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There is nothing quite like having a
good friend who can cook!
1. Shrimp Gumbo
2. Apples And Cream Cheese Bread Pudding
3. Texas Pinto Bean Soup
4. Seafood Stuffed Zuchinni
5. Fresh Cranberry Relish
6. Shrimp Creole
7. Cabbage Rolls
8. Broccoli Rice Casserole
9. Macaroons
10. Spicy Beans
11. Pumpkin Fudge
12. Fetticine With pancetta and butternut squash
13. Egg and spinach Pie
14. Asparagus with Parmesan Risotta
15. Ziplock Omelet
16. Soda Bread
17. Potato Pancakes
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1. Shrimp Gumbo
From: Linda Campbell (Stormy)
6 T. oil
6 T flour
2 large onions (chopped)
2 celery stalks (chopped)
I large green pepper(chopped)
5 cloves of garlic
1 box of frozen cut okra
2 large sausage links, cut in rounds
Salt and Pepper to tast
1/2 tsp chili powder (for color)
1/2 teaspoon of basil or thyme
1 tsp Natures seasoning
1/2 cup of chopped green onions
Wostershire sauce - 1 teaspoon
1/2 teaspoon Garlic powder
2 lbs of fresh, raw, cleaned shrimp
Cooked Rice
Roux:
First make a roux with 6 T. of oil and 6 T of flour
get oil to smoking hot, add flour and lower heat, stirring constantly! Very important that you DO NOT SCORCH!!
Stir until dark brown. The roux is stirred constantly over low hear. It makes a brown paste like flavoring. But if you SCORCH it,you must start over! it will mess up the flavour of the gumbo!
In a large pot:
Braise next 15 ingredients in 1 T of oil
Add this to 10 cups of boiling water, simmer 10 minutes.
Add roux .............simmer 10 mins
Add shrimp...........simmer 30 mins
Serve over cooked rice.....enjoy!!
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2. Apple 'n' Cream Cheese Bread Pudding
From: Linda Campbell (Stormy)
2 T Butter
2 or 3 Apples,Peeled And
Sliced
3 T Brown sugar
2/3 c White sugar
3 or 4 Slices of french bread, buttered and cubed
1 8oz package of Cream cheese,Softened
3 Eggs
1 can Evaporated Milk, Or Half And
Half
1/4 cup raisins
Melt 2 TBS butter in a shallow casserole dish.
Slice apples over butter and give a light sprinkle of salt.
Sprinkle brown sugar over apples. Spread bread cubes
over brn. Sugar. Sprinkle raisins on.
Mix cube of cream cheese (softened) with 3 eggs,
can of milk, 2/3 cup sugar, 1 1/4 tsp. of vanilla, and
dash of salt. Pour over bread.
Bake at 350 for approx. 45 min until knife comes out clean.
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3. Texas Pinto Bean Soup
From Linda Campbell (Stormy)
1 small bag of dried pinto beans (soak in water over night)
Ham hocks, (ham bone with ham meat attached)
sausage or 1/2 lb. chopped bacon
Drain beans and clean out the bad ones, then add beans to 10 cups of water. Add meat and bring to a boil, simmer for 30 mins with meat before adding the rest of ingredients.
Add: 2 med. sized onions, quartered
1 cup chopped cilantro
4 cloves of garlic chopped
1 teaspoon chili powder
1/4 teaspoon of thyme
1/2 teaspoon ground cumin
1/2 teaspoon cayenne pepper
1 cup of beer (add this when beans are almost done- cook about 15 mins.)
Cook uncovered, simmering until beans are almost done- then add 1 cup of beer!
cook until beans are tender. Add water if necessary so beans will be soupy while cooking.
Serve with warm cornbread
Enjoy!
4. Seafood Stuffed Zucchini
From: Helen Alford
1 lb. cooked flaked crab or white fish
3 cloves crushed garlic
2/3 cup Olive Oil
1 cup seasoned dry bread crumbs
1 cup chopped parsely
1/2 tsp. pepper
4 medium zucchini's about 8 inches long
1/4 cup chopped onion
3/4 cup tomato puree
2/3 cup chicken broth
1 tsp salt
1/2 tsp hot pepper sauce
Cook Garlic in 1/3rd cup olive oil 2 to 3 minutes. Add bread crumbs and stir to brown. Remove from heat and add parsely, pepper and flaked fish. Set Aside. Cut zuchinni in half lengthwise. Scoop out centers and reserve. Chop reserved centers of Zucchini, saute in 1/2 cup olive oil. Add chopped onion, tomatoe puree, chicken broth, salt and pepper sauce. Simmer for 15 min. Pour tomato sauce in rectangular baking dish, stuff fish mixture into zucchini's. Arrange in tomato sauce. Bake 375 degrees for about 30 minutes. Serves 6 to 8.
