Vimeo Montage

Monday, July 4, 2011

A Red, White and Blue Shrimp Salad for the Fourth of July

1 lb. Shrimp Cooked, Artic Shores
1 cup of Grape Tomatoes Diced
2 ribs of Fresh Celery Diced
2 white scallions diced
Blueberries for Garnish
Salt and Lemon Pepper To Taste
Olive Oil To Taste
One Green Lime
Herbs and Spices To Taste

Parboil the shrimp with salt for 5 minutes.  Rinse the shrimp and season with salt and lemon pepper, your favorite herbs and spices for shrimp.  Add grape tomatoes diced, fresh celery diced, white scallions diced, fresh cilantro diced.  Mix vegetables with olive oil and add the shrimp seasoned with salt and lemon pepper, herbs and spices to taste, squeezing the juice of a fresh green lime.  Garnish with fresh blueberries.  Refrigerate before serving this Red, White and Blue Shrimp Salad.  Serve chilled.  Courtesy of G.C. Hung, original recipe.

Monday, March 28, 2011

Wild Spring Flower Salad

Wild Spring Flower Salad

Ingredients (use vegan versions):

1/3 cup wood violet blossoms
2 cup wood violet leaves
1 cup young dandelion greens
1/3. cup sour grass (clover like wood sorrel)
1/4 cup salad burnet leaves
4 cup other lettuce
1/2 cup toasted walnuts
1/2 cup drained mandarin oranges (from can)
1/2 cup fresh or partially thawed frozen raspberries
raspberry or tangerine vineagrette


Nota Bene from a Vegan Web Recipe Posted: These flowers and greens appear in early spring where I am from (Texas), but I0 think they are pretty common throughout the US. Take a nice walk in the woods and gather your delicate ingredients, then return home for a lovely, light refreshing salad.

Toast walnuts and cool. Toss all ingredients and serve on a lovely bright spring day:-)

Serves 4.

Sunday, March 20, 2011

Crab à la Newburg

"On Sunday, breakfast and lunch can be an ideal time to serve Lobster Newburg to impress your guests. This Lobster Newburg recipe is delicious, garnished with diced green scallions and fresh parsley. In addition, I have tried other seafood varieties, such as Crab à la Newburg, adding a touch of lime juice, white wine vinegar, salt, and white pepper to taste. Everyone's favorite for Sunday Brunch."

Sunday, January 30, 2011

A Best Chili Cook-Off Contest and Fundraiser

Annual Chili Cook-Off Contest at St. Pius X Catholic Church Sponsored by the Catholic Women Council
Amazingly, the winners of the Annual Chili Cook-Off Contest have been men while Reverend Herb Essig, better known as “Father Herb” was still around St. Pius X.  When one thinks of a BallyKissAngel community named after the BBC soap opera sitcom, an English-Irish-Scottish Catholic community comes to mind…just like St. Pius X Catholic Parish in the Village of Lombard, County of DuPage, otherwise known also as “Camelot” in Illinois, U.S.A.  For three (3) years, I volunteered to cook, stir, taste, and serve Chili con Carne with the Catholic Council of Women at St. Pius X throughout the years, especially for the Annual Chili Cook-Off Contest and Catholic Women fundraiser.  CCW gathered the People of Pius X to cook off their best chili con carne recipe to make chili hot dogs and sloppy joe chili burgers, always sponsored and promoted by a solid Texan Linnea Warda, Carol, Rosa and others who slaved to make the Annual Chili Cook-Off Contest a celebrity show at the Social Center for the catholic school community.  Here’s a solid Atomic Canuck Chili Recipe for ten (10) servings from
  • 2 pounds lean ground beef
  • 1/2 large onion, diced
  • 1 tablespoon crushed red pepper
  • 3 tablespoons garlic powder
  • 1 tablespoon seasoned pepper
  • 2 (4 ounce) cans mushroom pieces, drained
  • 1 (28 ounce) can baked beans
  • 2 (15.25 ounce) cans kidney beans with liquid
  • 2 (6 ounce) cans tomato paste
  • 1/4 cup white sugar
  • 3 carrots, sliced
  • 3 stalks celery, sliced
  • 1 green bell pepper, diced
  • 1 red bell pepper, diced
  • 2 jalapeno chile peppers, diced
  • 1/4 cup Canadian beer
  • 2 tablespoons crushed red pepper
  • hot sauce
  • 1/4 cup barbeque sauce
1.     In a large skillet over medium heat, brown ground beef together with onion, crushed red pepper, garlic powder, and seasoned pepper. Drain off the fat, and place the mixture into a slow cooker.
2.     Stir mushrooms, baked beans, kidney beans with liquid, tomato paste, sugar, carrots, celery, peppers, beer, and barbeque sauce into the slow cooker. Season with hot sauce and more crushed red pepper.
3.     Cover, and cook on Low for 4 to 5 hours.  Yields 10 servings.