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SHRIMP SAUCE

SHRIMP SAUCE

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SHRIMP SAUCE: Whisk together all ingredients

  • SHRIMP SAUCE:
  • 2 cups mayonnaise
  • 6 tablespoons ketchup
  • 4 teaspoons mustard
  • 4 teaspoons lemon juice
  • 2 teaspoons Worcestershire sauce
  • 1 teaspoon garlic powder
  • BOILED SHRIMP:
  • 4 quarts water
  • 2 (3 oz.) packages shrimp and crab boil
  • 1 large lemon halved
  • 2 small onions
  • 3 tablespoons sal
  • 4 lbs. unpeeled large fresh shrimp
  • SHRIMP SALAD:
  • 1 lb. boiled shrimp
  • 1/4 cup minced celery
  • 2 tablespoons minced onion
  • 1-1/4 cups Shrimp Sauce
  • 1 heat lettuce shredded
  • 3-4 tomatoes cut into wedges
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RUM CAKE

RUM CAKE

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Preheat oven to 325 degrees

  • glaze:
  • 1 cup chopped pecans or walnuts
  • 1 (18-1/2 oz.) package yellow cake mix
  • 1 small package instant vanilla pudding
  • 4 eggs
  • 1/2 cup cold water
  • 1/2 cup oil
  • 1/2 cup dark rum
  • 1/4 pound butter
  • 3/4 cup water
  • 1 cup sugar
  • 1/2 cup dark rum
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MEATBALL LASAGNA

MEATBALL LASAGNA

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Stir together first 6 ingredients until blended

  • 1 (15 oz.) container ricotta cheese
  • 1 (8 oz.) container soft onion and chive cream cheese
  • 1/4 cup chopped fresh basil
  • 1/2 teaspoon garlic salt
  • 1/2 teaspoon seasoned pepper
  • 1 large egg lightly beaten
  • 2 cups ( 8 oz.) shredded mozzarella cheese, divided
  • 1 (3 oz.) package shredded Parmesan cheese divided
  • 2 (26 oz. jars tomato basil pasta sauce divided
  • 1 (16 oz) package egg roll wrappers
  • 60-64 frozen cooked Italian-style meatballs
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SPANISH NOODLE PAELLA

SPANISH NOODLE PAELLA

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Place 1 tablespoon water in cup, mix in saffron

  • 2 cups water divided
  • 1/4 teaspoons saffron threads crumbled
  • 2 tablespoons olive oil
  • 1 medium onion finely chopped
  • 1 red bell pepper finely chopped
  • 4 tablespoons chopped fresh Italian parsley divided
  • 2 large garlic cloves chopped
  • 1 lb. tomatoes seeded and chopped
  • 1 tablespoon tomato paste
  • 1 teaspoon sweet paprika
  • 3 (8 oz.) bottles clam juice
  • 1-1/4 ” lb. lobster
  • 10 oz. spaghetti broken into 1” pieces (about 2-1/3 cups) 12 mussels scrubbed, debearded
  • 12 uncooked large shrimp peeled and deveined
  • 12 sea scallops
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CHICKEN VEGETABLES AND PASTA

CHICKEN VEGETABLES AND PASTA

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Cook linguine but do not use salt in water, drain

  • 1 8 oz. package linguine
  • 2 large chicken skinless, boneless chicken breasts
  • 1/2 lb. Chinese pea pods
  • 1 medium size head endive
  • 1/2 small head radicchio
  • 1 clove garlic
  • Salad oil
  • 1/2 lb. bean sprouts
  • 3 tablespoons soy sauce
  • 3 tablespoons white vinegar
  • 1 tablespoon prepared mustard
  • 1 teaspoon sugar
  • 1 bunch watercress
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SAUTEED SKIRT STEAK CARAMELIZED SHALLOTS AND FINGERLING POTATOES

SAUTEED SKIRT STEAK CARAMELIZED SHALLOTS AND FINGERLING POTATOES

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Preheat oven to 375 degrees

  • 6 fingerling potatoes or 10 small white skinned potatoes scrubbed, left whole
  • 4 garlic cloves crushed
  • 2 teaspoons fresh thyme leaves
  • 2-1/2 teaspoons olive oil
  • 1 10 oz. skirt steak halved crosswise
  • 3 large shallots thinly sliced
  • 1 tablespoon chopped fresh thyme
  • 2 cups packed small watercress sprigs
  • 2 teaspoons chopped fresh tarragon
  • 2 teaspoons chopped fresh chives
  • 2 teaspoons chopped fresh basil
  • 2 tablespoons olive oil
  • 1 tablespoon red wine vinegar
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CHOCOLATE PRALINE CAKE

CHOCOLATE PRALINE CAKE

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Cake: In large bowl beat first 6 ingredients until well blended (mixture will be thick)

  • Chocolate Glaze:
  • 1 (18.25 ounce) box devil's food cake mix
  • 1 small box instant chocolate pudding
  • 2 cups sour cream
  • 5 eggs
  • 1 cup melted butter
  • 1 teaspoon almond extract
  • 2 cups semisweet chocolate chips
  • 1 bar German sweet chocolate
  • 1 tablespoon shortening
  • 1/4 cup sugar
  • 1 cup sifted confectioners sugar
  • Dash salt
  • 1/2 teaspoon vanilla extract
  • Vanilla Glaze:
  • 1 cup confectioners sugar
  • 1/2 teaspoon vanilla extract
  • 1-2 tablespoons milk
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BAKED POTATO SOUP

BAKED POTATO SOUP

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Wash potatoes, prick several times with a fork

  • 4 large baking potatoes
  • 2/3 cup butter or margarine
  • 2/3 cups all-purpose flour
  • 6 cups milk
  • 3/4 teaspoon salt
  • 1/2 teaspoon pepper
  • 1-1/2 cups (6 oz.) shredded Cheddar cheese, divided
  • 12 slices bacon, cooked, crumbled and divided
  • 4 green onions, chopped and divided
  • 1 (8 oz.) container sour cream
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TACO BEAN DIP

TACO BEAN DIP

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Mix beans and taco seasoning

  • 1 can refried beans
  • 1 tablespoon taco seasoning mix
  • 1 cup sour cream
  • 1 cup salsa
  • 1 cup Mexican shredded cheese
  • 1/2 cup sliced green olives
  • 2 tablespoons sliced pitted ripe olives
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RICE AND BLACK BEANS

RICE AND BLACK BEANS

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In large pot cook bacon until strips are brown and have given off their fat

  • 3 slices bacon
  • 1 medium onion, chopped fine
  • 1 medium green pepper, chopped fine
  • 1/4 teaspoon oregano
  • 1/2 teaspoon cumin
  • 1 bay leaf
  • 1 (16 oz.) can black beans, including liquid
  • 1-1/2 cups rice, uncooked
  • 2-1/4 cups water
  • 1 teaspoon salt
  • 1 teaspoon vinegar
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