COOK OF THE WEEK: Scarlett Thompson Recipes

By NEMS Daily Journal

New Orleans Shrimp Salad
1⁄2 cup uncooked rice
1 cup finely chopped cauliflower florets
1⁄2 small onion, diced
1 cup cooked shrimp
10 to 15 stuffed green olives, sliced
1 tablespoon lemon juice
3 to 4 good shakes of Tabasco sauce
Salt and pepper
1⁄2 cup mayonnaise
Leaf lettuce
Cook rice, rinse and cool. Combine cauliflower, onion, shrimp and olives in a large bowl (reserve a few whole shrimp and olives for garnish). Add rice and lemon juice, Tabasco and salt and pepper. Stir well and add mayonnaise, tossing lightly. Line a serving dish with leaf lettuce. Place shrimp mixture in dish and garnish with reserved shrimp and olives. Chill for a couple of hours or overnight. Serve with crackers of your choice.
Serves 8.

Miss Mildred’s
Chocolate Chip
Pecan Pie
2 sticks butter, slightly melted
4 eggs, well-beaten
2 cups sugar
1 cup all-purpose flour
12 ounces chocolate chips
2 cups pecans, coarsely chopped
2 pie crusts
Combine slightly melted butter and beaten eggs. Add sugar and flour and mix well. Fold in chocolate chips and pecans. Divide mixture between 2 pie crusts. Bake at 350 degrees for 40 to 45 minutes or until done. Serve with Cool Whip or vanilla ice cream.

Cranberry Crunch Salad
6 tablespoons butter
1 package Ramen noodles, any flavor
1⁄2 cup chopped walnuts
3⁄4 cup vegetable oil
1 cup sugar
3⁄4 cup red wine vinegar
1 bag butter lettuce or mixed salad greens
1 bag dried cranberries
Melt butter in a skillet. Remove flavoring packet from noodles and discard. Crush noodles coarsely while still in the package. Add noodles and walnuts to butter and cook over medium heat until very brown and all the liquid is gone. Remove from skillet and set aside.
Bring oil, sugar and vinegar to a full boil. Remove from heat and cool completely.
Place lettuce and cranberries in a large serving bowl or 4 individual salad bowls and top with noodle/walnut mixture. Add cooled dressing and toss gently.

Chicken-Broccoli Casserole
2 packages broccoli spears, cooked and drained
6 chicken breast halves, cooked and chopped
2 cans cream of chicken soup
1 cup mayonnaise
1 tablespoon lemon juice
1 cup grated sharp Cheddar cheese
Bread crumbs
Place cooked broccoli in the bottom of a greased casserole. Combine chicken, soup, mayonnaise and lemon juice and spread over broccoli. Sprinkle with cheese. Top with bread crumbs. Bake at 350 degrees for 30 minutes.
Serves 6.

Cream Danish
13⁄4 cups sugar, divided
3 to 4 tablespoons cinnamon
2 cans crescent rolls, divided
1 egg
1 (8-ounce) block cream cheese
1 stick butter, melted
Combine 3⁄4 cup sugar and cinnamon together and set aside.
Line a 9×13-inch casserole with 1 can crescent rolls. Combine egg, cream cheese and remaining 1 cup sugar and spread over crescent rolls. Place second can of crescent rolls on top. Pour butter over all. Sprinkle sugar/cinnamon mixture on top to taste. Bake at 350 to 400 degrees until golden brown.
Macaroni and Cheese Bake
1 bag medium egg noodles, cooked and drained
1 stick butter
8 ounces Velveeta cheese, cubed
1 (8-ounce) block cream cheese, cubed
2 eggs, beaten
2 cups shredded Colby-Jack cheese, divided
2 cups shredded Cheddar cheese, divided
Salt and pepper
1 cup milk, more or less
Combine cooked noodles with butter, Velveeta, cream cheese, beaten eggs, 1 cup Colby-Jack and 1 cup Cheddar. Season with salt and pepper. Add milk and stir to reach desired consistency (not soupy, but you also don’t want it to dry out when it bakes). Pour mixture into a greased 9×13-inch casserole. Top with remaining 2 cups cheese. Bake at 350 degrees, covered, for 20 to 25 minutes. Uncover and bake a few more minutes, until cheese is bubbly. Cut into squares to serve.
Serves 10.