Dinner, Recipes, Wild Game
Ingredients1 (2-3 lb.) rabbit
Celery tops
1 med. chopped onion
2 tbsp. butter
1 garlic clove, chopped
1/2 c. chopped celery
3/4 c. water
1/4 c. dry wine
1 c. ketchup
2 tbsp. vinegar
2 tbsp. Worcestershire sauce
2 tbsp. brown sugar
1 tsp. dry mustard
Preparation:
Cut cleaned rabbit into serving pieces, boil with celery tops for 30 minutes. Remove rabbit from water and let stand a few minutes. Cook onion in water until browned, then add remaining ingredients and cook for 20 minutes. Add rabbit and simmer slowly for 1 hour. Serve hot. 4 servings.
Appetizer, Recipes, Seafood
Ingredients1 egg, well beaten
1 tbsp. Worcestershire sauce
2 tbsp. parsley, chopped
1 tbsp. mayonnaise
1 tbsp. baking powder
2 tsp. creole seasoning
3 slices homestyle bread crust,
removed & crumbled
1/2 lb. cooked & cleaned crawfish,
roughly chopped
1 lb. cooked & picked crabmeat (lump
or backfin)
1 c. dry bread crumbs, unseasoned
1/2 c. butter–CREOLE SAUCE:–2 tbsp. green onion, chopped
1 tbsp. butter
1/4 c. seafood stock (or bottled clam
juice)
1/4 c. dry white wine
2 tbsp. creole mustard
1 c. heavy whipping cream
Salt to taste
Dash cayenne pepper
Preparation:
In a large bowl, beat the egg. Add Worcestershire sauce, parsley, mayonnaise, baking powder, creole seasoning and homestyle bread crumbs. Mix well; then add crawfish and crabmeat. Using hands, mold 8 patties. Dip patties into dry bread crumbs. In skillet, melt butter and fry crabmeat patties about 5-7 minutes on each side until golden brown. Use low heat so butter will not burn. In small frying pan, melt butter and saute onions until they soften. Add seafood stock and wine; rapidly boil to reduce to about 2 tablespoons. Stir in Creole mustard. Blend in the heavy cream and bring to simmer. Simmer for 3 minutes. Add cayenne and salt to taste. Keep warm until ready to serve. Place 2 tablespoons sauce on each plate, then 2 crab cakes. Top with grilled shrimp (if desired) and garnish with lemon and parsley. (My favorite.) Serves 4.
Any, Recipes, Salad
Ingredients3 c. cooked rice (cooked in chicken broth)
1 lb. cooked, peeled, deveined shrimp (slice lg. shrimp in half lengthwise)
1 c. sliced celery
1/2 c. sliced green onions
1/2 c. mayonnaise
2 tbsp. ketchup
1 tsp. lemon juice
1/2 tsp. cream style prepared horseradish
1/2 tsp. prepared mustard
Preparation:
Combine rice, shrimp, celery and green onions in large mixing bowl. Blend mayonnaise, ketchup, lemon juice, horseradish, mustard, and hot sauce. Add to rice mixture. Toss and salt and pepper to taste. Serve on lettuce leaf. Garnish with lemon wedge and parsley.
Appetizer, Recipes, Seafood
Ingredients1 c. cleaned, cooked shrimp
1/2 clove garlic, slivered
1/2 c. chili sauce
8-10 slices bacon
Preparation:
Mix shrimp and garlic; pour chili sauce on mixture. Cover and refrigerate, stir occasionally, several hours. Cut bacon into halves. Fry bacon until partially cooked; drain. Wrap each shrimp in bacon piece and secure with toothpick. Set oven to 550 degrees. Boil 2-3 inches form heat until bacon is crisp. 16-20 appetizers.
Dinner, Recipes, Wild Game
Ingredients3 1/2 – 4 lb. rabbit
Salt & pepper
About 1/2 c. flour
Butter, salad oil or other fat
About 3 tbsp. onion, sliced, 1/2 c.
Liquid, 1-2 c.
Preparation:
Cut rabbit into pieces for serving. Singe and remove pin feathers if necessary. Wash under running water or wipe with wet cloth. Dry thoroughly. Sprinkle with salt and pepper, dredge with flour. Reserve remaining flour for gravy. Heat fat in a heavy skillet and brown the chicken in it. If onions are used, brown them in the same pan which the rabbit is almost browned
Dinner, Poultry, Recipes
Ingredients1 tbsp. vegetable oil
1 c. chopped, uncooked chicken (1/2
lb.)
1/2 c. chopped green pepper
1/2 c. chopped onion
1/3 c. chopped celery
1 sm. minced garlic clove
1 (16 oz.) can pork and beans
1 (8 oz.) can tomato sauce
1/4 tsp. dried oregano
1/4 tsp. hot pepper sauce
3 c. hot, cooked rice
Preparation:
Cook chicken, onions, peppers, celery and garlic in large skillet over medium high heat, 3-4 minutes or until chicken is lightly browned and vegetables are tender. Add remaining ingredients, except rice. Bring to a full boil, reduce heat to low, simmer uncovered, about 10 minutes. Serve over hot cooked rice. Makes 4 (1 1/2 cup) servings. “It is hard to tell whether a person is walking to reduce, or reduced to walking.”