Enjoy!
5. Fresh Cranberry Relish
From: Jane Brown
1 bag of fresh cranberries
1 orange
1 whole apples
1 cup of sugar
Cut apple into fourths, cut out the seeds, leaving the skin on. Cut orange in fourths, get the seeds out but leave the skin on. Wash cranberries and pick over to pick out the bad ones. Take out medium sized bowl and add cranberries, orange, apple, and 1 cup of sugar.. Mix and put in blender a little at a time, blend on the high setting, until you have the consistancy you like. Just a little at a time, putting it in a bowl and then blend more until you have all ingredients blended.
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6. Shrimp Creole
From: Linda Campbell (Stormy)
2 lbs cleaned, fresh or fresh frozen shrimp
1 small can tomatoes paste
1 med can of tomatoes sauce
1 med can of canned, sliced tomatoes
1 large onion (chopped)
2 stalks of chopped celery
3 cloves of garlic (chopped)
1 bell pepper (chopped)
1 teaspoon of chopped parsley
1/2 teaspoon of sweet basil
3 large bay leaves- keep whole ( you don't eat these) Only for flavor
1 tablespoon of sugar
cooked rice
( Creole is served over cooked rice...so make enough rice for the number you are serving)
Braise onions, celery, garlic, bell pepper in about 2 Tablespoons of olive oil, margarine or bacon grease and set aside. In a large pot, add tomato paste and one can of water, then add tomatoe sauce, canned tomatoes and bring to a boil. Braise onions, celery, garlic, bell pepper in about 2 Tablespoons of olive oil, margarine or bacon grease and set aside. In a large pot, add tomato paste and one can of water, then add tomato sauce, canned tomatoes and bring to a boil. Turn down to a simmer. Add braised mixture and rest of seasonings. Simmer about 30 mins. Add shrimp, simmer another 20 mins. Sauce should be fairly thick..about like pancake batter. If too think, add more water or some wine! If too thin, add a little cornstarch blended with water or wine.
Serve over rice and enjoy!
Serves about 12
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7. Cabbage Rolls
From: Helen Alford
1 lb. ground meat
1/2 c. green onion chopped
1/2 can water
1 T. oil
1 c. raw rice
1 can tomato soup
salt & pepper to taste
1 large head cabbage
Put head of cabbage into pot of hot water over low fire.
Cut leaves away as they soften.
In bowl mix together ground meat, raw rice, onion tops, salt &
pepper & 1/4 can tomato soup. Put one heaping spoon of dressing
mixture on cabbage leaf.
Roll up and fasten with toothpick until all rolls are prepared.
Heat a small amount of oil in pot.
Put the cabbage rolls into pot.
Pour the remaining tomato soup and 1/2 can of water over them.
Put lemon slices over cabbage rolls.
Cover and cook for 1 hour over low flame.
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8. Broccoli/Rice Casserole
From: Helen Alford
1 c. cooked rice
1/2 c. chopped celery
1/2 c. chopped onion
1/2 stick of butter
1 10oz. package of chopped broccoli
1 can mushroom soup
1/2 lb. Velveeta cheese
Sauté onions & celery until transparent. Mix in rice & broccoli.
Separately dissolve the cheese in the mushroom soup.
Instead of adding a can of water to the mushroom soup
(as indicated on the can) add skim milk.
Once the cheese has thoroughly melted, pour sauce over
rice/broccoli mixture.
Stir thoroughly and invert into a greased 1/2 quart casserole dish.
Bake at 350 for 30 minutes.
Makes two 1/2 quart casserole dishes.
(Tip: Freeze leftovers for a later date)
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9. Macaroon Brownies
From: Jane Brown
1 cup margarine
2 c white sugar
4 eggs
1 tsp Vanilla
2 c flour
1/2 c baking cocoa
1/2-teaspoon cream of tartar
1/2-cup nuts
Combine the above ingredients. Bake for 45 minutes at 350 degrees in a
9 X 13 rectangular pan.. Cool
Macaroon Filling
1 14 oz. package coconut,
1 14 oz. can sweetened condensed milk
2 teaspoons vanilla.
Mix together and spread over the brownie mixture.
