My identify is Lee Ann Flemming. It is an honor for me to begin producing and sharing a weekly food column for The Star-Herald. I have been a food stuff author for 20 several years and am a retired middle faculty trainer. My partner, Steve, and I have been married for 42 several years and reside in Cruger. We have a person son, Steven, a daughter-in-legislation, Stephanie, and a 12-calendar year-old granddaughter, Leila Rose. In addition to currently being a food items author, I also served as the food stuff stylist for the Dreamworks movie “The Enable.” Of course, I manufactured Minny’s pie! When the DVD of the motion picture was introduced, I was hired by Disney Studios to endorse the sale of the movie’s DVD by touring to look on tv morning reveals and give journal and newspaper interviews.
For as very long as I can remember, I have normally experienced a enjoy for food items and recipes. I browse cookbooks like most persons study novels. For my 8th birthday, I received my initial cookbook titled “Better Houses and Gardens Junior Cookbook for Hostesses of Tomorrow.” I even now have it on my cookbook cabinets. Under the title reads the assertion, “Easy, no-fail recipes.” It has been marked out with a significant black “X” mark. The initial recipe I attempted was peanut butter cookies. I utilized ¼ cup of salt instead of ¼ teaspoon of salt as detailed in the substances. My very first culinary work was not my greatest, and, apparently, I considered it was the cookbook’s fault. I really do not know how on earth my dad and mom choked down these cookies. Fortunately, I experienced made them some coffee to go along with their cookies. Regretably, I had applied cold drinking water for the prompt coffee!
By the time I bought married, I was a quite superior cook. Currently being a house economics main in faculty aided. However, there were a couple country-style dishes that my husband liked that I really did not know how to get ready. My first attempt to prepare dinner fried hen was a catastrophe. I fried four hen breasts for a very little around 2 hrs. All that was still left was crust and bone. The meat only disappeared. They ended up beautiful and could have graced the deal with of any food stuff magazine. I experienced hardly ever created gravy ahead of, and it resembled Perform-Doh. It wouldn’t occur off of the spoon. My extremely affected individual mom-in-regulation took me less than her wing and taught me how to make hen gravy, as nicely as roast gravy. It took a large amount of practice, but I at last mastered them both of those.
As a youthful bride at 22 many years aged, my husband and I experienced just settled in the Mississippi Delta, where my spouse began farming. I entered the area newspaper’s annual recipe contest. To my excellent shock and delight, I not only gained 1 of the classes but also the grand prize as the very best recipe in general. The newspaper printed an job interview with me and gave me a examine for $250 as the grand prize winner. To newlyweds just beginning out, it was like a million pounds.
I like shrimp! It is in all probability my favorite meals. Mama mentioned when I was very little I could consume them quicker than she could peel them. When eating out, the dilemma is not what will I get, but how will my shrimp be geared up. These days I have three recipes with shrimp as the primary ingredient. I hope you will give them a consider. Thanks for examining.
PRIZE-WINNING SEAFOOD RICE SALAD
2 cans shrimp, drained
1 can tuna, drained
3 cups cooked, cooled Minute Rice
½ cup finely chopped onion
½ cup finely chopped sweet pickle
1½ cups finely chopped celery
¼ cup diced pimiento
3 difficult-boiled eggs, chopped
1 tablespoon lemon juice
1 cup mayonnaise
Salt and pepper to taste
Blend all ingredients jointly, and toss lightly. Salt and pepper to taste. Chill extensively and provide on salad greens, and garnish with tomato wedges.
STEVEN’S SHRIMP SPAGHETTI
3 lbs . raw, peeled shrimp
1 tablespoon salt
½ teaspoon dried basil
½ teaspoon dried thyme
¼ teaspoon garlic powder
1 tablespoon black pepper
1 tablespoon dried parsley flakes
1 tablespoon lemon juice
1 tablespoon Worcestershire sauce
3 sticks butter, melted
12 ounces spaghetti, geared up in accordance to bundle instructions
8 ounces Velveeta cheese, lower into cubes
Place shrimp in a big casserole dish. Insert products 2-10. Prepare dinner at 350 levels for 25 minutes, stirring from time to time. Take away from oven, and stir in ready and drained spaghetti noodles. Incorporate cubed Velveeta cheese and stir well. Return to the oven to heat completely. Could be created ahead of time and refrigerated. Convey to space temperature prior to baking for about 30 minutes.
LAYERED SHRIMP DIP
2 (8-ounce) cream cheese, softened
1 bottle cocktail sauce
2 cans shrimp, drained
1 bunch environmentally friendly onions, sliced
1 bell pepper, chopped
1 chopped tomato
1 can sliced black olive, drained
1 pound grated Mozzarella cheese
Spread softened product cheese on a serving platter. Pour the cocktail sauce on major layer the shrimp, onion, bell pepper, tomato and black olives. Best with cheese and refrigerate. Provide with your favourite crackers.
