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home : news : news May 29, 2016

3/14/2013 11:27:00 AM
Randomly chosen; open and point

I have another cookbook! No, I didn’t buy it and it wasn’t given to me as a gift... It’s one I borrowed from one of our great cooks in my neighborhood. I do know several friends who like to page through cookbooks just like you and I would read a novel. For me it’s a good way to relax and that’s where I get most of the recipes for this column. If I were to sit down and go through this newest book it would probably take me, I don’t even know how long, to read through pages of ingredients. So how did I choose recipes to share with you today? I put the book on the table, shut my eyes and just flipped through the pages, stopping here and there, marking down the page number.... and here are today’s recipes I came upon. Thanks for sharing your book, Lois.

MANDARIN SHRIMP AND VEGETABLE  STIR-FRY
2 T. olive or canola oil
1 T. fresh ginger, minced*
1 T. fresh garlic, minced
1 small sweet red pepper, diced
3 c. small broccoli florets
1/2 c. water
30 large, cooked shrimp, tails removed
Salt and pepper to taste
3 green onions, sliced 1/2: pieces (using some of green tops)

Sauce:
1 c. orange marmalade
3 T. soy sauce
2 T. white vinegar
2 t. hot pepper sauce (Tabasco)
1-1/2 T. cornstarch

Combine sauce ingredients in small bowl, mixing well; set aside. Heat oil in large skillet over high heat for about 30 seconds (until a drop of water sizzles when dropped into the oil). Add ginger, garlic, red pepper and broccoli; cook over high heat for one minute, stirring constantly. Heat water to boiled; slowly add to broccoli mixture. Cover skillet, lower heat to medium. Cook veggies 3-4 minutes, until almost tender. Uncover; return heat to high. Stir marmalade mixture; add, with shrimp to veggie mixture, stirring constantly, until sauce thickens, about two minutes. Season with salt and pepper to taste. Stir in onions. Turn into serving dish; serve with brown or white rice. *If you don’t have fresh ginger, substitute 3/4 t. powdered ginger, adding with salt and pepper.

+++++

SPINACH-ORANGE SALAD WITH HONEY VINAIGRETTE  DRESSING
4 c. spinach leaves
1-11 oz. can mandarin oranges
1/2 c. sliced red onion

Dressing:
3 T. white vinegar
2 T. canola oil
1 T. honey
1/4 t. salt
Few dashes coarse black pepper
2 T. slivered almonds

In a large bowl, wash and pat dry spinach leaves. Tear into bite-sized pieces. Transfer to a large bowl; gently stir in oranges and onions. In a small bowl beat together dressing ingredients, except almonds. Pour slowly over spinach mixture. Spring almonds over top. Makes four servings.

Note: If the red onion is large, and most of them are, cut slices into thirds for smaller pieces. Also, you can substitute one large, fresh orange, peeled, cut into 1/2-inch thick “wheels” cutting each “wheel” into eight wedges. Makes four servings.

+++++

APPLE RAISIN BREAD
2/3 c. sugar
1/3 c. shortening
2 eggs
3 T. milk with 1 T. vinegar
1/2 c. dark or golden raisins
1 c. peeled, shredded apple
2 c. flour 1 t. baking powder
1/2 t. baking soda
1/4 t. salt
1/2 c. chopped nuts

In a large bowl, combine the first three ingredients, beating until creamy. Stir in buttermilk, raisins and apples. In a medium bowl, combine last five ingredients. Add to creamed mixture, batter will be thick; Turn into a 9x5x3 greased baking pan. Let stand 20 minutes. Bake at 350 degrees for 50-60 minutes or until toothpick inserted in center comes out clean. Makes one loaf. Note: Combine milk and vinegar before you mix first three ingredients as the milk mixture has to coagulate. Also, I used craisins as I didn’t have raisins.

Thought for the Day: Friendship fills up all those little ruts in life’s road.





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