Bon Appetit

Bon Appétit Hope is on the Way

By Scarlett Cook

Hopefully we are beginning to see the light at the end of the pandemic or at least a glow. The month of February is for lovers or for those that you hold near and dear. Make this dinner and you will certainly feel the love when you serve it. Love to all of you; cause don’t you think that everyone could use a little love now?

Dilled Shrimp

4 -6 Servings 1 3/4 Pounds large shrimp, uncooked and unpeeled 1 Teaspoon minced garlic 2 Teaspoons minced onion 2 Tablespoons butter 1 Tablespoon olive oil 2 Tablespoons lemon juice 1 Tablespoon chopped fresh dill 1/8 Teaspoon salt 1/8 Teaspoon pepper

Peel and devein shrimp. Sauté garlic and onion in butter and oil in large skillet until tender. Stir in shrimp; cook over medium heat, stirring occasionally, about 3 minutes or until shrimp turn pink. Add lemon juice, dill salt and pepper. Serve hot or cold.

Potato and Green Bean Casserole

6 -8 Servings 1 Large onion, sliced 1 Red pepper, seeded and cut into strips 2 Cloves of garlic, minced 3 Tablespoons butter 1/4 Cup plain flour 6 Small baking potatoes, peeled and sliced 1 Can French style green beans, drained 2 Cups shredded Swiss cheese 1 Cup half-and-half 1/2 Teaspoon rosemary 1/2 Teaspoon salt 1/4 Teaspoon pepper Preheat oven to 375˚. Spray a 13” x 9” baking dish with Pam. Sauté onion, pepper and garlic in butter for 3 minutes. Add flour; cook for one minute, stirring constantly. Spoon half of onion mixture in bottom of prepared pan. Layer half of the potatoes, beans and cheese over onion mixture. Repeat layer of onion mixture and potatoes and green beans. Combine half-and-half with spices and pour over vegetables. Cover and bake one hour. Uncover and sprinkle with remaining cup of cheese and cook 10 minutes.

Black Eyed Pea Salad

6 -8 Servings 1/4 Cup rice wine vinegar 1/2 Cup red wine vinegar 1/4 Cup plus 2 tablespoons sugar 1/4 Cup plus 2 tablespoons vegetable oil 3/4 Teaspoon red pepper flakes (or to taste) 1/2 Teaspoon salt 3 Cans black eyed peas, drained 1 Small jar diced pimientos, drained 1/2 Cup chopped purple onion

Combine vinegars, sugar, oil, pepper flakes and salt in a bowl; stir until combined. Add peas, pimientos and onion and stir. Cover and chill at least 3 hours.

Ice Cream Pie with Meringue Pecan Crust

6 – 8 Servings 1 Egg white, at room temperature 1/4 Cup sugar 1 1/2 Cups chopped pecans 1 Quart vanilla ice cream, softened (or any flavor) Preheat oven to 400˚. Butter sides and bottom of a 9” pie pan. Beat egg white at high speed; gradually add sugar, 1 tablespoon at a time. Beat until stiff peaks forms and sugar is dissolved. Fold in pecans. Spread mixture in prepared pan. Bake 12 minutes. Cool completely. Spread ice cream over crust; cover and freeze until ice cream is firm.