.
Cherry Pecan Cream Cheese Spread
1 cup dried sour cherries
1 cup water
2 8-oz. pkgs. cream cheese, softened
1/2 cup chopped toasted pecans
1 tablespoon fresh lime juice
1/2 teaspoons fresh thyme leaves
1/4 teaspoons freshly grated lime zest
In a small heavy saucepan simmer cherries in water until liquid is reduced
to about 1 tablespoon. Remove pan from heat and cool mixture.
In a bowl whisk together cream cheese, pecans, lime juice, thyme, zest,
and cherry mixture. A little salt may be added also to enhance the flavor.
Spread may be made 2 days ahead and kept chilled, covered.
Serve with scones or butter crackers. Makes about 3 cups.
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Crab Dip
1 8 oz. pkg. cream cheese
1 bottle shrimp cocktail sauce
1 can crab meat
Place cream cheese on serving dish. Cover with cocktail sauce. Drain
crab meat. Place crab meat on top of cream cheese. Serve with wheat crackers.
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Indian Chicken Curry
Ingredients:
1/2 cup butter or olive oil
2 large onions
3 whole cardamom (1 tsp. grated)
1 1" stick cinnamon (1/2 tsp. ground)
2 minced garlic cloves
1 tsp ginger
1 Tbsp cumin
3 1/2-4 lb chicken, cut up
1 Tbsp curry
1 tsp coriander
1 tsp turmeric
1/2 tsp Tabasco
3/4 cup water
2 tomatoes, peeled and chopped
Saute chopped onions and garlic in butter or oil; add spices, tomato
and water. Simmer, then pour over chicken and cook for 1 3/4 hours on top
of stove in covered pan. Just before serving, salt to taste. Serve over
rice. Serves 6.
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| Quick Sticky Buns
1 8oz. tube refrigerated crescent rolls
1 Tbs. softened margerine
1 Tbs. sugar
1/2 tsp. cinnamon
1/4 C. margerine
1/2 C. brown sugar
1/4 C. water
1/2 C. chopped walnuts or pecans
Unroll dough leaving it in 2 rectangles, push together if necessary.
Spread with margerine & sprinkle with cinnamon and sugar. Re-roll dough.
Melt 1/4 C. margerine & mix in water and brown sugar. Divide in 10
small greased muffin tins. Sprinkle with nuts. Bake in preheated oven of
375 for 15 minutes. After removing from oven, quickly run a knife around
each tin to loosen. Invert onto a cookie sheet or waxed paper.
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Mint Brownies
A favorite for Christmas give away:
Layer 1:
1 cup sugar
1 stick margarine
4 eggs
1 - 16 ounce can chocolate syrup
1 cup flour
1/2 teaspoon baking powder
Mix and bake at 350° for 25 minutes in a greased jelly roll pan;
refrigerate 20 minutes or until cool.
Layer 2:
1 stick margarine
2 cups powdered sugar
3 tablespoons crèam de Menthe
Mix and spread over cold brownies and refrigerate 20 minutes.
Layer 3:
Melt 1 stick margarine and 6 ounces chocolate chips; pour over layer
2 (tilt pan to cover) and refrigerate.
Cut into squares (most easily completed prior to layer 3 completely
hardening).
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Asparagus Cheese Strata
1 1/2 pounds fresh asparagus, cut into 2 inch pieces
3 tablespoons butter or margarine melted
1 loaf (1 pound) sliced bread, crusts removed
3/4 cup shredded cheddar cheese, divided
2 cups cubed fully cooked ham
6 eggs
3 cups milk
2 teaspoons dried minced onion
1/2 teaspoon salt
1/4 teaspoon dry mustard
In a saucepan, cover asparagus with water; cover and cook until just
tender but still firm. Drain and set aside.
Lightly brush butter over one side of the bread slices. Place half of
the bread, buttered side up, in a greased 13x9x2 inch baking dish. Sprinkle
with 1/2 cup cheese. Layer with asparagus and ham. Cover with remaining
bread, buttered side up.
In a bowl, lightly beat eggs; add milk, onion, salt and mustard; pour
over bread. Cover and refrigerate overnight.
Bake, uncovered, at 325 degrees for 50 minutes. Sprinkle with remaining
cheese. Return to the oven for 10 minutes or until cheese is melted and
a knife inserted near the center comes out clean.
