Juice of 2 lemons
1/2 cup olive oil
2 T. soy sauce
2 T. honey
2 T. Cajun seasoning
1 T. chopped fresh parsley
1/4 tsp. red pepper
Lemon zest (optional)
2 lbs. large shrimp, peeled and deveined
Mix the first 7 ingredients together in a medium bowl. Add shrimp to the marinade, cover, and refrigerate for at least one hour, stirring occasionally.
Prior to serving, preheat the oven to 450 degrees. Arrange the shrimp in one layer on a foil-lined baking sheet. Bake the shrimp 8-10 minutes. Sprinkle the shrimp with parsley and lemon zest if desired.
Serve with French bread. Also goes well with rice dishes such as paella.
Stacy Hart-Vance
Adapted from "The Joy of Cooking"
1 jalapeno, chopped
3 garlic cloves, minced
1/2-1 onion
1 green bell pepper
1 can tomato paste
1 can tomato sauce
1 can chopped tomatoes
1 pkt. chili seasoning
2 T. chili powder
1 T. crushed red pepper
3-4 cans beans* (chili, kidney, black, pinto, great northern white)
Mix all ingredients in large pot and bring to a boil. Stir and simmer until flavors have mixed.
*You may want to add more beans depending on size of the batch.
Stacy Hart-Vance
1 lb. halibut filet
2 T. lemon juice
1/2 cup parmesan
1/4 cup margarine
3 T. mayonnaise
3 T. chopped green onion
dash liquid hot pepper
1/4 t. salt
Place filet in well-greased baking dish. Brush with lemon juice. Broil fish 4-6 min. or until flaky. Combine other ingredients. Remove fish from broiler and spread cheese mixture over fish. Broil again for 2-3 min.
This recipe is best with frest Alaskan Halibut!!!!
Kristen Bierma
Curried Cashew Rice
Stir together:
3 cups cooked rice
1 cup cooked boccoli
1/4 cup cashew halves
1-8oz. can of sliced water chesnuts
Add to taste:
* Dr Pete's Prailine Mustard Glaze..add by TBSP's
* Dr Pete's is a product of Savannah, Ga. and can be purchased in
Holland, Saugatuck, ( and probably G.R. ) kitchen-gift shops.
Peg Hart
2 lbs. frozen hash browns
1 tsp. salt
¼ tsp. pepper
2/3 cup onion
2 cups shredded sharp cheddar cheese
¾ cup butter or margarine, melted, divided
2 cups sour cream
1 can cream of chicken soup
2 cups crushed corn flakes or potato chips
parsley for garnish
Preheat oven to 350 degrees
Partially thaw potatoes.
Combine potatoes, salt, pepper, onion, and cheese in large mixing bowl.
Combine ½ cup melted butter, sour cream and soup in medium mixing bowl.
Pour over potato mixture and mix gently.
Pour into 3 quart buttered casserole, or 9 X 13 pan.
Place crushed chips on top of casserole and sprinkle the rest of the butter over top.
Bake for 50-60 minutes.
Garnish with parsley (optional).
