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Shrimp Bisque



  1. ½ cup butter

  2. ¾ cup all-purpose flour

  3. ½ cup chopped yellow onion

  4. ¼ cup chopped celery

  5. ¼ cup chopped green bell pepper

  6. 2 cloves garlic, minced

  7. ½ teaspoon Old Bay seasoning

  8. 2 cups half-and-half

  9. 8½ cups Shrimp Stock, recipe follows

  10. ¼ cup brandy

  11. 5 tablespoons tomato paste

  12. 1 teaspoon smoked paprika

  13. 1 pound peeled and deveined large fresh shrimp

  14. Garnish: dry sherry, chopped fresh parsley

  15. French bread


  1. In a large Dutch oven, melt butter over medium heat. Add flour and cook, stirring constantly, 6 minutes. Stir in onion, celery, bell pepper, garlic, and Old Bay. Cook, stirring constantly, 7 minutes.

  2. In the container of a blender, combine onion mixture and half-and-half. Blend until smooth and return to Dutch oven.

  3. Add Shrimp Stock, brandy, tomato paste, and smoked paprika. Bring to a boil over medium-high heat, then reduce heat and simmer 35 to 40 minutes. Add shrimp and cook until shrimp are pink and firm, 8 to 10 minutes. Garnish with a drizzle of sherry and chopped parsley, if desired. Serve with French bread.


Nonstick cooking spray
One 3-pound chicken, cut into 10 pieces
Kosher salt and freshly cracked black pepper
1/4 cup honey
1/4 cup Dijon mustard
1/2 stick melted butter
Juice of 1 lemon

Preheat the oven to 350 degrees F. Line a rimmed baking sheet with foil and spray with nonstick spray.

Sprinkle the chicken on both sides with salt and pepper.
Combine the honey, mustard, melted butter and lemon juice in a large bowl. Toss the chicken through the mixture and place skin-side up on the prepared baking sheet. Sprinkle with more salt and pepper.

Bake until the chicken is fully cooked and an instant-read thermometer reads 165 degrees F, about 40 minutes.
NOTE: My MIL used all chicken legs and said it needed to be cooked an additional 15 minutes at 400 on her oven to reach the 165 degrees!



3 tablespoons flour
3 tablespoons oil
1/2 pound smoked sausage, cut into 1/2 inch slices
2 cups frozen cut okra
1 large onion, chopped
1 large green bell pepper, chopped
3 cloves garlic, minced
1/4 teaspoon ground red cayenne pepper
1/4 teaspoon pepper
1 can (14.5 ounce size) diced tomatoes, undrained
1 package (12 ounce size) frozen shelled deveined cooked medium shrimp, rinsed
1 1/2 cup uncooked regular long-grain white rice
3 cups water


In small saucepan, combine flour and oil; mix well. Cook, stirring constantly, over medium-high heat for 5 minutes. This is your Roux. Reduce heat to medium; cook, stirring constantly, about 10 minutes or until mixture turns reddish brown. Place flour-oil mixture in 3 1/2 to 4 quart Crockpot.

Stir in all remaining ingredients except shrimp, rice and water. Cover; cook on low setting for 7-9 hours. When ready to serve, cook rice in water as directed on package. Meanwhile, add shrimp to gumbo mixture in Crockpot; mix well. Cover; cook on low setting for additional 20 minutes. Serve gumbo over rice.

Mexican Chicken Spaghetti

1 lb boneless, skinless chicken breasts
1 lb velveeta cheese, regular or mexican...
1 can(s) rotel tomatoes, regular or hot
1 lb spaghetti pasta
1 stick butter
1 can(s) cream of chicken soup, undiluted
1 can(s) cream of mushroom soup, undiluted
1 medium onion, chopped
1 bell pepper, red or green, chopped
salt and pepper to taste


