Griff's Kitchen

Ingredients
1/2 cup (1 stick) butter
1/2 cup all-purpose flour
1/2 cup whole milk
1/2 cup dry white wine
Juice of 1 lemon
1/2 teaspoon black pepper
1/8 teaspoon cayenne pepper
1 lb small or medium shrimp, peeled and deveined
1 lb claw crabmeat, picked through for shell
1 1/2 cup grated sharp cheddar cheese

Directions

Melt the butter in a heavy-bottomed saucepan over very low heat.

When the butter is completely melted, stir in the flour with a wooden spoon. Cook for about 1 minute over low heat, stirring constantly.

Slowly add the milk. Using a whisk, stir briskly until you have a smooth sauce, about 2 minutes.

Add the wine, lemon juice, salt, black pepper, and cayenne and whisk again.

Switch to the wooden spoon and keep stirring the white sauce until it is completely smooth and thickened, about the consistency of mayonnaise.

Remove from the heat.

Bring 2 cups water and 1/2 teaspoon salt to a boil in a medium saucepan and add the shrimp.

When the water returns to a boil, cook the shrimp for 1 minute. Drain immediately.

Roughly chop the shrimp and put in a large mixing bowl.

Add the crabmeat and, with your hands, toss gently to mix.

Pour the sauce over the seafood.

With a large spoon, gently combine, taking care not to break apart the crabmeat.

Spray an 8-inch square disposable aluminum foil pan with vegetable oil cooking spray (there will be a little left over for a tasty lunch for the cook) or use an 11-by-7-inch casserole dish.

Pour the mixture into the pan. Place the grated cheese on top, completely covering the seafood mixture.

Wrap the uncooked casserole securely with plastic wrap, the with aluminum foil.

Place the pan into a plastic freezer bag and seal.

Freeze.

Prepare a label with these instructions: Completely thaw in refrigerator.

When ready to bake, remove the foil and plastic wrap.

Bake at 350 degrees F for about 25 to 30 minutes, until bubbly.

If serving immediately, bake in a 350 degree F oven uncovered, for about 25 minutes, until bubbly.

Recipe Courtesy of Paula Deen

Squash or Broccoli Casserole

 

6 medium slightly cooked squash or 1 box of frozen chopped broccoli	½ medium chopped onion
½ cup mayonnaise	½ cup grated cheese
1 can cream of celery soup	¼ package of Pepperidge Farm corn bread stuffing mix
1 egg	salt and pepper

 

Beat egg, add soup, mayonnaise, and onion. Mix with squash or broccoli, salt, and pepper. Put these ingredients in a casserole dish greased with oil or butter. Spread grated cheese on next. Cover with stuffing mix. Pour melted margarine over top. Bake 40 to 45 minutes at 350 °F.

 

Note: One box of frozen chopped broccoli may be substituted for the squash for a broccoli casserole.

 

Brenda Poplin

Ingredients

2 sweet potatoes
1/4 cup butter
1/2 cup packed brown sugar
1/4 cup orange juice

Procedure

1. Cut sweet potatoes into 1 inch thick coins or cubes

2. Boil the potatoes until tender, but not too soft

3. In a shallow  pan, melt the butter and stir in the brown sugar until homogenous

4. Stir the orange juice into the butter/sugar mixture until homogenous

5. Place the potatoes into the bubbling mixture and cook slowly

6. Turn the potatoes occasionally until caremelized

Note: If syrup is too thin, add brown sugar to thicken