do not wish to turn fish, see broiling instructions under Spanish Mackerel. Brush several times during broiling period with melted butter. Place on heated platter.

1/4 cup melted butter juice of 1/2 le:mon

Mix and pour over fish. Decorate platter with par sley.

P'orrrpano may be served with Maitre d 'Hotel Sauce.

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FISH

TROUT AMANDINE

1 1 1/2 to 2-1b. Trout 1 cup milk

1/2 tsp. salt

1/4 t sp , pepper

1/2 cup self-rising flour 1/2 cup butter

Have backbone removed from fish. Soak trout in milk for 15 rn inute s , Drain and dip into flour I seasoned with salt and pepper. Melt butter in skillet and fry fish until it is a delicate brown. Place cooked fish on a platter.

1/2 cup blanched, coarsely chopped a.Irno nd s

Drop a.lrno nd s in butter remaining in skillet and brown lightly. Pour butter and almond s over fish and serve with lemon wedges and parsley.

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OYSTERS

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OYSTERS BIENVILLE

doz. oysters on half-shell cup minced shallots

Tbs. bacon fat

Tbs. butter

Ths. flour

t sp , bread crum.bs

cup milk or light cre ... am tsp. salt

dashes black pepper juice from. 4 oz. can sliced m uahr oom s

2 Ths. minced pimento

12 cooked. deveined, minced shrimp 6 oysters, steamed and minced

1/ 4 cup finely chopped mushrooms 1/4 t sp , Tabasco

4 drops garlic juice

1/4 cup fresh lemon juice 2 Tbs. Sherry

3/4 cup bread crumbs

Put bacon fat and butter in skillet. Add minced shallots and cook until brown. Place oysters in their own juice in small skillet, cover and

simmer 2 minutes. Mince and set aside. Add flour and 3 teaspoons bread crumbs to sauted shallots. Then add milk and stir until s rrioo th , Add mushroom juice, salt, pepper J T'aba sc o , garlic juice, chopped mushrooms, minced shrimp, oysters and pimento. Stir until sauce thickens. Remove from fire. Stir in lemon juice and then Sherry. Let sauce stand for 30 m.inutes.

Place oysters on half-shell on shallow bed of

. crushed salt. Put one tablespoon Bienville Sauce OE each oyster and sprinkle with dry bread crumbs. Bake 15 rn inute s in 4500 F oven. Do not ove r c ook , Serve immed iately.

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OYSTERS

BAKED OYSTERS ALABAMA

1 large onion 1/4 bunch par sley

I tender stalk celery

1/2 stick butter

2 dozen oysters 1 large egg

2 cups finely crumbled saltine cracker s

1 dash Worcestershire Sauce salt to taste

Mince onion, par s Ley , and celery. Melt butter in skillet. Add minced vegetables and saute. Add well-drained oysters and Worcestershire Sauce. Large oysters may be cut in half.

Pull skillet from fire and add well-beaten egg. Return to fire, stirring lightly until egg is cooked. Add one cup cracker crumbs, salt and mix well.

Place this mixture on half- shells or in a shallow buttered pan. Sprinkle with remaining cracker crum.bs and dot with additional butter. Run in hot oven 4500 F for 10 minutes before serving.

OYSTERS

21

OYSTERS ROCKEFELLER

3 doz. oyster s on half-shell 2 bunches spinach

2/3 bunch shallots

1/3 bunch parsley

1/3 bunch celery

1/3 lb. butter

salt and cayenne to, taste juice of one large lemon 2 Tbs. Worcestershire

2 Tbs. Absinthe

1/2 cup Parmesan cheese

1/2 cup toasted bread crumbs 1/2 cup cracker c r urn b s

Shallow pan layered with rock salt.

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~l Grind spinach, shallots, parsley and celery. Chop butte r into gr ound ve getable s • Add bread crumbs. Season with salt, Worcestershire

Sauce and Absinthe. Place oysters on half-shell in pan of rock salt. Cover oysters with the above mixture and sprinkle lightly with Parmesan cheese and cracker crumbs. Dot with additional butter i(desired. Bake at 4000 F for approximately 10 minutes Or until c r urnb s are slightly browned. Serve at once.

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OYSTERS

OYSTER COCKTAIL

1 1/2 pints oysters lettuce leaves lemon wedges

Drain oyster s. Allow 5 ix oyster s for each serving and arrange in lettuce cups. Garnish with lem.on. Serve 5 6.

COCKTAIL SAUCE

1 cup catsup or chili sauce
2 Tbs. wine vinegar
1 Tbs. ho r se r ad i.sh
1 Tbs. celery, minced
1 Tbs. on ron, minced
1/2 tsp. salt
1 tsp. Worce stershire
2 dashes Tabasco Sauce Blend all ingredients and chill. Pour over oyster cocktail or serve small container of sauce at each place.

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OYSTERS

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FRIED OYSTERS

1 qt. select oysters 2 eggs, well-beaten 2 Tbs. cream

1 t sp , salt

1/8 tsp. pepper

1 cup cracker meal or yellow corn meal

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Drain oysters and lay them on clean white cloth or absorbent paper. dabbing them gently so as

to remove all moisture possible. Beat two eggs with cream in bowl. Season with salt and pepper. Dip oyster s into this mixture and then gently roll in meal. Fry in hot oil, turning only once. Remove when they are a golden brown. If frying oysters in deep fat, when the oysters rise to the top remove them. Do not overcook.

