Shelly's Recipe

SEAFOOD AU GRATIN

Category: Casseroles - Seafood

4 tbsp butter and flour
2 1/2 cups whole milk
Salt and white pepper
3/4 cup grated parmigiano-reggiano cheese
1 ping oysters, with liquor
1 dozen medium size shrimp, peeled and deveined
1/2 lb crawfish tails

Preheat oven to 400. In a saute pan, melt butter and stir in flour, cook, stirring constantly for 1 minutes. Whish in milk a little at a time. Season with salt and pepper. Bring liquid to a boil; reduce heat to medium low. Simmer for 4-6 minutes and then remove from heat; stir in 1/2 cup cheese.

In a bowl, combine seafood and season with salt and pepper. Stir into mixture, season and mix thoroughly.

Lightly grease a casserole dish or individual dishes and in the spoon mixture. Sprinkle with remaining cheese. Place in oven and bake 8-10 minutes or until bubbly. Remove from oven and serve warm. Serves 12

CREAMY POTATO AND CHICKEN CASSEROLE
1 (8 oz) container sour cream
1/4 cup melted butter
1 can condensed cream of chicken soup, undiluted
1 to 1 1/2 tsp garlic powder
1 tsp ground black pepper
1 green onion, chopped (can use 1/4 cup chopped yellow onions)
1 celery rib, diced
1 1/2 cups chopped cooked chicken or turkey
1/2 cup frozen thawed peas
3 potatoes, cooked and cubed (about 2 1/2 lbs)
2 cups shredded cheddar cheese, divided (see below)
Salt (optional and to taste)

Preheat oven to 350. Grease a 13 x 9-inch baking dish.

In a large bowl whisk the sour cream with condensed soup, melted butter, garlic powder and black pepper until smooth and combined. Gently mix in green onion, celery, chicken, peas, potatoes and 1 cup shredded cheddar cheese. Season with salt if desired. Transfer to baking dish. Bake uncovered for about 30 minutes.

Sprinkle the remaining 1 cup shredded cheddar cheese over the top and allow to melt. Serves 4 - 6

Topping Option: Instead of shredded cheddar cheese after baking, in a bowl combine 1/2 cup breadcrumbs with 1/4 cup freshly grated Parmesan cheese sprinkle on top of the casserole before baking then drizzle 2-3 tbsp melted butter over the top, bake the same amount of time

*SOUR CREAM AND FRESH DILL CUCUMBER SALAD*
1 1/2 cups sour cream (fat free will not work)
5-6 tbsp sugar
3 tbsp apple cider vinegar
2 tbsp chopped fresh dill, or to taste
1/2 tsp garlic powder
1/2 tsp seasoned salt or white salt
3 large cucumbers, peeled (sliced in half lengthwise seeds removed then sliced)
1 medium sweet onion, thinly sliced
Fresh ground black pepper, to taste

Place the cucumbers and onion in a large bowl.

In another bowl whisk the sour cream with sugar, apple cider vinegar, dill, garlic powder and black pepper; pour over the cucumber/onion mixture and toss to coat. Season with pepper. Refrigerate for 1 hour before serving. Serves 6

*CREAMY BROCCOLI AND CAULIFLOWER SALAD*
5 cups broccoli florets
5 cups cauliflower florets
2 cups finely diced cheddar cheese or 1 cup coarsely grated cheddar cheese (or use cheese of choice)
1 small red onion, chopped
1/2 cup Craisins or raisins

Fresh ground black pepper, optional
5-6 bacon strips, cooked and crumbled
1/3 cup sunflower seeds

Dressing:
1 cup mayonnaise
1/2 cup sugar
2 tbsp cider vinegar or red wine vinegar
1/2 tsp garlic powder (garlic lovers can use more)

In a large bowl toss together the broccoli and cauliflower florets with cubed cheese, onion and Craisins or raisins.

In another bowl whisk the mayonnaise with sugar, vinegar and garlic powder; pour over salad and toss to coat. Season with black pepper if desired. Cover and refrigerate for 2 hours. Before serving sprinkle with chopped bacon and sunflower seeds. Servings 10-12

CHILLED GREEK SHRIMP ORZO SALAD
1 1/2 cups dry orzo pasta
2 tbsp olive oil
1 tbsp fresh lemon juice (can use more)
1/2 to 1 tsp dried oregano
2 (6 oz) cans marinated artichoke hearts (do not discard the marinade in the jars)
8 cherry tomatoes, halved
1 small red onion, chopped
1/2 cup kalamata olives
1 cucumber (peeled, sliced in half lengthwise, seeded then diced)
3/4 to 1 cup finely chopped feta cheese or coarsely crumbled
3-4 tbsp fresh chopped parsley
1/2 lbs small cooked shrimp (can use more)
Salt and fresh ground black pepper
Reserved marinade from the artichokes (to be added in just before serving)

Cook the orzo in boiling water until just tender (about 8 minutes, do not cook until really soft) drain and rinse under cold water, then transfer to a bowl and toss with 2 tbsp olive oil, lemon juice and dried oregano (can can use more olive oil if desired).

