New healthy recipes and some old favorites from the Wilson family vault

JILL'S HEALTHY GOOD STUFF

Fool-i-ya-baise Seafood Stew Recipe
courtesy Rachael Ray

3 tablespoons extra-virgin olive oil, 3 turns of the pan
1 teaspoon fennel seed, 1/3 palm
6 cloves garlic, chopped
1 leek, sliced lengthwise, then across, 1/2-inch slices, then washed and drained
1 medium onion, chopped
2 ribs celery, split lengthwise, then chopped
1 bay leaf
Salt and pepper
1 small bundle fresh thyme, sprigs, 4 to 6, left whole
2 pieces orange peel, 3 or 4-inch strips, made with vegetable peeler
1/2 cup chopped flat leaf parsley, 3 handfuls
1 cup dry white wine
4 cups chicken stock, good quality, from soup aisle
1 can (15 ounces) chunky style crushed tomatoes or diced tomatoes
3 pounds fish, cut into 2-inch pieces, such as red snapper and tilapia
12 sea scallops, halved
2 baguettes, ask for them to be sliced at the bakery counter

Rouille:
4 cloves garlic, cracked away from skin
2 roasted red bell peppers, jarred is fine but pat them dry
2 small red chile pepper, seeded, or 1 teaspoon crushed red pepper flakes
6 (1/2-inch) slices baguette, crust trimmed
1/2 teaspoons salt
1/4 cup stock from above stew, taken as it cooks
1 cup olive oil

Heat a wide, heavy pot over medium high heat. Add 3 turns of the pan, about 3 tablespoons, extra-virgin olive oil. Add garlic, leeks, onions, celery and bay. Season with salt and pepper. Add thyme sprigs, orange peels and 2 handfuls parsley, reserving some chopped parsley for garnish. Stir to combine seasonings with vegetables. Saute vegetables 5 to 8 minutes, until leeks are tender, but still green. Add wine and stir in 1 to 2 minutes. Add chicken stock and tomatoes and stir well to combine. Arrange cut fish and scallops around the pan. Spoon soup stock over and around seafood. Season with salt and pepper. Cover pan and cook 10 to 12 minutes, until fish and scallops are opaque.

Preheat oven to 250 degrees F.

Spread baguette slices across a cookie sheet. Reserve at least 6 slices for rouille. Place sheet in oven to lightly toast sliced bread.

For rouille, in a food processor, place 4 cloves garlic, drained roasted red peppers, and chile peppers or chili flakes. Tear the 6 pieces of the sliced baguette into pieces and arrange around the food processor bowl. Steal a ladle of the stock, about 1/4 cup, from fish stew as it cooks and pour it over the bread to moisten it. Pulse pepper and bread together, then turn processor on. Stream in about 1 cup extra-virgin olive oil in a slow, steady stream. When mixture is smooth and well combined, transfer to a small serving bowl.

When fish and scallops are cooked through, arrange cooked seafood in shallow bowls. Stir soup and ladle it down and over seafood. Be on the lookout for bay leaves, thyme stems or orange peels and discard as you find them, while you are serving up stew. Garnish stew with remaining parsley. Serve fool-i-ya-baise with toasted bread rounds, which should be spread with rouille and set afloat on top of bowls of stew.


COCKTAIL CRISPY VEGGIES
2-3 Cups of fresh green beans, asparagus, and carrots
3 Cloves garlic
1TB fresh chopped ginger
1TB red pepper flakes
3/4 CUP white wine venegar
1/4 CUP rice wine vinegar
2 TB splenda or sugar

Chop garlic and ginger and mix with vinegar in large bowl. Add pepper flakes and splenda and stir mixture. Set aside for one hour at room temperature. In the meantime,clean and trim green beans, apsaragus and cut carrots into 3-4 inch strips.
Steam for 1-2 minutes (veggies should be crisp),
Spray with cool water and drain. Add to vinegar mix, cover and shake well. Chill for one hour and searve.

(GREAT WITH BLODDY MARYS!)


