Annie's Pumpkin Raisin Nut Bread

Annie's Pumpkin Raisin Nut Bread

Ingredients:
3 c. flour

2 tsp. baking soda

1 tsp. cinnamon

1 1/2 tsp. salt

4 eggs

1 c. Mazola corn oil

16 oz. can of 100% Libby's pumpkin

3 c. sugar

9 oz. box of Sun-Maid raisins

6 oz. bag of chopped walnuts

Preheat oven to 350°F. Sift together dry ingredients-flour, baking soda, cinnamon, and salt; set aside. In a mixing bowl, combine eggs, oil, pumpkin, and sugar; beat thoroughly (approximately 2 minutes). Add dry mixture to wet ingredients, mix thoroughly. Fold in raisins and nuts until thoroughly incorporated.

Place 9, mini disposable loaf pans on a large baking/cookie sheet. Divide mixture evenly into loaf pans. Bake for 40-45 minutes or until knife comes out clean. ***NOTE: rotate cookie sheet halfway through baking time.

We enjoy a slice or two with butter!

Enjoy! Élvez! Piacere! Gustirati! Radosť!

Scallop Casserole

INGREDIENTS

·         1 package (12 ounces) frozen scallops, thawed, or 12 ounces fresh scallops

            (I use Bay Scallops)

·         ¾ cup half-and-half

·         1 cup seasoned bread crumbs

·         ½ cup butter, melted

·         1 teaspoon salt

·         ¼ teaspoon pepper

·         paprika

DIRECTIONS

If scallops are large, cut into 1 ½ inch pieces. Remove any shell pieces and wash and drain scallops.

Arrange in a greased 9x9x2 inch baking dish.

Pour half of the half-and-half on scallops.

Mix bread crumbs, butter, salt and pepper together and sprinkle over scallops.

Top with remaining half-and-half.

Sprinkle lightly with paprika.

Bake in a preheated 375° oven until hot and bubbly, 25-30 minutes.

MAKES: 5-6 SERVINGS

PREP: 20 MINS

BAKE: 25 -30 MINS 375°F

Enjoy! Élvez! Piacere! Gustirati! Radosť!

Seafood Lasagna

·         1  8 ounce package frozen crab-flavored fish pieces (I use a 6 ounce can of crab, drained)

·         2  14 ½ ounce can stewed tomatoes, cut up and do not drain

·         ½ cup fresh mushrooms or 1 small can of mushroom pieces, drained

·         ½ teaspoon oregano

·         ½  teaspoon onion powder

·         ½ teaspoon salt

·         ¼  teaspoon pepper

·         ½ cup small cooked shrimp or one 4-1/2-ounce can shrimp, drained

·         3 tablespoons butter

·         3 tablespoons flour

·         1 ¾ cups milk

·         1 cup shredded Swiss cheese (4 ounces) or 6-8 slices

·         ¼ cup dry white wine

·         8 lasagna noodles, cooked and drained

·         ¼ cup fresh grated Romano or Parmesan cheese

DIRECTIONS

Thaw crab-flavored fish and shrimp, if frozen. If using canned crab and shrimp, drain them both. Cut or flake fish into bite-size pieces; set fish and shrimp aside.

For tomato/shrimp sauce, in a medium saucepan combine tomatoes, mushrooms, onion powder, oregano, salt, and pepper. Bring to boiling; reduce heat. Simmer, uncovered, about 20 minutes or until mixture is thickened and tomato pieces soften. Remove from heat. Stir in shrimp. Set aside.   

For cheese/crab sauce, in a medium saucepan melt butter. Stir in flour. Add milk and cook and stir over medium heat until thickened and bubbly. Cook and stir for an additional minute or more. Add Swiss cheese; stir until melted. Remove from heat. Stir in crab and wine. 

In a 2-quart rectangular baking dish (11x7x2 inch) layer half of the shrimp sauce, half of the lasagna noodles, and half of the cheese sauce. Repeat layers. Sprinkle with Romano or Parmesan Cheese. 

Bake, uncovered, in a 350° F oven for 25 minutes or until heated through.

***Important: Let stand for 15 minutes before serving.

MAKES: 6-8 SERVINGS

PREP: 30 MINS

BAKE: 25 MINS 350°F

STAND: 15 MINS

Enjoy! Élvez! Piacere! Gustirati! Radosť!