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October 17, 1990|By Sherrie Clinton | Sherrie Clinton,Evening Sun Staff

Mary Holsclaw, of Abingdon, sent us this tasty recipe for shrimp in garlic sauce. The recipe is for Paul Addicks, of Baltimore. We served our shrimp in four individual tart-pans.

Garlic Shrimp

1/4 pound butter

1 cup white wine

1 teaspoon garlic powder (not garlic salt)

1 pound medium-sized shrimp, shelled and deveined


Slowly melt butter in a large fry pan or wok. Add white wine. Stir in garlic powder. Add shrimp and simmer for five minutes. Put in a baking dish and sprinkle with breadcrumbs. Or divide mixture between four ceramic tart pans or ramekins. Put under broiler for five minutes. Serve hot.

Garnish with lemon slices and fresh dill or chives, if desired.

* This dill green tomato recipe was sent in by Johanna Saghy of Millersville. This recipe is for Hilda Rund of Baltimore.

Dill Green Tomatoes

Small firm green tomatoes

Garlic cloves

Celery stalks

Sweet green peppers, quartered OR a few hot peppers

2 quarts white vinegar

1 cup salt

Fresh dill to taste

Pack tomatoes into sterilized quart jars. To each jar add one garlic clove, one celery stalk and four quarters of a green pepper. You can add one hot pepper instead of the four quarters of a green pepper if you like. Mix remaining ingredients and boil for five minutes. Pour into jars and seal at once. This amount of fluid will fill about six quarts. Let sit for at least three to four weeks or longer.

Recipe Requests

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