To All Mothers

Happy Mother's Day

to All Mother!

Shrimp Scampi

Prep: 30 min cook: 3 min ■ 6 servings

For a heartier meal, serve the shrimp over fettuccine. Cook and drain 8 ounces uncooked fettuccine as directed on package. Serve shrimp mixture over fettuccine and sprinkle with cheese.

Shrimp Scampi
1 ½ pounds uncooked medium shrimp in shells, thawed if frozen
2 tablespoons olive or vegetable oil
1 tablespoon chopped fresh parsley
2 table spoons lemon juice ¼ teaspoon salt
2 medium green onions, thinly sliced (2 tablespoons)
2 cloves garlic, finely chopped Grated Parmesan cheese, if desired

1. Peel shrimp. Make a shallow cut lengthwise down back of each shrimp; wash out vein.

2. In 10-inch skillet, heat oil over medium heat. Cook shrimp and remaining ingredients except cheese in oil 2 or 3 minutes, stirring frequently, until shrimp are pink and firm; remove from heat. Sprinkle with cheese and chopped parsley, if desired.

1 serving: Calories 90 (calories from Fat 35); Fat 4g (Saturated 1g); Cholesterol 105mg; Sodium 220mg; Carbohudrate 1 g (Dietary Fiber 0g); Protein 12g % Daily Value: Vitamin A 4%; Vitamin C 4%; Calcium 2%; Iron 10% Exchanges: 2 Very Lean Meat, ½ Fat Carbohydrate Choices: 0
Reference: “COCINA” Betty Crocker

Macaroni and Cheese

Mix up your cheese! Try Queso Fresco, smoked Gouda or white Cheddar for all or half of the sharp Cheddar. Stir in crumbled cooked bacon and crumble a little blue cheese over the top for a hearty, richly-flavored twist.

Macaroni and Cheese
2 cups uncooked elbow macaroni (7 ounces)
¼ cup butter or margarine
¼ cup all-purpose flour
½ teaspoon salt
¼ teaspoon pepper
¼ teaspoon ground mustard
¼ teaspoon Worcestershire sauce
2 cups milk
2 cups shredded sharp Cheddar cheese (8 ounces)

1. Heat oven to 350°F.
2. Cook macaroni as directed on package.
3. Meanwhile, in 3-quart saucepan, melt butter over low heat. Stir in flour, salt, pepper, mustard and Worcestershire sauce. Cook over low heat, stirring constantly, until mixture is smooth and bubbly; remove from heat. Stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute; remove from heat. Stri in cheese until melted.
4. Drain macaroni. Gently stir macaroni into cheese sauce. Pour into ungreased 2-quart casserole.
5. Bake uncovered 20 to 25 minutes or until bubbly.

1 serving (about 1 cups): Calories 610 (calories from Fat 305); Fat 34g (Saturated 21g); Cholesterol 100mg; Sodium 790mg; Carbohydrate 51g (Dietary Fiber 2g); Protein 26g % Daily Value: Vitamin A 28%; Vitamin C 0%; Calcium 46%; Iron 14% Exchanges: 2 ½ Starch, 1 Milk, 1 ½ High-Fat Meat, 4 Fat Carbohydrate Choices: 3 ½
Reference: “COCINA” Betty Crocker

Layered Mexican Turkey Rice Salad

1 lb. ground turkey
1 package (1-1/2 oz) taco seasoning mix
1 package (7.6 oz) Mexican-flavored rice mix, prepared according to package directions
1 recipe Mock Guacamole, prepared according to recipe below
1 cup low-fat sour cream
1 cup salsa
1 cup reduced-fat Cheddar cheese, shredded
½ cup green onions, sliced
1 medium tomato, chopped

In large skillet, over medium-high heat, sauté ground turkey 5 to 6 minutes or until no longer pink. Stir in taco seasoning and cook another minute. In 11-inch pie plate, layer prepared rice, turkey mixture and mock guacamole (spreading over turkey mixture to within ¼-inch of pie plate edges). Top guacamole with sour cream, salsa, cheese, olives, onions and tomato. To serve, slice salad into eight wedges and carefully lift each portion to salad plates. Makes 8 servings.

