Recipes published in ‘Pam Vkbb14a’

Seafood And Shells

Recipe

28 Sep

Seafood And Shells

Recipe By : Little Mom
Serving Size : 1 Preparation Time :0:00
Categories : Pasta Seafood

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 7 Oz Pkg. Tiny Shells Or Cavatelli — uncooked
1/4 Cup Butter
1/2 Cup Celery — thinly sliced
1/4 Cup Onion — chopped
1 Clove Garlic — minced
1 Tbls Flour
3/4 Cup Milk
1 Cup (4 Oz) Monterrey Jack Cheese — shredded
12 Oz Shrimp
1 Can 6 1/2 Oz. Clams Minced And Undrained
1 Tbls Fresh Parsley
1 Tbls Dry Sherry

Cook pasta according to directions. Rinse under cold water and seet aside.
Melt butter in a large skillet over medium heat. Add celery, onion, and
garlic. Saute 3 minute. Add flour, stir until smooth. Gradually add
milk; cook over medium heat stirring constantly until thickened. Stir in
cheese until melted. Stir in shrimp, clams, parsley and sherry. Stir in
pasta.

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Eileen

Filed under: Breadmaker, Breads, Pam Vkbb14a

Chocolate Peanut Butter Pie

Recipe

28 Jun

Title: CHOCOLATE PEANUT BUTTER PIE
Categories: Pies
Yield: 8 servings

1 c Milk
2/3 c Peanut butter
1 pk Instant chocolate pudding
1 ea 9″ graham cracker pie shell
8 oz Cool Whip whipped topping

Blend milk and peanut butter together.Add pudding mix.Pour into pie
shell.Chill.Serve with a dab of Cool Whip whipped topping.

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Filed under: Breadmaker, Breads, Pam Vkbb14a

Breakfast Chicken Hash

Recipe

3 Jan

BREAKFAST CHICKEN HASH

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Main Dish Poultry
Breakfast

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Cooked chicken
1/2 c Cream or leftover gravy
1/4 ts Salt
1/4 ts Black pepper
1/4 ts Tarragon
1 tb Butter
1 tb Chopped parsley
1 tb Chopped pimiento

Chop leftover or cooked chicken into small cubes. In
a bowl, mix chicken with cream or leftover gravy.
Season with salt, pepper and tarragon. Melt butter in
shallow baking dish. Turn chicken mixture into baking
dish. Sprinkle with parsley and pimiento. Bake at
350 degrees for 15 minutes. Serve with corn cakes or
waffles.

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Filed under: Breadmaker, Breads, Pam Vkbb14a

Salsa Verde 3

Recipe

14 Jul

SALSA VERDE 3

Recipe By :
Serving Size : 3 Preparation Time :0:00
Categories : Sauces

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 lb Fresh tomatillos
2 Anaheim green chiles
-charred, peeled, seeded
3 Jalape#o chiles — partially
-seeded deveined
2 Garlic clove
1/2 Chicken bouillon cube — or
1/2 c Chicken broth
1/4 c Rice vinegar
1 tb Light oil (sunflower)
1/4 c Cilantro — snipped
1 pn Salt

After removing the dry husks from the tomatillos,
rinse them well under warm water to remove some of the
stickiness. Cut tomatillos into quarters. Cut the
Anaheim chiles and jalape#os into pieces.

To the bowl of a food processor fitted with the knife
blade attachment, add the tomatillos, chile pieces,
and cloves of garlic. Chop to a coarse pur#e using on
and off pulsations. If you want to use the salsa for
dipping tostada chips or spooning onto homemade pizzas
or tortas, it is best to make a coarse puree. For a
thinner suace consistency, pulse on your food
processor for 20 seconds and pur#e the salsa. You can
further thin down the sauce by adding 1 cup chicken
broth, sour cream, or cream. Stir this liquid in
during the simmering stage. This thinner sauce is
perfect for enchiladas and tortas.

After you have pur#ed the ingredients for your salsa,
place mixture in a 3-quart saucepan. Simmer
everything except the fresh cilantro, for 12 to 15
minutes. Place the salsa into a bowl to cool
completely before adding the cilantro. Or store the
salsa in a glass jar in the refrig- erator for up to 2
weeks and stir a few snipped springs of cilantro into
the portion you will be serving. Adjust seasonings,
such as salt and more cilantro, by taste testing.

This sauce is probably one of the most adaptable of
all of the salsas: it can be used for dipping tostada
chips, adding zest to quacamole, or saucing
enchiladas, tortas, or homemade Mexican pizza.
Submitted By curmudgn@flash.net (SAM WARING) On
TUE, 25 APR 1995 131753 +0000

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Filed under: Breadmaker, Breads, Pam Vkbb14a

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Recipes published in ‘Pam Vkbb14a’

Seafood And Shells

Chocolate Peanut Butter Pie

Breakfast Chicken Hash

Salsa Verde 3

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