JANES RECIPES
BARBEQUE SHRIMP
5 lbs. Shrimp (heads off optional)
Sauce:
1 lb. diet margarine
2 _ oz. Worcestershire sauce
2 _ oz. Soy sauce
2 T. cracked pepper
_ cup lemon juice
4 T. catsup
1 T. parsley
2 T. garlic salt
1 tsp. Oregano

Mix sauces and heat until butter is melted. Do not boil. Pour over shrimp in 9 x 13 pans. Bake at 350 degrees for 25 minutes, stirring occasionally. Remove from oven and let sit for 30 minutes to an hour. Reheat before serving. Serve in bowls with sauce and plenty of toasted French bread to dunk (you will also need plenty of napkins after peeling shrimp).

Jane Wilson
Boat – “Miss Jane”
Mexico Beach

STUFFED GROUPER

1 Small grouper (over 22 inches)
1 lemon
1 package Italian bread crumbs
1 1/2 cup sour cream
4 sticks chopped celery
1 chopped bell pepper
1 chopped jalapeno pepper
2 minced cloves garlic
_ cup green onions
milk
2 T. Tony Chacheres cajun creole seasoning

In large skillet with a stick of melted butter, saute celery, bell pepper, jalapeno pepper, garlic and green onions. Add bread crumbs and stir in sour cream. Add milk to obtain a sticky stuffing. Dry whole grouper with paper towels and squeeze one lemon over fish and in cavity. Sprinkle Tony’ creole seasoning all over grouper and heavy in cavity. Stuff the grouper with sticky stuffing. Place stuffed grouper in greased baking pan and add several thinly slices of butter or margarine on top. Bake in 350 degree pre-heated oven for 20-30 minutes or until fish flakes. (P.S. Tony’s Creole seasoning may be purchased at the Shell Shack).

Garfield Wilson
Boat – “Miss Jane”
Mexico Beach

SMOKED FISH POTATOE SALAD

1 lb smoked mackeral or other fish
2 cups diced cooked potatoes
_ cup chopped celery
_ cup chopped peeled cucumber
_ cup sliced ripe olives
_ cup grated carrots
_ cup chopped onions
2 tbs chopped parsley
_ cup mayonnaise
1 tbs prepared mustard
1 tbs lemon or lime juice
1 tsp vinegar
_ tsp salt
_ tsp celery seed
Dash pepper
Salad greens
Tomato wedges

To prepare smoked fish, dry fish with paper towels, sprinkle Tony Chacheres cajun creole seasoning over fish and marinate for 1 hour or more in _ cup melted butter and _ cup lemon juice. Prepare small bed of hot charcoal in one end of grill. Place marinated fish at other end of grill and add hickory chips to charcoal bed. Close lid and smoke for 2 hours or more, adding a few lumps of charcoal and hickory chips occasionally. Flake smoked fish into small bits and mix with all other ingredients. Chill and serve on bed of salad greens garnished with tomato wedges. Great as appetizer with crackers.

Garfield and Jane Wilson
Boat – “Miss Jane”
Mexico Beach


THE BEST EVER PUNCH FOR LARGE PARTY

3 large cans orange juice
3 large cans pineapple juice
1 small bottle real lemon ( 3 doz. Lemons)
8 cups sugar
3 quarts water
3 tbs. vanilla
3 tbs. almond

Mix and refrigerate overnight. Very pretty in a punch bowl with a strawberry ice mold. Triple recipe for punch for 100.

Jane Wilson
Boat – “Miss Jane”
Mexico Beach


3 DAY COCONUT CAKE

! yellow cake mix
Icing:
2 cups sugar
2 cups sour cream
2 small packages frozen coconut
1 small container of cool whip

Bake cake according to directions. Slice cake layers in half. Mix icing ingredients. Reserve 1 cup icing. Use the rest to ice layers. Take the reserved cup of icing and mix with cool whip to frost outside of cake. Sprinkle with more coconut. Refrigerate for 3 days before eating

Jane Wilson
Boat _ “Miss Jane”
Mexico Beach


GOLDEN NUT CRUNCH

1 12 oz. Can mixed nuts
1 cup pecans (optional)
_ cup melted butter
_ cup grated parmesan cheese
_ tsp. Garlic powder
_ tsp. Ground oregano
_ tsp celery salt
4 cups Golden Grahams cereal

