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Turkey Meat Loaf, Diner-Style
Card 1 Front:
TURKEY MEAT LOAF, DINER-STYLE BON APPETIT 11-90
2 tsp. olive oil 1 onion, chopped
1 carrot, chopped 1 celery stalk, chopped
3 mushrooms, chopped 2 garlic cloves, minced
1 green onion, 1 tsp. fresh thyme leaves
thinly sliced or ¼ tsp. dried
Salt & pepper 2 TB. chopped parsley
2/3 c. drained canned 1 TB balsamic vinegar or
tomatoes, 2 TB juices red wine vinegar
reserved 1 TB dark brown sugar
Dash of hot pepper ½ c. fresh breadcrumbs
sauce (Tabasco) 1 egg, beaten to blend
1½ lbs. ground turkey
Heat 1¼ tsp. oil in heavy large nonstick
skillet over medium-high heat. Add onion,
Card 1 Back:
carrot, celery, mushrooms garlic, green onion
and thyme. Season with salt and pepper. Saute
until vegetables begin to color, about 6 min.
Transfer to medium bowl. Add parsley. Cool
Cool mixture slightly.
Position rack in center of oven and preheat to
375 degrees. Combine tomatoes and 2 TB reserved
juices, vinegar, sugar and hot pepper sauce in
large bowl. Mash mixture with fork, finely
breaking up tomatoes. Lightly mix in bread-
crumbs and egg, then turkey. Gently stir in
vegetable mixture.
Transfer mixture to nonstick or lightly oiled
loaf pan. Brush surface with 3/4 tsp. olive
oil. Bake about 1 hour. Let stand 10 min.
---
# Turkey Meat Loaf, Diner-Style
*Bon Appétit, November 1990*
## Ingredients
- 2 tsp. olive oil (divided: 1-1/4 tsp. for sautéing, 3/4 tsp. for brushing)
- 1 onion, chopped
- 1 carrot, chopped
- 1 celery stalk, chopped
- 3 mushrooms, chopped
- 2 garlic cloves, minced
- 1 green onion, thinly sliced
- 1 tsp. fresh thyme leaves, or 1/4 tsp. dried
- Salt & pepper
- 2 Tbsp. chopped parsley
- 2/3 cup drained canned tomatoes, 2 Tbsp. juices reserved
- 1 Tbsp. balsamic vinegar or red wine vinegar
- 1 Tbsp. dark brown sugar
- Dash of hot pepper sauce (Tabasco)
- 1/2 cup fresh breadcrumbs
- 1 egg, beaten to blend
- 1-1/2 lbs. ground turkey
## Instructions
1. Heat 1-1/4 tsp. olive oil in a heavy large nonstick skillet over medium-high heat.
2. Add onion, carrot, celery, mushrooms, garlic, green onion, and thyme. Season with salt and pepper. Sauté until vegetables begin to color, about 6 minutes.
3. Transfer to a medium bowl. Add parsley. Cool mixture slightly.
4. Position rack in center of oven and preheat to 375°F.
5. Combine tomatoes and 2 Tbsp. reserved juices, vinegar, sugar, and hot pepper sauce in a large bowl. Mash mixture with a fork, finely breaking up tomatoes.
6. Lightly mix in breadcrumbs and egg, then turkey. Gently stir in vegetable mixture.
7. Transfer mixture to a nonstick or lightly oiled loaf pan. Brush surface with 3/4 tsp. olive oil.
8. Bake about 1 hour. Let stand 10 minutes before serving. -
Noel Bowl
Card 1 Front:
NOEL BOWL BON APPETIT 11-90
4 cups water 2 cups sugar
12 whole cloves 4 cinnamon sticks
4 allspice berries 2 TB chopped fresh ginger
8 cups apple cider 3 cups fresh lemon juice
Rum (optional) (from about 9 lemons)
Combine first six (going across) ingredients
in heavy large saucepan over medium heat. Bring
to boil, stirring to dissolve sugar. Boil 10
minutes. Remove syrup from heat. Cover and
let stand 1 hour.
Strain sugar syrup into large bowl. Stir in
apple cider, orange and lemon juices.Chill
Card 1 Back:
punch or warm in heavy large pot over medium
heat. Transfer to large bowl. Serve.
