Recipe: Assorted Recipes (6) - 10-13-97 Recipe Swap (updated)

6 ASSORTED RECIPES
Recipe Swap - October 13, 1997

RECIPES IN THIS FILE:
Cajun Pasta
Crock Pot Stuffed Peppers
Lemon Pudding Chiffon Cake
Christmas Hazelnut Balls
Coconut-Almond Macaroons
Poppy Seed Chicken

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CAJUN PASTA
Adapted from source: Southern Living magazine, Summertime edition, 1994
Makes 6 to 8 servings

1 (16 ounce) package fettuccine, uncooked
1 1/2 cups water
1/2 pound unpeeled, medium size fresh shrimp
2 skinned and boned chicken breast halves, cut into 1/4-inch strips
1/2 pound andouille or Cajun smoked sausage, sliced
1/2 cup chopped onion
1 clove garlic, minced
1 tbsp olive oil
1/2 cup Chablis or other dry white wine
1/2 cup chopped onion
1/2 cup chicken broth
1 tsp all-purpose flour
1 cup heavy whipping cream
2 tbsp tomato paste
1 tsp cracked black pepper
1 green bell pepper, cut into thin strips
1 red bell pepper, cut into thin strips

Cook fettuccine according to package directions; drain.

Bring the 1 1/2 cups water to a boil, add shrimp and cook 3 to 5 minutes or until shrimp turns pink. Drain; rinse with cold water. Peel shrimp and devein. Set aside.

Cook chicken, sausage, onion and garlic in olive oil in a large skillet over medium-high heat, stirring often, until meat is lightly browned; remove chicken mixture from skillet and set aside.

Add wine to skillet. Bring to a boil; reduce heat, and simmer 3 to 5 minutes or until wine is reduced to 1/4 cup.

Combine chicken broth and flour, stirring until smooth. Add chicken broth mixture, heavy cream, Cajun seasoning, tomato paste, and cracked pepper. Bring to boil. Reduce heat, and simmer 20 minutes.

Add chicken mixture and pepper strips; cook until thoroughly heated. Keep warm.

Combine pasta with the chicken mixture, tossing gently. Serve immediately.

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CROCK POT STUFFED PEPPERS
From: Betsy

Cut the top off and remove seeds from:
6 green peppers (select tall rather than wide ones so they fit)

Combine:
1 pound ground beef or ground turkey
1/3 cup uncooked rice
1 onion, grated
Salt and pepper as you like it
Add any other seasonings you prefer:
oregano, parsley, garlic, basil, chili
powder, etc.

Stuff each pepper about 2/3 full (rice will need room to swell up).

That's right, the meat and rice go in raw, that's the beauty of it!

Stand the peppers side-by-side in the slow cooker (you can stack them if you have to).

Combine and pour over the peppers:
1 cup tomato sauce
1 cup water
(I haven't tried it, but you could probably use 2 cups of salsa instead of the sauce and water)

Cover crock pot and cook on low for 6-8 hours. If desired, heat more sauce to serve with the peppers.

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LEMON PUDDING CHIFFON CAKE
Source: More Family Favorites by Mary Beth Roe

1 package yellow cake mix
1 package lemon instant pudding
1/2 cup cooking oil
6 eggs
1/2 cup milk
1/2 cup water

Mix all together and beat at medium high speed 5 minutes.

Bake in ungreased angel food pan 50 minutes at 350 degrees F. Invert to cool.

Frost with Butter Cream Frosting or powdered sugar.

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CHRISTMAS HAZELNUT BALLS
Source: Jo Anne Merrill
From: Bill,DC
Makes 20 cookies

1 cup all-purpose flour
1/2 cup butter or margarine, softened
1 cup chopped hazelnuts (or pecans)
2 tablespoons sugar
1/8 teaspoon salt
1 teaspoon vanilla extract
Confectioner's sugar

Combine all ingredients in a large bowl except the confectioner's sugar. Use a large wooden spoon or your hands to mix thoroughly. Refrigerate dough for 30 minutes - a very important step.

Form chilled dough into (1 1/4-inch) balls (do not make them too large or they will not cook properly). Place 1-inch apart on ungreased cookie sheet.

Bake in preheated 375 degree F oven for 15-20 minutes or until set but not brown. Do not overcook. Let stand 1 minute in pan then remove to wire rack. Cool until barely warm.

Roll in sifted confectioners sugar. Cool completely, then just before serving, roll again in the confectioners sugar.

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COCONUT-ALMOND MACAROONS
Source: Jo Anne Merrill
From: Bill,DC
Makes about 24 macaroons

3 egg whites
1 cup sugar
1 tablespoon cornstarch
1/4 teaspoon salt
2 cups dried coconut, packed
1/2 teaspoon almond extract

Have water boiling in a double boiler.

Beat egg whites until stiff peaks form. Place the egg whites in top part of double boiler and blend in sugar and cornstarch. Cook over the boiling water, stirring constantly, for 20 minutes.

Remove from heat and add salt, coconut and almond extract. Stir until well combined. Drop by teaspoonfuls 1/2-inch apart on lightly greased cookie sheets.

Bake in preheated 300 degree F oven for 18-20 minutes, or until lightly browned. Do not overcook. Remove to wire rack to cool completely.

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POPPY SEED CHICKEN
From: Teresa, AR

6 boneless, skinless chicken breasts, cooked and chopped
1 (10 3/4 oz.) can condensed cream of chicken soup
1 (10 3/4 oz.) can condensed craem of celery soup
1 (8 oz.) container sour cream
FOR THE TOPPING:
1 stick (1/2 cup) butter or margarine, melted
1/3 cup crushed Ritz crackers
2 tbsp. poppy seed

Mix together thoroughly the chicken, (undiluted) soups and sour cream. Place in a casserole dish.

Then mix together butter, cracker crumbs and poppy seed; pour over chicken.

Bake at 350 degrees F for 30 minutes.