FIRECRACKER SHRIMP

1  POUND LARGE SHRIMP, PEELED AND DEVEINED 


1/2 TEASPOON CREOLE SEASONING
1/4 TEASPOON SALT
1/4 TEASPOON CRACKED BLACK PEPPER
PINCH OF GROUND RED PEPPER FLAKES
PINCH CAYENNE PEPPER


1 TABLESPOON OLIVE OIL
2 GARLIC CLOVES, MINCED
2 TABLESPOONS GREEN ONIONS, CHOPPED
1 CUP HEAVY WHIPPING CREAM
2 TABLESPOONS FRESH PARSLEY, CHOPPED
3 TABLESPOONS FRESH LEMON JUICE


3 SERVINGS STEAMED WHOLE GRAIN RICE


COMBINE CREOLE, SALT AND PEPPER, RED PEPPER AND CAYENNE; SPRINKLE OVER SHRIMP.


SAUTE SHRIMP WITH HOT OLIVE OIL IN A LARGE SKILLET FOR 3 MINUTES.


ADD GARLIC AND GREEN ONIONS; SAUTE 1 MINUTE.  ADD CREAM, AND COOK 2 MINUTES, STIRRING OFTEN.  STIR IN PARSLEY AND LEMON JUICE.  


SERVE IMMEDIATELY OVER RICE.


MAKES 3 SERVINGS.

WAR CAKE

This cake is called "War Cake" because there are no eggs, butter, or milk among the ingredients, items often in short supply during war time.  It is a very good cake.
Ingredients:
2 cups water
2 cups brown sugar
2/3 cup shortening
1 teaspoon ground cloves
1 teaspoon nutmeg
1 teaspoon salt
3 cups self-rising flour
2 teaspoons baking powder
1 cup cornmeal
1 teaspoon baking soda
1 cup golden raisins
1 cup pecans, chopped

Topping:3/4 cup sugar
1/2 stick butter
1/2 cup milk
1 cup coconut

Boil water, brown sugar, shortening, cloves, nutmeg and salt for 3 minutes. Set aside to cool to lukewarm.

Mix together flour, baking powder, cornmeal and baking soda. Stir dry ingredients into water mixture. Stir in raisins and pecans.

Pour into greased and floured 13 x 9 inch pan.

Bake in preheated 350° F oven for 30 to 40 minutes, or until a tester comes out clean.

For Topping: Cook together sugar, butter, milk and coconut for 2 minutes. Spread on cake while cake is warm.

Makes 12 servings.

Madeira: A Patriotic Favorite - Cooking Light

Madeira: A Patriotic Favorite - Cooking Light