April Tartan Fun Weekend
Aberdeen
(museum info)
mushroom and/or
shrimp Appetizer (below) eat/wander/dance around house sing-a-long . . . humnsway .
. . dance . . . dance . . .
24 large fresh mushrooms * 2 cans (16.5 oz ea) clams *
3/4 cup bread crumbs * 1/2 cup Parmesan Cheese * 1/2 cup chopped green
pepper * 1 cup chopped onion * 2 garlic cloves minced * 2 TBS Italian seasoning
* 2 TBS parsley * 1/8 tsp pepper * 1 1 /2 cups butter * 1/2 cup mozzarella
cheese —
--à wash de-stem mushrooms// COMBINE all ingredients (not
mozzarella) plus only 3/4 cup butter—FILL ea. Mushroom 1 TBS/sprinkle
mozzarella/drizzle remaining butter— BAKE 250* uncovered 20– 25 min
Lemon, garlic, and shrimp appetizer Serves 4
2 tbsp. butter, divided
1 tbsp. extra-virgin olive oil
1 lb. medium shrimp, peeled
3 cloves garlic, minced
1 tsp. crushed red pepper flakes
Juice of 1 lemon
2 tbsp. dry white wine (or water)
Freshly chopped parsley, for garnish
In a large skillet over medium heat, melt 1 tablespoon butter and olive oil.
Add shrimp, garlic, and crushed red pepper flakes and cook until shrimp is
pink, 3 minutes.
Remove from heat and stir in remaining tablespoon butter, lemon
juice, white wine, and parsley.
Serve.
Eat these special
crackers w/soup! - keep dancing
onion whipped cream cheese, from Philadelphia
Ritz crackers
3 cans smoked oyster
Put the whipped onion cream cheese on each Ritz cracker then top
with a smoked oyster. And enjoy!
In addition to crackers w/oyster serve: INGREDIENTS for Cauliflower Melts ** 8 toasts
1/4 cup olive oil
2 garlic cloves, minced
1 teaspoon salt
1/2 teaspoon freshly ground pepper
Medium head of cauliflower, cut into
1/2-inch-thick slabs, possibly halved to make a total of 8 slabs
1/2 cup golden raisins
1/4 cup white wine (optional)
1/4 cup shelled pistachios
8 1/2-inch-thick slices sourdough bread
4 ounces Swiss cheese, cut into 8 slices
2 tablespoons chopped parsley
Instructions
1. Preheat the oven to 350°F and line a
baking sheet with aluminum foil.
2. In a medium bowl, combine the oil,
garlic, salt, and pepper. Add the cauliflower slabs and toss to coat.
3. Arrange the cauliflower on the
prepared baking sheet. Bake for 25 minutes, flip the slabs, and bake another 10
to 20 minutes, until softened and roasty. Set aside to cool but keep the oven
on.
4. Meanwhile, in a small bowl, soak the
raisins in wine or water for 10 minutes. Drain.
5. In a small pan over medium-high
heat, toast the pistachios, dry or with a little oil. Let cool on a paper
towel, then chop coarsely.
6. Lay the bread on the baking sheet
and arrange the cauliflower on the bread, cutting it to fit as needed. Sprinkle
with pistachios and raisins and top with the cheese.
7. Bake until the cheese melts, 7 to 10
minutes.
8. Top the toasts with chopped parsley
and serve immediately.
Play during dinner . . . Scottish Songs to Love
The Gma Cornelia Carson dinner BLOODY MARY drink: (per
person) 2 oz vodka (optional) *4 oz tomato or v8 juice * 2-3 dashes lemon
juice * 1 pinch celery salt * pinch smoked paprika (optional) * 4-6 drops
Worcester Sauce * pinch of pepper * 2-3 drops Tabasco and or dash of
horseradish * season to taste - garnish with cut celery stalk
Ingredients
1 (16 ounce) bag frozen hash brown potatoes, thawed
1 (15 1/4 ounce) can whole kernel corn, undrained
1 (14 3/4 ounce) can cream-style corn
3 cups cauliflower florets cut into small pieces
1 (12 ounce) can evaporated milk
1 medium onion, chopped
1 teaspoon salt
1 teaspoon Worcestershire sauce
1 tsp thyme
3/4 teaspoon pepper - to taste
6 dashes of Tabasco - to taste
1tsp Cayenne
3 TBS bacon bits
1 cup shredded cheddar cheese
Mix all ingredients together in crock pot and cook for 3 hours on
low.
