Extraodinary Shrimp Pasta

2 tablespoons butter
1/2 red bell pepper, sliced lengthwise
1/4 cup chopped onion
1/4 cup chopped celery
1 garlic clove, chopped
1/2 tablespoon basil
1/2 tablespoon oregeno
1 tablespoon fennel seed
6 artichoke hearts, chopped
1/2 cup (4 ounces) sour cream
8 ounces uncooked peeled shrimp
8 ounces uncooked bow tie pasta
2 tablesppons olive oil
salt and pepper to taste

Melt butter in saucepan over medium heat. Add the bell pepper,onion, celery, garlic, basil, oregano and fennel seeds; saute until the vegetables are tender. Add the artichoke hearts and reduce the heat. Simmer for 15 mintues. Stir in the sour cream and shrimp. Cook over medium heat for 10 minutes, stirring occasiionally. Cook the pasta using the package direction and adding the olive oil; drain, but so not rinse. Spoon onto serving plates and top with the shrimp mixture. Season with salt and pepper.

Serves 8 to 10

Pecan Pie Bars

Pecan Bar Crust

41/2 cups flour
1/2 teaspoon baking powder
1/4 teaspoon salt
2 cups (4 sticks) unsalted butter, softened
1/4 cup sugar
3 eggs
1 teaspoon vanilla extract

Pecan Filling
2 cups (4 sticks) unsalted butter
1 cups honey
3 cups packed light brown sugar
1 1/4 teaspoons grated orange zest
1 1/4 teaspoons grated lemon zest
1/4 heavy cream
6 cups pecans

To prepare the crust,sift the flour, baking powder and salt together. Cream the butter and sugar in a mixing bowl for 3 minutes or until light and fluffy. Beat in the eggs 1 at a time. Add the vanilla and mix well. Add the dry ingrediants and mix at a low speed just until combined to form a dough.

Place on an ungreased cookie sheet. Sprinkle dough and havds lightly with flour and press the dough into a large rectangle, shaping a rim around the edges. Bake at 350 degrees for 15 minutes or until firm but not brown. Cool on a wire rack.

To prepare the filling, melt the butter in a large saucepan over low heat. Stir in the honey, briown sugar, orange zest and lemon zest. Increase the heat to medium-high and bring to a boil. Boil for 3 minutes. Remove from heat and stir in the cream and the pecans.
Spread the filling over the cooled crust, Bake for 30 minutes or until the filling is set. Cool on a wire rack. Wrap well andd chill in the refrigerator. Cut into bars to serve.

Serves 24