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As I've stated before, I am involved in several categories for the auction: Hearts Through History RWA chapter, Northwest Houston RWA chapter and Sweethearts of the West romance writers. All three groups are offering critiques, gift baskets and eReaders. Northwest Houston is offering a registration to a Donald Maass conference. Hearts Through History has a year's worth of campus workshops up for grabs. (Graphics to the right will link you straight to these groups' pages).
I've put together two different cookbook baskets, both of which I've featured here the past few weeks. And since it's officially "Wednesday's Chow" day, I'll offer up another recipe from on of these baskets.
Sweethearts of the West Tex-Mex Basket
From A TASTE OF TEXAS cookbook by Candy Coleman
1 pound large shrimp, cooked, shelled and deveined
1/2 pound fresh mushrooms, sliced
3 TBSP butter
1 TBSP flour
1 cup sour cream
5 TBSP butter, melted
1 tsp soy sauce
Salt and pepper to taste
1/2 cup Parmesan cheese
1 tsp paprika
Arrange the cooked shrimp in a buttered casserole dish just large enough to hold them in one layer. Sauté the mushrooms in butter until browned; transfer to a bowl. Sprinkle with salt and pepper. Toss with flour and stir in sour cream, butter and soy sauce. Pour over the shrimp; top with cheese and sprinkle with paprika. Bake at 400° for 10 minutes or until heated through. Do not overcook. Serve over rice or pasta if desired. Serves 4.