If not shelled, de-veined and cooked, you'll
have to do this yourself, I would just buy it already done. Pour
cocktail sauce inside cocktail glasses or dish. Rinse shrimp well and
hook onto cocktail glasses or dish. Chill until ready to serve.
2 Tbs vegetable oil, olive oil, melted butter or margarine
1 Tbs salt (Optional)
1 Tsp Pepper (Optional)
1 Tsp Paprika (Optional)
1 Tsp Garlic (Optional)
Any seasoning you want
Cleaning Pumpkin
Seeds. Scoop out seeds from pumpkin. Place in colander under
cold running water, remove the seeds from the pulp and strings. Pat dry
with a clean kitchen towel.
Roasting Pumpkin Seeds. Toss
pumpkin seeds in a bowl with the melted butter or oil and seasonings of
your choice until well coated. Spread evenly on a cookie sheet. Bake in
300° oven until golden, about 20-45 minutes, stirring occasionally. Let
cool on paper towels.
Using melon-baller, scoop out all 3
melons in a large bowl. Scrape out the watermelon, cantaloupe
and melon shells and turn upside down on paper towels to drain.
Toss the rest ingredients in the large bowl of melon balls. Mix
well. Turn the shells up right again and pour the mixed fruit
in. Chill until ready to serve.
For an added touch, try cutting a design around the top edge
of the watermelon, cantaloupe and melon shells.
1 Cup Bag Mini Marshmallows (Colorful ones are more fun)
2 Bananas, sliced
1/2 Cup Shredded Coconut (Optional)
2 Cups Thawed Cool Whip Topping
Stir pudding mix, pineapple with
juice, mandarin oranges, marshmallows, bananas and coconut in a
large bowl until well blended. Gently fold in whip topping and
chill 1 hour or until ready to serve.
1 Lb Cooked Chicken or Turkey Breast, Chopped or cubed
small, or 1 can Light Tuna in water
1 Stalk Celery, Chopped finely
1/2 Onion, Chopped finely
A few Dashes Black Pepper for taste
Light or fat free Mayonnaise, 1-2 cups, Depending on preference
1 Head Lettuce, Broken for Salad
1 Carrot, shredded
1 Tomato, Cut in wedges then halved
2 Eggs, boiled and quartered
In large bowl combine lettuce, carrot,
tomato and eggs, toss well. In Separate bowl, combine
remaining ingredients and stir until well blended.
Refrigerate until ready to serve. Serve a scoop of ham
mix over individual salads.
Light or fat free Mayonnaise, 1-2 cups, Depending on preference
In large bowl combine lettuce,
carrot, tomato and eggs, toss well. In Separate bowl, combine
remaining ingredients and stir until well blended. Refrigerate
until ready to serve. Serve a scoop of ham mix over individual
salads.
2 carrots, sliced or 4 ounces frozen or small can **
4 ounces fresh or frozen peas or small can **
12 ounces uncooked egg noodles or 2 cups uncooked rice
Rinse chicken well. Place chicken in very large pot and fill with
water. Add chicken, celery, garlic, onion, bullion and some salt . Put on
stove on high until boil. reduce to low and slow simmer for 2-3 hours
refilling water as needed. Add carrots and peas if they are fresh or
frozen. Leaving pot on slow simmer, carefully take chicken out 1 piece at
a time. Remove skin and pick meat off bone. Return meat to pot. Do this
until all chicken pieces have been done. Taste broth to see if more salt
is needed and add it to desired taste. (if using canned veggies, put in
now). Bring to a boil again, pour in rice and slow simmer 10 minutes.
cover tightly and remove from heat. Allow to sit 15 - 20 minutes or until
rice is fully cooked. Serve piping hot with crackers.
* 1 breast, 1 wing, 1 drum, and 1 thigh. Alternately, you can use 2
breasts and wings or, 2 drums and thighs. This must be bone in and skin
on.
** Carrots and peas are optional, however, they add a nice color to the
soup without adding any unwanted flavor.
2 carrots, sliced or 4 ounces frozen or small can* (Optional)
4 ounces fresh or frozen peas or small can* (Optional)
4 Oz Frozen Corn* (Optional)
12 ounces uncooked egg noodles or 2 cups uncooked rice
Place bones and meat in very large pot and fill
with water. Add celery, garlic, onion, bullion and some salt. Put on stove
on high until boil. Reduce to low and slow simmer for 2-3 hours refilling
water as needed. Add carrots, peas and corn if they are fresh or frozen.
Leaving pot on slow simmer, carefully take the bones out. When cool
enough, pick carcass clean and return any meat to pot. Taste broth to see
if more salt is needed and add it to desired taste. (if using canned
veggies, put in now). Bring to a boil again, put in noodles, cover tightly
and remove from heat. Allow to sit 10 - 15 minutes to cook noodles or 20 -
30 minutes for rice. Serve
piping hot with crackers.
* Carrots, peas and corn are optional, however, they add a nice
color to the soup without adding any unwanted flavor.
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