Posted by Grandma Jeanne on February 7, 2010
2 pounds asparagus
8 ounce can mandarin oranges, drained, juices reserved
1 tablespoon reserved mandarin orange juice
1/4 cup extra-virgin olive oil
1 cup crumbled blue cheese
Salt
Directions
Snap off the tough part of the asparagus.
Leave the asparagus as whole pieces.
Wash.
Microwave the asparagus with a little water for 6 minutes or until crisp tender.
Fill a large bowl with ice water and set aside.
Whisk together the mandarin orange juice and olive oil.
Drain the asparagus and plunge into the ice bath for 1 minute. Set aside.
Toss the asparagus, blue cheese, and mandarin oranges together.
Drizzle the mixture of mandarin orange juice and olive oil over the salad.
Toss gently and sprinkle with salt to taste.
Posted by Grandma Jeanne on January 11, 2010
My husband made this for dinner last night. It was easy, but it tasted so good…
Ingredients:
1 pound extra large shrimp – we used fresh but frozen will also work
2 tablespoons olive oil
2 tablespoons dry vermouth or white wine (we used vermouth)
2 cloves minced garlic
Salt
Pepper
Place shrimp in a plastic bag and place in a deep bowl.
Marinade: combine oil, vermouth, garlic, salt, and pepper in a small bowl. Pour over the shrimp in the bag. Close bag.
Marinade shrimp in the refrigerator for 2 to 8 hours. Drain shrimp, saving marinade.
Arrange shrimp on the unheated rack of a broiler pan.
Brush shrimp with marinade.
Broil 4 to 6 inches from the heat for about 5 minutes or until the shrimp turn pink. Turn shrimp over once.
Serves two hungry people!
340 calories
Posted by Grandma Jeanne on December 21, 2009
3 sticks of real butter – softened
8 oz. pkg cream cheese – softened
3 cups of sugar
Dash of salt
1 tsp. vanilla
6 eggs
3 cups cake flour or all-purpose flour
Cream butter, cream cheese and sugar until fluffy.
Add dash of salt and vanilla and cream again.
Add eggs, 1 at a time and beat well after each.
Add flour 1 cup at a time and beat well.
Pour in grease/floured tube pan.
Put in COLD OVEN and turn on to 325 F.
Bake approximately 1 hr and 30 min.
Servings: 15 | Prep Time: 20 min.
Posted by Grandma Jeanne on December 14, 2009
68 NILLA Wafers, divided
3 cups sliced strawberries, divided
3 cups cold milk
2 (4 serving size) packages JELL-O Cheesecake Flavor Instant Pudding & Pie Filling
1 (8 ounce) tub COOL WHIP Strawberry Whipped Topping, thawed
1. Cover bottom of 2-1/2-quart clear glass serving bowl with 24 of the wafers; top with 1 cup of the strawberry slices.
2. Set aside.
3. Pour milk into medium bowl.
4. Add dry pudding mixes.
5. Beat with wire whisk 2 minutes or until well blended.
6. Spoon half of the pudding mixture over strawberry layer; cover with 1 cup of the whipped topping.
7. Repeat layers using 24 wafers, 1 cup strawberries, remaining pudding mixture, and 1 cup of the remaining whipped topping.
8. Refrigerate at least 2 hours.
9. Arrange 8 whole wafers and 8 strawberry slices alternately around edge of serving bowl.
10. Top with the remaining 12 wafers, 1/2 cup of the remaining strawberry slices and the remaining whipped topping.
11. Garnish with remaining strawberries.
Servings: 15 | Prep Time: 1:00
Posted by Grandma Jeanne on December 7, 2009
1/4 cup flour
1/2 cup sugar
1 1/2 cup scalded milk
3 eggs (separated) – room temperature
2 T. water
1/2 tsp. vanilla
1/2 cup moist shredded coconut
Combine flour and sugar in small bowl.
Scald milk and pour small amount of this into dry ingredients. Mix well.
Add flour mixture to scalded milk pan. Beat until smooth.
Cook until it thickens.
Beat room temperature egg yolks, add some to cooked mixture a little at a time, continually stirring.
When thick, add butter and vanilla.
Fold in coconut.
Beat egg whites until stiff.
Add 1/3 cup sugar, a small amount at a time.
Fold 1/3 of meringue into cooked filling, stir gently.
Spread remaining meringue over hot filling in baked pie shell.
Spread to edge of pie crust.
Sprinkle meringue with 1/4 cup moist shredded coconut.
Bake at 350 for 12-15 minutes.
Servings: 8 | Prep Time: 30 minutes
