80-mUAPE GAZETTE,Friday, May 30 -J't/ne 5, 2003
Mmonds
Continued from page 77
longevity.
At traditional Greek weddings,
odd-numbers of sugar-coated al-
monds otherwise known as
"koufetta" or "Born Born Yara"
are given to symbolize how the
newlyweds will share everything
and remain undivided.
Tradition holds that if an un-
married woman puts the almonds
under her pillow, she'll dream of
her future husband.
In addition to being good luck,
almonds are a girl of good health -
they're high in vitam E and
healthful monounsaturated"fat,
and can help lower LDL choles-
terol.
They also pack protein, fiber,
calcium and magnesium.
As a gift or just a simple, sweet
snack, try this fresh, flavorful take
on traditional sugar-coated al-
monds:
CINNAMON-GLAZED
ALMONDS
2 egg whites, at room tempera-
ture
1/8 tsait
1 C sugar
3 C whole natural California al-
monds
4 t cinnamon
,1/3 C butter, melted ....... "
Preheat oven to 325 degrees.
Beat egg whites with salt until
frothy; gradually add sugar, beat-
ing into stiff peaks.
Gently fold in almonds, cinna-
mon and melted butter. Pour al-
mond mixture onto a 15 1/2 x 10
l/2-inch jellyroll pan.
Bake about 40 minutes, tossing
every 10 minutes, until almonds
are crisp. Serve warm or at room
temperature. Makes three cups.
For more almond recipes and
serving ideas, visit www.Al-
mondsAreln.com.
Food
Continued from page 77
I'm talking about our vet, Dr.
Bush." "Oh yes," Mother said,
"he's excellent."
So Prudie, who's been instruct-
ed to stay well at any cost, and I
are headed to Gaithersburg to col-
lect Amber. We are coming home,
heading to the kitchen, rock and
rolling and having shrimp. Here
we go.
SHRIMP BURGERS
Finely chopping the shrimp and
chilling the patties for at least two
hours will help them stay together
while cooking.
1 lb. unpeeled, medium size
fresh shrimp, cooked
3 T chopped celery
2 T chopped green onions
2 T chopped fresh parsley
1 1/2 t grated lemon rind
1 C corubread crumbs or soft
breadcrnmbs
3 T mayonnaise
1 large egg, beaten
1/4 t salt
118 t pepper
118 t Old Bay
2 T vegetable oil
hamburger buns or rolls
Toppings: lettuce leaves, tomato
slices, tartar sauce
Peel shrimp, devein and finely
chop. Combine shrimp and next 4
ingredients; stir until well blend-
ed. Shape mixture into six patties.
Place patties on wax paper lined
baking sheet; cover and chill at
least 2 hours. Heat oil in large
nonstick skillet over medium-high
heat. Cook shrimp patties 4 min-
utes on each side or until golden.
Drain on paper towels. Serve on
hamburger buns with desired top-
pings.
SHRIMP CREOLE
2 lbs. unpeeled, medium size
fresh shrimp
2 C chopped onion
1 C chopped green pepper
1 C chopped celery
2 garlic doves, minced
1/4 C vegetable oil
1 (16 oz.) can tomato paste
1 1/2 C low-sodium fat-free
chicken broth, divided
1 (14.5 oz) can diced tomatoes,
undrained
1 (8 oz.) can tomato sauce
2 bay leaves
1 t Worcestershire sauce
1/2 t salt
1 t ground red pepper
2 T all-purpose flour
Hot cooked wild and white rice
Peel shrimp and devein, set
aside. Saut6 onion and next 3 in-
gredients in hot oil in large skillet
over medium-high heat 5 minutes
or until tender. Add tomato paste
and cOok, stirring constantly, 1
minute. Stir in 1 cup chicken
broth and next 6 ingredients, bring
to a boil. Reduce heat and simmer,
stirring occasionally, 20 minutes.
Stir togetherremaining 1/2 cup
chicken broth and flour. Whisk in-
to tomato mixture and cook, stir-
ring occasionally, 5 minutes.
Add shrimp, cook 4 minutes or
until shrimp turn pink. Remove
and discard bay leaves; serve over
rice.
FRIED SHRIMP
2 lbs. large, unpeeled fresh
shrimp
1 (12 oz.) pkg. fish fry mix
1 T Greek seasoning
vegetable oil
I t Old Bay
Peel shrimp and devein. Com-
bine fish-fry mix, Greek season-
ing and Old Bay. Dredge shrimp
in mixture. Pour oil to a depth of 1
112 inches into a Dutch oven or
large saucepan', heat to 360 E Fry
shrimp, a few at a time, 1 minute.
Drain on paper towels and serve
immediately.
So hats off to Dr. Bush. The vet,
not the President of the United
States. He saved my dog, which is
more important than anything
they can do in Washington, D.C.
And hats off to Steve the social
worker at Beebe who visited me
and who said I did not remember
him. Of course I did. I will always
remember Steve. He is the best
social worker in the world and
saved my family when my mother
was sick. He is also cute and I
must admit that it is fun to wake
up with someone cute staring at
you. Although, all and all, I wish
that it did not have to be on the
fifth floor at Beebe. And thanks
very much to Ginger, Suann, Bev-
erly and Louise. You were truly
great. I am sorry I pushed the red
button so many times.
59 Reho ach, DE
Color, flavor make grapes great
All varieties of table grapes-
green, red or black-are delicious,
especially when they're fresh.
And, as many shoppers are dis-
covering, now is the time of year
to find the freshest grapes.
During the long winter and ear-
ly spring months, many table
grapes spend weeks in cold stor-
age before they arrive in stores.
During the sunny months, fresh
grapes from new harvests in the
Mexican state of Sonora start pop-
ping up in grocery stores. Sonora
provides almost 60 percent of the
fresh table grapes sold in the Unit-
ed States from May to July.
CHIPOTLE-GRAPE SAUCE
3 cups orange-pineapple juice
1/2 cup white wine vinegar
4 cups red grapes such as Flame
Seedless or Red Globe, or the
black Fantasy, seeded if neces-
sary
3 tablespoons canned chipotle
peppers, or to taste
2 tablespoons cumin
Juice of one lime
Process juice, vinegar, grapes
and peppers in a blender until
smooth. Heat and stir cumin in a
medium saucepan until fragrant;
add grape puree, stir, and bring t o
a boil. Reduce heat to medium
and simmer uncovered for 30
minutes. Remove from heat and
stir in lime and salt. Makes about
3 cups.
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