September 4th, 2007 by alice
Tags: Cathys, Dip, Shrimp, Super
INGREDIENTS
- 2lbsshrimp, cooked, peeled and coarsely chopped
- 6-8scallions, finely chopped, include green parts
- 1 (8 ounce)packagecream cheese, softened
- 1tablespoonworcestershire sauce
- 1quartmayonnaise
- Tabasco sauceor hot sauce
- 1lemon, juice of
DIRECTIONS
- Mix shrimp, onions,cream cheese, Worcestershire, and lemon juice.
- Add mayonnaise to desired consistancy. ( I use a little less than the full quart).
- Add hot sauce to taste, but enough to give the dip a light pink color.
- Refrigerate, covered,at least 8 hours to allow the flavors to blend.
- Serve with your favorite chips, crackers and/or veggies.
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September 4th, 2007 by alice
Tags: Caramel, Mollys, Pullparts
INGREDIENTS
- 16-24frozen dough rolls
- 1/2cupbutter
- 1cupbrown sugar
- 1tablespoonwater
- 1/2cuppecans, chopped
- 2tablespoonsbutter, melted
- 3tablespoonspecans, broken
DIRECTIONS
- Put the 2 tbsp melted butter and the 3 tbsp broken pecans in the bottom of a bundt pan.
- Place butter, sugar, water and chopped pecans in a sauce pan and simmer until sugar disolved. Remove from heat and let cool.
- Starting with the rolls, alternate layering the rolls and caramel mixture until near the top (approx 3 layers of each).
- Place this on the lowest rack in the oven overnight. In the morning turn the oven on to 350 degrees and bake for 25 minutes.
- When done let cool slightly and invert on plate.
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September 4th, 2007 by alice
Tags: Cheesy, Pasta, Spinach
INGREDIENTS
- 16ounceswhole wheat penne
- 12ouncesfat-free cottage cheese
- 10ouncescheese soup
- 6ouncessour cream
- 1cupcheddar cheese, divided
- 4-6cups rawspinach
- 3tablespoons mincedgarlic(we add more ’cause we are garlicaholics!)
- 4breaded chicken patties(either vegetarian patties or 2 breasts of chicken)
DIRECTIONS
- Put the pasta on to boil.
- While pasta is cooking, mix cottage cheese, cheddar cheese soup, and sour cream together, with a stick blender til creamy (meaning no chunks of cottage cheese are left).
- Defrost the chicken and cut up into bite size peices.
- Dice the spinach into small bits.
- Add half a cup of the cheddar cheese and the garlic.
- By this time the pasta should be done. Drain and add to the mix.
- Toss it all together, put in a 9×13 pan and bake at 350 for about 30 minutes.
- **Some option include adding corn and peas.
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September 4th, 2007 by alice
Tags: Cabbage, Japanese, Salad
INGREDIENTS
- 4cupsraw green cabbage(shreded)
- 2cupsbean sprouts
- 2cupsmushrooms, sliced
- 4green onions, chopped
- 1/4cupsunflower seeds(unsalted)
- 2tablespoonssesame seeds(toasted)
- 2cupschow mein noodles(dry)
-
Dressing
- 1/2cupvegetable oil
- 4tablespoonssoya sauce
- 1/4cuprice vinegar
- 1tablespoonsugar
- 1tablespoonparsley
- 2garlic cloves, minced
- 1/2teaspoonsalt
- 1/2teaspoonhoisin sauce
- 1/2teaspoonsesame oil
- pepper
-
Topping
- 2cupsnoodles, dry(iciban)
DIRECTIONS
- Mix all dressing ingredients together in shakable jar best if refrigerated overnight or until cold.
- Toss salad with dressing and add dry noodles to top of salad.
- Serve immediately.
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September 4th, 2007 by alice
Tags: Bread, Chilis, French, Rogenes
INGREDIENTS
- 1loafFrench bread
- 1 (4 ounce)canchilies, whole
- mayonnaise
- monterey jack cheese, sliced
DIRECTIONS
- Cut french bread into 1″ slices. Slice open the chili pods and removed any seeds, lay flat.
- Spread mayo on bread. Lay 1 chili flat on the bread (cut the chili so that it doesn’t go over the edge of the bread).
- Place a slice of montery jack cheese on top of all this.
- Place slices on a cookie sheet. Bake under broiler in oven until the cheese melts.
- **Pick a can of chilis that when you shake it you can hear things sloshing around - better chilis.
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