ENTREE: CRAB AND SHRIMP CURRY

INGREDIENTS

1 lb cooked Large shrimp
1 c canned large  (Note: does not need to be lump crab)
1 ea md. onion, minced
4 c coconut milk
8 ea scallions, cut into short lengths
4 tbsp flour
6 tbsp butter
1 ea lemon, juiced
Salt to taste
Curry powder to taste

PREPARATION:

Cook Eight (8)  puff pastry shells according to package.

Melt butter in a sauce pan over medium low heat, add onion and cook until translucent. Add flour and about a tablespoon of curry powder and cook, stirring constantly, for about three minutes. Add coconut milk and continue cooking, stirring constantly, until sauce thickens. Add lemon juice, shrimp, crab, some of the crab juice, about half the scallions, and salt. Taste and adjust seasonings. Spoon into pastry shells and garnish with remaining scallions.
Serves: 8

This recipe has been a great family favorite for years and will keep your guests begging for more.  I have a tendency to add more crab and shrimp as the recipe calls for but that is a personal choice.  Rich Dish!!


Linda Sweeney


Food Quote:   “In Mexico we have a word for sushi: bait.”
- Jose Simon

ENTREE: SPICEY CRISP PORK ROAST

INGREDIENTS

1   BONE-IN SKIN-ON PICNIC PORK ROAST
     (about 8 lbs)
2      T CUMIN SEEDS
1      T PEPPERCORNS
2      T DRIED OREGANO
1/4   t CAYANNE PEPPER
12     GARLIC CLOVES
1       Cup ORANGE JUICE
1/2    Cup LIME JUICE
2 T    OLIVE OIL
KOSHER SALT

PREPARATION

1. Toast cumin seeds and peppercorns in skillet, 2 or 3 mins (to release the oils). Transfer to a small processor til fine--add cayenne, oregano, garlic and 1 T of salt--form a paste. Put roast in baking pan, cut 25 slits in roast, rub paste on roast--pushing into the slits. Whisk OJ, Lime juice and olive oil and 2 T of salt (or less) your choice. Pour over roast, cover roast, refrigerate over night turning a few times.

2. Heat oven to 325, roast (skin side up), basting every 30 minutes, til meat thermometer registers 160*, about 4 hours. If liquid evaporates add a cup of water, remove roast when done and allow to rest 15 to 20 minutes, carve--serve--enjoy!!

Bob Kramer

FOOD QUOTE: I don't like gourmet cooking or "this" cooking or "that" cooking. I like good cooking.
James Beard

VEGETABLE: SAVANNAH CORN CASSEROLE

INGREDIENTS 

1 (15 1/4-ounce) can whole kernel corn, drained
1 (14 3/4-ounce) can cream-style corn
1 (8-ounce) package corn muffin mix (recommended: Jiffy)
1 cup sour cream
1/2 cup (1 stick) butter, melted
1 to 1 1/2 cups shredded cheese

1. Preheat oven to 350 degrees F.

PREPARATION

2. In a large bowl, stir together the two cans of corn, corn muffin mix, sour cream, and melted butter. Pour into a greased 9-by-13-inch casserole dish. Bake for 45 minutes, or until golden brown.

3. Remove from oven and top with cheddar. Return to oven for 5 to 10 minutes, or until cheese is melted. Let stand for at least 5 minutes and then serve warm.



Linda Sweeney

FOOD QUOTE:   All sorrows are less with bread.  ~Miguel de Cervantes, Don Quixote

APPETIZER: Blue Cheese & Pecan Spread

INGREDIENTS

1 pkg blue cheese and equal amount unsalted butter.
Blend well with mixer. Add 1/2 cup chopped toasted pecans.

PREPARATION 

1 pkg blue cheese and equal amount unsalted butter.
Blend well with mixer. Add 1/2 cup chopped toasted pecans.

  
(Note) Photos are for display purposes and not necessary the exact depiction of finished recipe.

