Recipes
Hot Marinated Shrimp
| Amount Measure 2 pounds shrimp (cleaned and deveined) or more if you double or triple the recipe 1 3/4 sticks real butter 1 clove garlic, minced 1/2 large onion, chopped 1 teaspoon curry 1 tablespoon Worcestershire sauce salt and pepper, to taste paprika dash hot sauce lemon wedges |
Put all ingredients (except shrimp) in sauce pan.
Cook very slow.
Peel shrimp and place on cookie sheet.
Pour sauce over shrimp.
Marinate for at least 30 minutes to an hour.
Broil for about 10 minutes on each side.
Serving Ideas: Serve with a green salad and french bread.
Double or triple the sauce so there is enough for dipping with the french bread.
Can also be served as an appetizer.
Biscotti
Italian Dunking Cookies| Amount Measure 6 cups flour, sifted 3 teaspoons baking powder 1/8 tablespoon salt 6 eggs, beaten 2 1/4 cups sugar, sifted 2 sticks butter, melted 6 teaspoons anise seed 1 1/2 teaspoons vanilla extract 1 1/2 teaspoons lemon extract 1 1/2 teaspoons almond extract 1 1/2 teaspoons anise oil 1 1/2 cups almonds, chopped Remeber that anise tastes like licorice. Therefore, if you don't like that flavor, you can add less anise oil |
Combine butter and sugar. With a knife handle, crush anise seeds. Add eggs, anise seeds, all extracts and anise oil.
Add dry ingredients: flour, baking, powder, and salt. Stir, blending well. Refrigerate for 20 to 30 minutes or over-night if time allows.
On floured board make small rolls about 6" long and the size of a broomstick. Place each roll in a slightly greased jelly roll pan/cookie sheet. Bake in preheated 325 degree oven for 20 to 30 minutes or until a light brown appears on roll tops. Remove and cool to touch.
Using a serrated knife, slice diagonally, making slices approximately 1/2" thick. Place slices on ungreased cookie sheet - flat side down. Place in oven at reduced heat - 275 degrees to 300 degrees for 15 minutes or until dry on one side.
Remove from oven and turn slices over. Return to oven for another 15 minutes or until dry on this side. These cookies should be dried out to the point that they are hard and crunchy. Remove and cool.
Store in an air-tight container. If moisture gets to these cookies they will not remain crunchy.
Chicken Chalupas
| Amount Measure 1 whole chicken 1 package corn tortillas Cooking oil, for frying 2 cans bean dip 3 cans tomato sauce 1 whole onion, chopped 1 whole garlic clove or garlic powder to taste 1 whole bell pepper, chopped Dash of basil Salt and pepper, to taste Italian seasonings, as needed Grated parmesan cheese, to taste |
Boil chicken in pot of water - (water should barely cover chicken)
Retain water (chicken broth) - de-bone and chop up chicken
In large pot - Saute onion, bell pepper, and garlic in cooking oil.
Add tomato sauce. Then fill each can with chicken broth and add to mixture.
Add chopped chicken.
Season with salt, pepper, basil, Italian seasonings and finally Parmesan cheese (to taste).
Cook slowly until flavors blend and mixture is desired thickness.
Be sure mixture is rather thick.
When ready to serve - fry corn tortillas.
Heat bean dip and dilute by adding a small amount of water to spreading consistency.
Layer tortillas with bean dip, the chicken mixture.
If desired - top with sour cream, avocado, lettuce, tomato, etc.
