Shrimp de Jonghe
4 pounds fresh or frozen shrimp
1 c. butter
1 clove garlic, minced
1/3 c. chopped parsley
1/2 t. paprika
Dash red pepper
1/2 c. cooking sherry
2 c. soft bread crumbs
To cook shrimp: Rinse, drop unshelled into boiling salted water (1 T. salt to 2 quarts water). Cover, simmer gently 5 minutes. Drain, cool in cold water. Peel off shells and remove vein that runs down the back, Melt butter, add garlic, parsley, paprika, red pepper and cooking sherry, mix. Add bread crumbs and toss. Place shrimp in greased 11 x 7 x 1/2 inch baking dish. Spoon butter mixture over. Bake at 325 degrees for 20 minutes or until crumbs are browned. Sprinkle with additional chopped parsley before serving. Serves 6 to 8.
Sophia's Coffee Chiffon Pie
Crust:
1 c. flour
1/2 t. salt
1/3 c. ground toasted Brazil nuts
1/3 c. shortening
3 to 4 T. cold water
Sift flour and salt, add toasted Brazil nuts. Cut in shortening and mix until mixture resembles fine meal and some pieces of shortening are the size of small peas. Ass just enough water to hold pie crust together. Roll out to fit 8" pie plate. Place second pie plate (same size) on crust to hold in place while baking and prevent shrinkage. Bake at 375 degrees for about 12 minutes or until lightly browned.
Filling:
2/3 c. heavy cream
1 T gelatin, unflavored
1/4 c. cold water
1/2 c. sugar
1 c. hot, strong coffee
1/8 t. salt
1 t. vanilla
1/3 c. tossed Brazil nuts, chopped
Brazil nut curls
Whip cream. Soften gelatin in cold water. Place sugar in frying pan over low heat, stir until sugar is melted and caramel colored. Remove from heat, gradually add coffee, stirring until sugar is dissolved. Stir in gelatin which has been softened in the 1/4 c. cold water. If necessary return to heat to completely dissolve sugar. Add salt and vanilla. Chill. When slightly thickened, beat until light and foamy. Fold in whipped cream and nuts. Pour into baked pie shell. Garnish top with Brazil nut curls. Chill until firm. Note: To make Brazil nut curls, place whole Brazil nuts in boiling water for 5 minutes. Use a vegetable peeler to shave off curls. (Pie is rich enough to serve 6.)
Menu: Shrimp de Jonghe, Green Beans with Mushrooms, Crisp Relishes, Cloverleaf Rolls, Coffee Chiffon Pie, Beveragel
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