This is going to be it for today. I had lunch with my classmates at the local casino today and was in so much pain after leaving, instead of running errands, I went straight home. I’m sorry folks.
I got behind on editing these. Forgive please me.
For questions, contact Theresa Richard [mailto:Careese-Forever@hotmail.com] She knows how to reach those who send these recipes.
March 15th Recipe Round Robin 2018
{1} Low Carb Chicken Cordon Bleu Casserole, submitted by Theresa in Bardstown, Kentucky, careese-forever@hotmail.com
Prep Time: 15 minutes
Cook Time: 1 hour 10 minutes
Total Time: 1 hour 25 minutes
Yield: 8 servings
1 Head cauliflower, large
4 tbsp Butter
2 1/2 cup Heavy cream
4 tbsp Dijon mustard
2 cloves Garlic
2 tsp Xanthan gum
1 Egg yolk
1 cup Gruyere cheese, shredded
1 cup Fresh parmesan, divided
Salt and Pepper to taste
6 oz Chicken breast, cooked and cubed
12 oz Ham, cooked and cubed
Preheat oven to 400 degrees F.
Add 3-4 cups of water to a large pot and add the chopped cauliflower to it.
Bring the water to a boil and steam the cauliflower until it just begins to
soften but still has a little crunch to it about 5-7 minutes.
Drain cauliflower and set aside.
In the same pot melt the butter over medium high heat..
Add heavy cream, Dijon mustard, and garlic cooking for 3-5 minutes until cream
is warmed through.
Sprinkle the xanthan gum over the liquid whisking the whole time to keep it from clumping.
Stir the yolk in a small dish, then add a bit of the warmed cream to it whisking to temper
the egg and keep it from cooking as you slowly add it to the cream mixture whisking the whole time.
Keep whisking the cream as it begins to thicken, about 10 minutes.
Add the Gruyere cheese and 1/2 cup of the Parmesan.
Stir the mixture until it is fully combined and then let it cook for another 5 minutes.
Salt and pepper to taste.
Add the ham, chicken, and cauliflower to the mixture tossing it gently to fully coat it then spread it
evenly in a greased 9 x 13 casserole dish.
Top with the remaining Parmesan cheese and cover with aluminum foil before putting it in the oven to
bake for 25 minutes then remove the foil and put it back in the oven to bake for another 15-20 minutes
or until it is hot and bubbly and heated all the way through.
Remove from the oven and let stand for 15 minutes then serve.
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Jicama Apple Filling for Pastry, submitted by Theresa, careese-forever@hotmail.com
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 8
4 cups jicama chopped
1/2 cup Swerve
1/2 cup butter
1 tablespoon cinnamon
1/4 teaspoon nutmeg
1/8 teaspoon cloves
2 teaspoon apple extract
1 teaspoon vanilla extract
Combine chopped jicama with butter, sweetener, and spices in a pan.
Cook and stir over medium heat until jicama has softened.
At end of cooking, stir in apple and vanilla extracts.
Serve warm.
Can be refrigerated for up to a week or frozen for several months.
Recipe Notes
2.7g net carbs per serving
15g erythritol per serving not included in nutritional data (does not impact)
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Spicy-Sweet Bacon-Wrapped Brat Bites, submitted by Theresa, careese-forever@hotmail.com
3 gluten free beers
1 onion, roughly chopped
3 bratwursts (I used 3 organic chicken brats from Whole Foods)
6 pieces of uncured bacon, cut in half
12 toothpicks
1/4 cup pure maple syrup or raw honey
1 tablespoon Sriracha (or preferred hot sauce)...another tablespoon if you like it hot! :-)
1/4 cup parsley (optional garnish)
Bring 3 beers, onions, and brats to a boil in a saucepan. Cover and simmer for 15-20 minutes..
Let cool. Cut brats in quarters.
Preheat oven to 400 degrees.
Wrap each brat section with a piece of bacon and secure with a toothpick.
