Clever Divas

Many years ago, when I was the wife of a Marine, I lived in Beaufort, South Carolina.  We had a lot of military friends who, like us, didn’t have any family around.  So, we became each others family. 

On weekends we would go to the beach and we’d cook a big pot of Frogmore Stew.  It didn’t have any frogs in it.  :-))  It was named for a small community there.  A typical Frogmore Stew would consist of a big pot of boiling water over a firepit seasoned with vinegar and other spices.  Today I use a store-bought seasoning–Old Bay TM. 

To the boiling water we would add whatever we’d brought.  It was kind of like making Stone Soup, but usually we had potatoes, corn on the cob, onions, sausage, chicken, and shrimp.  When it was done, we would drain the water, line a picnic table with newspapers, and then dump the contents of the pot out on the newspapers.  Everyone would sit around the table eating our way through the pile of meat, seafood and veggies.  If you like butter on the corn, put a stick in a Ziplock bag, throw an ear of corn in and roll it around.  Pass the bag for everyone to do the same (before they start eating the corn, of course).

While I was in Alaska recently, we did an Alaskan version of Frogmore Stew.  We had the same vegetables, but we added large tiger shrimp, chunks of halibut, and Alaskan King Crab legs broken into pieces to fit into the pot.  It was YUMMY!  If you’d like to try your own version, just add the items that take the longest first like the potatoes.  5 minutes later add the onions and sausage.  5 minutes after that add the corn, then the seafood.

Best wishes,

Diva Dolores

As I sit here in our motor home, watching snow fall outside my windows, I can’t help but think of something warm like the fleece throw covering my legs, the cup of huckleberry tea I’m drinking, and the chicken chili I wish was stewing in a crockpot. 

Of course, my friends and family back home in Florida think I’m crazy since they are trying to stay cool in the 90-plus degree weather there.

But no matter what the weather, it’s always time for dessert.

Strawberry Fool

3 cups fresh or frozen strawberries

1/2 C sugar

1 1/2 tsp lemon juice

1 1/2 tsp unflavored gelatin powdered 

1 C heavy cream, chilled

In a food processor, add strawberries, sugar, lemon juice, and puree.  Transfer the mixture to a saucepan and sprinkle the gelatin on top.  Let stand until the gelatin dissolves.  Place pan over low heat until warm, 2-3 minutes.  Refrigerate in a large bowl, covered, for at least 2 hours or overnight.

When ready to serve, whip heavy cream with mixer until still peaks form.  Fold the whipped cream into the chilled strawberry mixture.  Refrigerate for at least 30 minutes.  Spoon into parfait glasses and garnish with mint and fresh strawberries.  Great with pecan shortbread cookies (store bought).

6-8 servings

Want something cool and a little quicker?  Try my favorite (and old) fruit salad recipe.

5 Cup Salad

Mix the following together.  Refrigerate about 30 minutes, then serve.

1 can fruit cocktail, well drained

1 can Mandarin orange sections, well drained

1 jar Maraschino cherries, drained and cut in half

1/2 bag of minature marshmallows

1 C sour cream.

Enjoy!

DivaDolores

Hello everyone.  I promised recipes from different parts of North America as I make my way from Florida to Alaska.

While in SW Missouri, other than dodging a tornado about 2 miles from our RV park, I really enjoyed some of the areas Amish shops where they sell quilts and all kinds of wonderful jellies and jams.  Here is a recipe I have made several times.  I hope you enjoy it as much as my family and I do.

Amish Whoopie Pies                                                                         

Ingredients:
2 cups sugar
1 cup shortening
2 eggs
4 cups flour
1 cup baking cocoa
2 tsp. vanilla
1/2 tsp. salt
1 cup sour milk
2 tsp. baking soda
1 cup hot water
1. Cream sugar and shortening. Add eggs.
2. Sift together flour, cocoa, and salt.
3. Add to creamed mixture alternately with sour milk.
4. Add the vanilla and dissolve soda in hot water and add last. Mix well.
5. Drop by rounded teaspoonfuls onto cookie sheet. Bake at 350 degrees for 8-10 minutes.
6. Make sandwiches from 2 cookies filled with the Whoopie Pie Filling.

FILLING:

3 tablespoons all-purpose flour

Dash salt

1 cup milk

3/4 cup shortening

1-1/2 cups confectioners’ sugar

2 teaspoons vanilla extract

In a saucepan, combine flour and salt. Gradually whisk in milk until smooth; cook and stir over medium-high heat until thick, 5-7 minutes. Remove from heat. Cover and refrigerate until completely cool. 
In a mixing bowl, cream shortening, sugar and vanilla. Add chilled milk mixture; beat for 7 minutes or until fluffy. Spread filling on half of the cookies; top with remaining cookies. Store in the refrigerator. Yield: 2 dozen

Later we moved on to Cheyenne, Wyoming and spent a couple of days on a bison ranch.  The restaurant there serves buffalo meat.  For dinner I had Bison Short Ribs.  They were really good and since buffalo aren’t allowed to be loaded with hormones and the fact that their meat is leaner than regular beef, it is supposed to be better for you.  I don’t know if all that’s true, but I do know it was very good.  A lot of grocery stores carry ground bison.  Here’s a recipe for bison burgers.

Want a delicious casserole made from Sunday’s leftover ham?  This is one of my favorites.  It can be put together fairly fast.  Add a salad and you have a complete meal.

Ham and Potato casserole

6 Yukon gold potatoes, sliced

1 8 oz tub light cream cheese spread with chives

¾ cup milk

¼ cup shredded Parmesan cheese

8 oz cooked ham, cut into small pieces

Add fresh asparagus spears cut into 2-3 pieces (optional)

Preheat oven to 400 degrees.  In medium saucepan cook potatoes in lightly salted water 5-7 minutes, until tender.  Drain. 

In saucepan combine cream cheese, milk, 2 T Parmesan and ¼ tsp black pepper.  Heat and whisk until smooth and cheese is melted.  Remove from heat.

Layer potatoes, ham, asparagus, and sauce in 1 ½ qt baking dish.  Bake, covered 20 minutes.  Uncover sprinkle remaining Parmesan.  Bake 10-12 minutes.  Let stand 5 minutes.  Top with more ground black pepper.  Serves 4

I’m on an extended vacation and will be going through many interesting places.  The first thing I check out in a new town are places to eat.  I also collect regional cookbooks.  For the next few months, when I post to the CleverDivas.com, I hope to bring you the flavors of the U.S. and Canada.

Best wishes,

Diva Dolores