Easy Pasta Salad With Shrimp Or Crab

Posted on March 22, 2012 by Chef

3 Cup Water
1 pound unpeeled medium size fresh shrimp
6 ounces smal seashell macaroni
1 cup thinly sliced celery ( I substitute with 1 teaspoon
celery seeds)
½ medium size green bell pepper, finely chopped
½ medium size sweet red bell pepper, thinly chopped ( I
substitute with small jar of pimentoes)
½ small purple onion, chopped
2 green onions, chopped
1 tablespoon chopped fresh parsley
¼ cup mayonaise
¼ cup Italian dressing
1 tablespoon lemon juice
1 ½ teaspoons chopped fresh organio or 1/2 teaspoon dried
oregano
¾ teaspoon salt ( I use about a 1/2 teaspoon)
¼ teaspoon black pepper
8 ounces fresh lump crabmeat, drained** (I use Louis Kemp
Seafood Co. Crab Delights Imitation Crab Meat andLouis Kemp
Seafood Co. Lobster Delights Imitation Lobster Meat)

Bring water to a boil; add shrimp, cook 3 to 5 minutes or
until shrimp turns pink.  Drain well; rinse with cold water.
peel and devein shrimp and set aside.
Cook macaroni according to package directions, omitting salt;
Drain. Rinse with cold water, drain again.
Add celery or celery seeds and next five ingredients to
macaroni in a serving bowl; stir well.
Combine mayonaise and next five ingredients.  add to macaroni
mixture.  Stir in seafood.  Cover and chill thoroughly.

Shared With Our Recipe List By: taraegreen

Join the list at http://Chitterlings.com

Posted in Cookbooks | Tagged | Leave a comment

Coffee Crumb Cake

Posted on March 21, 2012 by Chef

5 cups flour[half flour/half bisquick]
3 cups of sugar
3 ? teaspoon baking powder
1 tsp salt

Mix together with hands add 1 ? cups oil[vegetable/Crisco]
mix together with hands divide this mixture: one half sightly larger than the other..
Use 2 bowls in the smaller bowl portion add:
3 eggs
1 1/4 cups of milk
2 tsp of vanilla extract
mix well until free of lumps[mixture will be thin]  pour into
greased
16 ? x 11 ?  pan
bake 350o for 15 minutes

In larger bowl portion add: topping

1 cup flour
1 tbsp. cinnamon
1 tbsp. vanilla
? cup brown sugar
1 stick butter soften

Mix to make large crumbs
add topping, bake for additional 20 minutes
easy, quick and very good.

Shared With Our Recipe List By: Marylam35

Join the list at http://Chitterlings.com

Posted in Cookbooks | Tagged | Leave a comment

Pickled Wieners or Sausage

Posted on March 21, 2012 by Chef

Ingredients
2 lbs Wieners or Sausage
2 cups white vinegar
1 cup water
2 tbs sugar
1 tbs pickleing spice
1 clove garlic
2 jalepino pepers (optional)

Cut sausage/wieners into 3 to 4 inch lengths and place in a
saucepan with the remaining ingredients. Bring to a boil and
cover. Turn heat low and simmer for 30 minutes. Cool slightly
and place sausages in a wide-mouth jar.

Strain liquid over them.
Refrigerate for 3 or 4 days to marinate before eating. Pickled
sausages keep for several weeks.

Shared With Our Recipe List By: Thelma Mcdonald

Join the list at http://Chitterlings.com

Posted in Cookbooks | Tagged | Leave a comment

Baked Eggs

Posted on March 21, 2012 by Chef

3 eggs
2-3 Tbls. scallions (green onions) or yellow onions, diced
2-3 Tbls. green, red, or yellow peppers, diced (or a combo of
all three~ My husband likes jalapenos in his)
2-3 Tbls of tomato, diced (optional)
2-3 Tbls. of mushrooms, diced (optional)
1/4 cup sour cream
1/4- 1/2 cup shredded Cheddar or Co-Jack cheese (or any kind
you prefer) Olive oil spray in a can

Preheat oven to 350F degrees.
Beat together eggs, then beat in other ingredients to combine.
Spray a 1 1/2 quart casserole dish with canned olive oil or
brush with oil or butter.

Pour in egg mixture. Bake for 25 minutes in a 350F degree oven.
Cut in half and serve. Makes one very hearty serving or 2
servings.

You can double, triple, or quadruple this recipe and bake in a
rectangular baking pan (cookie sheet) for a crowd. Might be
thinner size so watch to make sure you do not over-bake. Makes
a very nice brunch dish that is well received.

Shared With Our Recipe List By: Lori Smith

Join the list at http://Chitterlings.com

Posted in Cookbooks | Tagged | Leave a comment

Smoked Trout Pâté

Posted on March 20, 2012 by Chef

Total: 10 mins
Makes: About 2 cups

This pâté is delicious on crackers or thinly sliced grilled
toasts. If you prefer a smoked trout salad, keep the fish
pieces larger and, rather than mixing the fish to break it up,
gently fold it into just enough sauce to coat it.

INGREDIENTS
1/2 cup crème fraîche or sour cream
1 tablespoon drained and rinsed capers
1 tablespoon finely chopped chives
1 tablespoon finely chopped tarragon
1/8 teaspoon smoked paprika
Pinch cayenne pepper
Juice of 1 medium lime
Salt
Freshly ground black pepper
10 ounces smoked trout meat (from about three 8-ounce whole
Smoked Trout

INSTRUCTIONS
In a medium, nonreactive bowl, combine the crème fraîche or
sour cream, capers, chives, tarragon, paprika, cayenne, and
lime juice. Season with salt and pepper.
Using your hands, break the trout into bite-sized pieces,
discarding any bones and skin. Add the fish to the crème
fraîche mixture. Stir rapidly with a spoon, using the spoon to
break up the fish, until the mixture is a spreadable
consistency.

