Shrimp Creole

Shrimp Creole

recipe from Margaret Williams

2 tablespoons butter
3 large onions, rough chopped
2 large bell peppers, seeded and rough chopped
6 large tomatoes, skinned and seeded, rough chopped
1/4 teaspoon thyme leaves
3 bay leaves
1 teaspoon paprika
4 cloves garlic, minced
2 tablespoons, minced parsley
2 teaspoons salt, or to taste
1/2 teaspoon black pepper
1/4 teaspoon cayenne pepper, or to taste
3 pounds who raw shrimp, peeled and headed
3 cups hot cooked rice
Parsley sprigs for garnish

In a large skillet or saucepan, melt the butter and saute the onions and bell peppers until they become limp. Add the chopped tomatoes and all remaining ingredients except the shrimp, rice and parsley. Simmer together just long enough to eliminate excess liquid. Add the shrimp and continue cooking for a few minutes or until the shrimp become fully but not over cooked.
Serve each portion over 1/2 cup rice and garnish with parsley sprigs.

Serves 6 to 8.

Margaret's Spinach Lasagne

2 bunches fresh spinach, cleaned
1 garlic clove, chopped
3 tablespoons flour
2 cups ricotta cheese
2 eggs, slightly beaten
1/2 teaspoon pepper
2 cups mozzarella cheese, grated
spaghetti sauce
1/2 cup chopped green onion
3 tablespoons butter or margarine
1 1/2 cups light cream or half & half
1/4 cup chopped parsley
1/8 teaspoon salt
8 lasagne noodles, cooked
1/2 cup fresh parmesan cheese, grated

Cook the spinach until tender in water that clings to it; drain well and chop
In a 1 quart saucepan, cook the onion and garlic in the butter until tender. Stir in the flour.
Gradually add the cream. Cook, stirring, for 3 minutes or until thickened. Add the chopped spinach. Set aside.
Combine the ricotta cheese, parsley, eggs, salt and pepper. Mix well.
Coat the bottom of a lasagne casserole dish (9 x 13) with a thin layer of spaghetti sauce.
Arrange 3 lasagne noodles in bottom of pan. Spread 1/2 of the ricotta cheese mixture evenly over noodles. Top with 1/2 of the spinach mixture, and then 1/3 of the mozzarella cheese and 1/3 of the parmesan cheese. Coat with a layer of the spaghetti sauce.
Repeat the above layer once more, and then top with remaining 3 lasagne noodles. Add a layer of sauce, and the remaining mozzarella and parmesan cheese. (May be refrigerated at this point and baked the following day.)
Bake in a 350 degrees for 30 to 40 minutes. (If lasagne was refrigerated prior to baking, be sure to let the casserole dish stand at room temperature for at least 15 minutes prior to placing in oven.)
Let stand 10 to 15 minutes before serving.

Rhubarb Strawberry Ice Cream

https://iowasue.blogspot.com/2017/06/rhubarb-strawberry-ice-cream.html

Iowa Sue has another rhubarb recipe and I have to save it to my growing collection of rhubarb recipes. I copied the post and pasted it in my blog so I could save it, but it comes from them!

Rhubarb Strawberry Ice Cream
I have been meaning to try this ice cream since last year but we ate all the rhubarb in pies. This year I saved enough to make a batch of Rhubarb and Strawberry ice cream using a recipe from Martha Stewart Living.
If you like rhubarb you will like this ice cream. Not too sweet and not too strawberry tasting which I liked. Also we thought it had a excellent flavor and texture.
I must say it involves a little work, but worth it. I didn’t have any kirsch so used chambord. You could also use the juice from maraschino cherries or just milk.
The alcohol however, keeps it from getting icy crystals when it is in the freezer as well as a flavor boost. There isn’t a lot for the amount of ice cream and we feel that is a good trade off to keep ice cream from getting icy. I thought there was a little more than a quart of ice cream when it was finished.

Rhubarb Strawberry Ice Cream
YIELD: 1 QUART
Ingredients
1 pound trimmed rhubarb, cut into ½ inch pieces (about 3 ½ cups)
½ cup sugar
2 tablespoons water
8 ounces ripe strawberries
1 cup heavy cream
½ cup milk
6 tablespoons sugar
2 tablespoons kirsch

Directions
Place rhubarb, ½ cup sugar, and the water In a saucepan over medium heat; bring to a boil; reduce heat to medium-low and let simmer, stirring often until rhubarb is very tender and beginning to fall apart. Remove from heat; transfer to a bowl; set aside.
Place strawberries in a food processor and puree. Strain through a fine sieve into a bowl; set aside. Scald cream and milk in a saucepan over medium heat. Do not let boil. Remove from heat, add the remaining 6 tablespoons sugar and stir until sugar is dissolved. Allow mixture to cool to room temperature. Combine cooked rhubarb, strawberry puree, cream mixture and kirsch. Cover with plastic wrap and chill at least 2 hour or overnight. Freeze in an ice- cream maker according to the manufacturer’s instructions.