Let's Eat! - Northwest Florida Daily News Cookbook by Asa Thomas

table of contents Appetizers

Soups

Salads

Entrées

Desserts

SUMMER 2011

| let’s eat |

about

he Let’s Eat! Flavors of the Emerald Coast Recipe Contest garnered 131 entries in five categories. Through online voting, the top three recipes in each category were chosen and on the evening of March 3, 2011, the contestants presented a plating of each recipe to a panel of five judges who ranked each dish.

This cookbook is a compellation of those winning recipes as well as all the entries we received. It is also a celebration of the wonderful food that is prepared each and every day in homes around the Emerald Coast. We hope you enjoy it. Linda Murchison Northwest Florida Daily News

By purchasing the Northwest Florida Daily News Let’s Eat! Cookbook, you are making it possible to provide newspapers and educational materials to all Okaloosa and Walton County Schools. All proceeds from Let’s Eat! Cookbook sales will directly support the Newspapers in Education program. Newspapers in Education is a half million dollar community literacy program that is dedicated to strengthening education by providing teachers with classroom newspapers, e-editions, quality instructional material and training that will enrich the curriculum being taught to students. NIE does this by assisting in teaching subjects from language arts to life skills through the use of the newspaper. These up-to-date, living textbooks are fresh, exciting teaching tools that help support teachers in their quest to educate tomorrow’s leaders. Teacher enrollment in Newspapers in Education is funded by generous contributions from our community’s businesses, various organizations and individuals through personal contributions and vacation donation. Thank you for your support! Angela Gaff NIE Coordinator | Northwest Florida Daily News (850) 315 4356 | (850) 699 3884 cell And now — Let’s Eat!

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APPETIZERS

1st

PLACE APPETIZERS

WINNER Sherri Williams Crestview

Emerald Coast Shrimp Sliders 1 pound fresh cleaned and deveined gulf shrimp 2 tablespoons mayonnaise 1 tablespoon extra virgin olive oil (EVOO) 1 jumbo egg 1 tablespoon finely chopped Italian parsley 1 finely chopped green onion stalk ½ cup panko bread crumbs 1 teaspoon Swamp Fire seafood seasoning (to taste) 1 heaping tablespoon hot sauce Zest of 1 large lemon 1 medium onion sliced thinly ½ stick of butter 40 baby spinach leaves 1 package of Pitettes pita bread 2 tablespoons EVOO for frying

YOGURT SAUCE: 8 ounces Greek yogurt 1 small grated seedless cucumber 1 teaspoon dry oregano 2 minced garlic cloves Salt and pepper to taste 1½ tablespoon finely chopped fresh mint ½ teaspoon fresh lemon juice

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Chill for at least 30 minutes. Coarse chop shrimp. Combine shrimp and next 9 ingredients. Mix well. Make 2-inch cakes and chill for 30 minutes. Add butter and sliced onions to frying pan. Cook until caramelized. This should take about 10 minutes. Add remaining EVOO to large frying pan or griddle, fry shrimp cake about 2 to 3 minutes on each side until golden brown. Do not over cook. Slice Pitettes in half, place 2 spinach leaves on the bottom half, place one shrimp cake on spinach and top with dollop of yogurt sauce and caramelized onion Yield: 20 sliders

Sherri Williams Crestview

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APPETIZERS

Crawfish Baked Oysters 2nd Place in the Appetizer Category of the Let’s Eat! Flavors of the Emerald Coast Recipe Contest 1 tablespoon red onion, minced 1 tablespoon garlic, minced 1 tablespoon shallot, minced 1 tablespoon celery, minced 1 tablespoon green onion, chopped ⅓ cup diced canned tomato, drained 2 tablespoon green pepper, minced 1½ cup cooked crawfish tails ½ teaspoon cayenne pepper Salt and pepper 1 tablespoon butter and oil 1 ½ tablespoons Parmesan cheese, grated 2 tablespoon Gruyere cheese, grated 2 tablespoon Fontina cheese, grated 3 dozen oysters on the ½ shell Rock salt

2nd

PLACE

Heat butter and oil in a medium sauté pan over medium high heat. Add the red onion, garlic, shallot, celery, green pepper, and crawfish tails and sauté for 2 to 3 minutes until vegetables are tender. Add cayenne pepper, tomato, green onion, and salt if needed. Cook for 2 to 3 minutes or till everything is cooked through. Layer ¼-inch of rock salt on a baking sheet and place the oysters on the ½ shell on top of the rock salt. Broil oysters 4 inches from the heat for 2 to 3 minutes or till edge of oysters begins to curl. Remove from oven and top each oyster with 1 tablespoon. of the heated topping – more or less depending on the size of the oyster. Mix Parmesan, Gruyere, and Fontina cheeses together. Top each oyster with some of the cheese mixture and broil for 3 to 4 more minutes. Patti Horton Fort Walton Beach

Tuna Tartar

3rd

3rd Place in the Appetizer Category of the Let’s Eat! Flavors of the Emerald Coast Recipe Contest

One 6–8 ounce sashimi tuna fillet diced in ¼-in chunks 1 tablespoon roasted peanut oil ½ tablespoon roasted sesame oil Cayenne pepper to taste

Combine ingredients and serve on water crackers. Can also be served layered over avocado slices topped with a layer of chopped shrimp with mayo, a layer of chopped. Roma tomato with mayo and the tuna tartar.

Larry Flanagan Miramar Beach

SUMMER 2011

PLACE

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Asiago Cheese Dip One 3-ounce package sun dried tomatoes diced fine, do not hydrate 2 bunches green onions, include most of green, diced ¼-inch bias One 8-ounce package Baby Bella mushrooms, cleaned and chopped fine One 8-ounce piece Asiago, shredded (or 2 cup package) 2 cups Hellmann’s mayonnaise 2 cups sour cream 1 teaspoon garlic seasoning 1 teaspoon onion powder — Mix all dry vegetables and fold gently into mayo/ sour cream mixture.

Pour into oven proof casserole, 11x8x3-inch French white oval works nicely, and bake at 325 degrees for 45 minutes, turning halfway until nice and brown on top. Serve with warmed garlic buttered French bread slices, party rye or favorite crackers. Fresh Market has lemon/chili crackers that are sold in bulk, outstanding little wafer! NOTE: Could hollow out favorite bread round, a la Rueben Dip, to serve or great as stuffing for cleaned mushroom caps.

Harry and Sally Herrlinger Destin

Artichoke Dip One 15-ounce can quartered artichoke hearts, drained One 3-ounce can diced mild green chilies 1 cup grated Parmesan cheese 1 cup mayonnaise One 8-ounce package cream cheese, softened

Preheat oven to 350 degrees. Combine artichokes, chilies, Parmesan cheese and mayonnaise. Stir in cream cheese. Mix well. Spoon into a 9-inch square baking dish. Bake about 45 minutes or until golden brown. Serve with cocktail breads. Serves 8. Dave and Carol Stilli Destin

Basil Shrimp 2 pounds 26-30 count shrimp 1 medium onion, sliced thin and blanched in cold water 3 tablespoons dried basil flakes 1 jar red pimento 1 bottle Kraft Italian dressing

Marinate at least three hours. Slice onion as thin as possible, drop into boiling water for three minutes to de-crunch and plunge into ice water. Add onion and pimento to shrimp into favorite bowl. Refrigerate until ready to serve. Serve cold. NOTE: Try red onion.

— Clean, wash, devein and cook fresh shrimp. Let cool. Put into plastic bag with dressing and basil.

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Harry and Sally Herrlinger Destin

SUMMER 2011

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APPETIZERS Brie en Croute One 3oz package cream cheese, room temperature ¼ cup butter, room temperature Cranberry relish ¾ cup flour One 4½ -ounce package Brie cheese ½ teaspoon sesame seeds — In a medium bowl, cut cream cheese and butter into flour with a pastry blender until particles resemble small peas. Shape into a ball. Wrap in foil or plastic wrap; refrigerate at least 1 hour. Divide dough into 2 pieces. On a lightly floured surface, roll out each piece about ⅛-inch thick. Place cheese on one piece of dough, cover with cranberry relish and

then cover with the second piece of dough. Trim edges and roll up or secure edges by pinching. Place on ungreased baking sheet. Use excess dough for designs. Sprinkle with sesame seeds. Bake 15-17 minutes at 400 degrees until golden brown. Let stand several minutes before cutting. Serve warm with crackers. NOTE: Recipe can be doubled and frozen after cooking. Just thaw and microwave or heat up when needed. I have also split the Brie in half and spread Harry and David Apple/Onion Chutney in between the layers.

Pat Brennan Niceville

Brown Sugar Dogs 1 pound sliced bacon 16-ounce package mini smoked sausage links 1 cup packed brown sugar

with sugar. Bake, uncovered, at 400 degrees for 30-40 minutes or until bacon is crisp and sausages heated through.

— Cut each bacon strip in half. Wrap around sausages. Place on foil lined 15x10-inch baking pan. Sprinkle

Yield: 3½ dozen

Diane Hixon Niceville

Bruschetta 1 cup shredded mozzarella cheese ¼ cup grated Parmesan cheese ¼ cup crumbled feta cheese ¼ cup shredded cheddar cheese 2 medium tomatoes, seeded and finely diced ¼ cup chopped pitted ripe olives 1 teaspoon oregano ¼ teaspoon basil ½ teaspoon pepper One 24 to 27-inch baguette bread loaf ⅓ cup softened butter or margarine

Combine first nine ingredients in small bowl. Cut baguette into 1-inch slices. Divide and spread butter or margarine on one side of each slice. Place, buttered side up, on ungreased baking sheet. Divide and spread tomato mixture on bread slices. Bake in 350 degree oven for about 15 minutes until hot and cheese is melted. Serve warm. Makes about 24 appetizers.

Paul Tyre Valparaiso

SUMMER 2011

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Buffalo Chicken Tarts One 8-ounce package cream cheese, softened 2 cans chicken, drained and shredded ¼ cup Louisiana Wing Sauce ⅛ cup blue cheese dressing ¼ cup celery, chopped very fine

Bake at 350 degrees for five minutes. Remove from oven and make an indent in each cup with the bottom of a whiskey glass to make a center for the filling. Fill the cups with the mixture and bake another 15 minutes at 350 degrees.

— Spray two tassie muffin pans with cooking spray.

Better warm but can be served cold.

Roll out the two packages of crescent roll mix. Dip a water glass in flour and cut circles out of the dough and place in the tassie pans individually.

Carol McCloskey Freeport

Cheese and Onion Muffins 3 large Vidalia onions, thinly sliced 1 package English muffins, split 6 whole lemons, juiced 1 pound Monterey Jack cheese, thinly sliced 1 stick butter, softened

Place 1 slice of onion on each muffin half. Top with 2 slices of cheese side by side. Broil until cheese is melted. Cut each muffin half into quarters and serve hot. Servings: 16

— Turn broiler to high.

NOTE: Any sweet white onion will suffice. This recipe can be done in batches.

Place each muffin half on large baking pan. Sprinkle each half with 2 teaspoons of lemon juice. Spread with butter.

Debbie Nelms Shalimar

Crab Dip One 6.5-ounce can crab meat One 8-ounce package cream cheese, softened 1 tablespoon milk 1 teaspoon Worcestershire sauce 1 tablespoon chopped chives

Drain crab meat, leaving a little juice. Mix all ingredients except for chives together in small casserole dish. Bake uncovered in 375 degree oven for 20 minutes. Serve with crackers.

Paul Tyre Valparaiso

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APPETIZERS

Crab Spread 1ST LAYER: 12 ounces cream cheese 1 small chopped onion 2 tablespoons mayonnaise 1 tablespoon lemon juice 1 tablespoon Worchester Sauce Pinch garlic powder — Mix layer and place in bottom of 9-inch pie plate.

3RD LAYER: Two 6-ounce cans crabmeat — Drain crabmeat well on paper towels. Cover cocktail sauce with crabmeat.

2ND LAYER: ½ bottle Crosse and Blackwell cocktail sauce — Spread over first layer.

Wrap with Saran wrap and refrigerate for 12 hours. Serve with Ritz crackers.

4TH LAYER: Sprinkle with cut up fresh parsley.

Pat Brennan Niceville

Crazy Crabby Cakes 1 pound fresh lump crab meat ¼ cup diced red pepper ¼ cup diced yellow pepper ¼ cup chopped green onions ½ cup mayonnaise 2 tablespoons Creole mustard 1 cup panko bread crumbs 3 tablespoons Tiger Sauce

Mix all ingredients together and mix slowly not to break up all the crab and then portion into desired portions either as an appetizer size or even as an entree size. Melt real butter in sauté pan and add crab cake sauté on each side until golden brown, about 3 minutes on each side.

Matt Sheidy Destin

Crescent Wrapped Brie One 8-ounce can refrigerated crescent dinner rolls One 8-ounce round Brie cheese 1 egg, beaten 2 tablespoons apricot jam

— Cut Brie crosswise and spread with apricot jam.

seal. Use knife to cut and round off corners of both squares. Place 1 square on ungreased cookie sheet. Place cheese on center. Place remaining square over cheese. Press dough evenly around cheese. Fold bottom edges over top edges. Seal completely. Brush with egg. Bake 20 to 24 minutes or until golden brown. Cool 15 minutes before serving.