Whisk together maple syrup and hot sauce. Brush onto the wrapped brat sections.
Place on a broiler or raised rack over a cookie sheet (to catch the bacon drippings).
Cook for 35 minutes until bacon is crisp. Garnish with optional chopped parsley.
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{2} Pierogi Nachos, submitted by Linda Wright on Long Island, New York, lwright46@hotmail.com
1 16-oz box pirogues (frozen)
1 tablespoon olive oil
1 14 oz can black beans, drained/rinsed
1 14-oz can whole kernel corn, drained/rinsed
3/4 cup shredded Monterey jack cheese
1-2 tablespoons packaged taco seasoning
1-2 tablespoons salsa
4 Roma tomatoes, seeded and diced
1/2 cup shredded cheddar cheese
1/4 cup green onions, sliced
2-3 tablespoons cilantro, diced
2 tablespoons lime juice
1 avocado, peeled and diced
Fry pirogues in olive oil until slightly brown on both sides.
Placed in a layer in the bottom of a 13 x 9" pan that was sprayed with cooking spray.
Mix together beans, corn, cheese, and taco seasoning.
Spread on top of pirogues.
Mix together tomatoes, lime juice and salsa and spread on top.
Sprinkle with cheddar cheese. Bake at 375ºF for 30 minutes.
Sprinkle cilantro, green onions, avocado on top and serve.
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{3} Risotto Milanese, submitted by Jodi in Jackson, MO, tigger63755@charter.net
(Italian Saffron Risotto)
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Risotto Milanese - Italian Saffron Risotto done traditional way.
Ingredients
1 lb Arborio rice (400 g)
1.7 oz veal bone marrow (optional) (50 g)
1/3 cup butter (70 g)
1/2 cup grated Parmesan cheese (50 g)
2 pinches saffron threads or 1/4 tsp powdered saffron, steeped in 1/4 cup warm water
1 small onion
1/2 cup white wine (60 ml)
5 - 6 cups boiling veal or beef broth
salt, pepper
Instructions
In a large pot melt 1/2 butter and cook the onion and bone marrow together over medium heat until the onion is translucent.
Add rice and white wine. Cook for a couple of minutes.
Reduce heat to low and add enough stock to just cover the rice.
Keep adding warm stock as needed to maintain covering.
Continue this process for about 20 minutes, until rice is tender.
A few minutes before the rice is done, add the diluted saffron and stir.
Add the remaining butter and the Parmesan cheese and stir.
Cover and leave the risotto for 5 minutes before serving.
Your Risotto Milanese should be creamy.
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Salmorejo, submitted by Jodi in Jackson, MO, tigger63755@charter.net
{chilled tomato soup}
Prep Time: 1 hour, 15 minutes
Total Time: 1 hour, 15 minutes
Yield: 6 cups of soup
Serving Size: 3 - 4
Can you keep a secret? This chilled tomato soup is so much better than gazpacho!
Ingredients
4 large plum tomatoes (approx 14 oz)
1/2 baguette (about 5 oz)
1/2 small yellow onion
1 clove garlic, crushed
1-1/2 Tbsp kosher salt (or 1 Tbsp regular sea salt)
1/2 cup olive oil
1 Tbsp red wine vinegar
1 Tbsp tomato paste
Freshly ground black pepper, to taste
2 hard boiled eggs, crumbled
6 slices prosciutto, torn in pieces
Instructions
Slice the tomatoes in quarts and remove the seeds and core. Transfer them to a large bowl.
Cut the baguette and the onion in big pieces and add them with the garlic and salt to the bowl.
Stir and cover with boiling water, about 3,5 cups should be enough. Leave to soak for an hour, just on the counter.
Prepare a colander with a bowl placed under it to save some of the liquid. Drain the tomatoes and bread.
Get a blender ready, transfer the tomatoes and onion to the blender.
Squeeze the water from the bread, this goes best using two flat hands.
