76
      Monday
      93 / 75
      Tuesday
      93 / 74
      Wednesday
      92 / 74

      3 Different Recipes from June 5

      Cajun Dressing

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      1 cup mayonnaise

      1/4 cup copped green onions

      1 TB dried onions

      1 clove garlic

      1 tsp capers

      1 tsp hot sauce

      1 roasted red pepper

      Cajun seasoning

      Salt and pepper to taste

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      Mix all ingredients in a small bowl, seal well to store in fridge.

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      Smokey Cheddar Pie

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      Vine ripe tomatoes, creamy cheddar & fresh herbs baked till bubbly in Dale's flaky pie crust, with a hint or smoky paprika!

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      INGREDIENTS

      1 cup cheddar, shredded

      1/2 cup bacon bits, optional

      1 cup mayonnaise

      1/2 cup fine diced sweet onion

      1 TB diced fresh parsley, chopped

      1 TB fresh basil, chopped

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      Granulated garlic

      Dried onion

      Smokey paprika

      Salt and pepper

      2 tomatoes, sliced

      Dry herb mix to sprinkle on top

      Parmesan Cheese for garnish

      1 pie crust

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      Drain tomatoes, salted, on papers towels

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      Mix all ingredients, minus tomatoes

      Line crust with mayo-cheese mix

      Top with tomatoes

      Drizzle with oil, Parmesan cheese and dried herbs

      Bake, or fold crust and deep fry

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      Fettuccine with Shrimp, Tomatoes and Basil

      Serves 6

      1/3 cup olive oil1 lb. uncooked shrimp, peeled & deveined4 large tomatoes, seeded and chopped (or use 15 ounce can of diced tomatoes)1/2 cup fresh basil, chopped1/3 cup black olives, sliced3 large garlic cloves, minced2 tablespoons minced shallot1 tsp. saltpepper to tastegrated parmesan cheese12 oz. fettuccine pasta

      Heat oil in skillet over medium-high heat. Add shrimp, tomatoes, basil, olives, garlic, shallot, salt and pepper. Cook until shrimp turn pink, about 3 minutes. Cook pasta. Toss all together and sprinkle with cheese.

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