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Andouille Sausage and Shrimp Bruschetta

1 French bread loaf
1 1/2 pounds andouille sausage -- diced
1 pound diced shrimp
1/2 pound grated smoked Gouda cheese
1/2 cup diced onion
1/2 cup diced green bell pepper
1 teaspoon chopped garlic
1 cup olive oil

Sauté onions and peppers in 1 tablespoon of the olive oil for one minute. Add diced shrimp and sausage and sauté two minutes. Add garlic and cook for an additional 30 seconds. Cool in refrigerator.

Slice bread and brush slices with some of the remaining olive oil. Stir the grated cheese in with the cooled shrimp and sausage mixture.

Top each slice of bread with the mixture and place in 350-degree oven for 10 minutes or until the cheese is melted.

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Chicken Kaleidoscope
Categories: Crock-pot
Yield: 8 servings

12 Chicken breasts; skin, bone
2 can Pineapple chunks w/juice*
Drain/save juice/20 oz each
1/2 c Lime juice
1 lg. Green bell pepper; sliced
1 lg. Red bell pepper; sliced
1 lg. Yellow bell pepper; sliced
1 Vidalia onion; sliced
1 lb Whole mushrooms; trim stem-ends
6 oz Pitted small black olives; drain well
lb Fresh snow peas; trim ends
2 oz Butter; shave
Salt
14 oz Natural instant brown rice--- in box

*You will need pineapple chunks from only 1 can for this recipe. Freeze excess pineapple in an ice cube tray covered with orange juice. Use cubes in glasses of iced tea. Line bottom of slow cooker set on HIGH with chicken. Add pineapple juice and lime juice; cook for 4 to 6 hours or until tender, but not falling apart. When chicken is tender, layer mushrooms, pepper slices, 1 can pineapple, onion slices, olives and snow peas in slow cooker in order given. Top with butter.
Cook for 1-1-1/2 hours more, or until veggies are tender, but not mushy. Remove chicken and veggies from broth; set aside on a warmed utility platter, covered, in a 200° oven to keep hot. Broth should measure approximately 1 quart; add salt and brown rice. Following package directions, cover and cook on HIGH until done. When rice is cooked, place in center of large, warmed presentation platter. Scoop veggies over top and arrange chicken around perimeter, letting veggies spill over them.

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Crunchy Lemon Syrup Cake

3 oz self rising flour
3 oz sugar -- super fine
3 oz butter or margarine -- softened
2 medium egg
1 lemon rind -- grated
3 oz sugar -- super fine
3 1/2 tablespoons lemon juice

Beat together the sugar and margarine until fluffy, beat in the eggs one by one, then add sifted flour and lemon rind and beat well. turn into cake tin and bake
for 40-45 minutes, until golden and risen and inserted skewer comes out clean.

TOPPING:
Sprinkle sugar over top of hot cake, and spoon juice over.
Cool in tin.

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Pineapple Cheese-ball

2 8 ounce packages cream cheese -- softened
1 small can crushed pineapple -- drained
2 tablespoons green pepper -- minced
2 tablespoons onion -- minced
2 teaspoons Seasoned Salt
Onion powder to taste
pecans -- finely chopped

Mix all together. Chill overnight. Shape into a ball and roll in finely chopped pecans.

Description:
"my favorite cheese-ball; recipe from Sonia Ware"
Per Serving (excluding unknown items): 1754 Calories; 159g Fat (79.6% calories from fat); 36g Protein; 55g Carbohydrate; 3g Dietary Fiber; 498mg Cholesterol; 4078mg Sodium. Exchanges: 5 Lean Meat; 1/2 Vegetable; 2 1/2 Fruit; 29 Fat; 0 Other Carbohydrates.

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