Preparation time - 20 minutes Cooking time - 10 minutes Yield - 4 to 6 people
- ONE POUND OF CRAB MEAT, FRESH OR FROZEN
- ONE LARGE EGG
- TWO TABLESPOONS OF MAYONNAISE
- ONE TEASPOON OF WORCESTERSHIRE SAUCE
- HALF A TEASPOON OF DRY MUSTARD OR DIJON MUSTARD
- ONE TEASPOON OF OLD BAY SEASONING
- ONE QUARTER TEASPOON OF FRESHLY GROUND PEPPER
- A DASH OF TABASCO SAUCE
- THREE TABLESPOONS OF CHOPPED FRESH PARSLEY
- HALF A CUP OF FINELY CRUSHED CRACKER CRUMBS
- TWO TABLESPOONS OF PEANUT OIL
- TWO TABLESPOONS OF UNSALTED BUTTER
Place the crab meat in a medium sized bowl. In a smaller bowl, combine the egg, mayonnaise, Worcestershire sauce, mustard, Old Bay seasoning, black pepper, Tabasco sauce and parsley. Whisk until frothy. Sprinkle the cracker crumbs over the crab meat. Pour in the seasoned egg mixture. With your hands, gently fold the ingredients together, being careful not to break up the chunks of crab meat. Gently shape the crab meat mixture into slightly rounded 1 inch thick cakes about 3 inches in diameter. Avoid pressing too firmly, the cakes should just hold together. Cover and refrigerate. Heat the peanut oil and butter together in a large skillet over medium heat. Fry the cakes about 3 minutes on each side or until golden brown. Drain on paper towels and serve hot.
Preparation time - 10 minutes Cooking time - 15 minutes Yield - serves 6 to 8
- FOUR EIGHT OUNCE CANS OF MINCED CLAMS
- THREE QUARTERS OF A CUP OF FRESH BUTTER
- HALF A TEASPOON OF CELERY SALT
- A DASH OF WORCESTERSHIRE SAUCE
- PAPRIKA
- THREE CUPS OF MILK
- THREE CUPS OF FRESH CREAM
- ONE TEASPOON OF LEMON JUICE
Pour the juice from the clams into a kettle and add butter. Place over medium heat. Reserve the clams. As soon as the clam juice comes to a boil, season with celery salt, Worcestershire sauce and a generous sprinkling of paprika. Add the milk and cream and bring to simmering point. Add clams and heat thoroughly, but do not allow the soup to boil or the clams will be tough. Taste the stew. If it seems sweet, add lemon juice to taste.
Preparation time - 20 minutes Cooking time - 20 minutes Yield - 6 to 8 people
- TWO POUNDS OF SHRIMP, SHELLED, CLEANED, DEVEINED
- HALF A TEASPOON OF DRIED MINT LEAVES
- TWO AND A HALF TEASPOONS OF TUMERIC
- HALF A TEASPOON OF GROUND CORIANDER
- SALT AND FRESHLY GROUND BLACK PEPPER
- HALF A TEASPOON OF POWDERED GINGER
- TWO GARLIC CLOVES, MINCED
- HALF A TEASPOON OF GROUND CUMIN
- ONE MEDIUM ONION, GRATED
- FOUR TABLESPOONS OF SWEET BUTTER
- ONE CUP OF PLAIN YOGURT
- ONE TEASPOON OF LIQUID MINT, MINT JUICE OR LIQUID FROM CHUTNEY
- TWO TABLESPOONS OF CORIANDER LEAVES
- JUICE FROM HALF A LEMON
Place shrimp in a large mixing bowl. Add mint, tumeric, coriander, salt and pepper to taste, ginger, garlic and cumin. Mix until all shrimp are coated. Let stand for 30 minutes. Heat 3 tablespoons of butter in a large skillet. Add onion, stirring until fairly dry. Be careful onion does not stick to skillet. Add remaining butter and marinated shrimp to skillet. Cook, stirring gently until shrimp turn bright pink. Add yogurt and mint liquid. Simmer for 10 minutes, covered. Remove lid and cook for 10 minutes longer over medium heat. Add coriander leaves and lemon juice. Salt and pepper to taste. Serve with mint sauce. If coriander leaves not available, substitute parsley.