1 Boil chicken breasts in a large pot adding 1/2 teaspoon of salt and 1/2 teaspoon of black pepper to water.
2 Remove chicken when completely done, about 10 to 12 minutes.
3 Boil spaghetti pasta in remaining broth according to package directions. Drain pasta after done and discard water. Set aside the pasta...Do not rinse.
4 Melt the butter in that same (empty) pot and saute the onion and bell pepper.
5 Add tomatoes, soup, cooked chicken (cut into bite-size pieces) and spaghetti to the sauteed onion mixture, one at a time, and gently mix together.
6 Add cheese and stir together, mixing well. Add salt and pepper to taste.
7 Heat until cheese is melted thoroughly, stirring occasionally to keep from scorching.
8 SERVING SUGGESTIONS: Garnish with freshly grated Parmesan cheese and serve with a salad and hot garlic bread.


Taco Soup



  • 2 pounds ground beef

  • 2 15 oz cans kernel corn (undrained)

  • 2 15 oz cans pinto beans (undrained)

  • 2 15 oz cans stewed tomatoes

  • 1 can extra hot Rotel Style Tomatoes

  • 1 package taco seasoning mix

  • 1 package Hidden Valley Original Buttermilk

  • 1 chopped onion

  • 1 bell pepper chopped

  • 2 15 oz cans Golden Hominy (optional)

  • cheese for garnishment


Brown meat, onions and bell pepper. Drain.

Pour all ingredients into large pot and heat over medium to low heat on stove top for one hour, Serve with chips or crackers. Water maybe added if the consistency is too thick.

Editor Notes - the soup works well with most pea sized beans. Pintos and Kidneys are so close, either one or both works. When I make the soup, any beans I have available I will use. Some cooks will use 2 cans each of ranch style beans, black beans, corn, and hominy. The constants for my soup that I cook always include are the corn and hominy and either the Pintos or Kidneys beans. I have also made it using black eyes peas and the black beans.

Chop-Chop Fresh Veggie Salad

Add some grilled chicken for extra protein!!!


1 (15 oz) can chickpeas, drained & rinsed
1/4 red onion, slivered
1 yellow bell pepper, seeded & chopped
1 orange bell pepper, seeded & chopped
1 green bell pepper, seeded & chopped
2 cups grape tomatoes, sliced
2-4 small English cucumbers, chopped
4 stalks celery, sliced
1/3 cup kalamata olives,
sliced 4 oz feta cheese, cubed

Dressing Ingredients:

1/4 cup extra virgin olive oil
juice of 2 fresh lemons
2 cloves garlic, minced
2 Tbsp. fresh parsley leaves, chopped
sea salt & pepper to taste


Whisk together the dressing ingredients.

Toss all salad ingredients in a large bowl with the dressing and serve.

New Orleans Style Shrimp Creole



 1 Tablespoon Butter

1 Tablespoon Olive Oil

1 cup Yellow Onion, Chopped

1 cup Celery, Chopped

1 cup Green Bell Pepper, Chopped

2 cloves Garlic, Chopped

3 Tablespoons Flour

1 can 8 Ounce) Tomato Sauce

1 can (14 Ounce) Chicken Broth

1/8 teaspoons Black Pepper

1/8 teaspoons White Pepper

1/8 teaspoons Cayenne Pepper

1 pound Medium Shrimp, Peeled And Deveined

1 teaspoon Lemon Juice

2 whole Bay Leaves

2 cups Boiled Rice (see New Orleans Style Boiled Rice Recipe)



In a black cast iron pot melt butter. Add oil. Over medium heat sauté all seasonings until wilted, about 5 minutes. Add flour and blend well. Add tomato sauce and broth. Add black pepper, white pepper and cayenne pepper. Bring to a low boil then reduce the heat and simmer for 30 minutes. Add shrimp, lemon juice, Bay leaves, cover and simmer for 20 minutes longer.

Remove pot from the heat and allow to stand, covered, at room temperature for about 10 minutes before serving. Serve over cooked rice.  Garnish with sliced green onion tops.