Frosting
3/4 cup white sugar
1/4-cup milk
2 tablespoons butter
1-cup miniature marshmallows
1 cup chocolate chips
1-teaspoon vanilla
Cook until melted.
Cool until spreading consistancy about 25 minutes.
Spread over the frosting.
Cut into bars
Refrigerate!
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10. Spicy Pintos
From: Ruth L
1 pound dried pinto beans
2 medium-sized onions, peeled and chopped
2 garlic cloves, peeled and finely chopped
1 bay leaf
1 teaspoon salt
1/2 pound smoked ham, cut into 1/2 inch cubes
One 16-ounce can tomatoes, including liquid
1 small green pepper, seeded, cored, and chopped
2 tablespoons brown sugar
2 teaspoons chili powder
½ teaspoon dry mustard
½ teaspoon ground cumin
1. Pick over the beans, discarding any foreign material and imperfect beans. Rinse and drain.
2. Place beans in a saucepan and add enough water to cover beans by 1 inch. Bring to a boil. Boil 2 minutes, remove from heat, cover, and let stand 1 hour. Drain beans. Cover with fresh water.
3. Add the onions, garlic, bay leaf, salt, and ham to the bean pot and, over medium-high heat, bring to a boil. Reduce heat to low, cover post, and simmer 1½ hours. Beans should not be thoroughly cooked but remain slightly firm. If water cooks off, add more hot water to barely cover beans. Stir occasionally.
4. Break up the tomatoes in a bowl and add them and the green pepper, brown sugar, chili powder, mustard, and cumin to the bean pot. Stir.
5. Transfer mixture to a casserole. Place in a 300F oven and bake for 4 hours, or until the beans are tender and the sauce is medium thick. If the sauce seems to be cooking off before the beans are tender, cover casserole with aluminum foil.
6. Remove and discard bay leaf. Taste for seasoning.
NOTE: This dish can also be cooked very slowly on top of the stove...., bit it should be stirred occasionally to prevent burning. It doesn't have to be watched so closely in the oven.
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11. Pumpkin Fudge
From: Shabie Bird
3C. Sugar
2/3C. Evaporated milk
3/4C. Butter
1/2C. Solid pack pumpkin
One t. Pumpkin pie spice
2C. Butterscotch chips
One 7oz Marshmallow cream
One t. Vanilla
1/2C. Chopped walnuts or pecans
Combine sugar, milk, butter, pumpkin and spice in heavy saucepan. Cook to 240º on candy thermometer (softball stage). Remove from heat and add chips, marshmallow cream, vanilla and nuts. Pour into battered 9x13 baking pan. Cool and cut into squares.
Yields 2 ½ lbs
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12. Fetticine with Pancetta and Butternut Squash
From: Christine fitzgerald
Note: There seems to be some confussion as to what a
butternut squash might be..In some parts
of the world it is called a butternut pumpkin,
hence the picture above...:)
Approx. 2.2lbs of butternut squash
2 tablespoons olive oil
2 cloves garlic
4 baby onions
12 fresh sage leaves
12 slices pancetta
12-13 ozs of fettuccine
approx 8 ozs cream
3 egg yolks
11/2 ozs finely grated parmesan cheese
1/2 cup pf finely chopped chives
grated parmesan cheese for serving
Pre heat oven to about 450-464. Combine butternut, oil, salt and pepper in a baking dish. Roast butternut for 10 mins in a very hot overn. Add garlic, onions and sage to dish, baker for for 15 minutes more. Place pancetta on an oven try, place in oven for the4 last 5 mins of cooking time or until crisp. Cook pasta in well salted water, then drain. Combvine cream, egg yolks and parmesan in a medium bowl. Stir through hot pasta with butternut mixture and chives. Season to taste. Serve and enjoy
13. Egg And Spinach Pie<
From: Christine fitzgerald
2 puff pastry sheets
big bunch of spinach, cooked and drained well
4 eggs
1/4-1/2 cup of milk
one onion, diced finely
5 slices of bacon, fried, chopped and drained.
salt and pepper to taste
Grease a pie dish and place once pastry sheet on it..Preheat over to 450 degrees, In a bowl place the eggs and beat them until they are mixed, add milk, salt and pepper, bacon pieces and onion. Spread drained spinah evenly on the bottom of the pastry then pour the rest of the ingredients over the spinach brush the edges of the pastry, then place the other pastry sheet on top, press together and cut off any over hanging bits, prick the top a few times. Place in oven and bake on very hot for 10 minutes, then turn down and bake for a further 30 minutes in a moderate oven until golden brown. Set out for 5 minutes.. serve with a green salad.
