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April 2007- Show #3
Jambalaya
2T olive oil
1 lb. Spicy Sausage
2lbs Shrimp (Peeled and Deveined)
1 Medium Onion - chopped 3 bunches green
onions - chopped
4 cloves garlic
1 Small Green Pepper - chopped
2T parsley - chopped
1 15oz can of tomato sauce
1/3 cup Water
2 cups short grain rice - cooked
Brown sausage in olive oil on medium heat. Add Shrimp and cook 3 minutes until pink. Add
onion and garlic and cook 2 minutes. Add green onion and parsley and cook 2 minutes until soft.
Skim off excess grease and add tomato sauce and water. Cover and Simmer for 30 minutes. Add rice and simmer
for 15 minutes.
Green Jacket Salad
3T Vegetable Oil 2T Red Wine Vinegar
1T Fresh Parsley 1t Seasoning Salt
1t Oregano
1 bunch green onions, chopped
1/2 t accent 2T
Parmesean Cheese
Bag of Lettuce Greens 1 small tomato chopped
Pita Chips
Place lettuce greens and chopped tomato into bowl. Mix oil, red wine vinegar, parsley, seasoning salt,
oregano, accent and green onions. Just before serving pour dressing onto greens. Sprinkle parmesean cheese and
pita chips on top.
Coconut Cake
1 Duncan Hines White or Yellow Cake Mix 3 6oz packages Frozen
Coconut 2 cups sugar 8 oz sour cream
Cool Whip
Mix together coconut, sugar and sour cream and let set overnight. Make the cake according to the box
directions. After the two layers have cooled, cut them in half. Spread part of the coconut mixture between all
of the layers and on top. Ice the sides of the cake with cool whip. Let sit in the refrigerator 3-4 days before
serving. This is what makes it moist and good.
August 2007 - Show #4
Southwest Salmon Salad
Blackbean Relish:
1 can Blackbeans
1 cup frozen corn
1/4 cup each of chopped green pepper, red pepper, purple onion and cilantro
1T sugar
1T lemon juice
1T minced garlic
Salt and Pepper to taste
Mix all ingredients together and refrigerate.
Sprinkle Salmon with Blackened Seasoning, spray skillet with cooking spray and heat on med-high heat.
Cook Salmon 4-5 minutes on each side until desired doneness. Be careful not to overcook.
Place chopped romaine lettuce into salad bowl and mix with Ceasar Dressing ( I like Cardini's). Sprinkle
lettuce with several spoons of the blackbean relish, place cooked salmon on top and sprinkle with tortilla strips. Serve
immediately.
Broccoli Salad
4 cups Broccoli pieces
1 cup of baby carrots sliced
1 small purple onion sliced
1 can of sliced olives drained
1 jar of pimentos drained
8 oz bottle of italian dressing
1 t sugar
3/4 cup walnuts chopped
Combine all ingredients excluding the walnuts and refrigerate for several hours or overnight. Add
walnuts just before serving.
Fruit Salad
1 lb. Strawberries
1/2 lb. Green Grapes
1/2 lb. Red Grapes
3 Bananas Sliced
3T sugar
1/2 Cup Pineapple Juice
Juice of a Lime
1t Ground Ginger
Place Strawberries, Grapes and Bananas in bowl. Sprinkle with sugar. Mix remaining ingredients and
pour over fruit and toss gently. Chill before serving. ( Can also use melons or peaches)
December 2007 - Show #5
Chicken Dip
3-4 Cooked Chicken Breasts, shredded
12 oz bottle Frank's Hot Sauce
2 - 8 oz packages cream cheese
16 oz prepared Ranch Dressing
8 oz Cheddar Cheese, shredded
To cook chicken, cover with water and bring to a boil, reduce heat to medium and cook 10-15 minutes until chicken is
done. Let cool and shred.
Mix all ingredients with the chicken, be sure to mix the cream cheese well. Pour into baking dish and bake on 350
degrees for approx. 20 minutes.
Spreads:
Bruchetta (Already prepared available at Sam's)
Olive Spread (Already prepared available at Sam's)
Cream Cheese Spread - (8 oz cream cheese, package of feta cheese, 3 -4 sundried tomatoes, sliced)Mix all together for
cream cheese spread
Thin Baquettes sliced and toasted
Place any of the three spreads onto the toasted baquette slices.
