Recipes by Arlene

Note: This is a recipe I contributed to the St. Norbert Parish Cookbook back in 1996.

• ¼ cup flour
• 5 oz. sea scallops
• 1 oz. clarified butter
• 1 oz. white wine
• 2 tbsp. Dijon mustard
• 6 oz. heavy cream
• Salt and pepper to taste

Season flour with salt and pepper. Dredge scallops in seasoned flour. Heat butter in sauté pan until it begins to bubble. Sauté scallops in butter until slightly brown. Add wine, mustard and cream. Heat until bubbly. Simmer 3 to 5 minutes until sauce thickens slightly. Serve over rice or pasta.

Note: this recipe is for 1 serving.

• 4 whole chicken breasts and 3 legs
• 2 tbsp. butter
• 1 apple, chopped fine
• 1 onion, chopped fine
• 1 can cream of mushroom soup
• 1 tsp. curry powder
• ½ cup cream
• ½ cup sherry
• Salt and pepper to taste
• ½ tsp. paprika

Melt butter in skillet and sauté onion, apple and curry. Add soup, cream and sherry. Apply seasonings the three to chicken and spread chicken in shallow buttered pan. Pour sauce over chicken and bake at 325° uncovered 1-1½ hours.

• 4 cups cubed cooked chicken (2-3 lbs.)
• 2 tbsp. lemon juice
• ¾ cup mayonnaise
• 1 tsp. salt
• 4 hard-cooked eggs, sliced
• 2 cups finely-chopped celery
• 1 can cream of chicken soup
• 1 tsp. finely-minced onion
• 2 chopped pimentos (optional)
• ⅔ cup finely-chopped, slivered, toasted almonds
• 1 cup grated cheddar cheese
• 1½ cup crushed potato chips

Combine chicken, lemon juice, mayonnaise, salt, eggs, celery, soup, onion and optional pimentos. Place in large rectangular backing dish. Refrigerate overnight. Top with almonds, cheese and potato chips. Bake at 375° for 20-25 minutes.

Note: This is a recipe I contributed to the St. Norbert Parish Cookbook back in 1996.

Salad:

• 1 cup red grapes (halved)
• 1 cup green grapes (halved)
• 2 cups chopped raw broccoli flowerets (no stalks)
• ½ lb. crisp-fried bacon (crumbled)
• 1 cup chopped celery
• 1 cup chopped onion
• ¼ cup slivered almonds
• ½ cup raisins

Combine all ingredients in a large bowl. Refrigerate.

Dressing:

• ¼ cup sugar
• 1 tbsp. vinegar
• 1 8-oz. jar Miracle Whip

Mix thoroughly and refrigerate. At serving time, mix the dressing into salad very gently.

• 1 package devils food cake mix
• ½ cup oil
• 1 8-oz. carton sour cream
• 1 4½-oz. package instant chocolate fudge pudding
• ½ cup Amaretto, Kuhlua or rum (your choice!)
• 4 eggs
• 1 6-oz. package chocolate chips

Put all ingredients (except chips) in bowl and, with a mixer, beat for 4 minutes. Fold in chocolate chips. Pour into Bundt pan sprayed with Pam and bake for 1 hour at 350°. Let cool for about 10 minutes and turn onto cake plate.

• 2 lbs. sweet potatoes, cooked and peeled
• 1 29-oz. can pear halves, drained (save juice)
• ¼ cup butter, melted
• ½ tsp. salt
• ¼ tsp. cinnamon
• ¼ tsp. nutmeg
• ½ cup brown sugar
• 1 4-oz. can shredded coconut

Preheat oven to 350°. With a sharp knife, slice sweet potatoes into ½-inch thick slices. In a large bowl, gently toss sweet potatoes with the next 5 ingredients and ¼ cup reserved pear juice until well mixed. Spoon mixture into a greased 8×12 inch baking dish. Sprinkle with brown sugar and coconut. Bake 30 minutes or until hot and bubbly. Serves 8.

• 1 cup butter
• 1 package (8 oz.) cream cheese, softened
• 2 cups all-purpose flour
• 1 package (3.4 oz.) instant pistachio pudding mix
• 1¾ cups cold milk

In a mixing bowl, combine butter, cream cheese and flour; mix well. Shape into 48 balls (1 in. each); press onto the bottom and up the sides of ungreased miniature muffin cups. Bake at 400° for 12-15 minutes or until lightly browned. Cool for 5 minutes; carefully remove from pans to a wire rack to cool completely.

For filling, combine pudding and milk in a mixing bowl; beat on low speed for 2 minutes. Cover and refrigerate for 5 minutes. Spoon into tart shells and serve immediately.

Note: This pie is quick and easy to make, but allow one day to prepare since it must be frozen overnight.

• 2 cups graham cracker crumbs
• ¼ cup sugar
• 7 tbsp. unsalted butter, melted
• 2 cups heavy cream
• 1 14-oz. can sweetened condensed milk, chilled
• 1 6-oz. can frozen lemonade concentrate (do not thaw)
• 1 cup blueberries
• 1 cup raspberries
• 2 tbsp. sugar
• 1 tbsp. fresh lemon juice

Preheat oven to 350°. In a medium bowl, combine the graham cracker crumbs, sugar and melted butter. Press firmly on the bottom and up the sides of a 9-inch pie plate. Bale for 7 minutes and cool completely. In a cold medium bowl, whip the cream until stiff peaks form. In another bowl, stir together the condensed milk and frozen lemonade. Gently fold the mixture into the whipped cream. Pour the filling into the crust and freeze overnight.

About an your before serving, toss the berries into a medium bowl with the sugar and lemon juice. Set aside until ready to serve. Let the pie come to room temperature for 10 minutes before cutting. Top each slice with berries.