Page 41 - white-springs-united-methodist-church-cook-book-(2017)-united-methodist-women

White Springs United Methodist Church Cook Book (2017) United Methodist Women

PGRT-A-GEE SCSOP BOOTIE PAGE
1 chuck roast (medium size)
Dried green peas
4 or 5 carrots
1 can pork n'beans
1 can red kidney beans
1 can tomato sauce
1 head cabbage
1 bunch of turnips or collards
Potatoes (optional)
Kielbasa or smoked sausage

Place chuck roast in large pot, cover with water, add
two handfuls of dried green peas, chop carrots and add,
simmer for one hour. Add both cans of beans and tomato
sauce. Simmer for 15 minutes. Chop one whole head of
cabbage in small pieces, clean greens, chop and add, cover
and simmer. The pot will be very full. Cover and let
simmer until greens cook down. Chop and add potatoes and
Kielbasa about 45 minutes before ready to serve. Salt and
pepper to taste. (this soup is better if it simmers slowly
all day.)

MARTIN’S FAVORITE BONNIE PAGE

1 zucchini
1 red pepper
1 green pepper
1 bunch green onions
package sliced mushrooms
package snow peas
1 lb large shrimp or scallops (or both)
1 large can tomato paste
1/2 tsp basil
1/2 tsp thyme
2 bay leaves
garlic
olive oil

In large skillet heat olive oil and saute garlic. Chop
all vegetables and add to oil. Saute until almost done, but
still a little crisp. Add spices, turn heat to medium low
and add can of tomato paste, stir into vegetable mixture
until vegetables are coated. Mixture must be thick. Cover,
simmer for 5 minutes and remove from heat. Clean and de­
vein shrimp. 10 minutes before serving, bring vegetables to
medium boil, add shrimp, heat for three minutes, remove from
heat, cover and let stand for 10 minutes. Serve over a bed
of wild rice, (salt and pepper to taste) This dish is a
nice compliment to garlic baked grouper or catfish fillets.

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