Meat, Poultry & Seafood
HONEY-BAKED CHICKEN: Meredith and Peggy Kinna
3 to 4 chicken pieces
3 T. butter or margarine
3 T. oil
¼ c. prepared mustard
½ c. honey
1 tsp. curry powder
1 tsp. salt
Brown chicken in oil. Place in slow cooker/casserole. Melt butter in pan. Add remaining ingredients and stir well. Pour over chicken. Cover and cook on low 6 to 8 hours. In oven 200° for 6 to 8 hours or 300° for 3 to 4 hours.
SWISS CHICKEN: Eddie and Sue Loosier
Boneless chicken breasts
1 c. white wine
Swiss cheese slices
Stuffing mix
1 can cream of mushroom soup
¼ c. melted margarine
Put chicken breasts in Pyrex dish. Cover with Swiss cheese slices. Mix soup and wine together then pour over chicken. Top with stuffing mix and melted margarine. Bake at 350° for 1 hour.
SESAME CHICKEN: Gary and Ann Graves
2 Ig. split chicken breasts
1/8 tsp. crumbled, dried thyme
¼ c. melted butter
1/8 tsp. pepper
2 T grated Parmesan cheese
1 T. sesame seed
¼ tsp. salt
Rinse and thoroughly dry chicken breast. Place skin side up in center of a sheet of foil. Combine melted butter, Parmesan cheese, salt, pepper, and thyme. Spoon about ½ of mixture over chicken. Fold foil over chicken and seal. Place on broiler pan, slip under broiler about 4 inches from heat for 20 to 25 minutes. (I put mine in 350° oven and bake for 30 to 35 minutes.) Unfold foil; fold down forming it into a shallow pan with edges. Add sesame seed to remaining butter mixture. Spread a spoonful of sesame mixture on top of each breast. Return to broiler for 3 to 5 minutes or until sesame seeds are browned. Pour juices into a bowl for gravy. Delicious over white rice. Nice for guests because this recipe can be prepared and sealed in the foil early in the day then placed in the oven at the proper time.
CHICKEN NUGGETS: Max and Betty Pickren
1 lb. chicken breast cutlets
Dipping sauce:
1 tsp. garlic powder
1 env. Shake ‘n’ Bake seasoning and coating mixture for chicken Cut chicken into 1-inch pieces. Mix garlic powder with coating mixture in bag. Moisten chicken with water and shake 3 to 4 pieces at a time in bag till coated. Place in single layer in ungreased baking dish. Bake at 400° for 20 minutes. Makes 5 servings. Chili Dipping Sauce: Blend ½ cup mayonnaise, ¼ cup chili sauce, 2 tablespoons prepared mustard and 1 tablespoon chopped parsley in a bowl.
RITZY CHICKEN: Rod and Becky Drake
2 c. Ritz cracker crumbs
¾ c. grated Parmesan cheese
¼ c. chopped fresh parsley
2 tsp. salt
¼ tsp. pepper
1/8 tsp. minced garlic
1 c. butter, melted
1/3 c. sherry, may omit if desired
8 to 10 boneless chicken breast halves
Blend crumbs, cheese, parsley, salt, pepper, and garlic. Place in shallow dish. Mix butter and sherry in second shallow dish. Dip each chicken piece in butter mixture, then roll in crumb mixture. Arrange in shallow foil-lined pan. Drizzle remaining butter mixture over chicken. Bake uncovered, at 350° for 1 hour. (Do not turn.)
LEMON CHICKEN: Max and Betty Pickren
2 whole chicken breasts, skinned, boned and halved
2 T water
2 T. lemon juice
4 tsp. cooking oil
4 tsp. soy sauce
2 tsp. Dijon style mustard
1 tsp. lime juice
Dash of red pepper
Place chicken in shallow dish; combine remaining ingredients. Pour over chicken, cover, refrigerate overnight. Drain chicken; reserve marinade. In a skillet bring marinade to a boil, add chicken and return to a boil. Simmer, covered, for 10 to 12 minutes depending upon the size of chicken breast. Transfer chicken to platter. Cook marinade over high heat for 2 to 3 minutes more. Spoon over chicken. If you want some marinade to put over rice or something you have to make more of the marinade. Makes 4 servings.
