Ingredients

• 1/2 pound medium shrimp, cooked and coarsely chopped. I buy the freshest shrimp available and choose size accordingly.
• 1 cup fresh salsa, slightly drained available in the produce section of grocery store
• 2-3 tablespoons ketchup
• 1-2 tablespoon freshly squeezed lime juice
• 1 avocado, peeled and coarsely chopped
• 2 green onions or 1/4 cup of sweet Vidalia onion, chopped
• 1 small tomato, chopped and drained
• 2 tablespoons fresh chopped cilantro
• 1 jalapeno pepper, seeded and finely diced (optional)

Instructions

1. Mix all ingredients.
2. Serve with tortilla chips.

By KathyMillerTime
Adapted from What's For Dinner by Maryana Vollstedt

Recipe Printed from www.kathymillertime.com

Ingredients

• CAKE
• 2 1/2 cups sifted flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 3/4 cup (1 1/2 sticks) butter, room temperature
• 1 1/2 cups sugar
• 3 eggs
• 1 teaspoon vanilla
• 1 teaspoon freshly grated lemon peel
• 1 1/2 cups yogurt (do not exceed)
• GLAZE
• 2 tablespoons (1/4 stick) butter room temperature
• 1 1/2 cups sifted powdered sugar
• 1 tablespoon grated orange or lemon zest
• 1/2 teaspoon orange or lemon extract
• 2-3 tablespoons cream (optional)

Instructions

1. Preheat oven to 325 degrees. Butter and lightly flour a bundt pan.

For CAKE

1. Sift together flour, baking soda and salt.
2. In mixing bowl, cream butter until soft and continue to beat while gradually adding sugar until mixture is light and creamy.
3. In separate bowl, combine eggs, vanilla and lemon peel. Beat well about 15 seconds.
4. Slowly add to butter mixture in 4 to 5 steps, beating continuously until completely absorbed and mixture is pale yellow and quite fluffy.
5. Fold flour and yogurt alternately into batter, in 2 steps each. Pour into cake pan.
6. Bake until toothpick or wire tester comes out clean, 80 to 90 minutes. Cool on rack.

For ICING

1. Cream butter until soft and continue beating, gradually adding sugar, until light and creamy.
2. Beat in peel and extract.
3. Beat in cream, if desired, 1 tablespoon at a time until glaze reaches spreadable consistency. Glaze cake.

By Kathy Miller via Terry Blady
Adapted from Bee & Thistle Inn

Recipe Printed from www.kathymillertime.com

For the Lobster Pies

• 1/4 cup (1/2 stick) butter
• 1/4 cup flour
• 2 cups milk
• 2 cups half and half
• 1/4 cup (1/2 stick) butter
• 1 1 lb. lobster (the recipe doesn't say it, but it is understood, in NE, that it is cold water lobster.)
• 1/2 teaspoon paprika
• 1/3 cup sherry
• pinch ground red pepper
• 1 teaspoon salt
• 4 egg yolks

For the Topping

• 3/4 cups fresh breadcrumbs
• 5 tablespoons (5/8 stick) butter, melted
• 3 tablespoons crushed potato chips
• 1 tablespoon freshly grated Parmesan cheese
• 3/4 teaspoon paprika

Instructions

1. In 2-quart saucepan over low heat, melt 1/4 cup butter. Add flour, and beat constantly with wire whisk 2 to 3 minutes. Do not allow to color. In 1 1/2 quart saucepan, heat milk and half and half. Gradually stir into roux and simmer over low heat for 15 minutes, stirring often. Strain to make thin cream.
2. Preheat oven to 400 degrees. In 11 or 12 inch sauté pan, melt remaining butter. Add lobster meat, sprinkle with paprika and sauté over medium high heat about 5 to 7 minutes.
3. Add 1/4 cup sherry and cook 3 or more minutes.
4. Add red pepper, salt and thin cream sauce.
5. n small bowl, stir egg yolks until thin. Stirring constantly, add 4 tablespoons hot lobster sauce to egg yolks, until well blended. Scrape yolk mixture back into pan and cook until sauce bubbles and thickens.
6. Remove from heat and stir in remaining sherry.
7. Spoon into 4 individual casserole dishes, distributing lobster evenly.
8. Combine topping ingredienst and sprinkle on top of lobster pies. Bake until very brown, about 10 to 15 minutes.

By KathyMillerTime via Terry Blady
Adapted from Publick House, Sturbridge, Massachusetts

Recipe Printed from www.kathymillertime.com