Sunday, 8 October 2017

Shrimp and pasta casserole

Tonight I posted photos from the casserole I made for dinner. Within an hour I had 2 requests for the recipe. Here it is.



What you need: 1 package of shrimp, the 31-40 per pound size; 1 Tbs minced garlic, 1 block of margarine, divided; 1 cup milk; 1/2 cup dry white wine; 3 Tbs flour, or GF thickener; about 1 tsp Italian seasoning; 300 gr dry pasta, in any shape you like; 1 small onion, chopped fine; 6 small sweet peppers, sliced into thin rings; 200 gr large grated Parmesan cheese; 400 gr Mozzarella cheese in thin slices; white pepper and salt to taste.

What you do: In a large pot, cook pasta according to package directions in boiling water until al dente. Meanwhile, in a 4 cup glass measuring cup or microwave safe bowl, heat 2 Tbs of margarine for 30 seconds. Add the flour or thickening agent, and whisk until well blended.  Add milk, salt, and pepper. Cook on high power in microwave for about 4 minutes, or until sauce is thickening well. While sauce is cooking, in a frying pan, heat 4 tbs - or 1/2 the block - of margarine, and add garlic and shrimp. Cook until just opaque. Stir wine into sauce, and cook another 4 minutes, stirring every minute.  Drain cooked pasta, and return to pot. Stir in cooked shrimp and garlic. Add Italian seasoning, and stir well.  Add chopped onion and sliced peppers. Pour everything into a 9x13 lasagna pan or casserole dish.  Pour sauce over pasta mixture. Add Parmesan cheese, stirring gently. Cover casserole dish with foil, and bake at 350*F for about 40 minutes. Remove from oven, and take off foil. Cover with thin slices of mozzarella cheese. Return it oven and broil for 5 minutes. Let stand about 5 minutes before serving.  Goes well with a green salad and a lovely glass of white wine.

Sunday, 10 September 2017

Breaded Pork Chops

I have been making breaded pork chops for many years, since it is something Wil loves. In fact, I learned to make this from him.  I had never heard of them before I met Wil.  A simple, and delicious version, which helps to hold the moisture in the chops. You can use centre cut chops with the bone in, but I like to use the little boneless loin chops.

What you need:  1 pork chop per person; 1 egg for every 2 chops; 1/4 cup bread crumbs for every chop; seasonings - salt, pepper, onion powder and garlic powder for sure, but you can add a little sage, or your favourite spice. Margarine or oil for cooking.

What you do:  in a flat dish whisk the eggs with a tbs water per egg.  In another flat dish, mix all your seasonings with the crumbs.  Dip each chop in the egg wash, then in the crumbs. (You can repeat if you like your breaking thicker.). Place on a plate, and repeat with each chop. Heat oil or margarine in a large skillet. Brown chops on both sides over medium high heat.  Reduce heat and continue to cook for 6-8 minutes, turning halfway, to prevent burning.
Serve with your favourite side dishes.  We often have with pan fried potatoes or mashed potatoes, and veggies or salad.

As always, enjoy.

Saturday, 18 March 2017

Nanny George's Hurry Up Cake

This is a Heritage recipe, passed down from my great grandmother, Annie Murphy, aka Nanny George. This recipe came from Ireland, when her family emigrated to Canada in the 1880s. My mother made this often.


This recipe is easy to cut in half. I am putting the original quantities. Turn oven on to 350*F.

What you need: 4 eggs, 2 cups sugar, 2 cups flour, 2 tsp baking powder, 1 cup hot milk, 4 Tbs melted butter, 2 tsp vanilla, and 2 tsp salt -( I have been known to reduce this to 1 1/2 tsp.) for topping: 1/2 cup grated coconut, 3 Tbs brown sugar, 3 Tbs melted butter, and 2 Tbs cream.

What you do: In a large bowl, beat eggs well, then add sugar and beat until light and fluffy. (The original says to sift flour, salt and baking powder together, but I don't think modern flour needs sifting, so I usually skip that step). Add flour salt and baking powder to the bowl and fold together. Add liquids altogether. Pour into batter, and stir well.  Pour into a greased and floured 9x13" pan.
Bake for 30 - 35 minutes, or until a toothpick comes out clean. Remove pan from oven and turn on the broiler.
Cover cake with topping mixture, and place under broiler for a few minutes, just until the topping is browned and bubbling.  Cool 10 minutes in pan, then cut into squares.  Goes well with ice cream.

I have also used this cake as a base for shortbread desserts, or trifle.



For shortbread, cut baked cake in half top to bottom.  Cover bottom with whipped cream and fruit, then add top. Cover with whipped cream and fruit. As an option, you can mix 1/2 cup jam into the whipped cream for the filling layer.