Bluebonnet Collected Recipes

Jeff reports: "This waffle is good as a breakfast dish, with maple syrup. However it is also good with a favorite jam blended into whipped cream as a topping for breakfast or dessert. My kids have liked this dish for over 20 years in different iterations." … we couldn't agree with Jeff's kids more. Congrats Jeff.

Ingredients:
3/4 cup wheat bran
2/3 cup whole wheat flour
2/3 cup all purpose flour
1 Tbsp cinnamon
1 tsp fresh ground nutmeg
1/2 tsp ground cloves
1 tsp salt
1 Tbsp baking powder
1/3 cup brown sugar
2 eggs, separated
1/3 cup butter, melted
1 cup chopped walnuts or toasted pecans
2 cup milk

Mix dry ingredients. Cream egg yolks with brown sugar, and then butter. Add sugar mixture and milk to dry ingredients. Add more milk if needed to achieve desired consistency. Beat egg whites to stiff peak stage and fold into batter. Bake in lightly oiled waffle iron to desired doneness.

A super recipe, quick & easy to make and offering a rich, complex flavor, winning recipe #1 really tickled our taste buds. Thanks Dolores!

Ingredients:
3 Tbsp olive oil
3 Tbsp butter
1 clove garlic minced
1/2 sweet onion minced
1 lb mixed mushrooms (your own choice), sliced
2 3/4 cups chicken or vegetable broth
5 carrots sliced
1 can (8 oz.) tomato sauce
1/2 cup cream sherry*
3/4 tsp onion powder
3/4 tsp garlic powder

* Dolores reports Harvey's Bristol Cream sherry makes the difference between "Very good" and "Fabulous!"

Saute mushrooms in oil and butter in large sauce pan until light brown. Remove half with slotted spoon, set aside. To remaining mushrooms in pan add garlic and onion, saute over medium heat until onions are transparent; do not brown. Add broth, carrots, tomato sauce, onion and garlic powder, and wine. Cook over med/low heat for 12 minutes and carrots are tender. Puree and return to pan. Add reserved mushrooms and heat for 10 minutes, stirring occasionally. Serve hot.

Ingredients:
1 lb. large shrimp, shelled and cleaned (can add some scallops too)
1/2 cup Olive Oil
1-2 Tbsp butter or margarine
1/2 cup Chile Sauce
1/4 cup Worcestershire Sauce
1 lemon thinly sliced
Juice of 1 Lemon
4 cloves garlic - minced
2-3 Tbsp minced parsley
2 tsp Paprika
2 tsp dried Oregano
3 tsp Cayenne Pepper
1 t sp Tabasco
2 Tbsp Liquid Smoke

Clean the shrimp and pat dry. Spread them out in a shallow pan. Combine all the other ingredients in a saucepan over low heat. Let simmer for 10 minutes then pour over the shrimp. Mix well and refrigerate for 2-3 hours.

Preheat the oven to 300 degrees and bake uncovered for 25 minutes, turning them at least once. The shrimp are served over or with white rice...plenty of French Bread for dipping in the sauce...and a LARGE pitcher of ice water should be close at hand.

Howard comments: "The more sauce the better... I often double the sauce recipe so there's plenty of extra for the rice, and the next day too."