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Recipe Index for
December 2012
Recipes for
January 2013
Recipes for
February 2013
Recipes for
March 2013
Recipes for
April 2013
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
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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