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Ingredients
- 1 3- ounce package watermelon Jell-O
- 1/4 cup boiling water
- 12 ounces whipped topping
- 2 cups watermelon seeded and cubed
- 1 graham cracker pie crust
Servings:
Instructions
- In large bowl, dissolve Jell-O in boiling water.
- Cool to room temperature.
- Whisk in whipped topping.
- Fold in watermelon cubes.
- Spoon into crust. Refrigerate for 2 hours or until set.
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Ingredients
- 1/4 cup butter
- 1/2 cup onion finely chopped
- 1/2 cup mushrooms sliced
- 1/4 cup celery diced
- 2 tablespoons chili sauce
- 2 teaspoons Worcestershire sauce
- 1/4 teaspoon celery salt
- 1/8 cup light sherry
- 1 pound shellfish (shrimp scallops, crab)
- 1/2 cup heavy cream
Servings: servings
Instructions
- In a large skillet, add butter; saute onions, mushrooms and celery until tender.
- Add chili sauce, Worcestershire sauce, celery salt and sherry.
- Bring to a boil, then add seafood, simmering until it is cooked, 3 to 5 minutes.
- Stir in heavy cream and remove from heat.
- Serve with French bread, salad and white wine. Delicious!
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Ingredients
- 1 cup mayonnaise
- 2 tablespoons green onion chopped
- 1 tablespoon lemon juice
- 1 teaspoon Dried basil
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 4 ounces cooked and cooled pasta I use shells
- 1 1/2 cups cucumber seeded and chopped
- 1/4 pound green beans cooked crisp-tender and cooled
- 1 cup carrots thinly sliced
- 1 cup zucchini thinly sliced
- 1/2 cup green pepper chopped
- 1/2 cup parsley chopped
Servings:
Instructions
- In a small bowl, make a dressing with the first six ingredients.
- Combine remaining ingredients in a large bowl.
- Stir in dressing until combined. Chill before serving.
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Ingredients
- 6 boneless chicken breasts
- 1/2 pound ham thinly sliced
- 1/2 pound Swiss cheese thinly sliced
- 1/2 cup butter melted; plus more butter for coating baking dish
- 1 cup breadcrumbs
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon paprika
Servings:
Instructions
- Cut chicken breasts in half and flatten.
- Place 1 slice ham and 1 slice cheese on each piece.
- Roll up and secure with toothpicks.
- Add butter to pie pan.
- Add breadcrumbs and seasonings to separate pie pan and stir. Roll chicken in butter then in crumbs.
- Place chicken in buttered baking dish and store covered in refrigerator for several hours or overnight.
- Heat oven to 400. Bake for 40 minutes.
Recipe Notes
Note: To freeze, prepare as for baking. Freeze in tightly covered container. To cook, bake covered at 400 for 30 minutes. Remove cover and continue cooking for 30 to 40 minutes.
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Ingredients
- 1 tablespoon olive oil
- 16 ounces whole mushrooms stems removed and reserved
- 3/4 pound ground pork or Italian sausage
- 4 cloves garlic
- 1 stalk celery
- 1/2 small onion
- 1/2 red pepper
- 10 ounces frozen chopped spinach thawed, drained
- 1/3 cup garlic croutons crushed
- Non-stick cooking spray
- 1/3 cup mozzarella cheese shredded
Servings:
Instructions
- Heat oven to 450.
- In skillet over medium heat, add oil and mushroom caps, salt and pepper; saute for 5 minutes or until brown and tender. Remove and drain.
- In same skillet, add sausage, and cook until brown.
- Place reserved mushroom stems, garlic, celery, onion and red pepper in food processor; pulse until finely chopped.
- Add vegetable mixture to the skillet with sausage and sauté until tender.
- Add chopped spinach, crushed croutons and cheese and cook together for 3-5 minutes.
- Fill the mushroom caps with stuffing and place on a baking sheet sprayed with non-stick cooking spray.
- Bake 6-8 minutes.
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