-
Herb-Crusted Lamb and Potatoes
:
1 (7 to 8 pound) leg of lamb
2 large cloves of garlic, slivered
5 Tablespoons olive oil
2 Tablespoons plus 2 teaspoons thyme
2 Tablespoons dried rosemary
2 Tablespoons plus 1 teaspoon coarsely ground pepper
2 teaspoons coriander
30 new potatoes, cut into quarters
1 teaspoon kosher salt
Rosemary sprigs
Cut slits in lamb; place garlic slivers in the slits.
Brush with 2 Tablespoons of the olive oil. Combine 2 Tablespoons thyme, 2 Tablespoons dried rosemary, 2 Tablespoons pepper and coriander in a bowl and mix well. Pat the herb mixture evenly over the lamb. Arrange the lamb in a shallow roasting pan. Combine the new potatoes, remaining 3 Tablespoons olive oil, remaining 2 teaspoons thyme, remaining 1 teaspoon pepper, kosher salt and rosemary sprigs in a bowl, tossing to coat. Arrange the potatoes around the lamb. Roast at 325 degrees for 3 to 4 hours or until a meat thermometer inserted in the thickest part of the leg registers 120 degrees for rare or until done to taste, stirring the potatoes every 30 minutes. Tent the lamb with foil. Let stand for 15 minutes. Slice as desired.
SERVINGS: 8
-
Maple-Topped Apple Cranberry Crisp
INGREDIENTS for Crust:
1 cup rolled oats
3/4 cup unbleached all-purpose flour
3/4 cup dark brown sugar, firmly packed
1 teaspoon cinnamon
1/2 teaspoon salt
1/4 teaspoon nutmeg
1/2 cup cold unsalted butter, cut into pieces
3/4 cup walnuts chopped
INGREDIENTS for Crisp:
8 large tart green apples, peeled, cored and cut into
1/4-inch slices
1-1/3 cups cranberries
1/3 cup sugar
2 Tablespoons fresh lemon juice
Preheat oven to 375 degrees. Butter a 9 x 13-inch pan. Mix first 6 ingredients in a small bowl. Cut in butter until mixture resembles coarse meal. Stir in walnuts. Cover and refrigerate. (Mixture may be prepared 1 day ahead). Combine apples, cranberries, sugar and lemon juice in a large bowl; toss gently. Transfer fruit to prepared dish. Sprinkle refrigerated topping over fruit. Cover with foil and bake 20 minutes. Uncover and continue baking until apples are tender and topping browns, about 40 minutes. Cool slightly. Prepare Maple Whipped Cream: In a large bowl, whip cream to soft peaks. Beat in 1 Tablespoon of syrup. Taste, adding more syrup if sweeter flavor is desired. Continue whipping to firm peaks. Spoon crisp into bowls. Top each with a dollop of Maple Whipped Cream and serve.
INGREDIENTS for Maple Whipped Cream:
1 cup whipping cream
1 Tablespoon pure maple syrup
SERVES: 8 to 10
-
Roasted Butternut Squash with Balsamic Vinegar
• 1 butternut squash (about 2 lb.)
• Extra-virgin olive oil
• Salt and freshly ground pepper
• 1 tbsp. artisan balsamic vinegar or 3 to 4 tbsp. high-quality commercial balsamic vinegar
Preheat the oven to 400 degrees. Line a cookie sheet with foil. Cut the squash lengthwise in half. Seed and cut it into 3-to 4-inch squares, with skin intact. Score the flesh with crosshatch cuts about a half-inch deep. Rub all over with olive oil.
Set the pieces, skin-side down, on the cookie sheet and sprinkle with salt and pepper. Bake 45 minutes, or until easily pierced with knife and lightly browned. Serve hot or at room temperature, sprinkled with the balsamic vinegar.
