Real Vermont Cooking

Ingredients 4 tbsp butter 5 tbsp flour 1/2 c. chopped onion 1/4 c. chopped bell pepper 1/4 c. chopped celery 2 tbsp chopped garlic 1 – 8 oz can tomato sauce 3 c. water Chopped parsley and onions tops Salt, cayenne to taste 3 # fresh shrimp peeled and deveined Melt butter, add flour and cook to a medium brown roux. Add onion, celery, bell pepper, garlic and cook until tender. Add tomato sauce, simmer about 5 minutes. Add water and seasoning, simmer 15 minutes. Add shrimp and simmer 15-20 minutes, adjust seasoning, garnish with onion tops and parsley, serve over fresh rice.

5 # head on Shrimp 1/2 # butter 1/2 # flour 1 bunch onion tops, chopped, white and green separated 1 carrot 2 sprigs celery 1 qt heavy whipping cream 4 tbsp butter 4 tsp chopped garlic Black pepper, salt Chopped fresh parsley 3 # fettucini, linquini, angel hair pasta, or other pasta, cooked and set aside Peel and devein shrimp. Put heads, shells, celery, root ends and cutoff of the onion tops, carrot in small stock pot, cover with water and bring to a simmer. Turn off fire and let steep for 20 minutes, strain and replace into stock pot, bring to simmer, allow to reduce by half. Combine flour and butter and cook to a light blond roux. Add small amounts of roux to hot stock until it reaches a thick but not pasty sauce. Simmer 10 minutes or more. Saute onion whites and garlic in 4 oz butter. Add peeled shrimp. When lightly cooked add shrimp to sauce and bring to a simmer. Add heavy cream, return to simmer, add Parmesan cheese, black pepper and salt to taste. Reheat your pasta (hot water or steamer) and spoon shrimp sauce over drained pasta. Garnish with fresh parsley.

Ingredients 2 Tbsp. oil 5 # beef round cut in 3″ squares and pounded thin 4 tbsp. flour 2 medium onions diced 1 bell pepper diced 3 tbsp. minced garlic 2 tsp leaf thyme 3 bay leaves 3 c. beef stock 1 can tomatoes 1 small can tomato paste 1 c. chopped parsley Salt and white pepper to taste Brown beef in oil, remove from pot (cast iron Dutch oven works best). Clarify the fat by boiling any water out of the oil. Add flour and make a medium dark roux. Add onions and peppers, sauté until onions clear. Add garlic, thyme, bay leaf, beef stock, “Rotel” tomatoes, and browned beef. Bring up to a boil and reduce to a simmer, add tomato paste, cook until beef is tender-45 minutes is about the minimum. Before serving, add fresh parsley and adjust seasoning with salt and white pepper. Traditionally this dish is served over grits, but it does well over pasta, rice, mashed potatoes or staling biscuits. Serves about 12. \

5 # crayfish tails (the best are from Louisiana waters) Vegetables: 9-10 bunches of green onions (chopped) 2 onions (chopped) 1 bunch celery – about 9 pieces (chopped) 7 toes garlic (chopped) and garlic powder (to taste) 1 bunch parsley (chopped) 1 1/2 sticks of butter (to sauté the vegetables) OR canola oil 5 cans of chicken broth (if too thick add a sixth can) 1/2 can tomato paste (to color and thicken) Approx.3 lg. cooking spoons flour (not tablespoons) A little water from rinsing crayfish bags Salt (to taste) Pepper (to taste) Creole Seasoning (to taste) Sauté vegetables in butter. Add chicken broth, tomato paste, flour, crayfish, and water. Add salt, pepper, and Tony Chacherie’s to taste. May add a dash of Tabasco. Cook approximately 1 hour on low heat. Serve over rice.

Ingredients 3 lb. fryer-8 cut 2 lb sausage-fresh or smoked 2 tbsp. oil 4 tbsp flour 1 c onion diced 1/2 c. bell pepper diced 1/2 c. celery diced 2 cloves garlic minced 3 tomatoes diced 2 bay leaves 1/4 c. onion tops diced 1/4 c. fresh parsley chopped 1 c. chicken stock red, white and black peppers hot sauce to taste 2 tsp basil 2 tsp thyme 3 dashes Worcestershire sauce 2 cups cooked rice If the sausage is fresh, brown sausage first, then the chicken in oil. If the sausage is smoked, brown just the chicken, remove from pot. Boil grease until the water evaporates (clarify the fat), then add flour and make a medium dark roux. Add celery, onion, bell pepper, and garlic. Simmer, 4 minutes, add tomato, basil and thyme, ground peppers, Worcestershire sauce, hot sauce, and bay leaves. Put chicken and sausage back in and simmer at least 30 minutes, or until chicken is done. Add cooked rice, onion tops and parsley, adjust seasoning with peppers, bring back to a simmer and serve.Serves 6

