You can now get a copy of Sharon Peele Kennedy’s Cookbook at the locations listed below

Hatteras
Graveyard of the Atlantic Museum
Lee Robinson’s General Store
Harbor Seafood
Hatteras Harbor Marina
Burrus Red & White

Frisco
Frisco Rod & Gun

Buxton
Buxton Village Books
Conner’s Supermarket

Avon
Askins Creek Gas & Mart

Rodanthe
Island Convenience

Manteo
Manteo Booksellers

Nags Head
Austins Seafood

**Also Check Out Sharon’s Facebook Page**

Looking for supper ideas? Look no further
HERE ARE SOME RECIPES

Steamed Clams 5/27/13
6 lbs clams in the shell (steamers)
½ cup water
Butter
Wash clams thoroughly. Place in a steamer, add water, cover. Steam for about
7-10 minutes or until clams open. Serve hot with the butter melted

Clams w/ Red Sauce 5/28/13
3-4 dozen fresh clams opened saving juice
Clam juice and water to make 1 cup
¼ cup olive oil
1 cup green onions chopped
1 medium size can tomatoes
1 ½ tsp garlic minced
1 ½ tsp parsley chopped
½ tsp oregano
1 tsp basil chopped
¼ tsp pepper
1 lb pasta cooked
½ cup Parmesan cheese

In a medium skillet heat the oil, saute onions until tender, add clams, juice,
water and tomatoes, garlic, herbs , salt and pepper, to taste. Slow simmer
about 15 minutes. Pour over hot cooked pasta, sprinkle with Parmesan cheese.
Serve with crusty bread and chilled wine.

Stewed Shrimp 5/29/13

1 lb shrimp
3 medium potatoes
2 Tbsp shortening
1 small onion
2-3 cups water
Salt and pepper
1 cup cornmeal
¼ cup flour
Salt

Put cornmeal in a bowl add just enough hot water to wet cornmeal stir in well,
add the flour and salt, add enough cool water to make a firm ball, set aside

Fry the shrimp the shrimp until a light brown in the shortening, in s heavy
sauce pan, remove shrimp, set aside. Add onions to sauce cook until tender, add
potatoes, water and season, cover and slow simmer about 10 minutes. Return the
shrimp, pat the cornmeal mixture into small thin patties , add to stew slow
cooking about 15 minutes. Serve with pickles lettuce.

Broiled Crab Cakes 5/30/13

1 lb crabmeat
4 tbsp butter melted
¼ tsp salt
1/8 tsp pepper
Dash cayenne pepper
1 egg white
Mix butter, seasonings and crabmeat. Slightly whisk the egg whites, add to the
crab mixture, careful not to make to wet. Shape into small mounds, place on a
buttered bake sheet. Broil about 8” from heat for about 5-8 minutes or until
nice golden brown. Serve with boiled buttered potatoes and sliced fresh
tomatoes.

Fresh Tuna Salad Sandwiches 5/31/13

1/2-1 lb Fresh tuna
1 lemon
Salt and pepper
water
½ cup celery chopped
¼ cup green onions chopped
¼ cup dill pickle chopped
½ cup mayonnaise
Salt and pepper

Put tuna into a pot add water just above fish, add the lemon cut in half,
season with salt and pepper. Bring to a low boil for about 15-20 minutes or
until fork flaky. Let cool.

Flake the tuna in a bowl, add the celery, onions, pickles and mayo, season. Mix
well. Let cool.

Serve with nice bread, lettuce and tomatoes, chips