Jarlesburglimpe Recipes

Steps:

• Place chicken in baking dish.
• Layer cheese on top.
• Add asparagus, if desired.
• Mix the soup, wine, garlic, and pepper.
• Spread over chicken and cheese.
• Top with bread crumbs and lastly drizzle with melted butter.
• Bake at 350 degrees for 35 to 50 minutes (until chicken is done through).

Steps:

• In large bowl, combine shrimp, crabmeat and sherry. Mix gently to coat. Cover and refrigerate 1 hour to marinate.
• Preheat oven to 350. Spray 13 x 9 glass baking dish with nonstick cooking spray. Cook rice in water as directed on package.
• Meanwhile, melt 2 tbsp of the butter in large saucepan over medium heat. Add shallot and mushrooms; cook and stir 5 minutes or until tender.
• Reduce heat to medium-low. Add remaining 6 tablespoons butter; stir until melted. Lightly spoon flour into measuring cup; level off. Add flour, seasoned salt and pepper to mushroom mixture; mix well. Cook until bubbly. Gradually add half-and-half and milk, stirring constantly until mixture boils and thickens. Remove from heat.
• Add seafood mixture and cooked rice to mushroom sauce; stir gently to mix. Pour into sprayed baking dish. In small bowl combine topping ingredients; mix well. Sprinkle over top of casserole.
• Bake 30 to 35 minutes or until casserole is bubbly and crumb topping is golden brown. Let stand 5 minutes before serving.

Steps:

• Shred cheese in bowl.
• Add mayonnaise, scallions & onion.
• Mix well.
• Put in fridge until ready to serve.
• Serve as a spread with assorted crackers.

Steps:

• Cook the chosen protien with the butter for 3 minutes.
• Add sherry (and/or brandy).
• Cook 1 minute and add cream, salt, cayenne, nutmeg and egg yolks.
• Stir over a low heat until slightly thickened.
• Place protien on toast, points, puff or sliced french bread and pour sauce over top.
• Sprinkle cayenne and nutmeg on top and garnish with parsley.

Steps:

• Mix all together thoroughly& place (uncovered) in rectangular glass baking dish.
• Bake at 350 degrees for 20 minutes or until it starts to brown and bubble.
• Serve with baguette bread slices.
• Best made a day ahead, refrigerated, and then reheated in microwave oven or regular oven.