Shellfish Casserole

Serves 6-8

 Ingredients

 1 cup vegetable-juice cocktail or tomato juice

 1 cup mayonnaise

 1 can (7 or 8 oz.) crab meat or 1 to 1 1/2 cups fresh crab meat

 1 can (about 5 oz.) shrimp or 1 cup small fresh shrimp (shelled and deveined)

 2 cups cooked rice

 1/3 cup finely chopped green pepper

 Salt and pepper to taste

2 tablespoons butter, melted

1 cup soft bread crumbs

1/2 cup slivered almonds

 

Directions

 

In a bowl, combine the vegetable juice and mayonnaise; mix until well blended.

Stir in crab meat, shrimp, rice, green pepper, and salt and pepper to taste; mix just until ingredients are well distributed.

Spoon into greased 2-quart casserole.

In small pan, add to butter the fresh bread crumbs and almonds.

Mix with fork until crumbs are coated with butter.

Spoon evenly over mixture in the casserole.

Bake in a 375° oven 15 minutes until bubbly and top is lightly browned.

This recipe is very easy.  At the end they did not give you a cooking time.  I added the 15 minutes.

I haven’t heard any more about the women that said that I called her out of her name.  I hope that this will go away.  It just surprised me that some one would even say such a thing about me.  I guess she was pretty mad that her kids couldn’t get their own sample.  It is a stupid rule I have to admit.  Costco doesn’t have rules like we do.   Perhaps they should.

Andrew is going to help us get the printer going.  Thank You Lord.  It went off line and we can’t get it back on.

Pork and Cabbage Sandwiches

Prep 10 Min Cook 25 Min 8- 12 Servings

Ingredients

•1 pound bulk pork sausage

•7 cups shredded cabbage

•1 medium onion, chopped

•1 medium sweet red pepper, thinly sliced

•1/2 cup water

•1/2 teaspoon salt

•1/2 teaspoon sugar

•1/4 cup sour cream

•Hamburger buns or pita bread

Directions

•In a large skillet, brown sausage; drain. Add cabbage, onion, red pepper, water, salt and sugar; mix well. Cover and cook for 20 minutes or until the vegetables are tender, stirring occasionally. Stir in sour cream and heat through. Serve on buns or in pita bread. Yield: 8-12 servings.

This recipe is very tasty.  We did not make sandwiches out of these.  We used the Don poncho wraps and ate them like a wrap.

Yesterday I was accused of being racial.   These two kids came around and I told them that I could not give them a sample because they were not 18.  They started teasing each other about not being 18.  They can by again and took a sample.  I told them that I had told them that they could not have a sample.  Their Mom went off.  I told her that I could not give sample to anyone under 18.  She started yelling at me and demanded to talk to a manager.  Penny came and got me and I explained to her what happened.  We talked to a manager and to Linda.  This lady accused me of using the f word and making comments about the fact that she was black.  I had no idea that she was black.   I was off the floor for about 45 minutes.  They wanted to make sure that this women and her kids had left the club.  I lost sales because of that!!!  Thank God for the support of my coworkers and supervisor!!

The schedule is picking up because of the holiday schedule.

Being saying prayers for my cousin Bob and Andrew.  I hope that they will both stop their heavy drinking.  I have cut back on mine because it is so expensive.  I intend to use that money to buy CD’s.

Jackie’s Birthday is coming up and I am looking forward to that.  It will be nice to see every one.  I haven’t seen her family for some time.  I hope to play games and to catch up on what is fgoing on with every oneJ
I just found out that the lady has accused me of hitting her kid.  Some people are filed with hate.  I don't know how far Sams club will defend me.  All I can do is put it in God's hands.  If I loose my job because of this then I guess he has someting else for me:)  Linda said that she was going to be meeting with Mat tonight and I guess they will go from there.

Chicken Caper

Serves 4-6

 Ingredients

 3 1/2 to 4-pound frying chicken, cut up

 All-purpose flour

 Pepper and ground ginger

 1/4 cup butter or margarine

 1 large onion, chopped

1 clove garlic, minced or pressed

 1 can (12 oz.) frozen apple juice concentrate, thawed (do not dilute)

 3 tablespoons each lemon juice, dark rum, and drained capers

  Directions

 Reserve chicken neck and giblets for other uses, if desired.

