I love to cook, and many of my family loves cooking too, but we all have our own little Twists on recipes and that's what I'm here to share with you, My Twists on some great recipes that make them even more tasty.
Some are new some are old favorites but I put time and love into everything I make and write about.
1 medium onion, chopped 1 medium green pepper, chopped 1 celery rib, chopped 6 tablespoons butter 1 garlic clove, minced 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted 1 pound uncooked shrimp, peeled and deveined 1-1/2 cups cooked rice 2 cans (6 ounces each) crabmeat, drained, flaked and cartilage removed 4 slices day-old bread, cubed 3/4 cup half-and-half cream 1/4 cup chopped green onion tops 1/2 teaspoon salt 1/4 teaspoon pepper Dash cayenne pepper TOPPING: 2 tablespoons butter, melted 1/3 cup dry bread crumbs 2 tablespoons snipped fresh parsley Directions In a large skillet, saute the onion, green pepper and celery in butter until tender. Add garlic; cook 1 minute longer. Add soup and shrimp; cook and stir over medium heat 10 minutes or until shrimp turn pink. Stir in the rice, crab, bread cubes, cream, onion tops and seasonings. Spoon into a greased 2-qt. baking dish. Combine topping ingredients; sprinkle over casserole. Bake uncovered at 375° for 25-30 minutes or until heated through. Yield: 8 servings.