Thursday, February 3, 2011
1 cup mayonnaise
3 shallots or 1 garlic clove finely chopped or 2 tsp. garlic powder
1 tsp. Dijon mustard
1 Tbsp. chopped capers
1 hard-cooked egg, finely chopped
1 tsp dry tarragon
1 bag baby shrimp (precooked 11-16 oz)
1 Tbsp. dried parsley
Defrost shrimp on paper towels to soak up excess moisture and
prevent spread from being too watery. Make sure they are dry when
you add them to the above ingredients. Blend all the above
You may add a touch of lemon juice if you like. You may also add
a or a 1/4 tsp of vinegar. Allow ingredients to stand
for at least 1 hour in the refrigerator before serving. Serve with
crackers of your choice.
2 cups vanilla wafer crumbs
1/3 cup butter -- melted
1 3 1/8 ounce vanilla pie filling
1 3/4 cups milk
1 1/2 cups mini-marshmallows
Combine and melted butter. Press into 9" pie plate. Bake at 375F for 8 minutes.
Prepare vanilla pudding using 1 3/4 cups of milk; cover surface with transparent wrap and chill. Fold in marshmallows and whipped topping. 3) Slice bananas into crust. Pour filling over bananas. Chill several hours or overnight. Serve.
|1 pack||slices; (3.5 oz) chopped|
|1 large||Onion; chopped|
|1 medium||Size green; chopped|
|1||Jar Spaghetti sauce with mushrooms (28 oz)|
|12 ounces||Spaghetti; cooked|
|1 cup||Shredded mozzarella cheese (4 oz)|
|1 tablespoon||Grated parmesan cheese|
Cook first 4 ingredients in a large skillet over medium high heat until beef is browned, stirring until it crumbles; drain well. Return mixture to skillet; stir in spaghetti sauce. Bring to a boil; cover, reduce heat, and simmer, stirring occasionally, 20 minutes. Place pasta in a 13 x 9 inch baking dish, and top with beef mixture; sprinkle with mozzarella cheese. Broil 5 1/2 inches from heat (with electric oven door partially open) 1 to 2 minutes or until cheese melts. Remove from oven; sprinkle with Parmesan cheese.