CHICKEN ROSE: J. D. and Zelma Johnson
1 fryer, cut up
2 tsp. salt
½ tsp. pepper
½ tsp. paprika
3 T. flour
½ c. Rose wine
½ c. sour cream
1 stick oleo
Rub salt, pepper, paprika and flour well into the chicken. Melt oleo in a skillet and brown the chicken well on both sides. When browned add the rose wine, cover and cook over low heat for 30 minutes or until the chicken is tender. Remove the chicken to a serving platter. Keep hot. Add the sour cream to the drippings in the pan and stir until well blended and hot. Pour sauce over chicken and serve at once. The wine and sour cream gives the chicken a light delicate flavor.
MARINATED BARBECUE CHICKEN: Duane and Janice Hall
1 (3-lb.) broiler-fryer, quartered and skinned
½ c. unsweetened orange juice
1 tsp. dried whole oregano
1 (8-oz.) can tomato juice
½ c. Italian reduced-calorie salad dressing
¼ tsp. salt
¼ tsp. pepper
1 clove garlic, crushed
Place chicken in a shallow pan. Combine remaining ingredients; pour over chicken. Cover; marinate 8 hours or overnight in the refrigerator, turning occasionally. Remove chicken from marinade, reserving marinade. Place chicken, bone side down, on grill over medium-hot coals. Grill 1 hour to 1 hour 15 minutes or until desired degree of doneness, turning chicken and basting with marinade about every 15 minutes. (About 255 calories per serving.)
CHICKEN ITALIAN: Ed and Donnie Hughes
2 c. celery
7-oz. jar chopped pimento
1 boiled, cut-up hen or 2 fryers
1 Ig. box spaghetti
3 cans cream of mushroom
2 Ig. Onions soup
Salt to taste
Cook hen until tender. Remove from broth. To broth, add celery and onions, and cook until tender. Add spaghetti, cook until tender. Add mushroom soup, pimento, and cut-up chicken and let simmer few minutes.
STICKY ROASTED CHICKEN: Mack and Gwen Knight
2 tsp. salt
1 tsp. black pepper
1 tsp. paprika
½ tsp. garlic powder
½ tsp. onion powder
1 (3-lb.) chicken
½ tsp. thyme
1 c. chopped onion
Combine above 6 ingredients. Rub mixture into whole chicken inside and out. Rub well into skin and make sure it is evenly distributed. Use all of mixture. Place in sealable plastic bag, seal and refrigerate overnight. When ready to roast stuff cavity with onions. Roast, uncovered, at 250° about 5 hours. Baste occasionally with pan juices. Pan juices will caramelize in pan and chicken will be golden brown and oh so juicy. Makes 4 servings.
CHICKEN PARMESAN: Larry and Maryse Cook
1 chicken
¼ c. dry bread crumbs, fine (Italian)
4 T. Parmesan cheese
1 tsp. oregano, crushed
Dash of garlic powder, pepper, paprika
Ragu Sauce (mushroom), sm. jar
Mozzarella cheese
Boil chicken and debone. Mix next 6 ingredients in casserole. Add chicken and toss until thoroughly mixed. Pour Ragu Sauce over mixture and top with cheese. Bake at 350° until hot. 6 servings. Stretch — substitute large jar Ragu Sauce and serve over pasta or noodles.
SOY SAUCE CHICKEN: Clayton and Jan Smith
1 whole chicken, cut up or chicken parts
1 c. soy sauce
1 c. Worcestershire sauce
¼ c. butter or margarine
1 T. parsley
1 T. lemon juice
½ c. water
Combine and pour over chicken; cook 1 hour at 350°.