Add the bread to the blender as well as 1/2 cup of the soaking liquid, the olive oil, red wine vinegar and tomato paste.
Blend it until smooth and transfer to the big bowl you used for soaking.
Add black pepper to taste and some salt, if needed.
Place in the fridge until serving so it can cool off.
Serve with the crumbled eggs and prosciutto and drizzle with some extra olive oil.
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{4} Homemade King Hawaiian Rolls and/or Loaf, submitted by John in New York
6 cups all-purpose flour, plus an additional 1/2 cup flour, divided
3 eggs
2 cups pineapple juice, room temperature
3/4 cup sugar
1 teaspoon vanilla
2 (1/4 ounce) envelopes yeast
1/2 cup (8 tablespoons) butter, melted
In a small bowl, beat your 3 eggs.
Add the 2 cups pineapple juice, sugar, vanilla, and melted butter.
Measure 3 cups of the flour into a large bowl.
Stir in your egg mixture until well-combined.
Sprinkle in the yeast packets, one at a time, mixing well.
Add the remaining 3 cups of flour and mix well.
If it becomes to difficult to stir with a wooden spoon, just use
your hands!
Make sure all of the flour is well incorporated—the dough should be tacky to the touch but not overly sticky.
If it appears too wet, sprinkle in a bit of extra flour, just a
tablespoon or so at a time.
Cover your bowl with a clean kitchen towel and set it in a warm place to rise for 1 hour.
Remove your dough from the bowl and knead in an additional ½ cup of flour.
I kneaded mine 10 to 15 times, making sure the flour was well incorporated.
Form the dough into rolls, and/or loaf. Place in buttered pans.
Cover and place in warm place to rise for an additional hour, or until the dough doubles in size.
Bake at 350 degrees for 25 to 30 minutes, or until golden brown.
Brush tops with melted butter, and serve warm.
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{5} John Wayne Casserole, submitted by Claudette in CA
1 (32-oz.) bag of "frozen" tater tots
1 lb ground beef
1 large onion, diced
1 green bell pepper, diced
1 (1.5-oz.) package taco mix adding water on the package
1 cup sour cream
1 (8-oz..) package sharp cheddar cheese (divided, half in sour cream mixture and half on top at the end)
1/8 tsp. salt
1/4 tsp. pepper
1/2 tsp. onion powder
diced tomatoes for servings (about 2 small tomatoes)
Spray a 6-quart oval slow cooker with non-stick spray.
Add the tater tots down in a single layer.
Set aside.
In a large skillet, set over medium high heat, brown the hamburger, onions and bell pepper.
When the meat is browned, drain the fat. Packet says to add to the meat Add the taco packet (including water it says on the package), continue cooking and stirring until the meat and the
seasoning has thickened.
Pour the meat mixture over the tater tots in the slow cooker.
In a medium sized bowl add the sour cream, salt, pepper, onion powder, and half of the cheese
(this is about a heaping cup of shredded cheese, save the other half to top the casserole at the end.)
Spread this sour cream cheese mixture over the meat mixture in the slow cooker.
Cover and cook on LOW for 4.5 hours, without opening the lid during the cooking time.
After the cooking time is up add the remaining cheese evenly over the casserole.
Cover and let the cheese melt, this will only take about 5-10 minutes.
To serve, top with diced tomatoes.
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{6} Cookies & Cream, submitted by Angie in Kentucky
1 bag Oreos, crushed
8 oz cream cheese, softened
1/4 cup butter
1 cup powdered sugar
3 cups milk
2 small boxes instant vanilla pudding
1/2 tsp vanilla
12 oz Cool Whip, thawed
Cream together cream cheese, butter & powered sugar & vanilla.
In separate bowl mix milk & pudding chill until set.
Fold in cool whip after pudding has set.
Add cream cheese mixture, layer with Oreos.
Chill until ready to serve!
