Fancy Chicken Salad

Lettuce leaves with white space

3 cups cold, diced chicken
1 cup finely chopped celery
1/2 cup Almond Accents
2 1/2 tablespoon minced parsley
1 cup sliced seedless red grapes
1 teaspoon salt
1 cup mayonnaise
1/2 cup whipping cream, whipped

Combine first 7 ingredients and fold in last. Chill until ready to serve. Serves 8. Makes wonderful croissant sandwiches. Great on a bed of lettuce with crackers on the side as well. Serves 4-6.

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Shrimp Scampi

shrimp

The first time we made this, it was my Chris’ birthday.  He loved it!!  As did we all.  It was spicy and rich.  The presentation and the flavor make this a hit in our home.

3 T. butter
2 T. minced garlic
1 1/2 pounds peeled, de-veined shrimp
1/4 c. dry white wine
1/2 c. tomato sauce
1 1/4 c. heavy cream
1/2 t. basil
1/2 t. oregano
1/8 t. thyme
1 1/8 t. Italian hot pepper flakes (for children or spicy-sensitive folks, you may want to cut this in half)
2 egg yolks
salt to taste
white pepper to taste
2 T. finely minced parsley (optional)
12 oz. angel hair pasta (plus 2 more T. butter for pasta)

Melt butter in skillet. Add garlic and sauté for 1 minute, stirring constantly. Add shrimp and cook for one minute over medium-high heat, tossing with a wide spatula, until shrimp are bright pink all over. Do not overcook shrimp (makes them chewy).

Add white wine and tomato sauce (still med-high heat) for one minute.

Turn heat down to medium-low. Add 1 cup of cream, basil, oregano, thyme and hot pepper flakes. Beat egg yolks with remaining cream and add to sauce., stirring until sauce is thickened. Do not boil. Add salt and white pepper to taste.

Cook pasta according to package directions. Then drain and add 2 T. butter and stir.

Pour sauce over pasta and enjoy! Serves 4-6.

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Chocolate Mousse

chocolate

If you are celebrating a special occasion, this is the dessert to serve.  It is thick, rich and chocolate-ty.  This luscious dessert is a home run every time!

4 1/2 (1 ounce) squares semi-sweet baking chocolate
1/3 c. water
3/4 c. sugar
4 egg yolks
2 t. brandy flavoring (or 2 1/2 T. brandy)
3 c. heavy whipping cream
1 egg white

Melt chocolate over hot water in the top of a double boiler. Place water and sugar in small saucepan, cooking over medium heat until sugar is dissolved (stirring frequently). Pour melted chocolate into blender or food processor. Blend, slowly adding in sugar/water mixture. Continue, while adding egg yolks, one at a time. Add brandy flavoring. Process until smooth.

Set aside and let cool. In a separate large bowl, blend egg white and whipping cream until stiff peaks form. Fold in cooled chocolate mixture with a spatula. Spoon into 8 individual serving dishes. May garnish with chocolate shavings. Chill 2 hours. Serves 8.

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