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Put in only enough oysters at a time so as not to chill the hot oil. Take out and drain on absorbent paper. Serve at once with tartar saue e

and lemon wedges.

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24

OYSTERS

NEW ORLEANS OYSTER STEW

1 pt. oyster s with liquid 1 lar ge onion, grated

1/4 cup parsley, finely chopped 1/4 lb. butter

1 Tbs. Worcestershire

salt, ire shly ground pepper and cayenne to taste

1 1/2 qts. lTIilk

1/2 cup coarsely crumbled cracker crumbs

Saute grated onion and par sley in butter. Add seasonings. Add strained liquor from oyster s. Stir constantly to keep from curdling. Add oysters and s i.rnrne r until edges curl. Do not over-cook. Meantime, have milk heating slowly until scalded. Add above mixture to scalded milk and heat thoroughly. When ready to

serve, add cracker crumbs and stir well. Garnish with paprika. Serves 6.

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OYSTERS

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SCALLOPED OYSTERS

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1 Tbs. grated onion 1 cup melted butter

2 1/2 cups cracker crumbs, med ium coar se

2 tap. salt

liz tsp. pepper

2 qt s , oyster 5

1/2 cup- oyster liquor 2/3 cup light cream

1 Tbs. lemon juice 1 dash cayenne

1 dash Worcestershire Sauce

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Start oven at 4500 F. Butter a shallow 2-quart casserole. Saute grated onion in rrre lt.ed butter and mix thoroughly with crumbs and all seasonings. Drain oysters and save 1/2 cup of the liquor to use later. Put about 1/3 of the crumb mixture in the bottom of the cas sero1e, COver with half the oysters, oyster liquor and cream. Repeat with remaining ingredients and sprinkle top with crumbs. Bake 30 minutes and serve piping hot to 12.

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For a delightful change in this d i s h, add 1/2 cup sharp grated cheese as you layer the oyster s, oyster liquor and cream.

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26

OYSTERS

WILD RICE & OYSTER DRESSING

1 medium onion, minced 3 Tbs. bacon fat

2 cups cooked wild rice salt and freshly ground pepper to taste

1 tsp. chopped thyme

1 tsp. chopped par sley 1/2 bay leaf, crumbled

1 Tbs. minced haITI

,2 doz. oyster 5

1 egg, well-beaten

Saute onion in bacon fat. Add rice, all seasoninj s and ha'rn , Brown for about 5 minutes. Cut oysters in half and add to rnixture. Fry for a few minutes. stirring constantly. Add beaten egg and mix gently hut thoroughly.

Mushrooms or ripe olives rriay be added for variety.

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OYSTERS

27

BON SECOUR OYSTER DRESSING

1/2 cup butter

4 Tb s. chopped par sley 1/2 cup chopped celery 1/2 cup chopped onion

4 cups crustless bread crumbs

or cornbread crum.bs 1/8 tsp. poultry s e as oning 3 / 4 t 5 P . 5 alt .

1/4 tsp. pepper

1/2 tsp. paprika

2 cups chicken stock or oyster liquor

3 eggs, well-beaten

1 pint oysters, drained & chopped

Melt butter and saute chopped vegetable s , Add bread crumbs and seasonings and mix tho·roughly. Add chicken stock or oyster liquor and beaten eggs. Cook a few minutes longer. Preheat oysters for Z or 3 minutes in hot butter and add them to mixture. Bake at 4000'F for about 15 minutes. This may be used with chicken or turkey. Makes enough for a 4-1b. chicken. If you wish to use as a stuffing for a 10 - 15 lb . turkey, make three times the above' recipe.

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OYSTERS

OYSTERS IMPERIAL

6 small oyster s on half- shell per serving

6 level after-dinner-coffee spoons black caviar or

6 heaping after-dinner-coffee spoons red caviar

1 Tbs. minced chives 3/4 Tbs. lemon juice

Add one level after-dinner-coffee spoon black caviar or a heaping after-dinner-coffee spoon red caviar to each raw oyster on the half-shell. Sprinkle each with just a trace of minced chives and 6 drops lemon juice. Serve on cracked lee. Allow 6 small oysters per person.

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POTPOURRI

29

SEAFOOD DUET 1/2 cup butter

3/4 cup chopped onion

3/4 cup minced green pepper

1 6-oz. can sliced mushrooms with liquid

2/3 cup flour

2 t sp , salt

1/4 tap. freshly ground- pepper 4 cups milk

11/2 cups shredded, sharp

American cheese 1 Tbs. lemon juice 1 t sp , dry mustard

1 t sp , Worcestershire 11/2 Ib s , crabmeat

1 lb. cooked shrimp 1 dash Tabasco

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Melt butter in a saucepan over moderate heat. Stir in onion, green pepper and drained m.ushrooms. Cook until onion is soft, about five minutes, stirring occasionally. Remove from heat. Blend in flour, salt and pepper. Stir in milk gradually. Continue cooking, stirring constantly until thickeneci. Stir in cheese. lemon juice, mustard. and Worcestershire; cook slowly until chee se melts. Break crabmeat into large pieces. Save a few whole shrimp for garnish. Add crabmeat and shrimp to sauce. Heat mixture to boiling but do not boil.

