Chicken & Wild Rice Soup (Crock Pot)

Ingredients:
~ 2 T butter
~ 3 ribs celery, thinly sliced
~ 1 med. onion, chopped
~ 1 (8 oz.) pkg sliced fresh portabella mushrooms
~ 2 tsp minced garlic
~ 4 (14 oz) cans roasted garlic-flavored chicken broth (or just add a little garlic powder)
~ 3 (6 oz) pks roasted chicken breast chunks
~ 1 1/2 c. frozen corn, thawed & drained
~ 1 (8 oz) can sliced water chestnuts, drained
~ 1 c. uncooked wild rice
~ 1 tsp salt
~ 3/4 tsp pepper
~ 2 c. whipping cream
garnish: toasted slivered almonds

Directions:
Melt butter in large skillet over med-high heat. Add celery & onion. Cook 4 min. or until almost tender. Add mushrooms and garlic, cook 2 min. Combine mushroom mixture, broth and next 6 ingredients into slow cooker. Cook & cover on low 5-6 hours or until rice is tender. Stir in whipping cream. Garnish

Recipe from: my sister, Tricia

Layered Pudding Pie

Ingredients & Directions:
CRUST
~ 1 1/2 c. Graham cracker crumbs
~ 1/2 c. sugar
~ 1 cube margarine

Mix together and press into bottom of 9x11 pan. Then cream together:
~ 8 oz cool whip
~ 8 oz cream cheese
~ 1 c. powdered sugar

Mix well and spread on top of Graham cracker crust.

PUDDING MIX:
~ 2 small pks chocolate pudding
~ 3 1/2 c. milk

Mix and pour on top of cream layer. Refrigerate for 1 1/2 hours. Add more cool whip on top. Sprinkle crust mixture on top. Keep refrigerated until serving.

Recipe from: not sure, but it was handwritten and given to me by someone.

Mandarin Sauce CANNING RECIPE

I canned a bunch of these in 2008. They're great over rice.

Ingredients:
~ 8 c. tomatoes, scalded, peeled & pureed
~ 4 c. onions, diced
~ 2- 20 oz cans pineapple tidbits
~ 1 green bell pepper, chopped
~ 8 c. sugar
~ 4 T soy sauce
~ 3 c. vinegar

1 c. cornstarch
1 c. water

Directions:
Combine all but last 2 ingredients. Bring to boil. Combine last 2 and add to other. Stir until thick (about 1 min.) Put in 12 pint jars. Water bath 45 minutes.

Recipe from: Becky Garrett

PF Chang's Shrimp Dumplings

Ingredients:
~ 1 lb. peeled & deveined medium shrimp, washed and dried
~ 2 T minced fine carrot
~ 2 T minced fine green onion
~ 1 tsp minced fresh ginger
~ 2 tsp oyster sauce
~ 1/4 tsp sesame oil
~ 1 package wonton wrappers

Sauce:
~ 1 cup soy sauce
~ 1 1/2 oz. white vinegar
~ 1/2 tsp chili paste
~ 1 T sugar
~ 1/4 oz. minced fresh ginger
~ 1 c. water
~ 1/4 oz. cilantro leaves, chopped

Directions:
Take 1/2 lb of the shrimp and mince fine in a food processor. Take the other 1/2 lb and small dice. Combine remaining ingredients. With a small spoon place approx 1/2 oz of mixture into the skin. Moisten the outside edge. Fold corner to corner (opposite) and seal. The top should look like a cross. Place on a place covered in the refrigerator until ready to serve. Combine sauce ingredients and mix very well. Prepare garnishes.

Have a soup pot filled with water. Bring to a boil, then down to a slight boil. Line the bottom of a steamer with a light coat of vegetable oil or nonstick spray. Place dumplings in steamer. Cover and steam for 7-10 minutes. Dumplings should be firm with an internal temp of 160 degrees. Serve with dipping sauce. (if you want them a little crispier, you can add olive oil to a frying pan and fry on both sides until golden brown)

Grilled Cheese with Tomato Soup...grown up style!

Ingredients:
~ Campbell's canned tomato soup
~ milk
~ sourdough bread
~ provolone cheese
~ deli sliced turkey

Directions:
Spread bread with butter and broil in the oven for a couple of minutes. Top with cheese and turkey, place back in the oven until cheese is melted and bread is golden brown. Make soup according to directions, replacing 1/4 - 1/2 of the water with milk.