14. Asparagus and Parmesan Risotta
From Christine Fitzgerald
6 pints chicken stock
1lb risotto rice (arborio)
1/3 cup olive oil
1/3 cup shallots peeled
2 cloves garlic, minced
1/4 cup cream or ricotta cheese or light sour cream
1/3 cup parmesan cheese, grated
1 bunch of parsley
1/2 bunch chives
bit more olive oil
3 bunches asparagus
1oz butter
1/2 lemon
1. Put the chicken stock in a saucepan and bring to the boil
2. Finally chop shallots and garlic and place in a saucepan with the olive oil, pan fry for approximately one to two minutes, until translucent DO NOT ALLOW TO COLOUR
3. Add the rice and combine for around 1 or two minutes. Add the boiling chicken stockto the rice mixture. Season with salt and pepper and cook for six minutes, stirring occasionally. Once cooked, strain and keep the liquid from the risotto and put to one side
4. Spread the rice out on a tray and allow to cool. Chop the parsley and chives. Blanch the asparagus ( place in bioling water for approx one minute and then strain and refresh under cold water). To servem remove the tips of the asparagus spears and chop the remainder into small pieces.
5. Place the rice in a saucepan with approc 1/4 cup of stock and 1/4 pf a cup of the liquid that had been set aside, add the butter and simmer for approx 4 minutes. Add the cream( or whatever you use). parmesan, chopped asparagus and chopped herbs. Season to taste with salt pepper and a squeeze of lemon. Place on a plate and garnish with the asparagus tips
15. Zip Lock Omelet
From Mark Rose
2 eggs per person
Grated cheese
Ham, diced
Onion, chopped
Green pepper, diced
Tomatoes, chopped
Hash Browns
Salsa
Have guests write their name on a quart-size Ziploc freezer bag with permanent marker. Crack 2 eggs (large or extra-large) into the bag (not more than 2) shake to combine them.Put out a variety of ingredients such as: cheeses, ham, onion, green pepper, tomato, hash browns, salsa, etc. Each guest adds prepared ingredients of choice to their bag and shake, Make sure to get the air out of the bag and zip it up. Place the bags into rolling, boiling water for exactly 13 minutes.
You can usually cook 6-8 omelets in a large pot. For more, make another pot of boiling water. Open the bags and the omelet will roll out easily. Be prepared for everyone to be amazed. Nice to serve with fresh fruit and coffee cake; everyone gets involved in the process and a great conversation piece.
16. Soda Bread
From Kathy C
Imagine waking up to the smell of fresh bread,
irresistible!
Soda bread is quick and easy to make
and best eaten the same day:
1 cup white flour
1/2 tsp baking soda
Lemon Zest from 1 whole Lemon
1 T poppy seed
5 fluid oz mild, either skimmed or 2%
Strawberry jam "light" or "regular"
Sift 1 cup (8oz) white flour and ½ tsp baking soda into a large bowl. Add the finely grated zest of a lemon and 1 T poppy seeds. Stir 5 fluid oz skimmed milk and mix to a dough. Turn out on to a floured surface and shape into a round marking the top with a star to indicate 6 portions. Bake for 30-40 mins at 350F until risen and golden. Split and serve warm with 2 heaped tsp of jam on each piece sa
17. Potato Pancakes
From Kathy C
10 1/2 oz Potatoes, peeled and cut into chunks
4 oz flour
1/2 teaspoon salt
1 large egg
7 fluid oz milk
2 tablespoon parsley, fresh, chopped
1/8 teaspoon pepper, Freshly ground
1 Cook the potatoes in lightly salted boiling water for about 20 minutes, until tender. Drain well, then mash with a potato masher. Cool for 10-15 minutes.
2 Make the batter by whisking together the flour, salt, egg and milk.
3 When the potatoes have cooled, add them to the batter, whisking them in gradually. Add the parsley and season with black pepper.
4 Heat a non-stick frying pan and spray with low fat cooking spray. Add 2-3 small ladlefuls of batter and cook for about 1 minute until set. Turn over to cook the other sides. Remove from the pan and keep in a warm place. Cook the remaining batter in the same way until it is all used up.
For a special breakfast, (as pictured) serve the pancakes topped with 60g smoked salmon, 1 tbsp very low fat fromage frais and chopped spring onion or chives
Click on image to contact Rainy
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