Shrimp Rockefeller Recipe

Ingredients:

2 pounds shrimp, cooked and cleaned
1/2 cup butter
1-1/2 teaspoons Worcestershire sauce
1 teaspoon salt
1/2 teaspoon Accent
1/4 teaspoon Tabasco
1 teaspoon celery salt
1/2 cup chopped green onions
1/2 cup chopped parsley
2 cloves garlic, minced
2 packages frozen chopped spinach, thawed and drained
3 slices white bread, without crusts
3/4 cup water
2 teaspoons melted butter
1/2 cup dry bread crumbs
1/4 cup grated Parmesan cheese

Directions:

Melt 1/2 cup butter and blend in seasonings. Add green onions, parsley, garlic, and spinach and saute 10 minutes. Pour water over bread and break up. Add to vegetable mixture and stir. Arrange shrimp either in bottom of casserole or in individual dishes and cover with vegetable-bread mixture. Combine melted butter, crumbs, and cheese. Sprinkle mixture over top and bake at 400 degrees for 15 minutes. May be refrigerated overnight before baking.

Serves: 6 (10 - 12 as an appetizer)

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CHOCOLATE CHIP CHEESECAKE DIP

Ingredients:

1/2 c Raisins
1 tb Brandy
2 c Cream Cheese; Softened
1/2 c Whipping Cream
1/2 ts Vanilla Extract
1/4 c Dark Brown Sugar
1 ts Cinnamon; Ground
1/2 c Mini Chocolate Chips
1 x Cinnamon; Ground

Directions:

Mix the raisins and brandy (making sure all the raisins are coated) and let soak for 15 minutes. In another bowl, beat the cream cheese and whipping cream until well blended and smooth. Add the vanilla, mixing well. Blend in the brown sugar and cinnamon. Mix in the "slushed"
raisins and chocolate chips, blending well. Garnish with a light dusting of cinnamon. Serve at room temperature.
DIPPERS: Graham Crackers, Honeydew Melon, Strawberries, Peaches, Dried Fruit, Pound Cake Cubes

Yield: 6 Servings (about 3 3/4 cups of dip)

Schizandra Plus

Brown Sugar-Rubbed Turkey Breast

Ingredients:

1 (3-pound) turkey breast
2 Tablespoons brown sugar
1 teaspoon parsley flakes
1 teaspoon sweet paprika
1/2 teaspoon dry mustard
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon salt
1/4 teaspoon cinnamon
1/4 teaspoon pepper
1/4 teaspoon ginger

Directions:

Pat the turkey with paper towels to dry. Mix the brown sugar, parsley flakes, paprika, dry mustard, garlic powder, onion powder, salt, cinnamon, pepper and ginger in a bowl. Pat the brown sugar mixture evenly over the turkey.

Arrange the turkey on a rack in a baking pan. Roast at 350 degrees for 1 hour or until a meat thermometer registers 170 degrees. Let rest before slicing.

Servings: 4 - 6

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SPRINGTIME VEGGIE SOUP

Ingredients:

2 tablespoons vegetable oil
2 scallions, trimmed and sliced
2 cloves garlic, thinly sliced
2 small turnips, peeled and diced
2 new potatoes, scrubbed and diced
2 carrots, diced
1 spring fresh thyme or 1/2 teaspoon dried thyme
1/2 cup chopped fresh parsley
6 cups vegetable stock or chicken stock
1/2 pound asparagus, trimmed and cut into 1 inch pieces
1 cup peas, fresh or frozen
1 bunch (6 ounces) watercress, leaves only
2 tablespoons tarragon vinegar
Salt and pepper

Directions:

In medium saucepan, heat oil over medium-high heat. Add scallions, garlic, turnips, potatoes, and carrots. Cover and cook until vegetables are starting to soften, about 5 minutes.
Stir in thyme, parsley, and stock and bring to a boil. Reduce heat and simmer 15 minutes. Add asparagus and peas and cook another 5 minutes. Puree half the soup with watercress and return it to remainder of soup. Stir in tarragon vinegar, taste for salt and pepper, and serve.

Low Fat Recipes

RECIPE: HONEY GLAZED HAM

Ingredients:

5 pounds ready-to-eat ham
1/4 cup whole cloves
1/4 cup dark corn syrup
2 cups honey
2/3 cup butter

Directions:

Preheat oven to 325 degrees. Score ham, and stud with the whole cloves. Place ham in foil lined pan. In the top half of a double boiler, heat the corn syrup, honey and butter.
Keep glaze warm while baking ham. Brush glaze over ham, and bake for 1 hour and 15 minutes in the preheated oven.
Baste ham every 10 to 15 minutes with the honey glaze.
During the last 4 to 5 minutes of baking, turn on broiler to caramelize the glaze. Remove from oven, and let sit a few minutes before serving.

Yield: 12 Servings

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