Sweet & Sour Sauce (mandarin sauce) CANNING RECIPE

I canned a ton of these in 2008 and have enjoyed them. It's great over rice. This recipe tastes almost exactly like the "mandarin sauce" recipe in here, but this is a little simpler.

Ingredients:
~ 1 can crushed pineapple
~ 2 c. dark vinegar
~ 1 large onion, diced
~ 4 c. cut and peeled tomatoes
~ 6 c. sugar
~ 2 large green peppers, diced

Directions:
Mix together, boil 10 min. Pour into pints, wipe off rim of jars, cover with lids and tightly screw rings on. Boil in water bath for 45 min. Remove from water bath, allow to cool completely before moving (usually 24 hours). Remove rims and store.

Recipe from: one of my Relief Society Enrichment activities

Chicken Tortilla Soup

Ingredients:
~ about 3 Chicken breasts, cooked and cubed
~ 3 cans chicken broth
~ 2 c. water
~ 2 chicken bullion cubes
~ 1 c. salsa
~ 6 T brown rice
~ 1-2 tsp cilantro
~ 1/2 diced onion
~ 1 can white beans (optional)
Serve with Monterrey jack cheese or any of your fav cheeses, tortilla chips, avocado and sour cream.

Serve with:
~ Tortilla Chips
~ Sour Cream
~ Shredded Cheese

Recipe from: one of my Relief Society enrichment activities

Freezer Corn

This is very good. We put filled quart size freezer bags about 1/3 full (enough for about 2 people) and it was a perfect amount.


Ingredients:
~ 8 cups corn
~ 2 T sugar
~ 2 tsp salt
~ 1/2 cube butter
~ 1/2 - 3/4 c. water

Directions:
Cook until butter melts & juice simmers, 2-3 minutes. Put in bags. Seal bags and immediately throw into ice water. (We plugged the kitchen sink and filled full of ice and water). Remove from ice water when cooled and let dry. Freeze.

Ham 'N' Noodle Hot Dish

Ingredients:
~ 3 T butter, divided
~ 1 c. milk
~ 1/2 tsp salt (optional)
~ 2 T flour
~ 1 c. shredded cheddar cheese
~ 2 c. diced fully cooked ham
~ 1 c. frozen peas, thawed
~ 1 1/2 c. medium noodles, cooked & drained (I use whole wheat)
~ 1/4 c. dry bread crumbs
~ 1/2 tsp dried parsley flakes

Directions:
In saucepan, melt 2 T butter. Stir in flour until smooth. Gradually add milk and bring to boil over med heat. Cook and stir for 2 minutes. Remove from heat and stir in cheese and salt until cheese is melted. Add the ham, noodles and peas. Pour into a greased 1 qt baking dish. Melt remaining butter; add bread crumbs and parsley. Sprinkle over casserole. Bake, uncovered, at 350 degrees for 30 minutes or until heated through.

Recipe from: My sister, Tricia

Family Favorite Chili

In Tricia's words... "I get asked for this recipe all the time. Mmmm! I always use 1 lb of hot Italian sausage and 1 lb of ground beef - gives it some kick."

Ingredients:
~ 1 lb ground beef
~ 1 lb Hot Italian Sausage (can use 2 lbs ground beef if don't have sausage)
~ 1 large onion, chopped (optional)
~ 2 cloves garlic, finely chopped (I use garlic powder)
~ 1 can (28 oz.) diced tomatoes, undrained
~ 1 can (15 oz) tomato sauce
~ 2 T chili powder
~ 1 1/2 tsp ground cumin
~ 1/2 tsp salt
~ 1/2 tsp pepper
~ 1 can (15 or 16 oz) kidney beans, rinsed and drained OR 1 can chili beans (I use 1 can chili beans and 1/2 can kidney beans)

Directions:
Cook beef in skillet over med heat, stirring occasionally, until brown; drain. Mix beef and remaining ingredients except beans in 3 1/2 - 6 qt slow cooker. Cover and cook on low heat for 6-8 hours or high 3-4, or until onion is tender. Stir in beans. Cover and cook on high heat 15-20 min. or until slightly thickened.

OR

Throw everything in a large pot (except beans) and simmer for 1/2 to 1 hour. Add kidney beans for last 10 minutes and enjoy! It turns out just as good.

Recipe from: My sister, Tricia

Mint Chip Freeze

Yummy! My sister made this for me when I went to visit. It's something that would easily feed a large group of friends.

