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Symposium Mediterranean Restaurant Portabella Soup
Symposium Mediterranean Restaurant Portabella Soup
Source: Symposium Mediterranean Restaurant, Lancaster, Pennsylvania
Serves 6
1/4 pound butter 1 medium Spanish onion, diced 1 1/2 cups portabella mushrooms, sliced 1 bunch fresh tarragon, chopped 1/2 cup dry vermouth 2 tablespoons
Okra Gumbo
Okra Gumbo
4 bunches green onions, cleaned and chopped2 fryers, boiled and deboned (reserve broth)2 cans chicken broth1/2 to 1 cup shortening or oil3 (10 ounce) packages okra or about 2 pounds fresh okra, cut up3
Hillbilly Fried Chicken
Hillbilly Fried Chicken
1 chicken, cut up1 cup all-purpose flour1 cup cornmeal1 can beer
Cut up chicken and dip in beer.
Put flour and cornmeal into a brown paper bag, adding seasonings to taste.Put chicken pieces in bag
Easy Roast Pork
Easy Roast Pork
Pork roast of desired sizeSalt and pepper, to tasteLawry’s seasoned salt, to tasteWater
Put pork roast into a cast iron Dutch oven; cover with water. Cook at a slow boil until almost fork tender.
Preheat
Chicken Fajitas
Chicken Fajitas
1 pound cubed, boneless skinned chicken2 tablespoons vegetable oil2 tablespoons lemon juice1 teaspoon seasoned salt1 teaspoon garlic powder1/2 teaspoon each oregano and pepper1/8 teaspoon liquid smoke3 tablespoons vegetable oil1 cup green bell pepper strips1
Skillet Peach Cake
Skillet Peach Cake
3 medium eggs, beaten1 cup Bisquick?2 (16 ounce) cans sliced peaches, drained2 tablespoons margarine1/8 cup vegetable oilSugar (for topping)
Mix Bisquick? with beaten eggs. Melt margarine in a large cast iron skillet over medium
Rancho Baked Beans
Rancho Baked Beans
3 tablespoons butter1 cup chopped onion1 pound ground beef1 teaspoon seasoned salt1/2 teaspoon Worcestershire sauce1 tablespoon prepared mustard1/4 cup packed brown sugar1 (8 ounce) can tomato sauce2 (1 pound) cans pork and beans1
Roux
Roux (Cajun)
Roux is a thickening agent used in Cajun cooking.
7 tablespoons vegetable oil3/4 cup flour
In a large cast iron skillet, heat the oil over high heat until it begins to smoke (about 4 minutes). With
Whoppers Fudge
Whoppers Fudge
1 (12 ounce) package Guittard’s or Hershey’s premium white chips1 teaspoon vanilla extract6-7 ounces Marshmallow Creme5 ounces evaporated milk 2 1/2 cups sugar (extra-fine granulated preferred) 1/2 cup butter 2 1/2 cups Whoppers, cut
Chili Skillet
Chili Skillet
3 cups of your favorite chili3/4 cup chopped roasted green chiles, New Mexican or Poblano1/2 cup sour cream1 recipe cornbread batter
Preheat oven to 400 degrees F. Grease a 10-inch cast iron skillet and place