My "back porch" is my kitchen, my favorite room in the house. Come on in, the coffee is fresh, and I just made a pitcher of sweet tea. The cookies will be out in a minute. I have over 40 years of recipes to share with you, along with my opinion on everything. Oh my, you are right, it is cocktail time. What can I get you? Of course I can make you a Mint Julep! Stop by anytime, something is always cooking, and the back door is never locked.

Bon Appetit, Y'all

Tuesday, June 8, 2010

Happy Anniversary - 25 Years

It is so hard to believe that my sweet little sister, Sandy has been married to her wonderful husband, Mac, for 25 years today. I have always heard that if it storms during a wedding the couple will have a long and happy marriage. It must be true, because we had a terrible storm with lights flickering and all just as they were taking their vows at St. Mary's Episcopal Church in Daytona Beach, Fl. They renewed their vows a couple of weeks ago in California where Mac is the minister of Grace Episcopal Church.

The reason for selecting this recipe today is very simple. This is the recipe that "hooked" Mac. You have heard me mention Sandy's culinary skills in the past, she has greatly improved over the years, but she still holds the "Best at Making Reservations" title.

When they were dating and she had invited Mac for dinner, I would hurry and make this dish and run it over to her apartment and all she had to do was make Hal's Salad and bake the Crab Stuffed Flounder. He was so impressed and just loved the dish. He even had "her" make it one night for his dad, Dr. Mac. We were so devious.

Cheers guys, here is wishing you at least 50 more years of happiness. Love you both.

Crab Stuffed Flounder
4-5 servings
print recipe

Preheat Oven to 350 degrees F.

3/4 cup minced celery
1/2 cup minced onion
1/2 cup minced fresh parsley
1/4 cup minced shallots
1/4 cup minced green pepper
1 clove garlic, minced
1/2 cup butter, melted
1 tablespoon flour
1/2 cup dry white wine
8 ounces fresh crabmeat (lump is always best)
1 1/4 cups seasoned dry bread crumbs
1/4 teaspoon each salt, and pepper
8-10 flounder fillets

Mornay Sauce:
4 tablespoons butter
4 tablespoons flour
2 cups milk or fish stock
Pinch cayenne (1/8 teaspoon)
3 tablespoons each of grated Parmesan and Swiss Cheese

Saute' vegetables in butter and garlic until tender. Add flour and cook one minute, stirring constantly. Add milk and wine and stir till thickened. Remove from heat and add crabmeat, breadcrumbs and salt and pepper. Place half the fillets in large shallow baking pan, spoon about 1 cup of crabmeat stuffing on each fillet. Cut remaining fillets in half lengthwise, place a fillet half on either side of stuffed fillets, pressing gently into stuffing mixture. Top each with mornay sauce and sprinkle with paprika. Bake for 15-20 minutes.

Mornay Sauce: Melt butter, add flour cook one minute, stirring constantly. Add fish stock and or milk slowly, cooking and stirring until thickened. Add cayenne and cheeses. Stir to blend.

Yes, she finally learned to make it all on her own.


  1. Happy Anniversary Sandy and Mac :)

  2. Happy Anniversary! Found you through Ballard Boys. She featured on you my new meme Friday Favorites!

  3. That is so cute! When did she finally tell him what you two did, or did she?


Note: Only a member of this blog may post a comment.