__gladys Randall Recipes

OYSTERS RANDALL

Steps:

• Shell shrimp, then add shells to the white wine and simmer in a small covered saucepan for about 30 minutes. Strain and reduce liquid to about 1/4 cup.
• Add spinach to reduced liquid, cover and cook until tender. Allow to cool. In a small saute pan cook bacon until crisp. Remove bacon bits and drippings from pan. Melt butter, then add shallots and garlic and cook until translucent. Add shrimp and spices; continue to cook until shrimp are opaque.
• Drain spinach well, reserving liquid. Add spinach liquid, heavy cream and hazelnut liqueur to shrimp mixture and continue to cook until liquid is thickened and reduced by 1/2. Allow to cool.
• Then in a medium sized bowl mix spinach with shrimp, bacon and remainder of ingredients (except oysters). Top each oyster with about 2 to 3 tablespoons of the stuffing. Cook on top rack of grill at high heat until mixture is bubbling and golden brown on top.

__LEONA SCHNUELLE

Steps:

• When Leona Schnuelle captured the Grand Prize in the twelfth Bake-Off® Contest, she suddenly found herself a celebrity in her small town of Crab Orchard, Nebraska. "Everyone seems happier when I arrive, even at the square dances. They say 'Hi, Mrs. Pillsbury!' Even though I miss a do-si-do now and then-they think I can bake a dilly of a bread! And all the fan mail I receive! It's exciting to hear from all the different people with all their different ways of life, yet they all seem so interested in a bread recipe." Especially with a loaf like Dilly Casserole Bread to pique their interest.From "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

__GLADYS RANDALL

Steps:

• Cooking is very much a chicken-and-egg sort of endeavor. If you've never had a good meat loaf, how can you know if yours is any good? Gladys Randall figured out this principle when she was a young child, the hard way. "I would see a baked pie on top of the stove. I tried to bake a lemon pie by putting it on top of the burner. I thought that was the way it's done." Gladys kept trying, her adventurous spirit intact. "It took me two years to learn how to make a traditional Italian stuffing. One day a guest at Christmas, who was ninety-two years old, said 'Very good-but too loose. You make it together, like a meatball.' Then I knew what I was doing wrong!" Gladys listened, learned and today is master of her kitchen.From "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.