Dec 8, 2009

Kara Kimbrough reveals Patty Roper's entertaining secrets and gives 4 party recipes.

Did you see the article in Saturday's Madison County Herald? I think Kara Kimbrough did a great job of reviewing Patty Roper's newest book: Easy Parties and Wedding Celebrations. My favorite quote? "When you invite people into your home, you are telling them they are special to you."

I'm including below one of the recipes from that article. Click here to read the full article and see the rest of her party recipes.
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1-1/2 sticks margarine
1 cup chopped onion
2 tablespoon dried parsley
1 1/2 cups sliced fresh mushrooms
1 teaspoon salt
1 teaspoon black pepper
1/2 teaspoon white pepper
1/4 teaspoon garlic powder
l/2 teaspoon Tony Chachere's Creole seasoning
1-1/2 pounds fresh medium shrimp, peeled and deveined
1 (12-ounce) package fettuccini, cooked al dente and drained
1 tablespoon olive oil
1 (16-ounce) package processed cheese, cut into 1/2-inch pieces
1 (4-ounce) can chopped green chiles, drained
1/2 cup half-and-half

Preheat oven to 350 degrees. In a large skillet, melt margarine over medium-high heat. Add onion and cook for 5 minutes. Stir in parsley, mushrooms, salt, peppers, garlic powder, and Tony's seasoning. Pour mixture into a 9-by-13-inch baking dish and stir in shrimp, tossing gently to coat. Bake for 20 minutes, stirring occasionally. Cook fettuccini al dente. Add olive oil, cheese, green chiles, and half-and-half. Stir until melted and combined. Remove shrimp from oven; stir in fettuccini and cheese mixture until combined. Cover with foil and warm for 5 minutes. Yield: 20 small servings.
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View Patty's Other Recipes:
Pork Tenderloin
Apricot Sauce
Sugar Cookies

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