Form into serving dish and top with chopped toasted pecans.
Take from refrigerator an hour before serving, easier to spread. Serve with crackers.

Barbara Brown
 
Food Quote:      One cannot think well, love well, sleep well, if one has not dined well. —-Virginia Woolf

APPETIZER: Walking Tostada

INGREDIENTS:

(Note) Photos are for display purposes and not necessary the exact depiction of finished recipe.



1/2 pt. or more sour cream
4 oz. can green chilies, chopped fine
1 cup black olives, sliced or chopped.
1 cup green onions chopped fine
 1 cup grated mixed mexican cheese grated, or cheddar grated

PREPARATION:

In large flat serving tray or 9 x 13 pyrex pan, put in successive layers:
1 lb. refried beans (spread on bottom)
guacomole dip ( May make or buy) Layer on beans. Use enough to cover.


Top with salsa sprinkled over cheese - looks nice.
Serve with basket of tortilla chips.

Yummy. Serves lots.

Barbara Brown

Food Quote:   Cooking is like love. It should be entered into with abandon or not at all. —--Harriet Van Horne

APPETIZER: Salami - Cream Cheese Lollipop Breadsticks

Salami-pops are simply breadsticks wrapped with cheese, spinach and salami. This creative salami appetizer recipe is perfect for any occasion where you need an easy and inexpensive bite.  

INGREDIENTS:

•    Thin slices salami (the larger diameter the salami, the better)
•    Garlic or Herb cream cheese, softened (Sliced Green Olives Optional)
•    24 spinach or arugula leaves, washed, dried
•    Sesame bread sticks  (24)



24 Slices
4 Oz
24 Leaves
24 Sticks
PREPARATION:    SERVES: 12  ( 2 PER PERSON)
NO BAKE
TIME: 20 Mins.

Preparation: 
 
Spread each slice of salami with a teaspoon of cream cheese. Place one spinach leaf in the middle of the slice. Place the top of a breadstick on the edge of the salami slice and roll up tightly. Repeat, and pile the salami-pops on a serving tray; serve immediately.


Linda Sweeney

Food Quote:   Sharing food with another human being is an intimate act that should not be indulged in lightly. —-M. F. K. Fisher
 

DESSERT: Dark Devil's Food Cake

Ingredients:

(Note) Photos are for display purposes and not necessary the exact depiction of finished recipe.


1 ½ cups flour
 ¼ teaspoon  baking powder
1 teaspoon baking soda
 ½ teaspoon salt
 ½ cup cocoa
 1 cup cold water
1 ¼ cups sugar
 ½ cup margarine
 2 eggs
 ½ teaspoon vanilla

Mix dry ingredients (flour, baking powder and soda and salt)in a large bowl.  Combine cocoa and water(cold) in a small bowl.  Cream sugar and margarine until fluffy, and  beat in eggs (one at a time) and vanilla.  Add dry ingredients alternately with cocoa/water mixture until just combined. Bake in 9x9x2 pan @ 350 degrees 35-45 minutes.

Top with Richman’s Frosting:

 1/2 cup sugar
 1 ½ Tablespoons cornstarch
 One 1oz. square dark chocolate(grated)
 dash salt
½ cup boiling water
2 Tablespoons butter
½ teaspoon vanilla

Preparation:

Combine sugar and cornstarch in a medium saucepan and add grated chocolate, salt, and boiling water.   Cook over medium heat until it thickens enough to frost cake. Add butter and vanilla. Spread on cake while warm. (serves 10)


Barbara Brown

Food Quote:    A gourmet who thinks of calories is like a tart who looks at her watch.
James Beard 

APPETIZER: Shrimp Butter on Crostini

INGREDIENTS:

2 8 oz pkgs. cream cheese, softened.
1/2 pound butter, softened
1 pound peeled, cooked shrimp. Finely chopped.
1 small seewt onion, grated
2 TBSP lemon juice, 1 Tbsp mayonnaise, 1/4 tsp.  garlic salt, 1/4 tsp pepper

(Note) Photos are for display purposes and not necessary the exact depiction of finished recipe.


