April 11th, 2006 by alice
Tags: Bbq, Grovers, Rip, Shrimp
INGREDIENTS
- 8lbslarge shrimp, in the shell
-
Sauce
- 1/2lbbutter
- 1/2cupolive oil
- 1cupchili sauce(use a good brand; I like Homade)
- 3tablespoonsWorcestershire sauce
- 3tablespoonslemon juice
- 2lemons, sliced
- 4clovesgarlic, chopped
- 1tablespoon choppedfresh parsley
- 2teaspoonspaprika
- 2teaspoonsoregano
- 1teaspooncayenne pepper
- 1teaspoonTabasco sauce
- salt & pepper
DIRECTIONS
- Spread washed shrimp in a shallow baking dish.
- Combine the rest of the ingredients in a sauce pan and cook over low heat for about 15 minutes.
- Let cool slightly, then pour over shrimp, cover, and refrigerate several hours, stirring occasionally.
- Bake at 300 degrees F for about 30 minutes, stirring shrimp occasionally.
- Serve in shallow soup bowls with LOTS of French bread for dipping!
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April 11th, 2006 by alice
Tags: Beef, Best, Brisket, Darn, The
INGREDIENTS
- 1 (5 lb)beef brisket
- salt and pepper
- 2-3cups prepared smokeybarbecue sauce(can use more, bottled or homemade)
- 2tablespoons fresh mincedgarlic
- 4-5largeonions, sliced thinly
- 2 (10 3/4 ounce)cansonion soup, undiluted
- 2cupsdry red wine
- 1cupketchup
- 1cupbrown sugar, packed
DIRECTIONS
- In a large roaster, season brisket with salt and pepper.
- Cover bottom of roasting pan with sliced onions.
- Lay brisket on top of onions in roaster.
- In a bowl, mix the prepared BBQ sauce with minced garlic.
- In the roaster with the onions, pour the BBQ sauce all over brisket, making sure that brisket is coated well on all sides.
- Cover with foil; refrigerate for 24 hours.
- Remove from fridge.
- In a bowl, mix together wine, ketchup, brown sugar and soup.
- Pour over brisket; mix slightly to combine with BBQ sauce.
- Cover tightly with foil.
- Bake at 350 degrees for 4-1/2- 5 hours, or until brisket if fork-tender.
- Remove from oven; let stand 20 minutes before slicing.
- Slice thinly against the grain; serve with remaining sauce.
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April 11th, 2006 by alice
Tags: Party, Punch
INGREDIENTS
- 1boxorange sherbet, break up into large chunks
- 1boxpineapple sherbet, break up into large chunks
- 2bottles7-Up soda
- ice
- frozen crushedpineapple bits (optional)
DIRECTIONS
- Place all ingredients in large punchbowl.
- Serve.
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April 11th, 2006 by alice
Tags: Mushrooms, Rice
INGREDIENTS
- 2tablespoonsbutter
- 1onion, chopped
- 2teaspoonsbeef bouillon
- 1cupwater
- 1 1/2tablespoonsflour
- 8ouncessliced mushrooms
- 1/4cupwalnuts (optional)
- cooked rice
DIRECTIONS
- Saute onion in butter until browned.
- Dissolve bouillon in water, set aside.
- Add flour to onions slowly, stirring constantly.
- Pour in bouillon and water, still stirring.
- Add sliced mushrooms and cover and simmer on low until mushrooms reach desired tenderness.
- Stir occasionally.
- Remove cover, add walnuts, and cook on medium high to thicken slightly.
- Serve over rice.
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April 11th, 2006 by alice
Tags: Cookies, Cut, Holiday, Out
INGREDIENTS
- 1 1/2cups softbutter
- 2 1/4cupsconfectioners’ sugar
- 1egg(at room temperature)
- 1tablespoonvanilla
- 3 3/4cupsflour
- 1/2teaspoonbaking powder
DIRECTIONS
- Beat together butter, sugar and vanilla for one minute at medium speed of mixer.
- Add flour and baking powder.
- Chill dough.
- Roll dough between two pieces of wax paper to 3/8″ thick.
- Cut into shapes.
- Place 1″ apart on lightly greased baking sheet.
- Bake at 375° until lightly browned.
- (Instructions gave no baking time so watch first batch carefully and time it for future batches).
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