Preparation time - 10 minutes Cooking time - 30 minutes Yield - serves 4 to 6
- ONE FRESH COHO SALMON, APPROX. 24 INCHES LONG (OR CHINOOK SALMON, OR LAKE TROUT)
- TWELVE LEMONS
- SIX LIMES
- FRESH GROUND BLACK PEPPER
- ONE TEASPOON OF DRIED DILL WEED
- HEAVY ALUMINUM FOIL
Wash salmon and fill cavity with sliced lemons. Sprinkle the inside with ground fresh black pepper and dill weed. Wrap salmon in heavy aluminum foil with slices of lemon between fish and foil, with more fresh ground black pepper and dill weed, making sure edges are secure and lemon juice is not leaking out anywhere. Place salmon on barbecue, cover and cook over medium heat for 30 minutes. Remove salmon from foil and serve on a platter garnished with lemon and lime slices. Can also be served with a dill sauce (see under sauces).
Preparation time - 10 minutes Cooking time - 30 minutes Yield - serves 4 to 6
- TWO POUNDS OF SOLE (OR HADDOCK, FLOUNDER, COD, OR ANY WHITE FISH)
- THREE MEDIUM ONIONS, SLICED THINLY
- THREE MEDIUM TOMATOES, FINELY CHOPPED
- ONE TEASPOON OF SALT
- HALF A TEASPOON OF FRESHLY GROUND BLACK PEPPER
- FOUR TABLESPOONS OF BUTTER
- A PINCH OF THYME
- A PINCH OF TARRAGON
- A PINCH OF DRIED PARSLEY
- THREE TEASPOONS OF LEMON JUICE
- ONE MINCED GARLIC CLOVE
- HEAVY TINFOIL
Layer pieces of fish between onion slices, tomatoes, salt, pepper, garlic, lemon, herbs and butter on the heavy duty tinfoil. Wrap the fish tightly in the tinfoil making sure the edges are secure with no leaks. Bake for 30 minutes in a 400F oven or on a covered barbecue.
Preparation time - 10 minutes Cooking time - 15 minutes Yield - serves 6 to 8
- EIGHT SLICES OF POMPANO, RED SNAPPER OR HALIBUT (OR OTHER WHITE FISH)
- MILK
- FLOUR
- SALT AND FRESHLY GROUND PEPPER
- CAJUN SEASONING
- TWO ONIONS, FINELY CHOPPED
- THREE TABLESPOONS OF BUTTER
- THREE TABLESPOONS OF OIL
- PARSLEY, CHOPPED
- DILL, CHOPPED
Season the flour with salt, pepper and cajun seasoning. Dip each filet of fish in the milk, then roll in the flour. Saute in oil and butter for 3 or 4 minutes on each side until done. When filets are slightly brown, remove to an oven proof serving dish. Add more salt and pepper. Place in a 350F heated oven to keep warm while sauteing chopped onions in oil and butter remaining in the pan. Serve fish filets with onions, chopped parsley and dill.
Preparation time - 40 minutes Cooking time - 10 minutes Yield - serves 4 to 6 people
- THREE QUARTERS OF A POUND OF SCALLOPS (FRESH OR FROZEN)
- ONE QUARTER CUP OF MEDIUM DRY WHITE WINE (SAUTERNES)
- THREE QUARTERS OF A CUP OF WATER
- HALF A TEASPOON OF SALT
- A PINCH OF CAYENNE PEPPER
- TWO TABLESPOONS OF BUTTER
- ONE SMALL ONION, MINCED
- HALF A CLOVE OF GARLIC, MINCED
- TWO TABLESPOONS OF FLOUR
- ONE EGG YOLK
- ONE QUARTER TEASPOON OF GRATED LEMON RIND
- HALF A CUP OF CREAM
- ONE TABLESPOON OF CHOPPED PARSLEY
- THREE QUARTERS OF A CUP OF FINE BREAD CRUMBS
- TWO TABLESPOONS OF GRATED PARMESAN CHEESE
Heat water and wine with salt and cayenne pepper in a skillet. Add the scallops. Cover and simmer for 5 minutes. Drain and save liquid. Dice scallops and set aside. Melt butter in the same skillet, add onion and garlic, saute until tender. Stir in flour, then the reserved liquid. Cook, stirring until thickened. Add lemon rind and the egg yolk blended with the cream. Cook and stir for 3 minutes. Add parsley and the chopped scallops. Spoon mixture into scallop shells, pastry shells or small oven proof bowls. Garnish with bread crumbs and cheese. Bake at 400F for 10 minutes until nicely browned.
