Easy but Delicious Shrimp Tacos

one dozen large shrimp, peeled
flour tortillas
secret sauce (recipe follows)
shredded lettuce
diced tomato
blackening seasoning
1 tblspn vegetable oil


warm the tortillas in a heat pan, remove and set aside.
Add the oil to the pan and heat to medium high.
Dredge the shrimp in the blackening seasoning (or
you can use cajun seasoning). Sautee until done,
about one and half minutes per side, depending on
the size of the shrimp.

While the shrimp are cooking, add the shredded
lettuce and tomatoes to the tortilla. Add the shrimp,
drizzle with secret sauce, fold and eat!

Secret Sauce: equal parts ranch dressing, and Texas Pete
Buffalo Wing Sauce.


you can watch me prepare this dish on Feb. 23 at noon with Cecil Chandler
on WPDE!

How long has that ketchup been in your refrigerator?

Unopened, it's good for a year! After you've opened it, you've got
four to six months before it goes bad....this link has 75 surprising
expiration dates...



http://shopping.yahoo.com/articles/yshoppingarticles/505/77-surprising-expiration-dates/

Ham Delights!

Great party appetizer!


2 sticks butter
2 tbsp. poppy seed
2 tsp. Worcestershire sauce
1 med. onion
1/2 tsp. salt
3 tbsp. mustard
2 pkg. Pepperidge party rolls
1 lb. boiled ham slices
1/3 lb. Swiss cheese
Split rolls. Blend butter, poppy seed, Worcestershire sauce, chopped onion, salt and mustard. Spread it on top and bottom of rolls. Place ham and cheese on rolls. Wrap in foil and bake 10 minutes at 400 degrees.

Carrots by Sherry

My friend Sherry serves these to me on special occasions. It may be the one recipe that takes a healthy vegetable and turns it into an assault on your health! But it sure is good……

2 lb. sliced, cooked carrots
1 stick butter butter
1 pound Velveeta cheese
¾ cup of milk
Ritz crackers

Grease a casserole dish. Mix and melt butter and Velveeta cheese. Stir in the milk. Pour carrots in the bottom of dish and then cover with cheese and butter mixture. Cover this with Ritz cracker crumbs. Bake at 350 degrees for about 20 minutes or microwave for about 6 minutes.

Me, Don Knotts and Tim Conway

Layered Pumpkin Cheesecake

just in time for Thanksgiving, enjoy this incredible (and I mean incredible)
recipe from my friends at Shiver Me Pinchers.

2 8oz packages of cream cheese, softened.
1/2 cup sugar
1/2 teasp cinnamon
1 teasp vanilla extract
2 large eggs
1 9" graham cracker crust
1 cup real pumpkin (not pumpkin pie mix)
1/2 teasp cinnamon
1/4 teasp nutmet.

Preheat oven to 350 degrees. Mix first 4 ingrediants with mixer on
medium speed until well blended. Add eggs one at a time until mix thins and there are no lumps. Pour 1/2 of mix into crust. Mix next 3 ingrediants into remaining cheesecake mix. Bake at 350 for 40 to 45 minutes until set. Top with whipped
cream or cool whip and enjoy!

Veal Marsala

6 oz top round veal, sliced and pounded
2 Tabsp flour
2 oz blended oil (olive and vegetable)
4 oz mushroom pieces and stems
2 oz sweet marsala wine
6 oz chicken stock
2 pinches chopped italian parsley
2 pinches of salt
1 pinch black pepper

In a sautee pan, heat 1 oz of oil. Lightly flour the veal and place in
pan. Cook for 3-4 minutes on one side, then turn over and sprinkle a Tablsp
flour. Discard oil and add chicken stock and marsala. Add salt, pepper and
parsley. Cook for 6 to 8 minutes until sauce thickens. Serve.