Molded Vegetable Salad
Posted on January 25, 2008
1 small pkg. lemon Jello
2 cups water
1 cup shredded cabbage
1 cup chopped pecans
1 cup chopped celery
1 cup chopped unpeeled red apples
1 small bottle stuffed olives
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Crabmeat Salad
Posted on October 27, 2007
11 ounces cooked crabmeat or imitation crabmeat
2/3 cup celery, chopped
1/4 cup low fat mayonnaise
8 Romaine lettuce leaves
salt and pepper, to taste
» Filed Under Salads & Salad Dressings, Seafood | Leave a Comment
Shrimp Etouffée
Posted on October 27, 2007
1 stick butter, unsalted
2 medium onions, chopped
1 celery rib, finely chopped
3 garlic cloves, minced
1 1/2 teaspoons jalapeño pepper, minced
2 tablespoons all-purpose flour
1 14 ounce can Italian chopped tomatoes (juices reserved)
1 tablespoon sweet paprika
1/2 teaspoon salt
1/2 teaspoon black pepper
1 pinch cayenne pepper
2 pounds medium shrimp, shelled and deveined
4 scallions, chopped
1/2 cup parsley, chopped
3 cups white rice, cooked
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Classic Chicken Soup
Posted on October 27, 2007
3 quarts water
3 lbs. chicken, cut up
2 onions, quartered
3 celery stalks, scrubbed and halved
2 carrots, scrubbed and quartered
3 sprigs parsley, with stems
Combine all ingredients in a large stockpot. Season generously with salt and pepper to taste. Bring to a boil, reduce heat to low, and simmer, partly covered, 1-1/2 hours. Remove chicken and reserve for another use. Strain soup. Let cool, then refrigerate until chilled. Remove congealed fat. Return to a boil and season again with salt and pepper to taste.
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Turkey Pilaf
Posted on October 26, 2007
1 tbsp butter
4 green onions, sliced
2 celery stalks, chopped
3 cups cooked turkey, chopped
½ cup dried apricots, chopped
½ tsp ginger
2 cups chicken broth
2 cups instant rice
½ cup currants
¼ cup fresh parsley, chopped
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