YMCA Recipe Book Eastern District YMCA Members

1. Start with three medium bowls.

2. Combine flour, salt and pepper in one bowl.

3. Beat the eggs in the second bowl.

4. Combine Panko and coconut in third bowl.

5. Dip shrimp in flour then eggs and then dredge the shrimp in the coconut pressing gently to adhere.

6. You want a lot of coconut on each shrimp.

7. Set the coated shrimp aside on a plate as you coat the remaining shrimp.

8. Add enough oil to cover the bottom of a large skillet on medium heat.

9. Fry the shrimp in batches - don't

crowd them in the pan.

10. I fried 6-7 at a time.

11. Fry two mins and flip over and fry second side 2 mins.

12. I liked mine a little darker so fried 3 mins a side.

13. Place finished shrimp on a plate lined with paper towels.

Preparation

1/3 cup all-purpose flour or whole wheat flour. (spoon and leveled)

1/2 tsp salt

1/2 tsp ground pepper

2 large eggs beaten

3/4 cup Panko bread crumbs

1 cup sweetened shredded coconut

1 lbs. raw large shrimp peeled, deveined and with tail attached

vegetable or coconut oil

Ingredients

20 Minutes & 4-6 ServingsRosemary R.

Easy Coconut Shrimp

I made this dipping sauce: 1 part Thai sweet chili

sauce and two parts orange marmalade. You can adjust to your taste

1. Preheat oven to 350.

2. Spray 9 by 13 baking pan with nonstick spray

3. Combine flour, both sugars, cocoa, baking soda and salt in a large bowl.

4. Combine milk, oil, eggs and vanilla in another bowl-whisk until blended.

5. Stir milk mixture into flour mixture and blend.

6. Stir zucchini into mixture until blended.

7. Pour mixture into baking pan.

8. Bake 35-40 minutes.

9. When cool, sprinkle with confectioners’ sugar

Preparation2 3/4 cups flour

1 cup granulated sugar

1 cup brown sugar

1/2 cup cocoa

1 tsp baking soda

1/2 tsp salt

3/4 cup fat free milk

1/2 cup vegetable oil

4 large eggs

1 1/2 tsp vanilla

1 lbs. zucchini peeled and grated (2 1/2 cups)

Confectioner sugar

Ingredients

1 hour & ~ 24 servingsDiane W.

Chocolate Zucchini Cake

Serve with whipped cream on the side if desired.

1. Warm up the beans by sautéing them in 1 tsp olive oil.

2. Sprinkle garlic powder & cumin to your taste.

3. Heat through.

4. I sauté the greens in olive oil & add some garlic or garlic powder. Or you can serve the greens cold.

5. Layer: spinach, beans, chopped cucumber, tomatoes & feta cheese. (I use grape or cherry tomatoes.)

Preparation

For 1 person:

2 cups spinach ( I sometimes use power kale from Trader Joe's or you can use arugula)

1/2 cup or more of cannellini beans

1/4 cucumber

5 grape or cherry tomatoes(quartered) or whatever kind of tomatoes you like

1tbsp feta cheese.

Ingredients

20 minutes & 1 servingRo K. (Rosalia)

Mediterranean Warm Spinach & White Bean Salad

Enjoy!

1. Soak dates and sugar and boiled water in bowl for 20 minutes.

2. Cool the dates. Add egg and vanilla and blend.

3. Add the dry ingredients.

4. Fold in the nuts.

5. Pour into 5 or 6 small loaf pans that have been buttered if metal.

6. Oven setting 350 F.

7. Bake 35 to 40 minutes until done.

Preparation1 cup dates (cut up small)

1 cup boiling water

1 cup sugar

1/2 teaspoon salt

1 tablespoon butter (melt and cool)

1 1/2 cups flour

1 teaspoon baking soda

1/2 teaspoon baking powder

1 egg

1 teaspoon vanilla.

1 cup nuts

Ingredients

1 hour & 6 small loaves that will serve 10-12D. DeSocio

Date Nut Bread

Toothpick test should come out clean.

1. Preheat oven to 325*F. Spray a 9x5-in. loaf pan with cooking spray.

2. In a lg. bowl, blend together eggs, buttermilk, applesauce and bananas.

3. In a separate bowl, sift together flour, baking soda and salt. Add Splenda Sweetener and stir into the banana mixture. Sir in pecans. Spread batter into prepared pan.

4. Bake 50 t0 60 min. or until a toothpick inserted in the center comes out clean.

Preparation

2 eggs, likely beaten

1/3 c. buttermilk

1/2 c. unsweetened applesauce

1 1/4 c mashed bananas

1 3/4 c. all-purpose flour

1 1/2 tsp. baking soda

1/2 tsp. salt

1 1/2 c. Splenda Stevia Sweetened,

granulated

1//2 c chopped pecans

Ingredients

1 hr. & 15 minutes & Serving size: 1 slice (1/12 loaf)Gloria M.

Banana Bread

Delicious!

1. Directions: In a blender, add all ingredients. Cover and blend until smooth.

2. Serve over ice.

Preparation

6 cups water

3/4 c. freshly squeezed lemon juice

2 1/2 c. Splenda Stevia Sweetener, granulated

1 1/4 c. strawberries (10-12 medium sized), trimmed

and halved

Ingredients

10 Minutes & 8 Servings (2 Quarts)Gloria M.

Strawberry Lemonade

Great for a summer day!