1 lb. cooked, hot small macaroni seashells

1 Tbs. chopped parsley

Put most of seashells in the bottom of chafing dish; pour seafood mixture over shells. Border with rest of macaroni sh e Il s ; garnish with par sley and

whole sh r irnp , Serves 8. J

30 POTPOURRI
JAMBALAYA
3 str ips bacon, chopped
2 small onions, chopped
3 Tbs. chopped green pepper
2 Tbs. parsley, chopped
2 Tbs. celery, chopped
1 Tbs. flour
3 cups tomatoes, cooked or
canned
1 cup rich chicken broth
. 1 tsp. salt
few grains cayenne
1 tsp. chili powder
3 cups cooked rice
3 cups cooked shrimp.
coarsely chopped
12 oysters, parboiled Fry bacon. add onion, green pepper, pa r ale y and celery. Saute until onion is golden yellow. Add flour and stir until slightly browned. Add tornatoe s, chicken broth. salt, cayenne and chili powder. Cook slowly until thick. Add rice, shrimp and oyster s , Stir well. Reheat and serve. Serves 8.

If you like a less highly seasoned dish, omit the chili powder.

POTPOURRI

31

FISH COUR TBOUILLON [co u" biyon)

3 Tbs. olive oil 2 Tbs. flour

1 lar ge onion, sliced

6 tom.atoe s , peeled and chopped 1 clove garlic, chopped

2 bay leaves

3 sprigs parsley

1 carrot, peeled and .: sliced 2 sprigs thym.e

1 spr ig sweet basil 4 cups water

6 whole peppercorns salt to taste

6 slices, or 3 to 4 lbs.

Red Snapper

1 cup white wine

Heat olive oil in deep pan. When it is hot, add onion, garlic and flour. When thoroughly mixed, and raux is lightly browned, add tomatoes, bay leaves, parsley, ca.r r-ot, thyme, basil and cook until tom.atoe s are tender. Add the water and bring the liquid to a boil. Salt the fish slices, add them. to the saucepan. Add the peppercorns and simmer for 15 minutes. Add the white wine and s irn.m.e r for 15 minutes longer. Re rrrov e the peppercorns and serve. Serve s 6.

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32

POTPOURRI

CREOLE GUMBO

2 Tbs. bacon fat 3 Tbs. flour

2 qts. chicken broth

Make a raux by browning flour in bacon fat. Add broth, stirring to prevent lumping and set aside to be used later.

3 strips bacon

2 large onions finely chopped 2 cloves garlic. crushed

1 small green pepper, minced 3 cups chopped okra

1 medium can peeled tomatoes 4 bay leaves

2 lbs. cleaned, raw shrimp 1 lb. crabmeat or

6 cleaned crabs

1 pt. oyster s

1 t sp , salt

1 t sp , pepper

1 dash Louisiana Hot Sauce 1 dash cayenne

1 dash Worcestershire Sauce

Fry bacon and add chopped vegetables and tom.atoes, without juice. Cook covered unt.II onion is a

golden brown, st ir-r ing occasionally. Add raux to this mixture, tomato ju.i c e., and all seasonings. Cook gum.bo slowly and watchfully for two hour s. About 30 minutes before gumbo is to be served,

add seafood and additional salt if necessary and sirnrner slowly. Gumbo will become darker upon addition of seafood.

Serve piping hot over a mound of cooked rice.

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POTPOURRI

33

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SEAFOOD PIERRE

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1/2 lb. white crabmeat, cooked

1 lb. shrimp, cooked & deveined 2 Tbs. French Dressing

1 cup diced celery

1/2 cup diced cue umber

2 Tbs. chopped radishe s 1 Tbs. caper s

3 Tbs. lemon juice 1/2 cup mayonnaise

salt, fre shly ground pepper and papr ika to taste

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Flake crabmeat, removing any bits of shell or cartilage. Mix shrimp and c r abrne at ; add French Dressing. Chill 15 minutes. Add remaining ingredients; toss lightly. Serve On lettuc e. Serve s 6.

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34

POTPOURRI

BOUILLABAISSE

1 lb. Red fish cut into 2" squares 1 lb. raw shrimp, shelled and

deveined

3 Tbs. olive oil

3 onions, thickly sliced

3 cloves garlic. crushed or 1/4 tsp. garlic puree

1 shallot, snipped

2 c an s condensed consomme undiluted

2 tsp. salt

1/2 tsp. pepper

1 generous dash. cayenne 1 bay leaf

3/4 tsp. dried basil

3/4 tsp. dried m a r jo r arn

2 cups cooked, quartered potatoes 1/3 cup dry red wine

1/2 cup minced par sley

2 tomatoe s cut into str ip s

In oil in dutch oven, saute onions, garlic and shallot for about 10 m.inutes until tender but not brown. Add consornm.e, salt. pepper I cayenne. bay leaf, basil and mar jorarn. Cover. Heat until boiling. Add fish, shrimp and potatoes, cover; simm.er about 20 minutes. Add wine, par sley and tomatoe s. Stir gently. Keep war rri until ready to serve

1 loaf of French Bread

Slice. and toast bread. Spoon Bouillabais se over toasted bread in bowls Serves 6.

POTPOURRI - pronounced po-poo-ree - Foods of var i o us kinds cooked together to produce a delightful blend of flavors.

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SHRIMP

35

SHRIMP A LA CAMELLIA

2 lbs. raw I peeled, deveined

shrimp

3 Tbs. butter

1 medium onion, chopped

2 links fresh pork sausage,

skinned and mine ed

1 can sliced mushrooms 1 clove garlic, crushed

3 m.edium-sized fresh tomatoes,

peeled and diced

1 cup uncooked rice 2 cups chicken broth 1 tsp. salt

1/2 t sp , pepper

Melt butter in a pan which has close fitting lid. Partially cook onion and sausage, then add mushrooms and garlic. Continue cooking until onion

is browned. Add tomatoes, shrimp and broth. Next add rice, salt and pepper. Cover pan tightly. Cook in mode r ate 3500 F oven, or on

top of stove. over very low heat, 20 to 30

minutes or until rice is tender, occasionally lifting rice gently with fork. Do not stir. Remove from heat.

