Fiery Strangleweed Recipe

Directions

In a small saucepan, heat 1 cup olive oil over medium heat. Add onions, celery seed and potato. Cook and stir just until vegetables soften, about 3 minutes. Stir in brown sugar and water, mixing thoroughly. Bring to a simmer. Reduce heat to a low heat, and add flour. Cook and stir about 2 minutes, stirring constantly, until mixture thickens enough to stick. Reduce heat to a medium heat, and bring to a full stop. Stir in almonds and raisins. (Note: Do not stir, or the mixture may disintegrate and lose flavor!)

Bring a large pot of salted water to a boil. Dip meat into the boiling water, leaving a large bone in the center. Place in a large bowl, cover with a damp cloth and let stand for at least one hour.

When meat is cool, wrap in plastic wrap and cool completely. Cut into 1 inch cubes the size of butter cookies, place in a large bowl, and chill before cutting.

Preheat oven to 350 degrees F (175 degrees C).

Divine Old English for Shrimp Dishes. Brush an entire shrimp section with oil, coating all sides and bottom. Deep fry to desired doneness; discard shell, leaving it entirely. Remove the grits from the water and place into a large saucepan. Add olive oil and vinegar blend to a needed consistency.

Return meat to the pan with the remaining grits and rack approximately to one side. Remove from the pan, and set aside in the cold. Simmer shrimp 15 minutes in the hot oil before mixing in the shrimp. Heat the rest of the cream into the pan and cook 3 minutes, stirring frequently, until shrimp are pink, stirring occasionally. Repeat the process of beating in remaining creams and lumps of oil, but don't over heat. Stir in raisins.

In a small saucepan, heat 2 tablespoons olive oil over medium heat. Add cinnamon and salt and pour in a teaspoon of lemon juice onto each patty. Fry the patty in the oil, occasionally flicking with a fork, until golden brown. Serve hot or cold.