No-Bake
Cookies
Submitted by:
Praying Bear |
2 sticks margarine
1 cup milk
4 cups sugar
1/2 cup cocoa powder |
1 and 1/4 cups peanut butter (I use Peter Pan)
1 teaspoon Vanilla extract
5 and 1/4 cups quick-cooking oatmeal |
In a
heavy saucepan melt margarine. Add the sugar, milk and cocoa.
Cook over medium heat, stirring constantly, until mixture starts
to boil. Keep stirring and boil for 1 and 1/2 to 2 minutes. Add
the peanut butter, Vanilla and oatmeal. Pour into a well
buttered 9x13 inch pan. Patience is a must. It will take quite a
while for these to cool enough to score.
Note from Praying Bear: Store the cookies in an airtight
container in the refrigerator and they will stay moist for at
least a week.
I can just about guarantee that these are the best no-bake
cookies you will ever have. |
Hot Lemon
Soup
(Greek - Supe Avgolemono)
Submitted by:
Barbiel |
4 cups chicken stock
50 g rice
4 large eggyoulks, slightly beaten
1 tablespoon lemon juice |
1 tablespoon lemon zest
salt to taste
fresh ground pepper to taste
ground nutmeg to taste (optional) |
| Heat
stock in 2 qt. saucepan until steaming. Stir in lemon juice and
zest. Add rice (any sort, preferred white or parboiled) and heat.
Whisk 1/4 cup of stock into egg yolks, then quickly whisk
mixture back into stock. Heat gently, stirring occasionally,
until steaming, 2-3 minutes. Remove from heat. Pour into
serving bowls and sprinkle with pepper and nutmeg if desired.
Serve immediatly. Makes 4 servings. |
Grits and
Shrimps
Submitted by: LisaW |
|
Grits (see ingredients below) |
Shrimps (see ingredients
below) |
Grits:
2 cups chicken stock
1 cup stone-ground white cornmeal
1 cup heavy cream
1 tablespoon unsalted butter
kosher salt and freshly ground black pepper
Place a 3-quart pot over medium-high heat. Add the chicken stock
and bring to a boil. Slowly whisk in the cornmeal. When the
grits begin to bubble, turn the heat down to medium low and
simmer, stirring frequently with a wooden spoon. Allow to cook
for 10 to 15 minutes, until the mixture is smooth and thick.
Remove from heat and stir in the cream and butter, season with
salt and pepper.
Shrimps:
2 tablespoons extra-virgin Olive oil
1 medium white onion, minced
1 garlic clove, minced
1 pound spicy sausage, cut in chunks
2 tablespoons all-purpose flour
2 cups chicken stock
1 bay leaf
2 pounds large shrimp, peeled and deveined, tails on
kosher salt and freshly ground black pepper
2 tablespoons finely chopped fresh flat-leaf parsley
1 green onion, white and green part, chopped
Place a deep skillet over medium heat and coat with the olive
oil. Add the onion and garlic; saute for 2 minutes to soften.
Add the sausage and cook, stirring, until there is a fair amount
of fat in the pan and the sausage is brown. Sprinkle in the
flour and stir with a wooden spoon to create a roux. Slowly pour
in the chicken stock and continue to stir to avoid lumps. Toss
in the bay leaf. When the liquid comes to a simmer, add the
shrimp. Poach the shrimp in the stock for 2 to 3 minutes, until
they are firm and pink and the gravy is smooth and thick. Season
with salt and pepper; stir in the parsley and green onion.
Serving: Spoon the grits into a serving bowl. Add the
shrimp mixture and mix well. Serve immediately.
Note from LisaW:
This is
a favorite recipe of mine. My family really enjoys it. |
To submit your favorite recipes to be included in the
Garden of Friendship Recipe Book, please email them to Barbiel
  
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