Heat oven to 350 degrees. Separate dough into 2 squares. Press perforations to

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Dave and Carol Stilli Destin

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Double Tomato & Basil Bruschetta 6 Roma (plum) tomatoes, chopped ½ cup sun-dried tomatoes, packed in oil (drained, chopped) 3 cloves minced garlic ¼ cup olive oil 1 tablespoon balsamic vinegar ¼ cup fresh basil, stems removed ¼ teaspoon salt ¼ teaspoon freshly ground black pepper 1 French baguette 2 cups shredded mozzarella cheese ¼ cup pine nuts (optional)

and pepper. Allow the mixture to sit for 10 minutes. Cut the baguette into ¾-inch slices. On a baking sheet, arrange the baguette slices in a single layer. Broil for 1 to 2 minutes, until slightly brown. Divide the tomato mixture evenly over the baguette slices and sprinkle with pine nuts. Top the slices with mozzarella cheese. Broil for 5 minutes, or until the cheese is melted. 12 servings

— Preheat the oven on broiler setting. In a large bowl, combine the Roma tomatoes, sundried tomatoes, garlic, olive oil, vinegar, basil, salt,

Changala-McDermott Family Destin

Fabulous Stuffed Mushrooms 1 pound fresh white mushrooms, medium sized One 8-ounce box of cream cheese (light cream cheese may be used) 5 strips of bacon ½ small onion 2 tablespoons grated Parmesan cheese ½ teaspoon butter or margarine — Wash mushrooms and remove stems. Fry bacon and crumble. Chop stems and onion and sauté in but-

ter or margarine until onion is tender, then drain. Combine cream cheese, 1 tablespoon of grated Parmesan cheese, half of crumbled bacon, stems, and onions Fill mushroom caps with mixture. Top with bacon and remaining Parmesan cheese. Bake in 350 degree oven for 25 minutes on cookie sheet. Remove from oven, discard moisture that cooked off of mushrooms. Move mushrooms to platter and serve. Brenda Brown Niceville

Gulf Shrimp Ceviche 1 pound medium fresh gulf shrimp ½ red onion 3 green onions 1 Serrano pepper 1 celery heart 1 cup sweet yellow corn 4 Campari tomatoes (optional) 6 limes 1 lemon

Place covered container in refrigerator for 2 to 3 hours (do not overcook). Chop onions, cilantro, celery and pepper. After shrimp turns pink, drain off juice and thoroughly mix with other ingredients. Squeeze half lime and half lemon on top and place in refrigerator for another hour to allow flavors to meld. Serve in martini glass and garnish with lemon/lime wedge and a sprig of cilantro. Serves 6 to 8

— Squeeze 5 limes and set juice aside. Dice each shrimp into 4 to 5 pieces and place in lime juice.

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Mitch Clay

SUMMER 2011

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APPETIZERS Harry’s Cheesy Tomato Tartlets 1 sheet frozen puff pastry (half 17.25 ounce package), thawed ¼ cup (¾ ounce) coarsely grated white cheddar cheese 3 to 4 Italian plum tomatoes cut into ¼-inch slices Salt and pepper ¼ cup freshly grated Parmesan cheese Fresh thyme leaves for garnish

greased 15½ by 10½-inch jelly roll pan.

— Preheat oven to 375 degrees.

Bake tarts 24 minutes or until pastry is golden and cheese is bubbly. Garnish with thyme leaves. Cool 2 to 3 minutes before serving.

On lightly floured surface, unfold puff pastry sheet. With 2-inch round biscuit cutter, cut out as many rounds of pastry as possible. Place rounds on un-

With fork, prick surface of pastry rounds. Divide cheddar evenly among pastry rounds; top each with 1 slice tomato. Sprinkle tarts with ⅛ teaspoon salt and ⅛ teaspoon freshly ground black pepper. Sprinkle each tart with heaping teaspoon Parmesan cheese.

Harry and Sally Herrlinger Destin

Logan’s Cold Seafood Dip ½ pound cooked gulf shrimp ½ pound lump crab meat 2 celery stalks chopped finely 2 green onion stalks chopped finely 1 teaspoon hot sauce 1 teaspoon lemon juice 1 teaspoon red pepper flakes 8 ounces cream cheese 3 heaping tablespoons mayonnaise

Mix and chill for at least an hour. Serve with fresh veggies and toast points.

Sherri Williams Crestview

Mary Jane’s Shrimp and Artichoke Bake 1 can artichoke hearts, drained 1 pound shrimp, peeled and deveined ½ pound mushrooms, sliced ¼ cup flour 1½ cup half and half 1 tablespoon Worcestershire sauce ¼ cup sherry One 3-ounce package cream cheese ¼ cup Parmesan cheese

tablespoons butter, add mushrooms. Sauté for 3 minutes. Put on top of shrimp. Melt 4 tablespoons butter and add flour. Sauté for 1 minute. Add half and half and cream cheese. Cook over low heat until cheese in melted and sauce is smooth. Stir in Worcestershire sauce and sherry. Sprinkle with Parmesan cheese. Bake at 375 of 20 to 25 minutes.

— Place artichoke hearts in the bottom of a buttered casserole. Sauté shrimp in 1 tablespoon butter until pink. Place shrimp on top of artichokes. Melt 3

May be served over rice as an entrée.

SUMMER 2011

Serve with crackers or Melba toast as an appetizer.

Mary J. Courtois Freeport

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Maple Hot Chocolate ¼ cup sugar 1 tablespoon cocoa ⅛ teaspoon salt ¼ cup hot water 1 tablespoon butter or margarine 4 cups milk 1 teaspoon maple flavoring 1 teaspoon vanilla extract 12 large marshmallows

In large saucepan combine sugar, cocoa and salt. Stir in hot water and butter; bring to a boil. Add milk, extracts and eight marshmallows. Heat through, stirring occasionally, until marshmallows are melted. Ladle into mugs and top each with a marshmallow. Yield: 4 servings.

Diane Hixon Niceville

Nutty Apple Dip 8-ounce package cream cheese ¾ cup packed brown sugar ¼ cup sugar 1 teaspoon vanilla 1 cup chopped pecans Apple slices

In medium bowl beat cream cheese, sugars and vanilla until smooth. Stir in pecans. Serve with apple. Yield: 2 cups.

Diane Hixon Niceville

Pizza Dip 8 ounces shredded mozzarella 8 ounces shredded sharp cheddar 2 cup mayonnaise 1 medium onion, minced 4 ounce can chopped green chilies, drained 1½ ounces sliced pepperoni ½ cup sliced black olives

In shallow baking dish or pie plate, combine all ingredients except pepperoni and olives. Top with pepperoni and olives. Bake at 325 degrees for 25 minutes or until bubbly. Serve with rye crisps, crackers of choice or assortment of fresh veggies. Yield: 36 appetizer servings. Diane Hixon Niceville

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APPETIZERS Portabella Mushroom and Herbed Baked Oysters 1 package whole small portabella mushrooms 2 tablespoons green pepper, minced ¼ cup shallots, minced 1 tablespoon garlic, minced 2 tablespoons green onion, chopped Salt and pepper 1 tablespoon fresh basil, chopped 1 tablespoon fresh oregano, chopped 1 tablespoon fresh flat leaf parsley, chopped 1 tablespoon fresh curly parsley, chopped 1 tablespoon each butter and oil Rock salt 3 dozen oysters on the ½ shell ⅓ cup cheddar cheese, grated ¼ cup Swiss cheese, grated — Heat a medium sauté pan over medium high heat. Add the butter and oil and then sauté the mushrooms, green pepper, shallot, green onion, and

Shrimp Ceviche

garlic for 3 to 4 minutes. Remove from heat and add the basil, oregano, parsleys, and pepper. Add salt (depending on the saltiness of the oyster) and stir well. Mix cheddar and Swiss cheese together and set aside. Sprinkle rock salt ¼ inch deep on a baking sheet. Place the oysters on the ½ shell on top of the rock salt and broil 4 inches from heat for 2 to 3 minutes or until oysters start to curl around the edges. Remove from oven and top each oyster with 1 tablespoon or more of the mushroom topping (depending on size of oyster). Sprinkle each oyster with the cheese mixture. Broil for 3 to 4 more minutes or until oysters are cooked through.

Patti Horton Fort Walton Beach

[also great w ith crab or sole]

1 pound medium-small shrimp, peeled and deveined 2 tablespoons salt ¾ cup lime juice (juice from 4 to 6 limes) ¾ cup lemon juice (juice from 2 to 3 lemons) 1 cup finely chopped red onion 1 Serrano (or mild green) chili, ribs and seeds removed, minced ½ cup chopped cilantro 1 cucumber, peeled diced into ½-inch pieces 1 avocado, peeled, seed removed, cut into ½-inch chunks — If citrus sauce is too acidic, drain some liquid and add 1 tablespoon extra virgin olive oil. In a large pot, boil 4 quarts of water, salted with 2 tablespoons salt. Add the shrimp and cook for 2 minutes maximum. (Over-cooking the shrimp

SUMMER 2011

will turn it rubbery.) Remove shrimp with a slotted spoon and place into a bowl of ice water to stop the cooking. Drain the shrimp. Cut each piece of shrimp in half, or into inch-long pieces. Place shrimp in a glass or ceramic bowl. Mix in the lime and lemon juice. Cover and refrigerate for a half hour. Mix in the chopped red onion and Serrano chili. Refrigerate an additional half hour. Right before serving, add the cilantro, cucumber, and avocado. Serves 4 to 6.

Changala-McDermott Family Destin

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Tex-Mex Dip 1 pound ground beef 1 package Velveeta 1 can chopped green chilis 1 to 2 tablespoons Worcestershire sauce to taste

Mix in chopped green chilies and Worcestershire sauce.

— Brown ground beef, drain grease.

Serve hot with tortilla chips.

Cut Velveeta into cubes; gradually add to browned meat as it melts.

Jennifer Ayres Navarre

Simmer 10 minutes.

Tuna Nachos 4 cans tuna ½ cup red regular or fat-free mayonnaise 1 small onion Chili powder and fajita seasoning 1 bag of blue tortilla chips TOPPINGS: olives, salsa, jalapeno, DIPS: guacamole and reduced fat sour cream

Top with dollops of tuna mixture and cheese. Put down another layer of chips and top with remaining tuna mixture, cheese, salsa, jalapenos and olives. Bake at 350 for 15 to 20 minutes or until cheese melts. Patti Bohnsack Mary Esther

Mix tuna, mayonnaise, onion, and seasonings to taste. Place one layer of chips on a baking sheet or stoneware dish.

Ugly Dip 2 large ripe avocados, chopped 1 large tomato, chopped 3 green onions, thinly sliced 1 small can chopped black olives 1 small can chopped green chilis 1 to 2 small jalapeno peppers, chopped (optional) 4 teaspoons salad oil 4 teaspoons white vinegar Salt and pepper to taste

Combine all chopped ingredients. Add oil, vinegar, salt and pepper. Chill several hours (or even overnight). Serve with tortilla chips.

Becky Word Destin

Won Ton Star Appetizers Two 16-ounce packages sausage 1 cup ranch dressing 2 cups shredded cheese 1 package won ton wrappers

wrappers in muffin pans. Bake 5 minutes at 375 degrees. Fill baked won tons and continue baking for 7 to 10 minutes.

— Crumble and cook sausage. Drain. Add sausage, cheese and ranch dressing together. Place won ton

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Betty Wynn Miramar Beach

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SOUPS

1st

PLACE SOUPS

WINNER Sherri Williams Crestview

Spicy Chicken Pozole 6 skinless chicken thighs 2 to 3 cups chicken stock ½ pound fat back cut into small chunks 1 large onion cut into chunks 1 large poblano pepper cut into chunks ¾ pound tomatillos quartered 5 chopped garlic cloves One 20-ounce can hominy One 7-ounce can chipotle peppers in adobo sauce (use as much or as little) 2 tablespoons ground cumin ¼ cup cilantro Salt and pepper to taste — In a large stock pot add chicken, fat back and chicken stock. Boil on low-medium heat for 25 minutes. Remove chicken after 25 minutes, shred. Continue to boil fat back until tender. Add chicken back to pot with hominy. Simmer.

1st

PLACE

Place onion, poblano pepper, tomatillos, garlic on large roasting pan. Add EVOO, salt and pepper to veggies. Bake in a 350 degree oven approximately 20 to 25 minutes, until veggies are soft. Place softened veggies with chipotle peppers in a bowl and puree. Add mixture with cumin, cilantro, salt and pepper to taste in pot. Simmer for an additional 15 minutes. Garnish with shredded cabbage, sliced radishes, avocado, cilantro, tortilla chips, lemon or lime wedge. It’s your choice.

Sherri Williams Crestview

Potato Leek Soup with Mascarpone Cheese 2nd Place in the Soup Category of the Let’s Eat! Flavors of the Emerald Coast Recipe Contest ½ to 1 pound bacon slices depending on how much you love bacon 4 to 5 medium potatoes cut into ½-inch cubes 1 medium sweet onion chopped 2 leeks washed and sliced (white & light green parts only) 2 medium or large cloves of garlic finely chopped 4 cups chicken broth Two 14-ounce cans evaporated milk 4 ounces Mascarpone cheese 1 teaspoon thyme ½ teaspoon marjoram 1 bay leaf Salt and pepper to taste ½ cup shredded cheddar cheese ¼ cup chives finely chopped

— Cut the bacon slices into 1-inch chunks and cook in a large pot over medium heat until the bacon is crispy. Remove the bacon from the pan and set

{section 2}

2nd

PLACE

aside on a piece of paper towel. Remove all but about 2 tablespoons of the bacon drippings from the pan. Add the onion to the bacon drippings and sauté until it starts to become translucent. Add the leeks and garlic and sauté about 5 more minutes. Add the chicken broth, potatoes, bacon and spices. (Reserve about ¼ cup of bacon for garnish) Remember to taste the soup and adjust Salt and pepper accordingly. Simmer for about 45 minutes. Add the milk and simmer another 15 minutes. Taste the soup again to make sure there is enough salt & pepper. Add the Mascarpone cheese; it will melt into the soup in a couple minutes. Crumble the bacon that was saved for garnish. Put soup into bowls and serve garnished with bacon, shredded cheese and chives. Rita Potter Shalimar

Oyster and Artichoke Soup 3rd Place in the Soup Category of the Let’s Eat! Flavors of the Emerald Coast Recipe Contest 1 quart of oysters and their liquor Two 16-ounce cans artichoke hearts, chopped 1 stick of butter 8 tablespoon flour 4 small cloves garlic, minced ¼ cup parsley, chopped ¾ cups scallions with their green leaves chopped 1 cup chopped fresh mushrooms ¼ teaspoon mace ¼ teaspoon thyme ¼ teaspoon cayenne 1 pint half and half 1 pint milk 1 cup heavy cream ½ cup sherry Salt and fresh ground pepper to taste

3rd

PLACE

In a large pot, melt the butter, add the flour, and cook slowly to make a russet brown roux. Add the scallions and garlic, and cook until limp. Add the mushrooms, parsley, mace, thyme, and cayenne. Add the artichokes to the pot and cook for 8 to 10 minutes, stirring occasionally. Add the fresh milk, half and half, heavy cream, and the oyster liquor. Cook over low heat for 10 minutes, stirring frequently. Add the sherry. Cut the oysters in quarters and add them to the pot, and cook over low heat for 10 to 15 minutes more. Season with salt and pepper to taste. It should be zesty and also thick and creamy. Patti Horton Fort Walton Beach

