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   Katie's Kitchen features favorite Palmetto State recipes. We hope you will find a recipe you like and enjoy. If you have a favorite recipe you would like to submit, please submit it on the form provided. Credit will be given if known. Check here often for new Palmetto Recipe favorites! We will be updating periodically.
 SAUTE SHRIMP

1 medium onion

1/2 bell pepper

1/2 stick oleo

1 qt. picked shrimp

parsley

salt

pepper

 Brown the onions and pepper lightly in oleo. Add the shrimp. If shrimp are too large cut in smaller pieces. Add parsley, salt, and pepper to taste.
BAKED FISH, EASY AND DELICIOUS

4 whole fish 1 to 1 1/2 lb. each

prepared for cooking

 corn meal

1 stick butter or margarine

1 large onion

 Preheat oven to 400 degrees. Wipe fish dry, then salt and pepper liberally (especially inside cavity). Dust with corn meal and place in a foil-lined, shallow baking dish. Slice onion over fish, then slice butter over onion. Bring foil together over fish and fold. As many as three layers of fish fillets, onion and butter may be used increasing butter and onion in proportion to amount of fish. Bake at 400 degrees for 45 minutes. Serve hot.
CRAB BISQUE

3 c. crab meat, chopped

1/2 c. chopped celery

1/4 c. bell pepper, finely chopped

2 eggs

1/2 tsp. Worcestershire sauce

salt and pepper

grated cheese all through and on top

 Sprinkle with paprika. Put in greased baking dish. Bake at 400 degrees about 20 minutes until brown.
RED CHICKEN AND RICE

5 to 6 lb. hen - boil and cut into bite size pieces.

8 hard boiled eggs, sliced

Add:

1 qt. stock

2/3 bottle catsup

3 onions fried in 3 tbsp. fat (do not brown)

3 tbsp. Worcestershire

1 tsp. pepper

 Serve with rice.
CURRY CHICKEN DUMPLINGS

2 c. flour

4 tsp. baking powder

2 tbsp. shortening

1 tsp. salt

1/2 tsp. curry powder

1 c. milk

 Sift flour, measure. Add baking powder, salt and curry powder. Sift again. Cut shortening into dry ingredients - gradually stir in enough milk to make a thick drop batter. Drop by spoonfuls into boiling chicken stock. Cover closely and steam 12 minutes without removing. Cover during the cooking. Season stewed chicken as desired with salt, pepper, onion, celery, poultry seasoning or carrots. Serve around the dumplings.