Birds of a feather - Recipe Club

Last updated: Thursday, October 8, 2009 5:10 PM

Islandia Recipes

Click on the recipe below

Local Restaurant Recipes

(Link above provided by Margaret Leonard)

Recipes from every State

(Link above provided by Wanda Huester)

Chicken and Pastina Soup

Orange Rum Cake

Kathleen Devore's Spinach Bars

Bagels anyone???

Black Pepper Shrimp

Seafood Medley a la Robert

Marian’s Potato Salad

Loretta's Cuban Rice

RoseMary's Creamy Dessert

Ye Olde Coffee Shop’s Pineapple Delight

RoseMary's Sweet Potato Casserole

Feta Pesto - Molly Cataldo

Prawnbroker Restaurant Recipes

If you have a favorite recipe you'd like to include,

click HERE to send it to Margie McConnell at margiemcc@aol.com

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Seafood Medley a la Robert *

½ lb. sea or bay scallops
½ lb. medium shrimp - peeled, deveined
¼ c. parsley, chopped
1 c. dry white wine
½ c. (8 TB) butter
4 oz. Mushrooms
3 green onions (optional), sliced
1 small yellow onion, chopped
6 oz. white crab meat
3 TB all purpose flour
½ c. half-and-half
1 c. Swiss cheese, shredded
¼ c. Parmesan cheese
¾ c. bread crumbs, plain

Place scallops, shrimp, parsley and wine into large saucepan. Do not add

crabmeat at this time. Heat until mixture comes to a boil. Turn off the

heat but let the pan sit on the burner and finish cooking

with residual heat for about 3 minutes. Remove seafood

with slotted spoon and set aside, reserving liquid. Reduce by

cooking at a simmer until a 1 cup volume remains. Set aside.

Heat 2 TB of butter in a large saucepan until melted. Stir in mushrooms and onions. Saute until just tender. Do not brown. Drain and remove from heat.

Melt 3 TB of butter in a medium skillet. Reduce heat to low. Slowly sift the 3 TB of flour and stir steadily into the melted butter until mixture becomes smooth and bubbly. Slowly add reserved seafood stock, stirring constantly to keep mixture smooth.

Once it is combined, add half-and-half. Stir and blend well. Mixture at this point should coat a spoon and not be thick. If it is too thick, add water; if too thin, add more wine. Note that the mixture should not be soupy but should have some body to it.

Add mushrooms, onions and Swish cheese and blend.

Add the seafood, stirring constantly. Blend in the crabmeat gently. Do not stir, because this will break up the crabmeat.

Melt the remaining butter and toss with breadcrumbs.

Place seafood medley in an ovenproof dish. Sprinkle with Parmesan cheese. Spread bread crumbs thinly and evenly across top of mixture (a light coat is all it takes.)

Place dish on middle rack and set oven on broil to lightly brown the tip. Watch carefully to prevent crumbs from burning. Remove from oven and let sit for 3 - 5 minutes before serving

4 servings.

* Source: Stuart News

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Marian’s Potato Salad *

3-4 lbs. of small red bliss potatoes
2 bunches of scallions, chopped
½ - ¾ lb. of bacon
Kraft mayonnaise (no substitutions)
No fat sour cream
1 TB. Jane’s Crazy Salt (available in Publix and Stuart Fine Foods)

Boil the potatoes in salted water until tender. Drain them and let them cool. Cut them into bite-sized pieces.Cook the bacon until crisp, reserving the fat. Crumble the bacon.Combine (to taste) the mayonnaise and sour cream in equal measure. Blend in the bacon fat.Combine the mayo blend, scallions, bacon and salt with the potatoes. Season to taste.* Marian Berg credits this recipe to Pirates Cove restaurant

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Loretta’s Cuban Rice *

1 cup of long grain white rice
1 cup of water
1 Package of Sazon Goya con Azafran
1 TB of Crisco
salt
1 box of frozen peas
sliced pimentos (for garnish)
Wash rice thoroughly, rubbing off the layer of starch with your fingers. Combine the water, rice, smidgeon of salt, and seasoning in a pot (best done in a pot with an aluminum bottom). Bring to a boil, and stir constantly until all water is evaporated, approximately 20 minutes. Cut in the Crisco, and stir, ensuring all the rice is well coated.Cover and continue to cook over medium-low heat for 10 minutes.While the rice is finishing, pour boiling water into a bowl and then pour in the peas just long enough to defrost them.Stir the drained peas into the rice when ready to serve.Garnish with sliced pimentos around the edge of the dish.

Servings: 4 side dishes

* Loretta Montana’s rice recipe - served at the Big Band event (2004)

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RoseMary’s Creamy Dessert *

1 graham cracker pie shell
¼ c. lemon juice
8 oz. of sour cream
21 oz. can of pie filling
14 oz. can of sweetened condensed milkCombine condensed milk and lemon juice.Stir in the sour cream.Pour the mixture into the shell. Spoon the filling over the cream mixture.

Bake at 350 degrees for 18 minutes.


* Recipe courtesy of RoseMary Mazur, source: her mother.

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Ye Olde Coffee Shop’s Pineapple Delight *

2 14-oz. cans of chunk pineapple
6 TB. of flour
1 c. of sugar
2 c. of grated sharp cheddar cheese
Ritz crackers
1 stick of margarineDrain the pineapple. Stir together the flour and sugar. Stir in the pineapple chunks and grated cheese. Pour the mixture into a casserole and crumble Ritz crackers over the top. Melt the margarine and drizzle it over the crumbs.Bake at 375 degrees for 25- 30 minutes. This hot fruit makes a perfect accompaniment to baked ham or other baked meat.

