Linguine And Shrimp, Grand Marnier Chocolate Balls And Chili Casserole Recipe

Linguine and Shrimp Recipe

• 1/2 cup Italian dressing (regular or fat-free)
• 1 clove garlic, minced
• 1/4 cup chopped parsley
• 2 teaspoons grated lemon peel
• 1 teaspoon salt
• Dash of cayenne pepper
• 1/2 pound shrimp
• 1 medium yellow squash, julienned
• 1 medium zucchini, julienned
• 1 medium carrot, julienned
• 3 green onions
• 1/2 pound linguine, cooked

In medium skillet, heat Italian dressing and spices. Add all other ingredients except linguine and saut

Grand Marnier Chocolate Balls Recipe

• 1 (9 ounces) package chocolate wafers
• 1 cup almonds
• 2 1/2 cups confectioners' sugar, divided
• 1/2 cup Grand Marnier or other orange liqueur
• 2 1/2 tablespoons light corn syrup

Grind chocolate wafers and almonds together in a food processor until pulverized. Add the 1 1/2 cups confectioners' sugar and process to combine. Add the Grand Marnier and corn syrup and process until the mixture forms a moist mass. Break off small pieces of dough and roll into 1-inch balls. Place the remaining 1 cup confectioners' sugar in a wide bowl and roll each ball in the sugar to coat. Store loosely packed between layers of wax paper in a tightly covered tin. These are best if prepared one week before serving.

Chili Casserole Recipe

• 1 (6 ounces) box chicken flavor stuffing mix (with separate
•     seasoning packet inside)
• 1/2 cup hot water
• 1/2 pound lean ground beef
• 1 small onion, chopped
• 1 (15 ounces) can chili with beans
• 1 1/2 cups (6 ounces) shredded Cheddar cheese, divided
• 1/2 cup thawed frozen sweet corn
• 1/4 cup sliced black olives
• Sour cream for garnish (optional)
• Preheat the oven to 350 degrees F.

In a greased 2-quart casserole, combine the stuffing mix, stuffing seasoning packet, and water. Press evenly into the bottom of the casserole; set aside.
In a large skillet, brown the ground beef and onion over medium-high heat. Remove from heat. Stir in the chile, 1 cup of cheese, corn and olives. Spoon over the stuffing in the casserole. Bake for 25 minutes or until heated through.
Serve topped with the remaining 1/2 cup cheese and dollops of sour cream, if desired.
Yields 4 servings.