Tasty Recipes
All of these recipes have been kitchen tested and biker approved.
All of the recipes this month are from my Mother-In-Law’s cookbook. About ten years ago I took her monster three ring binder that
contained all of the recipes she had collected for over 30 years and input all of them into a cookbook software program.
Below are some of the highlights that have become favorites during our yearly stay in Ponce Inlet Florida;
BBQ PORK TENDERLIONS
Top Layer Preparation:
1. Mix sugar & cream and stir over medium heat until the
sugar is dissolved.
2. Remove from heat and add gelatin and water mixture,
sour cream and vanilla pour into a mold and chill for at
least 45 minutes
Bottom Layer Preparation:
1. Cool the mixture and pour over the top of the molded
cream mixture and allow to chill for another hour.
2. Once it is chilled you can unmold and serve as a
dessert or salad.
CHICKEN PICKUPS
This recipe was created by my Mother-In-Law and her
friend Joan while they were at their condo in Ponce Inlet
Florida.
2 lbs. medium shrimp, peeled and deveined
1 lbs. asparagus chopped into 1 1/2 - 2” pieces
4 Tbsp. garlic, minced
4 Tbsp. butter
1 Tbsp. olive oil
1/2 cup white wine
1 - 2 tsp red pepper flakes
2 Tbsp. fresh Italian parsley, chopped
1 lb. linguini, cooked to package directions to al dente
1. Blanche the asparagus in the microwave or boiling
water and set aside.
2. Add butter and olive oil to a large fry pan or deep sided
skillet. Add the garlic and sauté until the garlic browns slightly
3. Add the shrimp and wine and cook on low until the
shrimp are pink turning once during the cooking process.
4. Sprinkle in the red pepper flakes
5. Add the parsley and asparagus and toss to warm in
the pan
6. Add the parmesan and toss with the linguini
Serve with additional grated parmesan on the side.
Serves: 4 - 6
Do you have a recipe you would like to share with
our readers? Just email them to us at recipes@
ThunderRoadsColorado.com, we will try them out and
might just print them here! Make sure you include a little
history of the recipe and whe re you got it from or how you
created it.
This is a yummy summer dish that can be used as a main course
or as an appetizer.
1/4 cup soy sauce
2 Tbsp. dry red wine
1 Tbsp. brown sugar
1 Tbsp. Honey
1/2 tsp cinnamon
1 clove crushed garlic
1. Marinate the tenderloin overnight in the refrigerator
2. Cook in a 400 degree oven or on a medium hot grill for 10 minutes.
3. Serve with a salad or as an appetizer.
Servings: 4
This is my Mother-In-Law’s recipe that she originally got from
a friend (Flois Page) many years ago. They are crunchy and
delicious
1 1/2 lb. little chicken legs (wings)
1 egg
1 Tbsp. cold water
2/3 cup chopped almonds (toasted)
2 Tbsp. flour
1/2 tsp salt
1/4 tsp ground ginger
1/4 cup butter, melted
1. Combine egg and cold water for dipping.
2. Combine almonds, flour, salt and ginger for a coating.
3. Dip chicken wings in egg mixture and then roll in coating.
4. Drizzle melted butter on the top.
5. Bake at 375° for 45 - 55 minutes
Servings: 8
BLUEBERRY JELL-O MOLD
This recipe is an oldie, but goody. You can make it with blueberries
or raspberries!
Top Layer:
4 cups heavy cream
1 cup of sugar
1 package unflavored gelatin, soaked in 1/4 cup of boiling water
2 cups of sour cream
1 tsp vanilla
Bottom Layer:
1 small package of Jello
1 cup of boiling water
1 15 ounce can of blueberries with juice
www.thunderroadscolorado.com
May 2015
DAYTONA SHRIMP PASTA
Thunder Roads Magazine® Colorado 29