Recipe : Little King Salad

I got this recipe by way of a girl I met while working at HomePlace.  She told me not to share it.  I told her that I couldn't promise that :)  Besides, statute of limitations is over....that's been 14 years!!

Little King is a sub shop that got its start in Omaha.  Mom and I love the #2 (ham, hard salami and cheese) and used to have it lots of Saturdays while Dad was at work.  This salad tastes just like a Little King sandwich in a bowl!!  YUM!

In a Mason jar or carafe, mix together:

1/2 c vegetable oil
3/4 c white vinegar
1/8 tsp ground black pepper
1 tsp dried oregano
1 tsp salt
1/2 tsp garlic salt

In a large bowl, mix together:

3 lb iceberg lettuce (I use the large the iceberg lettuce with carrot and cabbage shreds)
1 tomato, chopped into 1/2" pieces
1 red onion, chopped
1 pkg each (6 oz per package) deli turkey and ham, cut into 1" pieces
1 package pepperoni, chopped
6 oz shredded parmesan cheese

Cut one bag of hoagie rolls (I use Rotella's) into 1" cubes. 

When ready to serve, add roll cubes to lettuce.  Pour dressing over the top and toss to combine.  Serve immediately.

Notes:
1. I cut the red onion into large 1" pieces so that Jeff and I can pick them out.  I've tried making the salad without the onions, but it just doesn't taste the same.
2.  If I am taking this salad to a party, I don't put the dressing on - I let each person put on his/her own dressing so that the salad doesn't get gloppy.
3.  I use Turkey pepperoni  minis so that I don't have to cut as much :).
4.  You can double the meat.

Recipe : Pan Handy Cake

I made this recipe in a Girl Scout cooking evening many, many, many moons ago.  I ran across the recipe a few weeks ago and decided to make it again to see if it was as good as I remember!

In a mixing bowl, measure:

1 1/2 c flour
1 c sugar
1 tsp baking soda
3 tbsp cocoa
1/2 tsp salt

I used a whisk to combine and distribute the dry ingredients.

Then add:

6 tbsp vegetable oil

1 tbsp vanilla

1 tbsp white vinegar

1 c cold water

Mix together.

Pour into an ungreased 9x9" pan.

Bake for 30 minutes at 350 degrees.

We didn't put a frosting/glaze on our cakes in Girl Scouts, so I didn't put either on this one!

I used Pampered Chef's Easy Read Mini Measuring Cup to measure my liquids - love it!!  Jeff even uses it to measure out wing sauce when he takes his lunch to work! 

Recipe : Shrimpin' Dippin' Broth

Jeff and I LOVE going to Bubba Gump Shrimp Co. whenever we travel.   One of the things we used to order all the time is Shrimpin' Dippin' Broth.  We love it but I knew that this had to be super simple to make at home and way cheaper.  I did some internet searches and found this recipe.  It's actually better than BG!!

In a small sauce pan, combine :

1 bottle clam juice (this is the hardest part of the recipe, finding clam juice! Use what you can find - 10 oz or 12 oz..  It could hiding in either the juice aisle or the canned fish aisle)
1/2 tbsp butter
1 tsp Worchestershire sauce
1/2 tsp pepper
1/2 tsp Cajun seasoning
1 ts minced garlic
1 chicken bouillon cube

Bring to a boil then reduce to low, stirring occasionally, while you go through the next steps.

In a saute pan, melt together:

2 tbsp butter
1/2 tbsp Worchestershire sauce
1 tsp black pepper
1 tsp Cajun seasoning
1/2 tbsp minced garlic

Once the mixture is melted and combined, add 1 lb raw shrimp.  If you use peeled and deveined shrimp, more sauce will stick to the shrimp.  But you can use EZ peel shrimp and peel the shells off before you eat.

Cook for 1 1/2 minutes then flip shrimp. 

Cook 1 minute more then pour broth over the top, cooking until the shrimps are done (pink).  Remove and pour into 2 bowls.

Serve with garlic bread or over rice. 

10/26/2013 Update :

I started making this recipe this way and it's easier.  I also think the shrimp picks up more flavor!

You will need :

1 bottle clam juice (this is the hardest part of the recipe, finding clam juice! Use what you can find - 10 oz or 12 oz..  It could hiding in either the juice aisle or the canned fish aisle)
2 1/2 - 3 tbsp butter
1 1/2 tsp Worchestershire sauce
2 tsp black pepper
1 1/2 tsp Cajun seasoning
1 1/2 tsp minced garlic
1 chicken bouillon cube
1 1/2 lb raw shrimp

Combine all ingredients except for shrimp and clam juice in a large saute pan.  Stir until combine.  Add shrimp and cook through, turning once.  Remove shrimp to two bowls.  Add clam juice to saute pan and heat through.  Pour over shrimp and serve.