Heat oven to 300 degrees. Mix nuts and butter in bowl til well coated. Add other spices and cheese, tossing well. Spread in well greased 15x 10 x 1 pan. Bake 20 minutes, stirring occasionally. Stir in cereal. Cool. Store in air tight container. Makes 6 cups.
Jane Wilson
Boat “Miss Jane”
Mexico Beach, 3/3/99)


PUFFY CHEESE THINGS

2 cups shredded cheese
1/2 small can chopped black olives
1 cup mayonnaise
3 finely chopped green onions
1 seeded, finely chopped jalepano pepper (optional)

Combine all of above, spread on party rye and cook until bubbly.
Joyce Mason
Mexico Beach,


JALAPENO BITES

1 8 oz. Package cream cheese, softened
8 Ounces grated Parmesan cheese
2 Tablespoons chopped jalapeno peppers
3 egg yolks
2 cups dry bread crumbs

Preheat the oven to 350 degrees. Mix the cream cheese, Parmesan, jalapenos and egg yolks to form a paste. Shape _ tablespoon at a time into balls. Roll in the breadcrumbs. Place on ungreased baking sheet. Bake for 10 to 15 minutes, until golden brown. Serve warm. Makes 8 servings.
Jane Wilson
Boat “Miss Jane”
Mexico Beach


LASAGNA

3 lbs. ground round
1 LB Italian sausage ( sweet)
2 cloves garlic minced
3 TBS basil leaves
1 tsp. salt
1 chopped onion
1 pound can tomatoes
4 6oz cans tomato paste
Worchestshire sauce and pepper to taste
Brown meat, drain, and add other ingredients. Cook 30 min.

Cream Filling Mix:
3 cups cottage cheese
1 cup Parmesan cheese
4 TBS parsley flakes
3 beaten eggs
1 _ tsp. salt
_ tsp pepper
1 pks mozzarella cheese
Cook lasagna noodles as directed
Layer lasagna noodles. Meat, cream filling and mozzarella cheese. Repeat layers.
Cover with foil and cook at 375 for 30 minutes. Remove foil and cook additional 35-40 minutes.
Jane Wilson
Boat “Miss Jane”
Mexico Beach


CHICKEN AND SAUSAGE GUMBO

Prep. 25 minutes
Cook: 2 Hours 45 Minutes

1 Lb. hot smoked link sausage such as andouille, cut into _ inch slices
1 skinned chicken breast halves
_ to 1/3 cup vegetable oil
_ cup all-purpose flour
1 cup chopped onion
1 green pepper, chopped
_ cup diced celery
3 cloves garlic, minced
7 cups water
1 tsp. Creole seasoning
1 tbl. Worcestershire sauce
_ tsp. dried thyme
1 tsp. hot sauce
2 bay leaves
_ cup sliced green onions
1 cup hot cooked rice
Gumbo file (optional)

Cook sausage in Dutch oven over medium heat until browned. Remove sausage, reserving drippings. Set sausage aside. Cook chicken in drippings until browned. Remove chicken and save drippings.

Measure drippings, adding enough oil to measure _ cup. Add oil mixture to Dutch oven, place over medium heat until hot. Add flour, stirring constantly, until roux is chocolate colored.

Add chopped onions, pepper, celery and garlic, stirring until vegetables are tender. Remove from heat and slowly add hot water, stirring constantly. Bring mixture to a boil. Add chicken, Creole seasoning, and next four ingredients to Dutch oven, reduce heat and simmer, uncovered, for one hour stirring occasionally. Remove chicken from Dutch over; set aside to cool. Add sausage to Dutch oven; cook uncovered for 30 minutes.

Bone chicken and coarsely shred. Add chicken to gumbo; cook until mixture is thoroughly heated. Discard bay leaves. Serve gumbo over hot rice with gumbo file , if desired.