Rinse chicken and pat dry.

Dust with flour; shake off excess.

Sprinkle lightly on all sides with pepper and ginger.

Melt butter in a wide frying pan over medium heat.

Add chicken, a portion at a time, without crowding; cook, turning, until browned on all sides.

Lift out and set aside.

Add onion and garlic to pan and cook, stirring, until onion is soft.

Stir in apple juice, lemon juice, rum, and capers.

Return chicken to pan.

Increase heat to high and bring juice mixture to a boil; then reduce heat, cover, and simmer, turning once, until meat near thighbone is no longer pink when slashed (35 to 40 minutes).

Transfer chicken to a platter and keep warm.

Skim and discard fat from pan juices; if necessary, boil juices, uncovered, until slightly thickened.

Pour sauce into a bowl and offer to spoon over individual portions.

With this recipe, we browned the chicken and then we baked it in a 350 oven for 45 minutes.  I think that the next time I do this recipe I will take the chicken out of the pan and thicken up the sauce. 

We went for a long walk today.  I had the day off and he had some training to do at 1pm. 

Not sure but, I think that we are going down town to the mars hill church.  I am hoping that the music and all will be better there. 

Since Adam left and BET left there is no spark at the West Seattle Church.  I know that with my job I can’t participate on a lot of things that my happen on the weekend but, so far they haven’t had any activities on the weekend except for October 27.  They are having a Halloween like party.  I have to work that day but, it goes on till 9pm so maybe we can go.  It would be something different to do.  I guess we will see:)   

Quick-To-Fix Turkey and Rice Soup

Serves 6

Ingredients

4 cups chicken broth

1 cup water

1 teaspoon snipped fresh rosemary or 1/4 teaspoon dried rosemary, crushed

¼ teaspoon pepper

1 10 ounce package frozen mixed vegetables (2 cups)

1Cup quick-cooking rice

2 cups chopped cooked turkey or chicken

1 14 1/2ounce can tomatoes, cut up

Directions

1. In a large saucepan or Dutch oven combine chicken broth, water, rosemary, and pepper. Bring to boiling.

2. Stir in mixed vegetables and rice. Return to boiling. Reduce heat and simmer, covered, for 10 to 15 minutes or until vegetables and rice are tender. Stir in turkey or chicken and undrained tomatoes; heat through. Makes 6 main-dish servings.

This was a great first fall soup!! For the mixed vegetables we used frozen corn and peas.  We don’t care for the taste of the frozen mixed vegetables.

Linguine With Zucchini

Ingredients

  3 tablespoons salad oil

 6 medium-size zucchini (about 1 1/2 lbs. total), coarsely shredded (5 to 6 cups)

 3 large cloves garlic, minced or pressed

10 to 12 ounces fresh linguine or 8 ounces dry linguine

 1/4 cup chopped parsley

 1/4 cup butter or margarine

 1/2 cup half-and-half

 1/2 cup grated Parmesan cheese

 1 1/2 cups (6 oz.) shredded jack cheese

Salt and freshly ground pepper

 Directions

 Heat oil in a wide frying pan over high heat.

Add zucchini and garlic; cook, stirring, just until zucchini is tender-crisp to bite (3 to 4 minutes).

Reduce heat to low.

While zucchini is cooking, in a 5- to 6-quart pan, cook linguine in 3 quarts boiling water just until tender to bite (1 to 2 minutes for fresh pasta, 8 to 10 minutes for dry); or cook according to package directions.

Drain well and set aside.

 

 

To zucchini mixture, add parsley, butter, and half-and-half; stir lightly until butter is melted.

Add pasta, Parmesan cheese, and jack cheese.

Mix lightly, using 2 forks.

Season to taste with salt and pepper.

We added sausage to this meal.  It stretched it out to make two meals.

