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FLORIDA COOKBOOK

Author:  FISC2

ISBN:  978-1-885590-55-8

Pub Date:  1/1/1900

Size:  5 1/2" x 8 1/2"

Binding:  Comb

Price:   $10.95

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ABOUT THE BOOK
From the Publisher
Straight from the sunshine state, over 100 favorite recipes! Try Aunt Sally's Key Lime Pie, Pina Colada Muffins, Seminole Pumpkin Fry Bread or seafood delights like Sauteed Gulf Coast Grouper, Drunken Shrimp in Sour Cream Sauce. Includes historical and modern trivia!
 
SAMPLE RECIPE
Pompano Baked in Sour Cream Sauce
This recipe is of Russian origin. Pompano, Red Snapper and Yellowtail are often caught in Florida waters and are perfect for this dish.
-Drollene P. Brown - A+ Writing, Morriston

2 lbs. POMPANO, boned and skinned
2 Tbsp. FLOUR
1/2 stick BUTTER
2 HARD-BOILED EGGS, peeled and sliced
1 cup sliced MUSHROOMS
1 1/2 lbs. POTATOES, peeled and sliced
SALT and PEPPER to taste
1/2 cup grated CHEDDAR CHEESE
SOUR CREAM SAUCE (prepare ahead)

Preheat oven to 350°. Cut fish fillets into 4 portions and roll in flour. In a large skillet, melt 1/4 stick of butter and sauté fillets for 3-4 minutes on both sides. Place fillets in a buttered baking dish and layer egg slices on top. In the large skillet, sauté mushrooms for 4-5 minutes. Spoon mushrooms on top of eggs. In the same skillet, melt remaining butter, add potatoes and cook until tender. Arrange potatoes around the fish, eggs and mushrooms. Sprinkle with salt and pepper. Pour Sour Cream Sauce over casserole, then sprinkle top with cheddar cheese. Bake for 20-25 minutes.

Sour Cream Sauce
1/2 stick BUTTER
2 Tbsp. FLOUR
1 cup MEAT or VEGETABLE STOCK, warmed
1 cup SOUR CREAM
SALT to taste

In a medium saucepan, melt butter, then add flour and blend until smooth. Gradually add warmed stock, stirring to blend, then add sour cream and blend thoroughly. Add salt as desired and simmer gently for 5-10 minutes.
 

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