NOTE: Recipe may be made the night before, covered and refrigerated.

MOCK GUACAMOLE

2 large cloves garlic
2 cups frozen peas, cooked according to package directions and drained
½ cup fresh cilantro leaves
¼ cup onion, chopped
1 tablespoon lemon juice
¼ teaspoon pepper
1/8 teaspoon hot pepper sauce

In food processor bowl, fitted with metal blade and motor running, drop in garlic cloves; process 10 seconds. Through feed tube, add peas, cilantro, onion, lemon juice, pepper and hot pepper sauce; process until smooth

Reference: Casseroles and One Dish Meal

Mandarin Tuna Salad

1 package Tuna Helper mix for Tuna Salad
1 can (11 oz) mandarin oranges segments, drained
1 can (8 oz) sliced water chestnuts, drained
¼ cup slivered almonds, toasted

Prepare tuna salad as directed on package except—stir orange segments, water chestnuts and almonds into tuna mixture. Makes 5 servings.

NOTE: To toast almonds, heat over to 350°. Bake on undergreased cookie sheet, stirring occasionally, until golden brown, about 10 minutes.

Reference: Casseroles and One Dish Meal

Creamy Macaroni Salad

1 lb. ground beef
1 package Hamburger Helper mix for Cheeseburger Macaroni
3 cups hot water
1 package (10 oz) frozen green peas, thawed and drained
2 cups sliced celery
¼ cup sweet pickle relish
½ cup mayonnaise or salad dressing
1 teaspoon dry mustard
2 teaspoons lemon juice
1/8 teaspoon cayenne pepper

Cook and stir ground beef in 10-inc skillet until brown, drain. Stir in Macaroni. Sauce Mix and water. Heat to boiling, stirring constantly. Reduce heat; cover and simmer, stirring occasionally, 10 minutes. Mix peas, celery and relish in small bowl. Mix mayonnaise, mustard, lemon juice and cayenne mixture and vegetables into mayonnaise mixture. Serve immediately or, if desired, cover and refrigerate until chilled, at least 3 hours. Makes 4 to 5 servings.

Reference: Casseroles and One Dish Meal

Vegetable Spring Rolls

3 tbsp (45 mL) vegetable oil
6 medium Chinese mushrooms,
soaked in warm water 20 minutes and sliced
2 medium onions, sliced
½ tsp (2.5 mL) chopped garlic
1 tsp (5 mL) chopped fresh ginger
2/3 lb (300 g) Chinese cabbage, shredded
1 cup (250 mL) celery, sliced
1 cup (250 mL) green beans, sliced
2 cup (250 mL) carrot, grated
2 oz (60 g) soybean sprouts
¼ lb (110 g) water chestnuts
¼ cup (60 mL) light soy sauce
1 tsp (5 mL) sesame oil
Pinch pepper
1 ½ tbsp (20 mL) cornstarch blended with
3 tbsp (45 mL) vegetable stock
12 large white or 3 tbsp (45 mL) water
¼ lb (110 g) firm bean curd, sliced
5 tbsp (75 mL) plum sauce

1. Heat oil in a wok. Fry mushrooms, onions, garlic and ginger 1 minute. Add remaining vegetables and stir-fry 2 minutes. Blend in soy sauce, sesame oil and pepper.

2. Stir in combined cornstarch and vegetable stock to thicken pan juices. Place mixture in a large pan to cool. Divide filling into twelve portions. Arrange spring roll wrappers with one corner towards you. Brush edges with egg white. Place a portion of filling onto each skin, top with sliced bean curd. Fold lower point over filling. Fold left and right points into center. Brush with egg white again. Roll up firmly and stand on sealed edge.

3. Rolls can be deep-fried two or three at a time in vegetable oil until golden, or brushed with oil and over-baked at 350°F (180°C) for 15 to 20 minutes. Serve with warm plum sauce. Serves 4-6.

Reference: “Chinese Cooking Made Easy” Douglas Marsland