Ingredients:
~ 1 pack regular oreos, crushed
~ 1/4 c. melted butter
~ 1/2 can- 6 oz evaporated milk
~ 1/2 c. sugar
~ 1/4 c. butter, cubed
~ 1 square baking chocolate
~ 1/2 gallon mint chocolate chip ice cream, softened
~ 1/2 carton- 8 oz. cool whip
~ shaved chocolate Hershey's bar, shaved with a potato peeler)

Directions:
In a large bowl combine cookies and butter. Press into the bottom of a 13x9 pan and refrigerate for 30 minutes. In a small saucepan combine milk, sugar, butter and chocolate. Cook over medium heat until thick and bubbly (about 12 minutes). Remove from heat and cool completely. Spread softened ice cream over crust. Pour chocolate sauce over top of ice cream and evenly spread. Freeze until firm. Spread cool whip on top and top with chocolate shavings. Remove from freezer about 10 minutes before serving.

Recipe from: My sister, Tricia

Delicious Salad

I had this salad at a friend's house and it was delicious! It's very quick to make too.

(Picture coming shortly)

~ 1/4 c. slivered almonds
~ 1 T sugar
In a small, shallow frying pan, caramelize almonds in sugar over medium heat. Cool on tin foil or wax paper. (caramelizing almonds is optional. You can just add slivered almonds for a quicker salad option!)

Dressing:
~ 1 tsp salt
~ 2 T vinegar
~ 2 T sugar
~ 1/4 c. veg. oil
~ 1 T parsley
Combine all ingredients. Drizzle over:
~ 1 head lettuce or spinach
~ 1 c. chopped celery
~ 1 (11 oz) can mandarin oranges, drained
~ 3 green onions
Sprinkle with almonds and enjoy!

No Knead Whole Wheat Bread!

This recipe is unbelievably fast and easy for whole wheat bread. Must try!


Ingredients:
~ 3 c. whole wheat flour
~ 1 1/2 c. white flour
~ 1 T dough enhancer (optional - I never have it)
~ 1 T yeast
~ 1/2 OF 3/4 c. honey
~ 1/4 c. oil
~ 2 3/4 c. hot water
~ 1/2 tsp. cream of tartar
Mix ingredients in a blender or with a hand mixer for 5 minutes, then add:

~ 1 T. salt
~ 2 1/3-3 c. more wheat flour.
Mix until combined and let sit 20 minutes.

Optional: (mix these in with last 2 ingredients)
~ 1 T sesame seeds
~ 1 T poppy seeds
~ 1 T flax seeds
~ 1/2 c. sunflower seeds

Separate into 2 or 3 greased bread pans. Warm oven at 350 degrees for 2 minutes and then turn off. Let rise in oven for 45 minutes or until doubles. Bake in preheated 350 degree oven for 25 minutes. Immediately take out of pan and rub top with butter.

Recipe from: Becky Garrett

Oriental Chicken Bowtie Salad

(Picture Coming Shortly)

Ingredients:
~ 4 uncooked chicken breasts, cubed

Marinade and Dressing:
~ 1/4 c. rice vinegar
~ 1/4 c. vinegar
~ 1/2 c. soy sauce
~ 1/2 c. sugar
~ 1 tsp. sesame oil
Whisk ingredients until sugar dissolves. Marinade chicken overnight. Cook over med-high heat until done. Drain off excess marinade. Put in fridge to cool. Meanwhile, mix remaining ingredients:

~ 3/4 c. slivered almonds
~ 1/4 c. sesame seeds
~ 1/2 lb-ish bowtie pasta
~ 1 bunch green onions
~ 1 large or 2 small bags fresh spinach

Top with cooled chicken. ENJOY!

White Chicken Salsa Enchiladas

This is really good. It's a toss up between this and the other White Chicken Green Chili Enchiladas I have posted.


Ingredients:
~ 3 c. cooked chicken, cubed
~ 1 can cream o' chicken soup
~ 8 oz. sour cream
~ 2 c. grated cheese
~ 8 oz. salsa
~ flour tortillas (about 12)
~ 1/4 tsp. salt
~ 1/4 c. milk

Directions:
Mix soup & sour cream together. Spread 1/2 c. salsa on bottom of 13x9 pan. Mix chicken, 1/2 c. salsa, 1 cup soup/sour cream mixture, 1 cup grated cheese and 1/4 tsp. salt. Brown tortillas in melted butter (both sides). Spoon several Tbsp. of mixture onto tortilla; roll and place in pan. When all are done, mix about 1/4 cup milk into remaining soup/sour cream mixture and pour over enchiladas. Top with remaining cheese and bake at 350 degrees for 35 minutes.

