Marie's Kitchen--Tips from some civic-minded women


A few weeks ago, while dining with a friend at Off the Hook restaurant in Bethany Beach, 16 women, members of the Women’s Civic Club of Bethany Beach (WCCBB), walked in the door and helped pull several tables together to ready themselves for lunch. I struck up a conversation with Regina Trodden and next thing you know, another Marie’s Kitchen column was born.

Coastal Point • Submitted: The ladies of the Women’s Civic Club of Bethany Beach provided this week’s recipes.Coastal Point • Submitted
The ladies of the Women’s Civic Club of Bethany Beach provided this week’s recipes.

Regina contacted club president, Suzanne Evans, and after several communications, I attended one of their meetings. It was difficult choosing from among the 19 recipes provided by members, but my plan was to choose two appetizers, two soups, three entrees (shrimp, beef and chicken) and two desserts so that you could pick and choose for two entire dinner menus; my thanks to all the ladies who took the time to share their recipes with me.

I’m quoting from the women’s club brochure: The club was organized on August 3, 1925, by a group of 18 women. Their first donations were three benches and garbage cans for the boardwalk and plantings to beautify areas in the town. Their purpose was to “carry out civic improvements in Bethany Beach.”

Over the years, the club has grown exponentially. They graduated from benches and trash cans to purchasing uniforms and equipment for the lifeguards along with lifeguard stands, planting hundreds of flowers in the Garfield Parkway median and along Route 1. The group became involved in town issues and expressed concern about where Bethany Beach was headed.

Over the years, the women’s club has continued to increase its presence in the community through civic works and charitable donations. For example, with their own members’ dues and donations, they provide phone cards and supplies for our troops and at Thanksgiving and Christmas, dinners are given to needy families. No fundraising activities are held by the WCCBB.

Membership is open to all women of Bethany Beach and surrounding areas. Dues are $15.00 per year. Meetings are held on the second Thursday of the month, September through June, at the South Coastal Library, 43 Kent Avenue, Bethany Beach, beginning with a social time at 9:30 a.m., and a speaker at 10 a.m., followed by a business meeting. If you have additional questions, please direct them to WCCBB, P.O. Box 935, Bethany Beach, DE, 19930, or simply show up at a meeting and express your interest in joining.

Mom Corrigan’s Parmesan Cheese Ball

By Carolyn Corrigan

Ingredients:

? 12 ounces cream cheese, softened

? 1/3 cup grated Parmesan cheese

? 1/4 cup Hellman’s mayonnaise

? 1/2 teaspoon crushed dried oregano leaves

? 1/8 teaspoon garlic powder

? Black pepper to taste

Method for Parmesan Cheese Ball:

Mix all ingredients with an electric mixer; shape into a ball and refrigerate. Make a day ahead for herbs to blend well.

Crab Dip

By Andrea Gowetski

Preheat oven to 350 degrees F.

Ingredients:

? 3 ounces shredded Parmesan cheese

? 2-1/2 cups mayonnaise

? 1 pound crab meat

? 3 dashes hot pepper sauce

? 3 ounces shredded Cheddar cheese

? 3 ounces whipped cream cheese

? 1 teaspoon finely chopped garlic

Method for Crab Dip:

In a 1-quart casserole, combine all ingredients. Bake uncovered at 350 degrees for 30 minutes. Serve with crackers or bread.

I mentioned above that Regina Trodden and I struck up a conversation at Off the Hook Restaurant. Her recipe for Pumpkin Soup originated with her sister-in-law, Terry Innocenti. “I make her soup often. It’s a winner!” said Regina. I like the healthy combination of veggies and pumpkin.

Pumpkin Soup

By Regina Trodden

A great soup on a chilly day!