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{7} Knock You Naked Bars, submitted by Pam in Kentucky
Bars:
2 1/4 cups all-purpose flour
1 tsp baking soda
1 tsp salt
1 cup butter, softened
3/4 cup sugar
3/4 cup packed brown sugar
1 tsp vanilla extract
2 eggs
2 cups semi-sweet chocolate chips
Caramel Sauce:
5 oz evaporated milk
1 bag (14 oz) caramels
1/2 cup peanut butter
Preheat oven to 375 degrees. Grease a 9 x 13 in pan.
Combine flour, baking soda and salt in small bow.
Beat butter, sugar, brown sugar and vanilla in a large mixing bowl until creamy.
Add eggs, one at a time, beating well after each addition.
Gradually mix in flour mixture. Stir in chocolate chips.
Spread half of cookie dough into the prepared pan.
Bake for 8-10 minutes. Remove from oven.
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{8} Oven Baked S'Mores, submitted by Elaine in Texas
2 packages Crescent rolls
Large Hershey bar (or other milk chocolate bar)
Bag of large marshmallows
8 squares of graham crackers, crushed
2 Tbsp. melted butter
Cupcake liners
Heat oven to 375ºF. Put cupcake liners in muffin pan.
Crush graham crackers ahead of time and place in a shallow bowl or dish. Melt butter, and set aside. Open up each crescent roll and place a piece of chocolate and a marshmallow at the large end. Roll up carefully, making sure that all of the edges are pinched shut, and that no chocolate or marshmallow
is showing through. Brush rolls with melted butter, then roll into the graham cracker crumbs. Cover completely. Place in individual cupcake liners. Bake for 10 minutes. Cool completely before serving!! Inside is very hot.
While the cookie dough is baking melt caramels and evaporated milk in a double boiler.
Add peanut butter after caramels are melted. Melt thoroughly.
Spread over baked cookie dough base.
With the remaining cookie dough, drop by spoonfuls on top of the caramel mixture.
Bake for 15-20 minutes or until light golden brown.
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{9} Lemon Meringue Pie, submitted by Sam in Colorado
1 cup white sugar
2 tablespoons all-purpose flour
3 tablespoons cornstarch
1/4 teaspoon salt
1 1/2 cups water
2 lemons, juiced and zested
2 tablespoons butter
4 egg yolks, beaten
1 (9 inch) pie crust, baked
4 egg whites
6 tablespoons white sugar
PREP: 30 minutes
COOK: 10 minutes
READY IN: 40 minutes
Preheat oven to 350 degrees F (175 degrees C).
To Make Lemon Filling: In a medium saucepan, whisk together 1 cup sugar, flour,
cornstarch, and salt.
Stir in water, lemon juice and lemon zest.
Cook over medium-high heat, stirring frequently, until mixture comes to a boil.
Stir in butter.
Place egg yolks in a small bowl and gradually whisk in 1/2 cup of hot sugar mixture.
Whisk egg yolk mixture back into remaining sugar mixture.
Bring to a boil and continue to cook while stirring constantly until thick.
Remove from heat. Pour filling into baked pastry shell.
To Make Meringue: In a large glass or metal bowl, whip egg whites until foamy.
Add sugar gradually, and continue to whip until stiff peaks form.
Spread meringue over pie, sealing the edges at the crust.
Bake in preheated oven for 10 minutes, or until meringue is golden brown.
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{10} Tiramisu Cheesecake Dessert, submitted by Harold in New York
1 package (12 ounces) vanilla wafers
5 teaspoons instant coffee granules, divided
3 tablespoons hot water, divided
4 packages (8 ounces each) cream cheese, softened
1 cup sugar
1 cup (8 ounces) sour cream
4 eggs, lightly beaten
1 cup whipped topping
1 tablespoon baking cocoa
Preheat oven to 325°. Layer half of the wafers in a greased 13x9-in. baking dish.
In a small bowl, dissolve 2 teaspoons coffee granules in 2 tablespoons hot water; brush 1 tablespoon mixture over wafers.