1 pimento, diced

2 Tbs. dried raisins, sauted 1 Tbs. butne-r

Add the sauted raisins and pimento to above mixture. This dish should stand long enough before serving for the seasonings to flavor thoroughly. Serves 6 generously.

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SHRIMP 37

SHRIMP ROYAL

1 lb. shrimp. peeled and deveined

4 Tbs. olive oil

1 can sliced mushrooms 1/2 t sp , salt

1/2 large green pepper. coarsely chopped

2 tsp. grated lemon rind 4 sli.ces toast

Heat oil in skillet. Add shrimp. m us h r oorn s , salt and green pepper. Cook over medium heat for 10 m.inute 5, stirring occasionally. Spoon shrimp, mushrooms and pepper onto toast squares, reserving liquid. To the liquid, add grated Ie m on rind. heat slightly. Pour over shrimp on toast, serve with Le m ori wedges. Serves 4.

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SHRIMP

SHRIMP ON SKEWERS

1/2 cup salad oil 1/4 cup soy sauce

3 drops garlic juice

1 dash cayenne pepper 4 whole allspice

1 lb. cooked shrim.p, peeled & deveined

Make a marinade of oil. soy sauce, garlic juice and seasonings. Spoon marinade over shrimp and let stand for an hour 1 turning shrimp a number of times so m.arinade flavor penetrates thoroughly. Drain when ready to serve.

Let guests sear shrimp quickly over hot coals of a barbecue or hibachi fire using metal or bamboo skewers. Shrimp are eaten right off skewer as an hors d'oeuvre. Serves 6.

If you are using bamboo skewers, soak sharp ends in water before using to prevent burning.

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SHRIMP THERMIDOR

1/2 cup sliced m.ushroom.s 1 lb. cooked shrimp. shelled and deveined 1/2 cup butter 1 melted

1/4 c up flour

1 t sp ; salt

1/2 t sp . dry mustard

1 dash cayenne pepper 2 cups milk

grated Parrne san chee se paprika

Cut large shrimp in hali. Cook rnu sh'r oom s in butter for 5 minutes. Blend in flour and s e a s o nings. Add rrri.Ik gradually and cook until thick. stirring constantly. Stir in shrimp. Place in

6 well-buttered individual shells or 6-ounce custard cups. Sprinkle with cheese and paprika. Bake in hot oven, 4000 F .• for 10 minutes or until chee se browns. Serves t}.

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38 SHRIMP
PLEAS URE ISLAND SHRIMP
3 1bs. uncooked shrim.p
1/2 cup chopped parsley
1/4 t sp , ground mace
1 clove garlic
3 stalks celery
1 small bay leaf
6 whole peppercorns
1 Ths. salt
1/8 tsp. pepper
2 thick slice s of lemon
1/4 tsp. cayenne
3/4 tsp , salt
3 Tbs. flour
1/2 cup Sherry
1 qt. cz earn
6 cups cooked rice
8 slices cooked bacon, crumbled
10 oz. peanuts, chopped finely
6 hard cooked eggs, chopped
finely Shell and devein shrimp. Cover with _water. Add pa r s le y, Lerrion slices, mace, garlic, celery, bay leaf, peppercorns, salt and pepper. Simmer about 15 minutes. Dr a in and set shrimp aside.

Mix dry ingredients - cayenne, salt and flour. Blend dry ingredients with Sherry. Scald cream and add slowly to Sherry mixture. Cook slowly stirring constantly -until it is the consistency of

a heavy cream sauce. Add the cooked, drained shrimp. Serve over hot cooked :rice. In separate bowls, serve bacon. peanuts and eggs. These garnishes may be sprinkled over the shrimp

sauce and rice.

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PICKLED SHRIMP

2 1/2 Ibs. raw shrimp 1/2 cup celery tops

1/4 cup mixed pickling sp ic e s

3 1/2 t s p . salt

Cover shrimp with boiling water. Add celery tops, pickling spices, and salt. Bring to boil and simmer shrim.p about 10 rn inute s, Drain; cool with cold water. Peel under cold running water. Devein.

1 pt. sliced onions 8 bay leaves

1 1/4 cups olive oil

3/4 cup white vinegar 2 1/2 tap. celery seed

1 1/ 2 t s p , salt

1/2 tsp. coarsely ground pepper I dash Worcestershire sauce 1 dash Taba sc o

Alternate cleaned shrimp and al ic ed onions in shallow dish. Add bay leaves. Combine olive o i I, vinegar, celery seed, salt, Tabasco and Worcestershire. Mix well; pour over shrimp and onions. Cover

and store in refrigerator at least

24 hour s before serving.

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SHRIMP

SHRIMP CREOLE

2 lbs. raw shrimp, peeled

and deveined

2 Tb s , olive oil 1 Tbs. bacon fat 1 Ths. flour

2 onions, minced

2 small cloves garlic, crushed 1 large green pepper, minced 2 tsp. parsley, minced

lIar ge can peeled tornatoe s

1/4 tsp. red pepper 1 tsp. salt

2 bay leaves

1/3 tsp. celery seed or

3 Tbs. minced celery 1/4 t sp , powdered thyme

2 t sp , Worcestershire Sauce

Brown flour in bacon fat. Saute chopped vegetables in olive oil. Stir until onion browns slightly, then add tomatoes. Mix browned flour and sauted vegetable s , Add all seasonings.

