OYSTER and ARTICHOKE CASSEROLE

Oyster and Artichoke Casserole
Makes 4 portions

¾ cup heavy cream
2 tablespoons extra virgin olive oil
2 teaspoons minced shallots
½ cup quartered artichoke hearts
1 ½ teaspoon dry Creole seasoning
3 ounces Chablis
24 fresh oysters, shucked
2 tablespoons French bread crumbs
2 tablespoons shredded Parmesan

Preheat oven to 400 degrees. Heat cream in a saucepan and simmer until reduced by 25 percent.

Heat saute pan and add olive oil. Add artichokes and shallots and cook until shallots are translucent. Add Creole seasoning and then add the Chablis to deglaze the pan. Add the cream. Bring to a simmer and add the oysters.

Simmer 1 minute, then pour mixture into greased 1 ½-quart casserole dish. Top with the bread crumbs and Parmesan and bake at 400 degrees until golden brown, about 6 minutes. Serve immediately

CREAMED ARTICHOKES and SPINACH

Creamed Artichokes & Spinach

Never serve a mistake. "You’re only as good as the last thing you do."

3 bunches fresh spinach, stems removed
1 can artichoke hearts
2 cups fresh mushrooms, sliced
2 large onions, chopped
1 bunch shallots, chopped
3 toes garlic, finely chopped
½ pint whipping cream
8 oz. Cream cheese, room temperature
3 cups Romano cheese, grated
2 sticks butter

Preheat oven to 350. Drain and cut up artichokes. Saute mushrooms in butter and drain off excess liquid. Saute onions, shallots and garlic in ½ stick of butter until soft. Add spinach, atritchoke hearts and mushrooms. Simmer 5 minutes. In another pan, heat cream and cream cheese until soft and creamy. Add spinach mixture. Add remaining butter; melt. Fold in romano cheese until blended well. Place in covered casserole. Bake for 30 minutes at 350. Serves 6 to 8.
One pound of fresh spinach will yield about 1 ½ cups of cooked spinach.

OYSTER and ARTICHOKE SOUP

Oyster and Artichoke Soup

½ stick butter
8 slices bacon, chopped
3 medium onions, finely chopped
4 ribs celery, finely chopped
4 toes garlic, finely chopped
1 can artichoke hearts, drained and rinsed
20 oysters, chopped, with their juice
2 bay leaves
½ tsp. Thyme
1/4 tsp. Oregano
1/4 tsp basil
2 tsp. Fresh rosemary leaves, chopped fine
½ tsp. Worcestershire sauce
Salt, pepper and hot sauce, to taste
3/ Tbsp. All purpose flour
2 qt. fish stock
2 bunches green onions, chopped
1 bunch parsley, chopped

Melt butter in large soup pot. Add bacon, onions, celery and garlic. Cook until lightly browned. Add artichoke and oysters. Cook about 25 to 35 minutes over a low heat. Add bay leaves, thyme, oregano, basil, rosemary, Worcestershire sauce, salt, pepper and hot sauce. Stir well; add flour while continuing to stir. Add stock, oyster liquor, green onions and parsley (reserve some parsley for garnish). Bring to a boil. Reduce heat. Cover and simmer for 50 minutes. Garnish with parsley. Serves 10.
　

SLOPPY JOES

Sloppy Joes

Teenage fare from the 1960's

1 lb. Ground beef

2-3 stalks celery, chopped

1 small onion, chopped

1 (8-ounce) can tomato sauce

1/4 cup ketchup

1/4 cup barbeque sauce

1 Tbsp brown sugar

1 tsp dry mustard

salt and pepper

1 Tbsp. Worcestershire sauce

1 Tbsp. Vinegar

Brown the ground beef, celery and onion. Drain the fat. Stir in remaining Ingredients. Simmer, covered, 15-20 minutes, stirring occasionally. If Joes appear too "loose", leave cover off and let moisture evaporate.