Pan

12 raw de-veined shrimp, peeled 3 tablespoons of mayonnaise 1 tablespoon of ketchup 1 teaspoon of Worcestershire sauce 1 teaspoon of lemon juice (to taste) salt and pepper 6 bamboo skewers Soak skewers in water for at least 10 minutes.  Mix together mayonnaise, ketchup, salt, pepper, Worcestershire sauce and lemon juice.  Set mixture aside.  Place two shrimp on each skewer.  Grill until cooked all the way through.  Glaze with mayo and ketchup sauce; garnish with pan grotto.

Pan-grilled sausage with apples and onions Recipe by: Jim Lekander Category: miscellaneous Prep time: 20 minutes Servings: 4 Ingredients 3 tablespoons butter 1 pound sausage links 1 medium onion, sliced ...

2 cleaned trout without heads 2 large eggs 2 C yellow corn meal lemon juice for inside cleaned trout Greek seasoning to season the cornmeal 6 T butter 2 T olive oil Rinse the fish under cold water and pat dry with a paper towel. Drying will help prevent the fish from steaming when cooked. Some people like to cut a few diagonal slashes along each side of the trout to allow the entrance of the seasoned cornmeal. Squeeze a couple of lemon drops inside trout.

-1/2 cup of feta cheese -1/2 cup of fresh bread crumbs (from about 3 slices) -fresh herbs (2 tablespoons each of chives, basil, oregano, dill, parsley, etc., depending on what you like) -olive oil (drizzle in small amount until it all starts to pack together) -fresh ground black pepper -(No salt because of the brine from the feta) Lay fillet on cutting board, skin side down.  Pack the feta mix into the top of the fillet.

Chef John Allen with Aviary Cafe and Creperie served up an easy and elegant seafood entree with Maria Neider on Ozarks Today.  It's the perfect recipe for Lent or to share with your sweetheart.  The mahi dish is one of the items on Aviary's special Valentine's Day dinner menu.  The downtown restaurant on Walnut Street will be open late for couples.  Space is limited.  Call (417) 866-NEST (6378) for reservations.   Pan seared Mahi with Lemon Caper Beurre Blanc 2 8 oz. mahi filets 1T olive oil 1 cup dry white wine (french chardonnay is great)

1 2-pound bag of Mrs. T's Pierogies (any variety will work) 1 large yellow onion, sliced 2 sticks of unsalted butter 1 tablespoon of minced garlic 4 tablespoons of chopped cilantro Melt butter on medium low heat in a large sauté pan.  Once butter is melted, add onions.  Sauté for a few minutes.  Add garlic.  Add enough pierogies to cover the bottom of the pan but not so many that they are stacked and do not touch the bottom of the pan. Cook on both sides for 2-4 minutes or until medium golden brown.

Raspberry cheesecake brownies Recipe by Christine Nichols, Ozarks Technical Community College Category: dessert Prep time: 2 hours Servings: 16 Ingredients 1 jar ...

3 tablespoons of butter 4 cups of mini marshmallows 6 cups of cornflakes 1/4 cup of dried blueberries 1/4 cup of toasted pecans 1. Lightly butter an 8-inch square pan. 2. Combine cornflakes, blueberries and toasted pecans in a large bowl. 3. Melt butter in a sauce pan over low heat. Add marshmallows and stir until melted. 4. Pour melted marshmallows over cornflake mixture and mix well. 5. Press cornflake mixture evenly in buttered pan. 6. Cool, cut into squares and enjoy!

Oven baked brisket Recipe by Jake Spiva, Ozarks Technical Community College Category: entrée Prep time: 30 minutes Servings: 6 Ingredients 1 5- to 6-pound brisket with even fat...

2 pounds of ground beef 6 slices of Swiss cheese 2 onions, diced 1/2 stick of butter 12 dinner rolls 1 cup of mayonnaise Saute onions in butter until tender. Press ground beef into 9.5 x 11 cookie sheet. Cut ground beef into 12 square patties. Cook in large saute pan until browned on both sides. Immediately after removing burgers from pan, top each with 1/2 slice of Swiss cheese. After all burgers are cooked, pour grease out of pan. Cut dinner rolls in half like a bun and toast in pan. Spread mayo on bottom of each bun, the add sauteed onions.

