February 24,2000       Shrimp, Sausage and Okra Gumbo  by Joe George

Yield: 3 quarts
   1/2 cup vegetable oil
   3/4 cup all-purpose flour
       1 medium onion, peeled and diced
       1 small green pepper, seeded and diced
       3 stalks celery, diced
       3 cloves garlic, peeled and minced
       8 ounces andouille sausage, split lengthwise and sliced
     12 okra pods, sliced 1/2 inch thick
1-1/2 teaspoon salt
   1/2 teaspoon thyme
   1/4 teaspoon cayenne pepper
       6 cups chicken stock
       1 pound medium shrimp, peeled and de-veined
   1/2 cup rice

First make a roux by heating the oil in a heavy-bottomed pot over medium
high heat and stirring in the flour with a wooden spoon (be very careful,
hot roux will stick to one's skin and burn immediately). Stir the roux
continuously for about 10 minutes, or until the roux has become brown and
smells of toasted nuts. If the roux burns, or small burn flakes appear in
it, discard it and begin again. Add the diced onion, green pepper and
celery, stir it into the roux and cook it for 3 minutes. Add the garlic,
sausage and okra, stir it into the roux and cook it for an additional 3 or
4 minutes. Stir in the salt, thyme, pepper and chicken stock. Bring the
gumbo to a boil, stir it to remove any lumps. Lower the heat to a simmer
and cook the soup for 20 minutes. Add the shrimp and cook the soup an
additional 10 minutes. While the gumbo is simmering, boil the rice in
plenty of salted water. Serve the gumbo in a bowl with a small mound of the
boiled rice, or if desired, stir the rice directly into the gumbo.
 
 
 
 
 
 
 

Luscious Lemon Bars

1       cup all-purpose flour
1/3   cup plus 1 tablespoon confectioners' sugar
1/2   cup butter or margarine
4       large eggs
3/4    cup granulated sugar
1/2    cup fresh lemon juice

Mix flour and 1/3 cup confectioners' sugar in a mdium-size bowl. Cut in butter until mixture resembles small peas. Mixture will be gry and crumbly. Press in bottom of ungreased 9-inch square baking pan. Bake in preheated 350º oven 15 minutes or until lightly golden. Meanwhile with electric mixer at high speed beat eggs in a medium-size bowl about 3 minutes until pale and thickened. Gradually add granulated sugar and continue beating 1 minute longer or untl mixture is thick. Stir in lemon juice. Pour into hot crust; bake 15 minutes or until golden and pick inserted in center comes out clean. Sprinkle with the remaining 1 tablespoon confectioners' sugar. Cool in pan on rack. Cut in 4 x 1 inch bars. Makes 16

Saturday  Aug. 21,1999           Mark's    Marinate/Bar-B-Q  Sauce

     1/2 Cup           Cooking Oil
      1   Cup           Cider Vinegar
      2 Tbsp.           Salt
    1  1/2  Tsp.       Poultry Seasoning
     1/4  Tsp.          Black Pepper
      1                     Egg

         This recipe is enough for 5 whole chickens.

         It must be kept refrigerated

         If using on the grill, be careful - sauce will flame.
 
 

Sunday March 21.1999               Pignoli ( Pine Nut) Pizza

1     thin BABOLI  pizza
1    jar pignoli (pine nuts)
2     tablespoons chopped fresh rosemary
2    cups sliced red onion
2    tablespoons Balsamic vinegar
       crumbled Gorgonzola

  Slice about 2 cups of red onion and carmalize in fry pan. Towards end, add about 2 tablespoons of Balsamic vinegar and the two tablespoons of chopped fresh rosemary. Toast the pignoli. Spread the onion over the pizza and sprinkle with the toasted pignoli. Add crumbled Gorgonzola to taste. Bake in 350 degree oven for about 10 to 12 min.
 
 

Friday Dec. 25, 1998          Ruben Soup

This recipe was found in the RIVAL CROCK-POT CUISINE  LOC 75-15-1517

We tried this recipe and found it to be very much like the ruben soup that used to be offered by a now closed restaurant called PADDY O'S on Baily Ave. If you like ruben sandwich's this is your kind of soup.

