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11-05-09 

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Hi Everyone!
I hope you enjoy the recipes!

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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. 
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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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