Jane Wilson
Mexico Beach
From the Ultimate Southern Living Cookbook
Mexico Beach


SAVORY BEEF TENDERLOIN

5 filet mignons ( no bacon wrappings)
2 tbs.chopped fresh (or dried) marjoram leaves
2 tbs. sugar
2 tbs. coarsely ground pepper
1-2 tbs. margarine
1 pint sliced mushrooms
1 small thin sliced onion
1 can beef broth
_ cup red wine
2 tbs. cornstarch

Mix marjoram, sugar and pepper. Rub on both sides of beef
Melt margarine in skillet over medium heat. Cook beef 4-5 minutes on each side, turning once, until brown and medium doneness. Remove beef to platter. Keep warm

Cook mushrooms and onion in pan drippings over medium heat about 2 minutes, stirring occasionally till onion is crisp tender. Mix broth, wine and cornstarch and pour into skillet. Cook over medium heat stirring constantly till mixture thickens and boils. Boil and stir one minute. Pour over beef and serve. (Good with mashed potatoes)
Jane Wilson
Boat “Miss Jane”
Mexico Beach

Daisy’s Rum Cake

1 Box instant vanilla pudding
1 box Duncan Hines Butter Recipe cake mix.
3 eggs
_ cup water
_ cup rum
_ cup cooking oil
Mix ingredients 4-5 minutes. Pour into greased tube pan. Bake 45-60 minutes at 350 degrees

Topping
1 stick butter
1 cup sugar
_ cup water
_ cup rum
Melt butter, sugar and water and bring to boil. Pour rum into hot mixture( it will bubble up) just before pouring onto warm cake. Soak until cool and then keep refrigerated.
Jane Wilson
Boat “Miss Jane”

SCALLOP PIE

2 pounds potatoes, peeled and quartered
4 egg yolks, beaten
_ cup 1 percent low-fat milk
2 tablespoons butter
1 teaspoon Dijon mustard
2 teaspoons chopped chives
_ teaspoon of Tony Chachere’s original Creole seasoning
1 pound bay scallops (may substitute bitesize scrimp)
8 ounces canned creamed corn

Place potatoes in 4 to 6 quart saucepan, cover with cold water and boil until potatoes are tender. Remove from heat, drain and mash in pan until lumps disappear. Add the egg yolks, butter, milk, mustard and chopped chives; stir until well blended and of a smooth consistency. Season to taste with Tony’s Creole seasoning. ( or use salt and pepper if preferred).
Preheat oven to 425 degrees.
Fit pastry bag with star tip and fill with mashed potato mixture. Butter inside of baking dish and lay scallops evenly over bottom. Cover meat with an even layer of creamed corn. Pipe mashed potatoes evenly over creamed corn; bake pie in 425 degree oven for 30-45 minutes or until crust is golden brown. Makes 4 servings
Garfield Wilson
Boat “Miss Jane”
Mexico Beach

Tallahassee Chicken Salad

1 (4-5 lb.) hen, boiled with 3-4 onions and 3-4 stalks celery
Salt and pepper
1 bunch celery
1 pint mayonnaise
1 jar Crosse & Blackwell pickles (chow-chow)
Tabasco to taste

Remove chicken from bones and cut up. For each 2 cups chicken, add one-cup celery. Add pickles (about _ jar or to taste) and remaining ingredients. Spread a thin layer of Mayo over salad to keep moist.
Jane Wilson
Boat “Miss Jane”
Mexico Beach


GARFIELD’S SEAFOOD GUMBO

1 lb. Small shrimp
1 pint oysters
2 small to medium size mullet (or other whole fish)
_ cup cooking oil
_ cup flour
1 cup chopped onion
1 green pepper chopped
2 jalepena peppers chopped
1 cup diced celery
2 cloves garlic minced
3 Tbs. Tony Chacheres original Creole seasoning
3 Tbs. Old Bay seasoning
4 cups hot cooked rice
Gumbo file (optional)

Filet mullet saving backbone and head. Chop mullet filets into bite size pieces being careful to remove all bones. Place mullet heads and backbones in small boiler with about 3 cups of water and boil for about five minutes. Remove meat from backbones and throw away heads and backbones but save stock.