Recipe from: Missy Sanders

Cheesy Spinach & Artichoke Dip

Ingredients:
~ 1 can artichoke hearts, drained and finely chopped
~ 1 pkg. frozen chopped spinach, thawed and drained
~ 3/4 cups grated Parmesan
~ 3/4 c. light mayo
~ 1/2 c. cheese
~ 1/2 tsp. garlic powder

Directions:
~ Preheat oven to 350 degrees.
~ Mix all ingredients until well blended and spoon into a 9 inch square baking dish or pie plate. Bake 20 minutes or until heated through.

Mom's Famous Pumpkin Rolls!

Mom makes these every Thanksgiving and Christmas season and sells them. Very, very good!


Ingredients:
PUMPKIN ROLL:
~ 1/4 c. powdered sugar (to sprinkle on towel)
~ 3/4 c. all purpose flour
~ 1/2 tsp. baking powder
~ 1/2 tsp. baking soda
~ 1/2 tsp. ground cinnamon
~ 1/2 tsp. cloves
~ 1/4 tsp. salt
Mix dry ingredients, set aside

~ 3 large eggs
~ 1 c. sugar
~ 2/3 c. Libby's 100% pure pumpkin
Blend wet ingredients. Add to dry ingredients. Then add:

~ 1 c. walnuts (optional)
~ 3 lbs of love

Directions:
Line jelly roll pan with parchment paper. Pour into pan and bake for 11-13 minutes. Sprinkle 1/4 cup powdered sugar onto clean dishtowel. Turn roll out onto towel. Remove paper. Roll in towel until cools. Carefully unroll and spread filling over roll. Re-roll, without towel. Wrap in saran wrap and aluminum foil and freeze up to 6 weeks. Remove 10-15 min. before serving. You can also microwave for a warm tasty treat!!

FILLING:
~ 1 pkg. cream cheese, at room temperature
~ 1 cup powdered sugar, sifted
~ 6 Tbsp butter/margarine, softened
~ 1 tsp vanilla

Moist Banana Bread

I like this best after it's been refrigerated. So good



Ingredients:
~ 1 c. mayonnaise
~ 1 c. sugar
~ 3 large ripe bananas
~ 3 tsp vanilla
~ 2 c. flour
~ 1 tsp soda
~ pinch of salt
~ 1 c. pecans or 1/2 c. chocolate chips (optional - I use 1/2 c. walnuts & 1/2 c. mini choc chips)
~ 1 tsp. cinnamon
~ 1/2 tsp nutmeg

Directions:
Mix all ingredients. Separate and put into 2 buttered and floured bread pans. Sprinkle tops of the dough with a cinnamon and sugar mixture. Bake at 350 degrees for 40 to 50 minutes.

Tip: Coat the chocolate chips in flour before putting them into the dough so they won't settle to the bottom.

Recipe from: Briannia Ball

Loaded Potatoes (always YUM!)

These are ALWAYS a hit! You can put all of the toppings out like you would Chinese haystacks and everyone can have at it. Great for a group or can be made very simple and quick for just your fam.


Ingredients:
~ Russet Potatoes
~ Sour Cream
~ Butter
~ Chicken or Turkey, cubed
~ salt and pepper
~ Bacon (DON'T skip this!)
~ Cheddar Cheese (or Mexican, Colby jack, whatever you like)

Directions:
~Bake potatoes in oven on 400 degrees for about 1 hour or microwave.
~Season meat with salt and pepper and grill until golden brown and cooked through, keep warm.
~Cook bacon and chop, keep warm.
~Immediately open hot potato and smother with a ton of butter and sour cream (even if you don't like sour cream!! It's a MUST for moisture and you never even taste it!) Season with salt and pepper and mash the potato well with a fork. Top with chicken, bacon and a generous amount of cheese along with additional toppings, if desired...

