New recipes:
Shrimp sauteed with red bell pepper in a yellow ginger curry sauce (the sauce was from a Target-brand jar): B
Garlic Butter Shrimp with Cilantro and Lime, from Inspired Taste–B+. I served this with rice. The boy thought it needed something else, like bell peppers.
Mississippi Pot Roast from TheCountry Cook (via Vanessa): A+. Great over potatoes, and since you cook it in the crock pot, there is a lot of juicy goodness left over.
Cottage Pie: A+. I had never made one of these before, but I took the leftover roast and juices, put it in a pie pan, topped it with the leftover potatoes, and baked it with a bit of cheese on top.
Shrimp Masala, from Food & Wine–A. I served this with rice and an unintentionally soupy indian creamed spinach. The boy had two servings.
I also made a recipe I can’t find an online version of. I had taken a picture of this, probably while in a doctor’s office. It was okay. Squash & Curried Noodle Soup from Better Homes and Gardens.
Old recipes that should know about:
Sidecar from Epicurious: A+. I add some cloves to this, an idea I got from my friend Rae.
Russian Vegetable Pie from All Recipes: A+. I first had this when Vanessa’s dad made it for her graduation party. I’m not a fan of cream cheese or mushrooms, so I don’t know why I love this pie so much, but I do.
Zucchini Pie from Seasoned Mom: A+. Tiffany first made this for book group when she lived in California. I have it handwritten in a book, but I found it online for you, dear reader. I grate the zucchini instead of slicing it. Book club debates whether this or the Russian Vegetable Pie is their favorite. (They don’t have to; when I make one for company, I make them both.) 🙂
Beer Biscuits from my grandmother: A+. Mix 2 cups of bisquick, 2 Tbs sugar, and half a beer. While drinking the other half of the beer, drop into greased/oil sprayed muffin tins. Bake for 20 minutes at 375. Makes about 12.
