Stuffed Shrimp

(recipe by Milly Lalik)

32 raw shrimp (large or jumbo)
¾ C. oil
1 garlic clove, crushed
1 ½ tsp salt
¼ C. butter

Stuffing
1 C. onion, finely chopped
½ C. white bread crumbs
2 Tbsp melted butter
2 Tbsp sour cream
1 tsp salt
½ tsp thyme
½ tsp tarragon
lemon wedges

Preheat oven to 350 degrees. Shell and devein shrimp, washing under running water. Form shrimp into a curl; fasten with a toothpick. In a large, shallow baking dish, combine oil, butter, garlic, and salt. Heat in oven for 5 minutes. To make stuffing, lightly toss all stuffing ingredients, mixing with a fork. Place ½ tsp stuffing in the center of each shrimp curl. Arrange stuffed shrimp in a single layer in the shallow baking dish. Baste with oil mixture. Cover with foil and bake approximately 15-20 minutes. Garnish with lemon wedges. Recipe can be halved easily.

Sweet Potato Tacos

(recipe by Joanna & Annie LaFaver)

4 sweet potatoes, cut in ½" wedges
2 red onions (1 sliced and 1 finely diced)
1 green pepper, finely sliced
3 tomatoes, seeded and chopped
½ C. cilantro, rinsed and chopped
4 Tbsp sour cream
2 C. shredded pepper jack or cheddar cheese
1 tsp cumin
1 tsp chili powder
2 tsp garlic powder
2 limes
12 flour tortillas
Olive oil
2 jalapeno peppers, seeded and sliced
½ tsp sugar

Cut sweet potatoes into thick wedges and toss with ½ Tbsp olive oil on baking sheet. Season with garlic powder, cumin, chili powder, salt and pepper. Roast until tender and lightly crisped, about 25 minutes. Combine jalapeno slices, sugar, pinch of salt, and juice of ½ lime in a small bowl-toss and set aside to marinate. Saute onion slices and green pepper until slightly charred and soft (8-10 min.) and season with salt and pepper. In a medium bowl, toss tomato, diced onion, cilantro, lime juice, salt, and pepper and set aside (this will be your salsa). In another bowl, stir together sour cream, zest of ½ lime and salt and pepper. Assemble onto flour tortillas: sweet potato, cooked onion/peppers, cheese, salsa, lime crema, and pickled jalapenos. Makes 8-12 tacos.

ZUCCHINI PIE

(recipe by Marjorie Bailey)

3 C. zucchini, thinly sliced
1 C. Bisquick Baking Mix
½ C. grated cheese (cheddar or other favorite)
½ C. onion, finely minced
2 Tbsp. parsley
½ tsp oregano or basil
½ C. vegetable oil
4 eggs slightly beaten
Salt to taste

Preheat oven to 350 degrees. Combine all ingredients, spread in a greased 13 x 9 baking pan/casserole and bake until golden brown-about 25 minutes. (ham optional after Lent!)