Author: sarah

Dry Fried Shrimps With Tomatoes

8 large shrimp
2 green onions
2 tablespoons broth
1 tablespoon soy sauce
1 tablespoon sherry
1 teaspoon sugar
2 tablespoons oil
1 tablespoon chopped onion
1 clove garlic — minced
1/2 teaspoon salt
4 medium tomatoes — 1 inch thick
1 tablespoon tomato sauce
1 teaspoon Tabasco sauce

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Clean and devein shrimp, dry. Chop green onions into 1 inch segments and mix together with broth, soy sauce, sherry and sugar. Set aside. Heat oil in frying pan. Add chopped onions and garlic. Stir fry 25 seconds, over high heat. Add shrimp, sprinkle with salt and stir fry 30 seconds. Add skinned and quartered tomatoes and stir fry 1 minute. Add broth-soy mixture and continue to stir fry 1 minutes more. Add tomato sauce and Tabasco. Serve over rice or fettucine noodles.

Dill Snack

2 boxes Doodads
1 large box or bag Oyster crackers
1 box cheese crackers
1 box Ritz babies
1 box bite sized club crackers other small crackers to taste
1 can nuts (mixed nuts or other)
2 packages hidden valley ranch dressing mix
1 teaspoon lemon pepper
2 teaspoons dill weed
3/4 teaspoon garlic powder
3/4 cup oil

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Add oil to spices and dressing mix. Pour over crackers. Put in low oven 15 minutes or so. Stir a time or two.

Devil’s Food Cake

1 1/2 cups granulated sugar
1 cup shortening or butter
3 eggs — well beaten
1 teaspoon baking soda
1 cup buttermilk
2 1/2 cups sifted all-purpose flour
3 heaping tablespoons cocoa powder
1 teaspoon salt
1 teaspoon baking powder
3/4 cup hot water
1 teaspoon vanilla

Chocolate Cream Cheese Frosting:
3 ounces softened cream cheese
1 tablespoon milk
1 1/2 teaspoons vanilla
2 cups confectioner’s sugar
2 ounces unsweetened baking chocolate

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Cream together sugar and shortening. Add eggs, and beat well. Add baking soda to buttermilk; add to sugar mixture and mix well. Combine sifted flour, cocoa, salt and baking powder. Sift into batter and beat well. Add hot water and vanilla and beat well. Pour batter into 2 greased and floured 8 or 9″ round cake pans. Bake at 350 degrees for 30 minutes or until cakes test done. Cool cakes in pans 10 minutes and then turn them out onto wire racks. Fill and frost with chocolate cream cheese frosting. To make frosting, beat cream cheese, milk and vanilla until smooth. Add confectioner’s sugar and beat until smooth. Melt the baking chocolate in the microwave, and add melted chocolate to the cream cheese mixture. Mix well. If necessary, add a little more milk until frosting is of spreading consistency.

Date Pudding

1 cup brown sugar
1 cup white sugar
1 tablespoon butter
3 1/2 cups boiling water
1 cup brown sugar
1 tablespoon butter
2/3 cup milk
2 cups sifted flour
2 teaspoons baking powder
1 cup chopped nuts
1 cup chopped dates

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In a 9×13 baking pan, combine 1 cup brown sugar, 1 cup white sugar, 1 tablespoon butter and 3 1/2 cups boiling water. Mix well and set aside. Combine flour and baking powder in a small bowl. Dredge dates and nuts in flour mixture, then remove them and set them. Cream 1 cup brown sugar and 1 tablespoon butter together; add flour mixture and milk and mix well. Stir in dates and nuts. Drop by tablespoonfuls into the prepared 9×13 pan. Bake for 55 minutes at 350 degrees. Cool completely. Serve with whipped cream.

Crab Rangoon

3 ounces canned crabmeat — drained
6 ounces softened cream cheese
1/2 teaspoon salt
1/4 teaspoon garlic powder
40 won-ton wrappers
water — to seal won-tons
vegetable oil for frying

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Combine cream cheese, crabmeat, salt and garlic powder. If fresh rather than canned crabmeat is used, remove all shells and shred the meat finely before combining with cream cheese and spices. Fill each individual won-ton wrapper with a dab of filling–approximately one teaspoon per wrapper. To seal, moisten all four corners of the won ton wrapper with water and press all corners together above the crabmeat mixture to enclose the filling. Heat vegetable oil in deep fryer or high walled saucepan until it reaches 375 degrees. Fry the crab Rangoon a few at a time until golden brown and drain on paper towels.

Copper Penny

2 pounds carrot
1 onion
1 green pepper
1 cup tomato soup
1 cup sugar
1/2 cup oil
1/2 cup vinegar
1 tablespoon prepared mustard
1 tablespoon Worcestershire sauce

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Peel carrots and slice into coins. Cook in boiling water until tender. Slice the onion and green pepper thinly. Combine tomato soup, sugar, oil, vinegar, mustard, and worchestershire sauce. Add cooked carrots and sliced onion and green pepper.

Coffeecake Muffins

1 1/2 cups sifted flour
1/2 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/4 cup shortening
1 beaten egg
1/2 cup milk

Spicy Nuts:
1/2 cup brown sugar
1/2 cup chopped walnuts
2 tablespoons flour
2 teaspoons cinnamon
2 tablespoons melted butter

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Sift together 1 1/2 cups flour, 1/2 cup sugar, baking powder, and salt. Place sifted mixture into a medium bowl. Cut in shortening with a fork until the mixture resembles coarse crumbs. Blend egg and milk, and add all at once to flour mixture. Stir until moist and set aside. Combine Spicy Nuts ingredients in a small bowl. Alternate layers of muffin batter and spicy nuts in greased muffin pans, filling 2/3 full. Bake at 375 degrees for 20 minutes. Makes 12 muffins.

Coconut Cream Pie

3/4 cup sugar
1/4 cup cornstarch
1/2 teaspoon salt
2 1/2 cups scalded milk
3 egg yolks
3 egg whites
3/4 cup shredded coconut
1 teaspoon vanilla
1/4 cup sugar

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Combine 3/4 cup sugar, cornstarch, salt, scalded milk, egg yolks, and coconut in the top of a double boiler. Place over boiling water, and stir constantly until mixture thickens. Once mixture is thickened, pour into a baked 9″ pie shell and let cool. Make a meringue by beating egg whites, vanilla and sugar until stiff peaks form. Spoon meringue over coconut filling, sealing around rim of pie. Brown the meringue in a 300 degree oven.

Cocktail Sauce

3/4 cup ketchup
1 tablespoon lemon juice
1 heaping teaspoon horseradish
2 drops Tabasco sauce

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Combine all ingredients. Refrigerate until serving time.