Shrimp recipe might be a little messy to eat, but sounds delicious

1129

The Chalupa Dinner Bowl from Southern Living’s 2009 All-Time Favorites will be a winner in your house.

New Orleans Barbecue Shrimp also comes to us from Southern Living’s 2009 All-Time Favorites.

From Preserving the Big Potato recipe book published by the Apopka Historical Society, Lillian Cleghorn shares her Pork Chop and Potato Casserole, one of many that she shares with her Apopka neighbors and friends.

Mrs. Webb’s salad dressings look very good. They come from Charleston Receipts,  which was given to us by John Peery’s mother. John, whom we sorely miss on a daily basis, is our now-retired editor. He does still grace our neck of the woods quite often, however, as our consultant.

Mrs. C. M. Bell shared her Pumpkin Cake in Stew-Pot Favorites of Zellwood. And this dandy little book of recipes was loaned to us by Clare Ellington. I rue the day when she comes back to claim this treasure.

Mrs. Bell doesn’t indicate what kind of frosting to use, so we will use a recipe for Cream Cheese Frosting from allrecipes.com. Reviews say this is “the best cream cheese frosting.” It should be terrific on this Pumpkin Cake.

CHALUPA DINNER BOWL

Recipe from SOUTHERN LIVING’S 2009 ALL-TIME FAVORITES

1 pound dried pinto beans

1 3-1/2 pound bone-in pork loin roast

2 4-ounce cans chopped green chiles

2 garlic cloves, chopped

1 tablespoon chili powder

2 teaspoons salt

1 teaspoon dried oregano

1 teaspoon ground cumin

1 32-ounce container chicken broth

1 10-ounce can diced tomatoes and

   green chiles with lime juice and    cilantro

8 taco salad shells

1 small head iceberg lettuce,

   shredded

Toppings: shredded Monterey Jack    cheese, pickled jalapeno slices,    halved grape tomatoes,

   sour cream, chopped avocado

1) Rinse and sort beans according to package directions. 2) Place pinto beans in a 6-quart slow cooker; add roast and next 6 ingredients. Pour chicken broth evenly over top of roast. 3) Cover and cook on HIGH 1 hour; reduce to LOW and cook 9 hours. Or, cover and cook on HIGH 6 hours. Remove bones and fat from roast; pull roast into large pieces with two forks. Stir in diced tomatoes and green chiles. Cook, uncovered, on HIGH 1 more hour or until liquid is slightly thickened. 4) Heat taco salad shells according to package directions; place shredded lettuce evenly into shells. Spoon about 1 cup pork-and-bean mixture into each shell using a slotted spoon. Serve with desired toppings.

Makes 8 servings.

Note: For testing purposes only, we used RO-TEL Mexican Festival tomatoes and a Rival Recipe Smart Pot slow cooker. Times may vary depending on the slow cooker used.

NEW ORLEANS BARBECUE SHRIMP

Recipe from SOUTHERN LIVING’S 2009 ALL-TIME FAVORITES

4 pounds unpeeled, large raw shrimp

   or 6 pounds shrimp with heads on

1/2 cup butter

1/2 cup olive oil

1/4 cup chili sauce

1/4 cup Worcestershire sauce

2 lemons, sliced

4 garlic cloves, chopped

2 tablespoons Creole seasoning

1 tablespoon chopped fresh parsley

2 tablespoons lemon juice

1 teaspoon paprika

1 teaspoon dried oregano

1 teaspoon ground red pepper

1/2 teaspoon hot sauce

1) Spread shrimp in a shallow, aluminum foil-lined broiler pan. 2) Combine butter and remaining ingredients in a medium saucepan over low heat, stirring until butter melts; pour over shrimp. Cover and chill 2 hours, turning shrimp every 30 minutes. 3) Bake, uncovered, at 400 degrees Fahrenheit for 20 minutes, turning shrimp once. Serve with French bread.

Makes 8 servings.

Notes: Offer plenty of napkins, paper towels, or, if you have them, bibs. (If you don’t like getting your hands dirty when you eat, this isn’t the dish for you.)

Leftover shrimp keep well in the refrigerator for a day or two. Be careful not to overcook them when reheating.

LILLIAN CLEGHORN’S PORK

CHOP AND POTATO CASSEROLE

Recipe from

Apopka Historical Society’s

Preserving the Big Potato

A Collection of Potato Recipes

6 pork chops

8 medium potatoes, peeled and sliced

1/4 cup minced onions

1 cup diced mild cheese

1 can cream of mushroom soup

1 cup milk

2 teaspoons salt

Dash of pepper

Fry pork chops in skillet until brown, trim off fat. Place alternate layer of potatoes, onions, and cheese in greased casserole dish. Combine mushroom soup, milk and seasonings in separate bowl and blend well. Pour soup mixture over cheese. Top with pork chops. Cover and bake in preheated 350-degree oven for 1 hour and 15 minutes or until potatoes are done.

MRS. T. LADSON WEBB’S

SOUR CREAM DRESSING

Recipe from

Charleston Receipts

1 cup sour cream

1/4 teaspoon salt

1-1/2 tablespoons lemon juice

1/4 cup honey

Combine and beat stiff.

MRS. T. LADSON WEBB’S

FRENCH DRESSING

Recipe from

Charleston Receipts

2 round teaspoons salt

1 round teaspoon sugar

1/2 teaspoon mustard

1/2 teaspoon black pepper

1/2 teaspoon celery salt

1 teaspoon Worcestershire sauce

1 clove garlic

1 cup olive oil

1/4 cup vinegar

Put in quart jar and shake well before using. Half malt and half tarragon vinegar is good.

MRS. T. LADSON WEBB’S

ROQUEFORT CHEESE DRESSING

Recipe from

Charleston Receipts

1 3-oz pkg cream cheese

1/4 pound Roquefort cheese

1 cup French dressing

1/2 cup mayonnaise

1/2 pint whipped cream

Mix together and serve at once.

MRS. C. M. BELL’S

PUMPKIN CAKE

Recipe from

Stew-Pot Favorites of Zellwood

2-1/4 cups flour

3 teaspoons baking powder

1/2 teaspoon salt

1-1/2 tablespoon cinnamon

1/2 tablespoon ginger

1/2 tablespoon allspice

1/2 cup shortening

1 cup brown sugar

1/2 cup white sugar

1 egg and 2 yolks

3/4 cup buttermilk

3/4 cup pumpkin

1/2 cup nuts

2 teaspoons lemon extract

Sift flour, baking powder, salt and spices three times. Cream butter and sugar gradually; add egg and yolks, one at a time. Beat until light. Add flour, alternately with buttermilk. Add pumpkin, nuts and extract. Bake at 350 degrees for 30 to 35 minutes. Cool, and frost.

CREAM CHEESE FROSTING

Recipe from allrecipes.com

2 8-oz packages cream cheese,

   softened

1/2 cup unsalted butter, softened

1 teaspoon vanilla extract

2 cups sifted confectioners’ sugar

1) Beat cream cheese and softened butter in a medium bowl until smooth and creamy. 2) Mix in vanilla. 3) Gradually add sugar, beating after each addition until incorporated. Continue to beat until frosting is very smooth. 4) Store in the refrigerator after use.