SUMMER 2011

SOUPS

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Bren’s Best Blue Crab Soup Two 16-ounce containers blue crab back fin and lump crab meat One 8-ounce jar of green olives Two 16-ounce cans whole tomatoes with juice 2 tablespoons diced fresh garlic 2 tablespoons Old Bay seasoning 4 to 5 whole bay leaves 1 medium onion chopped 1 cup rice 5 to 7 sprigs cilantro, chopped 1 teaspoon sea salt 1 teaspoon cracked black pepper 3 tablespoons olive oil 3 cups water 2 to 3 dashes Tabasco

In a large pot add olive oil, onion, garlic and cilantro. Sauté until tender. Add crab, whole canned tomatoes, green olives, whole bay leaves, Old Bay seasoning, sea salt, cracked black pepper, water and Tabasco (optional) for flavor and stir. Continue to stir and bring to a boil, add rice. Cook covered on low to medium heat for about 35 minutes. Let cool. Enjoy by itself or with captain wafers or saltine crackers. An absolute seafood delight! Brenda Breland Navarre

Cioppino by the Sea 2 tablespoons olive oil 1 large onion, chopped 3 cloves garlic, crushed or to taste Two 28-ounce cans diced tomatoes with juice ½ cup dry white wine ¼ cup chopped fresh parsley ½ teaspoon dried basil 2 teaspoons salt ½ teaspoon cracked black pepper 1 bay leaf 1 pound scallops 12 small clams 1 ½ pounds crab legs 1 pound unpeeled, large fresh shrimp

Heat olive oil in a very large heavy pot over medium-high heat. Add onion and garlic, and sauté briefly. Pour in tomatoes and white wine, then season with parsley, basil, salt, pepper and the bay leaf. Reduce heat to medium-low, and simmer until liquid is reduced, about 1 hour. Add scallops, clams, crab legs and shrimp to the pot. Cover, and cook over medium heat until clams open (about half hour). Scoop portions into large bowls to serve. Serve with warm sourdough bread. Changala-McDermott Family Destin

Clam Chowder Soup 1 medium onion 3 tablespoons butter 2 cans Campbell’s New England clam chowder 2 cans Campbell’s Cream of Potato soup 2 cans minced clams, include juice 2 ⅔ cups half and half

Chop onion and sauté in butter in Dutch oven. Add soups and clams. Mix well. Add half and half. Place lid on pot. Place in 300 degree oven for 1 ½ hours. Stir once or twice. Delicious! Betty Wynn Miramar Beach

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SOUPS Debbie’s Homemade Soup 1 ¼ pounds beef roast, chunked ½ pound frozen peas ½ pound frozen corn 2 small onions, chopped ¾ pound baby carrots, halved 2 cans diced tomatoes 4 pinches sea salt, large pinches 1 small can tomato sauce Water 2 tablespoons oil 5 small red potatoes, chopped

Reduce to a slow simmer and cook for 1 hour, covered. Add tomatoes and tomato sauce, return to a slow simmer and cook for 2 hours, covered, adding water as necessary. Add remaining ingredients, return to a slow simmer for another 1 to 1 ½ hours, covered, adding water as necessary. Servings: 10

— Braise beef chunks and onions in oil in a 6-quart cast iron Dutch oven until beef is brown. Add salt to taste and cover meat with water and bring to a boil.

NOTE: To help lower salt content, replace canned tomatoes with 5 or 6 fresh tomatoes, peeled and diced and one extra small can of tomato sauce. This soup freezes well. Debbie Nelms Shalimar

Rabbit Patch Baked Potato Soup 6 bacon strips, diced 3 cup peeled, cubed potatoes One 14½-ounce can chicken broth 1 small carrot, grated ½ cup onion, chopped 1 tablespoon dried parsley ½ teaspoon each celery seed ½ teaspoon salt ½ teaspoon pepper 3 tablespoons flour 3 cup milk 4 ounces Velveeta, cubed

In large saucepan, cook bacon until crisp; drain. Add potatoes, broth, carrot, onion, parsley and spices. Cover and simmer until potatoes are tender, about 15 minutes. Combine flour and milk until smooth; add to soup. Bring to a boil; boil and stir 2 minutes. Add cheese, stir until cheese is melted and soup is heated through. Garnish with green onion, if desired. Yield: 8 servings. Diane Hixon Niceville

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Zippy Tortilla Soup 2 skinless, boneless chicken breasts ½ teaspoon olive oil ½ teaspoon minced garlic ¼ teaspoon ground cumin Two 14-ounce cans chicken broth 1 cup frozen corn kernels 1 cup chopped onion ½ teaspoon chili powder 1 tablespoon lemon juice 1 cup chunky salsa (mild or hot) 8 ounces corn tortilla chips ½ cup shredded Monterey Jack cheese (optional)

In a large pot over medium heat, sauté the chicken in the oil for 5 minutes. Add the garlic and cumin and mix well. Then add the broth, corn, onion, chili powder, lemon juice and salsa. Reduce heat to low and simmer for about 20 minutes. Break up some tortilla chips into individual bowls and pour soup over chips. Top with a tablespoon of Monterey Jack cheese, if desired. Serves 4 Changala-McDermott Family Destin

notes

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{section 3}

SALADS

1st

PLACE SALADS

WINNER Linda McPhail Fort Walton Beach

Asparagus, Avocado and Shrimp Salad Mixture of baby Romaine and baby arugula lettuces 3 large (U-8) shrimp per person 6 stalks fresh asparagus per person ½ avocado per person 1 lemon ¼ cup Fustini’s cinnamon pear balsamic vinegar (www.Fusini’s.com) ½ cup extra virgin olive oil Parmesan cheese Salt and pepper to taste

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PLACE

Grill asparagus. Grilling shrimp and asparagus can be done up to one day ahead of serving. Peel avocado and slice each half into thirds. Whisk together ½ cup olive oil and ¼ cup Fusini’s vinegar. Lightly coat lettuce mixture with dressing.

— Grill shrimp. (I use George Forman’s electric grill.)

Plate lettuces and top with 6 stalks of asparagus, 3 shrimp, 3 slices of avocado, top with more dressing, garnish with shavings of Parmesan cheese.

Shell shrimp and toss with lemon zest and lemon juice. Toss asparagus with 1 tablespoon of olive oil, salt and pepper.

Linda McPhail Fort Walton Beach

{section 3}

SALADS

2nd

Cornbread Salad 2nd Place in the Salad Category of the Let’s Eat! Flavors of the Emerald Coast Recipe Contest 5 cups cubed cornbread 3 cups diced tomatoes 1 cup diced sweet onion 1 cup diced green pepper 1 pound bacon, cooked and crumbled ¼ cup sweet pickle relish 1 cup mayonnaise ¼ cup sweet pickle juice

Place cornbread in large bowl. Combine the vegetables, bacon and relish; add to cornbread. Combine mayo and juice. Pour over salad; sprinkle with cheese. Chill until ready to serve. Yield: 10 to 12 servings

Diane Hixon Niceville

3rd

Orange Chicken Pasta Salad One 8-ounce package small shells pasta 1 pound chicken tenders, cubed ¾ cups chopped pecans 2 small cans mandarin oranges, drained 3 scallions, sliced thin 1 cup seedless red grapes, halved 2 stalks celery, sliced thin ½ teaspoon Cajun seasoning (Example: Tony Chachere’s) 3 tablespoons flour ¼ cup vegetable oil 1 ½ cups mayonnaise ⅓ cup fresh orange juice 1 teaspoon orange zest ½ teaspoon Cajun seasoning, to taste if you like it spicier

PLACE

the½ teaspoon of Cajun seasoning with the flour. Dredge the chicken in flour and sauté in the salad oil until browned and cooked through. Add to pasta along with nuts, oranges, green onions, grapes and celery. Mix together the mayonnaise, orange juice, orange zest and the remaining ½ teaspoon of Cajun seasoning. Toss the pasta mixture with the dressing until completely coated. Place in refrigerator until chilled. Serve on lettuce leaves with some orange slices. Serve with some French bread. This makes a great lunch or light supper.

Claudia Richards Fort Walton Beach

— Cook pasta until done and put aside to cool. Cut chicken tenders into bite-sized pieces. Combine

SUMMER 2011

PLACE

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Anytime Salad 2 large Red Delicious apples, cut small 2 large Granny Smith apples, cut small 2 bananas, sliced small 1 cup seedless grapes, any type Two 15.25-ounce cans Dole Tropical Fruit in light syrup with passion fruit juice Pecans and/or walnuts

Mix and refrigerate. Lasts for two days.

Mary Ida O’Daniels DeFuniak Springs

Broccoli Salad 6 cups broccoli ½ cup raisins 1 red apple, chopped ½ cup pecans Marie’s Cole Slaw Dressing

Separate broccoli into small pieces, mix with the remaining ingredients and serve. Can be made ahead and refrigerated. Add dressing before serving.

Pat Brennan Niceville

Cole Slaw 1 head cabbage, shredded 2 carrots, grated 1 ½ cups mayonnaise ½ cup apple cider vinegar ¼ cup sugar ½ teaspoon celery seeds Salt and pepper to taste

In a separate bowl, mix mayonnaise, vinegar, sugar, celery seeds, salt and pepper. Taste and adjust. Pour dressing over cabbage and combine. Place in refrigerator for 1 hour before serving.

— Combine cabbage and carrots in large bowl.

Laura Davis

Excellent Caesar Salad Dressing 3 anchovy filets, finely chopped 1 tablespoons finely chopped capers 1 tablespoon Dijon mustard 1 egg yolk 1 teaspoon minced garlic ¾ cup vegetable oil 1 tablespoon red wine vinegar 1 tablespoon lemon juice ¼ cup heavy cream Kosher salt

In a medium bowl, mix anchovy, capers, mustard, yolk and garlic. While whisking, swiftly add the oil in a steady stream. Whisk in the red wine vinegar and lemon juice, stir in the cream and season to taste with salt. Serve over romaine lettuce pieces. Add Parmesan cheese and homemade garlic croutons. Makes 1 ¼ cup dressing

Harry and Sally Herrlinger Destin

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SUMMER 2011

{section 3}

SALADS Florida Mimosa 1 ½ cups boiling water 1 package (0.6 ounce) JELL-O Orange Flavor Sugar Free Gelatin 2 cups cold club soda One 11-ounce can mandarin oranges, drained 1 cup sliced fresh strawberries

soda. Refrigerate 1 ½ hours or until thickened. Stir in fruit. Pour into 6-cup mold sprayed with cooking spray. Refrigerate 4 hours or until firm. Unmold.

— Add boiling water to gelatin mix in large bowl; stir 2 minutes until completely dissolved. Stir in club

Changala-McDermott Family Destin

Georgia Cracker Salad 1 sleeve saltines 3 green onions 1 hard boiled egg, chopped fine Cherry tomato halves Mayonnaise Salt and pepper to taste Bacon, fried and chopped for garnish.

Combine ingredients. Multiply times 4 for a crowd. Harry and Sally Herrlinger Destin

Greek Potato Salad with Shrimp 3 pounds small red potatoes, cooked and sliced 1 bunch scallions, sliced thin 1 large cucumber, peeled, seeded and chopped 1 cup kalamata olives, seeded and halved 1 cup feta cheese 1 red or yellow bell pepper, chopped 1 pound large shrimp, cooked in crap/shrimp boil 4 to 5 cherry tomatoes, halved ½ cup fresh parsley, chpped 1 cup Greek Dressing (recipe follows) 1 cup extra virgin olive oil (Greek preferred) 4 tablespoon fresh lemon juice ½ teaspoon salt 1 teaspoon oregano (Greek oregano preferred) ¾ teaspoon fresh minced garlic

SUMMER 2011

Peel shrimp, reserving 7 whole for garnish, cut into thirds. Toss warm potatoes, onions, cucumber, olives, bell pepper, shrimp, and cheese, salt and pepper, with the dressing until coated. Sprinkle with parsley, and garnish with whole shrimp and tomato. Serve warm.

Claudia Richards Fort Walton Beach

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Hamslaw Salad 1 cup cooked ham, cubed 2 cup shredded cabbage DRESSING: ½ cup sour cream 2 tablespoon honey 1 to 2 tablespoons Dijon mustard ¼ cup finely chopped green onion, divided ½ cup toasted broken pecans

In small bowl, combine dressing ingredients except for 1 tablespoon of onion and the pecans. Mix well, cover and chill. Toss ham and cabbage together; add dressing, stirring gently to coat. Just before serving, sprinkle with reserved onion and pecans. Yield: 4 to 6 servings.

Diane Hixon Niceville

Holiday Fruit Salad 2 cans chunk pineapple in own juice, drained 1 medium fresh pear, chopped ½ cup thin sliced celery ½ cup halved red grapes 2 kiwifruit, peeled and sliced ½ cup toasted walnut pieces DRESSING: ½ cup mayonnaise ⅓ cup lemon yogurt 1 tablespoon honey

Make dressing ahead of serving time (2 to 24 hours) and chill. Combine all fruit, celery and nuts. Add dressing and mix well. I have also just served the dressing on the side which is another option.

Becky Word Destin

Hot Slaw ½ pound bacon ½ cup vinegar 3 tablespoons sugar ⅛ teaspoon seasoned salt 1 head cabbage, shredded (use bagged pre-cut)

Fry bacon until crisp, pour off all fact except ¼ cup. To the fat in the skillet, add vinegar, sugar, salt and bring to a boil. Pour hot dressing over cabbage just before serving. Sprinkle bacon crumbles on top.

Harry and Sally Herrlinger Destin

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SUMMER 2011

{section 3}

SALADS Ike and Mike’s Pasta Salad Salad: Into large mixing bowl add: One 12-ounce package/box bow-tie pasta, cooked al-dente 1 can jumbo pitted black olives, drained and sliced 1 package (about 3 ounces) sun-dried tomatoes, diced or julienned 1 each fresh red, green and yellow pepper, chopped to fine dice 1 package pine nuts, roasted 1 bunch green onions, chopped fine 1½ cups shredded Swiss cheese 1 contained feta cheese, cottage cheese container size

DRESSING: ¼ cup red wine vinegar ¼ cup fresh lemon juice (juice of 2 fresh lemons) 3 cloves fresh garlic, minced ½ cup extra virgin olive oil, whisk in last Add salt and pepper to taste — Drizzle vinaigrette dressing over all and leave in refrigerator over night. Keeps in refrigerator quite well, can refresh with a spritz of olive oil or vinegar and stir. Yield: 40 servings.

