FERNANDINA
FARE
Tested Recipes of Local Favorites
BAKED REDFISH
Adapted from the Greenhouse Restaurant and Parry's Seafood House
featured in Florida's Historic Restaurants
Seasoning Mixture:
2 TBLS. salt (original calls for 4)
1 TBL. pepper
1 TBL. garlic powder
1 TBL. thyme
1 TBL. oregano
1 TBL. basil
Place ingredients in a jar and shake until thoroughly mixed. Also
featured as a seasoning for beef.
Baked redfish:
one 8-10 oz. filet of redfish
Seasoning Mixture
olive oil
lemon
Rub flesh side of filet with about 1 TBL. of the seasoning mixture and olive oil. Squeeze half a lemon over the fish. Place in a lightly greased Pyrex dish and bake at 400 degrees for 15 to 20 minutes or until the fish flakes easily.
CHICKEN SALAD
FROM: Helen Sparrow
4-6 large chicken breast halves
1 10-oz. jar sweet midgets pickles, finely diced
4 or 5 TBLS. Miracle Whip (or to taste and texture)
1-1/2 tsps. onion salt, or to taste
2 TBLS. pickle juice
2 tsps. sugar
3/4 cup broken pecans
Cover chicken with water and boil until done. When cool, cut into small pieces. For the right texture, mush or grind up the chicken with gloved hands. Add rest of ingredients and mix well.
SOUR CREAM CAKE
FROM: The late Mary Toth
3 cups sugar
6 eggs, separated
3 cups flour - not cake flour
1/4 tsp. soda
1 tsp. vanilla
1 cup sour cream
1/2 lb. butter
1 tsp. almond extract
Cream butter and sugar until very creamy. Add egg yolks, one at a time and beat well after each addition. Sift flour three times. Add soda to sour cream and stir. Add flour and sour cream alternately to the butter-sugar-egg mixture and blend well after each addition. Add flavorings and fold in stiffly beaten egg whites. Pour into a well-greased, lightly floured tube pan and bake for 90 minutes at 300 degrees. If covered, the cake will keep for a week.