New Castle News

Lugene Hudson

November 10, 2012

Culinary Conversation: Beat the clock, not the cook



Remove shell from shrimp and clean by making a 1/4-inch cut with scissors down the middle of the round back. Remove the vein down center of back. Wash in cold water and place each shrimp, as it is cleaned, on paper towels to drain. Place skillet over high flame. Add olive oil and butter. Add shrimp and cook about 3 minutes, stirring frequently. Add garlic pulp to contents of skillet along with parsley and salt. Cook for one more minute. Stir several times. Divide sauce evenly. Serve very hot.

*Buying deveined shrimp saves time and steps.

Cauliflower Salad

  • 1 10-oz. package frozen cauliflower
  • 1 green pepper
  • 1 tbsp. butter
  • 1 8 oz.-can sliced beets
  • 5 tbsps. French dressing
  • 1/4 tsp. tarragon

Cook cauliflower according to package directions. Meanwhile, discard seeds and pith from green pepper. Cut pepper pieces into slices and sauté in butter for one minute. Drain sliced beets and arrange in salad bowl. Drain cauliflower and arrange on beet slices. Arrange pepper slices over all. Dribble dressing over salad, sprinkle with tarragon and serve at room temperature.

Different Green Bean Casserole

  • 1 9-oz. package frozen green beans
  • Salt, according to taste
  • 1/3 cup butter
  • 2 tbsps. bread crumbs
  • 1/4 cup parsley
  • 1 clove garlic, peeled and crushed
  • 1/4 tsp. freshly ground black pepper
  • 3/4 cup sour cream

Set oven at 450. Cook green beans in the saucepan according to package directions. Meanwhile, place skillet over medium-high heat. Add butter. When melted, add bread crumbs. Stir until lightly browned. Remove from flame. Drain green beans in colander. Put beans, parsley, bread crumb mixture , garlic and pepper in baking dish. Stir. Spread sour cream over bean mixture. Bake for two minutes. Serve immediately.

Mousse Au Chocolat

  • 1/2 cup heavy cream
  • 1/2 cup light cream
  • 1/2 of a 4 1/2-oz. box. instant chocolate pudding
  • 1/2 cup whipped cream
  • Shavings of semisweet chocolate

Measure light and heavy cream into mixing bowl. Add instant pudding mix. Beat with hand mixer on slow or stir rapidly with spoon until mix thickens. Spoon 1/2 cup of whipped cream on top of instant pudding. With slotted spoon, fold in whipped cream by cutting through cream, down into the pudding, then up and over, repeating the process until the cream and the pudding are almost but not completely mixed. Never stir. Spoon mousse into custard-type cups and shave semisweet chocolate onto mousse. Refrigerate until serving time.


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Lugene Hudson
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