Bruschetta

Ingredients

French bread sliced
1/2 Medium Size Onion
2 Cloves of Garlic
4 Small Tomatoes
1/4 Green Pepper
1 t Salt
1 t Basil
1/2 t Pepper
2 T Lemon Juice
2 T Olive Oil

Mozzarella cheese ground up or sliced.
Chop onions & garlic in food processor; add salt, pepper, basil, lemon juice, olive oil. Blend.
Add Tomatoes last, and pulse until chopped. You don’t want them all mashed up, keep them chunky. Taste
Put mixture into refrigerator until you are ready to use.
Slice French bread and drizzle olive oil on each piece. Add mixture, and spoon mozzarella cheese on top. Broil in oven at 400F for 10-15 minutes, until golden brown. Serve immediately.

Baked Coconut Shrimp & Apricot Sauce

Ingredients

24 fresh or frozen jumbo shrimp
1 cup of mayonnaise or salad dressing
3 T apricot preserves, I use jam
1 t curry powder (I leave it out)
2 T cooking oil
1 1/2 c shredded unsweetened coconut toasted
1/4 c cornstarch
1 T sugar
1/2 t salt
2 beaten eggs

Thaw shrimp.
Spray dish with cooking spray, or use oil in the bottom of a dish.
Toast coconut, mix with cornstarch, salt, & sugar. I used sweetened coconut, so I left out the sugar.
Beat egg in dish.
Dip shrimp in egg mixture and roll in coconut mixture, press coconut on shrimp. Once the mixture is damp it is much harder to get it to stick to the shrimp. The best way to coat the shrimp is to put the mixture on a plate, and roll the shrimp into it. I tried putting it into a baggy and shaking the mixture didn't stick.
Put on baking dish, bake at 400F for 10-15 minutes.

The dipping sauce is the mayonnaise combined with the apricot jam. I blend it in the food processor, and put into refrigerator until the shrimps are ready to serve.

Refrigerator Sweet Dough

Ingredients

5 to 6 cups of all-purpose flour (I used bread flour and all purpose flour)
2 pkgs. active dry yeast
1/2 cup of sugar
1 1/2 t salt
1 cup of milk
1/2 cup water
1/2 cup butter or margarine softened
2 eggs

1. Stir 1 3/4 cups of flour, yeast, sugar, and salt together in a large mixer bowl.
2. Heat milk, water, and butter to very warm (120 - 130F degrees)
3. Add liquid to dry mixture and beat until smooth, 2 minutes with electric mixer.
4. Add eggs and 1/2 cup flour and continue beating another minutes.
5. Gradually stir in enough addition flour to make a soft dough.
6. Turn onto floured board, continue to work in flour until dough can be kneaded.
Knead until smooth and elastic.
7. Cover with a towel
8. Let rise 20 minutes.
9. Split dough in two.
10. Roll out flat.

If you are going to put in refrigerator, you brush dough with oil put in plastic wrap. Refrigerate 2-24 hours. When ready to bake remove from refrigerator, and let stand 10 minutes.

Melt 1/2 cup butter
1/2 cup brown sugar
1/2 cup white sugar
1/2 cup raisins
1/2 cup nuts
2 T cinnamon

Pour butter on dough, mix above ingredients and sprinkle on dough. Roll dough, then slice. Bake 400F for 20 Minutes.

Coleslaw

Cabbage
2 carrots
1 cup of mayonnaise
1/4 cup of honey
1/4 cup of sugar
1 t of celery salt
1 T of lemon juice

Mix mayonnaise with honey, before you add the sugar taste. Depending on the type of honey you use, you may not even need any sugar. Add celery salt and lemon juice. Mix well.

Shred Cabbage and carrots in your food processor. Add dressing to cabbage mixture.

Yorkshire Pudding

To serve 6

3/4 c of flour
1/2 t salt
2 eggs
3/4 c milk
3-4 T Canola Oil

Preheat oven to 400F. In food processor mix flour and salt. Add eggs and blend. Add milk and blend for a minute. Put oil into the bottom of the muffin tin, put tin into oven to warm up. Put mixture into muffin tins, cook 25 minutes until golden brown.
Instead of putting oil in the pans, I put the mixture in the muffin tins and put about 1/2 t of butter on the top of each muffin.

To serve 8-10

My Mom's Recipe

1 c flour
1 t salt
3 eggs
1 1/2 c milk
4-5 T Canola oil

Preheat oven to 400F. In food processor mix flour and salt. Add eggs and blend. Add milk and blend for a minute. Put oil into the bottom of the muffin tin, put tin into oven to warm up. Put mixture into muffin tins, cook 25 minutes until golden brown.

The only problem with my Mom's recipe, the oil in the pans always spilled over into the oven, making a big mess.
One time my Mom wanted to clean up the mess before my Dad came in. She turned on the self cleaning oven. We were sitting down to dinner. My son, Brett about 7 years old at the time, said very innocently, "Grandma is there suppose to be a fire in the oven?" Oh the good old days!

Potato, Broccoli, Cheese Soup

6 Potatoes
1/2 Broccoli head
1/2 cup total Cheddar and Swiss Cheese
6 cups of Chicken Broth low in sodium
1 - Onion chopped
1 teaspoon of Salt
1 teaspoon of Pepper
1 teaspoon of Rosemary


I steamed the potatoes and broccoli last night when I cooked our dinner. Chop and fry the onion, then put it into the crock pot. Also chop the potatoes and broccoli in the food processor. Add enough broth to make a good liquid. Add the graded cheese. I used leftover cheese that we had in the fridge, normally I don't put Swiss Cheese in the soup.

Here is the funny part and I saw this on TV this morning, use low sodium chicken broth, but add a teaspoon of salt! While there you go, great for the heart. If you have heart problems, leave out the salt, you don't need it!

Veal Cutlet

In the picture you will see veal, potatoes, broccoli with lemon wedges.

You can pound the livin' daylights out of the veal, this is suppose to make it tender. I don't have a sludge hammer, so I don't! You know veal is the young, tender part of the cow, it should be tender. My Mom always got out the hammer, (for cooking) and you know the legs on the table would jump right off the floor when she pounded the meat. That always made me laugh.

To pick a good piece of veal, look at the marbling in the meat. That simply means the gain, and fat content of the meat. Veal will not have a lot of fat content because it is a young animal. It should be light pink in colour. Check the dates on the package of the meat. If you see gray in the meat it is getting old, don't buy it. I find that grocery stores are sneaky when selling meat. They stick big labels over the fatty pieces of meat, they don't put on the dates the meat was packaged, only a sell before date. If veal is not fresh, don't buy it! Also the packages they put meat in now, makes the meat rot. If you can put meat in freezer, or take out of packaging when you get home and put in other containers.

After you have taken your stress out on the veal. Get two bowls. In one put some bread crumbs, and in the other scramble the egg with salt and pepper. Dip veal in the egg, and then coat the veal with breadcrumbs. Put a little bit of olive oil, and butter into a frying pan. Place the coated veal into the frying pan. Fry until brown on both sides then serve with lemon wedges.