NOT THE SAME OLD CHICKEN: Jimmy and Faye Nesbitt
1 chicken, 2 ½ to 3 ½ Ibs, cut up
¼ c. mayonnaise
1 pkg. dry onion soup mix
½ c. bottled Russian dressing
1 c. apricot preserves
In 12 x 8 x 2-inch dish arrange chicken. In small bowl stir together mayonnaise, onion soup mix, Russian dressing, preserves. Spread over chicken, coating each piece. Bake 1 hour at 325° covered. Last 5 minutes remove cover.
ORIENTAL HIGH FLYERS: Marvin and Doris Lorig
12 chicken wings
2 tsp. fresh ginger
½ c. soy sauce
2 cloves garlic, crushed (1 tsp.)
¼ c. dry sherry
2 T. lemon marmalade
¼ c. brown sugar
2 tsp. grated orange rind
Cut off wing tips and separate each wing at the joint. Combine remaining ingredients in medium-sized bowl. Add wings and cover completely. Marinate for at least 4 hours at room temperature or overnight in refrigerator. Turn wings in marinade 3 or 4 times. Preheat oven to 350°. Line a baking dish (pan) with foil, place wings on it. Brush with marinade. Bake for 40 minutes, brushing with reserved marinade every 10 minutes. Turn wings after 20 minutes. Makes 24 sticky finger food. Provide plenty of napkins. Can be frozen. Can use this same recipe for drum sticks.
SWEET AND SOUR CHICKEN WINGS: Max and Betty Pickren
2 ½ Ibs. chicken wings
¾ c. ketchup
½ c. shortening
1 tsp. prepared mustard
½ c. vinegar
1 tsp. soy sauce
½ c firmly-packed brown sugar
1 (12-oz.) can unsweetened pineapple juice
Brown wings in shortening in large skillet. Remove wings as they brown, drain drippings from skillet and add vinegar, sugar, juice, ketchup, soy sauce and mustard. Bring to a boil for 5 minutes, stir occasionally. Add wings, simmer covered for 15 minutes, turn wings and simmer 15 minutes uncovered. Serve with rice. Makes 4 to 6 servings.
JOHN’S BEST MEAT LOAF: John and Janice Cory
2 Ibs. ground round
1 tsp. Accent
2 eggs
½ c. warm water
1 ½ c. soft bread crumbs
1 pkg. onion soup mix
¾ c. ketchup
Combine all ingredients and mix thoroughly. Pack into loaf pan; cover with 2 strips bacon (optional). Pour 1 (8-ounce) can tomato sauce over all and bake 1 hour at 350°.
PINEAPPLE MEAT LOAF: J. D. and Zelma Johnson
1 ¼ Ibs. ground beef or ground turkey
¼ c. onions, chopped
¼ c. bell pepper, chopped
1 egg, beaten
½ c. catsup
6 saltine crackers, crushed
1 tsp. salt
1 sm.can crushed pineapple, drained but reserve juice
1/3 c. catsup
Combine meat, onion, bell pepper, egg, crushed crackers, ½ cup catsup and ½ cup pineapple. Press into loaf pan. Sprinkle with remaining pineapple. Combine 1/3 cup catsup and pineapple
juice. Pour over meat loaf. Bake at 425° for 1 hour. Bake covered for the first 30 minutes.
JEWISH MEATBALLS: Randy and Valerie Foster
Meatballs: Take 1 pound ground beef and shape into balls and freeze. To cook: Drop in boiling water for 10 to 12 minutes. Drain off water and add sauce and simmer meatballs in sauce for 20 minutes.
Sauce:
½ c. catsup
½ c. water
3 bay leaves
2 tsp. Worcestershire sauce
4 tsp. vinegar
Juice of ½ lemon
4 tsp. brown sugar
Mix together till smooth.
