Pasta del Mer

1/4 cup all purpose flour
1 cup Miracle Whip salad dressing
21/2 cups milk
1/2 cup white wine
1 pkg Kraft Deli style Grated Parmesian Cheese
3 cups medium shrimp
2 cups snow peas
4 cups rotini pasta, cooked
3 cups sliced fresh mushrooms

Mix flour and salad dressing in large microwavable bowl.  Whisk in milk and microwave on high  6-8 min or until the sauce is thickened whisking occasionally.
Stir in wine and 1/4 cups of Parmesian
Mix in Shrimp, snow peas, pasta and mushrooms.
Place in greased casserole dish, sprinkle with remaining cheese. Bake at 375 F. (190 C.)
40 minutes or until lightly browned. 
Makes 6-8 servings.

POTATOES ROASTED WITH ROSEMARY AND SEA SALT

Mincing the garlic and chopping the rosemary the night before (and storing them in a resealable plastic bag in the fridge) makes preparation the next morning a snap.
8 ounces red-skinned new potatoes (about 3), each cut into 6 wedges
1 1/2 tablespoons extra-virgin olive oil
1/2 teaspoon coarse sea salt or other coarse salt
1/2 teaspoon ground black pepper

3 large garlic cloves, minced
1 1/2 teaspoons chopped fresh rosemary

Preheat oven to 400°F. Toss potatoes with oil, salt and pepper in medium bowl to coat. Transfer potatoes to small baking sheet; roast 20 minutes, stirring once.

Add garlic and rosemary to potatoes; toss. Roast until potatoes are just tender, about 10 minutes. Transfer to plate; serve.

Makes 2 servings.

CHIVE-CORN MUFFINS

Nonstick vegetable oil spray
1 cup all purpose flour
1 cup yellow cornmeal
1 tablespoon sugar
2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon cayenne pepper
1/4 cup chopped fresh chives
1 1/2 cups plain yogurt
2 large eggs
3 tablespoons unsalted butter, melted
Position rack in center of oven and preheat to 425°F. Spray 10 standard muffin cups (each about 1/3-cup capacity) or 30 mini-muffin cups with nonstick spray. Whisk flour, cornmeal, sugar, baking powder, salt, baking soda, and cayenne pepper in medium bowl. Stir in chives. In another medium bowl whisk yogurt, eggs, and melted butter. Add yogurt mixture to dry ingredients and stir just until blended. Divide batter among prepared muffin cups, using about 1/3 cup batter for each standard muffin cup or about 1 generous tablespoon for each mini-muffin cup. Bake until muffins are puffed and golden and tester inserted into center comes out clean, about 20 minutes for standard muffins and 14 minutes for mini-muffins. Transfer pans to rack and let muffins cool in pans. (Can be prepared 4 hours ahead. Leave muffins in pans; let stand at room temperature. Rewarm in 350°F oven just until warm, about 5 minutes.) Remove from pans and serve.

Makes about 10 standard muffins or 30 mini-muffins.

Stuffed Mushrooms

1- 8 oz. pkg of cream cheese
1 cup parmesian cheese
1 TBSP. Sour Cream
250 ml. or one can of crab
1 TBSP. Very finely chopped Onion

Mix above ingredients in bowl, stuff cleaned and peeled mushrooms. Bake in 400 F. degree oven for 10 minutes or until mushrooms are surrounded by water in the pan. Let sit for 3 minutes and serve with your favourite main dish.

Lori’s Fruity Iced Tea Punch

1 can frozen raspberry iced tea
3 cans water
1 can peach juice or 
1 can peach schnapps
Strawberry and  blueberry
Ice cubes

Stir together iced tea, water and peach juice or schnapps
Add fruity ice cubes.
Fruity ice cubes are easy. 
Drop pieces of fruit into ice cube
trays. fill with water and freeze.

Makes a great drink!

Spiced Iced Coffee

In a bowl, combine coffee, sugar, allspice, cloves and cinnamon until sugar is dissolved. Cover with plastic wrap and let stand for 1 hour. Strain into pitcher and stir in liqueur (if using). Recipe can be prepared in advance up to this point and refrigerate for up to 1 day.

Just before serving, stir in ice, strain into stemmed glasses and top with whipped cream and chocolate shavings. Makes 6 servings.

Sangria

2 limes
1 orange
1 lemon
1 peach or nectarine
½ cup sugar
½ cup orange liqueur
½ cup brandy
2 (750 ml) bottles each of dry red or white wine
Up to 1 bottle of soda water (to taste)

Slice limes, orange, lemon and peach and place in large pitcher. Add sugar, liqueur, brandy and 1 bottle of wine. Cover and chill for 4 to 8 hours. Chill remaining wine and soda water. An hour or two before serving, add wine to pitcher and stir well. Just before serving, add lots of ice cubes and pour in soda water to taste. Makes about 12 servings.

Cranberry Tea Punch

2 cups freshly brewed tea
½ cup sugar
1 can frozen cranberry cocktail concentrate
1 bottle soda water
2 oranges sliced

In pitcher or punch bowl, combine tea and sugar. Stir until sugar is dissolved. Let cool to room temperature. At serving time, pour in cranberry concentrate and soda water. Garnish with orange slices.

Creamy Potato Soup

7 medium potatoes, peeled and chopped
2 celery ribs, diced
1 medium onion, chopped
4-cups chicken broth (4-cups water, 4-tsp chicken bouillon)   
1/4-cup butter
1/4-cup flour
2-tsp salt
1/2-tsp pepper
4-cups milk

In Dutch oven, combine potatoes, celery, onion, and water/bouillon
Boil for 20-25 minutes
Puree
In another pot, melt butter
Stir in flour, salt, and pepper
Add milk slowly and bring to a boil
Add to potato puree and heat through