PASTA AND
CRAB MORNAY
4 oz butter
4 Tbls flour
2 cloves garlic, minced
2 cups milk
Salt
Dash paprika
1 Tbls white wine
1/2 pound Swiss cheese, shredded
1 pound crab meat, drained
Dash tabasco
Parmesan cheese
1 cup fresh mushrooms, sliced
Lemon pepper
Cooked pasta
Melt butter, add flour; stir until bubbly. Add garlic and stir. Slowly add milk and whisk until bubbly and smooth. Add other ingredients and heat slowly. Serve over cooked pasta.
TAMALE PIE
1 8.5 oz box corn muffin mix
1 14.5 oz cream corn
2 beaten eggs
1/2 cup milk
1 tsp chili powder
1/2 tsp cumin
2 cups shredded taco cheese blend, divided
1 1/2 cup enchilada sauce
3 cups shredded cooked chicken
TOPPINGS:
Diced tomato
Sour cream
Shredded lettuce
Sliced black olives
Chopped green onions
Chopped cilantro
Salsa
Mix together corn muffin mix, corn, eggs, milk, spices and 1 cup of cheese. Spread in dish and bake at 400 for 20 minutes. Remove from oven and pierce with a knife. Pour enchilada sauce over; cover with chicken and remaining cheese. Bake for an additional 20 minutes. Serve with toppings.
SHRIMP AND
LEMON WILD RICE
2 tsp chopped bell pepper
2 tsp chopped onion
3 tsp butter
2 cups cooked wild rice
1 can mushroom soup
3 Tbls lemon juice
1/2 tsp Worcestershire sauce
1/2 tsp mustard
1 cup shredded American cheese
1 pound cleaned raw shrimp
Paprika
Parsley
Saute pepper and onion in butter. Stir into cooked rice. Mix soup, lemon juice, Worcestershire and mustard with rice. Add cheese and shrimp. Place in buttered casserole. Bake at 375 for 30 minutes. Garnish with paprika and parsley.
CHICKEN AND SHRIMP ENCHILADA SOUP
5 cups chicken broth
3 cups corn tortillas, cut into strips
1 pound shrimp, peeled
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 shrimp, chicken, onion and garlic in butter until shrimp turns pink and and chicken is done. Add to broth mixture and bring to a simmer. Add sour cream and cilantro. Serve immediately. Garnish with cheeses.
BACON POTATO SOUP
8 slices bacon, chopped
2 stalks celery
1 onion, chopped
1 tbls flour
1 cup diced red potatoes
1 1/2 cup chicken broth
2 cans creamed corn
1 cup whipping cream
Salt and pepper to taste
Cook bacon. When half done, add celery and onion. Cook for 5 minutes. Add flour and cook for 3 minutes. Add potatoes and broth. Bring to a boil and cook 10 minutes until potatoes are tender. Reduce heat and add cream. Add salt and pepper to taste.
LIME CHEESECAKE
Crust:
1 1/2 cup graham cracker crumbs
1/4 cup sugar
5 tbls melted butter
Filling:
11 oz cream cheese
1 14 oz can sweetened condensed milk
2/3 cup Key lime juice
2 large eggs
2 large egg yolks
1/4 tsp salt
Topping:
8 oz sour cream
2 tbls sugar
Lime zest or thinly sliced lime for garnish
Combine crust ingredients and press over the bottom and halfway up the sides of a springform pan. Combine all ingredients for filling and pour into crumb crust. Bake at 375 for 20 minutes. Cool for 15 minutes. Raise oven temperature to 475. Mix topping ingredients together and spread over filling. Bake for 10 minutes. Cool. Refrigerate overnight before serving. Garnish with lime zest.
