Shrimp salad recipes come through for reader

September 18, 2013 

The old saying "Good things come to those that wait" proves true for Leona Wolfe of Diamondhead, Miss.

Weeks ago, Wolfe asked for a shrimp salad recipe from Lil' Ray's in Waveland, Miss. I, not Wolfe, had nearly given up on finding one, but readers always come to the rescue.

Elizabeth Roberts of D'Iberville, Miss., found the recipe Wolfe wanted in a Coast cookbook that was published after Hurricane Katrina. The book also contained one from Taranto's Seafood Co. that she shared.

"I found these recipes in a cookbook called 'Mississippi Gulf Coast Casino & Local Restaurants: Post Hurricane Katrina Vol. II' by Lee and Linda Eschler," Roberts said. "It has the recipe for shrimp salad at Lil' Ray's and also one from Taranto's. Maybe you can pass it on to Leona Wolfe of Diamondhead."

SHRIMP SALAD

5 pounds peeled shrimp

3 eggs

1 bunch green onions

3 stalks celery

1/2 cup dill relish

1 cup mayonnaise

1/2 cup Creole mustard

Tony Chachere's seasoning, salt and pepper (to taste)

Boil shrimp and eggs, chop celery, green onions, and add dill relish, mayonnaise and Creole mustard. Season to taste.

-- Submitted by Elizabeth Roberts from "Mississippi Gulf Coast Casino & Local Restaurants: Post Hurricane Katrina Vol. II"

SHRIMP PASTA SALAD

1 pound rotini pasta

1- 1/2 pounds medium shrimp, peeled and cooked

1/2 red onion, chopped fine

1/2 green bell pepper, chopped fine

1 tablespoon garlic powder

4 ounces Italian dressing

8 ounces mayonnaise

1 can Ro-Tel tomatoes, drained

Boil pasta, rinse and set aside to cool. Mix all other ingredients together, toss with pasta, and serve cold.

-- Submitted by Elizabeth Roberts from "Mississippi Gulf Coast Casino & Local Restaurants: Post Hurricane Katrina Vol. II"

Fried pies

"When I was a child, our cook, Rose, made fried pies -- usually peach," Nancy Holderer of Gulfport, Miss., said. "I found two recipes in my cookbooks. The first is from the 'Inverness Cook Book' published by the All Saints Episcopal Guild of Inverness. I received the book as a Christmas gift in 1967, and it is a favorite."

FRIED APPLE PIES

1 package dried apples

1/2 stick butter

1 cup sugar (or more)

Dash nutmeg

Cover apples with cold water and cook until tender enough to mash. Pour off water, mash, and add sugar, butter and nutmeg.

Make a short biscuit dough from:

2- 1/2 cups flour

1/2 teaspoon salt

1 cup shortening

1/2 cup cold water

Mix with fork, roll thin, and cut with a large teacup. Place a spoonful of apples on one half of circle, cover over with other half and pinch edges. Fry slowly in skillet (grease not deep) and turn to brown on both sides. Drain on paper towel and sprinkle with confectioners' sugar.

-- Submitted by Nancy Holderer

"The second recipe is from 'Country Living Recipes' published by Oxmoor House in 1982," Holderer said. "I hope these help your reader. I might just have to make some myself."

FRIED APPLE PIES

1 (8 ounce) package dried apples

2 tablespoons butter or margarine, melted

1/2 to 1 cup sugar

1 teaspoon ground cinnamon

2 tablespoons lemon juice

Buttermilk Pastry (recipe follows)

Vegetable oil

Place apples in a saucepan; cover with water. Bring to a boil; reduce heat and simmer, uncovered, 15 to 20 minutes or until apples are tender. Add butter, sugar, cinnamon and lemon juice; mash well. Divide pastry into 3 equal portions; roll out on waxed paper. Cut out pastry circle, using a 5-inch saucer as a measurement. Place about 3 tablespoons of apple mixture on half of each pastry circle.

To seal, dip fingers in water and moisten edges of circles; fold in half, making sure edges are even. Using a fork dipped in flour, press pastry edges firmly together.

Heat 1 inch of oil to 375 degrees. Cook pies until golden brown on both sides, turning only once. Drain well on paper towels. Yield about 1- 1/2 dozen.

BUTTERMILK PASTRY

3 cups all-purpose flour

1/2 teaspoon soda

1 tablespoon baking powder

1/3 cup shortening

1 egg

1 cup buttermilk

Combine flour, soda, and baking powder; cut in shortening until mixture resembles course meal. Combine egg and buttermilk; add to flour mixture. Knead until smooth. Yield: pastry for about 1- 1/2 dozen (5-inch) pies.

