Mobile Bay / August 2012 / Recipes of the Week, 8/23

 Email  Print Pin It

Recipes of the Week, 8/23

Time-honored recipes from the past 40 years of Mobile Bay Magazine

Kit’s Homemade Rolls

“Sister Chefs,” February 2008

Kit Druhan Geil is famous for her baking. But, her name is particularly synonymous with homemade rolls. As delicious as they are fun to make, these fluffy little treats are tasty on their own, or sandwiched around most any filler.

2 packages yeast
1 cup warm water
1 pinch of sugar (for testing)
1 cup shortening (Geil uses Crisco.)
1 cup sugar
1 teaspoon salt
1 cup boiling water (2 minutes in microwave)
2 eggs, slightly beaten
6 cups all purpose flour (Do not sift.)
1 stick butter, melted (divided, reserved for basting)

1. Dissolve yeast in warm water, stir and add a pinch of sugar to determine if yeast is active.
2. In mixer, cream shortening, sugar and salt until mixed. Turn mixer to low setting; add boiling water. When mixed, add beaten eggs and yeast/water mixture.
3. Measure flour onto waxed paper. Use waxed paper as a funnel to slowly add flour into the mixer. Mix well on medium for a minute or so, until combined. Place a damp towel over top of the bowl and refrigerate for at least 3 hours, or overnight. (Geil says it is easier to mix the dough one day and to roll it out the next.)
4. Roll out dough on lightly floured surface to 1/2 -inch thickness. Use a 1 1/2-inch diameter biscuit cutter to cut into rounds. Place rolls, barely touching, in greased 9-by-13-inch foil baking pans. Baste with half of butter. Cover with dry kitchen towels and let rise again at room temperature. (This takes approximately 2 - 3 hours.)
5. Preheat oven to 350 degrees. Bake rolls for 18 minutes or until slightly brown on top. Baste again with butter and let cool. Makes approximately 7 - 8 dozen. To freeze rolls, wrap the pans in plastic wrap and then in aluminum foil. Place inside a plastic bag. To reheat, let thaw and bake at 350 degrees for 5 - 10 minutes.

---

Pickled Shrimp

“Jubilee Diplomacy,” September 1989

No Bay-area cookbook would be complete without this standard. Here is Tillie Delchamps’ original recipe, also featured in JLM’s “Recipe Jubilee!”

3 pounds fresh shrimp in shells
3/4 cup celery tops
1/2 cup mixed pickling spices
1 tablespoon salt
2 1/2 cups red onion, sliced
10 bay leaves
Pickling Marinade (see below)

1. Cover shrimp with boiling water. Add celery tops, spices and salt. Cover and simmer for 5 minutes.
2. Drain, peel and devein shrimp under cold water.
3. Alternate shrimp, onions and bay leaves in shallow baking dish.
4.  Pour Pickling Marinade over shrimp and cover.
5. Chill at least 24 hours, spooning marinade over shrimp occasionally. Keeps about 1 week in refrigerator. May be served as a salad or an appetizer. Serves 8.

Pickling Marinade

2 cups salad oil
1 cup white vinegar
4 tablespoons capers with juice
3 teaspoons celery seed
2 teaspoons salt
few drops hot sauce

1. Combine ingredients, mix well.

---

Missionary’s Downfall

“Elegance Alfresco,” July 2005

This Mobile favorite is a refreshing way to beat the summer heat.

1 small can frozen limeade
1 limeade can of vodka
1 handful of fresh mint

1. Fill blender with ice. Add limeade, vodka and mint. Blend until mint leaves are chopped fine and mixture is smooth and slushy. Serves 4. 

FOR MORE RECIPES, CLICK HERE TO ORDER YOUR COPY OF BAY APPETIT.  FOR MULTIPLE ORDERS, CALL (251) 473-6269, EXT. 113.