Shrimp Scampi

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1 ½ lb. large fresh shrimp, peeled and deveined

½ tsp. salt      3 T. olive oil

2 cloves garlic, minced      2 green onions, chopped

¾ cup Vermouth     3 T. lemon juice

2 T. butter      ¼ tsp. pepper

2 T. fresh parsley, chopped

4 cups cooked angel hair pasta, lightly buttered

Directions: Prepare pasta per directions. After draining, toss lightly with butter to

prevent pasta from sticking together.

Sprinkle shrimp with ¼ tsp. salt. In a large skillet, heat oil over medium-high heat.

Add shrimp, and cook until pink and firm (a few minutes). Using a slotted spoon,

remove shrimp from pan. Add garlic and onions to pan. Cook 3 minutes or until

golden brown. Add vermouth, and simmer 1-2 minutes. Stir in lemon juice, butter,

and remaining salt and pepper. In a large bowl, combine shrimp, parsley, pasta, and

vermouth mixture. Serve.

Comment: Very good and fast to prepare. Fresh uncooked shrimp make a

difference. Heating pre-cooked shrimp in this dish lessons flavor of sauce, and

shrimp can be tough. Feel free to add grape tomatoes, pieces of asparagus, peas or

other veggies to taste.

Stew

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3 lbs meat (beef or venison), cubed, floured

Salt & Pepper      3 T. Olive oil

1 tsp. thyme      1 tsp. rosemary

2 cups beef broth      1 cup red wine

2 medium onions, quartered

6 carrots, cut in 1’ pieces

4 potatoes, cut in chunks

3 cloves garlic, minced

20 button mushrooms

2 T. butter

2 T. brown sugar

2 T. lemon juice

Directions: Dust the meat with flour, salt and pepper. In a hot skillet, heat the oil

and brown the meat. Transfer it to a large pot with the herbs, broth, and wine. Cover

and simmer for 2 hours or until fork tender. In a skillet, sauté onion, carrots,

potatoes, and garlic. Add them to the pot. Simmer for 40 minutes. Brown the

mushrooms in better, add them to the stew, and simmer for 15 minutes. Stir in the

lemon juice and brown sugar, and remove from the heat.

If desire a thicker gravy, stir in a flour/milk mixture to thicken before serving. Serve

with warm bread.

Comment: Fantastic stew. Eric’s favorite.

Spiced Grilled Corn

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Corn on the cob

1 tsp. paprika      ½ tsp. onion powder

½ tsp. garlic powder      ¼ tsp. dried thyme

1/3 tsp. oregano     ¼ tsp. cayenne

½ tsp. sea salt      4 T. unsalted soft butter

Directions: Combine softened butter and all the spices in a bowl and melt until

spreadable consistency. Pull the husks down from the corn, but not off. Spread the

mixture on the corn liberally then close the husks around the cob. You may need to

secure the tops with wet string cut short to the husk. Grill over medium heat 25-30

minutes turning a one quarter turn four to five times during the grilling process.

Corn kernels should be tender. Remove from the grill.

Comment: A favorite of Tim’s.

Whoopie Pies

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1 cup shortening                 ¾ cup  cocoa

2 cups sugar                        ½ tsp. salt

2 eggs                                  1 cup sour milk

5 cups flour                        

2 tsp. baking soda dissolved in 1 cup hot water

Filling:

2 egg whites                        1 T. vanilla

3 T. milk                             4 cups powdered sugar

1 cup softened butter 

Directions:  Beat together shortening, sugar and eggs.   Sift together flour, cocoa, and salt.   Alternately add sour milk and flour mixture, beating well after each addition.  Stir in hot water/soda mixture.  Mix thoroughly.  Drop from teaspoon onto greased cookie sheet.  Bake 5-8 minutes at 350  degrees.

When cool, put filling between two cookies.   Wrap individually.  Refrigerate. 

Filling:  Beat egg whites until stiff.  Add vanilla, milk, and 2 cups powdered sugar.  Beat thoroughly.  Add 2 more cups powdered sugar and 1 cup soft butter.  Mix thoroughly.

Comment:  Family favorite.  Also known as “Gobs” on the Sensky side.