Monday, September 26, 2005

Holiday Jambalaya

1 c. uncooked white rice
1 clove garlic, minced
3 T. butter or margerine
1/2 c. chopped celery
1/2 c. chopped onion
2 c. water
3/4 c. Heinz chili sauce
1/2 c. chopped green pepper
1/2 tsp. salt
1/4 tsp. thyme
1/8 to 1/4 tsp. cayenne
1 c. cubed cooked ham
1 c. cooked shrimp
2 med. tomatoes, cut into chunks

Saute rice and garlic in butter until rice is golden. Stir in celery and onion; continue sauteing until tender, stirring constantly. Stir in water and next 5 ingredients; bring to a boil. Cover, simmer 20 minutes. Add ham, shrimp and tomatoes. Cover, simmering an additional 10 minutes, until rice is tender. Stir well before serving. Makes 6 (1/2-cup) servings.

Liz R.

Monday, September 19, 2005

Apple Cake

1 3/4 c. sugar
1 c. oil
3 eggs
3 or 4 apples, thinly sliced
2 c. flour
1 tsp. cinnamon
1 tsp. baking soda
1/2 tsp. salt
1/2 c. walnuts (optional)

In a small bowl, combine flour, cinnamon, soda and salt. Set aside. In a large bowl, mix sugar, oil and eggs. Add dry mixture, mixing well. Stir in apples. Bake 1 hour in a greased 9x13-inch pan at 350 degrees. Let cool. Sprinkle with powdered sugar.

Mary Ellen F.

Monday, September 12, 2005

Lamb Shanks Chablis

4 lamb shanks
1 clove garlic
2 T. oil
1 med. onion, chopped
1 tsp. salt
1 tsp. oregano
1 c. Chablis
4 carrots, chopped
1/2 lb. green beans
1 c. celery, chopped
1 tsp. flour

Slit shanks and insert piece of garlic in each. Brown shanks in oil. Add onion, salt, oregano and Chablis. Simmer, covered, 1 hour. Add carrots, beans and celery and simmer 30 minutes more. Remove lamb and vegetables to platter. Blend 2 tablespoons pan juices with flour. Stir in remaining pan juices and cook, stirring until thickened. Pour sauce over lamb and vegetables. Good with baked potatoes.

Chris N.