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February 22, 2011

Spicy Sweet Pepper Fettuccine

12 ounces dry fettuccine pasta
2 red bell peppers, julienned
3 cloves garlic, minced
1/2 teaspoon cayenne pepper
1 cup Hiland Dairy Light Sour Cream
3/4 cup chicken broth
3/4 cup Parmesan cheese, grated
salt and pepper to taste

In large saucepan, sauté red bell peppers, garlic and cayenne pepper over medium heat for 3 to 5 minutes. Stir in sour cream and broth; simmer uncovered for 5 minutes. Remove from heat, stir in cheese. Cook pasta al dente, drain and toss with sauce. Season with salt and pepper to taste.

February 15, 2011

Rum-Butterscotch Bananas

1/2 cup (1 stick) unsalted butter
1/2 cup firmly packed light brown sugar
1/4 cup dark rum
2 large, firm, ripe bananas
vanilla ice cream for serving

Combine the butter, brown sugar and rum in the slow cooker. Cover and cook on LOW for 1 to 1/2 hours. Stir with a whisk until smooth.

Just before serving, peel the bananas, cut in half lengthwise, and cut each piece in half crosswise to make 4 pieces per banana. Add to the hot sauce. Cover and continue to cook on LOW until heated through and coated with the sauce, 15 to 20 minutes.

Serve immediately over scoops of vanilla ice cream.

February 1, 2011

Red Beans and Rice

* 1 pound dried red beans, soaked overnight
* 7-10 cups water or chicken broth
* 1 pound sausage, sliced into rounds (andouille sausage preferred)
* 1 large sweet onion, chopped
* 1/2 green or red bell pepper, chopped
* 8 cloves garlic, chopped
* 1 tsp ground black pepper
* 2-3 tsp Creole seasoning, or to taste
* 6 fresh basil leaves, chopped
* 1 ham hock, or chopped ham to flavor
* 4 cups cooked rice

# Place the beans and water into a slow cooker. Heat a skillet over medium-high heat. Brown the sausage in the skillet; remove from the skillet with a slotted spoon and transfer to the slow cooker. Reserve drippings. Add onion, green pepper, jalapeno pepper and garlic to the drippings; cook and stir until tender, about 5 minutes. Transfer everything from the skillet to the slow cooker.

# Season the mixture with pepper and Creole seasoning. Add the fresh basil leaves and ham or ham hock. Cover and cook on low for about 8 hours, or until beans are tender. If the bean mixture seems too watery, take the lid off the slow cooker and set heat to High to cook until they reach a creamy texture. You can also use the back of a spoon to mash enough beans to make the pot creamy.