Five Star Recipe Blog

1 servings
1 c Crunchy cereal
1 lb Milkcote or whitecoat -Watermelon seeds or any chocolate -other crunchy food

In the top of a double boiler, melt coating over hot, not boiling,
water. Add cereal and seeds. Blend together thoroughly, then pour
onto waxed paper and spread thinly. Let stand until firm. Break
into pieces.

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1 servings
1/2 c chili powder
1/2 c flour
1 ts cayenne pepper
1 ts garlic powder
1/2 ts smoked salt
1 1/2 ts salt
12 ea crabs, cleaned \& halved

Put dry mixture in a bag and shake to mix. Add crabs, cleaned and cut in
half. Shake to coat crabs. Fry in 360 - 400 degree oil until crabs surface.
Ed Theriot, Houma LA Recipe date: 12/07/74

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Categories: Mexican
Yield: 4 servings

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Jalapeno pepper
1/4 ts Grated orange peel
1/4 ts Salt, optional

Use tomatos at room temperature until fully ripe. Core tomatos, cut in
halves crosswise; squeeze out and discard seeds and juice. Chop
tomatos, makes about 1 1/2 cups. In large bowl combine tomatos,
orange, scallion, cilantro, jalapeno, orange peel and salt if
desired. Use as a dip, in tacos, with hamburgers, fish, etc.

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6 Servings
3.00 tb Salted butter
2.00 ea Cloves garlic, finely
-chopped
2.00 lg Ripe tomatoes, peeled,
-seeded, and
1.50 ts Finely chopped fresh
-coriander leav
0.25 c Dry sherry
2.50 lb Large raw shrimp, shelled
-and devei
1.00 Left on
1.00 For the sauce
4.00 tb ( 1/2 stick ) salted butter
3.00 tb All-purpose flour
1.00 c Fish stock (see cuba03.txt)
-or clam
1.00 c Milk
1.00 Salt and freshly ground
-black peppe
1.00 Few dashes of tabasco sauce,
- optio
0.50 ts Worcestershire sauce
1.00 ea In a large skillet over low
-heat, m

1. In a large skillet, heat the butter, when it begin to foam, add
the garlic, tomatoes, coriander, sherry, and shrimp, and cook,
stirring, 4 to 5 minutes.

2. To prepare the sauce, in a saucepan over low heat, melt the
butter. When it begins to foam, add the flour and cook, stirring,
until well blended but not brown, 2 minutes. Raise the heat to
medium, whisk in the stock and milk, and cook, whisking, until the
mixture comes to a boil. Add the salt, pepper, Tabasco, and
Worcestershire.

3. Add the sauce to the shrimp, stir to blend, and cook over low heat
3 to 4 minutes. Remove to a heated serving platter and serve hot with
Arroz Blanco

Makes 6 to 8 servings Camarones en Crema con Cilantro SHRIMP IN CREAMY
CORIANDER SAUCE

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4 servings
2 tb Lemon juice
1 ts Oregano
1/4 c Olive oil
2 lb Swordfish,cut into 1/2-in
Pepper,black

1. Preheat the broiler, or prepare charcoal for grilling. 2. Combine
the lemon juice and oregano in a small mixing bowl. Blend well, then
gradually add the oil while stirring with a whisk. Add a generous
amount of black pepper. This sauce is known as a Salmoriglio sauce.
3. When the broiler or charcoal grill is quite hot, place the fish
steaks under the broiler or on the grill. The fish should be quite
close to the source of heat so that it will cook quickly. 4. Cook
about 1 min. on one side, then turn the fish steaks carefully but
quickly and cook about 1 min. or slightly longer on the other side.
Do not overcook or the fish steaks will become dry. 5. Transfer the
fish steaks to a warmed platter and ladle the sauce over them.

This dish is named: Pesce al salmoriglio

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1 Recipe
1 1/2 lb Round steak
1/4 c Flour
2 tb Oil
6 x Carrots
4 x Medium potatoes
Onion, sliced
1 cn Condensed onion soup
1/2 c Water

Cut round steak into serving portions Cut carrots into 2 inch pieces I
pound the meat first with my tenderizer so it gets those nice little
slashes in it (or you can buy it pre-tenderized)Season the meat with salt
and pepper and dust with flour. In your skillet, brown the meat in oil on
both sides. Place the vegetables in the bottom of the crockpot and place
the meat on top of the vegetables. Mix the soup and water and pour over the
meat. Cover and cook on low for 6 to 8 hrs. This is really good served with
noodles or rice to sop up the gravy. Eileen ~–

