Sausage Butter Beans and Cabbage Soup

Sausage, Butter Beans and Cabbage Soup
Yield: Makes 6 servings
Ingredients:
2
tablespoons butter, divided
1
large onion, chopped
12
ounces smoked sausage such as kielbasa or andouille, cut into 1/2-inch slices
8
cups chicken broth
1/2
head savoy cabbage, coarsely shredded
3
tablespoons tomato paste
1
bay leaf
4
medium tomatoes, chopped
2
cans (14 ounces each) butter beans, drained
Salt and black pepper
Preparation:
1.
Melt 1 tablespoon butter in large skillet over medium heat. Add onion; cook and stir 3 to 4 minutes or until golden. Place in 3-1/2- to 4-quart slow cooker.
2.
Melt remaining 1 tablespoon butter in same skillet; cook sausage until brown. Add to slow cooker.
3.
Place chicken broth, cabbage, tomato paste and bay leaf in slow cooker; stir until well blended. Cover; cook on LOW 4 hours or HIGH 2 hours.
4.
Add tomatoes and beans; season with salt and pepper. Cover; cook 1 hour until heated through. Remove and discard bay leaf.
Tip: Savoy cabbage is an excellent cooking cabbage with a full head of crinkled leaves varying from dark to pale green. Green cabbage may be substituted.

Banana Roll-Ups

Banana Roll-Ups
Yield: Makes 4 servings
Ingredients:
1/4
cup smooth or crunchy almond butter
2
tablespoons mini chocolate chips
1
to 2 tablespoons milk
1
(8-inch) whole wheat flour tortilla
1
large banana, peeled
Preparation:
1.
Combine almond butter, chocolate chips and 1 tablespoon milk in medium microwavable bowl. Microwave on MEDIUM (50%) 40 seconds. Stir well and repeat if necessary to melt chocolate. Add more milk if necessary for desired consistency.
2.
Spread almond butter mixture on tortilla. Place banana on one side of tortilla and roll up tightly. Cut into 8 slices.

Lagoon Chicken Salad

Lagoon Chicken Salad
Yield: Makes 4 to 6 servings
Ingredients:
1-1/2
cups unsweetened apple juice
2
whole chicken breasts (about 1-1/2 pounds)
1
medium apple
3
cups cooled cooked rice (1 cup uncooked)
1-1/2
cups seedless green grapes, halved
1/2
cup chopped celery
3/4
cup slivered almonds, divided
1/2
cup chopped water chestnuts
1
cup mayonnaise
1/2
teaspoon seasoned salt
1/4
teaspoon ground cinnamon
Spinach leaves
Apple slices for garnish
Preparation:
1.
Simmer apple juice in deep saucepan over medium heat; add chicken. Cover; simmer about 30 minutes or until chicken is tender. Remove chicken from saucepan to cool; discard liquid.
2.
When chicken is cool enough to handle, carefully remove and discard skin and bones. Dice chicken on cutting board. Place in large bowl; set aside.
3.
To prepare apple, cut lengthwise into quarters on cutting board; remove stem, core and seeds with paring knife. Chop apple quarters into 1/2-inch pieces. Toss with chicken in bowl.
4.
Gently toss chicken and apple with rice, grapes, celery, 1/2 cup almonds and water chestnuts; set aside.
5.
Combine mayonnaise, seasoned salt and cinnamon in small bowl.
6.
Add mayonnaise mixture to chicken mixture; toss lightly. Cover; refrigerate chicken salad at least 30 minutes.
7.
Spoon chicken salad onto spinach-lined serving platter. Sprinkle with remaining 1/4 cup almonds. Garnish, if desired.

Cake With White Chocolate

White Chocolate Lover's Layer Cake
Yield: Makes 12 to 16 servings
Ingredients:
12
squares (1 ounce each) white chocolate, divided
1
cup (2 sticks) butter, softened, divided
1
package (18-1/4 ounces) white cake mix
1
cup milk
3
eggs
1-1/2
teaspoons vanilla, divided
6
ounces cream cheese, softened
Pinch salt
1-1/2
cups powdered sugar
1/4
cup seedless raspberry jam
1
cup raspberries
Preparation:
1.
Preheat oven to 350°F. Grease and flour 2 (9-inch) round cake pans. Microwave 6 squares white chocolate and 1/2 cup butter in microwavable bowl on MEDIUM-HIGH (70%) 1-1/2 minutes; stir. If necessary, microwave at additional 10- to 15-second intervals, stirring just until chocolate is melted. Cool slightly.
2.
Beat cake mix, milk, eggs, 3/4 teaspoon vanilla and white chocolate mixture in large bowl with electric mixer on low speed 1 minute. Beat on medium speed 2 minutes or until well blended. Pour into prepared pans.
3.
Bake about 25 minutes or until toothpick inserted into center comes out clean. Cool layers in pans 10 minutes. Remove from pans; cool completely on wire racks.
4.
For frosting, melt remaining 6 squares white chocolate; cool slightly. Beat remaining 1/2 cup butter and cream cheese in medium bowl with electric mixer until well blended. Beat in melted chocolate, remaining 3/4 teaspoon vanilla and salt. Add powdered sugar; beat until frosting is light and fluffy.
5.
Place one cake layer on serving plate. Top with frosting; spread jam evenly over frosting. Place second cake layer over jam. Frost top and side of cake with remaining frosting. Garnish with raspberries.

Clams Casino

Clams Casino
Yield: Makes about 16 servings
Ingredients:
8
slices bacon, chopped
1
medium onion, chopped
1
green bell pepper, chopped
1
red bell pepper, chopped
1
cup (2 sticks) butter or margarine, softened
1/4
cup lemon juice
1/8
teaspoon ground red pepper
2
dozen medium cherrystone clams, shucked and chopped; 3 tablespoons clam juice reserved
1/4
cup Italian-style bread crumbs
Preparation:
1.
Cook and stir bacon in large skillet over medium-high heat until crisp. Remove with slotted spoon; drain on paper towels. Set bacon aside.
2.
Preheat oven to 350°F. Discard all but 1 tablespoon bacon drippings from skillet. Cook and stir onion and bell peppers in same skillet over medium-high heat until onion is tender but not brown. Let stand at room temperature to cool slightly.
3.
Combine butter and lemon juice in small bowl; mix well. Add bacon, onion mixture and ground red pepper.
4.
In another small bowl, combine clams, reserved clam juice and bread crumbs.
5.
Place clam shells on baking sheets. Fill clam shells half full with clam mixture and top with 1 tablespoon butter mixture.*
*Clams may be frozen at this point. When ready to serve, place frozen clams on baking sheet; bake in a preheated 350°F oven 20 to 25 minutes.
6.
Bake 20 minutes or until lightly browned. Garnish as desired.