Celebrating Mother’s Day
2008
Cooking with Ann Dietterich,
Betsy Sullivan, Sr. Socorro Largo, RSM and Sr. Caritas Quinn, RSM
As seen on "Our Daily Bread" 05/10/2008
"Our
Daily Bread" airs every second Saturday at noon on WKBW Ch. 7
Peel and de-vein about 1 lb. of fresh shrimp, set aside
To a hot skillet add about - 2 Tbsp. olive oil and 2 Tbsp. butter
Toss in shrimp.
To the skillet add about 2 cloves of garlic, diced
Juice of 1 lemon
1 tsp. vanilla extract
About ¼ cup of chopped parsley
Cook ONLY about 3 minutes until shrimp are pink and curl up.
Toss over ½ lb. cooked pasta.
Drizzle with more olive oil & lemon juice if needed.
Garnish with more parsely
½ cup oil
1 ½ cups sugar
1 egg (beaten)
1 ½ tsp. vanilla
2 ½ cups flour
1 tsp. baking powder
1 tsp. baking soda
1 tsp. nutmeg
1 tsp. cinnamon
½ tsp. allspice
¼ tsp. ginger
1 tsp. salt
1 can solid pack pumpkin (15 oz. can)
1 – 2 cups semisweet chocolate chips
1 cup chopped nuts (optional)
Pre-heat oven to 350* Beat oil and sugar. Add eggs & vanilla; beat well. Sift flour, baking powder, baking soda, sugar, spices & salt. Alternately mix flour mixture & pumpkin with sugar mixture. Fold in chips & nuts. Drop onto cookie sheet. Bake 10 – 12 minutes or until golden brown. Cool. Makes 30 cookies.
(Adobo – Spanish for marinade; the word extends to the
method of preparing meat or seafood in a marinade and to the dish itself; the
Mexican version is hot with chilies, the Philippine pungent with vinegar.)
Cut up a whole chicken into several small parts – the smaller they are the faster they will cook. Soak chicken in white vinegar 1 to 2 hours. Remove from vinegar but do not pat dry. Sprinkle with salt and pepper. In a hot dry skillet add chicken parts. Cover the chicken and allow it to steam, about 5 minutes on each side. When each side is brown add about ¼ cup of oil to the pan and continue to cook until chicken is no longer pink inside.
Serve with rice and vegetables.
e-mail: daybreak@buffalodiocese.org