Each month we feature recipes from great cooks from our 19 Certified Retirement Cities. Below you will find this month's selections.

MS GULF COAST

SESAME SHRIMP

1 pound jumbo shrimp, shelled
3 tablespoons lemon juice
2 teaspoons sesame seeds, lightly toasted
1/4 teaspoon garlic powder
4 tablespoons butter
1 tablespoon soy sauce
1/4 teaspoon ginger

Butterfly the shrimp. Combine all ingredients, except the butter and sesame seeds. Add shrimp to the mixture and refrigerate for two hours, stiring once. Drain shrimp. Using a baking pan, broil shrimp four inches from heat for about 5 minutes. Remove shrimp to a serving bowl. Sprinkle with melted butter and sesame seeds. Serves 2.

MCCOMB

SAVORY GREEN BEANS

2 pounds fresh green beans
1/4 cup butter or margarine
1/2 cup chopped onion
3 green onions, sliced
1 clove garlic
1 can Rotel
1/8 teaspoon freshly ground pepper
1/2 teaspoon chopped dill weed

Wash beans; trim ends and remove strings. Add water to depth of 1 inch into a large Dutch oven. Bring to a boil. Add beans. Cover, reduce heat and simmer 10 minutes or until beans are crisp-tender. Drain beans. Plunge into ice water; drain and set aside.

Melt butter in Dutch oven; add onion and remaining ingredients. Cook over medium heat, stirring constantly, until onions are crisp-tender. Add beans and cook until beans are thoroughly heated. Yield: 8 servings.

MADISON

POTATOES ROMANOFF

6 large potatoes
16 ounce container of sour cream
1 1/2 cups shredded sharp cheddar cheese
1 bunch green onions, chopped
1 1/2 teaspoon salt
1/4 teaspoon pepper

Cook whole potatoes in their skins until fork tender; peel, mash or whip in a large bowl. Stir in sour cream, 1 cup grated cheese, onion, salt and pepper. Turn into buttered 2-quart casserole. Top with remaining cheese. Sprinkle with paprika. Cover and refrigerate several hours or overnight. Bake, uncovered, at 350° for 30 to 40 minutes or until heated through.

OXFORD

GRANDMOTHER WALTON'S ROLLS

1 package yeast
1 cup warm water
1 teaspoon salt
3 tablespoons sugar
3 tablespoons oil
1/2 stick butter
3 cups flour

Dissolve the package of yeast in warm water. In a bowl, combine salt, sugar, and oil. Add yeast and water, and stir. Add flour and stir. Let rise for one hour in the bowl. Make into rolls. Dip each roll in melted butter. Fill two 9 inch cake pans with rolls (makes approximately 12 rolls). Let rolls rise in the pan. Bake at 425° for 12 minutes.

Happy eating!

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