COCKTAIL MEATBALLS: Jimmy and Faye Nesbitt
2 Ibs. ground round beef
1 c. packaged cornflakes crumbs
½ c. dried parsley flakes
2 eggs
2 T. soy sauce
¼ tsp. pepper
½ tsp.garlic powder
1/3 c. catsup
2 T. instant minced onion
1 (1 –lb.) can jellied cranberry sauce
1 (12-oz.) bottle chili sauce
1 T.bottled lemon juice
2 T. firmly packed dark brown sugar
Heat oven to 350°. In a large bowl combine beef, cornflake crumbs, parsley flakes, eggs, soy sauce, pepper, garlic powder, catsup and onions. Blend well. Form mixture into small meatballs about size of walnuts. Arrange meatballs in a 15 ½ x 10 ½ x 1-inch pan. In a medium-sized saucepan combine cranberry sauce, chili sauce, brown sugar and lemon juice. Cook over medium heat stirring occasionally until mixture is smooth and cranberry sauce is melted. Pour over meatballs. Bake uncovered 30 minutes. Serve in chafing dish with toothpicks. Makes about 60 meatballs.
PORCUPINE MEATBALLS: Harold and Flora McMllan
¼ c. tomato soup
1 lb. ground beef
¼ c. uncooked rice
1 egg, slightly beaten
¼ c. sliced onion
2 T. minced onion
1 tsp. salt
Mix all ingredients except sliced onion. Mold into ½-inch balls. Brown in iron skillet. Cover with remaining can of tomato soup and sliced onion, add 1 cup of water. Cover tightly. Simmer 40 minutes (or until cooked well), stirring occasionally.
BARBECUE CUPS (A Treat for Children): John and Janice Cory
1 lb. ground beef
½ c. barbecue sauce
1 T. minced onion
1 ½ T1 (8-oz.) can flaky biscuits
¾ c. shredded cheddar cheese
1 ½ T. brown sugar
Saute ground beef until brown. Drain fat. Stir in barbecue sauce, onion and sugar. Press each biscuit in greased muffin pan. Spoon in meat mixture and sprinkle with cheese. Bake at 400° about 12 minutes.
BARBECUED HAMBURGERS: Max and Betty Pickren
1 to 1 ½ Ibs. ground beef
1 can tomato paste
3 slices bacon, chipped up
1 T. mustard
1 can chicken gumbo soup
1 tsp. sugar
Brown bacon; add ground beef and brown. Add other ingredients and let simmer for about 15 to 30 minutes. Serve on hamburger buns.
HOBO SANDWICH: Max and Betty Pickren
8 hot dog buns
1 T. mayonnaise
1 pkg. beef hot dogs
1 T. catsup
1 T. mustard
1 T. hot dog relish
Cut beef hot dogs into bite-sized pieces and mix with mustard, mayonnaise, catsup and hot dog relish. Spoon mixture into the 8 hot dog buns. Wrap each bun in aluminum foil. Place in a shallow pan and bake at 350° for 30 minutes. Serves 8.
CROCKPOT ROAST: Randy and Valerie Foster
Roast
1 env.Lipton onion soup mix
Take roast and place in crockpot. Mix together 1 cup water and the Lipton onion soup mix. Pour the mixture over the roast. Cook for 5 to 6 hours on high or 10 to 12 hours on low. Leftovers are even better. To add vegetables place them under the roast in the pot.
STEAK CANTONESE: Ed and Donnie Hughes
1 ½ Ibs. round steak strips
2 T. cooking oil
2 Ig. tomatoes, chopped
2 med. green bell peppers, in strips
¼ c soy sauce
½ tsp. ea. garlic salt, pepper, and ginger
1 T. cornstarch
¼ c water
1 beef bouillon cube
3 c. cooked rice (cook in bouillon)
Slice meat across grain. Brown on all sides over high heat. Reduce heat, stir in tomatoes, green peppers, soy sauce, and seasonings. Cover and simmer 10 minutes. Blend cornstarch and water. Stir into meat mixture. Add bouillon cube. Cook and stir until mixture thickens, and cube dissolves. Cover and simmer 10 minutes longer. Serve over bed of rice. Makes 6 servings.