In a large bowl, beat cream cheese and sugar until smooth.
Beat in sour cream. Add eggs; beat on low speed just until blended.
Remove half of the filling to another bowl.
Dissolve remaining coffee granules in remaining hot water; stir into one portion of filling. Spread over wafers.
Layer remaining wafers over top; brush with remaining dissolved granules.
Spread with remaining filling.
Bake 40-45 minutes or until center is almost set. Cool on a wire rack 10 minutes.
Loosen sides from dish with a knife. Cool 1 hour longer.
Refrigerate overnight, covering when completely cooled.
To serve, spread with whipped topping. Dust with cocoa.
Yield: 12 servings
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{11} Dave's Honey Garlic Pork Chops, submitted by Muriel, Muriel@wenells.us
Serving Size: 4
Ingredients:
1/4 cup honey
2 tablespoons lemon juice, about 1 lemon
2 cloves garlic, to 3 cloves, about 1 T
2 teaspoons soy sauce
4 pork chops, boneless, 3/4-1" thick
to taste salt and freshly ground black pepper
2 tablespoons olive oil, to 3
Directions:
To make the glaze, whisk the honey, lemon juice, minced garlic, and soy sauce
together in a bowl, or shake it up in a jar.
(This step can be done ahead of time and stored in the fridge until you’re ready to cook the pork chops.)
Heat 2-3 tablespoons olive oil in a large (12”) skillet over medium to medium high heat, until the oil shimmers.
Season the pork chops on both sides with salt and pepper. Carefully add them to the skillet and let them brown (3-4 Minutes).
When they’re nicely browned on the first side, flip them over and sear the second side, 3 minutes.
Reduce the heat to medium low and add the glaze.
Use a spatula to scrape up the browned bits on the bottom of the skillet and stir them into the glaze.
Allow the chops to simmer until cooked through, about 4 to 8 minutes, depending on their thickness.
Allow the chops to simmer until cooked through, about 4 to 8 minutes, depending on their thickness.
Continue to simmer the glaze until it’s thick enough for a spatula to leave a momentary trail if you scrape
the bottom of the pan (about the consistency of pancake syrup.)
Pour the glaze directly over the chops on the serving plate, or serve it on the side.
SPECIAL NOTE: Pork needs to be cooked to 145º, but the pork chops will continue to cook after they’ve been removed from the pan, so if they’re in the neighborhood of 130 when you
take their temperature (pickup a chop with tongs and insert a meat thermometer through the side of the chop), it’s safe to take them out of the pan. Or cut into one of the chops -
Looks for the center to be barely pink so they can cook the rest of the way as they rest.
This is a really quick technique and really good. I loved it. Simple too.
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{12} Bailey Poke Cake, submitted by Vicki in Sarasota
For the cake:
Cooking spray, for pan
1 box chocolate cake mix, plus ingredients called for on box
For the filling
1 14-oz. Can sweetened condensed milk
1/3 cup Heavy cream
1/3 cup Cocoa powder
1/4 cup Baileys
For the frosting:
1 cup Butter, softened
5 cups Powdered sugar
1/2 cup Baileys
1/4 cup Cocoa powder
1 tsp. Vanilla
1/2 tsp. Salt
Chocolate curls, for garnish
Directions
Preheat oven to 350º. Line a 9"-x-13” pan with parchment and spray it with cooking spray.
Prepare cake mix according to package instructions.
Pour batter into prepared pan and bake until a toothpick comes out clean, about 25 minutes. Let cool, 10 minutes.
Using the bottom of a wooden spoon, poke holes all over cake.
Make filling: In a medium bowl, whisk together sweetened condensed milk, heavy cream, cocoa powder,
and Baileys. Pour filling over poke holes and spread with a spatula. Refrigerate 1 hour.
