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.

Ingredients: 1 # red kidney beans 1/2 c. bacon drippings (or other oil) 1 c. chopped onions 1 c. chopped celery 1/2 c. chopped bell pepper 1/4 c. diced garlic 1 c. sliced green onion tops 1/2 c. chopped parsley 2 c. diced ham 3 links Andouille or other smoked sausage Salt, cayenne, Worcestershire sauce and Cajun Chef liquid hot sauce to taste The beans will cook faster if they have been allowed to soak overnight. You can either cook them long and slow, as in a crock pot, or, by the following method. If the beans have not been soaked overnight, prep the beans only by covering them with about 2 inches, bring them to a boil, cover and remove from the heat and let soak for 1 hour. Cook as follows if whether the beans have soaked overnight or for the 1 hour. Heat the bacon fat and sauté the onions, celery and bell pepper, garlic and ham. Sauté until the onions are clear, (about 5 minutes) add the sausage and beans. Cook another 5 minutes. Cover the beans with water or chicken stock, bring to a boil and allow to boil for about 2 hour. Stir occasionally to avoid burning the bottom of the pot. Reduce heat and let simmer about another hour. Stir occasionally during this hour (no stirring is needed in a crock pot, throw in the ingredients, turn it on and come back in six or seven hours). Add salt, cayenne, Cajun Chef hot sauce, Worcestershire sauce. If the beans have not creamed, take a spoon and smash them on the side of the pot. Add parsley and onion tops just before serving over cooked rice. Note: This dish gets better the second day.

Ingredients 4 racks of Baby Back Pork ribs (1 rack per person) 1 liter Coke 1 liter Pineapple juice 1 cup brown sugar Bar-B-Q Sauce 2 large onions, chopped 2 cloves of garlic, chopped 1 bell pepper, chopped 1 small can tomato paste 2 tablespoons canola or corn oil 2 tablespoons Worchestershire sauce 1 large tablespoon Dijon mustard 1 cup Balsamic vinegar 1/2 teaspoon cayenne pepper 1/2 teaspoon black pepper 1/2 teaspoon white pepper 1/2 cup lemon juice 1. Boil ribs in mixture of Coke, pineapple juice, brown sugar. If ribs are not submerged in liquid, add water. Boil 1 hour. (Don’t throw out the liquid!) 2. Grill ribs on Bar-B-Q for 5-10 minutes on each side. 3. To make sauce…sauté onions, garlic, bell pepper in oil for about 5 minutes. Then add tomato paste and about 3 cups of the liquid remaining from boiling. Now add Worchestershire sauce, mustard, vinegar and spices. Let boil down until thick like Bar-B-Q sauce. Add lemon juice at the end. (Here’s a little trick…if you like your B-B-Q sauce a little sweeter, add more brown sugar here!) 4. Dip ribs in sauce, then put back on Bar-B-Q pit on LOW HEAT for another 10-15 minutes. Don’t let the sauce burn… 5. Now its time to get dirty…the meat will fall off da bones and into yo mouth. Enjoy!!!

Ingredients 6 chicken breasts or one whole chicken, cut up into bite size pieces 1 pound of sliced sausage 3 tablespoons of oil 1 cup chopped green pepper 1 cup chopped onion 1 tablespoon chopped or minced garlic 3 teaspoons Worcestershire sauce 1 cup tomato sauce Salt and Pepper to taste 4 cups of chicken broth 2 1/2 cups uncooked rice In a large pot, brown the meat in the oil. Remove meat and sauté vegetables until onions are clear. Add Worcestershire sauce, chicken broth, tomato sauce, seasonings, and simmer for 15 minutes. Stir in meat and rice. Cover and cook for 30 minutes on medium heat, stirring occasionally. Then cook 20 more minutes on very low heat without stirring. Servings: Approximately 8

Ingredients 1 # crawfish tails (fat pack if available) 1/4 # butter 2 tbsp all purpose flour 1 medium onion Рdiced 1/2 bell pepper- diced 3 stalks celery- diced 2 pods garlic or 1 tsp- minced 1 tsp sweet basil 1 tsp leaf thyme 1/4 c. diced parsley 1/4 c. diced onion tops 1/2 c. shrimp or seafood stock, water if unavailable Red, white, black pepper, and salt to taste Saut̩ flour and butter together to form a blonde roux. Add celery, onion, bell pepper and garlic, saut̩ until the onions clear. Add shrimp stock and fat if available. Add basil and thyme, some pepper. Simmer 20 minutes minimum. Ten minutes before serving, add crawfish tails and bring back to a light simmer. Adjust salt and peppers to taste. Immediately before serving, stir in onion tops and parsley. Serve on hot Louisiana rice. Serves up to 4 people.

