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Category : Appetizers Recipes
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Artichoke Bottoms with Bay Scallops Recipe

3/4 lb Scallops, bay, washed

1 c Bread crumbs, fresh, fine

3 tb Parsley, fresh, minced

1/2 ts Tarragon, dried

1/4 c Celery, minced

2 Garlic, cloves, minced

28 oz Artichoke bottoms, drained

(2-14 oz cans) Oil, canola, for brushing On grill rack Mix scallops, bread crumbs, parsley, tarragon, celery and garlic in a bowl. Gently mound filling into artichoke bottoms. Prepare grill. When coals are hot, set artichokes on grill rack, brushed with oil, about 4 to 6 inches from heat source. Cover grill. Cook stuffed artichokes for about 3 minutes or until scallops are opaque. Using a long-handled spatula, transfer artichoke bottoms to serving dish. Serve hot.



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Recipe of the Day:


(Wed February 20th, 2019)

Banana Nut Bread(Quaker)

1 1/2 c Sifted all-purpose flour

2 ts Baking powder

1/2 ts Soda

1 t Salt

1/2 c Sugar

3/4 c Quaker Oats, uncooked

-- (quick or old-fashioned) 1/3 c Vegetable oil

2 Eggs -- beaten

1/3 c Buttermilk

2/3 c Mashed bananas

1/2 c Chopped nutmeats

Sift together flour, baking powder, soda, salt and sugar into bowl. Stir in oats. Add remaining ingredients; stir only until dry ingredients are moistened. Pour batter into greased 8-1/2" x 4-1/2" x 2-1/2" loaf pan.

Bake in preheated moderate oven (350 F.) 55 to 60 minutes. Cool on wire rack about 10 minutes. Remove from pan; cool thoroughly. Wrap cooled bread and store on day before slicing. Source: Our Favorites for family and friends Reprinted with permission from The Quaker Oats Company Electronic format courtesy of Karen Mintzias


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