These recipes make a hearty full course dinner without hours of preparation! Enjoy!
SEAFOOD FETTUCCINE
¾ lb. fresh or frozen shrimp, cooked, peeled and deveined
1 can (4 oz) mushroom stems and pieces, drained
½ teaspoon garlic powder
1/8 teaspoon salt
1/8 teaspoon pepper
¼ cup butter or margarine
1 pkg. (8 oz) fettuccine, cooked and drained
½ cup grated Parmesan cheese
½ cup milk
½ cup sour cream
Minced fresh parsley (optional)
In a large saucepan, saute shrimp, mushrooms, garlic powder, salt and pepper in butter for 3-5 minutes. Stir in fettuccine, Parmesan cheese, milk and sour cream. Cook over medium heat for 3-5 minutes, or until heated through (DO NOT BOIL). Garnish with parsley if desired. YIELD: 4 Servings (Scallops or crab may be substituted for shrimp)
BROCCOLI CASHEW SALAD
6 cups broccoli florets
2 medium tomatoes, cut into ½ inch chunks
3 tablespoons chopped red onion
1 can (2.25 oz) sliced ripe olives, drained
1 cup mayonnaise
1 tablespoon soy sauce
2 teaspoons lemon juice
1 ½ teaspoons seasoned salt
1/8 teaspoon pepper
½ cup cashews
Lettuce leaves
Place the broccoli in a saucepan with a small amount of water. Cover and cook for 5-8 minutes or until crisp-tender. Rinse in cold water; drain and place in a large bowl. Add tomatoes, onion and olives; toss. In a small bowl, combine mayonnaise soy sauce, lemon juice, seasoned salt and pepper; mix well. Ad to broccoli mixture and toss to coat. Stir in cashews. Serve on lettuce. YIELD 4-6 Servings
EGGNOG PUDDING
2 cups cold milk
1 pkg. (3.4 oz) instant vanilla pudding mix
½ teaspoon ground nutmeg
¼ teaspoon rum extract
Additional ground nutmeg, optional
In a bowl, combine the first four ingredients. Beat for 2 minutes. Spoon into individual dishes. Sprinkle with nutmeg if desired. YIELD: 4 Servings.
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