:D
Pasta With Green Beans, Potatoes and Pesto
• 2 c. tightly packed basil leaves
• 1/2 lb. green beans, trimmed
• 1/2 lb. new potatoes, peeled
• 2 cloves garlic, peeled and chopped
• 3 tbsp. pine nuts
• 1/2 tsp. sea salt or kosher salt
• 1/2 c. extra-virgin olive oil, preferably Ligurian (or another mild and fruity oil)
• 1/3 c. Parmigiano-Reggiano cheese, grated
• 1/3 c. Pecorino Sardo or Romano cheese, grated
• Freshly ground black pepper
• 12 oz. tagliatelle pasta (or linguine)
Clean the basil with a slightly moist paper towel rather than dousing the leaves in water. Boil water in a medium pot. Cook green beans for about 3 minutes. Remove with a slotted spoon. In the same water, boil potatoes until tender, about 7 to 12 minutes. Drain, cool and slice.
Place garlic, pine nuts and salt in processor and blend to a paste. Add basil and blend, drizzling in oil as you go, until smooth. Transfer to a large serving bowl and stir in 1/4 cup of each of the cheeses, then add the rest to taste. Stir in black pepper to taste.
Meanwhile, bring a large pot of salted water to a boil. Cook pasta until tender, about 8 to 10 minutes. Drain slightly and place in the pesto bowl (still dripping). Add the beans and potatoes, and toss. Season to taste with salt and pepper and serve immediately.
Note-- The smaller the basil leaves, the better. This recipe can be made with a mortar and pestle, but the method described allows you to mix in the cheeses to taste
:D
-
PEAR AND BLUE CHEESE SALAD
• Salad:
1 cup toasted slivered almonds
4 ripe but still firm pears, such as Bartlett
3 cups spring greens salad mix
Juice of 1 lemon
1 cup crumbled blue cheese, such as Roquefort or gorgonzola
• Vinaigrette:
¾ cup olive oil
¼ cup sherry vinegar
Pinch of salt and freshly ground black pepper
1 teaspoon Dijon mustard, optional
To toast almonds: Spread nuts in single layer on baking sheet. Bake in 350-degree for 3 to 5 minutes or until slightly golden. (Note: Watch carefully to make sure nuts do not burn.) Set aside.
To make vinaigrette: In jar with tight-fitting lid, combine oil, vinegar, salt, pepper and mustard. Cover tightly. Shake until oil and vinegar are well blended. Set aside.
To make salad: Peel pears, if desired. Cut in half. Remove core. Slice into wedges. Sprinkle with fresh lemon juice to prevent browning. Divide pear slices among 4 salad plates, arranging wedges to look like spokes of wheel. Put greens in mixing bowl. Add ½ cup vinaigrette. Toss until leaves are well coated. (Note: Cover remaining dressing to use at another time.) Divide greens among 4 plates, heaping leaves in center of pear pattern. Sprinkle with crumbled cheese and toasted almonds. Serve immediately
:D
-
Green Salad with Orange Vinaigrette
6 - 8 cups salad greens (Bibb lettuce, baby spinach, baby
romaine or radicchio combinations work well)
1 and 1/2 cup oranges, seeded and chopped
1/4 cup black olives, sliced
1/4 cup Feta cheese, crumbled
1/4 cup dry roasted sunflower seeds
Dressing
1/4 cup fresh orange juice
1/2 tsp. dry mustard
1 Tbsp. olive oil
1/4 cup red wine vinegar
1 garlic clove, minced
Salt and pepper to taste
Combine salad ingredients and toss. Combine dressing ingredients and shake well. Pour over salad and toss just before serving. You'll love this elegant salad.
Minute Minestrone
1 Tbsp. olive oil
2 cloves garlic, minced
1 small onion, chopped
1 carrot, grated
2 small zucchini, diced
2 cups cabbage, shredded
2 cups chicken broth
1 15-oz. can diced tomatoes
1 15-oz. can cannelloni beans, drained
1 tsp. dried rosemary
1/2 tsp. dried basil
1/2 tsp. crushed red pepper
Salt and pepper to taste
Heat olive oil in a large saucepan. Saute garlic, onion, carrot and zucchini until tender. Add cabbage and continue cooking until cabbage is tender. Add remaining ingredients and cook over medium heat for 15 - 20 minutes. This soup is as easy as it is delicious.