Serving Suggestion: Top bowls of soup with some bacon bits and
a little shredded cheese. Yum!
OR Slow Cooker Sausage Vegetable Soup – Serves 4 - 6
1 pound bulk Italian sausage, mild or hot
2 cloves garlic, minced
28 ounce can crushed tomatoes
14 ounce can diced tomatoes
2 cups beef stock
2 cloves garlic, minced
28 ounce can crushed tomatoes
14 ounce can diced tomatoes
2 cups beef stock
3 stalks celery, sliced into 1/4”
3 carrots, peeled, halved lengthwise and sliced
1 medium onion, diced
2 tablespoons Italian seasoning
4 small red potatoes, diced into 1/2” cubes 1 cup frozen green beans
1 cup frozen corn
3 carrots, peeled, halved lengthwise and sliced
1 medium onion, diced
2 tablespoons Italian seasoning
4 small red potatoes, diced into 1/2” cubes 1 cup frozen green beans
1 cup frozen corn
Salt and pepper, & 2 tsp lemon juice & 1/4 cup parsley to
taste
In a large skillet set over medium heat, add the sausage. Use a wooden spoon to break it up into small chunks. When the sausage is almost done, add the garlic. Saute about 2 minutes. Set aside.
Pour the crushed tomatoes, diced tomatoes, stock, celery, carrots, onions, and seasoning to the insert of a slow cooker. Add in the sausage and garlic mixture; stir to combine.
Cook on HIGH for 3 hours, or low for 6 hours.
Stir in the cubed potatoes, frozen green beans and frozen corn; season with salt and pepper to taste & add 2 tsp lemon juice & 1/4 cup parsley. Cook on HIGH for 1 additional hour, or low for 2 additional hours.
Ladle into bowls and serve.
In a large skillet set over medium heat, add the sausage. Use a wooden spoon to break it up into small chunks. When the sausage is almost done, add the garlic. Saute about 2 minutes. Set aside.
Pour the crushed tomatoes, diced tomatoes, stock, celery, carrots, onions, and seasoning to the insert of a slow cooker. Add in the sausage and garlic mixture; stir to combine.
Cook on HIGH for 3 hours, or low for 6 hours.
Stir in the cubed potatoes, frozen green beans and frozen corn; season with salt and pepper to taste & add 2 tsp lemon juice & 1/4 cup parsley. Cook on HIGH for 1 additional hour, or low for 2 additional hours.
Ladle into bowls and serve.
Or make the Sinclair soup specialty . . .
Crisco® Original No-Stick Cooking Spray
1 (19.5 oz.) package Pillsbury® Family Size Chocolate Fudge
Brownie Mix
1/2 cup Crisco® Pure Vegetable Oil
1/4 cup water
4 large eggs, divided
3/4 cup chopped walnuts
2 (8 oz.) packages cream cheese, softened
1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk
1/3 cup lemon juice
1 teaspoon vanilla extract
1/2 cup Smucker’s® Seedless Strawberry Jam
Instructions
HEAT oven to 350°F. Spray a 13×9-inch baking pan with no-stick
cooking spray. Combine brownie mix, oil, water and 2 eggs in large bowl; stir
50 strokes with spoon. Stir in nuts, if desired. Spread into prepared pan. Bake
20 minutes.
BEAT cream cheese until fluffy in large bowl. Gradually beat in
sweetened condensed milk. Mix in remaining 2 eggs, lemon juice and vanilla
until smooth. Pour evenly over warm brownie.
STIR jam until smooth. Drop by teaspoonfuls over surface of
filling. With a knife, swirl jam gently through filling to create marble
effect. Bake additional 35 to 40 minutes or until top is lightly browned. Cool
1 hour. Loosely cover and chill in refrigerator for 2 hours or more. Cut into
bars.
Serve with hot chocolate + Marshmallows
don't miss hearing this song . . . click
Around April 14 is LV HIGHLAND GAMES—participate by dancing- Tartan Day 4/16 then eat up!. This is the year to join Scottish Country
Dance Meetup. Today after dinner play Scottish Castle video game /
Scottish Quest trivia game and later try to master the
Scottish board game STRAMASH — use tactics, strategy and ruthlessness !
First read (what part
is not Christian?) the
