Shrimp with Tasso Alfredo Sauce

INGREDIENTS:
1 lb. angelhair pasta
1 stick + 4 Tbsp Butter, divided
1/2 Cup Tasso, Finely Diced
16 ounce jar Alfredo sauce
1 Tbsp Garlic, minced
1 lb Medium Shrimp
Kosher Salt and Cayenne, to taste
1 Tbsp Lemon juice

PREPARATION:
Bring 4 quarts of water to a boil. Add angelhair pasta, return to a boil. Add a small amount of salt and oil to the water, if desired. Cook 10-12 minutes, remove from heat and drain. Add one stick of butter and let melt, toss.

Add 2 tbsp. butter and Tasso to a small saucepan. Saute until lightly browned, incorporate the Alfredo sauce and reduce to a simmer.

Heat 2 tbsp. butter in a large saute pan over medium heat, add the garlic and cook for 1 minute. Add the shrimp, season with salt and cayenne and saute until just cooked through, spritz with the lemon juice. Stir in the Tasso Alfredo sauce. Serve over angelhair pasta.

Grandma Blondy’s Chili

Pour over Fritos and top with cheese and you have a great chili pie! I’ve used this recipe since 1959 (your mom & I lived in Harlingin, TX at the time). ~Grandma (Lavone) Blondy

Cherry-O Cream Cheese Pie

INGREDIENTS:
19 inch graham cracker crumb crust
1 8 ounce package cream cheese, room temperature
1-1/2 cup (15 ounce can) Eagle Brand Sweetened Condensed Milk, chilled
1/3 cup lemon juice
1 tsp. vanilla
1 16 ounce can cherry pie filling

PREPARATION:
Soften cream cheese & beat. Add milk, lemon juice & vanilla. Blend well. Pour into crust. Chill 2 hours. Add cherry filling on top & serve.

Cabbage and Beef Bundles

8 servings
INGREDIENTS:
Sandwiches
1 pound lean ground beef (or deer sausage)
⅓ cup chopped onion
2 cups chopped cabbage
½ teaspoon salt
¼ teaspoon pepper
½ cup shredded Cheddar cheese
1 8-ounce can refrigerated crescent dinner rolls (or 1 Pillsbury® Crescent Recipe Creations)

Sauce
1/2 cup mayonnaise or salad dressing
3 tablespoons purchased horseradish sauce

PREPARATION:
Preheat oven to 375 degrees. In large skillet, cook ground beef and onion over medium-high heat until beef is thoroughly cooked, stirring frequently. Drain. Add cabbage, salt and pepper; mix well. Reduce heat to medium; cover and cook 10 to 15 minutes or until cabbage is crisp-tender, stirring occasionally. Cool 5 minutes.

Take the crescent rolls and roll flat. Sprinkle bottom with cheese before laying out the ‘stuffing’. Wrap the edges of the dough over the top of the stuffing to seal it into a loaf. Place seal side down on ungreased large cookie sheet. Bake for 15 to 20 minutes or until golden brown. Meanwhile, in small bowl, combine mayonnaise and horseradish sauce; blend well. Serve sauce with sandwiches.

Tip: If you cook the stuffing part and then let it cool (put it in the refrigerator overnight), it’s easier to work with because it won’t melt the dough.

Tomato – Basil Soup

As served at La Madeleine’s Bistro/Restaurant. Excerpted from the Fort Worth Star-Telegram May 20, 1994.

Blackened Tuna Steaks

INGREDIENTS:
1-½ pounds tuna steaks, 1 inch thick
2 tablespoons Montreal steak seasoning
¼ cup olive oil, divided
2 tablespoons butter

PREPARATION:
Rub tuna with 2 tablespoons of olive oil then cover the tuna generously in Montreal steak seasoning. Heat the remaining 2 tablespoons of olive oil and the butter in a large skillet over high heat. When oil is nearly smoking, place steaks in pan. Cook on one side for 3 to 4 minutes, or until blackened. Turn steaks, and cook for 3 to 4 minutes, or to desired doneness.

Cheesy Spinach & Artichoke Dip

22 servings, 2 tablespoons each
INGREDIENTS:
1 14-ounce can artichoke hearts, drained, finely chopped
1 10-ounce package frozen chopped spinach, thawed, drained
¾ cup grated Parmesan cheese
¾ cup reduced fat mayonnaise
½ cup 2% milk shredded Colby jack cheese
½ teaspoon garlic powder

PREPARATION:
Preheat oven to 350 degrees. Mix all ingredients; spoon into 9-inch quiche dish or pie plate. Bake 20 minutes or until heated through.

Corn, Crab, and Crawfish Bisque

6 servings
INGREDIENTS:
2 tablespoons butter
1 cup chopped onions
1 tablespoon minced garlic
2-½ cups shrimp stock or chicken broth
½ teaspoon crab boil
½ teaspoon dried thyme
¼ cup vegetable oil
¼ cup all-purpose flour
3-½ cups heavy cream
1 teaspoon salt
1 teaspoon Tabasco sauce
1-½ cups corn kernels
1 pound lump crabmeat, picked over for shells and cartilage
1 pound crawfish tails
1 tablespoon chopped parsley
1 tablespoon chopped green onions
1 tablespoon tomato paste
½ cup diced tomato, drained

PREPARATION:
Heat the butter in a large saucepan over medium heat. Add the onions and garlic; cook, stirring, 1 minute. Add the stock, crab boil and thyme, and bring to a boil. In a skillet over medium heat, combine the oil and flour, and, stirring constantly, make a blond roux. Add the roux to the mixture in the saucepan and mix well to blend. Reduce the heat to medium-low. Add the cream in a steady stream, whisking to combine the mixture. Add the salt, hot sauce and the corn. Simmer for 5 minutes. Add the crabmeat, crawfish, parsley, green onions, tomato paste, and diced tomato and cook for about 5 minutes, or until the soup is well heated.

“Healthified” Classic Potato Salad

8 servings (3/4 cup each)
INGREDIENTS:
Salad
6 medium red potatoes (2 lb), unpeeled
2 hard-cooked eggs, chopped

Dressing
¾ cup reduced-fat mayonnaise
½ cup fat-free sour cream
1 tablespoon yellow mustard
1 teaspoon cider vinegar
½ teaspoon salt
¼ teaspoon pepper

PREPARATION:
Place potatoes in 4-quart saucepan; add enough water just to cover potatoes. Heat to boiling. Reduce heat to low; cover and simmer 20 to 30 minutes or until tender. Drain; let stand until cool enough to handle. Cut potatoes into cubes. In large bowl, place potatoes and eggs; toss gently to mix. In small bowl, mix dressing ingredients until well blended. Add dressing to potato mixture; toss gently to coat. Cover; refrigerate at least 1 hour or until serving time.

Mini Chicken Salad Croissants

16 servings
INGREDIENTS:
2 cups cooked chicken, cubed
12 seedless red or green grapes, halved
1 medium apple, chopped
½ cup mayonnaise
⅓ cup walnuts, chopped & toasted
¼ cup plain yogurt
3 tablespoons cider vinegar
16 miniature croissants or rolls, split
4 to 6 lettuce leaves, torn

PREPARATION:
In a small bowl, combine the first seven ingredients. Spoon about 1/4 cup onto the bottom of each croissant; top with lettuce. Replace croissant tops.