Shrimp & Feta Casserole

 
Joan was leafing through one of her favorite cookbooks, Gooseberry Patch - Big Book of Home Cooking, and came upon this recipe. What a surprise when I returned from hawk watching on Derby Hill to find this meal for dinner. Chunky salsa is the secret ingredient that makes this dinner savory.

Ingredients:
2 eggs, beaten
1 c. evaporated milk
1 c. plain yogurt
3-oz. pkg. crumbled feta cheese
2 c. shredded Swiss cheese
1/4 c. fresh parsley, chopped
1 t. dried basil
1 t. dried oregano
4 cloves garlic, minced
8-oz. pkg. angel hair pasta, cooked and divided
16-oz. jar chunky salsa
1 lb. medium shrimp, peeled, cleaned and divided
8-oz. pkg. shredded mozzarella cheese

In a medium bowl, combine first 9 ingredients; set aside. Spread half the pasta in a greased 13"x9" baking pan. Cover with salsa; add half the shrimp. Spread remaining pasta over shrimp; top with egg mixture. Add remaining shrimp and top with mozzarella cheese. Bake, uncovered, at 350 degrees for 30 minutes. Let stand 5 minutes before serving.

Serves 6 to 8.

Hint: To bake this when you're on vacation, purchase a large disposable roasting pan for easy clean-up. French bread is perfect for sopping up the savory sauce.

Ratatouille

This southern French dish is made with eggplant, zucchini, onions, peppers, tomato, and garlic. There are many different variations, but this recipe is our favorite.

Ingredients:
1 onion, chopped
3 to 4 cloves of garlic, chopped
3 to 4 T. olive oil
2 zucchini, sliced
2 eggplants,, peeled and cubed
2 green peppers, sliced
28-oz. can crushed tomatoes
1 t. dried parsley
1 t. dried oregano
1 t. dried basil
4 c. hot cooked rice

Saute onion and garlic inoil in a large skillet over medium heat. Add remaining ingredients, except rice; simmer over medium heat for 30 minutes or until vegetables are tender. Serve over cooked rice.

Serves 6 to 8.

Rush-hour Pork Stir-fry

Staying out of the red in the new black. Here is a recipe to make your dollars go further. This quick to make meal will help you make more for less.

What You Need:

1 lb. pork tenderloin, cut into strips
1 pkg. (16 oz.) frozen stir-fry vegetables (yellow, red, and green peppers, onions)
1/4 cup Kraft Asian toasted Sesame Dressing
2 Tbsp. lite soy sauce
1/2 tsp. garlic powder
2 cups broccoli slaw

Make It:

Heat large skillet sprayed with cooking spray on medium-high heat. Add meat; stir-fry 5 min. or until lightly browned.
Add stir-fry vegetables, stir-fry 5 min. or until heated through. Stir in dressing, soy sauce and garlic powder; cook on medium heat 2 min. or until heated through, stirring occasionally. Remove from heat.
Stir in broccoli slaw.

Shrimp & Feta Casserole

Chunky salsa is the secret ingredient in this savory dinner.

Using her cookbook, Gooseberry Patch Big Book of Home Cooking,  Joan made this casserole for our 2012 Valentine’s Day dinner.

2 eggs, beaten
1 c. evaporated milk
1 c. plain yogurt
3-oz. pkg. crumbled feta cheese
2 c. shredded Swiss cheese
1/4 c. fresh parsley, chopped
1 t. dried basil
1 t. dried oregano
4 cloves garlic, minced
8-oz. pkg. angel hair
16-oz. jar of chunky salsa
1 lb. medium shrimp, peeled, cleaned and divided
8-oz. pkg. shredded mozzarella cheese

In a medium bowl, combine first 9 ingredients; set aside. Spread half the pasta in a greased 13”x9” baking pan. Cover with salsa; add half teh shrimp. Spread remaining pasta over shrimp; top with egg mixture. Add remaining shrimp and top with mozzarella cheese. Bake, uncovered, at 350 degrees for 30 minutes. Let stand 5 minutes before serving.

Serves 6 to 8.

Aunt Winnie's Recipes

Aunt Winnie sent these two recipes in a response to Joan's request for bridal shower items.

Aunt Winnie in England

Curried Fruit

1 1/2 tsp. curry powder
3/4 cup packed brown sugar
1/2 cup oleo or butter (1 stix)

Melt and pour over drained canned fruit - 9 by 13 pan

1 lg. can each
                 pears (sliced)
                 peaches (sliced)
                 pineapple chunks

Optional
                 1 sm. mandarin oranges
                 1 sm. jar cherries

Bake in oven 325˚ for 1 hour

May refrigerate overnite.

Aunt Winnie in Action

Summer Dessert (Grandkids renamed it Pepto-bismol)

1 - 8oz. Kool Whip or heavy cream
1 pt. (2 cups0 softened sherbert
1 cup boiling water
1 lg. Jello or 2 sm. (to match sherbert)

Dissolve jello in boiling water. Add softened sherbert, fold in Kool Whip.
May use electric beater.
After dissolving jello, place in frig.
Do not cover. Can be made previous nite.

Rachael Ray Lasagna Stoneware Baker

Using her recent QVC purchase, a Rachael Ray Bubble & Brown 9"x13" Lasagna Stoneware Baker, Joan roasted a chicken. The stoneware enhanced the appeal of the dinner.

Frittata

This morning for breakfast Joan decided to make an old favorite, Fresh-Picked Frittata. Joan used ripe tomatoes and fresh produce that we purchased at Sauders Store yesterday.

This time instead of garnishing with orange slices Joan placed slices of fresh green pears on our plates.

As always the Bistro Room took on a warm glow when breakfast was served.