Blueberry Holiday Squares

2 Sticks softened Margarine
1 1/2 Cup Sugar
Add 4 Eggs
2 Cups Plain Flour
1 Tablespoon lemon or almond flavoring
Beat well. Pour in well greased and floured 15x10 Jelly Roll pan.
Spread and score with knife into 20 squares in the batter.
Add heaping teaspoon of Blueberry pie filling in each square.
Bake at 350 degrees for 1 hour. Sprinkle with powdered sugar when done.
Let cool, then cut into squares previously scored in the batter.
This is delicious. And try some other pie filling variations....
Such as lemon, strawberry, or blackberry canned pie
filling! I like using the cherry pie filling.

Sue

This looks like a long recipe, but it's just a stir-fry, so lots of ingredients. I found this recipe last week, and it's in my to-try-soon binder. It looks good!

Perfect Pad Thai (Chatelaine---a Canadian Magazine)

1/2 of a 454-g (l lb) pkg rice-stick noodles, about 1/4 in. wide
1 tbsp (15 mL) dark sesame oil
350-g pkg extra-firm tofu
1/2 cup (125 mL) bottled tamarind paste (see note at bottom)
2 limes or 1 lemon
1/3 cup (75 mL) coarsely chopped cilantro
1 tbsp (15 mL) hot chili-garlic sauce, or 1 tsp (5 mL) hot chili flakes and 3 garlic cloves, minced
2 tbsp (30 mL) brown sugar
3 tbsp (45 mL) fish sauce
2 skinless, boneless chicken breasts
1 tbsp (15 mL) vegetable oil
340-g pkg peeled raw shrimp, preferably medium
1 red pepper, thinly sliced
3 eggs, beaten
3 green onions, thickly sliced
1 handful of bean sprouts
1/2 cup (125 mL) peanuts, coarsely chopped (optional)

Fill a large bowl with boiling water. Add noodles, separating as you add. Soak, stirring occasionally to separate noodles, just until tender to the bite, 15 to 22 min. Drain well, then toss with sesame oil. Soaking noodles instead of boiling them gives a tender texture that’s not mushy.

To draw excess liquid from tofu, remove from package, wrap in a clean tea towel and place on a large plate. Cover with another plate and weigh down with a heavy can. Let stand 15 min. Cut into small cubes.

Meanwhile, place tamarind paste in a medium bowl. Squeeze in 2 tbsp (30 mL) juice from limes, then add cilantro, chili-garlic sauce and sugar.

Pour fish sauce into a medium bowl. Slice chicken into thin bite-sized strips. Add to fish sauce. Toss to coat.

Heat vegetable oil in a very large non-stick skillet or wok over medium-high. When hot, add chicken and fish sauce. Stir-fry until cooked through, 5 min. Turn into a large bowl. (At each stage of cooking, add oil to pan if needed.)

Add shrimp and pepper. Stir-fry until shrimp are pink, 3 min. Add to bowl with chicken. Stir-fry tofu until warm and lightly golden, 2 to 3 min. Turn into bowl with chicken and shrimp.

Add eggs. Stir often, until eggs are scrambled and cooked but not dry, about 1 min. Add to cooked ingredients in bowl.

Turn drained noodles into pan. Pour tamarind and lime-juice sauce overtop. Cook, stirring frequently to coat, until hot, 1 to 3 min. Turn ingredients in bowl over noodles.

Sprinkle with green onions, then toss to mix. If pan is too full, turn noodles and sauce into a bowl and toss with tongs or a fork and spoon. Taste and add more fish sauce or chili-garlic sauce, if you like. Serve topped with bean sprouts and peanuts. Great with lime wedges.

TAMARIND SUBSTITUTION
Although ketchup is a common replacement for tamarind paste, we prefer this tasty mixture: 1/4 cup (50 mL) tomato paste, 2 tbsp (30 mL) rice vinegar or freshly squeezed lime or lemon juice, 2 tbsp (30 mL) Worcestershire, 2 garlic cloves, minced, 1 tbsp (15 mL) brown sugar and 1 tbsp (15 mL) water.

This is a T&T recipe and it's an Ina Garten recipe

Linguini with shrimp scampi
Vegetable oil
Kosher salt
3/4 pound linguine
3 tablespoons unsalted butter
2 1/2 tablespoons good olive oil
1 1/2 tablespoons minced garlic (4 cloves)
1 pound large shrimp (about 16 shrimp), peeled and deveined
1/4 teaspoon freshly ground black pepper
1/3 cup chopped fresh parsley leaves
1/2 lemon, zest grated
1/4 cup freshly squeezed lemon juice (2 lemons)
1/4 lemon, thinly sliced in half-rounds
1/8 teaspoon hot red pepper flakes
Directions
Drizzle some oil in a large pot of boiling salted water, add 1 tablespoon of salt and the linguine, and cook for 7 to 10 minutes, or according to the directions on the package.

Meanwhile, in another large (12-inch), heavy-bottomed pan, melt the butter and olive oil over medium-low heat. Add the garlic. Saute for 1 minute. Be careful, the garlic burns easily! Add the shrimp, 1 1/2 teaspoons of salt, and the pepper and saute until the shrimp have just turned pink, about 5 minutes, stirring often. Remove from the heat, add the parsley, lemon zest, lemon juice, lemon slices, and red pepper flakes. Toss to combine.

When the pasta is done, drain the cooked linguine and then put it back in the pot. Immediately add the shrimp and sauce, toss well, and serve.

Harry made cornish game hens once and wanted a rice dish to go with it so he looked through some cookbooks and then came up with this one all by himself. I sure miss the days when he cooked! Sigh!! He made it several times but forgot how he did it, then he tried it again and I wrote down the recipe as he added stuff to the rice.

HARRY'S RICE

1 c. rice, cooked in chicken broth
3 green onions, chopped (or 1/2 small onion)
10 mushrooms, sliced
1 can cream of mushrrom soup
1/2 tsp. tarragon
2 tsp. sherry or vermouth
2 stalks celery, chopped
1 can diced water chestnuts
2 cloves garlic, chopped
Salt and pepper to taste

Mix all together. Bake at 350 degrees for about 30 minutes.

Harry's rice sounds delicious!

Ham and Corn Soup

4 cups or so of cut up ham
½ lb of cut up tasso (optional)
¾ cup diced onion
2 stalks celery chopped
2cups chopped baby carrots
1 can Rotel
1can Diced tomato
1can cream of onion soup
1can cream of mushroom soup
1tsp Tony's creole seasoning or the seasoning of your choice
1 bag of frozen sweet corn.
4cups of water

Put all ingredients in a soup pot and bring to a slow boiling simmer, cook till carrots and celery are tender, about an hour or so would be about right. Stir to keep from sticking.
I like to serve with big hunks of hot French Bread for dipping.