RECIPES FROM THE STONE LANTERN
MARY’S FRIED FISH, ISLAND STYLE
About a pound of meaty fish – mahi mahi, ono, ahi, etc.
Cut fish into small pieces – 3 or 4 inch squares.
Season fish with salt, pepper, garlic powder.
In small bowl, mix together 1 egg with about ¼ cup soy sauce – set aside.
In a separate bowl, place about 1 cup of flour.
Coat fish with egg and soy sauce mixture.
Dredge in flour.
Fry in hot vegetable oil about 6 to 7 minutes on each side, until golden brown and fish is flaky when tested with a fork.
If cooking more than a pound or so of fish, increase flour and egg and soy sauce mixture.
MARY’S VEGETARIAN CHILE
1 15 oz. can kidney beans, rinsed in cold water and drained
1 15 oz. can black beans, rinsed in cold water and drained
1 6 oz. can tomato paste
1 15 oz. can tomato sauce
1 15 oz. can diced tomatoes (or fresh tomatoes, chopped)
1 4 oz. can diced green chiles (mild, medium or hot, as preferred)
¼ cup bulgur, soaked in water at least an hour, drained
Chile powder – to taste
Red pepper flakes – to taste
½ tsp. Ground ginger
Salt & pepper to taste
1 T. Soy sauce
1 T. Worcestershire sauce
1 medium onion, chopped
2 to 3 cloves garlic, minced
Vegetable oil
Sauté onions and garlic in oil until soft. Add beans, diced tomatoes, tomato sauce and paste. Add spices. Stir in bulgur. Bring to boil, lower heat and simmer for ½ hour.
Serve Island style over steamed white rice. Four or six servings, depending on appetites.
MARY’S SHORTBREAD COOKIES
2 cups flour
1 cup butter, softened
1 tsp. vanilla extract
½ cup sugar
Cream butter and sugar. Add vanilla extract. Mix in flour until dough forms a ball.
Place in ungreased 9 x 9-inch pan and pat down until thickness is about ¼ inch. Prick with fork about every two inches. Press down edges with fork.
Bake at 350 F for about 25 minutes or until golden, light brown.
Cut into squares while hot. Cool completely before removing from pan.
(For thinner cookies, bake in 9 x 14-inch pan)
IPO’S BEEF STEW
1 pound stewing beef
2 medium size potatoes, peeled and chopped
2-3 carrots, peeled and sliced
1 medium onion, chopped
1-2 cloves garlic, minced
1 bay leaf
2 T. soy sauce
2 T. Worcestershire sauce
Salt and pepper to taste
Flour, salt, pepper and garlic powder for dredging
Vegetable oil
6-Cups water
Dredge beef in flour seasoned with about 1/2 teaspoon each salt, pepper and garlic powder. Set aside.
In stock pot or Dutch oven sauté onion and garlic in oil until soft
Add beef and stir constantly until browned on all sides.
Add more oil as needed. (Flour absorbs the oil.)
Add bay leaf, water, soy sauce, and Worcestershire sauce.
Bring to boil.
Lower heat and simmer for one hour, stirring often, scraping bottom of pot to make sure flour is not sticking.
Add potatoes and carrots.
Season with salt and pepper to taste.
Simmer about 30 minutes, making sure beef and veggies are tender.
Remove bay leaf.
Serve over steamed, white rice. Makes about 6 to 8 servings.
MARY’S FRIED FISH, ISLAND STYLE
About a pound of meaty fish – mahi mahi, ono, ahi, etc.
Cut fish into small pieces – 3 or 4 inch squares.
Season fish with salt, pepper, garlic powder.
In small bowl, mix together 1 egg with about ¼ cup soy sauce – set aside.
In a separate bowl, place about 1 cup of flour.
Coat fish with egg and soy sauce mixture.
Dredge in flour.
Fry in hot vegetable oil about 6 to 7 minutes on each side, until golden brown and fish is flaky when tested with a fork.
If cooking more than a pound or so of fish, increase flour and egg and soy sauce mixture.
MARY’S VEGETARIAN CHILE
1 15 oz. can kidney beans, rinsed in cold water and drained
1 15 oz. can black beans, rinsed in cold water and drained
1 6 oz. can tomato paste
1 15 oz. can tomato sauce
1 15 oz. can diced tomatoes (or fresh tomatoes, chopped)
1 4 oz. can diced green chiles (mild, medium or hot, as preferred)
¼ cup bulgur, soaked in water at least an hour, drained
Chile powder – to taste
Red pepper flakes – to taste
½ tsp. Ground ginger
Salt & pepper to taste
1 T. Soy sauce
1 T. Worcestershire sauce
1 medium onion, chopped
2 to 3 cloves garlic, minced
Vegetable oil
Sauté onions and garlic in oil until soft. Add beans, diced tomatoes, tomato sauce and paste. Add spices. Stir in bulgur. Bring to boil, lower heat and simmer for ½ hour.
Serve Island style over steamed white rice. Four or six servings, depending on appetites.
MARY’S SHORTBREAD COOKIES
2 cups flour
1 cup butter, softened
1 tsp. vanilla extract
½ cup sugar
Cream butter and sugar. Add vanilla extract. Mix in flour until dough forms a ball.
Place in ungreased 9 x 9-inch pan and pat down until thickness is about ¼ inch. Prick with fork about every two inches. Press down edges with fork.
Bake at 350 F for about 25 minutes or until golden, light brown.
Cut into squares while hot. Cool completely before removing from pan.
(For thinner cookies, bake in 9 x 14-inch pan)
IPO’S BEEF STEW
1 pound stewing beef
2 medium size potatoes, peeled and chopped
2-3 carrots, peeled and sliced
1 medium onion, chopped
1-2 cloves garlic, minced
1 bay leaf
2 T. soy sauce
2 T. Worcestershire sauce
Salt and pepper to taste
Flour, salt, pepper and garlic powder for dredging
Vegetable oil
6-Cups water
Dredge beef in flour seasoned with about 1/2 teaspoon each salt, pepper and garlic powder. Set aside.
In stock pot or Dutch oven sauté onion and garlic in oil until soft
Add beef and stir constantly until browned on all sides.
Add more oil as needed. (Flour absorbs the oil.)
Add bay leaf, water, soy sauce, and Worcestershire sauce.
Bring to boil.
Lower heat and simmer for one hour, stirring often, scraping bottom of pot to make sure flour is not sticking.
Add potatoes and carrots.
Season with salt and pepper to taste.
Simmer about 30 minutes, making sure beef and veggies are tender.
Remove bay leaf.
Serve over steamed, white rice. Makes about 6 to 8 servings.