LEMON SHRIMP AND SPINACH

LEMON SHRIMP AND SPINACH
A lovely variation on the classic scampi preparation of shrimp.

1 pound (455g) shrimp, uncooked, peeled and deveined
1 pound (455g) spinach leaves, fresh
2 Tbsp (30mL) olive oil
3 cloves garlic, minced
1 medium tomato, chopped coarsely
1/2 cup (120mL) lemon juice, freshly squeezed
1 tsp (2g) lemon zest
1/2 tsp (3g) salt (sea salt if on a corn-free diet*)
1/2 tsp (2g) pepper

Rinse shrimp well.  Wash spinach leaves and chop into 3 inch (8cm)
pieces.  Heat oil in a nonStick skillet. Add garlic cloves and saute
for 2 minutes. Add chopped tomato and shrimp and cook for 5 minutes,
just until shrimp are pink. Pour in lemon juice and lemon zest, and
add spinach leaves. Season with salt/pepper and cook, uncovered, over
medium heat until spinach leaves are wilted.

Serve over white or brown rice.

JALAPENO CORN BREAD

2 boxes Jiffy corn bread mix
2 1/2 c. milk
1/2 c. salad oil
3 eggs, beaten
1 lg. onion, grated
1 c. creamed corn
1 1/2 c. yellow cheese, grated
1/4 c. Jalapeno peppers

Preheat oven to 400 degrees. Combine all ingredients. Mix well. Pour
into 2 greased 13 x 9 inch pans. Bake 45 minutes

BROILED TOMATOES

BROILED TOMATOES
4 medium ripe tomatoes
1/4 cup cracker crumbs
1/2 tsp. salt
1/2 tsp. dried oregano or basil
1/2 tsp. dried thyme
1 tablespoon oil

Wash tomatoes, slice in half crosswise. Place on baking sheet, cut
side up. Mix crumbs, seasonings and oil. Sprinkle mixture on each
tomato. Broil 8-10 inches from heat about 4 minutes or until golden
brown. Garnish with parsley sprigs. Serves 4. Calories 76, Fat 4 g,
Cholesterol 8 g, Protein 2 g

MEXICAN CHEESE DIP

MEXICAN CHEESE DIP
1 lb. hot sausage
2 lb. box Velveeta cheese
1 can golden mushroom soup
1 med. can mushrooms, chopped
1 onion, chopped
1/2 lb. sharp Cheddar cheese
1 can tomatoes with green chilies

Melt cheeses. Fry sausages and onion. Drain well. Mix all ingredients
in crockpot Keep warm and serve with corn chips or Doritos.

CASSEROLE APPLE DISH

CASSEROLE APPLE DISH
1 1/2 c. Bisquick
1/2 cube margarine
1 c. cold water*
3 to 4 cups peeled and sliced apples
1 1/2 c. sugar
Cinnamon
Nutmeg

Mix as pie dough, not rolled.  Leave crumbly. Layer with crumbly mix
and the apples mixed with 1/2 cups sugar, cinnamon and nutmeg end with
crumbly mix.

*Add water after all is put in a 2 quart casserole, or bigger, bake at
350 degrees for 50 minutes. Use pastry blender to make crumbly mix.

CHICKEN CORN SOUP

CHICKEN CORN SOUP
1 qt. chicken broth
2 stalks celery, diced
1 med. onion, chopped
4 c. corn
2 med. potatoes, diced
3 c. cooked chicken, diced
1 qt. water

Heat broth and water. Add celery, onion, potatoes, corn and chicken.
Cook until vegetables are tender. Salt and pepper to tast

Etymology

“Recipe” comes from the Latin word recipe 'take (imperative)', that is, an instruction to have the ingredients ready, originally used in doctors' orders to pharmacists.

Additional information

Additional information

Recipes are often annotated with the history of the dish, nutritional information, dietary information, food philosophy, or anecdotes.

Nutritional information includes food energy (calories), vitamin content, fat content, etc

Recipe

A recipe is a set of instructions that show how to prepare or make something, especially a culinary dish food.

Modern culinary recipes normally consist of several components:

• The name (and often the locale or provenance) of the dish,
• How much time it will take to prepare the dish
• The required ingredients along with their quantities or proportions
• Equipment and environment needed to prepare the dish
• An ordered list of preparation steps
• The number of servings that the recipe will provide

Some recipes will note how long the dish will keep and its suitability for freezing.

Earlier recipes often included much less information, serving more as a reminder of ingredients and proportions for someone who already knew how to prepare the dish.

Recipe writers sometimes also list variations of a traditional dish.