Shrimp Toss

INGREDIENTS:

1 pound spaghetti

1 pound uncooked shrimp, peeled and deveined

6 - 8 tablespoons butter

2 garlic cloves, minced

8 ounces mushrooms, sliced

5 tablespoons sour cream

1 cup Parmesan or Romano cheese, grated

Salt and Pepper

DIRECTIONS:

Cook spaghetti according to package directions. Saute mushrooms, garlic and shrimp in butter 5-8 minutes until shrimp are pink. Stir in sour cream and cheese. Season with salt and pepper to taste. Mix until blended and pour over hot pasta.

Spanish Rice

Cooking method: Stove
Makes: 3 cups or 6 1/2-cup servings

3 Tablespoons oil
1 1/2 cups uncooked rice
1/2 onion, chopped
3 cups water
1/2 can (5-ounce) tomato sauce
2 chicken bouillon cubes
Garlic powder (to taste)

In a skillet, brown rice and onion in heated oil. Add water, tomato sauce, chicken bouillon and garlic powder. Stir until mixed and bring to a boil. Reduce heat; cover and simmer 15-20 minutes until water is absorbed.

7-UP Pound Cake

2 sticks of margarine
1/2 cup vegetable shortening
3 cups sugar
5 eggs
1 teaspoon lemon extract
3 cups all-purpose flour
7-ounces 7-UP (or other lemon-lime soda)

Pre-heat oven to 300 degrees. Grease and flour tube or bundt cake pan. Cream margarine and shortening with sugar; add eggs one at a time, beating well after each addition. Add lemon extract. Add flour and 7-UP alternately, beating after each addition. Pour into prepared pan. Bake for 1-1/2 hours or until cake tests done.

Soda Bread

3 cups all-purpose flour
3-3/4 teaspoons baking powder
1/8 teaspoon salt
3 tablespoons white sugar
12-ounces lemon-lime soda

In a large bowl, mix together dry ingredients. Add soda and continue to mix, first using a wooden spoon then your hands. The batter wil be sticky. Pour into a greased 9x5-inch loaf pan.

Bake at 350 degrees 50 to 60 minutes. The top will be crunchy, and the insides soft.