DOUBLE-DIPPED SHRIMP OR NOT

Tonight I owed near by friends (how many can u have in Carey's Flat) a favor so I decided to pay them back with food which always works for all of us. They look after our home and pets when we sneak away to the coast and the last trip ended up with bringing back fresh medium-large shrimp from Holdens Beach which we carried home on ice and then packed in water in freezer bags and froze.
A dear friend of ours from here in C Flat several years ago taught me how to Double-Dip shrimp to fry and we tried it out again tonight. Her name is Kathy (Kat) Coffey and she is the daughter of the late Boyd and Ethalene Coffey of the Globe. Her siblings are Boyd Jr., Sammy, Kaye and Bernice Coffey which many of us went to school with.
Her recipe is as follows: I had 3 lb. of shrimp so I lightly whisked 3 eggs and then added almost a qt. of buttermilk and whisked that up and then put flour in one lg. zip-lock bag and cornmeal in another. Put the shrimp in the egg batter then add so many of them to the flour, then redip in the egg batter, then put in the cornmeal. Lay out on a baking sheet. Redo all of the shrimp this way then we deep-fried them, (did not take long-just until they float). I ended up with about a dozen that did not get double-dipped, just egged and floured and Larry, aka Martha Stewart, insisted these were better and I can agree to a point because you do taste the shrimp more, and these were exceptional shrimp, BUT, the double-dipped r fabulous as well.
Try it both ways and then decide for yourself.
Thanks to Kat Coffey for sharing and my dear friends who always show up to eat and take charge when needed, and to all of you for putting up with me.

EASY CRAB BISQUE

"Beautiful soup! Who cares for fish, game, or any other dish? Who would not give all else for two pennyworth only of beautiful soup?"~Lewis Carroll

1 stalk celery, thinly sliced
1 small onion, chopped
1/2 cup green bell pepper, chopped
3 tablespoons butter
1 can (14oz.) cream-style corn
2 (10oz.) cans cream of potato soup
1 1/2 cups milk
1 cup heavy cream
1/2 cup water
2 bay leaves
1 tablespoon fresh thyme, chopped
1/2 teaspoon garlic powder
1/4 teaspon white pepper
3 (6oz.) cans crabmeat-drained and flaked.

CREAMY CHICKEN NOODLE SOUP

CREAMY CHICKEN NOODLE SOUP
You are going to love this soup!
1 Tbsp. butter
1 lg. onion-chopped
3 cups chopped-cooked chicken
3 (14 1/2 oz.) cans chicken broth
1 can cream of chicken soup
1 can cream of mushroom soup
1 (8oz.) pkg. spaghetti-broken in 2-inch pieces (not cooked)
7 celery ribs-diced
6 medium carrots-diced
1 tsp. each of pepper, poultry seasoning and lemon rind
2 cups milk
2 cups shredded sharp cheddar cheese
Melt butter in Dutch oven over medium heat; and saute onion until tender. Stir in all ingredients except milk and cheese. Bring to a boil. Reduce heat and simmer 45 minutes. Stir in milk and return to a simmer. Remove from heat; let stand 10 minutes. Sprinkle with cheese.
"You ask of my companions. Hills sir, and Sundown, and a dog as large as myself that my father bought me. They are better human beings, because they know but do not tell."-Emily Dickenson

SHERRIED MUSHROOM SOUP

"Of all the items on the menu, soup is that which exacts the most delicate perfection and the strictest attention."~Escoffier

2 tablespoons butter
1 small sweet onion, chopped
1/4 tsp. garlic powder
2 (10oz.) cans chicken broth
3 (10oz.) cans cream of mushroom soup
1 cup milk
2 tablespoons sour cream
1 tablespoon freshly chopped parsley
1 tsp. chopped fresh thyme
1 cup quick brown rice, uncooked
1/2 cup dry sherry
1/4 teaspoon pepper
1 (8oz.) pkg. sliced fresh mushrooms
toast points

Melt butter in a large heavy pot over medium-high heat; add onion and garlic powder, and cook, stirring constantly until tender. Add broth; reduce heat and simmer 5 minutes.
Combine soup and next 4 ingredients, whisking until blended; stir into broth mixture. Add rice and next 3 ingredients; cook 20 to 30 minutes or until rice is tender and soup is thickened.
Serve with toast points.
Yield 8 cups

STUFFED HAMBURGERS

If you've never partaken of a 'stuffed' hamburger, then you don't know what you've been missing. They are not a really big deal to make and you can use just one of the stuffing ingredients or be creative and use all three.

