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Mango
Shrimp
2 lbs. Medium Shrimp,
peeled
4 Tablespoons lemon
juice, divided
4 Tablespoons basil,
divided
1 Tablespoon fresh
ginger, grated
1 Jalapeno Pepper,
seeded and chopped
1 Ripe Mango, peeled and
pitted
1 Tablespoon butter
2 Tablespoons olive oil
1 Large Red Bell Pepper,
seeded and cut into strips
2 Cloves garlic, minced
Salt and pepper to taste
Combine shrimp, 2
tablespoons lemon juice, 2 tablespoons basil, jalapeno, salt and
pepper. Let stand 15 minutes. Cut mango in 1/2 inch
cubes, place in small bowl and toss gently with remaining lemon
juice. In large skillet, sauté red bell pepper in butter and
olive oil for 1 minute. Add shrimp mixture, mango, garlic and
ginger. Sauté 5 minutes until shrimp turns pink.
Sprinkle with remaining basil and season to taste with salt and
pepper. |
Joan Hall's Baked
Chicken
8 Bonelss Chicken Breasts
1 Jar/Package Dried Beef
8 Slices Peppered Bacon, slightly cooked
1 lb. Sour Cream
1 Can Cream of Mushroom Soup
1 8oz. Package Fresh Mushrooms
Spread dried beef on bottom of a 9x13"
casserole dish. Wrap chicken breasts in 1 slice of bacon,
place on beef.
Mix sour cream, soup, and fresh mushrooms,
spread over chicken.
Baked uncovered at 275º for 3 hours. |
Thai
Beef Skewers
1 1/2 lb. Trimmed
boneless sirloin steak
2 Tbsp teriyaki sauce
3 Large cloves garlic,
minced
1 Large lime
1/4 Cup chunky peanut
butter
Cut steak into 1 1/4
inch cubes. In medium bowl, combine steak, 1 Tbsp teriyaki
sauce and the garlic; let stand 10 minutes.
In a cup, grate 1 tsp
lime zest and squeeze 2 Tbsp lime juice.
Make peanut sauce:
In a small saucepan, combine remaining 1 Tbsp teriyaki sauce, the
peanut butter and 1/2 cup water; mix until blended. Over
medium heat, cook mixture until simmering, whisking occasionally.
Simmer 1 minute. Add lime zest and lime juice; mix until
blended.
Arrange steak on eight
skewers; broil 4 inches from heat until medium-rare, about 3 minutes
each side. Serve hot, using peanut sauce for dipping. |