1      cup chopped onion
1      cup celery
1/4   cup margarine or butter
2      cups chicken broth
2      cups beef broth
1      teaspoon baking soda
1/4   cup cornstarch
1/4   cup water
1 1/2 cups sauerkraut, rinsed and drained
4      cups milk
4      cups chopped, cooked corned beef
2      cups shredded Swiss cheese
        salt
        black pepper
        Rye croutons, optional

Chop onion and celery. Transfer to Crock -Pot. Stir in groth and baking soda. Combine corn starch and water and add to Crock-Pot. Stir in sauerkraut, milk, and corned beef. Cover and cook on High 4 to 5 hours. Stir in cheese and cook 30 minutes. Season with salt and pepper. Serve. Garnish with croutons if desired. Serves 12

Monday Dec. 7,1998            Sausage  Shortcake

1/2   teaspoon dry mustard
1/2   cup butter
1/2   cup  flour
4      cups  milk
8     oz. (2 cups) cheddar cheese  (small cubes)
2   10 oz. packs french style frozen green beans
1   lb. Wardynski polish sausage - sliced
2    packages cornbread mix prepared according to package directions

Melt butter in large sauce pan over low heat. Add flour and mustard and stir constantly
until thick and frothy. Let mixture bubble about 3 min, stirring to prevent browning.
Gradually whisk in milk. Increase heat to medium and simmer, whisking often for
about 5 min. until thick and smooth. Add cheese, frozen beans and sausage. Cook,
stirring occasionally till cheese melts and beans are cooked.
     Cut cornbread into 8 equal squares (or make 8 muffins), slice horizontally.
Spoon hot mixture over bottom and replace top. Spoon more sausage mixture over top.
Makes 8 servings (may be halved)
 

Sun. Nov. 1, 1998

Spinach Linguine with Chicken and Sundried Tomatoes by Joe George

Yield: 2 portions
       8 ounces diced raw chicken breast
       1 tablespoon flour
       3 tablespoon virgin olive oil
   3/4 cup reconstituted sundried tomatoes, julienned
       1 teaspoon minced garlic
   1/4 teaspoon crushed hot pepper
       1 tablespoon minced fresh basil (1/2 teaspoon dried)
   1/2 teaspoon salt
   1/2 teaspoon ground black pepper
1-1/4 cups chicken stock
       1 pound cooked linguine (approximately 1/2 pound raw)
       1 tablespoon minced fresh parsley
   1/4 cup grated Pecorino Romano cheese

Toss the diced raw chicken with the flour making sure it is evenly coated;
pat off any excess flour.

Heat the olive oil, over high heat, in a heavy skillet. Add the floured
chicken and brown lightly on all sides. Add the sundried tomatoes, garlic,
hot pepper, basil, salt and black pepper; sauté for a 2-3 minutes or until
the garlic begins to brown.

Stir in the chicken stock and simmer for 3 minutes or until it reduces and
thickens slightly. Add the cooked linguine and toss it until it is hot
throughout. Toss with the grated cheese and minced parsley.
 

Sat. Oct. 23, 1998      Ziti with Wild Mushrooms  by Joe George

Yield: 2-3 portions
    3 tablespoon virgin olive oil
    1 tablespoon minced shallot or onion
    1 tablespoon minced garlic
    8 ounces wild mushrooms, cleaned and chopped (approx. 2 cups)
1/2 teaspoon basil
1/2 teaspoon oregano
    1 teaspoon salt
1/2 teaspoon ground black pepper
1/4 cup flour
    1 cup white wine
    1 cup chicken stock or mushroom stock
  12 ounces cooked ziti (approximately 4 ounces uncooked)
1/4 cup grated Pecorino Romano cheese

Heat the olive oil over high heat in a heavy skillet. Add the shallot and
garlic, sauté for approximately 5 minutes, or until the y begin to
caramelize. Add the mushrooms, basil, oregano, salt and pepper, sauté and
additional 5 minutes. Stir in the flour, lower the heat to medium and cook
the flour for 2 or 3 minutes while stirring.

Add the white wine, bring to a boil and reduce by half, stir often to
alleviate scorching. Add the stock and simmer for 5 minutes. Add the pasta;
toss it for a few minutes to insure that it is heated throughout. Stir in
some of the cheese and sprinkle the remaining over the top of the finished
dish.

Sun Oct. 18, 1998      Pasta e Fagiole   by Joe George

(Pasta with Beans)
Yield: 3 quarts
    1 pound dried cannellini beans (white kidney beans)
    3 tablespoons olive oil
    1 cup diced ham
1/2 cup diced onion
1/2 cup dice celery
1/2 cup diced carrots
    1 tablespoon minced garlic
1/4 teaspoon crushed hot pepper flakes
    1 teaspoon minced fresh rosemary, or 1/2 teaspoon dried rosemary

1/2 teaspoon salt
1/2 teaspoon ground black pepper
    3 quarts chicken stock
  12 ounces ditalini, tubetti or other small tube shaped pasta
1/2 cup grated Romano or Parmesan cheese

Place the beans in a bowl, cover them with warm water and allow them to
soak for 2 hours.

