Dish it out.I would love to have the recipe for Thousand Island salad dressing from Kathryn's Steaks and Seafood, located in Ridgeland. Thanks! Tommy Turner Jackson THOUSAND ISLAND DRESSING 2 gallons mayonnaise 1/2 gallon sweet pickle relish 1 (No. 10) can chili sauce 1 dozen hard-boiled eggs, grated Mix together all ingredients, stirring by hand. Kathryn's is a white-tablecloth restaurant where guests may dress casually to enjoy a relaxing dinner by candlelight. Couples, families, and business groups appreciate the quiet atmosphere, which is conducive to conversation. Walter Anderson prints spark the walls. A private dining room seating 40 to 50 people is available for parties, and chef/owner Kerry Brasher also does outside catering. Popular appetizers are fried green tomatoes and French onion soup French onion soup is an onion and beef broth based soup traditionally served with croutons and cheese as toppings. Although ancient in origin, this dish underwent a resurgence of popularity in the 1960s due to the growth of French cooking in the United States. ; specialty entrees include filets, prime ribs, Redfish redfish or rosefish or ocean perch Commercially important food fish (Sebastes marinus) of the scorpion fish family (Scorpaenidae), found in the Atlantic along European and North American coasts. Veronica, and fried shrimp. Customers give raves to the broiled broil 1 v. broiled, broil·ing, broils v.tr. 1. To cook by direct radiant heat, as over a grill or under an electric element. 2. To expose to great heat. v. tomatoes smothered smoth·er v. smoth·ered, smoth·er·ing, smoth·ers v.tr. 1. a. To suffocate (another). b. To deprive (a fire) of the oxygen necessary for combustion. 2. with cheese and to the strawberry, peach, and apple cobblers. Kathryn's Steaks and Seafood is open for dimmer dim·mer n. 1. A rheostat or other device used to vary the intensity of an electric light. 2. a. A parking light on a motor vehicle. b. A low beam. Monday through Thursday from 5 p.m. until 9:30 p.m. and Friday and Saturday, 5 p.m. until 10:30 p.m. The restaurant is located at 6800 Old Canton Rd. in Ridgeland; telephone 601/956-2803. Our request is for the Hot Crawfish crawfish: see crayfish. Dip from Dixie Springs Cafe in Summit. We are there a couple of weeks ago, and the dip is to die for. We would love to have the recipe. Kenny and Angle Greer Crystal Springs HOT CRAWFISH DIP 1 pound butter 4 onions 1 whole celery stalk 4 green bell peppers 2 red bell peppers 2 yellow bell peppers 8 (16-ounce)packages crawfish tails 2 cups white wine (I used Chablis Blanc) Salt, pepper, and cayenne pepper to taste 6 (8-ounce) packages cream cheese About 1 1/2 cups Italian bread crumbs Melt butter in a large pot. Chop onions, celery, and green, red, and yellow bell peppers, and place in pot. Cook until tender. Wash crawfish tails; drain. Cut up tails, and place them in pot with cooked vegetables. Pour in wine. Add salt, pepper, and cayenne pepper to taste. Cut cream cheese into small pieces. Stir gradually into mixture, and cook until cheese is melted. Pour in bread crumbs. (Don't make it too stiff.) Serve with crackers, melba toast, or toasted bread. Dixie Springs Cafe is a casual dining place where guests enjoy seafood, chicken, and 16-ounce ribeye steaks in glass-enclosed dining rooms overlooking Lake Dixie Springs. The well-known restaurant has been in existence for almost 69 years. Owners Kristine and Joe Kimmel and chef Ann Taylor present a menu with strong New Orleans overtones. Their most popular appetizers are the requested Hot Crawfish Dip and fried medallions of eggplant with crabmeat crab·meat n. The edible flesh of a crab. Noun 1. crabmeat - the edible flesh of any of various crabs crab crab cocktail - a cocktail of cold cooked crabmeat and a sauce , shrimp, and Hollandaise sauce. Among entree favorites are Chicken Josephine, Chicken Chipotle, and catfish with shrimp and artichoke artichoke, name for two different plants of the family Asteraceae (aster family), both having edible parts. The French, or globe, artichoke (Cynara scolymus sauce. All desserts are homemade and include praline cheesecake with caramel sauce, brownie pie a la mode, and key lime pie Key lime pie is a dessert made of key lime juice, egg yolks, and sweetened condensed milk in a pie crust. The pie is topped with meringue, then baked until the meringue is a golden brown.