Can be prepared 2 days ahead. Cover and re-
frigerate.
Yield: 10 servings.
---
# Noel Bowl
*Bon Appétit, November 1990*
*Yields 10 servings*
## Ingredients
- 4 cups water
- 2 cups sugar
- 12 whole cloves
- 4 cinnamon sticks
- 4 allspice berries
- 2 Tbsp chopped fresh ginger
- 8 cups apple cider
- 3 cups fresh lemon juice (from about 9 lemons)
- 2 cups fresh orange juice (from about 6 oranges)
- Rum (optional)
## Instructions
1. Combine the first six ingredients (going across: water, sugar, whole cloves, cinnamon sticks, allspice berries, and chopped fresh ginger) in a heavy large saucepan over medium heat.
2. Bring to a boil, stirring to dissolve the sugar. Boil 10 minutes.
3. Remove syrup from heat. Cover and let stand 1 hour.
4. Strain sugar syrup into a large bowl. Stir in apple cider, orange and lemon juices. Chill punch, or warm in a heavy large pot over medium heat.
5. Transfer to a large bowl. Serve.
6. Can be prepared 2 days ahead. Cover and refrigerate.
## Editor's Notes
- **"Orange and lemon juices"** referenced in instructions but only lemon juice (3 cups) appears in the ingredient list. Orange juice quantity absent from card; 2 cups fresh orange juice (approximately 6 oranges) inferred from recipe volume and citrus balance. The original Bon Appétit November 1990 source likely specified this quantity but it was not captured on the card. -
Country Fries
Card 1 Front:
COUNTRY FRIES BON APPETIT 11-90
At the restaurant, this dish is also made with
the addition of sauteed mushrooms and grated
mozzarella cheese.
2¼ lb. red new potatoes (unpeeled)
4 TB (½ stick) unsalted butter
4 TB vegetable oil
2 large red onions, finely chopped
1 TB minced garlic
1½ tsp. salt
Pepper
Sour Cream
Finely chopped fresh parsley
Place potatoes in large pot. Add enough cold
Card 1 Back:
water to covesr and boil until just tender,
about 30 minutes. Drain. Transfer to bowl.
Cover and refrigerate until well chilled. (Can
be prepared up to 1 day ahead.)
Cut potatoes into 1" pieces. Melt 2 TB butter
with 2 TB oil in each of 2 heavy large skillets
over medium heat. Divide onions between skillets
and saute until soft, about 10 min. Divide po-
tatoes, garlic, and salt between skillets. SEa-
son with pepper. Reduce heat to low. Cover and
cook 10 minutes, stirring occasionally. Increase
heat to med-high. Uncover and cook until pota-
toes begin to crisp, stirring occasionally, about
10 minutes. Divide among plates. Top each
serving with dollop of sour cream. Sprinkle with
Parsley. Serves 4.
---
# Country Fries
*Bon Appétit, November 1990*
*Serves 4*
## Ingredients
- 2 1/4 lb red new potatoes (unpeeled)
- 4 Tbsp (1/2 stick) unsalted butter
- 4 Tbsp vegetable oil
- 2 large red onions, finely chopped
- 1 Tbsp minced garlic
- 1 1/2 tsp salt
- Pepper
- Sour cream
- Finely chopped fresh parsley
## Instructions
1. Place potatoes in large pot. Add enough cold water to cover and boil until just tender, about 30 minutes. Drain. Transfer to bowl. Cover and refrigerate until well chilled. (Can be prepared up to 1 day ahead.)
2. Cut potatoes into 1" pieces.
3. Melt 2 Tbsp butter with 2 Tbsp oil in each of 2 heavy large skillets over medium heat.
4. Divide onions between skillets and sauté until soft, about 10 minutes.
5. Divide potatoes, garlic, and salt between skillets. Season with pepper.
6. Reduce heat to low. Cover and cook 10 minutes, stirring occasionally.
7. Increase heat to medium-high. Uncover and cook until potatoes begin to crisp, stirring occasionally, about 10 minutes.
