Some Old Recipes and Some New

We just finished a delightful week on AMARYLLIS with two couples - ages 77 - 83 years young! We had a blast thanks to their keen interest in everything, great sense of humor, and excellent card playing skills! They requested a few AMARYLLIS recipes - one that I've been making for over 30 years and one that has become a new favorite. I'll do the 'old' one first.

I began sailing in New York Harbor in the mid1970's on a classic wood yawl, PETREL, and became a member of an exclusive club: Idiot Dreamers Who Love Wood Boats. During this time I had the opportunity to sail on the Harvey Gamage, a 115 ft. Schooner. I was on board when we were hit by lightning off Staten Island. I remember a flash of light in the main saloon and a trail of smoke coming off the top of the mast. Everything seemed fine but later it was discovered that most of the electronics were destroyed and the polarity was reversed on the electrical system! But even more memorable that the lightening hit was the wonderful food, cooked on a large cast iron diesel stove. I especially loved the lime squares and have been making them for guests every since! The only reason I hesitate to give the recipe is that you might think I am trying to kill you when I serve them! Read the ingredients and you'll see why.

(S)LIME SQUARES - for a 13X9 pan (I halve the recipe and bake in a 9X9)

3 sticks butter
3 cups flour
1 cup 10X Sugar (Confectioner's sugar)

Mix and press into 13 X 9 pan. Bake 20 minutes at 350-375 (boat stoves aren't that accurate)

While shortbread base is baking, whisk the following:

6 eggs
3 cups sugar
2/3 cups fresh squeezed lime juice
6 TBSP flour.

Pour over baked shortbread and return to oven for an additional 20 minutes.

You could make this with lemon instead of lime. You could also substitute part of the flour in the crust for almonds that have been pulverized in the blender.

Best served with Lipidor!

My new favorite shrimp recipe!

I love shrimp - even more than lobster - and this is quick and easy and makes a great lunch or dinner. Serve with rice or pasta. Kalamata olives are good in this too!

Baked Shrimp and Feta

Saute a whole chopped onion (or, better yet, shallots). Add about 3 cloves chopped garlic. Add a can of diced tomato, oregano, and some salt and pepper. Add about 1/4 cup white wine (whatever is in the pantry - or clam juice or dry vermouth or lemon juice). Place in baking dish. Add raw shrimp (I use a 2 lb bag of peeled shrimp). Sprinkle with crumbled feta. Bake in 450 degree oven for about 12-15 minutes until shrimp is pink and feta is starting to brown.

I don't think you can go wrong with any dish that includes shrimp, garlic, and feta!

Enjoy - and send me your family favorites!