This recipe is for a single serving, so multiply the quantities
in the recipe by the number of people that you will be serving.
Ingredients:
6 oz. pre-cooked Fettuccini
2 oz. Butter
1/8 tsp. minced garlic or more to taste
1/8 tsp. cracked fresh pepper
3 oz. fresh zucchini -- cut 1/4 inch thick pieces (or fresh broccoli)
3 oz. chicken breast meat (diced into bite-sized pieces)
2 oz. sour cream
4 oz. whipping cream
1/2 oz. Romano cheese (fresh grated)
1/2 oz. parmesan cheese (fresh grated)
1/4 tsp. seasoning salt
Directions:
- Heat butter, garlic and pepper in a large pan.
- Add zucchini (or broccoli) and chicken. Cook until meat is done.
- Add pasta and seasonings. Mix well.
- Add creams and blend well.
- Reduce heat and add cheeses. Blend well.
- Serve on a hot plate and top with parsley.
INGREDIENTS:
SHRIMP (MED. TO LG.- SHELLED AND DEVEINED)
COCONUT (UNSWEETENED)
FLOUR
EGG
WATER
SALT
SEASONINGS
ORANGE MARMALADE
DIRECTIONS:
COMBINE IN A PLASTIC BAG:
1/4 CUP FLOUR
1/4 TSP. SALT
SEASONING (YOUR CHOICE OF PEPPER)
COMBINE IN A MEDIUM SIZED BOWL:
1 BEATEN EGG
1 CUP ICE COLD WATER
MIX UNTIL FROTHY
ADD 1 CUP FLOUR
MIX UNTIL SMOOTH
SPREAD COCONUT ON A PLATE. COAT SHRIMP IN FLOUR/SALT MIXTURE. ROLL
SHRIMP IN COCONUT TO COAT. PLACE ON WAXED PAPER AND REFRIGERATE FOR 30
MINUTES.
HEAT OIL IN SKILLET TO A MEDIUM HIGH TEMPERATURE. COOK SHRIMP UNTIL GOLDEN BROWN.
HEAT ORANGE MARMALADE AND SERVE AS A CONDIMENT.