Preparation time - 5 minutes Cooking time - 10 minutes Yield - serves 4 people
- EIGHT BAHAMIAN LOBSTER TAILS (FROZEN OR FRESH)
- HALF A CUP OF MELTED BUTTER
- ONE TABLESPOON OF BARBECUE SAUCE
In a large cooking pot, boil enough water so that all the lobster tails will be covered. Place the lobster tails in the boiling water and cook for about 5 minutes or until they are bright red. (The lobster tails can also be cooked on a barbecue grill). Remove and keep warm. Mix butter and barbecue sauce and put in small individual bowls for dipping lobster meat. Just prior to serving cut the tails down the middle with a sharp knife. Serve.
Preparation time - 10 minutes Cooking time - 45 minutes Yield - serves 6
- SIX CHICKEN BREASTS, SKINNED, BONED AND FAT REMOVED (TWELVE PIECES)
- HALF A CUP OF FRESH BUTTER
- FOUR TABLESPOONS OF CALVADOS BRANDY (OR COGNAC)
- TWO TABLESPOONS OF FRESH CHIVES, CHOPPED
- TWO TABLESPOONS OF FRESH PARSLEY, CHOPPED
- ONE QUARTER TEASPOON OF THYME
- ONE TEASPOON OF SALT
- ONE QUARTER TEASPOON OF FRESHLY GROUND PEPPER
- HALF A CUP OF NORMANDY APPLE CIDER (OR WHITE WINE)
- HALF A CUP OF FRESH CREAM
In a large skillet, brown chicken in butter, lower heat, add two tablespoons of Calvados brandy and ignite. Add all remaining ingredients except cream. Cover and cook 45 minutes. Just before serving, remove chicken and deglaze pan with cream, pouring the sauce in a gravy dish. To serve, place chicken on an oven proof platter, pour two tablespoons of brandy over them and ignite, then pour sauce over the platter.
Preparation time - 20 minutes Cooking time - 25 minutes Yield - serves 4
- FOUR WHOLE CHICKEN BREASTS, SKINNED, BONED, FAT REMOVED (EIGHT PIECES)
- ONE CUP OF CANNED APRICOTS, DRAINED, CHOPPED
- HALF A TEASPOON OF SALT
- ONE QUARTER TEASPOON OF FRESHLY GROUND PEPPER
- HALF A CUP OF FRESH BUTTER
- HALF A CUP OF DARK OR LIGHT RUM
- ONE TABLESPOON OF FRESH LEMON JUICE
Heat butter in large skillet over medium heat. Dip chicken breasts in rum, then place in butter and cook until browned. Add rum, lemon juice, salt and pepper, then cover and cook over medium heat until done. Sprinkle apricots over chicken and cook for five more minutes. Serve hot.
Preparation time - 20 minutes Cooking time - 20 minutes Yield - serves 6
- THREE WHOLE CHICKEN BREASTS, SPLIT, BONED, SKINNED, FAT REMOVED (SIX PIECES)
- HALF A CUP OF FRESH BUTTER
- SIX TEASPOONS OF FRESH BUTTER
- TWO TABLESPOONS OF DRY SHERRY
- TWO TABLESPOONS OF FRESH LEMON JUICE
- TWO TEASPOONS OF GRATED LEMON PEEL
- ONE CUP OF FRESH CREAM
- PARMESAN CHEESE, GRATED
Salt and pepper the chicken and saute for 6 to 8 minutes in butter, turning chicken to cook on all sides. Cover and cook for a few more minutes to make sure it is well done. Remove to oven proof platter. Put wine, lemon peel and juice in frying pan. Cook for a minute to deglaze pan. Salt and pepper sauce to taste. Add cream and slowly stir. Pour sauce over chicken. Put a teaspoon of butter on each piece and sprinkle with cheese. Brown under moderate broiler. Serve hot.
