Ingredients

• 1 lb frozen, cooked shrimp, chopped
• 1 1 cup mayonnaise
• 1/2 cup sweet onion, minced
• 1 cup sharp cheddar, shredded
• 1 tsp fresh lemon juice

Preparation

Mix ingredients. Sprinkle with pecans.

Ingredients

• 2 (8 oz) cream cheese
• 1 pkg. Ranch dressing, dry
• 2 minced green onions
• 1 (4 oz) green Chili peppers*, drained
• 1 (4 oz) diced pimientos, drained
• 1 (4 oz) can sliced black olives
• 4-10 or 12 inch tortillas

Preparation

Mix and blend cream cheese, ranch dresing and onions. Spread on flour tortillas. Sprinkle even amounts of peppers, pimientos and black olives on tortillas. Roll tightly. Wrap in Saran wrap or wax paper and refrigerate at least 2 hours or overnight. Cut into 1 inch pinsheels and arrange on cool platter.

*If you want hotter, use Jalapeno peppers in place of Chile peppers, or use half of each.

Ingredients

• 1 cup butter
• 1 1/2 cups sugar
• 4 eggs
• 1 teaspoon vanilla
• 2 cups flour
• Cherry pie filling

Preparation

Cream well the butter and sugar. Add one egg at a time beating well after each. Add and beat until mixed smooth the vanilla, then flour. Spread into roll pan. Score 24 large servings (or 40+ small).

Bake 350 degrees, greased jelly roll pan, 20 minutes in middle of oven (do not over cook).

Add Cherry Pie filling: For large, add two cherries on center. For mini's, add one cherry. Cherries will sink. Lightly dust with confectioner's sugar just before completely cooled. Recut into serving size pieces again after cooling.

Store between layers of waxed paper.

Preparation

Shell 1 1/2 pounds shrimp, devein them if desired, and reserve the shells. In a food processor fitted with the steel blade or in a blender, grind the reserved shells with 1 cup brown stock or tinned beef broth, strain the mixture through a fine sieve into a bowl, pressing hard on the solids, and discard the solids. Add enough brown stock or tinned beef broth to the liquid to measure 4 cups in all and reserve the mixture.

In a large stainless steel or enameled casserole, saute 1 1/2 pounds cooked ham, cut into 1/2 inch cubes, and 1/2 pound spicy garlic sausage such as chorizo or pepperoni, cut into 1/4 inch slices, in 1/2 stick (1/4 cup) unsalted butter over moderately high heat, stirring, for 3 minutes, or until the ham is golden, and transfer the mixture with a slotted spoon to a bowl. Add 1/2 stick (1/4 cup) unsalted butter to the casserole and in it cook 2 onions, 2 green peppers, and 2 stalks of celery, all chopped, 1 cup thinly sliced scallion, and 8 garlic cloves, minced over moderate heat, stirring, until the vegetables are softened. Add a 2-pound tin plum tomatoes, drained and chopped, 2 bay leaves, 1 1/2 teaspoons minced fresh thyme or 1/2 teaspoon dried, and 1/4 teaspoon each of ground cloves, ground all-spice, and cayenne, or to taste, and cook the mixture, stirring, for 2 minutes. Add 2 cups unconverted long-grain rice and cook the mixture, stirring for 2 minutes, or until the rice is well coated with the mixture. Add the reserved beef stock mixture, the ham and sausage, the shrimp, and salt and pepper to taste, bring the liquid to a boil, stirring and simmer the mixture, covered, for 35 minutes, or until the rice is tender. The mixture should be moist. Discard the bay leaves and stir in 1/3 cup minced fresh parsley leaves.

Ingredients

• 1 qt Bush's baked beans with molasses
• 1 apple chopped
• 1/4 cup raisins
• 1/2 pound crumbled bacon cooked crips
• 1/4 cup chili sauce (not catsuP)
• 1/2 cup brown sugar
• 1/2 cup bourbon
• 1 Tablespoon mustard

Preparation

Combine all ingredients and bake uncoverd at 375 degrees for 1 hour, stirring about every 15 minutes.

Cooking tips: If doubling this recipe, add 1/2 hour to baking time. If quadrupling this recipe, add 1 hour to baking time.