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Recipes
Quick Barbecue Sauce
By GrandmaFred
Barbecue Sauce
- 1/2 c. ketchup
- 1 tsp. dry mustard
- 2 tsp. tabasco
- 1 tsp. worcestershire sauce
Thin Deep Frying Batter
By GrandmaFred
Thin batter good for chilis rellenos
- 1 c. flour
- 1 tsp. baking powder
- 1/2 tsp. salt
- 1 egg
- 1 c. milk
- 1/4 c. salad oil
Oriental Marinade for Beef
By GrandmaFred
Oriental flavored marinade for beef
- 1 tsp. garlic salt
- 1/2 tsp. dry mustard
- 1/4 tsp. pepper
- 2 tbl. oil
- 3/4 c. water
- 2 tbl. soy sauce
- 3 tbl. honey
- 1 tbl. vinegar
- 1 1/2 tsp. celery seed or 1 tsp. celery salt
- 1/2 tsp. ginger
Garden Shrimp Quiche
By GrandmaFred
Heat oven to 400 degrees. Prepare pie crust and put in pie pan
- prepared pie crust for single-crust 9" pie
- 1/2 lb. shelled deveined cooked medium shrimp
- 1 Tbsp. flour
- 6 oz. (1 1/2 c.) shredded Swiss cheese
- 1 c. chopped fresh spinach (can use frozen, thawed and well-drained spinach)
- 2 Italian plum tomatoes, sliced
- 2 Tbsp. chopped fresh chives
- 2 Tbsp. chopped fresh basil
- 4 eggs
- 1 c. half-and-half or milk
- 1 Tbsp. dijon mustard
- 1/4 tsp. salt
- 1/3 c. shredded fresh Parmesan cheese
Shrimp and Green Bean Salad
By GrandmaFred
If shrimp are frozen, thaw and pat dry
- Salad:
- medium-to-large cooked shrimp, 6-8 per serving
- crisp-tender cooked frozen or fresh green beans, 1/4 c. per serving
- cooked bacon slices, crumbled
- shredded Parmesan cheese
- sliced almonds
- romaine lettuce leaves
- Lemon viniagrette:
- 1/4 c. lemon juice
- 1/4 c. chopped flat-leaf parsley
- 2 cloves garlic, chopped
- 2 tsp. lemon zest
- 1/2 tsp. salt
- 1/4 tsp. pepper
- 1/3 c. extra virgin olive oil
Potato and Egg Salad
By GrandmaFred
Potato Salad
- Sauce:
- potatoes, cooked but firm
- hard boiled eggs, chopped, leaving 1 or 2 for garnish
- chopped celery
- chopped cucumbers (unpeeled)
- chopped onion
- Miracle whip
- prepared mustard
- salt, pepper, paprika
Key Lime Pie
By GrandmaFred
Milk milk and egg yolks at low speed
- 1 ready-made graham cracker pie crust
- 1 14 oz. can sweetened condensed milk
- 4 egg yolks
- 4 oz. key lime juice
Prosciutto Ravioli
By GrandmaFred
Ravioli with Prosciutto,Ricotta,Spinach filling
- 1 15 oz. container part-skim ricotta cheese
- 1 10 oz. package frozen spinach, thawed
- 4 oz. thinkly sliced prosciutto, chopped
- 2 egg yolks
- 3/4 tsp. salt
- 1/2 tsp. freshly ground black pepper
- 48 wonton wrappers
- 1/2 c. (1 stick) real butter
- 1 1/2 tsp. dried oregano
- Freshly grated parmesan cheese
Tuscan Vegetable Soup
By GrandmaFred
In a small bowl mash half of the beans with a masher or the back of a spoon, and set aside
- 1 (15-ounce) can low-sodium canellini beans, drained and rinsed
- 1 tablespoon olive oil
- 1/2 large onion, diced (about 1 cup)
- 2 carrots, diced (about 1/2 cup)
- 2 stalks celery, diced, (about 1/2 cup)
- 1 small zucchini, diced (about 1 1/2 cups)
- 1 clove garlic, minced
- 1 tablespoon chopped fresh thyme leaves (or 1 teaspoon dried)
- 2 teaspoons chopped fresh sage leaves (or 1/2 teaspoon dried)
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 32 ounces low-sodium chicken broth or vegetable broth
- 2 (14.5-ounce) cans no salt added diced tomatoes
- 2 cups chopped baby spinach leaves
- 1/3 cup freshly grated Parmesan, optional
Balsamic Honey Reduction
By GrandmaFred
Drizzle this over salmon, chicken, lamb, etc
- 2 cups balsamic vinegar
- 1 tsp. honey