FOOD FOR THOUGHT—A Fall Dinner

By on September 1, 2017
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By LYDIA BOLEN

 

A Fall Dinner

 

Schools and colleges in Mississippi are back in full swing in September.

 

Many supper clubs are also resuming with much anticipation. Couples gather with neighbors and friends to enjoy progressive dinners with assigned dishes.

 

I recently unearthed a wonderful shrimp recipe I thought was lost. It is called Shrimp with Jalapeno Cheese. This is a beautiful presentation when served in patty shells.

 

A nice compliment to this shrimp dish would be a Green Bean Salad served with mustard vinaigrette.

 

For dessert, serve your guests a Chocolate Angel Food Cake topped with strawberries. It’s a lighter dessert, but one that doesn’t skimp on flavor!

 

SHRIMP WITH JALAPENO CHEESE

 

  • 3 1/2 pounds boiled shrimp, peeled
  • 4 tablespoons unsalted butter
  • 4 tablespoons flour
  • 2 cups milk
  • 1 roll Kraft Jalapeno cheese (Substitute 6 ounces of Velveeta Mexican cheese)
  • 1/3 cup celery, chopped
  • 1/4 cup green onions, chopped
  • 1 teaspoon salt (or to taste)
  • 1/4 teaspoon black pepper
  • Butter and unseasoned breadcrumbs for topping

 

Sauté celery and green onions in a small skillet with a little butter. Soften.

Blend flour into melted butter. Slowly add milk, stirring until slightly thickened.

Add cheese, celery, onions, salt, and pepper.

Combine with shrimp.

Put mixture in a casserole dish and top with pats of butter and breadcrumbs. Bake at 350 degrees until bubbly.

To serve using Pepperidge Farm Puff Pastry patty shells, cook shells according to directions. Heat shrimp mixture in saucepan until bubbly and then pour individual helpings into each patty shell. Sprinkle breadcrumbs on top.

Serves 6.

 

 

GREEN BEAN SALAD

 

  • 1 1/2 pounds thin green beans or haricot verts, trimmed
  • 1 tablespoon Dijon mustard
  • 2 tablespoons sherry vinegar
  • 3 tablespoons extra-virgin olive oil.
  • 1/2 cup sliced almonds, toasted
  • Salt
  • Pepper

 

In a large pot of boiling water, add 1 tablespoon of salt. Add the green beans and cook until very tender. (6–8 minutes)

Drain and run beans under cold water to cool.

Whisk together the mustard, vinegar, olive oil, 1 /4 teaspoon salt, and 1 /4

teaspoon pepper.

Place green beans in a serving bowl. Drizzle mustard mixture over the green beans. Sprinkle with the toasted almonds before serving.

Serves 6.

 

 

CHOCOLATE ANGEL FOOD CAKE

 

  • 3/4 cup sifted cake flour
  • 1/4 cup unsweetened cocoa powder
  • 1 1/2 cups sugar
  • 12 large egg whites
  • Pinch of salt
  • 1 1/2 teaspoons cream of tartar
  • 3/4 teaspoon vanilla extract

    STRAWBERRIES:

  • 3 cups strawberries, sliced
  • 2 tablespoons sugar

 

Preheat oven to 375 degrees.

Sift cake flour with the cocoa and 3 /4 cup of the sugar into a large bowl.

In electric mixer fitted with the whisk attachment, beat the egg whites with pinch of salt until foamy. Sprinkle the cream of tartar over the egg whites and continue to beat until they hold a soft peak. Add the vanilla and gradually beat in the remaining 3 /4 cup sugar, 2 tablespoons at a time.

Remove the bowl from the mixer. Using a spatula, gradually fold in the flour mixture. Pour the batter into an ungreased 9-inch angel food cake pan and bake until the cake springs back when pressed with finger. (About 30 minutes)

Let cool in pan for an hour, then loosen cake from the side and center with a knife to unmold.

For the strawberries: Combine the strawberries and sugar in bowl and toss. Let stand for 30 minutes to allow the juices to develop. Serve over the chocolate angel food cake or each individual slice.

Serves 8.