Review of last recipe - Curried Chicken with Asparagus (photo above) - Terrible styling of the dish...too busy ingredients on a too busy plate atop a too busy placemat .  I had my doubts about the recipe, but it was really good, and something I wouldn't have thought I would have liked when I copied the recipe down (don't even think I had even eaten anything with curry powder in it at that time, which I think had to be the late 70's).  A keeper for a quick lunch ...

TODAY'S RECIPE - SOUSED SHRIMP
Serves 8

Marinade:
2/3 tsp salt
1/4 tsp pepper
1/3 tsp sugar
2/3 tsp paprika
1/4 cup white wine vinegar
1 tbsp dijon mustard
1/3 cup olive oil
1/3 tbsp horseradish
1/3 tsp minced garlic
1/6 cup finely chopped celery
1/6 cup finely chopped scallions
1/6 cup minced parsley

1 lb cooked shrimp
lettuce leaves

Place first 5 ingredients in a quart jar with a tightly fitted lid and shake vigorously until the sugar and salt have dissolved.  Add the mustard and shake again.  Add the oil and horseradish and shake until all the ingredients are well mixed.  Toss in the garlic, celery, scallions and parsley and shake a few more times.

Place the cooked prepared shrimp in a mixing bowl.  Pour the marinade over them, toss to coat well and cover with plastic wrap.  Refrigerate for 1-3 days, turning occasionally to redistribute the marinade.  Remove from refrigerator 2 hours before serving.

Toss shrimp one final time.  Line a bowl with lettuce leaves, and mound shrimp in center.  Serve with toothpicks.

Review of last recipe - Cheesecake Flowers (photo above) - The top didn't split and it wouldn't cleanly come out of the ramekin, so I left it in the ramekin.  It was deliciously un-cheesey; more egg-y than anything else.  Light and fluffy and definitely something I would make again.

TODAY'S RECIPE - CURRIED CHICKEN WITH ASPARAGUS
This was handwritten on a piece of scrap paper ... seems abit scary (and it's weird to see my younger handwriting).  Making this with leftover freshly steamed asparagus from last night's dinner.  Using Mrs. Dash with salt for the seasoned salt.

Serves 2

1 pkg (9 oz) frozen small onions with cream sauce
3/4 cup cooked chicken
1/2-1 tsp curry powder
1/2 tsp seasoned salt
1 pkg (10 oz) frozen asparagus spears
toast points

Cook onions as directed on package.  Stir in chicken, curry powder and seasoned salt.  Heat to a boil, then cover and simmer until chicken is hot; about 5 minutes.

Cook asparagus as directed.  Place spears on toast and spoon chicken mixture over it.

Review of last recipe - Sole New Orleans (photo above) - I forgot to style up a plate, and had to take a pic of the leftover portion in the baking pan.  It looks pretty bad, but it was quite good ... and, very easy to prep ahead of time!

TODAY'S RECIPE - CHEESECAKE FLOWERS
As they bake, the tops of these individual cheesecakes split into "petals", giving them the appearance of flowers.

350 degree oven

2 - 3 oz pkgs cream cheese at room temperature
1/3 cup sugar
2 eggs
1 tsp vanilla
1 tsp lemon juice
sour cream and shaved chocolate (optional)

Preheat oven to 350 degrees.  Butter two 8 oz custard cups.  Combine cream cheese, sugar, vanilla and lemon juice in processor or blender (or use electric mixer)  and blend until smooth.  Divide mixture between prepared custard cups.  Bake until tops of cheesecakes are golden brown and tester inserted in centers comes out clean; about 35-40 minutes.

Let cheesecakes cool, then chill.  To serve, remove cheesecakes from cups and transfer to dessert plates.  Spoon dollop of sour cream into centers, and top with chocolate.

Review of last recipe - Crispy Skillet Chicken (photo above) - The chicken was good; a nice coating with the addition of the nuts.

TODAY'S RECIPE - SOLE NEW ORLEANS
Serves 4 - 325 degree oven

4 tbsp oil
2 tbsp butter
4 large tomatoes, cut into 1/2" slices
1 tsp minced garlic
1 1/2 lb fillet of sole
1/4 cup flour
1 tbsp lemon juice
1/2 tsp salt
pepper
2 cups finely chopped spinach
2 cups sour cream
4 tbsp grated romano cheese

In a 14" skillet, melt the butter and 2 tbsp oil over high heat.  When it is foaming, add a layer of tomatoes slices and the minced garlic, and fry the tomatoes for 1 minute on each side.  With a spatula, transfer the tomatoes and garlic to a buttered 9" x 12" baking dish.  Repeat until all the tomatoes are briefly fried.

To the fat remaining in the skillet, add 2 tbsp oil.  Dust the fish fillets in the flour and fry them 1 minute on each side, or until just brown.  Transfer them as they are finished to the baking dish, layering them evenly on top of the tomatoes.  When all the fillets have been browned and are arranged on top of the tomatoes, sprinkle with lemon juice, salt and pepper.

