A Sunday Supper Menu
I hope everyone had a festive St. Patrick’s Day. There was a parade here
in town with many “festive people” around for it. Traffic was a nightmare. I
simply don’t understand why we celebrate this to that extent. Oh well….I went
to do the fancy food show in Chicago last Friday. Perhaps I’ll do a menu on
Chicago street food. You know I love junk. So for now we will concentrate on
the South. This is a good ole Southern menu. Perfect for a family reunion or
lunch after church, otherwise known as “Sunday Suppa”.
This meal is a series of casseroles. It will serve 8 people. The ham can
be done in advance and served a room temperature. If you are lacking in the
oven space category, please feel free to bake everything at 350 degrees together.
All of it can be done days in advance and reheated. Enjoy!
Wesley’s Sunday Supper
Deviled Seafood Casserole
Store bought rolls (get the brown and serve type)
Macaroni and Cheese
Green Bean Casserole
Hot Curried Fruit
For the relish tray, cut up some carrots and celery. Put them in a shallow
dish with some olives, radishes and pickled onions. You may want to sprinkle
lemon pepper on the carrots and celery.
Deviled Seafood Casserole:
1 1/2 pounds shrimp, cleaned peeled and deveined
1 pound fresh sea scallops
12 tablespoons butter
1 pound haddock fillet
1/2 cup plus 1 tablespoon all-purpose flour
1 cup evaporated milk
1 cup beef broth
2 tablespoons cornstarch
1/3 cup milk
1 teaspoon garlic powder
1 tablespoon horseradish
1/2 teaspoon salt
1 teaspoon soy sauce
2 tablespoon chopped fresh parsley
1 tablespoon Worcestershire
1 teaspoon dry mustard
1/4 teaspoon cayenne pepper
1 tablespoon lemon juice
4 teaspoons ketchup
1/2 cup sherry
Preheat oven to 400 degrees. Sauté shrimp and scallops in 4 tablespoons
butter for 4 minutes, until tender. In a covered saucepan, steam fish in small
amount of water for 3 minutes, until tender, and cut into bite sized pieces.
In a saucepan melt remaining 8 tablespoons butter, add flour and evaporated
milk; mix and add broth. Cook over medium heat until thick. Mix the cornstarch
with the milk and add remaining ingredients except sherry. Add to sauce and
stir well. Add seafood and stir in sherry. Pour into casserole dish and bake
for 30 minutes.
1 quart champagne or ginger ale
1 quart water
1 pint molasses
1 ham weighing 12 to 20 pounds
1 1/2 cups dark brown sugar
2 tablespoons yellow mustard
1 large can pineapple rings
1/2 sweet sherry
Preheat oven to 325 degrees. Note the ham’s weight. Place it in a large
roasting pan. Pour the champagne or ginger ale, water, and molasses over it.
Cover with a lid or foil and bake it for 15 minutes per pound. If liquid evaporates,
add more water. When tender remove from oven and trim off the top skin. Score
the ham fat into diamonds but do not cut through to the meat. Insert a clove
into each little square of fat. Smear mustard over ham. Pat on brown sugar.
Anchor pineapple rings with toothpicks, put a cherry in center of each pineapple.
Drizzle 1/2 cup sweet sherry over. Bake for 30 minutes; increase heat to 375
and bake until beautifully glazed.
Macaroni & Cheese:
1 8-ounce pack macaroni noodles
1 teaspoon vegetable shortening
1 cup grated cheddar cheese
1/2 cup cheese whiz
3/4 cup milk
2 eggs, beaten
1 tablespoon mayonnaise
1/2 teaspoon mustard
Salt and pepper to taste
Cook macaroni according to package directions, adding shortening to water.
Do not over cook. Drain and combine with all other ingredients reserving 1/4
cup cheddar cheese. Bake uncovered, in ungreased 9x12 inch casserole for 25
minutes. Remove from oven and top with reserved cheese. Return to oven to melt.
Green Bean Casserole:
1 can Campbell’s cream of mushroom soup
1/2 cup milk
4 1/2 cups cooked and drained cut green beans
1/2 cup slivered almonds
1 cup c rushed saltines
1 1/2 cups shredded cheddar cheese
Preheat oven to 350. Combine soup and milk. Arrange half of green beans
in bottom of greased shallow 1 1/2 quart baking dish. Spread half of soup mixture
over beans; sprinkle with half of almonds, saltines and 1 cup of cheese. Repeat
bean, almonds, soup mixture, and saltine layers. Bake uncovered for 25 minutes;
sprinkle with remaining 1/2 cup cheese and continue baking 5 minutes longer.
Hot curried fruit:
1 8-ounce can sliced peaches in juice
1 8-ounce can sliced pears in juice
8 ounces sliced apples
6 ounces canned apricots
6 ounces cherries (any type without stems)
1/3 cup butter
3/4 cup light brown sugar
2 teaspoons curry powder
Partially drain fruit reserving 1/2 the juice. In a stockpot place reserved
juice along with all other ingredients except the fruit. Stir Bring to a boil
add fruit and simmer for 30 – 40 minutes. This can be made the day before and
reheated in a casserole dish.
2/3 cup long grain (not converted) rice, raw
3 cups milk
1 2-inch piece vanilla bean
1 1/4 cups sugar
2 tablespoons butter
1/2 teaspoon salt
4 eggs, separated
Combine rice and milk in top of double boiler. Cook, covered, over simmering
water for 30 minutes, or until rice is just tender. Preheat oven to 350 degrees.
Split vanilla bean lengthwise and scrape out seeds. Combine 3/4 cup sugar and
seeds in a food processor and process until finely ground almost to a powder.
Stir sugar mixture, butter, salt, and beaten egg yolks into warm rice mixture;
mix well. Pour pudding into a greased, shallow 1 1/2 quart baking dish. Bake
for 30 minutes or until custard is not quite set. Remove from oven and let cool
on a rack for 10 minutes. As it cools, beat egg whites until foamy; gradually
add remaining 1/2 cup sugar, 1 tablespoon at a time, beating until stiff peaks
form. Spread gently over pudding, and continue baking 15 to 20 minutes longer,
or until meringue is light brown. Serve warm.