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May 2, 2013
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Recipe Index for December 2012
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Recipes for May 2013




Handcrafted Wood Carvings, Clocks and Cribbage Boards


Fish Recipes
Sharon in Mo., these are baked fish recipes where the cheese makes the sauce.

Provolone Filets with Shrimp & Onion

1 to 1-1/4 lb. filets, any kind

1 small onion, chopped
Old Bay Seasoning, divided
1/3 lb. cleaned cooked shrimp, chopped
1 T. butter
2 stems chives, snipped or 2 T. freeze-dried
2 very thin slices provolone cheese for each filet

Sprinkle filets lightly on both sides with Old Bay. Place skin side down on sprayed foil; chill. Pre-heat oven to 400º. Saute' onion in butter till tender; add shrimp, chives, & 1/2 tsp. Old Bay; heat through and set aside. Bake filets 10 minutes (9 if small, 12 if thick); remove from oven; top with shrimp mixture, then cheese; dust with Old Bay. Now Broil at 500º till cheese melts. Serves 2 to 4; easy to increase.
Marilyn in FL


Fish a la Roxie our easy version, taking short-cuts

White fish filets, any kind, Green Turtle used flounder mostly
1/2 tomato per filet
Canola oil
1/3 medium onion per filet
1 tsp. minced garlic per filet
2 slices American Swiss processed cheese per filet
Coarse pepper
Lemon wedges for garnish

Heat oven to 450º. Brush foil lined pan with oil, lay filets on & brush them too. Sprinkle with garlic & dust with pepper. Slice tomato & onion very very thin; lay on filets, onion first. Bake 15 minutes for 1/2" to 3/4" thick fish, then lay cheese on top in one layer (it can overlap) & bake 3 or 4 minutes more, till cheese is totally melted. Serve at once to as many as needed. Thanks for this ( & apologies !) to those who remember the old "Green Turtle Inn", Islamorada.
Marilyn in FL
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Nancy, tonight, Wednesday, we are having this for dinner because it is good and so easy to make. When I get it ready early in the day I cut up the shrimp putting in a bowl, then I dice up the onion and celery putting them in a different bowl and then I mix the mayonnaise shrimp soup some chicken stock mixing putting in a different bowl. Then when I am ready to put the casserole together I have cooked the noodles adding them to sauce mixture, also add the diced vegetables and the shrimp. This does make enough for 5 to 8 because our granddaughter will be at our house to night and she loves shrimp. The recipe is below.

Shrimp Casserole Supreme

2 cans shrimp soup, I use just 1 can because my DH likes a dry casserole
3/4 cup mayonnaise
½ cup diced celery
2 tablespoons finely diced onion
½ brick grated Cracker Barrel sharp Cheddar cheese, I use Parmesan cheese
1½ lbs. fresh shrimp, cut into pieces ( or 4 pkgs small salad shrimp)
10 oz. flat noodles, cooked and well drained
1/3 to ½ cup bread crumbs
butter for bread crumbs

Mix all ingredients together and place in butter casserole. Sprinkle with buttered bread crumbs and bake in a 350º oven for 30 to 45 minutes or until hot and bubbly. Serves 6 to 8.

Robbin IN have you made the lasagna dish and frozen it yet?
Susie Indy
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Sharon in Mo., one more baked fish where the cheese makes the sauce.

Dottie Hall's Hogfish, or whatever fish you've got

White fish filets, any kind; catfish works well in this one, lots of seasoning
1/2 tomato per filet
Canola oil
1/2 small onion per filet
1 1/2 tsp. minced garlic per filet
1 medium-thick slice provolone cheese
1 strand thyme leaves, or 1/2 tsp. dried per filet per filet
1/3 small bell pepper per filet
Garlic pepper, orange & cucumber slices

Heat oven to 450º. Brush foil lined pan with oil, lay filets on & brush them too. Sprinkle with garlic and thyme. Prepare orange & cucumber slices; keep chilled. Cut off top of bell pepper & seed it; cut in thin rings; cut tomato & onion in very thin rings. Lay all these on filets, onion first & bell pepper last. Bake 15 minutes for 1/2" to 3/4" thick filets, then put provolone on top & bake 3 to 5 minutes more, or till it is totally melted. To serve, dust with garlic pepper & side with orange & cucumber slices. We did punch up the seasoning a little, but credit Dottie of the Key Largo Fisheries, & Linda Gassenheimer, who passed this on. Serves as needed.
Marilyn in FL
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Robbie's Cornbread Recipes
Judy requested different cornbread recipes in the 4/20 newsletter. Here are two more for her to try These are from previous newsletters that I have shared with family and friends.
Robbie IN

Black Eyed Pea Cornbread
Makes 10 servings.

