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News from the clubhouse kitchen.............

August 19, 2009

PICKLED PRAWNS

I serve these with endive or butter lettuce in place of crackers. For eye appeal, serve in a clear glass bowl or tray. This recipe is adapted from The Best of Bridge.

2 lbs. frozen jumbo prawns (uncooked), peeled and deveined, leave tails on 1/2 cup celery leaves ............................................................................................
3 Tbsp. mixred pickling spices ...............................................................................
1 Tbsp. salt

I have used cooked prawns and omitted simmering them. Instead I simmered the spices and added the cooked prawns after, letting them sit in the brew for a while. Works nearly as well.

2 cups sliced white onions.............................................................................. several bay leaves
1 cup of salad oil................................................................................................... 3/4 cups of white vinegar........................................................................................ 3 Tbsp. capers with juice.................................................................................... 21/2 Tsps. celery seed....................................................................................... 11/2 Tsps. salt ..........................................................................................................
6 drops Tabasco Sauce..................................................................................... juice of 2 lemons......................................................................................................

In large pot, cover shrimp with boiling water. Add celery, pickling spices and salt. Cover and simmer 5 minutes. Drain and rinse each shrimp under cold running water. Layer shrimp, onion and bay leaves in shallow dish. Combine remaining ingredients, pour over shrimp. Cover and chill at least 24 hours, spooning the marinade over occasionally. Remove prawns from marinade and place in glass serving bowl or tray. Sprinkle with chopped parsley. Serve with endive or butter lettuce on the side or you can also use crackers. Enjoy....Sheila Rae


June 3, 2009
Here is the recipe for those decadent Peanut Butter Cup Cookies that were such a big hit last Monday.

REESE PEANUT BUTTER CUP COOKIES
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1/2 c. butter
1/2 c. peanut butter
1/2 c. sugar
1/2 c. brown sugar
1 egg
1/2 tsp. vanilla
1 1/4 c. flour
1/2 tsp. salt
3/4 tsp. baking soda
9 oz. bag Reese peanut butter cups (miniature)
Soften butter; cream with peanut butter; add sugar and brown
sugar, beat in egg and vanilla. Sift flour, baking soda and
salt. Blend to make dough. Roll into balls. Place in
mini-muffin pans.
Bake 12 minutes at 375 degrees. Place Reese peanut butter
cup in center when done. Cool a few minutes. Take out of
pans right side up. Yield: approximately 36.

NOTE: Unwrap Reeses BEFORE starting.

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