FERNANDINA FARE
Tested recipes of local favorites

HUNGARIAN CHICKEN SOUP
FROM:   The late Matilda Toth, as remembered by Sharon Toth

1 whole chicken, or 2-4 lbs. of chicken pieces, bone in
paprika
1/2 cup barley
3/4 cup chopped carrots
2 cups cauliflower pieces
1 or 2 cans of Leseur green peas
1 small can mushrooms, or about 1 cup sliced fresh mushrooms
1 pint sour cream (low fat works fine)
salt and pepper to taste

     Cover chicken with water in a large pot, add 2 tsps. paprika and bring to a boil to make stock. Simmer for about an hour and let cool. Remove chicken from bones and strain broth if necessary. Let sour cream come to room temperature while you prepare soup. Bring broth back to a boil, add barley and simmer 20 minutes. Add carrots and simmer for five minutes, then add cauliflower and cook for 5 to 15 minutes. Add peas and mushrooms just before cauliflower is done. (If fresh mushrooms are used, add with carrots.) Remove soup from heat. Mix a little of the chicken broth into the sour cream, stir, and add all to the soup. Season with salt, pepper and paprika to taste.

GARLIC GINGER SHRIMP
FROM: Mary Beth Litrico

1-1/2 lbs. shrimp, peeled & deveined
1 TBL. Gilroy Minced Garlic & Ginger (found in oriental food section)
juice of one lemon
1 TBL. olive oil

     Mix garlic and ginger. lemon juice and olive oil in a gallon zipper plastic bag. Add shrimp and shake well. Marinate for several hours. Saute until done in a hot skillet with a tsp. of olive oil -
about 3 to 4 minutes.NOTE: This is great over rice or pasta.

MA'S APPLE PEAR CAKE
FROM: Mary Agnes White

1-1/4 cups Wesson Oil
2 cups sugar
3 eggs, well beaten
1 tsp. vanilla
3 cups (uneven) apples and pears, peeled and cut

     Mix above ingredients in a bowl. In another bowl sift together 3 cups flour, 1 tsp. salt and 1 tsp. baking soda. Then add 1 cup chopped nuts to this bowl.
     Add first mixture to the second and put in oblong or round pans. Bake at 325° for 45 minutes (oblong) or 30 minutes (round).

Icing:
1/2 cup butter
1 box light brown sugar
1/2 cup Carnation milk

     Put on high heat and let come to rapid boil. Remove and add 1 tsp. vanilla. When cold, beat to spread.