We're gonna need a bigger pitcher

Susan Biggs Burgess wrote a few weeks ago looking for a recipe to make sangria like the type served in restaurants at the former Maas Bros. department stores.

It still is surprising to me how many Maas-related recipe requests I get each year from readers, considering Maas. Bros. closed in 1991. Considering how strong the affection is for the Maas Bros. menu, it also surprises me that more local department stores don't operate restaurants.

Anyway, it's a good thing there are Maas fans like Jim Harrell of Tampa out there with recipes in their files. He comes to the rescue with the store's sangria recipe.

"I hope everyone will enjoy it as much as I have," Jim writes.

The recipe he included is for a big batch, but if the sangria is as good as Jim says it is, that shouldn't be a problem.

Czarina sauce to try

DeeAnn Kirby wrote a while back, saying she wants to make the recipe for shrimp (or chicken) with Czarina sauce served by Circles restaurants in Tampa.

I haven't received any responses on that recipe, DeeAnn, but I did find a recipe for the dish on chef Paul Prudhomme's website. I hope that helps.

Leftover requests

Ken Thompson of Wauchula wants to make a slaw recipe similar to the version served at the Blue Bird restaurant in Winter Haven.

Eva Ebert wants the recipe for the mixed greens salad with vinaigrette and grilled chicken that she used to enjoy at the now-closed El Pilon Restaurant in South Tampa.

Karen Johnson says she wants to make the house salad dressing from ABC Pizza.

Ellen Scudiero of Holiday wants the recipe for fried almond shrimp served with orange sauce that was served at the Leverock's in New Port Richey

Bob Moore wrote recently asking for the recipe to make a steak sandwich like the one served at the former Mac and Ivey's on Henderson Boulevard in the 1960s.

Connie Rott wants the fried beef tips recipe served with yellow rice at J.D.'s in Ybor City.

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Maas Bros. Famous Sangria

Makes 37 6-ounce cups

1 quart burgundy wine
1 quart orange juice
Juice of 2 lemons
Juice of 2 limes
1 cup sugar
1 quart club soda
1 teaspoon ground cinnamon
Orange slices and cherries for garnish

Mix together ingredients and refrigerate to age three days. Add club soda just before serving. Garnish with orange slices and cherries.

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Czarina Sauce with Shrimp (or Crawfish)

Makes 6-8 servings

5 tablespoons unsalted butter
1 cup julienned onions
1 cup julienned yellow squash
1 cup julienned zucchini
1 teaspoon Chef Paul Prudhomme's Seafood Magic
1 tablespoon lemon juice
Peeled, fresh, cooked shrimp or crawfish tails
2 cups heavy cream
½ cup finely grated Parmesan cheese (preferably imported)

Melt 4 tablespoons of the butter in a 2-quart saucepan over high heat. Add the onion, squash and zucchini and sauté until vegetables start to get tender, about 2 minutes, stirring occasionally. Add the Seafood Magic or seafood seasoning and continue cooking about 1 minute. Add the lemon juice and fresh shrimp or crawfish and cook 1 minute. Stir in the cream, the remaining 1 tablespoon butter and the Parmesan cheese. Cook until heated through, stirring constantly. Remove from heat and serve immediately, allowing about ½ cup sauce per serving.

Note: Julienned strips should be cut so that all squash and zucchini slices have skin on one surface.

Source: ChefPaul.com