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Cookbook 8-2

“Corn and Shrimp Chowder”

1 tsp. olive oil
3/4 c. chopped onion
3/4 c. red pepper
1, 16 oz. bag frozen corn
2 medium potatoes, cubed
1 can chicken broth
1 c. half and half
2 T. flour
1/2 tsp. fine thyme
1/4 tsp. salt
1/2 tsp. crushed red pepper flakes
pound uncooked shrimp (used pound bag frozen shrimp)
4 strips of bacon (used bacon bits instead)

Heat the oil in a pot. Add the onion and pepper and cook until tender. Stir in the corn, potatoes, and broth. Bring to a boil. Simmer, covered, for 20 minutes. Mix the half and half, flour, and the seasonings, whisk together and stir into corn mixture. Cook until thick. Add the shrimp and cook until shrimp is pink. Sprinkle with bacon bits when ready to eat.

Marian Embree, Moberly

“Pork Loin on the Grill”

cut off excess fat
rub ingredients: Cajun season, salt and pepper (depending on how large the loin we used 2 T. each). Rub with olive oil and mixture. If smoking or on pellet grill, cooked at 250 for 2 and 1/2 to 3 hours until an internal temperature 145-150.
On a gas grill, you can sear (don’t burn) the meat at 400 to 450, then reduce heat to 300 to 350 and cook until meat temperature reaches 150.

Boyer Kitchen

“Frozen Ice Cream Dessert”

2 1/2 c. Rice Krispies
1 stick butter, melted
1 c. nuts
1 c. coconut
Mix well and bake on cookie sheet at 300 for 30 minutes. Stir occasionally. Remove from oven.
3/4 c. brown sugar
1/2 gallon softened vanilla ice cream
Add brown sugar to the mixture. Spread half the mixture on a large buttered baking dish. Spread ice cream over mixture and top with remaining mixture. Freeze at least 2-3 hours before serving.

Mrs. Joe Weber, Macon and Mrs. Elmer Yager, Paris (from 2nd KWIXland Cookbook)

-what is good for seasoning when frying zucchini
LOWRY SALT OR DASHES


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