“Meatless Monday Recipe of the Week – Chile Relleños Casserole

September 16, 2019 at 6:01 AM | Posted in CooksRecipes | Leave a comment
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This week’s “Meatless Monday Recipe of the Week is – Chile Relleños Casserole. Made using Cans of Whole Green Chiles, Shredded Monterey Jack Cheese, Eggs, 2% Milk, Flour, Enchilada Sauce, and Seasoning. Mexican Dish gone meatless! The Recipe is from the CooksRecipes website where you can find recipes to please all tastes, diets, and cuisines so be sure to check it out. Enjoy and Make 2019 a Healthy One! https://www.cooksrecipes.com/index.html

Chile Relleños Casserole
Chile Relleños CasseroleThis easy casserole boasts the same great taste found in Mexican restaurant chile relleños, it is surprisingly good! Your family will ask you to make it again—count on it.

Recipe Ingredients:
2 (7-ounce) cans whole green chiles, split and seeded
4 1/2 cups shredded Monterey Jack cheese – divided use
4 large eggs
2 cups 2% milk
3 tablespoons all-purpose flour
1 teaspoon kosher or sea salt
1/4 teaspoon freshly ground black pepper
1 (20-ounce) can enchilada sauce

Cooking Directions:
1 – Preheat oven to 325°F (160°C).
2 – Grease a 13 x 9 x 2-inch baking pan and line the chiles on the bottom of pan. Sprinkle 3 1/2 cups cheese evenly over chiles. Set aside.
3 – In a medium mixing bowl, beat with electric mixer the eggs, milk, flour, salt and pepper. Pour over chile/cheese mixture.
4 – Bake for 45 minutes; remove from oven and pour enchilada sauce over top and bake for additional 15 minutes. Remove from oven and sprinkle remaining 1 cup cheese over top and return to oven until cheese melts, about 1 minute or less.
5 – Allow casserole to set at least 5 minutes before serving.
Makes 8 servings.

Variation Tip: This casserole is easy to change up with the addition of cooked crumbles of ground beef, pork, or turkey. Reduce green chiles to 1 (7-ounce) can and sprinkle about 1 1/2 to 2 cups cooked meat over the layer of chiles and proceed as directed.

Nutritional Information Per Serving (1/8 of recipe): 349.0 calories; 62% calories from fat; 24.1g total fat; 167.2mg cholesterol; 1299.1mg sodium; 236.5mg potassium; 11.3g carbohydrates; 1.4g fiber; 4.3g sugar; 9.9g net carbs; 21.6g protein.
https://www.cooksrecipes.com/mless/chili-rellenos-casserole-recipe.html

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Fried Chicken Thighs w/ Fried Potatoes and Canned Green Beans

August 28, 2019 at 6:37 PM | Posted in Bob Evan's, chicken, greenbeans | Leave a comment
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Today’s Menu: Fried Chicken Thighs w/ Fried Potatoes and Canned Green Beans

 

 

 

For Breakfast this morning I toasted a couple of Nutri- Grain Eggo Waffles and had a cup of Bigelow Decaf Green Tea. After Breakfast I went to McDonald’s and picked up Breakfast for Mom. Sunny, low humidity, and 78 degrees outside today! Got the cart out and did some yard work. Later on I had a Doctor’s appointment to see if he could give me something for my Sinuses and these Sinus Headaches I’ve been having lately. He wrote a prescription to see if that could break up the congestion. For Dinner tonight I prepared Fried Chicken Thighs w/ Fried Potatoes and Canned Green Beans.

 

 

I had a package of the Simple Truth Boneless and Skinless Chicken Thighs from Kroger in the freezer. I sat the package in the fridge overnight to thaw. Then to prepare them I’ll just need Flour, Morton’s Lite Salt, Ground Pepper, and Extra Light Olive Oil. I think the trio of Fried Chicken Thighs, Fried Potatoes, and Canned Green Beans has become one our favorite Dinners!

 

 

 

 

I got a large Cast Iron Skillet, sprayed it with a light coat of Pam Non Stick Spray, added 1 1/2 tablespoons of Extra Light Olive Oil, and heated it on medium heat. As the skillet was heating I got a pie pan out and put 2 tablespoons of Flour in it. Next I got the Chicken Thighs out of the package and seasoned them with Salt and Pepper and rolled them in the Flour. With the skillet heated I added the Thighs to the skillet and put a lid on the skillet. Fried the Thighs for about 9 minutes and then flipped them over, put the lid back on the skillet to cook another 7 minutes. As the Chicken Thighs were cooking I got out a second Cast Iron Skillet, sprayed it, added the Olive Oil and let it preheat on medium heat. Then I washed and cut the Potatoes for the Fried Potatoes.

