from Jan Kay
1 1/2 C sugar
2 eggs
2 C flour
1 tsp cinnamon
3/4 C oil
1 1/3 C mashed peaches
1 tsp soda
1/4 tsp salt
Mix and bake these ingredients at 350 for 30 min
FROSTING
1 C sugar
1/2 C butter
2 egg yokes
1 tsp flour
2/3 C evaporated milk
Bring to a boil, stir and boil for 10 min.
Remove from heat and add 1 tsp vanilla and 1/2 cup chopped pecans
Let cool and frost.
(Hint add egg yolks to sugar before mixing other items)
Sunday, September 25, 2011
Curried Shrimp and Rice Salad
from Sherrie Phillips
3 cups cooked white rice--don't embarrass yourself by using minute rice. If you really want this to be fantastic, use basmati or jasmine rice. They are slightly different in aroma and taste, but are both fantastic in this salad.
1/2 cup diced celery
1/2 cup chopped green onion
1/4 cup chopped sweet red bell pepper
3/4 pound good quality cooked salad shrimp
1 cup sour cream
1/4 cup mayonnaise
3 tablespoons peach or mango chutney
2 tablespoons ground curry powder (there is red & yellow curry powder--use either.)
3/4 teaspoons seasoning salt
2 tablespoons pine nuts
Combine all together. Chill before serving.
3 cups cooked white rice--don't embarrass yourself by using minute rice. If you really want this to be fantastic, use basmati or jasmine rice. They are slightly different in aroma and taste, but are both fantastic in this salad.
1/2 cup diced celery
1/2 cup chopped green onion
1/4 cup chopped sweet red bell pepper
3/4 pound good quality cooked salad shrimp
1 cup sour cream
1/4 cup mayonnaise
3 tablespoons peach or mango chutney
2 tablespoons ground curry powder (there is red & yellow curry powder--use either.)
3/4 teaspoons seasoning salt
2 tablespoons pine nuts
Combine all together. Chill before serving.
Heirloom Tomato-Basil Pie
from Sherrie Phillips
1 Pillsbury pie crust
1/4 cup yellow cornmeal
3/4 + 3 tablespoons shredded manchego cheese (shredded asiago is a good substitute)
2 tablespoons olive oil
1 large onion, sliced thin
1 med-to-large fresh mozzarella ball, grated (fresh mozzarella is really soft--it will have
a more tender texture)
2 1/4 lbs mixed ripe heirloom tomatoes--what I can't grow, I buy at the farmer's market.
1/4 cup mayo
3 tablespoons chopped chives
3 tablespoons chopped fresh parsley
1/2 cup chopped fresh basil
2 cloves garlic
salt and pepper
Pie crust: sprinkle counter top with the cornmeal. Unfold the pie crust on top of the cornmeal & lightly press so that the cornmeal sticks to the crust. Turn it over & do the same with the other side. Put the crust into the pie plate and sprinkle the 3 tablespoons grated manchego cheese over the bottom and press lightly into the crust. Refrigerate the crust 20 minutes. Line crust with foil & pie weights and bake in 350 degree oven 20 minutes. Remove foil & pie weights and bake 10-15 minutes until golden brown. Cool.
Heat 1 tablespoon of oil in skillet. Add onion and cook until golden, about 10min. Add garlic and cook till fragrant. Be careful not to burn the garlic. Let cool.
Slice tomatoes thinly and toss gently with 1 tsp kosher salt. Let tomato slices rest in a colander, tossing occasionally for about half an hour.
Heat oven to 375. Mix remaining 3/4 cup manchego, mozzarella, mayo, 2 tablespoons each chives and parsley, 1/3 cup chopped basil, 1/4 tsp each kosher salt and pepper, and sautéed onion/garlic mixture. Spread into the pie crust. Arrange tomato slices on top and drizzle with 1 tbsp olive oil. Bake until heated through. Cool to room temperature and garnish with remaining chives, parsley and basil. Serve.
1 Pillsbury pie crust
1/4 cup yellow cornmeal
3/4 + 3 tablespoons shredded manchego cheese (shredded asiago is a good substitute)
2 tablespoons olive oil
1 large onion, sliced thin
1 med-to-large fresh mozzarella ball, grated (fresh mozzarella is really soft--it will have
a more tender texture)
2 1/4 lbs mixed ripe heirloom tomatoes--what I can't grow, I buy at the farmer's market.
1/4 cup mayo
3 tablespoons chopped chives
3 tablespoons chopped fresh parsley
1/2 cup chopped fresh basil
2 cloves garlic
salt and pepper
Pie crust: sprinkle counter top with the cornmeal. Unfold the pie crust on top of the cornmeal & lightly press so that the cornmeal sticks to the crust. Turn it over & do the same with the other side. Put the crust into the pie plate and sprinkle the 3 tablespoons grated manchego cheese over the bottom and press lightly into the crust. Refrigerate the crust 20 minutes. Line crust with foil & pie weights and bake in 350 degree oven 20 minutes. Remove foil & pie weights and bake 10-15 minutes until golden brown. Cool.
Heat 1 tablespoon of oil in skillet. Add onion and cook until golden, about 10min. Add garlic and cook till fragrant. Be careful not to burn the garlic. Let cool.
Slice tomatoes thinly and toss gently with 1 tsp kosher salt. Let tomato slices rest in a colander, tossing occasionally for about half an hour.
Heat oven to 375. Mix remaining 3/4 cup manchego, mozzarella, mayo, 2 tablespoons each chives and parsley, 1/3 cup chopped basil, 1/4 tsp each kosher salt and pepper, and sautéed onion/garlic mixture. Spread into the pie crust. Arrange tomato slices on top and drizzle with 1 tbsp olive oil. Bake until heated through. Cool to room temperature and garnish with remaining chives, parsley and basil. Serve.
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