INGREDIENTS 6 Redfish Fillets (8 – 10 ounces) 2 cups Half & Half Cream 2 eggs 1 cup of flour 2 tsp. White Pepper 3/4 cup Cracker Meal 2/3 cup Parmesan Cheese 1/2 teaspoon Paprika 2 tablespoons Oregano 1 tablespoon Basil 2 tablespoons Parsley 1/2 teaspoon Cayenne Pepper 1 cup Olive Oil 1/4 pound Butter (unsalted) 2 Lemons, cut in wedges, for garnish Directions: Combine all ingredients except the flour, half & half cream, eggs, oil and butter. Dust the fillets in the flour, then dip in cream and egg mixture. Coat with all of the other dry ingredients combined. Saute in olive oil and butter on medium high heat until fillets ar golden and fish starts to flake. Garnish with lemon and parsley.

INGREDIENTS 1 can Pet milk 1 cup escargot 1/2 teaspoon pepper 1/2 teaspoon salt 4 teaspoons white wine 1 pound crabmeat 1 pound large shrimp Directions: Cream Sauce Heat flour and butter in a medium size saucepan over medium heat. In another pan, bring Pet milk to a slow boil; add the flour and butter mixture. Stir until thickened. Mix 1 cup cream sauce, escargot, pepper and salt in a large saucepan over low heat until warmed through. Add shrimp and crabmeat and simmer for 5 minutes. Serve over angel hair pasta

INGREDIENTS 6 Hard Crabs, cleaned and cut into 24 pieces 1 1/2 Gallons of Chicken Stock 1 Onion, diced 2 Quarts of Half and Half 3 Ribs of Celery, diced 1 Pound of Butter 2 Cups of Flour 1 Pound of Regular Lump Crab Meat Directions: Melt butter in soup pot, and add crabs, cook until crabs are dry, and add onions and celery, cook until tender, add flour and blend the roux, and chicken stock, let simmer at least thirty minutes. Heat half and half and blend in soup. Strain soup, and add lump crab meat and serve.

Ingredients 1# 3 oz. Flour 1# Butter 3 3/4 c. Milk 15 Eggs Heat butter and milk together, when boils, add flour, stir until a ball is formed that does not stick to the side of the pan. Put in a bowl, add eggs two at a time at medium speed. Pipe out on parchment paper. Bake at 350 in convection oven for 30 minutes. Do not open the oven until done!! They may fall. Cool, split and add Ice cream, top with strawberry or chocolate syrup.

Ingredients Mam Papaul’s King Cake Kit 1 egg 1 cup warm water 1/2 cup margarine 2 tablespoons melted butter Mix and knead in bag 1. Place cake mix (large bag) and yeast in large reclosable bag. Lock reclosable bag and shake vigorously. 2. Add 1 cup very warm tap water and 1/2 cup margarine. Lock bag. With fingers outside bag, mix by squeezing and pulling dough until margarine can no longer be seen. 3. Add 1 egg. Press air from bag and lock. With fingers on outside of bag, mix and knead ingredients by squeezing and pulling dough for approximately 12 minutes. Be careful not to puncture bag. 4. Unlock bag. Set bag of dough in a bowl in a warm place for 15 minutes. (see warm place hint below) Warm Place Hint — Turn oven on to lowest setting for 2 minutes ONLY. Then turn oven off. Shape and Rise 1. Place dough on lightly floured surface. Flour rolling pin and roll dough into a 5″ x 30″ rectangle. 2. Mix 2 tablespoons melted butter and brown sugar praline mix in a small bowl. Add nuts if desired. Spread evenly on dough. From 20: side, roll dough jellyroll fashion. Pinch ends to seal. 3. Place on large cookie sheet. Shape into an oval. Let rise in a warm place (see warm place hint below) approximately 30 minutes or until dough doubles in size. Bake and Decorate 1. Bake in a preheated oven at 375 degrees for 20 – 25 minutes or until nicely browned. Cool. 2. Mix 1 tablespoon water and white glaze mix in a small bowl. Spread over cooled cake. Decorate with Mardi Gras crystals. Place golden baby under cake. Makes 12 servings.