 

 

I grabbed a plate and put paper towel on it and removed the Chicken Thighs from the skillet to the lined plate. Paper towel absorbs any of the excess oil. Just love the crust on the Chicken provided by the Flour Coating! The Flour and cooking it in a Cast Iron Skillet. So moist and delicious!

 

 

 

 

 

For one side we had Fried Potatoes! I’ve loved these all my life and my Mom makes the best! I bought a bag of Medium Size Red Potatoes, which we’ll be using. To prepare them; first wash the Whole Potatoes and dry with a paper towel. Next grab a Cast Iron Skillet and add 1 tablespoon of Extra Light Olive Oil and heat the Skillet on medium high.

 

 

 

 

 


As the Potatoes were cooking I also reheat the leftover Green Beans from last night’s Dinner. Just heat them up in a large sauce pan and serve. Quite a Dinner tonight as always when having the Chicken Thighs! For Dessert later a Jello Sugar Free Dark Chocolate Pudding topped with Cool Whip Free.

 

 

 

 

 

 

Chicken Thighs – One medium, baked chicken thigh with skin provides 140 calories, 14 grams of protein, 0 grams of carbohydrate, 9 grams of fat, 3 grams of saturated fat, 4 grams of monounsaturated fat, 2 gram of polyunsaturated fat, and 275

Beef Cubed Steak w/ Mashed Potatoes and Fresh Green Beans

August 27, 2019 at 6:41 PM | Posted in BEEF, Bob Evan's, Cubed Steak, greenbeans | 6 Comments
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Today’s Menu: Beef Cubed Steak w/ Mashed Potatoes and Fresh Green Beans

 

 

For Breakfast this morning I prepared a 2 Egg Scrambled Eggs and toasted a Thomas Light English Muffin which I topped with I Can’t Believe It’s Not Butter. I also had a cup of Bigelow Decaf Green Tea. Rain and Thunderstorms with a high of 77 degrees outside today. Spent most of the replacing some of the floor trim through the house. I have to replace from time to time from scraping it with my Hoveround Chair. For Dinner tonight I’m preparing a Beef Cubed Steaks w/ Mashed Potatoes and Fresh Green Beans.

 

 

I had a package of Meijer Beef Cubed Steak in the fridge that I had purchased the other day. These are the best Cubed Steak I have ever found by far. They’re good size patties so I’m able to cut them in half and get 2 meals out of 1 patty. They come 2 to a package. This is one of the few times I use Beef.

 

 

 

 

 

To prepare the Cubed Steak I seasoned them with Sea Salt and Ground Black Pepper and I then dusted them in flour that I had mixed with a bit of Hungarian Paprika. Shook off the excess flour and pan fried them in Extra Light Olive Oil, about 4 minutes per side. They came out delicious! Excellent flavor and very tender, especially for Cubed Steak which sometimes can be somewhat tough and stringy.

 

 

 

 

 

To go with the Cubed Steak you always have to have Mashed Potatoes! I prepared some Bob Evan’s Mashed Potatoes. Just microwave for 6 minutes and serve, just as good as homemade, if not better. I also made a packet of the Pioneer Peppered White Gravy to top the Mashed Potatoes.

 

 

 

 

 

For a second side I cooked up some fresh Green Beans that Mom had found at Jungle Jim’s. Half Runner Green Beans are expensive this year, if you can find any around here! With all the heavy rains in the Spring a lot of crops didn’t get planted this year. So there is a shortage and all the prices have went up. So any way I prepared those. I also baked a loaf of La Baguetterie Roasted Garlic Oval Bread. For Dessert later a bowl of South Carolina grown fresh sliced Peaches.

 

 

 

 

 

 


Cube Steak

Cube steak is a cut of beef, usually top round or top sirloin, tenderized by fierce pounding with a meat tenderizer, or use of an electric tenderizer. The name refers to the shape of the indentations left by that process (called “cubing”). Many professional cooks insist that regular tenderizing mallets cause too much mashing to produce a proper cube steak, and insist on either using specialized cube steak machines, or manually applying a set of sharp-pointed rods to pierce the meat in every direction. This is the most common cut of meat used for chicken fried steak.

