JULY 1999 RECIPES

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RECIPES FOR
JULY 1999

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SHRIMP AND SCALLOP ITALIAN-STYLE SKEWERS


8 scallops, 10/20 ct.
8 shrimp, 26/30 ct.
1 doz. bamboo skewers, soaked in water
1 large roasted red bell pepper
1 tbl. chopped garlic
1 whole fresh lemon
1 tbl. chopped fresh thyme
8 large button mushrooms, capped
1/2 cup extra virgin olive oil

Peel and cut roasted red bell pepper into 1" squares.
Alternately place scallops, shrimp, roasted red bell
pepper squares and mushrooms on skewers.
Rub with thyme and chopped garlic, then brush with olive oil.
Grill skewers until shrimp turn pink.
Or place them in a preheated cast iron skillet
with a little oil and cook on each side
for 2-3 minuteson medium high heat.
Sprinkle with salt, ground black pepper and lemon juice.


FRESH MOZZARELLA, TOMATO AND BASIL SKEWERS


12 oz. fresh mozzarella, cut into cubes
1 small basket cherry tomatoes
12 whole fresh basil leaves
Ground black pepper and Kosher salt to taste
1 small jar of pureed roasted red bell pepper
12 cup extra virgin olive oil

Cut cherry tomatoes in half.
Alternately place mozzarella cubes, cherry tomato
halves and basil leaves on skewers.
Mix together olive oil and pureed roasted red bell pepper.
Set aside.
Grill skewers for a few minutes or until cheese turns golden brown.
Or place them in a preheated cast iron skillet and a little oil
and cook on each side for 2-3 minutes on medium high heat.
Brush with olive oil and pepper mix.
Sprinkle with salt and pepper to taste.
Kathy's Kookbook
ref: 7/4/99

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HOT CHICKEN SALAD
[Lighter version in ( )]


4 Cups Diced Cooked Chicken
3/4 Cup Mayonnaise (Lite/No-Fat)
3/4 Cup Cream Chicken Soup (Lite)
2 C. Chopped Celery
4 Hard Cooked Eggs
1 Tsp. Salt
1 Tsp. Finely Chopped Onion
2 Tbl. Lemon Juice
1 Cup Crushed Potato Chips (Reduced Fat Chips)
2/3 Cup Shredded Sharp (Low Fat Cheese)
Cheddar Cheese (Low Fat)
1/4 Cup Slivered Almonds
Mix first 8 ingredients.
Put in large shallow pan (1 quarts).
Combine chips, cheese
and almonds and sprinkle on top.
Chill several hours or overnight.
Bake 25 minutes @ 400F.
Excellent the next day.
From My Aunt Frannie
North Carolina
ref:7/11/99

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BAKED BEANS


1 large can of Campbell's pork & beans
Sprinkle brown sugar
A little molasses
Pepper & dry mustard
1 onion
Less than 1/2 cup Tomato juice
Salt pork or bacon

Kathy"s Variations:
Ketchup or bbq sauce
Couple of sprinkles of tabasco sauce
Spicy mustard, instead of dry mustard
Substitute Snap-E-Tom juice

Original: Bake at 350F. for 2 hours.

Kathy:
Throw everything into the crock pot for 6 to 8 hours.


Thanks to my Aunt Mary
Sandisfield, MA
ref:7/18/99

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Layered Mexican Bean Dip


Layer 1: 1 - 10 ounce can refried beans
Layer 2: 2 ripe avocados mashed with tabasco sauce or guacamole (about 2 cups)
Layer 3: 1 - 1/2 cups sour cream, 1 envelope taco seasoning, 1/2 c. jalapeno chopped
Layer 4: 2 or 3 tomatoes, chopped fine and all juice squeezed out
Layer 5: 2 cups shredded cheddar and Monterey jack (either one or a mixture)
Layer 6: 1 can black olives, chopped


This can be layered on a pretty dish
with room around the edge for the chips or
layered in an oblong Tupperware container
with a lid so it can be transported to a picnic.


Aunt Theresa
Old Greenwich, CT
ref:7/25/99

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