Additional Toppings:
~ Steamed Broccoli
~ Sauteed Mushrooms
~ Sauteed Onions
~ Sauteed Peppers
~ Cottage Cheese (in place of butter and sour cream if eating healthy - very good!)
~ Sauteed Squash, yellow or zucchini
~ Steamed Cauliflower
~ Corn

Recipe by: Uncle Mark. We had this while in Orcas Island

Quick & Healthy Chicken and Veggies

This is always so delicious and you feel so good afterwards.

(Picture coming shortly)

Ingredients:
~ Chicken breasts (as many as you'd like)
~ salt & pepper
As much as you'd like of the following:
~ Onions
~ Peppers (any type)
Optional:
~ Mushrooms
~ Squash, yellow or zucchini
~ Fresh green beans

Directions:
Cut chicken breasts into strips and season both sides with salt and pepper. Grill until deliciously golden brown. Remove from heat. Saute veggies (if using green beans, sautee them a few minutes before adding other veggies). Top cooked chicken with sauteed veggies and WA-LAH!

Simple Banana Bread

Moist and delicious!

(picture coming shortly)

~ 1/2 c. butter
~ 1 c. sugar
~ 2+ bananas, crushed
~ 2 eggs
~ 2 c. flour
~ 1 tsp soda
~ 1/4 cup nuts

Cream butter and sugar. Add eggs, one at a time, and beat well. Add bananas and beat. Add flour sifted with soda. Bake in loaf tin at 350 degrees for 45 minutes to 1 hour.

Recipe from 1935 Relief Society Cookbook

Zucchini Bread

Delicious and moist. I especially like it after it's been refrigerated.


~ 1 c. sugar
~ 1 c. brown sugar
~ 3 eggs
~ 1 c. oil

Mix first then add:

~ 2 c. grated zucchini
~ 3 tsp. vanilla

Add all liquid ingredients, then add dry ingredients:

~ 3 c. flour
~ 3 tsp cinnamon
~ 1 tsp soda
~ 1 tsp salt
~ 1 tsp baking powder

Bake at 325 degrees for 1 hour or until toothpick comes out nearly clean.

Recipe from: Debbie Babbitt

Hawaiian Rice

Serve this rice with the Hawaiian Chicken recipe posted in May. Perfect together.



~ 1 can beef broth
~ 1 can french onion soup
~ 1 stick butter
~ 1 1/2 cups white rice

Mix all ingredients, except butter, in a 13x9 pan. Cut butter into cubes and spread on top. Cover and bake at 350 degrees for 1 hour. Uncover last 15 minutes.

Recipe from: Sister-in-law, Liz

No Fail! Apple Pie

This is the best apple pie I've ever had. The filling was delicious and the crust was amazing! She said it's a no-fail recipe and she loved it so much when she found it that she ditched her mom's apple pie recipe for this one!


Ingredients & Directions:
PASTRY
~ 3 c. flour
~ 1 tsp salt
~ 1 c. shortening
~ 1 egg
~ 1/2 c. water
~ 1 Tbsp vinegar


Blend flour & salt. Cut in shortening until mixture resembles big crumbs. Combine beaten egg, water & vinegar in a separate bowl. Add to flour mixture. Pack into 3 balls. Roll each ball between plastic wrap (don't skip this step!) to make pastry crust.


FILLING
~ 6 c. sliced, peeled apples
~ 1 c. sugar
~ 2 Tbsp. flour
~ 1 tsp ground cinnamon
~ dash ground nutmeg
~ double crust pastry (above)


Combine sugar, flour, cinnamon & nutmeg. Add sugar mixture to apples and toss to coat. Fill a pastry-lined 9in. pie dish with apple mixture. Dot with butter & apply to crust. Seal & flute edges. (Apply foil to edges for last 20 minutes) Bake at 375 degrees for 45 minutes.

Recipe from: friend, Angie Case

Bacon Cheeseburger Chicken

Ingredients:
2 T. EVOO
2 T. butter
6 boneless, skinless chicken breasts (i used 4)
1/4 c teriyaki sauce
1/2 c ranch dressing
1 c cheddar cheese
1/2 lb bacon cooked and chopped (homemade bacon bits)

Directions:
Preheat oven to 350. In a large skillet heat oil and butter over med-high heat. Pound chicken if it's too thick (the ones in the pic are too thick!) Add chicken breasts, and cook 4 to 5 min each side until lightly browned. Place chicken in a 9x13 pan. Cover with teriyaki sauce and ranch dressing. Top with cheese and bacon bits. Bake for 30 min or until chicken is cooked all the way through.


