Shrimp Scampi
1 pound medium cooked, shelled shrimp
1/2 stick butter
1/8 cup cooking wine (optional)
2 tablespoons lemon pepper
1 teaspoon garlic
Celery or onion salt, to taste
In frying pan, melt butter. Add shrimp, wine and spices. Cook over
medium heat for about 5 minutes. Serve hot. (Test note: This excellent
shrimp dish takes just 5 minutes to prepare. If you use lemon pepper
seasoning instead of lemon pepper, cut down on the salt.)
** Karalee Wetzel, Grand Forks (Nodak Electric Co-op)
English Scones/Devonshire Cream
Scones:
3 cups flour
2 tablespoons baking powder
3/4 cup sugar
1 cup butter
1/2 cup sultanas (white raisins) or currants
1 egg
1/2 cup milk
1 egg (for glaze)
Devonshire Cream:
1 3-ounce package cream cheese, softened
1/2 cup whipping cream (or Dream Whip)
4 teaspoons confectioners sugar
1/4 teaspoon vanilla
Scones: Sift together flour, baking powder and sugar. Rub
in butter until mixture is fine. Beat egg with milk; stir in raisins.
Add to flour mixture, mix to make a dough. Roll out dough 3/4-inch
thick; cut rounds with a 2 1/2-inch cookie cutter. Brush rounds
with beaten egg; place on greased cookie sheet. Bake for 10 minutes
at 400 degrees, then 350 degrees for 5 more minutes. When ready
to serve, cut in half, serve with Devonshire Cream and strawberry
jam or jelly.
Devonshire Cream: Beat cream cheese in a small mixer bowl
until light and fluffy. Beat in whipping cream, sugar and vanilla
until mixture is smooth. Refrigerate, covered, 1 hour before serving
with scones. (Test note: In testing, we used light golden raisins.
Treat yourself to a midafternoon break. Nibble on these delicious
scones served with Devonshire Cream — and a spot of tea!)
** Margaret Lawler, Linton (KEM Electric Co-op)
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