8. Divide among plates. Top each serving with a dollop of sour cream. Sprinkle with parsley. -
Honey-Mustard Glazed Catfish
HONEY-MUSTARD GLAZED CATFISH THE TAMPA TRIBUNE
1½ tablespoons butter, melted
1 tablespoon Dijon mustard
1½ tablespoons honey
½ teaspoon ground ginger
½ teaspoon salt
Freshly ground white pepper
2 (5-6-ounce) catfish fillets
Lemon wedges
Stir together melted butter, mustard, honey,
ginger, salt and pepper to taste in bowl. Place
catfish on foil-lined broiler pan. Spread gen-
erously with mustard glaze. Broil 4 inches
Card 1 Back:
from heat for 6-10 minutes, or until fish is
done, basting once. It isn't necessary to turn
fish over.
Serve with lemon wedges.
Makes 2 servings.
---
# Honey-Mustard Glazed Catfish
*The Tampa Tribune*
*Makes 2 servings*
## Ingredients
- 1 1/2 Tbsp butter, melted
- 1 Tbsp Dijon mustard
- 1 1/2 Tbsp honey
- 1/2 tsp ground ginger
- 1/2 tsp salt
- Freshly ground white pepper
- 2 (5–6-ounce) catfish fillets
- Lemon wedges
## Instructions
1. Stir together melted butter, mustard, honey, ginger, salt, and pepper to taste in a bowl.
2. Place catfish on a foil-lined broiler pan.
3. Spread generously with mustard glaze.
4. Broil 4 inches from heat for 6–10 minutes, or until fish is done, basting once.
5. It is not necessary to turn fish over.
6. Serve with lemon wedges. -
Hot Cross Biscuits
HOT CROSS BISCUITS THE TAMPA TRIBUNE
1 3/4 cups all purpose flour
1 cup oats (quick or old fashioned, uncooked)
2 tablespoons firmly packed brown sugar
2 teaspoons baking powder
1 teaspoon pumpkin pie spice
¼ teaspoon baking soda
¼ teaspoon salt, optional
1/3 cup (5 tablespoons, plus 1 teaspoon) margar-
ine, chilled
¼ cup dried currants or raisins
1 teaspoon grated orange peel
3/4 cup buttermilk
1 tablespoon margarine or butter, melted
Card 1 Back:
2 tablespoons oats (quick or old-fashioned,
uncooked)
ICING; 1/3 cup powdered sugar, 1-2 teaspoons
buttermilk
Heat oven to 450 degrees. Lightly grease cookie
sheet.
In large bowl, combine first 7 ingredients; mix
well. Cut in margarine with pastry blender or
2 knives until crumbly. Stir in currants and
orange peel. Add buttermilk, mixing just until
moistened. Turn out onto lightly floured sur-
face; knead gently 6-8 times. Roll or pat dough
Card 2 Front:
HOT CROSS BISCUITS, CARD NUMBER 2
to ½-inch thickness. Cut with floured 2½-inch
biscuit cutter.
Gather dough scraps together (do not knead);
reroll and cut until all dough is used. Place
on prepared cookie sheet. Brush tops with
melted margarine and sprinkle with remaining
oats. Bake 10-12 minutes or until light golden
brown. Remove to wire rack; cool 3 minutes.
For icing, combine powdered sugar and buttermilk
- mix well. Using a small spoon, drizzle
icing on each biscuit in the shape of a cross.
Serve warm.
Yield: 1 dozen.
Card 2 Back: blank
---
# Hot Cross Biscuits
*The Tampa Tribune*
*Yield: 1 dozen*
## Ingredients
### Biscuits
- 1 3/4 cups all-purpose flour
- 1 cup oats (quick or old-fashioned, uncooked)
