Mary Starr - Sweet and Sour Shrimp Recipe

2 lbs of shrimp, cleaned and veined
3 tablespoons butter or substitute
2 1/2 Cups (No. 2 can) Pineapple chunks
2 Tablespoons silvered crystallized ginger (or substitute 1 tablespoon powdered ginger)
1 Green Pepper
1/2 Cup Vinegar
1/2 Cup Sugar
Salt
1 Tablespoon soy sauce
2 1/2 tablespoons corstarch

Toss cleaned shrimp in melted butter and cook 5 minutes. Stir occasionally.
Now Pour pineapple juice, add silvered ginger, pepper cut in strips, vinegar, sugar, salt and soy sauce.
Cook over low heat about 2 minutes. Use a little of liquid and mix with cornstarch.
Pour back into shrimp mixture and cook till thickened. Serve with fluffy white rice.
Serves 6.

Mary Starr - Stuffed Peppers Recipe

4 Small Green Peppers
2 Tablespoons finely cut onion
1 1/2 teaspoons shortening (I usually omit this and use grease from hamburger)
3 Tablespoons finely cute celery
1 Cup Ry-Krisp crumbs (6 wafers)
1/3 Cup drained canned tomatoes (Fresh ones may be used)
3/4 lb. lean ground beef
1/2 teaspoon salt
Dash of Pepper

Remove tops and seeds from peppers. Cover with boiling water; cook for 5 minutes. -- Drain.
Brown mean which is broken up in small crumbles in hot shortening.
Add Onion, celery, crumbs, tomatoes, Salt, & Pepper.
Stuff peppers with meat mixture.
Stand peppers upright in baking dish containing an inch of hot water.
Cover and Bake in moderately slow oven (350 degrees) for 1 hour.
Serves 4.

Mary Starr - Shrimp Risotto Recipe

Preheat electric skillet to 275. Melt in skillet 1/2 cup butter or margarine.

Add and saute 5 Minutes: 1/2 Cup finely chopped onion and 1 1/2 pounds cleaned shrimp (4 to 4 a1/2 cups).

Add and brown lightly 2 Cups regular raw rice. Combine and add 5 cups hot chicken stock, 1 Cup white wine, 2 teaspoons salt, and 3/4 Cup chopped green pepper.

Bring to boil, stirring frequently. Cover, reduce temperature to low.

Cook 45 minutes. Turn temperature to off; do not remove cover for 15 minutes.

Dissolve 1/2 teaspoon saffron in 1/2 cup hot water. Stir into Rice mixture.

Top with grated Parmesan cheese.

Mary Starr - French Cup Cakes Recipe

3 Squares Chocolate
1 Cup Butter
1/2 cup English walnuts
2 Cups powdered Sugar
3 eggs, separated
1 Teaspoon vanilla

Melt Chocolate Cream Butter and powdered sugar - add yolks - and Melted Chocolate.
Mix Thoroughly:
add Nuts & Vanilla - fold in stiffly beaten egg whites - pour in paper cups which have been sprinkled with graham cracker crumbs.

Sprinkle with:
a few crumbs over top
Chill 8 to 12 hours.
Serve with whipped cream.
Makes 12-14 Cup Cakes
*Vanilla Wafer crumbs may be used instead of graham crackers.

Mary Starr - Cream Puffs Recipe

Heat to boiling point in saucepan:
1 Cup Water 1/2 Cup Butter

Stir In:
1 Cup Sifted White Lily Plain Flour.
Stir Constantly until mixture leaves the pan and forms into a ball. Remove from heat. Cool.

Beat In:
One at a time - 4 Eggs.

Beat mixture until smooth and velvety. Drop from spoon onto ungreased baking sheet. Bake until dry. Allow to cool slowly.
(Fill with sweetened Whipped Cream, dust with confectioners' sugar.)

Bake 45 to 50 minutes in a moderately hot oven, 400 degrees.

FILLINGS:

Custard Filling:
Mix Together in Saucepan:
1/2 cup sugar
1/2 teaspoon salt
6 teaspoons White Lily Plain All Purpose flour

Stir In, 2 Cups top milk or cream and milk. Cook over low heat, stirring until it boils. Boil 1 minute. Remove from heat. Stir a little of this mixture into 4 egg yolks (or 2 eggs), beaten. Blend into hot mixture in saucepan. Bring to boiling point. Cool and blend in 2 teaspoons vanilla or other flavorings.
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Ice Cream:
Fill cream puffs with ice cream. Serve with appropriate sauce, chocolate sauce with peppermint, butterscotch sauce with burnt almond ice cream.
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Fruit Filled Cream Puffs:
Fold stiffly whipped cream into sweetened cut up fresh fruit, 1/4 cup sugar and 3/4 cup whipping cream. (strawberries, Raspberries, Sweet Cherries, Peaches, etc.)
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Chocolate Icing:

Thin Chocolate Icing:
Melt together 2 tablespoons shortening, 2 squares chocolate (2 oz.)
Blend in 1 Cup sifted confectioners' sugar, 2 tablespoons boiling water. Beat until smooth, but not stiff. Ice the eclairs, using pastry tube with tip.
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Mary Starr - Frozen Chocolate Velvet Pie Recipe

Beat two egg whites, 1/8 teaspoon salt until soft peaks form. Gradually add, continuing to beat until very stiff, 1/4 cup granulated sugar. Fold in 2 cups finely chopped walnuts. Spread in a greased eight-inch pie pan, building the sides up 3/4 inch high. Bake 12 minutes at 400, then cool.

Meanwhile Combine in a saucepan:
1/4 White corn syrup
1 Tablespoon water

Bring just to the boiling point. Remove from heat.
Stir In:
1 tablespoon vanilla
1 Cup semi-sweet chocolate bits

Stir until chocolate has melted, then cool. Reserve 2 tablespoons mixture.
Combine remaining chocolate mixture in big bowl of mixer with:
2/3 Cup chilled sweetened condensed milk
1 1/2 cups heavy cream

Blend well, then beat until soft peaks form. Spread in cooled meringue shell. Freeze uncovered until firm. Garnish with reserved chocolate mixture. Return to freezer until garnish is firm, then wrap for storage. Pie will keep frozen for one month.
Note: I found this amount will make a nine inch pie and in my oven it is better to use 350 degree temperature for shell.

Mary Starr - Hawaii's Coconut Cream Pie Recipe

Combine In Sauce pan:
2 Cups Milk
1/2 cup sugar

Let come to near boil, then stir in:
4 Tablespoons cornstarch
Pinch of Salt
4 Egg Yolks
1 Tablespoon Butter

Let cool for a few moments, then add:
1/4 Cup fresh grated coconut
Vanilla to flavor

Cool and fill baked pie shell.

Make Meringue:
4 or 6 Egg Whites (depending on high you want it)
1/2 Teaspoon salt
1/4 Cup sugar
1/2 Teaspoon Vanilla extract

Beat egg whites with 1/2 teaspoons salt until soft peaks form. Gradually beat in, a little at a time...1/4 cup sugar. Add 1/2 teaspoon vanilla extract. When meringue is very stiff and begins to lose its gloss, spread over pie filling, making sure it is sealed firmly to edges of pastry. Sprinkle with more grated coconut and brown in moderate oven.