Shrimp Skewers

Marinate for the Shrimp Skewers:

1 cup plain Yogurt

2 T minced fresh Ginger

2 T minced Garlic

1 T Lemon Juice

2 t Curry Powder

1/2 t Paprika

1/2 t Salt

Combine above ingredients in a container to marinate shrimp 15-30 minutes, not more than 1 hour or they'll turn mushy.

24 Large Shrimp, peeled, deveined, tails left on

Thread 2 shrimp onto twelve 5-inch bamboo skewers. Thread 2 shrimp onto skewers, curling them around each other so that the tails are at opposite ends. Marinate in above ingredients.

For the Chutney:

1 cup minced fresh Pineapple

1/2 c Sugar

6 oz. Pineapple Juice

3 T Lime Juice

1 t Chili Garlic Sauce

2 t Cornstarch

2 t Water

Simmer pineapple, sugar, pineapple juice, lime juice, chili garlic sauce for the chutney in a saucepan over med high heat, 8 minutes. Stir together cornstarch and water, add to pineapple mixture, and simmer until thicken; season with salt. Refrigerate until ready to serve.

This is enough for double batch of shrimp.

Coat a grill pan or non stick skillet with non stick spray and preheat over medium heat. Arrange skewers in the pan and saute until shrimp are firm, 2-3 minutes per side. Arrange skewers on a platter, drizzle with lime juice, and sprinkle with mint. Serve with Chutney.

Homemade Mayonnaise

All ingredients and utensils must be warm.

Whisk together:

2-3 Organic Egg Yokes

1 teaspoon Dijon

Gradually whisk in one tablespoon at a time:

1 cup Vegetable Oil

1/2 cup Olive Oil

1 tablespoon Lemon Juice

3/4 teaspoon salt

Blackberry Pie

Cream Pie Crust

In pie plate combine and press to form single bottom layer crust:

1/2 c Oil

2 T Milk

1 T Sugar

1 1/2 c Flour

1 t Salt

Bake 425 degrees till slightly brown (7 minutes).

Pie Filling

In bowl combine:

3/4 cup Brown Sugar

3 T Flour

1/4 t Salt

1 c Sour Cream

3-4 c Blackberries

Pour filling into baked pie crust plate.

Pie Topping

In bowl combine :

1/4 -1/2 c Flour

1/4 c Brown Sugar

1/4 c Oatmeal

1/4 c soft Butter

Sprinkle over pie and then bake pie at 375 degrees for 45 minutes

Whiskey Crab Bisque

1st Step: Red Sauce. This sauce will make enough for 5 batches of 20 servings of Whiskey Crab Bisque. Each batch of soup takes 1 2/3 cups of Red Sauce.

Combine ingredients in a large fry pan stir fry till carrots and onion tender:

1/4 cup Olive Oil

3 cups shredded carrots

1 Tbls Dried Basil

1/8 cup Minced Garlic

1 1/2 cups Chopped Onion

Add:

5 lbs Canned diced or sliced tomatoes

Cook over high heat stirring constantly for 5 minutes. Cool.

Puree mixture on blender. Label zip lock bags and freeze 1 2/3 cups of red sauce for each batch of Whiskey Crab Bisque.

2nd Step: The Fish Stock Base for Whiskey Crab Bisque.

Boil water in large stock pot:

2 1/2 quarts Water (10 cups)

Add fish base. Bring to boil, reduce heat.

3/8 cup Fish Base (6 Tablespoons)(I found Clam Base at Cash n Carry)

3rd Step: The Roux

Melt Butter in sauce pan, add flour slowly, to boiling butter. Add the spices. Mix till smooth. Add add to Fish Stock Base in the large stock pot:

1/2 lb Butter (2 cubes)

1 to 1 1/2 cup Flour- but we prefer a a lighter Bisque and use 1 cup

3 tsp Old Bay Seafood Seasoning

1 tsp White Pepper.

