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"Do not abandon yourselves to despair. We are the Easter people and hallelujah is our song."
~Pope John Paul II

Ev e r y t h i n g  I Need to Know, I Learned from the Easter Bunny . . .

~Shared by Charlie J., Mobile, AL

Don't put all your eggs in one basket.
Walk softly and carry a big carrot.
Everyone needs a friend who is all ears.
There's no such thing as too much candy.
All work and no play can make you a basket case.
A cute little tail attracts a lot of attention.
Everyone is entitled to a bad hare day.
Let happy thoughts multiply like rabbits.
Some body parts should be floppy.
Keep your paws off other people's jellybeans.
Good things come in small-sugarcoated packages.
The grass is greener in someone else's basket.
An Easter bonnet can cover the wildest hare.
To show your true colors, you have to come out of your shell.
The best things in life are still sweet and gooey.

HAPPY EASTER !

Easter Bunny S'Mores in a Jar

Ingredients and Directions:

1. Reduce 1 sleeve graham crackers to crumbs.

2. Layer 2/3 of the crumbs in a 1 qt jar.

3. Place 8 marshmallow bunny peeps standing up, facing out around the inside of the jar.

4. Press them up against the glass, but don't squash them.

5. Carefully spoon remaining crumbs in the center of the jar to support the bunnies, pressing down to keep it snug.

6. On top of this pour 1-1/4 cup Easter M&M's.

7. Spoon 1/3 cup brown sugar into center of M&M's, gently pressing with a spoon.

Attach A gift tag to say:

Easter Bunny S'Mores 

1. Empty the jar contents into a bowl. Snip the bunnies into bits with kitchen sheers or cut up with a knife. Return the bunny bits to the mixture. Mix well.

2. Melt 1/2 cup butter; add 1 teaspoon vanilla. Pour this over the dry ingredients, mixing well. Pat into a greased 9" square pan. Bake at 350 degrees F for 15 minutes. Cool and cut into bars.

(Makes 9 to 12 bars.)

*Option - leave bunnies whole; combine remaining ingredients and place the bunnies on top; then bake as directed.

*This gift jar may be created to suit any holiday for which marshmallow candies are available.

Source: RecipeZaar

Alas, where has all our innocence gone?

~Shared by Charlie J., Mobile, AL

While I sat in the reception area of my doctor's office, a woman rolled  an elderly man in a wheelchair into the room.  As she went to the receptionist's desk, the man sat there, alone and silent.  Just as I was thinking I should make small talk with him, a little boy slipped off his mother's lap and  walked over to the wheelchair.  Placing his hand on the man's, he said, 'I know how you feel.  My mom makes me ride in the stroller too.'

As I was nursing my baby, my cousin's six-year-old daughter, Krissy, came into the room. Never having seen anyone breast feed before, she was intrigued and full of all kinds of questions about what I was doing. After mulling over my answers, she remarked, 'My mom has some of those, but I don't think she knows how to use them.'

Out bicycling one day with my eight-year-old granddaughter, Carolyn, I got a  little wistful.  'In ten years,' I said, 'you'll want to  be with your friends and you won't go walking, biking, and  swimming with me like you do now..  Carolyn shrugged.  'In ten years you'll be too old to do all those things  anyway.'

Working as a pediatric nurse, I had the difficult assignment of giving immunization shots to  children. One day, I entered the examining room to give four-year-old Lizzie her needle. 'No, no, no!' she screamed.  'Lizzie,' scolded her mother, 'that's not polite behavior.'  With that, the girl yelled even  louder, 'No, thank you!  No, thank you!

On the way back from a Cub Scout meeting, my grandson innocently said to my son, 'Dad, I know babies come from mommies' tummies, but how do they get there in the first place?'  After my son hemmed and hawed awhile,  my grandson finally spoke up in disgust, 'You don't have to make up something, Dad.  It's okay if you don't know the answer.'

Just before I was deployed to Iraq , I  sat my eight-year-old son down and broke the news to  him.  'I'm going to be away for a long time,' I told him.  'I'm going to Iraq.'   'Why?' he asked.  'Don't you know there's a war going on  over there?'

Paul Newman founded the Hole in the Wall Gang Camp for children stricken with cancer, AIDS, and blood diseases.  One afternoon, he and is wife, Joanne Woodward, stopped by to have lunch with the kids.  A counselor at a nearby table, suspecting the young patients wouldn't know Newman was a famous movie star, explained, 'That's the man who made this camp possible.  Maybe you've seen his picture on his salad dressing bottle?'  Blank stares.  'Well, you've probably seen his face on his lemonade carton.'  An eight-year-old girl perked  up.  'How long was he missing?'

God's  Problem Now

His wife's graveside service was just barely finished, when  there was a massive clap of thunder, followed by a tremendous bolt of lightning, accompanied by even more thunder rumbling in the distance.  The little, old man looked at the  pastor and calmly said, 'Well, she's there.

More Funnies

~Shared by Jim D. WA
 
I opened the refrigerator at work to get my lunch. Instead of my dessert, I found this note: "IOU one banana cream. Sorry, it was an emergency. Sharon."


A gnome is in the garden busily destroying some bushes when a house cat appears. "What are you?" asks the cat.
 
"A gnome," comes the reply. "I steal food from humans, I kill their plants, I make annoying music at night to drive them crazy, and I love mischief. And what, may I ask, are you?"
 
The cat replies, "Um, I'm a gnome."

 
The couple were leaving the cocktail party, where the husband, slightly flushed, had been the life of the party.
 
"John," she said, "did anyone ever tell you how fascinating, how romantic, and how handsome you are?"
 
"No," the man replied happily, looking at his wife, "I don't think anyone ever did."
 
"Well," she snapped, "then where did you ever get the idea?"

EASTER PUNCH

~Shared by Treva, NC
 
1 & 1/2 pints vanilla ice cream
1 pint orange sherbet
7 cups pineapple juice
3 cups ginger ale
 
In a punch bowl combine ice cream, sherbet, pineapple juice and ginger ale.


CHOCOLATE EASTER EGGS

~Shared by Mary H., Montreal, Canada
 
1/3 cup soft butter (not margarine)
1 3-ounce package vanilla instant pudding mix
1 pound (3 1/3 cups, approximately) icing sugar
1/3 cup cream or evaporated milk (ordinary milk works just fine!)
1 8-ounce package semisweet chocolate
 
Cream butter.  Blend in instant pudding mix and icing sugar alternately with sufficient cream to make a mixture of stiff fondant consistency.  Work mixture with hands until smooth and creamy.  Form fondant into egg shapes (they don't have to be perfect!); use about one rounded tablespoon per egg.  Place on waxed paper-lined plate.  Chill several hours until firm.  Melt chocolate and dip eggs.  I like to spread one side with chocolate, place in fridge until firm, then spread the other side.  Store in fridge.


ENSALADILLA RUSA
© Dorine Houston, 1977, 2009

~Shared by Dorine Houston, Newark, DE
 
In Spain this recipe is ubiquitous, albeit in various forms depending on individual tastes; its name means Russian salad because it is loosely based on the ubiquitous Russian Olivier, a kind of potato salad.  This is my personal version developed from tasting many delicious examples of the dish in restaurants and friends' homes.  The Spanish have added beets to the dish, which the think make it more Russian.  Spanish cooks take great pride in presenting it beautifully and in using homemade mayonnaise (not really difficult to make when you use a blender).
 
Lemon Mayonnaise
 
2 egg yolks (freeze whites for another use)*
Juice of 1 lemon (or more if you like, but be careful)
1 tsp./5ml Dijon mustard
1 tsp./5ml salt
Up to 2 cups/500ml extra virgin olive oil
 
To separate eggs, crack over a bowl (set right next to your blender) and let white run through your slightly separated fingers into the bowl; drop the yolks into the blender.  Rinse your hand.
 
See how easy it is to separate an egg?  Anybody still think it is tricky, difficult, an arcane master chef’s skill or otherwise not doable by the average home cook?  Just go back to the previous paragraph!
 
