Recipe of the Week 3/16/2011

Posted on March 16th, 2011 by host

Cabbage and Pineapple Slaw


  • 2 lbs. Green Cabbage (rough Chopped)
  • ½  Whole Fresh Pineapple (Cored and Chopped)
  • ¼ lb. Shredded Carrots
  • ½ cup Mayo
  • ½ c Sour Cream
  • 4oz  Pineapple juice
  • ½ c Gran. Sugar
  • 1 tbsp Black Pepper

In a large bowl, Mix together Mayo, sour cream, pineapple, sugar and black pepper.  Add in cabbage, pineapple and carrots in to bowl and toss thoroughly.
After mixed together, place in bowl and cover and refrigerate for 1-2 hours.
Life: Approx 5 days

Shrimp and Pesto Pasta


  • 4 oz . Butter (one stick)
  • 1 lb. 36/42 peeled Shrimp
  • 2 tbsp Minced Garlic
  • ¼ cup Chopped Red Bell Pepper
  • ¼ cup Chopped Yellow Pepper
  • 6 oz. Basil Pesto (prepared)
  • 1 lb. Pasta (Any type)

Boil pasta till al dente, drain and place on the side. In large skillet on med heat,  melt butter adding shrimp, garlic, peppers cooking till shrimp turn light pink.  Add in pesto and pasta  and cook till heated.

Recipes, What's New | March 16th, 2011