Fiery Cajun Shrimp

Cajun Shrimp
Originally uploaded by Food Fanatic.

This is a dish you just don't get over. Once you have it, you just have to have it again. But I don't use all this butter every time.

2 cups (4 sticks) melted butter
1/4 cup Worcestershire sauce
1/4 cup fresh lemon juice
2 tablespoons ground pepper
2 tablespoons hot sauce (recommended: Texas Pete)
4 cloves garlic, minced
2 teaspoons salt
5 pounds unpeeled medium shrimp
2 lemons, sliced thinly
French bread for dipping

Preheat the oven to 400 degrees.
Stir together the butter, Worcestershire sauce, lemon juice, pepper, hot sauce, garlic, and salt. Pour half this mixture into a large heatproof dish (9 x 13). Layer half the shrimp and half the lemon slices in the dish; then form a second layer with the remaining shrimp and lemon slices, and pour remaining sauce into the dish. Bake, uncovered, for 20 minutes, or until the shrimp are pink, stirring twice. Pour off the sauce into individual serving dishes. Serve the shrimp with plenty of French bread for dipping in the spicy butter sauce.
Note: This recipe can be easily halved or even quartered. Alternatively, use peeled shrimp and then toss it all with pasta for a main course.

This is a Paula Deen recipe.

For The Lancaster News

Apricot Pineapple Gelatin Salad

I'm not really a big jello fan, but Mom did this for the Easter feature I did for the paper. It wasn't too bad, but I think I'd not put in chunks of cream cheese.

Apricot Gelatin Salad
Originally uploaded by Food Fanatic.

1 small box apricot gelatin
1 cup hot water
1 cup heavy cream
1 cup crushed pineapple, well-drained
4 oz cream cheese (optional), cut into a small dice
1/2 cup pecan pieces
9 canned apricot halves
Salad dressing, such as Miracle Whip, for garnish

Dissolve the gelatin in the hot water. Add the cream. Do not whip. Stir in pineapple, cream cheese and pecans. Pour into an 8-inch square casserole dish. Arrange apricot halves in the gelatin, so that each serving has one piece of fruit. Cover and refrigerate until set, 2 hours to overnight.
To serve: Cut into 9 pieces, place each piece on a plate and dollop with a 1/2 teaspoon of salad dressing. Add more pecan halves or fruit for presentation.
Cooks note: This is also delicious with orange gelatin and/or mandarin oranges.
Recipe courtesy Mary Goetsch, mother of “No Food Left Behind.”

For The Lancaster News

Hot Cross Buns

Yeah, I know this is a traditional Easter dish. And I wrote about these in my Easter feature for the paper. But I'm still trying to catch up with posting the recipes from the paper. These are really good any time of the year. They are a nice, sweet breakfast roll, but not so sweet that you go into sugar shock.

Hot Cross Buns
Originally uploaded by Food Fanatic.

3 1/2 to 4 cups all-purpose or bread flour
2 packages active dry yeast
1/2 to 1 teaspoon ground cinnamon
3/4 cup milk
1/2 cup cooking oil
1/3 cup sugar
3 eggs
2/3 cup raisins
1 slightly beaten egg white

In a large mixing bowl combine 2 cups of the flour, yeast and cinnamon. Heat milk, oil, sugar, and 3/4 teaspoon salt until warm (115-120 degrees). Add to dry mixture; add eggs. Beat at low speed with electric mixer for 1/2 minute, scraping the bowl. Beat 3 minutes at high speed.
By hand, stir in raisins and enough remaining flour to make a soft dough. Shape into a ball. Place dough in a greased bowl; turning once. Cover; let rise until double (about 1 1/2 hours). Punch down. Cover; let rest 10 minutes.
Divide into 18 pieces; form the pieces into smooth balls. Place on a greased baking sheet 1 1/2 inches apart. Cover; let rise until double (30-45 minutes).
Cut shallow crosses in each; brush tops with egg white. Bake at 375 degrees for 12 to 15 minutes. Remove from sheet. Decorate with frosting crosses.

For The Lancaster News

Buttermilk Biscuits

Buttermilk Biscuits
Originally uploaded by Food Fanatic.

2 cups all-purpose flour
1 tablespoon baking powder
2 teaspoons sugar
1/2 teaspoon cream of tartar
1/4 teaspoon salt
1/4 teaspoon baking soda
1/2 cup shortening
2/3 cup buttermilk or sour milk
Preheat oven to 450 degrees

In a medium mixing bowl, stir together the flour, baking powder, sugar, cream of tartar, salt, and baking soda. Cut in shortening until mixture resembles coarse crumbs.
Make a well in the center of the dry mixture, then add buttermilk all at once. Using a fork, stir just until moistened.
Turn the dough out onto a lightly-floured surface. Quickly knead the dough by gently folding and pressing the dough for 10-12 strokes or until it is nearly smooth. Pat or lightly roll dough to a 1/2 inch thickness. Cut dough with a floured 2 1/2 inch biscuit cutter, dipping the cutter into flour between cuts.
Place the biscuits on an ungreased baking sheet. Bake for 10-12 minutes or until they are golden brown and delicious.
Makes 8-10 bisuits.
From http://www.cooks.com

For The Lancaster News

Bean Soup

Bean Soup
Originally uploaded by Food Fanatic.

1 package 16-Bean Soup Beans
2 small onions, chopped
1 small or large can diced tomatoes
Water
1 package Polska Kielbasa or other sausage

The night before, wash the beans and check for foreign material, such as small rocks. Soak them in 4 quarts of water in a bowl overnight. Reserve the seasoning packet from the bean package.
The next morning, drain the water from the beans. Place them in the slow cooker with the seasoning packet, onions and tomatoes. Add water until the cooker is almost full, leaving about 1-1/2 inches of space on the top.
Cook the beans on LOW for 8 to 10 hours, or on HIGH for 1 hour and then LOW for 6 to 8 hours.
About 30 minutes before serving, slice the sausage into bite-sized slices. Brown the sausage in a skillet and then add the slices to the slow cooker.
Serve with cornbread.

For The Lancaster News