Blueberry Crumb Cake

Sunday's Soup

Tomato-Shrimp Soup
Serves 4

1 Cucumber, seeded, diced
1 small Red onion
2 cloves Garlic, minced
3 large ripe Tomatoes, peeled, cored, seeded and diced
1 small sweet Green Pepper, diced
1 cup Chicken Broth
1 bottle (8oz) Clam Juice
1/4 cup Red-Wine Vinegar
1 tablespoon minced fresh Basil (or 1 teaspoon dried)
1 tablespoon minced fresh Oregano (or 1 teaspoon dried)
1/4 teaspoon Hot-Pepper Sauce (I use Texas Pete Hot Sauce, use your choice)
1/2 teaspoon Salt
1/4 teaspoon Black Pepper
1 pound cooked peeled Shrimp, chopped

1. In large bowl, combine cucumber, onion, garlic, tomatoes and green pepper. I medium bowl, stir together tomato juice, chicken broth, clam juice, vinegar, oregano, basil, hot sauce, salt and black pepper. Pour over vegtables and refrigerate covered for several hours or overnight.
2. Divide into 4 bowls and top with chopped shrimp. Serve chilled.

Thirsty Thursday

Banana & Maple Crunch Smoothie

Serve this creamy smoothie over ice. It is best to serve as soon as it is ready because it will not keep well. Finishing it off in one sitting should not be too difficult...DELICIOUS!!

Makes 2 servings

.

2 large Bananas

1/2 cup Pecans plus extra to garnish

2/3 cup Whole Milk

4 tablespoons Pure Maple Syrup

Put the bananas in a blender or food processor and process until smooth. (I have a regular smoothie maker instead of a blender) Add the nuts and blend again until thoroughly combined.

the nuts must be finely ground so stop and scrape down the side of the bowl one or twice, if necessary.

Add the maple syrup. then pour the milk over the banana paste and blend again until creamy.

Half fill two large glasses with crushed ice and pour the smoothie over the top. Serve sprinkled with extra pecans if you prefer.

Tip Tuesday

This weeks kitchen tip:

It's important to let a roast -- beef, pork, lamb or poultry --
sit a little while before carving. That allows the juices to
retreat back into the meat. If you carve a roast too soon,
much of its goodness will spill out onto the carving board.

Be sure to stop back every Tuesday for a new kitchen hints and tips.

Main Dish Monday!!

Come back every Monday for "Main Dish Monday" featuring a favorite main dish from my collection. This week's main dish is something that I threw together one night with left-over hot Italian sausage. This quick dish is a favorite at our house. I use fresh vegetables from the garden or Farmer's Market for best taste. Increase the hot sauce (I use Texas Pete but you can substitute with Tabasco) for a spicier kick. I know, you are probably wondering WHY a girl from Central Pa's Dutch Country LOVES hot spicy foods....well, I was transplanted here at the age of 6. My family is mostly from the south!! For a twist add cooked shrimp to the mix.

Serve with a side salad and garlic bread and Fresh Lemonade (see recipe on this blog)...YUM!!

Southern Style Spicy Rice

• 1 tbsp Vegetable Oil
• 2 Hot Italian Sausages, sliced
• 1 cup chopped Onion
• 1/2 cup chopped Green Pepper
• 1/4 chopped Celery
• 1 clove Garlic, finely chopped
• 1 1/2 cups chopped Tomato
• 1/2 cup Water
• 1/2 tsp dried Thyme
• 1/2 tsp Tabasco
• 1 cup long-grain Rice
• 1/2 tsp Salt
• 2 tbsp finely chopped fresh Parsley

1. Heat the oil in a large skillet on medium heat. Add sliced sausage and saute for 5 minutes until partially cooked.
2. Stir in the onion, peppers, celery and garlic. Saute for about 3 minutes more, just until vegetables are softened.
3. Add the tomatoes, water, thyme and Tabasco and bring to a boil. Sprinkle in the rice and salt. Cover and turn heat down to low and cook for 20-25 minutes until rice is tender.
4. Garnish with Parsley before serving.
5. Serves 4 as a main dish.

New things happening here, Join Me!!

Come back and visit this week for something completely new!! The week will look something like this:
Monday - "Main Dish Monday" - a featured main dish for the week
Tuesday - "Tip (toe) Tuesday" - a new and handy tip for the week
Wednesday - "What's on your plate?" - link with me and others to tell what you're serving up
Thursday - "Thirsty Thurday" - new and exciting beverage recipes
Friday - "Family Fun " - ideas/hints/tips for the entire family

Broccoli Casserole

*NOTE: this is not an original recipe but one that I use often, especially for holiday dinners.

1 box frozen Broccoli (10 oz.)
1/2 stick Butter
1 small cooking Onion
1 small jar Cheese Whiz
1/2 cup instant Rice
1/8 cup Milk
1/2 can Cream of Chicken soup

In skillet saute the onion, broccoli in butter until onions are clear. Cook rice as directed on box in a small sauce pan. Combine in a casserole dish with the milk and Cheese Whiz. Bake at 350 degrees for 1 hour or until golden brown on top.

Vidalia Onion Casserole

*Note: this is a very rich tasting dish, you may want to serve as a small side to accompany your meal.

4-5 Vidalia or sweet Onions, sliced 1/4 inch thick
1/2 cup Butter
1/4 cup Sour Cream
3/4 cup grated Parmesan Cheese
10 butter flavored cracker, crumbled (I use Ritz Crackers)

In skillet over medium heat, saute the onions in butter just until softened (I like mine to have a little crunch to them). Remove from heat and add sour cream, stir. Spoon half of mixture into a greased 1 quart baking dish. Sprinkle with the parmesan cheese. Add remaining onions and top with the crumbled crackers. Bake, uncovered at 350 degrees for 20-25 minutes. Serve warm. Makes 4-6 servings.