A Holiday Menu
Shrimp in Coquille
Stuffed Capon Buttered Asparagus
Sweet Potatoes with Orange Glaze
Assorted Relishes
Snowballs in Custard
Shrimp in Coquille
2 lbs. cooked shrimps
1 clove garlic
2 T. flour
2 T. butter, melted
1 c. cream
1/2 t. salt
Dash pepper
1/2 t. paprika
1/2 c. ketchup
2 t. lemon juice
Buttered bread crumbs
1/2 c. grated cheese
Rub skillet with garlic, add flour to melted butter, pour cream on gradually and cook, stirring constantly until thick and smooth. Add salt, pepper, paprika, ketchup and lemon juice. Fill shells or ramekins. Sprinkle with crumbs and cheese. Place in hot oven (400 degrees) to brown for 12 minutes. Yield: 6-8.
Roast Stuffed Capon
Note: Capons are unsexed male chickens which grow to large size, yet are very tender. they are becoming more popular and make an excellent dinner for 4 to 6 people. They usually weigh 5 to 7 pounds. Buy 3/4 pound per serving. they are prepared exactly as Roast Chicken.
Bread Stuffing for Capon of Chicken
3/4 c. butter
1/3 c. chopped onion
6 c. stale bread crumbs
1 1/2 t. salt
1/4 t. pepper
3/4 t. sage
Heat butter in large skillet. Add onion and saute until soft but not brown. Add bread crumbs and seasonings. Heat until bread crumbs are lightly browned and butter is absorbed, stirring constantly. Stuff chicken or capon. Cool stuffing first if you are not going to start roasting immediately.
Note: This makes a dry crumbly stuffing. If you prefer a moist stuffing add 1/3 c. water. makes enough stuffing for a 6 to 7 pound bird. If you have leftover stuffing shape into balls and bake in a pan during the last 45 minutes of roasting.
Directions for Stuffing:
Sprinkle inside of bird with salt. Fill the opening at the neck 3/4 full; lap the skin of the neck over onto the back and fasten with a skewer. Next fill the body 3/4 full. Stuffing should never be packed in for it swells during the cooking; if there is too much it will either get soggy and compact or it will burst through the lacing. Fasten the opening with steel pins at regular intervals, then bring the edges together by lacing with a string.
Trussing and Roasting:
Place the bird breast side down. Tie the center of a cord to the tail. Pull the legs close to the tail and tie lightly. Lace cord across the back and up across the wings. Tie securely. Roast at 325 degrees about 3 - 3 1/2 hours for 7 pound capon. Use uncovered shallow pan. Do not add water.
Sweet Potatoes with Orange Glaze
6 sweet potatoes
3 T. butter
1 T. cornstarch
2 T. water
3/4 c. orange juice
1/4 c. lemon juice
1/2 c. brown sugar
1/2 c. white sugar
Salt and pepper
Choose potatoes of uniform size. Scrub. Boil in salted water for 40 minutes or until tender. Drain and cool. Peel and halve each potato. Spread bottom and sides of large baking dish with 2 T. butter. Place the potatoes cut side down in the dish. Spread rest of butter over tops. Dissolve cornstarch in water, add remaining ingredients, bring this mixture to a boil, stirring constantly, boil for 2 minutes. Pour over potatoes, sprinkle with salt and pepper. Bake at 375 degrees for about 30 minutes. This may be baked 20 minutes the day before and 20 minutes before serving the next day. Serve in baking dish.
Snowballs in Custard
3 T. sugar
1 quart milk
6 egg whites
1 1/2 t. cream of tartar
1/4 t. salt
1 c. powdered sugar (fine granulated
6 egg yolks
1 t. vanilla
Maraschino cherries if desired for decorating
Stretch clean towel over top of pan 13 x 9 x 2, tie on tightly, pulling towel taut. Set aside. Dissolve sugar in milk in large frying pan; heat milk to scalding over LOW HEAT; remove from heat. While milk heats beat egg whites with cream of tartar and salt until foamy; add the 1 c. sugar 1 T. at a time, beating well after each addition to dissolve sugar. Continue beating until meringue forms stiff peaks. Shape into balls with large ice cream scoop or spoon meringue into lightly oiled round bottom tea cups; loosen around edge with small spatula; drop onto hot milk; poach 5 minutes. Remove balls from milk with perforated pancake turner or spoon. Carefully transfer to tea towel spread over baking pan; chill. Strain milk through fine sieve into bowl. Beat egg yolks well in medium sized saucepan; gradually stir in milk. Cook over low heat, stirring constantly until mixture begins to coat a metal spoon; remove from heat, add vanilla; chill custard until serving time. To serve: Place custard in large bowl or divide among individual serving dishes; top with meringue balls; decorate each with a maraschino cherry. Makes 8 servings.
Note: Now is the time to order that Holiday bird. Today we welcome a new sponsor. La Rocca's Poultry Farm -- 2737 West Henrietta Road. Telephone BRowning 5856. LaRocca's have a complete selection of all kinds of poultry including all sizes of turkeys, chickens, chicken parts, ducks, capons, geese, chicken squabs and the like. For best selection order yours now for the holidays.
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