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THE HOUSTON HOME JOURNAL
Some good new ways to prepare shrimp
Serve the dinner back
ward, do anything—but for
goodness sake, do something
weird.
Elsa Maxwell, from the
New York Herald Tribune,
1963
It’s no secret that I love
seafood, shrimp especially.
Since shrimp are available
all year long, I never can
seem to get tired of these lit
tle crustaceans. I have sev
eral recipes for preparing
shrimp. These come from a
cookbook compiled from
recipes sent in to
Sandlapper magazine which
is about South Carolina tra
ditions and interests. The
recipes come mostly from
residents of South Carolina,
but some were sent from
other areas. I hope you find
them to your liking as much
as I do. Enjoy!
Leadenwah Shrimp
TOMATOES
From page 8A
1/4 teaspoon ground
black pepper
3 hard-cooked eggs,
divided
2 cups loosely packed
chopped iceberg or
romaine lettuce
1/4 cup chopped red
onion
2 tablespoons chopped
anchovies
Core tomatoes and cut a
thin slice from each end; chop
ends (makes about 1/2 cup);
reserve. Cut remaining toma
to into slices; reserve. To pre
pare Lemon Dressing: In a
cup, combine oil, lemon juice,
salt and pepper. Cut 1 of the
eggs in 4 wedges; set aside.
Coarsely chop the remaining
2 eggs; place in a bowl with
lettuce, onion, anchovies,
reserved chopped tomato and
Lemon Dressing; toss gently.
On four serving plates,
arrange overlapping slices of
tomato, dividing evenly.
Mound the chopped salad in
the center of each plate.
Sprinkle with chopped pars
ley. Garnish plates with
reserved egg wedges and, if
desired, anchovy fillets and
parsley sprigs.
Baked Tomatoes Stuffed
with Rice Pilaf
6 medium-sized fully
ripened fresh Florida
tomatoes
1 teaspoon salt
1 box (6 ounces) long
grain and wild rice pilaf
mix
2 tablespoons grated
Parmesan cheese
2 tablespoons olive oil,
divided
Preheat oven to 375 9 F. Cut
a thin slice off the top of each
tomato; discard. With a tea
spoon or melon bailer, scoop
pulp from center into a small
bowl, leaving shell intact. Lift
out solid pieces and finely
chop to make 2/3 cup.
Measure remaining liquid,
seeds and pulp; add enough
water to equal required
amount listed on the pilaf mix
package. Cook according to
package directions, choosing
the shortest cooking time.
Stir in reserved chopped
tomato pulp, Parmesan and 1
tablespoon of the oil. Spoon
pilaf into tomato shells.
Arrange stuffed tomatoes,
sides touching, in a small bak
ing dish. Drizzle the remain
ing 1 tablespoon oil over the
tops. Bake in the upper third
of the oven until tomatoes are
just tender and skins look
slightly goldeh, about 25 min
utes. Sprinkle with addition
al Parmesan, if desired.
Microwave Directions:
Arrange stuffed tomatoes,
sides touching, in a microwav
able dish. Cover lightly and
microwave on high 5 minutes.
Let stand for 5 minutes
before serving.
Citrus-Marinated Tomato
Salad Over Steak
1/4 cup prepared Italian
salad dressing
1/2 teaspoon grated
orange or lemon peel
1 pound fully ripened
JkV Jt
Catherine Collier Rentz
Let’s Get Cooking
catrentz@mindspring.com
Supreme
1 onion, chopped
1/2 green pepper,
chopped
1 stalk celery, chopped
3 tablespoons olive oil
1 pound raw peeled
shrimp
1 can cream of chicken
or mushroom soup
1 4-oz. can mushrooms,
fresh Florida tomatoes,
diced (about 2-1/2 cups)
1 package (6-8 ounces)
yellow or Spanish rice mix
1 teaspoon salt
1 teaspoon ground
cumin
1/4 teaspoon ground
black pepper
1 pound beef round cube
steaks pounded thin (4
steaks)
2 teaspoons olive oil,
divided
1 bag (about 12 ounces)
mixed salad greens
In a medium-sized bowl,
combine salad dressing and
orange peel. Add tomatoes;
toss gently; let stand for 15
minutes. Meanwhile, prepare
rice according to package
directions. In a cup, combine
salt, cumin and pepper; rub
into steaks. In a large skillet
(preferably nonstick), over
medium-high heat, heat 1 tea
spoon of the oil.' Cook 2
steaks at a time, turning once,
until browned on both sides
and cooked to desired done
ness, about 1-1/2 minutes per
side for medium (use remain
ing oil as needed). Spoon
cooked rice on 4 serving
plates, dividing equally. Top
with steaks, salad greens and
marinated tomatoes.
