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Blue Cheese Shrimp
4 ounces (115 g) blue cheese, crumbled
8 ounces (225 g) cream cheese,
cut in cubes and at room temperature
1 tablespoon (15 ml) chopped
fresh chives
1 tablespoon (15 ml) chopped
fresh parsley
In a medium mixing bowl combine the blue cheese, cream cheese, chives,
parsley, garlic, and wine. Beat until smooth. Fold in shrimp by hand. Pour into a
greased shallow 2-quart (2 L ) casserole dish. Place in roaster oven and bake at
400ºF (205ºC) for 20 minutes or until mixture is bubbly and shrimp are just done.
Mixture will be soupy. Serve over hot rice or pasta. Makes 6 servings.
* You may substitute
1
⁄4 cup (60 ml) gingerale + 1 tablespoon (15 ml) lemon juice
for the wine.
Side Dishes
Seasoned Rice
8 cups (2 L) regular or converted
white rice (uncooked)
2 tablespoons (30 ml) dried
minced onion
Remove insert pan from roaster oven. Preheat oven to 350ºF (180ºC). Place all
ingredients in insert pan. Stir to mix. Place insert pan in roaster oven. Cover and
bake at 350ºF (180ºC) for 1
1
⁄2 hours. Makes 30 servings.
Baked Potatoes
10 pounds (4.5 kg) baking potatoes
Wash and scrub the potatoes. Pierce all the potatoes, several times. Stack in the
roaster oven so that they are not touching the sides of the insert pan. Bake at
400ºF (205ºC) for 1 hour, or until done. Check for doneness by piercing with a fork.
Southern Baked Beans
1 pound (450 g) lean ground beef
1 envelope dry onion soup mix
2 (16-ounce [450 g]) cans
pork and beans
1 (16-ounce [450 g]) can kidney beans
Do not drain beans. In a large skillet brown ground beef until done. Discard
grease. Place browned ground beef, soup mix, pork and beans, kidney beans,
ketchup, mustard, and vinegar into a 3-quart (3 L) casserole or baking dish. Mix
thoroughly. Place in roaster oven and bake at 350ºF (180ºC) for 35 to 45 minutes.
Makes 10 servings.
8 cups (2 L) beef or chicken broth or
bouillon
8 cups (2 L) boiling water
1
⁄2 cup (125 ml) butter or margarine,
melted
1 clove garlic, minced
1
⁄3 cup (80 ml) white wine*
2 pounds (900 g) shelled raw shrimp
Cooked rice or pasta
3
⁄4 cup (175 ml) ketchup
2 tablespoons (30 ml) prepared
mustard
1 tablespoon (15 ml) vinegar
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