Harry and Sally Herrlinger Destin

Romaine Salad with Almonds 1 head romaine lettuce, washed and torn into bite sized pieces 1 bunch of green onions, thinly sliced 3 tablespoons sliced almonds, toasted and cooled 1 tablespoon sesame seeds, toasted and cooled 3 to 4 shakes of garlic powder 3 to 4 tablespoons shredded parmesan cheese ½ cup Italian salad dressing (I use Good Seasons)

SUMMER 2011

Combine romaine, green onions, almonds, and sesame seeds. Add garlic powder and Parmesan cheese. Toss with dressing and serve.

Becky Word Destin

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Rona’s Tabouli Buy a box of Heartland American bulgur wheat or Good Shepherd bulgur wheat. Get the plain kind, don’t be fooled with a box that says it’s tabouli.

In a small bowl, whisk together: ⅓ cup olive oil ⅓ cup lemon juice

Measure 1 cup bulgur wheat; put it in a medium sized mixing bowl that has a sealable lid.

The next 4 seasonings are live and learn thing, you will figure out how much to use. Some cayenne pepper Some black pepper Some garlic salt Some ground Allspice, do not substitute, this is an important ingredient

Add 1 cup boiling water to it, stir it up and seal the bowl with the lid. Let it sit, sealed for 30 minutes. Stir it up before mixing in the following ingredients. After the 30 minutes is up, add to the prepared bulgur wheat: 1 large cucumber – I remove the seeds, otherwise it will be watery. Cut it in fairly small pieces 2 tomatoes – I remove the seeds and gel part, cut in fairly small pieces 2 green onions – Cut into tiny pieces with much of the dark green ends, keeping in mind that too much onion will over power it

Stir it into the larger bowl with all the other stuff and eat immediately or refrigerate until later. It will be good to eat for up to 3 days. This is a cold salad; do not heat it up to serve.

Rona Cartmell Fort Walton Beach

Fresh parsley – Chopped up fairly fine, hard to describe how much, I use a lot, maybe half to ¾ of the bunch 1 package crumbed Feta cheese 1 small can, 2.5 ounces, sliced black olives, drained

Spinach Salad Clean spinach well and break into bite-size pieces. Refrigerate Crumbled hard cooked eggs (1 egg to every three people) Thin sliced onion to taste Fry bacon; cool and crumble into small pieces. DRESSING: 1 beaten egg 2/3 cup sugar ½ cup Heinz cider vinegar ½ cup water 1 teaspoon salt

Prepare spinach, eggs, onion and bacon. Mix in serving bowl. Mix dressing ingredients and heat just to boiling, stirring constantly. Allow to cool. Toss with salad items and serve. NOTE: Extra salad will freeze until needed. Just thaw, mix and serve.

Pat Brennan Niceville

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SUMMER 2011

{section 3}

SALADS Spring Spiced Peach Salad 2 large cans peach halves 8 whole cloves 1 cup peach syrup ½ cup sugar ¼ cup vinegar 4 teaspoons red hots Sherry or brandy, if desired

Simmer all ingredients except peaches until red hots dissolve. Add peaches and heat for 5 minutes. Add brandy or sherry last. Betty Wynn Miramar Beach

Tuna Salad with Pesto and Sundried Tomato 10 ounces tuna ½ cup pesto 3-ounce package sun-dried tomatoes 4 tablespoons reduced fat mayonnaise 4 tablespoons Parmesan cheese

Mix all ingredients, cover, chill, serve on ciabatta rolls lettuce.

Patti Bohnsack Mary Esther

Wasabi Cole Shaw Fill 1-quart plastic container with shredded green cabbage ½ quart Napa cabbage 1 large carrot, shredded ½ medium red onion, julienned

1 teaspoon pepper 1½ teaspoon Wasabi powder or 2 teaspoons paste 1 teaspoon canola oil 1 teaspoon sesame oil 4 plus tablespoons Hellman’s mayonnaise

DRESSING: 5 tablespoons white wine vinegar, Champagne vinegar 2 tablespoons apple cider vinegar 7 tablespoons sugar or 4 packets of Splenda or Equal 2 teaspoons salt

— Pour dressing over cabbage, mix and let marinate at least 4 hours or overnight.

SUMMER 2011

Harry and Sally Herrlinger Destin

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notes

32 | let’s eat |

SUMMER 2011

{section 4}

ENTRﾃ右S

1st

PLACE ENTRÉES

WINNER Rita Potter Shalimar

Creamy Goat’s Milk Chicken Pot Pie 2 large chicken breasts with skin & bones 1 tablespoon spreadable butter Dash of fresh ground pepper 2 cloves of garlic pressed or finely chopped 2 cups of fresh green beans, trimmed, washed and cut in half 1 medium potato of your choice cut into ½ inch cubes 1 cup of baby carrots cut into ½ inch slices 1 cup fresh peas (frozen if fresh is not available) 1 shallot 1 tablespoon olive oil 4 tablespoons unsalted butter ½ cup all purpose flour 2 cups of low sodium chicken broth 1 cup of goat’s milk 1 sheet of puff pastry 1 tablespoon finely chopped parsley 1 tablespoon thyme removed from the sprigs ½ teaspoon onion powder 1 bay leaf Salt and pepper to taste 1 egg — TO PREPARE THE CHICKEN: Mix 1 tablespoon spreadable butter, 1 clove of finely chopped or pressed garlic and pepper together. Spread the butter mixture on the chicken breasts between the skin and the meat. Bake at 400 degrees until the chicken is done and set it aside to cool. Do not shut the oven off. TO PREPARE THE FILLING: Sauté the shallot and remaining garlic in olive oil (in a large pot).

1st

PLACE

Blanch green beans in salted water& set aside. If the peas are fresh blanch them in the same pan and set aside. Cook the potatoes and carrots in salted water until they are about half way done and set aside Add 4 tablespoons unsalted butter and ½ cup flour to the pot with the shallot and garlic to make a roux. Add the chicken broth and whisk until the rue is incorporated. Add all the rest of the vegetables, spices and goat’s milk and simmer. (If you are using frozen peas, do not add them until the end.) Don’t forget to salt and pepper to taste. Pull the chicken meat off the bones in small pieces and add to the mixture. Simmer until the mixture is thick, if you think the mixture is too thick you can add a little bit more chicken broth or goat’s milk. Remove the bay leaf and pour into an 8x10-inch baking dish. Roll the puff pastry until it is big enough to cover the top of the baking dish and place on top of the mixture, if it goes over the sides a little that’s fine. Beat the egg and brush the pastry with egg mixture. Bake at 400 degrees about 35 to 40 minutes until the puff pastry is cooked through. Enjoy! Rita Potter Shalimar

{section 4}

ENTRÉES Panko and Macadamia Nut Crusted Swordfish 2nd Place in the Appetizer Category of the Let’s Eat! Flavors of the Emerald Coast Recipe Contest 1 pound swordfish (¾ to 1-inch thick) skinned and cut in two CRUSTING: ⅓ cup panko (Japanese bread crumbs) 1 teaspoon Emeril’s fish rub 6 grated macadamia nuts 1 teaspoon Parmesan cheese LEMON CAPER BUTTER SAUCE: 4 tablespoons butter 1½ tablespoons lemon juice 1 tablespoon capers 1 teaspoon chopped parsley 1 garlic clove minced ½ Roma tomato skinned, diced and seeded — Capers, parsley, garlic and tomatoes should be mashed together

2nd

Combine crusting ingredients. Lightly sprinkle swordfish with salt and fresh ground pepper. Refrigerate for 30 minutes to 4 hours before cooking. Coat fish by dredging in the crusting mix. Sauté over medium high heat in 1 tablespoon olive oil approximately 3-5 minutes per side vigorously shaking pan to prevent burning. Internal temperature of fish should be about 142 degrees. While sautéing fish, prepare lemon caper butter sauce as follows: Melt butter in small pan. Add lemon juice and stir. Add remaining sauce ingredients and heat until sizzling. Serve swordfish topped with lemon caper butter sauce. Serves 2 Larry Flanagan Miramar Beach

Angie’s Mouthwatering Salmon 3rd Place in the Appetizer Category of the Let’s Eat! Flavors of the Emerald Coast Recipe Contest ¼ cup ketchup 1 tablespoon dried parsley flakes 1 teaspoon lemon and pepper salt 2 teaspoon Grey Poupon country mustard 12 ounces sockeye salmon — Mix ketchup, parsley, salt and mustard over salmon. Marinate overnight.

3rd

PLACE

One 14.5-ounce can stewed Italian tomatoes ½ medium onion chopped — Blender tomatoes and onions until smooth. 1 tablespoon canola oil 1 tablespoon dried parsley flakes 1 teaspoon lemon and pepper salt — Heat oil in 10-inch skillet over medium heat. Add blended tomatoes, parsley and salt. Heat to boiling. Add salmon. Simmer covered over low heat for 3 minutes. Turn then cook an additional 2 minutes. Serve over rice. Angela Seabrook Niceville

SUMMER 2011

PLACE

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Apple Butter Pork Tenderloin Bake one hour at 350 degrees.

4 pound pork tenderloin Seasoning salt to taste 3 cups apple juice ¾ cup apple butter ⅓ cup brown sugar 3 tablespoons water ½ teaspoon cinnamon ½ teaspoon ground cloves

Combine remaining ingredients. After one hour, remove pork and spread apple butter mixture over it. Cover and bake 2 more hours or until tender

Betty Wynn Miramar Beach — Season pork with season salt. Place in a 9x13-inch pan. Pour apple juice over pork and cover with foil.

Barbecue Brisket MARINADE: 2 tablespoons liquid smoke 1 teaspoon onion powder 1½ teasopon salt 2 tablespoons Worchester sauce 1 teaspoons garlic powder 2 teaspoons celery seed 2 teaspoons pepper

Place brisket in shallow dish. Pour marinade over roast. Marinate overnight in refrigerator. Roast covered for five hours at 250 degrees with marinade alone. Uncover and add 15 ounces barbecue sauce (plain). Cook meat fat side up uncovered at 250 degrees for one hour longer. Slice and serve.

Pat Brennan Niceville

Bea’s Skillet Meatloaf 2 pounds hamburger 5 slices day old bread 1 medium onion diced 1 medium bell pepper, diced 1 can tomatoes (drained and save juice) 1 medium egg 1 tablespoon chopped parsley 1 teaspoon Italian spices 2 tablespoon all-purpose flour Salt and pepper to taste

Add remainder of ingredients mixing well and shape into large patty, flour all sides. Heat a heavy skillet on medium high, add a tablespoon of oil. Place meatloaf patty in hot skillet and brown well on both sides, pour off grease. Pour reserved tomato juice over meatloaf and turn heat down to simmer, cover and cook for 1 hour.

— Cut bread into small pieces and combine with tomatoes in a large bowl.

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Laura Davis

SUMMER 2011

{section 4}

ENTRÉES

Bow Thai Chicken Pasta 1 pound boneless, skinless chicken breast 12 ounces bow-tie pasta 1 to 2 teaspoons Sambal olek (Thai chili paste) ½ cup chopped fresh cilantro ½ cup grated Parmesan cheese 1 package prepared basil pesto sauce 1 clove garlic Olive oil

Boil bow ties then drain. Cut chicken into bite sized strips. In large skillet or wok warm olive oil, garlic, and Sambal olek, add chicken and toss until browned, remove from skillet/wok. Place bow ties in skillet/wok, add basil pesto and toss to coat pasta. Add cooked chicken to pasta and toss to coat, sprinkle with Parmesan cheese and fresh cilantro and serve.

Jennifer Ayres Navarre

Broiled Flank Steak 2 pounds flank steak

Combine marinade ingredients. Criss-cross lines across the steak with knife. Place steak in a shallow dish. Add marinade. Cover and marinate for 12 hours in refrigerator. Remove beef from marinade and dry with paper towels. Broil four minutes on each side, as close to broiler as possible. Cut long thin slices of beef across the grain and serve with rice.

MARINADE: 1 onion, finely chopped 2 tablespoons soy sauce 1 tablespoon vegetable oil 1 clove garlic, crushed ½ cup red wine ¼ teaspoon freshly ground pepper

Serves 4. Pat Brennan Niceville

SUMMER 2011

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Cajun Pastalaya ¼ cup plus ¾ teaspoon salt, divided 1 pound dry penne pasta 3 tablespoons olive oil 1 pound peeled, deveined large shrimp 2 tablespoons plus 1 teaspoon Creole seasoning (Tony Cachere’s) ¾ pound boneless, skinless chicken breast, 1-inch diced ¾ pound andouille (or similar) sausage, diced into ½-inch pieces ½ cup yellow onion, small diced ½ cup green bell pepper, small diced 1 tablespoon minced garlic ½ cup chicken stock One 14.5-ounce can diced tomatoes 1 tablespoon freshly chopped thyme leaves (or 1 teaspoon dry) ½ cup heavy cream 2 tablespoons freshly chopped basil leaves ½ cup grated Parmesan cheese — Cook penne pasta to al-dente stage in boiling salted water, as you usually cook it at home. Drain and set aside, reserving 1 cup of the pasta cooking water. While the pasta cooks, set a 14-inch sauté pan over medium-high heat and add the olive oil. Season the shrimp with 2 teaspoons of the Creole Seasoning and ⅛ teaspoon salt. Sear shrimp for 1 minute per side.

Remove the shrimp from the pan and set aside. Season the chicken breast with 2 teaspoons of the Creole Seasoning and ⅛ teaspoon of the salt. Sear chicken for 3 minutes, turning to ensure even browning. Remove the chicken from the pan and set aside with the seared shrimp. Sauté the sausage, onions and bell peppers until the sausage is lightly caramelized, about 3 minutes. Add the garlic to the pan and sauté for 30 seconds. Add the chicken stock to the pan and scrape with a spoon to remove any browned bits that have formed in the bottom of the pan, about 30 seconds. Add the diced tomatoes, fresh thyme, the remaining tablespoon of Creole Seasoning and ½ teaspoon salt and cook for 2 minutes. Add the heavy cream to the pan and cook an additional 2 minutes. Return the shrimp and chicken to the pan, as well as the nearly al dente pasta and the reserved 1 cup of pasta cooking water. Continue to cook the sauce and pasta, stirring occasionally, until the shrimp and chicken are cooked through, the pasta is al dente and most of the pasta cooking water has evaporated, about 3 minutes. Remove from the heat and add the basil and Parmesan. Toss to combine and serve while hot with French bread.

