Shrimp Bisque Fettucine
2 sticks butter, melted
1 onion, diced
1 stalk celery, diced
5 stalks asparagus, chopped
1 bell pepper, diced
1/3 cup flour
2 cups half and half
1 1/2 tsp salt
1/2 tsp black pepper
2 cups cooked shrimp, peeled and halved
1 pound fettuccine, cooked
Melt butter; saute veggies. Add flour, cook until bubbly and add cream and spices. Stir until thick; add shrimp and simmer. Add fettuccine and toss.
Jalapeno Pie
12 oz sliced jalapeno peppers
12 oz shredded cheddar
4 eggs, beaten
Salt and pepper to taste
Line a 9 inch pie plate with peppers. Loosely pack cheese on top. Pour eggs over cheese. Season with salt and pepper. Bake at 350 for 30 minutes until set.
Fiesta Chicken And Rice
1 cup cooked rice
4 chicken breasts, cooked and cubed
16 oz picante sauce
8 oz cream cheese
Grated Mexican blend of cheeses
Place rice in buttered pyrex dish. Top with chicken and picante sauce. Dot with cream cheese; top with shredded cheese. Cover and bake at 325 for 30 minutes.
Greek Potato Salad
4 russet potatoes, cooked, peeled and cubed
4 green onions, sliced
2/3 cups chopped parsley
2/3 cup chopped olives
Dressing:
Small container unflavored yogurt
1 tsp lemon juice
1 1/4 cup mayonnaise
1 tsp garlic powder
Salt and pepper to taste
Mix first four ingredients together. Lightly toss with dressing. Refrigerate.
Peppermint Ice Cream Pie
3 cups Rice Krispies
4 tbls butter, melted
1 (4 oz) German chocolate bar, melted
1/2 gallon vanilla ice cream, softened
3/4 cup crushed peppermints
Mix together Rice Krispies, butter and chocolate. Pat into 9” pie pan. Cool. Mix together ice cream and crushed peppermint, pour into Rice Krispie crust. Freeze firm.
Lemon Ice Cream
11 cups half and half
Juice of 8 lemons
4 cups sugar
2 tsp lemon extract
1 tbls grated lemon rind
Mix and pour into ice cream freezer. Freeze.