In Canada as well as in some parts of the United States, cube steak may be called a minute steak, because it can be cooked quickly.
Others distinguish minute steak as:
* simply referring to the cut, which is not necessarily tenderized;
* thinner than cube steak (hence does not need tenderizing);
* cut from sirloin or round, while cube steak cut is from chuck or round.
The term “minute steak” is also used in the United Kingdom, where the term “cube steak” is little known.

Fried Chicken Thighs w/ Fried Potatoes and Canned Green Beans

August 8, 2019 at 6:45 PM | Posted in chicken | 4 Comments
Tags: , , , , , , , ,

Today’s Menu: Fried Chicken Thighs w/ Fried Potatoes and Canned Green Beans

 

 

For Breakfast this morning I just had a cup of Bigelow Decaf Green Tea. A bit later i went Meijer and stopped by McDonald’s and picked up Breakfast for Mom. 87 degrees and sunny, but the humidity was low. Got the cart out and did some yard work and then helped a neighbor of mine get some work done around his yard. He’s 90 years old and sometimes needs help so the neighborhood helps him out when needed, as they do for everyone. I love this neighborhood! For Dinner tonight I prepared Fried Chicken Thighs w/ Fried Potatoes and Canned Green Beans.

 

 

 

 

 

I had a package of the Simple Truth Boneless and Skinless Chicken Thighs from Kroger in the freezer. I sat the package in the fridge overnight to thaw. Then to prepare them I’ll just need Flour, Morton’s Lite Salt, Ground Pepper, and Extra Light Olive Oil. I think the trio of Fried Chicken Thighs, Fried Potatoes, and Canned Green Beans has become one our favorite Dinners!

 

 

 

 

 

 

I got a large Cast Iron Skillet, sprayed it with a light coat of Pam Non Stick Spray, added 1 1/2 tablespoons of Extra Light Olive Oil, and heated it on medium heat. As the skillet was heating I got a pie pan out and put 2 tablespoons of Flour in it. Next I got the Chicken Thighs out of the package and seasoned them with Salt and Pepper and rolled them in the Flour. With the skillet heated I added the Thighs to the skillet and put a lid on the skillet. Fried the Thighs for about 9 minutes and then flipped them over, put the lid back on the skillet to cook another 7 minutes. As the Chicken Thighs were cooking I got out a second Cast Iron Skillet, sprayed it, added the Olive Oil and let it preheat on medium heat. Then I washed and cut the Potatoes for the Fried Potatoes.

 

 

 

 

I grabbed a plate and put paper towel on it and removed the Chicken Thighs from the skillet to the lined plate. Paper towel absorbs any of the excess oil. Just love the crust on the Chicken provided by the Flour Coating! The Flour and cooking it in a Cast Iron Skillet. So moist and delicious!

 

 

 

 

 

 

For one side we had Fried Potatoes! I’ve loved these all my life and my Mom makes the best! I bought a bag of Medium Size Red Potatoes, which we’ll be using. To prepare them; first wash the Whole Potatoes and dry with a paper towel. Next grab a Cast Iron Skillet and add 1 tablespoon of Extra Light Olive Oil and heat the Skillet on medium high.

 

 

 

 

 

 

As the Potatoes were cooking I had also opened up a Mason Jar of our Canned Green Beans, canned last summer, and had them cooking. Love these Beans, they taste just as fresh as the day we bought them. Just heat them up in a large sauce pan and serve. Fresh Green Beans any time you want, I love it! Quite a Dinner tonight! For Dessert later a small bowl of Planter’s Deluxe Mixed Nuts and a Coke Zero to drink.

 

 

 

 

 

 

 


Chicken Thighs – One medium, baked chicken thigh with skin provides 140 calories, 14 grams of protein, 0 grams of carbohydrate, 9 grams of fat, 3 grams of saturated fat, 4 grams of monounsaturated fat, 2 gram of polyunsaturated fat, and 275

Beef Cubed Steak w/ Mashed Potatoes and Fresh Green Beans

July 31, 2019 at 6:30 PM | Posted in BEEF, Bob Evan's, greenbeans | Leave a comment
Tags: , , , , , , , , , ,

Today’s Menu: Beef Cubed Steak w/ Mashed Potatoes and Fresh Green Beans

 

 

 

For Breakfast this morning I prepared a Poached Egg and served it on a Thomas Light English Muffin. I also had a cup of Bigelow Decaf Green Tea. Partly Cloudy and 85 degrees out, still humid. After Breakfast I went to Menard’s. They had a few things I wanted to check out a Cordless Hedge Trimmer that they have on sale and a few other items. Back home got the cart out and sprayed for weeds in the back yard. That’s about it for the day. For Dinner tonight I’m preparing a Beef Cubed Steaks w/ Mashed Potatoes and Fresh Green Beans.

