400 Degree Oven
Italian or French Bread (day old)
Cookie Sheet Well Oiled with Olive Oil
Salt, Pepper, Garlic Granules, Oregano Flakes, Parsley Flakes, Basil Flakes, Romano Cheese
Slice bread about 1½” thick. Stack Slices and Cut Each Stack in Sixths
Put cut bread on oiled sheet, toss and turn with a spatula a bit. Sprinkle with all of the seasonings, generously. Toss and turn again. Place in preheated oven, bake about 5 minutes, turn again. Continue until well browned all over, but not burned; another 10 minutes or so, depending on how full the sheet is. If you stay close and turn the bread often, this can be done under a broiler, about 5 inches from the flame. Done in about 5 minutes.
Shrimp Cocktail with Fiery Sauce
2 Large Goblets Chilled in Freezer
2 Seafood or Salad Forks Chilled in Freezer
2 Cups Diced Head Lettuce Wash, Pat Dry and Chill at least one hour.
10 Jumbo Shrimp with tails (you can buy these already cleaned and cooked) Keep in bowl in iced water in refrigerator until needed
4 Wedges of Lemon
Fiery Sauce
1 C Catsup * 2 T Horseradish * 1 tsp Worcestershire
½ tsp Mustard * 2 T Lemon Juice * 1 tsp Tabasco (+/- to taste)
Mix all together very well. Cover & Refrigerate until needed.
TO SERVE: Drain very cold shrimp in colander.
Put one cup of lettuce into each chilled goblet. Make a well in the lettuce and spoon about 1/4C Sauce into it. Drape 5 shrimp around each goblet, tails down, top on lettuce. Slit the lemon wedges to slip on to the rim of the goblet. This can be done about 20 minutes before serving, if stored in refrigerator.
Antipasto For Two
1 Chilled Oblong Serving Platter
2 Chilled Salad Plates
2 Chilled Salad Forks
2 C Mixed head lettuce and greans, chopped, washed, pat dry & chilled one hour
2 Slices Sweet Onion Separated into Rings, soak in cold water & chilled one hour
4 Slices Pepperoni * 2 Slices Salami, Stripped * 2 Slices Provolone Stripped
2 Thin Slices Italian or Regular Ham, rolled * 2 Small Pepperoncini
2 Rolled Anchovies with Capers * 1 Hard Boiled Egg, Shelled and Halved
4 Extra Large Pitted Black Olives * 4 Large Spanish Olives
1 C Italian Dressing served on the side.
Place lettuce and greens on a large oblong platter. Apportion onion slices evenly over surface. Arrange Meat and Cheeses attractively on top, with Egg Halves in the middle and Olives, Anchovies and Pepperoncini around the egg halves. Sprinkle with Grated Parmesan or Romano Cheese. Serve with Tongs or Serving Spoon and Fork.
Italian Fried Greens
Skillet
3 T Olive Oil
1 Bag Frozen Spinach or Mustard Greens, Thawed and Squeezed Very Dry
(or use fresh “steamed” greens)
2 T Minced Garlic * 1T Salt * 1 T Crushed Hot Red Pepper Flakes
Heat Oil in Skillet. Add the Greens, stir and separate. Immediately add the Garlic, Salt and Crushed Pepper. Stir and fry over medium heat until greens and garlic are tender, glossy and aromatic. Taste and add salt and crushed pepper to your taste.
Serve in attractive bowl.
(Recipes for Wedding Soup and Italian Dressing can be found at Cooking Up Christmas Day Supper.)
Strawberry Ice Cream Flambe’
2 Heavy Beer Goblets (not mugs) frozen in freezer
2 Iced Teaspoons, chilled
Long Fireplace Match for Flaming
4 Medium Scoops of good grade Strawberry Ice Cream
4 Oz Brandy or any Liqueur preferred that will flame.
Heat brandy in small pan until quite warm.
Place 2 Scoops of Ice Cream one on top of another into each Goblet.
(Can be done earlier and stored in freezer)
AT TABLE: Carefully Light Brandy in pan with the long handled match.
Let Brandy flame about 5 seconds. Carefully Pour flaming brandy in equal amounts over ice cream in the goblets. Serve.
Café Sambuco
Demitasse Cups
Pot of Espresso Coffee
Sambuco Liqueur
Espresso Coffee Beans if available (or any coffee bean)
Fill Cups ¾ full of Espresso Coffee
Add a Healthy Splash of SAMBUCO (or OUZO or ANNISETTE)
Serve Coffee Beans on the side to chew while sipping CAFÉ.
Repeat as needed!
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