1 cup of cooked black eyed peas
1 cup of white cornmeal
1/2 cup of flour
1 teaspoon of soda
1 teaspoon of salt
2 eggs
1/2 cup of corn oil
1 chopped onion
2 chopped jalapenos
3/4 cup of creamed corn
1 pound of venison, hamburger, or 12 ounce sausage, ground, browned, and drained
1/2 pound of grated Cheddar cheese

Preheat oven to 350ºF. Mix all ingredients together, adding cheese last. Pour into 9 x 9 inch greased pan and bake for 45 minutes. Makes 10 servings.
Mary in Va


Cloud Nine Cornbread

Preheat oven to 425 deg. Spray a large (about 9 in.) cast iron skillet and heat in oven till hot.

Mix the following ingredients till blended.
1 cup all purpose flour
1 cup regular cream of wheat
3 tsp. baking powder
1 tsp. salt
1/4 cup sugar (I use less)
1 egg
1/4 cup oil
1-3/4 cups buttermilk

Pour into sprayed, hot cast iron skillet. Bake at 425 deg. about 30-35 min. or until brown.

This has the best crunchy bottom and top crusts. Great texture. When reheating, reheat in a skillet on low on top of stove, turning top to bottom, etc. This really tastes like cornbread that has been made with cornmeal.
Marvis in Texas
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Sue was recently looking for a caramel pie with out apples. This may not meet her needs, but thought I would send it in for her to consider. You can top the pie with whipped cream or Cool Whip instead of a meringue, if you prefer. I also have a recipe that has chocolate chips and nuts. I have never tried making it without the chips and nuts, but let me know if you would like it.
Robbie IN

Caramel Pie

1 cup brown sugar
3 eggs, separated
5 Tablespoons flour
1-1/2 cups milk
2 Tablespoons butter - no margarine
1 teaspoon vanilla extract
1 baked 9 inch pie shell or graham cracker crust shell
1/2 cup sugar for Meringue
1/4 teaspoon cream of tartar

Beat egg yolks and add milk. Combine flour and sugar; add butter and vanilla. Combine all ingredients and cook on low heat in double boiler until thick, stirring constantly. Pour in to pie shell. Beat egg whites and cream of tartar until frothy; add sugar and continue beating until stiff peaks form. Spread over top of pie, making sure to seal edges. Bake at 400 degrees for 8-10 minutes or until meringue begins to brown.
Robbie IN
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This if for Cindy in NY about steaming the veggies that go into a meat loaf using a microwave. I think that's a great idea!! For someone that cooked professionally for almost 30 years, I never thought of that. Mmmmm, sometimes you wonder, LOL! Guess it's because I didn't and don't use a microwave very much, at least not for cooking more for just "warm ups". Then next meat loaf I make I will use her method!
Bev in South Florida


Does anyone have a recipe for brownies using a chocolate cake mix? Thank you!
MaggieB in AZ


Hello, Nancy:
Hope you and the Babies are doing well. I have a question for you. In the April 27 Newsletter Bren in LA had a recipe for Blackberry Pound Cake With Lemon Glaze. I have tried to copy this recipe a number of times and every time I try the recipe that comes up is for Blueberry Custard Pie. I have tried at least 6 times and it always comes up the same.

Comment
I linked the recipe to the wrong recipe. I have corrected it to the correct recipe.
The correct link is Blackberry Pound Cake.


I think many of us prefer quick-to-prepare recipes, as I find that especially true as I get older. This recipe is one of those, and one we enjoy very much.

