Category: Main Dishes

These shrimp are super easy to make, just coat them in a simple batter, cook them in a little oil and toss with a tangy sesame orange sauce.

Yield

4 servings

Ingredients

• 3 tbsp sesame seeds
• 2 large egg whites
• 1/4 cup cornstarch
• 1/4 cup salt
• 1/4 tsp pepper
• 1 pound peeled and deveined raw shrimp
• 2 tbsp canola oil
• 3/4 cup orange juice
• 1/4 cup dry sherry
• 2 tbsp reduced sodium soy sauce
• 1 tsp sugar
• 1 scallion thinly sliced

Directions

1. Whisk sesame seeds, egg whites, cornstarch salt and pepper in a large bowl. Add shrimp and toss to coat.
2. Heat 1 tbsp oil in large nonstick skillet over medium heat. Add half the shrimp and cook until golden. 1-2 minutes per side. Transfer to a paper towel-lined platter to drain. repeat with the remaining 1 tbsp oil and the rest of the shrimp
3. add orange juice, sherry, soy sauce and sugar to the pan. Bring to a boil and cook stirring occasionally until slightly thickened and reduced by half, 4 to 6 minutes. Return the shrimp to thee pan and stir to coat with the sauce. Serve immediately, with scallion sprinkled on top

from Marnie

Ingredients

• 1 pound sausage
• 1/2 green pepper, chopped
• 1 can tomatoes
• 6 bay leaves crumbled
• dash paprika
• 1/2 tsp worcestershire
• 1 pkg ( 8 oz) noodles
• parmesan cheese
• salt and pepper

Directions

1. Cook noodles and drain and run cold water over.
2. Crumble sausage and cook until browned. Saute green pepper and add rest of the ingredients except cheese. Simmer for 5 min. Put in casserole and sprinkle with chees.
3. Bake uncovered at 350 degrees for 45 minutes.

Yields

8 servings

Ingredients

• 2 pounds (1 kilo) ground beef
• 1 egg
• 1/2 cup seasoned bread crumbs
• 1 package of Knorr Onion Soup (divided)
• garlic powder to taste
• pepper to taste
• 2 cups water (about)
• 1 tablespoon Worcestershire sauce
• 2 tablespoons Maggi (what’s that stuff called again? Kitchen Bouquet I think)
• a sprig or 2 of thyme
• some more pepper for good measure

Directions

1. In a large bowl, combine ground beef, egg, bread crumbs, 1/2 of the package of soup, garlic powder and pepper.
2. Mix it up with your hands, it’s the only way to really combine it all.
3. Form 8 patties.
4. Heat a large skillet over moderate heat and brown the patties on both sides.
5. Do this in batches if you need to, reserving cooked patties on a plate.
6. Using the same pan, add water, remaining soup, Worcestershire (jeez that word is hard to type), Maggi, thyme and pepper and stir it all up.
7. Test for seasoning.
8. Return patties to the pan and simmer over low heat for about 15 minutes.
9. Thicken sauce if you feel like it.

Yield

4 servings

Ingredients

• Round Steak – 2 lbs., and about 1 inch thick, cut into “steak” sized pieces
• Mushrooms – 16 oz., sliced, fresh
• Onion – 2 medium, sliced
• Garlic – 3 cloves, minced
• Beef Stock – 2 cups
• Corn Starch – 3 Tblsp.
• Red Wine – 1/2 cup (optional, gives a richer flavor)

Directions

1. Spray the pot with oil for easier clan-up.
2. Place onions in the bottom of the pot, then add the beef and mushrooms.
3. Mix the cornstarch with the stock, and then pour over the beef and mushrooms.
4. Cover and cook on low for 8-12 hours.
5. I honestly don’t remember if I added salt, but certainly you can add salt or pepper to taste.

Yield

8 sandwiches

Ingredients

• 2 ½ cups drained sauerkraut
• ¼ cup chopped sweet onion
• 3 tbsp chopped parsley
• ½ cup mayonnaise
• ¼ cup chili sauce
• ¾ lb. sliced corned beef
• 8 slices Swiss cheese
• 16 slices rye bread.
• Butter or margarine.

Directions

1. Combine sauerkraut, onion and parsley. Toss until mixed. Blend mayonnaise and chili sauce to make Russian dressing. Spread Russian dressing on each slice of rye bread. Top 8 slices of bread with corned beef, cheese and sauerkraut, and then the remaining 8 slices of bread. Spread butter on both sides of sandwiches. Grill until cheese melts and bread browns, flipping once.