FERNANDINA FARE
Tested recipes of local favorites

ORIENTAL SALAD
FROM: Mary Miller

1 head Napa cabbage
1 bunch green onions
1/2 cup shredded carrots
1 pkg. Ramen noodles
(throw away the seasoning packet)
1/4 to 1/2 cup slivered almonds
1/4 cup sesame seeds
3 TBLS. butter
1/4 cup vinegar
1/2 cup sugar
3/4 cup canola oil
2 TBLS. sesame oil
2 TBLS. soy sauce

Chop the cabbage, green onions (including stems) and carrots. Refrigerate.

Saute crushed noodles, sesame seeds and almonds in 3 TBLS. butter. Drain and cool. Combine vinegar, sugar, canola oil, sesame oil and soy sauce and boil for one minute.

Cool the dressing and refrigerate.

Wait until ready to serve before tossing the salad. Makes 6 servings.

BAKED GROUPER
FROM: Lynn Miller

2 lbs. white fish fillets (grouper or snapper)
salt & pepper
1 medium onion, sliced thin
2 TBLS. butter
1 cup mayonnaise (not light mayo)
1/4 cup prepared yellow mustard
2 TBLS. dry vermouth

In a shallow baking dish, salt and pepper the fish, cover with onion, and dot with butter. Bake at 350° for 20 minutes, or until fish flakes easily. Mix mayonnaise, mustard and vermouth. Pour mixture over fish and broil until brown.

NEW ORLEANS PECAN PIE
FROM: The Florida Times-Union

1 Pillsbury All-Ready pie crust
2 egg yolks
1 cup sugar
1/8 tsp. salt
4 TBLS. sifted flour
1/4 tsp. lemon extract
1 cup sour cream
2 egg whites at room temperature
1 cup brown sugar
1 cup broken pecans

Prepare the crust: Lightly bake the crust in a glass pie plate. Cover edges of crust with foil to prevent overbrowning.

Make filling: Mix egg yolks, sugar, flour, sour cream, lemon extract and salt. Cook in a double boiler about 45 minutes until thickened. (Or, cook in a pan over low heat stirring constantly with a wooden spoon until thickened.) Spoon into baked pie crust.

Make topping: With electric mixer, beat egg whites till stiff peaks form. Add brown sugar and stir in pecans. Spread over filling. Bake at 325° for 15 minutes or until brown. Let cool before serving.