Pork Chips Supreme

Pork chops (as many as you need)
Salt & pepper, to taste
1 onion, sliced thin
Brown sugar
Catsup
1/4 cup water

Brown pork chops in a little oil and season to taste with salt and pepper. Put in baking pan (glass or metal). Put 1 tbsp. brown sugar and 1 tbsp. catsup on EACH chop and lay a slice of onion over that. Put water in bottom of pan. Cover and bake for 1-1/2 hours at 350º (for
metal pan and 325º for glass pan).
Judy (in Alaska)
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When my sister in law had foot surgery recently, I made this bread and took to her and the family. She called later to tell me how good it was and wanted the recipe. She said it didn't last long enough to store in the refrigerator!

Lemon Poppy Seed Bread

1 pkg. lemon cake mix (the kind with pudding in it)
2 tbsp. poppy seeds
1 cup fresh orange juice
1 tsp. lemon juice
1/2 cup cooking oil
4 eggs

In large bowl, blend all ingredients on low speed of electric mixer until moistened. Beat 2 minutes at medium speed. Pour batter into well greased and floured 9x5 inch loaf pan. Bake at 350º for 60 minutes, or until tests done when insert toothpick near the middle. Cool 15 minutes and remove from pan. Cool completely and wrap tightly with plastic wrap and store in the refrigerator.
Judy (in Alaska)
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Gadget Corner

1.5 Qt Mini Slow Cooker Compact 6" Electric Skillet  Single Microwave Egg Boiler
Inflatable Serving Bar Garden Scooter Trellis Netting

Pineapple Marinated Pork Chops
Makes 6 servings

6 pork chops
1 (20 oz.) can pineapple chunks, including juice
1/4 C. packed brown sugar
2 tsp. soy sauce

Put pork chops into a plastic zip-type bag. Mix remaining ingredients; pour over pork chops in bag. Store in refrigerator overnight. Put everything into a crockpot and cook on low for 6-8 hours or until done.
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Honey Roasted Red Potatoes

1 pound red potatoes,quartered
2 tablespoons diced onion
2 tablespoons butter, melted
1 tablespoon honey
1 teaspoon dry mustard
1 pinch salt
1 pinch ground black pepper

Preheat
oven to 375 degrees. Lightly coat an 11x7 inch baking dish with nonstick cooking spray. Place potatoes in a single layer in prepared dish, and top with onion. In a small bowl, combine melted butter, honey, mustard, salt and pepper; drizzle over potatoes and onion. Bake in the preheated 375 degrees oven for 35 minutes or until tender, stirring halfway through the cooking time.
Bren in North Louisiana
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Brussels Sprouts Gratin
Braise the Brussels sprouts and toast the breadcrumbs up to a day ahead. Then assemble and reheat before serving.

Yield: 6 servings (serving size: about 3/4 cup)

2 hickory-smoked bacon slices
4 large shallots, thinly sliced
2 pounds Brussels sprouts, trimmed and halved
1 cup water
1/2 teaspoon kosher salt, divided
1/4 teaspoon freshly ground black pepper
Cooking spray
1 (2-ounce) slice French bread baguette
3 tablespoons butter

Preheat broiler.

Cook bacon in a large skillet over medium heat until crisp. Remove bacon from pan, reserving drippings; crumble. Increase heat to medium-high. Add shallots to drippings in pan; sauté for 2 minutes or until tender, stirring occasionally. Add Brussels sprouts and 1 cup water; bring to a boil. Cover pan loosely with aluminum foil; cook 6 minutes or until Brussels sprouts are almost tender. Uncover and remove from heat. Sprinkle with 1/4 teaspoon salt and pepper; toss to combine. Spoon Brussels sprouts mixture into a 2-quart broiler-safe glass or ceramic baking dish coated with cooking spray.

Place bread in a food processor, and process until finely ground. Melt butter in skillet over medium-high heat. Add breadcrumbs and remaining 1/4 teaspoon salt to pan; sauté for 2 minutes or until toasted, stirring frequently. Add cooked, crumbled bacon to toasted breadcrumb mixture. Sprinkle the breadcrumb mixture over Brussels sprouts mixture. Broil 3 minutes or until golden and thoroughly heated.
Original source: Cooking Light
Artemis in NYC
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Lubbock, Texas 79499


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