JALEPENO-LIME SHRIMP

Every time I go to the grocery store it seems the prices have gone up again. The one exception is shrimp. Where I live there are lots of sales on it. So here is a shrimp recipe, just in time for entertaining. The shrimp can be grilled outdoors if you choose.

The recipe is for an appetizer, but it would work for a main course, just fewer servings. You can adjust the size of the shrimp too and don’t have to buy the expensive super big ones. You may not have to butterfly the smaller ones. However, in order to skewer them they probably have to be at least as big as the ones that amount to around 21 a pound. Use your own judgment. For smaller shrimp, cook less time and be sure not to overcook. When you skewer shrimp, do it so they are coiled flat along the skewer, not dangling down.

The recipe is very fresh tasting, with a nice citrus/sweet/slightly spicy zing.

Makes 18 servings as an appetizer.

18 extra large raw shrimp, peeled, deveined, and butterflied
1/2 cup thawed orange juice concentrate, undiluted
1 tsp. Grated lime rind
1/4 cup fresh lime juice
1/4 cup honey
2 tsp cumin
1/4 tsp salt
3 cloves garlic, minced
2 jalapenos, seeded and finely chopped
cooking spray
18 bamboo skewers soaked in water (the bamboo ones are used so there are "handles" on which to serve the shrimp as appetizer finger food. If you are going to serve as a main course and will be removing the shrimp from the skewers, thin metal ones could be used and more than one shrimp could be threaded onto each skewer.)

Combine first 9 ingredients in large zip-top plastic bag; seal and marinate in refrigerator 30-40 minutes. Remove shrimp from bag, reserving marinade. Thread shrimp onto skewers. Prepare grill or broiler. Place skewers on a grill rack or broiler pan coated with cooking spray; cook 3 minutes on each side or until shrimp are done. Baste frequently with marinade. Watch carefully so as not to overcook.

* * * * * * * * * * * * * * * * * * * * * * * * * * *

LEMON SQUARES

Easy and fresh tasting.

1 cup flour
1/2 cup butter or margarine
1/4 cup confectioners’ sugar

Preheat oven to 350. Cream flour, butter and sugar together well. Press into ungreased 8 x 8 inch pan. Bake 20 minutes. Remove and let cool slightly until warm.

2 eggs
1 cup granulated sugar
1/2 teas baking powder
1/4 teas salt
2 Tables flour
2 Tables lemon juice (fresh is best)

Beat these ingredients for 3 minutes until fluffy. Pour over warm crust. Return to oven for 25 minutes. Bake until no impression is left when pressed. Let cool and cut into squares. You can lightly dust with confectioners sugar if you want.

* * * * * * * * * * * * * * * * * * * * * * * * * * *

SWEET AND SOUR MEATBALLS

This is actually a recipe for an appetizer. However, I have been serving it as a family meal because it is simplicity itself if you cut a few corners. It is also a recipe for which you can stock the ingredients and make quickly on days you forgot to plan.

You will need meatballs that are small to medium. You can make them yourself (lots of work), or just buy frozen meatballs (easy ?). I have even used Italian style frozen meatballs and they work because unlike some homemade Italian meatballs, the frozen ones are not highly spiced with typical Italian seasonings.You can use as many as your family will eat, but if it gets to be too many you will have to double the sauce below.

In a sauce pan, heat and mix one jar of chili sauce (stocked in grocery stores near condiments like cocktail sauce, but do NOT use cocktail sauce.). Any brand will do. Add one small jar of grape jelly. Heat thoroughly until jelly is melted and blended with the sauce. Add the meatballs, and cook, stirring as needed, until meatballs are defrosted and hot and blended with the sauce. After defrosted, simmer at least fifteen minutes. For an appetizier, serve in a crock pot or chafing dish to keep warm and supply toothpicks for spearing. For a family meal, serve over rice. (Of course you can defrost the meatballs in the microwave first to save more time.)

* * * * * * * * * * * * * * * * * * * * * * * * * * *

PORK WITH MAPLE-MUSTARD SAUCE

2 pork tenderloins (about 2 lbs.)
1 Tbsp. olive oil
1 small sweet onion, finely chopped
1 clove garlic, finely chopped (or about 1/4 tsp garlic powder)
1/3 cup maple syrup (or 1/4 cup maple flavored pancake syrup)
1 Tbsp. Dijon mustard
1/8 tsp. salt
1/2 cup mayonnaise (or Miracle Whip)

Preheat oven to 425. Put pork in roasting pan and season with salt and pepper. Roast 25 minutes or until pork is desired doneness.

