Recipes from Saturday Nov. 6th

Wild Rice Casserole

4 strips of Bacon

1/2 c. Chopped Onions

1/4 c. Chopped Green peppers

1/2 lb. Fresh Mushrooms

2 tbsp Melted butter

1 Can cream of Mushroom soup

1/2 c. dry white wine

1/2 c. Coarsely chopped ripe olives

1 tsp. celery salt

3 c. cooked wild rice

2 c. cooked white rice

Fry bacon until crisp. Remove from skillet. Saute onions, green peppers, and mushrooms in drippings for 5 min. Combine all ingredients and put in casserole.  If mixture seems dry, add more liquid. Cover and bake in slow oven (325 degrees) one hour.  6 to 8 servings.

Mom’s Ginger Apple Salad

3 med. chopped apples

1 can 8Oz water chestnuts drained and finely chopped

2 celery ribs, finely chopped

1/2 c. dried cranberries

3 tbsp crystallized ginger finely chopped

1/2 c. vanilla yogurt

1/4 c. reduced fat mayonnaise

2 tbsp sugar

1/4 to 1/2 tsp ground ginger

1/8 tsp salt

1/4 c. chopped pecans

In a large bowl, combine the first 5 ingredients. Combine the yogurt, mayonnaise,sugar, ginger, and salt; pour over the apple mixture and toss to coat. Chill until serving.

Just before serving, sprinkle with pecans. 6 servings

Seafood & Cream Cheese Stuffed Shells

1 12oz pkg jumbo pasta shells

2 8oz pkg cream cheese softened

1/3 c. mayonnaise

2 tsp sugar

1-1/2 tsp lemon juice

1/8 tsp salt

1/8 tsp coarsely ground pepper

1/8 tsp cayenne pepper

3 6oz cans lump crab meat drained

1/2 lb frozen cooked salad shrimp, thawed

12 green onions, finely chopped

Cook pasta according to package directions; drain and rinse in cold water. Cool to room temperature.

In a large bowl, combine cream cheese, mayonnaise, sugar, lemon juice, salt, pepper and cayenne. Gently stir in the crab, shrimp and onions. Stuff shells, about 2 tbsp in each shell. Cover and refrigerate fro at least 1 hour.  Makes 3 dozen.

Cold Taco Salad

1 lb hamburger

1 pkg. dry taco mix

1 8oz Catalina dressing

1 head lettuce

1 c. grated cheese

1 red onion, sliced thinly

3 tomatoes, diced

1/2 bag nacho cheese doritos

Brown hamburger with dry taco mix and drain. Mix in the Catalina dressing. Toss in salad ingredients and chips right before serving.

Tuxedo Cream Dessert

1 3/4 tsp unflavored gelatin

2 tbsp cold water

1 1/2 c heavy whipping cream (divided)

3/4 c semi sweet chocolate chips

Vanilla Layer

1 3/4 tsp unflavored gelatin

2 tbsp cold water

1 2/3 c heavy whipping cream (divided)

1/4 c sugar

2 tsp vanilla extract

Strawberry Sauce

2 c sliced fresh strawberries

2 to 3 tbsp sugar

In a small bowl, sprinkle the gelatin over cold water; let stand for 1 min. In a small sauce pan, bring 1 cup cream to a simmer. Stir 1/2 cup into gelatin mixture until gelatin in completely dissolved. Stir the chocolate chips in the remaining warm cream until melted. Stir in the gelatin mixture and remaining cream.  transfer in to a 8in x 4in loaf pan coated with cooking spray. Cover and refrigerate for 30min. or until firm.

For vanilla layer, in a small bowl, sprinkle gelatin over cold water. In a small sauce pan, bring 1 cup cream and sugar to a simmer. Stir in gelatin until gelatin completely dissolved.

Stir in the vanilla and remaining cream. Carefully spoon over chocolate layer. Cover and refrigerate for at least 2 hours or until firm.  For the sauce, in a blender or food proessor, puree strawberries and sugar. Transfer to a bowl; cover and refrigerate until serving.  Just before serving, un-mold dessert and cut into slices. Serve with strawberry sauce. Makes 6 to 8 servings.

Upside-Down Apple Pie

Make your favorite apple pie. Before you place the bottom crust in the pie pan, Mix

1/2 c packed brown sugar

1/4 c butter, melted

1 c pecans

Coat pie pan with cooking spray. Line bottom and sides of pan with parchment paper; coat paper with cooking spray. Arrange  

in the bottom of prepared pie pan. Press your bottom pie crust firmly against pecans and sides of pie pan.  When pie is done loosen the parchment paper around the edge of pie; invert hot pie onto a serving plate. Cool for at least 15 minutes before serving.


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  2. This sounds great do you have one for Watergate salad? Used to be palpuor in the ’70 s & ’80 s! It uses pistachio jello, pinapple, nuts & cottage cheese (I think haven’t had it in years). Please let me know./thanks/betsy

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