| 8 | 9 | 10 | 11 | 12 |
| 1 | 13 | 26 | 38 | 51 |
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3
1
1
Large Green peppers, sliced
Stalk celery leaves, chopped
Teaspoon Thyme
Salt, red & black pepper
1
5
/2 Cup Chopped parsley
Pound Shrimp, cleaned & deveined
Heat oil in lge. frying pan. Add green peppers, celery, celery leaves and
onions. Cook over low heat, stirring until vegetables are eslightly
softened. Add remaining ingredients except shrimp. Cover and simmer for 1
hour, stirring occasionally. Refrigerate for 24 hours. Add shrimp 1 hour
before serving; heat thoroughly. Serve over hot cooked rice.
Beef Ribeye Stuffed with Pecans
=
==============================
Olive oil
10 pound beef ribeye or
1
Tenderloin
Salt, to taste
Cayenne pepper, to taste
2
1
1
1
Cup Pecan pieces or halves
-1/2 Cup Dry white wine
Tablespoon Worcestershire sauce
Cup Onion, chopped
Preheat the oven to 350 F. Pour enough olive oil into a deep roaster to coat
the bottom. Cut a deep picket on the side of the tenderloin, and season with
the salt and pepper, including the inside of the pocket. Stuff the pecans
into the pocket and close with skewers. Place the loin in the middle of the
roaster, so that the pocket is on the side, not on the top. Mix the wine and
Worcestershire together and pour around the meat. Sprinkle the onions around
the meat, cover, and bake for 2 or 3 hours, depending on how well done you
like your beef. Baste every 20 minutes.
Blackened Arctic Char
=
2
6
2
1
====================
Pounds Arctic Char
Tablespoon Butter
Lemons, Cut Into Wedges
Tablespoon Cajun Spice
Fillet the Char [fresh or thawed] about 25 mm thick [1-1/2"]. Don't be
afraid to substitute trout, perch, shrimp, or any firm-fleshed seafood or
fish for the char. Melt butter in a cast-iron or heavy-bottomed frying pan
over medium high heat. Add Cajun spice and heat thoroughly. Place fillets in
pan. Squeeze juice of one lemon into pan. Cook fish for about 5 minutes on
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