LOVELOCK - Making Christmas dinner is hard for most people, much less if this is your first Christmas with your new family. You want that dinner to be extra special. You want an innovative menu to reflect you; to make it an original dinner for your loved one or ones.
The best thing to do is get a cookbook to inspire your savory selection. There are many good cookbooks to choose from. Some of the best are from small organizations that consist of a collection of tried and true recipes.
The Imlay Volunteer Fire Department developed a cookbook last year based on recipes from Imlay residents and their family and friends. "The Imlay Melting Pot" is the name of the book.
Try this original recipe from Davie Compton called Wiseman Scampi.
1 ½ lb. large shrimp shelled and deveined
½ c. butter
1/3 c. white wine
3 lg. garlic cloves, minced
6 green onions, thin sliced or 3 lg. shallots minced
2 T. fresh lemon juice
1/3 c. fresh parsley, fine chopped
Dash Tabasco
1/3 c. toasted bread crumbs (do not use sourdough)
¼ c. parmesan cheese, grated
Salt and pepper to taste
Rinse shrimp and set aside. Heat butter in large skillet over medium heat. Col garlic and shallots (if using instead of green onions) one to two minutes or until softened but not browned. Add shrimp, wine, lemon juice and green onions (if using in stead of shallots). Cook until shrimp are pink and firm, about one to two minutes on each side. Do not over cook but make sure they are done. Add parsley, salt and pepper and Tabasco.
Turn into shallow casserole dish or glass pie pan. Sprinkle with bread crumbs and parmesan. Broil one minute until hot and golden brown. Serve immediately with lemon slices.
For dessert try something different, this Oreo Fluff from Kristy Blankenship.
½ c. milk
1 pkg. instant vanilla pudding mix
1 (16 oz.) tub Cool Whip
1 pkg. Double Stuffed Oreo cookies
Crush cookies into bite size pieces. Cream together pudding, milk and Cool Whip. Stir in cookies and chill for two to three hours before serving.
If these recipes have whet your appetite, consider ordering "The Imlay Melting Pot" by calling IVFD Secretary Monique Monroe at (775) 304-4878.
"A great chef is an artist," Robert Stack.
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