BAKED SHRIMP ACADIAN
FROM: The Florida Times-Union
2 TBLS. butter, melted
2 TBLS. olive oil
1/2 TBL. rosemary
1/2 TBL. pepper
1/2 tsp. salt
1/8 tsp. tabasco sauce
juice of one lemon
1 clove garlic, minced
2 TBLS. white wine
1/2 TBL. Worcestershire sauce
1 lb. large shrimp, unpeeled
Mix all ingredients until the shrimp are well coated. Pour into a shallow glass baking dish and marinate for one hour. Bake at 4000 for 15 to 20 minutes, turning once. Shells will be pink and the meat white. Serve with crusty, hot French bread and dip into the cooking juices. Best if served in soup bowls.
ALL-AMERICAN MEAT LOAF
Bonnie Sovereign brought this delicious recipe to our attention. It is from
Noteworthy, a wonderful cookbook from the Chicago Symphony's summer home, Ravinia. This is
a favorite recipe of her husband, Gene.
Meat Loaf:
1 lb. ground beef
1/2 lb. lean ground pork
1/2 lb. ground veal
1 tsp. salt, optional
1/2 tsp. freshly ground pepper
1/4 tsp. ground allspice
1/8 tsp. ground coriander
1/8 tsp. ground cardamom
1 or 2 TBLS. worcestershire sauce
1-1/2 cups quick rolled oats
1/2 cup chili sauce
1/2 cup sour cream or cottage cheese, pureed
1 heaping TBL. dried chopped onions
2 eggs, beaten
1/2 cup chopped parsley
parsley for garnish
Sauce:
1 cup ketchup
1 cup barbeque sauce
1 cup port (chianti works well, too)
1/2 cup cold coffee (or about 1 tsp. freeze- dried coffee plus a half
cup water)
In a saucepan, combine all sauce ingredients. Simmer uncovered until reduced by a third. Combine meats and mix well. In a large bowl, blend meat with remaining ingredients. Form into a loaf measuring 8" by 4" by 3". Place loaf in a greased 9" by 13" glass baking dish and cover with heavy foil. Chill for one hour. Remove from refrigerator and let come to room temperature. Bake covered in a preheated 3500 oven for one hour. Drain all juices and fat. Use paper towel to absorb any remaining juice on meat loaf. Spoon half of sauce over loaf. Bake uncovered for 30 to 40 minutes or until glazed dark red-brown. Turn off oven. With door ajar, leave meat loaf in oven for 10 minutes. Remove to warm platter and garnish with parsley. Serve with remaining sauce.
PINEAPPLE-APRICOT BREAD
FROM: The late Ethel Grable
2-1/2 cups all-purpose flour
1-1/2 tsps. baking powder
1-1/4 tsps. salt
1/4 tsp. baking soda
3/4 cup sugar
1/3 cup butter or margarine, melted
1 egg
1/4 cup milk
1 8-oz. can crushed pineapple, undrained
1/3 cup chopped dried apricots
1/4 cup raisins
1 cup chopped pecans
Combine the first four ingredients and set aside. In a separate bowl, combine the sugar, egg and butter and mix well. Add milk, pineapple, apricots and raisins and mix well. Stir in the flour mixture and pecans. Pour into a greased and floured loaf pan measuring 9" by 5" by 3" and bake at 3500 for an hour and 15 minutes, or until done. Let cool for 10 minutes.