Let m.ixture cook slowly, tightly covered for half an hour. Add shr imp and Worce ster shire Sauce. cover and cook slowly for 30 minutes longer. Serve over mounds of cooked rice. Serves 6.

42

SHRIMP

SHRIMP CARAGEEN*

11/2 Ib s , of raw, peeled,

deveined shrimp 1 stick butter

1 bunch parsley, ate m s rem.oved 1 Tbs. olive oil

2 Tbs. Worcestershire 4 Tbs. catsup

1 Tbs. India relish 2 t sp , pepper sauce

11/2 tsp. prepared horseradish 1/4 cup water

I generous dash Tabasco

Melt butter and saute par sley. Add all seasonings to sauted parsley and cook slowly for 10 minutes. Add wate r , then uncooked shrimp

and cover. Cook for an additional 10 to 12 minutes and serve on rice or toast. Serves 6.

* Welsh word for seaweed.

SHRIMP

43

STUFFED SHRIMP

1/4 cup butter

1 Tbs. finely chopped onion 1 Tbs. finely chopped green pepper

1 tsp. finely chopped celery 6 slices bread, crumbled 1/2 cup milk

3/4 cup crab meat

salt and pepper to taste dash cayenne

3 doz. large raw shrirnp, cleaned and deveined

3 eggs

flour and cracker meal

Saute onion, pepper and celery in butter until tender. Soak bread in rn i Ik , Combine sauted onion, pepper, celery, bread and crab meat. Blend thoroughly and add salt. pepper and cayenne. Split raw shrimp almost in half. Leave ta Il on shrimp. Stuff shrimp wi th crab meat mixture and press halves together. Dip shrimp in seasoned flour. then in beaten egg. (Beat one egg at a time. It may not be necessary to use three eggs.) Roll shrimp in cracker meal and fry in deep hot fat, about 3750• until golden brown. Serve with desired sauce.

Serves 6.

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SHRIMP

45

SHRIMP REMOULADE

11/2 lbs. cooked shrimp,

peeled and deveined 3 Tbs. cooked egg yolk 3 Tbs. hot water

3 Tbs. plain vinegar

3 Tbs. pepper sauce vinegar 11/2 Tbs.oliveoil

1 tsp. prepared horseradish 1 tsp. salt

1/ Z t sp , Creole mustard 1/6 tsp. celery seed ~ 1 Tbs. minced celery

4 green onions, chopped

Mash cooked egg yolk and dis solve in hot water. Add plain and pepper sauce vinegar slowly. Stir into this the olive oil, hor se r ad ish, salt, Creole Mustard, celery or celery seed and onions.

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Marinate shrimp in the above sauce for 2 or 3 hours. Serve piled high On a large slice of tomato in abed of shredded lettuce. Top with ripe Greek olive.

44

SHRIMP

SHRIMP BOAT SPAGHETTI

1 cup chopped onion

I/Z cup chopped celery

1 small green pepper, minced 4 'I'b s , olive oil

1 can tomato sauce I dash cinnamon

salt and pepper to taste

1 tsp. Worcester shire Sauce 2 cloves garlic. minced

1 Tbs. Parmesan chee se , grated 1 lb. raw cleaned shrimp

I qt. boiling water

1 10 oz. pkg. long spaghetti

Saute onion, celery and green pepper in olive oil until golden brown. Add tomato sauce and simmer for 5 minutes. Add cinnamon. salt, pepper, Worcestershire, garlic and cheese. Add raw shrimp, simmer 15 minutes longer. Add One quart boiling water, let come to a boil and add spaghetti. Cook 10 'minutes longer or until spaghetti is tender. Serves 6.

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47

SHRIMP ROCKEFELLER

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2 pkgs. frozen chopped spinach 1 clove garlic, minced

6 green onions, chopped 1/2 head lettuce, chopped 2 Tbs. par sley flake s

1 1/2 stalk celery, chopped

1/2 cup butter

1 Tbs. Worcestershire 2 tsp. anchovy paste 11/2 tsp. salt

1/8 tsp. T'aba sc o

1/2 cup soft bread crum.bs

2 Ib s , small shrimp, cleaned and cooked

1/2 cup buttered bread crumbs

Heat together butter. Worcestershire, anchovy paste, salt and Tabasco. Add greens to seasoned mixture. Sf.rn rn e r 10 minutes. Add soft bread crumbs. Spread over bottom. of casserole.

Cover with small shrimp.

Make medium thick cream sauce using:

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3 Tb s , butter 3 Tbs. flour

1 1/2 cups m.i1k

1/4 tsp. Worce~tershire 6-8 Tbs. Parmesan cheese 3/4 t sp , salt

1/2 tsp. pepper

Pour cream sauce over shrimp. Sprinkle with buttered crumbs. Bake 20 minutes in 3500 F

J oven and serve. Serve s 6.

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SHRIMP

SHRIMP SALAD

1 lb. boiled shrimp, peeled and deveined

3 hard-boiled eggs, chopped 2 hear ts celery with tops, minced

2 Tbs. green pepper, minced 1/4 garlic salt

salt to taste

Tabasco to taste

1/2 cup mayonnaise

juice of 1/2 lemon

1 Tbs. caper s

1/4 cup cracker or toasted bread crumbs

If shrimp are large, cut into bite-size pieces. Add eggs, celery and green pepper. Add garlic salt, salt and Tabasco. TOB s lightly with tnayonnaise and lemon juice. Sprinkle capers

over top of salad. ' .