1. In a heatproof pitcher, add boiling water and tea bags.

2. Cover and steep for 20 minutes.

3. Remove tea bags and squeeze into brew before discarding.

4. Stir in Splenda Sweetener and cold water.

5. Serve at room temperature over ice and garnish with the lemon slice. Keep refrigerator.

Preparation2 cups boiling water

6 cold water

6 tea bags 1 lemon slice for garnish

2 cups Splenda Stevia Sweetener, granulated

Ingredients

25 minutes & 8 Servings (2 Quarts)Gloria M.

Iced Tea

Yum!

1. Heat oil in large saucepan set over medium heat. Stir in onions and reduce to medium-low. Cook, covered, for 5 to 7 minutes or until softened.

2. Increase heat to medium, add cumin, coriander, turmeric and cinnamon. Cook for 1 minute. Add carrots, garlic and 1/3 cup water. Cook, covered, for 5 minutes. Check after a couple of minutes, and if they are starting to stick to the bottom of the pan add a splash of water to loosen.

3. Add lentils; mix well. Stir in tomatoes; bring to a boil. Stir in stock and reduce heat; simmer for 30 minutes or until vegetables and lentils are tender. Stir in lemon juice, coriander, parsley, salt and pepper. Ladle into warmed soup bowls and serve immediately.

Preparation2 tbsp canola oil

1 onion, diced

1 tsp ground cumin

1 tsp ground coriander. cilantro

1/2 tsp ground turmeric

1/4 tsp ground cinnamon

2. carrots, diced

2 cloves garlic, minced

1 tbsp curry

3/4 cup dried red lentils

1/2 cup Sunsweet® Pitted Prunes, or chopped (or Substitute apple and raisins)

1 can (14 oz) diced tomatoes

4 cups vegetable or chicken broth

2 tbsp lemon juice

1-2 tbsp chopped cilantro

1-2 tbsp chopped parsley

Pinch each salt and pepper

Ingredients

~1 hour & 4 servingsMaryAlice H.

Moroccan Carrot Lentil Soup

Tip: This soup can be pureed but it’s more of a meal when left

chunky.

1. Cream butter

2. Beat in sugar

3. Add egg and vanilla

4. Beat until very fluffy

5. Stir in the rest of the ingredients

6. Drop by teaspoon on greased

cookie sheet, press flat.

7. Bake 325 for 8 to 10 minutes

Preparation

1 cup flour

½ tsp baking soda

½ tsp salt

1 cup butter

1 cup light brown sugar

1 tsp vanilla

1 cup quick oatmeal

1 cup shredded coconut

½ cup chopped nuts

Ingredients

30 minutes& 4 DozenPeg B.

Oatmeal Cookies

You can’t eat just one!

1. Mix the first column of ingredients with a spoon

2. Add your second column of ingredients

3. Bake at 350 degrees 35-40 min. in a 11×13 greased pan.

Preparation

2 cups flour

2 cups sugar

2 tsp. baking soda

1 tsp. cinnamon

1 tsp. vanilla

1 tsp. salt

add 1/2 cup vegetable oil

(+ a little applesauce) or just use 3/4

cup of oil.

Small crushed pineapple w/juice (tuna

sized can)

4 eggs (add one at a time)

Add 3 cups of grated carrots

1cup walnuts

1/2 cup of raisins.

Ingredients

1 Hour & 8-10 ServingsTrisha H.

Carrot Cake

Frosting recipe:

8oz. cream cheese

1stick of butter (softened)

1 lb.10x sugar

1 tsp vanilla

Use a mixer to make the frosting.

1. Cook the rice according to the package directions.

2. Meanwhile, bring a medium saucepan of water to a boil. Carefully lower in the eggs and cook 6 minutes. Transfer the eggs to a bowl full of ice water and let cool. When cool, remove the eggs and peel.

3. Meanwhile, heat the oil in a large skillet over medium-high. Add the onion and cook, stirring occasionally, until lightly browned, 4 to 5 minutes. Add the paprika, season with salt, and cook, stirring until fragrant, 1 minute. Add the tomatoes and cook, stirring often, until the mixture is slightly thickened, 4 to 5 minutes. Add the beans and cook, mashing some with a fork, until warmed through, about

1 minute. Transfer to a bowl, cover, and keep warm.

4. Add the spinach and water to the skillet and cook, tossing, until almost wilted, about 1 minute. Serve the rice topped with the bean mixture, spinach, and halved eggs. Top with the cheese and season.

Preparation

1½ cups white rice

4 large eggs

2½ tablespoons olive oil

1 small onion, sliced

¾ teaspoon paprika

¾ teaspoon kosher salt, plus more for serving

1 medium tomato, chopped

1 15-oz. can cannellini beans, drained and rinsed 1 9-oz. bag baby spinach leaves

2 tablespoons water

2 tablespoons grated Parmesan cheese

Ingredients

30 Minutes & 4 ServingsMaryAlice H.

White Beans With Tomato, Spinach, and Rice

Try it tonight!