FERNANDINA FARE
Tested Recipes of Local Favorites

EASY PAN-FRIED GROUPER
FROM: Jimmy Perkins

grouper filets, cut into serving sizes
Italian salad dressing
Italian style breadcrumbs with
Romano cheese

Marinate fish in the salad dressing for at least 30 minutes. When you
are ready to cook, dip fish pieces in the breadcrumbs and shake off the
excess. Pan fry the fish in a little butter over medium heat on both
sides until done. The total cooking time will depend on the thickness of
the filets.

Editors note: This recipe also works well if you bake the fish. We baked
ours at 375 degrees for about 20 minutes and it was delicious!

CROCK POT BBQ
FROM: JonAnna Reidinger

3 lbs. boneless pork loin roast - trimmed
1 pkg. lean stew meat
1 cup water
18-oz. bottle bar-b-q sauce
1/4 cup brown sugar - packed
2 TBLS. worcestershire sauce
1 to 2 TBLS. hot sauce
salt and pepper

Put roast and stew meat in crock pot and add water. Cook covered at high
for six to seven hours. Shred meat with two forks. Add sauce and next
five ingredients. Reduce to low and cook covered for one hour. Serve on
buns with thinly sliced purple onions and hot pickles. Great for company
and so-o-o easy!

POTATO SALAD
FROM: Mary Beth Litrico

2-1/2 lbs. red potatoes
1/2 cup finely chopped sweet onion
1/2 cup cider vinegar (or to taste)
1/3 cup light mayonnaise
2 TBLS. olive oil
1 - 2 TBLS. chopped Italian parsley
2 - 4 TBLS. sliced green olives (optional)

Cut potatoes into even sized pieces, the size of the smallest potato, so
they will cook evenly. (Can peel or leave unpeeled.) While they boil
(20-30 minutes until fork tender) soak chopped onion in vinegar. Drain
potatoes. Peel if necessary. When cool enough to handle, slice or cut
into chunks. Flavors seem to blend better if you mix while potatoes are
still a bit warm. Mix with mayonnaise, oil, onions, vinegar, parsley and
olives. Chill at least 4 hours before serving.

POPPYSEED CAKE
FROM: Kathy Harper

1 box yellow cake mix
1 box instant vanilla puddling
4 eggs
1/2 cup oil
1/2 cup sour cream
1/2 cup sherry
1/4 cup poppy seeds

Preheat oven to 350 degrees. Mix eggs, oil, sour cream and sherry until
smooth. Add cake mix and pudding mix. Blend until moist. Add poppy seeds
and beat at medium for two minutes. Pour into greased bundt pan and bake
for 40 to 45 minutes. Cool until barely warm and invert.

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