- 2 Tbsp firmly packed brown sugar
- 2 tsp baking powder
- 1 tsp pumpkin pie spice
- 1/4 tsp baking soda
- 1/4 tsp salt, optional
- 1/3 cup (5 Tbsp plus 1 tsp) margarine, chilled
- 1/4 cup dried currants or raisins
- 1 tsp grated orange peel
- 3/4 cup buttermilk
- 1 Tbsp margarine or butter, melted
- 2 Tbsp oats (quick or old-fashioned, uncooked), for topping
### Icing
- 1/3 cup powdered sugar
- 1–2 tsp buttermilk
## Instructions
### Biscuits
1. Heat oven to 450°F. Lightly grease a cookie sheet.
2. In a large bowl, combine the first 7 ingredients (flour through salt); mix well.
3. Cut in chilled margarine with a pastry blender or 2 knives until crumbly.
4. Stir in currants and orange peel.
5. Add buttermilk, mixing just until moistened.
6. Turn out onto a lightly floured surface; knead gently 6–8 times.
7. Roll or pat dough to 1/2-inch thickness. Cut with a floured 2 1/2-inch biscuit cutter.
8. Gather dough scraps together (do not knead); reroll and cut until all dough is used.
9. Place on prepared cookie sheet. Brush tops with melted margarine and sprinkle with remaining oats.
10. Bake 10–12 minutes or until light golden brown. Remove to wire rack; cool 3 minutes.
### Icing
1. Combine powdered sugar and buttermilk; mix well.
### Assembly
1. Using a small spoon, drizzle icing on each biscuit in the shape of a cross.
2. Serve warm. -
Giant Hot Cross Buns
GIANT HOT CROSS BUNS THE TAMPA TRIBUNE
BREAD MACHINE RECIPE
¼ c. water (70 degrees) 2 c. bread flour
¼ c. evaporated milk 1½ tsp. bread machine
1 egg yeast
1½ TB. sugar 1/3 c. imported chopped
2 TB. butter/margarine /snipped pitted dates
¼ tsp. salt 3 TB. chopped mixed
1/8 tsp. ground allspice candied fruits
1/8 tsp. ground nutmeg
powdered Sugar Frosting: Receipe Follows.
BREAD MACHINE RECIPE:
Measure all ingredients except dates, candied
Card 1 Back:
fruits and frosting into bread machine pan in
the order that the bread machine manufacturer
suggests.
process in sweet bread or dried fruit/nut cycle;
if machine does not have these cycles, use basic
cycle on highest crust setting. Add dates and
candied fruits at the signal or 5-10 minutes be-
fore the last kneading step ends. Remove baked
bread from pan; cool on wire rack. Drizzle
or pipe frosting on bread to make a cross.
(About 1½ pounds.)
Card 2 Front:
GIANT HOT CROSS BUNS, CARD NUMBER 2
BREAD MACHINE RECIPE
POWDERED SUGAR FROSTING:
½ cup sifted powdered sugar
1-2 teaspoons evaporated milk
¼ teaspoon vanilla extract
Combine above in a small bowl. Stir until
smooth.
Card 2 Back: blank
---
# Giant Hot Cross Buns (Bread Machine Recipe)
*The Tampa Tribune*
*Makes about 1 1/2 pounds*
## Ingredients
### Bread
- 1/4 cup water (70°F)
- 1/4 cup evaporated milk
- 1 egg
- 1 1/2 Tbsp sugar
- 2 Tbsp butter or margarine
- 1/4 tsp salt
- 1/8 tsp ground allspice
- 1/8 tsp ground nutmeg
- 2 cups bread flour
- 1 1/2 tsp bread machine yeast
- 1/3 cup imported chopped/snipped pitted dates
- 3 Tbsp chopped mixed candied fruits
### Powdered Sugar Frosting
- 1/2 cup sifted powdered sugar
- 1–2 tsp evaporated milk
- 1/4 tsp vanilla extract
## Instructions
### Bread
1. Measure all ingredients except dates, candied fruits, and frosting into the bread machine pan in the order that the bread machine manufacturer suggests.
2. Process on the sweet bread or dried fruit/nut cycle. If the machine does not have these cycles, use the basic cycle on the highest crust setting.
3. Add dates and candied fruits at the signal, or 5–10 minutes before the last kneading step ends.
4. Remove baked bread from pan and cool on a wire rack.
5. Drizzle or pipe frosting on bread to make a cross.
### Powdered Sugar Frosting
1. Combine powdered sugar, evaporated milk, and vanilla extract in a small bowl.
2. Stir until smooth. -
Key Lime Pie
Card 1 Front:
KEY LIME PIE HERSHEY'S/BORDEN
1 9-or10-inch baked pastry shell or graham
cracker crumb crust
6 egg yolks
2 14-ounce cans Eagle Sweetened Condensed Milk
(NOT evaporated milk)
1 8-ounce bottle ReaLime Juice from Concentrate
Yellow or green food coloring, optional
Whipped cream or whipped topping
Preheat oven to 325 degrees. In large mixer
bowl, beat egg yolks with sweetened condensed
milk, ReaLime brand and food coloring, if de-
sired. Pour into prepared pastry shell; bake
40 minutes. Cool. Chill. Top with whipped
Card 1 Back:
cream. Garnish as desired. Refrigerate left-
overs.