Chopped Salad on
Fresh Tomatoes
Adapted from a recipe by
David Rosengarten
4 large fully ripened
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drained
2 tablespoons dried
onion soup mix
1 tablespoon parsley
1 tablespoon sweet
basil
1/4 cup sliced ripe
olives
2 tablespoons sherry
(or more to your liking)
In a large skillet, saut£
onion, pepper and celery in
olive oil. Add shrimp. Cover
and cook over medium low
heat until pink, stirring
often. Add soup, mush
rooms, onion soup mix, pars
ley, basil, olives and sherry.
Stir and heat well. Do not
boil and do not add salt.
Serve over rice and top with
freshly ground pepper.
Makes 6 servings. (This
recipe also makes delicious
stuffed green peppers by
adding 3 cups cooked rice.
Mix well and stuff 6 to 8
peppers that have been
cooked in boiling water for 5
fresh Florida tomatoes
(about 2 pounds)
1/4 cup olive oil
3 tablespoons lemon
juice
1/2 teaspoon salt
1/4 teaspoon ground
black pepper
3 hard-cooked eggs,
divided
2 cups loosely packed
chopped iceberg or
romaine lettuce
1/4 cup chopped red
onion
2 tablespoons chopped
anchovies
Core tomatoes and cut a
thin slice from each end; chop
ends (makes about 1/2 cup);
reserve. Cut remaining toma
to into slices; reserve. To pre
pare Lemon Dressing: In a
cup, combine oil, lemon juice,
salt and pepper. Cut 1 of the
eggs in 4 wedges; set aside.
Coarsely chop the remaining
2 eggs; place in a bowl with
lettuce, onion, anchovies,
reserved chopped tomato and
Lemon Dressing; toss gently.
On four serving plates,
arrange overlapping slices of
tomato, dividing evenly.
Mound the chopped salad in
the center of each plate.
Sprinkle with chopped pars
ley. Garnish plates with
reserved egg wedges and, if
desired, anchovy fillets and
parsley sprigs.
minutes. Place in shallow
baking pan. Top with grated
cheese and cracker crumbs.
Add 1 inch of water to pan
and bake at 350 degrees for
1/2 hour.)
Shrimp and Artichoke
Casserole
1 (no. 2) can artichoke
hearts or 1 package
frozen artichoke hearts
cooked by directions
1 pound cooked shrimp
1/4 pound mushrooms .
2 tablespoons butter
2 tablespoons
Worcestershire sauce
1/4 cup grated cheese
1/2 cup sherry
Salt, pepper, paprika
1/2 cup cram sauce
Drain artichokes and
place in buttered casserole.
Spread shrimp over them.
Saute sliced mushrooms in
butter and place over
shrimp. Add cream sauce
BISTRO
From page 8A
Greenan’s father, John
Longyeaher, known as
“Pop,” is the bistro’s soup
master. Close friend Mark
Smith is the kitchen man
ager. Rose Skeelly makes
sure everything is made
fresh to order, including the
sauces and spreads.
Tammy Anderson is a
wonderful baker from
Kathleen whose creations
are delivered daily.
Greenan’s wish is to
become an integral part of
the community. I believe
she is well on her way.
Here are two recipes
from the Bistro, thanks to
Geri Greenan and Tammy
Anderson.