 

 

 

 


I had a package of Meijer Beef Cubed Steak in the fridge that I had purchased the other day. These are the best Cubed Steak I have ever found by far. They’re good size patties so I’m able to cut them in half and get 2 meals out of 1 patty. They come 2 to a package. This is one of the few times I use Beef.

 

 

 

 


To prepare the Cubed Steak I seasoned them with Sea Salt and Ground Black Pepper and I then dusted them in flour that I had mixed with a bit of Hungarian Paprika. Shook off the excess flour and pan fried them in Extra Light Olive Oil, about 4 minutes per side. They came out delicious! Excellent flavor and very tender, especially for Cubed Steak which sometimes can be somewhat tough and stringy.

 

 

 

 

To go with the Cubed Steak you always have to have Mashed Potatoes! I prepared some Bob Evan’s Mashed Potatoes. Just microwave for 6 minutes and serve, just as good as homemade, if not better. I also made a packet of the Pioneer Peppered White Gravy to top the Mashed Potatoes.

 

 

 

 

 


For a second side I reheated some leftover Canned Green Beans. Just heated them up in a large sauce pan and done! Then I also baked a loaf of Pillsbury French Bread. For Dessert/Snacks I had a bowl of Skinny Pop – Pop Corn and a Diet Peach Snapple to drink.

 

 

 

 

 

 

 

Cube Steak

Cube steak is a cut of beef, usually top round or top sirloin, tenderized by fierce pounding with a meat tenderizer, or use of an electric tenderizer. The name refers to the shape of the indentations left by that process (called “cubing”). Many professional cooks insist that regular tenderizing mallets cause too much mashing to produce a proper cube steak, and insist on either using specialized cube steak machines, or manually applying a set of sharp-pointed rods to pierce the meat in every direction. This is the most common cut of meat used for chicken fried steak.

In Canada as well as in some parts of the United States, cube steak may be called a minute steak, because it can be cooked quickly.
Others distinguish minute steak as:
* simply referring to the cut, which is not necessarily tenderized;
* thinner than cube steak (hence does not need tenderizing);
* cut from sirloin or round, while cube steak cut is from chuck or round.
The term “minute steak” is also used in the United Kingdom, where the term “cube steak” is little known.

Diabetic Dessert of the Week – NOT SO GUILTY BROWNIES

July 25, 2019 at 6:02 AM | Posted in dessert, diabetes, diabetes friendly, Diabetic Dessert of the Week, Diabetic Gourmet Magazine | Leave a comment
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This week’s Diabetic Dessert of the Week is – NOT SO GUILTY BROWNIES. Brownies, that’s all you have to say! Made using Flour, Sugar, Unsweetened Cocoa, Baking Powder, Salt, Oil, Chocolate Extract, and Eggs. Stir well and bake! Dessert without the Guilt. Only 80 calories per Brownie. You can find this recipe at the Diabetic Gourmet Magazine website where you’ll find a huge selection of Diabetic Friendly Recipes! So Enjoy and Make 2019 a Healthy One! https://diabeticgourmet.com/

NOT SO GUILTY BROWNIES

Recipe Yield: Servings: 24

Ingredients

Brownie Ingredients:

3/4 cup all-purpose flour
3/4 cup sugar
1/4 cup unsweetened cocoa
1/2 tsp baking powder
1/4 tsp salt
1/4 cup oil
2 tsp chocolate extract or flavor
2 eggs

Frosting Ingredients:

3/4 cup powdered sugar
1 T unsweetened cocoa
1 T skim or 2% milk
1/2 tsp chocolate extract or flavor
1/8 tsp butter flavor

Directions

1 – Heat oven to 350F.
2 – Grease bottom only of 8-inch square pan.
3 – Combine all brownie ingredients in a medium bowl and mix well. Spread in greased pan.
4 – Bake at 350 F. for 13-18 minutes, or until top is dry and springs back when touched lightly in center.
5 – Cool for 15 minutes.
6 – Meanwhile, combine all frosting ingredients in a small bowl & mix well.
7 – Spread over top of slightly cooled brownies or cut brownies into squares and drizzle with frosting (as shown, adjust milk to get the right consistency).
8 – Cool completely.

