NO BAKE
STRAWBERRY
CHEESECAKE
1 box Nilla wafers
8 oz cream cheese
1/3 cup sugar
8 oz cool whip
1/2 cup strawberry preserves
Line loaf pan with Nilla wafers. Beat cream cheese and sugar until smooth. Add sour cream. Spread 1/2 the mixture over wafers. Dollop preserves over sour cream mixture. Gently spread. Add another layer of wafers. Add remaining sour cream mixture. Refrigerate overnight. Serve with cool whip.
CHEESE BROCCOLI SOUP
20 oz frozen broccoli
2 chicken bullion cubes
1 1/2 cup milk
2 cups cream
1 can cream of chicken soup
8 oz Velveeta cheese
1/2 tsp oregano
Salt and pepper to taste
Cook broccoli per instructions with bullion cubes. Add milk to make 2 cups of liquid. Add remaining ingredients and simmer.
SEAFOOD
CHOWDER
4 onions, chopped
1/4 cup butter
2 cups boiling water
6 raw potatoes, cubed
1 tbls salt
1/2 tsp pepper
11/2 quart milk
2 cups shredded American cheese
2 lbs shrimp, cooked and peeled
16 oz crab meat
3 tbls chopped parsley
Saute onions in butter. Add water, potatoes and seasonings. Simmer until potatoes are tender. Heat milk with cheese until melted. Add shrimp, crabmeat and milk, heat. Garnish with chopped parsley.
ARTICHOKE OYSTER BISQUE
1/2 cup butter
2 cups chopped onion
2 14 oz cans artichoke hearts, drained and chopped
2 cups sliced mushrooms
1 cup chopped celery
3 tbls chopped parsley
1/2 cup chopped green onions
2 tsp garlic salt
2 tsp coarse black pepper
1/2 tsp seasoning salt
1 can cream of mushroom soup
1 pint half and half
16 oz fresh oysters, drained and halved
1/2 tsp gumbo file
Saute onion, 1 can artichokes, mushrooms, celery, parsley and green onion and seasonings in butter for 10 minutes. Add soup and half and half. Simmer for 20 minutes. Add remaining artichokes, oysters and gumbo file. Heat for 10 minutes.
AU GRATIN
POTATOES
1 garlic clove, halved
2 cups cream
1/2 cup mayonnaise
Salt and pepper
1/2 cup shredded cheddar
3 pounds sliced russet potatoes
1/3 cup parmesan cheese
Chopped parsley
Rub the sides and bottom of baking dish with garlic. Spray with pan spray. Line bottom with 1/2 potatoes. Whisk cream and mayonnaise together with salt and pepper. Pour 1/2 cream mixture over potatoes. Add remaining potatoes and cream mixture. Cover and bake at 350 for I hour. Uncover and sprinkle with Parmesan cheese; broil 2 minutes until browned. Garnish with chopped parsley.
PUMPKIN PIE
1 9” pie crust, partially baked and cooled
4 eggs
1/2 cup sugar
1 tsp cinnamon
3/4 teaspoon pumpkin pie spice
1 15 oz can pumpkin
1/3 cup cream
1/2 cup brown sugar
2 tbls maple syrup
1 egg yolk
1 tbls melted butter
1 tsp vanilla
1/2 tsp sea salt
1 1/2 cup pecan halves or pieces
Whisk together 2 eggs, sugar, spices, pumpkin and cream until well combined. Pour into pie crust and bake at 350 for 30 minutes until filling is set on the edges and center is jiggly. Cool completely and place in freezer. Whisk together brown sugar, syrup, 2 eggs, yolk, butter, salt and vanilla. Arrange pecans on top of pumpkin. Pour brown sugar mixture over pecans and bake 40 more minutes until crust is golden and custard is set. Cool completely.
