Jim Stillman
Nevar
A Break from Politics
May 4th 2008 23:12
Readers of my blogs are familiar with my ranting and raving about right-wing idiots’ and others of all, or no, political persuasion. It is time to pay homage to The Lovely Joan, who has endured almost 50 years of marriage with a very imperfect me. In addition to raising four great children and one grandchild, she was a bowling whiz, and, on top of all of this, managed to raise me to the extent that I often turn shirts and socks the right way before dropping them in the hamper. She is, also, a wonderful cook.
Here are a few of her recipes – I have gained weight through them.
Joan’s Shrimp Etouffee
(serves 6)
3 T butter
3 T oil
6 T flour
2 cups chopped onions
1 cup chopped bell pepper
1 cup chopped celery
4 cloves garlic, chopped
1 6 oz can tomato paste
2 10½ oz can beef consommé
2 cups water
3 bay leaves
1 t basil
½ t thyme
1 t chili powder
¼ t cayenne pepper
¼ t black pepper
1 t salt
3 lbs. peeled, deveined shrimp
1 cup chopped shallots
2 t chopped parsley
Melt butter and oil in heavy pot, add flour and stir over low heat until brown, making a roux, about 15-20 minutes.
Add onions, celery, bell pepper and garlic. Mix well and cook for about 10 minutes.
Add tomato paste and all remaining dry spices, bay leaves, cayenne pepper, salt, black pepper, basil, thyme and chili powder.
Stir and cook for 2-3 minutes, whisk in beef consommé and water. Bring to boil and then reduce to simmer. Cook for 45 minutes, stirring occasionally.
Add shrimp and shallots, stirring to distribute evenly. Cook for 5-7 minutes or until shrimp are cooked.
Serve over white rice, sprinkle with chopped parsley.
GARLIC KNOTS OR STICKS
2 cans (7.5 oz) refrigerator buttermilk biscuits
½ cup oil
½ cup Parmesan cheese
1 or 2 cloves garlic, minced
1 tablespoon parsley
1 tablespoon oregano
½ teaspoon pepper
Cut each biscuit into fourths.
Roll into thin logs about 3 inches long. Tie each log into a knot (optional).
Bake on ungreased cookie sheet for 6 minutes at 475 degrees.
While logs (or bows) are baking, mix oil, cheese, garlic, parsley, oregano and pepper.
As soon as bows (or logs) are taken from the oven, toss in seasoned oil.
Coat and serve or freeze.
Joan’s Chocolate-Toffee Cookies
INGREDIENTS:
• 1 Cup butter
• 1 Cup light brown sugar
• 1 pkg -12 oz. Chocolate Chips (Nestles)
• 1 Cup chopped nuts
• Saltine crackers (or Matzos for Passover)
Preheat oven to 375°
Cook butter and sugar for 4 minutes – or until sugar is completely dissolved.
Line cookie sheet with foil paper and layer completely with crackers.
Pour butter-sugar mixture over crackers, bake for 8 minutes.
Remove from oven, sprinkle with chocolate chips.
Bake for additional 2 minutes.
Remove from oven, spread chips over the cookies with the back of a spoon.
Sprinkle with chopped nuts.
COOL and ENJOY
I repeat Joan’s instructions: ENJOY
Here are a few of her recipes – I have gained weight through them.
(serves 6)
3 T butter
3 T oil
6 T flour
2 cups chopped onions
1 cup chopped bell pepper
1 cup chopped celery
4 cloves garlic, chopped
1 6 oz can tomato paste
2 10½ oz can beef consommé
2 cups water
3 bay leaves
1 t basil
½ t thyme
1 t chili powder
¼ t cayenne pepper
¼ t black pepper
1 t salt
3 lbs. peeled, deveined shrimp
1 cup chopped shallots
2 t chopped parsley
Melt butter and oil in heavy pot, add flour and stir over low heat until brown, making a roux, about 15-20 minutes.
Add onions, celery, bell pepper and garlic. Mix well and cook for about 10 minutes.
Add tomato paste and all remaining dry spices, bay leaves, cayenne pepper, salt, black pepper, basil, thyme and chili powder.
Stir and cook for 2-3 minutes, whisk in beef consommé and water. Bring to boil and then reduce to simmer. Cook for 45 minutes, stirring occasionally.
Add shrimp and shallots, stirring to distribute evenly. Cook for 5-7 minutes or until shrimp are cooked.
Serve over white rice, sprinkle with chopped parsley.
GARLIC KNOTS OR STICKS
2 cans (7.5 oz) refrigerator buttermilk biscuits
½ cup oil
½ cup Parmesan cheese
1 or 2 cloves garlic, minced
1 tablespoon parsley
1 tablespoon oregano
½ teaspoon pepper
Cut each biscuit into fourths.
Roll into thin logs about 3 inches long. Tie each log into a knot (optional).
Bake on ungreased cookie sheet for 6 minutes at 475 degrees.
While logs (or bows) are baking, mix oil, cheese, garlic, parsley, oregano and pepper.
As soon as bows (or logs) are taken from the oven, toss in seasoned oil.
Coat and serve or freeze.
Joan’s Chocolate-Toffee Cookies
INGREDIENTS:
• 1 Cup butter
• 1 Cup light brown sugar
• 1 pkg -12 oz. Chocolate Chips (Nestles)
• 1 Cup chopped nuts
• Saltine crackers (or Matzos for Passover)
Preheat oven to 375°
Cook butter and sugar for 4 minutes – or until sugar is completely dissolved.
Line cookie sheet with foil paper and layer completely with crackers.
Pour butter-sugar mixture over crackers, bake for 8 minutes.
Remove from oven, sprinkle with chocolate chips.
Bake for additional 2 minutes.
Remove from oven, spread chips over the cookies with the back of a spoon.
Sprinkle with chopped nuts.
COOL and ENJOY
I repeat Joan’s instructions: ENJOY
| 91 |
| Vote |
Add To: 
subscribe to this blog
Comment by tlcorbin
Raven