PREPARATION:

Beat cream cheese and butter until fluffy. Stir in shrimp and next 5 ingredients. Use as dip, or spread mixture over toasted bread slices. Garnish with shrimp, if desired.
( Serves large group, so cut in half if only 8 or less)



Barbara Brown

Food Quote:    There is no love sincerer than the love of food.
George Bernard Shaw 

DESSERT: Chocolate Buttermilk Cake

 INGREDIENTS:  

1  cup margarine (2 sticks)                                                                              .
¼ cup cocoa
1 cup water
2 cups sugar
2 cups flour
½ cup buttermilk
2 eggs
1 teaspoon baking soda
1 teaspoon vanilla


 (Serves 15-20) This recipe is not used in MODRN Nurse

(Note) Photos are for display purposes and not necessary the exact depiction of finished recipe.



PREPARATION:

Melt margarine, cocoa, water in saucepan and bring to a boil.  Add this mixture to sugar and flour in a large mixing bowl.  Stir in buttermilk, eggs, baking soda, and vanilla. Bake in sheet cake pan which has been greased and floured. Bake at 400 degrees  for 25 min. or until a cake tester comes out clean.

While cake is hot, frost with:

 ½ cup oleo or butter
 ¼ cup cocoa
 6 Tablespoons  milk
 Melt the above ingredients in a saucepan and add to this mixture:


16 ounces powered sugar
1 teaspoon vanilla
1 c up chopped nuts

Pour frosting on hot cake.  This recipe is great for potluck or a group party.




Barbara Brown

Food Quote:    All I really need is love, but a little chocolate now and then doesn’t hurt!
Charles M. Schulz:

SALAD DRESSING: Caesar Salad Dressing

To be served on Romaine lettuce which has been washed, dried, and torn into bite-sized pieces.

Place in blender: 1 clove garlic, crushed                     
½ cup olive oil
¾ teaspoon salt 
¼ teaspoon dry mustard
¼ teaspoon ground pepper
1 ½ teaspoons Worcestershire sauce
2 Tablespoons Parmesan cheese
2 Tablespoons freshly squeezed lemon juice

Blend well and save in jar to shake when ready.  You may prepare dressing ahead of time and refrigerate until serving. Add croutons and avocado to taste. Add freshly shredded Parmesan cheese as serving. (Note: No coddled egg or anchovies are used as many do not like these)







Barbara Brown

Food Quote:    If you’re happy, you eat. If you’re sad, you eat. You lose a job, you eat. You get a job, you eat. It’s, you know, it’s addiction.
Barbara Cook 

DESSERT: Banana Cream Torte

Ingredients:

2 Boxes DUNCAN HINES ( 6 eggs) SUPREME YELLOW CAKE MIX
1/2 cup sliced almonds (top of Cake)
FILLING:    1 Quart Cold Half-Half
2 (3.4 ounce) package instant BANANA Filling / Pudding mix (JELLO)
1 cup heavy whipping cream*
3 Chocolate Creme or Fudge Frosting Mixes  (however you can make a cream cheese frosting instead as shown)
CAKE SERVES: 10-12

(Note) Photos are for display purposes and not necessary the exact depiction of finished recipe.

Preparation:

1.    Line two 9-in. round baking pans with waxed paper and grease the paper; set aside. Follow directions on back of Duncan Hines Cakes Mixes. Pour into prepared pans. Bake according the directions on box using spring foam pans. Let cake cool before removing from pans. Divided each cake into halves making 4 individual layers.

2.    In a mixing bowl combine the two boxes of Instant Banana Pudding mixes and follow directions on back. Add half and half (follow directions using less liquid for a filling rather than a pudding). Beat until thickened and chill a few hours before spreading on divided cake layers.