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6 servings
2 ea partridges
1 c lentils
6 c broth, chicken
1 lb veal bones
1 md carrots; peeled
1 ea parsnip; peeled
1 ea celery knob; peeled
1/4 lb bacon, smoked
2 tb flour, all-purpose
1 sm onions; chopped
1/2 ts mustard, prepared
1/3 c heavy cream

Soak partridges in cold water 3-4 hours. Place lentils in soup pot with
chicken broth, veal bones, carrot, parsnip and celery. Slowly bring to a
boil.
Cut smoked bacon into small dice and render fat. With slotted spoon
remove cracklings and set aside.
Dry partridges. Very quickly brown the whole bird in the bacon drippings,
giving them some color. Remove partridges and place in soup pot with
lentils.
Make a roux with the same fat used to brown the partridges and the flour
and onion. Add 1/2 cup cold water and whip until smooth.
When partridges and lentils are done, about 2 hours, add liquified roux.
Cook for an additional 10 minutes. Take out partridges and bone them.
Replace meat chunks in soup. Just before serving, whip mustard and cream
into the soup.

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8 Servings
MMMMM—————–WALDINE VAN GEFFEN VGHC42A———————-
3.00 c Shrimp; boil, peel; devein
2.00 c Canned or fresh crabmeat
1.00 Bell pepper; chop fine
4.00 Celery; chop fine
4.00 Shallots; chop fine
1.00 c Mayonnaise
1.00 ts Worcestershire sauce
Salt and pepper
Potato chips

Combine the first 8 ingredients and place in buttered 2-qt casserole
dish. Top with potato chips. Bake for 20 minutes at 400~.

From the recipe files of Carole Walberg

~ - - - - - - - - - - - - - - - - - Preparation Time: 0:00

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1 servings
2 T Corn oil
1 Onion, cut in 1/4s, then in
-thin slices
1 Carrot, cut in julienne
-strips
1/2 Green bell pepper, seeded,
-cut in thin strips
1 Piece ginger root, peeled,
-chopped (1-1/2″)
3 pn Five Spice Powder
1 cn Pineapple slices (8 oz)
1 T Sugar
1 T Dark soy sauce
1 T Dry sherry
1 T Malt vinegar
1 1/2 T Catsup
1 T Cornstarch
2/3 c Chicken stock
Fresh pineapple leaves (opt)

Heat oil in a saucepan. Add onion, carrot, bell pepper and ginger and
stir-fry 3 minutes. Add Five Spice Powder and remove from heat. Drain
pineapple slices, reserving juice. Add enough water to make 2/3 cup
liquid. Cup 2 pineapple slices in thin pieces; reserve remaining
pineapple slices for another use.

In a bowl, mix together sugar, soy sauce, sherry, vinegar, catsup and
pineapple juice. Add pineapple juice mixture and pineapple pieces to
vegetables. Blend cornstarch smoothly with a little stock, then add
remaining stock. Add stock to vegetable mixture and bring to a boil,
stirring constantly. Reduce heat and simmer 2 minutes, stirring
constantly. Garnish with pineapple leaves, if desired.

Makes 2-1/2 cups.

NOTE: Serve hot with fried chicken, pork steaks or shellfish.

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2 servings
1/2 lb Mushrooms
3/16 ts Salt
1/16 ts Pepper
1/3 Onion; in 1/4-in slices
1 1/3 tb Butter
2/3 tb Flour
1/3 c Vegetable stock
1/3 ts Dijon mustard
1/16 c Sour cream; room temperature

1. Melt 2 tablespoons of butter in a pan and add the flour. 2. Mix in
the vegetable stock and heat, stirring all the time until
thickened. 3. Blend in the mustard and remove from the heat. 4. In
another pan melt the remaining butter and add the mushrooms
and onions and saute for 5 minutes until the onions start to
soften. 5. Add the mushrooms to the sauce, and simmer for 15 minutes.
Remove
from the heat and stir in the sour cream. 6. Stir in the onions,
and serve.

I sometimes add coriander or lemon grass. Lemon grass goes down well,
and if you add coconut milk/cream instead of the sour cream,lime
juice and tomato paste you get a nice Thai mushroom dish. Thai dishes
are often like a soup, so increase the liquid a bit and serve in a
large bowl with two spoons so you can share it, and a large plate of
rice.

It’s one of my own creations so report back!

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