Yield: 10-12 servings
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| Blueberry Cheese Strata
6 slices bread, cubed & divided
2 C. frozen blueberries
1/3 C. sugar
1 C. shredded low fat Swiss cheese
4 beaten eggs
2 C. lowfat milk
1 tsp. vanilla
1/4 tsp. salt
1/2 tsp. cinnamon
Vanilla yogart or dairy sour cream
Layer half of bread cubes, blueberries, sugar, cheese and remaining
bread crumbs in a buttered 8 in. sq. pan. Combine eggs, milk, vanilla &
salt; mix well. Pour mixture over bread. Sprinkle with cinnamon. Cover
and refrigerate 6-24 hrs. Uncover and bake at 325o for 50-60 min. or until
knife inserted comes out clean. Let stand 10 min. before serving. Top with
yogart or sour cream. Makes 6 servings.
Tip: Serve with sausage or ham.
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Sand Art Bars
(The following dry ingredients can be layered as given in a 1 qt. canning
jar with a ribbon or material decorating lid and given as a gift with the
recipe attached. If not used within a couple days it is best to store in
refrigerator because of the coconut.)
1/2 cup chopped walnuts
1/2 cup semi-sweet chocolate chips
1/2 cup sweetened flaked coconut
1/3 cup unsweetened cocoa
2/3 cup granulated sugar
2/3 cup brown sugar
1 cup plus 2 Tbsps all purpose flour
2/3 tsp salt
(If putting in 1 qt. jar, you need to pound jar gently to get all ingredients
in... a funnel helps, too.)
Preheat oven to 350°. Dump contents of jar into large mixing bowl.
Mix in: 3 large eggs, 2/3 cup vegetable oil and 1 tsp vanilla extract.
Pour into greased 11"x9" baking pan and bake 30-35 minutes.
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Baked Atlantic Salmon with Vegetables
Salmon - Filet and remove pin bones
portion 6-7 ounces
salt and pepper
lemon
white wine
margarine
shallots, minced
salmon and place in 400 degree oven 8-10 minutes, remove salmon from
pan, season add shallots, deglaze with white wine, fold in margarine -
may add lemon
Basil Mashed Potatoes
B-red potatoes
sour cream
salt and pepper
margarine
skim milk
wash potatoes, cover with water and add basil. Boil till done and strain.
Mash with fork, fold in sour cream and margarine. Adjust consistency with
skim milk.
Grilled Eggplant
Slice and place on wire rack. Cover with salt and draw out moisture.
Do the same on other side. Remove salt and pat dry. Coat with Olive Oil,
sprinkle with salt ant pepper and grill.
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| Chocolate Cherry Puffs
Commercial puff pastry
1 cup heavy cream
1/2 cup sifted powdered sugar
2 Tbsps cocoa
3/4 cup sugar
1/4 cup corn starch
2 Tbsps butter
1 tsp almond flavoring
1 can bing cherries
Chocolate sauce
Cut puffy pastry sheets into six 4 inch triangles, bake until golden.
Beat heavy cream in cold mixer until whipped, fold in powdered sugar and
cocoa, chill. Combine remaining ingredients in sauce pan, cook until thickened,
let cool. To assemble cut pastry in half, fill with cherry mixture and
top with chocolate cream. Place top back on, sprinkle with powdered sugar
and drizzle with chocolate sauce. Serve immediately.
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Texas Brunch
3 Tbsps Butter
3 Tbsps All Purpose Flour
2 cups Milk
2 cups (8 oz shredded Cheddar Cheese, divided)
6 Hard-cooked eggs, chopped
1/2 cup Mayonnaise
1/4 tsp Salt
1/4 tsp Hot sauce
1/8 tsp Pepper
Quick Cornbread
8 slices bacon, cooked and crumbled
1/3 cup chopped green onions
Melt butter in large saucepan over low heat; add flour, stirring until
smooth. Cook, stirring constantly, 1 minute. Gradually add milk, and cook
over medium heat; stirring constantly until thickened and bubbly. Stir
in 3/4 cup shredded cheese and next 5 ingredients. Cook, stirring constantly
until cheese melts.
