Pic of the Week - November 25, 2009

Good Morning!

Need a new appetizer or drink recipe for the holidays? Need a hostess gift? Want to help with cancer research? Avoid the crowds at the mall!

This Thanksgiving I'm especially thankful for my friend, Lynn Wilber. She surprised me with a luncheon party full of delicious appetizers last month. Then she gave me her self published cookbook called "Tasty Treats" including the appetizers she served that day. (Two of the recipes are below!)

Not only are the recipes delicious, but the sales from the book will benefit the research for a cure for Multiple Myeloma (cancer of the plasma cells) which I have been in remission from for almost eight years now - thank the Lord!

If you'd like to buy a copy of "Tasty Treats," please contact Lynn at wilberlw@verizon.net. The cost of the book is $15.00, and checks should be made payable to: Lynn Wilber. You can just email her your address. You'll love the amusing stories that go with a lot of the recipes.

I don't think Lynn would me giving away two of the 181 recipes from her book, which is "A compilation of recipes that have been begged, borrowed, stolen, and inherited." Also, each person who orders a book by this Friday, BLACK FRIDAY, will receive an adorable "Santa Doggies" bookmark!

Thank you! Happy Thanksgiving!
Kathy
http://www.kathykupka.com/
HOT BUTTERED RUM
"My great, great uncle used to make this at Christmas. I hope I got this right because the recipe was written on a torn old envelope. As a child, I was allowed to have a sip of this, and it always made me feel so grown up. It also made my toes tingle."

1 1/2 C. orange juice
1/4 C. apricot brandy
1 t. honey
Cloves
Good quality rum
1/2 C. grapefruit juice
1 lemon and 1 lime, squeezed
3 cinnamon sticks
2 T. real butter
Heat all ingredients. Add rum to taste. Yield: 2 mugs

BROILED BUTTERY SHRIMP
"If this doesn't clog your guests' arteries, you didn't make it correctly. Buy the shrimp already peeled and deveined. No reason for you to have a heart attack as well."
1 C. butter, melted
1 T. Worcestershire sauce
1 t. salt
1/2 t. pepper
1-lb. shrimp, peeled
1/2 C. lemon juice
1 T. steak sauce
1/2 t. dried thyme
1/4 t. hot pepper sauce
In a large bowl, combine the first eight ingredients, add shrimp and toss to coat. Arrange shrimp in a single layer in a greased 15" x 10" x 1" baking pan. Broil 4" to 6" from the heat for 6 to 8 minutes or until shrimp turn pink, turning once. Yield: 10 to 12 servings.