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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. |
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| Virginia's Banana Pudding -
by Mrs Virginia Straud |
1 large container of Cool Whip
3 boxes instant vanilla pudding
5 cups milk |
1/8 ounce sour cream
6 to 7 bananas
1 box vanilla wafers |
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Mix together 1/2 container of Cool Whip, 3 boxes instant pudding,
milk and sour cream.
Slice bananas - Virginia uses a plastic knife to keep bananas
from turning brown.
In large bowl (Virginia uses a punch bowl), layer wafers,
bananas
and pudding mixture.
Top with remaining Cool Whip and crumbs from wafer box.
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| SAUTE SHRIMP - by unkonwn |
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1 medium onion
1/2 bell pepper
1/2 stick oleo
1 qt. picked shrimp
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parsley
salt
pepper
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| 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
- by Mrs. O.F. Seabrook |
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4 whole fish 1 to 1 1/2 lb. each
prepared for cooking
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corn meal
1 stick butter or margarine
1 large onion
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| 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 - by Mary Wyndham |
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3 c. crab meat, chopped
1/2 c. chopped celery
1/4 c. bell pepper, finely chopped
2 eggs
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1/2 tsp. Worcestershire sauce
salt and pepper
grated cheese all through and on top
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| Sprinkle with paprika. Put in greased baking
dish. Bake at 400 degrees about 20 minutes until brown. |
| RED CHICKEN AND RICE - by unknown |
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5 to 6 lb. hen - boil and cut into bite size pieces.
8 hard boiled eggs, sliced
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Add:
1 qt. stock
2/3 bottle catsup
3 onions fried in 3 tbsp. fat (do not brown)
3 tbsp. Worcestershire
1 tsp. pepper
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| Serve with rice. |
| CURRY CHICKEN DUMPLINGS - by
Mrs Carroll Dority |
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2 c. flour
4 tsp. baking powder
2 tbsp. shortening
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1 tsp. salt
1/2 tsp. curry powder
1 c. milk
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| 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. |
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