FLANK STEAK: Kent and Susan Simmons
Marinate steak in:
Dash garlic powder
Minced onion
1/3 c. soy sauce
3 T. chutney
Fill up to ½ c. with oil
Rub steak with meat tenderizer. Marinate 4 to 6 hours. Grill.
GREEN PEPPER STEAK: Harold and Flora McMillan
Preparation time: 20 minutes. Cooking time: 30 to 40 minutes. A good family dish, you cut economy beef, either chuck or round into thin strips and cook it until tender; then add vegetables.
For 4 servings you will need:
1 lb. beef chuck or round, fat trimmed
¼ c soy sauce
1 clove garlic
1 ½ tsp. grated fresh ginger OR ½ tsp. ground
¼ c salad oil
1 c. green onion, thinly sliced
1 c. red or green peppers, cut into 1-in. squares
2 stalks celery, thinly sliced
1 T. cornstarch
1 c. water
2 tomatoes: cut into wedges
Preparation: With a very sharp knife cut beef across grain into thin strips, 1/8 inch thick. Combine soy sauce, garlic, ginger. Add beef. Toss and set aside while preparing vegetables. Heat oil in large frying pan or wok. Add beef and toss over high heat until browned. Taste meat. If it is not tender, cover and simmer for 30 to 40 minutes over low heat. Turn heat up and add vegetables. Toss until vegetables are tender crisp, about 10 minutes. Mix cornstarch with water. Add to pan; stir and cook until thickened. Add tomatoes and heat through. Tips: You can prepare the beef ahead and refrigerate just before adding the vegetables. Finish cooking later. For 2 servings: Half of the ingredients. You might need to add some water. For 8 servings: Double the ingredients but reduce the water to 1 ¾ cups. Add another ½ tablespoon cornstarch.
CROCKPOT SMOKED SAUSAGE: Mike and Phyllis Horn
Beef or pork smoked sausage (any amt.) sliced
Onions, sliced and divided into thin rings (any amt. to taste)
Green peppers, sliced or chunk (any amt. to taste)
Bottled chili sauce (amt. depends on amt. of sausage)
Place sliced sausage in crockpot on high heat. Add sliced onion and peppers; toss lightly. Add chili sauce, rinsing bottle with small amount of water. Be sure to use only a small amount of water as this makes its own juice as it heats. Stir occasionally to blend flavors. Heat to desired doneness of vegetables. Serve over cooked noodles or rice. Spicy.
SWEET AND SOUR PORK: Jerry and Joy Clack
3 T. margarine
1 c. Bisquick baking mix
1 egg
2 T. water
4 c. cooked rice
1½ Ibs. boneless pork (cut into 1-in. cubes)
Heat oven to 400°. Heat margarine in rectangular pan, 13 x 9 x 2 inches, in oven until melted. Beat egg and water slightly. Dip pork cubes into egg mixture, then coat with baking mix (shake pork in bag with 1/3 cup baking mix at a time). Arrange pork in pan. Bake uncovered 35 minutes. Turn; bake 15 minutes longer.
Sauce:
1/3 c. packed brown sugar
3 T. cornstarch
1 (20-oz.) can pineapple chunks, drained
(reserve syrup)
3 T. vinegar
2 T catsup
2 T soy sauce
1 green pepper, cut into 1-in. pcs.
1 med. onion, sliced
Mix brown sugar and cornstarch in 10-inch skillet. Add enough water to reserved pineapple syrup to measure 2 ¼ cups. Stir syrupwater mixture, vinegar, catsup and soy sauce into skillet. Cook over medium-high heat, stirring constantly, until mixture thickens and boils. Stir in pineapple, green pepper and onion; reduce heat. Cover and simmer 5 minutes.
