Shrimp Creole

This recipe came from the chef of the M.S. Skyward, the Norwegian cruise ship of Mom's first Caribbean voyage.  It makes me wonder if she attended one of those on-board cooking demonstrations or just asked the chef for the recipe.  It is easy to see why this became one her favorite dishes.  It tastes wonderful and can be made in just minutes.

1 lb. raw shrimp, peeled and cleaned
1 cup green pepper, chopped
1 cup celery, chopped
1 cup onion, chopped
1 cup tomatoes, chopped
1 tablespoon shallots, sliced
1 bay leaf
salt & pepper
1 can tomato paste
juice of 1/2 lemon
2 cups water
2 tablespoons butter
1 tablespoon cornstarch
a few drops of tobasco

Melt butter in large pan.  Add onions, celery, shallots, and green pepper.  Saute for about 15 minutes.  Add shrimp, tomato paste and water.  Let simmer a few minutes.  Add tomatoes.  Dissolve cornstarch in a little water.  Stir into sauce.  Add lemon juice and season with salt, pepper and tobasco.  Serve over hot rice.

Chocolate Crackles

This recipe came from Ruth's daughter-in-law, Julie Bryan, a fellow chocoholic and cookie lover.  These are great for dipping in milk.

1 1/2 cups brown sugar
3/4 cup margarine
2 Tablespoons water
2 cups semi-sweet chocolate chips

Heat all of the above until melted.  Add 2 eggs one at a time, beating well after each.

Sift together 3 cups flour, 1 1/4 teaspoon baking soda and 1/2 teaspoon salt.   Combine with chocolate mixture and let stand for 5 to 10 minutes.  Roll into small balls and coat in sugar.
Bake at 350 degrees for 11 minutes.

Orange Nut Bread

2 1/2 cups flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon baking soda
1 cup sugar
2 eggs
1/2 cup milk
1/2 cup orange juice
3/4 cup oil
Grated peel or one orange
1/2 cup chopped nuts

Combine flour, baking powder, salt, baking soda and sugar in bowl.  Beat eggs in large bowl.  Add milk, orange juice, oil and grated orange peel.  Add flour mixture to egg mixture, mixing well.  Stir in nuts.  Pour into greased 9-inch loaf pan and bake at 350 degrees for one hour or until wood toothpick inserted in center comes out clean.  Makes one loaf.

Aunt Ethel's Chicken Noodle Soup

This might be my most used recipe over the years, a hearty yet healthy chicken soup that everyone loves!

1 whole chicken or chicken breasts, about 3 1/2 pounds
2 quarts water
2 teaspoons salt
3 large carrots, cut diagonally into 1/4" slices
2 large celery ribs, cut diagonally into 1/4" slices
1 medium onion, sliced
1/4 teaspoon pepper
1/4 teaspoon poultry seasoning
1/4 teaspoon sage
1 teaspoon celery salt
1 Tablespoon chopped dried parsley
3 cups noodles, homemade or purchased

Combine chicken, water and salt.  Cover and cook until chicken is tender.  While chicken cooks, prepare vegetables and make noodles.  Remove chicken, reserving liquid.  Let chicken cool, then cut into bite size pieces.  Add vegetables and seasonings to hot liquid.  Cook vegetables until tender, 10 or 12 minutes.  Drop in noodles and cook for 8 to 10 minutes.  Add chicken and heat through.

If you want a thick soup:  Melt 1 cube margarine and stir in 1/2 cup flour.  Stir in 1 can evaporated milk. Reduce heat of soup and stir in milk mixture.  Stir constantly until thickened.

Homemade Noodles:

1 egg, beaten
1/2 teaspoon salt
1 cup flour
2 Tablespoons milk

Add flour to egg, milk and salt mixture.  Stir in flour.  Knead a few times.  Cover and let stand 10 or 15 minutes.  (It will be easier to roll out.)  Roll out to about 18 x 20 inches.  Let dry about 1 1/2 hours.  Cut into 1/2" strips.

Ruth noted the following:  "Aunt Ethel adds a few chicken bouillon cubes but be careful because they can make the soup too salty.  I found that the whole chicken makes a more flavorful soup than chicken breasts & you probably don't need the bouillon cubes to give added flavor."

Cranberries!

In preparation for Thanksgiving I found these recipes that will make a nice accompaniment for turkey.

Spiced Cranberries (top left), Cranberry Sauce (top right), and Quick Cranberry Relish (bottom)




Quick Cranberry Relish


3 large apples (pared and cored)
2 cups cranberries
2 small oranges and 1 lemon (all unpeeled, quartered, with seeds removed)

Put all of the above in a food processor and chop to medium fine.

Add 2 cups sugar and mix well.  Cover and store in refrigerator.  Makes 1 1/2 quarts.  For extra tang add 1 tablespoon horseradish to one cup relish just before serving.


Spiced Cranberries


2 cups cranberries
1/2 cup sugar
1/4 cup water
1 cinnamon stick
6 whole cloves
1/2 teaspoon ground mace

Wash and drain cranbaerries.  Combine sugar, water, cinnamon stock, cloves and mace in saucepan.  Bring to boil and simmer 5 minutes.  Add cranberries and simmer 5 minutes longer.  Remove cinnamon stick.  Chill before serving.  Makes 2 cups.


Cranberry Sauce


1 quart cranberries
2 cups sugar
2 cups boiling water

Cook cranberries and water together until skins of berries are broken.  Rub through a sieve.  Return strained portion to stove.  Add sugar and simmer for 5 or 10 minutes.

Note:  This recipe is exactly what was written by Mom.  I was unsure whether to drain off the water after cooking the cranberries.  I ended up mashing the cranberries through a strainer, using the pulp and the water.  The sauce turned out nice and firm.

Pumpkin Roll Dessert

I can't say how many times I called Mom to get this recipe over the years.  I'd search my recipes and come up empty, thinking for sure I'd written it down the last time I requested it.  Anyway, it made for a good excuse to call and I think she was always flattered when someone asked her for a recipe.

3 eggs
1 cup sugar
2/3 cup canned or cooked pumpkin
1 teaspoon lemon juice
3/4 cup flour
1 teaspoon baking powder
2 teaspoons cinnamon
1 teaspoon ginger
1/2 teaspoon nutmeg
1/2 teaspoon salt
1/2 cup chopped nuts (optional)
powdered sugar

Preheat over to 350 degrees.  Beat eggs until lemon colored.  Gradually add sugar.  Stir in pumpkin and lemon juice.  Sift flour, baking powder, cinnamon, ginger, nutmeg, and salt; add to egg/pumpkin mixture.  Line a 10x15 inch jelly-roll pan with wax paper, and grease the paper and sides of pan.  Pour batter into pan.

Spread batter evenly in pan and sprinkle with nuts, if desired.  Bake for 15 minutes.  Sprinkle powdered sugar onto a kitchen towel (a thin, non-terry cloth towel works best).  Turn cake onto towel, and remove wax paper.

Roll up cake and towel lengthwise.

Let cool.  Refrigerate for several hours or overnight.

Filling:

6 ounces cream cheese
1/4 cup soft margarine
1 cup powdered sugar
1/2 teaspoon vanilla

Whip cream cheese and margarine.  Beat in 1 cup powdered sugar and vanilla.  Unroll cake and spread with filling.  Roll up again (without towel!) and sprinkle with more powdered sugar.  Cut in half and wrap each roll in plastic wrap.  Chill again for several hours.  Slice into 2 inch servings.