Seasonally Set


Grandma would like for you to try her savory recipes, enjoy!

The reasons for seasons

A season is a division of the year, marked by changes in weather, ecology, and hours of daylight. In temperate and subpolar regions, generally four calendar-based seasons (with their adjectives) are recognized: spring (vernal), summer (estival), autumn (autumnal) and winter (hibernal). However, ecologists are increasingly using a six-season model for temperate climate regions that includes pre-spring (prevernal) and late summer (serotinal) as distinct seasons along with the traditional four.

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Garlic Butter Shrimp

Ingredients: 1 pound uncooked medium shrimp,peeled and deveined ** 2 cloves garlic,minced ** 1/4 cup butter** 3 tablespoonslemon juice ** salt and pepper to taste** Hot cooked rice, to place under shrimp**

Directions: 1.In a large skillet, saute the shrimp and garlic in butter for 5 minutes or until shrimp turn pink. 2.Add the lemon juice; heat through. 3. Serve with rice.

Lobster Pasta

Ingredients: 1 large (2 pound) fresh lobster ** 3 tablespoons butter** 1 large onion, chopped** 3 cloves garlic, chopped** 1 (28 ounce) can diced tomatoes** 4 tablespoons olive oil** 4 teaspoons salt** 1 teaspoons ground black pepper** 1 tablespoon ground cinnamon** 1 cup heavy cream** 1 (8 ounce) package dried spaghetti** 1 tablespoon butter** 1 clove garlic, minced** 1 bunch fresh parsley, chopped**

Directions: 1. Bring a large pot of water to a boil. Add the lobster and cook for 6 to 8 minutes, until bright red. 2. As soon as the lobster starts cooking, melt 3 tablespoons of butter in a large skillet over medium heat. Add the onion and 3 cloves of garlic. Cook and stir just to release the liquid. Do not let them brown. 3.When the lobster comes out of the pot, place it on a cutting board and use a big knife to cut it in half lengthwise. Place the halves meaty side down into the skillet with the onion and garlic. Cook for about 3 minutes. 4.Bring another pot of water to a boil and season with a little salt. Add the spaghetti and cook for 8 minutes, or until tender. If you want to save time and a pot, you could boil the pasta in the lobster water since it is already boiling, just add salt.5.Add the tomatoes to the skillet and turn the heat up to high to bring to a boil. Add the olive oil, salt, pepper and cinnamon. Cook, stirring constantly for 5 to 7 minutes. Slowly pour in the cream, stirring constantly. The sauce will become a nice pink color. Turn the heat down to medium-low. Keep warm, stirring occasionally until the pasta is done. 6.Drain the spaghetti and place on a large serving plate. Stir in the remaining butter and garlic. Pour the tomato sauce over the spaghetti and arrange the two lobster halves in the center. Sprinkle all over with parsley and serve.

Seafood Bake

Ingredients: 2 (4 ounce) halibut fillets** 6 scallops** 6 peeled and deveined jumbo shrimp, tailed still attached** 1/3 cup dry white wine** 2 tablespoons melted butter** 1 tablespoon lemon juice** 1/2 teaspoon seafood seasoning, such as Old Bay™** 1 teaspoon minced garlic** salt and pepper to taste** 1 tablespoon chopped fresh parsley **

Directions: 1. Preheat oven to 450 degrees F (230 degrees C). 2. Arrange the halibut, scallops, and shrimp in an oven-safe, glass baking dish. Drizzle with wine, butter, and lemon juice. Sprinkle with the seasoning and garlic. Season to taste with salt and pepper. 3. 3.Bake in preheated oven until the halibut has turned white, and is flaky, 10 to 12 minutes. Sprinkle with parsley just before serving.