*If using frozen packaged pie shell or 6-ounce
packaged graham cracker crumb pie crust, use 1
can Eagle Brand Sweetened Condensed Milk, 3 egg
yolks and ½ cup ReaLime brand. Bake 30 minutes.
Proceed as above.
**Use only Grade A clean, uncracked eggs.
Makes one 9-or10-inch pie.
---
# Key Lime Pie
*Recipe from the kitchen of Hershey's/Borden*
*Makes one 9- or 10-inch pie*
## Ingredients
- 1 (9- or 10-inch) baked pastry shell or graham cracker crumb crust
- 6 egg yolks
- 2 (14-ounce) cans Eagle Brand Sweetened Condensed Milk (NOT evaporated milk)
- 1 (8-ounce) bottle ReaLime Juice from Concentrate
- Yellow or green food coloring, optional
- Whipped cream or whipped topping, for serving
## Instructions
1. Preheat oven to 325°F.
2. In a large mixer bowl, beat egg yolks with sweetened condensed milk, ReaLime brand, and food coloring, if desired.
3. Pour into prepared pastry shell; bake 40 minutes.
4. Cool. Chill.
5. Top with whipped cream. Garnish as desired.
6. Refrigerate leftovers.
---
*\*If using a frozen packaged pie shell or a 6-ounce packaged graham cracker crumb pie crust, use 1 can Eagle Brand Sweetened Condensed Milk, 3 egg yolks, and 1/2 cup ReaLime brand. Bake 30 minutes. Proceed as above.*
*\*\*Use only Grade A clean, uncracked eggs.* -
Spam Pizza
SPAM PIZZA THE TAMPA TRIBUNE
1 can Spam, grated
6 oz. medium cheddar cheese, grated
1 medium onion, finely chopped
1 8-ounce can tomato sauce
1 3-ounce can black olives, chopped
Mix all ingredients well and spread on Cuban
bread, French bread or hamburger buns. Heat
in 400 degree oven until cheese melts.
Card 1 Back: blank
---
# Spam Pizza
*The Tampa Tribune*
## Ingredients
- 1 can Spam, grated
- 6 oz. medium cheddar cheese, grated
- 1 medium onion, finely chopped
- 1 (8-oz.) can tomato sauce
- 1 (3-oz.) can black olives, chopped
## Instructions
1. Mix all ingredients well.
2. Spread mixture on Cuban bread, French bread, or hamburger buns.
3. Heat in a 400°F oven until cheese melts (approx. 10-15 minutes). -
Shrimply Delicious Quiche
SHRIMPLY DELICIOUS QUICHE FLORIDA SEAFOOD
Florida Department of Natural Resources
Bureau of Marketing and Extensions Services
3900 Commonwealth Blvd.
Tallahassee Florida 32303
3/4 pound, peeled/deveined rock shrimp, fresh or
frozen
1 tablespoon salt
2 cups water
1½ cups sliced fresh mushrooms
2/3 cup sliced green onions
¼ cup butter or margarine, melted
4 eggs, well beaten
1½ cups half and half
1 teaspoon salt
Card 1 Back:
(Let stand for 15 minutes. 6 servings.)
1/8 teaspoon dry mustard
1 cup shredded mozzarella cheese
2 unbaked 9-inch pie shells
Thaw rock shrimp. Add salt to water and bring
to a boil. Place shrimp in boiling water; cook
30 sec. Drain. Rinse under cold water for 1-2
min. Remove any remaining particles of sand
vein. Chop rock shrimp. Cook mushrooms & green
onions in butter until tender, but not brown.
Combine eggs, half & half, salt & dry mustard;
beat until smooth. Layer half of the rock
shrimp, half of the mushroom mixture and half of
the mozzarella cheese in each pie shell. Pour
half of the egg mi into each pie shell. Bake
at 425 degrees for 30 min., or until knife comes
clean.
