The
Electric Gourmet Show - September 2002
by Richmond Power & Light
www.RP-L.com
Roma Tomato Salad
4
large roma tomatoes
2 cans jumbo black olives
1 - 16 oz. jar stuffed green olives
1 bag Kraft cubed cheese (Cheddar & Monterey Jack)
1 tub whipped cream cheese
1 - 16 oz. jar pepperoncini
2 large green peppers
1/4 cup shredded parmesan cheese
1 regular bottle of zesty Italian dressing
1 cup shredded crab meat
In a colander put 1 cup of crab meat, pepperoncini, green olives, cubed
cheeses, and set aside. Open and drain black olives. With the back of
a teaspoon, stuff cream cheese into the center of the black olives (does
not need to be packed tight). Place into the colander.
Wash and core all peppers. Then cut peppers into 1/2-inch squares. Once done, place in colander. Wash roma tomatoes and cut into 1/4-inch round slices and arrange on a 9-inch plate until plate is covered. Take the contents of colander and pour in large mixing bowl. Add 1/2 bottle of zesty Italian dressing (be sure to shake the bottle well before pouring). Stir contents in bowl with a large spoon. Place contents of bowl over tomatoes. Sprinkle parmesan cheese on top and serve.
Hand Rubbed Italian Bread and Olive Oil Dipping Sauce
1 loaf Italian Bread
1 stick butter
salt
aluminum foil
Lay foil out twice the length of the bread, and place bread on the foil. Wash hands and break the stick of butter in half. Pick up the bread and massage 1/2 stick of butter into bread (use more if needed). Put bread back on foil. Lightly sprinkle a pinch of salt on bread. Wrap tightly in foil and place into preheated oven at 200 degrees. Bake for 12 to 15 minutes. When done, remove from the oven and place on a plate and cut.
To Prepare the Olive Oil Dipping Sauce:
1 regular bottle of Extra Virgin Olive Oil
shredded parmesan cheese
Place the bottle of olive oil in a pan or bowl of hot water for 10 minutes to warm. Take a 9-inch plate and cover the bottom of the plate to the depth of 1/8-inch with parmesan cheese. Take oil out of pan or bowl, and dry the bottle. Pour oil over parmesan cheese until completely submersed and the oil is about 1/8-inch over the cheese. Serve with hot bread.
Fettuccine Alfredo with Garlic Shrimp
8-10
fully cooked cocktail shrimp (tail off)
1 & 1/2 TBS fresh minced roasted garlic
3/4 stick of butter
4 cups of heavy whipping cream
12 oz. cooked and cooled fettuccine (to cool, place fettuccine
in a colander
and rinse thoroughly with cold water).
6 cups of shredded parmesan cheese
Place butter and garlic in large skillet. Turn heat to medium. Once butter
has completely melted turn heat to medium-high. Watch garlic when garlic
starts to cook visibly. Add shrimp and turn the heat up to high. Cook
shrimp 2 & 1/2 minutes. Reduce heat to medium-high. Add 3 cups of
cream and stir. Let cook for 2 to 3 minutes until cream begins to steam.
Reduce heat to medium. Add 4 cups of parmesan cheese. Stir constantly.
To allow parmesan cheese and cream to blend.
If the sauce is too thick, add more cream and cook until hot. If sauce is too thin and milk-like, add more parmesan cheese. Sauce is correct when it appears to be thick and a cream-like sauce.
Recipes by Doug Hoffman