If salad draws excess j urc e after tossing, gently add cracker or toasted bread crumbs before

s e r v rng , Serves 4.

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49

SHRIMP SPREAD

I lb. cooked, deveined shrimp 1/2 cup creamed butter

salt, onion juice,

celery salt to taste

2 dashes Worce stershire 1 dash cayenne peppe r

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Grind shrimp. add creamed butter. Do not substitute any other spread. Add seasonings. Mix thoroughly. Place in covered bowl and leave in refrigerator for several hour s , May be sliced and served on cracker s or toast or used ashors d'oeuvre spread.

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SHRIMP

BOILED SHRIMP

11/2 lbs. shrimp, unpeeled 1 qt. water

1/4 cup salt

1/4 cup Shrimp & Crab Boil

Wash shr imp. Place in boiling salted water. Drop Crab Boil tied in cloth bag or tea ball into boiling water. Cover and return to boiling point. Simmer for 5 full minute s. Drain. peel, rernov e sand veins and rinse. Yields 3/4 pound cooked shrimp.

1 1/2 lb s , shrimp, peeled 1 qt. water

2 Tbs. salt

1/4 cup Shrirnp & Crab Boil

After peeling shrimp. make a shallow cut lengthwise down the back of each shrimp. Wash and place in boiling salted water to which Shrimp and Crab Boil has been added in cloth bag or tea ball. Cover and return to boiling point. Simmer five minutes. Drain and remove any particles of sand veins remaining. Yields 3/4 pound cooked shrimp.

Either way, 1 1/2 pounds of raw shrimp yield about 3/4 pound of cooked, peeled J and cleaned shrimp, ready to eat immediately or to be chilled for later use in any of the recipes in this book that call for cooked shrimp.

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SHRIMP 51

CREOLE STUFFED EGGPLANT

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3 medium eggplants

6 scallions, finely chopped

3 medium onions, finely chopped 1 1/2 Tbs. olive oil

3/4 cup green pepper, minced 3 Tbs. chopped parsley

3 crushed bay leaves

11/2 tsp. salt

1/8 tsp. thym.e

1/8 t sp , pepper

6 slices white bread, crust removed

3/4 cup light cream

2 cups raw shrimp, peeled and deveined

3/4 cup buttered bread crumbs 1/2 cup Parrn.esan cheese

Cut eggplant in half lengthwise. Scoop out meat from shells. Save 3 halve s , In a large skillet, saute scallions, onion, and green pepper in olive oil until {ightly browned. Chop the eggplant pulp and add- to sauted vegetables. Add parsley, bay leaves and other seasonings. Meanwhile, soak bread slices in m.ilk. Squeeze dry and add to eggplant mixture. Cook until all ingredients are well blended, stirring constantly. Cut shrimp

into small pieces, saving a few whole ones to garnish top of halves. Add chopped shrim.p to mixture. Stuff halves and sprinkle with buttered bread crum.bsand Parmesan cheese. Garnish with

whole shrimp which have been sauted very briefly

in butter. Place in a shallow baking pan, add ing

.. enough water to cover bottom. of pan. Bake at 3500F for 20 to 30 minutes. Serves 6.

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50

SHRIMP

BUTTERFLY SHRlMP

2 Ib s. s hr irnp, peeled and deveined. Leave tails On shrimp.

1 cup silted all-purpose flour 1/2 t sp , salt

11/2 t sp , baking powder

2/3 cup water

2 Tbs. lemon juice 1 egg, well-beaten 1 Tbs. salad oil

Split shrimp part way down the middle. Sift flour, salt and baking powder into mixing bowl. Stir in- water and lern.on juice. Blend egg and oil and mix with batter slowly. Drop 4 or 5 shrimp into batter at a time. Drain one shrimp at a time and drop into hot oil. Fry until golden brown. Serve with tartar sauce.

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SHRIMP

BUTTERFLY SHRIMP

2 lb s. ahr i.mp, peeled and deveined. Leave tails on shrimp.

1 cup silted all-purpose flour 1/2 t sp , salt

11/2 t sp , baking powder

2/3 cup water

2 Tbs. lemon juice 1 egg, well-beaten 1 Tbs. salad oil

Split shrimp part way down the m idd le , Sift flour t salt and baking powder into mixing bowl. Stir in water and lemon juice. Blend egg and oil and mix with batter slowly. Drop 4 or 5 shrimp into batter at a time. Drain one shrimp at a time and drop into hot oil. Fry until golden brown. Serve with tartar sauce.

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SHRIMP

BUTTERFLY SHRIMP

2 Ib s , sh r irnp , peeled and deveined. Leave tails on shrimp.

1 cup sifted all-purpose flour 1/2 t sp , salt

11/2 t sp , baking powder

2/3 cup water

2 Tbs. Le rno n jui.ce 1 egg, well-beaten 1 Tbs. salad oil

Split shrimp part way down the middle. Sift flour t salt and baking powder into mixing bowl. Stir in- water and lemon juice. Blend egg and oil and mix with batter slowly. Drop 4 or 5 shrimp into batter at a time. Drain one shrim.p at a time and drop into hot oil. Fry until golden brown. Serve with tartar sauce.

