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Baked Shrimp Scampi

from: Paula Kafer

Ingredients
5 lbs raw shrimp, peeled
2 cups butter
1 tbsp freshly ground pepper
2 cloves garlic, minced
1 cup lemon juice
1 16 oz bottle Italian salad dressing
French bread

Directions
Preheat oven to 350 degrees. Place shrimp in a large roasting pan. In a medium size saucepan, melt butter; add pepper and garlic. Stir in lemon juice and salad dressing. Pour mixture over shrimp and bake covered 45 minutes. Stir once or twice while cooking. To serve, pour all into a large bowl. Serve with French bread to dip into the butter sauce.

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Baked Beans

from: marthastewart.com

Ingredients
1 large butternut squash, halved and seeded
coarse salt and freshly ground pepper
8 sprigs fresh thyme
1 whole head garlic, unpeeled
1 tablespoon olive oil
2 to 3 cups warm homemade chicken stock or low-sodium canned

Directions
Preheat oven to 425. Line a baking sheet with a silpat baking mat; set aside.
Season squash with salt and pepper and tuck 4 sprigs of thyme into each cavity. Place squash, cut side down, and garlic on the baking sheet. Drizzle garlic with olive oil, and season with salt. Roast until fork-tender about 40 minutes. Remove from oven and let stand until cool enough to handle.

Discard thyme, and scoop the flesh of the squash into a food processor fitted with the steel blade. Peel 4 cloves of garlic, and add to the food processor. Reserve the remaining garlic for another use. Add about 1 cup stock and process until smooth. With machine running, add remaining stock until the soup reaches desired consistency. Transfer to a medium saucepan and heat through. Taste and adjust for seasoning. Serve immediately.

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Ingredients
¼ cup olive oil
2 tablespoons tarragon vinegar
1 tablespoons sugar
1 teaspoon Tabasco sauce
½ teaspoon salt

Directions
Whisk all ingredients together or shake them up in a jar.

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Ingredients
½ cup pecans, chopped
2 tablespoons salad oil
2 tablespoons brown sugar
1/8 teaspoon Cayenne pepper

Directions
Toss pecans in oil, then add brown sugar and cayenne pepper. Toss together. Toast in a shallow pan at 350 degrees for 8 minutes. Cool and then break up.

from:

Ingredients
1 c cooking oil
¾ c sugar
¼ c vinegar
½ t salt
1/3 c ketchup
2 T Worcestershire sauce
1 med. onion grated

Directions
Combine all ingredients in blender. Blend ‘til thoroughly mixed.
May be stored several days in refrigerator.

from: Dorothy Nichols

Ingredients
4 slices of bacon, diced
¼ cup chopped onion
2 cans (16 oz) baked beans
2 tsp brown sugar
1 tsp Worcestershire sauce
dash garlic powder

Directions
Preheat oven to 375. Sauté bacon until almost crisp. Add onion; continue to sauté until bacon is crisp and tender. Drain excess fat. Combine bacon and onion with beans and remaining ingredients in a 1qt casserole.
Bake, uncovered, for 50 to 55 minutes or until beans are hot, stirring occasionally.

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Scrumptious Popcorn

from: Martha Stewart Kids

Ingredients
3 medium russet potatoes, peeled and each cut lengthwise into eight wedges
2 tablespoons olive oil
1½ teaspoons salt
1 cup shredded cheese (cheddar or other)
8 slices bacon cooked or crumbled
2 green onions thinly sliced

Directions
Preheat oven to 375. In a large bowl, toss potato wedges with the oil, salt and a sprinkling of pepper. Arrange wedges in a single layer in an ovenproof 12-inch skillet. Cook over medium-high heat until underside is golden, about 8 minutes. Turn potatoes and transfer skillet to oven.
Roast until potatoes are golden and crisp on the outside and cooked through, about 25 minutes. Remove from oven.
Sprinkle potatoes with cheese, bacon and scallions; return to oven and continue baking until cheese is melted, 3 to 4 minutes. Remove from oven and serve hot.

from: unknown

Ingredients
4 quarts popcorn (popped!)
½ cup sugar
½ tbsp salt
2 tbsp oil
2 tbsp cinnamon
½ cup butter

Directions
Place popcorn in shallow baking dish. Melt butter in sauce pan and combine with salt, sugar, cinnamon and oil. Cook on very low heat until sugar melts slightly. Drizzle over popcorn and bake for about 8 minute, or until the cinnamon/sugar has hardened.

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Shrimp Creole

from: Ron Kafer

Ingredients
1 ½ cups chopped onion
1 cup finely chopped celery
2 medium green peppers, chopped
2 cloves of garlic, minced
¼ cup butter or margarine
1 15 oz. can of tomato sauce
2 teaspoons minced parsley
1 teaspoon salt
1/8 teaspoon cayenne pepper
2 bay leaves, crushed
14-16 ounces of shrimp

Directions
Sautee the butter, onion, celery, peppers and garlic together in a soup pot until tender. Remove from heat and add tomato sauce and seasonings. Add shrimp and heat to boiling. Reduce to medium heat and simmer for 10-20 minutes.