**I served this chicken with mashed potatoes with the left over bacon, cheese, green onions and sour cream mixed in. Is also great with a side salad or baked potato.

Recipe from: Sister-in-law, Liz

EASY Crockpot Chicken & Gravy

This is a really EASY and delicious meal. You serve it over rice or potatoes, we prefer rice. I know it only has 2 ingredients and doesn't sound like much but, you'll be pleasantly surprised! It's VERY good. My mom has been making it for years and I always get a thumbs up when I make it for my fam and others. It's a really inexpensive meal too!

(PICTURE COMING SHORTLY)

Ingredients:
~chicken thighs (bone-in or boneless- there's less "work" with boneless)
~cream o' mushroom soup (about 1 small can for 4 or 5 thighs, can't really go wrong!)

Directions:
In a crockpot, place chicken thighs on bottom and top with soup. Cook on low for 8-10 hours or high for 4-6, until the meat is completely falling off of the bone. YUM! Serve over rice or potatoes (we prefer brown rice). If you used bone-in thighs, pull the bones out before serving.

Recipe by: mom

Hawaiian Chicken (crowd pleaser for the BBQ)

We made this chicken for Katelyn and her cousin's big birthday bash. It fed a ton of people and was great! Serve this with Hawaiian Rice recipe posted under "side dishes."

(PICTURE COMING SHORTLY!)

Ingredients:
~Chicken thighs and legs
~Equal parts soy sauce and sugar
~Ground ginger (1 T for about every 2 cups soy)

Directions:
Place chicken in a deep pan, with skin on. Mix soy sauce, sugar and ginger and pour on top of chicken. Boil for 1 hour. Heat barbecue grill to medium-high, place chicken pieces onto grill. Grill with lid open until sauce caramelizes.

Recipe from: Sister-in-law, Liz

Olive Garden Alfredo Sauce

You've gotta try this recipe! It's delicious!! I put it with chicken and then any type of noodles and it's wonderful.


Ingredients & Directions:
~ 1 pt. whipping cream or half and half
~ 1 stick butter
~ 2 T cream cheese
Combine above ingredients in a saucepan and boil, remove from heat and add:
~ 1/2 c. Parmesan cheese
~ 1 tsp garlic powder
salt & pepper to taste
Return to stove, remove from stove as soon as it reaches a boil. Serve immediately over noodles. YUM!

Recipe from: Friend, Jaimie Trevino

Monster Cookies (NO flour!)

These are really good. It's a recipe from our friends on the cute little farm in Plano (Rexburg) who took our goats and ducks when we moved here. These require NO FLOUR!


Ingredients & Directions:
~3 eggs
~1 c. brown sugar
~1 c. sugar
~1/2 c. butter
~1 tsp corn syrup
~1 1/2 c. peanut butter
MIX ABOVE TOGETHER, THEN...

ADD:
~4 1/2 c. oatmeal
~2 tsp baking soda
~3/4 c. chocolate chips
~3/4 c. M&Ms (I love to substitute reeces pieces baking pieces also!)
~1/2 c. peanuts

Bake 350 degrees for 10-12 minutes.

Recipe from: family friend, Becky Garrett

Shrimp & Broccoli with Pasta

Shrimp is considered fancy and expensive. I have it on rare occasions when I'm craving the succulent taste. This is a recipe from one of my magazines I tried for the first time and really liked it. It's creamy, delicious and pretty HEALTHY. You can't lose. It reminds me a lot of the "zucchini pasta" recipe I love (posted earlier). Great summertime dishes!



Ingredients:
~4-6 oz uncooked angel hair pasta (I use whole wheat, of course)
~1 lb uncooked large shrimp, peeled and deveined
~4 T Canola Oil
~2 bunches broccoli, cut into florets
~3 garlic cloves
~6 T butter, cubed
~6 T chicken broth
~2 T grated Parmesan cheese
~1/2 tsp salt
~1/4 tsp pepper

Directions:
Cook pasta according to package directions. Meanwhile, in a large skillet or wok, stir-fry shrimp in oil for 1-2 minutes or until shrimp turn pink. Remove with a slotted spoon and keep warm. Stir-fry broccoli in remaining oil for 3 min. Add garlic; stir-fry 2 min. longer or until veggies are crisp-tender. Add butter, wine, cheese, salt and pepper. Drain pasta; add to skillet. Stir in shrimp; heat through. Serves 3-4