Changala-McDermott Family Destin

Chicken & Sausage Jambalaya 4 to 5 chicken breast pieces (about 1.5 pounds) 1 pound smoked country link sausage (or andouille sausage) 1 stick butter 1 medium bell pepper, chopped 1 large onion, chopped 3 ribs celery, chopped 1 small can tomato sauce 1 can Rotel tomatoes and green chilies, original 1 can French onion soup 1 can cream of celery soup 1 can cream of mushroom soup 2 cups long grain rice (uncooked) DO NOT USE INSTANT RICE

Boil sausage and chicken together for 20 minutes. Drain and chop the meats. Melt butter in large pot and sauté’ bell pepper, onion, and celery until onions are translucent. Add chopped chicken & sausage and all other ingredients except rice. Bring to a boil. Stir in the rice, and return to a boil. Pour mixture into large baking pan (lasagna size) and bake covered for 45 minutes at 350 degrees. Uncover, stir and cook an additional 30 minutes. Stir, re-cover and cook until all liquid is absorbed. Serve with tossed salad and French bread. NOTE: I find that the seasonings are perfect as is, but I always put Crystal hot sauce on the table for those who like a little extra heat!

Becky Word Destin

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SUMMER 2011

{section 4}

ENTRÉES Chicken Bruschetta 6 ounce package chicken flavored stuffing mix 16-ounce can diced tomatoes, drained 2 cloves garlic, minced 1 teaspoon Italian seasoning 1 pound boneless, skinless chicken breasts, cut into bite-sized cubes 2 cup shredded cheddar

Preheat oven to 350 degrees. Grease an 8x8-inch baking dish. Prepare stuffing mix. Spread in bottom of dish. Top with tomatoes, garlic and seasoning. Arrange chicken on top; top with cheese. Bake 30 to 45 minutes until heated through. Yield: 4 servings. Diane Hixon Niceville

Chicken Casserole 6 cups cooked chicken, cut up 2 tablespoon lemon juice 1 cup mayonnaise 1 cup chopped celery 1 can water chestnuts 1 teaspoon minced onion 1 medium jar pimentos cut fine and drained 1 teaspoon salt 1 can cream of chicken soup

TOPPINGS: 1 cup grated cheddar cheese 1½ cup crushed potato chips 4 hard boiled eggs, crumbled 1 cup toasted almonds, chopped

— Combine all of the above and place in a rectangular baking dish, 9x13-inch. Prepare toppings and layer over chicken casserole.

NOTE: May cook and freeze for later use. Defrost and reheat.

— Let stand overnight in refrigerator. Bake in a 400 degree oven for 20 to 25 minutes until hot.

Pat Brennan Niceville

Chicken Cordon Bleu 1 chicken breast 1 wedge Laughing Cow reduced fat Swiss cheese Salt 2 slices low-fat deli ham, sliced thin 1 egg Water Panko bread crumbs

Pound chicken breast flat. Lay ham and cheese on top of the chicken breast. Roll up the chicken and use a toothpick to hold it closed. Lightly salt. Dip chicken in wash of whipped egg and little water mixed together Roll in panko bread crumbs. Bake for 30 minutes at 350 degrees. Serves 1 Sandra McElwin Fort Walton Beach

SUMMER 2011

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Chicken Tagine with Riesling a La David 5 tablespoons unsalted butter (cut into individual tablespoon sizes) 3½ pounds chicken (butcher separately thighs, legs and breast – half breast) 1 medium onion, small dice 2 tablespoons Cognac 1 cup dry Riesling 6 to 8 ounces white mushrooms, sliced ⅓ cup heavy cream 1 tablespoon all-purpose flour ⅝ cup all-purpose flour (for chicken) ½ tablespoon Cajun spice, or more to taste Bowtie pasta Salt and pepper

— Mix Cajun spice with flour and coat chicken (lightly salt and pepper chicken before coating). Make medium dark roux with 1 tablespoon four and 1 tablespoon butter. Melt 2 tablespoons butter in tagine (a Dutch oven can be used) and braise chicken over medium high heat until brown on each side (about 4 minutes

each side). Add part of Riesling leaving room for rest of ingredients. In separate saucepan, melt 2 tablespoons butter and sauté onions for about 1 minute (salt) Add Cognac to onions and flambé. Pour onions and Cognac over chicken. Sprinkle mushrooms over top of chicken. Heat heavy cream in saucepan and whisk in roux – cook until it coats spoon. Pour cream sauce over mushrooms/chicken. Cover tagine and cook over lowest heat for about ¾ hour adding Riesling to keep tagine full of liquid (after about 20 minutes move tagine to side of heat and rotate). Cook pasta. Serve with salad over pasta with rest of Riesling and/or Sauvignon Blanc. Serves 4.

Don W. David, Jr. Destin

Cod with Smashed Caulif lower and Drunken Spinach 1 pound fresh cod fillet (cut into four 4-ounce portions) 1 bag fresh baby spinach 1 minced shallot 2 minced garlic clove 2 tablespoon rubbed sage 1 tablespoon crushed red pepper 1 tablespoon lemon juice ½ cup dry white wine ¼ cup EVOO 1 stick butter 1 tablespoon Everglades seasoning 1 teaspoon granulated garlic Salt and pepper to taste 1 head cauliflower boiled and drained well

Smash cooked cauliflower with fork. Add ½ stick butter, ½ EVOO, Everglades seasoning and granulated garlic. Keep warm. Brown ½ stick of butter over low-medium heat. In a large frying pan, add remaining EVOO, shallot, garlic and crushed red pepper to brown butter. When shallots and garlic are translucent, add cod fillets to pan and cook cod until golden brown. Flip cod fillets to brown on the other side. Add spinach, lemon juice, wine, salt and pepper to one side of the pan. Sauté until spinach is wilted. Spoon smashed cauliflower on plate top with spinach and cod. Pour sauce over cod. Serves 4.

— Rub small amount of EVOO, rubbed sage, salt and pepper on cod fillets. Let stand for about 10 minutes.

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Sherri Williams Crestview

SUMMER 2011

{section 4}

ENTRÉES Crestview Smoked Sausage Pasta 1 package Hillshire Farm beef smoked sausage 1 pound cooked angel hair pasta (per package instructions) ½ pound asparagus (tip cut and sliced on bias. blanched for 3 minutes) 8 ounces sliced baby portabella mushrooms 3 minced garlic cloves 1 minced shallots ½ stick butter 1 cup chicken stock 1 cup white dry wine ½ pint heavy whipping cream 4 ounces grated Parmesan cheese 2 tablespoon EVOO Zest of lemon 5 to 6 large torn fresh basil leaves Crushed red pepper to taste

Cut sausage on a bias ¼-inch thick. Sauté in pan until browned on both sides. Remove and set aside. Add ½ butter and ½ EVOO to frying pan. Sauté mushrooms, add shallots and garlic continue to sauté until shallots and garlic are soft. Add chicken stock, wine, and heavy cream, lemon zest, parmesan cheese, crushed red pepper to pan. Simmer for approximately 5 to 10 minutes until sauce thickens. Add basil, remaining butter, asparagus and sausage to warm through. Salt and pepper to taste. Add pasta and mix well. Drizzle with remaining EVOO. Yield: 8 servings

Sherri Williams Crestview

Fast and Easy Grilled Chicken with Tomatoes and Rice 1 package roasted garlic long grain rice 14-ounce can diced tomatoes with basil, garlic, and oregano 1 package pre-grilled chicken breast strips ½ cup shredded 4 cheese Mexican blend cheese

TO PREPARE: Cook rice Put 1 cup of rice in bowl or on a plate. Spoon chicken and tomato mixture over rice. Sprinkle with cheese. Microwave until hot, approximately 1 to 2 minutes

— In the morning, combine tomatoes and chicken in a Ziploc bag and let marinate throughout the day.

Patti Bohnsack Mary Esther

SUMMER 2011

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Gala’s “I Was Robbed 1st Place” Chili 1 pound lean hamburger 1 pound breakfast sausage, spice level per your preference 2 cups chopped yellow onion 1 tablespoon minced garlic Two 15-ounce cans pinto beans, do not drain (I used Bush’s Chili Seasoned pinto beans) One 15-ounce can tomato sauce 1 small can roasted garlic tomato sauce 1 can Rotel tomatoes, spice level per your preference 2 cubes beef bouillon (or 2 tablespoons beef bouillon granules) 1 teaspoon salt 1 tablespoon chili powder 1 tablespoon ground cumin 1 teaspoon black pepper 1 tablespoon molasses 1 tablespoon Liquid Smoke 1 teaspoon garlic powder 1 teaspoon ground oregano

Brown hamburger, sausage and onions together in 6-quart saucepan. Drain any excess grease. Add minced garlic when meat is almost browned. Add pinto beans (not drained), add cans of tomato sauce and add enough water to rinse cans. Add beef bouillon granules. If using beef bouillon cubes, dissolve in 1 cup water then add to the pan. Add the rest of the ingredients. Blend thoroughly. Bring to boil, reduce heat and simmer for 15 minutes. Serve with shredded cheese or favorite chili toppings.

Gala McDonald Fort Walton Beach

Grilled Shrimp Pasta 1 package angel hair pasta 1 head roasted garlic ½ cup extra virgin olive oil ¼ cup butter 1 pound grilled shrimp 1 lemon 3 cups fresh arugula 1 cup roasted artichokes (1 jar) Parmesan cheese

roasted garlic, butter and olive oil. Heat grilled artichokes in microwave. Cook pasta and drain (reserve 1 cup of cooking water). Add pasta to bowl and toss to coat with garlic, butter and oil sauce. Add fresh arugula and toss to wilt, add heated artichokes and toss. Season with salt and pepper to taste (use pasta cooking water if mixture needs more liquid). Plate the pasta and top with grilled shrimp (and shaved Parmesan cheese). Garnish with lemon slices and arugula leaves.

— Grill shrimp, toss with lemon zest and lemon juice, salt and pepper. In a large bowl, cream together

Linda McPhail Fort Walton Beach

Jalapeño-Lime Grilled Shrimp 1 pound large shrimp, peeled and deveined ½ cup orange juice ¼ cup fresh lime juice ½ teaspoon ground cumin ½ teaspoon minced garlic 2 jalapeno peppers, seeded and chopped

Combine all ingredients in a plastic zipper topped bag. Marinate 30 minutes, then thread onto skewers and grill. Serve over yellow rice with green peas. NOTE: This is also good made with chicken. Becky Word Destin

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SUMMER 2011

{section 4}

Mary Jane’s Chicken and Dumplings

ENTRÉES Mix flour, salt, celery salt and baking powder. Stir in butter, eggs, and milk Mix well. Turn dough on lightly floured baking sheet. Knead one minute. Add more flour if dough is still sticky. Knead again. Let rest for 5 minutes. Divide into 2 pieces. Roll out ⅛ inch thick. Cut into

1 chicken or 8 chicken breasts 8 to 10 cups water 2 ribs of celery 1 onion, chopped Salt and pepper to taste DUMPLINGS: 2 cups of flour 2 teaspoons salt 1½ teaspoons celery salt ¼ teaspoon baking powder 4 tablespoons melted butter 2 eggs beaten 6 tablespoons milk

1x2-inch strips. (I use a pizza cutter.) Heat broth to simmer, add strips to broth. Simmer 45 minutes covered. Add chicken and bring to simmer again. Serves 6 to 8

— Cook chicken and rest of the ingredients in water for 45 minutes in water for 45 minutes. Cool in broth. Debone chicken.

Mary J. Courtois Freeport

Meaty Italian Spaghetti Sauce 2 pounds ground beef 1 medium finely chopped onion 1 finely chopped med. green bell pepper Two 15-ounce cans tomato sauce Two 12-ounce cans tomato paste 1 small can sliced mushrooms, drained 3 cups water 1 tablespoon sugar 1 teaspoon crushed oregano leaves 1 crumbled bay leaf 2 cloves garlic crushed 2 envelopes of Italian-style spaghetti sauce mix with mushrooms

Cook and stir ground beef, onion and pepper until meat is brown and tender. Stir in remaining ingredients. Simmer uncovered 1½ hours, stirring occasionally, or place in crock pot for 8 hours on low setting. Serve over hot spaghetti noodles.

Brenda Brown Niceville

Mexican Chili ¾ pound boneless pork, cubed 1 pound fresh tomatillos, chopped 15-ounce can great northern beans, rinsed and drained 14-ounce can chicken broth 1 large onion, cut in half and sliced 4 ounce can chopped green chilies 6 cloves garlic, chopped 1 teaspoon cumin ½ cup chopped fresh cilantro, lightly packed

SUMMER 2011

Brown pork on all sides. Add the rest of the ingredients (except cilantro) in slow cooker. Cook on high 3-4 hours. Season with salt and pepper. Push meat to the side to shred. Reduce heat to low. Stir in cilantro and cook 10 minutes. Serve with sour cream, if desired. Yield: 2 to 4 servings. Diane Hixon Niceville

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Napa Valley Chicken 2 pounds of skinless chicken breast cut up in 1 inch cubes 2 cans artichoke hearts quartered and drained At least 15 cloves garlic you can add as much as you desire 1 large bottle sundried tomatoes in oil ¾ cup balsamic vinegar ½ cup olive oil 1 tablespoon coarse ground pepper

Place all ingredients in a casserole dish and bake for 1½ hours at 325 degrees covered, the last 10 minutes uncovered and let stand for 10 minutes before serving.

