| 35 | 36 | 37 | 38 | 39 |
| 1 | 13 | 26 | 38 | 51 |
|
Cut stems out of center of collard green leaves. Slice and chop in match
size strips. Stir in collard greens, simmer until heated through.
Hot and Spicy Shrimp
=
1
===================
Pound Butter
1
3
2
1
1
1
2
2
2
1
2
2
/4 Cup Peanut oil
Cloves garlic, chopped
Teaspoon Rosemary
Teaspoon Chopped basil
Teaspoon Chopped thyme
Teaspoon Chopped oregano
Teaspoon Ground pepper, cayenne
Teaspoon Fresh ground black pepper
Bay leaves, crumbled
Teaspoon Paprika
Teaspoon Lemon juice
Pound Raw shrimp in their shells
Salt
1
Small hot pepper, minced
Shrimp should be of a size to number 30-35 per pound. Melt the Butter and
Oil in a flameproof baking dish. Add the Garlic, herbs, Peppers, bay leaves,
Paprika, and Lemon juice, and bring to a bOil. Turn the heat down and simmer
1
0 minutes, stirring frequently. Remove the dish from the heat and let the
flavors marry at least 30 minutes. This hot Butter Sauce can be made a day
in advance and refrigerated. Preheat the oven to 450F. Reheat the Sauce, add
the shrimp, and cook over medium heat until the shrimp just turn pink, then
bake in the oven about 30 minutes more. Taste for seasoning, adding Salt if
necessary.
Jambalaya Salad
=
==============
3
1
1
1
1
1
1
1
2
1
6
1
6
/4 Cup Salad dressing, Italian
/2 Cup Celery, sliced
/2 Cup Green pepper, chopped
/4 Cup Onion, chopped
Teaspoon Thyme
/4 Teaspoon Pepper, red, ground
/4 Teaspoon Salt
Garlic clove, minced
Cup Rice, cooked
/2 Cup Ham, cubed
Ounce Shrimp, tiny, cooked
Cup Tomato, chopped
Bacon slices, crumbled
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Quick Jump
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