#3656 - Cajun Gumbo Dip

(by Shirley McNevich)

1/4 cup butter
6 green onions (sliced)
2 ribs of celery (chopped)
1/4 cup chopped red bell peppers
1/4 cup chopped green bell peppers
1/4 cup chopped orange bell peppers
1/4 cup chopped yellow bell peppers
1 1/2 lbs. large raw shrimp (peeled and chopped)
1 garlic clove (minced)
1 1/2 tsp. creole seasoning
1 - 8oz. Philadelphia cream cheese (softened and cubed)
3/4 cup sliced pickled okra
1/2 cup fresh grated Parmesan cheese (plus extra for sprinkling)
2 TBSP chopped fresh parsley
good quality crackers

In a Dutch oven over medium heat add butter--melt. Add sliced green onions, chopped celery and all four colors of chopped bell peppers--cook/stir until tender. Add chopped shrimp, minced garlic and creole seasoning--cook/stir for 2 minutes. Turn heat back to low and add cream cheese--cook/stir until cream cheese is melted. Remove from heat--add sliced okra and 1/2 cup fresh grated Parmesan cheese--stir to mix. Pour the mixture into a greased 2qt. baking dish. Bake at 400 degrees for 20 minutes, then sprinkle more grated Parmesan cheese over the top and return to oven 5-10 minutes longer or until hot and bubbling. Serve hot with good quality crackers.

#3441 - Potluck Salad

(by Shirley McNevich)

2 cups mayo
1/2 cup Breakstone's sour cream
1/2 tsp. garlic powder
1 head of iceberg lettuce (washed and torn into bite sized pieces)
1 red bell pepper (chopped)
1 green bell pepper (chopped)
1 yellow bell pepper (chopped)
1 red onion (chopped)
9oz. frozen whole kernel corn (thawed, rinsed and drained)
3 celery ribs (chopped)
2 cups shredded cheddar cheese
6-8 slices of bacon (fried and crumbled)
3-4 hard boiled eggs (peeled and chopped)

In a bowl add mayo, sour cream and garlic powder--stir well. In a large glass salad bowl spread half of the lettuce, half of the chopped green/red/yellow bell peppers, half of the onions, half of the corn, half of the chopped celery and half of the shredded cheddar cheese. Spread half of the mayo mixture over the top. Make a second layer of all of the ingredients, with the last layer being the remaining mayo mixture. Cover and refrigerate until cold. When ready to serve, sprinkle the crumbled bacon and chopped eggs all over the top and use a salad fork/spoon to toss the whole mixture.