Any, Recipes, Salad
Ingredients3 c. cooked rice (cooked in chicken broth)
1 lb. cooked, peeled, deveined shrimp (slice lg. shrimp in half lengthwise)
1 c. sliced celery
1/2 c. sliced green onions
1/2 c. mayonnaise
2 tbsp. ketchup
1 tsp. lemon juice
1/2 tsp. cream style prepared horseradish
1/2 tsp. prepared mustard
Preparation:
Combine rice, shrimp, celery and green onions in large mixing bowl. Blend mayonnaise, ketchup, lemon juice, horseradish, mustard, and hot sauce. Add to rice mixture. Toss and salt and pepper to taste. Serve on lettuce leaf. Garnish with lemon wedge and parsley.
Any, Recipes, Seafood
Ingredients1 lg. onion, sliced 1/4 inch thick and separated in rings
1 1/2 c. milk
2 lb. med. raw shrimp, shelled
1/4 tbsp. salt
2 tbsp. flour, unsifted
1 egg
Oil
Preparation:
Combine onion rings and milk; let stand for 1-2 hours. Drain onions, reserving milk. Split shrimp along back vein cutting almost through the shrimp to make it lie flat. Remove the vein. Rinse shrimp; pat dry, then sprinkle on salt and flour, shaking off excess. Set aside. In a blender, combine egg, milk, 1 cup flour and 1/2 teaspoon salt. Whirl until smooth. Place wok in ring stand. Pour oil into wok to a depth of about 1 1/2 inch and heat to 350 degrees. Dip shrimp into batter. Drain and place into oil. Don’t crowd. Cook until crisp and browned, about 2 minutes. Remove with slotted spoon and drain on paper towel. Keep warm. Coat onion rings with batter; fry until crisp and brown, about 1 minute. Drain on paper towel. Sprinkle with salt and serve with the shrimp.
Any, Recipes, Soup
Ingredients2 parsnips
3 carrots
1 onion
1 lb. green split peas
3 qts. water
Salt& pepper
1 tsp. vinegar
1/4 c. parsley
Preparation:
Chop parsnips, carrots and onion. Rinse peas. Combine vegetables, peas and water in a soup pot. Bring to a boil, reduce heat to low, cover and simmer 1 hour. Add 2 teaspoons salt and 1/2 teaspoon pepper and simmer, uncovered until thickened, about 30 minutes. Stir in vinegar just before serving. Taste for seasoning. Scatter parsley over top. Fat – 2 grams, cholesterol – 6 grams, Calories – 247, sodium – 161 milligrams.
Any, Recipes, Salad
Ingredients10 c. cabbage
1 sm. jar pimento
1/2 tsp. mustard seed
1 1/2 tsp. celery seed
4 tbsp. onion flakes
1 pt. white vinegar
Artificial sweetener to equal 2 1/2
c. sugar
1/2 tsp. turmeric
1 tsp. Salt
Preparation:
Grate or chop cabbage and pimento pepper. Mix remaining ingredients and heat mixture until it comes to a boil. Cool, then pour over cabbage mixture. Store in covered jars in refrigerator. Will keep for several weeks.
Any, Bread, Recipes
IngredientsScant 2 c. sugar
2 eggs
3/4 c. oil
3 tsp. vanilla
2 c. mashed banana (can use zucchini)2 c. flour
1/2 tsp. baking powder
2 tsp. baking soda
1 tsp. salt
2 tsp. Cinnamon
Preparation:
Beat together. Sift together: Mix together and add 1 1/2 cups nuts. Grease and flour 2 loaf pans. Bake at 350 degrees for 45-50 minutes.
Any, Bread, Recipes
Ingredients1 1/2 c. all-purpose flour
1 1/2 tsp. sugar
1 1/2 tsp. baking powder
3/4 tsp. salt
1/2 tsp. baking soda
1/2 c. shortening
2/3 c. buttermilk or use regular milk and omit baking soda
1 tbsp. margarine or butter, melted
Preparation:
Preheat oven to 450 degrees. Mix flour, sugar, baking powder, salt and baking soda; cut in shortening until mixture resembles fine crumbs. Stir in buttermilk until dough leaves side of bowl and rounds up into a ball. (If dough is dry, stir in 1 or 2 tablespoons additional buttermilk.) Turn until lightly floured surface. Knead lightly until smooth, about 10 times. Roll or pat dough 3/4 inch thick; cut with 2 1/2 inch biscuit cutter. Place on cookie sheet (about 1 inch apart for crusty sides, touching for soft sides). Brush tops with melted margarine or butter. Bake until golden brown 12 to 15 minutes. Immediately remove from cookie sheet. Makes 6 large biscuits. Serve warm with butter and honey, sure to melt in your mouth!
