Beef, Dinner, Recipes
Ingredients1/2 c. diced onions
1/2 c. chopped green bell pepper
1 c. canned tomatoes
1/4 tsp. salt
1/8 tsp. ground cumin
1 to 2 tbsp. water
12 oz. beef liver
Preparation:
Cook onions in medium saucepan, that has been sprayed with Pam, until lightly browned. Add green pepper, cook 2 minutes, add 1 to 2 tablespoons water, if needed to thin sauce. Spray rack of broiling pan with Pam. Broil liver about 3 minutes or until top is browned, turn and broil for 3 minutes more. Slice liver very thin and add tomato mixture. Heat 2 minutes and serve. (Divide evenly into 2 servings.) Single serving = 4 ounces protein, 1 cup vegetable.
Cake, Dessert, Recipes
Ingredients2 c. sugar
1 tsp. vanilla
1/2 c. oil
2 eggs
2 c. flour
2 tbsp. cocoa
Dash of salt
1/2 c. buttermilk
1 tsp. soda
1 c. boiling water
Preparation:
Mix first 3 ingredients. Add eggs. Sift flour, cocoa, salt and add alternately with buttermilk. Add soda dissolved in boiling water. Pour into greased pan and bake at 350 degrees for 35 to 40 minutes. TOPPING: Mix in saucepan 3/4 stick oleo, 1 cup brown sugar, 1/2 cup canned milk, 1/2 cup pecans and 1 cup coconut. Melt. Pour over hot cake and place in oven until bubbling.
Dinner, Recipes, Seafood
Ingredients1 to 1 1/2 Uneeda biscuits, crumbled
Lemon juice, real squeezed, to taste
2 sticks butter, melted
Parsley
Worcestershire sauce
Preparation:
Clean shrimp (cook with shells on). Grease the pan with butter. Split open backside of shrimp and take out vein. Put stuffing on top. Bake at 350 degrees for 25 minutes. Serve with hot melted butter.
Appetizer, Recipes, Seafood
Ingredients2/3 c. finely chopped celery
2/3 c. finely chopped green onion tops
2 tbsp. red wine vinegar
2 tbsp. lemon juice
3/4 tsp. horseradish
1/2 tsp. sugar
Heinz catsup (must be Heinz!)
Shrimp
Preparation:
Mix together first 7 ingredients and stir in shrimp. Cut shrimp into pieces, if large.
Any, Recipes, Salad
Ingredients1 sm. avocado, peeled & seeded
1/2 c. buttermilk
3 oz. cream cheese
1 tbsp. lemon juice
1 sm. garlic clove
1/4 tsp. hot pepper sauce
6 c. torn romaine lettuce
1 lb. shrimp
18 cherry tomatoes, halved
4 oz. Swiss cheese, cut in strips
Preparation:
Cube avocado. Place in blender with buttermilk, cream cheese, lemon juice, garlic and hot pepper sauce. Arrange lettuce in a bowl. Arrange shrimp, tomatoes and Swiss cheese on to of Romaine. Sprinkle lightly with salt and pepper. Toss with avocado dressing.
