Linguine And Shrimp, Grand Marnier Chocolate Balls And Chili Casserole Recipe

Linguine And Shrimp, Grand Marnier Chocolate Balls And Chili Casserole Recipe

Linguine and Shrimp Recipe

Linguine And Shrimp, Grand Marnier Chocolate Balls And Chili Casserole Recipe

  • 1/2 cup Italian dressing (regular or fat-free)
  • 1 clove garlic, minced
  • 1/4 cup chopped parsley
  • 2 teaspoons grated lemon peel
  • 1 teaspoon salt
  • Dash of cayenne pepper
  • 1/2 pound shrimp
  • 1 medium yellow squash, julienned
  • 1 medium zucchini, julienned
  • 1 medium carrot, julienned
  • 3 green onions
  • 1/2 pound linguine, cooked
In medium skillet, heat Italian dressing and spices. Add all other ingredients except linguine and saut

Grand Marnier Chocolate Balls Recipe

Linguine And Shrimp, Grand Marnier Chocolate Balls And Chili Casserole Recipe

  • 1 (9 ounces) package chocolate wafers
  • 1 cup almonds
  • 2 1/2 cups confectioners' sugar, divided
  • 1/2 cup Grand Marnier or other orange liqueur
  • 2 1/2 tablespoons light corn syrup

Grind chocolate wafers and almonds together in a food processor until pulverized. Add the 1 1/2 cups confectioners' sugar and process to combine. Add the Grand Marnier and corn syrup and process until the mixture forms a moist mass. Break off small pieces of dough and roll into 1-inch balls. Place the remaining 1 cup confectioners' sugar in a wide bowl and roll each ball in the sugar to coat. Store loosely packed between layers of wax paper in a tightly covered tin. These are best if prepared one week before serving.

Chili Casserole Recipe

  • 1 (6 ounces) box chicken flavor stuffing mix (with separate
  •     seasoning packet inside)
  • 1/2 cup hot water
  • 1/2 pound lean ground beef
  • 1 small onion, chopped
  • 1 (15 ounces) can chili with beans
  • 1 1/2 cups (6 ounces) shredded Cheddar cheese, divided
  • 1/2 cup thawed frozen sweet corn
  • 1/4 cup sliced black olives
  • Sour cream for garnish (optional)
  • Preheat the oven to 350 degrees F.
In a greased 2-quart casserole, combine the stuffing mix, stuffing seasoning packet, and water. Press evenly into the bottom of the casserole; set aside.
In a large skillet, brown the ground beef and onion over medium-high heat. Remove from heat. Stir in the chile, 1 cup of cheese, corn and olives. Spoon over the stuffing in the casserole. Bake for 25 minutes or until heated through.
Serve topped with the remaining 1/2 cup cheese and dollops of sour cream, if desired.
Yields 4 servings.