Sunday, August 8, 2010

Very tasty Shrimp Gumbo


1/2 c. onion, chopped
1/2 c. green pepper, chopped
1/4 c. water
1 (28 oz.) can tomatoes
1/2 tsp. garlic, minced (or 1/8 tsp. garlic powder
1/4 tsp. dried rosemary, crushed
1/4 tsp. paprika
1/4 tsp. pepper
1 1/2 c. water
1 (6 1/2 oz.) pkgs. quick cooking long grain wild rice
1 (16 oz.) pkg. frozen peeled & deveined shrimp
Several dashes bottled hot pepper sauce


In large saucepan, combine frozen onion, green pepper 
and 1/4 cup water. Bring mixture to boiling, then reduce heat. 
Cover and simmer for 3 to 5 minutes, or until vegetables are 
tender.While onion and pepper are cooking, cut up tomatoes. 
Add undrained tomatoes to onion mixture 
along with garlic, rosemary, paprika and pepper. 
Stir in 1 1/2 cups water and both packets from rice mixture. 
Bring mixture to boiling. Add frozen shrimp. Return to boiling, 
then reduce heat. Cover and simmer 4 to 5 minutes, 
or until rice is tender and shrimp turns pink. 
To serve, ladle gumbo into individual bowls. Pass hot pepper sauce.

This is very tasty Pumpkin Spice Cake

1/2 cup vegetable oil
½ cup applesauce
3 eggs
1 (15 ounce) can pumpkin puree
1 teaspoon vanilla extract
2 1/2 cups white sugar
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground nutmeg
1 teaspoon ground allspice
1 teaspoon ground cinnamon
1 teaspoon ground cloves
½ teaspoon ginger powder
1/4 teaspoon salt
1/2 cup chopped walnuts


6 oz. cream cheese

3 tablespoons butter, soften
2 tablespoons freshly squeezed orange juice
1 tablespoon grated orange rind
1 teaspoon vanilla extract
2 cups powdered sugar

1. Preheat oven to 350 degrees F (175 degrees C). Grease one 10 inch bundt or tube pan.
2. In a large bowl cream oil, applesauce, beaten eggs, pumpkin and vanilla together.
3. Sift the flour, sugar, baking soda, ground nutmeg, ground allspice, ground cinnamon, ground cloves, ginger powder and salt together. Add the flour mixture to the pumpkin mixture and mix until just combined, stir in chopped nuts.
4. Pour batter into the prepared pan.
5. Bake at 350 degrees F (175 degrees C) for 1 hour or until a toothpick inserted in the middle comes out clean.
6. Let cake cool in pan for 5 minutes then turn out onto a plate
7. In a mixing bowl, beat the cream cheese, butter, vanilla extract and the grated rinds smooth. Gradually confectioners’ sugar, and mix well. Add orange juice until frosting reaches desired spreading consistency. Drizzle over bundt cake.