EASY JAMBALAYA
3 tbls oil
1 pound sliced sausage or
chicken
12 oz tomato sauce
1 tsp oregano
3/4 cup chopped onion
3/4 cup chopped bell
peppers
3/4 cup chopped celery
1/2 cup uncooked rice
1 tsp minced garlic
Salt and pepper to taste
Cayenne to taste
2 1/2 cups chicken broth
Chopped parsley and green onions for garnish
Heat oil and saute sausage or chicken until brown. Add vegetables and cook for 5 minutes. Add rice, seasonings and broth. Bring to a boil. Reduce heat and simmer for 25 minutes. Add more broth if necessary.
VEGETABLE LASAGNA
1 can diced tomatoes,
undrained
12 oz tomato paste
1 tsp oregano
1 tsp basil
Dash pepper
1 onion, chopped
1 1/2 tsp minced garlic
2 tbls oil
2 small chopped
zucchinis
8 oz sliced mushrooms
1 bell pepper, chopped
1 carrot, chopped
1 cup shredded
mozzarella
2 cups cottage cheese
1 cup grated parmesan
8 oz lasagna noodles
Simmer tomatoes, tomato sauce and spices. Saute onion and garlic in oil until soft. Add vegetables and cook until tender. Stir into tomato mixture and cook for 15 minutes. Combine cheeses together. Beginning with sauce, layer noodles, sauce and cheeses. Bake for 45 minutes until noodles are tender.
SHRIMP WITH
HONEY GLAZE
GLAZE:
3 tbls melted butter
1/4 cup honey
1 1/2 tsp curry
1/2 tsp cumin
1/2 tsp salt
1 tbls minced garlic
SKEWERS:
16 oz raw shrimp
Red bell pepper, onion and pineapple; cut into chunks Cajun seasoning
Mix glaze ingredients together and let set for 30 minutes. Skewer shrimp and vegetables,alternating. Sprinkle with Cajun seasoning.Heat grill and cook skewers, basting often until shrimp are done.
SQUASH PATTIES
2 cup yellow squash,
finely chopped
1 cup onion, chopped
1 egg, beaten
1 tsp salt
1 tsp pepper
1/2 cup + 1 tbls flour
Vegetable oil
Combine squash, onion, egg, salt and pepper. Stir in flour. Heat 1/2” oil in skillet on medium -high heat. Using a tablespoon, drop batter into oil. Cook about 5 minutes per side until golden brown, turning once. Drain patties on paper towel.
PENNE SLAW
1 cup mayonnaise
3 tbls lemon juice
1 1/2 tsp sugar
1 1/2 tsp dry mustard
1 tsp salt
Dash garlic powder
4 cups cooked
penne pasta
3 cup cabbage, finely
shredded
1 cup shredded carrots
1/2 cup green pepper,
finely chopped
3 tbls grated onion
Gently toss. Chill.
DOUBLETREE
HOTEL COOKIES
2 sticks butter
3/4 + 1 tbls sugar
3/4 cup brown sugar
2 eggs
1 1/2 tsp vanilla
1/4 tsp fresh lemon juice
2 1/4 cup flour
1/2 cup rolled oats
1 tsp soda
1 tsp salt
Dash cinnamon
2/3 cup semi sweet
chocolate chips
1 3/4 cup chopped
walnuts
Cream butter and sugars until light. Add eggs, vanilla and lemon juice. Add dry ingredients.
Blend for 45 seconds. Don’t over mix. Add chips and nuts. Stir until blended. Chill. Bake at 300
for 20-23 minutes.
