Recipes for Jan. 22

Veggie Dip

1 pint Hellman's mayonnaise

1 pint cottage cheese

1/4 c. chopped onion

1/4 tsp. salt

1/2 tsp. garlic salt

1/2 tsp. celery seed

1/2 tsp. dry mustard

1/2 tsp. black pepper

1 1/2 tsp. Worcestershire sauce

Combine all the ingredients and place in a blender. Blend well and refrigerate until ready to serve.

Cathy Wells

Superior

Grilled Lemon Shrimp

1/2 c. good olive oil

1 T. dried oregano

1 T. dried thyme

2 tsp. freshly grated lemon peel

3 T. lemon juice

2 tsp. kosher salt

pepper to taste

2-3 lbs. raw jumbo shrimp in the shell

lemon wedges

In a 2-cup measuring cup or bowl, whisk together the oil, herbs, zest, juice, salt and pepper. Put shrimp (still in their shells) in a gallon-size Ziploc bag and pour the oil mixture over the shrimp. Seal. Set that package in a large bowl in the refrigerator to let marinate at least one hour or overnight, flipping bag occasionally to distribute the marinade well. Grill the shrimp in a grill basket over a hot grill for 3-5 minutes on each side or until they are cooked through. (They could also be threaded onto wooden skewers and cooked, but a grill basket works great!) Divide shrimp among your serving plates and serve with lemon wedges alongside.

Jane Gephart

Duluth

A frozen bag of large shrimp (or even prawns) is easy to keep in the freezer to have as needed--and the rest of the ingredients are kitchen staples as well. The recipe is simple to make and everyone who tries these shrimp loves them.

Chicken Marsala

3 boneless, skinless chicken breasts

flour, enough to coat chicken

2 c. sliced mushrooms

750 ml bottle of sweet marsala wine

3 T. olive oil

3 T. butter

Pour entire bottle of marsala wine into sauté pan and boil for 5 minutes until reduced in half. Set aside. Heat olive oil in second sauté pan. Dredge chicken in flour. When oil is hot, add chicken breasts and sauté until golden brown. Turn chicken breasts, add mushrooms and cook until golden brown on other side. Add marsala wine reduction and reduce until almost gone. Remove from heat and place chicken aside. Incorporate butter slowly until melted. Place sauce over chicken and serve at once.

Leah McLean

Saginaw

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