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Baked Hashbrowns

from: Paula Kafer

Ingredients
2 lbs frozen hashbrowns
½ cup melted butter
½ tsp. Salt
¼ tsp. Pepper
½ cup chopped onions
1 pint sour cream
1 can cream of chicken soup
2 cups grated cheddar
2 cups crushed cornflakes

Directions
Defrost and separate hashbrowns and mix them together with the salt, pepper, sour cream, soup, and cheddar. In a separate bowl, combine cornflakes and butter. Spread hashbrown mixture in a large casserole dish. Cover it evenly with the cornflakes mixture. Bake at 350 for 45 minutes.

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Corn on the Cob

from: marthastewart.com

Ingredients
1 large butternut squash, halved and seeded
coarse salt and freshly ground pepper
8 sprigs fresh thyme
1 whole head garlic, unpeeled
1 tablespoon olive oil
2 to 3 cups warm homemade chicken stock or low-sodium canned

Directions
Preheat oven to 425. Line a baking sheet with a silpat baking mat; set aside.
Season squash with salt and pepper and tuck 4 sprigs of thyme into each cavity. Place squash, cut side down, and garlic on the baking sheet. Drizzle garlic with olive oil, and season with salt. Roast until fork-tender about 40 minutes. Remove from oven and let stand until cool enough to handle.

Discard thyme, and scoop the flesh of the squash into a food processor fitted with the steel blade. Peel 4 cloves of garlic, and add to the food processor. Reserve the remaining garlic for another use. Add about 1 cup stock and process until smooth. With machine running, add remaining stock until the soup reaches desired consistency. Transfer to a medium saucepan and heat through. Taste and adjust for seasoning. Serve immediately.

from:

Ingredients
¼ cup olive oil
2 tablespoons tarragon vinegar
1 tablespoons sugar
1 teaspoon Tabasco sauce
½ teaspoon salt

Directions
Whisk all ingredients together or shake them up in a jar.

from:

Ingredients
½ cup pecans, chopped
2 tablespoons salad oil
2 tablespoons brown sugar
1/8 teaspoon Cayenne pepper

Directions
Toss pecans in oil, then add brown sugar and cayenne pepper. Toss together. Toast in a shallow pan at 350 degrees for 8 minutes. Cool and then break up.

from:

Ingredients
1 c cooking oil
¾ c sugar
¼ c vinegar
½ t salt
1/3 c ketchup
2 T Worcestershire sauce
1 med. onion grated

Directions
Combine all ingredients in blender. Blend ‘til thoroughly mixed.
May be stored several days in refrigerator.

from: Dorothy Nichols

Ingredients
4 slices of bacon, diced
¼ cup chopped onion
2 cans (16 oz) baked beans
2 tsp brown sugar
1 tsp Worcestershire sauce
dash garlic powder

Directions
Preheat oven to 375. Sauté bacon until almost crisp. Add onion; continue to sauté until bacon is crisp and tender. Drain excess fat. Combine bacon and onion with beans and remaining ingredients in a 1qt casserole.
Bake, uncovered, for 50 to 55 minutes or until beans are hot, stirring occasionally.

from: Ron Kafer

Ingredients
Ears of corn, shucked
lemon juice
sugar

Directions
Fill pot full of cold water. Add 1 tsp lemon juice and 1 tsp sugar for each gallon of water. Place corn in pot. Bring to a boil. Boil for 2 minutes, uncovered. Remove from heat and let stand 10 minutes.

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Seven Layer Dip

from: Judd Terrell

Ingredients
1 lb ground beef
1 packet taco seasoning
4 oz of sour cream
1 small can olives, drained
1 cup shredded cheddar cheese
1 can refried beans
1 jar salsa (the thicker, the better)
4 oz guacamole (approximately)
½ cup chopped chives (if desired)

Directions
Cook ground beef with seasoning mix according to directions on package. Layer beef, beans, salsa, sour cream, and guacamole. Sprinkle cheese over the top. Place in a 350 degree oven for about 10 minutes or until cheese is properly melted. Sprinkle the top with the olives, and chives.

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Crockpot Roast

from: 94

Ingredients
1 ¾ cup pinto beans with juice (15 oz can)
½ cup fresh or frozen corn kernels
½ cup prepared salsa
1 teaspoon ground cumin
½ teaspoon dried oregano
¼ teaspoons alt
12 ounces prepared polenta
2 to 3 tablespoons chopped fresh cilantro
1 cup grated sharp cheddar

Directions
Heat oven to 350. Lightly oil a 10 inch cast-iron skillet or an 11 inch baking dish. Empty the beans and their juice into a bowl and mash with a potato masher. Add the corn, salsa, cumin, oregano, and salt and mix thoroughly. Set aside.

