1/4 cup soy sauce shrimp, peeled
adobo sauce, diced 12 sections
in water for 30 minutes
Sunny Cove Spicy Orange
and Shrimp Kebabs
1. Combine orange juice, soy, sugar, chile, adobo
sauce and salt in a large bowl. Toss with shrimp
and marinate for up to 1 hour in the refrigerator.
2. Thread shrimp and orange sections on skewers.
Simmer marinade for 5 minutes.
3. Grill kebabs over medium heat 2-3 minutes on
each side, or until shrimp are pink and firm. Serve
with hot marinade for dipping. Makes 4 servings.
*Brands may vary by region; substitute a similar product.
Borges USA Kirkland Signature
Quick Artichoke Dip
13 ounces Kirkland 2 tablespoons
Signature by Cara chopped parsley
Mia Marinated 1 tablespoon Star capers,
Artichoke Hearts rinsed and drained
12 ounces light cream Salt and pepper
Assorted vegetable crudités
1. In a food processor, combine artichoke hearts
with marinade, cream cheese spread and tomatoes.
Process with on-off pulses until blended and
artichokes and tomatoes are finely chopped.
2. Transfer to a bowl and stir in parsley and
capers. Season to taste with salt and pepper.
3. Serve surrounded with crudités and/or
crackers for dipping. Makes 10-12 servings.
Nancy’s Specialty Foods
Top-and-Serve Ideas for
Lorraine and Florentine Quiche
Try Nancy’s Quiche again for the first time.
Creamy Quiche Lorraine is dotted with Swiss
cheese and smoky bacon, and Florentine is filled
with Swiss cheese and spinach. These tasty
morsels are ready in minutes for snacks, lunch,
dinner and anytime you want to celebrate.
Serve them as is, or create your own signature
combinations by topping the baked quiches
with any of the following ingredients:
DOlive slices and a sprig of parsley
DThin slices of red and green bell pepper
DTiny dollops of pesto, purchased
DTiny dollops of herbed cream cheese,
purchased or homemade
DDrained sun-dried tomatoes, chopped,
and a sprig of parsley