Preparation time - 15 minutes Cooking time - 20 minutes Yield - serves 4
- TWO LARGE CHICKEN BREASTS, SKINNED, BONED, FAT REMOVED, SPLIT (FOUR PIECES)
- SIX TABLESPOONS OF BUTTER
- SIX TABLESPOONS OF BOURBON WHISKEY
- ONE AND ONE HALF TEASPOONS OF SALT
- ONE QUARTER TEASPOON OF WHITE PEPPER
- SIX MEDIUM MUSHROOMS, THINLY SLICED
- TWO CUPS OF FRESH CREAM
- ONE TEASPOON OF FLOUR
- ONE TEASPOON OF BUTTER
In a large skillet, saute chicken breasts in butter on each side for 5 minutes until golden. Leaving two tablespoons of butter in skillet, add bourbon, cover and cook for 15 minutes over low heat, making sure chicken is well done. Add salt, pepper, mushrooms and cream. Bring to a boil and remove chicken. Boil cream 5 minutes. Mix one teaspoon of flour and one teaspoon of butter together. Stir in mixture and cook 3 minutes longer, stirring continuously. Return chicken to sauce. Serve hot.
Preparation time - 15 minutes Cooking time - 30 minutes Yield - serves 6 to 8
- FOUR CHICKEN BREASTS, SKINNED, BONED, FAT REMOVED, HALVED (EIGHT PIECES)
- ONE PACKAGE OF FROZEN SPINACH, COOKED, DRAINED, CHOPPED
- ONE POUND OF FRESH MUSHROOMS
- HALF A CUP OF FLOUR
- A QUARTER TEASPOON OF SALT
- A QUARTER TEASPOON OF FRESHLY GROUND PEPPER
- ONE EGG
- ONE TABLESPOON OF RED WINE
- TWO OUNCES OF GRATED PARMESAN CHEESE
- HALF A CUP OF BREAD CRUMBS
- THREE QUARTERS OF A CUP OF BUTTER
- THREE TABLESPOONS OF LEMON JUICE
In a bowl, mix flour, salt and pepper. Beat egg and wine together in a separate bowl. Dip chicken in flour, then in egg-wine mixture, sprinkle with cheese and roll in bread crumbs. Heat half a cup of butter in a large skillet, add chicken and cook over medium heat until brown on both sides. Cover skillet, reduce heat and simmer for 25 minutes. Pour lemon juice over cooked spinach, reheat and put spinach on a platter. Place chicken breasts on top of spinach and put in oven to keep warm. Saute mushrooms until soft in remaining butter, then cover chicken with mushrooms. Garnish with parsley or Parmesan cheese.
Preparation time - 10 minutes Cooking time - 20 minutes Yield - serves 4
- ONE TURKEY BREAST, COOKED, SLICED INTO EIGHT SLICES
- FOUR SLICES OF ITALIAN HAM
- FLOUR
- BREAD CRUMBS
- HALF A CUP OF SWEET BUTTER
- HALF A CUP OF WHITE WINE
- FOUR SLICES OF MOZZARELLA OR SCAMORZE CHEESE
- FOUR TABLESPOONS OF PARMESAN CHEESE
Place Italian ham slice between two slices of turkey. Fasten with a toothpick. Flour well on both sides and sprinkle with bread crumbs. Saute gently in generous amount of butter until brown on both sides. Remove toothpicks and place mozzarella cheese on each piece and continue to heat until cheese slightly melts. Deglaze pan with white wine, pour over turkey and sprinkle with parmesan cheese. Serve with spaghetti or Italian vegetables.
Preparation time - 15 minutes Cooking time - 1.5 hours Yield - serves 4 to 6
- ONE POUND OF LEAN GROUND STEAK
- ONE POUND OF LEAN GROUND VEAL
- ONE POUND OF LEAN GROUND PORK
- ONE EIGHT OUNCE CAN OF TOMATO SAUCE
- HALF A CUP OF RICOTTA CHEESE
- HALF A CUP OF BREAD CRUMBS
- HALF A CUP OF CHILI SAUCE
- ONE MEDIUM ONION, FINELY CHOPPED
- ONE EGG, BEATEN
- ONE QUARTER CUP OF DRY RED WINE
- SALT AND FRESHLY GROUND PEPPER
- A DASH OF WORCESTERSHIRE SAUCE
- A PINCH OF DRIED BASIL
- A PINCH OF NUTMEG
- A PINCH OF ROSEMARY
In a large bowl, combine meats, cheese, bread crumbs, onion, chili sauce, egg and seasonings. Mix well. Shape mixture into a loaf and place in a baking pan lined with tin foil. Pour wine over loaf. Mix two tablespoons of water with the tomato sauce and spread over loaf. Bake for 1.5 hours in a 350F oven and baste from time to time. Slice and serve.
