A certain someone who shall remain nameless was supposed to post these recipes yesterday. I’ll give you a hint, though. Her name starts with K and ends in I, she’s short, and she thinks she’s funny. And she’s short. Did I already say that?
Today’s recipes are brought to you courtesy of Paula Deen and Gale Gand. That short person who thinks she’s funny asked me to make the first dish for dinner a few days ago. It’s a quick and easy recipe that’s perfect for a summertime lunch or dinner. This is also a perfect potluck type of recipe. That short person who thinks she’s funny had me make this the past three years for her faculty Christmas party. The dessert is easy to vary. You can exchange lemon, lime, orange, or even combine the flavors for different spins.
Wild Rice and Shrimp Casserole
1 (8-ounce) package wild rice
1 pound medium shrimp, peeled and deveined
2 tablespoons butter
1/2 green bell pepper, seeded and chopped
1/2 onion, chopped
1 (10 3/4-ounce can) condensed cream of mushroom soup
2 cups grated sharp Cheddar
Salt and pepper
Cook the rice according to package directions minus 1/4 cup water. Drain and cool.
Bring 2 cups water and 1/2 tablespoon salt to a boil in a medium
saucepan and cook the shrimp for 1 minute. Drain immediately and set
Heat the butter in saucepan and saute the pepper and onion until soft, about 5 minutes.
Preheat oven to 325 degrees F.
In a large bowl, combine the rice, soup, 1 1/2 cups of cheese,
shrimp and vegetables. Add salt and pepper, to taste. Mix well. Spray a
9-inch square aluminum cake pan or an 11 by 7-inch glass casserole dish
with vegetable spray. Place the mixture in the pan and top with
remaining 1/2 cup cheese. Bake for 30 minutes, until bubbly.
Tangerine Angel Food Cake with Tangerine Glaze
1 1/2 cups egg whites, at room temperature
1 1/4 teaspoons cream of tartar
1/2 teaspoon coarse salt
1 1/2 cups sugar
1 1/8 cups sifted cake flour
1 teaspoon vanilla extract
1 tangerine, grated zest
Tangerine glaze, recipe follows
1/4 cup freshly squeezed tangerine juice
1 tablespoon egg whites
8 ounces confectioners’ sugar
Preheat oven to 375 degrees.
In a large mixing bowl, whip the egg whites until white and foamy.
Add the cream of tartar and salt and continue whipping until soft,
droopy peaks form. Still whipping, add 1 cup of the sugar in a thin
stream and whip until stiff and glossy. Sift the remaining 1/2 cup
sugar and the flour together 3 times to aerate and lighten the mixture.
Work quickly so the egg white does not deflate (or sift through a
strainer onto a sheet of waxed paper). Fold into egg whites 1/3 at a
time. Fold in the vanilla and tangerine zest. Gently spoon the mixture
into an ungreased tube pan. Smooth the top and bake 30 to 35 minutes, until golden brown.
Glaze: Whisk together the tangerine juice and egg whites, then add the confectioners’ sugar and stir until smooth.
Remove cake from oven and turn the pan upside down and hang it
around the neck of a wine bottle to cool to room temperature. Slide a
butter knife around the sides of the pan and put a serving plate on
top. Turn over and knock the cake out onto the plate. (The browned
crust of the cake will stick to the pan.) When the cake has cooled
thoroughly, make the glaze and drizzle the glaze evenly over the cake. [I poke holes all over with a toothpick and then drizzle the glaze.) Let set in a cool place.