SHRIMP FRITTERS

Helen Keitz

2 c. flour

3 tsp. baking powder

8 eggs

4 tsp. butter, melted and cooled

4 tsp. vegetable oil

4 tsp. light rum

1 tsp. salt

2 lb. cooked shrimp, chopped

Chopped fresh parsley

Chopped fresh shallots

Stir flour in with baking powder and salt into bowl. Make a well in the center and add eggs, butter, oil and rum. Beat thoroughly until smooth. Let batter stand 1 to 2 hours before using. To make fritters, mix batter with about 2 lb. steamed shrimp, chopped shallots and chopped fresh parsley. Heat deep kettle with vegetable oil to 370°F. Drop batter by tablespoonful into hot fat. Fry until golden brown on both sides. Drain on paper towels. Makes 48.

HAITIAN STYLE MEATBALLS

Helen Keitz

4 white bread slices

1 c. milk

1 lb. freshly ground lean beef

2 slices smoked ham or bacon, minced

Salt and pepper to taste

1 garlic clove, crushed in garlic press

1 Tbs. tomato paste

½ c. flour

½ c. grated Parmesan ...