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Sump'n t'Eat and Sump'n On It!
From Scratch to Scrumptious
By Marilyn Anderson
An Eclectic
Cookbook full of recipes
from Country to Caribbean, from Soul to Soushi
This "Coffee Table" Cookbook is so inspiring and so charming,
you'll find yourself actually wanting to cook! Check out
these new recipes from the recently published 2nd Edition!
Author Marilyn Anderson relates her family's story and her journey with creative cooking and entertaining
that will make you want to read it, cook with it, and leave it on your coffee table for others to enjoy as well.
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Find out how to hold a "Pig Roastin'," how to have a Low Country Boil, grill out with the masters,
cook delicious fresh lobster - Tropical Style - and how to entertain with flair and fun.
Known for her creative use of fresh seafood and for being a trophy-winning lady angler, Marilyn transports you to her favorite tropical
places and smiling faces with delicious seafood resipes that you'll
want to make again and again.
Her rural Georgia and Native American roots will introduce you to delicious,
wholesome country cooking she dubs "Southern Soul."
Any way you slice it, Sump'n t'Eat & Sump'n On It! is a treat you won't want to miss. |
AUTHOR MARILYN ANDERSON |
Order this cookbook now,
the perfect gift for yourself and anyone who enjoys a great cooking adventure!
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Ea-Ze Crab Quiche
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1 9-inch Pet Ritz refrigerated piecrust
2 cups fresh, flaked crab meat
1/2 cup each of chopped onion, celery and bell pepper
1 cup grated sharp cheddar cheese
4 eggs slightly beaten
2 heaping teaspoons flour
1/3 stick butter
1 small can evaporated milk
salt and pepper to taste |
Preheat oven to 400*F. Prepare piecrust in pan and using a fork, prick several times on the bottom of the crust.
Bake for about 6 minutes
until partially done. Reduce heat to 350*F and remove from oven. Saute onions, celery and bell peppers in butter.
Add the flour and
toss to coat. Slowly add enough of the milk to make a smooth consistency. Add the crabmeat and stir. Pour into the
pie shell top with grated cheese. Add salt and pepper to taste to the beaten eggs and pour this over the top. Bake for
about 35-40 minutes.
Let set for 10 minutes
before cutting. Cut into pie shaped wedges and serve with a salad or sliced fruit. Garnish with fresh parsley.
An optional method is to just mix everything together at one time - eliminating the precooking of the vegetables -
and pour it into the baked pie shell and top with the grated cheese. This works just as well for me and is very simple.
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Almost Fried Fish
Use skinless, boneless fish filets (about a 1-inch thick filet of dolphin,
wahoo, grouper or mackerel works the best). Dredge in melted butter or margerine, then coat with Progresso Italian
bread crumbs. Put a small amount of oil or margerine in a non-stick skillet and heat to medium-high. Do not allow oil
to get hot enough to burn but only to the point where fish will brown or sear in pan.
If filets are thick, reduce heat and extend cooking time. brown on one side then turn only one time. Completely brown on
both sides. Serve with bearnaise sauce.
This is an easy dish to prepare and can be made into a beautiful entree when properly presented.
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Enjoy these delicious new favorites from my 2nd Edition!
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Tropical Carribean Salad with Citrus Dressing
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This salad mixture is so light, refreshing and different. It actually originated when I was
leaving the Bahamas and had to use up all my leftover fruits, peppers, etc., and just added a few extras. Don't be afraid to
use your imagination like I did!
Assorted mixed greens or Romaine lettuce
3 small cans mandarin oranges, drained
1 pint fresh strawberries, sliced
1 medium sized mango, peeled and siced
1 each of yellow, green, and prange bell peppers, thinly sliced
1/2 cup white raisins
1 cup walnuts
1 package (7 ounce) flaked coconut (give or take!)
1 medium red onion, thinly sliced |
I added seedless grapes and kiwi slices because I had it on hand. You can even use apples.
Add the following dressing at the last minute before serving.
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1/3 cup raspberry vinegarette
1/3 cup fresh orange juice
juice of one lime
2 tablespoons honey
3 tablespoons oil
1 teaspoon dijon mustard
1 teaspoon sugar
1/2 teaspoon poppy seeds (optional)
Whisk together and pour over salad. Toss thoroughly. |
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Key West Lime Pie
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1 envelope (1 tablespoon) unflavored gelatin
1/4 cup cold water
4 eggs, separated
1 cup sugar, divided
1/3 cup lime juice
1/2 teaspoon salt
2 teaspoons grated lime rind
green food coloring
1 9" baked pie shell |
Soften gelatin in cold water. Beat egg yolks; add 1/2 cup sugar, lime juice and salt. Cook egg mixture over hot water,
in double-boiler type of pan, stirring constantly until thickened. Add grated rind and gelatin; stir until gelatin dissolves.
Tint with pale green coloring. Col.
Beat egg whites until stiff, but not dry. Add remaining sugar slowly, beating after each addition. Fold into lime mixture.
Pour into baked pie shell; chill until firm. Garnish.
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ORDER NOW!
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