Taken from my “Favorites” folder!

Serve with a crusty loaf of bread

Servings 6-8

INGREDIENTS:

1/2 cup olive oil, divided

40 garlic cloves (about 4 heads, leave the garlic whole do not slice or chop)

3 pounds large fresh shrimp, unpeeled

1/3 cup butter, melted (can use a little less)

2 tablespoons fresh lemon juice (do not use bottled)

1 tablespoons liquid crab boil seasoning (such as Zatarains liquid Crab and Shrimp boil)

1 teaspoon freshly ground black pepper

2 teaspoons salt

1/2  teaspoon cayenne pepper (or adjust to taste)

3/4 teaspoon dried oregano (rubbed between fingers to release the flavor, do the same with rosemary)

3/4  teaspoon dried rosemary

2 large bay leaves

Preheat oven to 350 degrees F.

Grease a 13 x 9-inch baking dish.

Combine 1/4 cup oil and all 40 cloves of garlic in the baking dish.

Bake for 30 minutes or until garlic is lightly browned.

Meanwhile in a bowl combine remaining 1/4 cup olive oil with shrimp and next 8 ingredients; mix until well combined.

Add shrimp mixture and bay leaves to baking dish then toss to coat.

Bake 20 more minutes or until shrimp turn pink stirring once.

Serve with bread.

Yield 1 loaf

INGREDIENTS:

1/3-1/2 cup melted butter, slightly cooled

1 tablespoon dried parsley flakes

1 teaspoon garlic powder

1 (1 pound) package Rhodes frozen white bread dough, completely thawed according to package directions

INSTRUCTIONS:——————————————————-

Grease a 9 x 5-inch loaf pan.

In a small bowl, combine the melted butter, parsley and garlic powder.

Cut dough into 1-inch pieces, then coat into the butter mixture.

Layer in a greased loaf pan.

Cover and let rise until doubled ( about 1 hour).

Bake in a preheated 350 degree F oven for 30 minutes or until golden brown.

You will also find this recipe on www.recipezazz.com

I use my Kitchen Aid stand mixer for mixing, use only russet potatoes for this and do not slice the potatoes they will absorb too much water

Servings 4-6

INGREDIENTS

8 medium russet potatoes, peeled (leave whole, do not slice)

12 garlic cloves, peeled

1/2 cup butter, softened

1/2 cup heavy (33-35%) whipping cream

1 (3-ounce) package cream cheese, softened

2 teaspoons salt, or to taste

No servings or ingredients amounts here just use as much as you like

INGREDIENTS:

sandwich bread slices

soft butter

garlic salt

freshly grated grated Parmesan cheese

Amounts and ingredients were tested and developed in my Zojirushi bread machine, if you make this on another bread maker you may have to adjust the water or flour amount

1/2 cup chopped walnuts may be used in place of the poppy seeds

Yield one 2-pound loaf

INGREDIENTS:

2 medium very ripe bananas mixed with water to make 1-1/2 cups

2 teaspoons banana extract

4-1/2 cup white bread flour

2 tablespoons dry milk powder

1-1/2 teaspoons salt

2 tablespoons butter

2 tablespoons honey

1 teaspoon ground cinnamon

1 teaspoon ground nutmeg

1/4 cup poppy seeds

2-1/4 teaspoons active dry yeast

INSTRUCTIONS:——————————————

Place all ingredients into the bread machine in order listed.

Set to Basic cycle (light crust).

Press start.

You will also find this recipe on www.recipezazz.com

Taken from my “Favorite” files!.. this recipe goes back years!

If desired a small chopped onion may be mixed in with the soup mixture

Servings 4

INGREDIENTS:

1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted

1 can (10-3/4 ounces) condensed cream of celery soup, undiluted

1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted

1/4 cup plus 2 tablespoons butter melted  divided

1 teaspoon garlic powder

1/2 teaspoon black pepper (more to season chicken)

1/2 teaspoon cayenne pepper, or to taste

1-1/4 cups  instant Minute Rice

8 -10 chicken thighs (or you can use as many as you like)

salt and pepper to taste

paprika

INSTRUCTIONS:————————————————–

Preheat oven to 350 degrees F.

Set oven rack to lowest position.

Grease a 13 x 9-inch baking dish.

In a bowl combine all 3 condensed soups with 1/4 cup melted butter, garlic powder, black pepper, cayenne and instant rice; transfer into baking dish.

Place the chicken thighs skin side up on top of the rice, then drizzle with remaining 2 tablespoons melted butter.

Sprinkle the thighs with choice of/or all black pepper, garlic powder or  onion powder, then sprinkle paprika all over the rice and the chicken.

Bake uncovered for about 1 -1/4 to 1-1/2 hours or until the chicken is cooked through and rice is tender.

You will also find this recipe on Recipezazz.com

For garlic mushrooms saute 2-3 cloves minced garlic in the butter before adding in the flour

Servings 6-8

INGREDIENTS:

3 pounds sliced fresh mushrooms

1/2 cup butter, cubed

1/2 cup all-purpose flour

2-1/2 cups milk

1 cup evaporated milk

1 teaspoon salt, or to taste

fresh ground black pepper, to taste

INSTRUCTIONS:———————————————

Place mushrooms in a large saucepan; cover with water, then bring to a  boil stirring.

Reduce heat, cover and simmer for 3 minutes or until  tender; drain very well

In a Dutch oven, melt butter.

Stir in flour until smooth, then gradually add milk and evaporated milk; bring to a boil stirring or whisking constantly until thickened (about 2 minutes).

Stir in salt and mushrooms; cook and stir over medium heat for 3-4 minutes or until heated through.

Season with black pepper and more salt if needed.