MOZZARELLA BASIL CHICKEN BREASTS
4 boneless chicken breasts
Salt and pepper to taste
1/4 cup diced fresh tomato
1/2 cup shredded mozzarella cheese
1 Tbls chopped fresh basil
1 Tbls olive oil
Season chicken with salt and pepper. Pound until thin. Mix tomatoes, cheese and basil. Divide and spread over chicken breasts. Fold over and secure with toothpick. Saute in oil for 1 minute on each side. Transfer to baking dish, toothpick side down and bake at 350 for 20 minutes.
MANDARIN PINEAPPLE CAKE
1 box Duncan Hines Pineapple Supreme cake mix
4 eggs
2/3 cup oil
1 can Mandarin oranges
ICING:
2 6 oz boxes instant vanilla pudding
1 can crushed pineapple with juice
1 16 oz Cool Whip
Mix cake. Bake in 2 layers at 375 for 30 minutes. Remove and cool. Slice each layer in half. Beat icing ingredients together and ice each layer and stack. Refrigerate overnight.
GRILLED PORK TENDERLOIN WITH DIJON SAUCE
1 pork tenderloin, slightly score into 8 pieces
Lemon Pepper
1 Tbls lemon juice
1 Tbls Worcestershire
1 tsp Dijon Mustard
1 Tbls chopped parsley
Sprinkle both sides of pork with lemon pepper. Grill until juices are clear. Combine other ingredients in sauce pan and heat. Serve over pork medallions.
SHRIMP AND RICE CASSEROLE
2 cups cooked rice
1 cup cottage cheese
2 cups cooked shrimp
2 tbls melted butter
1 onion, minced
Dash tobacco
1 can cream of mushroom soup
Salt and pepper to taste
Mix all ingredients together. Pour into buttered casserole. Bake at 350 for 20 minutes.
PALMETTO CHEESE MOLD
16 oz shredded cheddar cheese
3 pkgs cream cheese
1 container Palmetto cheese
1 onion, chopped
1 clove minced garlic
2 tbls horseradish sauce
3-4 tbls Durkees Sauce
1 tsp cayenne
Salt and pepper to taste
Mix together until well blended. Place in oiled ring mold and refrigerate overnight. Invert on lettuce lined serving plate and sprinkle with paprika. Serve with crackers of choice. This can easily serve a crowd of 20 + and can be made in advance.
CREOLE SHRIMP AND CREAMED CORN
7 ears fresh corn, shucked
1 1/2 cup milk
2 tbls cornstarch
1 tbls instant grits
2 tbls butter, divided
3/4 tsp salt, divided
1 pound large shrimp, peeled and deveined
1 tsp Creole seasoning
1/2 tsp smoked paprika
1/2 tsp pepper
2 tbls olive oil
1 cup diced tomatoes
1 tbls thyme
5 cloves garlic, minced
1/2 cup green onions, chopped
1/4 cup chicken stock or dry white wine
Cut kernels from cob and reserve cob. Set aside 1/2 cup kernels. Put corn in food processor and pulse until almost creamy. Scrape milk and pulp from cob into a saucepan; discard cobs. Add processes kernels, milk and cornstarch to pan. Add grits and stir. Simmer, stirring often. Reduce heat and stir until thickened. Stir in 1 1/2 tbls butter and 1/4 tsp salt. Remove from heat and keep warm. Combine shrimp, Creole seasoning, paprika and pepper. Heat oil and remaining butter in a large skillet. Add shrimp and cook for 1 minute. Add tomatoes, thyme, garlic and remaining salt; cook for 3 minutes. Add green onions and reserved 1/2 cup corn; simmer until shrimp are done. Add stock or white wine, stirring and scraping pan to loosen brown bits for 30 minutes. Serve shrimp over creamed corn.