Matt Sheidy Destin

Not Your Mama’s Meatloaf SAUCE: ¼ cup sugar ¼ cup apple cider vinegar 1 teaspoon ground cinnamon ½ teaspoon ground ginger ¼ teaspoon ground cayenne pepper (or to taste) Dash salt ½ cup chopped onion One 15-ounce can diced tomatoes with juice MEATOAF: 2 pounds lean ground beef 1 cup stale bread torn into small chunks ½ cup chopped onion 2 eggs ¼ teaspoon ground cinnamon ¼ teaspoon ground ginger Salt and pepper

FOR THE SAUCE: Mix dry ingredients in a saucepan. Add vinegar, chopped onion and tomatoes with their juice. Stir to mix. Bring to a boil, reduce heat to medium and cook until reduced by half and thickened, approximately 10 to 15 minutes. Stir occasionally. Remove from heat to cool slightly. May be done in advance and refrigerated. FOR THE MEATLOAF: Preheat oven to 350 degrees. Spray a 9x5x3-inch loaf pan with cooking spray. Mix together all of the ingredients. Do not over mix. Place in loaf pan and pat down. Make it slightly higher around the outside edges. Pour sauce on top and spread evenly. Bake for 1 hour or until instant read thermometer reads 155 degrees. Pamela Rappaport Santa Rosa Beach

Open Faced Italian Breakfast Sandwiches ½ pound prosciutto 4 large eggs ½ stick of butter 1 small thinly sliced red onion 1 cup of arugula 4 slices provolone cheese 1 large thinly sliced tomato 4 slices of toasted bread 1 tablespoon EVOO 2 tablespoons mayonnaise Salt and pepper to taste 1 cup of arugula

set aside. Add butter to griddle fry eggs on both sides from 30 seconds to 1 minute depending on your preference. Melt one slice of cheese on each egg. On toasted bread, add mayo, layer arugula, tomato slices, red onion, prosciutto slices, fried egg, arugula, more prosciutto, arugula, red onion and top off with tomato salt and pepper. Yield: Serves 4 NOTE: This a great brunch on breakfast entree served with a side order of roasted tomatoes, grilled asparagus and home fries.

— On a hot large griddle, add EVOO and crisp prosciutto slices approximately 1 minute on each side.

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Sherri Williams Crestview

SUMMER 2011

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ENTRÉES Orange Blossom Shrimp Rolls 2½ pounds medium shrimp 4 ribs celery, cut into ¼ dice, save the leaves 3 black peppercorns 3 parsley sprigs 2½ cups halved, seedless red grapes 2 tablespoon fresh tarragon, chopped 1 tablespoon grated orange zest Salt and pepper to taste ¾ cup mayonnaise ½ cup sour cream

Add celery ribs, grapes, tarragon, orange zest, salt and pepper to the shrimp. In a separate bowl combine the mayonnaise and sour cream to make the dressing. Set aside ⅓ cup. Fold the rest into the shrimp. Put a little dressing into the rolls Fill with the shrimp salad. Serves 12.

— Clean and devein shrimp. Bring a medium sized pot of water to a boil with celery leaves, peppercorns and parsley. Add the shrimp, stir and cook for 3 minutes, or until just cooked through. Drain, rinse shrimp under cold water and drain again. Pat dry and halve crosswise.

NOTE: Decorate platter with grapes and sliced oranges.

Claudia Richards Fort Walton Beach

Panhandle Chicken Wings One pouch onion soup and recipe mix ½ cup molasses ¼ cup soy sauce ¼ cup taco sauce ½ to 2 teaspoons hot pepper sauce ½ cup lemon juice 18 chicken wings (about 3 pounds)

In a large bowl, combine all ingredients except the chicken wings. Add wings and coat well. Cover and refrigerate at least 2 hours – preferably overnight. Arrange the marinade and wings in a single layer in a 15-by-10-inch pan. Bake at 400 degrees for 45 minutes, basting occasionally.

Dave and Carol Stilli Destin

Poppy Seed Chicken 3 cups chopped cooked chicken One 10.75-ounce can cream of chicken soup, undiluted One 16-ounce contained sour cream 3 teaspoons poppy seeds 31 buttery crackers, crushed (Keebler Town House) ¼ cup butter, melted

Combine first four ingredients. Spoon mixture into 11x7-inch baking dish. Stir together cracker crumbs and melted butter; sprinkle over casserole. Bake at 350 degrees for 35 or 40 minutes or until hot and bubbly.

Harry and Sally Herrlinger Destin

SUMMER 2011

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Sam’s Beef Tips 1 medium onion, chopped 1 package sliced mushrooms 1 beef chuck roast, rim and cubed 1 packet brown gravy mix

gravy. Serve over buttered parsley egg noodles. Three pounds of chuck serves 6.

— Put onions and chunks of chuck into crock pot. Cook 5 hours on low. Last hour, add mushrooms. Right before serving, add the envelope of brown

NOTES: You can add sour cream and red wine to make stroganoff. Harry and Sally Herrlinger Destin

Seafood Lasagna One 15-ounce jar of Bertolli Alfredo Sauce 1 teaspoon garlic powder 1 teaspoon ground nutmeg 8 ounces jumbo lump crab meat 8 ounces bay scallops, drained ½ pound fresh deveined gulf shrimp, halved One 16-ounce bag frozen chopped spinach, thawed and drained, press out all water ½ box DaVinci lasagna noodles, 16-ounce box has 20 noodles 8 ounces Sargento Fancy 6 cheese Italian blend 5 ounces Sargento Fancy Parmesan cheese — Cook lasagna noodles according to package directions, set aside.

Into mixing bowl, add Alfredo sauce, garlic powder and nutmeg to combine. Into oven proof lasagna pan, add layer of noodles, half the spinach, fresh seafood, half the sauce, half Italian blend cheese; repeat using all remaining ingredients and finish with the Fancy Parmesan cheese on top. Place into pre-heated 350 degree oven for 45 minutes or until warm and bubbly, turn half way. Take out of oven and let sit 3 minutes to cool slightly. Serve and enjoy with favorite salad and bread. Yield: 8 plus servings. Harry and Sally Herrlinger Destin

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ENTRÉES Seaview Gumbo MAKE YOUR ROUX Best with bacon drippings or olive oil. 1 cup flour 1 cup drippings or olive oil — Cook in heavy pot stirring constantly until color of bright copper penny. Can be made in the microwave on high very carefully — stir every 2 minutes until copper color is reached. Cool container promptly because it will continue to cook and burn. CHOP THE FOLLOWING: 4 stalks of celery 1 bunch green onions ¼ cup parsley 2 medium onions 1 bell pepper 1½ teaspoons garlic — Add veggies to roux and slowly cook, stirring to keep from sticking, for about 30 minutes. Add a tablespoon or two of water if necessary.

ADD: ½ cup cooked cut up, well drained sausage (Kielbasa, smoked or link) ½ cup chopped ham 1 quart water Simmer (stirring as needed and adding water or chicken broth if necessary for a little over 2 hours) ADD: 3 tablespoons lemon juice 3 pounds peeled shrimp Cooked chicken, chopped — at least a cup, can add more Optional add 1 pound blue crab legs or container of crab — fish department (makes it better — a little more expense). Oyster lovers can add a pint of oysters. Cook slowly for an additional half hour. You will have nice medium gravy. Check seasonings and adjust if necessary.

Fry ½ pound okra in a little drippings or olive oil until cooked down, mix with veggies

Serve over white rice with hot buttered French bread .

ADD: 3 fresh chopped tomatoes or a 12-ounce can 32 ounces chicken broth

Kay Ingram Fort Walton Beach

ADD: 1 tablespoon salt Bay leaf ⅛ teaspoon rosemary ¼ teaspoon garlic salt ¼ teaspoon black pepper ¼ teaspoon thyme 3 tablespoons Worcestershire or steak sauce ¼ cup catsup or tomato paste Hot sauce to taste (very important) ½ teaspoon brown sugar

SUMMER 2011

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Shrimp Curry 1 cup onion, chopped 3 cans cream of shrimp soup 2 tablespoons curry 2 pounds shrimp 2 tablespoon butter 16 ounces sour cream ½ cup sherry Cooked rice

Combine onion and butter and sauté until onion is tender. Add soup, sour cream, curry and sherry and heat until smooth. Add shrimp. Cook until shrimp are pink. Serve over rice. Provide the listed toppings for your guests to select. Serves 8.

TOPPINGS: Peanuts, chopped hard boiled egg, chutney, bacon green onion, coconut and raisins.

Pat Brennan Niceville

Shrimp Fettuccini 3 pounds shrimp 3 sticks margarine 3 onions 2 bell peppers 3 celery stalks 1 pound egg noodles (fine) 3 pods garlic 4 tablespoon fresh parsley ¼ cup flour 1 pint half and half 1 pound jalapeno cheese, grated

Boil and drain noodles while mixture is simmering. Drain and add noodles to mixture. Pour into a casserole and top with grated cheese. Bake 350 degrees for 20 minutes. Can make ahead and cook when needed. Cooking will take longer if casserole is cold. Serves 10 to 12

Sauté onions, peppers and celery in butter. Add parsley, garlic and shrimp. Cook for 10 minutes. Add flour, cream and cheese and simmer 30 minutes.

NOTE: May substitute ham, chicken or crawfish for the shrimp. Pat Brennan Niceville

Spicy Chilimac BROWN: 1 pound ground turkey or ground beef 1 large chopped onion or two small 2 teaspoon chopped garlic In 2 tablespoons olive oil — Don’t drain turkey, drain beef ADD: 1 medium can diced tomatoes with green chilies ½ teaspoon cumin 1 tablespoon chili powder (or a little more depending on taste) ½ teaspoon Italian seasoning 1 bay leaf

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You can add a can of red beans or white beans (drained and rinsed) Simmer for 45 minute and check for seasonings COOK: 8 ounces elbow macaroni or shells per package directions and drain MIX: Sauce with pasta (Optional – sprinkle with cheddar cheese or Parmesan) Serves 4 to 5 with salad and French bread Kay Ingram Fort Walton Beach

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ENTRÉES

Spicy Chicken on Fry Bread FRY BREAD: ⅔ cup oil for frying 1 ⅓ cup flour 1 tablespoon baking powder 2 teaspoons salt ¾ cup plus 1 tablespoon plus 1teaspoon warm milk SANDWICH FILLING: 1 package of pre-grilled and cut southwest chicken strips Taco cheese Romaine lettuce Chipotle mayo or salad dressing

FRY BREAD: Combine all ingredients (except oil) Form dough into 3 - 4 balls Pat the balls flat Fry in oil Slice bread in half lengthwise. Place chicken and cheese on one half. Heat in 350 degree oven until melted. When done, place lettuce on top of cheese and drizzle with dressing. Place other half of bread on top. Serve with small yellow and cherry tomatoes. Patti Bohnsack Mary Esther

Stacey’s Italian Pot Roast 1 tablespoons margarine 3 cups lower-sodium beef broth 1 cup fresh sliced mushrooms One 3 to 4 pound sirloin tip roast ½ cup chopped ham lunchmeat 1 onion chopped 2 carrots peeled chopped 4 garlic cloves, minced ½ teaspoon salt ½ teaspoon pepper 1 bay leaf 2 tablespoon chopped fresh sage 1 tablespoon fresh or dried parsley 1 can tomato paste 2 cups dry red wine One 15-ounce can diced tomatoes, drained

Preheat oven to 350 degrees. In a large skillet or pasta pan, heat margarine until melted. Add chopped onion, carrot, salt, pepper, garlic, and cook until onion is soft. Next, add mushrooms, bay leaf, parsley, and fresh sage. Then, add the 3 cups beef broth and bring to a low boil (just until it bubbles). Add tomato paste, canned tomatoes, and wine. Bring back to a low boil and then add ham lunchmeat. In separate roast pan put sirloin tip roast in pan and sprinkle garlic salt on top. Take cooked vegetable mixture off stove and pour over raw roast in large pan. Bake roast at 350 degrees for about 3 hours (depending on size of roast). Serve with mashed potatoes and roasted asparagus. Stacey Koger Niceville

Texas Hash 1 pound ground beef 3 large onions, quartered 1 large green pepper, chopped 1 can tomato soup One 14 ½ ounce can stewed tomatoes ½ cup uncooked rice 2 tablespoons chili powder 2 teaspoons salt ⅛ teaspoon black pepper

SUMMER 2011

Heat oven to 350 degrees. In skillet, brown beef, drain, add onions, green pepper and cook until tender. Stir in tomatoes and soup, rice, chili powder, salt and pepper. Heat, then pour into ungreased 2-quart casserole dish, cover and bake 1 hour. Yields 4 to 6 servings. Pam Chandler

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The Perfect Taco Pizza 1 tube of thin crust pizza dough (found by the can biscuits) 1 packet taco seasoning for ground beef 1 pound ground beef 1 tablespoon Parmesan cheese, powdered kind 1 small jar taco sauce, desired heat level 1 can refried beans 2 cups shredded Mexican mix cheese (cheddar/ Colby/Jack) 1 small can sliced black olives, drained 1 cup diced tomatoes, no seeds 2 cups shredded lettuce. — Heat oven to 400 degrees. Brown ground beef and use taco seasoning as directed on package, cooking the moisture out. Open the can of pizza dough and pat out onto a lightly prayed large rectangular cookie sheet (mine is 12x18-inch). It is suppose to be thin so pat it out to the edges. Sprinkle with the Parmesan cheese and put into the oven for about 8 minutes – just

long enough to get a crust on the dough so we can spread the beans. (Trust me; beans won’t spread on raw dough.) Take it out and spoon on about half the can of refried beans and spread it all over in a thin layer. (Use the rest of the can as a bean dip – spoon out into a microwavable bowl, throw some shredded cheese and a spoonful of taco sauce on top and microwave until hot and bubbly.) Next spread a thin layer of the taco sauce. Then spoon out the cooked taco beef all over. Next is a thin layer of cheese and the black olive slices. Put back in the oven for 5-7 minutes. When it comes out of the oven, put on a layer of lettuce, tomatoes and more cheese. I slide it out of the pan onto a large wooden cutting board so that I can cut the slices with my rotary pizza cutter.

Gala McDonald Fort Walton Beach

Tilapia with Cashew Butter 2 pounds tilapia filets (or any mild white fish) Salt and pepper to taste 1 cup roasted and salted cashews 1 cup unsalted butter 1 tablespoon minced garlic 1 teaspoon salt 1 teaspoon hot sauce ½ lemon, juiced

Place cashews in food processor, pulse 30 seconds. Add remaining ingredients. Pulse 15 more seconds. Put in small bowl, Set aside. Season filets with salt pepper. Place on 15-inch square pieces of aluminum foil. Smear both sides with cashew butter. Fold into pouches and bake 20 minutes at 350 degrees Serve warm with rice or potatoes.

