Lu's Recipe Extravaganza


coverThis lively cookbook is perfect for the busy cook interested in good food that's fast, fresh, and fun.

New From RecipeLu

coverNot your standard, PBJ or BLT book, this has some really creative options to try!
Egg & Smoked Salmon Chicken Quesadilla Italian Sausage Sandwich Tuna Salad Pockets
Cream Cheese & Shrimp Salad coming soon coming soon coming soon
coming soon coming soon coming soon coming soon
coming soon coming soon coming soon coming soon


Egg & Smoked Salmon
Ingredients

12 hard boiled eggs, chopped
2 stalks celery, chopped
1 smll red onion, minced
3 Tbs. fresh dill, chopped
5 oz. smoked salmon, diced
1 cup mayonnaise, no substitutes
Salt & pepper to taste


Instructions:
  1. In a mixing bowl combine eggs, celery, onion, dill and smoked salmon.
  2. Stir in mayonnaise, being careful not to make in too wet; add pepper to taste.
  3. Refrigerate at least 2 hours to allow flavours to combine.

Serving Suggestions & Notes:
A great change from the standard egg salad, this is fabulous served on toasted whole grain bread. It can also be spooned into hollowed out tomatoes for a fancy presentation at a luncheon.

Chicken Quesadilla's

Ingredients:
1 cup shredded Monterey Jack or mozzarella cheese 4 6 inch flour tortillas non-stick vegetable cooking spray 4 teaspoons sour cream 3 tablespoons minced green onion 8 sun dried tomatoes, soaked, drained and chopped 1/2 cup shredded cooked chicken 1/2 cup refried beans 1/4 cups salsa

Instructions:
  1. Lightly coat a baking pan with the cooking spray. Combine the cheese, green onions, tomatoes, chicken, salsa and beans. Divide evenly among the tortillas.
  2. Fold the top of the tortillas over. Bake 8 minutes or until the cheese is melted and tortillas are browned.
  3. Top with sour cream just before serving.


Italian Sausage Sandwich

Ingredients:
2 Pounds hot italian sausage 1 Large Green Bell Pepper, julienned 1 Large red bell pepper, julienned 1 Large onion, thinly sliced 10 mushrooms, sliced 1 Tablespoon sugar, optional 4 Cups tomato sauce 8 Ounces Mozzarella, shredded 6 crusty rolls

Instructions:
  1. Slice sausages into 1/2" pieces. Saute sausage in non- stick pan until browned. Add peppers, mushrooms, and onion broken into rings to the sausage. Saute until veggies are tender, not limp. Pour tomato sauce into pan, and add sugar if using.
  2. Simmer sausage uncovered for about 40 minutes until slightly thickened.
  3. Slice rolls, butter and heat in oven. Spoon sausage mixture onto heated buns, top with shredded cheese and serve with LOTS of napkins.


Tuna Salad Pockets

Ingredients:
13 ounces tuna 1/4 cup mayonnaise 1/2 cup onion, chopped 1/2 cup celery, chopped 1 tablespoon dijon mustard 1/4 cup olives, chopped* sprouts tomato cucumber

Instructions:
  1. Combine tuna, mayonnaise, dijon mustard, onion, celery and olives if using.
  2. Fill pitas with tuna salad, sprouts, tomato and cucumber.


Cream Cheese & Shrimp Salad

Ingredients:
4 ounces salad shrimp, chopped 4 ounces cream cheese, softened 1 tablespoon chili sauce 1/2 teaspoon lemon juice 1/2 teaspoon worcestershire sauce 2 dashes garlic powder 2 tablespoons sour cream hot sauce to taste (optional) 4 onion buns

Instructions:
  1. In a medium bowl combine all ingredients except buns.
  2. Spread shrimp salad on bun, top with choice of veggies.

Notes:


I like this one with thinly sliced vidalia onion and shredded lettuce. Tomatoes are good too when in season.

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