Crabmeat Salad in Jumbo Pasta Shells
1 package uncooked jumbo-sized pasta shells (you will need about 12)
2 cans (6 ounce) crabmeat, drained and flaked
1 cup shredded Swiss cheese
1/2 cup salad dressing or mayonnaise
2 tablespoons thinly sliced celery
1 tablespoon finely chopped green onions
1 tablespoon finely chopped pimento
bottled Italian salad dressing
Cook shells according to package directions until tender, yet firm. Drain, rinse with very cold water then drain again. Invert on paper towel-lined plate to cool completely.
Mix crabmeat, cheese, mayonnaise, celery, onion and pimento. If mixture seems too dry, add more mayonnaise. Spoon mixture into cooled shells, about 1/4 cup for each. Place in a shallow dish and drizzle with Italian dressing. Cover and refrigerate until well chilled and ready to serve.
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Shrimp Stroganoff
8 ounces medium noodles
8 ounces sour cream
1 can cream of mushroom soup
1 teaspoon dried dill week
1/4 cup chopped/sliced green onions
1/4 cup sliced ripe olives
1 cup shredded mozzarella cheese, divided
1 pound small (salad sized) shrimp, cooked and ready to use
(note: you could also use scallops or crabmeat or a combination to make 1 pound, if desired)
Cook noodles, according to package directions; drain and set aside. Preheat oven to 350 degrees.
Combine sour cream, undiluted soup, dill, onions, olives and 1/2 cup of cheese; gently stir in shrimp. Spread in shallow casserole or baking pan that has been lightly sprayed with cooking spray; cover. Bake for 30 minutes. Remove cover and sprinkle top with remaining 1/2 cup cheese; bake uncovered an additional 5 minutes or until cheese is melted. Serves 6 to 8
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Scalloped Salmon Divan
10 ounce package of frozen chopped broccoli, thawed just enough to separate
3 tablespoons butter or margarine
3 tablespoons flour
1/2 teaspoon salt
1/8 teaspoon pepper
2 cups fat-free milk
1 can (14 or 15 ounces) diced tomatoes (drained)
1/2 cup shredded Cheddar cheese
1 1/2 cups dry bread crumbs
1 pound salmon, in large chunks (can use canned salmon, if desired; remove bones and skin then chunk)
2 hard-boiled eggs, sliced length-wise
Preheat oven to 375 degrees. Place broccoli in casserole dish (approx. 2-quart size); cover and place in oven to bake while preparing rest of dish – about 10 minutes.
In saucepan, melt butter or margarine; blend in flour, salt and pepper, then milk. Cook, stirring, until thickened and smooth; remove from heat. Carefully fold tomatoes, cheese and bread crumbs into white sauce. Remove casserole from oven; arrange salmon over broccoli, then pour sauce mixture over all. Arrange egg slices on top, pressing lightly into the sauce. Bake 25 minutes. Serves 4
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