Abingdon Manor

Ingredients

grapefruit in half
light brown sugar;
cream
sherry

Directions
Cut grapefruit in half, remove seeds and section; Cover the top of each with a generous helping of light brown sugar; Pour one tablespoon of cream sherry over the sugar.

Bake at 375 degrees for 15 minutes.

Abingdon Manor

Ingredients

Filling:
1 stick butter
1 teaspoon lemon juice
4 cups fresh blueberries, rinsed and drained
1 cup sugar

Topping:
1 cup self-rising flour
1 cup sugar
1 teaspoon
vanilla flavoring
1/2 cup of milk

Accompaniment:
Fresh whipped cream or vanilla ice cream

Directions
To prepare the filling, preheat oven to 375 degrees. Place the butter in an 8 x 8-inch square glass baking dish (no substitutes), and melt the butter in the microwave. In a mixing bowl, combine lemon juice and blueberries. Add the sugar and mix well. Add the blueberry mixture to the baking dish with the melted butter. Do not stir.

Make the topping by combining all of the topping ingredients in a small bowl. Pour this mixture over the blueberries and bake 45 minutes, or until brown.

This recipe is also good for apples, blackberries, and peaches.

Abingdon Manor

Ingredients

1 pound chicken breasts skinned and boned
salt and pepper to taste
3 tablespoons butter
3 cups corn kernels fresh or frozen
3 oz. lean salt pork or bacon in 1/4 inch dice
3/4 cup finely diced onions
1/2 cup finely chopped celery
2 cups potatoes in 1/2 inch dice
4 cups chicken stock
1 cup heavy cream
1 tablespoon finely chopped fresh parsley

Directions
Dry the chicken breasts with paper towel and season with salt and pepper. Melt the butter in a heavy sauce skillet over medium heat. When hot add the chicken and turn several times with tongs do not let it brown. When it has taken on a milky caste and all of the rawness is gone, reduce the heat to low, cover the skillet and cook until the chicken is firm to touch, about 6 minutes. Set-aside until cool then cut into 1/2 inch cubes and reserve.

Process or blend 2 cups of the corn until smooth puree. Scrape down the sides of the container once or twice during the operation.

Try out the pork or bacon dice in a medium, (4 quart) saucepan over medium heat until the bits have given up their fat and are crisp and brown. Lift out the bits with a slotted spoon and add to the chowder later.

Pour off all but 2 tablespoons of the fat. Add the onions and celery, lower heat and cook until vegetables are soft and a light brown, about 8 to 10 minutes.

Stir in the cubes of chicken, the pureed corn, the whole corn kernels, potatoes and chicken stock. Bring to a boil over high heat, reduce to low and simmer, partially covered for about 15 to 18 minutes until potatoes are tender. Sir in the cream and parsley and continue to simmer another 3 minutes.

Serve immediately in heated soup plates and garnish with parsley.

Abingdon Manor

Ingredients

3/4 cup medium salsa
1 cup chopped artichoke hearts
1/4 cup grated parmesan cheese
1 cup shredded monterrey jack cheese
1 cup shredded sharp cheddar cheese
6 eggs
1 8oz carton sour cream

Directions
Grease 10" quiche dish. Spread salsa on the bottom. Distribute chopped artichokes evenly over salsa. Sprinkle parmesan cheese over the artichokes. Sprinkle monterrey jack and cheddar cheese over all.

Place eggs in blender or food processor and blend until smooth. Add sour cream and blend. Pour egg mixture over the cheeses.

Bake uncovered in 350 oven for 30-40 minutes or until set.

Abingdon Manor

Ingredients

1 loaf French bread, cut into 1" slices
1 cup brown sugar
1 stick butter or margarine
1 tablespoon white corn syrup
5 eggs
2 cups milk
1 teaspoon vanilla

Directions
Combine brown sugar, softened butter and corn syrup. Press into the bottom of a 9x13 baking dish. Place French bread slices on top of the brown sugar mixture. Beat eggs with milk and vanilla. Pour over bread. Cover and refrigerate overnight. Bake at 350 for 20 to 30 minutes, until it's light golden brown. (If not brown enough, run briefly under broiler). This dish creates its own sauce while baking and also freezes well.

Abingdon Manor

Ingredients

1 pound medium shrimp, shelled, reserving shells
1 bay leaf
8 cups of water
1 1/2 tablespoons vegetable oil
3 tablespoons all-purpose flour
1 onion chopped
1/2 cup chopped green bell pepper
1/2 cup chopped celery
1 pound frozen Alaska king crab legs, rinsed
1/2 cup long grain white rice
1/2 cup drained whole tomatoes chopped
1/4 cup thinly sliced scallion greens
Cayenne pepper to taste

Directions
In a 4-quart saucepan simmer reserved shrimp shells, bay leaf and water partially covered, 15 minutes and strain through a sieve into a bowl. Return shrimp stock to pan and keep warm.

In a heavy skillet (preferably cast-iron) cook oil and flour over moderately low heat, stirring constantly with a flat-edged metal or wood spatula, until roux is a couple of shades darker than peanut butter, about 30 minutes. Stir in onion, bell pepper and celery and cook, stirring occasionally, until vegetables are softened.

Stir roux into stock and bring to a boil, stirring. Add crab legs and simmer, partially covered, stirring occasionally. 15 minutes. Stir in rice and tomatoes and simmer, stirring occasionally, 12 minutes.

Transfer crab legs to a work surface. Cut shells open with kitchen shears and remove crabmeat discarding shells and cartilage. Tear crabmeat into bite-size piece and stir into gumbo. Add shrimp and simmer until just cooked through, about 3 minutes. Stir in scallion greens, cayenne and salt and pepper to taste. Gumbo may be made 1 day ahead, cooled, uncovered, and chilled, covered.

Yield
Makes about 8 cups, serving four