In a small mixing bowl, combine the chopped spinach with the sour cream; mixing thoroughly.  Spoon the mixture evenly over the fish.  Sprinkle with the grated cheese.

Place the baking dish in the oven and bake for 30-35 minutes or until the juices in the pan are bubbling.  Transfer to the broiler for 5 minutes until the surface becomes golden brown.

Review of last recipe - Carrot Pie (photo above) - This didn't taste bad, but the texture was strange.  I mashed the carrots, then beat them with the rest of the ingredients with a hand mixer.  The carrots stayed slightly chunky which looks odd.

TODAY'S RECIPE - CRISPY SKILLET CHICKEN
From Family Circle Magazine, February 14, 1984 ...

Serves 6

3 whole boneless chicken breasts, skinned and halved
3 tbsp flour
1 tsp salt
1/4 tsp ground pepper
2 eggs
1 tbsp milk
2/3 fine dry bread crumbs
1/3 cup finely chopped walnuts

Mix flour, salt and pepper in small bowl.  Sprinkle over chicken on all sides.

Beat together eggs and milk in shallow bowl.  Mix bread crumbs and walnuts on wax paper.  Drip each chicken breast in egg mixture to coat, letting excess drip back into bowl. Turn in crumb mixture to coat evenly and pat lightly to help crumbs stick.  Place breaded breasts in single layer on small cookie sheet. Freeze briefly to set coating; about 5 minutes.

Heat oil and butter in large heavy skillet over medium-high heat until bubbly.  Add chicken breasts in single layer and brown 2 minutes on each side.  Lower heat, continue cooking 4-5 minutes longer on each side or until chicken is firm to the touch.  Remove from skillet and serve.

Review of last recipe - Skewered Shrimp Wrapped in Pancetta and Basil (photos to return on next post) - The shrimp with pancetta and basil were delicious ... a great appetizer.

TODAY'S RECIPE - CARROT PIE
From Woman's Day Magazine, December 13, 1983

8 servings - start with 450 degree oven

2 1/2 cups sliced carrots (about 1 lb), cooked and drained
1/2 cup sugar
1 egg
1 tsp salt
1/2 tsp each of cinnamon, ginger and nutmeg
1 3/4 cups milk
unbaked 9" pie shell
whipped topping for garnish

Beat together all ingredients except pie shell and topping until well blended and smooth (using mixer, food processor or blender).  Pour into pie shell.

Bake in preheated 450 degree oven for 10 minutes.  Reduce oven to 300 degrees and bake for 50 minutes or until filling is firm.  Cool on rack and garnish with whipped topping sprinkled with nutmeg.

Review of last recipe - Cornish Game Hens with Orange Stuffing (still no photo) - Just as well no photo as I didn't make the Cornish game hens, but used chicken breasts instead.  I find game hens creepy.  Had to adjust the cooking time and broiled them for the last 8 minutes to crisp up the skin, but it made for a tasty dinner.

TODAY'S RECIPE - SKEWERED SHRIMP WRAPPED IN PANCETTA AND
                                                       BASIL
8 Servings

3 large shallots, minced
1/2 cup dry vermouth
1/4 cup extra virgin olive oil
1/8 cup cider vinegar
1/8 cup lemon juice
1/8 cup tightly packed minced fresh basil or 2 tsp dried
1/2 tbsp minced fresh savory or 1/2 tsp dried
1/16 tsp pepper
2 1/2 lbs jumbo shrimp, shelled and deveined
10-14 bamboo skewers
35 fresh basil leaves
7 oz thinly sliced pancetta

Mix the first 8 ingredients in large bowl.  Stir in shrimp and refrigerate overnight.

Soak skewers in water to prevent burning.  Drain shrimp and pat dry.  Wrap each with basil leaf, then cover entirely with pancetta slice.  Thread 3 shrimp through tail and head onto each skewer.  Cover with plastic wrap and refrigerate until ready to cook.

Prepare barbecue or preheat broiler.  Grill over medium hot coals or in broiler pan 3-4" from heat source until shrimp are just pink and opaque; do not overcook.

Review of last recipe (will have to start taking pics with my phone) - I was disappointed as it would have been a fairly easy sticky bun recipe, but I felt the dough was too dense.  Could have just been my problem since I initially had a difficult time making the dough rise (and don't do alot of yeast baking so didn't know the trick ... which follows).  In the end, had to heat my oven to 200 degrees then turn it off, then put the dough in since it's the dead of winter here in NH and there's no way I could find anyplace that was 70 degrees in my home.