---
# Shrimply Delicious Quiche
*Recipe by Florida Department of Natural Resources, Bureau of Marketing and Extensions Services*
*Makes 6 servings*
## Ingredients
- 3/4 pound peeled/deveined rock shrimp, fresh or frozen
- 1 Tbsp salt
- 2 cups water
- 1 1/2 cups sliced fresh mushrooms
- 2/3 cup sliced green onions
- 1/4 cup butter or margarine, melted
- 4 eggs, well beaten
- 1 1/2 cups half and half
- 1 tsp salt
- 1/8 tsp dry mustard
- 1 cup shredded mozzarella cheese
- 2 unbaked 9-inch pie shells
## Instructions
1. Thaw rock shrimp. Add 1 Tbsp salt to 2 cups water and bring to a boil.
2. Place shrimp in boiling water; cook 30 seconds. Drain. Rinse under cold water for 1–2 minutes.
3. Remove any remaining particles of sand vein. Chop rock shrimp.
4. Cook mushrooms and green onions in butter until tender, but not brown.
5. Combine eggs, half and half, 1 tsp salt, and dry mustard; beat until smooth.
6. Layer half of the rock shrimp, half of the mushroom mixture, and half of the mozzarella cheese in each pie shell.
7. Pour half of the egg mixture into each pie shell.
8. Bake at 425°F for 30 minutes, or until knife comes out clean.
9. Let stand for 15 minutes before serving. -
Easy-Do Fish Stew
Card 1 Front:
EASY-DO FISH STEW FLORIDA SEAFOOD
Florida Department of Natural Resources
Bureau of Marketing and Extensions Services
3900 Commonwealth Blvd.
Tallahassee Florida 32303
2 lbs. flounder fillets, fresh/frozen
6 slices bacon, diced
1 cup sliced celery
½ cup chopped onion
½ cup chopped green pepper
2 cans (10½-oz. each) condensed cream of potato
soup
2 cans (10½ oz. each) chicken broth
1 can (16 oz) green peas & carrots, drained
1 can (8-oz.) whole kernel corn, drained
1/8 tsp. pepper plus 1 medium bay leaf
Card 1 Back:
Thaw fish if frozen. Skin fillets and cut into
1½" pieces. In a 5-quart soup pot, brown bacon.
Remove bacon and cook celery, onion, and green
pepper in bacon drippings over medium heat, un-
til tender, but not brown, stirring occasional-
ly. Add bacon and cream of potato soup, chicken
broth, vegetables, pepper and bay leaf; heat to
boiling. Reduce heat, add fish, cover and sim-
mer for 12-15 minsutes or until fish flakes
easily when rested with a fork, stirring occas-
ionally. Remove bay leaf and serve.
Makes 6 servings.
---
# Easy-Do Fish Stew
*Recipe by Florida Department of Natural Resources, Bureau of Marketing and Extensions Services*
*Makes 6 servings*
## Ingredients
- 2 lbs flounder fillets, fresh or frozen
- 6 slices bacon, diced
- 1 cup sliced celery
- 1/2 cup chopped onion
- 1/2 cup chopped green pepper
- 2 cans (10 1/2 oz each) condensed cream of potato soup
- 2 cans (10 1/2 oz each) chicken broth
- 1 can (16 oz) green peas & carrots, drained
- 1 can (8 oz) whole kernel corn, drained
- 1/8 tsp pepper
- 1 medium bay leaf
## Instructions
1. Thaw fish if frozen. Skin fillets and cut into 1 1/2" pieces.
2. In a 5-quart soup pot, brown bacon. Remove bacon and set aside.
3. Cook celery, onion, and green pepper in bacon drippings over medium heat until tender, but not brown, stirring occasionally.
4. Add bacon, cream of potato soup, chicken broth, vegetables, pepper, and bay leaf; heat to boiling.
5. Reduce heat, add fish, cover and simmer for 12–15 minutes or until fish flakes easily when tested with a fork, stirring occasionally.
6. Remove bay leaf and serve. -
Shrimpy Caesar
SHRIMPY CAESAR THE TAMPA TRIBUNE
1 lb. sm/med shrimp,
shelled, & deveined
1 dozen shrimp
1 sm. clove garlic, minced
½ cup olive oil
2 med heads romaine lettuce,
torn up, chilled
½ teaspoon salt
Freshly grd. pepper
1 egg, coddled
Juice of 2 lemons
1 T. Worcestershire
sauce
6 anchovy fillets,
optional
1 cup croutons
1/3 c. grated Parm-
esan cheese
In a sauce pan, cook shrimp in 1½ cups water un-
til just pink; drain.