Preparation time - 10 minutes Cooking time - 25 minutes Yield - serves 4
- HALF A POUND OF FRESH COOKED, DEVEINED, PEELED SHRIMP
- ONE THIRD CUP OF CHOPPED HAM
- ONE THIRD CUP OF CHOPPED CHICKEN
- ONE CUP OF BEAN SPROUTS, FRESH OR CANNED
- ONE CUP OF BAMBOO SHOOTS, FRESH OR CANNED
- HALF A CUP OF SLICED WATER CHESTNUTS
- ONE CUP OF CHOPPED, FRESH MUSHROOMS
- TWO MEDIUM SPANISH ONIONS, CHOPPED
- SALT AND FRESHLY GROUND BLACK PEPPER TO TASTE
- TWO TABLESPOONS OF CIDER VINEGAR
- THREE TABLESPOONS OF WAN FU WINE OR YOUR CHOICE OF DRY WHITE WINE
- ONE TEASPOON OF SUGAR
- BUTTER
- ONE TEASPOON OF SOY SAUCE
- A PINCH OF ALLSPICE
In a large bowl, add chopped meat, mushrooms, salt, pepper, vinegar and wine. Let soak for a few minutes. In a large skillet, saute onions until golden. Add bean sprouts, water chestnuts and bamboo shoots to onions and saute for 1 or 2 minutes. Add bowl contents to skillet and cook for 3 minutes, stirring gently. Add soy sauce, sugar and allspice. Mix well and simmer for 15 minutes over low heat. Add boiled shrimp and cook for 1 minute longer, stir gently.
Preparation time - 15 minutes Cooking time - 20 minutes Yield - serves 4 to 6
- TWO CUPS OF SINATRA'S SAUCE AMERICAINE OR YOUR CHOICE OF TOMATO SAUCE
- TWO CANS OF DRAINED CLAMS
- ONE POUND OF LINGUINE
- PARMESAN CHEESE
Prepare two cups of Sinatra's Sauce Americane as per recipe. Add clams and stir. Cook linguine in a large saucepan of salted water while preparing sauce. Drain. Serve hot. Pour sauce over linguine and garnish with Parmesan cheese.
Preparation time - 10 minutes Cooking time - 35 minutes Yield - serves 4 o 6
- THREE CHICKEN BREASTS, SKINNED, BONED, FAT REMOVED (SIX PIECES)
- ONE AND ONE HALF CUPS OF RASPBERRY WINE SAUCE (SEE RECIPE)
- FRESH BUTTER
- SALT
- SPRIGS OF MINT
- HALF A CUP OF FRESH RASPBERRIES
- ONE TABLESPOON OF SLICED ALMONDS
Broil or barbecue the chicken breasts until golden brown, baste with melted butter, salt to taste. Cut chicken in half inch strips and arrange in a pattern on a platter or serving dish. Pour the raspberry wine sauce over the chicken strips at serving time. Garnish with sliced almonds and mint sprigs.
Preparation time - 25 minutes Cooking time - 2.5 hours Yield - serves 4
- ONE POUND OF GROUND OR CHOPPED STEAK
- ONE CAN OF RED KIDNEY BEANS
- ONE CAN OF ITALIAN PLUM TOMATOES, PUREED
- ONE FOUR OUNCE CAN OF MILD GREEN CHILI PEPPERS, CHOPPED
- ONE TEASPOON OF CANNED, HOT JALAPENO PEPPERS, CHOPPED
- ONE HALF CUP OF WATER
- ONE HALF CUP OF DRY RED WINE
- ONE SPANISH ONION, FINELY CHOPPED
- ONE HALF TABLESPOON OF OLIVE OIL
- TWO TABLESPOONS OF CHILI POWDER
- TWO TABLESPOONS OF CELERY FLAKES
- ONE TEASPOON OF OREGANO
- ONE QUARTER TEASPOON OF CURRY POWDER
- THREE QUARTERS OF A TEASPOON OF CUMIN
- ONE HALF TEASPOON OF POWDERED GARLIC
- ONE HALF TEASPOON OF DRY MUSTARD
- ONE EIGHTH TEASPOON OF RED PEPPER
- A DASH OF LIQUID MESQUITE SMOKE
- SALT TO TASTE
- SOUR CREAM
In a large saucepan, heat oil. Add beef and a dash of liquid smoke. Brown for about 10 minutes. Add pureed tomatoes, water, wine, onion, chili powder, celery flakes oregano, garlic powder, cumin, curry, mustard, red pepper, chilies. Heat to boiling point, reduce heat, cover and simmer for 2 hours. Add red kidney beans and cook for another half hour. Stir frequently. Salt to taste. Serve. Garnish with sour cream.
