Recipes from Sylvia's Restaurant in Harlem
Seriously Spicy Shrimp Stew
3 tablespoons butter or margarine
1 cup sliced onion
1 cup sliced green bell pepper
3/4 cup chopped celery
1 clove garlic, minced
2 tablespoons all-purpose flour
1 cup water
1 tablespoon Old Bay seasoning
1 tablespoon crushed red pepper flakes
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 cups cubed, peeled potato
2 cups diced tomato
1 10-ounce package frozen mixed vegetables
1 pound shrimp, peeled and deveined
3 to 4 cups cooked white rice
In a 6-quart pot, melt the butter over medium-high heat. Add the onion, bell pepper, celery, and garlic and cook, stirring, until softened, about 2 to 3 minutes.
Stir in flour until absorbed. Stir in the water, Old Bay seasoning, red pepper flakes, salt, and black pepper; bring to a boil. Add the potato, tomato, and mixed vegetables. Return to a boil. Reduce heat and simmer for 45 minutes. Add more water if necessary.
Add the shrimp and cook, stirring occasionally, until the shrimp are pink, about 5 minutes.
Serve over cooked rice.
Makes 4 servings.
Sallie Brown's Beautiful Glazed Ham
Sallie Brown is a neighbor of the Sylvia and Herbert Woods in Hemingway, S.C. This recipe is one of Sallie's specialties. She likes to serve it for the holidays, especially at Christmas.
1 (8- to 10-pound) smoked ham
2 tablespoons vegetable oil
2 tablespoons minced onion
1 cup ketchup
1/2 cup water
3 tablespoons honey
2 tablespoons cider vinegar
1 tablespoon Worcestershire sauce
1 teaspoon hot pepper sauce
Place the ham in a pot large enough to hold it (about 16 quarts); add enough water to cover by 2 inches. Bring to a boil over medium-high heat. Reduce heat and simmer, uncovered, for 1 hour; drain.
Meanwhile make the glaze by heating the oil in a 1-quart saucepan over medium-high heat. Add the onion and cook, stirring, for 1 minute or until softened. Remove from heat. Stir in the remaining ingredients.
Preheat oven to 325 degrees F. Place ham in a roasting pan on a rack. Pour sauce over the ham. Bake for 30 minutes, basting occasionally. Slice and serve with any remaining sauce from the pan.
Serves 16 to 20.
Candy Yams Souffle
4 medium sweet potatoes
1/2 cup butter (1/4 pound)
3/4 cup granulated sugar
1/2 cup firmly packed
1 tablespoon fresh lemon juice
1/4 cup milk
2 tablespoons cornstarch
1/2 teaspoon ground nutmeg
1 teaspoon vanilla extract
2 cups mini marshmallows
Preheat oven to 350 degrees F.
Grease a 1-1/2-quart casserole.
Peel and cut sweet potatoes into large chunks. In a large pot of boiling water, cook the potatoes until tender, 20 to 30 minutes. Drain.
Return potatoes to the pan, but do not heat. Add butter and mash with potatoes. Stir in both sugars and the lemon juice.
In a small bowl, stir together the milk, cornstarch, nutmeg, and vanilla. Stir into the potatoes.
Spoon potatoes into casserole dish.
Bake for 1 hour. Sprinkle marshmallows over the top and let bake for 7 to 10 minutes longer or until the marshmallows are puffy and golden.
Serves 4 to 6.
Whenever the Woods' go back to Hemingway, S.C., Sylvia's sister-in-law Frances calls and says, "I'm sending over biscuits." Twenty minutes later her husband, Robert, is beeping his car horn outside their door, with a covered bowl of warm biscuits by his side.
Frances's Lily-White Biscuits
3 cups self-rising flour
3 tablespoons sugar
3/4 cup lard or shortening
1 cup milk
Preheat oven to 400 degrees F.
Lightly grease 1 or 2 baking sheets
In a large bowl, combine 2-1/2 cups flour and the sugar. With a pastry cutter or two knives, cut the lard into the flour until crumbly. stir in the milk, a little at a time, until all the flour is moistened but not too wet. Using your hands, work the dough into a ball, but don't over do it.
Using the remaining flour, place the ball onto a floured work surface and pat it into a circle about 1/2 t0 3/4-inch thick. Cut unto 2-inch circles. Place biscuits on baking sheets and bake 14 to 17 minutes. Remove from oven and cool on a rack
Makes 14 to 16 biscuits.
(c) Copyright 1999. The Christian Science Publishing Society