Ingredients 10 gallons water 6 whole garlic 10 lemons cut in half 7 large onions, chopped coarsely 1 celery, chopped coarsely 10 bay leaves 2 bags crab boil 2 boxes salt 2 c. cayenne pepper 5 # new potatoes (B-type) 1 sack crawfish well rinsed in cold water In a 20 gallon pot, add all ingredients except the potatoes and crawfish. Bring to a boil and let blend for about 5 minutes. Add potatoes, let water come back to a boil, cook for about 8 minutes. Add crawfish, return to a boil, cook for 4 minutes only!!!!Turn off burner, let soak for 8 minutes, add ice on the crawfish, let soak another 5 minutes. Test for seasoning, if not seasoned enough, let soak and check about every 5-10 minutes until they reach the desired seasoning. Drain and enjoy.

Iceberg Lettuce Romaine Lettuce Purple Cabbage diced Medium Mushrooms-boiled Artichoke Heart Quartered Julienne onions Italian Dressing Tomato Wedges Trim and boil mushrooms, marinate with julienne onion and quartered artichoke hearts.

INGREDIENTS 3 slices ham or uncooked bacon 1 1/2 tablespoons butter or margarine 1 small onion, chopped very fine 2 tablespoons bell pepper, chopped very fine 2 tablespoons celery, chopped very fine 2 cups peeled diced raw potatoes 1 1/2 cups fish or shrimp stock 2 cups heavy cream 1 pound cooked crawfish tails or 1 -1/2 pounds raw shelled cooked shrimp Directions: If using ham, spray large frying pan with Pam. If using uncooked bacon, use cold frying pan. Remove from pan and either crumble or chop. Retain bacon fat. If using ham, add butter or margarine to pan and add onions, bell peppers and celery. Saute until wilted. Add stock and potatoes, (if shrimp are used add shrimp), and meat. Cook until potatoes are tender. Add crawfish. About 10 minutes before serving add cream and seasoning. Cook over a low fire until flavors come together. Do not let cream curdle. Just before serving add 1/2 teaspoon butter, a dash of cayenne and a dash of fresh pinched parsley. Serves 4 to 6.

INGREDIENTS ¼ Pound of butter (1 stick) 6 Ears of fresh corn, cut off cob 2 Large onions, chopped 2 Medium tomatoes, diced 2 Cloves of garlic, diced fine ½ Cup milk 1 Bell Pepper, chopped Salt, black and red pepper to taste Directions: Sauté onions, garlic and bell pepper in heavy bottomed pot with butter for 6 minutes or until mixture starts to soften. Next add the corn that has been cut off of the cob along with its milk (its own juices). Stir to mix all ingredients and cook on medium heat for about 10 minutes then add tomatoes, milk and seasoning to taste. Simmer or about 1 hour covered on low heat. Stir occasionally and if mixture becomes dry add a little water. When finished cooking check seasoning; add black pepper if not spicy enough.

INGREDIENTS 1 pound white crabmeat 1/2 teaspoon prepared mustard 3 tablespoons butter or margarine 3/4 cup grated cheese (your choice cheddar or American) 1/2 cup finely chopped onions or scallions 1 small pinch ground nutmeg 1/4 cup finely chopped celery 3 tablespoons bread crumbs 1 heaping tablespoon all-purpose flour dash of white pepper 1 – 1/2 cups milk 1/4 cup extra cheese 1 egg yolk, well beaten dash of cayenne pepper 2 tablespoons fresh lemon juice Dash of paprika Directions: In a heavy saucepan, over moderate heat, melt butter, add onions and celery. Cook, stirring occasionally until onions are soft and transparent but not brown. Stir in the flour, blend well. Add milk, stir constantly until smooth. Add pepper, nutmeg, mustard, and cheese.Take pot away from heat. Beat egg yolk and add lemon juice. Then add crabmeat – mix well. Butter baking pan or individual baking dishes. Pour mixture, over all. Combine cheese and bread crumbs, sprinkle over top of mixture, then add a dash of paprika. Bake 15 or 20 miinutes until top is au gratin, brown and crusty.