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CORN CHOWDER
Page 6
1 cup diced potatoes
1 cup boiling water
3 slices bacon, cut small
1 medium onion, chopped
1-1/2 cups corn, fresh or canned
1 cup milk
Salt and pepper to taste
Parsley for garnish
Cook potatoes in boiling water 10 to 15 minutes. Fry bacon until some of the fat is removed. Drain. Add onion; cook until soft and bacon is browned. Add bacon, onion, and corn to potatoes. Stir in milk, salt, and pepper. Simmer 10 minutes. If you prefer a thickened chowder, blend l tablespoon flour with some of the liquid before adding milk. Serve hot with parsley for ganish.
SHRIMP ETOUFFEE
''Etouffee'' means a method of cooking in a tightly covered pot with very little liquid or even with no liquid. This method preserves the individual flavors perfectly. Page 14
1/2 cup oil
1/2 cup flour
1-1/2 cups raw shrimp, peeled
1 onion, finely chopped
1/2 chopped green onions
1/2 green pepper, finely chopped
4-5 sprigs parsley, minced
1 large tomato, peeled and finely chopped
1 8-ounce can tomato sauce
Salt and cayenne pepper to taste
Hot cooked rice
Make a roux with the oil and flour. Cook over very low heat until the roux becomes light brown in color. Add remaining ingredients except rice. Cover pot and cook over very low heat 30 to 40 minutes. Stir occasionally. Since no water is called for, this dish MUST BE COOKED SLOWLY OVER LOW HEAT to avoid sticking. Serve over hot rice. Serves 6.
Overview
Keepsake Cuisine Series is dedicated to collecting the finest regional recipes and offering these classic dishes in an updated, simple-to-prepare version for both the casual and sophisticated cook. The book is a convenient size of 7x10 inches, printed on high glossy paper and bound in a heavy, laminated cover stock. An informative and entertaining introduction describes the region and the favorite local foods. Every page features beautiful food or scenic color photographs by award winning postcard photographer Buddy Moffet.