Fall Newsletter 2006

Fall Recipes

Here are some delicious and easy-to-prepare recipes that would be perfect for a simple dinner with the family or guests. Enjoy!

Open Faced Shrimp & Oyster Po’ Boy

Makes 6 sandwiches; Total time: 30 minutes

• 2 egg whites, beaten
• 1 egg, beaten
• 1 cup yellow cornmeal
• 1 cup cornstarch
• 1/2 cup Parmesan, grated
• 1 lb. large shrimp, peeled, deveined, split
• 12 oysters, shucked
• Vegetable oil for oven-frying
• Salt and pepper
• 3 English Muffins, split and toasted
• 2 cups iceberg lettuce, shredded
• Tabasco Remoulade

Beat egg whites in a shallow dish. Mix cornmeal, cornstarch, and Parmesan in a second shallow dish. Split shrimp. Dip shrimp and oysters in egg whites then dredge in cornmeal mixture to coal. Place shrimp and oysters in a 13-x-9-inch baking dish coated lightly with oil. Bake at 450° for 7 to 10 minutes or until firm. Transfer to a paper-towel lined plate to drain; season with salt and pepper. Assemble sandwiches on muffin halves with lettuce and remoulade.

Tabasco Remoulade

Makes 1 cup; Total time: 5 minutes

• 1/2 cup red bell pepper, chopped
• 1/4 cup scallions, chopped
• 1/4 cup light mayonnaise
• 1/4 cup Dijon mustard
• 2 T. shallots, chopped
• 2 T. Tabasco
• 2 T. honey
• 1 T. fresh lemon juice
• Salt

Pulse all ingredients in a food processor until smooth. Season with salt to taste.

Southwestern Cheese Appetizer

• 1/2 cup olive oil
• 1/2 cup white wine vinegar
• 1/4 cup fresh lime juice
• 1/2 (7.5-ounce) jar roasted sweet red peppers, drained and diced
• 3 green onions, minced
• 3 tablespoons chopped fresh parsley
• 3 tablespoons chopped fresh cilantro
• 1 teaspoon sugar
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground pepper
• 1 (8-ounce) block sharp Cheddar cheese, chilled
• 1 (8-ounce) block Monterey Jack cheese with peppers, chilled
• 1 (8-ounce) package cream cheese, chilled

Whisk together first 3 ingredients until mixture is blended; stir in diced red peppers and next 6 ingredients. Set marinade aside. Cut block of Cheddar cheese in half lengthwise. Cut halves crosswise into 1/4-inch-thick slices. Repeat procedure with Monterey Jack cheese and cream cheese.

Arrange cheese slices alternately in a shallow baking dish, standing slices on edge. Pour marinade over cheeses. Cover and chill at least 8 hours. Transfer cheese to a serving plate, and spoon remaining marinade over top. Serve with assorted crackers.
Yield: Makes 16 appetizer servings.

Italian Brie

Prep: 5 min. Serve with black olives and French baguette slices or crackers.

• 1 (8-ounce) round Brie
• 1 (3.5-ounce) jar prepared pesto
• 1/2 cup sun-dried tomatoes in oil, drained and chopped

Trim and discard rind from top of Brie. Place Brie on a serving plate; spread top with pesto, and sprinkle with tomatoes. Yield: Makes 8 appetizer servings

Fudge-Pecan Chewies

• 1 (14-ounce) can sweetened condensed milk
  
• 2 cups (12 ounces) semisweet chocolate morsels
  
• 1/4 cup butter or margarine
  
• 1 cup all-purpose flour
  
• 1/2 cup chopped pecans
  
• 1 teaspoon vanilla extract
  
• 60 pecan halves

Combine first 3 ingredients in a heavy saucepan; cook over medium-low heat, stirring constantly, until chocolate and butter melt. Remove from heat. Stir in flour, chopped pecans, and vanilla.

Drop by teaspoonfuls onto ungreased cookie sheets. Press a pecan half into the center of each cookie.

Bake at 350° for 7 minutes. (Do not overbake.) Transfer cookies to wire racks to cool.
Yield: 5 dozen