Meanwhile, make frosting: In a large bowl, combine butter, half of the powdered sugar, Baileys, cocoa powder,
vanilla and salt. Using a hand mixer, beat until smooth. Add the rest of the powdered sugar and beat until fluffy.
Spread frosting over cake and garnish with chocolate curls. Serve.
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{13} Delicious Ham and Potato Soup, submitted by Gary Birdsall in San Antonio, Texas, gary.birdsall@att.net
Makes: 8 servings
Ingredients
3 1/2 cups peeled and diced potatoes
1/3 cup diced celery
1/3 cup finely chopped onion
3/4 cup diced cooked ham
3 1/4 cups water
2 tablespoons chicken bouillon granules
1/2 teaspoon salt, or to taste
1 teaspoon ground white or black pepper, or to taste
5 tablespoons butter
5 tablespoons all-purpose flour
2 cups milk
Combine the potatoes, celery, onion, ham and water in a stockpot.
Bring to a boil, then cook over medium heat until potatoes are tender, about 10 to 15 minutes. Stir in the chicken bouillon, salt and pepper.
In a separate saucepan, melt butter over medium-low heat.
Whisk in flour with a fork, and cook, stirring constantly until thick, about 1 minute.
Slowly stir in milk as not to allow lumps to form until all of the milk has been added..
Continue stirring over medium-low heat until thick, 4 to 5 minutes.
Stir the milk mixture into the stockpot, and cook soup until heated through. Serve immediately.
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Pad Thai, submitted by Gary Birdsall in San Antonio, Texas, gary.birdsall@att.net
Serves 4 to 6
12 oz thin rice noodles
3 Tbsp. (45 ml) peanut or vegetable oil
3 - 4 cloves garlic, finely chopped
1 cup peeled shrimp, roughly chopped
2 eggs, lightly beaten
3 Tbsp. fish sauce*
1 Tbsp. sugar
1 - 2 cups mung bean sprouts
2 scallions (spring onions, green and white parts, cut into
1-inch pieces
1/4 - 1/2 cup roasted salted peanuts, finely chopped
Crushed red pepper flakes, to taste
Chopped fresh cilantro (coriander)
2 - 3 limes, cut into wedges
*Available in finer supermarkets and Asian specialty shops.
Directions
Soak the noodles in enough water to cover generously for 1 hour.
Drain thoroughly and toss with half the oil.
Heat the remaining oil in a wok or large, non-stick skillet over high heat until the oil is almost smoking. Add the garlic and cook for 30.
Add the shrimp and cook 30 seconds.
Add the eggs and let sit for 10 to 15 seconds, until they begin to set.
Stir to break up any large lumps.
Add the fish sauce, sugar, and the drained noodles and stir to combine.
Add the bean sprouts and green onion, reserving some of each for garnish, and stir to combine. Transfer to a serving platter.
Garnish with the reserved bean sprouts and green onion, chopped peanuts, red pepper flakes, cilantro, and lime wedges.
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{14} Raspberry Rose Eton Mess, submitted by Laurel in Australia, tomee@ozemail.com.au
'This little gem of a dessert is as effortless, yet delightful as it gets.
No baking, no cooking, comes together in about 10 minutes, & captures the very essence of berries & cream.
It is a gorgeous sweet treat to end any meal, & is perfect to assemble on the spot for a large group of guests!'
INGREDIENTS
Serves 4
250g fresh raspberries (2 cups)
1-2 Tbsp. caster sugar (superfine sugar)
1 tsp. rosewater
300ml pure cream (1-1/2 cups)
1 tsp. vanilla paste or extract
8-12 small store-bought plain meringues
crushed pistachios to serve
METHOD
In a bowl, combine the raspberries, sugar and rosewater and stir carefully to mix without breaking up the berries too much.
Set it aside for 10-15 minutes, giving it a quick mix every 5 minutes or so until it becomes syrupy and shiny.
Meanwhile, add the vanilla to the cream and use a handheld electric mixer on low to whip until soft peaks form, 2-3 minutes.
