Marinated Shrimp Salad
1 lb. shrimp cooked, peeled,
1⁄2 c. extra virgin olive oil
1 t. salt
2 cloves crushed garlic (not
1 bunch of celery
1 bunch of scallions
1⁄2 c. quality mayonnaise
Cook, peel and de-vein
shrimp. Put extra virgin olive
oil, salt, pepper to taste,
crushed garlic, not chopped,
just crush so garlic cloves are
still whole and can be removed
before you make the salad.
Chill for 2-4 hours. Drain, cut
up into small pieces the shrimp,
scallions. Add mayonnaise.
After mixture sits in the refrigerator
for a while check the seasoning.
Add salt and pepper to
Crab Cakes over Fried Pasta
1 lb. fresh or canned crab meat
1⁄3 c. mayonnaise
1⁄3 c. French bread crumbs
1⁄4 c. packaged bread crumbs
2T. sweet green pepper finely
1 large egg
1 T.Worcestershire Sauce
In a large bowl, combine all ingredients
except packaged bread
crumbs. Form into 3 inch balls.
Flatten balls to 1/2” thickness. Coat
flattened balls with packaged bread
crumbs. Cook crab cakes in a little
oil in a skillet until browned on both
sides and cooked through, about 7
1 c. salad dressing or mayonnaise
1⁄4 c. chopped dill pickles
1 T. minced parsley
1⁄4 t. garlic powder
2 t. green onion
1 t. mustard
1 t. lemon juice
1 t. sugar
Combine all ingredients and
set aside until ready to serve.
Homemade Fried Pasta Squares
2 large eggs at room temp.
1 large egg yolk at room temp.
1⁄2 t. olive oil
1/2 t. salt
1 1⁄4 c. flour
Process first four ingredients in
food processor for 10 seconds. Add
flour and process with 4 second
pulses until it forms small beads that
hold together when pinched. If beads
do not form, add 2 more T. of flour
and pulse several more times.
Continue to add flour and pulse until
beads form. Remove and wrap
dough in a sheet of plastic wrap and
let stand for 20 minutes. Roll out the
pasta until very thin and cut into
squares to fit the crab cakes. Fry
squares in oil until light brown.
Remove from skillet and let drain on
paper. Arrange pasta squares on individual
plates. Place crab cake on
each pasta square and serve with a
dollop of white remoulade sauce
over the top.
Double Chocolate Brownie
3⁄4 c. flour
1⁄4 t. baking soda
1⁄4 t. salt
1⁄3 c. butter
3⁄4 c. sugar
2 T. water
2 c. chocolate morsels
1 t. vanilla extract
1⁄2 c. chopped nuts
Preheat oven to 325°. In small
bowl, combine flour, baking soda,
and salt. Set aside. In small
saucepan, combine butter, sugar,
and water. Bring just to a boil.
Remove from heat and add 1 c.
morsels and vanilla extract. Stir
until morsels melt and mixture is
smooth. Transfer to large bowl.
Add eggs one at a time, beating
well after each addition. Gradually
blend in flour mixture. Stir in
remaining cup of morsels and nuts.
Spread into greased 9 inch
square baking pan. Bake at
325° for 20 – 25 minutes. Let
cool and cut into squares.
Tarts with Double
Chocolate Mousse Filling
1 pint heavy whipping cream
1⁄2 c. sugar
1⁄2 c. cocoa
Beat cream in chilled bowl
until stiff. Add sugar and cocoa
and beat until stiff.
One 9” pie crust
Roll pie crust dough thin and cut
out rounds with biscuit cutter. Push
into small tart pans. Dock the
bottom of each and blind bake in
350° oven till light brown. Fill with
Marinated Black Olives
4 cans whole pitted black olives
1 c. extra virgin olive oil
2 T. Balsamic vinegar
1 T. dried Italian spice mix
Heat 1 cup extra virgin olive oil
in a pan, add Balsamic vinegar
and dried Italian spice mix. Do not
bring to a boil, just till warm.
Cool, pour over olives and marinate
for 2 hours at room temperature.
Drain and put in refrigerator.
Use within 1 week.
Red Roasted Peppers
Take red, orange or yellow
peppers. Put on grill directly
over the coals on grate, until
they are black all over. Put
them in a paper bag and let
them cook. The skins will separate.
Pull off the skin and take
out the seed pod. Cut as
desired. They are great alone or
a little extra virgin olive oil and
salt is wonderful.