Add the lemon juice, mustard and salt to the blender.  Blend until well combined.  With the blender running, add a few drops of oil and watch it emulsify.  Repeat with a few more drops then a few more drops.  You may now start to add the oil in a very thin stream.  If you start to see unemulsified oil on the surface, stop until it emulsifies.  Then continue the thin stream.
 
The mayonnaise will get thicker and thicker.  Eventually is will start making a “schluppp!” sound, which means it is almost done.  When the sound makes you think of an elephant with a bad cold, you are done.  Stop the blender and take a taste.  If you think you need more salt or lemon juice, turn the blender on and add slowly, tasting with each addition.  When done, refrigerate until needed.
 
If by any chance your mayonnaise should curdle or separate, do not panic.   This tiny mishap is easily corrected.  Turn the blender back on and drop in another raw yolk.  Blend until smooth.  It will be perfect.  See?  Not scary or difficult!
 
Do not expect the nearly-white mayonnaise of commercial jars.  You have used good olive oil, which has a distinctive greenish cast when not an outright green color.  You have used real, live egg yolks, which have a distinct yellow color.  You have used real mustard with its own distinctive color.  How did you expect the end result to be white?
 
*I have always used raw eggs--for more than 35 years, and have never had a problem.  However, if you are paranoid, you can soft boil the eggs, no more than 1 1/12 minutes (the yolks *must* remain runny) then use the whole eggs in your mayonnaise.  Before cracking them, plunge them in a bowl of water and several ice cubes to stop the cooking and cool them off.  Crack and use a spoon to scoop the entire egg into the blender.
 
Now on to making the actual salad.
 
1 bunch beets, stems and leaves removed and saved for another use
1/2 lb./225g fat carrots
1 lb./500g all-purpose (boiling, not baking or mashing) potatoes, unpeeled
Small handful salt
1 lb./500g green (English) peas in their pods, shelled
1 small yellow onion, chopped
1 recipe lemon mayonnaise
1 sweet red bell pepper (capsicum), roasted and peeled
2 hard-boiled eggs, sliced
1 can boquerones (Spanish white anchovies) or anchovies packed in olive oil
Spanish olives to taste
2 T./30ml tiny capers, drained
Plenty of flat-leaf (Italian) parsley
 
Wash the beets well.  Good, farm-fresh beets will have a lot of sand in them.  Cut the stems about 2”5cm above the beetroot tops.  Put the stems and leaves in a container of cool water and soak a minute then take out the beets.  You will see all the sand in the bottom.  Pour out the water and make sure to rinse out all the sand.  Repeat several times until there is no more sand.  Set aside for another dish.
 
Trim the beetroots at the bottom end so only about 2”/5cm of the root tails remain.  Soak a minute in cool water and remove.  Get rid of the sand and add fresh water; repeat until there is no more sand.
 
Fill a good size pot about halfway full with water.  Add the beetroots and cover.  Simmer until the beets are done, up to an hour, depending on their size.  Pierce with a fork to test for tenderness all the way through.
 
Fill a separate large pot about halfway with water and bring to a boil.  Add carrots first and then potatoes.  Simmer until the potatoes are done (tender all through when pierced with a fork), usually about 30 minutes but depends on size of potatoes.  Remove potatoes with a slotted spoon and set aside.  Add shelled peas to pot; cook another 10 minutes.
 
Peel potatoes; by peeling after boiling you retain the area just under the skin that is richest in vitamins since the skin slips right off without taking any potato flesh with it.  Dice the potatoes and sprinkle them with salt *while they are still hot*.  The latter is very important to better flavor.
 
Check peas for tenderness and bright green color (do not overcook).  Remove peas with a slotted spoon and add to diced potatoes.
 
Test carrots for doneness; they should be easy to pierce with a fork.  Drop them in a prepared bowl of water and ice cubes.  After a moment, remove the skin.  Dice and add to the potato mixture.  Add onion and mayonnaise; toss.
 
Reserve the cooking water; you now have a lovely vegetable broth to use in other recipes.  Freeze, labeled, if necessary.
 
Remove beets from hot water and drop in icy cold water with ice cubes in it.  After a minute, you should be able to slip off the skin with your thumbs while retaining the flesh right below the skin.  By cooking before peeling, you also retain the wonderful beet color.  (Wear an old apron and watch out for your clothes; beet stains are permanent.)
 
Reserve the beet cooking water separately after getting out the last of the sand by straining through a paper coffee filter.  Use it another day to make pickled beets and eggs.
 
Dice beets and add to salad mixture; toss to blend.
 
Heap the salad mixture on a platter and shape into a mound.  Top with a thin cap of mayonnaise.
 
To prepare the pepper (capsicum), if you have a gas stove (hob), pierce it with a fork and hold it in the flame until blackened on all sides.  If your stove is electric, preheat the broiler (griller) and put the pepper in something small such as a metal layer cake pan or pie plate.  Place under the heat source and turn as needed until all sides have blackened.
 
Wrap the pepper (capsicum) in a kitchen towel or paper bag.  Let rest 10-15 minutes.  Remove and the skin peels off beautifully.  If a few black specks remain, don’t worry; they add a delicious smoky flavor.  Cut the pepper (capsicum) lengthwise and catch the juices in a dish.  Remove and discard stem, inner ribs and seeds.
 
Cut off a piece of the pepper and make a flower shape.  Set it in the center of the ensaladilla rusa.  Cut the reminder into strips to arrange like spokes around the salad.
 
Arrange egg slices, anchovy strips and olives prettily around the top.  Sprinkle the capers over all.  Arrange parsley sprigs around the edges.
 
Refrigerate until serving.
 
You can make this the day before; it will be delicious the next day.


VICKI'S TEXAS SESQUICENTENNIAL CAKE

~Shared by Johnny, LA

1 (14 ounce) package flaked coconut
1 cup pecans, chopped
1/4 cup (1/2 stick) butter (do not substitute)
2 cups granulated sugar
1/2 cup shortening
1/2 cup (1 stick) butter (do not substitute)
5 egg yolks
1 cup buttermilk
1 teaspoon baking soda
2 cups all-purpose flour, sifted
1 teaspoon butter flavor
1 teaspoon vanilla extract
1 teaspoon coconut flavor
1/2 cup cream of coconut
5 egg whites, well beaten

Sauté coconut and pecans in 1/4 cup butter until slightly toasted. Drain very well on paper towels and divide into two equal portions; set aside.

Cream together sugar, shortening and 1/2 cup butter until creamy. Add egg yolks, one at a time. Add baking soda to buttermilk. Add buttermilk and flour alternately. Add flavorings and cream of coconut. Fold in beaten egg whites. Fold in half of coconut and pecans that have been sautéed and drained on paper towels. Pour into three greased and floured pans. Bake at 350 degrees F for 30 minutes. Cool before frosting cake.

Frosting:
8 ounces cream cheese, softened to room temperature
1/2 cup (1 stick) butter (do not substitute)
1 (16 ounce) box confectioners' sugar
1/2 cup cream of coconut
1 teaspoon vanilla flavor
1 teaspoon butter flavor
1 teaspoon coconut flavor
1/2 cup sautéed coconut and pecans

Cream all ingredients together except coconut and pecans. Spread frosting between layers and also sides and top. Sprinkle coconut and pecans on each layer.


CONCHI'S SANGRIA

~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator
 
4 (750 milliliter) bottles red wine
1 1/4 cups white sugar
2 Granny Smith apples - peeled, cored and sliced
4 sliced fresh peaches
2 bananas, peeled and sliced
2 cinnamon sticks, crushed
3 liters lemon-lime flavored carbonated beverage
 
In a large pitcher, combine red wine, sugar, apples, peaches, bananas and cinnamon sticks. Refrigerate for 6 hours or overnight. When you're ready to serve, stir in the lemon-lime soda.


