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Recipes from Taste of Floridians 2007:

Steve Oswalt's Jalapeno Pepper Poppers

 
This is a very simple guy recipe and they go well with hot wings, beer, and a good football game. 
 
1 lb sausage
1 lb cream cheese (2 packages)
1 medium white onion (I use a sweet onion)
1 teaspoon salt ( I think a bit more)
2 lbs (or a tad more) jalapeno peppers
pepper to taste
 
Put the cream cheese in a big bowl to soften, about an hour or so ahead of time
 
Cut off the stem end of the peppers, slice lengthwise, curve up, so the halves will lay flat. Scoop out the seeds and veins with a spoon.  Wear rubber gloves for this part, and don't rub your eyes.
 
I've found that doing the peppers several hours early and letting them dry on paper towel makes for a crisper end result. If you're doing the peppers early, you can set out the cream cheese at the same time.
 
Sautee the sausage and chop finely while doing so, with a wood or rubber instrument. Drain on paper towel.
 
Chop and sauté the onion until light gold, then add back the sausage,the salt and pepper, and stir together, then add to the cream cheese and stir together.  If the sausage and onions are still hot, this will blend together really well.
 
Cover a baking tray with aluminum foil and spray lightly with cooking spray.  Fill the pepper halves with the good stuff using a spoon, and place on the baking tray.  Bake in a 400 degree pre-heated oven for 30-35 minutes (until lightly browned). 
 
Open a beer or pour a small glass of chilled dry white wine.  Eat one or two peppers and make whatever necessary salt adjustment while sipping your drink.  It may take eating a few more to get it right.
 
Preferably, serve while still warm.  Enjoy!

SCAMPI 'N PASTA

The Best of Byerly's: A Recipe Collection

Prepared for Taste of Floridians by Barbara Owen

 
1 1/2 pounds fresh shrimp, shelled and deveined    
3 T. butter                                    
3 or 4 large cloves garlic, minced
1/2 c. minced onions
1/4 c. dry white wine
1/2 c. tomato sauce
1 1/4 cup whipping cream
1/2 t. dried basil
1/2 t. dried oregano
1 t. salt
1/8 t. white pepper
3 egg yolks
12 ounces vermicelli
2 T snipped parsley
 
Rinse shrimp; pat dry with paper towels.  Melt butter in large skillet; saute garlic over medium heat, stirring constantly for 1 minute.  Add shrimp and onion; saute over medium high heat until shrimp are bright pink on both sides, about 5 minutes.  Add wine, tomato sauce, 1 cup cream, basil, oregano, salt and pepper; heat through. Beat egg yolks with remaining 1/4 cup cream.  Add to sauce over medium heat, stirring constantly until sauce thickens.  DO NOT BOIL.  Cook vermicelli following package directions until al dente, 8-10 minutes; drain.  Arrange on heated platter; pour sauce over pasta; sprinkle with parsley.
 

 

Fairfax Chocolate Icing

Mary Jollett

From my mother’s recipe collection

Put it on Frances’ Gold Cake, which follows (Suggestion from the Web Page Editor) 

 

2 squares (2, 1 oz squares) of bitter chocolate

2 squares (2, 1 oz squares) of semi sweet chocolate

3 Tablespoons unsalted butter

6 Tablespoons water

6 marshmallows (approx 2 oz of marshmallows)

1 cup confectioners’ sugar

1 tsp. vanilla

 

In a double boiler, melt butter, chocolate, and sugar with the water.  Whisk on heat until the sugar is completely melted.  Add the marshmallows and continue to whisk on heat until the marshmallows are melted completely.  Remove from heat.  Add vanilla.  Wisk until desired consistency for icing is achieved.

 

Note:  This recipe makes just enough frosting to cover an 8”, 2 layer cake.  I suggest increasing the recipe by a 1/3 for 24 cup cakes, a sheet cake, 3 layers, or just more generous frosting on your cake.

 

My dad, Al Wheatley, worked in Baltimore, Maryland on occasion.  He ate near the courthouse where he was hearing some cases.  There was a small cafeteria called The Fairfax.  The place was managed by some women.  My dad asked them for the recipe for his favorite icing.  They were flattered and gladly wrote it out for him.  My mother made this for most birthdays and celebrations when I was growing up.  I have done the same for my family.

 

Mary Jollett

(Mother, Frances Cook)

 

Frances’ Gold Cake

Mary Jollett

Recipe from my mother’s collection

 

2 cups sifted cake flour

1 1/3 cup of sugar

3 tsp. baking powder

1 tsp. salt

 

1/3 cup shortening (solid)

1 cup milk

1 tsp. vanilla

4 egg yolks

 

Sift dry ingredients together into a large mixing bowl.  Add shortening and half the milk. Mix. Add remaining milk, vanilla and egg yolks. Mix well (approx 5 min).  Pour into 2 round 8” cake pans, greased and floured.  Bake at 350 degrees for 30 to 35 minutes. 

 

My mother, Frances Cook found this recipe in a magazine in the 40’s.  It was our family favorite.  It does not have any baking soda.  It is a moist cake but not very high.  You can increase the recipe and make a three layer cake for a taller cake.  But, trust me; no one will notice the size of this moist, flavorful yellow cake.

 

Mary Jollett

(Mother, Frances Cook)