TODAY'S RECIPE - CORNISH GAME HENS WITH ORANGE STUFFING
Serves 6 - Oven at 450 degrees

Cornish Game Hens:
6 hens, 1 lb each
1 1/2 tbsp vegetable oil
1 tsp salt
1/4 tsp pepper

The Stuffing:
8 tbsp (1 stick) unsalted butter
1 cup chopped onion
2 cooked sweet italian sausages, finely chopped
1 1/2 cup dry bread crumbs
1 tbsp grated orange zest
1/2 cup orange juice
1/4 tsp pepper
1 tsp salt
1/2 cup finely minced parsley
1 egg, lightly beaten

The Sauce:
3/4 cup orange juice
1/4 tsp salt
1/8 tsp pepper

Prepare the hens:  Remove the livers, necks and giblets and reserve them for another use.  Rinse the hens under cold running water and pat them dry.  Rub them with the oil and sprinkle with salt and pepper.

Prepare the stuffing:  Melt the butter in a large skillet over moderate heat.  Add the onion and saute it for about 10 minutes, or until translucent.  Remove the skillet from the heat and stir in the sausage, bread crumbs, orange zest, orange juice, pepper, salt and parsley, then stir in the egg.
                                  
Using about 1/2 cup of stuffing for each hen, loosely stuff the cavities.  Secure the legs by tying them together with kitchen string and place the hens in a flameproof roasting pan just large enough to hold them.  Roast for 30 minutes in preheated 450 degree oven, then reduce the oven temperature to 350 degrees and continue roasting for an additional 20-30 minutes, or until the juices run clear when the thigh is pierced with a fork.  Remove the hens from the roasting pan, reserving the drippings and arrange them on a platter.

Prepare the sauce:  Pour off and discard the fat from the roasting pan, leaving the juices and brown bits behind in the pan.  Placed the pan over low heat and deglaze it with the orange juice.  Stirring constantly, bring the mixture to a boil.  Remove the pan from the heat and stir in the salt and pepper.  Pour into a sauceboat and serve hot along with the stuffed hens.

Review of last recipe -Shrimp and Tomatoes with Herbs - Again, no photo.  It was a tasty appetizer, but nothing special.

TODAY'S RECIPE - CARAMEL PECAN COFFEE CAKE
From the Pillsbury test kitchen ...

Oven - 375 degrees

1 pkg Pillsbury Hot roll mix
2/3 cup very warm water
2 eggs

1/2 cup firmly packed brown sugar
1/4 cup chopped pecans
1/4 cup (1/2 stick) butter, softened
2 tbsp corn syrup

2 tbsp butter, softened
1/3 cup firmly packed brown sugar
1 tsp cinnamon

Generously butter a 12 cup fluted tube pan.  Sprinkle yeast from hot roll mix over very warm water in a large bowl and stir to dissolve (very warm should feel comfortably warm when dropped on wrist).  Stir in eggs.  Add flour mixture and blend well.  Cover and let rise in warm place away from drafts until dough doubles in volume; about 30 minutes.

Combine the 1/2 cup brown sugar, pecans, 1/4 cup butter and corn syrup in small bowl and mix well.  Spread mixture evenly in bottom of buttered pan.

Knead dough on a well floured surface until no longer sticky.  Roll dough into a 16"x12" rectangle.  Spread with the 2 tbsp butter.  Sprinkle with remaining brown sugar and cinnamon.  Starting with one of the longer sides, roll up jelly roll style and seal edges.  Cut into 16 slices.  Stand 10 slices in prepared tube pan with cut side against outside edge of pan, and 6 slices around inside edge.  Cover and let rise in warm place until doubles in volume; about 30 minutes.

Bake in 375 degree oven for 20 minutes or until golden brown.  Cool in pan on rack for 5 minutes, then turn onto serving plate.

Review of last recipe - Chicken with White Barbecue Sauce - For some reason, I'm unable to post a photo of the chicken with white barbecue sauce.  The flavor was unique; an onion-y vinegar sauce, but I wasn't a big fan of the seasoning that was on the chicken overnight.

TODAY'S RECIPE - SHRIMP IN TOMATOES AND HERBS

Serves 12

3 qts water

2 tbsp red wine vinegar

1 tbsp salt

1 carrot, coarsely chopped

2 lbs unshelled medium shrimp

2 tbsp olive oil

2 tbsp olive oil

1 tbsp butter

1 small onion, chopped

1 garlic clove, minced

1 cup (6 oz) peeled, halved and juiced italian plum tomatoes

2-3 tsp lemon juice

1 tsp dried thyme

1/4 tsp salt

1/8 tsp pepper

Combine water, vinegar, salt and carrot in large saucepan and bring to boil over high heat.  Reduce heat until liquid is just shaking.  Add shrimp and poach until pink; about 2 minutes.  Drain shrimp well, peel and devein.  Transfer to large bowl.  Add 2 tbsp olive oil and toss gently to coat.

Heat 2 tbsp olive oil with butter in medium saucepan over low heat.  Add onion and garlic, cover and cook until onion is translucent; about 10 minutes.  Blend in tomatoes, lemon juice and thyme.  Increase heat to medium and simmer until reduced and thickened to saucelike consistency; about 10 minutes.  Pass sauce through food mill and season with salt and pepper.  Add sauce to shrimp and toss gently.

Marinate shrimp in refrigerator several hours or overnight.  Bring to room temperature before serving.