Tapioca Pudding

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¼ cup pearl tapioca      2 cups milk

2 eggs     1/3 cup sugar

¼ tsp. salt      1 tsp. sugar

¼ tsp. cream of tartar      4 T. sugar

Directions: Soak tapioca in cold water overnight. Drain tapioca. Add tapioca to

milk and cook on top of double boiler until the tapioca is clear. Separate eggs into

yolks and whites. Add salt and 1 tsp. sugar to egg yolks and beat. Combine tapioca

with eggs and cook until it thickens. Add vanilla. Pour into greased casserole dish.

Beat egg whites, cream of tartar, and 4 T. sugar until stiff. Spread on tapioca

pudding and brown in oven.

 

Pumpkin Bars

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Bars:

4 eggs      1 2/3 cups sugar

1 cup vegetable oil      16 oz. pumpkin

2 cups flour      2 tsp. baking powder

1 tsp. baking soda      2 tsp. cinnamon

1 tsp. salt

Icing:

4 oz. cream cheese      ½ cup margarine

1 tsp. vanilla      2 cups powdered sugar

Directions: Beat eggs, sugar, oil and pumpkin until light. Add remaining dry

ingredients. Mix. Pour into greased jelly roll pan. Bake at 350 degrees for 25-30

minutes.

For icing, beat all ingredients until smooth. Frost cooled bars.

Comment: A family favorite. Easy and moist.

Shrimp Scampi

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1 ½ lb. large fresh shrimp, peeled and deveined

½ tsp. salt      3 T. olive oil

2 cloves garlic, minced      2 green onions, chopped

¾ cup Vermouth     3 T. lemon juice

2 T. butter      ¼ tsp. pepper

2 T. fresh parsley, chopped

4 cups cooked angel hair pasta, lightly buttered

Directions: Prepare pasta per directions. After draining, toss lightly with butter to

prevent pasta from sticking together.

Sprinkle shrimp with ¼ tsp. salt. In a large skillet, heat oil over medium-high heat.

Add shrimp, and cook until pink and firm (a few minutes). Using a slotted spoon,

remove shrimp from pan. Add garlic and onions to pan. Cook 3 minutes or until

golden brown. Add vermouth, and simmer 1-2 minutes. Stir in lemon juice, butter,

and remaining salt and pepper. In a large bowl, combine shrimp, parsley, pasta, and

vermouth mixture. Serve.

Comment: Very good and fast to prepare. Fresh uncooked shrimp make a

difference. Heating pre-cooked shrimp in this dish lessons flavor of sauce, and

shrimp can be tough. Feel free to add grape tomatoes, pieces of asparagus, peas or

other veggies to taste.

Stew

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3 lbs meat (beef or venison), cubed, floured

Salt & Pepper      3 T. Olive oil

1 tsp. thyme      1 tsp. rosemary

2 cups beef broth      1 cup red wine

2 medium onions, quartered

6 carrots, cut in 1’ pieces

4 potatoes, cut in chunks

3 cloves garlic, minced

20 button mushrooms

2 T. butter

2 T. brown sugar

2 T. lemon juice

Directions: Dust the meat with flour, salt and pepper. In a hot skillet, heat the oil

and brown the meat. Transfer it to a large pot with the herbs, broth, and wine. Cover

and simmer for 2 hours or until fork tender. In a skillet, sauté onion, carrots,

potatoes, and garlic. Add them to the pot. Simmer for 40 minutes. Brown the

mushrooms in better, add them to the stew, and simmer for 15 minutes. Stir in the

lemon juice and brown sugar, and remove from the heat.

If desire a thicker gravy, stir in a flour/milk mixture to thicken before serving. Serve

with warm bread.

Comment: Fantastic stew. Eric’s favorite.