Stories From Candyland (29 page)

2 teaspoons vanilla

Whip together sour cream, sugar, and vanilla. Spread on pie, which has been removed from oven. Return to oven for 5 minutes more. Cool, then refrigerate.

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Ingredients

½ pound butter

½ cup sugar

3 egg yolks

3 cups flour

Jam of choice

Preheat oven to 350°F.

Cream butter and sugar well. Add 1 egg yolk at a time and mix well. Then add flour.

Roll in balls and press well on a cookie sheet, leaving a well in the middle with your thumb. Bake for 20 minutes. Fill center well with jam while still warm.

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Ingredients

2½ cups flour

2 cups sugar

1 teaspoon baking soda

½ teaspoon salt

1 1/3 cups vegetable oil (not butter or margarine)

3 eggs

1 teaspoon vanilla

Approximately 2 cups grated carrots

1 cup chopped walnuts

Preheat oven to 350°F.

Sift together flour, sugar, baking soda, and salt. In a separate bowl, cream together oil and eggs. Add dry ingredients to wet ingredients. Mix well. Add vanilla, carrots, and nuts, mixing in well.

Pour cake batter into Bundt pan or ungreased angel food cake pan and bake for 1 hour, or until top is crusty and toothpick inserted in center comes out clean.

Ingredients

One 8-ounce package cream cheese, softened

1 box powdered sugar

Combine cream cheese and sugar until smooth. Spread on cake once it is cooled.

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Ingredients

1 large sea bass

1 large raw lobster

1 large raw Dungeness crab

1 pint mussels

1 pint Little Neck clams (reserve strained liquid)

½ cup dried mushrooms

½ cup olive oil

1 large chopped onion

2 cloves garlic, minced

3 tablespoons chopped parsley

1 large green pepper, chopped

1 generous cup cooked tomatoes

1 bay leaf

Salt to taste

Cayenne, to taste

1 cup shelled uncooked shrimp

Slice sea bass, cut lobster into pieces, and break raw Dungeness crab into pieces. Wash thoroughly 1 pint
each
of the mussels and Little Neck clams and steam them open. Reserve the strained liquid.

Soak the mushrooms in water until their original size and chop into small pieces.

Heat olive oil in a large iron pan. Add onion, garlic, parsley, green pepper, and the chopped mushrooms. Cook mixture over low flame for about 5 minutes, stirring frequently. Add cooked tomatoes, bay leaf, and the reserved liquid from clams and mussels. Cover pan and simmer for 1 hour.

Season with salt and cayenne pepper.

Add sea bass, lobster, crab, and the shrimp and cook for 15 or 20 minutes without stirring. Finally, add mussels and clams and heat them through. Serve in heated soup plates or bowls.

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Ingredients

3-pound chicken, cut into 8 pieces

¼ cup salt

Salt and pepper to taste

1 cup flour

Enough neutral-flavored vegetable oil to come up to ½ inch in your frying pan

Soak chicken overnight in salt water. Rinse in fresh water and pat each piece very dry. Lightly salt and pepper each piece. Drop in a bag of flour to coat. Remove as much of the flour as possible. Heat vegetable oil in skillet till bubbling, add chicken carefully to avoid splashes, cover and cook for 20 to 25 minutes (about 10 minutes on each side), or until crispy and golden.

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