November 1, 2014

Recipe Corner (12/23/09)

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Crowd pleasers

Dec. 23, 2009

By Ginger Isham

We have a few fish lovers in our large Isham family and they are scattered. Any kind of beef is welcomed, and I guess that is because the family comes from generations of farmers. One of the following recipes is for those who like seafood and the other is for those of you who prefer the beef.

 

Seafood Casserole

(From Gooseberry Patch “Holidays at Home” cookbook)

1/2 cup each of chopped green pepper, onion and celery

8 ounces mushrooms, sliced

1/2 cup butter (can use less, or use just olive oil or mix the two)

2/3 cup flour

1/2 teaspoon minced garlic

pinch of salt

1/4 teaspoon paprika

dash of red pepper

10-ounce can of cream of shrimp soup

2 cups milk

16 ounces crabmeat

2 pounds raw shrimp, peeled

8-ounce can water chestnuts

2 tablespoons soft butter

1/2 cup grated cheddar cheese

1/2 cup breadcrumbs

Sauté the onion, pepper, celery and mushrooms in butter. Stir in the flour and cook for a minute. Add seasonings and stir in soup and milk. Cook until mixture thickens. Remove from heat. Combine the crabmeat, shrimp and water chestnuts and put in a 2-quart casserole. Pour the sauce over all and sprinkle with mixture of butter, cheese and breadcrumbs. Bake at 350 degrees for 30 to 35 minutes. Serves 8.

 

Meatballs with Cranberry Glaze

2 pounds of very lean ground beef

1 cup crushed corn flakes

1/2 cup parsley

2 eggs

2 tablespoons soy sauce

dash of pepper

1 tablespoon minced onion

1/3 cup ketchup

16-ounce can of jellied cranberry sauce

12 ounces of chili sauce

1 or 2 tablespoons brown sugar

1 teaspoon lemon juice

Mix the beef, eggs, corn flakes, parsley, soy sauce, pepper, onion and ketchup. Gently form into 1-inch balls. Place them into a large, glass, greased baking dish. Heat and stir the rest of the ingredients in a saucepan and pour this sauce over the meatballs. Bake at 350 degrees for 40 to 45 minutes. Serve as an appetizer or on top of rice or noodles. You may substitute another meatball recipe that is a family favorite.

 

Merry Christmas! Happy Hanukkah! Happy New Year!

 

Ginger Isham lives with her husband on a fifth generation family farm on Oak Hill Rd.

 


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