" Hearty Meals for your Guests"

Strip Steaks Dinner

Ingredients: 2 (8 ounce) beef strip steaks** 1 garlic clove, halved** 1/4 teaspoon salt** 1/4 teaspoon pepper** 1 tablespoon butter** 1/4 cup sherry OR beef broth** 1/4 teaspoon Worcestershire sauce** 2 tablespoons chopped green onion**

Directions: 1. Rub steaks with garlic and sprinkle with salt and pepper; set aside. Melt butter in a large skillet (preferably a cast iron skillet). Add the sherry or broth, Worcestershire sauce and onion. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. 2. Add the steaks and cook over medium heat for 3-7 minutes on each side or until the meat reaches desired doneness (for medium-rare - a meat thermometer should read 145 degrees F, medium = 160 degrees F, well-done = 170 degrees F).

Prime Rib

Ingredients: 1 tablespoon olive or vegetable oil** 1 small garlic clove, minced** Salt and Pepper to taste** 3 pounds prime rib roast(standing rib roast)**

Directions: 1. Combine the oil, garlic, salt and pepper; rub evenly over roast. Place roast, fat side up, in a small roasting pan. Bake, uncovered, at 325 degrees F for 2 to 2-1/2 hours until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145 degrees F; medium, 160 degrees F; well done, 170 degrees F). Let stand for 10 minutes before carving.

Baked Ham with Pineapples

Ingredients: 1 (7 to 10 pound) fully cooked Ham** 1/2 to 3/4 cup Water** 1 pound box Brown Sugar** 2 oz. can sliced Pineapples** (reserve pinapple juice) 10 oz. jar Marachino Cherries**

Directions: Preheat oven 300'. Trim fat from ham, wrap ham with foil and place in baking pan with 1/2 to 3/4 cup of water in bottom of pan. Bake for 25 minutes per pound or until thermometer registers 140'. Ham will be tender. Drain juice from ham. Combine brown sugar and 2 to 3 Tablespoons of pineapple juice to make thick paste. Spoon mixture over ham with foil open, return ham to oven for 1 hour or until light brown. Place pineapple slices and cherries over the ham. Baste with pineapple juice and bake until pineapples begin to brown approximately 20 to 30 minutes.

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Strawberry Cream

Ingredients: 2 cups frozen unsweetened whole strawberries** 1/4 cup confectioners' sugar** 1/2 cup whipping cream**

Directions: 1. Place the strawberries and sugar in a blender or food processor; cover and process until finely chopped. In a small mixing bowl, beat cream until stiff peaks form. Fold into berries. Pour into serving dishes. Refrigerate or freeze for 25 minutes.

Frosty Strawberry Squares

Ingredients: 1 cup all-purpose flour ** 1/2 cup packed brown sugar** 1/2 cup chopped walnuts** 1/2 cup melted butter** 2 egg whites** 1 cup white sugar** 2 cups sliced strawberries** 2 tablespoons lemon juice** 1 cup heavy cream**

Directions: 1.Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish. 2.Line a rimmed baking sheet with aluminum foil. In a bowl, stir together the flour, brown sugar, walnuts and melted butter. Toast in the oven until walnuts are fragrant, about 15 minutes; stir occasionally. Sprinkle 2/3 of the walnut mixture evenly over the bottom of the 9x13 inch dish. 3.In a large bowl, whip the egg whites with the lemon juice until they can hold a soft peak. Gradually add white sugar while continuing to whip to firm peaks. Fold in the strawberries. 4.In a separate bowl, whip the cream with an electric mixer until stiff but not grainy. Fold into the strawberry mixture. Spoon over the crust in the dish and spread evenly. Top with the remaining walnut mixture. Freeze for 6 hours, or overnight.

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Rhubarb Crisp

Ingredients: 6 cups fresh Rhubarb** 2 1/2 cups Sugar** 1 1/2 cups Flour**

Directions: In mixing bowl, stir in all ingredients and place into a greased baking dish or large cake pan.

Ingredients: 1 1/2 cups Brown Sugar** 2 cups Oatmeal** 1 1/2 cups Flour** 1 cup soft Butter

Directions: Combine ingredients, mix well. Sprinkle on top of rhubarb mixture. Bake at 375' for 40 minutes or until brown.

