Herbed Shrimp with Wild Rice

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I love shrimp and so does my daughter.  I also love wild rice, now that I am older, I believe it is an acquired taste and it reminds me of Minnesota.  This is a dish I found in a little cookbook from “The First Christian Church” in Duncanville, Tx., from the year 1974.  I love old church and community cookbooks, they have the best home cooked recipes.

• 2 lb. raw shrimp
• wild rice
• 1/2 c. butter
• 1/2 lb. fresh mushrooms sliced
• 18 cherry tomatoes
• 1 c. sliced celery
• 1 tsp. parsley flakes
• 1/2 tsp. tarragon leaves
• 1/2 tsp. ginger
• 2 tsp. salt
• 1 tsp. dry mustard
• 1/8 tsp. garlic powder
• 1/4 tsp. pepper
• 3 tbsp. lemon juice

Shell and devein shrimp.  In large skillet, sauté mushrooms in melted butter for 2 minutes.  Add celery and tomatoes and sauté 1 minute longer.  Remove and push to one side.  Mix seasonings together, add shrimp and sprinkle with seasonings.  Saute shrimp, stirring, 2 minutes.  Add lemon juice, combine shrimp and vegetables.  Cover and simmer 5 minutes.  Serve over wild rice.  Serves 4-6.

 

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Cajun Chicken with Yogurt Dipping Sauce

Speaking of Cajun style food, I have a neighbor from Louisiana, who makes the best hot crab dip.  I will get the recipe from her and post it on here soon.  I ate the whole container (granted it was small) in one sitting by myself.  It was delicious!

Cajun Chicken

• 6 boneless/skinless chicken breast halves
• 1 T. olive oil
• 1/2 tsp. celery salt
• 1/2 tsp. garlic salt
• 1/2 tsp. lemon pepper
• 1/2 tsp. cayenne pepper
• 1/4 tsp. paprika

Flatten chicken to 1/2 in. thick.  Brush with oil.  Mix seasonings together and rub onto chicken.  Marinate 2 hours or overnight.  Fry or grill.  This chicken also makes a good hot sandwich.

Dipping Sauce

• 1 (6 oz.) plain yogurt
• pinch chopped mint
• 1/4 c. chopped tomato
• 1/4 c. chopped green pepper
• salt and pepper to taste

Mix all ingredients together and serve. Mint.

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Cheese and Veggie Soup

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This recipe comes from a cook book I received as a gift from my mother-in-law.  This recipe reminds me of a soup that they served at the Dairy Queen, when I was in high school.  It was so good!  Especially on a cold winter day.

• 4 c. water
• 16 oz. frozen California blend vegetables
• 2 c. chopped celery
• 1 c. chopped onions
• 2 1/2 c. hash brown potatoes, frozen
• 4 chicken bouillon cubes
• 1 lb American cheese, grated
• 2 cans cream of chicken soup
• 1 c. milk
• 2 T. bacon bits

In a 6-quart covered kettle, boil water, vegetables, celery, onions, hash brown potatoes and bouillon cubes together until tender, about 20-30 minutes.  Beat vegetable mixture with a hand mixer if small chunks are desired.  Add grated cheese.  In a separate container, mix the soup and milk until smooth; add this mixture to soup.  Heat soup until cheese is melted.  When serving, sprinkle the top of each bowl of soup with bacon bits.  Makes 10 servings.

Nutritional info:

• Calories:        320.4
• Fat:                     21.5 g
• Protein:            14.9 g
• Carbs:               17.5 g
• Cholesterol:       53 mg
• Sodium:          1210 mg

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Caese’s Party Bread

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This is from a cook book from my parent’s church in northern Minnesota.

• 1 loaf cocktail pumpernickel bread
• 1 pkg. Italian dressing
• 1 (8-oz.) box cream cheese
• 1 cucumber

Mix cream cheese and dry Italian Dressing together until spreadable.  Spread on slices of bread, top with a cucumber slice and enjoy.  Great anytime appetizer, even better on a muggy Minnesota summer day.

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