Heat the olive oil in a heavy sauce pan and add the ham, onion, celery,
carrots, garlic, hot pepper, rosemary, salt and pepper; sauté for 2 or 3
minutes. Add the chicken stock; bring it to a boil then lower the heat to a
simmer.

Drain the water from the beans and add the beans to the simmering stock.
Simmer the beans for 1 hour or until they are al dente. Add the pasta and
cook it for an additional 20 minutes or until the beans and the pasta are
thoroughly cooked and the broth has thickened slightly.

Serve as an appetizer or a main course sprinkled with the grated cheese.

Aug. 15, 1998                  Portuguese Style Clams

3  doz. littleneck clams or equivalent amount of mussels
3/4 - 1 lb. Wardynski's polish sausage
2 large sweet onions
2 tablespoons of olive oil
1/2 teaspoon paprika
2 teaspoons chopped garlic
7 - 8 cups peeled, seedless, chopped tomatoes
1/2 cup white wine
1/2 cup bottled clam juice
hot pepper sauce
1/2 cup chopped fresh parsley

Scrub clams. Remove skin of sausage and cut into 1/2 in. slices.
Chop onions into 1/2 in. chunks.
     In a heavy bottomed 8-10 quart pot heat the olive oil and
add the sausage. Cook over medium heat to brown the sausage.
Remove the sausage. Pour off the remaining oil and fat so that
there is only about 2 tablespoons left. Add onions and cook until
tender and golden. Stir in paprika to coat the onions then add
the garlic, tomatoes, and white wine . Bring to boil,
cover and reduce heat, for about 5 min. Uncover and reduce until
thickened.
     Add sausage and about 1/4 teaspoon of hot sauce. Bring to boil.
Add clam juice and clams. Cover pot, bring to gentle boil and
cook until clams open. (After first 5 min. stir.)
     To serve. Remove the clams (Discard any that didn't open).
Ladle the sauce into bowls (4) and place the clams on top.
Sprinkle with parsley.
 

Aug. 12, 1998                     Reuben Sausage Casserole

1          tablespoon mustard (prepared)
1 1/3    cups milk
1/2       cup chopped onion
2          cans (Cambells  10 3/4 ounces) Condensed cream of mushroom soup
2         16 oz cans of sauerkraut (rinse & drain)
8          oz. of medium width noodles (uncooked)
1 1/2    pounds of Wardynski's Polish Sausage cut in 1/2 inch pieces
2         cups shredded Swiss cheese
3/4      cup rye bread crumbs
2         tablespoons melted butter.

Mix the mustard, milk, onions and soup in a bowl. Spread the Sauerkraut in a
suitable pan (approx. 9 X 13) that's been greased . Cover with the noodles.
Place the soup over the top. Distribute the sausage and then the cheese. Mix
the crumbs and butter and sprinkle over the top. Cover the pan with foil. Make it tight!
Bake it for an hour at 350 degrees. It may take longer, so check the noodles.
 

July 30, 1998                        Skewered Shrimp
                                                        (4 servings)

16-20 count per pound shrimp
       (means very large)
2 Tablespoon fresh lemon juice
1 teaspoon minced garlic
3 Tablespoons olive oil
dash hot pepper sauce
salt & pepper

     In bowl large enough to hold shrimp,
combine all ingredients & mix well. Cover
& refrig. about 1 hour.
     Thread shrimp (thru head & tail - to form C)
on metal or presoaked (35 min.) wooden
skewers.
     Grill till pink & opaque, turning once. about
4 min per side.

      Shrimp may be alternated with mushrooms,
cherry tomatoes zucchini slices, pepper chunks etc.
     Brush veggies before & during cooking w. oil.
 

July 27, 1998          Horseradish Grilled Shrimp

As many raw shrimp (very large)
        as you need
1/2 slice bacon per shrimp
horseradish
BBQ sauce

     Peel & devein shrimp - butterfly by
cutting 1/2 lengthwise (but not all the way
through)     Refrigerate till needed.
     Cook bacon till partially done (still
flexible). Fill each shrimp with horseradish.
Wrap with bacon. Put on soaked skewers.
Grill till opaque. Dip in BBQ sauce.

