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Nov. 15th, 2008 07:50 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
nverlandSHRIMP CASSEROLE
1 1/2 cups uncooked long-grain rice
1 1/2 pounds medium-size raw shrimp
1/2 cup butter
1 green bell pepper, chopped
1 onion, chopped
3 celery ribs, chopped
2 garlic cloves, minced
4 green onions, chopped
2 (10 3/4-oz.) cans cream of shrimp soup, undiluted*
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1 cup (4 oz.) shredded Cheddar-Colby cheese blend
1/4 cup fine, dry breadcrumbs
1. Prepare rice according to package directions.
2. Peel shrimp, and devein, if desired.
3. Melt butter in a large skillet over medium heat; add bell pepper and next 4 ingredients, and sauté 10 to 12 minutes or until tender. Stir in soup, shrimp, salt, and pepper; cook 3 minutes or just until shrimp turn pink. (Do not overcook.)
4. Combine shrimp mixture and rice. Pour mixture into a lightly greased 13- x 9-inch baking dish. Sprinkle evenly with 1 cup shredded cheese and 1/4 cup breadcrumbs.
5. Bake at 350° for 25 minutes or until cheese is melted.
*2 (10 3/4-oz.) cans cream of celery soup, undiluted, may be substituted.
Chicken-and-Rice Casserole: Substitute 3 cups chopped cooked chicken for shrimp and 2 (10 3/4-oz.) cans cream of chicken soup, undiluted, for cream of shrimp soup. Proceed with recipe as directed
Chocolate Truffles
½ Cup unsalted butter
2 1/3 C confectioner’s sugar
½ C cocoa
1/4 cup heavy or whipping cream 1 1/2 teaspoon vanilla
Centers: pecan, walnuts, whole almonds or after-dinner mints
Coatings: coconut, crushed nuts, confectioners sugar
Makes about 3 dozen truffles
Cream butter in large mixer bowl. Combine 2 1/2 cups confectioners'
Sugar and the cocoa; add alternately with cream and vanilla to butter.
Blend well. Chill until firm. Shape small amount of mixture around
Desired center; roll into 1 inch balls. Drop into desired coating and turn
Until well covered. Chill until firm.
1 1/2 cups uncooked long-grain rice
1 1/2 pounds medium-size raw shrimp
1/2 cup butter
1 green bell pepper, chopped
1 onion, chopped
3 celery ribs, chopped
2 garlic cloves, minced
4 green onions, chopped
2 (10 3/4-oz.) cans cream of shrimp soup, undiluted*
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1 cup (4 oz.) shredded Cheddar-Colby cheese blend
1/4 cup fine, dry breadcrumbs
1. Prepare rice according to package directions.
2. Peel shrimp, and devein, if desired.
3. Melt butter in a large skillet over medium heat; add bell pepper and next 4 ingredients, and sauté 10 to 12 minutes or until tender. Stir in soup, shrimp, salt, and pepper; cook 3 minutes or just until shrimp turn pink. (Do not overcook.)
4. Combine shrimp mixture and rice. Pour mixture into a lightly greased 13- x 9-inch baking dish. Sprinkle evenly with 1 cup shredded cheese and 1/4 cup breadcrumbs.
5. Bake at 350° for 25 minutes or until cheese is melted.
*2 (10 3/4-oz.) cans cream of celery soup, undiluted, may be substituted.
Chicken-and-Rice Casserole: Substitute 3 cups chopped cooked chicken for shrimp and 2 (10 3/4-oz.) cans cream of chicken soup, undiluted, for cream of shrimp soup. Proceed with recipe as directed
Chocolate Truffles
½ Cup unsalted butter
2 1/3 C confectioner’s sugar
½ C cocoa
1/4 cup heavy or whipping cream 1 1/2 teaspoon vanilla
Centers: pecan, walnuts, whole almonds or after-dinner mints
Coatings: coconut, crushed nuts, confectioners sugar
Makes about 3 dozen truffles
Cream butter in large mixer bowl. Combine 2 1/2 cups confectioners'
Sugar and the cocoa; add alternately with cream and vanilla to butter.
Blend well. Chill until firm. Shape small amount of mixture around
Desired center; roll into 1 inch balls. Drop into desired coating and turn
Until well covered. Chill until firm.