Cut Quick Cornbread into 6 pieces, remove from pan and split each piece
in half horizontally. Place 2 pieces each, cut sides up, on individual
serving plates.
Spoon egg mixture evenly over cornbread. Top evenly with remaining 1
1/4 cups shredded cheese. Sprinkle with crumbled bacon and chopped green
onion.
Yields 6 servings.
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Lobster Souffle
1 lb cooked lobster meat
2 cups shredded cheddar cheese
6 slices white bread (cubed)
1/2 cup butter, melted
1/2 tsp dry mustard
1/2 tsp salt
2 cups milk
Grease a 10" square casserole or soufflé dish. Arrange the seafood,
cheese and bread into layers in the prepared dish. Pour the melted butter
over the mixture. In a medium bowl beat the eggs. Add the mustard, salt
and milk, mixing well. Pour the casserole and let sit for 3 hours or overnight.
Bake in a 350 oven for 1 hour. Serves 6
Our most requested breakfast recipe. Very rich and filling.
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| Cinnamon Flop
2 Cups Flour
1 Cup Sugar
1 1/4 Cup Milk
3 Teaspoons Baking Soda
1 Stick Butter or Margarine (melted)
Dash of Salt
Mix all ingredients, except melted butter. Pour in ungreased 13x9x2
inch pan. Generously spread dark brown sugar and cinnamon on top. Add chopped
nuts if desired. Drizzle melted butter on top.
Bake at 350 degrees for 20-25 minutes.
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Swiss Cheese and Vegetable Quiche
Ingredients:
1 cup shredded Swiss cheese
1 small tomato, diced
1 small onion, diced
1 small green pepper, diced
1 yellow squash, chopped
4 eggs, beaten
1 teaspoon Dijon mustard
1 teaspoon seasoned salt, or less, if desired
1 cup half and half
Pastry for 1 9-inch pie crust
Line a quiche pan with the pastry. Layer Swiss cheese, tomato, pepper,
onion, and squash in the crust. In a small bowl blend the eggs, mustard,
salt, and half and half. Pour the egg mixture into the pie crust. Bake
in a 350 degree oven for 40-50 minutes or until a knife inserted 1-inch
from center comes out clean. Makes 6 servings.
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Grilled Shrimp Bruschetta with Salsa Fresca
Appetizer: serves 4
12 deveined, peeled shrimp
1 French baguette, sliced into 1/2" pieces on the diagonal
4 tablespoons olive oil
1 tablespoon chopped fresh herbs (basil, thyme, rosemary)
2 tablespoons chopped garlic
2 large vine ripe tomatoes, chopped
1 jalapeño, diced
2 tablespoons red onion, diced
Juice of 1/2 lime
12 cilantro sprigs
Salt & pepper to taste
Combine 3 tablespoons olive oil, 1 tablespoon garlic and 1 tablespoon
chopped fresh herbs. Dip baguette slices into marinade briefly and grill
until golden. Set aside. Sauté or grill shrimp 1 minute or until
done. Combine tomato, cilantro, jalapeño and red onion with 1 tablespoon
olive oil and lime juice. Season with salt and pepper. Arrange 3 slices
of grilled baguette on 4 plates and top with shrimp and salsa. Garnish
with fresh cilantro sprigs.
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Hazelnut Cheesecake
Supreme
Ingredients:
1 3/4 cups graham crackers (24 squares)
1/2 cup butter, melted
1 cup sugar
1 egg yolk
3 - 8 ounce packages cream cheese
2 Tbsps. flour
1/4 cup hazelnut liqueur
1/4 cup finely chopped hazelnuts
2 eggs
1 tsp. vanilla
Combine crackers, nuts; stir in butter. Press mixture onto bottom and
about 2 inches up sides of an 8 or 9 - inch spring form pan. Set aside.
In a large mixing bowl, beat cream cheese, sugar, flour and vanilla.
Add eggs and yolk all at once, beating on low speed till combined; stir
in liqueur.
Pour filling into crust. Place in shallow baking pan in oven. Bake in
a 375 degree oven 45 to 50 minutes. Cool on wire rack. Loosen sides of
pan; cool 1 hour; cover and chill at 4 hours. ENJOY!!