NUTRITIONAL INFORMATION PER SERVING:
Calories: 80
Fat: 3 grams
Sodium: 50 milligrams
Cholesterol: 18 milligrams
Carbohydrates: 13 grams
https://diabeticgourmet.com/diabetic-recipe/not-so-guilty-brownies

Kitchen Hint of the Day!

June 23, 2019 at 6:00 AM | Posted in Kitchen Hints | Leave a comment
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Freezer storage…………..

You can store butter in the freezer for up to six months. Plus to last longer, opened flour bags can be stored in the freezer also.

Fried Chicken Thighs w/ Fried Potatoes and Canned Green Beans

June 18, 2019 at 6:40 PM | Posted in chicken | 4 Comments
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Today’s Menu: Fried Chicken Thighs w/ Fried Potatoes and Canned Green Beans

 

 

 


For Breakfast this morning I had a toasted Thomas Light 100% Multi Grain English Muffin that I topped with Smucker’s Sugarless Blackberry Jam. I also fried up a couple of Johnsonville Turkey Breakfast Sausage Links and made a cup of Bigelow Decaf Green Tea. I went to McDonald’s after I ate and picked up Breakfast for Mom. Rain, thunderstorms, and 78 degrees out today. So much rain! So again not much going on outside! Did a couple of loads of laundry and cleaned the house. For Dinner tonight I prepared Fried Chicken Thighs w/ Fried Potatoes and Canned Green Beans.

 

 

 

 

I had a package of the Simple Truth Boneless and Skinless Chicken Thighs from Kroger in the freezer. I sat the package in the fridge overnight to thaw. Then to prepare them I’ll just need Flour, Morton’s Lite Salt, Ground Pepper, and Extra Light Olive Oil. I think the trio of Fried Chicken Thighs, Fried Potatoes, and Canned Green Beans has become one our favorite Dinners!

 

 

 

 


I got a large Cast Iron Skillet, sprayed it with a light coat of Pam Non Stick Spray, added 1 1/2 tablespoons of Extra Light Olive Oil, and heated it on medium heat. As the skillet was heating I got a pie pan out and put 2 tablespoons of Flour in it. Next I got the Chicken Thighs out of the package and seasoned them with Salt and Pepper and rolled them in the Flour. With the skillet heated I added the Thighs to the skillet and put a lid on the skillet. Fried the Thighs for about 9 minutes and then flipped them over, put the lid back on the skillet to cook another 7 minutes. As the Chicken Thighs were cooking I got out a second Cast Iron Skillet, sprayed it, added the Olive Oil and let it preheat on medium heat. Then I washed and cut the Potatoes for the Fried Potatoes.

 

 

 


I grabbed a plate and put paper towel on it and removed the Chicken Thighs from the skillet to the lined plate. Paper towel absorbs any of the excess oil. Just love the crust on the Chicken provided by the Flour Coating! The Flour and cooking it in a Cast Iron Skillet. So moist and delicious!

 

 

 

 

 


For one side we had Fried Potatoes! I’ve loved these all my life and my Mom makes the best! I bought a bag of Medium Size Red Potatoes, which we’ll be using. To prepare them; first wash the Whole Potatoes and dry with a paper towel. Next grab a Cast Iron Skillet and add 1 tablespoon of Extra Light Olive Oil and heat the Skillet on medium high.

 

 

 

 


As the Potatoes were cooking I had also opened up a Mason Jar of our Canned Green Beans, canned last summer, and had them cooking. Love these Beans, they taste just as fresh as the day we bought them. Just heat them up in a large sauce pan and serve. Fresh Green Beans any time you want, I love it! Quite a Dinner tonight! For Dessert later a Jello Sugar Free Dark Chocolate Pudding.

 

 

 

 

 

 

Chicken Thighs – One medium, baked chicken thigh with skin provides 140 calories, 14 grams of protein, 0 grams of carbohydrate, 9 grams of fat, 3 grams of saturated fat, 4 grams of monounsaturated fat, 2 gram of polyunsaturated fat, and 275 milligrams of sodium.

