ROBIN'S SHRIMP PASTA

(RECIPE POSTED BY ROBIN HENRY)

 

3-1 lb. bags frozen medium size shrimp (peeled, deveined, de-tailed)
2 lbs. Rotini Pasta (corkscrew looking pasta)
1 Green bellpepper
1 Yellow bellpepper
1 Orange or Red bellpepper
1 large or 2 medium Red onions (they look purple)
2 bunches green onions/scallions
2 pints Cherry Tomatoes
3 Cans small pitted black olives
1-2 Cucumbers (peel and take seeds out)
2 bottles Ken's Ceasar Salad Dressing
1/4-1/2 Cup Red Wine Vinegar or to taste
Salt and Cayenne Pepper to taste

Cook pasta for 10-12 minutes in boiling salted water; then boil shrimp 3-4 minutes in unsalted water drain and cool both pasta and shrimp.
Dice (med-large dice) the green/yellow/orange or red bellpeppers, purple onion and add to shrimp and pasta. Large dice the cucumber and add to mix.
Drain the black olives and add along with dressing and vinegar. Chop the green onions and cut the cherry tomatoes in half, and add right before serving since they will get mushy if added sooner.

You can add salt and cayenne before serving, or let each person salt and pepper their own serving.

DUMP CAKE

(RECIPE POSTED BY ROBIN HENRY)
"This cake is just as easy as dumping ingredients in a pan."

Yield 1 - 9x13 inch cake  

Ingredients
1 (21 ounce) can cherry pie filling/ or blueberry pie filling if you prefer
1 (15 ounce) can crushed pineapple
1 (18.25 ounce) package yellow cake mix
8 ounces chopped walnuts ( nuts are optional and you can use pecans if preferred)
1/2 cup butter

Directions
In a 9x13 inch pan mix cherries and pineapple.
Sprinkle dry cake mix over pineapple, and cherry mixture stir until just combined.
Then sprinkle walnuts over top.
Drizzle top with melted butter or margarine.
Bake in a 350 degree F (175 degree C) oven for 35 or 40 minutes or until golden brown.

PEPPERMINT DINNER MINTS

(RECIPE POSTED BY ROBIN HENRY)

1 pkg. confectioners sugar
3 tbsp. light corn syrup
3 tbsp. water
1/2 tsp. peppermint extract
(FOOD COLORING optional)

Combine sugar, corn syrup, , and water. Heat over low heat (do NOT allow this mixture to boil), stirring several times until sugar is dissolved and mixture is smooth.
Remove from heat and let stand in hot water to keep mixture soft.
Stir in peppermint (and if you choose food coloring), then drop onto cookie sheet to form one inch rounds.
Let cool then remove from pan.
Makes 30 pieces.

MERRY CHRISTMAS COOKIES

(RECIPE POSTED BY ROBIN HENRY)

1 1/2 cups REAL butter

2 cups sugar

Cream the butter and sugar together.

6 eggs add one at a time to butter/sugar mixture

Blend Well.

1 tsp. nutmeg
1 tsp. REAL vanilla extract
1/2 cup Blackberry Wine (Kosher not blackberry flavored)
4 cups all purpose flour (save one cup to mix with fruits and nuts. Sift ALL 4 C of flour)
2 tsp. baking powder
1/2-1 pound of shelled pecans (if you can find them use one cup black walnuts and the rest pecans otherwise use all pecans)
1 pound golden raisins
1-8oz. container of red candied cherries
1-8oz. container of green candied cherries
1-8oz. container of candied pineapple

If you want to bake this as a fruitcake then bake at 275 degrees for 2 hours; if you want to bake as cookies then bake at 325 degrees for 15-22 minutes.

DO NOT grease pan, place cookie dough on pan 1 inch apart (index to first joint of your thumb) Mash them down a little to about 1/2 inch thick.

Makes about 110-115 cookies.

HOW TO STABILIZE WHIPPED CREAM

(POSTED BY ROBIN HENRY)

Stabilized cream holds its shape and serves as icing.

The traditional slice of pumpkin pie at Thanksgiving wouldn’t be the same without a generous dollop of whipped cream, adding flavor and decadence. If left to stand, whipped cream separates, melting into a pool of sweet white liquid. By adding a few common ingredients, you can whip up a heavy cream that will hold its shape longer.

