1. Sauerkraut
Supper
2. Shrimp
and Roquefort
3. Slow-Cooker Chicken &
Dumplings
4. SMOKED
GOUDA AND CARAMELIZED ONION QUESADILLAS
5. Strawberries and Cream
Dessert Squares
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1. Sauerkraut Supper
Ingredients:
3 strips bacon
1-1/2 tbsp. flour
2 cans (large) sauerkraut
2
medium potatoes, cubed
2
medium apples, cubed
3 tbsp. brown sugar
3 lb. Polish sausage,
cut in pieces
3/4 cup water
Directions;
Fry bacon until crisp,
drain. Add flour to bacon drippings and blend
well. Stir in sauerkraut, mix well. Place
sauerkraut mixture and 4 bacon pieces into a crockpot.
Add all other ingredients. Stir thoroughly,
cover and cook on Low 7 - 9 hours or on High 3 - 4
hours.
Source: Recipe Ross
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2.
Appetizers, Salads and Breads:
Shrimp and Roquefort
from California Sizzles
Easy and Distinctive Recipes for a
Vibrant Lifestyle
___________________________________
INGREDIENTS for New Orleans Shrimp Boil:
6 cups water
2 bay leaves
1 teaspoon dried basil
1 teaspoon dried thyme
2 teaspoons minced garlic
1 teaspoon salt
1 teaspoon dried mustard
1/2 teaspoon cayenne pepper
1/2 teaspoon pepper
1 pound large shrimp or
2 pounds medium shrimp,
unpeeled
INGREDIENTS for Shrimp and Roquefort:
3 ounces cream cheese, softened
1 ounce crumbled Roquefort cheese
1 clove garlic, minced
1/2 teaspoon sugar
1 teaspoon grainy mustard
1 - 2 Tablespoons Madeira wine
Fresh parsley, chopped
1 lemon, thinly sliced
INGREDIENTS for Shrimp Cocktail Sauce:
1 cup prepared chili sauce
1 Tablespoon fresh lemon juice
1 teaspoon creamed horseradish
TO PREPARE:
1. Prepare New Orleans Shrimp Boil: Place the
water and
spices in a large pot and bring to
a boil. Reduce heat
and simmer for 5 minutes.
2. Return water to boiling and add shrimp.
3. Cook shrimp uncovered over high heat 3-5
minutes or
until pink. Drain shrimp and
cool.
4. Prepare Shrimp and Roquefort: Shell and
devein the
cooked shrimp. Carefully slit
each shrimp along the
outside lengthwise. Set
aside.
5. Blend the cream cheese and Roquefort cheese.
Add
garlic, sugar, mustard and wine.
6. Stuff the cheese mixture into the slits of
the shrimp.
Chill.
7. Just before serving, roll the shrimp's
stuffed side in
chopped parsley. Arrange on a
platter garnished with
lemon slices and serve with Shrimp
Cocktail Sauce.
8. Prepare Shrimp Cocktail Sauce: Combine all
ingredients
in a small bowl and mix well.
Serve at room
temperature.
___________________________________
Copyright 1999 by The Junior League of Pasadena, Inc.
All
rights reserved.
Visit The Junior League of Pasadena web site
(http://www.jrleaguepasadena.org) to purchase copies
of
California Sizzles and other fine cookbooks, or call
their
cookbook hotline at (626) 796-0162.
The Junior League of Pasadena, Inc., is an
organization of
women committed to promoting voluntarism, developing
the
potential of women, and improving the community
through the
effective action and leadership of trained volunteers.
Its
purpose is exclusively educational and charitable.
Proceeds
from the sale of Dining by Design will support the
Junior
League's indispensable work within the community for
those
in need.
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3. ~Campbell's® Slow-Cooker Chicken & Dumplings~
Country flavors and savory aromas greet you when you
walk in the door tonight!
Prep. time: 20 min. Cooking time: About 8 hr.
Serves: 8
Source: Tasty Tuesday Tip of the Week
Ingredients:
1 1/2 lb. skinless, boneless chicken breasts, cut into
1" pieces
2 medium Yukon gold potatoes, cut into 1" pieces
2 cups whole baby carrots
2 stalks celery, sliced
2 cans (10 3/4 oz. each) Campbell's® Cream of Chicken
Soup OR 98% Fat Free Cream of Chicken Soup
1 cup water
1 tsp. dried thyme leaves, crushed
1/4 tsp. ground black pepper
2 cups all-purpose baking mix
2/3 cup milk
Directions:
PLACE chicken, potatoes, carrots and celery in 6-qt.
slow cooker.
MIX soup, water, thyme and black pepper. Pour over
all.