The Village Bistro White
Chicken Chili:
1 pound cooked skin
less chicken
2 (14oz) cans
Northern beans (white
beans)
1 (14oz) can chicken
broth
1 (10 oz) can chopped
green chilies
1 teaspoon salt
1/2 black pepper
1/2 cup milk
1 medium onion
1 tablespoon oil
1 1/2 teaspoon garlic
powder
1 teaspoon cumin
1 teaspoon oregano
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teu’ie.mccg.brg
with seasoning. Top with
cheese and paprika. Bake
uncovered at 375 degrees for
1/2 hour. Serves 4.
Breakfast Shrimp
1 pound small shrimp,
raw and peeled
3 tablespoons bacon
drippings
1/4 onion chopped fine
1 tablespoon parsley
Dash Worcestershire
sauce
Freshly ground pepper
1 tablespoon sweet
basil
Saute shrimp and onion in
bacon drippings over medi
um low heat until shrimp
are pink. Add seasonings
and a little water, if desired,
and heat. Do not overccook.
Serve over grits and accom
pany with sliced fresh toma
toes for an old timey Island
breakfast. This is also good
sprinkled with lemon juice
1/4 teaspoon cayene
pepper
Saute oil and onion.
Shred up the cooked chick
en and add all ingredients.
Simmer 30-45 minutes.
After you dish into bowls
sprinkle some cheese on
top.
Tammy's Cannoli
Making your own cannoli
Cannoli Shell
A pizzelle iron is
required to make these.
Use with manufactur
er’s instructions.
4 ounces unsalted but
ter (melted)
1/2 teaspoon salt
3 large eggs
6 1/8 ounces sugar (3/4
c plus 2tablespoon)
7 1/4 ounces King
Arthur all-purpose flour
(13/4 c)
1 1/2 teaspoon baking
powder
1 tablespoon anise
extract
Mix all ingredients
together (Order not impor
tant-just don’t cook the
eggs with the melted but
ter). Spoon batter onto a
pizzelle iron until lightly
brown.
Remove hot pizzelle and
roll onto cannoli forms or
equivalent 1” diameter
smooth tube. You’ll have to
work fast and careful not to
burn fingers. Remove
, JANUARY 26, 2005 ♦
and served over rice for din
ner. Serves 6.
Marinated Shrimp
2 1/2 pounds shrimp
1/2 pound celery tops
1/4 cup mixed pickling
spices
3 1/2 teaspoons salt
2 cups sliced onions
7 to 8 bay leaves
1 1/4 cups oil
3/4 cup vinegar
2 1/2 tablespoons
capers and juice
2 1/2 tablespoons cel
ery seed
Dash of Tabasco
Boil shrimp in celery tops,
mixed pickling spices, salt,
onions and bay leaves for 5
minutes. When cooled,
alternate shrimp and onions
with oil, vinegar, caper and
juice, celery seed and
Tabasco. Marinate 24
hours.
Bon appetit!
cooled pizzelles from forms.
Dip ends of Pizzelle in
chocolate and then nuts or
pretty spinkles (we use can
died hazelnuts). These
shells are ready to fill.
May be stored in an air
tight container.
Cannoli Filling
Cannoli can be filled with
flavored whipped cream or
nondairy topping. To make
flavored cream add 1 table
spoon extract or liquer to
whipped mixture. We use a
special pastry cream fla
vored with Myers rum. For
spectacular cannoli fill
them with chocolate rum
truffle filling. Pipe filling
into shells with a large star
tip just prior to serving.
Chocolate Rum
Truffle filling
12 ounces bittersweet
or milk chocolate
1 cup heavy cream
4 ounces unsalted but
ter (room temperature)
1/4 cup Myers rum
Chop chocolate fine.
Heat cream until hot, not
boiling. Add cream to
chocolate in a bowl, stir
until melted. Add butter
and rum. Let mixture cool
to room temperature. The
thickened mixture can be
piped into shells. Trouble
shooting: if too thin, chill
mixture, if too thick, use
mixer to soften.
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