When my grandmother, Mimi as she was known to all who knew and loved her, passed away I was fortunate enough to inherit her recipe box. Actually, it was two very large boxes filled with hundreds of recipes. As I began looking through the recipes I realized that some dated back as far as the 1920’s and were handwritten on crumbling pieces of paper that were succumbing to the effects of time. I first set off to preserve these recipes in a more modern format on my computer. After typing 350 plus recipes and reliving many wonderful memories of being in Mimi's kitchen and gathered around her table, I realized that those were memories that I wanted to reinvent with my children and, hopefully, one day, my grandchildren. I made the decision to cook my way through each and every one of them with being as true to the original recipe as possible.

I have been off to a pretty good start, but I also asked myself question - What good is great food if you do not also share it with friends? So here I am, asking you to take part in this journey through Mimi’s recipe box with me.



Tuesday, August 25, 2009

Shrimp Casserole

1 lb Shrimp
¼ cup chopped green onions with tops
¼ cup minced parsley
½ cup cracker crumbs
4 tbsp unsalted butter, melted
3 tbsp lemon juice
1 tsp dry mustard
1 tbsp and 2 tsp Worcestershire sauce
Pinch Salt and Pepper

Additional minced parsley for garnish

Peel and de-vein shrimp, pat dry. Arrange shrimp in baking dish; top with green onions, parsley and cracker crumbs. Combine next 4 ingredients, mixing well; pour evenly over crackers.
Bake 350 for 15-20 minutes or until shrimp are pink. Boil on high 3-4 minutes until cracker crump is toasted. Garnish with more parsley

Serves 2.


Would be great with oysters!
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