Soup, Salad, Gumbo
Basic Roux for Gumbos
1 cup flour * 1/2 cup oil
Heat oil in heavy pot or saucepan and add flour. Turn heat down to low or medium and stir continuously until a light chocolate brown. Do no over-brown because roux will have a burnt and bitter taste. Roux should not be made on a high fire and should be stirred continuously to assure the breaking up of the flour granules which will assure the roux mixing with the water. This roux should be stored in refrigerator in a container (tightly covered).
Chicken and Sausage Gumbo
Basic Roux * 1 large hen, cut up * 1 large onion, chopped * Seasoning to taste * 3 stalks celery, chopped * Approximately 4 quarts of water * 1 lb. sausage, cut in 1/4 - 1/2 inch slices
Cut up hen and season. Brown in 1 Tbsp. oil, then add approximately 4 quarts of water. Bring to boil. In separate pot, make a roux. When brown enough, add onions. Let cook for a few minutes, then add 1 cup cold water. Let come to a boil and blended well. Add to chicken and water. Add celery. Let cook on low heat until chicken is almost tender. Add sausage and cook for 45 minutes more, or until chicken is tender. Serve over a bowl of rice.
Frozen Fruitcake Salad
1 cup dairy sour cream * 1/2 of 4 1/2-ounce carton frozen whipped dessert topping, thawed * 1/2 cup sugar * 2 tablespoons lemon juice * 1 teaspoon vanilla * 1-15 1/2-ounce can crushed pineapple, drained * 2 medium bananas, diced * 1/2 cup red candied cherries, sliced * 1/2 cup green candied cherries, sliced * 1/2 cup chopped walnuts * Lettuce leaves
In mixing bowl, blend together sour cream, dessert topping, sugar, lemon juice, and vanilla. Fold in fruits and nuts. Turn into 4 1/2-cup ring mold. Freeze several hours or overnight. Unmold onto lettuce-lined plate. Garnish with additional candied cherries and lettuce, if desired. Let stand 10 minutes before serving. Makes 8 servings.
Sangria Salad
2 envelopes unflavored gelatin * 1/2 cup sugar * 1 1/2 cups rosé wine * 1 cup orange juice * 4 or 5 drops red food coloring (optional) * 3 oranges, peeled and sectioned * 1 large apple, cored and cut into chunks * 1 cup red grapes, halved and seeded * Lettuce leaves *
In saucepan mix gelatin and sugar; stir in 1 1/2 cups water.
Cook and stir till gelatin dissolves. Remove from heat. Stir in
wine, orange juice, lemon juice, and food coloring, if desired. Chill till
partially set (consistency of egg white). Fold in fruits. Turn into
a 6 1/2-cup mold. (Or, arrange fruit in a decorative pattern by
alternately adding and chilling the fruits and the gelatin mixture.) Chill
till firm. Unmold on a lettuce-lined platter. Trim with Frosted
Grapes, if desired. Makes 8 to 10 servings.
Frosted Grapes: Break 1/2 pound red grapes into small clusters.
Dip into 1 beaten egg white. Drain; dip fruit into sugar to coat.
Dry on rack 2 hours.
Seafood Gumbo
Basic Roux * 1 large onion, chopped * 2 Tbsp. bell peppers, chopped * Salt and Pepper to taste * 2 lbs. fresh cleaned shrimp (3 lbs. if oysters are not used) * 1 can crabmeat or 1 lb. fresh * 1 pint oysters (optional) * 3 stalks celery, chopped * 2 to 3 quarts water
Make roux. When brown enough, add onions and let cook about 5 minutes or until onions are clear. Add water and let come to a boil. Turn heat to low, add other seasonings and red pepper or hot pepper. Simmer until all vegetables are cooked down. Add all seafood at this time and cook about 20 minutes longer. Serve over rice in large bowls.
"Zero" Herb Dressing
Serves 8, about 2 Tablespoons each
1/4 cup red wine or sherry vinegar * 6 oz. (1 small can) tomato or V-8 juice * 1
pinch dried savory or oregano * 1 Tablespoon chopped fresh chives or scallion,
the white and part of the green * 1 Tablespoon minced Italian parsley * 1 garlic
clove, crushed * 1/2 teaspoon * Freshly ground black pepper * Dash of Cayenne
Pepper * Pinch of sugar
Combine all the dressing ingredients in a jar and shake to mix thoroughly. Remove the garlic clove before serving.
Calories - 6
Protein - .2 grams
Carbohydrates - 1 grams
Total Fat - 0 grams
Saturated Fat - 0 grams
Polyunsaturated Fat - 0 gram
Cholesterol - 0 mgs.
Sodium - 220 mgs.