Ingredients:

? 3/4 cup finely chopped green pepper

? 1/4 cup finely chopped green onion – or use yellow onion

? 1/4 cup minced fresh parsley

? 2 tablespoons butter or olive oil

? 1 can (16 ounces) pumpkin (not pumpkin pie mix)

? 1 can (14 ounces) plum tomatoes, undrained and chopped

? 2 cups chicken broth

? 1/4 teaspoon salt

? 1/4 teaspoon black pepper

Method for Pumpkin Soup:

In a large fry pan, sauté green pepper, onion, parsley and butter until tender. Add pumpkin, tomatoes, chicken broth, salt and pepper. Bring to a boil. Simmer for 15 minutes or more. Yield: 7 cups.

Mushroom Bisque

By Mary Wuslich

Ingredients:

? 1/2 cup butter

? 1-1/2 cups chopped green onion

? 1 leek, chopped

? 3 tablespoons all-purpose flour

? 5 cups chicken stock or broth

? 8 ounces fresh white button mushrooms, chopped

? 1/4 cup dry sherry

? 1 cup whipping cream (or light cream)

? 1/4 teaspoon salt

? 1/4 teaspoon white pepper

Method for Mushroom Bisque:

Heat butter in saucepan and add green onions and leeks. Cook slowly for 15 minutes, but do not brown. Whisk in the flour and cook for 1 minute while stirring. Gradually add stock and bring to a slow boil; reduce heat. Stir in mushrooms and cook 10 minutes, stirring occasionally. Cool slightly and process mixture in blender (can be made ahead up to this point).

Return soup to the saucepan and add sherry and cream; heat just until blended; season with salt and pepper. If desired, garnish each bowl of soup with additional sliced mushrooms.

Michele Diddlemeyer was not able to be present on the morning I took the photograph of the other ladies who provided recipes. Her Shrimp Scampi recipe can be served over pasta as an entrée, or by itself as an appetizer accompanied by lemon wedges.

Shrimp Scampi

By Michelle Diddlemeyer

Ingredients:

? 1 pound linguini

? 2 tablespoons butter

? 2 tablespoons olive oil

? 2 cloves garlic, minced

? 2 shallots finely diced (or a bit of yellow onion)

? Pinch of red pepper flakes

? 1 pound shrimp, peeled and deveined

? 1/2 cup dry white wine

? Juice of 1 fresh lemon

? 2 tablespoons butter

? 2 tablespoons olive oil

? 1/4 cup finely chopped fresh parsley leaves

? Kosher salt and freshly ground black pepper

Method for Shrimp Scampi:

Put a large pot of water on to boil. When it begins to boil, add a couple tablespoons of salt and then the linguini. Stir to make sure the pasta separates. When the water returns to boiling, cook for about 6 to 8 minutes, or until the pasta is not quite done; drain.

Meanwhile, in a large skillet, melt 2 tablespoons butter in 2 tablespoons olive oil over medium-high heat. Sauté the garlic, shallots and red pepper flakes until translucent – about 3 minutes. Season the shrimp with salt and pepper; add shrimp to the pan and cook until they have turned pink – about 2 to 3 minutes. Remove the shrimp from the pan; set aside and keep warm. Add the wine and lemon juice to the pan and bring to a boil. Add 2 tablespoons butter and 2 tablespoons oil. When the butter has melted, return the shrimp to the pan along with the parsley and the cooked pasta. Stir well and season with salt and pepper. Drizzle a bit more olive oil over the top and serve immediately with crusty bread. Yield: 4 servings.

Gigi Vanderman was born and raised in Belgium and this is one of her family’s recipes.

Belgian Beef Stew

By Gigi Vanderman

Ingredients:

? Vegetable oil for sautéing

? 2 pounds stew beef cut into 1-1/2 inch cubes

? All-purpose flour for dredging mixed with salt and black pepper

? 2 cloves garlic, crushed

? 2 to 3 fairly large onions, chopped

? 1 can or bottle of beer (12 ounces)

? 2 bay leaves

? 1/2 teaspoon dried thyme leaves

? 1 pound carrots, sliced

Method for Belgian Beef Stew:

In a heavy skillet, heat oil until hot. Dredge meat in flour. Add to hot oil and brown on all sides. Add garlic and onions and sauté until transparent; do not let them burn. Add beer and simmer for 3 minutes. Add bay leaves, thyme and carrots; cover. Reduce heat and cook slowly until beef is tender. Serve with boiled parslied potatoes and plenty of beer. Yield: 6 servings.

