Monthly Archives: May 2013

2 C shredded sharp cheese                     1 C all purpose flour

1/2 C butter, melted                                1/2 tsp paprika

48 small pimiento-stuffed olives, drained and patted dry

1 tsp garlic & herb seasoning                 1/8 tsp salt

Blend together cheese and butter.  Add to flour, working with hands if needed til batter forms.  Mold 1 tsp dough around each olive, shaping into a ball.  Place 2 inches apart on ungreased cookie sheet.  Cover and

refrigerate at least 1 hour but no more than 24 hours.

Heat oven to 400.  Bake 15-20 minutes or until light brown.

Variation:  Add extra 1/4 C flour if want batter thicker; try various olives (I love garlic/jalapeno stuffed); try different cheese blends, like Mexican,  for variety.  They also freeze well.

As a child, this was one of my kitchen projects to help my Mother prepare for entertaining.  Today, one of my friends, Amanda, says they remind her of a cheese straw with a surprise center!  Enjoy!

16 oz. linguine                        4 T garlic

¼ cup butter                            2 lb. shrimp, peeled

2 lemons & lemon juice       Half & Half

Prepare linguine according to package.

Saute 4 T garlic in the butter until soft. Add peeled and deveined shrimp and cook until pink. Stir in the zest of  2 lemons (about 3-4Tablespoons) & ¼cup lemon juice. Season with Tony’s.

Mix drained linguine with shrimp and continue to cook over low heat.  Stir in 1 cup of half & half until a thick sauce forms.   Serves 6.  Enjoy!!

1 lb. boneless chicken breasts                 white pepper to taste

2 Tbsp. flour                                              1 Tbsp. oil

1/2 C barbecue sauce                               1/4 C apricot preserves

1/2 C frozen pineapple juice                  1/2 C finely chopped green onions

1 Tbsp. soy sauce                                      1/2 large green pepper, cut in strips

Sprinkle chicken with pepper, then coat lightly with flour.  Spray skillet with cooking spray. Add oil and heat over medium heat. Add chicken and brown.  Remove chicken, pour off drippings, wiping skillet clean. Return chicken to skillet.

Combine barbecue sauce, apricot preserves, pineapple juice concentrate, onions & soy sauce. Mix well. Pour mixture over chicken. Bring to boil. Reduce heat and simmer, covered, for 20 minutes. Stir occasionally and spoon sauce over top of chicken. Stir in green pepper and continue to cook 15 minutes or until chicken is tender. Serve over rice.  Yields 4 servings, at only 325 calories per serving—won’t blow your diet!

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1 C pecan halves (or walnut pieces)

1 Package fresh baby leaf spinach

Crumbled blue cheese

Purple Onions, sliced and separated into rings

1 Pint fresh strawberries

1 12oz. Bottle Brianna’s Blush Wine Strawberry Vinaigrette

Roast pecans at 300° for 10 to 15 minutes. Toss pecans, spinach, blue cheese, onions and strawberries in salad bowl.  Add desired amount of vinaigrette and toss to coat.

This has been a hit each time I’ve served it.  Recipe compliments of “Warm Welcomes, River Road Recipes IV” – a must have cookbook!

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