SHRIMP SALAD
2 pounds shrimp, cooked and cleaned
1 cup water chestnuts, sliced
1/4 cup green onions, minced
1 cup mayonnaise
1/4 cup celery, minced
2 tsp curry powder
2 tbls soy sauce
Slivered almonds
Leaf lettuce
Mix first 7 ingredients. Pile on lettuce leaves. Top with slivered almonds. Chill before serving.
PECAN PRALINE CAKE
CAKE: 1 box of your favorite yellow cake mix, make 3 layers. Refrigerate.
FILLING:
1 oz cream cheese
1/2 cup butter
4 cups powdered sugar
2 tsp vanilla
1/4 cup chopped pecans
Mix together and beat until smooth
TOPPING:
1 1/2 cup evaporated milk
2 cups sugar
1 stick butter
1 tsp vanilla
1 1/2 cups chopped pecans
Melt butter, Add milk. Bring to a boil and reduce heat. Cook for 15 minutes stirring constantly until mixture thickens. Add pecans and cook 10 more minutes. Add vanilla and remove from heat. Add pecans. Cool for 5 minutes.
Put one layer on plate, spread 1/3 filling. Add second layer, spread with 1/3 filling. Add third layer, top with remaining filling. Refrigerate. Ice top and sides of cake with topping. Refrigerate before serving.
PECAN SANDIES
2 sticks butter, softened
1 cup oil
1 cup sugar
1 cup sifted
powdered sugar
2 eggs
4 cups flour
1 tsp soda
1 tsp cream of tartar
1 tsp salt
2 cups chopped pecans
1/2 cup sugar
Cream butter, oil, and sugars. Beat in eggs, one at a time. Add vanilla. Add dry ingredients. Stir in pecans. Roll dough into balls and roll in sugar. Bake at 350 for 10-12 minutes until edges are golden brown. Cool.
MARINADE FOR
CHICKEN OR PORK
2 tsp chopped garlic
1 1/2 tsp salt
1/4 tsp black pepper
1/2 cup brown sugar
3 tbls grainy mustard
1/4 cup cider vinegar
Juice of 1 lime
Juice of 1/2 lemon
3/4 cup oil
Shake together. Marinate meat overnight.
SOUTHWEST SALAD
1 tsp oil
2 green peppers, sliced
2 onions, sliced
16 oz jar salsa
2 cans kidney beans, drained and rinsed
2 cans Mexican corn, drained
3 cups cooked rice
6 cups shredded lettuce
10 oz bag tortilla chips
1 1/2 cup shredded
cheddar
3 tbls chopped cilantro for garnish
Sour cream for garnish
Heat oil, sauté peppers and onions until tender crisp. Add salsa, beans, corn and rice. Cook
until heated. For each serving, place 1 cup lettuce on plate. Surround lettuce with chips. Top with warm vegetable mixture. Sprinkle cheese over each serving. Garnish with sour cream.
CHICKEN
ENCHILADA SOUP
5 cups chicken broth
3 cups corn tortillas, cut into strips
4 cups cooked cubed chicken
1 chicken breast, cut in bite sized pieces
2 small cans green chilis
1 can Rotel tomatoes
2 tbls butter
1 onion, chopped
2 cloves garlic, minced
1 cup sour cream
1/2 cup chopped cilantro
Shredded mozzarella cheese
Shredded cheddar cheese
Bring broth to a boil. Add tortilla strips. Remove from heat and let sit for 10 minutes. Pour broth mixture into food processor, and process until smooth. Return to saucepan. Add green chilis and Rotel. Set aside. In another pan, sauté chicken, onion and garlic in butter until chicken is done. Add to broth mixture and bring to a simmer. Add sour cream and cilantro. Serve immediately. Garnish with cheeses.