Meanwhile, in 2 quart saucepan, heat olive oil over medium-high heat. Add onion and cook about 5 minutes, sirring occasionally, until onion starts to brown. Add garlic and cook 30 seconds. Stir in syrup, mustard and salt. With wire wisk, beat in mayo until blended. Serve sauce over thinly sliced pork.

***I have made this using boneless pork loin, around 3 lbs. For that you would roast the pork for about 1 1/2 hours at 350 degrees, or until done. Using tenderloins makes for a very quick meal, however, since they are narrow and cook fast.

***I have had this made with both the pancake syrup and the pure maple syrup. I prefer the latter, but the other was good too.

***The original recipe called for whole grain mustard (not normal yellow stuff) Since I always have Dijon around, I changed it to that, but I expect the whole grain would work. Another alternative is to use the jarred "dijonaise" found in stores instead of mixing your own mustard and mayo, but it is more expensive that way.

* * * * * * * * * * * * * * * * * * * * * * * * * * *

FAVORITE POT ROAST

So easy, so yummy—there is nothing like the comfort food of a pot roast. Here is the recipe I use and it is delicious. The leftovers make great sandwiches.

Get a three pound chuck roast (It can be bigger but you will have to adjust the cooking time accordingly). You would prefer the ones that are broad and flat, not rolled. You want chuck, not round roast. In a perfect world you would still be able to buy a roast with the bone in, and you would choose the old-fashioned round bone chuck roast, but I doubt you can find one so go with boneless if you have to.

You need a means of cooking this that is airtight and moisture tight. I now use the plastic cooking bags that Reynolds sells, but I used to create a sealed package using heavy duty aluminum foil. However, if you are a creative cook you can adapt this recipe to either a pressure cooker or a crock pot (but the results are on your head, not mine!)

Put the roast in the bag or on the foil (if you use the bag, follow the directions about shaking some flour in it first.) On top of that place about 4-6 potatoes, peeled and cut into quarters length wise, and about 6 carrots peeled and cut into chuncks. On top of it all smear a mixture of 1 can cream of mushroom soup and 1 package dry onion soup mix, mixed together. Sprinkle about three tablespoons of water over it all. Close/seal package so nothing leaks out. Cut 4 small slits in the top of the package so steam can escape.

Cook in the oven at about 300 degrees A LONG TIME. At least two hours, but the longer it cooks the better it will taste. I normally give it at least three hours, and lower the heat to about 275 after the first two. Slow, moist cooking breaks down the meat until it falls apart on a fork. The sealed package means all the flavors are absorbed by the meat and vegetables.

Cut open package. Slice meat and place in a deep dish. Add veggies and spoon the resulting sauce over all.

* * * * * * * * * * * * * * * * * * * * * * * * * * *

THE SECRET HAM RECIPE

I learned the "secret" from a newspaper article. I have since seen it revealed on the Food Network. Step one: buy the cheapest ham you can find. I make this recipe when ham goes on sale. I buy a whole one, cook it, then give away most of the leftovers. Get at least half a ham, with a bone in it. It may say already cooked, but it really is not table ready. You want one of the plain big hams found in most grocery stores and there is no point in paying extra for a name brand.

Trim off the skin and most of the fat. Score all over by cutting with a sharp, long knife about an inch into the meat in a cross pattern, the lines about an inch apart.

Place in a roasting pan. Stick it in the oven and cook FOR A LONG TIME. Figure on doubling the time your cookbook calls for if you can manage to wait that long, but add at least an hour to the regular time minimum. Start the temperature around 325 degrees, but after an hour and a half lower it to 275 degrees and just let it cook away. This will get out most of the water that has been injected during processing. The result will be a ham that is much more old-fashioned tasting. The last hour, occasionally baste the ham with a sauce/glaze. Here is the one I prefer:

1 cup orange juice
1 big dollop prepared mustard
1/2 cup brown sugar (more if I don't have the syrup and honey below)
1/2 cup maple syrup if I have it (I usually do. I buy it cheap at Costco)
A nice dollop of honey if I have it.

Heat it all on the stove and brush on with a pastry brush. Keep it warm because the brown sugar will harden when it cools.

Ham does not freeze well because of its high moisture content. This recipe cooks out a lot of that moisture so it freezes better than most, but don't leave it in the freezer too long.