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A place to find information about Mom's Connection and to connect with other moms involved in the group.
4 comments:
Baked Shrimp Pesto (chicken can be substituted)
1 lb Shrimp tail less
1 pkg Angel hair pasta
1 pkg pesto mix (oil, or whatever the packet calls for to prepare pesto) or homemade pesto
2 T olive oil
4 Garlic cloves, chopped
4 T white cooking wine
salt and pepper
cookie sheet
4 square (approx 10 by 10 in) pieces of parchment or wax paper
Preheat oven to 375
Boil angel hair according to pkg directions
Prepare pesto according pkg directions
Pour half the pesto over the pasta, toss pasta.
Divide pasta into four servings on each paper square
Divide meat onto each.pile
Pour 1 T wine on each pile
Pour ½ T on each pile ( this depend on how oily your pesto sauce already is, skip if pesto is oily)
Divide chopped garlic onto each pile. (if using a press, just press one clove onto each pile)
Pour remaining pesto on each pile.
Season with S & P
Wet the corners of your squares, and pull all up together and twist closed ( they wont be shut tight, just loosely twisted shut). Place them on a cookie sheet. Put near the bottom of your oven, so that tops of paper aren’t touching your broilers.
Bake for 10 – 20 minutes or until shrimp or chicken is cooked thru.
Place each pile in a bowl and fold the paper wedges over the bowl
Serves 4
(The wine really makes this distinct flavor)
Pumpkin Crisp (as requested)
1 (15 oz.) can canned pumpkin
1 C evaporated milk
1 C sugar
1 teaspoon vanilla extract
1/2 tsp. ground cinnamon
1 pkg. butter-flavor yellow cake mix
1 C chopped pecans
1 C butter, melted
whipped cream & nutmeg, optional
Stire together first 5 ingredients. Pour into a lightly greased 13x9-inch baking dish. Sprinkle cake mix evenly over pumpkin mixture; sprinkle evenly with pecans. Drizzle butter evenly over pecans.
Bake at 350 degrees for 1 hour or until golden brown. Remove from oven and let stand 10 minutes before serving. Serve warm or at room temperature with whipped cream and nutmeg, if desired.
Enjoy! :)
Cranberry Fruit Nut Bread by Gilda Gregory
2 C sifted all purpose flour
1 C sugar
1-1/2 tsp baking powder
1/2 tsp soda
1 tsp salt
1 egg beaten
1 Tbls orange rind
3/4 C fresh or frozen orange juice
(not from concentrate)
1-1/2 C fresh or frozen cranberries chopped
1/2 C chopped nuts (walnuts or pecans)
1Tbls melted butter
Sift flour, sugar, baking powder, soda and salt
together. Add orange juice, butter, grated rind
and egg. Stir just to moisten. Carefully fold in
chopped cranberries and nuts. Spoon into a
greased and lightly floured 9x5x3 loaf pan. Spread
corners and sides slightly higher than the center.
Bake at 350 for about 1 hour or until a toothpick
comes out clean. Remove from pan, cool on rack.
Put glaze on loaf. Glaze is a mixture of powdered
sugar, orange juice and small amount of orange
peel.
If you have any questions, just give me a call.
Donna Good
Here are some meat rub recipes from Jaime Tyler:
Start with the same three ingredients:
1 tsp paprika
1 Tbs brown sugar
1/2 tsp salt
Then stir in these ingredients to make:
Mediterranean - 1 tsp cumin, 1 tsp pumpkin pie spice
Asian - 1 tsp garlic powder, 1 tsp ginger
Southwestern - 1 tsp chili powder, 1 tsp onion powder
(Parents Magazine, July 2007)
These rubs are so easy to make and can be put on the meat right before you grill or bake! No planning necessary!
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