Oyster Fritters by Evelyn Scott

Naturally salty oyster meat is coated with a savory sparkling wine batter and deep-fried until it turns hot and crispy. The unique coating is flavorful alone, but can be enhanced with either a splash of vinegar or a bit of horseradish-lemon garnish. This beignets D’Huitres au vin make a wonderful first course or main course.

Fried Calamari with Peperoncini Mayonnaise Calamari Fritti con Peperoncini Maionese by Evelyn Scott

Tangerine Beef by Barbara Ferrell

This is a dish served by Coral Reef in Glendale, California. I moved from the area and no one else made such a dish. I tired to duplicate, made a few changes and I was happy. After a friend took me to their restaruant, and I ordered it, I orded nothing else, and took friends for their dish, and they ordered nothing else either.

French Toast with Splash of Citrus by Julie Saqueton

Unique gourmet variation of French Toast. Can be eaten with maple syrup but good enough to eat alone. Can be made the morning of or soaked overnight maximum absorption.

Shrimp Jambalaya with Grits by Mary Shaldibina

This is light, delicious and very original dinner recipe.

Fat Choy Lemon Chicken by Bert Sackman

Lemon Chicken is often served with heavily breaded chicken pieces and a cloying lemon sauce that makes the dish less than enjoyable. Try this version, which is closer to the true Cantonese style of cooking. If you can, buy waterchestnut powder and grind it more finely in a food processor to make it into a fine flour. The chicken can…

Chocolate Cake Doughnuts by Global Cookbook

This is a classic chocolate cake doughnut recipe. You can't go wrong with it!