Dinner for the Original Copy Officer Captains VanAnderland Aikman's and OCS of 270,036 VA's

We must make our environment a number one concern as we enter the preamble of the end of times if we do not research our way to get water, solar energy, wind power, or hydro power we will be in danger of not operation in a functional way of life. For we must not just take for granted the supply of our food, the oxygen we breath, and the renewal of energy for our homes. We must look to alternative resourceful ways of living. We must make it a priority today for the life we live tomorrow. Star Wars is a reality so Beam ME UP SCOTTY might just happen; be ready and be alert to the dangers if we do not protect Mother Earth!

TASTE OF HOME

Shrimp Cakes with Spicy Aioli Sauce

I made these for our staff Christmas party last year; they were such a hit that I was flooded with requests for the recipe the next day. Throughout the year, whenever I needed favors done at school, people gladly helped as long as I promised to bring them shrimp cakes! This year's Christmas party is coming up, and I'm already being asked if I am bringing the shrimp cakes—I guess I am! —Linda Zilar, Kennewick, Washington

Ingredients

DIP:

• 2/3 cup reduced-fat Vanilla Greek Yogurt w/Honey

• 2 garlic cloves, crushed

• 1 tablespoon lemon juice

• SHRIMP CAKES:

• 3 large eggs, lightly beaten

• 1/2 cup reduced-fat mayonnaise

• 1/3 cup chopped green onions

• 1/3 cup chopped sweet red pepper

• 2 teaspoons garlic paste

• 1/2 teaspoon salt

• 2-1/2 cups panko bread crumbs, divided

• 2 pounds uncooked shrimp (26-30 per pound), peeled, deveined and coarsely chopped

• 1/4 cup thinly sliced / chopped green onions, optional

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Directions

• To make aioli sauce, combine first 5 ingredients. Refrigerate, covered, until serving.

• For shrimp cakes, combine the next 8 ingredients; add 1/2 cup bread crumbs. Stir in shrimp. Form by 1/4 cupfuls into fifteen 2-inch thick patties. Arrange in a single layer, cover and chill 2 hours.

• Preheat oven to 400° Place remaining bread crumbs in a shallow bowl. Gently coat patties on both sides. Place on 2 baking sheets lightly sprayed with cooking spray. Lightly spray tops of cakes.

• Bake for 15 minutes or until lightly browned. Keep warm. Serve with spicy aioli sauce. Garnish with thinly sliced green onions if desired.

Nutrition Facts 1 appetizer: 106 calories, 5g fat (1g saturated fat), 73mg cholesterol, 218mg sodium, 6g carbohydrate (1g sugars, 0 fiber), 8g protein.

Quentin’s Air-Fryer Peach-Bourbon Wings

My father and husband love bourbon flavor, so I add it to tangy wings air-fried in peach preserves. Stand back and watch these wings fly. —Christine Winston, Richmond, Virginia

Ingredients

• 1/2 cup peach preserves

• 1 tablespoon brown sugar

• 1 garlic cloves, minced

• 1/4 teaspoon salt

• 2 tablespoons white vinegar

• 2 tablespoons bourbon

• 1 teaspoon cornstarch

• 1-1/2 teaspoons water

• 2 pounds chicken wings

Directions

• Preheat air fryer to 400°. Place preserves, brown sugar, garlic and salt in a food processor; process until blended. Transfer to a small saucepan. Add vinegar and bourbon; bring to a boil. Reduce heat; simmer, uncovered, until slightly thickened, 4-6 minutes.

• In a small bowl, mix cornstarch and water until smooth; stir into preserves mixture. Return to a boil, stirring constantly; cook and stir 1-2 minutes or until thickened. Reserve 1/4 cup sauce for serving.

• Using a sharp knife, cut through the 2 joints on each chicken wing; discard wing tips. In batches, place wing pieces in a single layer on greased tray in air-fryer basket. Cook 6 minutes; turn and brush with preserves mixture. Cook until browned and juices run clear, 6-8 minutes longer. Serve wings immediately with reserved sauce.

Test Kitchen tipIn our testing, we have found cook times vary dramatically between brands of air fryers. As a result, we have given wider than normal ranges on suggested cook times. Begin checking at the first time listed and adjust as needed.

Nutrition Facts 1 piece with about 1/2 teaspoon sauce: 79 calories, 3g fat (1g saturated fat), 15mg cholesterol, 47mg sodium, 7g carbohydrate (6g sugars, 0 fiber), 5g protein.

TASTE OF HOME

California Avocado Salad

Spread a little sunshine with this easy salad. Just four ingredients drizzled with Orange Yogurt Dressing and you have a light lunch or a pretty side to serve with dinner. —James Schend, Taste of Home Deputy Editor

Ingredients

• 3 medium oranges, peeled and sectioned

• 2 medium ripe avocados, peeled and sliced

• 1/4 cup toasted pine nuts

• 2 teaspoons minced fresh rosemary

• Orange Yogurt Dressing

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Directions

• Arrange oranges and avocados on a platter; sprinkle with pine nuts and rosemary. Drizzle dressing over salad. Serve immediately.

Nutrition Facts 1/2 cup: 135 calories, 11g fat (1g saturated fat), 3mg cholesterol, 129mg sodium, 10g carbohydrate (5g sugars, 3g fiber), 2g protein. Diabetic exchanges: 2 fat, 1/2 fruit.

TASTE OF HOME

Double Cranberry Banana Bread

We love quick breads, and I've found that they freeze nicely if properly wrapped. This is a scrumptious recipe to make before the holidays and freeze for last-minute guests or gifts. —Joan Hallford, North Richland Hills, Texas

Ingredients

• 1/3 cup shortening

• 2/3 cup sugar

• 2 large eggs, room temperature

• 1 cup mashed ripe banana

• 1 teaspoon vanilla extract

• 1-3/4 cups all-purpose flour

• 2 teaspoons baking powder

• 1/2 teaspoon salt

• 1/4 teaspoon baking soda

• 1 cup whole-berry cranberry sauce

• 3/4 cup chopped pecans, divided

• 1/2 cup dried cranberries

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Directions

• Preheat oven to 350°. In a large bowl, cream shortening and sugar until light and crumbly. Beat in eggs, banana and vanilla. In another bowl, whisk flour, baking powder, salt and baking soda; gradually beat into creamed mixture. Stir in cranberry sauce, 1/2 cup pecans and dried cranberries.

• Transfer to a greased 8x4-in. loaf pan. Sprinkle with remaining pecans. Bake until a toothpick inserted in center comes out clean, 50-60 minutes. Cool in pan 10 minutes before removing to a wire rack to cool completely.

• Freeze option: Securely wrap cooled loaf in foil, then freeze. To use, thaw at room temperature.

Test Kitchen tipsGrease the pan generously and be sure to let the bread stand 10 minutes before removing it from the pan.

Nutrition Facts 1 slice: 289 calories, 11g fat (2g saturated fat), 31mg cholesterol, 229mg sodium, 45g carbohydrate (24g sugars, 2g fiber), 4g protein.