Watermelon Granita with Champagne

Ingredients: 2 pounds watermelon** 1/2 cup white sugar** 1 cup champagne** 4 slices watermelon**

Directions: 1.Place cubed watermelon and sugar in the pitcher of a blender. Blend for 1 minute. Stir in the champagne. Pour the watermelon mixture into a plastic container, cover and place in the freezer. Stir the mixture with a fork every 30 minutes until frozen, about 2 hours. 2.Before serving, remove the frozen granita from the freezer and stir well using a fork or place in the food processor and process until it reaches the desired consistency. Serve in tall glasses garnished with sliced watermelon.

Chocolate Wine Balls

Ingredients: 3 1/4 cups crushed vanilla wafers ** 3/4 cup confectioners' sugar** 1/4 cup unsweetened cocoa powder ** 3 tablespoons corn syrup** 1/2 cup full-bodied red wine (Cabernet, Zinfandel) ** 1 cup red decorator sugar**

Directions: 1.In a large bowl, combine the vanilla wafers, confectioners' sugar, cocoa powder, corn syrup and red wine. Mix with a sturdy spoon or your hands until it becomes a uniform dough. Shape into 1 inch balls and roll in red decorator sugar. Store in a covered container in the refrigerator. Allow to come to room temperature before serving.

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Fresh Harvest

Leeks: Leeks are only planted in the spring, but can be hilled or mulched in fall and harvested as needed all winter.

Brussels Sprouts: Brussels Sprouts require a slightly longer growth season than broccoli. Direct seed by July 1, and/or transplant by August 1, for a dependable fall crop. In protected spots, harvest can continue into mid-winter.

Brussels Sprouts with Bacon

Ingredients: 1/2 pound bacon, diced** 1 tablespoon extra-virgin olive oil** 2 teaspoons butter** 1/4 onion, diced** 2 cloves garlic, minced** salt and black pepper to taste** 1/2 cup balsamic vinegar** 1 1/2 pounds Brussels sprouts, trimmed and cut in half** 2 cups chicken stock**

Directions: 1. 1.Place the bacon in a large, deep skillet, and cook over medium-high heat, stirring occasionally, until evenly browned, but not crispy, about 10 minutes. Remove the bacon with a slotted spoon, leaving the grease in the skillet. Pour off all but 2 tablespoons of the bacon grease and stir in the olive oil, butter, onion, and garlic. Season with salt and pepper. Cook and stir until the onion softens and the garlic lightly browns, 5 to 7 minutes. 2. Stir in the balsamic vinegar and bring to a simmer; cook until the liquid has reduced by 1/3. Add the reserved bacon, the halved Brussels sprouts, and the chicken stock. Stir, then bring to a boil over high heat. Reduce heat to medium-low, and simmer until the Brussels sprouts are tender, yet still slightly firm, about 10 minutes.

Leek Dip

Ingredients: 3/4 cup chopped leeks** 1 (8 ounce) package cream cheese, softened** 1 cup creamy salad dressing ** 1 tablespoon white vinegar, softened** 1 tablespoon white sugar ** 1/2 (12 ounce) jar bacon bits** salt and pepper to taste**

Directions: 1. In a medium bowl, mix together the leeks, cream cheese, creamy salad dressing, vinegar, sugar, bacon bits, salt and pepper. Refrigerate 2 to 3 hours, until well chilled.

Canned Peppers

Ingredients: 1 tsp. salt**, 1/2 tsp. oregano**whole, 1/4 tsp. mustard**, 3-5 whole pepper corns**, onion** sliced, 1 clove garlic**, White vingar**, 1/4 tsp. celery seed**, chili peppers** (Can also use carrots,zucchini, cucumbers...

Directions:Slit peppers on the end and pack into pint jars with spices. Heat white vinegar and salt, JUST to boiling but DO NOT boil. Pour over peppers and seal. (May NEED to hot bath.) Open in 3 to 4 weeks. Candy Store!

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