(Meal for 6)
COOKED SHRIMP WITH TWO SAUCES
EASY BROCCOLI - RICE CASSEROLE
JELLY ROLL
BEVERAGE SUGGESTIONS - Iced Tea, Hot Tea, White Wine
MARKET LIST:
COOKED SHRIMP WITH TWO SAUCES:
4 scallions
1 gingeroot
1 small bottle rice wine
1-1/2 pounds shrimp
1 small bottle sesame oil
1 small bottle rice vinegar
EASY BROCCOLI - RICE CASSEROLE:
1 package (10-ounces) frozen broccoli
1 onion
1 jar (8-ounces) cheese spread
1 can (10-ounces) cream of chicken soup
JELLY ROLL:
1 package cake flour
1 jar (8-ounces) jelly or jam (your preference)
BEVERAGES (If needed)
RECIPES
COOKED SHRIMP WITH TWO-DIPPING SAUCES
MARINADE:
4 scallions, smashed slightly
4 slices gingerroot, smashed slightly
1 1/2 teaspoons rice wine
1/2 teaspoon salt
1 1/2 pounds medium shrimp, peeled and deveined
MUSTARD DIPPING SAUCE:
1 tablespoon mustard powder
2 tablespoons hot water
1 tablespoon rice wine
1/2 teaspoon salt
1/4 teaspoon sugar
1 teaspoon soy sauce
1 1/2 teaspoons sesame oil
SWEET-AND-SOUR CHILI SAUCE:
1/2 cup ketchup
1 1/2 tablespoons sugar
1 1/2 tablespoons rice vinegar
1 teaspoon soy sauce
1/2 teaspoon salt
1 teaspoon chili paste
1 teaspoon minced ginger
Mix together the ingredients for the marinade; set aside.
Hold a sharp knife parallel to the cutting surface, score
each shrimp along the back, scoring will allow the shrimp to
butterfly when cooked. Place shrimp in marinade. Toss
lightly and allow to marinate at least 3 minutes.
Meanwhile prepare dipping sauces. MUSTARD SAUCE: Mix
mustard powder with hot water to form a smooth paste. Add
remaining ingredients, blending until smooth.
SWEET-AND-SOUR SAUCE: Combine all ingredients, mix well.
In a wok or heavy saucepan, boil 2 quarts water and add
shrimp and marinade. Cook about 3 minutes or until the
shrimp curl and change color. Remove with a slotted spoon,
discarding liquid and seasonings. Serve at room temperature
or cold, with the two dipping sauces.
Makes 6 servings.
EASY BROCCOLI AND RICE CASSEROLE
1 package frozen broccoli, cook according to package
directions
1 cup cooked rice
1/2 cup onion, chopped
1/2 stick (1/4 cup) margarine
1 8-ounce jar cheese spread (such as Cheez Whiz)
1 can cream of chicken soup
1/2 cup water
Preheat oven to 325 degrees.
Saute onion in margarine. Add cheese, soup and water.
Simmer until well blended. Fold in rice and broccoli.
Bake 40 to 45 minutes.
Makes 4 servings.
JELLY ROLL
1 cup sifted cake flour
1 tablespoon baking powder
1/4 teaspoon salt
4 eggs
1 teaspoon vanilla
1/2 teaspoon lemon extract
1 cup granulated sugar
1/3 cup hot water
2 tablespoons butter, melted
1 cup jelly or jam ( whatever flavor preference)
Confectioner's sugar
Line bottom of 15 x 10 x 1 jelly roll pan with waxed paper.
Set oven to 400 degrees to preheat.
Sift together flour, baking powder and salt. Beat eggs and
flavoring in large bowl with electric mixer for 1 minute.
Continue beating while adding sugar slowly. Beat until very
thick, about 2 1/2 minutes. Combine hot water and butter,
add with flour mixture all at one time. Beat only until
well blended - about 1 minute.
Fold mixture over and over with rubber spatula a few times.
Turn into pan - spread evenly.
Bake 15 minutes or until light brown.
Lay a clean tea towel on flat surface and dust lightly with
confectioner's sugar.
Take cake from oven and loosen around edges with a spatula.
Invert onto the towel. Carefully peel off the paper at once
and quickly trim edges from around the cake. Roll up cake
loosely, rolling towel with it. Cool about 10 minutes.
Unroll leaving on towel. Spread jelly or jam to 1/2 inch of
edges. Roll up lifting towel as you go. Tuck open end
under. Cool.
Sift confectioner's sugar over top. Slice crosswise and top
with vanilla ice cream, if desired.
SUGGESTED ORDER OF PREPARATION:
1.
Several hours before serving time, prepare Jelly Roll.
2.
About an hour before serving time, begin Easy Broccoli -
Rice Casserole.
3.
Prepare shrimp and sauces while casserole bakes.
This is a delicious and nutritous meal that everyone loves!
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