Strawberry Cream Cheese Cobbler

1 stick ( 1/2 cup) butter
1 egg, lightly beaten
1 cup milk
1 cup all-purpose flour
1 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
2 quarts whole strawberries, capped and washed
4 ounces cream cheese, cut in small pieces

Preheat oven to 350 degrees. Melt butter and pour into a 9-by-13-inch glass baking dish. In a small bowl, mix together the egg, milk, flour, sugar, baking powder, and salt. Pour directly over the butter in the baking dish, but do not stir.

Add the strawberries, arranging in a single layer as much as possible. Sprinkle cream cheese pieces over strawberries. Place in preheated oven and bake for 45 minutes, or until top is golden brown and edges are bubbling. (Crust rises up and around the fruit, but fruit will still peek out of top.)

Best Spaghetti Pie Ever!


Nonstick cooking spray, for greasing the pan
Kosher salt and freshly ground black pepper
1 pound angel hair pasta

1 pound ground beef (85 percent lean)
1 tablespoon olive oil
1 medium yellow onion, chopped
2 cups marinara sauce, homemade or store-bought (I like Prego)
1/2 cup whole-milk ricotta cheese
2 tablespoons minced fresh flat-leaf parsley
3 large eggs
1/2 cup plus 2 tablespoons grated Parmesan
1 cup shredded mozzarella

Special equipment: a 9-by-3-inch cake pan

Preheat the oven to 350 degrees F. Grease a 9-by-3-inch cake pan with cooking spray.

Bring a large pot of salted water to a boil. Add the spaghetti and cook for 3 to 4 minutes less than the package recommends, so that it is very al dente. Drain and reserve.

In a large skillet over medium-high heat, brown the beef, 5 to 8 minutes; season with salt and pepper. Transfer the beef to a paper towel-lined plate to drain. Wipe the skillet clean with a paper towel. Heat the olive oil in the skillet over medium heat and saute the onions until translucent, 4 to 5 minutes. Set aside.

In a large bowl, whisk together the marinara, ricotta, parsley, eggs, 1/2 cup of the Parmesan, 1 teaspoon salt and 1/4 teaspoon pepper. Add the cooked spaghetti, beef and onions and toss to evenly coat. Transfer to the prepared pan, top with the mozzarella and sprinkle with the remaining 2 tablespoons Parmesan.

Bake until the cheese is bubbling and golden brown, 25 to 30 minutes. Let rest for 5 minutes, then cut into wedges and serve.


                      Chile Relleno Casserole


  • 4 eggs

  • 1 1/2 cups milk

  • 2 tablespoons all purpose flour

  • 1/2 teaspoon pepper

  • 1/4 teaspoon salt

  • 3 7-ounce cans whole green chilies, split open

  • 4 cups shredded cheddar (about 1 pound)

  • 4 cups shredded Monterey Jack (about 1 pound)


  1. Lightly grease 9x13-inch glass baking dish. Beat first 5 ingredients in medium bowl to blend. Arrange chilies from 1 can in prepared dish, covering bottom completely. Sprinkle with 1/3 of each cheese. Repeat layering twice. Pour egg mixture over cheese. Let stand 30 minutes. (Can be prepared 1 day ahead. Cover and refrigerate.)

  2. Preheat oven to 350°F. Bake until casserole is slightly puffed in center and golden brown on edges, about 45 minutes. Cool 20 minutes and serve.


1 - 3.4 ounce box instant banana pudding
1 - 20 ounce can crushed pineapple (do not drain)
1 - 8 ounce container Cool Whip( I use fat free)
1 cup mini marshmallows
1/2 cup finely chopped walnuts + 2 Tablespoons for garnish
1/2 cup mini chocolate chips
2 ripe bananas, sliced
1 - 10 ounce jar maraschino cherries, halved

1. Stir together the pudding mix and pineapple until dissolved and thickened.
2. Fold in the Cool Whip.
3. Gently stir in the marshmallows, nuts, chocolate chips, bananas, and cherries.
4. Refrigerate at least 1 hour to chill. Makes about 8 cups salad.

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