----- Original Message -----
Sent: Monday, April 26, 2010 1:45 PM
Subject: Blackberry cornbread
I am searching for a recipe for Blackberry Cornbread. Can you please help?
2 c. white corn meal
1/4 tsp. soda
1/4 tsp. salt
1 c. buttermilk
1 c. sorghum molasses
1 1/2 c. blackberries
Into mixing bowl, add corn meal, soda, salt, buttermilk, egg; stir well.
Add molasses, stir well. Add blackberries, stir into mixture without mashing
them. Pour into a well greased iron skillet and bake slow at 350 degrees until
bread begins to brown. Reduce heat to 200 degrees until cooked.
From: "Barbara "
Subject: St. Louis Toasted Ravioli
Date: Thursday, April 29, 2010 12:00 PM
Forgive me for not taking the time to see if this in you archives, but I
think it is a recipe many would enjoy, so am sending it your way to use if
you see fit.
A neighbor of my aunt's owned an Italian Restaurant on "The Hill" in St.
Louis and, if my memory is correct, this recipe was the result of a mistake
when a single ravioli fell into a pot of hot oil and started a whole new
fad. It's good, for sure.
St. Louis Toasted Ravioli
2 T milk
1 large egg lightly beaten
3/4 c dry Italian-seasoned breadcrumbs
1 t salt optional
1/2 of a 27.5-oz size pkg frozen cheese-filled ravioli, thawed
Grated Parmesan cheese
spaghetti sauce or pizza sauce
Combine milk and egg in a small bowl. Place breadcrumbs and salt in a
shallow bowl. Dip ravioli in milk mixture and coat w/ breadcrumbs. Pour oil
to depth of 2 inches in a Dutch oven; heat to 350F. Fry ravioli, a few at a
time, 1 min on each side or until golden. Drain on paper towels.
Sprinkle with Parmesan cheese, and serve immediately with warm spaghetti or
The search engine registry indicates that someone has been searching the site for this.
1 lb. lg. shrimp, cleaned and deveined
1 c. Parmesan cheese
1 stick butter or margarine
Dash garlic powder
Salt and pepper
Juice of 1 lemon
Old Bay Seasoning
Splash of white wine Worcestershire sauce
Melt butter--add lemon, garlic powder, salt and pepper, Old Bay Seasoning and
Worcestershire. Toss lightly. Add Parmesan and toss again. Pour all into
double foil packet. Put onto grill for about 8 minutes. If desired, put some
air holes in top of foil packet for charcoal flavor.
Parmesan Shrimp De Janghe
3/4 c. margarine, melted
1/2 c. (2 oz.) grated Parmesan cheese
1/2 c. dry bread crumbs
1/3 c. green onion slices
1/4 c. lemon juice
1 garlic clove, minced
1/4 tsp. salt
1 lb lg. cleaned, cooked shrimp
1/4 c. chopped parsley
Combine margarine, cheese, bread crumbs, onion slices, lemon juice, garlic and salt.
Place shrimp in 1 quart casserole. Top with cheese mixture. Bake at 350 degrees
for 20 to 25 minutes. Top with parsley.
2 lb. large raw shrimp, cleaned
1/2 c. Parmesan cheese
1/2 c. Italian bread crumbs
1 onion, chopped
1 clove garlic, finely chopped
2 tbsp. lemon juice
2 tbsp. olive oil
Saute onion and garlic in olive oil. Add shrimp and cook 3 minutes. Add lemon
juice and sprinkle with bread crumbs and cheese. Cover skillet and heat until
cheese melts, no longer than 10 minutes. Serves 4 to 6.
ZCMI Chocolate Peppermint Brownies
Butter for greasing the foil
1 ounce bittersweet chocolate
1 ounce semisweet chocolate
1/2 cup butter
2 large eggs
1 cup granulated sugar
1/2 cup unsifted all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1 1/2 cups powdered sugar
3 tablespoons butter, melted
1 1/2 tablespoons milk
1 teaspoon peppermint extract
2 to 3 drops of green food coloring (optional)
1 1/2 ounces semisweet chocolate
1 1/2 tablespoons butter
Preheat the oven to 350°. Line an 8-inch-square baking pan with a strip
of aluminum foil, overlapping the edges for easy removal; butter the foil.
For the brownie layer: In a double-boiler (or microwave), melt the chocolates
and butter just until blended. Combine the eggs and sugar in a mixing bowl,
beating until the sugar is dissolved. Add the flour, baking powder, salt and
the chocolate-butter mixture. Mix well. Pour the batter into the prepared pan.
Bake for 25 to 30 minutes, until just done. Cool completely. Freeze if desired.
For the peppermint filling: Combine the powdered sugar and butter. Blend in the
milk and peppermint flavoring. Add the food coloring, if desired. Place over the
double-boiler (or set bowl over a pan half-filled with 120° water) and stir until
smooth. Spread evenly over the brownie layer. Chill in the refrigerator while
preparing the glaze.
For the chocolate glaze: Melt the chocolate and butter over a double- boiler
(or microwave) and stir to blend smoothly. Spread evenly over the mint layer.
Chill until set (or freeze, securely wrapped, for up to 2 weeks). Cut into squares.
Yields 32 to 48 small square brownies
----- Original Message -----
Sent: Thursday, April 22, 2010 10:52 PM
Subject: Morrison's trout almodine
these would be interesting recipes to have...
The trout almondine recipe is below. I've been told that Morrison's used
mackerel for this, rather than trout.
Large pieces of fish 50 each skin completely
flour 2 lbs
milk 2 lbs
Voltex 6 oz. (liquid eggs)
almond extract 1 oz.
crackers 4 lbs Rolled to size of B.E. (blacke-eyed)pea
almonds 12 oz
almonds 12 oz
oleo (melted) 12 oz
lemons 6 each Sliced into rings.
Season fish with salt and pepper. Roll in flour. Shake off excess.
Mix 6 oz Voltex in 2 lbs milk. salt & pepper to taste.
Add almond extract & whip well.
Mix cracker crumbs and 12 oz almonds.
Dip floured fish in the egg wash, then into crackers & almonds.
Fry in deep fat at 300 to 325° F until golden brown.
Garnish top with liberal amount of almonds and oleo.
Top each fish serving with a lemon ring that's been dipped half in paprika
and half in chopped parsley.