Review of last recipe (photo above) - Not exactly an appetizing pic ... I love chicken livers and this recipe was really good, but I don't need a recipe to make this.

TODAY'S RECIPE - SAUTEED SHRIMP WITH GARLIC AND HERBS

Serves 4-6

3 lbs large shrimp; peeled and deveined
1/3 cup olive oil

6 medium garlic cloves, blanched in boiling water for 2 minutes and finely minced
3/4 cup dry white wine (substituting vermouth)
1 1/2 tbsp lemon juice
3/4 cup (1 1/2 sticks) unsalted butter, cut into 1/2" pieces
2 tbsp chopped parsley
1 tbsp snipped chives
2 tsp chopped tarragon or 1/2 tsp dried
salt and pepper

Pat shrimp dry.  Heat oil in heavy large skillet over med-high heat.  Add shrimp and saute until just opaque; about 3 minutes.  Remove with slotted spoon and drain on paper towels.

Remove all but 1 tbsp oil from skillet.  Place over med-low heat, add garlic and stir for 30 seconds.  Pour in wine, increase heat and reduce mixture by one-third.  Add lemon juice and return to boil.  Remove from heat.  Swirl in butter one piece at a time, blending until creamy.  Stir in parsley, chives and tarragon.  Season with pepper, then taste and season with salt and additional lemon juice, if desired.  Arrange shrimp on individual plates and spoon sauce over top and serve.

Review of last recipe (photo above) - I really don't like working with phyllo dough; it's so fragile, making it so time consuming.  And, the filling just wasn't tasty enough to make this recipe worth saving.

TODAY'S RECIPE - CHICKEN LIVERS WITH MUSHROOMS
A very old recipe ... handwritten by my hand, but at a much younger age.

2 servings

1/2 lb chicken liver
2 tbsp butter
10 mushrooms
1/4 cup water
1 tbsp flour
1/4 tsp salt
1/8 tsp pepper
1 tsp parsley, chopped
1 tsp chicken bouillon, or 1 cube
toast points

Melt butter and brown liver; stirring occasionally for 3-4 minutes.  Stir in mushrooms and remaining ingredients (except toast).  Heat to boil, then simmer uncovered for about 5 minutes.

Serve on toast points.

Review of last recipe (photo above) - Good enough but not good enough to save to make again.

TODAY'S RECIPE - SALMON PHYLLO PUFFS
From Family Circle, May 31 1983 ...


Makes 8 dozen

1/2 cup uncooked long grain rice
1/2 lb mushrooms, thinly sliced
1/2 cup chopped green onions
3 tbsp butter
3 tbsp lemon juice
1 can (15 1/2 oz) pink salmon, drained and flaked (can't bring myself to use canned salmon; will  be getting fresh fish!)
3 hard cooked eggs, chopped
1 tsp dill
1 pkg (1 lb) phyllo or strudel pastry
1 cup butter, melted

Cook rice following package directions.

Saute mushrooms and green onions in butter in a large skillet until just lightly browned.  Add lemon juice and stir.

Mix rice, salmon, eggs, dill and mushroom mixture in medium sized bowl.

Place phyllo dough on clean work surface.  Cut pastry into 4 equal strips at a time and cover other 2 stacks with plastic wrap.

Brush 2 top strips with melted butter.  Place a rounded teaspoon of filling at one end of both strips.  Working with the top leaf, fold one corner to the opposite side, forming a triangle.  Continue folding as you would a flag, keeping the triangle shape, to the other end of the strip.  Repeat with the rest of the pastry and butter.

Arrange triangles on ungreased jellyroll pan and bake in preheated 425 degree oven until golden brown and serve hot.