Tortellini Skillet with Shrimp

We have grown to love this. Shrimp on sale almost every Friday at Safeway or Albertsons. 

 1 pound package cheese tortellini pasta, cooked and drained

1 pound large shrimp, peeled and deveined

3 tbsp. salted butter

1 roma tomato, diced

2 leaves basil, minced

2 garlic cloves, minced

1 tbsp. all purpose flour

1/2 cup heavy whipping cream

1/4 cup shredded parmesan cheese

salt and pepper to taste

Instructions

• In a large skillet, melt butter over medium heat.
• Add shrimp and let cook for about 2-3 minutes, until not longer translucent. Add in diced tomato, basil, and cloves and stir.
• Saute for 1-2 minutes and stir in flour. Once flour is completely stirred in, add heavy whipping cream and parmesan cheese.
• Stir and add in cheese tortellini.


• Toss to coat. Serve with more shredded park and basil. 

WALDORF SALAD

 

Mother’s Day 2022

Annie Casner asked for the chicken salad recipe to make for Mother’s Day. This might have been more appropriate but the recipe was forgotten I think. Great ladies luncheon menu. 

Waldorf Salad

• 2 cups apple
• 2 teaspoons lemon juice
• 1 cup diced celery
• 1 cup grapes , halved
• 1/2 cup toasted walnuts or pecans , roughly chopped
• 1/2 cup whipping cream , whipped
• 1/2cup mayonnaise
• 1/2 teaspoon kosher salt
• 1/2 teaspoon pepper 

• Add the diced apples to a large mixing bowl and sprinkle with lemon juice. Toss to coat. Add the celery grapes and nuts. 
  
• In another bowl, whip the whipping cream until peaks form, then gently fold in the mayonnaise. Add salt and pepper. Fold into the apple mixture. Taste and adjust the seasoning. Chill for 1 hour or overnight. Serve on a lettuce leaf.

TOMATO GRAVY

Jarrell Tomato Gravy

A Jarrell family favorite. 

Takes a few times making it to get it just like “grandma Jarrells” (Lougenia  Varnado Jarrell). It’s an acquired taste. 

You also need to make the perfect biscuit to accompany the gravy. 

Hard to get it all perfect when you only have family breakfast a few times a year. 

Ingredients

•    7 tablespoons bacon grease

•    7 tablespoons all-purpose flour

•    2 cups chicken broth/stock

•    2 (14.5-ounce) can tomatoes, undrained

•    1 teaspoon salt

•    1 teaspoon black pepper

Instructions

•  Cook bacon and pour out all the grease. Reserve. Over medium heat, whisk the flour into the bacon skillet.  Brown the flour, stirring constantly, until it starts to brown and smells nutty.  Slowly whisk in the bacon fat. Cook on low and stir until dark brown, scrapping the skillet the whole time to get bacon bits off the bottom. Add in the chicken broth and stir until skillet is deglazed. Add the undrained tomatoes.  Add salt and pepper to taste.  Cook until thickened, stirring very frequently.  Serve hot over biscuits, grits, etc.  

Notes

You can substitute about 8-10 fresh diced tomatoes for the canned tomatoes in this recipe, but may need to add some additional chicken broth to reach the right consistency.  

Solvej’s Swedish Meatballs

1/2 lb veal(or chuck)

1/2 lb pork 

1/2 cup bread crumbs

1 medium raw potato (grated)

1 egg

1/2 cup broth 

1/2 onion grated

1 level tsp allspice

1/2 tsp black pepper

1/2 tsp white pepper

1 Tbs salt

Mix all ingredients well. Shape into ball and fry in hot pan (can finish off in the oven.(Butter is always better!) 

makes 18 2oz meatballs

Gravy Sauce (OPTIONAL):

•1/2 cup butter

•1/3cup flour

•2 cup broth  (1 chicken 1 beef)

•1 cup heavy cream

•Salt and pepper 

Transfer drippings to a tall sided pan; add butter and browned flour. Cook for a minute then add stock. Stir to keep the lumps down. Cook 5 minutes then add cream. When meatballs are done add them and the drippings to the sauce. Let simmer very low for 30minutes. Serve with lingonberry jam. 

*My friend Snerp and her aunt were terrific cooks. When Kirsten got married I did the food and Aunt Solvej, who did the meatballs, was kind enough to teach me as she made them. I think these are terrific with some garlic mashed potatoes or egg noodles.  

Emma and Leaf Newton 2018

Country Sausage Gravy

Ingredients

• 1 pound pork breakfast sausage 

• 3 tablespoons butter

• 1/3 cup all-purpose flour

• 3 cups whole milk

Instructions

• In a large skillet over medium high heat, cook the sausage until brown and crumbly. 

• Drain sausage keeping a solid tablespoon of the sausage grease in the pan. 

• Add the butter and stir well until melted.

• Sprinkle sausage with flour, stir, and allow to cook for several minutes.

• Add the milk and stir. Continue stirring over medium heat until gravy thickens, 5-10 minutes.

• A little chicken/beef broth can be added if too thick 

*Mrs. Jarrell sometimes used browned flour to make gravy. Put flour on a pie plate in the oven to brown. Use in dishes that need a richer flavor. This is the concept behind a "Roux" which can be achieved by letting the fat and flour cook until browned. 

Coconut Frosting and Filling (German Chocolate)

This is great for German Chocolate cake. The original recipe had raisins which you can add with the butter and milk if desired.

I always put a chocolate frosting on the sides with this as filling and "topper". 

5 egg yolks

1 cup brown sugar

1/2 stick butter

1/4 cup buttermilk

1 cup chopped pecans

1 cup shredded coconut

1 tsp vanilla

1 tsp salt

Beag the egg yolks in a heavy pan for about 1 minute. Add sugar and buttermilk. Cook on medium until it boils and thickens. Add coconut, pecans, vanilla and salt; beat vigorously until throughly blended. 

Spread on the cake while frosting is warm. You will have enough to fill and frost a 8 or 9" three layer cake or 13" x 9" cake. Frosting will not adhere to sides of cake. 

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