Instructions

Things You'll Need

• Powdered Milk
• Cornstarch
• Unflavored Gelatin
• Powdered Sugar
• Marshmallow

• 1
• Sprinkle a tablespoon of powered milk over heavy cream after whipping to soft peaks. Continue beating until stiff peaks form. Choose a quality powdered milk, and use this cream in non-sweet recipes, such as cheese dips.
• 2
  Substitute powdered sugar for the granulated sugar called for in your recipe when sweetening your whipped cream. Do this is your plan to serve your whipped cream as a desert garnishment. Powdered sugar blends easily into the cream and reduces the moisture content. In addition, most powdered sugars contain a small amount of cornstarch. Cornstarch acts as a thickener and stabilizer.
• 3
  Stir 1 teaspoon of unflavored gelatin into 2 tablespoons of cold water and allow it to “bloom” for 10 minutes. The gelatin will soften and grow in bulk as it absorbs the water. Heat the mixture in the top of a double boiler until the gelatin is melted and smooth. Cool to room temperature.
• 4
  Whip 2 cups of heavy cream to soft peaks and add the melted and cooled gelatin. Whip the cream until it reaches firm peaks. If you’re going to sweeten the cream, add the sugar at the same time you add the gelatin.
• 5
  Use a cake decorator’s trick, and melt one large marshmallow for every cup of whipping cream. The easiest way to do this is in a small microwaveable bowl. Heat the marshmallow for 5 seconds at a time, and stir as soon as it begins to enlarge. Gently scrape the melted marshmallow into heavy cream whipped to soft peaks. Continue beating until the texture is similar to that of a soft icing. This cream may be piped into borders and simple rosettes.

Tips & Warnings

• Use ice-cold beaters when whipping cream with melted gelatin for the best results.
• Stabilized whipped cream doubles as icing for a cake, and it will hold its shape and texture much longer than regular whipped cream.
• On a hot summer's day, even stabilized whipped cream will droop and weep after a couple of hours. Keep your desert in the refrigerator until serving time, and refrigerate leftovers promptly.

http://www.ehow.com/how_2323470_stabilize-whipped-cream.html#ixzz1iX6h7a3W

CORNBREAD DRESSING

(RECIPE POSTED BY ROBIN HENRY)

3 C. self rising cornmeal
1 C. self rising flour
4 eggs
2 C milk

Mix well and pour into greased pan (cast iron works best) and bake for 20 minutes at 400 degrees. Let cool; then break it up into food processor and grind until fine. Will probably have to do this in 2-3 batches. Pour into large mixing bowl.

Chop 2-3 large onions (food processor)
Chop 4 stalks of celery (food processor)
1 5oz. can of evaporated milk (regular milk can be substituted)
2 eggs
3 T. (T=tablespoons)salt
1 1/2 T. black pepper
1 T. ground sage
96 oz. chicken broth

Bake at 400 degrees for approximately 1 hr. maybe longer in a 13x9 pan or slightly larger. If smaller pan is used will need to cook longer. If it starts looking too brown but not done all the way through then cover top with tin foil.

CHOCOLATE BREAD

(RECIPE POSTED BY ROBIN HENRY)

Recipe courtesy Paula Deen (PD, pg. 100)
Cook Time:1 hr 15 min.
Yield:2 loaves

Butter, for pans
2 1/4 cups all-purpose flour
2 cups sugar
3/4 cup unsweetened cocoa powder
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 1/2 cups milk
1 cup vegetable oil
3 large eggs
1 teaspoon vanilla extract
2 cups semisweet chocolate morsels
1 1/2 cups chopped pecans
Chocolate Butter, recipe follows

Directions
Preheat oven to 325 degrees F.
Butter and flour (2) 9 by 5-inch loaf pans.
In a large bowl combine the flour, sugar, cocoa, baking powder, and salt. Beat in the milk, oil, eggs, and vanilla at medium-low speed with an electric mixer until combined. Beat in the chocolate morsels and pecans. Spoon the batter evenly into the prepared pans.
Bake until a wooden pick inserted in center comes out clean, about 1 hour to 1 hour and 15 minutes. Shield the bread with aluminum foil to prevent excess browning. Let cool in the pans for 10 minutes. Remove the bread from the pans and cool completely on a wire rack. Serve with rich Chocolate Butter, if desired.