Preparation time - 10 minutes Cooking time - 45 minutes Yield - serves 6
- HALF A POUND OF MILFORD BAY SMOKED TROUT, THINLY SLICED
- ONE POUND OF CAPELLINI (ANGEL HAIR PASTA)
- FOUR CUPS OF SINATRA'S SAUCE AMERICAINE OR YOUR CHOICE OF TOMATO SAUCE
- TWO SMALL JARS OF MARINATED ARTICHOKE HEARTS, DRAINED
- ONE FOUR OUNCE CAN OF BLACK OLIVES, PITTED, SLICED, DRAINED
- ONE TEASPOON OF CHILI PEPPER FLAKES
- FRESHLY GRATED PARMESAN CHEESE
- CAPERS
Combine tomato sauce, artichoke hearts, black olives, chili peppers, and smoked trout in a large saucepan. Heat on medium flame for 45 minutes. Cook pasta in unsalted water and drain. Toss pasta with sauce and trout slices. Serve hot. Garnish with Parmesan cheese and capers.
Preparation time - 10 minutes Cooking time - 20 minutes Yield - serves 4 to 6
- EIGHT CUPS OF LEAN GROUND SIRLOIN STEAK
- ONE LARGE, FRESH EGG
- EIGHT STRIPS OF BACON, UNCOOKED
- TWO BEEFSTEAK TOMATOES, SLICED
- TWO SPANISH ONIONS, SLICED
- EIGHT SLICES OF MOZZARELLA OR CHEDDAR CHEESE
- ONE QUARTER CUP OF LAGER OR ALE
- ONE EIGHTH TEASPOON OF BASIL
- SALT AND FRESHLY GROUND BLACK PEPPER TO TASTE
- EIGHT TOOTHPICKS
- PARMESAN CHEESE
- ONE TABLESPOON OF DRIED CHIVES
In a large mixing bowl, combine the egg and ale with the ground steak, adding basil and salt to taste. Form into eight patties. Wrap each patty with a bacon strip and fasten with a toothpick. Broil or barbecue until almost done to taste. Place a large onion slice, and a large tomato slice on each piece and cook a few more minutes until done. Place a slice of mozzarella or cheddar cheese on each piece and heat until cheese melts. Garnish with Parmesan cheese and chives.
Preparation time - 40 minutes Cooking time - 30 minutes Yield - serves 4
- ONE POUND OF BAY SCALLOPS, RINSED, DRAINED AND QUARTERED
- ONE POUND OF BAY SHRIMP, SHELLED, DEVEINED, RINSED AND DRAINED
- THREE QUARTERS OF A POUND OF VERMICELLI
- TWO FOURTEEN OUNCE CANS OF ITALIAN PLUM TOMATOES, DRAINED AND CHOPPED
- DRAINED TOMATO JUICE (RESERVED)
- SIX TABLESPOONS OF WHITE WINE
- THREE TABLESPOONS OF FRESH LEMON JUICE
- ONE SPANISH ONION, FINELY CHOPPED
- TWO TABLESPOONS OF SOUR CREAM
- ONE GARLIC CLOVE, MINCED
- TWO TABLESPOONS OF BUTTER
- HALF A TEASPOON OF DRIED THYME
- A QUARTER TEASPOON OF DRIED OREGANO
- TWO TABLESPOONS OF FRESH BASIL, CHOPPED
- TWO TABLESPOONS OF FRESH PARSLEY, CHOPPED
- TWO TABLESPOONS OF OLIVE OIL
- FRESHLY GROUND NUTMEG
- FRESHLY GROUND BLACK PEPPER
- SALT
In a bowl, combine quartered scallops and shrimp with lemon juice, white wine and parsley and marinate for 30 minutes. In a saucepan, saute the onion and garlic in the olive oil and one tablespoon of butter until transparent. Add the oregano, thyme, basil and chopped plum tomatoes. Simmer for 30 minutes, stirring occasionally. In boiling, salted water cook vermicelli for 8 or 9 minutes. While pasta is cooking, heat remaining tablespoon of butter in a large skillet until hot, add scallops and shrimps and saute for 3 minutes. Add cream, nutmeg, chopped tomato sauce, reserved tomato juice, pepper and salt to taste and cook until desired consistency, then remove from heat. Toss vermicelli and sauce together. Serve hot.
