Monday, July 28, 2008
Tuesday, July 8, 2008
1 cup butter
4 oz. cream cheese
This will end up looking grainy and you'll think you did something wrong, but you didn't.
1 package of shredded 4 Cheese Italian blend
2 pints cream (heavy or light, depending on how your clothes are fitting)
garlic salt (to taste)
Stir until it's thick and looks like Alfredo Sauce.
Grilled Chicken Breast (oh, about 2-3 breasts worth. More or less, depending on your crowd)
1 or 1 1/2 pkgs. cooked pasta
This recipe generously feeds 10 people. I multiplied it by 8 for camp and had plenty, plus some leftovers.
Melba's Note: This is from my friend Stephanie Erickson, who mentored me through planning the menu for camp. She is as amazing a person as she is a cook. This recipe looks intimidating but is very easy and very yummy!
1 8 oz. Cream cheese (I use the light, but not fat-free)
1 can sweetened, condensed milk
½ tsp. Vanilla
½ cup key lime juice (not plain lime)
1 Graham cracker crust
Mix all ingredients together and pour into crust. You can add green food coloring so it looks like lime. Chill at least four hours. Serve with whip cream and a cherry (or just plain!) Very yummy!
Melba's Note: This IS yummy! And not too heavy. If you use fat free cream cheese, it makes a nice key-lime soup in a graham cracker crust bread bowl. So, stick to light or regular.