GOULASH HAMBURGER STEW

~Shared by Treva, NC

2 lb hamburger
1 red onion
1 cup of chopped tomatoes
2 1/2 cups frozen mixed vegetables
2 tbsp Hot Pepper Sauce
few grains of seasoning salt to taste
1 can of tomato soup
1 can of mushrooms
1 turnip cut up in cubes
3 potatoes cubed small
1/2 cup of water to 1 cup of water start out with 1/2 cup first

Mix all together in a big pot and brown the hamburger and then put in big pot. It takes 1/2 to 1 hour in cooking time.


WALNUT RUM CHEESECAKE
  
~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP

Servings: One 9-inch cheesecake
Prep Time: 20 minutes
Cook Time: 55 to 60 minutes
 
Ingredients:
1 cup raisins
2 tablespoons rum or water plus 1/2 teaspoon rum flavoring
1 cup graham cracker crumbs
1/2 cup finely chopped walnuts
1/4 cup sugar
1/4 cup margarine or butter, melted
3 (8-ounce) packages cream cheese, softened
1 (14-ounce) can Eagle Brand® Sweetened Condensed Milk (NOT evaporated milk)
3 eggs
Walnut Praline Glaze

Instructions:
Preheat oven to 300°. In small bowl, combine raisins and rum; set aside. Combine crumbs, nuts, sugar and margarine; press firmly on bottom of 9-inch springform pan or 13x9-inch baking pan. In large mixing bowl, beat cream cheese until fluffy. Gradually beat in Eagle Brand® until smooth. Add eggs; mix well. Drain rum from raisins; stir rum into batter. Pour into prepared pan. Top evenly with raisins. Bake 55 to 60 minutes or until center is set. Cool. Top with Walnut Praline Glaze. Chill. Refrigerate leftovers.

Notes: Walnut Praline Glaze: In small saucepan, combine 1/3 cup firmly packed dark brown sugar and 1/3 cup whipping cream. Cook and stir until sugar dissolves. Bring to a boil; reduce heat and simmer 5 minutes or until thickened. Remove from heat; stir in 3/4 cup chipped toasted walnuts. Spoon over cake. (For 13x9-inch pan, double all glaze ingredients; simmer 10 to 12 minutes or until thickened.) 


GOAT CHEESE BALLS WITH HERBS, PECANS, & BACON

~Shared by Linda H., Rosharon, TX

Oh yes. All the cuteness of a cake pop, all the fun of an easy appetizer, and it's all wrapped up in bacon.  Can be served on an apple slice as shown on web page (see source  link below).

Makes 16-20

6 slices bacon
4 ounces goat cheese
4 ounces cream cheese (not whipped)
2 tablespoons chopped thyme or basil, divided
Cracked black pepper
1/4 cup pecans
Apple slices, to serve

Cut each piece of bacon in half. Place the bacon in a large skillet without overlapping the slices, and turn the heat on low. Cook on low for about 15 minutes, turning frequently, until the bacon is quite crispy. Remove to a paper towel-lined plate to drain. Pat the slices to remove excess grease.

While the bacon is cooking, whiz the goat cheese, cream cheese, 1 tablespoon of herbs, and a few turns of cracked black pepper in the food processor. Whiz until creamy and well-mixed, then form small balls, about the size of the tip of your thumb. Insert lollipop sticks. Put in the freezer for 20 minutes to firm up a little more. (Don't let them freeze all the way; just help them firm up. You can also place them in the refrigerator for a longer period of time.)

Crumble in the cooled bacon, the remaining tablespoon of herbs, and the pecans. Whiz until very fine and crumbly; it should be as fine as your food processor will make it.

Take the cheese balls out of the freezer and roll them in the bacon mixture, pressing it in with your fingers if it doesn't immediately stick.

Place the balls in a container on their sides and refrigerate until serving. Serve on full rounds of sliced apple. These are delicious eaten together with apple; take a bite of one and then of the other.

Extra-bacon option: If you aren't content to simply roll  these in bacon, then fry an additional two strips of bacon and crumble them into the cheese mixture itself.

Source: www.thekitchn.com


SOUTH PACIFIC SHRIMP

~Shared by Jim D., WA
 
Makes 4 servings, 1 generous cup each

Ingredients
 
Marinade & Shrimp:
1/3 cup "lite" coconut milk (see Tips)
2 serrano chiles or jalapeno peppers, preferably red, seeded and minced
1 teaspoon minced fresh ginger
1 clove garlic, minced
2 teaspoons reduced-sodium soy sauce
¼ cup lime juice
1 tablespoon brown sugar
1 pound medium shrimp (30-40 per pound), peeled and deveined (see Tips)

Sauce:
1 teaspoon extra-virgin olive oil
½ cup diced seeded tomato
4 cups baby spinach

Instructions
 
1. Combine coconut milk, chiles, ginger, garlic, soy sauce, lime juice and brown sugar in a medium bowl. Add shrimp and toss to coat. Cover and marinate in the refrigerator for 10 to 15 minutes, tossing occasionally. Drain well, reserving marinade.

2. Heat oil in a large nonstick skillet over medium-high heat. Add shrimp and cook, turning once, until barely pink, about 30 seconds per side; transfer to a plate. Add tomato and spinach to the pan; cook, stirring, until the spinach starts to wilt, about 30 seconds. Add the reserved marinade; simmer until the sauce thickens slightly, about 2 minutes. Return the shrimp and any accumulated juices to the pan; heat through. Serve immediately.

Tips: Freeze any leftover coconut milk or refrigerate it for several days; you can use it instead of broth or water to cook rice or enrich a curry or rice pudding (visit www.eatingwell.com for recipe suggestions).

Cooking with frozen shrimp: Individually quick-frozen shrimp, sold in resealable bags, are convenient to keep in your freezer. Thaw in a covered bowl in the refrigerator. If you're in a hurry, place shrimp in a colander under cold running water for about 5 minutes.

Nutrition Information
Per serving: 176 calories; 5 g fat (2 g sat, 1 g mono); 172 mg cholesterol; 9 g carbohydrate; 24 g protein; 1 g fiber; 282 mg sodium.
Nutrition bonus: 40% dv vitamin a, 18 mg vitamin c (30% dv), 4 mg iron (20% dv).

Source: EatingWell.com


ZUCCHINI CHOCOLATE CHIP COOKIES

~Shared by Marilyn, Canton, OH

1/2 cup butter, softened
1/2 cup brown sugar
1/3 cup honey

1 egg, beaten
1 Tbsp. vanilla extract

Combine in large bowl:
1 cup white flour
1 cup whole wheat flour
1/2 tsp baking soda
1/4 tsp salt
1/4 tsp cinnamon
1/4 tsp nutmeg

Combine in a separate, small bowl and blend into liquid mixture:
1 cup finely shredded zucchini
12 oz chocolate chips

Stir these into other ingredients, mix well. Drop by spoonful onto greased baking sheet, and flatten with the back of a spoon. Bake at 350F degrees, 10 to 15 minutes.

Makes 2 dozen cookies.


SWEET AND TART MARINATED VEGETABLE SALAD

~Shared by Luanne, FL

1 can (14 1/2 ounces) French-cut green beans, drained
1 can (15 1/4 ounces) white corn, drained
1 can (15 ounces) tiny peas, drained
1/2 cup chopped sweet onions
1/2 cup chopped green bell peppers
1/2 cup thinly sliced celery
1/4 cup sliced roasted red bell pepper
1 cup sugar
2/3 cup vinegar
1/2 cup vegetable oil
1 tablespoon water

Mix all of the vegetables in a serving bowl. Combine the sugar, vinegar, oil and water in a saucepan; heat to boiling, and pour over the vegetables. Cover vegetables and marinate in the refrigerator overnight. Drain, and serve.


