RACINE (CBS 58)--It's almost like a guarantee.  You'll be cooking with class when you take part in Chef Staci's traveling workshops. She has many locations across southeast Wisconsin where she visits.  In her classes, you'll learn recipes, make them, and then eat your work. Go here to see where she'll be throughout each month or if you'd like to sign up for an individual session with her.

Recipes from the CBS 58 segment...

Shrimp de Jonghe

Serving Size : 4

1 ½ pounds shrimp -- peeled and deveined

2 cups dry white wine

1 cup butter -- melted

2 cloves garlic -- minced

cayenne -- to taste

paprika -- to taste

1 cup fresh parsley -- chopped

2 cups bread crumbs

Preheat oven to 350.

Swirl 2 T. of the melted butter to coat the bottom and sides of a 11x7 inch casserole dish.

Place shrimp evenly in one layer in the bottom of the casserole dish. Pour wine over the shrimp. Pour 1/2 cup melted butter over the wine and shrimp. Sprinkle with garlic, cayenne and paprika.

Combine parsley and bread crumbs. Sprinkle over the shrimp. Pour remaining butter over the bread crumbs. (recipe can be made to this point and refrigerated.) Bake in preheated oven for 20 minutes, or until shrimp are firm and topping is golden brown. Serve immediately.

Per Serving (excluding unknown items): 867 Calories; 50g Fat (56.5% calories from fat); 43g Protein; 43g Carbohydrate; 3g Dietary Fiber; 396mg Cholesterol; 976mg Sodium; 5g Total Sugars; 0mcg Vitamin D; 256mg Calcium; 5mg Iron; 743mg Potassium; 499mg Phosphorus. Exchanges: .

NOTES: This can be made in 4 individual servings. Divide shrimp among 4 oven proof individual casserole dishes. Proceed with recipe above dividing everything among the 4 dishes. Bake as directed.

Fried Pickle Deviled Eggs

Serving Size : 16

8 hard-boiled eggs

¼ cup mayonnaise

1 teaspoon yellow mustard

2 tablespoons dill pickles -- finely diced

1 tablespoon pickle juice

1 teaspoon dried dill

dash tabasco sauce

salt and pepper -- to taste

½ cup flour

2 eggs -- beaten with a little water

½ cup dry bread crumbs

oil -- for frying

Cut eggs in half lengthwise and drop yolks into a bowl.

Whisk together mayo, mustard, pickles and juice, dill, dash of tabasco, salt and pepper.

Mash yolks with a fork and add mayo mixture, small amounts at a time, until you get your desired consistency.

Place flour, eggs beaten with a little water and breadcrumbs in 3 individual dishes for breading.

Dip egg whites in flour, then eggs and finally breadcrumbs to coat.

Heat oil to 350. Fry whites until golden brown; drain on paper towels.

When cool, arrange egg white halves on a serving tray. Fill pastry bag with egg yolk mixture and pipe decoratively into egg whites. Sprinkle with paprika to garnish.

Per Serving: 85 Calories; 4g Fat (46.2% calories from fat); 5g Protein; 6g Carbohydrate; trace Dietary Fiber; 117mg Cholesterol; 107mg Sodium; 1g Total Sugars; 1mcg Vitamin D; 25mg Calcium; 1mg Iron; 57mg Potassium; 67mg Phosphorus.

Raspberry-Lemon Sorbet

Serving Size : 6 (about ½ c. per person)

2 large lemons

1 cup water

1 cup sugar

6 ounces fresh raspberries

Remove the zest from both lemons; set aside. Squeeze both lemons, you need exactly 1/2 cup for this recipe.

Add water, sugar and lemon zest to a small saucepan and bring to a simmer to dissolve sugar. Let stand until ready to use.

In a blender combine 1/2 C. lemon juice and raspberries; puree until smooth.

Strain raspberries thru a mesh strainer over a bowl and then strain the simple syrup thru the strainer into the raspberry mixture. Stir well and refrigerate for a few hours until cold.

Transfer mixture to an ice cream freezer and process according to manufacturer's instructions.

For soft sorbet: serve immediately. For hard sorbet: transfer to a storage container and freeze until firm, a few hours.

NOTE: No ice cream freezer? No problem! Place raspberry mix in a dish and freeze, scraping the frozen portions of the granita every 45 minutes or so, until frozen, at least 3 hours. Serve immediately or store covered in the freezer.

Per Serving (excluding unknown items): 149 Calories; trace Fat (1.4% calories from fat); 1g Protein; 39g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 3mg Sodium; 35g Total Sugars; 0mcg Vitamin D; 14mg Calcium; trace Iron; 70mg Potassium; 11mg Phosphorus.

Chop Salad Terrine with Green Goddess Salad Dressing

Serves: 8

¼ cup white wine vinegar

1 lemon -- juiced

4 green onions -- chopped

1 tablespoon fresh chives -- chopped

½ cup fresh italian parsley -- chopped

2 ounces anchovy fillets

2 cloves garlic -- minced

salt and pepper -- to taste

¾ cup mayonnaise

½ cup sour cream

Salad:

4 cup finely chopped Romaine lettuce

1 cup finely chopped cherry tomatoes

1 large apple shredded

8 ounces cooked and crumbled bacon

½ cup crumbled feta cheese

½ cup toasted slivered almonds

2 hard boiled eggs sliced

Puree all dressing ingredients in a blender or food processor until well combined. Will last 5-7 days in the fridge.

Toss all salad ingredients except eggs together in a big bowl; add enough dressing to moisten to your liking.

Set out 8 salad plates. Place a 3 or 4" round cookie cutter on a plate and fill with salad, pressing so that it holds together when the round is removed. Repeat with remaining plates.

Top with a slice of egg and even a slice of avocado, if desired.

Amount Per Serving Calories: 221 Calories from Fat: 175