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Hello Everyone...so happy to be with you again.....I hope you enjoy my menu for the month of June....Enjoy~Harriet~



MENU
  • Shrimp Cocktail Toss
  • Peach Pork w/Salsa
  • Potatoes Supreme
  • Sauteed Snow Peas
  • Herb & Cheese Bread
  • Iced Tea
  • Hawaiian Millionaire Pie




  • Shrimp Cocktail Toss

    1. 1 pound medium shrimp
    2. 3/4 cup Italian salad dressing
    3. 1 medium tomato-diced
    4. 1 (4-oz.) can Diced Green Chiles
    5. 1/3 cup sliced green onions
    6. 2 tablespoons chopped parsley or cilantro 2 teaspoons honey
    7. 1/8 teaspoon hot pepper sauce


    DIRECTIONS:
    TOSS shrimp, dressing, tomato, chiles, green onions, cilantro, honey and hot pepper sauce together in medium glass or ceramic bowl..serve on lettuce leaf; refrigerate for at least 60 minutes





    Peachy Pork w/Salsa

    1. 1 Tbsp. taco seasoning
    2. 1 Tblsp. vegetable oil(I use Sunflower oil) 1 cup chunky style prepared salsa
    3. 1/3 cup peach preserves


    4. Coat pork cubes with taco seasoning. Heat oil in a heavy nonstick skillet over medium high heat.
      Sauté pork 2-3 minutes, stirring occasionally until browned on all sides.
      Add salsa and preserves. Reduce heat to low, cover and simmer 15-20 minutes




    Potatoes Supreme

    1. 8 cups Cooked potatoes, diced
    2. 6 slices Bacon, diced
    3. 1 large Onion, diced
    4. 1/4 lb Velveeta cheese, diced
    5. 1/4 cup Green olives, chopped
    6. 1 cup Mayonnaise


    In a 9x12 inch baking dish mix all ingredients together. Chill overnight. Bake in a 350º oven for 1 hour




    Sauteed Snow Peas

    1. 1 lb Snow peas
    2. 1 Tblsp. oil(I use Sunflower oil)
    3. 2 Green onions; split and cut -in 2 inch strips
    4. 1 Tblsp. White wine
    5. 1/2 cup Chicken broth
    6. 1 tsp (level) salt
    7. 1 Tblsp. Cornstarch
    8. 3 Tblsps. Water
    9. 1 tsp. Sesame oil


    String snow peas. Blanch in salted, boiling water for 20 seconds. Drain. Preheat wok. Put in oil.
    Heat. Add green onions, and stir-fry. Add wine, broth, snow peas and salt.
    Bring to boil. Mix cornstarch with water. Thicken broth to mixture.
    Add sesame oil. Serve at once.




    Herb & Cheese Bread

    1. 1 1/4 cups Unbleached, unsifted flour
    2. 2 tsps. Baking powder
    3. 1/2 tsp.Baking soda
    4. 1 dash Black pepper
    5. 1 1/2 tsps. Sugar
    6. 1 Whole Egg -- OR...2 Egg whites
    7. 1 1/2 Tbsps Oil (or more) light olive oil is nice
    8. 2/3 cup Buttermilk
    9. 1/3 cup Freshly grated parmesan
    10. 1/3 cup Grated part-skim provolone -OR- mozzarella cheese
    11. 2 Tablsps.Chopped Italian parsley
    12. 1 tsp. Chopped fresh basil
    13. 1 tsp. Chopped fresh thyme
    14. 1/2 tsp. Chopped fresh oregano
    15. 1/2 tsp. Chopped fresh savory(or dry)


    Combine first five ingredients in a mixing bowl. Add egg, oil, and buttermilk and stir until just blended. Stir in cheeses and herbs until just blended, and pour into greased bread pan (8-1/2 x 4-1/2 x 2-1/2 inches). Bake 45 minutes at 350º. Cool in pan 5 minutes, then turn onto cooling rack. Serve warm.




    Hawaiian Millionaire Pie

    1. 1 (9 inch) pie crust, baked
    2. 1 (15 ounce) can crushed pineapple, drained well
    3. 1/4 cup lemon juice
    4. 1 (12 ounce) container frozen whipped topping, thawed(Cool Whip),/li>
    5. 1/2 cup maraschino cherries, chopped
    6. 1 (14 ounce) can sweetened condensed milk
    7. 1 cup chopped walnuts( I prefer Pecans) Directions


    In a large mixing bowl, fold pineapple, lemon juice, whipped topping, cherries, condensed milk, and walnuts together. Pour into pie shell and chill for at least 2 hours before serving.




    To Our Readers:

    Its great being back at my desk in "Cook's Corner"...Just like old times. I would like to thank our Editor..Angel..for bringing us all together again...
    Wishing Everyone A very Happy Summer
    ~Harriet~
    Feel Free To Contact Me July-Ann@webtv.net



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