Real Vermont Cooking

INGREDIENTS 4 cups cooked rice 8 tablespoons butter 1 cup chopped onion 1 cup chopped celery 1 cup chopped bell pepper 4 cloves garlic, minced 2 tablespoons tomato paste 2 cups water 1 teaspoon sugar 1/2 teaspoon cornstarch Salt, black pepper, cayenne pepper to taste 1 pound peeled and deveined medium-size shrimp (raw) 1 cup green onion, chopped fine cup parsley, chopped fine Directions: Cook rice while making jambalaya (or use leftover rice). Melt butter in heavy 3-quart pot. Saute onion, celery, pepper and garlic until onion is wilted, 3 to 5 minutes. Add tomato paste, stirring constantly 3 minutes over low heat. Add 1 – 1/2 cups of water and sugar. Season to taste with salt, pepper and cayenne. Cook uncovered over medium-low heat 20 minutes, stirring occasionally. Add shrimp. Cook until shrimp are pink and cooked through (3 to 5 minutes). Dissolve cornstarch in 1/2 cup water and add. Cook another 2 minutes. Mix ingredients with cooked rice. Add green onion and parsley. Mix again. Serves eight as a side dish.

INGREDIENTS 1 1/2 Pound Red Snapper 1 Lemon or Lime (juice) 1 Tsp. Oil or Butter 1 Tbls. Finely chopped green pepper 1 Tbls. Chopped scallions 3 Mushrooms, finely chopped 1 Large shallot 3 Cloves garlic diced fine 1 Tomato peeled and chopped 1 Tsp. Red Salsa or to taste 1 Tbls. Chopped celery 1 Tsp. Salt and cayenne pepper Directions: Season fish with salt, pepper, and lemon or lime juice. Combine all other ingredients in the butter and simmer covered, until flavors are blended. Broil fish about 6 minutes on each side on rack closest to heat. Test with fork. When fish flakes, it is done. Do not overcook. Add juice from broiler pan to sauce. Pour Vera Cruz Sauce over the broiled red snapper. Serve with rice

Makes 2 Servings INGREDIENTS 1/2 pound fresh snap beans 3 tablespoons bacon drippings 4 or 5 new potatoes, soaked in water with a little soda, then scraped 1 small onion, chopped 1 teaspoon sugar 1/2 teaspoon salt 1/4 teaspoon black pepper 1 cup boiling water Directions: Combine all the ingredients in a small stew pan; cover with a tight fitting lid; cook over medium heat 5 minutes. Reduce heat; cook about 15 minutes longer. The beans should be tender crisp. GREEN BEANS WITH HORSERADISH SAUCE Prepare green beans as snapbeans above but omit bacon drippings. After cooking drain off liquid. 1-1/2 tablespoons butter or margarine 1-1/2 tablespoons all-purpose flour 3/4 cup milk 1 tablespoon grated onion 1/4 teaspoon prepared mustard 1/2 teaspoon prepared horseradish Saute onion in butter, add flour, stir, then add milk. Cook until smooth and thick; add horseradish and mustard. Pour sauce over heated beans. Serve hot.

INGREDIENTS 4 Flounders (1-1/2 Pound Each) 2 garlic cloves (minced) 1/2 lb lump crab meat 1/2 cup celery (finely diced) 1/2 lb shrimp (small) 3 TBL. parsley (chopped) 1 egg (beaten) 1/2 cup green onions (sliced) 1 lemon (juice) salt, black pepper, cayenne 1 cup bread crumbs 1 lb. butter (unsalted) 1 -1/2 cup white wine (dry) 1/2 tsp. paprika Directions: In heavy pan saute onions, celery, garlic in the butter over medium heat. When vegetables are soft add shrimp, crab, egg, parsley and egg mixture to the vegetables. Slice each flounder on the dark side down the middle. Slice toward the sides making a pocket under the meat large enough to place the seafood stuffing. Season the stuffing to taste, and fill the pocket leaving a mound on top. Place in pan with 1 1/2 cups of dry white wine. This will keep flounder moist , and keep from sticking. It also helps to rub butter on bottom of the pan. Sprinkle Paprika on top and bake for 25 minutes at 375 in oven.

INGREDIENTS 1/2 cup butter 1/4 pound hot link sausage, diced 1/4 pound chicken gizzards, diced 3 medium eggplants, peeled and diced 3 green bell peppers, seeded and chopped 3 medium onions, chopped 2 garlic cloves, minced 1 bunch green onions, chopped 1/2 cup celery, chopped 1/2 pound fresh small shrimp, peeled and deveined 1 cup cooked rice 1/4 cup fresh parsley, chopped 1 teaspoon Italian seasoning Salt to taste 1/2 pound lump crabmeat 1/3 to 1/2 cup Italian bread crumbs 2 to 3 tablespoons butter Lemon slices and chopped fresh parsley for garnish Directions: Melt 1/2 cup butter in Dutch oven or large saucepan over medium-high heat. Add sausage and gizzards and saute until browned, about 5 minutes. Stir in eggplant, bell pepper, onion, garlic, green onion and celery. Continue to cook about 15 minutes, stir-ring occasionally. Add shrimp, rice, parsley, Italian seasoning and salt. Cook, stirring occasionally, until shrimp is pink and translucent, about 15 minutes. Remove from heat. Preheat oven to 350 degrees. Add crabmeat to eggplant mixture with enough bread crumbs to absorb remaining butter. Spoon into individual ramekins. Sprinkle with remaining bread crumbs and dot with butter. Bake until tops are browned. Garnish with lemon and parsley. Serve immediately. Serves 8 to 10.

Filling 1 cup cooked sweet potato 1/4 cup light brown sugar packed 2 tbsp sugar 1 egg beaten 1 tbsp heavy cream 1 tbsp butter softened 1 tbsp vanilla 1/4 tsp salt 1/4 tsp cinnamon 1/8 tsp ground nutmeg Syrup 3/4 cup sugar 3/4 cup dark corn syrup 2 eggs 1 1/2 tbsp butter melted 2 tsp vanilla Pinch of salt Pinch of cinnamon 3/4 cup pecan pieces or halves Combine all the filling ingredients, mix with electric mixer until smooth, and set aside Mix all syrup ingredients except nuts, mix thoroughly on low speed for one – two minutes. When mixed, add in nuts and mix gently. In a pie shell or pie crust in a cake pan, spoon in the sweet potato mixture and spread evenly. Pour syrup on top. Bake at 325 until set in center. Cool and serve