Cajun Shrimp

Servings: 15
Ingredients:

1 lb Extra large shrimp, peeled
1 tb Fresh lime juice
1/2 ts Garlic powder
1/2 ts Onion powder
1/4 ts Thyme
1/4 ts Salt
1/4 ts Red pepper
1/8 ts Black pepper
Lime wedges

Toss the shrimp with the lime juice in a bowl. Mix the garlic
powder, onion powder, thyme, salt, red pepper and black pepper in a
small bowl. Sprinkle over the shrimp and toss to coat well.

Spray a large skillet with non-stick cooking spray. Heat until
hot.
Add the shrimp and cook for 3 minutes, or until the shrimp are pink,
stiring constantly. Spoon into a serving dish. Chill, covered, for
1 hour or longer. Garnish with lime wedges.

Makes 15 servings.

From ‘Season of Wonder: Christmas 1990′.

[The Baltimore Sun; Dec 8, 1991] Posted by Fred Peters.

Sesame Chicken Wings

Servings: 8
Ingredients:

36    Chicken drumettes (bottom
Part of chicken wing)
2 cl Garlic
1    Inch fresh ginger, peeled
1    Onion, quartered
1 ts Red pepper flakes
2 ts Salt
2 ts Ground coriander
3 tb Soy sauce
3 tb Fresh lemon juice
2 tb Sesame oil
2 tb Sugar
1/2 c  Sesame seeds (approx)

Wash the chicken pieces and pat dry. Place in a bowl. Combine
the remaining ingredients except the sesame seeds in a blender and
puree. Pour the mixture over the chicken and stir to coat all the
pieces well. Refrigerate for at least 2 hours.

Remove the chicken from the marinade and sprinkle with the sesame
seeds. Place under the broiler for 5 to 6 minutes on each side.
Serve hot.

Makes 6 to 8 servings as hors d’oeuvres.

From ‘The Joys of Christmas’; Helen Feingold and Mary Lee Gristani.

[The Baltimore Sun; Dec 8, 1991] Posted by Fred Peters.

Leftover Turkey Or Chicken Hash

Servings: 4
Ingredients:

2 tb Butter; melted or chicken
-fat (up to 3T)
1    Onion; thinly sliced
1/2 c  Celery; diced
2 c  Turkey; cooked,diced
-(up to 3 cups)

2 tb Turkey or chicken fat
-(I would use butter)
3 tb Flour
2 1/2 c -Water
1/2 ts Savory
1/2 ts Salt
1/2 ts Pepper
1/4 c Cream

2 c Flour; all purpose
1 tb Baking powder
1 ts Salt
3/4 c Cream
2 Eggs; beaten

La fricasee fatuguee

Heat in frying pan 2-3 Tbsp melted butter or turkey or chicken fat.
Add thinly sliced onion and diced celery. Heat 5-8 minutes over low
heat, stirriing often. Add 2-3 cups cooked turkey. Cook 5 minutes
over low heat.

Sauce: Brown the chicken fat (I would use butter) and flour well
before adding water. Add savory, salt and pepper to taste. When sauce
is smooth and creamy, add 1/4 cup cream and any remaining turkey or
chicken gravy. Pour over turkey. Simmer 15 minutes, then serve with
hot biscuits and pickled beets.

Hot Biscuits: Sift together in bowl, flour, baking powder (no error in
amount) and salt. Mix together cream with 2 beaten eggs. Add to flour
and mix just enough to moisten; the dough is rather soft and should
remain lumpy. Stir as little as possible. Drop by spoonfuls on a
greased cookie sheet. Cook 16 minutes at 400F.

from Mme. Benoit, ‘In days that followed Christmas, every bit of the
turkey was used - the bones for soup, the skin, diced and crisped in
the oven til browned, then served, instead of butter, on toasted
homemade bread. So, when it came time to make hash from all the
little bits and pieces, the children felt that the poor turkey must
be tired (fatiguee), hence the name.

Source: _My Grandmother’s Kitchen_ by Mme. Benoit

Apricot-Raisin Jam

Servings: 6
Ingredients:

1/2 lb Dried apricot halves,
-coarsely chopped
1 c  Golden raisins
Juice and grated rind of 1
-lemon
1 c  Orange juice
2 c  Sugar

I received a great little book for Christmas called ‘From My House To
Yours’ that has gift recipes, ideas and lots of little tid-bits. The
following recipe is from that book. I’ll include the notes the author
wrote and will follow this message with the recipe for English Muffin
Loaf that he makes note of. Sonya

‘This is delicious with toasted thin slices of English Muffin Loaf.
Dried apricots sold in bulk are usually more flavorful than the
prepackaged kind; natural food stores are a good source.’

1. Place the apricots and raisins in a bowl and add water to cover.
Cover the bowl tightly and let it stand overnight. Drain the liquid
into a large, heavy saucepan and chop the apricots coarsely. Add the
apricots, raisins, lemon juice and rind, and orange juice to the pan,
place over low heat, and bring to a simmer. Cook 20 minutes, stirring
occasionally.

2. Add the sugar and continue cooking, stirring frequently until the
mixture of fruit is very soft and the syrup sheets when dropped from
the side of a spoon (220 degrees on a candy thermometer), 15 to 20
minutes. Spoon the jam into sterilized half-pint jars. Seal the jars,
process in a boiling-water bath for 10 minutes and cool. Store in a
cool, dark place.

Cheese And Sausage Snacks

Servings: 6
Ingredients:

3 c  TEABISK (BISQUIK)
1    ROLL SAUSAGE MEAT
1 lb GRATED CHEDDAR CHEESE
-(ORANGE)
1    SPANISH ONION FINELY CHOPPED
3/4 c  MILK

Blend sausage meat and onion (in blender if you wish). Add remaining
ingredients and mix well. (important to have onion finely ground).