GROUSE WITH TOMATO SAUCE: J. D. and Zelma Johnson
2 grouse, cut into serving pcs.
1 egg, beaten with 1 T water
1 c. fine, dry bread crumbs
3 T. cooking oil
1 (10 ¾ oz.) can tomato soup
½ can half & half
1 tsp. oregano
1 T chopped fresh parsley
Dip the grouse pieces (wings, legs, and breasts cut into 2 pieces) in the egg mixture and roll in bread crumbs. Brown the pieces in the hot oil in a large, heavy skillet. Remove the breast pieces from the skillet and put them aside. Mix the soup, half & half, and oregano together and pour over the pieces remaining in the skillet. Bring to the boiling point, cover, and simmer for 45 minutes. Add the breast pieces, and a little more half & half if necessary, and simmer another 30 minutes. Serve the grouse with hot cooked noodles with the sauce spooned over both and a dusting of parsley. Serves 4.
CREAMY PHEASANT: J. D. and Zelma Johnson
1 pheasant, cut into serving pieces
½ can milk
¼ tsp.crushed rosemary
flour seasoned with pepper
Cooked pasta
2 T. butter
Parsley sprigs
2 T.cooking oil
1 (10 ¾ oz.) can cream of mushroom soup
Roll the pheasant pieces in seasoned flour and brown lightly in the butter and oil in a large, heavy skillet over medium-high heat. Mix the soup, milk, and rosemary and pour over the pheasant. Bring to the boiling point, cover, and simmer for 1 to 1 ½ hours until the pheasant is tender (older birds take longer than younger birds). Add more milk or a little water if the sauce gets too thick. Serve with buttered pasta, spooning the sauce over both the pheasant and pasta. Garnish with parsley. Serves 3.
BAKED DOVES: J. D. and Zelma Johnson
16 to 20 dove breasts
1 (10 ¾ oz.) can cream of celery soup
½ can dry white wine
1 T. steak sauce
½ tsp. thyme
cooked wild rice Parsley sprigs
Arrange the dove breasts in a buttered, shallow baking dish. Mix the soup, wine, steak sauce, and thyme together and pour over the doves. Cover the baking dish and place it in a preheated 350° oven for 1 hour. If the sauce seems thick, add a little more wine. Cook the rice for 40 minutes, drain, add butter. Arrange in the middle of a heated serving platter, surrounding it with the doves. Spoon the sauce over the doves and rice and garnish it with parsley. Serves 4.
PATTED DOVES: Inman and Lorene Owens
25 to 30 doves
3 T. Worcestershire sauce
1 T. butter
1 sm. can concentrated orange juice
(plus 3 cans water)
1 can chicken broth
Bacon
seasonings: salt, pepper and tenderizer
½ c.sherry
1 tsp. Kitchen Bouquet
Clean, wash and dry birds. Season with salt, pepper and tenderizer. Wrap each bird in strip of bacon; secure with toothpicks. Line roaster with large piece of heavy duty foil. Place dove breast side up. Mix Worcestershire sauce, butter, orange juice, water, sherry, Kitchen Bouquet and chicken broth; pour over birds. Seal foil and cook 1 hour in 325° oven. Open foil last 10 minutes to allow bacon to crisp. Make gravy from drippings. Add ½ cup more sherry if desired. Glaze doves with small amount of gravy. Serve garnished with parsley. Serves 8 to 10. ducks may be prepared by same method, increasing length of cooking time.
BARBECUED ROAST VENISON: George and Hazel Sellers
4-lb. venison roast
2 T. olive oil
1 c. chili sauce
1 c. water
2 T. vinegar
1 T. Worcestershire sauce
1 tsp. salt
¼ tsp. pepper
1/8 tsp. ea. of celery salt, ground cinnamon, ground cloves
1 sm. onion, chopped
½ lemon, thinly sliced
Brown roast on all sides in olive oil and then place in roasting pan. Add all the remaining ingredients to the pan juices and heat to boiling, scraping bottom of pan to loosen all particles.
