Shrimp, Crab and Artichokes Au Gratin

Submitted by Father David Steinle

Ingredients

¼ c. butter

½ lb. sliced fresh mushrooms

1 garlic clove – minced

2 tbsp. finely minced shallots

¼ c. flour

1/8 tsp. pepper

¾ c. milk

8 oz. grated sharp cheddar cheese

2/3 c. white wine

2 – 7 ½ oz. cans king lump crab- flaked & drained

1 lb. med. size cooked shrimp

1 – 1o oz. package frozen artichoke hearts – cooked & drained

2 tbsp. bread crumbs

1 tbsp. melted butter

 

Instructions

  1.  Melt butter in skillet – add mushrooms, garlic & shallots – sauté for 5 min.
  2. Remove from heat & stir in flour, pepper & milk, slowly bring to boil, stirring & remove from heat
  3. Add ½ the cheese & stir until melted then stir in wine
  4. Combine sauce, crab, shrimp & artichokes & remaining cheese
  5. Pour into buttered 2 qt. casserole
  6. Combine bread crumbs & melted butter and sprinkle on top of casserole – top with remaining cheese
  7. Bake uncovered in 375 degree pre-heated oven for 35 min.

Note

Serves 8

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Shrimp-Mushroom-Artichoke Casserole

Submitted by Father David Steinle

 

Ingredients

2 ½ tbsp. butter

½ tsb.sliced fresh mushrooms

1 lb. frozen medium size cooked shrimp

1 ½ cans artichoke hearts

4 ½ tbsp. butter

1 can – best quality lump crab meat

4 ½ tbsp. flour

¾ c. milk

¾ c. whipping cream

½ c. Sherry

1 tbsp. worcestshire

½ c. grated Parmesan cheese

 

Instructions

  1.  Sautee mushrooms in 2 ½ tbsp. butter
  2. Place in a greased 2 qt. casserole

One layer each of artichokes, shrimp,& mushrooms

  1. Melt butter, all flour – then milk & cream – stir, cook until thickened
  2. Add Sherry & worcetshire, ½ tsp. salt and ¼ tsp. blk. pepper – gently stir in crabmeat
  3. Pour over layered ingredients
  4. Sprinkle with grated Parmesan cheese & paprika
  5. Bake 45 min. at 350 degrees and serve over rice

Note

Serves 8

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Chicken Flavored Crunchy Kale Chips

Ingredients

Chicken
Olive Oil
Kale or Chard Greens
Sea Salt

 

Instructions

When roasting Chicken, place kale or chard greens–lightly salted with sea salt and sprinkle olive oil, and place greens under the chicken. When chicken is done, remove chicken, and roast kale another 10 with 375 degrees to make delicious kale chips.

from Fr. William Kneemiller 

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Bean Cakes

Ingredients

  • 1 can black-eyed peas, drained
  • 1 small onion, chopped
  • 2 carrots, peeled & chopped
  • 1 egg, whisked
  • ½ tsp salt
  • ½ tsp black pepper
  • 1 cup flour
  • ¼ cup oil
  • 2 cups cooked rice

Instructions

lace black-eyed peas in a blender with the onion, carrots, and egg. Blend to a smooth paste and add salt and pepper. If bean mixture has too much liquid to form balls, then add a ¼ cup of flour to thicken. Shape mixture into 2 inch balls and roll in flour. Pat into flat discs and fry in vegetable oil until browned (about 5-7 minutes), turning occasionally. Serve with rice.

This recipe serves 4 people.

from CRS recipes

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“Green Smoothie’ or ‘Green Anti-Oxidant Frenzy’

Submitted by Fr. William Kneemiller

Ingredients

In a Vita-Mix or good blender, add:
1 c. water
1-2 c kale or spinach or a green
1-2 bananas
1-tablepoon whole flax seed, I like golden flax
seeds
1 apple, cored, with skin on, no seeds
1 orange or lemon, peeled
1/5 c blueberries or any fresh or frozen fruit
1 cup ice

Instructions

Blend; add walnuts or any kind of nuts if you want some more protein
I end with 1/2 dozen walnuts on low blend for a few seconds to make
it into a ‘Crunchy’, if you want a variation of a ‘Smoothie”.

Notes

The recipe is simple with many variations, the key is 1-2 cups of fresh
greens.

 

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