3. Spread a thin layer of Chocolate Fudge on first layers. Proceed to spread a thick layer of Banana Cream Filling on top of the first chocolate layer. Repeat process covering three of the layers routinely smoothing sides to keep filling from oozing. The top cake layer and the sides of the cake are fully frosted. Decorate the top of the cake with almond slices over the frosting leaving 1/2 rim for decoration.    Chill overnight. Refrigerate leftovers.

4.    In a bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Fold in whipped cream. Place one cake layer on a serving plate, meringue side up; spread with pudding mixture. Top with remaining cake. Chill overnight. Refrigerate leftovers.

5. Whipping Cream* For even a richer dessert fold into the Banana Filling the whipped cream before spreading on the layers for a Viennese style torte. I found that the half and half works really well and is rich and smooth but some may wish to add the whipped cream or serve as a dollop on top of the cake.    Serves 10 to 12
Note: Some purest may wish to make the cake from scratch but I have found that it is hard to beat the quality and moist consistency of the Duncan Hines Supreme Cake Mixes.

Linda Sweeney

Food Quote:      I am not a glutton – I am an explorer of food.
Erma Bombeck 

APPETIZER: Pecan Praline on Brie

INGREDIENTS

1/2 bag brown sugar 1 lb  (Cut in half or third depending on how much brie)
1 stick butter
1 1/2 oz. corn syrup
1 oz. water
1/2 pound pecans

3 wedges brie cheese.

PREPARATION

Simmer sugar, butter, corn syrup, water and pecans for 3 minutes. Place brie wedges in a quiche dish. Microwave for 1-2 minutes until brie softens. Pour warm sauce over brie. Microwave if needed to warm. Serve warm with buttery crackers and sliced apples.

Barbara Brown


Food Quote:   Your words are my food, your breath
my wine. You are everything to me.
Sarah Bernhardt

VEGATABLE: Parmesan Potatoes

PREPARATION

Saute 1 medium onion, chopped, in 6 Tablespoons butter, Add 3 cups half and half, Heat almost to boiling. Stir in 1 24 oz or larger package frozen hash browns. Heat until mixture thickens slightly. Season with salt and pepper to taste. Puor into 13 x 9 inch baking dish. Sprinkle with 2/3 cup grated parmesan cheese. Top with 2 Tablespoons melted butter. Bake at 325 ,1 hour or until brown. Serves 8 or more.

Super Seasoning for Prime Rib ( I use this seasoning for poultry, steak, chops, etc. )

INGREDIENTS

2 cups salt, 1 teaspoon perpper, 1 teaspoon onion powder, 1 Tablespoon celery salt,
1 teaspoon paprika, 1 Tablespoon Accent 
Mix and store in shaker.

When cooking an 8 pound rib roast, wash and wipe meat; mhave meat at room temperature; preheat oven; and never cover meat while roasting. Heavily coat meat with Super Seasoning. For the first 1/2 hour sear meat at 450. Then continue cooking at 325. for 1 1/2 hours or about 15 minutes per pound. ( I make gravy from the drippings. )



Barbara Brown


Food Quote:   Older people shouldn`t eat health food, they need all the preservatives they can get. ——Robert Orben

APPETIZER: Hot Bacon & Swiss Cheese Dip

INGREDIENTS


8 oz. Cream cheese
1/2 cup mayo
1 1/2 cup grated swiss cheese
2-3 green onions chopped
6 slices bacon cooked crisp and crumbled
1/2 cup Ritz crackers crushed

PREPRATION

Soften cream cheese in mixing bowl. Add mayo, swiss cheese and green onions. Mix well. Transfer to baking dish Top with Ritz crackers and bacon.
Bake 15-20 minutes @ 350 (or until bubbly)
Use spreader and surround with thin slices toasted baguette, crostini or assorted crackers or stuffed bread. Serves 10 or more.





Barbara Bown

Food Quote:    I just hate healthy food.
Julia Child