CREAMY SQUASH CASSEROLE

~Shared by Johnny, LA

1 1/2 lbs. yellow crookneck squash, trimmed and sliced
1reg. can of cream of chicken soup
1 8 oz. cont. sour cream
1 4 oz. jar chopped pimientos
1 8 1/2 oz. can water chestnuts, thinly sliced
2 med. onions, finely chopped
2 carrots, peeled and grated
1/2 c. butter
2 garlic cloves, pressed
1 - 8 oz. pkg. herb stuffing mix

Cook squash in salted water for about 15 min. Drain well. Sauté onions in butter with garlic. When golden, pour mixture into large bowl. Add squash, soup, sour cream, pimientos, water chestnuts and carrots. Add the stuffing and mix well. Pour into a well greased 2-quart casserole dish and bake at 350 for 30 min.

Serves 8.


BAKED ROUND STEAK IN BARBECUE SAUCE

~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator
 
5 pounds round steak - cut into 1 inch strips
2 tablespoons vegetable oil
1 clove garlic, minced
3/4 cup distilled white vinegar
1 tablespoon white sugar
1/2 cup ketchup
1 teaspoon dry mustard
1 teaspoon paprika
1 teaspoon salt
1/8 teaspoon black pepper
 
Preheat oven to 325 degrees F (165 degrees C).

Heat oil in a large skillet over medium heat. Brown steak strips on all sides. With a slotted spoon, transfer steak strips to a baking dish. Stir garlic into skillet; cook 5 minutes. Add vinegar, sugar, and ketchup. Then stir in mustard, paprika, salt, and pepper; and simmer 3 minutes. Pour sauce over steak strips.

Cover baking dish, and bake in a preheated oven for 1 hour. Uncover, and bake for 30 minutes more.


COPYCAT EMERIL'S RESTAURANT ROSEMARY BISCUITS

~Shared by Treva, NC

Nothing completes a home-cooked meal better than some fresh baked biscuits served warm.

1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/8 teaspoon baking soda
3 tablespoons cold unsalted butter, cut into small pieces
1 tablespoon minced fresh rosemary leaves
1/2 to 3/4 cup buttermilk

Preheat oven to 450 degrees Fahrenheit.

In large bowl, sift together dry ingredients; using fingers, work in butter until mixture resembles coarse crumbs; stir in rosemary. Add 1/2 cup buttermilk, gradually, working in with fingers until you have a soft ball of dough. If necessary, add an additional 1/4 cup buttermilk; do not overwork the dough or the biscuits will be tough.

Pat dough out on lightly floured surface to a disk about 7-inches in diameter and 1/2-inch thick. Cut using 1-inch round cookie cutter. Place on baking sheet and bake in preheated oven for 10 to
12 minutes or until golden brown on top and lightly golden on the bottom. Serve warm.

To serve: Place 2 to 3 biscuits on each plate; divide shrimp among the biscuits and top each serving with 1/3 to 1/2 cup sauce. Serve immediately.

Source: The Secret Recipe Blog


BATTER-DIPPED FONDUE MEATBALLS

~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP

Ingredients:

Meatballs:
1-1/2 pounds ground chuck beef
1 large egg
1/4 cup dry bread crumbs
2 Tablespoons beer or apple juice
1 teaspoon garlic salt
2 cups salad oil
1/2 cup butter (do NOT use margarine - see Note below)

Frothy Batter:
1 cup biscuit baking mix
1/2 cup beer or apple juice
1 large egg

Mustard Sauce:
1/2 cup mayonnaise or salad dressing
2 tablespoons prepared mustard
1 tablespoon onion, finely chopped

Horseradish Sauce:
1/2 cup dairy sour cream
1 tablespoon horseradish
1/8 teaspoon Worcestershire sauce

Instructions:
Prepare mustard and horseradish sauce: Mix ingredients together for each and refrigerate until serving time.

Prepare meatballs: Mix meat, egg, bread crumbs, beer and garlic salt. Shape mixture into 3/4-inch balls.

Prepare frothy batter: Mix all of ingredients with a fork. (Batter will be slightly lumpy. )

Heat oil and butter in a metal fondue pot to 375 degrees F.

Spear meatballs with a fondue fork, dip into batter and cook in hot oil to desired doneness, about 2 minutes.

Serve with both sauces.

Note: You can omit butter and increase salad oil to 2-1/2 cups.

Yield: 12 servings


CREAMED CHIPPED BEEF AND CHEESE PICNIC PIE

~Shared by Linda H., Rosharon, TX

If you love cheese, this is the dish for you. The four-cheese blend and the rich creamed chipped beef make this a treat for any occasion. Serve with fresh pear wedges or your favorite fruit and cool glasses of Nestea.

1 package (11 oz.) Stouffer’s Classic Meals Creamed Chipped Beef, defrosted according to package directions
2 eggs, lightly beaten
2 cups(8 oz) shredded mozzarella cheese
2 cups ricotta cheese
1/2 cup(2 oz) shredded Parmesan cheese
1/2 cup(2 oz) shredded Romano cheese
1 9-inch frozen pie shell, thawed

Preheat oven to 350°F.

Combine creamed chipped beef, eggs, mozzarella cheese, ricotta cheese, Romano cheese, and Parmesan cheese; pour mixture into pie shell.

Bake for 40 to 45 minutes or until firm and top is golden brown.

Serves: 6

Source: Stouffer’s


SHRIMP & AVOCADO CANAPES

~Shared by Jim D., WA
 
Makes 16 pieces

Ingredients
 
16 whole-wheat crackers
1 avocado, cut into 16 slices
16 cooked shrimp
Lime wedges

Instructions
 
Top each cracker with 1 slice avocado, 1 shrimp and a squeeze of lime juice.

Nutrition Information
Per piece: 61 calories; 3 g fat (1 g sat, 2 g mono); 8 mg cholesterol; 7 g carbohydrate; 2 g protein; 2 g fiber; 61 mg sodium; 95 mg potassium.
1/2 Carbohydrate Serving

Source: EatingWell.com


BUTTER CREAM EASTER EGGS

~Shared by Barb C., Chula Vista, CA

1 (8 oz.) pkg. Cream cheese
1/4 lb. Butter, creamed
1 tsp. Vanilla
2 boxes confectioners sugar

Cream cheese, butter and vanilla. Add sugar, shape into egg form and refrigerate for 2 hours before coating with an Easter egg coating.



TORTILLA AND BLACK BEAN PIE

~Shared by Pat, Merritt Island, FL

(Serves 4-6)

INGREDIENTS:
4 (10”) flour tortillas
1 Tbs. canola oil
1 large onion, diced
1 jalapeno chile, seeded and minced
2 cloves garlic, minced
1/2 tsp. ground cumin
coarse salt and ground pepper
2 (15-oz.) cans black beans, drained
12 oz. beer, or 1 1/2 water (beer will better flavor)
1 (10-oz.) package frozen corn
4 scallions, thinly sliced, + more for garnish
8 oz. shredded Mexican cheese
sour cream and salsa, for serving

DIRECTIONS:
Preheat oven to 400°. 

Using a paring knife, trim tortillas to fit a 9” springform pan, using the bottom of the pan as a guide.  Set aside. Heat oil in skillet over medium heat.  Add onion, jalapeno, garlic, and cumin; season with salt and pepper.  Cook, stirring occasionally, until onion is softened, 5-7 minutes. Add beans and beer to skillet and bring to a boil.  Reduce heat and simmer until liquid has almost evaporated, 8-10 minutes.  Stir in corn and scallions and remove from heat.  Season with salt and pepper.

Fit a trimmed tortilla in the bottom of the spring-form pan; layer with 1/4 of the beans and sprinkle evenly with some of the cheese.  Repeat three times, using all of the remaining cheese on the top layer.  Bake until hot and cheese is melted, 20-25 minutes.  Unmold pie; garnish with scallions. To serve, slice into wedges and serve with sour cream and salsa.

Source: Liz’s Cooking Blog


NINFA'S CARNITAS

~Shared by Johnny, LA

These are the best. ~Johnny

4 pounds pork -- up to 5
2 pounds lard
1/4 cup milk
1/4 cup orange juice

SPICE MIX:
2 parts salt
1 part black pepper
1 part garlic powder
1 part onion powder

Use enough spice mix to lightly season pork pieces on all sides.

