Truffle Potatoes

3 pounds red-skinned potatoes, cut into 2-inch pieces
1 1/2 cups light cream
6 tablespoons butter
2 garlic cloves, minced (1 tablespoon)
2 1/2 teaspoons salt
1 teaspoon pepper
2 tablespoons truffle oil

Cook potatoes until tender, and drain. Mash potatoes with other ingredients. Serve warm.

Cajun Cheeseball

Cajun Cheeseball

16 ounces cream cheese
8 ounces shredded colby jack cheese
4 tablespoons Cajun seasoning spice

Mix and form into ball. Serve with crackers.

SAUTEED SHRIMP COCKTAIL

SAUTEED SHRIMP COCKTAIL
Serves 4

1/2 cup (125 mL) olive oil
1 tablespoon (15 mL) minced garlic
2 pounds (1 kg) large or extra-large shrimp, peeled, deveined
1 lemon, zest (grated rind) and juice
1/2 cup (125 mL) chili sauce
2 ripe tomatoes, diced
1/4 cup (50 mL) horseradish
1 tablespoon (15 mL) soy sauce
1 bunch fresh, flat-leaf parsley, minced
2 green onions, thinly sliced

In a large, heavy frying pan, heat oil over low heat. Add garlic and cook,
stirring occasionally, until golden but not browned. Raise heat to medium
and add shrimp.

Cook, stirring occasionally, until they begin to turn pink. Add lemon zest
and juice, chili sauce, tomatoes, horseradish and soy sauce. Turn heat to
high and bring mixture to a simmer. Remove from heat and stir in parsley and
green onions.