Chocolate Butter:
1/2 cup butter, softened
2 tablespoons hot fudge topping
In a small bowl, beat the butter and fudge topping at medium speed with an electric mixer until creamy. Cover, and refrigerate. Let stand at room temperature for 30 minutes before serving.

BEEF FLAVORED RICE

(RECIPE POSTED BY ROBIN HENRY)

3 cans Campbell's Beef Consome'
20 oz. water

Bring this the liquids to a boil (do not add salt)
3 C. uncooked white rice (brown if you prefer); add this to the boiling liquids stir well, and turn heat down to simmer..cook 20-25 minutes

While rice is cooking chop one large onion and sautee' in 2-4 Tble. spoons of butter/margarine when the rice is almost done. When onions are tender add them and 1-2 teaspoons of salt, and toss well.
Serve with steak, roast, pork chops for a nice change over your mashed, baked, fried potatoes.

SMOTHERED PORK CHOPS

(RECIPE POSTED BY ROBIN HENRY)

1-2 lg. onions chopped
2-3 stalks celery chopped fine

Sautee' this in a tablespoon or two of bacon grease; when the veggies are getting tender removed them from the pan and save for later in a bowl. Then salt and pepper your chops to taste and brown on both sides (boneless chops will allow to get more chops in the pan). When both sides are browned remove from pan and add to pan:

2 cans of Campbells Cream of Mushroom Soup and 2-4 cans of water mix it until well blended and add back the veggies and then the chops.
Cover and simmer about 20-30 minutes.
Great with rice or mashed potatoes as side dish.

POOR MAN'S PAELLA

(RECIPE POSTED BY ROBIN HENRY)

1 lb. Kielbasa sausage
8-16 oz. salad shrimp (can use fresh if you get a good price shelled & deveined small to medium in size; if you use fresh cook them for 2-3 minutes and remove from heat..add back later. If they cook too long they'll be tough)
2 - 1 lb pkg. Yellow/Spanish Rice
1-- 14 1/2 - 15 oz can diced tomatoes (drain and SAVE juice)
1 whole small bellpepper, or 1/2 of large bellpepper (diced)
1 lg (or 2 med) onions diced
2 stalks of celery diced small
2 Tablespoons olive oil
Cayenne pepper to taste
1-2 dashes garlic powder optional

Cut Kielbasa sausage into 1/4 inch circles or half circles ( I usually do half circles), and brown in 2 T. of olive oil. Add diced onion, celery, and bellpepper. Add enough water to tomato juice from diced tomatoes to be equal to amount of water the pkgs of rice says use. Do not add more butter or olive oil like the pkg. says because 2 T. of olive oil and drippings from sausage is more than enough. Bring to boil- add diced tomatoes and rice/seasoning in rice, and salad shrimp, cayenne pepper..let it start bubbling good on med. to med. high heat for one minute and then reduce heat to simmer for at least 20 minutes, or till water is gone. Do it all in Dutch Oven on top of the stove. Just add a salad , and maybe some french bread, and voila you're in heaven.

CHOCOLATE ROLLS

(RECIPE POSTED BY ROBIN HENRY)

Make biscuit dough the way you normally would, but roll it out much thinner (not as thin as pie crust),
maybe about the thickness you would roll it out to cut it into strips for dumplings. Do not cut yet!

1 stick of butter/or margarine, cut it into thin little pieces and cover the dough,
cover heavily with regular white sugar,
and then heavily sprinkle with Hershey's Cocoa Powder.

Next roll the dough lengthwise like you would a jelly roll cake, cut into 1/4-1/2 inch slices and place in a 9x13 inch baking pan, poor any flour, sugar, butter, or cocoa that falls out over the top, and add enough water that it is just barely covering the top of the rolls.
Bake for 1 hour at 400 degrees.
You can serve it hot or cold.

This is my Grandmother Alma Miley's recipe.

