Auntie Gale’s Choice Recipes July 22nd Edition
Thursday, July 22, 2010 11:34 am 1 cup orange juice 1/4 cup sugar 1/3 cup powdered instant tea 1 (10 oz.) pkg. frozen strawberries, thawed 4 cups water 2 cups crushed ice Fresh lemon wedges, optional
In a blender, combine orange juice, sugar, tea and strawberries; blend until smooth. Pour mixture into a 2 quart pitcher; add water and ice. Serve tea in tall drinking glasses and garnish with a fresh lemon wedge if desired. creamy chicken vegetables & Noodles 4 cups egg noodles, uncooked 1-1/2 lb. Boneless skinless chicken breasts, cut into 1 inch pieces 1/4 cup Kraft Light Zesty Italian Dressing 3-1/2 cups fresh broccoli florets 1 large Red pepper, cut into strips 1 Yellow squash, sliced 6 oz. Velveeta 2% Milk Pasteurized Prepared Cheese Product, cut into 1/2 inch cubes 1 Tbsp. Fat-free milk
Cook pasta as directed on package. Meanwhile, cook chicken in dressing in large nonstick skillet on medium-high heat 5 to 7 min. or until chicken is done, stirring occasionally. Stir in vegetables; cover. Simmer on medium heat 5 min. or until vegetables are crisp-tender. Microwave Velveeta and milk in small microwaveable bowl on HIGH 2 to 3 min. or until Velveeta is melted and mixture is well blended, stirring after 1-1/2 min. Add to chicken mixture; mix lightly. Serve over pasta. bbq shrimp-pasta salad 2 cups Penne pasta, uncooked 1 each red, yellow and green bell pepper, chopped 1/4 cup Kraft Mayo with Olive Oil Reduced Fat Mayonnaise 1 cup Kraft 2% Milk Shredded Italian• Three Cheese Blend 1/4 cup Kraft Light Balsamic Vinaigrette Dressing 1 lb. uncooked deveined peeled large shrimp 1/4 cup Kraft Original Barbeque Sauce 8 large red leaf lettuce leaves 2 Tbsp. Kraft Grated Parmesan Cheese
Cook pasta in large saucepan 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 barbeque sauce. Grill 2 min. on each side or until shrimp turn pink. Cover 4 plates with lettuce; top with pasta salad, shrimp skewers and Parmesan.
*Made with quality cheeses crafted in the USA. chocolate chip cheese ball 1 pkg. cream cheese (8 oz) softened 1/2 cup butter softened 1/4 teaspoon vanilla extract 3/4 cup confection’s sugar 2 Tbsp. brown sugar 3/4 cup miniature semisweet chocolate chips 3/4 cup finely chopped pecans graham crackers
In mixing bowl mix the cream cheese, butter, and vanilla until fluffy. Gradually add sugars, beat just until combined. Stir in chocolate chips. Cover and refrigerate for 2 hrs. Place cream cheese mixture on a large piece of plastic wrap, shape into ball. Refrigerate 1 hr. just before serving roll cheese ball in pecans. Serve with graham crackers. If you would like to share your recipes with the community, please send them to: Auntie Gale’s Recipes; c/o Shelby Shopper & Info; 503 N. Lafayette St., Shelby, NC 28150 or you can email me at: gale@shelbyinfo.com
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