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.

INGREDIENTS:
1 pound ground beef
1 good sized onion
1/2 green pepper
1/4 tsp. garlic salt
2 cans tomatoes
Salt to taste
Dash cayenne pepper
Dash paprika
2 tsp. chili pepper
1 tsp. sugar
1 can Ranch Style beans

PREPARATION:
Fry the first four ingredients together, drain the fat. Add the next six ingredients. Bring to a boil, then reduce. Simmer on low for 1-1/2 – 3 hours. About an hour before serving, add beans.

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

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.

6 servings
INGREDIENTS:
2 14½-ounce cans diced tomatoes
3 cups tomato juice
1 cup chicken stock
12 washed fresh basil leaves
1 cup heavy cream
4 tablespoons butter (½ stick)
garlic salt and black pepper to taste

PREPARATION:
In a black cast iron pot, combine tomatoes, juice and stock. Simmer 30 minutes. Puree, along with the basil leaves, in a food processor. Return to saucepan and add cream and butter, while stirring, over low heat. Garnish with basil leaves.

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.

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.

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.

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.

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.