Home of Lu's Recipes

                     *  Exported from  MasterCook  *

                            Lu's Potato Salad

Recipe By     : Lu
Serving Size  : 6    Preparation Time :0:45
Categories    :

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   8      large         potatoes (Yukon gold)
   2      tsp.          salt
   1                    bay leaf
   4                    eggs -- hard boiled
   5                    green onions (including green part) -- minced
   1      cup           mayonnaise
     1/2  cup           sour cream
     1/8  cup           parsley -- chopped
     1/8  cup           chives -- chopped
                        salt & lots of pepper
                        DRESSING INGREDIENTS
   2      tsp.          salt
   1      tsp.          sugar
     1/2  tsp.          mild paprika
     1/2  tsp.          dry mustard
     1/8  tsp.          pepper
     1/3  cup           white vinegar
   1      cup           vegetable oil

1. In a large pot cook whole unpeeled poatoes in water with salt and bay leaf for about 20 minutes or until just tender. Don't overcook!
2.Drain, peel and cube potatoes when they are cook enough to touch
3. Place diced potatoes, and chopped eggs in a large mixing bowl
4. Combine all ingredients for the dressing and pour over potato and eggs.
5. Stir in mayonnaise, sour cream, onions, chives, parsely, and salt & pepper to taste.
6. Refrigerate at least 2 hours to allow flavours to blend.

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NOTES : This is the ultimate classic potato salad  recipe.  I've used it for years, having finally found the perfect combination. All my friends love this so much I have to double the recipe whenever I have a BBQ. I've added radishes, red pepper and even olives for a little something different from time to time, but usually I stick to the basic recipe.  Enjoy!

                     *  Exported from  MasterCook  *

                            Honey Pumpkin Pie

Recipe By     : RecipeLu
Serving Size  : 8    Preparation Time :0:00
Categories    :

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  16      ounces        pumpkin puree
   1      cup           evaporated skim milk
     3/4  cup           honey
   3                    eggs -- slightly beaten
   2      tablespoons   flour
   2 1/2  teaspoons     ground cinnamon
   1 1/2  teaspoons     ground ginger
     1/4  teaspoon      ground cloves
                        Pastry for single (9-in.) pie crust
                        Honey Whipped Cream

1.  Combine all ingredients except pastry and whipped cream in large bowl and beat until well blended.
2.  Pour into pastry-lined 9-inch pie pan.  Bake at 400 degrees F 45 minutes or until knife inserted near center comes out clean.
3.  Top with Honey Whipped Cream, if desired.

Honey Whipped Cream:

Beat 1 cup whipping cream until thickened; gradually add 3 tablespoons honey and beat until soft peaks form.  Fold in 1 teaspoon vanilla.  Makes about 2 cups.

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NOTES : Tried on Oct 10/97.  Very good.  Changed recipe to omit rum extract, increased ginger and cinnamon, and added cloves.  Used real puree not canned, and changed milk to skim.

                     *  Exported from  MasterCook  *

                 RecipeLu's  Shrimp and Scallop Capellini

Recipe By     : RecipeLu
Serving Size  : 4    Preparation Time :0:00
Categories    :

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      Tbs.          virgin olive oil
   4      cloves        garlic -- minced
   1      medium        onion -- finely chopped
   1      lb.           shrimp -- raw
     1/2  lb.           sea scallops -- cut in half
     1/2  tsp.          oregano
     1/2  tsp.          thyme
   1      19 oz.        can diced tomatoes
     1/2  cup           heavy cream
                        fresh parsley -- chopped
                        fresh parmesan cheese -- grated

1.  In a large skillet heat olive oil and genlty saute fiinely minced garlic and onion for about 5 minutes until soft and golden.
2.  Add seasonings and saute another 2-3 minutes.
3.  Strain canned tomatoes through a sieve reserving liquid and discarding any tomato pieces.  You could also puree the tomatoes in a blender or food processor.
4.  Add tomato liquid to the pan with the onions and bring to a boi; reduce heat and simmer for 10 minutes to thicken.
5.  Add shrimp and scallops to the tomato sauce, cover and let cook 3-4 minutes.
6.  Stir in heavy cream, increase heat slightly and simmer another couple of minutes.
7.  Serve over capellini sprinkled with parsley and parmesan cheese.

Notes:
If you prefer a creamier sauce you can increase the amount of cream used to 1 cup, and use a tiny bit of flour to  thicken. Clams or mussels are also excellent additions to this dish.  Pick you favourite and have fun.

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