Shrimp St. Tropez

Ingredients

4 ounces butter
1/2 large onion, finely chopped
24 large shrimp, peeled
2 ounces Pernod liqueur
1 pint whipping cream
1 Tablespoon dill
2 Tablespoons butter, room temperature
2 Tablespoons flour (mix with butter)
Salt
Pepper
Lemon juice
Worcestershire sauce
Cooked rice

Directions

Melt butter in a large skillet. Add onion and cook quickly. Add shrimp and cook over high heat until shrimp are half-cooked. Add Pernod and flambe. Add whipping cream and reduce by one-third. Add dill and small bits of butter/flour mixture until sauce is the consistency desired. Season to taste with salt, pepper, lemon juice and Worcestershire sauce. Serve over rice.

Servings: 4

Buffalo Beyond Winter and Wings

Ingredients:

1/2 cup olive oil
1/4 cup lemon juice
1/4 cup minced fresh parsley
1 small onion, chopped
1 clove of garlic, minced
1 teaspoon salt
1 teaspoon thyme
1 teaspoon marjoram
1/2 teaspoon pepper
1/4 teaspoon celery seeds
8 ounces lamb, cut into 1-inch pieces
Whole mushrooms
Onions, cut into wedges
Green bell peppers, cut into wedges
Carrots, cut into chunks

Directions:

Combine the olive oil, lemon juice, parsley, chopped onion, garlic, salt, thyme, marjoram, pepper and celery seeds in a bowl and mix well. Pour over the lamb in a shallow dish, turning to coat.
Marinate, covered, in the refrigerator for 8 to 10 hours, turning occasionally. Drain, reserving the marinade.

Thread the lamb, mushrooms, onion wedges, green peppers and carrots alternately on skewers.

Grill over hot coals until the lamb is done to taste and the vegetables are of the desired degree of crispness, turning and basting occasionally with the reserved marinade.

Note: This recipe is also excellent with chicken or beef.

Servings: 3 - 4

Julie's 15 Minute Chicken

Ingredients:

2 chicken breasts, skinned, boned and cut into finger-sized pieces about 3 inches long
1/4 cup flour
1/4 cup butter
Salt to taste
Freshly cracked white pepper to taste
1 Tablespoon fresh rosemary, crushed or
1/4 teaspoon dried rosemary
3 Tablespoons raspberry vinegar, lemon or orange juice, sherry, or red or white wine
1 Tablespoon finely chopped fresh parsley

Directions

Roll chicken pieces, a few at a time, in the flour. Pat off excess. In a large skillet, melt butter until it sizzles. Add chicken and toss or stir over high heat for 3 to 5 minutes or until chicken is no longer pink. Stir in salt, pepper and rosemary. Add vinegar or alternate ingredient to deglaze the pan. Sprinkle parsley on top.

Serves: 6

MEXICAN WEDDING COOKIES

Ingredients

1 cup softened Butter
1 tsp Vanilla
1/2 cup confectioners Sugar
2 cups Flour
1/4 tsp Salt
1 cup finely chopped Pecans

Directions

Cream butter, add vanilla. Stir to a light and fluffy texture. Add sugar and
cream the mixture.
Mix flour and salt, and add creamed mixture. Sprinkle with pecans. Blend
well. Form into 24 balls and flatten out lightly.
Bake at 350 F for 25 minutes or until lightly brown.

Rhubarb Blueberry Cobbler with Pistachio Topping

Ingredients for Pistachio Topping:

3/4 cup flour
1/3 cup sugar
1/3 cup packed brown sugar
6 Tablespoons unsalted butter, chilled and cubed
1/3 cup pistachios, finely chopped

Ingredients for Rhubarb Blueberry Cobbler:

1/2 cup sugar
3 Tablespoons flour
2 cups fresh or frozen chopped rhubarb
2 cups fresh blueberries
2 Tablespoons lemon juice

Directions:

For the topping, combine the flour, sugar and brown sugar in a bowl and mix well. Cut in the unsalted butter until crumbly. Stir in the pistachios.

For the cobbler, combine the sugar and flour in a bowl and mix well. Add the rhubarb and blueberries and mix gently. Stir in the lemon juice. Spoon the rhubarb mixture into a 2-quart baking dish sprayed with nonstick cooking spray.

Squeeze the topping together a handful at a time and coarsely crumble over the rhubarb mixture. Bake at 375 degrees for 40 minutes or until brown and bubbly.

Serves: 6 - 8

BROWN BREAD

Ingredients:

3 cups of whole wheat flour,
1 teaspoon salt,
1 3/4 cups of lukewarm water,
Extra flour for kneading the dough,
Sesame oil for the loaves.

Directions:

Mix flour and salt in large bowl then add water and mix to make the dough. Knead the dough on a counter surface until smooth, using the additional flour to keep it from being sticky. Return the dough to the bowl and cover, allowing the dough to rest for 2 hours. Cut the dough into 8 pieces and form 8 balls. Roll each ball into a flat circle on a lightly floured surface. Keep the dough not being used covered with plastic wrap. Brush the flat loaves with sesame oil. Preheat the oven to 500 Bake on baking sheets just a few minutes until you see the edges curl.

From: *~* Recipe Trader *~*