Shrimp de Jonghe

Ingredients

• 1 cup butter
• 1 small onion, chopped
• 5 cloves garlic, diced
• 1/2 cup dry white wine
• S&P to taste
• 3# clean raw shrimp
• 1 1/2 cups bread crumbs
• Fresh chopped parsley

 

In a glass 9X13 pan put clean shrimp on the bottom in a single layer. Sprinkle bread crumbs and parsley over shrimp.

Melt butter on low heat, sauté onion for 5 minutes. Add garlic and continue to sauté for 3 minutes.

Pour butter mixture over shrimp and bake at 250 for 15-20 minutes

Spinach Squares

I really dislike cooked spinach but I love this appetizer. Very addicting. Other recipes I've seen don't call for garlic but I feel the dish would be lacking without it. Hope you enjoy!

Ingredients

• 3 eggs
• 1 cup milk
• 1 cup flour
• 3/4 tsp garlic powder
• 1/2 tsp salt
• 1 tsp baking powder
• 1/2 cup margarine, melted
• 1 medium onion, finely chopped
• 10 oz shredded Monterey jack cheese
• 1 box frozen chopped spinach, thawed and drained

 

Directions

Beat eggs well. Add all other ingredients and mix well. Pour into ungreased 9X13 pan. Bake at 350 for 30 minutes or until lightly browned. Cool 20 minutes and cut into square. Serve warm.

Old Spaghetti Factory’s Spaghetti with Burnt Butter

This is my sister Lauren’s favorite pasta dish. I was able to get the cheese at an Italian Deli in Kenosha and surprised her with this dish for her birthday. This is the signature dish of The Old Spaghetti Factory chain. Unfortunately there is no substitute for Mizithra cheese.

ingredients

• 1 cup butter
• 1 cup Mizithra cheese
• pasta of choice

directions

• Browned Butter Procedure:
• Cut 2 sticks of butter into 8 pieces and place in a 2-quart sauce pan. Place the pan   of butter on a burner on medium heat. Bring butter to a slow boil (about 5 minutes).
• Once the butter begins to boil, stir constantly to prevent residue from sticking to the bottom of the pan. As the butter cooks, it will start to foam and rise. Continue stirring, otherwise the butter foam could overflow (about 5 minutes) and catch fire.
• Once the butter stops foaming and rising, cook until amber in color (about 1 to 2 minutes). It will have a pleasant caramel aroma.
• Turn off the heat and remove pan from burner. Let the sediment settle to the bottom of the pan for a few minutes.
• Pour the brown butter through a strainer into a small bowl. Do not disturb the residue at the bottom of the pan.
• The brown butter can be stored in the refrigerator and reheated in a microwave as needed.
• Boil the pasta of choice until Al Dente. Drain pasta and divide into four servings. Spread 1/4 cup of Mizithra over each pasta serving. Top with 1/4 cup of hot brown butter.

Authentic Caesar Salad

My recipe for garlic croutons is listed under Salads on Pinterest

1 large egg

3 tablespoons lemon juice from 1 medium lemon

1 teaspoon Worcestershire sauce

1/4 teaspoon table salt

8 grindings ground black pepper

1 small clove garlic , pressed (1/4 teaspoon)

1 1/2 teaspoons anchovy paste (or 4 flat anchovy fillets, minced)

1/3 cup extra-virgin olive oil

2 medium heads romaine lettuce (large outer leaves removed) or 2 large romaine hearts; washed, dried, and torn into 1 1/2-inch pieces (about 10 cups, lightly packed)

1/3 cup grated Parmesan cheese

Bring water to boil in small saucepan over high heat. Carefully lower whole egg into water; cook 45 seconds. Remove with slotted spoon. When cool enough to handle, crack egg into small bowl with all other dressing ingredients except oil; whisk until smooth. Add oil in slow, steady stream, whisking constantly until smooth. Adjust seasonings. (Dressing may refrigerate in airtight container for 1 day; shake before using.)

Place lettuce in large bowl; drizzle with half of dressing, then toss to coat lightly. Sprinkle with cheese, remaining dressing, and croutons; toss to coat well. Divide among individual plates; serve immediately.

Taffy Apple Salad

• 1 large can chunk pineapple, reserve juice
• 1/2 cup sugar
• 1 tsp vinegar
• 1 tsp salt
• 2 cups chopped apples
• 12 oz cocktail peanuts
• 8 ounces Cool Whip
• 2 1/2 cups miniature marshmallows
• 1 egg beaten
• 1 tbsp flour

 

In bowl combine pineapple and marshmallows. Cover and refrigerate 24 hours. Combine pineapple juice, sugar, vinegar, salt and flour in a saucepan and cook over medium hi heat until thick. Refrigerate. Next day, combine pineapple mixture with contents of saucepan. Mix well. Add remaining ingredients and chill.

Garlic Croutons

1 loaf Italian bread

4 tbsp melted butter

1 large clove garlic, crushed

 

Add garlic to butter in small saucepan. Simmer for a few minutes. Cut loaf of bread into 3/4" thick slices then cut into cubes. Put cubes in a bowl and pour butter over all. Toss to coat well. Bake 350 15 minutes.

Bubby's Potato Salad

 

Combine in bowl:

• 1 cup mayonnaise
• 1 tbsp apple cider vinegar
• 1 1/2 tsp salt
• 2 tsp yellow mustard
• 1/2 tsp celery seed
• dash of pepper
• Refrigerate for at least 2 hours or overnight.

directions

• Hard boil 4 eggs
• Cook enough potatoes to make 4 cups (try 5 potatoes) and cool in refrigerator.
• Peel and cube potatoes into a large bowl. Add 1 1/2 cups chopped celery and 1/2 cup chopped onion. Peel and cut up eggs and add to bowl. Pour sauce mix over all and stir well. Sprinkle with paprika and refrigerate.