Directions

• Wash the sweet potatoes, then parboil for 15 minutes. Pare and cut them into strips. Pour 7 cups of oil into deep fryer. Preheat the Oster deep fryer to 350°F. Fry the sweet potato strips in the deep fryer for 15 minutes or until they are golden brown. Drain them on absorbent paper. Sprinkle with salt, brown sugar or freshly ground nutmeg.

Directions

• Roast the Anaheim chiles over an open flame until black. Soak in water, peel, seed, and dice them.
• Process the corn in an Oster® food processor until it resembles a puree, about 2 minutes.
• In a bowl mix together the corn puree, chopped chiles, salt and pepper with the Oster® hand mixer. Slowly add the flour, small amounts at a time, while stirring.

To Serve:

• Enjoy this Southwestern-inspired vegetarian appetizer of chiles and corn. Lightly battered and fried, they're easy to make in a short amount of time.

Directions

• Shell and devein 10 jumbo shrimp and chop into a pulp. Set aside.
• Finely chop and smash the 6 water chestnuts. Set aside.
• Shell and devein the 14 jumbo shrimps leaving the tails intact,
• Split the 14 shrimp lengthwise along the deveined edge but far enough to separate.
• Spread them flat and lay along each crevice a thin julienne of Prosciutto or Westphalian ham.
• Spread the shrimp and chestnut mixture into the crevices above the ham and mold it into the form of a wide beveled edge when you partially re-close the shrimp for breading.
• Dip the shrimp into the beaten egg, then into flour.
• Allow to dry on a rack 15 to 20 minutes.
• Pour 7 cups of oil into deep fryer.
• Preheat the deep fryer to 266°F.
• Lift the shrimp by the tails and slide them gently into the heated oil.
• Fry for approximately 5 minutes or until golden brown.
• Drain on absorbent paper and serve at once.

Directions

• Place the potatoes in a saucepan, cover with cold water, and bring to a boil. Reduce the heat and simmer until potatoes are soft, about 25 minutes. Drain in a colander and return to the saucepan. Add remaining ingredients and mash until smooth and fluffy. Serve hot.

Directions

Frogmore Stew:

• Boil potatoes until tender. Keep warm.
• Bring stock to a boil.
• Add onion, bay leaf and thyme, and simmer, partially covered, until almost tender (about 7 minutes).
• Add sausage and cook for 7minutes longer.
• Add corn and roasted peppers. Cook until just tender (about 10 minutes).
• Season with salt and pepper (the stew should be full-flavored and rich).
• Bring to a boil, and add shrimp and tomato.
• Add green and wax beans if desired.
• Cover and cook for 2 minutes. Do not overcook shrimp.

Biscuits:

• Preheat Oster® toaster oven to 450°.
• Sift dry ingredients together in large mixing bowl.
• Work in lard by hand.
• Add buttermilk. Blend together well.
• Turn onto floured work area.
• Roll dough out to 1/2-inch thickness.
• Using a fork, prick dough all over.
• Cut out biscuits with a biscuit cutter, making sure to cut straight up and down. Do not twist cutter.
• Line baking sheet with parchment paper and place biscuits 1/2 inch apart on pan.
• Bake for 11 to 12 minutes.
• Remove from oven and brush tops of biscuits twice with melted unsalted butter. (This recipe makes 2 to 2 1/2 dozen biscuits).

To Serve:

• Place four shrimp, two pieces of corn, three slices of sausage and some of the peppers, onions and beans from the stew in individual bowls.
• Cut potatoes into halves. Place 4 halves in each bowl.
• Ladle in 1/2 cup of broth and sprinkle with chopped parsley.
• Serve with biscuits.

Directions

• Drain the shucked oysters and dry them well between towels.
• Beat together the egg and 2 tbsp water.
• Insert a fork into the tough muscle of the oysters, dip them in the water and egg mix; then in seasoned bread crumbs; in the egg again and once more in the bread crumbs.
• Let the oysters dry on a rack for 1/2 hour.
• Pour 7 cups oil into deep fryer.
• Preheat deep fryer to 375°F.
• Fry them for approximately 4 minutes.

Directions

• Blend all ingredients in an Oster® Blender or Oster® food processor until smooth. Serve ice-cold.

Directions

• In butter, sauté onion, carrots, and celery with bay leaf and thyme. When softened, add first a dash of cognac and then the white wine. Season with salt and cayenne pepper. Add fish broth and tomato paste.
• Bring to a boil and let simmer for a few minutes. Puée mixture in an Oster® Blender or Oster® Food Processor and pass through sieve. Return soup to pan and bring to a simmer. Add salmon flakes and heated cream. Adjust seasonings to taste. Serve garnished with fresh thyme.

Directions

Pastry

• In a large mixing bowl, combine flour, salt and granulated sugar. Cut in butter and lard pieces with pastry blender until mixture resembles very coarse meal; do not overmix. Form a well in middle of mixture and begin incorporating water, 1 tablespoon at a time, until mixture just begins to cling. Mixture should hold together but should not feel damp. Divide dough in half. Wrap each half in waxed paper and refrigerate at least 1 hour before rolling out. On a cold floured surface, roll out half the dough and line a 2-inch-deep, 2-quart oval baking dish. Cover dish and any excess dough with waxed paper and refrigerate.

Filling

• When ready to assemble cobbler, preheat oven to 425°. Remove remaining dough from refrigerator and roll out top crust to fit dish. Fill pastry-lined dish with berries. In a small bowl, mix together sugar, cornstarch and salt. Sprinkle over berries. Top with nutmeg and 3 tablespoons of butter. Cut any leftover pastry into 2-inch pieces and mix into berries. Moisten rim of dough in baking dish. Fit top pastry over dish and seal edges of dough together inside dish rim. Cut a few slits in center to allow steam to escape. Sprinkle crushed sugar cubes on top of pastry. Dot with remaining butter slices. Place dish on baking sheet in preheated oven for 20 minutes. Reduce heat to 375° and bake for 30 to 40 minutes more, or until crust is a deep golden brown.

To Serve

• Remove cobbler from oven and cool on a rack. Serve warm.