Home Cooking

Shrimp and Avocado Salad
1/2 cup fresh lemon juice
2 tsp. honey
1 TBSP Dijon mustard
1 shallot, chopped
1 cup extra virgin olive oil

Mix together first four ingredients. Slowly blend in oil until well blended.

1 lb. cooked shrimp
1 lb. jicama, peeled, julienned
1 pkg. frozen corn, thaw and drain well, slightly brown in skillet with small amount of oil.
1/2 cup flat-leaf parsley, chopped
1/2 cup cilantro, chopped
3 Hass avocadoes, peeled, and diced
Salt and Pepper to taste.

Mix together, lightly coat with dressing. Best served at room temperature (about 30 minutes). Dressing can be stored in refrigerator. Low Cal and Healthy!

Hearty Bacon Potato Chowder
8 slices bacon, cut into 1" pieces
2 cups (6 med) potatoes
1 cup chopped onions
1 cup sour cream
1 1/4 cup milk
10 3/4 oz. can cream of chicken soup
1 cup frozen corn
1/4 tsp pepper
1/4 tsp thyme (optional)

In 3 qt. saucepan cook bacon and onions over med. heat for 5 minutes; add potatoes. Continue cooking stirring occasionally until potatoes are tender. ( can pre-cook potatoes for less time). Add remaining ingredients. Continue cooking, stirring occasionally until heated through. (10 to 12 minutes)
Serves 6

ENGLISH TOFFEE

A favorite old family favorite that brings back childhood memories.

1 giant size Hershey Chocolate Bar
3/4 cup finely chopped nuts
2 cups sugar,
1 lb. butter plus additional butter for pan
2 TBSP water.
Grate Chocolate Bar. Using a cookie sheet with a rim, generously butter pan. Sprinkle with 1/2 of the nuts, layer 1/2 of the chocolate over the nuts. Set aside pan.

Combine water, sugar, butter, bring to a fast boil. Boil until the color changes to a a medium carmel color and it is foamy. Stir constantly. You do not want it too light in color or it won't set up, too dark and it will be too hard. Try for a light golden brown.

Pour over chocolate, top with remaining chocolate and then the remaining nuts. Cool completely. Break into pieces.