Melt lard in large skillet. Add seasoned pork pieces and let simmer rapidly until just brown. Lower heat and continue to cook for 1 1/2 hour at a bare simmer. The oven works well for this. Turn pork every 20 to 30 minutes. Add milk and OJ and stir well. The milk will form globules, but will soon attach to pork and the lard will clear. This serves to add a fat and sugar layer to the pork that enhances the final outer crispiness. Cook at bare simmer for another 1/2 to 1 hour. Remove pork and place on a wire rack placed on a sheet pan and hold in a 275F oven for 15 minutes, or until ready to serve.

To serve, either cut into pieces with a knife, or pull apart with a fork. I like to serve it with warm corn tortillas or gorditas. Provide shredded cabbage, shredded carrot, onion and cilantro for toppings. A nice fresh salsa made with tomato, onion, serrano and cilantro goes well on top. Place meat on tortilla, add toppings, fold, and eat. It also makes great burritos, with or without refried beans.

It calls for simmering the pork in a huge amount of lard. Before anyone gets grossed out, let me assure you that the pork doesn't absorb the lard. In fact, the slow cooking allows most of the pork fat to cook out. What's left is very good. The outside is brown and crisp, and the inside is tender and moist.

I usually use boneless country-style ribs since they're always at Costco at a good price. Pork shoulder, cut into four or five pieces would work well. Loin will be too dry.

To reheat, place on a wire rack in a 300F oven until heated through. Much better than nuking.


GREEK ORZO SALAD

~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator
 
1 1/2 cups uncooked orzo pasta
2 (6 ounce) cans marinated artichoke hearts
1 tomato, seeded and chopped
1 cucumber, seeded and chopped
1 red onion, chopped
1 cup crumbled feta cheese
1 (2 ounce) can black olives, drained
1/4 cup chopped fresh parsley
1 tablespoon lemon juice
1/2 teaspoon dried oregano
1/2 teaspoon lemon pepper
 
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Drain artichoke hearts, reserving liquid.

In large bowl combine pasta, artichoke hearts, tomato, cucumber, onion, feta, olives, parsley, lemon juice, oregano and lemon pepper. Toss and chill for 1 hour in refrigerator.

Just before serving, drizzle reserved artichoke marinade over salad.


HAWAIIAN SUNSET CAKE

~Shared by Treva, NC

This makes a three-layer cake.

1 box orange cake mix
1 small box sugar-free instant vanilla pudding mix
1 small box sugar-free orange gelatin
4 eggs
1/2 cup vegetable oil
1 & 1/2 cup milk

Mix ingredients together and pour into three greased and floured cake Pans. Bake at 350 degrees F for 30 minutes, or until cake tests done.

Filling:
1 (15 ounce) can crushed pineapple, drained
1 (8 ounce) carton sour cream
1 (12 ounce) package frozen coconut
2 cups granulated sugar

Combine ingredients. Reserve 1 cup of the mixture to mix with whipped Topping to later cover cake. Spread remaining filling between layers and on top of cake. Combine The 1 cup RESERVED filling with 8-ounce container of light whipped Topping and cover the entire cake. Refrigerate until ready to serve.



MUSHROOM-SAUCED PORK CHOPS

~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP

Makes 6 servings

4 pork loin chops, cut 3/4 inch thick (about 2 pounds)
1 tablespoon cooking oil
1 small onion, thinly sliced
2 tablespoons quick-cooking tapioca
1 10-3/4-ounce can reduced-fat and reduced-sodium condensed cream of mushroom soup
1/2 cup apple juice or apple cider
1-1/2 teaspoons Worcestershire sauce
2 teaspoons snipped fresh thyme or 3/4 teaspoon dried thyme, crushed
1/4 teaspoon garlic powder
1-1/2 cups sliced fresh mushrooms
Fresh thyme sprigs (optional)

Trim fat from chops. In a large skillet, heat oil over medium heat. Add chops; cook until browned, turning to brown evenly. Drain off fat. Place onion in a 3-1/2- or 4-quart slow cooker. Add chops. Using a mortar and pestle, crush tapioca. In a medium bowl, combine tapioca, mushroom soup, apple juice, Worcestershire sauce, snipped or dried thyme, and garlic powder; stir in mushrooms. Pour over chops in slow cooker.

Cover and cook on low-heat setting for 8 to 9 hours or on high-heat setting for 4 to to 4-1/2 hours. If desired, garnish with thyme sprigs.


SLOPPY JOE CASSEROLE

~Shared by Linda H., Rosharon, TX

2 onions, chopped
2 cloves, minced Garlic
6 grated Carrots
4 tablespoons Oil
2 pounds Lean ground beef
2 cups Ketchup
4 tablespoons Molasses
1 tablespoon Chili powder
1 tablespoon Worcestershire sauce
2 tablespoons, melted Butter
Salt and pepper to taste
4 cups, grated Cheddar cheese
1 package Pre-made dinner roll dough
Sesame seeds

1. Preheat oven to 375F. In a large skillet, heat oil and sauté onions, garlic and carrots until soft.

2. Add ground beef and cook until browned. Stir in ketchup, molasses, chili powder, Worcestershire sauce. Season with salt and pepper.

3. Gently simmer for 15 minutes. Transfer to a 3 quart casserole dish and sprinkle with cheese.

4. Place dinner rolls on top of cheese to cover casserole. Brush rolls with some melted butter and sprinkle with sesame seeds. Bake uncovered until rolls are golden brown, about 25 minutes.


BISTRO FLANK STEAK SANDWICH

~Shared by Jim D., WA

Make this bistro-style sandwich, sauce and all, completely on the grill. If you’re in a hurry, just grill the steak and garlic and substitute jarred roasted red peppers for the grilled bell peppers. Make it a meal: Serve with Oven "Fries" and a glass of lemonade.

Servings: 4 sandwiches
Total Time: 45 minutes

Ingredients:

6 cloves garlic , unpeeled
1 tablespoon extra-virgin olive oil
3/4 pound flank steak , trimmed
1/2 teaspoon salt , divided
1/4 teaspoon freshly ground pepper
1 medium red bell pepper
1 medium yellow bell pepper
4 large slices whole-wheat country bread , cut in half, or 8 small slices
2 tablespoons reduced-fat mayonnaise
1 cup mixed salad greens

Steps:

1: Preheat grill to medium-high.

2: Place garlic in the center of a piece of foil and drizzle with oil. Gather the foil together at the top to form a sealed packet. Sprinkle both sides of steak with 1/4 teaspoon salt and pepper.

3: Place the garlic packet over indirect heat or the coolest part of the grill. Place the steak and bell peppers over direct heat or the hottest part of the grill. Cook the garlic until soft and golden brown, 8 to 10 minutes. Cook the peppers, turning occasionally, until the skin is blistered on all sides, about 10 minutes total. Cook the steak, turning once, until desired doneness, about 6 minutes per side for medium. Transfer the garlic packet, peppers and steak to a clean platter. Tent the steak with foil to keep warm.

4: Grill bread, turning once, until toasted, about 1 minute per side.

5: When the peppers are cool enough to handle, peel and discard the stems, seeds and ribs. Slice into wide strips and toss with the remaining 1/4 teaspoon salt in a small bowl. Peel the garlic and place it and the oil from the packet in another small bowl. Add mayonnaise and mash with a fork until combined. Slice the steak very thinly.

6: To assemble sandwiches, spread 1 scant teaspoon of the roasted garlic aïoli on each piece of bread. Divide greens, the sliced steak and grilled peppers among 4 slices of bread; top with the remaining bread.

Nutrition: (Per sandwich)
Calories - 287
Carbohydrates - 26
Fat - 10
Saturated Fat - 3
Monounsaturated Fat - 5
Protein - 21
Cholesterol - 33
Dietary Fiber - 2
Potassium - 393
Sodium - 596
Nutrition Bonus - Vitamin C (160 daily value), Selenium (27 dv), Vitamin A (25 dv), Zinc (22 dv).

