I have been adding recipes for a while to a new cookbook so I could find them when I wanted to cook them. In the electronic age, a digital version seems to make more sense, since I can add, amend, advise, adjust, delete, and reconsider as often as I want to and you can access them if and when you please. I've included the recipes from my original cookbook which many of you have. I'm also going to be adding pictures as I retest many of these recipes. They aren't the latest thing or nouvelle cuisine. They're comfort food, good memories, treasured family recipes, and occasional treats as well as many healthier recipes I've grown to like in recent years. I encourage you to add comments, pictures, and favorite recipes to make this a real family cooking spot. It's the next best thing to sharing a meal.






Thursday, January 14, 2016

Shrimp and Rice Casserole

6 cups cooked rice (about 2 cups, uncooked)
4 Tbsp. melted butter or margarine
1 3/4 lbs. medium shrimp, shelled and deveined
2 cans mushroom soup
11/2 cups cubed cheddar cheese
4 Tbsp. each chopped onion and chopped green pepper
1 tsp. black pepper
2 Tbsp. lemon juice
1 Tbsp. Worcestershire sauce
1 Tbsp. dry mustard

Cook the rice in large amount of water until just tender; drain and rinse in cool water (this keeps it from getting sticky in the casserole).  Add butter. Clean and devein shrimp.  Mix together remaining ingredients, fold into the rice and gently add the raw shrimp.  Pour into greased 9 x 13 baking pan.  Bake at 375 degrees for  30-45 minutes, or cover with foil and freeze.  Remove from freezer and bake at 375 degrees for 45 - 60 minutes.

Our friend Connie Stewart gave me this recipe.  It's great to fix ahead for crowds.  Connie served it with bread and fresh fruit salad at a reception in honor of Luis Benevidas' ordination as a deacon.  It was very impressive.
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