Tried and True Recipes from our Kitchen to Yours
Get Cookin’ Good Lookin’! 😋🍷🧀
Shrimp Chowder Recipe
3 Carrots
8 Potatoes with skin on
4 Celery stalks and celery leaf
1 Onion
1 tbsp minced garlic
1 lb raw medium Shrimp cleaned and shelled
Chicken bouillon or salt (whichever you prefer)
1 tbsp butter
1 can of evaporated milk or heavy whipping cream (whichever you prefer)
Old bay seasoning (my favorite!) 😋
Directions:
Chop all the veggies except the celery leaf into very small pieces and place in a soup pot fill with water to cover veggies. Add butter, garlic and salt or chicken bouillon to taste. Boil until the potatoes are very soft, add water as necessary. Add chopped celery leaf and shrimp boil until the shrimp is pink. Be sure not to overcook the shrimp. Add evaporated milk or cream. Pepper and old bay seasoning to taste. And you’re all done!
Smoke House Bread
*French Bread should be used
½ cup (melted) Butter
1 Clove Garlic – press into butter
American Kraft Cheese (shake can) – (Shake lots on baby!)
Paprika
Put under Broiler – Be sure to watch it as it burns very fast
Lynne’s “Best” Crab Spread Appetizer
1. 1 – 6oz can Crown Prince Crab Meat
2. 1 – 8oz Pk Philadelphia Cream Cheese
3. 1 Tbls Pimentos
4. 1 Tbls Prepared Horseradish
5. 3 Tbls Fresh chopped parsley
6. Determine to taste – Finely chopped white onions
7. Determine to taste – Walnuts
8. Determine to taste – Salt
9. Lemon Juice to taste
10. Thyme (French’s – Course) ½ tsp
11. 1 Smashed Fresh Garlic
Squash with clean hands
Serve in Silver bowl with crackers, garnished with parsley and tomatoes
Lynne’s Pork & Beans
3 Large Cans Vista Pinto Beans – Placed in a Crock Pot
Add:
Finely Chopped Onion
1 cup Green Ortega Chillies
Finely chopped Celery
½ can Jensens Fresh Salsa – Veggie Dept.
¼ cup Brown Sugar
½ cup ketchup
1/8 cup Mustard
Worchester Sauce
1 small can of chipped pineapple
Jensen’s BBQ Sauce (original)
2 slices of bacon on top
Creole Tartar Sauce
2 cups Mayo
1 Shallot, minced
2 cloves garlic, minced
½ tablespoons parsley
1 bunch green onions
½ red onion, small diced
¼ cup minced pickles
1 tablespoons sugar
1 tablespoons white wine vinegar
1 tablespoons Tabasco
Roquefort Grape Balls Hors d’oeuvre
Ingredients
Large seedless red grapes
Roquefort cheese
Philadelphia Cream Cheese
Pecans
Directions
Wash and dry large seedless juicy red grapes
Mix together the Roquefort cheese and the cream cheese
Add a few drops of water to cheese mixture to soften
Crush pecans and toast in oven
Cover grapes with cheese mixture
Take toasted pecans out of oven
Roll covered grapes in the pecans
Serve
Grapes should squirt in your mouth for accumulation of amazing flavor!
Horseradish
From River Café – New York – 2015
Fresh grated horseradish
Cream Fraiche
Sour Cream
Lemon
Mustard (Dijon)
Tabasco
Salt and Pepper
Lynne’s Salmon Dip (small can)
1 can of Bumble Bee Pink Salmon
Chopped Fine Onions
Chopped Fine Walnuts
Thyme ½ teaspoon
Chopped Parsley 3 Tablespoons
Lemon Juice to taste
Dash of Horseradish
Salt & Pepper
Smashed 1 glove garlic
Add 16 oz cream cheese to above, after mashing the Salmon
Chopped Pimento may be added
Should be a smooth-ish texture
Fold in more chopped walnuts and parsley if desired
Serve with crackers
Lu Lu’s Potato Salad
Boil Potatoes with skin on (Not overly done or it will be mushy)
1. Chop green onions
2. Slice (string… Not chop) white or yellow onions
3. Chop – a little (to flavor) green pepper
4. Chop celery
5. Chop fresh tomatoes, cold
6. Fresh parsley – chop
Fold in potato (chopped)
Dressing: Hanes Sour Cream & Garlic – bottled dressing
+ mayonnaise
+ salt, pepper, garlic salt, dash Worchester sauce to taste
Chopped Red Peppers
• Possibly add green olives, or black olives
• Or egg is desired
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