FERNANDINA FARE
Tested recipes of local favorites



SKILLET SHRIMP
FROM: Peg Rentrop

1 lb. med. shrimp, peeled, deveined, tails on
1 medium onion, chopped fine
4 TBLS. butter
2 tsps. worcestershire sauce
3 TBLS. lemon juice
1/2 cup white wine
Half a large bottle of Catalina salad dressing
grated cheddar cheese

     In a saucepan, saute the onions in butter until they are clear. Add worcestershire, lemon juice, wine and salad dressing. Pour the sauce mixture into an iron skillet. Lightly salt and pepper the shrimp, then place them on top of the sauce. Top with grated cheddar cheese.
     Place skillet under a broiler for 4 to 5 minutes, or until the cheese is melted and is a golden brown. (This is great with French bread - dip into the sauce and enjoy!)

BACON-WRAPPED BREAD STICKS
FROM: Elizabeth Guittar

1 lb. high-quality bacon strips
1 large package grissini-style bread sticks
1 box dark brown sugar

     Cut bacon strips in half and lay them out on a cutting board. Break the bread sticks into 4-inch lengths. Sprinkle the bacon with brown sugar so that the bacon is completely coated. Press the sugar onto the bacon with your fingers. Continue to sprinkle sugar and press it on until no more sugar will adhere.
     Preheat oven to 325 degrees. Set a rack over a foil-lined baking sheet. Roll the bacon strips, sugar side in, around the bread sticks in a spiral fashion. Be sure to begin as close to the bread stick edge as possible and roll very tightly. Place seam side down on the rack. Bake about 20 minutes, but watch carefully so that the sugar doesn’t burn in the last minutes of cooking. Remove them from the oven and let rest for an hour on the rack to become firm.

CURRIED CHICKEN CASSEROLE
Christ Church Frederica Cookbook

2 or 3 tsps. curry powder
1-1/2 tsps. salt
1/4 tsp. pepper
6 skinned chicken breasts, or 1 fryer
1-1/2 cups orange juice
1 cup rice
3/4 cup water
1 tsp. dry mustard
1 TBL. brown sugar

     Combine curry powder, 1/2 tsp. salt and pepper. Rub seasonings into each chicken piece and set aside.
     In a 10-inch skillet combine orange juice, rice, water, brown sugar, mustard and remaining salt. Mix well.
     Arrange chicken pieces over the rice mixture and bring to a boil. Cover and simmer for 20 minutes. Remove from heat and let stand for 5 minutes.
     Sprinkle with parsley or sunflower seeds and serve.