THIS MONTH'S FEATURED RECIPES
All recipes have been submitted by Farm Credit employees, directors and their spouses. ENJOY!
| bbq shrimp-pasta salad |
| Servings: 4 |
| INGREDIENTS 2 cups penne pasta, uncooked 1 each red, yellow and green bell pepper, chopped 1/4 cup mayo 1 cup shredded Italian three cheese blend 1/4 cup light balsamic vinaigrette dressing 1 lb. uncooked deveined peeled large shrimp 1/4 cup barbecue sauce 8 large red leaf lettuce leaves 2 Tbsp. grated parmesan cheese Cook pasta in large sauce pan as directed on package, adding peppers to boiling water the last 2 min.; drain. Rinse with cold water; drain well. Toss pasta mixture with mayo in large bowl. Add shredded cheese and dressing; mix lightly. Refrigerate 20 min. Heat greased grill to medium-high heat. Thread shrimp onto 8 skewers; brush with barbecue sauce. Grill 2 min. on each side or until shrimp turn pink. Place lettuce on 4 plates; top with pasta salad, shrimp skewers and parmesan. Submitted by: Vickie Leiker |
| hash brown casserole |
| Servings: 1 13x9" pan |
| INGREDIENTS 32 oz bag Southern Style hash browns 2 cups sour cream 8 oz bag of shredded cheddar cheese 1 can cream of chicken soup 1/2 cup butter (melted) 1/2 cup chopped onion (optional) Mix all ingredients together and place in a 13 x 9 pan. Bake at 350 degrees for 45 minutes. Submitted by: Janel Schroeder |
| orange crush delight |
| Servings: bowl full |
| INGREDIENTS 1 (16oz) cottage cheese 1 (.3oz) small box orange gelatin 4 oz whipped topping 1 (10.5oz) can mandarin oranges, drained Mix cottage cheese with orange gelatin mix. Fold in whipped topping and stir gently to blend. Add mandarin oranges and stir to mix. Chill for one hour before serving. Submitted by: Vickie Leiker |
RECIPE ARCHIVE
Part of the Farm Credit System