submitted by Lois Kramer
2 lbs zucchini, chopped (2 cups)
1/4 cup chopped onion
1 cup chopped carrots
1 can cream of mushroom soup
1 cup sour cream
1/2 cup melted butter
8 oz pkg Stove Top Stuffing mix, herb flavored
Mix dry stuffing mix into melted butter. Spread half the stuffing mixture into the bottom of a greased 9×13 baking dish. In a bowl, mix all other ingredients together and spread over the stuffing. Spread the rest of the stuffing mixture over the top.
Bake at 350 degrees for 25 minutes.
Lois says she has used Pepperidge Farm seasoned stuffing. She also says you could add chopped chicken, and use cream of chicken soup instead of the cream of mushroom soup.
Recently I tried this new recipe, Scampi-Style Shrimp. While it didn’t taste as good as what I’ve had in restaurants, it turned out pretty good and is easy to make.
makes 4 servings
2 Tbsp sliced green onions
4 cloves garlic, finely chopped
2 Tbsp butter
2 Tbsp olive oil
1 lb. raw shrimp, peeled and deveined
1/4 cup lemon juice
1/8 tsp kosher salt
In a large skillet, over medium-high heat, melt butter olive oil. Add green onions and garlic. Stir and cook for one minute. Add shrimp, cook and stir until shrimp turns pink. Add lemon juice and salt, heat through. Garnish with parsley.
Did you notice the title of the above recipe? “Scampi-Style shrimp” can’t be the same as Shrimp Scampi, can it? After a little research, it seems that there are many different recipes for shrimp scampi, and most call for lots of garlic like the above recipe. Most also call for white wine, and that is why I think the above recipe is simply “scamp style”. Here is a fun fact about Shrimp Scampi. The word ‘scampi” is Italian for a type of small crustacean akin to a mini lobster. Traditionally Italian cooks used small lobster like crustaceans called scampi, also known as Dublin Bay prawns or Norway lobsters. However, most people now use shrimp.
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