Vivian’s Seafood Newburg
VIVIAN’S SEAFOOD NEWBURG
1 (10 oz.) pkg. frozen green beans
(can use can beans but they are not as pretty)
3/4 lb. fresh or frozen shrimp
3/4 lb. fresh or frozen scallops
1 c. water
1 c. sliced fresh mushrooms
2 tbsp. thin sliced green onion
1 tbsp. margarine or butter
1/4 tsp. salt
2 tbsp. all-purpose flour
1/8 tsp. ground nutmeg
1/8 tsp. pepper
1 c. water
1/2 c. nonfat dry powdered milk
1 beaten egg white
2 tbsp. dry white wine
3/4 c. soft bread crumbs
2 tbsp. grated Parmesan
1 tbsp. margarine or butter
Cook and drain green beans according to directions on package. Combine thawed shrimp, scallops and 1 cup water. Bring to boil; reduce heat, cover and simmer 2-3 minutes until scallops and shrimp are opaque. Drain. In a skillet cook mushrooms and green onion in 1 tablespoon margarine about 5 minutes or until tender. Stir in flour, salt, nutmeg and pepper. Add water and nonfat dry powdered milk. Cook and stir until thickened and bubbly. Remove from heat. Gradually stir in 1 cup hot mixture into beaten egg white until blended. Return to remaining hot mixture in skillet. Add wine and fish, stir until bubbly. Spoon over green beans. Toss bread crumbs and Parmesan cheese together. Add melted margarine. Sprinkle over other mixture. Bake in 400 degree oven about 10 minutes until brown.
Shrimp & Beer Bisque
SHRIMP & BEER BISQUE
1 (12 oz.) bottle of beer
3 to 4 peppercorns
1 bay leaf
1 lb. shelled, deveined shrimp
1 qt. light cream
Salt & white pepper
Fresh parsley for garnish
Put the beer in a saucepan with the peppercorns and bay leaf. Bring just to a boil and add the shrimp. When the shrimp are pink, and before they curl up tight, they are done. Remove saucepan from the heat. Strain the beer into a container and refrigerate it. Rinse the shrimp under cold water to stop the cooking and refrigerate separately. Puree the shrimp, with the cool beer stock, saving enough whole shrimp for garnish. Stir in the cream and season with salt and white pepper. Chill thoroughly. Serve in chilled bowls, with fresh parsley and the reserved shrimp. Serves 4 to 6.
CRAB BISQUE THIRTY SEVENTH
From Elizabeth on 37th , one of Savannah’s most popular restaurants. 6 tbsp. butter
1 c. green onion, minced
1/2 c. celery, minced
1 tbsp. carrots, minced
6 tbsp. flour
2 1/2 c. milk
2 1/2 c. chicken broth
1/4 tsp. nutmeg
1/4 tsp. white pepper
1 c. cream
1/4 c. good sherry
1 lb. claw crab meat, picked over
Melt butter over low heat in saucepan. Add minced onion, celery and carrot and cover, sweat until tender, about 5 minutes. Whisk in flour and cook 2 minutes. Whisk in milk and broth. Bring to a boil, whisking occasionally. Add seasonings, cream, sherry and crab. Serve immediately. Serves 12. (This is easy and delicious.)
How to make Pistachio Salad
This can be made many different ways! This is how I make it! What you will need: 3 small containers of cool whip (or 4, the more, the lighter the color will be and less you will taste of the pud…
This can be made many different ways! This is how I make it!
What you will need:
3 small containers of cool whip (or 4, the more, the lighter the color will be and less you will taste of the pudding mix)
2 boxes of Pistachio Instant pudding mix
4 cans of pineapple tidbits
4 cans of mandarin oranges
Half bag of small marshmallows
Any big bowl
1. Empty 2 boxes of pudding mix in bowl along with all cans of pineapple tidbits. DO NOT DRAIN. Mix together.
2. Fold in cool whip until it becomes evenly light green!
3. Mix in DRAINED mandarin organges.
4. Fold in mini marshmallows!
5. Refrigerate for a few hours so the marshmallows become nice and soft!
It’s so good! You will love it!
Professional Cooking, College Version
Key features of this new Sixth Edition include:
* Over 100 new, fully tested recipes
* A brand new chapter on vegetarian cuisine, featuring different types of vegetarian diets
* Expanded and updated information, such as a con-temporary look at presenting and garnishing food and a detailed history of modern food service
* Nearly 1,200 illustrations-including over 100 new photographs-highlight ingredients, step-by-step techniques, and plated dishes in splendid visual detail
* Completely revised, updated, and expanded vegetable chapters feature additional product identification and cooking techniques, as well as new recipes
* Revised and expanded Nutrition chapter features the new USDA nutritional guidelines
* Stunning new design-helpful sidebars and dedicated chapters on menus, recipes, and cost management; cooking with legumes, grains, and pastas; breakfast preparation; dairy; and beverages
* New culinarE-Companion recipe management software features user-friendly navigation and robust content