Servings: 8

* Recipe courtesy of RoseMary Mazur, original source unknown

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RoseMary’s Sweet Potato Casserole *

3 cups of sweet potatoes, cooked and mashed
1 c. of sugar
½ c. of margarine
2 beaten eggs
1 TB. vanilla
½ c. of milkTopping:
½ c. of light brown sugar
¼ c. of flour
2 ½ TB. of soft margarine
½ c. of chopped pecansMix together the first set of ingredients (you can substitute canned
Potatoes with no noticeable difference) and put into a greased casserole dish. Topping:
Blend together the brown sugar, flour, and margarine. Add the chopped pecans and blend together with a pastry blender. Sprinkle over potatoes.

Bake 25-30 minutes at 350 degrees.

* Recipe courtesy of RoseMary Mazur, original source unknown

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Feta Pesto – Molly Cataldo

2 tbs butter
6 oz. Feta Cheese broken into pieces
12 oz. cream cheese
2 cloves garlic, crushed
2 tbs. Chopped onion
3 tbs. Vermouth or dry white wine
Fresh pepper
½ cup pine nuts or walnuts
1 cup minced sundried tomatoes in package (I use sundried tomatoes in oil)
1 cup purchased pesto (by refrigerated pasta)


Combine butter, cheeses, garlic, onion, pepper and vermouth in processor till smouth. Oil a mold, line with saran wrap. Place sundried tomatoes in cup warm water, simmer 2-3 minutes till soft. Drain and mince. “I used sundried tomatoes in oil and drain on paper towel”. Put nuts on the bottom, 1/3 cheese mix, all pesto, 1/3 cheese mix, all tomatoe, 1/3 cheese mix.

Chill several hours. Store in refrigerator up to five (5) days or freeze. “The top is the bottom when serving, - when serving just flip the mold over.”
Use either large mold or two small ones.

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Black Pepper Shrimp from Fran Whitehead

3 pounds shrimp, unpeeled

8 tablespoons butter ( 1 stick)

3 tablespoons chopped garlic

4 tablespoons freshly ground pepper

Preheat oven to 450 degrees

Wash and drain shrimp, and place in a shallow baking pan. In a saucepan, melt the butter, add the garlic, and saute for 3 to 4 minutes. Pour the butter mixture over the shrimp and toss to coat.

Pepper shrimp until shrimp are well covered. Bake until pink, approximately 5 minutes, turn, bake a few minutes longer,and pepper again. You must use a heavy hand with the pepper.

Serve shrimp with warm bread and salad.

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February 15, 2006

I don't know if this would be suitable for our web page, but since BAGELS like PIZZA is always a hot topic, it might be of interest.

I don't know of any place in Florida [maybe West Palm] that sells real "wateh bagles", that is bagles that are boiled before baking. One of my friends from "Oceana" and a lifelong friend of mine used to work in the Jewish bakery in New Haven, as a teenager. His father was a master baker from Poland. I have had these authentic jewels many times. Take a look by clicking on the link below:

http://www.tastingmenu.com/recipes/favorites/bagels.htm

Bernie Wolf

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Spinach Bars from Kathleen Devore

Ingredients:

½ cup chopped mushrooms

4 Tbs butter

3 eggs

1 cup flour

1 cup milk

1 tsp salt

1 tsp baking powder

1 lb. grated cheddar cheese

10 oz. frozen spinach (thaw & mince)

1 small onion

Directions

Melt butter in 9x13 in. pan

Mix all ingredients & spoon into pan

Bake at 350 degrees for 35 minutes

Cool slightly before cutting into squares

Serve hot or at room temperature

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Carol Stewart's recommendation for Orange Rum Cake

                   *  Exported from  MasterCook II  *

                             Orange Rum Cake

Recipe By     : Carol Stewart

Serving Size  : 16   Preparation Time :1:00

Categories    : Cakes

  Amount  Measure       Ingredient -- Preparation Method

--------  ------------  --------------------------------

   1      box           Duncan Hines Orange Supreme cake mix

   1 1/3  cups          liquid -- (water & rum)

     1/3  cup           vegetable oil

   3      large         eggs

   1      teaspoon      vanilla

   1      teaspoon      orange zest

                        GLAZE

     1/2  stick         butter

     1/2  cup           sugar

   2      tablespoons   water

   2      teaspoons     orange zest

     1/4  cup           rum

Preheat oven to 350 degrees.  Grease and flour a Bundt pan.

In large mixing bowl, combine cake mix, liquid (I use 1/3 cup rum and 1 cup water), oil, eggs, vanilla, and orange zest.  Beat at low speed for about one minute, stop beater and scrape down sides of bowl.  Beat at medium speed for 2 minutes, scraping bowl as needed.  Batter should be thick and smooth. 

Pour batter into prepared pan and bake 35 to 40 minutes.  Meanwhile, prepare glaze.

When cake is done, set pan on a rack to cool for 15 minutes.  Turn out on serving plate and  poke holes in the cake with a skewer or toothpick.   Spoon the glaze over top of cake very slowly so that it seeps into the holes rather than running down the sides of cake.  Allow cake to cool completely before slicing.

GLAZE:  Combine butter, sugar and water in a small saucepan and heat for 2 or 3 minutes on low until butter melts.  Increase heat to medium and bring mixture to a boil.  Reduce heat and simmer glaze for 4 to 5 minutes until thick and smooth, stirring constantly.  Remove from heat and stir in orange zest and rum.