egb@burl.UUCP (egb) (07/17/84)
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We recently had "special" guests in for dinner and I thought I'd share my
wife's menu for the meal. You can prepare beforehand, and only have to
leave your guests long enough to "nuke" the shrimp. Although we had plenty
of everything, it sure disappeared! --Enjoy! --Ed Baldwin.
REFRIGERATED VEGETABLE SALAD Serves 6-8
1 (16 oz) can French-style green beans, drained
1 (16 oz) can chow mein vegetables, drained
1 (8 oz) can sliced water-chestnuts, drained
1 cup chopped celery
1 cup chopped onion
1 small jar chopped pimentos (for color)
Combine above ingredients in large container; set aside.
Combine:
3/4 cup sugar | Pour over vegetables, toss gently.
3/4/cup Vinegar | Cover and chill 8 hours or overnight.
1/2 cup veg. oil | Drain and serve.
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RICE and TESORI CASSEROLE Serves 12-24
Cook 1 box wild rice in chicken broth
Cook 1 bag Tesori in chicken broth (on firm side)
Melt 1 stick butter
Add garlic or desired seasoning
Mix rice & Tesori; add butter mixture; put in casserole;
add chopped parsley; Heat & serve
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SHRIMP de JONGHE Serves 8-10
(generous)
1 cup butter, melted
2 to 4 cloves garlic, minced
1/3 cup chopped parsley
1/2 tsp. paprika -- (a bit too much)
dash ceyenne pepper -- (optional)
2/3 cup dry sherry
lemon juice -- (optional)
7 to 8 cups cleaned raw shrimp
toasted bread crumbs
Place raw shrimp in casserole
Mix butter, garlic, sherry (I use bit of lemon juice too) & pour over shrimp.
Allow to marinate, covered in refrigerator, for several hours.
When ready to use:
Sprinkle with paprika & ceyenne & parsley; Top with bread crumbs
Microwave: High
(Depends on size of casserole, but check & turn every 3 to 4 minutes
till just done, about 6 minutes for large casserole.)
Standard Oven:
Bake at 325 degrees for about 15 minutes or until done.