As most of you are aware.. my Mom is dying of ALS.. Not to far away.. She is starting to say her Goodbyes to people.. But I promised my Mom I would find ways to make awarness and monies for ALS.. I've had two golf tournaments, and made pretty good moneuy for ALS.. And will continue to do it over and over..

So now that I have been cooking for the last couple of weeks, and enjoy it.. I find it quite relaxing.. I thought the other day I should put a cook book together and sell it for proceeds to ALS..

So I was wondering if you guys would mind if I used some recepies here.. or if you guys could send me or write here 2 or 3 of your favorite recipes here that you would like to share, and help support making awareness and monies for ALS..

If not.. I quite understand..

Thank you very much for reading this!
Mike

Mike you are free to post any of my recipes. I will go find several of my favorites! God Bless your endeavors, and so sorry to hear your Mom is not well, my best wishes to you and yours!

Thank you very very much!

Shrimp Pot Pie

This recipe Eddie and I came up with the other night when I made a homemade chicken pot pie, he said could you make one of these with shrimp? I said I don't see why not! So we went to Kroger yesterday and I couldn't find fish broth for my white sauce so we decided to use the Clam Chowder instead and it was perfect! I did not have to prepare the potatoes as they are already in the chowder!

1/2 lrg white onion finely diced
1 tbsp. diced garlic
1 tbsp cannola oil
1 1Lb. bag frozed cooked deveined shelled shrimp (med size)
2 cans Progresso New England Calm Chowder
1-2 tsp. Mrs. Dash seasoning
1/4 - 1/2 cup frozen peas
1/4 diced carrots par-boiled until almost tender
1 pie shell

Place the onion and garlic into oil in a large sauce pan and saute until tender once they are soft add the Progresso Chowder and some fresh ground black pepper and sea salt to taste, add the frozen peas and drained carrots, pour this into a well greased casserole. Take a small drinking glass and cut the very center out of the middle of the pie crust the place the pie crust over the top of the chowder and bake at 350° for almost 1 hour, 10 minutes before it is done place the thawed shrimp (tails removed and seasoned with Mrs. Dash) into the chowder base, you simply cut and carefull remove the crust in quarters and sit aside wet side down on a plate for a moment to allow you to be able to stir in the shrimp. Place the pie crust back on top and pop back into the oven for 7 minutes longer.

Serve and eat! This is simply delicious! I used an IGA ready crust. And Kroger frozen shrimp they were moist and tasty and not over cooked at all since I waited until the pie crust was done before adding the shrimp to the dish.

You could play off this recipe and add white wine, fresh parsley, etc. or if you want to get really fancy add some lobster meat.

Submitted by: Cathy Sundquist & Eddie Sanchez

This recipe has alot of prep. time involved so do it on day when you have lots of time to play in the kitchen! IT IS WORTH EVERY MOMENT YOU INVEST!!! I have never tasted anything so unique! And delicious! Kids love the chicken best of all!!! Even big kids!
Middle Eastern Cusine ROCKS!!!
Please note: You may substitute cabbage leaves if you can not find grape leaves. And fresh young tender Grape Leaves straight off the vine work well also!

1 Lb. Groundbeef
1/2 cup uncooked rice
1 jar of grape leaves or steamed fresh cabbage leaves
2 tsp. fresh sea salt & fresh ground pepper-or just plain table salt & pepper
1 tbsp ground cinnamon
1 whole chicken cut into parts
4 fresh lemons
1 8oz. container of plain yogurt

Clean chicken and place into dutch oven or large crock-pot. Sprinkle with 1/2 of salt & pepper and cinnamon.
Mix groundbeef, rice and remaining seasonings, set aside.
Prepare leaves...for grape leaves drain and rinse each leaf snipping off the the stem so you just have the leaf. Place into a pile on dry paper towel. OR
For cabbage clean individual leaves and steam IN BOINING WATER until they are pliable, you will need alot of leaves for wrapping the meat/rice mixture in so prepare a good many leaves.
Next take meat mixture and shape into small torpedo shaped meatballs place each meatball onto leaf and roll leaf tightly 2 flips, fold side flaps in and continue rolling tightly shut. Place each roll on top of the chicken pieces in cooking pot, when done with placing all the leaves into pot cover chicken and leaf wraps completley with water. place on lid and [for crock-pot cook all day on low] bring to boil, lower heat to med. and cook for 2 to 2 1/2 hours. To keep the rolls submerged in the liquid while cooking you may have to put a dinner plate on top of them until they are done cooking.
To serve remove stuffed leaves to serving platter using tongs, then squeeze fresh lemon juice over all. Then plate up the chicken pieces and squeeze fresh lemon juice over the chicken as well. Serve with lemon wedges [for adding more fresh squeezed juice] and plain yogurt for topping the stuffed leaves.
This meal goes well with a salad, and light oil and vinegar dressing!