3 sticks butter
1 cup chopped onion
1 tablespoon dried parsley flakes
1 tablespoon Worcestershire sauce
1 teaspoon salt
1 teaspoon ground black pepper
1⁄2 teaspoon dried basil
1⁄2 teaspoon dried thyme
1⁄4 teaspoon garlic powder
3 pounds medium fresh shrimp, peeled and deveined
1 (12-ounce) package thin spaghetti, cooked and drained
1 (8-ounce) package processed cheese, cubed
Preheat oven to 350 degrees.
In a large skillet, melt butter over medium-high heat. Add onion; cook 5 minutes or until tender. Stir in parsley, Worcestershire, salt, pepper, basil, thyme and garlic powder. Pour mixture into a 9×13-inch baking dish; add shrimp, tossing gently to coat. Bake for 25 minutes, stirring occasionally.
Remove from oven. Stir in spaghetti and cheese. Return to oven and bake 5 minutes or until cheese is melted, stirring to combine.
Makes 8 to 10 servings.
3 pounds large shrimp, unpeeled
1 (16-ounce) bottle Italian dressing
11⁄2 tablespoons freshly ground pepper
2 garlic cloves, pressed
2 lemons, halved
1⁄4 cup chopped fresh parsley
1 stick butter, cut up
6 to 7 small red potatoes, boiled until tender and halved
6 ears mini-corn, halved, and boiled until tender
Place shrimp, dressing, pepper and garlic in a 9×13-inch baking dish, tossing to coat. Squeeze juice from lemons over shrimp mixture and stir. Add lemon halves to pan. Sprinkle evenly with parsley and dot with butter. Bake at 375 degrees for 25 minutes, stirring after 15 minutes.
Combine shrimp, potatoes and corn and toss to combine. Serve on a large platter with crusty French bread to sop up sauce.
Hot Spinach and
Bacon Cheese Dip
1 (10-ounce) package frozen spinach, thawed
2 (8-ounce) blocks cream cheese, softened
1 (8-ounce) container sour cream
1⁄2 cup mayonnaise
1 clove garlic, minced
1 cup shredded Parmesan cheese
2 cups shredded Mozzarella cheese
1 (12-ounce) package bacon, cooked and crumbled
Preheat oven to 350 degrees.
Drain spinach and press between layers of paper towels, set aside.
In a mixing bowl, beat cream cheese, sour cream, mayonnaise and garlic at medium speed with an electric mixer until creamy. Add cheeses and spinach; beat until blended. Stir in bacon.
Spoon into a lightly greased 2-quart casserole. Bake for 25 minutes, or until brown and bubbly.
Serve with tortilla chips.
1 large head Romaine lettuce, torn
2 heads broccoli, florets only
4 green onions, chopped
1 package Ramen noodles (discard seasoning packet)
1 cup pecan or walnut halves
4 teaspoons butter
1 cup sugar
1 cup vegetable oil
1⁄2 cup red wine vinegar
1 tablespoon soy sauce
Salt and pepper
Combine torn lettuce, broccoli florets, onions and noodles. Sauté nuts in butter, cool, and add to mixture.
Combine dressing ingredients, mixing well. Just before serving, toss lettuce mixture with dressing.
Creamy Mac and Cheese
1 (8-ounce) package elbow macaroni
1 (10-ounce) container refrigerated Alfredo sauce
1⁄2 cup milk
1⁄2 teaspoon freshly ground black pepper
1⁄4 teaspoon salt
1⁄4 teaspoon ground red pepper
1 (8-ounce) block Cheddar cheese, shredded
Prepare pasta according to package directions. Drain and keep warm.
Bring Alfredo sauce, milk, pepper, salt and red pepper to a boil in a large saucepan. Remove from heat. Stir in cheese until melted. Stir in cooked pasta. Serve immediately.
Makes 4 to 6 side-dish servings.
Lemonade Iced Tea
3 cups water
2 family-size tea bags
1 (1-ounce) package fresh mint leaves (1 cup loosely packed)
1⁄2 cup sugar
4 cups cold water
1 (6-ounce) can frozen lemonade concentrate, thawed
Fresh citrus slices for garnish
Bring 3 cups water to a boil in a saucepan. Remove from heat, add tea bags, and stir in fresh mint. Cover and steep for 10 minutes.
Remove and discard tea bags and mint. Stir in sugar until dissolved.
Pour tea into a 3-quart container and stir in 4 cups cold water and lemonade concentrate. Serve over ice. Garnish, if desired.
Makes 8 cups.
Coconut Pound Cake
1 box coconut supreme cake mix
2⁄3 cup sugar
2⁄3 cup oil
1 cup sour cream
1 tablespoon almond or coconut flavoring
Combine cake mix and sugar. Add oil, sour cream, eggs and flavoring. Beat for 2 minutes. Pour batter into a greased and floured Bundt pan. Bake at 350 degrees for 45 minutes. Invert cake onto serving plate, let cool for 10 minutes and dust with powdered sugar.
NEMS Daily Journal