I had this at a friend’s house, and didn’t get the recipe, but it seemed so simple to recreate, that I decided to give it a try. After a several attempts, this is the outcome. This is loaded with calories and carb’s, so diet before hand so you can enjoy it without guilt! Also, be sure to have breath mints on hand– there’s lots of garlic in this one! But it’s very healthy, I need to stay healthy so I take my natural gallbladder support supplements!
1 1/2 – 2 lbs uncooked large shrimp, peeled and de-veined 1 box angle hair pasta
4 -6 green onions, thinly chopped “disks”, along w/ some of the green stem
6 cloves garlic, minced
4 sticks butter
1 teaspoon coarsely ground pepper
Salt to taste
Melt butter in a large skillet, saute minced garlic & green onions until soft, and add black pepper. Prepare angel hair pasta as directed on box. 5 minutes before pasta is cooked, add shrimp to your saute. Saute shrimp until they are done (about 5 minutes). Drain pasta, and arrange on a large platter. Spoon shrimp on top of pasta, and pour the butter, garlic, and onion mixture over top. Serve with crusty French or garlic bread & Caesar salad.
This is supposedly a favorite Kentucky Derby snack dip; this has a spicy bite
to it.
1 3 oz. Package of cream cheese, softened
1 8 oz. Package of sharp cheddar cheese, shredded
2 garlic cloves, minced
1 tablespoon Worcestershire sauce
1/2 teaspoon dry mustard
1/4 teaspoon ground red pepper
1/4 cup beer (ales and lagers seem to be best with this)
Beat cheddar cheese and cream cheese with an electric mixer at medium speed until
smooth. Add garlic and dry mustard, Worcestershire, red pepper, beat well.
Gradually add beer, and beating until blended
Chill at least one hour. Serve with warm crusty French bead chunks or crackers.
Yields: 2 1/2 cups
Living in Buffalo, New York was not the most exotic place in the world. To treat us, mom would have us pretend we were at a luau in Hawaii. Never having been there, I can’t tell you if they serve spare ribs in this manner, but dad and I sure enjoyed the make believe and the spare ribs!
2 lbs. Spareribs, cut into 1-rib sections
2 tbls brown sugar
1/4 c. flour
2 tbls Heinz vinegar
1/4 tsp salt
1/4 c. Heinz Catsup
1/4 tsp. Pepper
1 small onion, quartered
2 tbls. Shortening
1 medium green pepper, cut into 1” squares
1 can (9 oz.) pineapple chunks or tidbits
Shake spareribs in paper bag with flour, salt and pepper. Brown with shortening in skillet. Drain pineapple, retain juice; add water to make 1 1/4 cups. Combine with sugar, vinegar, catsup and onion; pour over spare ribs. Cover; simmer 1 hour 15 minutes, basting occasionally, until meat is tender.
Add green pepper and pineapple; simmer 5 minutes or until green pepper is tender. Remove excess fat. Makes 4 servings.
1 lb ground beef
2 c. creamed cottage cheese
1/2 lb. Lean ground pork
1/2 c. grated Parmesan cheese
1 can (28 oz.) whole tomatoes
3 pkgs. (4oz. each) shredded mozzarella
1 can (12 oz.) tomato paste
12 oz. lasagna noodles, cooked & well drained
2 tsp. Garlic salt
1/2 c. grated Parmesan cheese
1 1/2 tsp. Oregano leaves
1 tsp. Basil leaves
In Dutch oven or a large skillet, cook and stir meats until brown. Drain off
fat. Add tomatoes; break up with fork. Stir in tomato paste, garlic salt,
oregano leaves and basil leaves. Heat to boiling, stirring occasionally. Reduce
heat; simmer, uncovered 20 minutes or until mixture is consistency of spaghetti
sauce.
Preheat oven to 350 degrees. Stir together cottage cheese and 1/2 c. Parmesan
cheese. Set aside 1 c. of the meat sauce and 1/2 c. of the mozzarella cheese.
In an ungreased baking pan (13” X 9” X 2”) alternate layers
of 1/3 each noodles, remaining meat sauce, remaining mozzarella cheese and cottage
cheese mixture.
Spread reserved meat sauce over top; sprinkle with 1/2 c. Parmesan cheese. Sprinkle
reserved mozzarella cheese across lasagna.
Bake, uncovered for 45 minutes. Let stand minutes before cutting. Cut into
2-nch squares. Makes 8 servings.
It has been said that when my parents first married my mother could “burn
boiling water” and make a steak taste horrible. Thank God by the time
I came along, she had mastered the fine art of feeding her family. Here is
one of her recipes for a great dessert.
2 packages of 3 oz. each cream cheese
1/4 cup plus 2 tablespoons sugar
4 large eggs
2 tablespoons vanilla
3/4 cup dark corn syrup
1- 9” unbaked pie shell
11/4 cup coarsely chopped pecans
Preheat oven to 375 degrees F.
Beat together cream cheese and 1/4 cup sugar
Add 1 egg, 1-teaspoon vanilla and mix until thick and smooth- reserve for later.
Beat gently remaining 3 eggs slightly, add corn syrup, 2 tablespoons of sugar
and 1-teaspoon vanilla, until blended. Spread reserved cream cheese mixture
in the bottom of the pie shell. Sprinkle chopped pecans on top of cream cheese
mixture. Gently pour syrup mixture over pecans. Bake on rack below center
rack until middle of pie filling is firm to the touch- approx. 35-45 minutes.
Cool before serving.
For a woman from the North, my mom learned how to make some killer grits!
1 1/2 cups grits
6 cups water, no salt
Cook until just thick
1 lb. Sharp cheddar cheese grated
3 eggs well beaten
11/2 sticks of butter
3 teaspoons Lawry salt
2 teaspoons plain salt
2 teaspoons Tabasco
Mix into grits while they’re hot so cheese melts. Bake in a casserole
1 – 1-1/2 hours at 350 degrees F.
