RECIPES FOR
AUGUST 2000
CREAMY BLUE CHEESE DRESSING
½ lb. soft blue cheese
3 tbl. lt. cream
½ c. mayonnaise
Sugar
1/8 tsp. salt
1/8 tsp. pepper
1 tsp. mustard
1/8 c. vinegar
4 tbl. salad oil
With fork mash cheese with cream until creamy.
Add rest of ingredients.
Beat until very creamy.
Refrigerate.
Makes 1 cup.
from Marge Willis
ref:8/5/00
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BOMBAY CURRIED SHRIMP
1 1/2 pounds large shrimp peeled and deveined
1 tablespoon all-purpose flour
2 teaspoons vegetable oil
l/2 cup minced shallots
1tbl. curry powder
1 cup diced red bell pepper
1 1/2 cups diced tomato
½ cup light coconut milk
1/4 cup chopped fresh basil or 4 teaspoons dried basil
1 tablespoon fresh lemon juice
1 teaspoon sugar
½ teaspoon salt
10 1/2 oz. low-salt chicken broth
6 cups hot cooked rice
3 tablespoons coconut flaked and toasted
Combine shrimp and flour in a bowl; toss well, and set aside.
Heat oil in a large skillet over medium-high heat.
Add shallots and curry powder; saute 1 minute. Add bell pepper; saute 1 minute.
Add tomato and next 6 ingredients; bring to a simmer. and cook 2 minutes.
Add shrimp mixture; simmer 4 minutes or until shrimp is done, stirring occasionally.
Spoon shrimp mixture over rice, and sprinkle with coconut.
ref:8/12/00
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KNAPSACK COOKIES
3/4 cup shortening
½ tsp baking soda
¾ cup white sugar
1/8 tsp salt
¾ cup brown sugar
2 cups rolled oats
2 eggs
2 cups Rice Krispies
1 tsp vanilla
½ cup shredded coconut
2 cups flour
½ cup dried fruit or nuts
1 tsp baking powder
Combine shortening and sugars, add eggs and vanilla,
then add dry ingredients.
Add Rice Krispies last.
The mixture will be a crumbly dough.
Refrigerate.
Place walnut-sized balls on
greased cookie sheet and press slightly.
Bake at 350°F 10 minutes.
Makes about 5 to 6 dozen cookies.
Thanks, Marcia
from: Kula, HI
ref:8/19/00
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CHIPPED BEEF SPREAD
8 oz. pkg. Cream Cheese
1 pkg. Dried Beef or Hormel jar
2 or 3 tbl. Horseradish
Few shakes Worcestershire Sauce
A little cream to help blend
Mix together and form log or put into small bowl.
Serve with crackers.
From the archives of Marge Willis
ref:8/26/00
