October 27, 1955 Baked Stuffed Maine Lobster "Foley", Baked Apples, Apple Fritters

Home Cooking Welcomes to the program

Mr. James J. Foley, Chef

from the Sheraton Hotel, 111 East Avenue in Rochester, N.Y.

Baked Stuffed Maine Lobster "Foley"

10 Ritz crackers
1 1/2 oz. melted butter
Salt and pepper to taste
Dash Worcstershire sauce
Dash Tabasco sauce
Juice of 1/2 lemon
1/4 t. paprika

Roll crackers to a semi-fine crumb. Toss in bowl and add paprika, salt and pepper, tabasco, worcestershire, lemon and butter. Blend all together.

Take 1 1/2 pound Maine lobster, remove large claws. Boil or bake claws for 6-8 minutes until red. Prepare lobster body by slitting down front without breaking through back. Remove uppermost pocket at head and tract attached to this all the way to the end of the tail -- leave tamale or row in body opening.

Now take claws that have been cooked and remove meat from both, place in body opening, pack dressing on top and fill lobster right down to tail. Place in hot oven -- either in rack or pan -- make sure tail is secure or it will roll up in cooking.

Bake at 450 degrees 15 minutes. DO NOT OVERCOOK. Remove from oven, sprinkle with butter and serve with lemon and hot butter.

Baked Apples

Home Cooking salutes NATIONAL APPLE WEEK. Here are two apple recipes for you to try. For Glory in the fresh apple season, serve baked apples.

Baking apples is a fairly simple process, but a few tricks help produce baked apples of distinction. First choose a type suitable for baking such as Dutchess, Wealthy, McIntosh, Rhode Island Greening or Winesap.

Then:

1. Scrub the apples and remove the cores
2. Make a cut in the skin all around each apple, about an inch from the top. This cut allows the apple to expand during cooking and so to retain its shape.
3. Place apples in a baking dish, put a teaspoon of sugar and a dash of salt in each center.
4. Cover the dish and bake at 400 degrees for 20 to 35 minutes or until the apples are almost tender enough to serve.
5. Let the apples stand in the hot, covered baking dish for 10 to 15 minutes or longer. The apples usually hold their shape better when the last part of the process takes place outside the oven.
6. Serve hot or cold with cream.

 For variety, fill the centers of apples with mincemeat; or with a mixture of chopped dry fruits or nuts; or with brown sugar and ginger, raisins and nuts. Usually baked apples belong to the dessert group, but don't overlook them as an accompaniment to roast pork or poultry.

Apple Fritters

3 large apples
Sugar
Lemon juice

Peel apples, cut in 1/4 inch slices. Sprinkle with sugar and lemon juice, let stand while preparing fritter batter.


Fritter Batter:

2 egg yolks
2/3 c. milk
1 T. melted butter
1 T. lemon juice
1 c. flour
1/2 t. salt
2 egg whites, stiffly beaten

Beat egg yolks until thick and lemon colored. Add milk, butter and lemon juice, blend well. Sift flour and salt and add to mixture, stirring just until mixture is well blended. Fold in stiffly beaten egg whites. Drain apple slices, dip in fritter batter, fry in hot fat at a temperature of 365 degrees until lightly browned. Drain on absorbent paper.