Can you stand another "linda tells how to do it recipe"? Because the only place this is written down is in a hand written cook book my mother made for me. Start with 2 big fat pork chops...or pork steaks...or shoulder...about 1 1 /4 pounds of meat. Brown it in a dutch oven and as it's browning add a lagre onion cut up and a good sized green bell pepper, chopped and 4 or 5 cloves of garlic also chopped. Brown slowly and when the meat is brown and the veggies soft, add about 1/2 cup dry red wine and 2 28 oz cans of plum tomatoes which you have torn up with your hands ( good for the skin....keeps the cuticles soft!) and 2 small cans of Contadina tomato paste ( no other brand!....and not the stuff with any "seasoning" in it)....conti ue to simmer and fill the tomato paste can with cold coffee and add that....and fill the other paste can with broth....beef or chicken doesn't matter. Add 3 bay leaves, a generous T. of fresh oregano...( or a tsp of dried)...same with basil...and 2 Tablespoons fresh chopped parsley ( or i T. dried)..and 1 generous Tablespoon of parmesan cheese... Simmer about 2 or 3 hours....adding more water if it gets too thick....check for salt and perhaps add some dried red pepper flakes. Break up the meat....remove any bones and serve....with or without the meat. Linda C

Here's the recipe Cajun Shrimp over Grits 1-pound (26-30 count) shrimp 2 teaspoons Cajun seasoning 1 teaspoon dried Italian seasoning 1-teaspoon paprika ¼ cup butter 2 cloves garlic, minced 1 cup chicken broth, divided 2 teaspoons Worcestershire sauce 1-teaspoon hot sauce 2 teaspoons flour (or corn starch) Hot cooked grits Combine Cajun seasoning, Italian seasoning, and paprika. Toss together seasoning mixture and shrimp. Set aside. In 10" skillet, melt butter over medium heat; add garlic and sauté one minute. Add shrimp, 3/4-cup broth, Worcestershire sauce, and hot sauce. Cook for 5 minutes or just until shrimp turn pink. Remove shrimp with slotted spoon, reserving broth mixture in skillet. Set shrimp aside. Whisk together remaining ¼ cup chicken broth and flour (or cornstarch) until blended; whisk mixture into broth mixture in skillet and cook, whisking constantly 2-3 minutes or until thickened. Add shrimp and cook one minute. Serve immediately over grits. NOTE: This is in one of the Southern Living magazines in early 2002, but I donÂt know which month. I tear them out and cook them as I get to them. It called for two pounds of shrimp but I only used one pound. However, I made the total amount of sauce called for in the recipe. I did use cornstarch rather than flour, as it thickens more quickly. I also served it over baked garlic grits rather than regular grits. Next time IÂll try it over rice, as we both thought that would also be good.

The one below sounds similar. The temperature would be equivalent to about 350° & it uses approximately a cup of rice. See if it might work. Here is a link that might be useful: Tomatoes

We call them Prawns in Australia. Sweet and Sour Prawns 1 cup rice 450g (make it 1lb) green prawns cleaned and deveined 1 tablespoon soy sauce 1/2 teaspoon salt 1/2 cup cornflour 2-3 cups vegetable oil 1 tablespoon vegetable oil 1 small onion, cut into thin wedges 1 small green capsicum, cut into chunks 1 cup Sweet and Sour Sauce (see below) 1 cup canned pineapple pieces in unsweetened juice 2 small tomatoes cut into thin wedges Sweet and Sour Sauce 1 cup sugar 2 tablespoons cornflour 2 teaspoons salt 1 cup red wine vinegar 1/2 cup orange juice 1/2 cup pineapple juice (drained from the pineapple pieces) 175g tomato paste Cook the rice according to the packet directions. Meanwhile combine the prawns, soy sauce and salt and mix well. Coat the prawns evenly with cornflour. Heat the 2-3 cups oil to 180°C in a frypan or wok and deep fry the prawns in the oil until they are firm and cooked (about 3 minutes). Do not overcook. Drain the prawns on a paper towel and keep warm in the oven. In a large frying pan or wok stir 1 tablespoon vegetable oil, onion and capsicum until heated. Add sweet and sour sauce and pineapple pieces and heat thoroughly. Carefully stir in the prawns and tomato wedges and cook until mixture is heated and coated with sauce. Spoon the mixture over rice to serve. Prawn Salad with Mango 800g cooked and shelled prawns 2 mangoes 1/2 bunch basil leaves 120ml olive oil juice and grated rind of two lemons 1 avocado 250g salad greens pinch sea salt 1 red capsicum, finely julienned Clean the prawns by removing the head and the outer shell from the tail. Also remove the waist track. Set the prawns aside. Prepare the dressing by peeling one of the mangoes and placing the flesh into your food processor and blending to a smooth consistency. Add the basil leaves and blend again. Slowly add the olive oil and then the lemon juice, and season with some of the black pepper and the salt. Set aside until serving time. Place the salad mix in a large bowl. Peel and slice the second mango and avocado, and add to the salad mix along with the cleaned prawns. Pour in about two thirds of the mango dressing and gently toss all the ingredients. Place the salad evenly onto serving plates and drizzle with some of the remaining dressing and finish with the julienne of red capsicum. You could also add some orange segments to the salad or some fresh red and green grapes.