Diabetic Dessert of the Week – Berry-Peachy Cobbler

June 6, 2019 at 6:02 AM | Posted in dessert, diabetes, diabetes friendly, Diabetes Self Management, Diabetic Dessert of the Week | Leave a comment
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This week’s Diabetic Dessert of the Week is a Berry-Peachy Cobbler. Raspberries and Peaches make up this delicious and Diabetic Friendly Dessert. It’s from the Diabetes Self Management website. At the site you’ll find a huge selection of Diabetic Friendly Recipes, Diabetes News, Diabetes Management Tips, and more. So be sure to check it out soon! Enjoy and Make 2019 a Healthy One! https://www.diabetesselfmanagement.com/

Berry-Peachy Cobbler
Ingredients
4 tablespoons plus 2 teaspoons sugar, divided
3/4 cup plus 2 tablespoons all-purpose flour, divided
1 1/4 pounds peaches, peeled and sliced or 1 package (16 ounces) frozen unsweetened sliced peaches, thawed and drained
2 cups fresh raspberries or 1 package (12 ounces) frozen unsweetened raspberries
1 teaspoon grated lemon peel
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/8 teaspoon salt
2 tablespoons cold margarine, cut into small pieces
1/2 cup low-fat buttermilk

Directions
1 – Preheat oven to 425°F. Spray eight ramekins or 11×7-inch baking dish with nonstick cooking spray; place ramekins in baking dish.

2 – Combine 2 tablespoons sugar and 2 tablespoons flour in large bowl. Add peaches, raspberries, and lemon peel; toss to coat. Divide fruit evenly among prepared ramekins. Bake 15 minutes or until fruit is bubbly around edges.

3 – Meanwhile, combine remaining 3/4 cup flour, 2 tablespoons sugar, baking powder, baking soda, and salt in medium bowl. Cut in margarine with pastry blender or two knives until mixture resembles coarse crumbs. Stir in buttermilk just until dry ingredients are moistened.

4 – Remove ramekins from oven; top fruit with equal dollops of topping. Sprinkle topping with remaining 2 teaspoons sugar. Bake 18 to 20 minutes or until topping is lightly browned. Serve warm.

Yield: 8 servings.

Serving size: 1/8 of recipe.

Nutrition Facts Per Serving:
Calories: 149 calories, Carbohydrates: 28 g, Protein: 3 g, Fat: 3 g, Saturated Fat: 1 g, Cholesterol: 1 mg, Sodium: 195 mg, Fiber: 3 g
https://www.diabetesselfmanagement.com/recipes/desserts-sweets/berry-peachy-cobbler/

It’s Chili, Chowder, or Stew Saturday – Shrimp Bisque

June 1, 2019 at 6:02 AM | Posted in CooksRecipes, It's Chili Soups or Stews Saturday | Leave a comment
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This week’s It’s Chili, Chowder, or Stew Saturday is a recipe for Shrimp Bisque. This one uses one of my favorite foods, Shrimp! The recipe is from the CooksRecipes website where you’ll find recipes to please all tastes, diets, and cuisines. So Enjoy and Make 2019 a Healthy One! https://www.cooksrecipes.com/index.html

Shrimp Bisque
Shrimp bisque is great for a weekend get-together or to surprise a loved one.

Recipe Ingredients:
1/2 cup butter or margarine – divided use
1 pound medium shrimp, peeled, deveined and chopped
1/2 cup chopped onion
1/2 cup chopped celery
1/2 cup all-purpose flour
3 cups water
1 tablespoon tomato ketchup
1 teaspoon chicken soup base or bouillon
1 bay leaf
1 tablespoon seasoned salt
1/8 teaspoon cayenne pepper (optional)
1 (12-ounce) can NESTLÉ® CARNATION® Evaporated Milk
2 tablespoons dry white wine or water

Cooking Directions:
Melt 2 tablespoons butter in medium saucepan over medium heat. Add shrimp, onion and celery; cook, stirring occasionally, until shrimp turn pink. Remove from saucepan; set aside.
Melt remaining butter in same saucepan over medium heat. Stir in flour. Gradually stir in water, ketchup, bouillon, bay leaf, seasoned salt and cayenne pepper. Boil, stirring occasionally; reduce heat to low. Cook, stirring occasionally, for 5 minutes. Add shrimp mixture; cook, stirring occasionally, for 2 minutes. Discard bay leaf. Stir in evaporated milk and wine. Heat through; do not boil.
Makes 6 servings.

Nutritional Information Per Serving (1/6 of recipe): Calories: 340 Calories from Fat: 180 Total Fat: 20 g Saturated Fat: 13 g Cholesterol: 175 mg Sodium: 1260 mg Carbohydrates: 17 g Dietary Fiber: .5 g Sugars: 7 g Protein: 21 g.
https://www.cooksrecipes.com/soup/shrimp_bisque_recipe.html

 

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