Source: EatingWell Test Kitchen

PORK VINDALOO

~Shared by Ann S., Mims, FL

Yield: 8 servings

Note: This dish must be assembled the night before it is cooked as it needs to be marinated overnight. Follow preparation directions and refrigerate overnight. The next day, transfer to stoneware and cook as directed.

INGREDIENTS

-  1 tablespoon cumin seeds
-  2 teaspoons coriander seeds
-  1 tablespoon clarified butter or ghee
-  1 onion, finely chopped
-  8 cloves garlic, minced
-  1 tablespoon minced gingerroot
-  1 piece cinnamon stick, about 2 inches
-  6 whole cloves
-  1/2 teaspoon salt
-  2 teaspoons mustard seeds
-  1/4 teaspoon cayenne pepper
-  2 pounds stewing pork, cut into 1-inch cubes
-  4 bay leaves
-  1/2 cup red wine vinegar

DIRECTIONS

In a skillet, over medium heat, cook cumin and coriander seeds, stirring constantly, until they release their aroma and just begin to turn golden. Remove pan from heat and transfer seeds to a mortar or a cutting board. Using a pestle or a rolling pin, crush seeds coarsely. Set aside.

In a skillet, heat butter or ghee over medium heat. Add onion, garlic and gingerroot and cook for 1 minute. Add cumin and coriander seeds, cinnamon, cloves, salt, mustard seeds and cayenne and cook for 1 more minute. Remove from heat. Let cool.

Place pork in a mixing bowl. Add bay leaves and contents of pan. Add vinegar and stir to combine. Cover and marinate overnight in refrigerator. The next day, transfer to slow cooker stoneware, cover and cook on Low for 8 to 10 hours or on High for 4 to 5 hours, until pork is tender. Discard bay leaves, cinnamon stick and whole cloves.

Nutritional Information Per Serving (1/8 of recipe):
Calories: 181, Carbohydrate: 4 g, Fiber: 1 g, Protein: 26 g, Fat: 6 g, Sodium: 225 mg, Cholesterol: 82 mg
Diabetic Exchanges: 1 Vegetable, 3-1/2 Lean Meat
 
Source: America's Everyday Diabetes Cookbook by Katherine Younker



HASH BROWN STRATA

~Shared by Maggie, TX

I've been testing recipes for a big brunch I'm planning and this one worked pretty well. I honestly admit that it "tastes" healthier than some others I've tried but that's not a bad thing, right? The flavor of the turkey bacon and reduced-fat milk and cheese are not on par with the full-fat types but it is a very good recipe. I prepared ahead and refrigerated overnight, and then baked as directed.

6 servings
Prep: 15 minutes
Bake: 40 minutes

Ingredients

Nonstick cooking spray
2  cups frozen loose-pack diced hash brown potatoes with onion and peppers
1  cup cut broccoli florets
3  ounces turkey ham, chopped, or turkey bacon, cooked and crumbled
1/3  cup evaporated fat-free milk
2  tablespoons all-purpose flour
2  8-ounce cartons refrigerated or frozen egg product, thawed, or 8 eggs, beaten
1/2  cup shredded reduced-fat cheddar cheese (2 ounces)
1  tablespoon snipped fresh basil or 1/2 teaspoon dried basil, crushed
1/4  teaspoon ground black pepper

Directions

Preheat oven to 350°F. Lightly coat a 2-quart square baking dish with nonstick cooking spray. Arrange hash brown potatoes and broccoli in bottom of baking dish; top with turkey ham or bacon. Set aside.

In a medium bowl, gradually stir evaporated milk into flour. Stir in egg, half of the cheese, the basil, and pepper. Pour egg mixture over vegetables.

Bake for 40 to 45 minutes or until knife inserted near the center comes out clean. Sprinkle with remaining cheese. Let stand for 5 minutes.

Make-Ahead Directions: Prepare as directed above through step 2. Cover and refrigerate for up to 24 hours. Uncover and bake as directed in step 3.

Source: Heart Healthy Online - BH&G

CRUNCHY CABBAGE SALAD

~Shared by Mary S., Nashville, TN

Yield: 8 servings  

INGREDIENTS

-  5 cups coarsely shredded cabbage
-  1 pound can pineapple tidbits in juice, well drained
-  8 ounce can water chestnuts, drained and chopped
-  1/2 cup shredded reduced-fat Cheddar cheese
-  1/3 cup chopped toasted pecans
-  1/2 cup nonfat or light mayonnaise
-  1/4 cup light sour cream

DIRECTIONS

Place all of the ingredients except for the mayonnaise and sour cream in a large bowl and toss to mix.

Combine the mayonnaise and sour cream, add to the cabbage mixture, and toss to mix well. Cover the salad and refrigerate for at least 1 hour before serving.

Nutritional Information Per Serving (per 2/3 cup serving): Calories: 124, Carbohydrate: 15 g, Cholesterol: 6 mg, Fat: 5.4 g, Saturated Fat: 1.3 g, Fiber: 2.9 g, Protein: 4.2 g, Sodium: 167 mg, Calcium: 104 mg
Diabetic Exchanges: 1 Vegetable, 1/2 Fruit, 1 Fat

Source: The Complete Diabetes Prevention Plan by Sandra Woodruff, Christopher Saudek


TUNA DIJON BROCHETTES

~Shared by Mary S., Nashville, TN

Yield: 1 serving

INGREDIENTS

- 8 ounces tuna, cut into 6 equal chunks
- 1 tablespoons Dijon mustard
- 4 mushrooms
- 4 squares red pepper, 1 inch each
- 4 slices zucchini, 1/4-inch thick
- 4 chunks fresh, peeled pineapple, 1 inch each
- 4 medium cherry tomatoes
- Salt and pepper
- Nonstick cooking spray

DIRECTIONS

Preheat the broiler. In a bowl, coat the tuna chunks with the mustard.

Skewer the tuna, mushrooms, peppers, zucchini, pineapple, and cherry tomatoes, alternating each item twice, beginning and ending with a tuna chunk.

Sprinkle each skewer with salt and pepper to taste. Coat a baking sheet with the cooking spray and place the skewers on the baking sheet. Broil for 6 to 8 minutes.

Nutritional Information Per Serving (1 serving): Calories: 351, Fat: 4 g, Cholesterol: 98 mg, Sodium: 762 mg, Carbohydrate: 23 g, Protein: 56 g
Diabetic Exchanges: 2 Vegetable, 7 Very Lean Meat, 1/2 Fruit

Source: Diabetes Cookbook for Dummies


PASTA-VEGETABLE SALAD

~Shared by Mary S., Nashville, TN

Yield: 16 servings

INGREDIENTS

-  2 tablespoons cider vinegar
-  2 tablespoons tomato sauce
-  2 teaspoons sugar
-  2 tablespoons olive oil
-  1 garlic clove, minced
-  1/4 teaspoon dried marjoram leaves
-  1/4 teaspoon basil
-  1/4 teaspoon salt, or to taste (optional)
-  1 cup uncooked penne or similarly shaped pasta
-  1 large tomato, cubed
-  1 small zucchini, cubed
-  1 medium red or yellow pepper, seeded and chopped
-  1 cup broccoli or cauliflower florets

DIRECTIONS

In a serving bowl, combine the vinegar and tomato sauce. Stir to mix well. Stir in the sugar, oil, garlic, marjoram, basil, and salt (if desired). Set aside.

Meanwhile, add the tomatoes, zucchini, pepper and broccoli to the bowl with the dressing. Stir to mix well. Stir in the pasta. Serve immediately, or cover and refrigerate 1 hour or up to 36 hours before serving. Stir before serving.