Season with salt and pepper as desired. Serve on crackers or
thinly sliced toasts.

Shared With Our Recipe List By: Johnny Lonadier

Join the list at http://Chitterlings.com

Posted in Cookbooks | Tagged | Leave a comment

Pound Cake made with Soy Flour

Posted on March 20, 2012 by Chef

3 c. soy flour
3 tsp .baking powder
1/2 c. brown or raw sugar
1 tsp. almond extract
1/3 c. orange juice
1/2 tsp. vanilla extract
4 eggs well beaten
1/2 tsp. soda
1/2 tsp. salt
1 c. cream
1 c. milk
Directions

Preheat oven to 350°.

MAKING
In a bowl, sift together the dry ingredients leaving sugar
and soda.

Smoothly blend sugar and soda with the eggs.
Pour in orange juice and extracts to the egg mixture.
Later add milk and cream.Fold in sifted ingredients to combine.
Use loaf pan, to pour in batter.
Place inside oven to bake for 25 minutes.

SERVING
9) Serve cake by icing with your choice of spreading.

Shared With Our Recipe List By: CheekyMonkey6688

Join the list at http://Chitterlings.com

Posted in Cookbooks | Tagged | Leave a comment

Shrimp Pasta Salad

Posted on March 20, 2012 by Chef

1 pound cooked, shelled and cleaned shrimp
2 cups fresh shelled peas
3/4 cup macaroni or small pasta shells
1 cup sour cream
1/2 cup mayonnaise
1 tablespoon lemon juice
1/2 tsp. salt
1/2 tsp. dill weed
4 hard-cooked eggs, chopped
1/4 cup pickle relish
2 tablespoons chopped green onion
1 cup sliced celery

Chill shrimp. Cook peas until barely tender. Pour into
colander; cool. Cook pasta according to directions,
rinse with cold water and drain. Combine sour cream,
mayonnaise, lemon, salt and dill. Mix all ingredients gently
and chill.

Makes 6 servings.

Shared With Our Recipe List By: Johnny Lonadier

Join the list at http://Chitterlings.com

Posted in Cookbooks | Tagged | Leave a comment

Crockpot Shepherds Pie

Posted on March 19, 2012 by Chef

Mashed Potatoes:
6 c cooked, peeled, hot, drained, potato quarters
2 T whipped butter or less-fat margarine
6 T fat free half and half (or low fat milk)
Salt and pepper to taste

Meat Mixture:
2 c cooked lean meat, cut into bite-size pieces (roasted turkey,
roast beef, etc.)
2 1/4 c frozen mixed vegetables, thawed (green beans, wax beans,
and baby carrots)
10.5-oz can cream of celery soup
1/3 c fat free sour cream
4 green onions — white and part of green — chopped

Topping:
3/4 c shredded sharp cheddar cheese
Add hot potatoes (from colander) directly to large mixing bowl.
Add whipped butter and fat free half-and-half, beat on low til
desired texture is achieved.
Add salt and pepper to taste.
Coat inside of crockpot with spray
Spread mashed potatoes in bottom.
Sprinkle black pepper over top.
Spread meat evenly over mashed potatoes.
Top with mixed vegetables.
Add cream of celery soup to 2-c measure.
Stir in sour cream and green onions.
Spread mixture over top of vegetables in crockpot.
Sprinkle with black pepper,
Cover and cook on HIGH 2 hrs or LOW 4 hrs.
If using cheese, sprinkle it over top
Cook on HIGH til cheese is melted (20-30 mins more.)

Shared With Our Recipe List By: Elizabeth Fortner

Join the list at http://Chitterlings.com

Posted in Cookbooks | Tagged | Leave a comment

Peanut Butter Fudge

Posted on March 19, 2012 by Chef

2 sticks butter
12 oz. peanut butter , smooth or crunchy
1 box 10X sugar

Melt butter and stir in peanut butter. Take off heat and stir
in sugar.

Put in dish and press down flat. Let cool real good and cut in
squares. Real easy but good.

Shared With Our Recipe List By: Pugdoot

Join the list at http://Chitterlings.com

Posted in Cookbooks | Tagged | Leave a comment

Low-Fat Pumpkin Muffins

Posted on March 19, 2012 by Chef

1 cup canned cooked pumpkin
1 cup bran cereal shreds, crushed
3/4 cup skim milk
1/3 cup light or dark corn syrup
2 egg whites, slightly beaten
1-1/4 cups all purpose flour
1/3 cup sugar
2 tsp. baking powder
1/2 tsp. salt necessary
1/2 cup raisins

Preheat oven to 400°F. Spray 12 2-1/2 inch muffin cups with
cooking spray. Combine pumpkin and next 4 ingredients in
a bowl.

Combine remaining ingredients in
another bowl. Add pumpkin mixture and stir until well blended.
Spoon into prepared muffin cups. Bake 20 minutes or until
toothpick inserted in center comes out clean. Cool in pan 5 minutes. Remove and cool on wire rack.

This recipe serves 12 people. Due to the nature of t! his
recipe, it adjusts the number of servings in multiples of
12 only.

Shared With Our Recipe List By: Sugar

Join the list at http://Chitterlings.com

Posted in Cookbooks | Tagged | Leave a comment