it's another no-meat Friday.....

Leave the tails on for a dramatic presentation and to give something to hold on to when dipping the shrimp in tartar or cocktail sauce.

2 lbs. unpeeled fresh large shrimp
1/2 cup all-purpose flour
1/2 cup cornstarch
1/2 tsp. salt
1/2 cup beer
1/4 cup butter or margarine, melted
2 egg yolks
Vegetable oil

Peel shrimp, leaving tails intact; devein if desired. Combine flour, cornstarch, and salt. Add beer, butter, and egg yolks. Stir until smooth. Pour oil to a depth of 2? in a Dutch oven. Heat to 375 F. Dip shrimp into batter; fry, a few at a time, until golden. Drain. Serve immediately. Serves 6.


2/3 cup chili sauce
1/4 cup lemon juice
3 T. prepared horseradish
2 tsp. Worcestershire sauce
1/4 tsp. hot sauce

Combine all ingredients, stirring until smooth. Cover and chill at least 2 hours.

and even though I could have deep fried these - I didn’t:


4 lg. potatoes, wedged

Drizzle with olive oil. Sprinkle with garlic, Italian seasoning, salt and pepper. Roast on greased sheet at 450* F. 30 minutes or until tender and golden brown.


hard cooked eggs

Mix yolks with miracle whip, sweet pickle (chopped), minced onion and sprinkle with paprika.


2 cups flour
2 tsp. baking powder
3/4 tsp. salt
4 Tablespoons butter
3/4 cup sugar
1 egg
1 tsp. lemon juice
2 tsp. grated lemon rind (zest)
1/2 cup milk
1-1/2 cups fresh blueberries

Crumb topping:
1/3 cup sugar
1/4 cup flour
1/4 tsp salt
1 tsp cinnamon
2 Tablespoons butter

Sift together flour, baking powder, and salt. Cream butter & sugar until blended.
Add egg and cream until mixture is light & fluffy. Add flour mixture & milk alternately, ending with flour stirring just until mixture is moistened. Fold in blueberries. Place in greased 9x9x2 baking ban.

Make topping by mixing sugar, flour, salt, and cinnamon. Cut in butter with 2 knives or pastry blender until crumbly. Sprinkle over batter. Bake 375 degrees for 45 minutes or until done.