Bacon Wrapped Shrimp

6 large shrimp
2 ounces Jack cheese, shredded
6 slices thick cut bacon

Peel shrimp, leaving shell on tail segments. Devein. Partially butterfly shrimp. Form cheese into 6 long, thin rolls. Place 1 roll in open part of each shrimp. Place shrimp on bacon and roll up. Run 1 long bamboo skewer through upper portion of all 6 shrimp and another through lower portion of all 6 shrimp in order to keep shrimp closed and hold bacon in place. Grill until bacon is cooked and shrimp are no longer translucent. Remove from skewers to serve.

Makes 6 appetizers or 1 main dish serving.

Variation
Shrimp may also be deep fried. Skewer as directed, but leave some space between each shrimp. Coat with seasoned cracker crumbs. Deep fry until cooked through.

Serve with cocktail sauce.

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Barbecued Slaw Burgers

2 pounds ground beef
1 medium onion, diced
1 bottle barbecue sauce
1 sauce bottle water
5 to 6 tablespoons brown sugar
Buns
Cole slaw

Brown ground beef and onion in small amount of hot shortening. Add barbecue sauce, water and brown sugar. Bring to boil; simmer for 2 hours.

Serve on buns with cole slaw.

Yields 10 to 12 servings.

Recipe for Chicken Wings with Curry Dip

24 chicken wing drumettes
1/4 cup prepared mustard
1 tablespoon melted butter
1 tablespoon Worcestershire sauce
1 tablespoon honey
1 tablespoon grated onion
1 teaspoon salt
1/4 teaspoon pepper
Curry Dip

In bowl, mix mustard, butter, honey, Worcestershire sauce and onion. Dip drumettes in mixture, covering completely. Arrange on a large baking pan. Bake at 425 degrees F for 10 minutes.

Reduce heat to 350 degrees F and continue to bake for about 30 minutes or until fork can be inserted with ease.

Serve hot or cold with Curry Dip.

Makes 24.

Curry Dip
1/2 cup pineapple yogurt
1/2 cup mayonnaise
1 tablespoon dry orange flavored gelatin
3/4 teaspoon curry powder

Mix all ingredients and refrigerate 30 minutes. Serve drumettes on tray with bowl of Curry Dip.


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Tabasco Almonds

2 cups raw whole almonds, blanched or skin-on
2 tablespoons unsalted butter, melted
2 tablespoons Tabasco sauce (any variety)
2 teaspoons Worcestershire sauce
1 teaspoon garlic powder
1/2 teaspoon dry mustard
1/2 teaspoon cayenne pepper
1 1/2 teaspoons kosher salt

Preheat oven to 250 degrees F. Line a cookie sheet with parchment paper.

Place all the ingredients except the salt in a large bowl and toss until the nuts are well-coated. Transfer nuts to prepared cookie sheet and arrange in a single layer. Bake, stirring every 15 minutes, until the nuts are darkened but not burnt - about 45 minutes.

Remove from oven and immediately loosen the nuts with a metal spatula.

Resource: You can get Tabasco Sauce and other Tabasco brand products in www.your-recipe-site.info/recommends/tabasco.html

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SImple Low Fat Cherry Pork Chops

1 (21 ounce) can cherry pie filling
4 pork chops

Pour cherry pie filling into crockpot. Add pork chops and stir to coat with pie filling. Cover and cook on LOW all day. Cook until meat is no longer pink inside and thermometer reads 160 to 170 degrees F (71 to 77 degrees C).

4 servings

Fat: 3.95; Carbs: 41.65; Protein: 15.95; Calories: 265.89

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Recipe for Three Cheese Manicotti

These tender manicotti shells are actually crepes, and can be stuffed with a variety of fillings, including creamy chicken or a hearty Bolognese sauce.

2 cups ricotta cheese (15 ounces), preferably fresh
1 cup shredded mozzarella (about 6 ounce)
2/3 cup coarsely chopped basil
Salt
1/2 teaspoon freshly ground pepper
1 cup all-purpose flour
1 cup water
4 large eggs, lightly beaten
Unsalted butter
3 cups tomato sauce, preferably homemade
2 tablespoons freshly grated Parmesan cheese

In a large bowl, combine the ricotta with the mozzarella, basil, 1 teaspoon of salt and the pepper.

In a blender, process the flour, water, eggs and 1/2 teaspoon of salt until smooth. Transfer to a bowl.

Heat an 8-inch crepe or omelet pan over moderately high heat. Lightly butter the pan and add 2 tablespoons batter; working quickly, swirl the pan to coat it evenly. Cook until the top of the crepe is dry and the bottom is lightly golden about 1 minute. Flip the crepe and cook until the bottom is lightly golden, about 20 seconds longer. Transfer the crepe to a large plate and repeat with the remaining batter to make a total of 16 crepes.

Preheat the oven to 375 degrees F. Coat the bottom of a 3-quart baking dish with 1 cup of the tomato sauce. Arrange the crepes on a work surface. Spoon 3 tablespoons of the ricotta filling in a line down the center of each crepe. Loosely roll up the crepes and arrange them, seam side up, side by side in the baking dish. Pour the remaining 2 cups of tomato sauce over the manicotti and sprinkle with the Parmesan cheese. Bake for 15 to 20 minutes, or until the tomato sauce is bubbling and the manicotti are heated through. Serve piping hot. Makes 8 servings.

Make Ahead: The unbaked manicotti can be refrigerated overnight. Allow up to 15 minutes longer for baking.

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Applebee's Baby Back Ribs

3 racks (about 1 pound each) pork baby
back ribs, each cut in half

Barbecue Sauce
1 cup ketchup
1/4 cup apple cider vinegar
3 tablespoons dark brown sugar
3 tablespoons Worcestershire sauce
1 teaspoon liquid smoke
1/2 teaspoon salt

Put ribs in a large pot with enough water to cover them. Bring water to a boil, reduce heat, cover and simmer 1 hour or until ribs are fork tender.

Mix all sauce ingredients together in a medium saucepan and bring to a boil, reduce heat and simmer uncovered, stirring often, for 30 minutes or until slightly thickened.

Heat broiler. Line broiler with foil for easy cleanup. Place ribs, meat side down, on broiler pan, brush with 1/2 the sauce and broil 4-5 inches from heat source for 6 to 7 minutes. Turn ribs over , brush with remaining sauce and broil 6 to 7 minutes longer or until edges are slightly charred.

Servings: 3

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