RECIPES: 03/25/19

Shrimp Newburg

8 frozen pastry shells

2 (10 oz.) cans cream of shrimp soup

1 c. milk

1 lb. fresh or frozen peas, thawed  2 c. cooked shrimp

¼ c. sherry

1 (4 oz.) pkg. shredded sharp Cheddar cheese

Bake pastry shells according to pkg. directions. Combine soup and milk; heat. Add shrimp and peas and continue to heat, stirring until just simmering. Cook slowly about 5 minutes. Stir in sherry and ½ the cheese. (Sprinkle remaining cheese in baked shells. To serve: spoon sauce into patty shells. Serves 8.


Hot Chocolate Torte

2 (9”) round milk chocolate cake layers, cooled

1 (3.3 oz.) pkg. JELL-O white chocolate flavored instant pudding

2 c. cold milk, divided

1 (8 oz.) tub Cool Whip, thawed and divided

1 (3.9 oz.) pkg. JELL-O chocolate flavored instant pudding

1 tsp. unsweetened cocoa powder

7 large marshmallows

Cut each cake layer horizontally in half. Beat white chocolate pudding mix and 1 c. milk in large bowl with whisk 2 minutes. Stir in 1 c. Cool Whip. Repeat in separate bowl with remaining pudding mix and milk and 1 c. remaining cool Whip. Place 1 cake layer on serving plate. Spoon ¼ of each pudding mixture onto cake; swirl gently with knife while spreading to cover top of cake layer. Repeat 3 times. Top with remaining Cool whip; cocoa powder and marshmallows. Refrigerate 1 hour.