Recipes from: the Pirates' House Cookbook
1 bell pepper
2 ribs celery
1/2 pound raw bacon
1 (2 oz.) jar pimientos
1 teaspoon freshly ground black pepper
1 teaspoon salt
3/4 teaspoon Tabasco
Chop everything fine in a food processor. Process until topping is well-blended and holds together.
2 dozen shell oysters or 1 pint oysters, drained
Preheat oven to broil. Lay oysters on the half shell on a bed of rock salt on a metal baking dish
with sides. Cover each oyster with 1 tablespoon topping. Or place
several oysters in individual scallop shells or metal crab shells.
Spread a layer of topping over oysters and place on rock salt. Broil 4
to 5 inches from heat until topping is browned and bubbling, 10 to 12
minutes. Drain off any grease. Serve immediately. Note: Besides natural
metal crab shells work best. The topping sits above the edge of the
shell and as it cooks, the accumulated fat runs off into the rock salt.
If the sides of the baking dish are too high, the grease pools on top
of the oysters, and the topping will not get crisp.
Frozen Lemon Pie
(Page 284 of the Pirates' House Cookbook)
30 vanilla wafers, crushed
1/2 cup blanched almonds, ground
1/4 teaspoon almond extract
1/4 cup butter or margarine, melted
Mix cookie crumbs, ground almonds and almond extract with butter or
margarine. This can be done in a food processor. Press into a 9 inch
pie pan. Bake at 375° for 8 minutes. Cool on a rack.
4 eggs, separated
1 (15 oz.) can sweetened condensed milk
1 (6 oz.) can frozen lemonade concentrate, thawed
Grated rind of 1 lemon
1/2 cup heavy cream, whipped
Beat egg yolks with a whisk. Add sweetened condensed milk, lemonade and lemon rind and whisk until smooth. Beat egg whites until stiff but not dry. Fold whipped cream into lemon mixture. Fold lemon mixture into egg whites. Pour into pie crust
and freeze 8 hours or overnight. 10 to 15 minutes before serving,
remove pie from freezer. Garnish if desired with sweetened whipped
cream, twisted lemon slices and maraschino cherries. Serves 8.