Shrimp Pasta

1 lb. large shrimp    

1 cup white wine

1 tsp. Salt    

3 gloves chopped garlic

1 tsp. crushed red pepper    

¼ tsp. dried oregano

3 T. olive oil    

3 T. chopped parsley

1 medium onion ~ sliced    

3 T. chopped basil

1 14 oz can diced tomatoes    

Angel Hair pasta

Directions:  Put shrimp in bowl with salt and red pepper.  Sit for 20 minutes. Heat 

oil, med/high, add shrimp and saute until cooked.  Set shrimp aside.  Add onion and 

olive oil to skillet – saute.  Add tomatoes wine, garlic and oregano.  Simmer until 

sauce thickens.  Add shrimp back in, mix all together.  Add parsley and basil.  Put 

over angel hair pasta.

Comment:  It is a little spicy, so for less spice, omit the red pepper.

Salmon Croquettes

3 T. margarine

4 T. flour

1 cup milk

1/8 tsp. pepper

½ tsp. salt

¼ tsp. garlic powder

15 ½ oz. can salmon

Small chopped onion

1-2 eggs

Cracker crumbs

Directions:  Remove bones from canned salmon or break up salmon.  Melt butter 

and then blend in flour and seasonings.  Cook on medium heat until thick and 

smooth.  Add salmon and chopped onion.  Chill mixture for an hour or so.  Form into 

balls; dip in beaten eggs and roll in cracker crumbs.  Deep fry 4-5 minutes.

Comment:  If the salmon mixture is not firm enough, add cracker or bread crumbs.  

Can also roll balls into Kellogg’s corn flake crumbs instead of cracker crumbs.  This 

is also a great way to use leftover cooked salmon fillets.

Chocolate Chip Meringue Cookies

2 egg whites, room temperature

1/4 teaspoon salt

1/8 teaspoon cream of tartar

1 teaspoon vanilla

3/4 cup regular or superfine sugar (1/2 cup also works)

6 ounces chocolate chips, miniature chips or finely diced

semi or bittersweet chocolate

1/4 chopped pecans or walnuts, toasted first is even tastier

Directions:  Preheat oven to 300°F.

Beat egg whites until foamy. Add salt, cream of tartar and vanilla, and beat mixture 

again until it holds soft peaks. Add the sugar, gradually, beating the batter until it is 

stiff. Fold in the nuts and chocolate chips. Spoon batter onto parchment-paper-lined 

baking sheets. Bake for 25 minutes. Undersides of cookies should be golden or lightly 

tanned. 

Note:  There are two approaches to baking meringues. This shorter cooking time at a 

higher temperature yields a cookie with a crackly, crumbly exterior and an almost 

hollow center. A more traditional approach is a longer baking time, 200 degrees for 

1.5 to 2 hours. Take the longer-baked version out when they are slightly golden and 

firm to the touch. They will be more soft and fluffy, like miniature pavlovas.

M&M Cookies

1 cup shortening/margarine

1 cup brown sugar ½ cup sugar

2 tsp. vanilla 2 eggs

2 ¼ cups flour 1 tsp. baking soda

1 tsp. salt 1 ½ cup M&Ms

½ cup nuts, chopped

Directions:  Mix shortening, sugars.  Beat in vanilla and eggs.  Sift together dry 

ingredients.  Add dry ingredients to sugar mixture.  Blend well.  Stir in nuts and 

some candies.  Drop on greased cookie sheet.  Decorate with remaining candies.  

Bake at 350 degrees for 10-12 minutes.

Comment:  

Baklava

1 box phyllo dough  

1 lb. chopped walnuts

4 sticks unsalted butter (never margarine)

½ tsp. cinnamon

Sauce:

3 cups sugar

2 cups water

1 T. fresh lemon juice

Directions:  In a bowl, mix walnuts, ½ cup sugar, and cinnamon.  Put aside.  Make 

the sauce.  In a saucepan, mix 3 cups sugar, 2 cups water, and simmer for five 

minutes.  Add 1 T. lemon juice and simmer 2 minutes longer.  Remove the pan from 

the heat.  Set aside to cool.

Grease a 9” x 13” pan.  Place about 10 sheets phyllo dough on the pan.  Spread 

walnut mix evenly over the surface.  Cut into 2-3” squares or diamond shapes.  In a 

sauce pan, melt the butter.  Pour the melted butter over the baklava.  Spread the 

melted butter all over the baklava evenly so the butter can go down the cut slits.  

Bake at 350 degrees for 30-45 minutes until lightly golden.   Remove from oven.  

Pour cold sauce over the hot baklava.   Let it set until baklava is cold.  Cut the slices 

again.  Serve.  Refrigerate.

Comment: