Charleston Receipts from the 80s. Charleston Receipts Repeats cookbook скачать в хорошем качестве

Charleston Receipts from the 80s. Charleston Receipts Repeats cookbook

Let's get ready for some good ole Lowcountry Charleston cooking. Today I am cooking from the Charleston Receipts Repeats Cookbook. The recipes are compiled from The Junior League of Charleston first printing was in 1986. I absolutely love Charleston. It is one of my favorite places to visit in my home state of SC. I will be cooking 3 recipes from this awesome book an appetizer, seafood entre, and dessert. CRAP DIP-Ann Robbins Brackett (pg29) 1/2lb of crabmeat 1 8oz package of cream cheese softened 1/2-3/4c mayonnaise 1c shredded cheddar cheese 1 small onion grated dash of Worcestershire sauce and tabasco sauce salt and pepper to taste In medium size bowl combine all ingredients until well mixed. Cover and refrigerate for at least 2hrs before serving. Serve with assorted crackers or into small party sandwiches. FETA-TOMATO SAUCE WITH SHRIMP- Dr. Rene Ravenel 1/2c onion, finely chopped 2tbsp butter 1tbsp Dijon-style mustard 1/2tsp dried tarragon leaves 1 small garlic clove, finely minced 1/2tsp salt and pepper 4 medium tomatoes, peeled, seeded, and chopped 4oz feta cheese 1lbs raw shrimp, peeled fresh parsley In a deep skillet melt butter. Add mustard, tarragon, garlic and onion and sauté for 5mins. Add tomatoes, salt and pepper and simmer for 10-15m until sauce has thickened. Add feta cheese and simmer for 10m. Just before serving, add shrimp and cook over low heat till shrimp are pink. Serve over noodles. Garnish with parsely. FLY DESSERT- Polly Eells 1 15oz can sweetened condensed milk 1/4c fresh lemon juice 1/4tsp lemon extract 2c fresh blueberries 2 egg whites, stiffly beaten 24 vanilla wafers Blend together sweetened milk, lemon juice and extract. Add blueberries. Beat egg whites until stiff and fold into mixture. Line a 1 1/2-2qt casserole dish with waxed paper. Cover bottom with filling. Add layer of whole vanilla wafers, alternating this way until all filling is used, finishing with a layer of whole wafers. Chill in fridge, uncovered, 12hrs or longer. To serve, turn out on small platter and carefully remove waxed paper. Cut into slices and serve plain or with whipped cream.