Kathleen's Mississippi Shrimp

6 lbs unshelled medium shrimp
Cook for about 4 minutes in a large pot with Old Bay Seasoning
Take out, drain.
Melt 3 sticks of butter
Add one small bottle Worchestershire sauce
and the juice of a half of lemon
Heat and toss shrimp in the mixture.
Serve shrimp in the sauce
and pour some of the sauce over a half loaf of French bread.

Enjoy after a day of swim and sun.
Afterwards sleep on the sleeping porch under the stars.

Frogmore Stew

Take a very large pot (several gallons)
Chop red potatoes into 3/4 inch cubes with skins on (5 lbs)
put in pot with Old Bay Seasoning (it comes in a bag)
cover with water
Add two sausages (kilbasa type, but I use turkey) cut into
1/3 inch slices
Cook  about 8 or 10 minutes
add corn on the cob, 2 1/2 inch portion
cook another five minutes
Devein shrimp but keep in shells (this is not really necessary)
Add shrimp to pot
Cook about 4 minutes

Drain water from pot. Be careful. It is heavy.

Pour stew onto picnic table covered with newspapers
Provide condiments of seafood sauce, salt, pepper, French bread
and beer

Have lots of paper towels ready.

Eat this in the salt air at the beach on the sea islands near Frogmore, SC.

Three Finger Biscuits

3 cups self rising flour
1 cup milk
1/2 cup shortening

Sift flour, add shortening and milk.  With hands, mix well and to a consistency that by placing a small amoount of dough in the palm of your hand, the dough will work into a ball.  Place in biscuit pan and with three fingers, press into the size of biscuit you prefer.  Makes a dozen regular sixe
biscuits. Bake at 400'  for about 20 minutes.

Eat with butter and jelly or eat split open with gravy.  Nestle a piece of sausage or ham inside if you wish.

Crab Dip

1 1/4 cup mayonnaise
1 cup crabmeat
1/2 cup grated cheddar cheese
1 Tbsp horseradish
4 Tbsp french dressing

Mix all ingredients and serve with crackers. Reportedly from The Trawler Restaurant in
Charleston.

Red Beans and Rice

1 lb dried red beans
1 meaty ham bone
1 3/4 qts water (enough to cover ham bone)
3 cups chopped Bermuda onion
1 bunch green onions, chopped
1 cup parsley, chopped
2 large cloves garlic, crushed
1 Tbsp salt
Dash red pepper
1 tsp black pepper
12 tsp sugar
Dash Tabasco
1/4 tsp oregano
1/4 tsp thyme leaves
1 Tbsp Worcestershire sauce
1/2 (8 ounce) can tomato sauce
seasoned salt to taste
Cooked rice

Soak beans overnight in water to cover.  Drain.  Cook beans and ham bone in water slowly for 3 hours. Add all ingredients except seasoned salt.  Cook slowly for 1 1/2 hours.  Cool.  Reheat and simmer for 1 hour.  Add seasoned salt to taste.  For thicker red beans, remove a few beans from the pot.  Mash beans and return to pot.  This recipe may be prepared a day in advance and is better served the second day.  Serve over cooked rice.  Serves 8.

From Southern Sideboards, The Jr. League of Jackson, Mississippi 1977

We all probably know that rice and beans cooked together is a whole protein.  How did peoples from long before protein was known, instinctively know this?

Have more Tabasco handy when served.

Beaufort Stuffed Flounder

2 cups cooked shrimp or crab
2 eggs
1 cup whipping cream
2 Tbsp. Butter
1/2 cup chopped mushrooms
2 tsp chives
1 Tbsp flour
salt and paprika
4 Tbsp sherry
2 limes
3 to 4 lbs flounder, trout or snapper

Mix shrimp (crab) egg and 1/2 cup cream together. Melt butter, add mushrooms and chives.  Saute until soft; add flour and cook until bubbly. Add shrimp, egg and cream mixture.  Stuff in flounder.
Pour remaining cream (1/2 cup) over top.  Sprinkle with salt and paprika.  Add sherry and bake
at 350' for 45 minutes.  Garnish with 2 limes, quartered.

Partner with fresh crocked neck yellow squash, sauted lightly with onions, salt and pepper.
And rice.  And a tall iced glass of sweet tea.  On the porch.

Phillipine Delight Pork or Chicken

Fresh pork, cut in bite size pieces or
fresh chicken cut in stir fry pieces
1 can sliced Chinese water chestnuts
1 cup orange juice
1/3 cup soy sauce
1 small onion chopped
2 Tbsp canola oil
1 bunch of green onions, chopped for garnish

Heat oil in large heavy skillet (iron if possible)
Add one medium oniion, chopped.  Saute.
Add pieces of pork or chicken and brown.
Add orange juice and soy sauce.
Cover and cook until meat is tender and cooked.
Remove from heat and serve over rice.
Garnish with chopped green onions.

Of course, you could add some fresh veggies
when you add and saute the onion, i.e.
carrots, squash, fresh peas, green beans.