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- Lemon Shrimp With Linguine
-
- 1 1/2 lbs. peeled, devained shrimp
- 3 cloves garlic, minced
- 1/4 Cup Butter or margarine
- 10-oz package snow peas
- 1/2 Tsp. White pepper
- 3 Cups hot cooked linguine
- 1 Cup. sliced fresh mushrooms
- 1 Cup lemon juice
- 3 Tbs. chopped parsley
- 1 1/2 Tsp seasoned salt
- 1/2 Cup green onions
- Directions
- Thaw shrimp if frozen. Cut large shrimp in half. In a large skillet, cook garlic in butter until tender. Add shrimp, snow peas, mushrooms, and onions, stirring for 5 to 6 minutes. Add lemon juice, parsley, seasoned salt, and pepper. Toss mixture and serve over hot linguine. Makes 6 servings.
- Provided by:
- Southwest Family Citrus and Spenar Family
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Grandma Howard's Apple Pie
Peel, core and slice apples. Squeeze fresh lemon juice over apples.
Combine remainder of ingredients (except pie shells) and bring to a boil to thicken. Pour over apples and mix well.
Grandma's Pie Crust:
3 cups flour
11/4 cups shortening or butter
1 teaspoon salt
5 tablespoons cold water
2 teaspoons white vinegar
1 egg
2 tablespoons cream plus 1 beaten egg for egg wash
Directions:
Blend flour and shortening to pea-sized crumbs. Add remainder of ingredients and mix. Let rest for 20 minutes. Divide and roll out into 2 crusts. Bake bottom piecrust for 15 minutes, cool and fill with apple mixture. Lay the top crust over apple filling and pinch together around the edges. Brush top crust with egg wash. Bake at 425 for 15 minutes. Reduce heat to 350 for 40-45 minutes. Cover with foil if crust gets too brown.