Nutritional Information Per Serving (1/2 cup): Calories: 44, Fat: 2 g, Cholesterol: 0 mg, Sodium: 14 mg, Carbohydrate: 6 g, Dietary Fiber: 1 g, Sugars: 2 g, Protein: 1 g
Diabetic Exchanges: 1/2 Starch

Source: The Diabetes Snack, Munch, Nibble, Nosh Book by Ann Glick and the American Diabetes Association


SAUCY SHRIMP AND SCALLOPS

~Shared by Mary S., Nashville, TN

Yield: 6 servings  

INGREDIENTS

-  1 tablespoon hot chili oil
-  2 garlic cloves, minced
-  1/4 cup minced scallions
-  1 small red chili, minced
-  2 medium carrots, thinly sliced
-  2 medium stalks celery, thinly sliced
-  1 pound medium shelled and deveined shrimp
-  1/2 pound sea scallops
-  1/4 cup low-fat, low-sodium chicken broth
-  1/2 cup chopped bok choy cabbage
-  1/2 cup fresh snow peas, trimmed
-  2 tablespoons lite soy sauce

DIRECTIONS

Heat the oil in a wok over high heat.

Add the garlic, scallions, and red chili and stir-fry for 30 seconds. Add the carrots and celery and stir-fry for 3 minutes. Add the shrimp and scallops and stir-fry for 1 minute.

Add the broth, cover, and steam for 1 minute. Add the bok choy, snow peas, and soy sauce. Steam for 2 minutes until the snow peas are tender, but still crisp.

Nutritional Information Per Serving (3-4 ounces seafood): Calories: 161, Fat: 4 g, Cholesterol: 126 mg, Sodium: 409 mg, Carbohydrate: 8 g, Dietary Fiber: 2 g, Sugars: 4 g, Protein: 23 g
Diabetic Exchanges: 2 Vegetable, 3 Very Lean Meat

Source: 200 Healthy Recipes in 30 minutes or Less! by Robyn Webb

CREAMY ONION-SMOTHERED PORK CHOPS

~Shared by Maggie, TX

4 Tenderloin chops
1 cn Cream of mushroom soup
3 tb Flour
2 ts Beef bouillon
1 ts Sage
2 tb A-1 sauce
1 sm Onion
1/4 c Parsley

Instructions
 
Slash edges of pork chops. Combine flour and sage. Dredge chops in flour. Place in casserole with tenderloin inside. Top with onion. Whisk soup, milk, bouillon, steak sauce and remaining flour until smooth. Pour over chops, coating all. Cover and microwave at 30% for 15 min. Turn and rearrange chops and push beneath sauce. Cover and microwave 15 more min. at 30%, then let stand for 10 min. Skim off excess fat and serve.

Servings: 2


PAN SAUCE WITH STEAK

~Shared by Maggie, TX

Makes: 2 servings (about 1/4 cup sauce)
Start to Finish: 20 minutes

If you want to impress someone special and don't mind a calorie-fat splurge, this sauce is phenomenal!

Ingredients

5  tablespoons cold unsalted butter
2  beef steaks, such as top loin, ribeye, or tenderloin, cut about 3/4-inch thick)
1/3  cup dry red wine or apple juice
1/4  cup reduced-sodium beef broth
2  tablespoons finely chopped shallots or 1 clove garlic, minced (I use both)
1  tablespoon whipping cream (no substitutes)
Salt
White pepper

Directions

1. Heat a large skillet (if possible do not use nonstick skillet) over medium high heat. Add 1 tablespoon of the butter; reduce heat to medium. Cook steaks about 3 minutes per side or until medium rare (steaks will continue to cook as they stand). Transfer to a serving platter; cover tightly with foil to keep warm. Drain fat from skillet.

2. Add the wine, broth, and shallots to the hot skillet. Using a wire whisk stir and scrape the bottom of the pan to remove browned bits. Continue to cook over medium heat until liquid is reduced to approximately 2 tablespoons (3 to 4 minutes). Reduce heat to medium low.

3. Stir in cream, then remaining butter, 1 tablespoon at a time, whisking until butter is melted and sauce has thickened slightly. Season to taste with salt and white pepper; serve immediately.

Makes 2 servings (about 1/4 cup sauce).

Flavor Variations:
Stir 1 teaspoon snipped fresh thyme, tarragon or oregano with the shallots.
Stir 1/2 teaspoon Dijon-style mustard in with the shallots.
Stir 1/2 teaspoon balsamic vinegar into the finished sauce.
Stir 1/2 teaspoon capers into the finished sauce.

Pan Sauce Variations: Use dry white wine and reduced sodium chicken broth in place of the red wine and beef broth; or use apple juice in place of the wine.

Nutrition Facts
Servings Per Recipe 2 servings (about 1/4 cup sauce)
Calories 654,
Total Fat (g) 45,
Saturated Fat (g) 25,
Monounsaturated Fat (g) 14,
Polyunsaturated Fat (g) 2,
Cholesterol (mg) 199,
Sodium (mg) 325,
Carbohydrate (g) 3,
Total Sugar (g) 1,
Fiber (g) 0,
Protein (g) 53

Source: Better Homes & Gardens Magazine

ROASTED BUTTERNUT SQUASH, ROSEMARY, AND GARLIC LASAGNE

This one is for Shirley in Bellingham, WA

Yield: Makes 6 main-course or 12 side-dish servings

Ingredients:

3 pounds butternut squash, quartered, seeded, peeled, and cut into 1/2-inch dice (about 9 1/2 cups)
3 tablespoons vegetable oil
4 cups milk
2 tablespoons dried rosemary, crumbled
1 tablespoon minced garlic
1/2 stick (1/4 cup) unsalted butter
4 tablespoons all-purpose flour
Nine 7- by 3 1/2-inch sheets dry no-boil lasagne pasta
1 1/3 cups freshly grated Parmesan (about 5 ounces)
1 cup heavy cream
1/2 teaspoon salt

Garnish: fresh rosemary sprigs

Preparation:

Preheat oven to 450°F. and oil 2 large shallow baking pans.

In a large bowl toss squash with oil until coated well and spread in one layer in pans. Roast squash in oven 10 minutes and season with salt. Stir squash and roast 10 to 15 minutes more, or until tender and beginning to turn golden.

While squash is roasting, in a saucepan bring milk to a simmer with rosemary. Heat milk mixture over low heat 10 minutes and pour through a sieve into a large pitcher or measuring cup.

In a large heavy saucepan cook garlic in butter over moderately low heat, stirring, until softened. Stir in flour and cook roux, stirring, 3 minutes. Remove pan from heat and whisk in milk mixture in a stream until smooth. Return pan to heat and simmer sauce, whisking occasionally, about 10 minutes, or until thick. Stir in squash and salt and pepper to taste. Sauce may be made 3 days ahead and chilled, its surface covered with plastic wrap.

Reduce temperature to 375°F. and butter a baking dish, 13 by 9 by 2 inches.

Pour 1 cup sauce into baking dish (sauce will not cover bottom completely) and cover with 3 lasagne sheets, making sure they do not touch each other. Spread half of remaining sauce over pasta and sprinkle with 1/2 cup Parmesan. Make 1 more layer in same manner, beginning and ending with pasta.

In a bowl with an electric mixer beat cream with salt until it holds soft peaks and spread evenly over top pasta layer, making sure pasta is completely covered. Sprinkle remaining 1/3 cup Parmesan over cream. Cover dish tightly with foil, tenting slightly to prevent foil from touching top layer, and bake in middle of oven 30 minutes. Remove foil and bake lasagne 10 minutes more, or until top is bubbling and golden. Let lasagne stand 5 minutes.

Garnish each serving with rosemary.

