Nectarine Puff Pastry Triple- Layer Dessert

Table of Contents: DESSERTS (NON-FROZEN)

For me, timing is the most difficult part of this heavenly dessert.  Therefore, I will attempt to give instructions for easy success.  Just be aware that this dessert is best when served after the 1 hour chilling time.   It will probably not stay crisp more than 4 hours in the refrigerator, although it still tastes marvelous!

To get the most volume when whipping cream, have the cream stored in the coldest part of the refrigerator and keep it refrigerated until just before using.    Briefly chill the electric mixer bowl and the beaters in the freezer just prior to beating the heavy cream.

1-cup heavy whipping cream

6 T. confectioners’ sugar, divided

2 oz. cream cheese, softened

2 T. sour cream

4 large nectarines

Few drops lemon juice

1 sheet of frozen puff pastry (not pie pastry), thawed overnight in the refrigerator

(I use Pepperidge Farm brand)

Smucker’s Blueberry Syrup

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Spicy BAYOU SHRIMP

Table of Contents: SEAFOOD/FISH

The recipe is definitely spicy, and oh-so-good for spicy shrimp lovers!  The photos are of the recipe made with the raw shrimp already peeled.  Usually I make this recipe leaving the shells on the raw shrimp, but on the evening that I was making the recipe for the photos that you see here,  I had a glass of wine with my "Kitchen Company" that evening.  Well, we were "gabbing", and i was not paying attention to my recipe instructions, as usual,; then their might have been another glass of wine involved, when suddenly discovered that I had removed the shrimp shells from the shrimp!  Either way that you prefer to make the recipe, shells on or off, it will taste fantastic.  If making it with the shells on, it should be served very casually, since it is peel ‘n eat and wonderfully messy!

2 lbs. fresh medium-large shrimp, unpeeled 5 or 6

1 or 2 sticks butter

1 large clove garlic, minced

1 tsp. freshly ground black pepper

1 tsp. garlic salt

2 T. lemon juice

2 tsp. Zatarain’s crab boil  (seed-type, not liquid)

Fresh crusty French bread

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Abracadabra!  Are you a magician?  An oh-so-chocolate rather unusual cake.
Don’t be surprised, I didn’t leave them out.  There are no eggs in this cake!
If you like vanilla ice cream on chocolate sauce, be sure to have some in your freezer.

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RiverView POTATO SALAD – Super Easy & Super Good

Table of Contents: SALADS

GUEST RECIPE FEATURE

By: DEBBY LISPCOMB PFEIFFER

Beautiful MON LUIS ISLAND, ALABAMA USA

This is an energy-saver recipe both for the cook and for the electricity.  Read below for details.

6 large potatoes

3 large eggs

Salt

1/3 cup mayonnaise

5 T. Durkee Famous Sauce (essential)

½ cup dill pickle relish

4 dashes Tabasco sauce

1 T. dill pickle juice

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N0-Crust -  Fabulous FUDGE PECAN PIE

Table of Contents: PIES

1 stick (1/2 cup) butter or margarine

6 T. dry cocoa powder

2 T. vegetable oil

2 large eggs

¼ cup plain flour

1 cup granulated sugar

¾ cup pecans, chopped

Sweetened whipped cream (optional)

Slice of fruit (optional)

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Braised BEEF Flanken RIBS w/ Gravy & Wide Noodles

Table of Contents: BEEF

Be careful of any rib bones that detach from the rib meat.  They can be very sharp!

Since the beef ribs are a cheap cut of chuck, it requires a long cooking time to make the meat tender.  It is best to make the recipe early in the day, or the day before serving to be able to refrigerate until completely cold.   When the pot of ribs and gravy are cold, remove excess fat and discard.  Then, you will have wonderful tasting natural gravy to serve over the noodles.  Re-heat the ribs and the gravy when ready to serve.  Quite honestly, the next time I make this recipe, I am going to use another cut of beef ribs.  I think I'll use short ribs instead.

1 T. extra virgin olive oil

1 large clove elephant garlic or 3 large cloves regular garlic, minced then crushed

2 ½ to 3 lbs. beef flanken ribs

Salt

Freshly ground black pepper

3 cups water

1 T. soy sauce

2 large onions, coarsely chopped

12 oz. package wide egg noodles

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Quick & Easy Baked or Grilled FISH FILLETS w/ GREEK Seasonings

Table of Contents: SEAFOOD/FISH

LOW CARB RECIPE

This recipe can also be cooked on an outdoor grill.  Make a pan of heavy-duty aluminum foil with crumpled edges, for strength, that will hold the fish and sauce, or use a disposable aluminum pan.  Spray-oil the foil or foil pan and place on a hot grill; then continue with the recipe below.  Close the grill to cook.

6 to 8 fresh or frozen fish fillets

Salt

6 T. butter or margarine

Juice of 2 large lemons

½ tsp. Worcestershire sauce

1 small clove garlic, minced then crushed

4 green onions, divided

1 tsp. Cavender’s All Purpose Greek Seasoning

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1800’s TEA CAKE Cookie Recipe

Table of Contents: COOKIES

1 stick (½ cup) butter, softened

1 cup granulated sugar

1/8 tsp. salt

2 large eggs

2 T. milk

1 tsp. baking powder

1 tsp. vanilla extract

3 cups plain flour, sifted

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Seagrove Beach Baked SHRIMP FETTUCCINE

Table of Contents: SEAFOOD/FISH AND PASTA

GUEST RECIPE FEATURE

Submitted by: Eddie Pope & friends, Billy & Mary; & adjusted by Dianne Smith

Prattville, Alabama USA

2 lbs. fresh medium-size shrimp

1 stick butter (1/2 cup)

2 T. extra virgin olive oil

2 medium onions, chopped fine

3 green onions, chopped with the green tops

1 medium clove garlic, minced

4 ribs celery, finely chopped

1 medium sweet red pepper, diced

1 lb. Velveeta, cubed

1 cup Parmesan cheese

4 T. plain flour

1 cup Half & Half cream

1 tsp. minced parsley

1 lb. fettuccine noodles

Paprika for garnish

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HASSELBACK POTATOES w/ BACON, CHEDDAR, & PARMESAN CHEESE

Table of Contents: VEGETABLES

6 baking potatoes

Large-size bamboo skewers or disposable bamboo chopsticks (optional)

3 to 4 slices bacon (keep cold)

30 small slices sharp Cheddar cheese (to fit inside the potato cavities)

Kosher salt

Freshly ground black pepper

Olive oil

Parmesan cheese

1 large sweet red pepper, for garnish

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