You don’t want the cream to be too stiff, so be careful not to over-whip it!
You can also do this by hand with a metal whisk.
To assemble, place 3-4 heaped tablespoons of the whipped cream into each plate, and top each
with a quarter of the raspberries.
Crush 2-3 meringues onto each plate, and sprinkle with some crushed pistachios.
Serve immediately.
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{15} Soft Beef Salami, submitted by Betty Richling, lrischling@hotmail.com
2 lbs. Hamburger
1 cup water
1 tsp onion salt
2 Tbsp. Tender Quick Salt
1 tsp. garlic salt
2 tsp. pepper
2 tsp. Liquid Smoke
Mix together and divide into three portions.
Wrap each portion in foil, shiny side in.
Refrigerate 24 hours.
Prick holes in bottom of foil, place rolls on a rack in
pan and bake for 1 1/2 hours at 350 degrees.
When cooled, slice and serve on crackers.
Note: Celery salt can be used instead of garlic salt for a different flavor.
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{16} Old Fashioned Peach Cobbler, submitted by Rosemarie in Kansas City, rmcdlc11@gmail.com
29 oz can sliced peaches in light syrup drained
1 Cup milk
1 Cup self-rising flour
1 Cup sugar
1 stick butter
1 or 2 tsp cinnamon
Preheat oven to 350º. Melt stick of butter in 8 x 8” pan (can stick in oven while it is preheating). Mix together flour, sugar, and 1 tsp. cinnamon until blended. Pour in milk and stir until blended again. After butter is melted, take out of oven and pour batter on TOP of butter
DO NOT STIR!
Use a big spoon and set peaches down all over the batter
DON'T STIR
They will sink down and it will be fine
Place them as evenly as you can but DO NOT move them around once you have set them down
Sprinkle with an additional Tbsp. of sugar and another tsp. of cinnamon over the top of everything
Bake at 350 for 45-55 minutes until it's set in the center and is golden.
Serve warm with vanilla ice cream or cool whip topping if desired. ENJOY!
Note:
This really is a tasty cobbler now when fresh peaches are unavailable
Can also mix other fruits with some peaches to equal 28-29 oz
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{17} Butterfly Shrimp with Bacon, submitted by Pat, pplummer@carolina.rr.com
This recipe has been in my collection about 45 years.
One of the first Chinese restaurant recipes that I totally
went bonkers over was something called (and I am spelling this
as I remember it and phonetically) Wo Yap Har.
It was great in 1972, and I still make it today.
My apologies for the spelling and I hope that the taste makes up for it.
1 lb Large shrimp
4 slice Bacon
1 large Onion
1 clove garlic
2 Eggs
4 Tbsp. Flour
1/4 cup Catsup
2 Tbsp. Worcestershire sauce
3 tsp. Sugar
1 dash Pepper
1/2 cup Water
2 tsp Cornstarch
2 Tbsp. Water
3 Tbsp. Oil
1 Tbsp. Oil
1/2 tsp Salt
Instructions
Shell, devein and butterfly shrimp, leaving the tail segments intact.
Cut bacon strips in 1/2-inch sections. Slice onion thin. Crush garlic.
Beat eggs. Then add flour and beat with a wire whisk until batter thickens.
(It should not be runny: if it is, add more flour.)
Dip bacon in batter, 1 section at a time, and place on the flattened surface of each shrimp.
In one cup, combine catsup, Worcestershire Sauce, sugar, pepper and water.
In another cup, blend cornstarch and remaining cold water to a paste. Heat oil. Add shrimp, bacon-side down, and pan-fry 2 minutes over medium heat.
Cover and cook another 1/2 minute.
Turn shrimp over and pan-fry 2 minutes more.
Remove and drain shrimp on paper toweling.
Add onion slices and stir-fry until softened and translucent; then drain.
Arrange on a serving dish with shrimp on top. Keep warm.