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LAGNIAPPE

54

AVOCADO JUBILEE

1 large ripe avocado 2 lar ge Ierno n s

1 bunch green onions 1 head lettuce

1 s ma.Il bottle olive oil salt to taste

freshly ground pepper· to taste

Peel avoc ad o and cut into slender strips. Pour juice of one lemon over strips. Chop green onions and add to salad bowl. Tear washed lettuce into bite-size pieces in large bowl. Add avocado and chopped green onion. Squeeze

Ie mon over salad, watching carefully for seed s. Add olive oil and salt. Pepper generously. Toss lightly and serve. Serves 6

LAGNIAPPE - pronounced Ia n= ya p - A small present given to the purchaser of an article by a merchant Or storekeeper. A gratuity.

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53

LAGNIAPPE

MAITRE D'HOTEL SAUCE

4 Tbs. butter

1/2 Tbs. minced onion

Simmer for 5 minutes. Do not brown.

2 Tbs. flour 1/2 tsp. salt 1/8 tsp. pepper

Add and blend.

1 cup hot milk

Add. Cook until thickened and s rnooth.

1/4 cup caper s

Add.

4 Tbs. butter

Beat in One tablespoon at a time.

juice of 1/2 lemon

1 Tbs. finely chopped par sley

Add and serve.

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LAGNIAPPE

56

HUSHPUPPIES

1

2 cups corn meal I Tbs. flour

1 tsp. soda

1 tap. baking powder 1 t sp , salt

1 egg, well-beaten

6 Tbs. grated onion or

1 srna Il bunch green onions 1 minced

1 cup butter milk

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Mix and sift all dry ingredients. Add onions. Combine the beaten egg with the milk. Add to dry ingredients slowly, stirring constantly. Drop by spoonfuls into deep hot oil or into skillet in which fish is being fried. Fry to a golden brown. When done, they will float. Drain On absorbent paper. Serves 4 .

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LAGNIAPPE

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SAUCE IvIEUNIERE

1/4 cup butter

1 Tbs. chopped parsley

1 Tbs. chopped green onion 2 Tbs. lemon juice

1/2 tsp. salt

freshly ground pepper 1 dash Tabasco Sauce

1 dash Worcester shire Sauce

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GULF GREEN SALAD

1 cup wine vinegar
1 cup salad oil
2 cups ice water
1 head lettuce i
bunch water cress ,
1
3 cloves garlic. finely chopped
salt to taste
coarse cracked peppe r Make dres sing with vinegar. water and salad oil. Wrap chopped garlic in cloth; tie and bruise garlic. Place cloth containing garlic into d r e s s irig m ixtuz-e and allow dressing to stand. An hour is sufficient. Add salt and pepper to taste.

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Tear lettuce into bite-size pieces and immerse lettuce and water cress in dressing. Remove salad greens from dressing with hands. squeezing them <gently as you remove them from salad bowl. Serves 6.

51

LAGNIAPPE

TARTAR SAUCE

1 pt. mayonnaise

1 tsp. dry mustard

1 Tbs. chopped parsley

1 tsp. finely chopped chives 1 t sp . minced green olive

1 dash of cayenne pepper

Mix all ingredients.

2 Tbs. grated onion

2 Tbs. m iric ed dill pickle

Put grated onion and minced pickle in small cloth bag. Squeeze gently. Do not use juice extracted in tartar sauce. This wi Ll make a thicker sauce. Add grated onion and dill pickle to other ingredients and chill thoroughly before serving.

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Capers may be added for variety. The flavor is excellent with fish or shr imp. It is a little tart for crab.

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Bon Secour Fisheries, Inc.

NELSON/S @ Brand

BON SECOUR

@ Brand

ASK YOUR LOCAL GROCERY OR MARKET FOR OUR SEAFOOD

OYSTERS - SHRIMP - SCALLOPS

RED SNAPPER - CRAB MEAT

FLOUNDER - OYSTERS tN SHELL

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Rolls - Pastries - Sandwiches - Coffee - Ice Cream - Buy It Baked Foley, Ala. Eat Out More Often Phone WH 3-7433

GIBB/S GROCERY & MARKET

FINE MEATS - FOLEY, ALABAMA

FOLEY FISH COMPANY

WHOLESALE & RETAIL

FISH All THE TIME • SEAFOODS I N SEASON

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( 321 South McKenzie Street Foley, Alabama

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COMPLETE LINE FISHING TACKLE

FOLEY HARDWARE COMPANY

FOLEY, ALABAMA

"Here to Help Satisfy the Needs of Our Prosperous County"

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l_I",J FOLEY

_ HAND MADE IMPORTED RATTAN AND ORIENTAL GIFTS

FOLEY BUTANE COMPANY, INC.

Home Folks That Keep Your Home Fires Burning

L-P GAS AND EQUIPMENT

FOLEY, ALABAMA

THE TRADING POST

A RED AND WHITE SUPER-MARKET

For Groceries - Fishing Tackle and Small Hardware Items 1 % Blocks East of l&N R.R. Station

I iI

PAAM SEAFOODS

BON SECOUR, ALA.

PHONE WH 3.3855

'EARS AGO AN IDEA . . . TO-DAY A TRADiTiON

MEME'S

Creole Cooking At It's Best

BON SECOUR, ALA.

PHONE WH 3·6966 Reservations Appreciated

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PArrERSON'S STORE BON SECOUR ALABAMA

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TAYLOR'S GROCERY

BON SECOUR, ALABAMA

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SESSIONS COMPANY, INC.

ENTERPRISE, ALA.

