Troop Recipes!

Shrimp Scampi:

 

Place 2-3 tomatoes in boiling water for 4 minutes, peel, and chop.

 

Season a pound of shrimp with a good seasoned salt. Melt a stick of butter in a skillet and add the shrimp to brown quickly. Add 4 diced garlic, the tomatoes, 6 or 7 fresh basil leaves. Cover and cook on the stove or in the oven for 10 to 15 minutes. Turn off heat. Add a box of cooked noodles and allow them to sit just a few minutes to absorb the sauce. Enjoy!

 

Cornbread:

heat the oven to 400 degrees.

 

1/2 cup corn meal

1/2 cup flour

1/4 cup sugar

1 scant teaspoon baking soda

1/4 teaspoon salt

 

mix well.

 

in the meantime, place 1/2 stick of butter in a pie pan to melt in the oven.

 

to the dry ingredients add 1/2 cup milk and one egg and stir well. take the melted butter out of the oven, pour half into the batter and mix well. leave half of the butter in the pie pan. pour the batter over the remaining melted butter. Cook for 16 - 18 minutes.

 

Jambalaya:

 

3 cups long grain rice

1 large chicken

3 cups chopped onions

4 cloves garlic finely chopped

1 whole bell pepper

1/2 pound of sausage sliced and browned

olive oil

1 quart of chicken broth

 

season the chicken heavily with a good seasoned salt.  brown in a skillet in the olive oil.

Remove from pan. Brown all seasonings until the onion is clear and tender. add chicken and sausage. add rice and 4 cups of chicken broth. cook in the oven at 350 for an hour.

 

Praline Apple Crisp:

 

mix 1/2 cup sugar and 2 teaspoons cinnamon

add 5 cups peeled apples cut into chunks and 1 1/2 tablespoon lemon juice and mix well.

pour into a buttered casserole dish

cut 1 stick of butter into 1/2 cup flour and 1/2 cup sugar until crumbly. stir in 1 cup chopped pecans and sprinkle over apple mixture.

bake at 350 for 50 minutes

 

Avgolemono:

 

3 lbs chicken

1 lg onion

1 cup long-grain rice

8 eggs

1/2 cup lemon juice

1 tbsp pepper

salt to taste

 

Put chicken and onion in a pot and add water to cover.  Simmer over

low heat, partly covered, for 1 1/2 hours, or until the chicken is

tender.  Remove chicken and onion from the broth.  Cut up the chicken

and set aside.

 

Measure the broth, and if necessary add water (or broth) to make 7

cups of liquid.  Return the broth to a boil and add the rice.  Cook,

partly covered, over medium-low heat for 15 minutes, or until rice is

cooked.  Remove from heat.

 

In a medium bowl, beat the eggs and lemon juice until foamy.  More

eggs can be added at a ratio of 1 tbsp lemon juice per egg.  Add a

ladleful or two of warm broth to heat the eggs, and then slowly pour

the mixture back into the soup, stirring constantly until the soup

thickens and turns yellow.

 

Add the diced chicken and remove from heat.  Serve immediately.

 

Tzatziki:

 

1 32 oz container of plain Greek yogurt

1 English cucumber, peeled, seeded, and finely diced

1/2 bunch fresh dill, washed thoroughly and chopped

3 cloves garlic, minced

2 T olive oil

2 T lemon juice

Salt, to taste

Pepper, to taste

 

Dry dill and cucumber thoroughly. Fold all ingredients together. Add

olive oil and lemon juice to taste.

 

Lefse:

 

1 stick butter

3 c milk (2% or more)

1 T sugar

1 tsp salt (heaping)

3 c potato flakes

1 1/2 c flour

 

Heat first 4 ingredients thoroughly, just to boil.

 

Remove from heat and add potato flakes.  Cool, but do not chill - may feel warm.

 

Add flour.  Form into balls and flatten with a rolling pin.  Cook on

dry griddle.

 

Ganna's Sour Cream Coffee Cake:

 

1/2 cup butter, softened

1/2 cup shortening

1 cup sugar

2 eggs

2 cups flour

1 tsp soda

1/2 tsp salt

1 cup sour cream

1 tsp vanilla

 

Topping - Mix 1/2 cup sugar, 1/3 cup brown sugar, 1 tsp cinnamon and 1

cup chopped pecans

 

Heat over to 350.  Grease 13x9x2 pan.  Cream butter, shortening and

sugar; beat in eggs.  Combine flour, soda and salt; add alternately to

butter mixture with sour cream and vanilla.  Pour 1/2 the batter in

the pan.  Sprinkle with 1/2 the topping.  Drop remaining batter by

spoonfuls spreading lightly.  Sprinkle with remaining topping.  Bake

30-35 minutes.

 

CHRISTMAS COOKIES (or any holiday):

 

Ingredients

 

2 + 2/3 cups flour

1/2 tsp baking powder

1/2 tsp salt

1/2 tsp nutmeg

 

1/2 cup butter (room temperature)

1/2 cup granulated sugar

1/2 cup brown sugar

2 eggs

1/2 tsp vanilla

 

1.5 tbsp water

 

Directions

 

1. Sift dry ingredients together (or mix well with a fork)

2. Mix together butter, eggs, sugar and vanilla

3. Add dry ingredients to wet ingredients, slowly, adding 1.5 tbsp water as necessary

4. Chill the dough for 2 hours. If longer, take it out of the fridge 1/2 hour before using.

5. Preheat the oven to 350 degrees

6. Roll the dough to 1/8 inch thickness. Cut into shapes and put onto a greased cookie sheet.

7. Decorate (may want to brush a slight bit of water onto the cookies first so the sprinkles stay)

8. BAKE FOR 10 MINUTES

9. Let cool for a couple of minutes and then remove from the cookie sheet onto cooling racks.