Chef John Allen with Aviary Cafe and Creperie served up an easy and elegant seafood entree with Maria Neider on Ozarks Today.  It's the perfect recipe for Lent or to share with your sweetheart.  The mahi dish is one of the items on Aviary's special Valentine's Day dinner menu.  The downtown restaurant on Walnut Street will be open late for couples.  Space is limited.  Call (417) 866-NEST (6378) for reservations.   Pan seared Mahi with Lemon Caper Beurre Blanc 2 8 oz. mahi filets 1T olive oil 1 cup dry white wine (french chardonnay is great)

Grease a 9-inch pie pan and preheat oven to 350 degrees. 2 cups of milk ½ cup of baking mix (Bisquick is one brand) ¼ cup of butter, melted ¾ cup of sugar 4 eggs 1 ½ teaspoon of vanilla 1 cup of flaked or shredded coconut (added at the end) Combine all ingredients except coconut in blender container, cover, blend on low speed for 3 minutes.  Pour into prepared pie plate. Let stand about 5 minutes, then sprinkle with the 1 cup of coconut.  Bake 40 minutes. You may serve this warm or chilled.  The addition of the baking mix makes it firm enough to slice while warm.

1 2-pound bag of Mrs. T's Pierogies (any variety will work) 1 large yellow onion, sliced 2 sticks of unsalted butter 1 tablespoon of minced garlic 4 tablespoons of chopped cilantro Melt butter on medium low heat in a large sauté pan.  Once butter is melted, add onions.  Sauté for a few minutes.  Add garlic.  Add enough pierogies to cover the bottom of the pan but not so many that they are stacked and do not touch the bottom of the pan. Cook on both sides for 2-4 minutes or until medium golden brown.

3 envelopes of unflavored Knox gelatin 1/2 cup of cold water 2 cups of granulated sugar 2/3 cups of corn syrup 1/4 cup of water 1/4 teaspoon of salt 1 tablespoon of vanilla extract Confectioners’ sugar for dredging In the bowl of an electric mixer, sprinkle gelatin over 1/2 cup of cold water. Soak for 10 minutes. Combine sugar, corn syrup, and 1/4 cup of water in a small saucepan. Bring to a boil and boil hard for 1 minute. Pour boiling syrup into gelatin and mix with whisk attachment at high speed.

3 tablespoons of butter 4 cups of mini marshmallows 6 cups of cornflakes 1/4 cup of dried blueberries 1/4 cup of toasted pecans 1. Lightly butter an 8-inch square pan. 2. Combine cornflakes, blueberries and toasted pecans in a large bowl. 3. Melt butter in a sauce pan over low heat. Add marshmallows and stir until melted. 4. Pour melted marshmallows over cornflake mixture and mix well. 5. Press cornflake mixture evenly in buttered pan. 6. Cool, cut into squares and enjoy!

4 cups of peeled, sliced Missouri apples (Jonathan, if possible) 2 cups of sugar 2 cup of flour 1 1/2 teaspoon of baking soda 2 teaspoons of cinnamon 1 teaspoon of salt 2 eggs, beaten 3/4 cup of oil 2 teaspoons of vanilla 1 cup of chopped pecans Stir together the apples and sugar. Add the flour, baking soda, cinnamon, and salt. Stir well.  In a separate bowl, beat the eggs and add in the oil and vanilla.  Stir into the apple mixture and add the chopped pecans.

2 pounds of ground beef 6 slices of Swiss cheese 2 onions, diced 1/2 stick of butter 12 dinner rolls 1 cup of mayonnaise Saute onions in butter until tender. Press ground beef into 9.5 x 11 cookie sheet. Cut ground beef into 12 square patties. Cook in large saute pan until browned on both sides. Immediately after removing burgers from pan, top each with 1/2 slice of Swiss cheese. After all burgers are cooked, pour grease out of pan. Cut dinner rolls in half like a bun and toast in pan. Spread mayo on bottom of each bun, the add sauteed onions.

12 raw de-veined shrimp, peeled 3 tablespoons of mayonnaise 1 tablespoon of ketchup 1 teaspoon of Worcestershire sauce 1 teaspoon of lemon juice (to taste) salt and pepper 6 bamboo skewers Soak skewers in water for at least 10 minutes.  Mix together mayonnaise, ketchup, salt, pepper, Worcestershire sauce and lemon juice.  Set mixture aside.  Place two shrimp on each skewer.  Grill until cooked all the way through.  Glaze with mayo and ketchup sauce; garnish with pan grotto.

2 cleaned trout without heads 2 large eggs 2 C yellow corn meal lemon juice for inside cleaned trout Greek seasoning to season the cornmeal 6 T butter 2 T olive oil Rinse the fish under cold water and pat dry with a paper towel. Drying will help prevent the fish from steaming when cooked. Some people like to cut a few diagonal slashes along each side of the trout to allow the entrance of the seasoned cornmeal. Squeeze a couple of lemon drops inside trout.

-1/2 cup of feta cheese -1/2 cup of fresh bread crumbs (from about 3 slices) -fresh herbs (2 tablespoons each of chives, basil, oregano, dill, parsley, etc., depending on what you like) -olive oil (drizzle in small amount until it all starts to pack together) -fresh ground black pepper -(No salt because of the brine from the feta) Lay fillet on cutting board, skin side down.  Pack the feta mix into the top of the fillet.