LOWCOUNTRY
Recipes
Mashed Sweet Potatoes 6 Servings
Parmesan Herb Baked Salmon 4-6 servings
2 pounds sweet potatoes, peeled and cut into 2-inch pieces 1 tablespoon salted butter or coconut oil 1/4 to 1/3 cup whole milk or unsweetened almond milk 1/4 teaspoon salt 1/4 teaspoon ground cinnamon 1/4 teaspoon ground ginger pinch nutmeg
1 salmon filet, about 2 pounds, left whole 1 stick of butter softened 3 cloves garlic, finely minced ¼ cup chopped parsley ½ cup chopped Parmesan cheese
Instructions
Put the sweet potatoes in a large pot and add just enough water to cover them. Bring to a boil and cook until fork-tender, about 15 minutes. Turn heat off and drain, then return the potatoes to the pot on the stove top with the burner turned off. Add the remaining ingredients, using only 1/4 cup liquid to start and adding more if needed, mash until smooth and well-combined. Serve immediately.
Preheat oven to 425º F. Line rimmed baking sheet with a large piece of aluminum foil, which will be used to wrap the salmom. Place salmon, skin side down, onto foil. Cream together the butter, garlic, parsley and parmesan. Spread mixture over the top of the salmon. completely seal the foil around the salmon. Bake salmon for 20 minutes. Allow to rest about 5 minutes and serve.
Quick and Easy Peach Cobbler 8 servings
Speedy Shrimp Scampi 2 servings
3 cans (15.25oz.each) Del Monte® Sliced Peaches in Heavy Syrup 1 pkg. yellow cake mix ½ cup butter, melted
2 tablespoons sliced green onions 1 1/2 tablespoon lemon juice 1/4 teaspoon salt 2 cloves garlic minced 1/3 cup butter melted
Preheat oven to 350°F. In a 13x9-inch or other shallow 3-qt. baking dish, dump 2 cans of peaches and syrup. Drain the third can and add only the peaches to the baking dish. Top peaches with dry cake mix; spread it out evenly across the entire surface of peaches. Drizzle cake mix with butter. Bake 55 minutes to 1 hour or until top is deep golden brown and fruit is bubbly. Dust with powdered sugar or top with whipped cream or vanilla ice cream before serving.
3/4 pound peeled and deveined large fresh shrimp ( 1 pound unpeeled) 2 tablespoons minced fresh parsley 1/4 teaspoon hot sauce hot cooked angel hair pasta
1. Cook first 4 ingredients in butter in a large skillet over medium high heat stirring constantly, until mixture is bubbly
2. Reduce heat to medium, add shrimp to onion mixture and cook, stirring constantly 5 minutes or until the shrimp turns pink
3. Add minced parsley and hot sauce to shrimp mixture, toss gently. Serve over the hot pasta
ISLAND GUIDE, VOLUME 22 15
Page 1 |
Page 2 |
Page 3 |
Page 4 |
Page 5 |
Page 6 |
Page 7 |
Page 8 |
Page 9 |
Page 10 |
Page 11 |
Page 12 |
Page 13 |
Page 14 |
Page 15 |
Page 16 |
Page 17 |
Page 18 |
Page 19 |
Page 20 |
Page 21 |
Page 22 |
Page 23 |
Page 24 |
Page 25 |
Page 26 |
Page 27 |
Page 28 |
Page 29 |
Page 30 |
Page 31 |
Page 32 |
Page 33 |
Page 34 |
Page 35 |
Page 36 |
Page 37 |
Page 38 |
Page 39 |
Page 40 |
Page 41 |
Page 42 |
Page 43 |
Page 44 |
Page 45 |
Page 46 |
Page 47 |
Page 48
