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RE: now recipes- This year's black eyes

Thanks Melody- I will give it another try... if it doesn't work, I will
get back to you with a request for more info...

Who is looking for any reason not to go outside this morning....

> Donna: One of my favorite "Italian" recipes is for shrimp sauteed in a
> butter sauce with dill and parmesan...but I have made it purely as a
> sauce without the shrimp and it is excellent...just melt some butter
> a pan, finely minced garlic and some dill, and some bread crumbs,
> lightly (two to three minutes max), turn off heat, add parmesan cheese
> and then toss with pasta (linguine or sphagetti work best for this).
> have to experiment a little to get the taste to your liking and add
> butter as necessary to keep the whole thing fairly liquid. Also, you
> make things very easy on yourself by buying the garlic that comes in a
> little jar in the refrigerator section of the produce aisle, all
> and ready to use, plus prepared bread crumbs...dried dill works just
> fine for this. For the shrimp, I like to use the little pre-cooked
> shrimp...just thaw them well under running water and drain them/dry
> with a paper towel, and if you add them while sauteeing the
> they really only take that two to three minutes to heat through. If
> want, I could work on this a little and probably come up with more
> measurements if you need a closer recipe to follow...I kind of just
> with a little of this and a bit of that. :-)
> Melody, IA (Z 5/4)

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