Recipes for Yesterday's FF meals

Frank Fax Facts

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Monday, Nov. 29, 2010



The Chef's Corner


Frank's Jambalaya



For a recipe sufficient to serve 6-8 guests, I use 2 lbs, peeled and deveined shrimp. I cook this entire recipe in one pot: A Dutch Oven, except for cooking the rice.


I use my Cuisinart for chopping the vegetables (do not over-chop as this leads to soupy-Jambalaya) If you do not have a Cuisinart or similar device, hand chopping is slower, but that's the way I began all of my cooking in the past. I never use exact measurements, but the veggies go like this:


  • Half a medium sized green pepper

  • Two or three stalks of fresh celery

  • 3 or 4 large cloves Garlic (cut by hand into small pieces before Cuisinarting)

  • About 1/3 a medium onion, cut into smaller pieces before chopping.

  • Fresh (or dried) parsley (just a whisper): do not substitute Cilantro!

  • Fresh basil (if available) or a good brand of the bottled dried herb.

Cover the bottom of the pot with Olive Oil

Place pot on a large unit on stovetop, and heat the oil, adding chopped garlic as soon as it is hot. Let garlic become clear and limp. And enjoy the heavenly aroma of this!

Toss in the other minced vegetables, turn heat down to simmer, and stir frequently.

When the vegetables are cooked (do not overcook) add the raw shrimp and stir frequently, until they are all pink and succulent.

Add a can of tomato paste to this mixture, and enough water to cover the contents of the pot, with enough water above the vegetables to allow for evaporation. Keep the mixture moist at all times- do not allow it to dry out.


Cooking the rice can be done in advance with no loss of flavor. Or you can cook it simultaneously with the sauce. On another unit, place a pot of hot water to which you have added ½ Stick of butter or Margarine; salt and pepper to taste. When the water boils, add one cup of rice, stir, turn the heat down to simmer, and place a cover that fits the pot. Put a timer on 40 minutes and do not lift the lid until the time has expired. There should be no water left in the pot; but if there is, (because you had to look at it) strain the rice to get rid of it.


At this point, I always add Yellow food coloring, simply because I like the way it makes the dish look. This is, of course, optional.

It is ready to serve now, or later. I usually let it stay with LOW heat until the rest of my meal is ready.

Serve with plenty of grated cheese

 (Parmesan is best).


Charlotte, the Russian Harlot  Dessert

(A Burlesque of Charlotte Russe)

To begin with, you'll need a cheese cake, and a package of Lady Fingers (in Mobile, believe it or not, I am able to find them at two grocery stores), plus lots of Cool Whip and Orange (or strawberry) marmalade. I tried using a Sara Lee Cheese Cake, but is was impossible to separate it from the crumb crust, so here's the east recipe I use:



½ pint Sour Cream

½ cup Sugar

4 small (or 2 large) packages of Cream Cheese

2 Eggs

1 tsp. Vanilla


Mix cream cheese, sugar and eggs. Stir until smooth. Pour into greased pie pan and bake for 15-20 minutes at 350 degrees. Pour sour cream into a bowl; add 3 tablespoons sugar and the vanilla. Mix and pour on top of pie when it is thoroughly cool. Bake again for 5 minutes. Allow to cool, then use a hand mixer (or blender) and mix with about half a jar of marmalade (Smuckers Orange is to die for) and plenty of vanilla Cool Whip (you cannot use too much).

 Place Lady Fingers around the rims of your containers (I use footed crystal Shrimp-Cocktail cups: the inserts with the dessert, and the bottom empty). Carefully spoon the mixture into the cup, holding the Lady Fingers upright (2 to a cup). Add a red cherry to the top for a beautiful dessert.



(Come Back Sauce)


½ Cup Wesson Oil       1 Cup Mayonnaise

¼ Cup Chili Sauce    4 Cloves garlic  

¼ C. Ketchup            1 Worcestershire Sauce

2 T. grated onion       Dash of Tabasco 

1 T. prepared mustard  Dash of Paprika

2 T. water                    1 t.  black pepper


Mix in Blender, or shake in fruit jar.

Makes 1 pint




Monday, November 29, 2010