Apalachicola River Catfish Stew

Ingredients

5 pounds river catfish
8 slices bacon
2 large onions, chopped
6 medium potatoes, coarsely chopped
2 teaspoons salt
1 (10-oz.) can tomato soup
pepper to taste
Saltine crackers, if desired finely chopped parsley (optional)

How to prepare

Clean and head the catfish. Combine catfish and enough water to cover in large pot. Cook over medium-high heat until catfish flakes off easily. Drain through a colander, reserving stock. Discard skin and bones, reserving meat.

Fry bacon in skillet until crisp. Drain, reserving bacon drippings. Cook onions and potatoes in reserved bacon drippings in skillet until tender, stirring frequently. Add mixture to reserved fish stock. Bring to a boil; reduce heat.

Stir in salt, reserved catfish and tomato soup. Simmer for 5 minutes or until potatoes are tender. Season with pepper. You may add crushed saltine crackers if a thicker consistency is desired.

Garnish with chopped parsley, if desired.

Share

Artichoke Chicken

Ingredients

1/2 cup all-purpose flour
1/4 teaspoon salt
1/4 teaspoon black pepper
4 boneless, skinless chicken breasts halves (1 to 1
1/2 pounds total), pounded to 1/4-inch thickness
4 tablespoons olive oil
1/3 cup Soave or other dry white wine
1 package (3 ounces) sun dried tomatoes, reconstituted according to the package instructions and sliced
1 can (14 ounces) artichoke hearts, drained and quartered
1 lemon, cut in half

How to prepare

In a shallow dish, combine the flour, salt, and pepper, mix well. Dip the chicken in the flour mixture, coating completely. Heat the oil in a large skillet over medium-high heat. Add the chicken and saut

Share

Ingredients

2 lb Round steak
3 tb Oil
4 Lemon slices
3 md Sliced onions
2 Cloves minced garlic
1/2 c Flour
1 cn Beef bouillon
1 cn Beer
3 tb Brown sugar
1 Tbsp parsley flakes
2 ts Thyme
Salt and pepper to taste
1 oz To 8 oz cooked broad noodles -or 2 cups cooked rice

GARNISH
Green pepper slices, fresh parsley and cherry tomatoes
Cut steak into serving size pieces. Brown on both sides in
3 tb Oil to which you have added lemon slices.

How to prepare

Remove steak to pan large enough in which to bake it. Layer onions and garlic over meat. Sprinkle flour over top. Now combine bouillon, beer, sugar, parsley flakes, thyme, salt and pepper. Pour over steak and bake uncovered in 325 degree oven for 3 hours. Serve over cooked broad noodles or cooked rice. Garnish with green pepper slices, fresh parsley and cherry tomatoes. Serves 5 – 6.

Share

Barbecued Short Ribs

Ingredients

3 lb Short ribs (or chicken)
2 c Chicken broth
2 c :Water, or enough to barely cover ribs
1 tb Brown sugar
1/4 c Cider vinegar
1/4 c Catsup
2 tb Tomato paste
1 tb Dry mustard
1 ts Worcestershire sauce
1/4 ts Ground cloves
1 ts Chili powder
1/4 ts Cayenne pepper

How to prepare

THE DAY BEFORE GRILLING THE RIBS, put the sugar and vinegar in a pot large enough to hold the ribs and place over medium heat on top of the stove. Cook until the vinegar reduces and forms a syrup with the sugar, about 8 minutes. Watch carefully, as the syrup will suddenly darken in color. Immediately add the broth, water, catsup, tomato paste, mustard, Worcestershire, cloves, chili powder and pepper and bring to a boil. Add the ribs and cook 20 minutes. (If using chicken, cook for 10 minutes.) Remove from heat, remove the ribs from the liquid and place covered in the refrigerator. Cook the liquid over medium heat until it becomes thick and syrupy. The next day, light a charcoal grill. Place the ribs on the grill so they are not directly over the coals and cover the grill so that smoke collects inside. If your grill does not have a cover, improvise one out of aluminium foil.

Cook for 40 minutes, basting with barbecue sauce every 10 minutes. When ribs are well heated, remove to a platter and serve. Offer any additional barbecue sauce on the side.

