Gourmet Foods

• 1 tbsp. butter
• ½ cup chopped onion
• 1 medium green pepper, cut into matchstick- thin strips
• ½ cup thinly sliced celery
• 1 jar (15 oz.) spaghetti sauce
• ¾ lb. medium shrimp, shelled and deveined
• 1 bay leaf
• 1/8 tsp. pepper
• Generous dash hot pepper sauce
• Hot cooked rice

In a 2 quart microwave safe casserole, combine the butter, onion, green pepper and celery. Cover with lid; microwave on high for 4 minutes or until vegetables are tender, stirring once during cooking.

Stir in the spaghetti sauce, shrimp, bay leaf, pepper and hot pepper sauce. Cover; microwave on high for 6 minutes or until shrimp are opaque, stirring once during cooking. Remove the bay leaf. Serve over the rice.

• 1 egg, beaten
• 1 ½ lbs. ground beef
• 1 8-oz. can pizza sauce
• ¾ cup Shredded pasteurized process cheese
• ¾ cup quick oats, uncooked
• ¼ cup cold water
• ½ tsp. dried oregano leaves

In a large bowl, combine all ingredients except ¼ cup sauce; mix lightly. Shape into loaf in 10 x 6 inch baking dish. Bake at 350 degrees for 1 hour. Top with remaining sauce. Let stand for 10 minutes before serving.

• ½ cup mayonnaise
• 2 tbsp. flour
• 1 tsp. instant chicken bouillon
• 1/8 tsp. pepper
• ¾ cup milk
• 1 ½ cups chopped cooked turkey or chicken
• 1 10-oz. package frozen mixed vegetables, thawed, drained
• 1 4-oz. can refrigerated quick crescent dinner rolls

Combine the salad dressing, flour, bouillon and pepper in a medium saucepan. Gradually add the milk. Cook, stirring constantly, over low heat until thickened. Add turkey and vegetables; heat thoroughly, stirring occasionally. Spoon into an 8 inch square baking dish. Unroll the dough into 2 rectangles. Press perforations together to seal. Place the rectangles side by side to form a square; press edges together to form a seam. Cover turkey mixture with the dough. Bake at 375 degrees, for 15 to 20 minutes or until brown.

• 2 large cloves garlic, finely chopped
• 1 tsp. marjoram leaves (optional)
• 1 tsp. thyme leaves
• 1 tsp. salt
• ¼ tsp. pepper
• 5 lb. standing rib roast (about 3 ribs)
• ¼ cup butter
• 2 cups thinly sliced mushrooms
• ¼ cup Madeira or dry rd wine
• 1 tbsp. tomato paste
• 1 envelope beefy mushroom recipe soup mix
• 1 tbsp. all purpose flour
• 1 ½ cups water
• 1 tbsp. finely chopped parsley
• Pepper to taste

Preheat the oven to 500 degrees. In a small bowl, combine garlic, marjoram, thyme, salt and pepper; set aside.

Trim the fat off the roast. In a roasting pan, on rack, place the roast; rub with garlic mixture. Roast for 10 minutes, then decrease the heat to 350 degrees and continue roasting 1 ½ hours or until meat thermometer reaches 130 degrees (rare) or 150 degrees (medium).

Remove the roast to a serving platter and keep warm. Skim fat from pan drippings. In as medium saucepan, combine the pan juices with the butter; stir in the mushrooms. Cook for 5 minutes or until mushrooms are tender. Stir in the wine and tomato paste, then onion recipe soup mix and flour blended with water. Bring to a boil, then simmer, stirring frequently, 5 minutes or until sauce is thickened. Stir in the parsley and pepper. Serve sauce with roast.

• 2/3 cup mayonnaise
• 1/3 cup flour
• ½ tsp. celery salt
• Dash of pepper
• 2 cups milk
• 7 ozs. Spaghetti, broken into thirds, cooked, drained
• 2 cups chopped cooked turkey or chicken
• ¾ cup grated Parmesan cheese
• 1 4-oz. can mushrooms, drained
• 2 tbsp. chopped pimiento (optional)
• 2 cups fresh bread cubes
• 3 tbsp. butter, melted

Combine the salad dressing, flour and seasonings in a medium saucepan. Gradually add milk. Cook stirring constantly, over low heat until thickened. Add spaghetti, turkey, ½ cup cheese, mushrooms and pimiento; mix lightly. Spoon into a 2 quart casserole. Toss bread cubes with butter and remaining cheese; top casserole. Bake at 350 degrees, for 30 minutes or until lightly browned.