May 2008 - Show #6
Chicken and Broccli
1 T Olive Oil
4 Skinless, boneless Chicken Breast Halves
1 can of cream of chicken soup
1/3 cup of water
2 T grated parmesan cheese
1/8 t garlic powder
1/8 t basil
1/8 t parsley
1/8 t salt
1/8 t pepper
2 cups fresh or frozen broccoli flowerets
Heat oil in skillet and cook chicken approx 10 min until browned on each side. Add soup, water, spices and broccoli.
Cover and cook approx 30 minutes until chicken is done, stir occassionally. Serve with rice.
Strawberry & Spinach Salad
1 bag of Spinach or Field Greens
1/2 cup of toasted pecans
1/2 package of strawberries, sliced
Dressing
Toast pecans in oven on 350 degrees for 10-12 minutes in 1/2 Tablespoon of butter. Mix together spinach, pecans and strawberries.
Drizzle on dressing just before serving, do not use all of dressing, just drizzle and serve remaining dressing on side.
Dressing: Mix together the following:
1/3 cup of raspberry vinegar (they have white balsamic raspberry blush vinegar at Ingles)
1 t salt
1 c olive oil
1 t dry mustard
1 1/2 t chopped onion
1/2 t poppy seeds
1/3 c sugar
Strawberry Shortcake
1 prepared angel food cake
1 pint heavy whipping cream
2-3 packages of frozen strawberries with juice
Place frozen strawberries in a bowl and add 1 T of sugar, mix and let thaw. Beat heavy whipping cream with blender
until soft peaks form and mix in 1 T sugar. Cut angel food in half. Poke holes in one half of angel food cake,
drizzle with strawberry mixture, then ice with whipped cream. Place other half of cake on top and repeat. Ice
sides of cake with remaining whipped cream. Drizzle with remaining strawberry mixture and put some in the hole of the cake.
Refrigerate until ready to serve.
September 2008 - Show #7
Shrimp Pasta
1/2 chopped green pepper and red pepper
1 bunch chopped green onions
1 sliced carrot
2 cloves of garlic
3T olive oil
1T butter
Heat butter and olive oil in skillet on med high heat, add peppers, onions, carrot and garlic and saute about 10 minutes.
1pound peeled and deveined shrimp(Could substitute 1 lb chicken)
Add shrimp and saute 5 minutes.
1/2 t salt
1/2 t pepper
1t red pepper flakes
1/2 t oregano
1 can diced tomatoes
1 can tomato sauce
Add remaining ingredients and simmer 30 minutes.
Cook a 1lb box of penne pasta according to package directions. Drain pasta. Mix pasta with the shrimp sauce
in a 13x9 pan. Sprinkle mozarella cheese on top and cook in a 350 degree oven for 30 minutes.
Blue Salad
Italian Salad Mix
Blue Cheese Crumbles
Toasted Walnuts, Almonds or Pecans
Sliced Red Onion
Balsalmic Vinegar Dressing (Recipe Follow or use Emeril's from the store)
Put lettuce mix in the bowl, sprinkle Blue Cheese, Nuts and Red Onion on top. Add dressing to taste just before
serving. You can also add sliced grilled chicken or steak to make this an entree salad.
Balsalmic Dressing
1 shallot chopped
1T fresh Basil
1/4 c balsalmic vinegar
1t sugar
1/2t salt
1/2t pepper
1c olive oil
Put basil and onion in food processor, pulse. Add all ingredients except olive oil and pulse. Add olive oil
in a steady stream.
Banana Split Cake
2 cups graham cracker crumbs
1 stick of melted butter
1/4c sugar
Mix together and cover the bottom of a 13x9 pan and bake at 350 degrees for 10-15 minutes, then let cool.
1 box of powdered sugar
2- 8oz packages cream cheese, room temperature
1t vanilla
Mix with mixer until creamy. Spread on top of cooled crust.
4 to 5 bananas sliced
20 oz can of crushed pineapple, drained
Sliced Strawberries
8 oz tub of cool whip
Pecan Chips
Chocolate Syrup
Spread bananas, pineapple and strawberries on top of cream cheese mixture.
Spread Cool whip evenly across entire cake, drizzle with chocolate syrup and pecans. You can also use cheeries
if you like. Refrigerate 4-6 hours before serving.
21 Vickery Street, Hartwell, Georgia 30643
| T: 706.377.5555 |
F: 706.377.2426
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