Svetlana’s Recipes

Ingredients:

-1 teaspoon hot chili sesame oil
-1 pound raw shrimp (41 to 50 ct.) peeled
-4 cups cut-up-stir fry vegetables, chunked
-2 tablespoons Soy Vey Wasabiyaki Sauce

1. Heat oil over high heat in wok
2. Add shrimp and cook, stirring frequently until shrimp are completely pink
3. Remove from wok and set aside
4. Stir-fry vegetables in wok until crisp-tender
5. Return shrimp to pan with Wasabiyaki sauce and continue to cook for about 2 minutes or until all ingredients are heated through
6. Serve over rice

Ingredients:

-1 tablespoon butter or margarine
-1 cup chopped onion
-1/2 cup chopped celery
-1 cup chopped red bell pepper
-1 tablespoon flour
-1 can (10-1/2 oz.) chicken broth
-2 cups 1% or 2% milk
-1 can (12 oz.) evaporated skim milk
-12 oz.crabmeat
-2 cups corn (frozen whole kernel corn or use fresh corn when in season
-1/2 teaspoon paprika
-1/2 teaspoon pepper

1. Melt the butter in large saucepan
2. Add onion, celery and red pepper
3. Cook uncovered ove medium heat for about 4 or 5 minutes or until vegetables are soft
4. Add flour, and cook, stirring constantly for about 2 minutes
5. Gradually add chicken broth and bring to a boil
6. Add milk, evaporated milk, crabmeat, corn, paprika and pepper
7. Heat, stirring often for about 5 minutes

Ingredients:

-4 cups mixed salad greens
-1/2 cup grape tomatoes
-1 small red onion, chopped
-1/4 cup dried cranberries or dried cherries
-1/4 cup pecans, toasted and chopped
-2 tablespoons grated parmesan cheese
-1/4 cup olive oil
-1/4 cup raspberry vinegar or red wine vinegar

1. Combine greens, tomatoes, onions, cherries, pecans and parmesan cheese in a large bowl
2. In a small bowl, whisk together olive oil and vinegar until well blended
3. Add salt and pepper
4. Pour half of the dressing over the salad
5. Toss to mix well and thoroughly coat
6. Add additional dressing according to taste
7. Serve immediately