CRANBERRY BUTTER

(RECIPE POSTED BY ROBIN HENRY)

2 (12 oz.) pkgs. cranberries
1 c. apple juice
1 c. sugar
1/2 tsp. cinnamon
1/8 tsp. cloves

Cook cranberries in apple juice 5 to 8 minutes or until skins burst and cranberries are tender.
Press through sieve or mill.
Cook over low heat 20 minutes stirring frequently to prevent sticking.
Add sugar, cinnamon and cloves. Stir until well blended.
Pour into hot sterile jars.
Refrigerate 3 weeks or process ?? minutes.
Good to use as relish or heated over for toast or pancakes.
Makes 1 1/2 pints, 3 cups.

CHOCOLATE PIE

(RECIPE POSTED BY ROBIN HENRY - combo of Grandmother Maggie/Grandmother Alma)

3 eggs
1 1/4 cup sugar
5 tbsp. Hershey's cocoa
1 tsp. vanilla
2 tbsp. cornstarch
1/4 tsp. salt
3 cup milk
1 tbsp. butter

Bake at 325 degrees till fillling set.
Mix the sugar, cocoa, salt w/ 1/2C of the milk heat on low-med heat until sugar is dissolved... let cool a few minutes while you mix 2 1/2 C. milk, vanilla, cornstarch...use this mixture to help cool the cocoa mixture then beat in the 3 eggs (one at a time).
Pour into pie crust and dot with the 1 T. of butter. Make sure the liquids are not too warm before you add the eggs or they will scramble.

PASTA FAGIOL SOUP

(RECIPE POSTED BY ROBIN HENRY)

Brown 2 lb.s 93-96% lean ground beef
dice 3 lg. yellow onions (medium dice)
4-5 stalks of celery/leaves and all (towards the center of bunch of celery) diced small
3-4 Zuchinni diced small
2-1lb. bags carrots (julienned)
1 head of garlic (minced fine in mini food processor)
3 cans Kidney Beans (rinsed/drained)
3 cans Cannellinni Beans (rinsed/drained)
1 sm. can tomato paste
1 15oz. can tomato sauce
2 15 oz. cans diced tomatoes (including juice)
2 64oz. bottles of Tomato Juice
64 oz. water (rinse juice bottles)
32oz. Beef Broth
1 lb. Ditalini Pasta
ground garlic powder
salt
black pepper
cayenne pepper
sugar
dried oregano
dried basil
few splashes of red wine vinegar

Season ground beef with some salt, black pepper, and cayenne pepper, ground garlic powder (don't get TOO heavy handed with it since you will be adding more of these spices plus the rest of spices later). Add chopped vegetables and sauté until soft, then add the rest of the ingredients EXCEPT THE PASTA and let simmer for awhile. Add the pasta the last 10-15 minutes of cooking time. You will need a LARGE stock pot to make this. Sorry I can't tell you exactly how much of each spice (I used more basil than oregano if that helps

FRENCH ONION SOUP

(RECIPE POSTED BY ROBIN HENRY)

6 large red or yellow onions, peeled and thinly sliced.

Olive oil
1/4 teaspoon of sugar
2 cloves garlic, minced
8 cups of beef stock, chicken stock, or a combination of the two (traditionally the soup is made with beef stock)
1/2 cup of dry vermouth or dry white wine
1 bay leaf
1/4 teaspoon of dry thyme
Salt and pepper
8 slices of toasted French bread
1 1/2 cups of grated Swiss Gruyere with a little grated Parmesan cheese

Method
1 In a large saucepan, sauté the onions in the olive oil on medium high heat until well browned, but not burned, about 30-40 minutes (or longer). Add the sugar about 10 minutes into the process to help with the carmelization.
2 Add garlic and sauté for 1 minute. Add the stock, vermouth or wine, bay leaf, and thyme. Cover partially and simmer until the flavors are well blended, about 30 minutes. Season to taste with salt and pepper. Discard the bay leaf.
3 To serve you can either use individual oven-proof soup bowls or one large casserole dish. Ladle the soup into the bowls or casserole dish. Cover with the toast and sprinkle with cheese. Put into the broiler for 10 minutes at 350 degrees F, or until the cheese bubbles
and is slightly browned. Serve immediately.
Serves 4-6.