Share

Fast egg foo yung

Ingredients

Basic chinese sauce – see recipe
2 tbsp sesame oil
1 tbsp soy sauce
4 cups (about 1 pound) fresh mung bean sprouts
4 scallions, chopped
1/2 lb mushrooms, sliced

8 eggs
freshly ground pepper to taste
oil for frying

How to prepare

Prepare the basic chinese sauce – up to the point before heating it, and set it aside. Heat the oil and soy sauce in a large skillet or wok. Add sprouts, scallions, and mushrooms and fry over moderate heat until they are all slightly wilted. Remove from heat. Beat 2 eggs in small bowl. Grind in a little pepper and stir in 1/4 of fried vegetables. Heat just enough oil to coat bottom of a 6 or 7 in. Non-stick skillet. When the oil is hot enough to make a drop of oil sizzle add egg mixture, cover, and cook over moderate heat until the bottom is nicely browned and the eggs are fairly set on top. Flip and brown other side uncovered. Repeat process three more times with rest of eggs and vegetables (2 eggs, 1/4 vegetables each time). Keep pancakes hot while others cook. While last pancake is cooking finish preparing sauce. Serve right away, covering each pancake with generous portion of the sauce.

Share

Spinach pesto

Ingredients

2 medium garlic cloves, pressed
1 1/4 cup fresh basil (1 medium bunch)
1 cup fresh spinach, thoroughly washed
1/4 cup fresh parsley
3 tbsp pine nuts
1/2 cup olive oil
1/4 tsp ground black pepper

Optional: 1/2 cup freshly grated parmesan cheese

How to prepare

In a food processor fitted with the metal blade, process the garlic cloves until pureed. Add the basil, spinach and parsley, and process until finely chopped. Add the pine nuts; finely chop. W/the motor running, slowly pour in the olive oil in a fine stream and process until the oil is absorbed. Add the pepper and process five seconds. If using parmesan, add it just before serving and process until well blended. Taste for seasoning. Makes 1 to 1 1/2 cups.

Share

Greek meatballs with egg and lemon sauce

Ingredients

1 1/2 lbs ground lamb or beef
1 medium onion, minced
1 clove garlic, minced
2 tbsp minced parsley
1 tsp dried basil or mint
1/3 cup uncooked rice
1 tsp dried oregano

Salt and pepper to taste
3 eggs
chicken or beef stock
2 tbsp vegetable oil
1/4 cup lemon juice
minced parsley
cooked rice

How to prepare

Put meat into a bowl with onion, garlic, uncooked rice, herbs, salt and pepper. Beat two of the egg whites until they froth and add them as well. Reserve yolks and the other egg for the sauce. Gently mix with a fork or your hands, and form walnut-size balls. Fry meatballs in vegetable oil over low heat. When lightly brown, remove with a slotted spoon to a saucepan. Add enough stock to cover meatballs, and simmer, uncovered, for 20 minutes. Pour off stock through a sieve, and measure it. You will need 1 1/2 cups for the sauce. To make the sauce, beat reserved egg yolks and the whole egg together until quite frothy. Whisk in lemon juice bit by bit, then whisk in hot stock bit by bit, beating steadily. Pour over meatballs, and cook, stirring, over low heat until sauce thickens. Do not let it come to a boil, or it will separate. Serve on a bed of rice, sprinkled with parsley. Makes four servings.

Share

Grecian chicken pie

Ingredients

4 cups cubed cooked chicken
2 cups sliced fresh mushrooms
3/4 to 1 cup margarine or butter
2 tbsp flour
1/2 cup chopped onion
1 14-1/2 oz can stewed tomatoes
1/2 cup water

1 tbsp chicken instant bouillon
1/4 tsp thyme leaves
1/4 cup sliced pitted ripe olives
16-oz pkg frozen filo pastry leaves
grated parmesan cheese

How to prepare

Preheat oven to 350 f. In large skillet, cook mushrooms and onion in 2 tbsp margarine until tender. Add flour, stirring until smooth. Add tomatoes, water, bouillon and thyme; cook and stir until bouillon dissolves. Remove from heat; stir in chicken and olives. Melt remaining margarine. Place 2 sheets pastry in bottom of greased 15 x 10 jellyroll pan, pressing into corners. Brush with margarine; repeat using 2 sheets pastry brushed with margarine for each layer, until half of pastry has been used. Spread chicken filling over pastry; repeat layering with pastry sheets and margarine until all the pastry has been used. Trim edges of pastry even with edge of pan. Sprinkle lightly with cheese. Bake 25 minutes or until pastry is golden.

Share