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1. Marinated Grilled Shrimp
Grilled shrimp marinated in tomato
sauce, red wine vinegar, basil and cayenne
pepper.
Ingredients:
3 cloves garlic, minced
1/3 cup olive oil
1/4 cup tomato sauce
2 tablespoons red wine vinegar
2 tablespoons chopped fresh basil
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
2 pounds fresh shrimp, peeled and deveined
skewers
Directions:
In a large bowl, stir together the garlic,
olive oil, tomato sauce, and red wine
vinegar. Season with basil, salt, and cayenne
pepper. Add shrimp to the bowl,
and stir until evenly coated. Cover, and
refrigerate for 30 minutes to 1 hour,
stirring once or twice. Preheat grill for
medium heat. Thread shrimp onto
skewers, piercing once near the tail and once
near the head. Discard marinade.
Lightly oil grill grate. Cook shrimp on
preheated grill for 2 to 3 minutes per
side, or until opaque.
Yield: 6 servings
Nutritional Info: Per Serving: Serving Size:
1/6 of recipe: Calories: 274, Total
Fat: 14.7 grams, Sat Fat: 2.1 grams,
Cholesterol: 230 mg. Sodium: 480 mg,
Carbohydrate: 3 grams, Dietary Fiber: 0.2
grams, Sugars: 0.4 grams, Protein:
31 grams
Source: LOH Recipes
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2. Mexican Potato Salad
If you like a little heat in your
food, add a diced
jalapeno to this recipe.
Serves 4
10 New red potatoes
1 small Green bell pepper, seeded and diced
1 small Red bell pepper, seeded and diced
1/4 cup Onion, diced
1 Tablespoon Cilantro, chopped
1/4 cup Vegetable oil
1/4 cup Lime juice
3/4 teaspoon Cumin
Salt and pepper to taste
Boil the potatoes until just soft. Cool and
quarter. Toss
in the remaining ingredients and mix well.
Serve
immediately at room temperature or
refrigerate.
- Nick Sundberg
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3. MINI STUFFED POTATOES
INGREDIENTS:
12 to 15 baby red-skinned potatoes, washed,
skins on
2 tbsp olive oil
2 cups sour cream
5 tbsps finely sliced scallion or chives
2 to 3 strips crisply cooked bacon, crumbled
or finely chopped
freshly ground black pepper
DIRECTIONS:
Preheat oven to 400°F.
Cut potatoes in half crosswise. Mix with oil
in bowl. Place cut side down on a baking
sheet. Bake potatoes until just tender, about
25 minutes, and cool completely.
In a medium bowl, combine the sour cream, 4
tablespoons scallion or chives, and bacon. Add
pepper to taste. Cut a thin slice off rounded
end of each potato so that it will sit
upright. Turn the potatoes over and, using
melon baller or small spoon, scoop out some of
the center of each potato (reserve for later
use in potato pancakes or gnocchi).
Fill with 1 tablespoon of the sour cream
mixture, and garnish with the remaining
scallion or chives. Serve immediately or cover
and chill until needed.
Makes 24 to 30 potato halves
Source: Recipe Ross
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4.
Desserts:
Molasses Sugar Cookies
from Little Rock Cooks...
Recipes Handed Down
from Generation to Generation
___________________________________
INGREDIENTS:
3/4 cup shortening
1 cup sugar
1/4 cup molasses
1 egg, beaten
2 teaspoons baking soda
2 cups flour
1/2 teaspoon cloves
1/2 teaspoon ginger
1 teaspoon cinnamon
1/2 teaspoon salt
TO PREPARE:
Melt shortening in a 2 or 3 quart saucepan over
low heat;
cool. Add sugar, molasses, and egg; beat
well. Sift
together soda, flour, cloves, ginger, cinnamon,
and salt
and add to molasses mixture. Mix well.
Chill. Form dough
into 1-inch balls, roll in granulated sugar and
place on a
greased cookie sheet 2 inches apart. Bake
at 375 degrees
for 8 to 10 minutes.
YIELD: 3 dozen
___________________________________
Copyright 1972 The Junior League of Little Rock,
Inc. All
rights reserved.
To purchase copies of Little Rock Cooks, call
the Junior
League of Little Rock at (501) 666-0658 or order
by mail at
P.O. Box 7453, Little Rock, AR 72217. The
cost is $18.95
plus $4.00 shipping/handling for first book
($2.00 each
additional book). You may also purchase
copies of any of
the Junior League of Little Rock cookbooks
through their
website (http://www.jllr.org).
The Junior League of Little Rock, Inc. is an
organization
of women committed to promoting voluntarism,
developing the
potential of women, and improving the community
through the
effective action and leadership of trained
volunteers. Its
purpose is exclusively educational and
charitable.
Proceeds from the sale of Little Rock Cooks
support the
projects and programs of the Junior League of
Little Rock,
Inc.
