Crust:
2 C. graham cracker crumbs
1 stick margarine

Filling:
2 C. confectioner’s sugar
2 eggs
1 stick margarine
4 medium bananas
1 lg. can crushed pineapple, drained
1 (9 oz.) cool whip or 2 envelopes dream whip
1/2 C. finely chopped nuts
1/2 C. maraschino cherries
chocolate syrup to drizzle

Mix crumbs and melted margarine. Pat into 9×13 inch pan. Beat for 15 minutes the sugar, eggs, and margarine. Spread this mixture over crumbs. Add bananas and pineapple. Top with whipped cream. Garnish with nuts, cherries and drizzle with chocolate. Cover and chill for 24 hours.

We won peoples choice for this dessert it is yummy!

Chunky Pizza Soup

1 tablespoon Vegetable Oil
1 Onion-diced
1/2 Cup Mushrooms sliced
1/4 Cup Green Peppers slivered
1 Cup Tomatoes undrained
1 Cup Beef Stock
1 Cup Pepperoni thin sliced
1/2 teaspoon basil dried
1 Cup Shredded Mozzarella Cheese

Preheat broiler
Heat oil over medium heat, saute onion, mushrooms and green pepper until soft, not browned. Add tomatoes, stock, pepperoni and basil and cook until heated through. ladle soup into ovenproof bowls and sprinkle with cheese. Broil until cheese melts and is bubbly. another variation of this recipe is: after you ladle the soup into the oven proof bowl top each bowl with a slice of french bread then sprinkle with cheese and then broil.

This recipe was submitted by Ed London

Thanks for all the delicious recipes Ed!

Cake Crust
1-18.5 oz. Strawberry Cake Mix
1-Stick of Butter(melted)
1-Egg

Filling
2 Cups Boiling Water
1-6 oz. Package Strawberry Jell-O
2-10 oz. Boxes Frozen Strawberries(thawed)
1/4 Cup Sugar

Topping
1-8 oz. Cream Cheese(room temp)
1/4 Cup Sugar
1-4.5 oz. Package Chef Shell’s Scrumptious Strawberry Dip Mix
1-12 oz. Extra Creamy Whipped Topping

Pre-heat oven to 375 degrees
In a large bowl mix cake mix, melted butter and egg until well blended. Press into a lightly greased 9×12 cake pan. Bake at 375 degrees for 30-35 minutes. Let cool. Dissolve jello mix and sugar in boiling water. Make sure it is completely dissolved before adding strawberries. (cool slightly) Pour strawberries over cake and refrigerate until set.
With an electric hand blender or stand mixer beat cream cheese, sugar, strawberry dip mix until well blended. Add whipped topping and continue to whip until smooth and creamy. Top cake and chill 3 to 4 hours.

Recipe submitted by Ed London

We taste tested and oh my this is delicious!!

1-18.5 oz. box vanilla cake mix
1-3.5 oz. pistachio pudding mix
1-4.5 oz. Chef Shell’s Perfectly Pistachio Dip Mix
1 cup sour cream
1 cup vegetable oil
4 eggs
½ cup chopped pistachio nuts

Pre-heat oven to 350 degrees
Mix all of the above ingredients well. Pour into a greased 13 x 9 cake pan. Bake for 45 to 50 minutes or until toothpick inserted in the middle comes out clean.

Frosting

1-8 oz. Package cream cheese
½ cup butter
1-4.5 oz. Package of Chef Shell’s Perfectly Pistachio Dip Mix
1-16oz. box powdered sugar
3 to 4 drops green food coloring
1-1/2 cups whipped topping - cool whip

Beat cream cheese and butter until fluffy. Add pistachio mix, powdered sugar, and food coloring. Beat until well mixed. Fold in whipped topping. After cake cools frost cake.

Recipe submitted by Ed London

• Use Chef Shell’s Asian Sauce for chicken salad

• Use Chef Shell’s Salmon Dip as seafood stuffing

• Use Chef Shell’s Lemon Dill with butter for salmon

• Use Chef Shell’s Lemon Dill as seasoning on cool potato salad

1 lb. cooked white rice
3 stalks celery, chopped
1 tsp. Lemon Pepper
1/8 c. Chef Shell’s Lemon Lime Vinaigrette
2 T. olive oil
3 lg. green onions, chopped
1 T. juice & rind of one lemon

Saute oil, celery, and green onions. Combine all ingredients and serve hot or cold.

1 1/2 lbs. round or sirloin steak, 1 1/2″ thick
1/3 c. Chef Shell’s Raspberry Vinaigrette
1/2 tsp. onion salt
1/4 tsp. pepper
1 can (4 1/2 oz.) sliced mushrooms
Lettuce cups and cherry tomatoes to garnish
1 med. green pepper - ringed
1/4 c. olive oil
1 tsp. salt
1/2 tsp. Worcestershire Sauce
2 cloves garlic - crushed

Broil or fry steak until medium — let cool. Cut into 3/8″ strips, then into 1″ pieces. Combine Vinaigrette and seasonings. Pour over meat and mushrooms. Cover and refrigerate at least three hours, spooning marinade over meat occasionally. Add green peppers and cherry tomatoes before serving. Serve on lettuce cups.

4 tsp. olive oil
5 tsp. Chef Shell’s Peach Wine Vinaigrette
1/4 tsp. cayenne pepper
2 skinned chicken breasts
4 tsp. Lite Soy Sauce
1/2 tsp. pumpkin pie spice
2 T. honey
1/8 tsp. black pepper

Combine all ingredients and brush on chicken. Grill, broil, or bake. Keep turning in sauce and brushing on marinade.

1 T. butter
2 tsp. sugar
2 T. Chef Shell’s Vinaigrette (any flavor)

Cook meat in butter until browned. Add to pan: Vinaigrette and sugar. Should thicken instantly. Delicious on chicken, pork, beef, or any other meat.