Life

Two Many Cooks in the Kitchen
Mishell Lynch and Kris Macon

Recipe Archive
September 2005

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Shrimp & Crab Sauté
* Ronnie Oliver *

1 1/4 cups crock style vegetable oil spread
2 - 3 stalks celery, thinly sliced
4 - 6 green onions, thinly sliced
4 cloves garlic, diced
1 teaspoon dried parsley (or 1 tablespoon chopped fresh parsley)
2 pounds uncooked shrimp, shelled & deveined
Morton's Nature's Seasoning (or Durkee Crazy Dave's Salt & Spice)
1 - 8 ounce container sliced mushrooms
2 - 8 ounce packages flake style imitation crabmeat
1 medium sized tomato, peeled & diced

In an oversized skillet, heat vegetable oil spread with celery, onion, garlic and parsley. Sauté over medium heat until vegetables are tender. Add the shrimp and continue to cook until shrimp is pink. Sprinkle Nature's Seasoning over all as you would use salt to taste. Add mushrooms and crabmeat, stirring well. Cook for 8 to 10 minutes, until mushrooms are tender, stirring often. Do not overcook or crabmeat will fall apart. Remove from heat and stir in tomato. Cover and let sit for a couple of minutes before serving over steamed white rice. Add more vegetable oil spread if it seems dry. Serve with a tossed salad and garlic bread for a delicious meal.
Makes 6 to 9 servings.

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Shrimp Casserole

Prep time: 5min
Cook time: 15min
Bake time: 25min

3 cups uncooked penne pasta (9oz)
½ cup butter
2 cups sliced fresh mushrooms
2 cloves garlic, finely chopped
½ cup Gold Medal all-purpose flour
½ tsp salt
¼ tsp pepper
2 cups milk
1 can (14 ½ oz) chicken broth
¾ cup shredded Swiss cheese (3oz)
1 lb cooked shrimp
¼ cup finely shredded Parmesan cheese

Heat oven to 350º. Spray rectangle baking dish, with cooking spray. Cook & drain pasta as directed on package.

While pasta is cooking, melt butter in a large saucepan over low heat. Cook mushrooms & garlic in the butter, stirring occasionally, until the mushrooms are tender. Stir in flour, salt, & pepper. Continue stirring & cook over med-heat until mixture is smooth & bubbly. Stir in milk & broth until smooth. Bring to a boil, stirring constantly. Stir in Swiss cheese until melted; remove from heat.

Stir the pasta & shrimp into the mushroom mixture & pour into baking dish. Sprinkle with Parmesan cheese.

Bake uncovered 20 to 25 min or until cheese is golden brown.

6 servings

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Bacon-Cheddar Bundt Bread

16 ounces bacon, fried crisp and crumbled*
1 teaspoon vegetable oil
3/4 cup chopped green bell pepper
3/4 cup chopped onion
3 tubes buttermilk biscuits
1/2 cup melted margarine
1/2 cup grated cheddar cheese (or more)

Heat vegetable oil in a medium skillet, add peppers and onion and sauté until tender; set aside. Cut each biscuit into quarters and place in a large mixing bowl. Add bacon, peppers and onion, margarine and cheese; toss well. Spray a tube (Bundt) pan with cooking spray and evenly disperse the biscuit mixture around the bottom of the pan. Bake in a 350 degree oven for 30 minutes. Invert onto a serving plate and pull off desired servings while still warm.
* I like to cut my bacon crosswise in small strips before cooking, then just drain off the grease and you're ready to go.

Quick Sugar-Cake

1 cup granulated sugar
1/3 cup shortening
2 egg whites
1/2 teaspoon vanilla
1/2 cup milk
1 3/4 cups sifted flour
2 teaspoons baking powder
1/2 teaspoon salt

Preheat oven to 375 degrees. Grease and flour 9" square baking pan. Put all ingredients in large mixing bowl and beat 2 minutes at medium speed of electric mixer. Empty batter into pan and bake 20 minutes.

Topping

1/3 cup softened margarine
2/3 cup brown sugar
1/4 cup heavy cream or evaporated milk
1 cup shredded coconut

Mix all topping ingredients together and spread on warm cake. Place under broiler set on low heat. Broil until topping bubbles and is lightly browned - 5 to 10 minutes. Remove from oven and let cool. Cut into squares. Makes 9 squares.

White Sauce Lasagna

1 1/2 lb. ground beef
1 large onion, chopped
1 - 14.5 oz. can crushed tomatoes
1 small can tomato paste
1 beef bouillon cube
1 1/2 tsp. Italian seasoning
1 teaspoon salt
1/4 tsp. pepper
10 -12 uncooked lasagna noodles

white sauce:
2 Tbl. margarine
3 Tbl. flour
1 tsp. salt
1/8 tsp. pepper
2 cups milk
1 1/4 cups shredded mozzarella

In a large skillet, cook meat and onion thoroughly. Add crushed tomatoes, tomato paste, beef cube and seasonings. Cover and cook on low for about 20 minutes. Stir occasionally.

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