Oatmeal Crispies

Oatmeal Crispies

1/2 cup shortening
1/2 cup butter
1 cup brown sugar
1 cup granulated sugar
2 eggs
1 tsp vanilla
1 1/2 cups sifted all-purpose flour
1 tsp. salt
1 tsp. soda
3 cups Quick Oats
1 cup cup-up dates (optional)
1/2 cup chopped walnuts 

Cream together shortening, sugars; beat in eggs, vanilla. Stir together flour, salt, soda. Stir into creamed mixture. Stir in oats, dates, & nuts. Form into small balls. Place about 1 1/2 inches apart on greased cookie sheet. Bake at 350 about 10 minutes, or until lightly brown. Cool slightly before removing to cooling rack. Makes about 6 dozen.

Cherry Pecan Cookies #2.

Cherry Nut Cookies

1/2 cup shortening
1/4 cup butter, room temperature
1 teaspoon vanilla
1/2 cup granulated sugar
1/2 cup brown sugar
1 egg
1/2 cup chopped pecans or walnuts
1/4 cup maraschino cherries, finely chopped
2 cups flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cream of tartar

Preparation:
Place shortening, butter, vanilla, sugars, and egg in a bowl and beat. Add nuts and cherries; mix well. Sift together dry ingredients; mix about half of the sifted mixture into the batter. Add remaining sifted mixture; knead dough with hands until smooth. Pack firmly and shape into two 2 by 2-inch bars. Wrap bars in waxed paper. Chill until firm. Cut in 1/8-inch slices and place on ungreased baking sheet. Bake at 400° for 6 to 8 minutes. Makes about 5 dozen.

Shrimp "Rosemary"

I would have wagered real money that this recipe was among the earliest ones recorded on this blog. But, after a special request for this as part of Christmas, I was sent searching all sorts of old archives for it. Which also means that it has been YEARS since I made it. And that is truly unfortunate. It's simple and delicious!

1 stick butter
1 package Newburg sauce mix
1 pint half & half
1/2 cup grated parmesan
2 TBSP tomato paste
garlic, to taste
2 pounds cooked & peeled shrimp
Angel hair pasta

In a large skillet, melt the butter and add sauce packet. Stir in half & half slowly until thickened. Add tomato paste and parmesan. Simmer for 2-3 minutes, then add the shrimp. Continue simmer while cooking pasta. Serve over cooked pasta.

Isabelle's Recreation due to Newburg sauce being discontinued: (version as of 7/31/22)

SEASONINGS (these all go in at once)

1/2 tsp garlic powder

1/2 tsp onion powder 

1 tsp old bay 

1/2 tsp paprika 

1/2 tsp ground mustard 

1 tsp fresh chopped rosemary 

1 tsp fresh chopped thyme 

1 tsp Worcestershire 

2 pounds medium shrimp, cooked

1 pound angel hair pasta, cooked 

6 tablespoons butter 

Seasonings as listed above

2 minced Shallots 

2 tbs all purpose flour 

3 tablespoons tomato paste 

1/4 cup sherry 

1/4 cup seafood stock

1 cup heavy cream

1 cup half and half

5-6 oz shaved parmesan

salt and pepper to taste

Melt butter over medium heat and whisk in all seasonings. Add the shallots and cook for 1-2 minutes. Add in the flour and cook for 1-2 minutes. Whisk in tomato paste and cook for 1 minute. This will be a thick pasty mixture. Add in sherry and seafood stock and whisk until combined. Slowly add in heavy cream while whisking followed by half and half and simmer until thickened. Reduce heat to low and whisk in Parmesan. Season to taste. Add shrimp and pasta and serve! Top with green onions. 

Chile Relleno Casserole

Chile Relleno Casserole

5 small cans whole green chilies
8 oz monterey jack cheese, shredded
8 oz sharp cheddar, shredded
1 can evaporated milk
3 eggs
2 TBSP flour
1 can enchilada sauce

In a 9x13 pan, place single layer of chilies. Top with half of each cheese, then top with another layer of chilies. Mix milk, eggs, and flour, then pour over the chile/cheese. Top with remaining cheese. Pour enchilada sauce over top. Bake at 350 for about 40 minutes. (Optional spice: use taco seasoned shredded cheese & add jalapeños.)