Again, comments from Mom Soganich.  FYI – shrimp are called prawns in Australia.

Here is uncle gene’s fabulous recipe for shrimp penne that you asked for. Ii thought the rest of you might enjoy it as well.  It is uncle gene’s creation

2 to 3 lbs of shrimp (2 lbs are plenty use 3 if you want overkill in
shrimp)
2 to 3 tbsp cajun seasoning
1/3 to 1/2 lb of butter
1 bottle of beer
1 of each red, orange, yellow pepper sliced in thin strips

1.  saute sliced peppers in butter…..remove peppers and put in serving bowl
2.  add bottle of beer to butter in pan.
3 . saute shrimp only until the just turn pink
4.  remove shrimp so they don’t overcook.  place them in serving bowl
5.  add 2 to 3 tbsp cajun spice to the butter, beer mixture
6.  cook penne pasta until al la dent  about 7 minutes
7.  put penne in serving bowl.
8. pour butter/beer/cajun seasoning  mixture over the penne, peppers and shrimp
9.  mix and serve.
10/  some people like parmesan cheese grated on it at the table.  we like it both ways.

for the aussie’s ,  this would probably be good with your prawns.

2-3 LBS FRESH SHRIMP CLEANED. PUT THEM IN A BAKING DISH THEN ADD THE
FOLLOWING SAUCE
1 CUP OLIVE OIL
2-4 TABLESPOONS CAJUN SPICE
2 TABLESPOONS HONEY
2 TABLESPOONS SOY SAUCE
2 TABLESPOONS FRESH PARSLEY
2 TABLESPOONS LEMON JUICE

MICHELE CUTS UP ONION AND GREEN PEPPER AND MIX THAT IN WITH THE SHRIMP.
BAKE IT IN 450 OVEN . STIR IT OCCASIONALLY UNTIL THE SHRIMP IS PINK.
SERVE OVER RICE. WITH A SALAD AND FRENCH BREADS

1/2 lb. chicken breast, boneless and skinless
4 cups chicken stock
juice of 3 limes
1/2 cup tomato juice
1/2 cup chopped red bell pepper
1 tsp. chopped green chilies
1 jalapeno, chopped
1/4 cup cilantro, chopped
2 tsp. Worcestershire sauce
3 green onions, chopped
1/4 cup rice
1/4 cup corn
1 avocado per each bowl (diced small)
1 cup mixed Mexican cheese (shredded)
1 tsp. minced garlic
1/2 tsp. ground black pepper
salt to taste
tortilla strips

Simmer chicken stock, tomato, Worcestershire, and lime juices with the jalapeno, cilantro for 45 minutes.

2 cobs corn
1 cup self rising flour
2 eggs
1/4 cup cilantro, shredded
1 tspn ground cumin
1 tspn baking powder
pinch sea salt

Cook corn until tender, let cool. Remove corn from cob. Palce the flour, eggs, coriander, cumin, baking powder and salt into a food processor and process until combined. Add the corn and process until corn is roughly chopped.

Spread 2-3 tablespoons of mixture into hot, greased frying pan and cook for 3 mins each side or until golden. Keep warm and repeat w/ remaining mixture.

We serve w/ tomato, cilantro salsa or avocado salsa and oven roasted tomatoes. Keep the juice from the tomato pan as it also adds yummy flavor.

20 oz roast sweet potato or pumpkin (butternut squash)
1 red pepper, cut inot 8 pieces
2 zucchini, quartered
4 new baby potatoes, quartered
olive oil and sea salt for sprinkling

frittata mix
6 eggs
1 cup cream (whipping or heavy)
1/2 cup grated aged cheddar or parm
2 tablspoon shredded basil

roast veg for about 40 mins or until soft and golden. Place in a non-stick frying pan (we use our large cast iron because it handles the heat in the oven). Make frittata mix: whisk together eggs, cream, basil and pepper. Pour over vegetable in pan and cook over low heat 8-10mins or until the frittata begins to set. Place pan under a preheated grill/boiler and cook about 2mins until golden. Allow to stand for 5 mins before slicing into thick wedges. Serves 4-6.

So, that is exactly as it is in the book. I use whatever I have on hand… green beans, asparagus, eggplant, you name it. For a lower fat option make it 7 eggs and replace the cream with milk. Doesn’t make it as rich but also not nearly as fattening or costly! I prefer to use thyme than basil but again, it is very forgiving to whatever you have/like.

Enjoy!! Trish

6 large eggs
1 cup heavy cream
3 tbsp of minced fresh flat leaf parsley
1 medium onion, thinly sliced
2 tbsp extra virgin olive oil
2 garlic cloves roughly chopped
1 tbsp of fresh minced sage
½ teaspoon of crushed red pepper flakes
1 28 oz can diced tomatoes with their juice
1 tsp coarse sea salt or kosher salt
½ pound of day old artisanal bread, cut into 1-inch cubes
¼ pound of goat cheese
¼ pound freshly grated parmesan

1. Set a rack on the middle shelf of the oven and preheat to 450
2. In a medium bowl, whisk together the eggs, cream, parsley and set
aside.
3. Place a 10-inch ovenproof sauté pan or 3-qt brazier over high
heat. When the pan is hot, add the onion. Cook until lightly
browned, about 2 minutes. Add the oil, garlic, sage, and red
pepper flakes and sauté, stirring, for 1 more minute. Add the
tomatoes and salt and bring to a simmer.
4. Stir the bread into the tomatoes. Crumble the goat cheese over the
bread, then pour the egg and cream mixture over all and sprinkle
with the parmesan cheese. Bake until the strata has set and is
golden on top, about 25 minutes. Let stand 5 minutes before serving.

This is Trish’s favorite main of all time.  I am not sure why it has not made it up here yet but here it is.  The reipe has evolved over time and it is pretty forgiving.

1/3 cup olive oil
4 medium onions
5 pieces of garlic chopped (or more if you want it spicier)
chop above ingredients fine and simmer for 1 hour
add 1 can 28 oz tomatoes (whole or chopped)
1 can 28 oz. bravo spaghetti sauce or good quality sauce
1 14 oz. can tomato sauce (sometimes i put a bigger can of sauce)
mel adds one can tomato paste (small can)  this is not in the recipe from mrs joyce
1 tsp pepper
2 tsp oregano
4 tbsp ketchup
couple of drops of tabasco sauce
recipe calls for 1 tsp sugar (we don’t put that in the sauce)

simmer in good pot for a couple of hours.

2 lbs ground beef
1 or 2 lbs ground pork
1 cup parmesan cheese ground
1 cup bread crumbs or (2 slices of bread soaked in milk)
4 eggs
2 cups chicken stock or tomato juice

mix well in bowl.  it will be very loose