September's Cooking Group will be this Wednesday (the 2nd) at Amy Seiter's home at 7:00 pm. The theme is Apples! Please bring a recipe and/or an apple-themed dish to share.
If anyone has any ideas for future cooking groups, please let Amy or Shirleen Gardner know.
Monday, August 31, 2009
Sunday, August 16, 2009
New recipes!
Here are some new recipes from two of my neighbors.
Louise Rounds
Shrimp Marinade
This recipe has been a Christmas tradition at the Prince homes since the 1950's! But you can eat it anytime---holiday or not.
1 pound shelled and cooked shrimp (drain well)
1/2 cup salad oil
2 tbsp. white vinegar
2 to 2 1/2 tbsp. lemon juice
1/3 cup finely chopped onion
1/4 cup finely chopped fresh parsley
garlic to taste
2 tsp. prepared horseradish
1/4 tsp. salt
Mix together marinade ingredients. Adjust marinade to your taste. Add shrimp and let stand overnight or until very cold. Serve with tomato slices and avocado garnish. This stays up to a week in the refrigerator. Cucumbers and Sour Cream Peel and slice cucumbers. Drain well. Mix together sour cream and celery salt. This takes a lot of celery salt, 3 or 4 tbsp., to a cup of sour cream. Add celery salt until you get a good tasting mix. Mix in cucumbers and chill well.
From Janet Sparks
Sugared Walnuts
This is a snack recipe for sugared walnuts made in the crockpot.
Ingredients:
16 ounces walnut pieces
1/2 cup melted unsalted butter
1/2 cup confectioners' sugar
1 1/2 teaspoons ground cinnamon
1/4 teaspoon ground allspice
1/4 teaspoon ground ginger
Preparation:
In a slow cooker, stir the walnuts and butter together until well blended. Add the confectioners' sugar, stirring to coat walnuts evenly. Cover and cook on HIGH for 15 minutes. Reduce the heat to low and cook, uncovered, stirring occasionally, until the nuts are coated with a crisp glaze, about 2 hours. Transfer the nuts to a serving bowl. In a small bowl, combine the spices and sift them over the nuts, stirring to coat evenly. Cool the nuts completely before serving.
From Marie Tinnesand
Louise Rounds
Shrimp Marinade
This recipe has been a Christmas tradition at the Prince homes since the 1950's! But you can eat it anytime---holiday or not.
1 pound shelled and cooked shrimp (drain well)
1/2 cup salad oil
2 tbsp. white vinegar
2 to 2 1/2 tbsp. lemon juice
1/3 cup finely chopped onion
1/4 cup finely chopped fresh parsley
garlic to taste
2 tsp. prepared horseradish
1/4 tsp. salt
Mix together marinade ingredients. Adjust marinade to your taste. Add shrimp and let stand overnight or until very cold. Serve with tomato slices and avocado garnish. This stays up to a week in the refrigerator. Cucumbers and Sour Cream Peel and slice cucumbers. Drain well. Mix together sour cream and celery salt. This takes a lot of celery salt, 3 or 4 tbsp., to a cup of sour cream. Add celery salt until you get a good tasting mix. Mix in cucumbers and chill well.
From Janet Sparks
Sugared Walnuts
This is a snack recipe for sugared walnuts made in the crockpot.
Ingredients:
16 ounces walnut pieces
1/2 cup melted unsalted butter
1/2 cup confectioners' sugar
1 1/2 teaspoons ground cinnamon
1/4 teaspoon ground allspice
1/4 teaspoon ground ginger
Preparation:
In a slow cooker, stir the walnuts and butter together until well blended. Add the confectioners' sugar, stirring to coat walnuts evenly. Cover and cook on HIGH for 15 minutes. Reduce the heat to low and cook, uncovered, stirring occasionally, until the nuts are coated with a crisp glaze, about 2 hours. Transfer the nuts to a serving bowl. In a small bowl, combine the spices and sift them over the nuts, stirring to coat evenly. Cool the nuts completely before serving.
From Marie Tinnesand
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