Pour sauce over meat and roast in 350° oven until meat reaches desired degree of doneness — about 1 1/2 hours for rare, 2 to 2 ½ for medium or well done, basting occasionally with sauce. Add more water if necessary.
VENISON IN MUSHROOM SAUCE: J. D. and Zelma Johnson
4 lb. venison roast
1 onion, sliced
1 (10 ¾ –oz.) can golden mushroom soup
½ can water
1 cooking bag
Place the roast in the cooking bag with the onion, soup, and water. Close the bag according to directions and place it in a shallow roasting pan. Roast in a preheated 350° oven for approximately 2 hours. Serve with meat sliced with the sauce spooned over the slices. Serves 4. Note: Heavy-duty aluminum foil can be used, but do not pierce the foil!
SMOKED DEER ROAST ON SMOKER: Billy and Diane Webb
Fill smoker with charcoal. Light. When the fire goes down place pan filled with water. Place roast on rack. The only thing we put on the roast is we sprinkle all over with lemon pepper and place bacon on top of the roast. Let cook overnight. We put in about 9 pm and it is done the next morning.
ORIENTAL VENISON STEAK: Shelly and Peggy Davis
1 lb. deer steak or chops
2 T. Italian dressing mix (dry)
2 tsp. soy sauce
2 tsp. Worcestershire sauce
2 T.oil
2 T. vinegar
2 T. butter
1 c. chopped onion
2 whole green peppers (sliced)
2 beef bouillon cubes dissolved in ¾ c. water
½ c. red wine
1 sm. can water chestnuts
2 tomatoes, cut in wedges
1 ½ tsp. cornstarch
Mix dressing mix, soy sauce, Worcestershire sauce, vinegar and red wine. Place meat in sauce. Let sit 30 minutes to 1 hour. In skillet, add oil and butter, then meat. Brown. Add onion, stir, add pepper, tomatoes, water and chestnuts. Stir quickly, mix bouillon and cornstarch, add to mixture. Cook for 30 minutes. Serve over rice.
TUNA LOAF: Roy and Dianne McCoy
3 cans tuna (not drained)
2 eggs
Crushed saltines
Chopped onion
Grated cheese Salt
Pepper
Mix well all ingredients. Shape into loaf. Cook in 350° oven 25 to 30 minutes. When done — top loaf with more grated cheese. Put back in oven just long enough for cheese to melt.
SHRIMP SCAMPI: James and Wanda Joines, Jr.
1 lb. fresh shrimp, peeled and deveined
½ c. butter
1 clove garlic, minced
juice of a lemon
2 T. fresh parsley, chopped
½ tsp. salt
Rice
Mix all ingredients except shrimp in baking dish (covered). Microwave on high 1 to 2 minutes. Add shrimp, microwave on high uncovered 4 to 6 minutes until pink. Stir twice while cooking. Serve over rice.
GRILLED MARINATED SHRIMP: Eddie and Sue Loosier
2 cloves garlic, minced
1 med. onion, diced
½ c. veg. oil
¼ c. soy sauce
¼ c. lemon juice
2 T. chopped ginger
2 Ibs. fresh jumbo shrimp, peeled and deveined
Combine all ingredients except shrimp in a shallow dish; stir well. Add shrimp, tossing gently to coat. Cover and chill 2 to 3 hours. Remove shrimp from marinade, reserving marinade. Thread shrimp onto 6 (14-inch) skewers. Grill over medium-hot coals 3 to 4 minutes on each side, basting frequently with reserved marinade. Makes about 6 servings.
SMOKED FISH: Billy and Diane Webb
Using filet of fish, sprinkle each filet with lemon juice, salt, pepper, garlic powder, chopped onion and dot with butter. Put skin side of fish on the grill and add the ingredients. Watch this very close. It doesn’t take very long to cook.