Shrimp Pie

3 slices white bread, torn into small pieces
1 cup (250 ml) milk
2 cups cooked shrimp, peeled and deveined
3 eggs, beaten
2 Tbs (30 ml) melted butter
1 bell pepper (capsicum), seeded and finely chopped
2 ribs celery, finely chopped
1/2 tsp (2 ml) paprika
Salt and freshly ground pepper to taste

Soak the bread in the milk in a large mixing bowl for 10 minutes. Mash with a fork and stir in the remaining ingredients. Pour into a lightly greased baking dish and bake in a preheated 350F (180C) oven for 20 minutes. Serves 4 to 6.

 

Honey Curried Chicken

4 to 6 chicken breasts, boned, skinned & all fat removed
1/2 cup regular yellow mustard
1/2 cup honey
1 teaspoon curry powder

Place chicken in casserole dish sprayed with PAM. Mix mustard, honey and curry powder well and pour over chicken. Bake in a preheated oven set at 350 for 1-1/4 to 1-1/2 hours, or until done. Be sure to baste chicken several times during baking.

  

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Sweet Potato Pudding

4 cups (1 L) grated peeled sweet potato
2 cups (500 ml) molasses (treacle) or dark corn syrup
1 cup (250 ml) brown sugar
1 cup (250 ml) chopped citron
1/2 cup (125 ml) orange juice
1/2 cup (125 ml) water
1/4 cup (60 ml) raisins
Grated rind of 1 orange
Grated rind of 1 lemon
1 tsp (5 ml) cinnamon
1 tsp (5 ml) ground ginger

Combine all ingredients and pour into a greased baking dish. Bake in a preheated 350F (180C) oven for 45 minutes, until golden brown on top. Serve warm. Serves 6 to 8.

  

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Chicken with Leaves

Butterfly a boneless breast of chicken-if it is too uneven, lightly pound. Spread with roasted garlic( this is optional) lay basil leaves (whole over the chicken) oll...from the edge making a cigar shape. Wrap a slice of bacon around the roll, anchoring the ends with toothpicks. Roll in coarse ground black pepper (these can be made in advance and frozen for later use.) Grill over gas or charcoal grill until firm and juices run clear.

  

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Pineapple-Upside Down Cake

8 Tablespoons Butter
1/2 cup Dark brown sugar
5 slices Pineapple slices, canned, drained
1/2 cup Milk
1 Egg, lightly beaten
1 1/4 cups Flour
2 teaspoons Baking powder
1/2 cup Sugar
1 teaspoon Vanilla

Preheat the oven to 375. Melt 1/2 of the butter in a heavy cast iron skillet. Add the brown sugar and stir well. Whisk in 2 teaspoons of water. Remove from the heat and add a single layer of pineapple slices. Set aside. Melt the rest of the butter. Whisk in the milk, egg, and vanilla. Combine the flour, sugar, and baking powder in a separate mixing bowl. Beat the milk mixture into your flour mixture until a smooth batter forms. Pour over the pineapple in the skillet. Bake for 30-35 minutes or until the center is firm. Allow to cool for 10 minutes. Invert the pan onto a serving plate. Serve warm or at room temperature.

 

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Chicken Taco Bake
1 1/2 lb. boneless skinless chicken breasts, chopped
1 Tbsp. oil
1 pkg. (16.33 oz.) TACO BELL HOME ORIGINALS* Soft Taco Dinner
1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream
1 pkg. (8 oz.) KRAFT Shredded Cheddar Cheese, divided

COOK and stir chicken in oil in large skillet until cooked through; drain. Add Seasoning Mix and 3/4 cup water. Bring to boil. Reduce heat; simmer 10 minutes, stirring occasionally. Stir in sour cream.

SPRAY 12x8-inch baking dish with no stick cooking spray. Line baking dish with 5 of the Tortillas; sprinkle with 1 cup of the cheese. Spoon chicken mixture over cheese; top with remaining tortillas. Drizzle with Taco Sauce.

BAKE at 350 degrees (F) for 15 minutes. Sprinkle with remaining cheese. Bake an additional 5 minutes or until cheese is melted.

Serves 4 to 6

I hope you will enjoy these recipes.  As I have told you before, should you be looking for a special or "forgotten" recipe, please let me know and I will join the search with you.

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