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Shrimp Scampi, Pumpkin Chocolate Chip Cookies, Chicken Adobo

Celebrating Mother’s Day 2008
Cooking with Ann Dietterich, Betsy Sullivan, Sr. Socorro Largo, RSM and Sr. Caritas Quinn, RSM
As seen on "Our Daily Bread" 05/10/2008
"Our Daily Bread" airs every second Saturday at noon on WKBW Ch. 7

 

Betsy Sullivan’s Pumpkin Chocolate Chip Cookies


½ cup oil
1 ½ cups sugar
1 egg (beaten)
1 ½ tsp. vanilla
2 ½ cups flour
1 tsp. baking powder
1 tsp. baking soda
1 tsp. nutmeg
1 tsp. cinnamon
½ tsp. allspice
¼ tsp. ginger
1 tsp. salt
1 can solid pack pumpkin (15 oz. can)
1 – 2 cups semisweet chocolate chips
1 cup chopped nuts (optional)

Pre-heat oven to 350* Beat oil and sugar. Add eggs & vanilla; beat well. Sift flour, baking powder, baking soda, sugar, spices & salt. Alternately mix flour mixture & pumpkin with sugar mixture. Fold in chips & nuts. Drop onto cookie sheet. Bake 10 – 12 minutes or until golden brown. Cool. Makes 30 cookies.



Fr. Paul’s Shrimp Scampi (His mother’s favorite dish)

 


Peel and de-vein about 1 lb. of fresh shrimp, set aside
To a hot skillet add about - 2 Tbsp. olive oil and 2 Tbsp. butter
Toss in shrimp.
To the skillet add about 2 cloves of garlic, diced
Juice of 1 lemon
1 tsp. vanilla extract
About ¼ cup of chopped parsley
Cook ONLY about 3 minutes until shrimp are pink and curl up.
Toss over ½ lb. cooked pasta.
Drizzle with more olive oil & lemon juice if needed.
Garnish with more parsely

 

 

Sister of Mercy Chicken – Chicken Adobo


(Adobo – Spanish for marinade; the word extends to the method of preparing meat or seafood in a marinade and to the dish itself; the Mexican version is hot with chilies, the Philippine pungent with vinegar.)

Cut up a whole chicken into several small parts – the smaller they are the faster they will cook. Soak chicken in white vinegar 1 to 2 hours. Remove from vinegar but do not pat dry. Sprinkle with salt and pepper. In a hot dry skillet add chicken parts. Cover the chicken and allow it to steam, about 5 minutes on each side. When each side is brown add about ¼ cup of oil to the pan and continue to cook until chicken is no longer pink inside.

Serve with rice and vegetables.