2 lb. ground sirloin
1/4 cup grated Parmesan cheese
1/2 teaspoon pepper
1/4 teaspoon garlic salt
2 tablespoons steak sauce

In large bowl, combine all ingredients. Shape into 12, 4-inch patties. Place 6 patties on waxed paper. Top each with portion of either stuffing. Place remaining patties over stuffing; press edges to seal. When ready to barbecue, place patties on grill and cook to desired doneness.

MUSHROOM-BACON STUFFING:

4 slices bacon
1/4 cup thinly sliced celery
1/4 cup chopped onion
4-oz. can sliced mushrooms-drained

In small skillet, fry bacon until crisp. Remove bacon from pan; crumble and set aside. Drain all but 2 tablespoons drippings; add celery and onion, cooking until tender. Stir in mushrooms and crumbled bacon. Divide into 6 portions.

REUBEN STUFFING:

4-oz. shredded Swiss cheese
6 tablespoons sauerkraut

Divide evenly into 6 portions.

BLEU CHEESE STUFFING:

2oz. crumbled bleu cheese
1/4 cup sour cream
1/4 cup chopped sweet pickle

In small bowl combine all ingredients. Divide into 6 portions.

Serves:6

“Sacred cows make the best hamburger”~Mark Twain

GRILLED PINEAPPLE BURGER

We may be in the dead of winter but I can still fantasize about a warm sunny day and burgers on the grill. This recipe is terrific and always a hit with family and friends.

2 lbs. lean ground beef
3 tablespoons Italian salad dressing
1 teaspoon salt
1/2 teaspoon pepper
1 can (15-oz.) sliced pineapple, drained
8 slices bacon
3/4 cup barbecue sauce
1/4 cup packed brown sugar
1/4 cup honey
1 tablespoon lemon juice

Mix ground beef, salad dressing, salt and pepper. Shape into 8 patties, 3=inches in diameter. Press pineapple slice into each patty. Wrap each patty with bacon slice, secure with wooden pick. Mix remaining ingredients. Place patties in glass dish, 13X9 inches. Pour barbecue mixture over patties. Cover and refrigerate at least 2 hours.
Grill patties pineapple sides down 4 inches from hot coals, 12 to 15 minutes. Turn, brush with barbecue sauce mixture. Grill 10 to 15 minutes more. Heat remaining sauce; serve with patties.
Serves:8

"I walk without flinching through the burning cathedral of the summer. My bank of wild grass is majestic and full of music. It is a fire that solitude presses against my lips."~Violette Leduc, Mad in Pursuit

DRIED CHERRY AND CREAM SCONES

This just happens to be my favorite scone....I rarely make them because they are deadly to my diet...but just every now and then, I can't help myself...

2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1/4 cup sugar
3/4 cup chopped dried cherries
1 tablespon grated lemon rind
1 1/4 cups whipping cream
2 tablespoons unsalted butter, melted
2 tablespoons sugar
1 teaspoon grated lemon peel

Combine first 4 ingredients in a large mixing bowl. Stir in cherries and 1 tablespoon lemon rind. Add whipping cream, stirring with a fork just until dry ingredients are moistened.
Turn dough out onto a lightly floured surface; knead lightly 5 or 6 times, just until dough holds together. Pat dough into an 8-inch circle on an ungreased baking sheet. Cut dough into 8 wedges; seperate wedges slightly. Brush with melted butter. Combine 2 tablespoons sugar and 1 teaspon lemon rind; sprinkle over dough.
Bake at 400 degrees for 20 to 25 minutes, until golden. Remove from pan. Serve warm.
Yiels: 8 scones