Drain both cans of artichoke hearts then reserve the juice in the refrigerator.

To the bowl with the orzo pasta add in artichoke hearts, tomatoes, onion, olives, cucumber, feta cheese, fresh parsley and cooked shrimp; toss to combine thoroughly. Season with salt and pepper. Cover and refrigerate for 2 or more hours.

Just before serving drizzle the reserved marinade over the salad and toss to coat. Serves 6

LAYERED APPLE CINNAMON BUNDT CAKE
Apple Filling:
5 cups apples, peeled cored and thinly sliced (another cup won’t hurt!)
2 tbsp lemon juice
2 tbsp cinnamon
1/3 cup sugar

Cake:
1 cup vegetable oil or Canola oil
2 cups white sugar
4 large or extra-large eggs
1 tbsp vanilla
1/2 cup orange juice
3 cups flour
1 tbsp baking powder (yes, 1 tbsp)
1/4 tsp salt
1/8 tsp ground nutmeg
3 tbsp sugar mixed with 1 tsp cinnamon (for topping)

Preheat oven to 350. Set oven rack to second-lowest position. Generously grease a 12-cup bundt pan.

In a bowl toss the apples with lemon juice then toss with 2 tbsp cinnamon and 1/3 cup sugar; set aside.

For cake; In a large bowl beat the sugar with oil for about 3 minutes; add in eggs and continue beating for another 4 minutes or until no sugar granules remain (beating time should be no less that 4 minutes). Add in vanilla and orange juice; beat until combined.

In a bowl combine the flour with baking powder, salt and nutmeg; add to the creamed mixture mixing on low speed until just combined. Spoon just over one-half of the batter into the pan, then cover with half of the apple mixture. Repeat with remaining batter then the remaining apples on the top.

In a small bowl combine 2 tbsp sugar with 1 tsp cinnamon the sprinkle over the top of the apples. Bake for about 1 hour or until the cake tests done.

APPLE-CINNAMON WALNUT CAKE
2 cups sugar
3 large eggs
1 cup vegetable oil
2 tsp vanilla
2 cups flour
2 tsp cinnamon
1 tsp baking soda
1/2 tsp salt
3 large apples, peeled and chopped
3/4 to 1 cup chopped walnuts (or can use raisins or half each)

Preheat oven to 350. Grease a 13 x 9-inch baking dish.

In a large bowl, beat eggs with sugar, oil and vanilla until light and creamy (about 2 minutes).

In a small bowl combine the flour with cinnamon, baking soda and salt; add to the wet ingredients and beat on low speed until blended. Mix in the chopped apples, nuts and/or raisins. Pour into prepared baking dish. Bake for about 45-50 minutes or until cake tests done.

Cool completely then frost or drizzle with a glaze.

BUTTERY CINNAMON APPLE CAKE (or Blueberry)
1/2 cup butter, softened (no substitutes)
1-3/4 cups sugar (you may reduce to 1 1/2 cups for a less sweeter taste)
1 tbsp vanilla
1 (8 oz) pkg cream cheese, softened
2 large eggs
1 1/2 cups flour
2 tsp baking soda
1/4 tsp salt
1/3 cup sugar (can use white or brown sugar)
3 tsp cinnamon
3 large apples, peeled and chopped or 2 cups fresh blueberries may be substituted

Preheat oven to 350. Grease an 11 x 7-inch baking dish.

In a bowl, beat the butter with 1-3/4 cups sugar, cream cheese and vanilla until smooth and well combined (about 3 minutes). Add in eggs and continue beating for about 3-4 minutes.

In a small bowl combine flour with baking powder and salt; add to the cream mixture beating on low speed until combined.

In a small bowl combine 1/3 cup sugar with 3 tsp cinnamon.

In another bowl mix the chopped apples with 3 tbsp of the cinnamon mixture, then stir into the cake batter. Transfer to baking pan. Sprinkle the top with remaining cinnamon/sugar mixture. Bake for 40-45 minutes or until cake tests done.