Garlic Shrimp

Garlic Shrimp

1 1/2 lbs large shrimp, peeled, deveined, washed and patted dry 

1 cup mushrooms, large slices

4 green onions, sliced

4 tbsp butter, melted

1/4 cup white wine 

6 cloves Garlic, minced

2 tbsp parsley 

Salt to taste

Pepper to taste 

Mix all ingrediants in a large bowl and spread out in a single layer in a 9 X 13 pan. 

Bake in a 400 degree oven for 20 minutes, stirring halfway. 

Garlic Shrimp

Garlic Shrimp

1 lb medium shrimp, peeled and deveined 

Salt 

Parsley

Paprika

Cayenne 

Garlic, minced

Wash cleaned shrimp and pat dry with paper towel. Place on clean towel and sprinkle with salt, parsley, paprika and cayenne on both sides. Transfer shrimp to mixing bowl and mix well with minced garlic to taste. 

Heat cooking oil in a sauce pan over medium heat. Brown additional minced garlic. Add shrimp and sautée on both sides until pink and cooked through, approximately 10 minutes. 

Peanut Butter Squares

Peanut Butter Squares

1 1/2 cup chunky peanut butter

1 cup butter, melted

2 cups graham cracker crumbs

3 cups icing sugar

1 pkg chocolate chips, melted

Combine peanut butter, butter, graham cracker crumbs and icing sugar and press into a 9 x 13 pan. 

Cover with melted chocolate chips, smooth and refridgerate. 

Clown Farts

Clown Farts, Stephanie's name for them!

1/2 cup butter

1 cup peanut butter

1 pkg butterscotch chips

1 pkg  miniature marshmallows

In a medium saucepan, melt butter, peanut butter and butterscotch chips together over low heat. 

Cool slightly and mix in marshmallows. 

Press into a greased 9 x 9 pan. 

Cool in fridge before slicing. 

Cheesecake - Mom's No Bake Variation

Cheesecake - Mom's No Bake Variation

1/2 cup butter, melted

1 3/4 cups graham cracker crumbs

1/4 tsp salt

1 tbsp sugar

1 lemon jello powder

1/2 cup boiling water

8 oz cream cheese, room temperature

3/4 cup sugar

1 can evaporated milk, cooled in freezer for 2 hours

1 tsp lemon juice

Mix butter, graham cracker crumbs, salt and sugar and press into a 9 x 13 pan. 

Dissolve jello in boiling water and let partially set in fridge. 

Whip evaporated milk until doubled in size. 

In a large mixing bowl cream together cream cheese and sugar. Add jello, lemon juice and whipped evaporated milk. Mix until well combined. 

Pour on top of graham cracker crust. Top with a sprinkle of graham cracker crumbs and refridgerate until set. 

Morning Bars

Morning Bars

4 cups Rice Krispies

1/2 cup margarine or butter, melted

2 cups flakes coconut

2 cups small marshmallows

1 cup peanuts, chopped

1 cup chocolate chips

1 can sweetened condensed milk

Roll Rice Krispies to make 2 cups crumbs. Combine with butter and press into a 9 x 13 pan. 

Sprinkle with coconut, marshmallows, peanuts, then chocolate chips. Drizzle with milk. 

Bake 20 - 25 minutes in a 375 degree oven. Cool completely before cutting. 

Perogy

Perogy

Dough:

1 tsp salt

3 cups flour

1 tbsp butter

3/4 cup warm water

Mix all ingrediants to make soft dough and kneed until smooth. Cover and let stand 10 minutes. 

Filing:

Boil enough potatoes to make 2 cups mashed. While hot add 1/2 lb shredded sharp cheddar cheese. Season with salt and pepper. 

Roll dough 1/2 inch thick and cut cookie cutter size circles. Place filling in center of dough and fold over, pinching together. 

Boil in salted water approximately 4 minutes or until they rise to the top. 

Toss with butter and sautéed onions and serve. 

Make ahead, toss with butter and onions, pour in a 9 x 13 inch casserole dish and refridgerate overnight. Warm in a 350 degree oven for approximately 30 minutes. 