Grilled Asian Chicken

By Elli Hatch

Ingredients:

? 1/4 cup soy sauce

? 4 teaspoons sesame oil

? 2 tablespoons honey

? 3 slices fresh ginger root

? 2 cloves garlic, crushed

? 4 skinless, boneless chicken breast halves

Method for Grilled Asian Chicken:

In a small microwaveable bowl, combine soy sauce, oil, honey, ginger root and garlic. Heat in microwave on medium-high for 1 minute; stir. Heat again for 30 seconds, watching closely to prevent boiling.

Place chicken breasts in a shallow dish. Pour soy sauce mixture over chicken and allow to marinate for 15 minutes.

Preheat a grill on medium-high heat. Drain marinade from chicken into a small saucepan. Bring to a boil and simmer over low heat for 5 minutes. Set aside for basting.

Lightly oil the grill grate. Cook chicken on the prepared grill for 6 to 8 minutes per side, or until juices run clear. Baste frequently with remaining marinade. Chicken will turn a beautiful golden brown. Delicious served with rice pilaf and cabbage salad. Yield: 4 servings.

Apple Cake with White Sauce

By WCCBB President, Suzanne Evans

Preheat oven to 350 degrees F.

Cake Ingredients:

? 4 cups peeled, sliced apples

? 2 cups sugar

? 2 cups all-purpose flour

? 2 teaspoons cinnamon

? 1-1/2 teaspoons baking soda

? 1 teaspoon salt

? 2 eggs

? 3/4 cup vegetable oil

? 2 teaspoons vanilla extract

? 1 cup chopped pecans

Method for Apple Cake:

Stir together apples and sugar. Add flour, cinnamon, baking soda and salt; mix well. In a separate bowl, beat eggs, oil and vanilla. Stir egg mixture into apple mixture and blend well. Stir in pecans. Pour into greased 9x13x2-inch baking pan. Bake at 350 degrees for 40 to 50 minutes, or until cake springs back when lightly pressed with a finger.

White Sauce ingredients:

? 1 cup sugar

? 1/2 cup heavy cream

? 1/2 cup butter

? 1 teaspoon vanilla extract

Method for white sauce:

Place all ingredients in a saucepan. Stir and bring to a boil over medium heat and cook for 3 minutes. Serve warm over slices of cake.

Mexican Wedding Cake

By Lucretia Motsco

Preheat oven to 350 degrees F.

Cake Ingredients:

Stir together with a spoon:

? 1 can (20 ounces) crushed pineapple and juice, undrained

? 2 cups all-purpose flour

? 2 cups sugar

? 2 teaspoons baking soda

? 1 teaspoon cinnamon

? 2 eggs

? 1 cup chopped nuts (I use pecans.)

Frosting Ingredients:

? 2 cups confectioner’s sugar (10-X)

? 1 stick margarine (I use butter.)

? 8 ounces cream cheese, softened

? 1 teaspoon vanilla

Method for Mexican Wedding Cake:

For cake: In a large bowl, mix with a spoon the pineapple, flour, sugar, baking soda, cinnamon, eggs and nuts. Spray a 9x13x2-inch baking pan with nonstick spray. Pour the cake batter into the pan and bake at 350 degrees for 35 minutes.

For frosting: With electric mixer, cream sugar, butter, cream cheese and vanilla. Frost the cake while it’s still warm.

(Editor’s Note: If you have recipes to share, or recipes you want, contact Marie Cook, Coastal Point, P.O. Box 1324, Ocean View, Delaware 19970; or by email at ChefMarieCook@gmail.com. Please include your phone number. Recipes in this column are not tested by Coastal Point.)