COVER and cook on LOW 7 to 8 hr.* or until chicken is
done.
MIX baking mix and milk. Spoon batter over chicken
mixture. Tilt lid to vent and cook on HIGH 30 min. or
until dumplings are cooked in center.
TIPS:
*Or on HIGH 4 to 5 hr.
Serve with a mixed green salad topped with your
favorite Pepperidge Farm® croutons. For dessert,
serve your favorite Pepperidge Farm® cookies.
Author: Campbell's Kitchen
Source: Shar
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4. SMOKED GOUDA AND CARAMELIZED ONION
QUESADILLAS
INGREDIENTS:
2 tbsp butter
1 onion, thinly sliced
1 tbsp golden brown sugar
1/4 tsp white wine vinegar
1-1/2 cups grated smoked Gouda cheese
4 10-inch-diameter flour tortillas
2 ounces sliced prosciutto, chopped
2 tbsp butter, melted
DIRECTIONS:
Melt 2 tablespoons butter in heavy medium skillet over
medium heat. Add onion, brown sugar and vinegar; sauté
until onion is golden brown, stirring frequently,
about 25 minutes. Remove from heat. Cool to room
temperature.
Preheat oven to 350°F.
Sprinkle cheese over half of each tortilla, dividing
equally. Sprinkle prosciutto and sautéed onion over
cheese. Season with pepper.
Fold other half of each tortilla over cheese mixture.
Brush tortilla with some of melted butter.
Brush heavy large skillet with some of melted butter.
Place over medium-high heat. Working in batches, cook
quesadillas just until brown spots appear, brushing
skillet with butter between batches, about 2 minutes
per side. Transfer quesadillas to heavy large baking
sheet.
Bake until tortillas are golden and cheese melts,
about 5 minutes.
Transfer quesadillas to work surface. Cut each into 6
triangles. Arrange on platter and serve hot.
6 Appetizer Servings.
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5. Strawberries and Cream Dessert Squares
Voted Best Red Carpet Dessert of 2008!
Looking for that new dessert to wow a crowd? It's the
one that you'll make over and over, and everyone asks
for the recipe? Try this one, made easier with a
cookie mix.
Prep Time: 30 min
Total Time: 2 hours 30 min
Makes: 20 servings
Crust
1 pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix
1/2 cup butter or margarine, softened
1 egg
Filling
1 cup white vanilla baking chips (6 oz)
1 package (8 oz) cream cheese, softened
Topping
4 cups sliced fresh strawberries
1/2 cup sugar
2 tablespoons cornstarch
1/3 cup water
10 to 12 drops red food color, if desired
1. Heat oven to 350°F. Spray bottom only of 15x10x1-
or 13x9-inch pan with cooking spray. In large bowl,
stir cookie mix, butter and egg until soft dough
forms. Press evenly in bottom of pan. Bake 15 to 20
minutes or until light golden brown. Cool completely,
about 30 minutes.
2. In small microwavable bowl, microwave baking chips
uncovered on High 45 to 60 seconds or until chips are
melted and can be stirred smooth. In medium bowl, beat
cream cheese with electric mixer on medium speed until
smooth. Stir in melted chips until blended. Spread
mixture over crust. Refrigerate while making topping.
3. In small bowl, crush 1 cup of the strawberries. In
2-quart saucepan, mix sugar and cornstarch. Stir in
crushed strawberries and 1/3 cup water. Cook over
medium heat, stirring constantly, until mixture boils
and thickens. Stir in food color. Cool 10 minutes.
Gently stir in remaining 3 cups strawberries. Spoon
topping over filling. Refrigerate 1 hour or until set;
serve within 4 hours. Store covered in refrigerator.
High Altitude (3500-6500 ft): No change.
Did You Know?
We asked and you voted! The polls were open in the
Betty Crocker community to vote for your favorite
recipes in multiple categories.
Variation
Make it your way using 4 cups of your favorite fresh
fruit.
Nutrition Information:
1 Serving: Calories 270 (Calories from Fat 120);
Total Fat 13g (Saturated Fat 8g, Trans Fat 1g);
Cholesterol 35mg; Sodium 150mg; Total Carbohydrate 34g
(Dietary Fiber 0g, Sugars 24g); Protein 3g Percent
Daily Value*: Vitamin A 6%; Vitamin C 35%;
Calcium 2%; Iron 4% Exchanges: 1 Starch; 1
Other Carbohydrate; 0 Vegetable; 2 1/2 Fat Carbohydrate
Choices: 2
*Percent Daily Values are based on a 2,000 calorie
diet.
Source: BettyCrocker.com