Heat remaining oil. Add salt and crushed garlic; stir-fry to brown lightly.
Add catsup mixture and bring to a boil, stirring.
Then stir in cornstarch paste to thicken.
Spoon sauce over shrimp and serve at once.
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{18} Hawaiian Cake, submitted by Karen Gardner in Sheridan, Wyoming, varieze@actaccess.net
1 box white cake mix
1 (3 oz.) pkg. Orange pineapple Jell-O
1 cup cooking oil
4 eggs
1 cup crushed pineapple
3 bananas, chopped
1 cup coconut
1 cup pecans, chopped
1/2 cup milk
Combine ingredients in large mixing bowl, stirring with a spoon, not an electric mixer, until dry ingredients are moist.
Bake in 3 well greased and floured 9 inch cake pans at 350 degrees for 25 to 30 minutes. Cool in pan 10 minutes. Remove and cool Completely before frosting.
Frosting:
1 (8 oz.) pkg. Cream cheese, softened
1 stick butter
1 (1 lb.) pkg. Confectioners sugar
1 tsp. Vanilla
1/2 cup crushed pineapple, drained
1/2 cup chopped pecans
1/2 cup coconut
Cream butter and cream cheese; add sugar and other ingredients. Spread on cake.
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{19} Pineapple Dump Cake, submitted by Lin in Piney Woods of East Texas, apollo@consolidated.net
2-15 1/4 oz cans crushed undrained pineapple
1/4 cup water
1 box yellow cake mix
1 cup chopped pecans
2 sticks butter sliced into pats
Put pineapple and juice in 8” x 12” pan.
Sprinkle cake mix over pineapple.
Top with pecans and butter.
Bake at 375 for 30 minutes.
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{20} Apple Pie Breakfast Bake, submitted by Sally in Idaho, grandmasal@gmail.com
Yield: 8 Servings
Pillsbury
2 cans Pillsbury™ refrigerated crusty French loaf
1 cup butter, melted
1 can (21 oz) apple pie filling
1 can (14 oz) Eagle Brand Sweetened Condensed Milk
1 tsp apple pie spice
1 tsp vanilla
1 cup maple syrup, warmed
Heat oven to 350°F. Bake loaves as directed on can; cool 20 minutes.
Cut about 1 1/2 French loaves
into 1/2-inch cubes to make 7 1/2 cups.
Reserve remaining 1/2 loaf for another use.
Increase oven temperature to 375°F.
In 13 x 9-inch (3-quart) glass baking dish, evenly layer melted butter, apple pie filling and bread cubes.
In medium bowl, stir sweetened condensed milk, apple pie spice and vanilla until well blended. Pour over bread, pushing bread down to absorb liquid.
Bake 25 to 35 minutes or until deep golden brown and bubbly.
Cool 15 minutes. Serve warm with maple syrup.
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{21} City Chicken, submitted by Judy in Brooksville, Florida, J731I@aol.com
I used to make this when my kids were little they are in their late 40's & 50's now
2 lbs. boneless veal or pork, veal combo cubes
1/2 Cup cracker crumbs
1/2 Cup corn flake crumbs
1 tsp. salt
1 tsp. paprika
3/4 poultry seasoning ??? guessing tsp.
1/2 tsp. MSG
2-3 Tbsp. oil
1 chicken bouillon cube
1 egg
1/2 Cup milk
Put cubes on skewers, combine crumbs & seasonings, combine egg & milk, dip skewers in crumbs,
then egg mixture then crumbs again.
Heat oil & brown slowly, dissolve bouillon cube in 3/4 Cup hot water, add to pan with meat simmer covered for 1 hour, may thicken juices for gravy.
As you waste your breath complaining about life, someone out there is breathing their last.
Appreciate what you have.
Be thankful and stop complaining.
Live more, complain less.
Have more smiles, less stress.
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Posted by: "Jodi Thompson" <tigger63755@charter.net>
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