From the introduction in the “Beach Appetit” cookbook, published by the Perdido Chamber in March 1999:

Perdido Key and the surrounding Gulf Coast area offers a distinctive melting pot of breathtaking scenery, fresh bounty from the sea and land, and a rich blend of warm, fun-loving people from around the world. The perfect ingredients for a cookbook!

To celebrate the unique flavor of our paradise, we present this special collection of mouth-watering fare. Some recipes are generously shared by our own popular restaurants, while others come as special gifts from friends, even celebrities who simply love good food.

Many thanks to all of our contributors including restaurants, area businesses, songwriters, locals, and visitors who you’ll meet through the sumptuous surprises within. Special acknowledgement goes to the founders of the original Beach Appetit for their dedication in serving this creative
project to the community. The Perdido Key Area Chamber of Commerce appreciates your continued support.

Louisiana Lagniappe’s

Bread Pudding

 1 loaf French bread
1 cup evaporated milk
1/4 cup pecan pieces
chopped and toasted
l/4 pound butter salted
1 cup sugar
3 each eggs
2 1/2 cups homogenized milk
1/2 tablespoon cinnamon
16 ounces fruit cocktail, drained

Toast the bread in the oven until golden brown Break the bread into small pieces and place in a 10×13 inch pan. Melt the butter and combine it with all other ingredients in a pitcher or bowl. Mix well with a wire whip. Pour the mixture over the bread. Stir with a spoon to be sure all of the bread is covered. Cook in an oven that has been preheated to 325°. Cook for 30 to 35 minutes. Remove from oven. Stick a toothpick in the center. If the toothpick is clean when removed the pudding 1s cooked. If not, cook for 5  minutes more. Test again. Repeat until cooked.

 

Whiskey Sauce

1 cup light brown sugar
1/4 pound margarine
1 egg, beaten
2 ounces bourbon

Cream butter and sugar in a double boiler until well dissolved. Add eggs and whip very fast so that the egg does not curdle. Remove from heat/ Add whiskey.

Flora-Bama Lounge’s

Oysters McClellan

 

Oyster on the half shell
Seasoned salt
Italian bread crumbs
1/3 strip of bacon precooked
Parmesan cheese
Chopped onion, fine
Cocktail sauce or
melted butter Saltines

Preheat oven to 375. Place the oyster on a metal tray. Sprinkle with seasoned salt and Italian bread crumbs. Top with finely chopped onion and bacon, sprinkle Parmesan cheese. Place in oven for approximately 10 minutes or until cheese melted. Servings 1.

Pirates of Lost Treasure’s

Wench’s Fruit Salad

 

1 can peach pie filling
1 (10 ounce) package strawberries
1 can chunk pineapple
3 bananas, sliced
1/3 cup sugar

Drain pineapple juice and save. Slice bananas and pour the juice over them. This prevents them from turning brown; drain again. Stir all ingredients together and chill for 2 hours before serving.

Larry and Peggy Butler’s

Basil Vinaigrette

 

4 ounces olive oil
2 ounces zesty style Italian dressing
3/4 ounce red wine vinegar
1/2 ounce balsamic vinegar
1/2 teaspoon Dijon mustard
1/3 teaspoon dried basil leaves
1/3 teaspoon marjoram
1 teaspoon minced shallots
1/2 teaspoon minced garlic
Pinch ground black pepper
Pinch ground white pepper salt, to taste
1/4 ounce minced fresh basil leaves

Combine all ingredients except fresh basil in a heavy-duty blender. Place top on blender and puree for 3 minutes, add minced fresh basil, and “pulse” a few seconds more. Refrigerate until needed. Servings 8 ounces.

Bill Stromquist’s

Swedish Apple Meat Balls

 

1 pound ground beef
1/2 pound ground veal
1/2 pound ground pork
1 cup soft bread crumbs
1 cup warm applesauce
2 eggs, beaten
1 medium onion, grated
1 tablespoon steak sauce
2 teaspoons salt
1/2 teaspoon mace
1/4 teaspoon allspice
Dash of pepper

Mix meats with bread crumbs, applesauce, eggs, onion, and seasonings. Chill, then form into small balls. Brown in skillet. Make gravy (see below). Put meatballs into the gravy and simmer for 35 minutes, or until cooked through.

 

Gravy

 

1/4 cup butter
1/4 cup flour
2 cups bouillon
Few celery leaves

Melt butter and blend in flour. Add bouillon gradually and stir until smooth and thickened. Add celery leaves and meatballs. Serves 6.

Olga Matherne’s

Party Cheese Ball

 

2 (8 ounce) packages of cream cheese
2 cups extra-sharp Cheddar cheese
2 cups Jalapeno cheese
1 tablespoon chopped pimento
1 tablespoon lemon juice
1 tablespoon chopped green pepper
1 tablespoon grated onion
1 tablespoon Lea and Perrins
1/4 teaspoon garlic powder

Combine softened cream cheese with grated cheese, mix well – add all other ingredients. Shape in a ball or log and roll in chopped pecans.

The Original Point Restaurant’s

Chicken Shrimp Gumbo

 

In a 5 gallon pot boil 20 pounds of chicken legs and thighs with 3 tablespoons minced fresh garlic until just done. Remove the chicken from the pot and pour the liquid into a 10-gallon pot. When chicken is cool remove skin and bones and set meat in the refrigerator. In the 10 gallon pot, add:

1 (No.10) can tomatoes, broken up
1 gallon chopped onions
1/2 gallon chopped bell peppers
2 stalks sliced celery
8 ounces dry chicken base
3 ounces oregano
2 ounces basil
4 ounces celery salt
1 ounce cayenne pepper
4 ounces garlic powder
14 ounces Worcestershire sauce
12 ounces dry parsley flakes
2 ounces black pepper
10 to 12 whole bay leaves

Cook over high heat until veggies are done. Then reduce heat to medium. Add a No 10 can of okra. Take an 8-ounce jar of gumbo file and divide it in half. Mix each half with 4 cups of water and whip in a blender until thoroughly mixed and stir into gumbo mixture to make a roux. In a heavy pan over medium heat mix 2 cups of flour with 2 cups of Wesson Oil and stir constantly until brown. Stir roux into gumbo. Add chicken and 10 pounds of small shrimp to the mixture. Enjoy! Serve hot over rice.

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