Recipes

Grilled Marinated Shrimp - Donna and Carl Gruel

Serves 4

2 lbs raw jumbo shrimp, peeled, deveined

3 cloves garlic - minced

1 lemon, juice of

1 cup olive oil OR vegetable oil

1/4 cup chopped fresh parsley

2 tbsp hot sauce

1 tbsp tomato paste OR 2 tbsp ketchup

1 tbsp minced fresh oregano OR 2 tsp dried oregano

1 tsp salt

1 tsp black pepper

Combine all ingredients in large sealable plastic bag.

Marinate at room temp for 2 hours (can do early in day and put if frig)

Put shrimp on skewers, in a grilling basket, or you can stir fry on grill in a grill stir fry pan.

Grill over medium grill for 5 minutes each side if on skewers or in basket.

If in stir fry pan, it takes about 8 - 9 minutes - remember it's STIR FRY so stir it a few times.

The shrimp are done when they are firm.

A great appetizer, a fish entrée or over pasta.

Seasoned Pretzels - Judy Davis

1 and half teaspoon garlic powder

1 teaspoon dill weed

1 teaspoon lemon pepper seasoning

1 envelope Hidden Valley dry ranch dressing mix

1 cup olive oil

1 pound pretzel nuggets

In a small bowl mix spices, ranch mix and oil. Put pretzels in a large bowl. Pour oil mixture over pretzels and stir to coat. Pour pretzels onto a baking sheet and spread out evenly. Bake at 215 for 1 hour, stirring every 15 minute. Store in an airtight container.

Fresh Fruit Salad - Cil Schoolar

3 medium bananas

1 cup strawberries, halved

4 medium oranges, pared & sectioned

1 cup seedless green grapes, halved

Sour Cream Honey Dressing

1/2 cup dairy sour cream

1 tbsp honey

1 tbsp orange juice

Slice bananas, strawberries, oranges & grapes. Place in large mixing bowl.

In small bowl, combine sour cream, honey, orange juice and mix well.

Coat the fresh fruit with the dressing & refrigerate for 2 hours or more before serving.

For the rally, I tripled the recipe and used 4 cans of mandarin oranges instead of medium oranges.

Chocolate Mousse - Cil Schoolar

12 oz package semi-sweet chocolate morsels

2 1/2 cup whipping cream, divided

1 tablespoon rum

garnishes: whipped cream, grated chocolate

Microwave chocolate morsels and 1/2 cup cream in small glass bowl at High for 1 1/2 minutes or until melted, stirring twice. Stir in vanilla and rum, blending well. Cool 5 minutes. Beat remaining 2 cups cream at medium speed with electric mixer until soft peaks form, fold cream into chocolate mixture. Pipe or spoon into a large serving bowl or dessert dishes. Garnish with additional whipped cream and grated chocolate, if desired. Chill 2 hours. Makes 6-8 servings.

Cream Cheese Coffee Cake - Cil Schoolar

2 cans crescent rolls

2 (8 oz) pkg cream cheese

1 cup sugar

1 egg separated

1 tsp vanilla

Topping

1/2 cup sugar

1 tsp cinnamon

1/2 cup chopped walnuts or pecans

Mix ingredients for topping and set aside.

Unroll 1 can of crescent roll in bottom of 9x13 pan.

Mix cream cheese, vanilla, sugar and egg yolk. Spread mixture on top of crescent roll.

Unroll 2nd can of crescent roll over cream cheese mixture. Beat egg white with fork and brush on rolls. Sprinkle topping and bake at 350 for 30 minutes. Cool and refrigerate before cutting.

Baked Mashed Potatoes - Cil Schoolar

5 lbs potatoes, peeled and cubed

1/4 lb butter (1 stick)

1 cup sour cream

8 oz cream cheese

1 tsp seasoned salt (such as Lowrey's)

1 tsp onion salt

1/4 tsp pepper

Boil potatoes until done. Drain, add all other ingredients and mash until thoroughly mixed. Place mixture in a greased 13x9x2 casserole dish or small metal pan. Before baking, top with corn flakes or potato chips. Bake for 1 hour at 350.

The recipe could be made the day before and refrigerated overnight, in this case bake for 1 1/2 hours at 350.

Chilies Rellenos Bake - Cil Schoolar

8 large eggs

1 cup sour cream

1/4 tsp salt

2 drops hot sauce

2 cups (8 oz) shredded Monterey Jack cheese

2 cups (8 oz) shredded cheddar cheese

2 (4 oz) cans chopped green chiles

Heat oven to 350 degrees. Grease 13x9x2 baking dish with butter or shortening.

Beat eggs, sour cream, salt, & hot sauce in large bowl with wire whisk. Stir in cheeses and chiles. Bake uncovered for 45 minutes or until golden brown and set in center. Remove from oven and allow to sit 5 minutes before serving.