Place shrimp in small boiler ( heads and all if your wife is not looking) with about 3 cups water and the Tony’s Creole seasoning and Old Bay. Bring to boil and turn off heat. Let shrimp sit in stock for about 5 minutes. Remove and peel shrimp saving stock.

Make a Roux in a Dutch oven by getting oil very hot, adding flour and stirring or scraping constantly until Roux is chocolate color.

Immediately add chopped onions, celery, peppers and garlic stirring constantly until vegetables are tender. Slowly add stock from mullet and shrimp and bring to boil. Reduce heat and simmer for one hour. Add scrimp, mullet filet bites, and oysters (including oyster stock) and simmer for an additional hour.

Serve gumbo over hot rice with gumbo file if desired.
Garfield Wilson
Boat “Miss Jane”
Mexico Beach

HEAVENLY BROILED FISH

2 lbs. Skinless fillets, fresh or frozen
3 tablespoons lemon juice
_ cup grated Parmesan cheese
_ cup butter or margarine, softened
3 tablespoons mayonnaise or salad dressing
4 tablespoons chopped green onion
_ teaspoon salt
Dash liquid hot pepper sauce

Thaw fish if frozen. Place fillets in a single layer on a well-greased ovenproof platter (16 X 10 inch). Brush fillets with lemon juice and let stand for 10 minutes. Broil the fish fillets about 4 inches from the source of heat for 6 –8 minutes or until fillets flake easily when tested with a fork. Combine the remaining ingredients. Remove from the fish from heat and spread with the cheese mixture. Broil for 2 –3 minutes longer or until brown.
Garfield Wilson
Boat “Miss Jane”
Mexico Beach


Blackened Spanish Mackerel

Spanish Mackerel fillets with skin on
Lemon juice
Olive oil
Blackened fish seasoning

Marinate fish with mixture of lemon juice and olive oil for 10-30 minutes. Sprinkle each fillet with liberal amount of blackened fish seasoning. Heat a large black skillet to a high temperature. Place fillets in hot skillet with skin side down for 1-2 minutes. Turn and brown other side until fish is flaky. Fish should be blackened on an outside grill because of the high level of smoke generated by the hot skillet.
Garfield Wilson
Boat “Miss Jane”
Mexico Beach


Shrimp-Crab Casserole
_ cup margarine, melted
_ cup flour
1 cup _ & _
1 cup low fat milk
1.5 tsp. Salt
pepper and Tony’s to taste
1 # select crabmeat
1# shrimp cooked and deveined
1 medium green pepper
1 medium onion, chopped
1 cup celery, chopped
1 tsp. Worcestershire
_ cup white wine
1 package sliced almonds
1 cup sharp cheese, grated
buttered bread crumbs

Saute Shrimp in 1 Tbsp butter and Tony’s. Remove Shrimp. Saute pepper, celery and onion in shrimps’ butter, set aside. Make a cream sauce with margarine, flour, cream, and milk. Add salt, pepper, crab, shrimp, worcestershire, and wine. Mix well. Fold in veg mix. Place in buttered casserole. Top with cheese, almonds and bread crumbs. Bake at 350 for 25-30 minutes. Broil for 2-3 minutes to brown top.

Jill Wilson
Mexico Beach/St. Petersburg, FL
Boat “Miss Jane”

Chinese Potato Salad
4-5 medium potatoes
salt
1 red bell pepper
_ cup thinly sliced green onions
2 TBSP chopped cilantro
DRESSING
1/3 cup peanut oil
3 TBSP rice vinegar
1 TBSP soy
1 teasp sesame oil
1TBSP chopped fresh garlic
Tony’s seasoning to taste
In large saucepan, combine 5 cups water, potatoes and 2 teasp. Salt, bring to a boil. Reduce heat to medium, cover and cook 12-15 minutes or until potatoes are tender when pierced with fork.
Meanwhile, in blender or chopper, combine all dressing ingredients.
When potatoes are done, drain well and combine with bell peppers, green onions, and cilantro. Add dressing, toss to coat, season to taste with Tony’s seasoning or salt/pepper. Cover and refrigerate.

Jill Wilson
Mexico Beach/St. Petersburg, FL
Boat “Miss Jane”