Claudia Richards Fort Walton Beach

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Tortilla Crusted Grouper with Salsa and Rice 4 fillets of grouper (or other white fish) 1 tablespoon milk 1 egg ½ cup flour 1 bag Tortilla chips Hot sauce to taste 1 tablespoon butter 3 tablespoon olive oil 1 cup basmati rice ¼ cup finely chopped onion ¼ cup finely chopped red pepper ¼ cup finely chopped celery 1 tablespoon butter plus 1 tablespoon water 1 red tomato 1 poblano pepper 1 green tomateo ½ cup chopped cilantro 1 lime 1 tablespoon olive oil ½ cup roasted tomato sauce (1 can) — Crush 1 bag of tortilla chips to make fine crumbs. Whisk together 1 tablespoon milk and 1 egg (plate). Empty ½ cup flour on another plate. Empty tortilla crumbs on 3rd plate

ENTRÉES

Dip fish fillet in flour, then in egg, then in crumb to coat each fillet with crumb crust (pat to help crust adhere). Plate coated fillets and refrigerate for 30 minutes. MAKE FRESH SALSA: Finely chop 1 onion, 1 poblano pepper, 1 tomato, ½ cup cilantro, zest and juice of 1 lime, 1 tablespoon olive oil, ½ cup tomato sauce, salt pepper and hot sauce to taste MAKE RICE: Sweat ¼ cup onion, ¼ cup red pepper, ¼ cup celery in 1 tablespoon butter plus 1 tablespoon water. Add basmati rice and coat with melted butter. Add 2 cups water. Cook rice for 5 minutes. Cover and set aside to finish cooking. Heat 3 tablespoons olive oil and 1 tablespoon butter in large skillet. When hot, add fish fillets and fry 3 or 4 minutes per side until fish is well cooked. Plate ½ cup cooked rice, top with 1 fillet of fish, garnish with ¼ cup salsa and slices of lemon or lime.

Linda McPhail Fort Walton Beach

Tuna Stuffed Jumbo Shells Cook pasta and drain (rinsed in cold water). Combine mayo and sugar. Stir in tuna, celery, onion, green pepper, carrot and parsley. Spoon into pasta shells. Cover and refrigerate.

10 jumbo pasta shells ½ cup mayonnaise 2 tablespoons sugar 12 oz. can tuna, drained 1 cup diced celery ½ cup diced green onions ½ cup diced green pepper ½ cup shredded carrot 2 tablespoons fresh minced parsley

DRESSING: Combine all ingredients. Arrange lettuce and red onion rings and shells on serving plate; drizzle with dressing.

CREAMY DRESSING: ¼ cup sour cream ¼ cup sugar ¼ cup cider vinegar 2 tablespoons mayo 1 teaspoon celery seed 1 teaspoon onion powder

Yield: 5 servings.

Diane Hixon Niceville

SUMMER 2011

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“Twinkle Your Tastebuds” Beef and Spaghetti Squash Casserole 1 large spaghetti squash 1 large or 2 medium Vidalia or yellow onions, halved and sliced 2 pounds ground chuck 8 ounces grated Swiss cheese* 8 ounces grated Parmesan cheese (set aside 2 ounces)* 2 cups mayonnaise* Salt and pepper to taste Your favorite seasonings excluding other vegetables; they will spoil the unique taste of the squash. For example: garlic, thyme, oregano, basil

When squash has cooled slightly (enough to handle), take a fork and beginning at the center, shred squash from the edges. This must be done a little at a time so as to maintain the “spaghetti” quality of the squash. Add to beef mixture. Combine cheeses and mayonnaise; add to other ingredients. Mix well. If it seems dry; add more mayonnaise, a little at a time. Pour into a rectangular glass baking pan; sprinkle with remaining Parmesan cheese. Heat in microwave or oven just until heated through and cheese melted. “It will twinkle your taste buds!”

Slice spaghetti squash in half; remove seeds and tendrils from center; place on lined cookie pan and bake in a 350 degree oven for 25 minutes.

*You may substitute low-fat, reduced-fat, or no-fat for these three ingredients.

While this is baking, sauté ground chuck and seasonings; adding onion at the very last; softening slightly but retaining crispness. Drain and place in large mixing bowl.

Blanche A. Brackin Shalimar

UNC’s Spaghetti Gravy BROWN: 1 large onion in 3 tablespoon olive oil

Add meat to sauce. Check for seasonings Simmer (can be placed in crock pot) 2 to 3 hours.

STIR IN: 18-ounce tomato paste (One 12-ounce can and one 6-ounce can) 8 cups water

Serve over your pasta of choice. (Can sprinkle with Parmesan and more black pepper. Without the ground beef addition, this sauce (New Orleans Italians call it gravy) can be used alone over pasta for a marinara sauce, you can add squash and onions for a veggie dish, it can be used in lasagna, over green beans, as a sauce for meatballs or add some to beef stew for a kick in flavor.

ADD: 1 tablespoon Italian seasoning 1 tablespoon oregano 1 teaspoon sugar ½ teaspoon black pepper 1 teaspoon salt BROWN: 1 pound ground beef in ½ tablespoon olive oil (Drain well)

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Kay Ingram Fort Walton Beach

SUMMER 2011

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EXTRAS Carrot Casserole 2 pounds peeled, cooked and mashed carrots 1 cup milk 1 stick oleo, melted ¼ teaspoon nutmeg ¼ teaspoon cinnamon ½ cup flour ½ cup sugar 3 eggs 1 tablespoon baking powder

Preheat oven to 350 degrees. After drained carrots have been mashed, add remaining ingredients and stir well. Pour mixture into casserole dish and bake uncovered for 45-60 minutes at 350 degrees. NOTES: This recipe tastes as well when using skim or 1 percent milk, Egg Beaters or Splenda. Children love it because it tastes and smells a bit like pumpkin pie. Pat Bartlett Fort Walton Beach

Country Collards 1 large bunch of fresh collards (wash, cut and trimmed) 3 large country cured hocks (smoked hocks, smoked turkey wings) 1 large chopped onion 6 minced garlic cloves 1 to 1½ cups of dry white wine 3 tablespoons lard 1 tablespoon red pepper flakes Everglades seasoning to taste (any seasoning salt) Pinch of sugar

Add 1 tablespoon of lard to a large hot stock pot, stir fry onion and garlic until translucent. Add 1½ to 2 quarts of water, Everglades seasoning salt, red pepper and hocks to pot. Bring to a boil. Cook on low-medium to medium heat for about 1 hour until meat is tender. Add collards, wine, sugar and remaining lard to pot and simmer for an hour. Add additional seasonings as needed. Yield: 10 to12 servings NOTE: Serve with some homemade buttermilk cornbread. Sherri Williams Crestview

Shelly’s Potatoes 1 bag southern-style potatoes 1 medium onion, chopped fine 1 can cream of chicken soup 1 stick butter, melted 1 cup sour cream 2 cups shredded cheddar cheese 1 teaspoon Nature’s Seasoning 1 cup cornflakes, crushed 2 tablespoons butter, melted

Preheat oven to 350 degrees. Melt butter in casserole dish. Mix remaining ingredients and put into casserole dish. Cover top with buttered/crushed cornflakes and bake 1 hour at 350 degrees.

Harry and Sally Herrlinger Destin

SUMMER 2011

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notes

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SUMMER 2011

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DESSERTS

1st

PLACE DESSERTS

WINNER Patti Horton Fort Walton Beach

German Chocolate Cheesecake One 4-ounce package German chocolate 5 eggs (4 whole eggs and 1 egg yolk) 1½ cups sugar (divided use) 2 pounds cream cheese, softened 2½ tablespoons flour 1½ teaspoon vanilla ⅓ cup heavy cream 1¾ cup finely crushed graham crackers ½ teaspoon. cinnamon ½ cup butter, melted ¼ cup finely chopped walnuts (optional) 9-inch spring form pan, (rub pan with butter and wrap the outside of the pan tightly with aluminum foil) Four to 5-inch deep full chafing pan — FOR CRUST: Mix graham crackers, cinnamon, ¼ cup sugar, and optional walnuts. Add melted butter and mix well. Press the mix in the spring form pan with a 2-inch side crust. Place chocolate squares in a microwave safe bowl. Microwave for 30 seconds and then stir. Microwave for 15 to 30 more seconds until the chocolate is melted. Set aside.

1st

PLACE

In a mixer bowl, combine cream cheese, sugar, flour, and vanilla. Beat until fluffy. Add heavy cream and eggs and beat for 1½ to 2 minutes more. Pour 1½ cups of the batter into a medium size mixing bowl. Add the melted German chocolate and mix well. Pour the plain mixture into the graham crust lined spring form pan. Drizzle the chocolate mixture into the plain mixture and with a knife gently swirl the chocolate mixture into the plain mixture. Completely wrap the bottom of the spring form pan with aluminum foil. Place the spring form pan into the full size chafing pan. Place the chafing pan on the middle shelf on a preheated 350 degree oven. Add 2 inches of hot water to the chafing pan. Bake for 1 hour and 15 minutes (don’t open the oven), turn oven off and let cheesecake remain in oven for 45 minutes. Remove the cheesecake from the oven. Carefully remove the spring form pan and transfer to a wire rack to cool for 1 hour or until cool enough to refrigerate overnight. Serves 12 to 16.

Patti Horton Fort Walton Beach

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DESSERTS

Debbie’s Date Loaf Cake 2nd Place in the Dessert Category of the Let’s Eat! Flavors of the Emerald Coast Recipe Contest

2nd

PLACE

Preheat oven to 300 degrees. Mix dry ingredients with nuts and dates. Add eggs and vanilla, mix well. Spoon into greased and floured loaf pans. See note below. Pack contents tightly and evenly.

5 cups pecans 2 pounds dates, chopped 1 ½ cups cake flour, sifted ¼ cup sugar 1 ½ teaspoons salt 1 ½ teaspoons baking powder 3 teaspoons vanilla 5 large eggs, beaten

Bake until golden brown. Cool completely then wrap loaves in cheese cloth and soak with favorite wine or rum. Servings: 30 Notes: Twelve small squares takes about 35 minutes, 6 small loaves takes about 50 minutes and 2 large loaves take about 1 hour 25 minutes. Debbie Nelms Shalimar

Bread Pudding Supreme 3rd Place in the Dessert Category of the Let’s Eat! Flavors of the Emerald Coast Recipe Contest One 1-pound loaf unsliced French bread, cut into 1-inch cubes 3 cups half and half 1 cup Granny Smith apple, diced 1 cup raisins, plumped 3 tsp cinnamon ½ cup (1 stick) butter, softened 4 eggs 1 cup sugar 2 teaspoon vanilla 1 recipe Whiskey Sauce (recipe follows) — Grease an 8x8x2-inch baking dish, set aside.

3rd

In another bowl, beat butter and sugar until fluffy, beat in eggs, vanilla, and cinnamon. Stir in bread mixture. Pour into prepared pan. Bake at 350 degrees for 45 minutes. Serve warm with Whiskey Sauce. In a medium saucepan combine 1 beaten egg, 1 cup sugar, and ¼ cup butter. Cook and stir until just thickened and mixture begins to boil. Remove from heat. Carefully stir in 2 tablespoons Bourbon, (or 1 teaspoon rum extract. Slowly stir in ¾ cup whipping cream. Slightly cool before serving. Makes 1 ⅔rd cups. Claudia Richards Fort Walton Beach

In a large bowl, combine bread cubes and half and half. Let stand 5 minutes. Add raisins and apples, toss.

SUMMER 2011

PLACE

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DESSERTS Almond Pound Cake 1 box Duncan Hines Golden Butter cake 1 small container sour cream ½ cup sugar ½ cup oil ¼ cup water 4 eggs 2 teaspoons almond extract

Mix in order given. Grease and sugar Bundt pan. Bake at 350 degrees for 45 to 55 minutes. Great with strawberries! Betty Wynn Miramar Beach

Andrew’s No-Bake Cheesecake 9 McVitie’s Digestive Biscuits (sold locally at Publix) or 5 ounces graham cracker crumbs 2 ½ tablespoons butter, melted One 8-ounce package cream cheese One 14-ounce can sweetened condensed milk ½ cup fresh lemon juice

Combine the biscuit crumbs and butter; press into a 7-inch loose bottomed cake tin. Whisk together the cream cheese and condensed milk. Stir in the lemon juice until mixed. Pour over the prepared base and chill for at least 1 hour. Andrew Denner Fort Walton Beach

Apple Kuchen ½ cup softened butter 1 package of yellow cake mix 4 cups of thinly sliced Granny Smith apples ½ cup sugar 1 tsp. cinnamon 1 cup sour cream 1 egg — Peel and thinly slice 4 cups of Granny Smith apples and put in microwave on defrost for 4 minutes to help soften - set aside.

edges. Bake 10 to 12 minutes at 350 degrees, or until golden. In medium sized mixing bowl mix the apples, cinnamon and sugar. After cake mix is golden, spread the sliced apples on warm crust. In separate bowl, mix the sour cream and egg and then drizzle over the apples. Bake 25 to 28 minutes at 350 degrees.

Cut butter into the cake mix until crumbly. Pat mixture into 13 x 9 x 2 oblong pan, build up the

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Karen Cataldo

SUMMER 2011

Bananas Foster Casserole 6 bananas, sliced lengthwise ½ cup light brown sugar ½ cup unsalted butter, cut into small pieces ½ cup raisins ½ cup chopped pecans 1 tablespoon brandy Vanilla ice cream

dot with butter. Sprinkle with half the raisins and pecans. Repeat layers.

— Line bottom of heavily buttered 9x13-inch pan with half of the bananas. Sprinkle with brown sugar and

Becky Word Destin

Bake at 350 degrees for 30 minutes. Let cool 5 minutes, sprinkle with brandy and serve with vanilla ice cream on top. YUM!

Brenda’s Fresh Apple Cake 3 cups of peeled and diced raw apples 3 cups of all purpose flour 1 cup sugar 2 eggs 1 heaping tsp. cinnamon 1 teaspoon salt 1 teaspoon soda 1 cup vegetable oil 1 cup chopped walnuts or pecans Add ¼ to ½ cup water if batter is stiff

Mix all ingredients and pour into 13x9-inch pan that has been sprayed with no-stick spray. Bake at 350 degrees for 40 to 45 minutes. Brenda Brown Niceville

Butter Tarts 1 purchased pie crust ½ stick butter ½ cup light brown sugar ½ cup raisins 2 tablespoons honey Cap full of vanilla ½ cup pecans, optional 1 egg, beaten Pam

For 12 tarts, in a medium sauté pan add ½ stick butter, ½ cup light brown sugar, ½ cup raisins, 2 tablespoons honey and a capful of real vanilla. One-half cup chopped pecans may be added. Melt all of this as you stir together. Let cool a little and then fold in one fresh beaten egg. Take care not to scramble egg mixture, a little cook won’t hurt. Double this mixture if you want to make 24 and use both crusts from the package.

