SHRIMP CHOWDER

We found this recipe while cleaning out some old office files. It was published in the Florida Times-Union in 1990.

3 TBLS. butter or margarine
1 cup finely chopped onion
1 cup finely chopped celery
3 TBLS. flour
1/8 tsp. ground white pepper
1/8 tsp. ground thyme
1/8 tsp. ground oregano
2 8-oz. bottles clam juice
1 lb. potatoes, diced into 1/4 inch chunks
1 lb. shrimp, peeled, deveined and chopped
Salt to taste1/2 cup whipping cream

    In a 3-quart saucepan saute the butter, onion and celery over low heat until tender, about 10 minutes.

    Add flour and cook, stirring, until gold in color. Add pepper, thyme and oregano, and stir to blend well.

    Add clam juice and diced potatoes. Bring to a boil, reduce heat and simmer for 15 minutes.

    Add chopped shrimp and simmer another 10 minutes. Salt to taste and add whipping cream just before serving.

HOMEMADE SALSA

FROM: Mary Beth Litrico

2 poblano peppers
6 tomatillos
2 large ripe tomatoes
2 jalapenos, finely chopped
1/2 cup chopped onion
3/4 tsp. salt
3 TBLS. lime juice
chopped cilantro to taste

    Rinse all peppers and tomatoes. Remove papery husks from tomatillos and rinse as well.
 
  Over an open flame or under the broiler, roast poblano peppers until skin is evenly charred. Immediately place in a paper bag to steam, then remove charred skin and seeds.

    Coarsely chop the roasted poblanos, tomatillos and seeded tomatoes. Add jalapenos, onion, salt and lime juice. Top with cilantro.

    (It is best to let everything blend for a few hours in the refrigerator before serving. For hotter salsa, substitute serrano chiles for the jalapenos. For super hot, use habanero peppers.)

KING-SIZED GINGER SNAPS

FROM: Marilyn Ricker

2 cups sifted all-purpose flour
1/2 tsp. salt
1 tsp. ground cloves
1 tsp. ground ginger
1 tsp. cinnamon
3 tsps. baking soda
3/4 cups soft shortening
1 cup granulated sugar
1 egg slightly beaten
1/4 cup light molasses
granulated sugar

    Sift flour with spices and baking soda, then set aside. In a large mixing bowl, cream the shortening and add sugar. Blend in egg and molasses, then stir in the flour mixture until well blended.

    Shape the dough into 1/2 inch balls. Roll in granulated sugar. Place three inches apart on ungreased cookie sheets and flatten with fingers. Sprinkle with more sugar

    Bake at 350¡ for 8 to 10 minutes. Let stand for a minute to cool. Makes 18 cookies.

    (These are wonderful with orange sherbert and a splash of rum.)