CHERRY CHEESE DESSERT

CHERRY CHEESE DESSERT






Pastry for two 9 inch pie crusts
1 (8 oz.) cream cheese, softened
1/2 c. sugar
2 eggs
1/3 c. chopped nuts
1 tsp. vanilla
2 (1 lb.) cans cherry pie filling

Bake crusts (flute and prick) 15 minutes at 350 degrees. Blend cream cheese, sugar. Add eggs and beat well. Add nuts and vanilla. Pour into partially baked crusts. Bake 10 minutes at 350 degrees. Cool. Spread pie filling over cheese. Chill. Top with Cool Whip.

CREOLE SHRIMP POT PIES

CREOLE SHRIMP POT PIES




1 (11 oz.) pkg. piecrust mix

1/2 (5 oz.) jar pasteurized process sharp Cheddar

cheese spread

2 1/2 tsp. Creole seasoning, divided

1/2 C. water

10 plum tomatoes, halved and seeded

1 lb. medium-size fresh shrimp

1/2 lb. andouille sausage, thinly sliced

1 small onion, chopped

1 small green bell pepper, chopped

2 celery ribs, chopped

3 garlic cloves, minced

1 (6 oz.) can tomato paste

1/4 tsp. salt

1/4 tsp. freshly ground pepper



Combine piecrust mix, cheese spread, and 1 teaspoon

Creole seasoning with a pastry blender until crumbly.

Sprinkle 1/2 cup water, 1 tablespoon at a time, evenly

over surface; stir with a fork until dry ingredients

are moistened. Shape into a ball. Chill 30 minutes.



Place tomatoes, cut side down, on a 15 x 10-inch

jellyroll pan lined with aluminum foil. Broil 5 inches

from heat 14 to 16 minutes or until skin is charred;

cool. Remove and discard skins, reserving tomatoes and

liquid; coarsely chop tomatoes. Set aside.



Peel shrimp; devein, if desired. Set aside.



Cook sausage and next 4 ingredients in a large nonstick

skillet over medium-high heat 7 minutes. Stir in tomato

paste. Stir in roasted tomatoes with liquid, remaining

1 1/2 teaspoons Creole seasoning, salt, and pepper;

bring just to a simmer.



Add shrimp, and cook over medium heat just until shrimp

turn pink. Do not overcook. Spoon mixture evenly into 4

(1 1/2- to 2-cup) ungreased ovenproof bowls.



Divide piecrust mixture into 4 portions. Roll each

portion on a lightly floured surface into 6 1/2-inch

circles. Place dough over bowls. (Dough should overlap

bowl slightly.) Place bowls on a large baking sheet.

Bake at 425 F for 25 to 30 minutes or until pastry is

golden. Yield: 4 servings.

Creamy Broccoli Potato Soup

Creamy Broccoli Potato Soup

6 cups Swanson� Chicken Broth


1/4 tsp. pepper

2 cloves garlic, minced

8 cups chopped fresh broccoli

3 large potatoes, sliced 1/4" thick

1 large onion, sliced

1 3/4 cups milk

1/4 cup grated Parmesan cheese





MIX broth, pepper, garlic, broccoli, potatoes and onion in

saucepot. Heat to a boil. Cover and cook over low heat 15 min.

or until vegetables are tender. Remove from heat.



BLEND broth mixture in blender or food processor until smooth.

Return to pan. Stir in milk and cheese. Heat through.



Makes 13 servings