Cheddar Pecan Spread.

Cheddar Pecan Spread

4 ounces cream cheese

2 TBSP softened butter

2 cups shredded cheddar

1/2 cup pecans, chopped & toasted

4 TBSP chutney

1/2 tsp garlic salt

Beat cream cheese & butter together until smooth. Stir in everything else until well combined. Refrigerate until ready to use. This is best when made a day or two in advance. 

Vanilla Creme Anglaise.

2 cups half & half
1/3 cup granulated sugar
5 large egg yolks
2 tsp. vanilla extract

In a stainless steel bowl, stir together the sugar & egg yolks until well blended. In the top of a double boiler, heat the half & half to around 185 degrees. Remove from heat and whisk gradually into egg mixture. Pour mixture back into the the top of the double boiler and gently heat the mixture to about 180 degrees, stirring constantly and keeping the sides scraped down. DO NOT BOIL or the eggs will curdle. When the mixture has thickened to just thicker than heavy cream, remove from heat and add vanilla. Refrigerate for up to four days covered in plastic wrap. You may want to have the plastic wrap directly on the surface in order to prevent a skin from forming.

Butterscotch Bars.

Butterscotch Bars

2 cups all-purpose flour, unsifted
2 teaspoons baking powder
1½ teaspoons salt
1 (12-ounce) package butterscotch morsels
½ cup butter
2 cups light brown sugar, firmly packed
4 eggs
1 teaspoon vanilla extract

Preheat oven to 350 degrees. Combine flour, baking powder and salt; set aside. Melt butter and butterscotch morsels in double boiler. Pour in a large bowl and stir in brown sugar. Cool at room temperature for five minutes. Beat in eggs and vanilla. Stir in flour mixture. Spread in a greased 15 x 10 x 1-inch baking pan. Bake at 350 degrees for 25 minutes. Cool and cut into 2-inch squares.

Marinated Shrimp.

Marinated Shrimp

5 pounds fresh shrimp, boiled, peeled and de-veined (21-25 count or larger, if possible)
1 cup canola oil
½ cup vinegar
1¼ cups celery, finely chopped
2½ tablespoons minced green bell pepper
¼ cup onion, finely chopped
1 clove garlic, minced
5 tablespoons fresh parsley, minced
¾ cup spicy hot mustard
2 teaspoons Creole seasoning

Boil shrimp with a spicy commercial seasoning to taste, then cool rapidly with plenty of ice. Place peeled shrimp in a large, non-reactive bowl. Combine remaining ingredients and pour over shrimp. Cover and refrigerate for 24 hours. Shake or stir the container occasionally. Serve cold.