GOlDCRAFT • SCHOOL DAY PEANUT BUTTER

SESSIONS COOKING ous

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DAIRY-FRESH MILK and ICE CREAM

"Best In The Land"

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1 1 1

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THE EBERT AGENCY

Your Independent Insurance Agent "All Forms of Insurance"

FOLEY, ALABAMA

WH 3·2281

MALONE CONSTRUCTION CO.

Quality Builders

HOMES - COMMERCIAL PROPERTIES BOAT HOUSES - PIERS - CABINETS ADDITIONS - ALTERATIONS - REDECORATING PHONE WH 3-7379

FOLEY, ALABAMA ROUTE 3 P. O. BOX 65A

1 F. J. SCOTT

LILLIAN, ALA WO 2-4132

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PEST-O·PROOF EXTERMINATING CO.

SAFETY

SERVICE SECURITY

FARMERS & MERCHANTS BANK

Member F.DJ.C.

FOLEY, ALABAMA

WHEP-1310

THE REMNANT SHOP

South Alston Street FOLEY, ALABAMA

LIPI-DERM

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BATH OIL PRESCRIBED AND RECOMMENDED FOR

I

DRY SKIN CONDITIONS

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At Drug Stores Everywhere

WRIGHT DRUGS, INC.

Your Prescription Headquarters

FOLEY, ALABAMA

Compliments of Klumpp Motor Co. :J

FOLEY, ALABAMA

________ ~-- ~J

STACEY DRUG STORE

THE REXAlL STORE , [I

FOLEY, ALABAMA

PRESCRIPTIONS A SPECIALTY . )1

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Compliments of Standard Oil Company PAUL SCHULTZ, DISTRIBUTOR

.11 .11

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Coleman Marine & Hardware, Ltd.

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Dupplies and Equipment for Commercial and Pleasure Fishermen I

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SAPOLIN HOUSE PAINTS

SHRIMP TRAWLS BUILT and REPAIRED

Foley, Alabama

Telephone WH 3-6375

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LAWRENCE HARDWARE

Your Sherwin-Williams Paint Dealer Complete' line of General Hardware GLASS CUT TO ORDER

~-LOLEYI ALABAMA_

PH. WH 3-6031

Name Brand Merchandise Only

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THOMPSON'S MEN'S WEAR

WH 3-8461 FOLEY, ALABAMA

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THE MAGNOLIA CAFE

Finest Creole Cuisine

Specializing in ~umbo and Seafood

RESERVATIONS ACCEPTED

I

~- MAGNOLIA SPRINGS, ALABAMA

PHONE WO 5·2816

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Compliments of The Hale Mfg. Company

FOLEY, ALABAMA

MAX GRIFFIN, DISTRIBUTOR

PURE OIL PRODUCTS

BALDWIN MUTUAL INSURANCE CO., INC.

"FORTY YEARS OF INSURANCE SERVICE"

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FOLEY, ALABAMA

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HOME OFFICE

Compliments of State Bank of Elberta

STATE FARM INSURANCE COMPANY

AUTO

LIFE

FIRE

5% Automobile Financing

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GEORGE and ARTHUR A. HOLK

I I

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CALLAWAY'S

Quality Seafood

GULF SHORES, ALABAMA

Food for the Discriminating Taste. . . ,

FRIENDSHIP HOUSE RESTAURANT

Let Us Cater to Your Banquet, Private and Fishing Party Needs

YO 84405 Highway 59 at the Intracoastal Canal Bridge

GULF SHORES, ALABAMA

FAMILY CATERERS

RATCLlFPS RESTAURANT

Gulf Shores, Alabama

SEAFOOD SPECIALISTS

GULF SHORES, ALABAMA

OUR HERITAGE

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In the American home, modern as a space rocket, cherished antiques of the past

find honored places . . .

In perfect accord old and new enhance

our environment and enrich our lives .

So it is with the cooking arts. Prepa-

ration and enjoyment of good food is

one of the joys of civilized living . . .

The delicious possibilities contained in

this collection of treasured recipes are

not beyond the powers of even amateur cooks. Real gourmet triumphs may be yours if you allow your electric and natural

gas appliances to work for you.

R1VIERA UTILITIES

Fairhope

Foley

On your way to Gulf Shores, Stop at

SPACEWAY SHOPPING CENTER Robertsdale, Alabama

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Hammond Super Market Cooper's Dry Goods

Lee Rexall Drugs

Ben Franklin·5 and 10

ROBINSON SEED COMPANY PRODUCERS OF FUNK'S G-HYBR1D SEED CORN

Telephone WH 3-6923

Foley, Ala.

P. O. Box 297

COMPLIMENTS . . .

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BALDWIN COUNTY ELECTRIC MEMBERSHIP CORP.

ROBERTSDALE, ALA.

SERVING THE ELECTRIC NEEDS OF BALDWIN COUNTY -1

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" I
_I PATRONS

Mr. James A. Brice Dr. James W. Britton Dr. A. C. Childress Dr. Max M. Foreman Dr. John E. Foster Dr. B. E. Hagan

Dr. John McCormack Dr . Julius Michaelson

Mr. and Mrs. E. E. Purvis Dr. Richard. A. Rowe

Dr. and Mrs. Norman Van Wezel

Dr. W. T. Beesley Dr. W. S. Beesley

COMPLIMENTS OF TAYLOR WIJ.lKINS

COMPLIMENTS OF JUDGE W. R. STUART

Baldwin Tire Stores Foley Laundry

Gulf Telephone Co. Reimers Company, Inc.

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