Sweet Potato Rolls
4 cups all-purpose flour
1 tsp. salt
2 Tbsp. baking powder
1 cup butter, cut into pieces
1 cup cooked, mashed sweet potato
1 cup buttermilk
1/4 tsp. ground allspice
1/4 tsp. ground nutmeg
1 Tbsp. sugar
Combine flour, salt and baking powder. Add butter and mix until crumbly. Add remaining ingredients and mix well. Place dough on a floured surface and roll out to 1/2 inch thick. Cut rolls with round cookie cutter and place on a greased cookie sheet. Bake at 400 degrees for about 15 minutes or until lightly browned.
Fruit Tart
1 9-inch prepared pastry crust
8 oz. cream cheese
2 Tbsp. Grande Marnier liquor
1/4 cup sugar
4 cups of mixed sliced peaches, orange sections and strawberries
1/3 cup strawberry jelly
Remove piecrust from package and place in 9 inch tart pan with removable bottom. Bake piecrust at 450 degrees for 10 minutes or until golden brown. Allow crust to cool. Combine cream cheese, sugar and Grand Marnier in bowl. Mix until completely blended. Spread cream cheese mixture over baked piecrust. Melt jelly in small pan. Arrange fruit evenly over cream cheese mixture and top with melted jelly as a glaze. Refrigerate at least 3 hours before serving.
Baked Scallops with Swiss Cheese and Fennel
2 pounds bay scallops
2 Tablespoons minced shallots
1/4 cup minced fennel bulb
1/2 cup butter
1 Tablespoon lemon juice
4 ounces grated Swiss cheese
2 Tablespoons grated Parmesan cheese
1/4 cup seasoned fine bread crumbs
2 Tablespoons chopped fennel grass
Preheat oven to 400 degrees.
Rinse scallops in cold water. Pat dry with paper towels. Place in buttered casserole.
Sauté shallots and fennel in butter until soft but not brown. Add lemon juice. Pour over scallops. Sprinkle 1/2 of both cheeses, 1/2 of the bread crumbs and all the fennel greens over the scallops. Toss gently to coat evenly. Sprinkle top with remaining cheeses and bread crumbs. Bake for 15 – 20 minutes until scallops are tender when pierced with a knife and cheeses are golden and bubbly.
NOTE: May also be baked and served in 4 individual ramekins.
-
Beef & Mushroom Stir-Fry
2 teaspoons olive oil
1 package (8 ounces) sliced mushrooms
1 medium red pepper, thinly sliced
1 bunch green onions, sliced
1 beef sirloin steak (about 1 pound), well trimmed, thinly sliced
2 garlic cloves, crushed with garlic press
1/4 teaspoon crushed red pepper
1/4 teaspoon salt
1/2 cup chicken broth
1 teaspoon cornstarch
In nonstick 12-inch skillet, heat olive oil over medium-high heat
until hot. Add mushrooms, red pepper, and green onions, and cook about
8 minutes or until vegetables are tender and mushrooms are golden,
stirring frequently. Transfer vegetables to bowl. To same skillet, add steak, garlic, crushed red pepper, and salt, and cook, stirring quickly and constantly, about 3 minutes for medium-rare or until desired doneness. In cup, mix broth and cornstarch. Return mushroom mixture to skillet. Add cornstarch mixture; heat to boiling, stirring constantly. Boil 1 minute. Spoon over rice tossed with a package of cooked frozen chopped spinach.
-Source: Good Housekeeping
-
Zesty Hot Clam Dip
2 8-oz. packages cream cheese, softened
2 8-oz. cans minced clams, drained
1 small onion, chopped
1 clove garlic, minced
1 tsp. prepared horseradish
1 Tbsp. Worcestershire sauce
1 tsp. hot sauce or to taste
Place cream cheese in a double boiler and melt, add clams, onion, garlic, horseradish, Worcestershire sauce and hot sauce. Stir in enough clam juice to make a smooth consistency. Place in a chafing dish and serve with crackers.
