Wednesday, August 15, 2012

Bacon & Tomato Cups

8-10 slices of bacon cooked and crumbled

1 medium tomato, chopped

½ bunch green onions, chopped

2/3 cup grated Swiss cheese

½ cup mayo

1 t. basil

1 can flaky layer biscuits (you will not use all of the biscuit dough)

Preheat oven to 375.  Mix all ingredients except for biscuit dough.  Peel the biscuits in half and place each half into greased muffin pan.  Spoon about a tablespoon of mixture into each biscuit and bake 15-20 minutes.  Makes  12 large cups or you can cut biscuits in half and use mini-muffin tins and make 24.


Melissa Friday

1 stick butter

2 medium onions, chopped

1 bell pepper, chopped

2 ribs celery, chopped

1 bunch green onions, chopped

3 cloves garlic, finely chopped

¼ cup fresh parsley

2 T. all-purpose flour

2 cans Cream of Shrimp soup

1 small can tomato sauce

1 soup can full of water

½ cup milk

1 T. each of:  onion powder, garlic powder, salt, pepper & Zattarran’s seasoning

1 ½ lb. uncooked, peeled shrimp

Hot Cooked Rice

In a soup pot, sauté’ first 6 ingredients in butter for about 10 minutes or until veggies are very soft.  Stir in 2 T flour.  Stir in the next 5 ingredients and let simmer on low for 45 minutes.  Add shrimp, stir and cover for 15 more minutes.  Serve over hot cooked rice.  Delicious!

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