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slowly blend in half-and-half, stirring constantly. Sauce will be thick. Do not brown. Add mushroom soup, sliced mushrooms, and Parmesan cheese. Fold in shrimp. Add garlic powder to taste. Pour mixture into buttered casserole dish and top with buttered bread crumbs. Bake for 25 to 30 minutes.
Red Snapper Stuffed with Crabmeat
    SERVES 8
1 whole dressed red snapper, at least 7 pounds

Salt and pepper to taste

Garlic powder to taste
Onion salt to taste

2 pounds crabmeat, picked free of shell
2 eggs, beaten

1 medium onion, chopped

1 sleeve saltine crackers, crushed

6 slices bacon

2 slices lemon

¼ teaspoon dried dill or

1 tablespoon chopped fresh dill
    Preheat oven to 350 degrees. Line a baking pan with aluminum foil. Grease the foil so the fish won't stick. Lay the fish in the pan. Season inside and out with salt, pepper, garlic powder, and onion salt. Make two slits on the side of the fish facing up. To stuff the fish, mix the crabmeat, beaten eggs, chopped onion, saltines, salt, and pepper to taste. Stuff this mixture in the cavity of the fish. If it is more than the fish will hold, put it all around the cavity. Lay bacon and lemon slices on fish and lightly sprinkle with dill. Bake, covered, for 1 hour. Remove cover for the last few minutes to brown.
Shrimp and Artichoke Bake
    SERVES 4
2 tablespoons butter

2 tablespoons all-purpose flour

1½ cups half-and-half

¼ cup grated Parmesan cheese

¼ cup sherry

1 tablespoon Worcestershire sauce

1 teaspoon House Seasoning (see page 160)

2 egg yolks, lightly beaten
One 13¾-ounce can artichoke

hearts, drained and chopped 1 pound shrimp, cleaned, peeled, and deveined

¼ pound fresh mushrooms

¾ cup grated Cheddar and

Monterey Jack cheese (combined)

Paprika to taste
    Preheat oven to 350 degrees. Melt butter in saucepan over medium heat. Blend in flour to make a paste. Add half-and-half all at once, stirring con-stantly until thickened and smooth. Add Parmesan cheese, sherry, Worcestershire sauce, and garlic powder, salt, and pepper. Temper egg yolks with 2 tablespoons of hot mixture and add back to remaining cheese sauce. Set aside. Mix artichoke hearts, shrimp, and mushrooms together. Put in baking dish and pour sauce over top. Sprinkle top with grated cheese and paprika. Bake for 30 to 35 minutes. Serve over rice.
Bourbon Beef Tenderloin
    SERVES 8 TO 10
    This recipe is for the grill. Beef can also be cooked in the oven at 350 degrees for 45 minutes to 1 hour. Use a meat thermometer: rare—115 to 120 degrees; medium rare—130 to 135 degrees; medium—140 to 145 degrees. Buy a whole tenderloin, about 4½ to 5 pounds, and have the butcher remove the “silver” connective tissue.
1 cup bourbon

1 cup brown sugar

⅔ cup soy sauce

1 bunch cilantro, chopped

½ cup lemon juice

1 tablespoon Worcestershire sauce
cups water

to 4 sprigs fresh thyme, chopped

1 beef tenderloin, silver connective tissue removed

Oil for grill
    Prepare marinade by combining bourbon, brown sugar, soy sauce, cilantro, lemon juice, Worcestershire sauce, water, and thyme. Be sure tenderloin is completely trimmed of any fat and connective tissue. Fold the tail end of the beef back underneath itself so that it is of uniform thickness. Secure with butcher's string. Pour marinade over meat, cover, and refrigerate 8 to 12 hours. Turn meat over several times during that time. Prepare grill for cooking (or preheat oven to 350 degrees). When fire is ready, place meat on oiled grill, reserving marinade. Cook over high heat with lid closed, turning often; occasionally baste. Cooks rare in about 30 or 45 minutes in the oven. Serve with Horseradish Cream on the side.
HORSERADISH CREAM
1 cup heavy cream
¼ cup horseradish, drained
    Whip cream until stiff. Stir in horseradish, mixing well.
Old-Time Beef Stew
    SERVES 6
2 pounds stew beef

2 tablespoons vegetable oil

2 cups water

1 teaspoon Worcestershire sauce

1 clove garlic, peeled

1 or 2 bay leaves

1 medium onion, sliced

1 teaspoon salt

1 teaspoon