Freeze individually uncooked on a cookie sheet or cooked and mixed with butter and onions. 

Pumpkin Pie

Pumpkin Pie

15 oz can pumpkin

2/3 cup brown sugar

3/4 tsp cinnamon 

1/2 tsp ginger

1/4 tsp nutmeg

1/2 tsp salt

2 eggs, beaten

1/2 cup milk

1/2 cup evaporated milk

1 pie shell

Blend all ingrediants until smoothly combined. Pour into an unbaked pie shell. 

Bake in a 450 degree oven for 10 minutes. Lower temperature to 350 degrees and bake an additional 30 - 40 minutes or until firm in the center. 

Egg Rolls

Egg Rolls

1 pkg egg roll skins

1 lb bean sprouts

1 lb mushrooms, diced

1 1/2 lb ground pork, ground chicken or shrimp

4 celery stalks, finely diced

1 stalk Chinese cabbage, shredded

1 onion, finely diced

1/2 tsp allspice

2 tsp salt

4 tbsp cooking oil

2 1/2 tsp soy sauce

1 tbsp water

1 egg

Heat oil in large skillet over high heat. Sautée ground pork until cooked through. Add vegetables and spices  and cook 5 minutes with lid on to steam through. 

Pour into strainer and let sit overnight. 

Whisk water and egg until well combined. 

Place 1 tbsp of filling into egg roll skin. Glue together with water/egg mix. 

Deep fry in oil heated in a skillet for approximately 2 minutes or until browned, flipping halfway. 

Drain on paper towels and serve. 

Makes 4 dozen egg rolls. 

Spring Rolls

Spring Rolls

1 small pkg vermicelli rice noodles

2 small pkgs ground pork

1 onion, finely chopped

1 carrot, shredded

1/2 cabbage, finely chopped

1 pkg beef soup base

A few dry chili peppers, chopped

Salt 

Pepper

A sprinkle of sugar

Rice paper

Cook noodles in water until soft, 3 - 5 minutes. Drain and transfer to a large mixing bowl. 

Add remaining ingrediants, except rice paper and mix until well combined. 

Dip individual rice paper in hot water to soften slightly and place on tea towel. Fill with pork mixture, roll and wrap tightly. 

Deep fry approximately 4 minutes until golden brown. 

Transfer to paper towel covered baking sheet to absorb some of the oil. 

Serve. 

Grilled Scallops with Asian Noodle Slaw

Grilled Scallops with Asian Noodle Slaw

1 lb large scallops, about 12, washed and patted dry

3/4 cup Asian Sesame salad dressing

3 tbsp honey

1 tbsp soy sauce

8 oz pkg thin rice noodles

10 oz pkg broccoli slaw

In a small bowl whisk together dressing, honey and soy sauce. Set aside. Place scallops in a shallow rimmed dish. Add 1/4 cup of the dressing mixture. Let scallops stand 10- 15 minutes, turning once. Reserve remaing dressing. 

In a large pot bring 2 quarts of water and salt to taste to a boil. Add rice noodles and cook al dente, 4 to 5 minutes. Drain noodles, rinse with cold water and drain again. Place noodles in a large bowl, add broccoli slaw and dressing mixture. Toss to combine and set aside. 

Preheat grill to high (400 to 450 degrees Fahrenheit). Remove scallops from dressing, discard dressing. Place scallops on grill for 2 to 3 minutes per side or until opaque. Remove from grill. 

Place noodle slaw on 4 individual plates and top each with 3 scallops and serve. 

Coney Sauce

Coney Sauce

1 lb lean ground beef

1/2 cup onion, finely chopped

1 garlic clove, minced

2 X 398 ml can tomato sauce

1/2 tsp chili powder

1 tsp salt

1 tsp paprika 

1 tsp  ground cumin

2 tsp dry mustard

2 tsp brown sugar 

Pinch of cinnamon 

Place all ingrediants in a saucepan and simmer uncovered for 30 minutes or until ground beef is cooked through. Makes a very fine ground beef coney sauce for hot dogs, hamburgers and sausages.