food

Coleslaw

1/2 head of large cabbage sliced thin and chopped to bite size pieces

dressing:

1 cup Miracle Whip

1/2 cup sugar

1 tablespoon white vinegar

dash of celery seed

pour dressing over bowl of sliced cabbage, chill one hour – yum!

Banana Bread

Cream together -

1 stick of butter
1 1/2 c sugar (I use a even mix of white & brown sugar)
2 eggs (add one at a time and beat)

Add-

3/4 c sour milk (I use a little vinegar & milk)
1 cup or 3 mashed bananas

Mix together and stir in -

2 1/3 c flour
1 tsp salt
1 tsp baking soda
1/2 tsp baking powder

Grease and flour pans, (two loaf, 1 bundt, or 9×13) bake 35-40 minutes at 350.

Pan Fried Shrimp (slightly spicy)

8oz shrimp (I buy the frozen uncooked cleaned jumbo shrimp from Sam’s Club)
Rinse shrimp in colander to slightly thaw
Mix:
½ teaspoon salt
½ teaspoon pepper
1 teaspoon cumin
1 teaspoon paprika

Pat shrimp dry and coat in mixed spices above. Heat 2 Tablespoons olive oil and cook shrimp, when they start to turn pink toss in some minced fresh garlic, green or red pepper and onion. Cook 1-2 minutes longer (we often omit the garlic, pepper, and onion).

Lemon Sugar Cookie Bars

3 egg whites
2/3 vegetable oil
2 tsp vanilla
1.5 tsp lemon rind
3/4 cup sugar
2+ cup flour
2 tsp baking powder
1/2 tsp salt

Beat egg whites with fork, stir in oil, vanilla, and rind (I used the dried type from the spice section).  Blend in sugar.  Stir together flour, powder, and salt and blend into sugar/oil mixture, should be about the consistency of play-dough. May be made as drop cookies flatten with glass that has been buttered on the bottom and dipped in sugar, or press into a 7×11 pan and sprinkle liberally with sugar.  Bake in 325 degree oven til edges are slightly golden and center isn’t raw. (this works in high altitude – some adjustment may be necessary for lower)

Brown Sugar Shortbread

½ cup softened butter

¼ cup brown sugar firmly packed

2 cups flour

½ tsp ground nutmeg

pinch of salt

Cream butter and sugar, combine remaining dry ingredients and add to butter mixture. On lightly floured surface roll dough to ½ thickness, cut into wedges, pierce with fork. Bake on un-greased cooking sheet at 300f until light gold on edges, about 20 minutes

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Chocolate Chip (Toffee) Scones

3 ¼ cup flour

½ cup sugar

1T + 1t baking powder

¼ t salt

1 cup semi sweet choc chips

½ cup toffee bits (optional)

2 cups chilled whipping cream

2 T unsalted butter melted

additional sugar for sprinkling

375f oven, lightly spritz baking sheets with cooking spray.

Combine flour, ½ c sugar, baking powder, and salt in large bowl, stir in chocolate chips and toffee bits. In separate bowl, beat whipping cream until stiff peaks form. Fold whipped cream into dry ingredients. Turn dough onto lightly floured surface and knead gently until soft dough forms – about 2 minutes. Pat dough into large circle approx 1 ¼ inch think. Cut into pie shaped wedges. Transfer to prepared baking sheets spacing well apart. Brush with melted butter and sprinkle with additional sugar. Bake until edges are a light golden brown – about 20 minutes. Best served warm.

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Pie Crust (double crust)

3 cups flour

1 cup Crisco (vegetable shortening)

½ cup boiling water

1t salt

Mix flour, salt, & Crisco well. Mix in boiling water. Let stand 10 minutes.

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