Mozzarella salad with Sundried Tomatoes

Posted on Categories Salads

4 ounces mixed salad greens
1 lb mozzarella cheese, sliced
dressing: 6 ounces sundried tomatoes in olive oil (reserving oil)
1/4 cup coarsely shredded fresh basil
1/4 cup coarsely chopped fresh parsley
1 tablespoon capers
1 tablespoon balsamic vinegar
1 garlic clove, chopped
olive oil
Salt & Pepper to taste

Put the tomatoes, basil parsley, capers, vinegar, and garlic in a food processor or blender. Measure the oil from the tomatoes and make it up to 2/3 cup with more olive oil if necessary. Add it to the food processor and process until smooth. Season to taste. Put salad greens into a bowl and top with slices of mozzarella and spoon the dressing over. serves 4

Shrimp Curry

Posted on Categories Meats, Poultry and Seafood

2 onions, sliced
2 cloves garlic
4 tablespoons butter
1/2 tablespoon curry powder
1/2 pound tomatoes, quartered
2 tablespoons hot water
1 pound shrimp, cooked and shelled

Saute onions with garlic and butter. When golden brown, mix in curry powder. Add tomatoes, crushing them with a wooden spoon to release the juice. Add hot water and shrimp; simmer for 20 minutes, and add salt & pepper to taste. serves 4

Oysters Mardi Gras Style

Posted on Categories Meats, Poultry and Seafood

3 dozen oysters
2/3 cup parsley
23 cup green onions
1 cup bread crumbs
1/2 cup butter
1 small lemon
1 teaspoon mustard
2 teaspoons worcestershire sauce

Place oysters in a casserole dish and sprinkle with onions and parsley. Put crumbs on top. Melt butter; add lemon juice, mustard, worcestershire sauce and pour over crumbs. Bake at 450º until oysters curl, 10 – 15 minutes. serves 4.

Green Soup

Posted on Categories Soups

5 cups beef or vegetable broth
1 cup chopped spinach
1/2 cup minced green onion
1/2 cup mixed greens (kale, beet tops, etc.)
1/4 cup chopped parsley
2 teaspoons each of Tarragon and Rosemary
1 tablespoon flour
6 tablespoons sour cream
4 hard-boiled eggs

Bring the broth slowly to a boil in a pot. Add the spinach, onions, mixed greens and herbs and simmer slowly for 1 hour. Remove the pot from heat. Mix the flour and sour cream to a smooth paste and whisk into the soup. Return to heat and stir until thickened and comes to a low boil. Add a little more sour cream and serve it with a hard-boiled egg in each bowl.

Vegetable Soup

Posted on Categories Soups

2 tablespoons butter
4 tablespoons olive oil
2 onions, finely sliced
2 turnips, shredded
2 carrots, shredded
2 stalks celery, sliced
2 parsnips, finely sliced
handful diced green beans
4 cups chicken or vegetable broth
1 cup small type pasta, cooked
salt & pepper
1 1/2 cup chopped spinach
1/2 cup frozen green peas
3 tomatoes, skinned & chopped

Melt butter and oil in a pan; add onions, turnips, carrots, celery and parsnips. Cook for a few minutes and add the beans. Cook for 15 minutes; then add broth, salt & pepper. Cook until vegetables are tender; then add spinach, peas, tomatoes and cooked pasta. Continue cooking for 15 – 20 minutes until done.

Delaware Crab Puffs

Posted on Categories Starters

2 cups flour
3 teaspoons baking powder
1/2 teaspon salt
1 egg
1 cup milk
1/2 lb crabmeat
cooking oil

Heat cooking oil to 375*. Mix dry ingredients. In separate bowl, beat the egg and add milk and crabmeat. Stir into flour mixture and mix well. Drop mixture from spoon into hot oil, and fry until delicately browned.


Posted on Categories Starters

1 – 18 ounce jar apple jelly
1 – 18 ounce jar pineapple preserves
1 – 1/2 tablespoons ground black pepper
1 – 5 ounce jar horseradish
1 small can (1.2 ounces) dry mustard

Combine all ingredients. Use to top bricks of cream cheese and serve with assorted crackers. makes 1 quart.

Savory Spinach

Posted on Categories Vegetables and Sides

1 package frozen chopped spinach, cooked and drained
4 ounces cream cheese, softened
1/2 cup sour cream
4 strips bacon, cooked and crumbled
1/4 cup chopped green onion
1 tablespoon prepared horseradish

Blend cream cheese and spinach together. Add remaining ingredients and spoon mixture into small casserole dish. Bake at 350* for about 30 minutes. serves 4