Grilled Tomato, Smoked Turkey and Swiss Cheese Sandwiches
1 cup sour cream
1/4 cup green onions, chopped
2 Tbsp. Dijon mustard
1 tsp. dried thyme
12 slices whole wheat bread
1 pound sliced smoked turkey breast
8 slices Swiss cheese
4 tomatoes, sliced
Butter
Combine sour cream, green onions, mustard and thyme together and mix well. Spread one side of each piece of bread with butter and the other with the sour cream mixture. Place several slices of turkey (depending on thickness), a slice of cheese and tomato on the side of the bread with the sour cream mixture. Place sandwich butter side down in a skillet and brown on both sides. Serve warm.
Creamy Red Potato Salad
3 pounds red potatoes, cut into 1-inch cubes
1 cup mayonnaise
1 cup sour cream
1/2 cup fresh parsley, chopped
1/2 tsp. celery seeds
1 tsp. dried dill
1 small onion, chopped
1 3-oz. jar real bacon bits
Salt and pepper to taste
Place potatoes in a saucepan with just enough water to cover. Bring water to a boil and cook potatoes until tender. Drain water from potatoes and allow to cool. Combine mayonnaise and next 7 ingredients together and stir in potatoes. Chill for several hours before serving.
Pumpkin Cupcakes
1 package yellow cake mix (1 lb. 2.25-oz., the kind with the pudding included)
1 cup canned pumpkin
1/2 cup water
1/3 cup applesauce
3 eggs
1 tsp. nutmeg
1/2 tsp. cinnamon
Frosting
3 cups powdered sugar
1 (8-oz.) package cream cheese, softened
2 Tbsp. butter
1 tsp. vanilla
Combine all cupcake ingredients in a large mixing bowl and beat with a mixer until well blended. Turn mixer on high and beat for three more minutes. Line a muffin pan with 24 paper muffin cups. Fill each cup about 3/4 full with the cupcake mix. Cook in preheated 350 degree oven for 20 minutes or until a toothpick inserted into the cupcake comes out clean. Allow to cool before removing from pan. To make the frosting, combine all frosting ingredients in a large bowl and beat until smooth. Frost cupcakes after they are completely cooled.
-
chicken roll ups.
take your chicken (boneless/skinless) and coat with shake 'n bake
mix some stuffing up with water. (just a lil water)
put the chicken on a coated pan & stuff w/stuffing, roll it up.
take some veggies (taters & carrots work fine) and put to the side, shake in or drizzle some italian dressing over them.
bake in preheated 400 degree oven about a half hour :)
-
APPLE RAISIN STUFFING
3/4 c. minced onion
1 1/2 c. chopped celery
1 c. butter
7 c. soft bread cubes
1 tbsp. salt
3 c. finely chopped apples
3/4 c. raisins
1 1/2 tsp. crushed sage leaves
1 tsp. thyme leaves
1/2 tsp. pepper
In large skillet, cook and stir onion and celery in
butter until onion is tender. Stir in about 1/3 of
bread cubes. Turn into deep bowl. Add remaining
ingredients and toss. Stuff turkey just before
roasting. Yield 9 cups enough for a 12 pound turkey.
------------------------------------------------------
BREAD STUFFING FOR 12 LB. TURKEY
12 cups coarse bread crumbs
1 cup shortening
3/4 c chopped onion
1/2 tsp. pepper
1 Tbsp. salt
1 or 2 Tbsp. ground sage or poultry seasoning
2 tsp. water
Prepare 12 cups of coarse bread crumbs; set aside.
Melt 1 cup shortening in a large skillet. Add 3/4 cup
onion and saute until clear. Stir in some of the crumbs.
Heat, stirring to prevent excessive browning. Add to
bread crumbs in bowl. Then mix lightly: 1/2 tsp. pepper
1 tbsp. salt 1 or 2 tbsp. sage or poultry seasoning to
taste. Add to crumbs. Add 2 teaspoons water. This may
look dry but will moisten in turkey.
