Hot Artichoke Crab Dip

1 jar Creamy Alfredo Sauce (Bertolli's is good)
1 tbsp Olive Oil
1 clove garlic, finely chopped
6 oz van crab meat, drained and flaked
14 oz can artichoke hearts, drained and finely chopped.
3 oz cream cheese, cut into cubes
3 tbsp chopped fresh Italian parsley ( optional)
1/4 tsp finely grated lemon peel
Hot pepper sauce to taste
1 medium round loaf crusty Italian bread hollowed
(optional for serving - can just serve in a bowl too)

in 3 quart saucepan, heat olive oil over medium heat and cook garlic 30 seconds. Stir in crab meat, sauce, artichoke hearts, and cream cheese. Simmer, stirring frequently , 5 minutes or until cream cheese is melted.
Just before serving stir in parsley k, lemon peel, and pepper sauce, spoon into hollowed bread. Serve hot and, if desired , with additional Italian bread or crackers.

Citrus shrimp over pasta

This is a great recipe for a small dinner party

Citrus Shrimp
1 lime
1 medium orange
6 tablespoons Unsalted Butter
1/4 cup chopped green onions
1/4 teaspoon ground cumin
1/4 teaspoon red pepper sauce
1 pound (31 to 35) medium fresh raw shrimp, peeled, deveined
1/4 cup chopped fresh cilantro
1 (9-ounce) package refrigerated fettuccine, cooked

Procedure

Remove zest of lime and orange using citrus zester or fine grater. Juice lime; reserve 2 tablespoons juice. Juice orange; reserve juice.
Melt 2 tablespoons butter in 10-inch skillet until sizzling; add green onions, cumin and pepper sauce. Cook over medium-high heat until onions are softened (1 to 2 minutes). Add shrimp; continue cooking until shrimp turn pink (2 to 3 minutes). Remove shrimp; set aside.
Increase heat to high. Add reserved lime juice and orange juice to same skillet. Cook until mixture is reduced to 1/3 cup (4 to 5 minutes). Remove from heat. Stir in remaining butter, 1 tablespoon at a time. Stir in lime and orange zest and cilantro. Add shrimp; stir to coat.
To serve, spoon shrimp mixture over hot cooked fettuccine.


Makes 4 servings.

Oyster Stew

Oyster Stew

2-3 doz fresh oysters in liquid
2 tbsp butter
1 tbsp onion, chopped
3 tbsp flour
3 cups milk
1 tsp salt
1/2 tsp pepper
1/2 tsp parsley, chopped
pinch of celery seed, optional
dash of paprika, optional
Procedure

In a small skillet over medium heat, precook oysters in their own liquid until edges curl & oysters become plump. Set aside.
In a large stock pot, melt butter, add onion, & saute till soft.
Over medium heat, add flour & stir till smooth. Slowly add milk, stirring constantly until thickened.
Add the oysters, liquid, salt, pepper, parsley, & celery seed, & paprika if you wish. Mix well. Heat through & serve.
Makes 4 servings.

Hearty Salmon Pie

CrustIngredients:
1/4 cup Butter 3/4 cup finely crushed dried crumbly style herb seasoned stuffing
Filling Ingredients:
2 cups crushed dried crumbly style herb seasoned stuffing 4 ounces (1 cup) Cheddar Cheese, shredded 1 cup water 1/2 cup milk 1 (16-ounce) can red salmon, drained, skin and bones removed, flaked* 2 large eggs 2 tablespoons chopped fresh parsley 1 tablespoon finely chopped onion 1 teaspoon instant chicken bouillon granules 1/2 teaspoon dry mustard
Sauce Ingredients:
1/3 cup Butter 2 tablespoons cornstarch 1 1/3 cups water 1 teaspoon dried dill weed 1/2 teaspoon salt 2 medium (2 cups) tomatoes, cubed 1/2-inch
Heat oven to 350°F. Melt 1/4 cup butter in 3-quart saucepan; stir in 3/4 cup finely crushed stuffing. Press stuffing mixture on bottom and up sides of greased 9-inch pie pan; set aside.
Stir together all filling ingredients in same saucepan; spoon into crust. Bake for 50 to 55 minutes or until heated through. Let stand 10 minutes.
Meanwhile, melt 1/3 cup butter in 2-quart saucepan. Stir in cornstarch. Stir in all remaining sauce ingredients except tomatoes. Cook over medium heat, stirring occasionally, until mixture comes to a full boil (5 to 7 minutes). Add tomatoes; boil 1 minute.
To serve, cut pie into 6 wedges; serve sauce over wedges.
Makes 6 servings.