THURSDAY JANUARY 30, 2003 15C
Someone’s in the kitchen with Dora
Too much dough “My mother was a good basic cook, but I really wasn’t interested in cooking as I was growing up on Staten Island,” Maryellen Comeforo recalls. It wasn’t until after she married that Comeforo began to learn. The process resulted in some triumphs but also some disasters. “My husband’s family had a pepperoni bread which started with a frozen dough,” she explains. It was really quite simple: Roll out the dough, place pepperoni slices and grated cheese on the dough,then roll it up jellyroll style. Comeforo’s problem developed when, instead of splitting the dough into the three loaves as the package directed, she made one roll. “It was literally bursting out with of the oven,” she laughs. Another time she diligently labored COMEFORO over beef stroganoff, forgetting her husband’s aversion to anything but brown sauce. When she added the cream as the finishing touch, her husband said, “No thanks,” and went to MacDonald’s. “He went alone,” Comeforo says. “I ate the stroganoff, but I never made it again.” Thanksgiving dinners traditions are from Ken’s family. Always on the menu are antipasto, a rice and spinach torte and mushrooms stuffed with sausage, spinach and cheese. The Comeforos made pasta together just once. “We’ve been married 36 years, but it was a wonder we didn’t get divorced,” she said shaking her head over the experience. Recently entertaining for 20, she served shrimp quiche, a strawberry and spinach salad and a marble cheesecake. Her advice to nervous hostesses is: “You don’t have to make everything. You can buy some things. Everyone likes ice cream. How about that for dessert?” “Over the holidays, several of us here at Longboat Harbour got together for a progressive dinner,” Comeforo said. “We shared hostess duties and everyone had fun.” A recipe is a must when Comeforo cooks. “I’ll try anything but I need a recipe. Some of my favorite recipes are in a Fanny Farmer cookbook I received as a wedding shower gift. I’m still using it.” ❑
Maryellen Comeforo enjoys cooking and always wants a recipe to follow.
SHRIMP CANTONESE Ingredients: 3 cups hot cooked rice 2 tablespoons butter 2 cups celery, sliced 2 cups onions, sliced
8 ounces fresh spinach 1 package fresh bean sprouts 1 can (16 ounces) fancy,
• While rice is cooking, sauté shrimp in butter for 1 minute or until pink. • Add celery and onions. Cook for 2 minutes, stirring constantly.
Bridge Tender Inn
mixed Chinese vegetables, rinsed and drained 1/4 teaspoon black pepper 1/4 cup of soy sauce
• Add spinach, bean sprouts and Chinese • Cover and cook for 1 minute. • Blend black pepper, soy sauce, broth and cornstarch.
And Dockside Bar
Fresh Seafood Excellent Steaks Fantastic View Entertainment Nightly Serving Lunch & Dinner Full Bar Reservations Suggested
• Stir into shrimp mixture. • Cook, stirring, until sauce is clear and thickened, about 2 minutes. • Serve over cooked rice. • Serves 4.
FLORIDA TREND: Florida’s Top 200 ZAGAT: “Excellent” • “Beautiful”
NOW OPEN FOR DINNER
Where The View is Free
1 1/4 cups chicken broth 2 tablespoons cornstarch 1 pound shrimp, halved, lengthwise
SIX DAYS A WEEK!
Monday - Saturday 8:00 a.m.- 8:00 p.m. Sunday 8:30 a.m. -2:00 p.m. 23 Ave. of the Flowers (behind Publix)
Lunch • Dinner • Spirits
Barnacle Bill’s North Trail Fabulous “Resort Style”
Restaurant Fredy Mayer
chef/owner • • • • •
West Orange, NJ
The Sandy Lane Hotel, Barbados
Please Join Us Sunday Evenings
BY THE LB.
N. Trail location only
We specialize in large lobsters
ur y Ho p p a M H :30 P ‘Til 6 ily! Da
Early Bird Menu 11:30 to 5:30 Daily
Fri. - Sat. 7:00 P.M. Enjoy dancing to
2 lbs. & up
Barnacle Bill’s Seafood locations: 5050 North Trail • 355-7700 Main, Downtown • 365-6800 Webber & Beneva • 923-5800 www.barnaclebillsseafood.com
Har Guin p & n On T ess ap
Wed. 7:30 P.M. MIKE MORAN’S DIXIELAND JAZZ BAND
PATSY & MAJELLA VISIT OUR ICE CREAM CORNER SUGAR FREE ICE CREAM • FAT FREE YOGURT Mon.-Sat. • 11:30 A.M. - 11P.M. • CLOSED SUNDAYS 4000 Gulf of Mexico Dr. • Longboat Key • 383-0791
Open Tuesday - Sunday, 4:30-9:30
Carving Station • Exceptional Hot Entrees Omelette Station • Tantalizing Salads • Dessert Station Pasta Station • Breakfast Station Raw Bar Complimentary Champagne or Mimosa LOBSTER
Seating from 10:30-2:00 Reservations Suggested 355-7700
Anna Maria Island (at Gulf & Pine) 779-2444 • www.bistroatislandsend.com
SUNDAY BRUNCH BUFFET
Formerly of: Longboat Key Club The Manor,
3809 S. Tuttle Ave. Sarasota
135 Bridge Street • 778-4849 • Bradenton Beach One Block East of Trolley Stop #43