Recipe King

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Grilled Shrimp Recipe

INGREDIENTS:
20 lg Shrimp (1 to 1.25 pounds)
-pealed and deveined but
-leave tails on
20 Very thin slices of
-proscuitto ( 1/4 pounds)
Mustard
Brown sugar
5 Skewers (up to 6)
DIRECTIONS:
Wrap shrimp with proscuitto. Put 3 or 4 shrimp on each skewer. Lay skewers
in flat pan (cookie sheet works if it has sides). Spread mustard generously
on shrimp. Pat brown sugar on top. Turn and repeat. Let sit in refrigerator
for 30 minutes. Grill until done and proscuitto in starting to crisp
Sorry no amounts on mustard and sugar - let your taste guide you
I served it with good french bread, dill potato salad, a Thai cucumber
salad, avocado and tomato salad. We had homemade ice cream with assorted
toppings for the finale.

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Guacamole Recipe

INGREDIENTS:
3 Ripe avocados; diced
1 Tomato; chopped
1/4 Onion; chopped
1/2 cup of Canned green chiles; chopped
1/2 cup of Sour cream
1/4 cup of Cottage cheese
1 1/2 teaspoon of Salt
1/4 teaspoon of Garlic powder
DIRECTIONS:
Place all ingredients in a deep bowl and mash to desired consistency. This
recipe provides enough guacamole to serve with the Nachos as well as the
Chimichangas Supreme.

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Grilled Seafood Kebabs Recipe

INGREDIENTS:
1 lb Large Shrimp (deveined)
1 lb Freah Sea Scallops
1 lb Large Mushrooms
17 oz Bottled Bar-B-Q Sauce
1/4 cup of Honey
4 tb Stone Ground Dijion Mustard
8 Wooden Skewers
2 lb Fresh Fruit (as garnish)
DIRECTIONS:
Combine the bar-b-q sauce, honey and mustard in a bowl and mix well. Place
alternating groups of shrinp, sea scallops and mushrooms on the skewers.
Place completed kabobs in a baking pan. Spoon the marinade over the kabobs
and allow to set for 12 hours (or over- night) in the refrigerator. Grill
over direct heat for 7 to 8 minutes or until the shrimp have turned pink,
turing frequently to prevent buring. Baste with marinade and use a covered
grill to insure snokey flavor. Garnish with fresh fruit.

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Mustard Wings Recipe

INGREDIENTS:
12 Chicken drumettes
Freshly ground pepper to
Taste
1 tb Honey
Cayenne pepper to taste
1 Clove garlic finely
Minced
2 teaspoon of Dijon mustard
Whole wheat bread crumbs
Very finely ground
DIRECTIONS:
1. Preheat oven to 400 degrees F. Lightly oil a baking sheet. Remove as
much skin as possible from drummettes. Sprinkle chicken with pepper
2. Combine honey, cayenne, garlic, and mustard. Brush mixture onto chicken,
coating all sides lightly and evenly, then dip in bread crumbs
3. Place on prepared baking sheet and bake until light brown (about 30
minutes). Serve hot.akes 12 drummettes.

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Leeks With Olives & Parsley Recipe

INGREDIENTS:
225 g Leeks; washed
- and finely sliced
4 tb Olive oil
5 tb Vegetable stock
10 Black olives
stoned and sliced
1 md Bunch of parsley
finely chopped
Salt and pepper
DIRECTIONS:
Strong flavours here - leeks saut�ed with olives and parsley - that
are reminiscent of French regional cookery. Lovely with a rice dish,
or with the cr�pes alla parmigiana parizzi
Saut� the sliced leeks gently in the olive oil, stirring, until they
begin to soften, about 6-8 minutes. Stir in the stock and bring to
the boil. Simmer gently, uncovered, for 5 minutes. Add the olives and
the chopped parsley, and cook, stirring occasionally, for a further
3-4 minutes. Season to taste with salt and pepper and it is ready to
serve.

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Pineapple Pudding Recipe

INGREDIENTS:
4 oz Butter (not margarine)
3/4 cup of Sugar
4 Eggs
1 cn Crushed pineapple
4 Pieces of bread, cubed,
-crusts included
DIRECTIONS:
Cream room-temp butter and sugar togetherthis can be done right in
the casserole dish it will be baked in. Beat in eggs, one at at a
time. Stir in the crushed pineapple (make sure you drain it very
well). Fold in the cubed breadI use white but I guess you can use
whatever. Bake at 350 degrees F for about 45 minutesthe edges will
turn golden brown and it will get all bubbly. Serve warm, as a
sidedish with your meal.
You can cut down on the amount of butter if you wantI usually only
use 3/4 of a stick.

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