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MEATS, FISH and SEAFOOD Mediterranean Shrimp and Pasta 5 lbs. medium-sized shrimp 3 lbs. pasta 15 green onions, diced 3 cloves minced garlic or 3 Tbsp. garlic powder 1/2 c. olive oil 3 jars marinated artichoke hearts, undrained 5 tomatoes, peeled, seeded, juiced and chopped 16 oz. sliced mushrooms 1 c. dry white wine 3 Tbsp. dried Italian seasoning 1 1/4 tsp. dried rosemary, crushed 1 1/4 tsp. salt 1 tsp. red pepper Freshly grated Parmesan cheese Cook pasta according to package instructions. Drain and keep warm. Sauté sliced green onions in oil in the skillet over medium-high heat, stirring constantly, until tender. Stir in artichoke hearts and next 7 ingredients. Bring to a boil; reduce heat, and simmer 5 minutes. Add shrimp; cook, stirring occasionally, 3 minutes or until shrimp turn pink. Serve over pasta, and sprinkle with cheese.
Chicken and Fettuccine Casserole This is a great recipe to make ahead and freeze for unexpected company or a night when you just don't feel like cooking. 1/4 cup butter 1/4 cup flour 1 cup milk 1 cup chicken broth 1 large chicken, cooked and boned 5 ounces fettuccine, cooked and drained (cook in broth) 2 cups sour cream 1 package (10 ounce) frozen spinach, cooked and drained 1 jar (6 ounce) mushrooms 1 can (8 ounces) sliced water chestnuts 1 jar (4 ounces) pimientos 1/2 cup chopped onions 1/2 cup chopped celery 1/3 cup lemon juice 2 teaspoons seasoning salt 1/2 teaspoon cayenne pepper 1 teaspoon paprika 1 teaspoon salt 1 teaspoon pepper 1 1/2 cups grated Monterey Jack cheese Melt butter and flour together, stirring constantly. Add milk and chicken broth. Continue stirring and cook until thickened. Add remaining ingredients, except cheese. Put into buttered casserole and top with cheese. Bake 25 to 30 minutes at 300 degrees F.
Jessica's Chicken 2 jars chipped beef 1 can cream of mushroom soup 2 c. sour cream 16 oz. fresh mushrooms, sautéed (optional) 24 chicken breasts, skinned and deboned 24 slices bacon Wrap each chicken breast in a slice of bacon. Place on pan lined with chipped beef. Mix sour cream and cream of mushroom soup. Pour over prepared chicken. Bake at 275 degrees for 3 hours.
Chicken Breasts Parmesan 10 to 12 chicken breasts (deboned) 1 cup melted butter or margarine Mix together: 1/2 cup grated Parmesan cheese 2 cups crushed Ritz crackers 1/4 cup parsley flakes or fresh parsley 1 teaspoon salt 1 teaspoon garlic powder pepper (to taste) Dip chicken in margarine and then dredge in cracker mixture. Place in pan and pour remaining margarine over chicken. Bake uncovered at 325 degrees for 45 minutes to one hour or until done. Do NOT turn.
Southern-Fried Catfish Fillets Farm-raised catfish fillets (one or two per person) Yellow or white cornmeal Lemon pepper to taste Salt to taste Peanut oil (enough to deep-fry the fish) Season corn meal with lemon pepper and salt. After washing and drying catfish fillets in cold water, dredge fillets in cornmeal mixture. Fry fillets in hot oil until golden brown. Drain on paper towels. Serve with sliced Vidalia onions, coleslaw, hushpuppies, tarter sauce and lots of lemons.
Catfish Bonne Femme This is an original recipe developed by a student of mine, Cassette. This recipe won her the Uncle Ben's scholarship to the Culinary Institute of New Orleans. 12 catfish filets Salt and white pepper About 1/4 lb. fresh mushrooms 2 1/2 Tbsb. minced green onions 2 Tbsp. minced fresh parsley 1 Tbsp. or more soft butter 1/2 c. dry white wine or white Worcestershire sauce About 1/2 c. oyster juice, fish stock, or vegetable stock Salt and pepper the fish filets. Trim the mushrooms, wash them rapidly, drain, and either cut into very thin slices or mince them. Toss mushrooms in a bowl with 2 Tbsp. of the minced onions, the parsley, 1/4 tsp. salt, and a big pinch of pepper. Smear 1/2 Tbsp. of butter in a baking dish and spread in the mushroom mixture. Arrange the filets, slightly overlapping, on top of the mixture. Lightly salt and pepper top of fish, and sprinkle on the remaining green onions. Pour on the wine or Worcestershire and fish stock, vegetable stock, or oyster juice to almost cover the fish. Smear butter on one side of waxed paper and lay it buttered-side-down on the filets. Refrigerate if not ready to cook the fish. Pre-heat oven to 350 degrees. Bake fish for 8-15 minutes. Fish is done when springy rather than squashy to the touch, or when it has turned from translucent to milky white-do not overcook or fish will flake and lose it's juices. Remove from oven, place a cover on fish; keep warm in a turned-off oven with the door ajar, or over a pan of simmering water. Prepare the sauce: Cooking liquid drained off the fish 2 Tbsp. butter 2 1/2 Tbsp. flour 1/2 c. or so heavy cream 2 or more Tbsp. butter and drops of lemon juice Rapidly reduce by boiling the liquid from the fish until a bit less than a cup remains. Meanwhile, in another saucepan, make a white roux with the butter and flour. Whip the hot cooking liquid into the warm roux to blend smoothly; bring to the boil, stirring constantly, and boil 2 minutes. Sauce will be thick. Drain fish again into sauce, then thin out sauce with spoonfuls of cream. Sauce should now be just thick enough to coat spoon nicely. Correct seasoning carefully. Off heat and just before serving, beat in additional butter, adding drops of lemon juice. Spoon the sauce over the fish, garnish with chopped parsley. Serve over Uncle Ben's rice.
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