--------------------------------------------------------------
OYSTER STUFFING FOR THANKSGIVING TURKEY
4 qts. toasted bread crumbs (about 32
slices)
1/2 c. butter or oleo
1 c. chopped celery
1 1/2 c. onion
1/2 c. milk
2 tsp. salt
1/8 tsp. pepper
1 tsp. powdered sage
1/2 c. butter
1 qt. oysters with liquid or 4 cans
frozen oysters, thawed
Put bread crumbs in a large bowl. Melt 1/2 cup butter
in a skillet, add celery and onions and cook until soft.
Pour over crumbs. Heat 1/2 cup butter and add oysters
and liquid. Heat until edges of oysters curl. Chop
oysters if you want. Pour over bread mixture. Add
milk, sage, salt and pepper. Mix well. I add about
1/2 teaspoon baking powder to this sometimes to keep
it from being soggy. This will stuff a 16 to 18 pound
turkey.
--------------------------------------------------------
-
Hi ya Flute !!
Hiya Gummie !!
:) :) :) :)
Cucumber Soup
6 cups chicken broth
3 large cucumbers, peeled, quartered and seeded
1/3 pound fresh mushrooms
5 green onions
Fresh parsley
Bring chicken broth to a boil in a large saucepan. Cut cucumbers into thin slices (about 1/4 to 1/8 inches thick. Clean mushrooms and cut into thin slices (about the same thickness as the cucumbers). Cut green onions into small slices. Cook cucumbers and mushrooms in broth for about 7 to 10 minutes or until just tender. Add green onions to soup right before serving. Add salt and pepper to taste. Pour into individual soup bowls and garnish with parsley.
Easy Zucchini Casserole
1 6-oz bag seasoned croutons
1 stick butter, melted
2 medium zucchini, sliced very thin
1 medium carrot, sliced very thin
1 onion, diced
3 cups cooked chicken, diced
1 cup sour cream
1 can cream of chicken soup
2 tsp. poultry seasoning
1 cup cheddar cheese
Toss the croutons with butter and press into 13 x 9 x 2 casserole dish. Set aside. Steam vegetables in 1/4 cup water for 10 minutes. Drain and set aside. Mix chicken, sour cream and soup together with the seasoning and pour over bread crumb mixture. Place steamed vegetables over chicken mixture and grate 1 cup cheddar cheese over top of vegetables. Cover and bake in oven at 350 degrees for 35 - 40 minutes.
Chess Pie
Graham cracker crust:
1 and 1/4 cup graham cracker crumbs
1/4 cup granulated sugar
1/4 cup softened butter or margarine
Mix ingredients together and spread on well buttered pie pan
Filling:
2 eggs
1/2 cup granulated sugar
9 oz. cream cheese
1/2 cup sour cream
Beat eggs and sugar until thick. Add cream cheese and sour cream and
beat until smooth. Pour into graham cracker crust. Bake 350 degrees for 25
min. Cool.
Topping:
2 tablespoons granulated sugar
1/2 teaspoon vanilla extract
1/2 cup sour cream.
Combine ingredients. Stir until smooth. Spread on top of cooled pie. Bake 450 degrees for five (5) minutes. Cool. Chill before serving.
-
for our favorite M*I*B --
Paprika Schnitzel
4 large veal cutlets, 1/2 inch thick
Salt
Flour
1/2 cup bacon drippings
Paprika
2 onions, sliced crosswise
2 cups sour cream
Lemon slices
Parsley sprigs
Season cutlets with salt and dredge with flour. Heat bacon drippings in large skillet and add enough paprika to make the drippings very red. Lightly sauté onions in drippings. (Onions will separate into rings). Remove sautéed onions and brown meat in drippings. Put onions back in skillet with browned cutlets. Add sour cream and stir. Cover and cook over very low heat until meat is completely tender. If it is necessary to thin gravy, add a little more water. Garnish with lemon slices and parsley sprigs. The gravy is delicious over rice.
SERVES: 4