Card 1 Back:
Add garlic to oil; let stand several hours.
In a large salad bowl, toss romaine with
garlic, oil, salt, and pepper. Break coddled
egg into middle of the salad. Squeeze or pour
lemon juice over romaine. Add Worcestershire
sauce and anchovies; toss well. Add croutons
and cheese; toss lightly with shrimp.
Makes 8 servings.
NOTE: To coddle egg, cook 1 minute gently
boiling water.
---
# Shrimpy Caesar
*The Tampa Tribune*
*Makes 8 servings*
## Ingredients
- 1 lb. small/medium shrimp, shelled and deveined
- 1 dozen shrimp
- 1 small clove garlic, minced
- 1/2 cup olive oil
- 2 medium heads romaine lettuce, torn up, chilled
- 1/2 tsp salt
- Freshly ground pepper
- 1 egg, coddled
- Juice of 2 lemons
- 1 Tbsp Worcestershire sauce
- 6 anchovy fillets, optional
- 1 cup croutons
- 1/3 cup grated Parmesan cheese
## Instructions
1. In a saucepan, cook shrimp in 1 1/2 cups water until just pink; drain.
2. Add garlic to oil; let stand several hours.
3. In a large salad bowl, toss romaine with garlic, oil, salt, and pepper.
4. Break coddled egg into the middle of the salad.
5. Squeeze or pour lemon juice over the romaine.
6. Add Worcestershire sauce and anchovies; toss well.
7. Add croutons and cheese; toss lightly with shrimp.
**NOTE:** To coddle egg, cook 1 minute in gently boiling water. -
New York Cheesecake
Card 1 Front:
NEW YORK CHEESECAKE–FROM GOURMET'S BEST DESSERTS
FROM THE Editors of Gourmet, Random House
1 pound cream cheese, softened
1 pound ricotta cheese
1½ cups sugar
4 large eggs, at room temperature
½ stick (¼ cup) unsalted butter, melted & cooled
3 tablespoons all-purpose flour
3 tablespoons cornstarch
2½ teaspoons vanilla
2 cups dairy sour cream
In a large bowl with mixer cream together
cream cheese, ricotta cheese and sugar. Beat
in eggs, one at a time, beating well after each
addition. Add butter, flour, cornstarch, and
Card 1 Back:
vanilla and beat mixture until well-combined.
Fold in sour cream.
Turn into ungreased springform pan. Bake
cheesecake in the middle of preheated 325-degree
oven for 1 hour (the cake will be soft in the
center). Turn off heat (do not open the oven
door) and let the cake remain in the oven for
2 hours.
Remove cake from the oven, set it on a rack
and let it cool completely in the pan. Chill
cheesecake, loosely wrapped, for at least 2
hours. Remove sides of the pan and transfer
cake to a cake stand or plate.
Makes 1 9-inch cheesecake.
---
# New York Cheesecake
*Recipe by the Editors of Gourmet, Random House*
*Makes 1 9-inch cheesecake*
## Ingredients
- 1 pound cream cheese, softened
- 1 pound ricotta cheese
- 1 1/2 cups sugar
- 4 large eggs, at room temperature
- 1/2 stick (1/4 cup) unsalted butter, melted & cooled
- 3 Tbsp all-purpose flour
- 3 Tbsp cornstarch
- 2 1/2 tsp vanilla
- 2 cups dairy sour cream
## Instructions
1. In a large bowl with mixer, cream together cream cheese, ricotta cheese, and sugar.
2. Beat in eggs, one at a time, beating well after each addition.
3. Add butter, flour, cornstarch, and vanilla and beat mixture until well-combined.
4. Fold in sour cream.
5. Turn into an ungreased springform pan.
6. Bake cheesecake in the middle of a preheated 325°F oven for 1 hour (the cake will be soft in the center).
7. Turn off heat — do not open the oven door — and let the cake remain in the oven for 2 hours.
8. Remove cake from the oven, set it on a rack, and let it cool completely in the pan.
9. Chill cheesecake, loosely wrapped, for at least 2 hours.
10. Remove sides of the pan and transfer cake to a cake stand or plate.