Southern-Style
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Southern-Style Recipes
New Friends and
Panama City Recipes
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Bunch Of Old Broads Downhome Recipes
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Anita Williams Oyster StewOysters Cook shallots in butter until soft an don't allow them to brown. Add wine and bring to a boil for 1 minute. Add fish stock and boil gently for 3-4 minutes. Reduce to a simmer. Add oysters and the liquid. Poach for about 1 minute. Remove Oysters and strain the stock. Bring the stock to a boil. Add cream. Bring to a gentle boil. Stir in the corn starch--cook until thick and add oysters. Cook for 1-2 minutes. Anita Williams Minestrone Soup Another of Anita's Recipes. These recipes warm you up on those rare chilly evenings in Florida. Italian sweet sausage Slice the sausage and brown in the oil. Then add the rest of the ingredients. Cook. Top each bowl with Parmesan cheese.
Crab Stuffed Mushrooms By Sylvia Burson Rushing 1 stick butter 1 cup Philadelphia cream cheese 1 can white crab meat (½ - 1cup fresh crab meat) Thicken with bread crumbs to stuff large mushrooms. Serve with lemons warmed and tied with cheesecloth to squeeze juice to taste. Or leave off head chunks and serve in Fondue to use as French bread dip.
Sherry Corn Chowder By Sylvia Burson Rushing 1 cup onions, diced 1 cup green onions, diced 1 cup celery diced 1 stick butter 2 pints Half N Half cream 10-12 picked crabs (1 pound white crabmeat) Best when freshly cracked) 4 ears fresh sweet whole corn, cut from ear Salt and pepper to taste *Seafood seasoning (Chesapeake Bay/Eastern Seaboard type---Cajun is TOO HOT) Cream sherry to taste 2 ½ cup 2 cups chicken stock ½ cup vegetable oil Melt butter in large saucepan. Add onions, green onions and celery. Sauté until onion is clear, but not browned. Add corn. Reduce heat and simmer about 10 minutes. Slowly stir in Half N Half until all is mixed well. Simmer 3-4 minutes to regain heat. (No need to if Half N Half is at room temperature when added.) Move contents to pot with lid. Add chicken stock, crabmeat and additional seasoning. Roux may be added to thicken. (Sauté equal parts fat and flour (vegetable oil/flour) until color of pecans and spoon into mixture to thicken if need be). Add ½ cups sherry to mixture. Additional sherry may be added at the table. Garnish.
Crab Cakes 1 pound (10-12 crabs, picked) white crabmeat 1 Tablespoon tub margarine ¼ cup Sweet pepper minced ¼ cup parsley, minced (fresh) ½ cup green onion, minced (1/2 cup Vidalia onion may be substituted for green onion—or may combine both) ½ teaspoon salt ¼ teaspoon cayenne pepper 1 egg white 1 Tablespoon Mayonnaise 1 Teaspoon Worcestershire sauce (White Worcestershire if you have it.) 1 teaspoon prepared mustard ¾ cup bread crumbs (French) In a skillet melt margarine; sauté sweet pepper, parsley and green onions for 5 minutes. Add crabmeat, salt and cayenne pepper. Cool for 3 minutes. Remove from heat and cool. Mix egg white, Mayonnaise, Worcestershire sauce, and mustard together. Mix all three and bread crumbs into crab mixture. Form 10 patties coat with breadcrumbs and dot with margarine. Bake in 400-degree oven for 30 minutes in heavy iron skillet
Jack Tyson Grilled Chicken Chicken cut up—legs and wings are popular grilled Garlic Butter, melted Salt and pepper Baste the chicken constantly with the garlic butter mixture. This is the fall back dish when the fish don’t bite. Debbie’s Gumbo ½ cup Wesson oil ½ cup flour Brown thoroughly to make a roux. Be careful not to burn or scorch.
To the roux add: 3-4 cloves chopped garlic 1 onion chopped 1 bell pepper 2 Tablespoons salt 1/2 Tablespoon red pepper 1/2 Tablespoon white pepper 1/2 Tablespoon Black pepper Adding these ingredients will slow the cooking process of the roux. Add the seasonings for your personal taste preference. At the Beach someone is always coming through tasting and adding. Then add: 3 cans chicken broth 1 bag frozen okra 2 cans diced tomatoes 2 pounds shrimp 1 pint of oysters 1 pint of crabmeat
Or your seafood of preference. Add gumbo file to your taste.
West Indies Salad 3 ounces of Wesson Oil 1 pound crab 4 ounces of cider vinegar 4 ounces ice water ½ teaspoon pepper ½ teaspoon salt ½ teaspoon celery salt. LAYER ½ onion (Vidalia if available) minced on the bottom of the dish Crabmeat Pour oil on Then pour on the vinegar Then pour on ice water Marinate for 24 hours
Oysters Mosca ¼ cup olive oil (good grade) ¼ cup butter ¼ cup finely chopped shallots, tops and bottoms 2 Tablespoons finely chopped parsley 1 Tablespoon finely chopped garlic 2/3 cup Italian seasoned bread crumbs ¼ cup grated Parmesan cheese ¼ teaspoon salt ¼ teaspoon black pepper 1/8 teaspoon cayenne pepper ½ teaspoon Oregano 8-12 raw oysters (depending on size) Sauté the first five ingredients until soft and translucent, then blend in the rest of the ingredients, except the oysters. Place the oysters in a serving baking dish. Pour the mixture over the oysters and bake 15 minutes at 425 degrees.
Barbecue Shrimp 4-5 pounds of shrimp (in shells) 1 pound butter (not margarine) 2 teaspoon cayenne pepper 2 Tablespoon McCormick’s dry BBQ seasoning 2 Tablespoon paprika 2 Tablespoon McCormick’s lemon and herb seasoning 1 teaspoon garlic salt 2 teaspoon salt 8 Tablespoon lemon juice 3 teaspoon Lea and Perrins Melt Butter in saucepan and add all ingredients except shrimp, simmer 10 minutes. Put shrimp in a long casserole dish and pour butter sauce over it. Cook for 30 minutes at 375 degrees stirring after 15 minutes. If using more than 3-4 pounds of shrimp, I double the sauce recipe so there is plenty for dipping. Let cool about 10 minutes before serving. Best if made several hours before cooking.
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Copyright 1996 These are my own working genealogy files that I share with you. The errors are my own. But, perhaps they will give you a starting point. All original writing is copyrighted. Webmaster
Copyright 1996 These are my own working genealogy files that I share with you. The errors are my own. But, perhaps they will give you a starting point. All original writing is copyrighted. Webmaster