Source: Epicurious



OLIVE GARDEN'S STUFFED CHICKEN SIENA

Prep Time: 30 minutes
Cook Time: 30 minutes
Serving Size:  4

Ingredients
CHEESE FILLING/CHICKEN:
½ cup mozzarella, shredded
2 Tbsp Parmesan, grated
½ cup smoked Gouda, chopped
¼ cup Fontina cheese, shredded
¼ cup sun-dried tomatoes, chopped
1/4 tsp black ground pepper
1 Tbsp green onions, chopped
1 tsp garlic, minced
2 Tbsp fresh parsley, chopped
1 egg
2 Tbsp heavy cream

CHICKEN:
4 boneless, skinless, chicken breasts (6-8 oz each), butterfly cut

FOR SIENA SAUCE/PASTA:
2 Tbsp extra virgin olive oil
1 Tbsp garlic, chopped
1/2 cup kalamata olives, pitted and chopped
1/2 cup green olives with pimiento, chopped
¼ cup small capers, rinsed
1/2 cup red wine
1 cup tomatoes, diced
29 oz can tomato puree
1/2 tsp salt
1/4 tsp crushed red pepper flakes
2 medium red bell peppers, cut in 1-inch pieces
1 Tbsp sugar
2 fresh sweet basil, chopped
1 lbs pasta (your choice), cooked according to package directions

Procedures

Pre-heat oven to 450ºF.

CHEESE FILLING:
1. MIX all cheese filling ingredients in a mixing bowl until well-blended. Divide into 4 portions; refrigerate until ready to use.

PREPARATION FOR CHICKEN:
1. PLACE chicken on a cutting board and split to open. Spread cheese filling evenly on both sides.

2. FOLD one side over to the other and repeat with other breasts.

3. PLACE chicken in baking pan coated with cooking spray. Bake at 450ºF for 20 minutes or until juices run clear.

SIENA SAUCE:
1. HEAT olive oil in a small sauce pot; add garlic and sauté for one minute (do not brown). Add bell peppers and sauté until al dente. Add olives and capers and stir. Add red wine and bring to a boil. Add remaining ingredients except basil.

2. BRING to a boil, reduce to low heat and simmer for approximately 30 minutes. Add basil to sauce and stir well; remove Siena sauce from heat.

3. PLACE one chicken breast and drained, cooked pasta on each plate. Evenly distribute Siena sauce over chicken and pasta. Garnish with chopped basil.

Source: Olive Garden


EGGS BENEDICT

8 slices Canadian bacon - saute until heated through
8 poached eggs
4 English muffins (halved, toasted)

HOLLANDAISE SAUCE:
3 egg yolks
1 tbsp. lemon juice
1 tbsp. cold water
3/4 c. butter (1 1/2 sticks)
Salt and pepper (white pepper)
Add a pinch of Cayenne for some heat

Combine egg yolks, lemon juice, salt, pepper and water in blender. Blend 10 seconds at high. Melt butter. As blender is running, add hot butter in a steady stream until mixture thickens (20 seconds). Serve immediately. Layer English muffin with bacon, poached egg. Top with Hollandaise Sauce.


JESSICA'S CHICKEN

8 slices of bacon, fully cooked (but not crisp)
4 whole chicken breasts or thighs, halved, skinned, boned
1 jar ( 2 & 1/2 oz.) dried beef, chopped
2 cans (10 oz. each) condensed cream of mushroom soup (undiluted)
1 cup sour cream
Mushrooms, sliced and sauteed (optional)
Parsley sprigs (optional)
Hot cooked rice   

Wrap 1 slice bacon around each piece of chicken. Place side by side in greased 12x8x2 inch baking dish. Sprinkle with beef. Mix soup and sour cream; pour over chicken. Bake at 225 degrees for 3 & 1/2 hours. Garnish with mushrooms and parsley. Serve with rice.

Makes 8 servings.

Source: Weatherly & Byrd Springs Ward Cookbook, 1999 Edition


HEAVENLY FRIED OYSTERS

Serves 4 to 6

1/2 cup flour
18 large fresh oysters, shucked
2 eggs
4 tablespoons heavy cream
1 cup fine dry bread crumbs
2 tablespoons dried parsley
1 teaspoon each garlic powder, salt, citrus pepper
Lemon wedges for garnish

Heat oil at highest setting in a T-Fal Maxi-Fry. Put flour in a paper bag. Drain oysters, drop in paper bag and shake until coated. Set aside. Beat eggs and cream in bowl. Combine all other ingredients in other bowl. Dip floured oysters in cream and egg mixture, then into the bread crumbs. Fry 2-3 minutes, or until golden brown. Drain on paper towels. Serve with lemon wedges.

Source: The Frequent Fryers Cookbook by Rick Browne


HAM AND CHEESE BRAID

1 pkg. active dry yeast
1 1/4 cups warm milk (100¡ to 110¡ F)
1 Tbs. sugar
1 Tbs. vegetable oil
1 1/2 tsp. salt
1 egg
3 to 3 1/2 cups all-purpose flour
1 1/2 cups ham, coarsely chopped
1 1/2 cups shredded sharp cheddar cheese
1/2 cup walnuts, chopped (optional)
1 egg white, beaten with 1 Tbs. water

Put warm milk into a medium-size bowl. Add yeast, stir to dissolve. Add sugar, egg, salt and oil. Add 3 cups of flour and beat well. Work in enough of remaining flour to form a soft dough. Knead for 6 to 8 minutes. Rinse and dry the bowl, then oil the surface of the dough and place in the bowl. Cover with a clean, dry dish towel, and let rise in a warm place free from drafts for about one hour, or until doubled in volume.

Mix ham, cheese, and nuts (if desired) in medium-size bowl. Roll out dough 10" x 18". Spread filling lengthwise in the center third of the dough; press filling together slightly. Using a sharp knife, cut each outer third of the dough (the part not covered by filling) into 5 to 7 diagonal strips, cutting from the edge of the dough to about 1" from the edge of the filling. Brush the strips lightly with water.

Fold the dough strips over the filling, alternating left and right, being careful not to stretch the dough. Tuck in the ends of the last strips to seal. Carefully transfer loaf to a lightly greased nonstick 9" x 13" cake pan. Cover and let rise in a warm, draft-free place for 30 minutes, or until doubled in size. Brush the surface of the dough with the egg white wash.

Bake at 400 in a preheated oven for 30 minutes, or until the top is golden brown and the temperature of the filling is about 160.

Source: Breaking Bread with Father Dominic by Father Dominic Garramone


GLAZED MEATLOAF

Ingredients:

2 cups packaged croutons (any flavor)
1/2 tsp. ground black pepper
1 tsp. cumin
2 tsp. dry Italian herbs
1 medium onion, roughly chopped
3 cloves garlic, minced fine
1/2 red bell pepper
1 lb. ground chuck
1 lb. ground sirloin
1 large egg, beaten
1 Tbsp. Gulden's¨ mustard
1 1/2 tsp. kosher salt

Glaze:
1/2 cup Hunt's Perfect Squeeze ketchup
1 Tbsp. chili powder
1 tsp. Worcestershire sauce
1 Tbsp. honey

Directions:

Heat oven to 325 F.

In a food processor bowl, combine croutons, black pepper, cumin and dry Italian herbs. Pulse until the mixture reaches the consistency of coarse crumbs. Move to a large bowl. Combine the onion, garlic and red pepper in the food processor bowl and pulse until finely chopped. Add to the crumbs along with the meat, egg, mustard and salt. Mix with clean hands, but avoid squeezing.

If desired, pinch off an ounce or so of the mixture and cook it in a pan on the stovetop over medium heat, hamburger style. Taste and adjust seasonings to your liking.

Line a loaf pan with wax paper so that several inches hang over the long sides, then pack in the mixture. Turn the meatloaf out of the pan onto the center of a parchment-lined sheet pan or jelly roll pan and peel off the wax paper. (A cookie sheet will work, too, as long as it has a lip all the way around to catch any rendered fat.) Precook for 15 minutes.

Meanwhile combine the ketchup, chili powder, Worcestershire sauce and honey in a small bowl. After 15 minutes, remove the meatloaf and liberally brush on the glaze. Return to the oven and cook until an instant-read thermometer inserted into the middle of the loaf registers 160 F (45 minutes to an hour).

Prep Time: 15 minutes
Cook Time: 1 hour
Serving Size: Yields 8 servings

Source: I'm Just Here For the Food by Alton Brown