Top 5 Lost Resturant Recipes - Part 4



What are the dishes that take you back to a special place in your life? How long has it been since you've had them?  Take this nostalgic trip back to the old days with our collection of classic recipes from some of Macon's once well-known, popular restaurants.

The Shamrock's Seafood Nachos

2 cups of tortilla chips

1/8 cup of blackened tilapia

1/8 cup of crawfish

¼ cup of diced tomatoes

Jalapeno pepper slices

Spicy cheese sauce (see recipe below)

 

Spicy Cheese Sauce

½ block of Velveeta cheese

1/4 cup of onions

1/4 cup of diced tomato

1/8 cup of Jalapeno pepper juice

4 tbsp. of diced jalapeno peppers

Preheat the oven to 350 degrees, place nacho chips on a heat resistant plate. You will want to heat the chips until they are crisp. Heat chips for approximately 5 to 7 minutes. While the chips are heating prepare the spicy cheese sauce by combining the tomatoes, chopped jalapeno pepper, onion, together into the melted cheese.

Assemble the nachos by spooning the cheese sauce over the nachos. Then top with the blackened Tilapia and crawfish.  Garnish your nachos with sour cream, and slices of fresh jalapeno peppers.

Cag’s Neptune Salad

1 Cup Wine Bechamel Sauce ( a white roux made with half milk and half white wine.)

16 cooked medium shrimp

8 oz cooked lobster meat

1 cup chopped mushrooms

6 oz flaked crab meat

Paprika

Mix all the ingredients with the sauce and divide into 4 individual casseroles and sprinkle with paprika. Bake at 325F for about 30 minutes until sauce starts to simmer. Use cooked seafood because raw seafood will cook in the oven it can add more moisture, making the sauce runny

Waldorf’s Bakery Gingerbread Men

1 cup of butter

1 cup of sugar

1 egg

1 cup of dark molasses

2 tbsp. vinegar

5 cups of all-purpose flour

½ tsp. baking soda

½ tsp. salt

2 tsp. of ginger

1 tsp. cinnamon

1 tsp. cloves

¼ cup of raisins for decorating

Cream together butter and sugar, then beat in the egg, vinegar and molasses.  Sift all dry ingredients then add to the wet ingredients.  Divide dough in half. Shape each half into a disk; wrap in plastic wrap.  Chill dough for 2 ½ hours in the refrigerator. 

Cold dough is easier to work with and makes rolling out and cutting dough a breeze. 

Once the dough has chilled, roll dough 1/8 inch to 1/4 inch thick on a floured surface and cut dough with a floured gingerbread man cookie cutter.  Place cutouts 2 inches apart on greased cookie sheets.  Press raisins into the dough before baking.  Place dough cutouts in the oven and bake at 375 degrees for about 10 minutes.   Cookies will be ready once they have risen

Beall's 1860 Restaurant & Lounge Chocolate Walnut Pie

3 Eggs

1 1/2 Cups of Sugar

3/4 Stick Softened, Unsweetened Butter

2 Teaspoons Vanilla

3/4 Cups Plain Flour

1 1/2 Cups Broken Walnuts

1 1/2 Cups Mini Chocolate Chips

Beat eggs gently and then add sugar, butter and vanilla. Blend together  and then add flour and mix well. Fold in the walnuts and chocolate chips and pour into 10" pie shell. Bake at 325 for 1 hour.

 

Le Bistro’s Boeuf Bourguignon
(Braised Beef in Wine Sauce)

2 lbs. of stewed beef

2 large onions

½ lb of carrots cut into small pieces

4 oz. of diced bacon

1 pint of beef stock

8 ozs. of button mushrooms

4 ounces of tomato paste

1 pint of red wine

Salt & Pepper

Dice the onions and fry them gently until golden.  Then, add bacon, carrots and mushrooms and cook until brown.  Add diced beef and tomato paste, mixing well.  Next add wine and beef stock, then bring to a gentle boil.  Simmer until meat is tender.  Serve with rice.

(A little sugar added after cooking will prevent a sharp taste from the tomato paste)