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.