Preparation time - 30 minutes Cooking time - 60 minutes Yield - serves 4 to 6
MEATBALLS
- ONE POUND OF GROUND TURKEY
- HALF A CUP OF DRY BREAD CRUMBS
- ONE QUARTER CUP OF CHOPPED ONION
- ONE LARGE EGG
- ONE QUARTER CUP OF MILK
- ONE HALF TEASPOON OF SALT
- ONE QUARTER TEASPOON OF PEPPER
- ONE HALF TEASPOON OF WORCESTERSHIRE SAUCE
Mix all ingredients in a large bowl. Shape into 24 meatballs (approx. 1.25 inches in diameter). In a 400F oven, broil until cooked throughout, or pan-fry in a large skillet until done (about 10 minutes).
SAUCE
- ONE CUP OF SINATRA'S SAUCE AMERICAINE (SEE RECIPE), OR TOMATO SAUCE
- ONE CUP OF PILGRIM'S CRANBERRY SAUCE (SEE RECIPE), OR CRANBERRY SAUCE
- ONE TABLESPOON OF LEMON JUICE
- TWO TABLESPOONS OF HORSERADISH
- ONE TABLESPOON OF WORCESTERSHIRE SAUCE
Combine ingredients in a saucepan and bring to a boil, reduce heat to low. Add turkey meatballs.
PASTA
- EIGHT OUNCES OF SUN DRIED TOMATO SPAGHETTI, (OR ANY MULTICOLORED PASTA)
- TWO TABLESPOONS OF BUTTER
- SALT
In a large saucepan, cook pasta in salted water until done. Drain. Add butter and let melt, stir gently. Pour meatballs and sauce over pasta and gently toss. Serve.
Preparation time - 15 minutes Cooking time - 15 minutes Yield - serves 4
- TWELVE OUNCES OF MULTICOLORED FUSILLI (OR YOUR CHOICE OF PASTA)
- ONE POUND OF COOKED, PEELED, DEVEINED SHRIMP
- ONE CUP OF PEA PODS, CUT INTO STRIPS OR DIAGONALLY
- ONE CARROT, SCRAPED AND SHREDDED
- HALF A DOZEN GREEN ONIONS, CUT DIAGONALLY
- HALF A TEASPOON OF CRUSHED RED PEPPER
- THREE QUARTERS OF A CUP OF MAYONNAISE
- ONE TABLESPOON OF SESAME OIL
- ONE TABLESPOON OF SOY SAUCE
- TOASTED SESAME SEEDS
Cook pasta in salted water and drain. In a mixing bowl, mix mayonnaise, oil, soy sauce and red pepper. Stir mayonnaise mixture into pasta, add shrimp, pea pods, carrot and onions. Toss and garnish with sesame seeds.
Preparation time - 10 minutes Cooking time - 20 minutes Yield - serves 6 to 8
- EIGHT OUNCES OF FETTUCCINE
- HALF A CUP OF GRATED PARMESAN CHEESE
- TWO CUPS OF SOUR CREAM
- ONE TABLESPOON OF FRESH CHIVES, CHOPPED
- ONE GARLIC CLOVE, MINCED
- TWO TABLESPOONS OF BUTTER
- ONE CUP OF DRY WHITE WINE
- HALF A TEASPOON OF SALT
- ONE EIGHTH TEASPOON OF FRESHLY GROUND BLACK PEPPER
Boil noodles in water and white wine until done. Drain. Mix sour cream, one quarter cup of grated cheese, chives, salt, pepper and garlic. Stir butter into noodles then stir sour cream mixture. Serve. Garnish with remaining Parmesan cheese.
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