Separately prepare the tartlet cups. Use a mini muffin tin and spray with butter-flavored Pam. I use a 4-ounce juice glass to cut out circles from the store bought pie crust. Get 12 out of one Pillsbury crust, reshaping the scraps to allow additional circles. You can use additional board flour and a rolling pin or fingers to press out the dough for more circles. Press the dough circles into the mini-muffin, molding to fit.

Fill each cup ⅔rd full and bake at 350 degrees for 20 minutes until golden brown. I usually turn the pans half way to even out cooking. Take out of molds fairly quickly with a sharp knife to they’ll stick like glue. Be careful not to burn fingers. Yields 12 mini tarts. Harry and Sally Herrlinger Destin

SUMMER 2011

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Chocolate Cookies with Caramel and Sea Salt 2½ cups All-purpose unbleached flour ½ teaspoon baking soda ½ teaspoon sea salt 10 tablespoon butter ⅞ cup unsweetened cocoa 1⅓ cup. sugar ⅔ cup firmly packed brown sugar ⅔ cup sour cream (do not use light or fat free) 1½ teaspoon vanilla extract 1 bag caramels (I use Kraft), unwrapped and rolled into balls Coarse sea salt

Preheat oven to 350 degrees. Line baking sheets with parchment paper and spray them lightly with cooking spray. Sift together flour, soda, and salt; set aside. Melt butter in a large saucepan over low heat. Stir in cocoa powder and sugars, the mixture will be coarse. Add sour cream and vanilla, stirring to combine. Add flour mixture, stir until moist. Using a 1 tablespoon cookie scoop, push the caramel ball into the center of the chocolate dough. Place balls on cookie sheet and sprinkle with sea salt. Bake for 10 minutes or until almost set. Cool on pans for a couple of minutes. Slide parchment paper with cookies off the sheet. Leslie Gossett Niceville

Chocolate Kahlua Cake 1 cup chopped pecans 1 German chocolate cake mix One 3.9-ounce box chocolate instant pudding mix ½ cup water ½ cup vegetable oil ½ cup Kahlua 4 large eggs

In large mixing bowl, combine cake mix and pudding. Add water, oil, Kahlua, and eggs. Beat at medium speed until smooth. Pour into Bundt pan. Bake for 45 minutes.

Kahlua Topping: ½ cup Butter 1 cup Sugar ¼ cup Kahlua ¼ cup Water

Combine ingredients in a medium saucepan and bring to a boil. Boil for two minutes, stirring often. Slowly pour topping over cake. Let stand for four hours and invert onto serving piece.

— Preheat oven to 350 degrees. Coat Bundt pan with Baker’s Joy. Evenly distribute chopped pecans in bottom of pan. Set aside.

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During the last 5 minutes of cook time, prepare Kahlua topping.

Garnish with strawberries and whipped topping, if desired. Jamie Hearn Hattiesburg, Mississippi

SUMMER 2011

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DESSERTS Chocolate Kahlua Decadence 1 chocolate cake mix 2 large chocolate instant pudding mixes 1 cup Kahlua 1 large tub Cool Whip 6 large Heath bars, frozen and crumbled — Bake cake according to directions. Dice by cutting into small squares. Pour Kahlua over cake. Let cake stand overnight in refrigerator.

Prepare instant pudding according to directions. Thaw Cool Whip and crush candy bars. In trifle bowl make layers of half cake, half pudding, half cool whip and half crushed candy bars. Repeat layers with remaining ingredients. Top with crushed candy bars. NOTE: This dessert can be made several days in advance. Store in refrigerator. Pat Brennan Niceville

Cobbler Any type berries or peaches, fresh or canned 1 cup sugar 1 cup self-rising flour 1½ teaspoons vanilla ¾ stick of butter Salt to taste on berries, this will make them pop with flavor

Melt the butter in an iron skillet or pan. Pour in the batter and add the berries or peaches on top. Bake at 350 degrees for 30 to 45 minutes. Mary Ida O’Daniels DeFuniak Springs

Cream Cheese and Chocolate Chip Cookie Bars 8 ounces cream cheese, softened ½ cup sugar 1 egg ½ teaspoon vanilla 16.5-ounce package refrigerated chocolate chip cookie dough — Heat oven to 350 degrees. In small bowl, beat cream cheese, sugar, and egg until smooth. Stir in vanilla.

In ungreased 8 or 9-inch square pan, press ½ of cookie dough evenly into bottom of pan, spread the cream cheese mixture over dough, then crumble remaining cookie dough and sprinkle over cream cheese mixture. Bake 35 to 40 minutes or until golden brown and firm to touch. Allow to cool for 30 minutes, then cut into bars and refrigerate 2 hours or until chilled. Jennifer Ayres Navarre

SUMMER 2011

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Coconut Cream Pie Cook mixture 2 minutes more, remove from heat and stir about 1 cup into the egg yolks mixing and then pour all back into the sauce pan stirring to combine.

One baked 9-inch pastry pie crust ¾ cup sugar ⅓ cup flour ¼ teaspoon salt 2 cups milk 3 medium egg yolks lightly beaten 2 tablespoons butter ½ teaspoon coconut extract 1½ teaspoon vanilla paste or extract 1 cup toasted coconut 1 cup whipped cream ¼ cup powdered sugar 1 tsp vanilla extract

Return mixture to stove and cook 2 minutes, remove from heat. Stir in butter, vanilla and coconut extracts, mixing well. Stir in coconut and pour into prebaked pie shell, cool pie for 45 minutes. Place mixing bowl, glass or metal, and beaters in refrigerator to chill. When pie has cooled, remove the bowl and beaters from refrigerator.

— To toast coconut in oven, place on cookie sheet and roast in oven approximately 15 minutes, stirring often. To toast in microwave, place in microwave proof dish and cook on high for 1 minute, stir continue to cook checking every 30 seconds. Be very careful not to burn.

Pour whipping cream in to bowl and beat on high until foamy. Gradually add powdered sugar and 1 tsp vanilla extract, beating until soft peaks occur. Do not over beat or it will turn into butter. Spread meringue over pie. Store in refrigerator. Serves 12. Laura Davis

Place beaten egg yolks in a bowl. In sauce pan combine flour, sugar and salt, slowly stir in milk, cook over medium heat until bubbly.

Frozen Chocolate Pie 3 ounce package softened cream cheese ½ cup sugar 1 teaspoon vanilla ⅓ cup cocoa ⅓ cup milk 8-ounce.carton thawed Cool Whip 9-inch baked pie crust

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Beat cream cheese, sugar and vanilla with mixer until smooth. Add cocoa alternately with milk; mix well. Fold in whipped topping. Pour into pie shell. Freeze 8 hours or overnight. Yield: 6 to 8 servings. Diane Hixon Niceville

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DESSERTS

Key Lime Cheesecake 1½ cups finely ground graham cracker crumbs 2 tablespoons white sugar ¼ cup unsalted butter, melted 1¼ pounds cream cheese, softened ¾ cup white sugar 1 cup sour cream 3 tablespoons all-purpose flour 3 eggs ¾ cup key lime juice 1 teaspoon vanilla extract Add a drop of green food color, for a festive touch — To make crust: In a bowl stir together the graham cracker crumbs and 2 tablespoons sugar, stir in the butter well. Pat the mixture into the bottom and ½ inch up the side of a buttered 10 inch spring form pan and bake the crust in a preheated 375 degree oven for 8 minutes. Transfer the pan to a rack and cool.

In a large bowl with an electric mixer, beat cream cheese and ¾ cup sugar until smooth, beat in the eggs, one at a time, beating well after each addition. Beat in the sour cream, flour, lime juice and vanilla. Beat the mixture until it is smooth. Pour the filling over the crust. Bake the cheesecake in the preheated oven for 15 minutes, reduce the temperature to 250 degrees and bake for 50 to 55 minutes longer, or until center is barely set. Let the cheesecake cool on a rack, then chill it, covered, overnight. Remove the cheesecake from the pan and transfer it to a cake stand. Changala-McDermott Family Destin

No-Bake Banana Pudding One 14-ounce can Eagle Brand condensed milk 1 ½ cups cold water 1 small package instant vanilla pudding 1 pint (2 cups) whipping cream 36 vanilla wafers 3 medium bananas, sliced and dipped in lemon juice — Whip the cream and set aside. In a large bowl, combine Eagle Brand milk and water. Add pudding mix and beat well. Chill 5 minutes. Fold in whipped cream.

SUMMER 2011

To assemble: Spoon 1 cup pudding mixture into 2.5 quart glass serving bowl. Top with 12 vanilla wafers, ⅓ of the bananas, and ⅓ of remaining pudding mixture. Repeat layers twice, ending with pudding. Chill thoroughly and serve. NOTE: A trifle dish is just about the perfect size for this. Becky Word Destin

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No-Bake Cheesecake Pie 1 cup vanilla chips Two 8-ounce packages softened cream cheese 8 ounce carton thawed Cool Whip 1 graham cracker crust ⅓ cup English toffee bits

in cream cheese until smooth. Fold in whipped topping. Pour into crust, cover and refrigerate overnight or until set. Just before serving, sprinkle with toffee bits. Yield: 6 to 8 servings.

— In heavy saucepan, melt chips over medium to low heat. Stir until smooth. Remove from heat. Stir

Diane Hixon Niceville

Pecan Pie Bars 2 cup flour ½ cup powdered sugar 1 cup softened butter or margarine 14-ounce can sweetened condensed milk 1 egg 1 teaspoon vanilla Pinch of salt 6-ounce package toffee flavored chips 1 cup chopped pecans

Combine flour and sugar. Cut in butter until it resembles coarse meal. Press firmly into greased 13 x 9 inch baking dish. Bake at 350 degrees for 15 minutes. In another bowl, beat milk, egg, vanilla and salt. Stir in chips and pecans. Spread evenly over crust. Bake for 20 to 25 minutes or until lightly browned. Cool, then refrigerate. When chilled, cut into bars. Store in fridge. Yield: 4 dozen. Diane Hixon Niceville

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DESSERTS Perfect Panna Cotta with Red Wine Reduction and Strawberries 4 cups heavy cream 6 oz sugar 2 teaspoons of vanilla extract, or 1 vanilla bean, split lengthwise 4½ teaspoons gelatin 2 ounces cold water — Heat the heavy cream and sugar in a saucepan or microwave. Once the sugar is dissolved, remove from heat and stir in the vanilla extract. (If using a vanilla bean, scrape the seeds from the bean into the cream and add the bean pod. Cover, and let infuse for 30 minutes. Remove the bean then re-warm the mixture before continuing.) Lightly oil eight custard cups with a neutral-tasting oil. Sprinkle the gelatin over the cold water in a medium-sized bowl and let stand 5 to 10 minutes. Pour the very warm Panna Cotta mixture over the gelatin and stir until the gelatin is completely dissolved.

hours. If you’re pressed for time, pour the Panna Cotta mixture into wine goblets so you can serve them in the glasses, without unmolding. (I actually prefer this, it makes a beautiful presentation). Run a sharp knife around the edge of each Panna Cotta and unmold each onto a serving plate, and garnish as desired. RED WINE REDUCTION & STRAWBERRIES: ½ teaspoon vanilla ½ cup Pinot Noir 6 tablespoons sugar 1 small basket of strawberries (about 8 ounces) In a non-reactive skillet, cook the red wine and sugar until the bubbles get thick. Once the syrup is reduced to half its original quantity (½ cup), remove from heat and scrape into a bowl to cool completely. Carefully spoon mixture over partially set Panna Cota. Cool additional 1 - 1½ hrs and serve chilled. Serves 8

Divide the Panna Cotta mixture into the prepared cups, then chill them until firm, which will take at least two hours but I let them stand at least four

TJ Green Pensacola

Portuguese Dessert 3½ pints heavy cream 3 packages gelatin 2 cans condensed milk 1½ cups hot water

TOPPING: 1 package of Baker’s Sweet German Chocolate. Place in microwave and add milk if too thick. Spoon over gelatin dessert.

— Mix gelatin in water. Add remaining ingredients and mix. Refrigerate overnight in bowl.

Pat Brennan Niceville

SUMMER 2011

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Praline Grahams 2 stick butter (If using margarine, use 2 tablespoons less) ½ cup sugar 1 teaspoon vanilla 1 cup pecan bits 40 split graham crackers

Combine butter and sugar in saucepan, bring it to boil, boil 2 minutes. Remove from heat, stir in vanilla and pecans. Place graham crackers on 10x15-inch cookie sheet. Pour mixture over crackers. Bake in pre-heated 350 degree oven for 10 minutes. Remove from oven, let settle, transfer to another greased sheet or wax paper and let cool. Harry and Sally Herrlinger Destin

Strawberry Cloud Pie 14 soda crackers, crushed 3 egg whites, beaten 1 cup sugar ½ cup walnuts, chopped ½ teaspoon baking powder 1½ teaspoons vanilla

Strawberry topping: 1 cup whipping cream beat until still 1 small box of frozen strawberries in syrup, drained Fold the strawberries into the whipping cream.

— Beat egg whites until stiff. Fold in sugar, vanilla, crushed crackers, baking powder and nuts. Spoon into a greased pie pan. With back of the spoon, spread it making it look like an empty pie shell. Bake at 350 degrees for approximately 30 minutes.

Spread the topping into cooled pie shell and refrigerate 4 hours or more before serving. Sharron Richards Bluewater Bay

Sweet Cream Dessert 1 cup sugar 1 envelop plain gelatin 1 pint heavy cream 1 teaspoon vanilla extract One 16-ounce carton sour cream

NOTE: Serve with favorite fresh berries. Makes a wonderful patriotic dessert with the addition of strawberries, blueberries and blackberries.

Put sugar and gelatin into a saucepan on low heat. Stir in heavy cream until sugar dissolves, about 5 minutes. Set pan off of heat for 5 to 10 minutes to cool. Add vanilla and sour cream. Pour into dish and refrigerate 3 to 5 hours.

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Harry and Sally Herrlinger Destin

SUMMER 2011