Angel Hair Pasta with Shellfish

Description: 12 oz. angel hair pasta 3 Tbsp. olive oil 3–4 garlic cloves, minced 4–5 roma tomatoes, diced 1 cup Louis Kemp® Imitation Crab Meat (#2814), shredded 2 cups small pre-cooked shrimp 2 Tbsp. Basil (#1443) 2 oz. Grated Fresh Parmesan Cheese (#2567) Salt & Pepper Cook pasta according to package direction. Heat oil in a non-stick skillet. Add garlic and cook until fragrant. Add tomatoes and cook 3 minutes. Add Crab and shrimp and heat through. Add basil and toss with pasta. Salt and pepper to taste. Srpinkle servings with cheese.

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Almond-Cherry Mold

Description: Prep Time: 20 minutes Total Time: 5 hr 50 min Makes: 10 servings 1 can (16 oz.) pitted dark sweet cherries in syrup, undrained Cold water 2 cups boiling water 1  3/4 cup JELL-O Brand Cherry Flavor Gelatin (#1922) 1 tsp. Old Fashioned Almond Powder (#1829) 2 Tbsp. thawed COOL WHIP Whipped Topping 1 Tbsp.  Sliced Almonds (#3966), toasted DRAIN cherries, measuring syrup. Add enough cold water to the syrup to measure 1-1/2 cups; set aside. Cut cherries in half. STIR boiling water into dry gelatin and Almond Powder in large bowl at least 2 min. until completely dissolved. Stir in cherry liquid. Refrigerate 1-1/2 hours or until thickened (spoon drawn through leaves definite impression). Stir in cherries. Pour into 5-cup mold sprayed with cooking spray. REFRIGERATE 4 hours or until firm. Unmold. Top with whipped topping and almonds just before serving. Store leftover gelatin in refrigerator.

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