Real Vermont Cooking

Ingredients 18 medium potatoes- peeled 10 strips bacon 1 c. chopped onion 1 c. chopped celery 2/3 c. dill pickle relish 3/4 c. chicken stock 1 1/2 c. vinegar 1 1/2 tsp sugar 1 1/2 tsp salt 1/2 tsp paprika 1 tsp dry mustard 1/3 c. chopped parsley Cook potatoes, slice and set aside. Sauté bacon until crisp, mince. in bacon drippings, sauté onion till golden brown and sauté celery. In a separate pot, heat stock, vinegar, sugar, salt paprika and mustard until simmering. Add all ingredients together including parsley, toss lightly, serve hot or warm.

INGREDIENTS 3 Whole eggplants (medium size) 1/2 Pound Lump Crab Meat 1/2 Pound medium shrimp peeled 1/4 Pound Butter 2 Medium Onions (chopped fine) 1/4 Cup Parsley (chopped) 1 Stalk of Celery (chopped fine) 3 Cloves Garlic (chopped fine) 2 Bell Peppers (chopped) Salt and Pepper to taste 1 tsp. Paprika 1/2 Cup Bread Crumbs 2 tps. Olive oil Directions: Place whole eggplants in large pot with enough water to cover the whole eggplants, and simmer until they are soft. When soft remove from heat and cool in cool water. When cool cut the eggplants in half and scrape the eggplant out. Be careful not to tear skin. Next saute onions, celery, bell pepper in butter until soft. Add the eggplant meat that you scraped out and cook until all the liquid had evaporated. Add shrimp and cook about five minutes. Turn fire off and fold in crab meat and parsley and enough bread crumbs to give the mixture consistency. Fill the empty shells with the mixture and lightly spread bread crumbs on top and sprinkle the olive oil on top of each half eggplant, and bake in 350 degree oven for about twenty-five minutes.

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.

INGREDIENTS 1 Pound Lump Crab Meat 1/2 tsp. Celery salt 6 Strips crisp bacon 1/2 cup chili sauce 1 Scant tsp. Dry mustard 1 tsp. Tarragon vinegar 1/2 tsp. Paprika 1 1/2 cups of mayonnaise 1/2 tsp. Tabasco sauce Directions: Divide crab meat into 6 portions and pile into individual ramekins. Heat in 400 oven and top with strips of crisp bacon. Blend together mustard, paprika, celery salt and vinegar, mix well, blend with mayonnaise. Spread the warm crab meat with this sauce and glaze under the broiler.

INGREDIENTS 1 pound lump blue point crabmeat 1/4 pound unsalted butter 8 ounce package Philadelphia cream cheese 1/3 white onion finely diced 1/4 teaspoon minced garlic Salt and cayenne pepper to taste 100 – 1″ tart shells from local bakery Allow cream cheese and butter to soften at room temperature then add juice from two lemons, and add the following ingredients: 5 ounces French Imported Honey 5 ounces Spanish Imported Paprika 2 ounces Wine Vinegar 2 ounces Tarragon Vinegar 2 ounces Malt Vinegar 5 tablespoons Celery Salt 5 tablespoons onion puree 2 tablespoons garlic puree 10 ounces Lea & Perrin (1 bottle) 2 ounces Tabasco 4 teaspoons white pepper 4 tablespoons yellow mustard 4 tablespoons horseradish 4 teaspoons sugar 4 teaspoons salt Directions: Mix all ingredients together and blend will and fill tart shells with the mixture. Bake for 15 minutes at 350 degrees or until hot.

(Makes 1 ½ Quarts) INGREDIENTS 2 Eggs ½ cup each, shallots & celery 4 Tablespoons paprika 4 cloves garlic 2 Teaspoons salt 5 stalks parsley ½ cup Creole mustard ¼ cup tomato catsup 1-½ pints of vegetable or olive oil 3 bay leaves ½ cup vinegar 2 Tablespoons horseradish 1 lemon 4 shots of Tabasco or to taste Directions: Put eggs, paprika, salt and Creole mustard into a mixing bowl. Add oil slowly; after mixture is thick, add vinegar. Grate lemon rind into mixture; squeeze the juice from the lemon into the mixture. Finely chop celery, garlic, parsley, and shallots, add to mixture. Blend in catsup, bay leaves, horseradish and Tabasco. Chill for 5 hours. Serve with cold shrimp or crabmeat.

INGREDIENTS 1/2 fryer, cut in serving pieces 1 medium onion, finely chopped 1/4 cup oil paprika salt and pepper Directions: Season fryer generously with paprika, salt and pepper. Heat oil in heavy bottomed pot with a lid. Fry the chicken to a golden brown, turning the pieces occasionally. When meat is brown cover with lid and reduce heat. Cook about 30 minutes, adding a tablespoon water if necessary. Uncover and add onion. Cover and cook until tender, stirring occasionally. Serve with cooked rice.

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 loaf stale french bread 2 dozen Louisiana Oysters 1/2 # chicken or turkey liver 1/2 tsp cayenne pepper 1/2 tsp white pepper 1 tsp paprika 1/2 c. pecan meat Pinch of sage 1 tsp thyme 1 c. cornmeal 2 eggs beaten 3 medium onions chopped 2 cups chopped celery 3 tsp butter or oil Break bread into small pieces, soak in strained oyster juice. Squeeze out extra juice, mix in cornmeal. Sauté onion, celery, chopped liver, nuts, thyme, and sage in 3 tsp butter until the onions clear. Mix in cornmeal/bread mixture and mix well. Season to taste with salt and peppers, chop large oysters or add small ones, remove from fire, add 2 beaten eggs. Bake at 350º until the internal temperature reaches 140 º.

Ahh, rarebit. I’ve been told that the name is based on “Rabbit”, but with the phonology of the Scottish or Welsh retained. The Welsh part comes from the silly notion that Welshman would have a pot ready for their rabbit stew, but they would never be able to nab a rabbit. Not wanting the heated pot to go to waste, they would dump some cheese, beer and whatever else they could find to make “rabbit” stew. I can only imagine some 17th century Wendy’s lady going “Where’s the Rabbit?”

Moving on, this is snack is based on putting some cheese on toast, but with some kick! This is a great mid-day snack. Be careful about eating this just before going to bed, the gastro-instenstial effects of some of the ingredients have been known to cause nightmares in some people

Ingredients
2 cups shredded Sharp Cheddar Cheese
1/2 cup European* beer
2 tsp. butter or margarine
1/2 tsp. paprika or red pepper flakes
1/4 tsp. dry mustard
1 egg
4 slices toast

Directions
Cook cheese, beer, butter and dry ingredients in saucepan over a low heat until cheese is melted, and stir it every once in a while.

Next, take a bit (tablespoon or so) of the cheese sauce from saucepan and put into a small bowl, add the egg and beat together. Return the mixture to the saucepan and stir until well blended. Continue cooking until it’s thickened.

Make your toast and spoon the sauce on it. Yum!

*Keep the intended taste of the sauce by using only European or like-minded beers that have some taste to them. Killians Irish Red is good. Samual Adams is good. Local micro-brews are probably good. Bud, Coors, Pabst Blue Ribbon, Corona, etc are NOT.