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| Ruby Holland left and Louise Holland right, my Great Aunts. |
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| Left to right back row Ernest Holland, Elmire Holland, Hubert Holland and Oree Holland Front row left to right Luverne Sims Holland, Bertha Holland and Doyle Holland my dad I am guessing this is about 1941 maybe 42. |
Today is the first day of winter. This is a good recipe to warm your tummy! It's guick and easy too. I made it last night and served a side of fettucine with toasted French bread and a green salad with Italian dressing.
Tomato and Feta Shrimp
3 cups cherry or grape tomatoes
3 cloves garlic sliced
2 tablespoons olive oil
3 tablespoons butter
1 teaspoon salt
1/2 teaspoon black pepper
1 1/2 lb. peeled and deveined medium shrimp
1 roasted red pepper chopped
1/2 cup chopped fresh parsley
1/2 cup feta cheese crumbled
2 tablespoons fresh lemon juice
Coat the red pepper in olive oil and place on baking sheet in 350 degree oven for 15 min. Remove from oven and let cool. Remove stem and seeds and chop.
Preheat oven to 425 degrees.
Place tomatoes, garlic, olive oil, butter, salt and pepper in 13 x 9 dish. Stir to coat tomatoes. Bake at 425 degrees 15 minutes. Remove dish and add shrimp and peppers stir to coat with oil and butter. Bake until shrimp turn pink. About 10 to 15 min. Remove from oven and toss with parsley and feta cheese and sprinkle lemon juice over all.
I am also including a good recipe for cocktail party tomatoes. The plate is always clean by the end of the night! These have the best flavor if you make them ahead allowing the flavors time to blend. The day before you serve them will be good timing. Plan about 3 to 4 per person.
Stuffed Cherry Tomatoes
2 dozen cherry tomatoes
1 8oz. cream cheese room temperature
1 tablespoon prepared horseradish
1/3 cup crispy fried bacon chopped fine
3 to 4 green onions chopped fine, use green and whites of onion
With a sharp knife cut out the core of the tomatoes and remove inside pulp with a teaspoon. Set on paper towels to drain.
Mix the cream cheese, horseradish, finely chopped bacon and onions together with mixer until light and fluffy. With a teaspoon fill the cavity of each tomato. Place in an air tight container and refrigerate until ready to serve. Serve chilled or room temperature. Serves 6 to 8.