Slice 12 ounces of polenta roll into ¼ inch thick rounds. Arrange the rounds in the prepared skillet or baking dish slightly overlapping one another. Spoon the bean mixture evenly over the polenta, sprinkle with cilantro, and then the cheese.

Cover and bake for 15 minutes and then uncover and bake for a bout 15 more minutes, until the beans are bubbling and hot. For a crisp, golden topping, place under the broiler for about 2 minutes. Let sit for 10 minutes before serving.

Nutritional Info (1/4 recipe, 9 oz(
330 calories, 1.5 protein, 10.7 fat, 42.5 g carbohydrates, 6.1 g saturated fatty acids, 29.7 mg cholsterol, 563.9 mg sodium, 9.8 g total dietary fiber

from: Paula Kafer

Ingredients
3 cups soft bread cubes (about 4 slices cut in ½-inch cubes)
¾ cup milk
2 eggs
1½ pounds ground beef
½ pound ground pork
¼ cup finely chopped onion
¼ cup finely chopped celery
1 tablespoon Worcestershire sauce
1½ teaspoons salt
1/8 teaspoon pepper
½ teaspoon poultry seasoning
¼ cup chili sauce or ¼ cup ketchup and 2 tablespoons corn syrup

Directions
Soak bread cubes in milk. Add eggs; beat with rotary beater. Add meats, onion, celery, Worcestershire sauce, salt, pepper and poultry seasoning; mix thoroughly. (Hint: Mix seasonings and a small portion of the meats with the beater then keep adding meats – blending by hand as the mixture gets thicker.)

Form into two loaves. Place in 13 x 9 x 2 inch baking pan. Bake, uncovered, in moderate oven (350) for 1 hour. Drain excess fat from pan.

For glaze, spread loaves with chili sauce or spread with mixture of ketchup and corn syrup. Bake 15 minutes longer. Makes 8 to 10 servings.

from: Paula Kafer

Ingredients
One pot roast
one can cream of mushroom soup
one packet dried Lipton onion soup mix

Directions
Put roast in crock pot. Pour cream of mushroom soup over roast. Sprinkle dried onion soup mix over that. Cook all day until done. It makes its own gravy.

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Sauteed Shirmp

from: Martha Stewart

Ingredients
2 tablespoons olive oil
4 garlic cloves, minced
1 ½ pounds large shrimp, tails on, peeled and deveined
2 tablespoons chopped fresh flat-leaf parsley
2 tablespoons chopped fresh oregano
pinch of crushed red-pepper flakes
½ cup dry white wine
coarse salt and freshly ground black pepper
lemon wedges, for serving

Directions
Heat oil in a large skillet over medium heat. Add garlic and cook until soft but not browned, 1 to 2 minutes. Add shrimp, parsley , oregano, and red-pepper flakes; cook, stirring frequently, until shrimp are bright pink and opaque, about 2 minutes.

Raise heat to medium-high and add wine. Continue cooking until most of the liquid has evaporated. Remove from heat; season with salt and pepper. Serve hot with lemon wedges on the side.

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Breakfast Anytime Sandwiches

from: Paula Kafer

Ingredients
2 lbs frozen hashbrowns
½ cup melted butter
½ tsp. Salt
¼ tsp. Pepper
½ cup chopped onions
1 pint sour cream
1 can cream of chicken soup
2 cups grated cheddar
2 cups crushed cornflakes

Directions
Defrost and separate hashbrowns and mix them together with the salt, pepper, sour cream, soup, and cheddar. In a separate bowl, combine cornflakes and butter. Spread hashbrown mixture in a large casserole dish. Cover it evenly with the cornflakes mixture. Bake at 350 for 45 minutes.

from: Martha Stewart Kids Holidays 2002

Ingredients
2 slices bacon
4 large eggs
½ cup milk
½ cup spinach, touch stems discarded, leaves rinsed and finely shredded
1/3 cup grated cheddar cheese, plus more for topping
¼ teaspoon salt
1/8 teaspoon freshly ground pepper
4 English muffins, split and toasted

Directions
In a large, nonstick skillet over medium high heat, cook bacon until browned about 4 minutes per side. Drain slices on paper towels, then crumble. Heat broiler. In a medium bowl, whisk together eggs and milk, then whisk in the remaining ingredients (except muffins and 4 tablespoons cheese).

Heat an ovenproof 10-inch nonstick skillet over medium low heat. Pour in the egg mixture, and cook until bottom is set, about 7 minutes. transfer to broiler and cook until top is set and puffy, about 1 minute. Remove from heat and immediately slide onto a cutting board; let rest 1 minute.

Using a biscuit cutter or inverted glass, cut out four rounds, or cut into four wedges with a knife. Place one portion on the bottom half of each muffin. Transfer to a baking sheet.

Sprinkle remaining cheese over the sandwiches; broil until cheese is melted and bubbling, about 30 seconds. Place top half of muffins on each sandwich and serve immediately.