Tag: parsley

Chicken Cabbage Soup

I made the cabbage soup on page 52. Instead of frankfurters, I used chicken and bacon. This is delicious and filling. Not expensive to make, and makes a lot. Thank goodness, because my husband ate 3 bowls right away.

This is an oversized, big cookbook with vintage photos. I see so many recipes in this book I am going to make because they are every day ingredients we usually have in our kitchen. I’m not seeing unusual ingredients that I have to go to a specialty store to find, and the dishes sound yummy. I’ll update my review with more photos when I do make the other recipes that are tempting me as I browse this large book.

I enjoy the look of vintage cookbooks and the ease of ingredients.

Shrimp Louis

This is delicious!

Shrimp Louis

I’ve included the recipe and the dressing recipe. This shrimp is delicious by itself, as well as on the salad. Instead of ketchup (in the dressing), I just tossed in a handful of grape tomatoes.

from the Vintage Cookbook Family Circle 1988

keto friendly

Spicy Shrimp on Rice

Heart Healthy

1 large onion finely chopped

1 large green pepper finely chopped

1 Tbsp olive oil

3 garlic cloves minced

1 can (8 oz) tomato sauce

½ cup reduced-sodium chicken broth

1/3 c. minced fresh parsley

1 jar (4 oz.) diced pimientos, drained

1 to 2 Tbsp hot sauce

¼ tsp onion salt

¼ tsp pepper

2 lbs. uncooked large shrimp peeled and deveined

5 cups hot cooked rice

In a skillet, sauté onion and green pepper in oil until tender. Add garlic, cook 1 minute. Stir in the tomato sauce, broth, parsley, pimientos, hot sauce, onion salt and pepper. Bring to a boil. Reduce heat, cover and simmer 10 minutes, stirring occasionally. Stir in shrimp, cook 5-7 minutes longer or until shrimp turn pink.

Serve with rice

I used a green pepper and a red pepper – next time, I’ll add yellow and orange peppers also.

I winged it on the rice. I just made a large batch (figuring I’d make more when needed)

Every time we go to the ocean – I buy a community cookbook – I enjoy trying new seafood dishes that are not common in our area. This recipe is from a spiral bound community church program called Along the Shores of Florida

If you don’t like spicy – cut back on the hot sauce –

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