This webcam will be outside and live August 18th, 2001 3p - 7p
Back Yard Cajun Shrimp--Will M.
5 lbs of large whole shrimp (18-22 per pd)
1 qt of white wine
Juice of 4 fresh limes
In a glass bowl, marinade the shrimp for one hour. OVERNIGHT IS BEST.
7 tbs of Old Bay
7 tbs of Dijon Mustard
4-7 tbs of Tabasco Sauce
2-3 medium onions [chopped]
4-7 tbs of parsley
4-7 tbs of chilli powder
7 tbs of Olive Oil.
4-5 roasted peppers [hotness of your choice; we use Italian Sweet Frying Peppers]
1/2 pd of bacon
1/4 lb of butter
In a large stock pot [8-12 qts], cook bacon well. Add onions and butter until onions are soft and add the rest of the above ingredients. Place marinade in medium pan and simmer to reduce to one cup and add to shrimp mixture. Bake in oven at 350 degrees for 45-60 minutes. Stir often. Garnish shrimp with peppers and serve with french bread.
When everyone is tired of eating crabs we cook linguine. To make this, remove the crabs from the stock. Add 1 qt of water per pd of linguine, 1/4 c of oregano 1/4 c. of basile with 1/2 stick of butter. Bring to boil and throw in linguine with a few crab bodies and any claws that are left.
Cook until done the way you like it and serve to your guests pipping hot!~ Add the stock on top with a few claws.
Cowboy Beans --Flora G.
2 cans red kidney beans
2 cans pork and beans
1 can large lima beans
1 c. of ketchup
11/2 c. of white sugar
11/2 Tbs. of mustard
We have a simple vegetable garden this year because I am not sure how much time I can devote to it these days. We have corn, lima beans, cherry hots and green bell peppers,
steak tomatoes, and plum tomatoes. Tomates are great for cooking and canning. Here is a recipe of my very own canned spagetti sauce. As any great cook will tell you,
I really don't know exact measurements. I only know what I do and taste as I go. Enjoy!~
[if canning] Pour ingredients into glass jars that have been sterilized. Place lids onto jars and dip back into boiling bath water
for at least 15 minutes. Remove from water and let stand 24 hours. Check the lids by pushing down in the center. If you hear a pop, the jar is not sealed
and lid must be changed and returned to boiling bath and steps in this last paragraph must be repeated.
Fresh Spagetti Sauce [for canning]
1-1.5 gal cooking pot
tomatoes chopped small
5 large onions thinly chopped
4 green peppers thinly chopped
4 wooden spoonfuls of minced garlic
2-16 oz cans of tomatoe paste
1 handful of oregano
1 handful of parsley
5 bay leaves
1 very thin layer of brown sugar
3 very finely shopped hot peppers
3 tbs of salt
Fill the pot with tomatoes, then add onions, green peppers, garlic and one can of tomatoe paste. Fill the rest of the pot with tomatoes and add the hot peppers. Cook on the stove over med-low heat for 2 hours stirring occasionally. After an hour, add the other can of tomatoe paste. Continue cooking for 45 minutes. Then, add oregano, parsley, bay leaves, salt and a thin layer of brown sugar on the top. Stir and let cook for another 15 minutes. Taste. If it still tastes bitter, add a little more brown sugar.
Makes: 4-24 oz glass jars.
[if canning] Pour ingredients into glass jars that have been sterilized. Place lids onto jars and dip back into boiling bath water for at least 15 minutes. Remove from water and let stand 24 hours. Check the lids by pushing down in the center. If you hear a pop, the jar is not sealed and lid must be changed and returned to boiling bath and steps in this last paragraph must be repeated.
Crush the 22 Oreos in a bowl. Add the 1/2 of melted butter and mix with the cookies. Take this mixture and press it into a 9 inch pie plate.
After the crust cools, spead the peanut butter on the top. Add the chopped bananas to the top of the peanut butter.
Mix the pudding mixture according to the directions on the package and pour over the top of the banana.
Place in refridge for about one hour and spray with dallops of whip cream right before serving.
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