We went down to Tacoma for the day yesterday.  I had the weekend off.  Sunday we were supposed to go to the Edmonds antique mall.  He never said a word about serving at the church.  I guess I am supposed to be a mind reader.  I talked about going on Thursday didn’t say anything about it.  I guess the next time I have time off he can look at the calendar himself.  I guess if he wants to do something he will let me know.  This is the first weekend that I have had off since I started working with advantage.  Usually if I want a weekend off I have to take it off.

Salami & Mushroom Spaghetti

SERVES 3 TO 4

Ingredients

1 package (8 oz.) spaghetti

Boiling salted water

3 tablespoons butter or margarine

1 package (about 4 oz.) sliced Italian dry salami, cut into thin strips

1/4 pound mushrooms, thinly sliced

4 green onions (including tops), thinly sliced

1/2 cup half-and-half (light cream)

1/2 cup grated Parmesan cheese

Directions

Following package directions, cook spaghetti in a large kettle of boiling salted water until al dente; drain thoroughly.
Meanwhile, in a wide frying pan over medium-high heat, melt butter.
Add salami, mushrooms, and onions; cook, stirring frequently, until mushrooms are soft and liquid has evaporated.
Reduce heat to low, add half-and-half, and cook until mixture is heated through.
Add hot drained spaghetti and lightly toss with sauce; then add cheese.
Toss until spaghetti is evenly coated.

You wouldn’t think that salami and mushrooms would go with spaghetti.  Man this was good!!

Have to work for the next three days.  That’s ok because I am going to be doing something new.  I am going to be using a toaster and doing some kind of ego with pineapple.  Sounds good to meJ

Iceberg Salad With Cashews

Serves 6

Ingredients

1 medium-size head iceberg lettuce, broken into bite-size pieces

1/3 cup thinly sliced green onion

1/2 cup chopped salted cashews

2 tablespoons chopped parsley

3 tablespoons roasted sunflower seeds

3 strips bacon

Salad oil

1/4 cup white wine vinegar

2 teaspoons sugar

Salt and pepper

1/4 cup grated Parmesan cheese

Directions

In a salad bowl, mix together lettuce, onion, cashews, parsley, and sunflower seeds; set aside.
In a frying pan over medium heat, cook bacon until crisp; drain and crumble into lettuce mixture.
Pour bacon drippings into a measuring cup and add enough salad oil to make 1/3 cup total.
Return to pan with vinegar and sugar, and stir until sugar is dissolved.
Pour over lettuce and toss well.
Season to taste with salt and pepper.
Garnish with grated cheese.

We did not use iceberg lettuce.  We used romaine and it worked out fine.  We had this recipe on a day when it was hot.  I think that we used don Pocho wraps with this as well

We went on Holiday last weekend and had a nice time.  Went over to Twisp.  We have never been there before.  I don’t think that we will go back.  The cabin was a three star and there was not much there.  We had fun any way.  We saw some dear and meet some real nice people.   

Curry Beef Wrapped In Lettuce

Serves 3 to 4

Ingredients

1 tablespoon salad oil

1 medium-size onion, chopped

2 tablespoons curry powder

2 tablespoons each tomato paste and sugar

3/4 pound lean ground beef

2 ounces mushrooms, chopped

2 tablespoons distilled white vinegar

Salt

1 medium-size head butter lettuce, separated

into leaves, rinsed, and crisped

Directions

Heat oil in a wide frying pan over medium-high heat.
Add onion and cook, stirring, until edges begin to brown about 5 minutes.
Mix in curry powder and cook, stirring, for about 1 minute.
Then add tomato paste and sugar; stir until mixture is bubbly about 1 minute.
Crumble in meat; add mushrooms and vinegar.
Cook, stirring, until almost all liquid has evaporated and meat is no longer pink about 8 minutes; mixture should still be moist enough to cling together.
Season to taste with salt.
Spoon meat mixture into a warm serving bowl; arrange lettuce in a basket or on a plate.
Spoon hot meat mixture into lettuce; roll lettuce around meat and eat out of hand.

Instead of wrapping these in lettuce, I chopped up the lettuce and used them in the wrap. we wrapped them in Don Poncho wraps.  Those wraps are so good very flexible.  Even after you heat them up.  I  also used ground pork.