Combine in a plastic container. Refrigerate.

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Alabama-style Shrimp Bake

1 c  Butter or margarine, melted
    3/4 c  Lemon juice
    3/4 c  Worcestershire sauce
      1 tb Salt
      1 tb Coarsely ground pepper
      1 ts Dried rosemary
    1/8 ts Ground red pepper
      1 tb Hot sauce
      3    Garlic cloves, minced
  2 1/2 lb Unpeeled large or jumbo
           - shrimp
      2    Lemons, thinly sliced
      1 md Onion, thinly sliced
           Fresh rosemary sprigs
Combine first 9 ingredients in a small bowl; set aside. Rinse shrimp with cold water; drain well. Layer shrimp, lemon slices, and onion slices in an ungreased 13x9x2-inch baking dish. Pour butter mixture over shrimp. Bake uncovered, at 400 for 20 to 25 minutes or until shrimp turn pink, basting occasionally with pan juices. Garnish with fresh rosemary sprigs, if desired. 

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Pork Chops Alabama

Remembrances of Things Passed

• 6 large center-cut pork chops
• 1 medium onion
• 2 cloves garlic
• 6 large tomatoes, peeled, seeded, and chopped
• OR 1 large can crushed tomatoes, drained
• 1 1/2 cups chicken broth
• 1 tablespoon thyme
• salt and pepper, to taste

Brown the pork chops on both sides. Drain off any rendered fat.

Add the rest of the ingredients to the skillet or Dutch oven, cover and cook over medium heat for 1 hour or until very tender. Can be done ahead and reheated later.
Serve over rice.
Serves 6.

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