July 24, 1998                          CARROT  MUFFINS

2       cups all-purpose flour
2       teaspoons baking soda
2       teaspoons cinnamon
1/4    teaspoon salt
1 1/4 cups sugar
1/2    pound carrots
1/2    cup pecans
1/2    cup raisins
1/2    cup sweetened flaked coconut
3       large eggs
1       cup corn oil
2       teaspoons vanilla
1      Granny Smith apple

   Preheat oven to 350 F. and oil eighteen 1/2 -cup muffin cups.
   Into a large bowl sift together flour, baking soda, cinnamon,
and whisk in sugar. Coarsely shred enough carrots to measure
2 cups and chop pecans. Add shredded carrots and pecans to
flour mixture with raisins and coconut and toss well.
    In a bowl whisk together eggs, oil, and vanilla. Peel and core
apple and coarsely shred. Stir shredded apple into egg mixture
and add to flour mixture, stirring until batter is just combined well.
Divide batter among muffin cups, filling them three fourths full, and
bake in middle of oven until puffed and a tester comes out clean.
                  (15 to 20 minutes at least )
     Cool muffins in cups on racks 5 minutes before turning out onto
 racks to cool completely.  Muffins keep in an airtight container
at room temperature 5 days.
Makes 18 muffins.         [Recipe may be halved - use 2 eggs]
 

Sun. May 31, 1998                 Crab Beer Batter

             Cleaning Soft Shell!!!!
 

Soft shell crabs
1        12 oz. warm beer
1 1/4  cup all-purpose flour
2        teaspoons salt
1        teaspoon  paprika
1/2     teaspoon baking powder

     To mix batter. Pour beer into bowl and add flour and then remainder of
 ingredients.
     Mix well. Batter should be prepared at least 1 - 2 hrs. in advance, as it is thicker
as it stands.
     Dust crabs lightly in some all -purpose flour and then dip singly into batter.
     Deep fry @ 375 degrees for approx. 2-5 min. (depends on size)
     Drain and serve at once!

Sun. May 24, 1998                  Rhubarb Muffins

1/4    cup soft butter                         3/4     teaspoon baking soda
1/2    cup brown sugar                      1/2     teaspoon cinnamon
1       cup sour cream                        1 1/2  cup chopped fresh rhubarb
2       eggs                                          1   tablespoon sugar mixed with 1/2 teaspoon
1 1/2  cup flour                                         cinnamon

     In large bowl, combine butter and sugar. Beat at med. (scraping) for 2 min.
Add sour cream and eggs and beat and scrape 2 min. In bowl stir flour, soda
and 1/2 teaspoon cinnamon. By hand, stir flour mixture into sour cream mix till moist.
Fold in rhubarb. Spoon in muffin pans. Sprinkle with cinnamon sugar.
Bake at 350 degrees for 25 - 30 min. (lightly brown). Cool 10 min. - remove from pans.

Mon. May. 18, 1998                 Soft  Shell  Crabs

     This is the time of year that the blue crab of the Chesapeake molt.
Nothing could be more delicious. These crab can be sautéed and
eaten whole!
     We bought ours at Hayes Fish Market on Harlem Rd. (They also
have them at their store in Kenmore on Delaware). I asked them to "dress"
them. They are live and when they "dress"  them, they remove the apron
the gills and face of the crab.
     We like ours with almonds. - In a small skillet - place a few pats of
butter and a few tablespoons of sliced almonds. Heat until you can smell
the almonds and they start to turn a deeper color. Turn off the heat.
     Place the crab in a shallow dish - (three fit in a pie tin nicely)- and
pour in enough milk to about half fill the dish. Let them in the milk
about 20 min. Turn a few times.
     Meanwhile, place a 1/2 cup or so of seasoned flour in another pie tin.
     In a fry pan, start heating a few tablespoons of peanut oil (gets hotter).
(We threw in a few pats of butter for flavor).
     When the oil is hot, take the crab out of the milk and dip in the
seasoned flour. Turn until both sides are coated.
     Carefully place the crab top down in the fry pan. Careful - they splatter!
After three minutes, turn with tongs and let them fry for another 2 to 3 min.
on the other side.
     Meanwhile reheat the almonds and keep warm.
     Place a crab on a plate and spoon some of the almonds over.
Enjoy!

Thur. April 30, 1998               WARDYNSKI'S
                            KIELBASA KABOBS

1    pound Wardynski's Polish Sausage (cut into 1" thick slices)
12  (approximately) shallots (peeled)
1    large green or red sweet bell pepper (cut into chunks)
1    medium zucchini (sliced into 1" thick slices)
12  (approximately) mushroom caps
wooden or metal skewers

Soak wooden skewers in water for 15 to 20 minutes. Place ingredients
onto skewer alternating evenly. Place on outside grill for 15 to 18 min.,
turning occasionally. Strip kabobs onto individual serving plates, or
enjoy right off the skewer.