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Index
1. Salchichas
al Jerez (Sausages in Sherry)
2. Shrimp and Feta Casseroles
3. Slow-Cooked Pulled Pork Sandwiches
4. Snappy Cheese Bake
5. Strawberry Mousse
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1. Salchichas al Jerez (Sausages in Sherry)
INGREDIENTS:
1 lb Spanish chorizo or pork sausage links
2 Tbsp olive oil
1/2 cup dry sherry
DIRECTIONS:
Cut the sausages into 1" pieces. Heat the olive oil in
a heavy skillet over moderate heat and saute the sausage until
lightly
browned.
Add the sherry and cook uncovered over low heat until the
sausage is cooked and most of the liquid has been absorbed.
Serve
with French bread. Serves 6 to 8 as an appetizer.
Source: Recipe Ross
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2. Shrimp and Feta Casseroles
This week's recipe is from our Minutemeals.com cookbook
"Three Ways to
Dinner," due out next fall. Developer Ruth Fisher says she
took her
inspiration from an old Greek favorite Garides me Saltsa. If you
are serving
a multi-course meal for the holidays, all seafood or mixed, try
serving the
casseroles as a first course; if you do, the recipe can serve 6.
Nonstick vegetable cooking spray
1 can (14 ounces) diced tomatoes
1 tablespoon olive oil
3 tablespoons chopped shallots
3 tablespoons chopped fresh parsley
1/2 teaspoon dried oregano, crumbled
1 pound peeled and deveined medium shrimp
A heaping 1/3 cup finely crumbled Feta cheese (4 ounces)
3 large eggs
1/4 teaspoon hot pepper sauce
Salt and pepper to taste
2/3 cup light cream or half-and-half
4 tablespoons grated Parmesan cheese
1. Preheat the oven to 400 degrees F. Lightly spray 4
shallow gratin dishes
or individual casseroles (or ramekins) with nonstick vegetable
cooking
spray.
2. Drain the tomatoes, reserving the juice for another use such as
an
addition to soup.
3. Heat the olive oil in a medium nonstick skillet over
medium-high heat.
Add the shallot and cook, stirring frequently, for 1 minute, until
nearly
softened. Stir in the tomatoes and oregano and heat through, about
1 minute.
4. Meanwhile, divide the shrimp among the 4 prepared baking
dishes,
spreading them in a single layer. Spoon the hot tomato mixture
over them.
Sprinkle with the feta, dividing it equally.
5. In a medium bowl, whisk the eggs together with the cream,
parsley, and
hot pepper sauce. Season with salt and pepper. Pour the egg
mixture evenly
over the shrimp and tomatoes, dividing it equally among the
casseroles.
Sprinkle each with 1 tablespoon grated Parmesan.
6. Bake for about 12 minutes, or until the custard is set around
the edges
but is still saucy in the center. Remove from the oven and let
stand a few
minutes before serving.
CALORIES: 330; PROTEIN: 28g; CARBOHYDRATES 8g; TOTAL FAT 20g;
SATURATED FAT
10g; CHOLESTEROL 363mg; SODIUM 754mg; FIBER 1g
Copyright Minutemeals.com, Inc., 2001
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3. Slow-Cooked Pulled Pork Sandwiches
Prep Time: 15 min. - Cook Time: About 9 hr.
1 tbsp. Crisco® Vegetable Oil
3 lb. boneless pork shoulder roast
1 can (10 1/2 oz.) Campbell's® French Onion Soup
1 cup ketchup
1/4 cup cider vinegar
3 tbsp. packed brown sugar
12 sandwich rolls
HEAT oil in large skillet. Add roast and brown on all sides. Place
roast in 5-qt. slow cooker. Mix soup, ketchup, vinegar and sugar.
Pour over roast. Cover and cook on LOW 8 to 10 hr.* or until done.
REMOVE roast from slow cooker. Cool slightly. Shred pork, using 2
forks. Return to slow cooker. Serve pork and sauce on rolls.
Serves 12.
*Or on HIGH 4 to 5 hr.
Kitchen Clip
If necessary, pork shoulder roast can be cut into sections to fit
into the slow cooker.
Source: Campbell's Meal Mail
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4.
Pasta, Seafood and Eggs:
Snappy Cheese Bake
From the
Houston Junior League Cookbook
___________________________________
INGREDIENTS:
2 cans (4 ounces each) green chile peppers
1 pound mellow Cheddar cheese, grated
6 eggs
1-1/2 cups Bisquick
1 quart milk
TO PREPARE:
Butter a large shallow baking dish. Split and seed green
chilies; spread flat in bottom of dish. Cover green
chilies with cheese. In large bowl, beat eggs, and add
Bisquick and milk. Beat well. Pour egg mixture over
peppers and cheese. Bake at 350 degrees for 1 hour.
Great
with steaks or as a brunch or supper dish.
SERVES: 8
___________________________________
Copyright 1992 The Junior League of Houston, Inc. All
rights reserved.
Visit The Junior League of Houston web site
(http://www.jrleaguehou.org/cookbooks)
to purchase copies
of the Houston Junior League Cookbook and other fine
cookbooks, or call (713) 627-COOK.
The Junior League of Houston, Inc. is an organization of
women committed to promoting voluntarism, developing the
potential of women and to improving the community through
the effective action and leadership of trained volunteers.
Its purpose is exclusively educational and charitable. All
proceeds from League fundraising efforts, including from
the sale of the Houston Junior League Cookbook, are
returned to the community.
------------------------------------------------------
5. Strawberry Mousse
Ingredients:
2 cups fresh ripe strawberries, hulled
3 Tbsp sugar
1 tsp fresh lemon juice
2 Tbsp raspberry flavored liqueur (optional)
3/4 cup heavy cream
Directions:
Puree the strawberries, sugar, and lemon juice in an electric
blender or food processor. Put in a small saucepan over low
heat and reduce to 1/2 cup, stirring occasionally.
Remove from the heat and stir in the (optional) liqueur.
Whip the cream until it barely forms a mound and is thick but
still quite liquid. Fold the strawberry puree into the
whipped cream and pour into a serving bowl or individual serving
dishes. Serve chilled.
Serves 4 to 6.
Source: Recipe Ross
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