Drop from teaspoon onto greased cookie sheet

Bake at 425 (four twenty-five) degrees Fahreneheit 10 -15 minutes
until browned.

This is a QUICK and DELICIOUS snack especially helpful for this time
of year.

This is my firts time on this echo. Merry Christmas to all.

SPICY ORANGE NUTS

Servings: 6
Ingredients:

1 1/2 c  Unsifted powdered sugar
2 tb Cornstarch
1 ts Cinnamon
3/4 ts Cloves
1/4 ts Allspice
1/8 ts Salt
2 tb Freshly grated orange peel.
2    Egg whites, slightly beaten
3 tb Freshley squeezed orange
-juice
2 c  Walnut or pecan halves

From: Arizona Cookbook

Sift together sugar, cornstarch, spices and salt. Stir in grated peel.
Blend egg whites with orange juice; stir in nuts, coating each half
completely. Drain thoroughly. Then roll in sugar mixture to coat well.
Spread on cookie sheet. Do not allow nuts to touch. Bake at 250 for
20 to 25 minutes (or until dry). Cool before storing in container.

This sounds like a recipe that would make a good Christmas gift!

BARBECUED BUTTERFLIED LEG OF LAMB WITH MINT AND POCKET BR

Servings: 9
Ingredients:

1    Leg of lamb (5-6 lb)*
3/4 c  Balsamic vinegar
1/3 c  Mint jelly
1/3 c  Minced fresh mint leaves
Fresh mint sprigs (opt)
Salt
Pepper
Small pocket bread**

* - boned and trimmed of surface fat
** - or regular pocket bread, cut in half crosswise
======================================================================
===
1. Lay meat boned side up. Slash about halfway through thickest
portions, as needed, and pull meat, patting cut edges down, to make
the piece relatively even.
2. Place lamb in a 9×13′ pan. In a 1 1/2 quart pan over medium-high
heat, stir vinegar with 1/3 cup mint jelly just until boiling. Stir
in mint and pour evenly over lamb. Cover and chill 2 hours or up to a
day. Turn meat over occasionally.
3. On firegrate in a barbecue, with a lid, ignite 50-60 charcoal
briquets. When briquets are dotted with ash, in about 30 minutes,
spread them into a single layer; scatter 10-12 more briquets over
coals. Set grill 5-6′ above coals. Lift meat onto grill; reserve
marinade. Put lid on barbecue and open vents.
4.Turn meat as needed to brown evenly; baste with marinade. Cook until
thickest part of meat is done to your liking; for rare (140′ on a
thermometer) in center of thickest part, allow about 40 minutes total.
Thinner sections will be well done.
5. Transfer lamb to a platter and let rest 5-10 minutes. Garnish with
mint sprigs. Slice meat thin. Season to taste with mint jelly, salt,
and pepper. Eat with knife and fork or tuck into pocket bread.

HOT PEPPER JELLY

Servings: 1
Ingredients:

1/2 c  Hot Red Chiles; seeded
-and coarsely chopped
1/2 c  Hot green chiles; seeded
-and coarsely chopped
1 c  Chopped onion
1 1/2 c  Vinegar
5 c  Sugar
2    Pouches liquid pectin

This Southern recipe is very good served with country ham or with
green beans or peas.

PLACE THE HOT CHILES, onion and vinegar in a food processor or
blender. Process until very fine. Pour the sugar into a heavy
non-aluminum pot. Stir in the chile mixture, bring to a boil, and
boil for 1 minute. Remove from the heat and stir in the pectin. Let
sit 5 minutes and then remove the foam with a slotted spoon. Ladle
into sterilized jars and seal. Turn the jars upside down occasionally
to keep the chiles mixed until the jelly is cool and set. This jelly
makes wonderful Christmas gifts too.

Makes 10 Cups

NATHALIE DUPREE

PRODIGY GUEST CHEFS COOKBOOK

KUBA - Sherry B

Servings: 8
Ingredients:

1 1/2 c  Barley
1 1/2 c  Mushrooms; dried
7 c  Water
2 ts Salt
1/4 ts Black pepper
2 c  Garlic; finely minced
3/4 c  Onion; dried  finely choppe
1/4 c  Butter
1 ts Marjoram

This is a recipe for a Czech barley casserole that is traditionally
served on Christmas Eve but is also good as a side dish. Cook the
onion in the butter until translucent. Wash the mushrooms until free
from grit.
Add the barley (or barley grits, mushrooms, salt and water to the
onions and cook, uncovered, until the water has evaporated, stirring
frequently. (Mixture will be very thick.) Add the remaining
ingredients.
Place in a greased casserole or baking dish and bake at 350 degrees
for 30 to 35 minutes. I usually cut this recipe in half unless we are
having a really big crowd. It also freezes well.

ARTICHOKE APPETIZER

Servings: 12
Ingredients:

Jane harris DRKD50A
4    Eggs; beaten
1/2 lb Cheddar cheese; grated
12 oz Jars marinated artichokes;
-cut up
Salt and pepper to taste
Dash of tabasco
3    Green onions; chopped fine
6    Soda crackers; crushed
1    Clove garlic; crushed

Saute’ onions and garlic in artichoke oil; then drain. Mix all
ingredients and spread in greased 8×8′ pan. Bake at 325 for 30 min.
Can be baked, frozen and re- heated. This recipe was a great success
at a party Christmas Eve. Hope you like it. Let me know. Happy New
Year to you!