4th Step: Add 1 2/3 Cup Red Sauce to the Fish Stock Base

5th Step: Liquid Flavorings added to Fish Stock Base:

1/4 cup Lemon Juice

1 Tablespoons Worcestershire Sauce

2 1/4 tsp Tabasco Sauce

6th Step: Add 1 1/2 -2 cups of Crab

7th Step: The Cream and The Whiskey

Add and mix well in the large fish stock pot till slightly boiling:

1 quart Whipping Cream

1/8 cup Sherry (2 Tablespoons)

1 1/4 ounces Jack Daniels

8th Step: Eat!! Yum!!! Eat or Freeze! Makes enough for 20 - 1 cup servings!

Adjustments:

If Bisque is too salty add 1-2 cups heavy cream.

If Bisque has no tang add more lemon juice.

If Bisque has little heat add more white pepper.

Asian Sesame Green Beans

1 pound green beans

2 teaspoons rice vinegar

1/2 teaspoon toasted sesame oil

course salt and ground pepper

1 teaspoon sesame seeds

• Steam beans 15-20 minutes until crisp and tender.
• Meanwhile, in medium bowl whisk together vinegar, oil, season with salt, pepper.
• Add cooked, drained beans and sesame seeds seasoned with salt and pepper, toss and serve on plate next to Asian Soy Glazed Salmon

No Knead to Worry Bread

Make this crusty artisan bread 24 hours before needed:

1/4 tsp yeast

1/8 cup warm water

pinch of sugar

Mix ingredients in a cup and set aside.

3 cups flour

1 1/4 tsp salt

1 1/2 cups warm water (use water left over after steaming or cooking vegetables)

Add: Yeast/ water/sugar ingredients

In a large bowl combine flour, salt, water, and the yeast ingredients.

• Stir until blended; dough will be shaggy and sticky.
• Cover bowl with towel.

• Let dough rise preferably 18 hours at room temperature (overnight into late afternoon). Dough is ready when it's surface is dotted with bubbles,

• Lightly flour a work surface and place dough on it; sprinkle dough with a little more flour and fold over on itself once or twice.
• Cover dough with towel and let rest about 15 minutes.

• Using flour on fingers/counter gently and quickly shape dough into a ball.

• Generously coat a cotton (tea) towel (not terry cloth) with flour; put dough seam side down on towel and dust with more flour.
• Cover completely and let rise about 2 hours. Dough will double in size and will not readily spring back when poked with a finger. (So, it's 'ok' to give it a finger!)

• Preheat over to 450 degrees. Put a 6-8 quart pot in oven as it heats.
• Remove preheated pot from over and place risen dough seam side up into pot.
• Shake pan once or twice so dough is evenly distributed.

• Cover with lid and bake 30 minutes, then remove lid and bake another 15 minutes, until loaf is browned! Cool on rack.

Edible Easter Candy Carrot Favors

An edible Easter candy

Vanilla Yogurt Cream Sickle Candy: Haggen's Bulk Foods, much less expensive than jelly beans.

Disposable Pastry Decorating Bags: pkgs of 12

Green Fabric Rick Rack: 2 pkgs for 12 carrots.

One cup of candy per bag

Cindys Sinful Cinnamon Rolls

2 pkg yeast

1 tsp sugar

1 c warm water

Dissolve yeast and sugar in water; set aside.

2 cups Milk

Scalded and cooled

2/3 cup shortening

Melt shortening in scaled milk

Pour into large bowl

3/4 cup sugar

4 tsp salt

2 eggs, beaten

Pour into the large bowl

10-11 cups flour

Add gradual to other ingredients

Raise dough in grease bowl till double in size.

Roll out dough on floured surface then

brush melted butter on rectangle of dough

Spread with butter, sprinkle on brown sugar, & (crushed walnuts & raisins optional)

Roll up and cut. Place each roll on grease cookie sheet.

Cover and rise double in size.

Bake 400 20-25 minutes.

Drizzle on icing while warm;
Confectioners Sugar, Milk, Vanilla