I had been adding recipes for a while to a new cookbook so I could find them when I wanted to cook them. In the electronic age, a digital version seems to make more sense, since I can add, amend, advise, adjust, delete, and reconsider as often as I want to and you can access them if and when you please. I've included the recipes from both my original cookbook which many of you have, and additional accumulated recipes that never got published. This isn’t the latest thing or nouvelle cuisine. These recipes are comfort food, good memories, treasured family recipes, and occasional treats as well as many healthier recipes I've grown to like in recent years. I encourage you to add comments, pictures, and favorite recipes to make this a real family cooking spot. It's the next best thing to sharing a meal.






Tuesday, January 12, 2016

Kenny's Cocktail Sauce

1 (32-oz.) bottle ketchup
1 Tbsp. Tabasco sauce (or to taste)
3 Tbsp. Worcestershire sauce
1 jar French's horseradish
Juice of 1/2 lemon (or to taste)
1 finely chopped onion (sautéed in small amount of
   butter or olive oil) (optional)

 Mix all together to incorporate well.  Serve immediately or refrigerate.

Kenny perfected this sauce while working at places on St. George Island where part of his job as bartender was shucking and serving oysters on the half shell.  He was so fast, he eventually entered and won the oyster shucking contest at the Seafood Festival in Apalachicola.  He and Donald went to Maryland to the national oyster shucking contest where Kenny came in third.  They had a great time.  One of Kenny’s contributions to holiday dinners is often a big container of this cocktail sauce and an ice chest full of select oysters, iced down and ready to shuck.

 
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