[1] Some key lime pies use other types of whipped toppings or none at all. . Dinner is served Monday through Thursday, 5 p.m. until 10 p.m., and Friday and Saturday, 5 p.m. until 11 p.m. Dixie Springs Cafe is located at 3135 Hwy. 51 N. in Summit; telephone 601/276-7517. While visiting friends in Tupelo a few weeks ago, we had lunch at a place called Carmita's. Carmita's is a quaint little cafe inside the Flowerdale Antique Market. I had their lunch special that day, which was Shrimp and Spinach Crepes. It was such a splendid dish, and I would love a recipe for this if at all possible. Vicky Ladd Meridian SHRIMP AND SPINACH CREPES 2 sticks butter 3/4 cup flour 1 1/2 cups chicken broth 1/2 cup white wine 1 cup heavy cream 1/2 teaspoon garlic salt 1/2 teaspoon white pepper 1 pound shrimp, peeled and de-veined 1 pound fresh spinach Crepes (may be purchased at grocery store) Tomatoes, chopped Parsley Shredded parmesan/Romano cheese To create a white sauce, dissolve butter in a saucepan, add flour, and cook, stirring constantly with a wooden spoon, for about 1 1/2 to 2 minutes. Add liquids, and continue stirring, with a whisk this time, so all lumps will dissolve and the mixture will be nice and smooth. Add garlic salt and white pepper. Add the shrimp to the white sauce, and cook for about 1 1/2 to 2 minutes or until they turn pink. Turn down heat, add the spinach, coat well with the sauce, and just barely wilt the spinach. Turn off the heat, and serve on crepes--about 4 or 5 shrimp per crepe crepe (krāp), thin fabric of crinkled texture, woven originally in silk but now available in all major fibers. There are two kinds of crepe. , 2 crepes per person. Serve with chopped tomatoes, parsley, and shredded parmesan/ Romano cheese. At Carmita's at Flowerdale, lunch is served in a tearoom setting amidst handsome antiques and the sounds of soft background music. Carmita and Mike West are the owners, and Carmita, a native of Ecuador, creates the recipes and does the cooking. Specialties include fried green tomatoes with shrimp remoulade ré·mou·lade n. A piquant cold sauce made with mayonnaise, chopped pickles, capers, anchovies, and herbs. [French, from dialectal rémola, large black radish, from Latin armoracia, ; Eggplant Napoleon; shrimp and fettucine; quiche quiche n. A rich unsweetened custard pie, often containing ingredients such as vegetables, cheese, or seafood. [French, from German dialectal Küche, diminutive of German Kuchen, cake made with portobello por·to·bel·lo or por·ta·bel·la or por·to·bel·la n. pl. por·to·bel·los or por·ta·bel·las A mature, very large cremini mushroom. [Origin unknown.] mushrooms, sun-dried tomatoes, and feta fet·a n. A white semisoft cheese usually made of goat's or ewe's milk and often preserved in brine. [Modern Greek (turi) pheta, (cheese) slice, from Italian fetta, slice cheese; and Shrimp and Spinach Crepes. The popular green house salad is made with salad greens, walnuts, feta cheese, and balsamic balsamic (bäl·sämˑ·ik), n a substance that can soften and reduce mucus. vinaigrette dressing. Occasionally, Carmita serves native dishes from Ecuador. The Wests also cater small private parties at Carmita's and large parties at their elegant home, the Rankin House. Carmita's is located at 2025 McCullough Boulevard in Tupelo; telephone 662/840-2699. WOULD YOU LIKE TO HAVE RECIPES FROM YOUR FAVORITE MISSISSIPPI RESTAURANTS? Send your requests to Food Editor Mary Leigh Furrh, and the recipe could appear in our Dish It Out column. Send requests via e-mail to mlfurrh@aol.com or in writing to Dish It Out, 5 Lake Circle, Jackson, MS 392156. (Please note that recipes from chain restaurants may not be available.) |
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