Really old recipe before dinner shrimp.

I was digging through some old recipe books and came across one of my favorite old cooking with wine book.

Here is one recipe I used to make alot when we had friends come over.

Shrimp appetizer spread.

Ingredients: 1 large package (8 oz.)  cream cheese (at room temp.), 3 tbsps dry Sherry, 1 clove garlic mashed, 1 green onion (white part only) finely minced, 1 1/2 teaspoon curry powder, 1/4 cup milk, 1 cup (6oz.) small cooked shrimp, plain or onion-flavored crackers, raw vegetables like carrot sticks, zucchini slices.

Instructions: Mix cream cheese and Sherry together until smooth and blended. Stir in the garlic, onion, curry powder and milk, then lightly mix in the shrimp. cover and refrigerate at least 3 hours or overnight to blend flavors. Allow shrimp mixture to stand at room temp for about 30 mins. to soften before serving. Arrange crackers and vegetables around the bowl of spread. Makes about 1 1/2 cups.

They also suggest for fewer calories, omit cream cheese and milk and replaced them with 1 pint cottage cheese, whirled smooth in a blender with Sherry. It makes 2 1/2 cups.

If you can find this old book its called “Cooking with Wine” by the Editors of Sunset Books and Sunset Magazine, 1972

It also had a good main dish recipe that went with the curry theme, “Curry-Honey Chicken.”

Serve this curry-honey chicken and onions over hot steamed rice. Use a wine such as a Rhine or a White Riesling.

Ingredients: 1 broiler-fryer chicken (about 3 lbs.) quartered, 1 tsp salt, 1/4 tsp ground ginger, 1/2 tsp. pepper 1 medium sized onion thinly sliced, 2 tbsp soft butter, 3/4 cup dry white wine, 4 tbsp honey, 1 tbsp curry powder.

Instructions: Rinse chicken quarters: dry each section well. Combine salt, ginger and pepper, and rub over the chicken sections. Place onion slices in the bottom of a well greased, 9 by 13-inch baking pan. Put chicken on onions, skin side up; dot with butter. Pour wine over top; bake at 400 degrees about 50 mins. During the last 20 mins, baste several times with a mixture of honey and curry. Makes 4 servings.

One of the first books I learned with and started experimenting with. Enjoy!

Advertisements

Master Chef magazine hits newstands and having fun with a quesadillas!

Taste of Home has a new magazine: Master Chef, yes it was inspired by the TV show. It has lots of recipes as well as interesting articles on chefs. If it continues at the pace of it’s premiere issue this looks to be promising new magazine.

The cover of the issue had a Berry Tartlet created by Gorden Ramsey, but the fruit is what we were all looking at.

Dessert Quesadillas

Flour Tortillas, peaches, or pears or even nectarines, softened cream cheese, cinnamon, brown sugar, maybe even chocolate.

Put the cream cheese on one side of the tortilla add cinnamon or any other seasons you like with the fruit you have chosen.

Lightly sprinkle brown sugar, and add slices of fruit to one side along with a little chocolate chips if you desire.

Fold in half and place in a lightly greased skillet, heat on low remove when chocolate has melted don’t over cook tortilla.

Little brown is good, and a little whipped cream and there you have it. Something refreshing for the end of summer.

This recipe can also be made with apples as well.We found a number of recipes with brie and regular cheese as well.

Get into that kitchen and have a little fun.

We hope they continue with the Master Chef magazine, with the interesting recipes it can expand your creativity too, promoting everyone into the Master Chef of your household.