Take it easy

Fannie notes that appetizers should demand attention with bright colors and appealing arrangement. The hot dishes should be served bubbling hot. I am excellent in serving hot food when it's hot, although Thatboy isn't amazing at eating it when it's hot. He's a bit of a pain. Especially now that my cooking corner has turned into his digital darkroom. He can barely lift his head to eat, let alone eat when it's warm. As such, these two shrimp dishes have turned into dinners for us. Even though they're supposed to be merely appetite whetting, neither of us has much of an appetite lately so these are perfectly fulfilling.

And finally we're on the right track! Both of these dishes were big hits. Finally fun, flavorful, and facile appetizers! The second one even reminded me of the Johnny Cakes at Lady & Sons!

There's no real skill involved in the first recipe. Mixing the ingredients, spreading on bread and then heating. Easy enough for a small child. Although - Thatgirl's words of wisdom - always supervise young children in the kitchen. They are not as smart as you or I.

The main skill in the second recipe is frying. Here are my tips for you since I am a master fry-er.
1) Regardless of what the recipe says, when frying any form of "cake" use medium low heat. It will save you from burning the outside of the cake while the inside remains raw.
2) Wear long sleeves
3) When working with young children, have them do the mixing, let the adults be the one who actually puts the batter in the pan.

Hot Seafood with Mayonnaise (from The Fannie Farmer Cookbook)

• 1 1/2 cups shellfish or boned and flaked cooked fish (I used shrimp, obviously)
• 3/4 cup mayonnaise
• 3-4 Tbsp lemon juice
• 1 tsp minced onion
• 2 tsp minced parsley
• freshly ground pepper
• salt to taste
• 24 small bread rounds

1. Preheat oven to 400. Combine the seafood and/or fish and the seasonings, and add salt and pepper to taste.
2. Spread on bread rounds and bake 7-8 minutes.

Clam Fritters (changed to Shrimp Fritters) (From The Fannie Farmer Cookbook)

• 1 cup chopped clams (changed to shrimp)
• 1/3 cup bottle clam juice (changed to milk)
• 1 egg beaten
• 2/3 cup flour
• 1 tsp baking powder
• 1/2 tsp salt
• 1/8 tsp freshly ground pepper
• Vegetable oil for frying

1. Combine clam juice (milk) and egg, flour, baking powder, salt, and pepper and beat until well blended.
2. Stir in clams (shrimp).
3. Heat 1 inch of oil in a skillet. When it is very hot, drop the batter in by teaspoonful.
4. Fry until brown on each side. Do a few at a time until all are fried. Drain on paper towels.