-- Submitted by Nancy Holderer

"I found recipes for fried custard and fruit pies in my Mom's old cookbook, 'Cooking for American Homemakers,' " Carol Brody said. "I hope this helps."

FRIED CREAM PIES

Filling:

1 cup milk

1/4 cup sugar

1/4 teaspoon salt

1 teaspoon butter

4 teaspoons cornstarch

4 teaspoons cold water

2 egg yolks, beaten

1 teaspoon vanilla

Combine milk, sugar, salt and butter; heat to boiling. Mix cornstarch and water together until smooth and add to mixture. Cook slowly until thickened, stirring constantly. Stir slowly into egg yolks. Add vanilla. Cook 5 minutes longer. Cool.

Crust:

2 tablespoons butter

1 cup sifted flour

1 egg yolk

3 tablespoons hot milk

1/8 teaspoon salt

Cut butter into flour. Combine egg, milk and salt and add to butter-flour mixture. Knead well to make a smooth dough. Roll 1/8 inch thick and cut into rounds 4 inches in diameter. Place 1 tablespoon cream filling on half of round, cover filling with other half and pinch edges together. Fry in hot deep fat (350 degrees) until brown. Makes 6 pies.

FRIED FRUIT PIES

Place 1- 1/2 tablespoons cooked and sweetened mashed fruit, such as prunes, dried apricots or peaches on each pastry round and proceed as for Fried Cream Pies or sauté then bake at 425 degrees for 5 minutes.

-- Submitted by Carol Brody

"This is the recipe that I use for my fried pies," Betty Morgan said. "They can be deep fried or baked."

FRIED PIES

Filling for pies:

1 package dried apples, apricots or peaches

1/2 teaspoon cinnamon (or to taste)

3/4 cup sugar

Put dried apples in saucepan and cover with water. Bring to boil and simmer until apples are tender. Drain well in colander.

Add sugar and cinnamon and mix well. Let cool and then fill crust and fry. Better if made the day before to let the filling get cold. Apricots or peaches can be substituted for the apples, just leave out the cinnamon.

Pie crust:

3 cups plain flour

1/2 cup sugar

1 teaspoon salt

1/2 cup shortening

1 egg

1 small can evaporated milk

Mix flour, sugar and salt together, then cut in the shortening. Add the egg and milk and mix until all comes together.

Pinch off a little bit of dough and roll into 6-inch rounds. Put about a tablespoon of filling in middle. Fold over and seal edges. I fry mine in about an inch of cooking oil and let the crust get brown on one side and the turn over and brown other side. Can be deep fried or baked.

-- Submitted by Betty Morgan

Wanted: Italian bread, muffins

"Could you please give a recipe for Italian bread, the kind that is crusty on the outside and soft on the inside?" asked Joan Frame of Bradenton.

"Also my muffins never have a high top like those found in bakeries," she said. "Do you know what is used to make their muffins so high?"

Readers, please check your files for good Italian bread recipes. Also, send me your muffin baking tips.

I made banana bran and apple cinnamon muffins this weekend. The bran ones were medium-size muffins, but the apple cinnamon were the high-top muffins. I find that baking powder and salt makes a higher muffin. The bran ones were made with baking soda and salt and, of course, bran that made them heavier.

These are just my thoughts, but, readers, Frame and I want to hear from you.

Recipes using egg yolks

"I have a problem, sort of, and a request," Bev Casey said. "I have a recipe for a chocolate angel food cake from scratch. I will send you the recipe if and when I bake it. The problem is that the recipe takes 12 eggs or 1- 1/2 cups of egg whites.

"OK, I know that there are cake or other recipes that use at least half of the leftover yolks, but I'll be cow kicked if I can find any. I don't even know what the cakes are called," Casey said. "I'm sure they are on the heavy side, such as a pound or bundt or something that would use the egg yolks. Do you or any other of your fine readers know of a cake or at least the name of it so that I can reference my cookbooks and look? Thank you in advance for your help."

Readers, please send me your cake recipes that will make use of all those egg yolks leftover from the angel food cake.

Casey could try making the cream fried pies in this column; both the filling and pastry use only egg yolks, not the whites.

Andrea Yeager, who can be reached at ayeager51@cableone.net, takes contributions or requests at Cook's Exchange, P.O. Box 4567, Biloxi, MS 39535-4567.

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