Monday, July 18, 2011

The Simplest and Best Shrimp Dish

1/3 cup extra virgin olive oil, or more as needed
3 or 4 big cloves garlic, cut into slivers
About 11/2 pounds shrimp, 20 to 30 per pound, peeled, rinsed, and dried
Salt and freshly ground black pepper
1 teaspoon ground cumin
11/2 teaspoons hot paprika
Chopped fresh parsley leaves for garnish


1. Warm the olive oil in a large, broad ovenproof skillet or heatproof baking pan over low heat. There should be enough olive oil to cover the bottom of the pan; don’t skimp. Add the garlic and cook until it turns golden, a few minutes.
2. Raise the heat to medium-high and add the shrimp, some salt and pepper, the cumin, and the paprika. Stir to blend and continue to cook, shaking the pan once or twice and turning the shrimp once or twice, until they are pink all over and the mixture is bubbly, 5 to 10 minutes. Garnish and serve immediately.

Saturday, July 9, 2011

Garden Club Chicken Casserole


  • 2 cups cut up cooked chicken (breast)
  • 2 cups chopped celery sauteed in butter
  • 1 can cream of chicken soup
  • 1 1/2 cup mayonnaise
  • 1 T instant minced onion
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 2 cups cooked rice (1 2/3 cup raw)


  • 1 c crushed cornflakes
  • 1/2 c slivered almonds
  • 2T melted butter


  • Mix casserole and place in 9 X 13 pan. Mix topping and place on top.
  • Bake in preheated oven at 350 degrees for 40 minutes.