Georgia Belle Sykes Sullivan

COOK'S POETRY

Apricot Coconut Balls

1½ cups dried apricots, ground
2 cups shredded coconut
2/3 cup (15 oz) Eagle Brand milk
½ cup nuts (black walnuts are especially good)
Powdered sugar

Mix first 4 ingredients well by hand in large bowl. Mold into small round balls. Roll lightly in powered sugar. Store in tightly covered container. May be frozen.

 
 

Drambuie

1 bottle Scotch (old "anything")
1 bottle clover honey

2½ parts Scotch to 1 part honey

 
 

Seafood Noodles Au Gratin

1 cup cooked lobster
1 cup cooked shrimp, cut lengthwise
1¾ cups dry noodles
6 tbsp butter
1 clove garlic
2¼ cups fresh mushrooms, sliced
3 tbsp flour
1½ cups milk
1 cup grated cheese
1 tsp salt
pepper
1 tsp lemon juice

Cook and drain noodles. Put in 1½ quart casserole dish. Set aside.

Melt 3 tbsp butter in skillet. Add garlic and mushrooms. Sauté until light brown. Add seafood. Cover and set aside.

In sauce pan blend flour with remaining butter. Add milk gradually. Thicken over moderate heat. Add ¾ cup cheese and stir until melted. Add salt, pepper, lemon juice. Pour over seafood. Mix lightly over very low heat. Pour over noodles. Top with remaining cheese. Broil until cheese bubbles.

 
 

Sukyaki

Sauté thin slices beef in butter until brown. Blend ¼ cup beef stock, ¼ cup soy, 2 tbsp sugar. Pour over meat. Melt butter in large skillet and add separately green onions sliced lengthwise, mushrooms, bean sprouts, thin sliced green pepper and water chestnuts. Cover and simmer 15 minutes. Top all with almonds. Serve with rice.

 
 

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