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Beef Kabobs
1/4 cup vegetable oil
2 tablespoons Worcestershire sauce
1 tablespoon chopped fresh thyme or 1 1/2 teaspoons dried
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
12 1 1/4 inch cubes boneless top sirloin beef, about 1 pound, trimmed
of fat
1 each large red and green bell pepper, cored, seeded, and cut into
1 1/2 inch pieces
2 ears fresh corn, each about 6 inches long and cut crosswise into
4 pieces
1 large onion, peeled but root end left intact, cut into 8 wedges
1 to 1 1/2 cups prepared barbecue sauce, optional
Fresh herb springs, optional
In large bowl using wire whisk or fork, beat oil, Worcestershire sauce,
thyme, salt, and black pepper to blend well. Add beef, peppers, corn, and
onion, toss gently but thoroughly to coat with marinade. Refrigerate while
you prepare grill.
Start fire in grill, placing rack 6 inches above coals.
When coals are medium hot, after about 15 minutes, divide beef chunks
and vegetable pieces equally among four 12-inch metal skewers. Place skewers
on hot grill rack; cook 10 to 12 mintues until beef is medium rare and
vegetables are lightly browned and tender. Turn kabobs frequently during
cooking, brushing, if desired, with barbecue sauce.
If desired, serve garnished with fresh herbs and accompanied by additional
barbecue sauce, heated. Makes 4 servings.
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Kokopelli Peels (stuffed potatoes)
1/3 cup cottage cheese
3 Tbsp. Parmesan cheese (grated)
1 Tbsp. hot mustard
1 Tbsp lemon juice
1 Tsp. horse radish
2 cups fresh chopped broccoli, steamed and drained (or 10 oz, package
of frozen chopped broccoli)
1 chopped Jalapino pepper
3 hot, freshly baked potatoes, halved
Paprika and black pepper
Mix cottage cheese, Parmesan cheese, lemon juice, and mustard and horse
raddish until smooth. Stir in the broccoli and Jalapino.
Break up the potato interiors with a fork, but do not break up the peel
skins. Top each potato half with the broccoli-cheese mix and sprinkle with
paprika and black pepper. Serve the peels hot.
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| Chocolate Mint Sticks
Ingredients:
1/2 cup butter
2 ounces unsweetened chocolate
1 cup sugar
1/4 teaspoon peppermint extract
2 large eggs
1/2 cup unsifted all-purpose flour
Pinch of salt
1/2 cup coarsely chopped toasted nuts (optional)
Icing:
2 tablespoons butter, room temperature
3/4 teaspoon peppermint extract
1 cp sifted confectioners sugar
1 tablespoon cream
Glaze:
1 tablspoon butter
1 ounce unsweetened chocolate
Line an 8-inch square pan with foil; lightly butter bottom and sides.
In a double boiler or in a microwave, melt butter and chocolate. Stir in
sugar and peppermint extract. Add beaten eggs, stirring until smooth. Add
flour and salt; sitr in nuts. Pour into prepared pan. Bake at 350 degrees
for 20-25 minutes. Cool. Lift brownies from pan by foil edges and frost.
Icing:
Beat butter, peppermint, sugar and cream in a small bowl. Spread on
brownies.
Glaze:
In a double boiler or in a microwave, melt together the chocolate and
butter. Drizzle this over the icing. Refrigerate till well-chilled. Cut
into 3/4 inch x 2 inch sticks.
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Tomato Soup with Parmesan Cream Hearts
1 cup peeled and diced potato
1 cup water
1/2 cup chopped onion
2 cloves garlic, halved
1 tsp sugar
1/2 tsp dried rosemary, crushed
1/4 tsp salt
dash of pepper
2 14 oz cans, whole tomatoes (no salt added) undrained coarsely chopped
1/2 cup milk
1/4 cup plain low fat yogurt
2 Tbsps freshly grated parmesan cheese
1. Combine first four ingredients in a large saucepan and bring to
a boil.
2. Reduce heat and simmer uncovered 10-12 minutes (vegetables should
be tender).
3. Add sugar and next 4 ingredients and bring back to a boil.
4. Cover, reduce heat and simmer for 15 minutes.
5. Puree soup in a blender and strain through a sieve.
6. Add milk to mixture and stir well.
7. Cook over low heat stirring constantly until heated.
8. Mix yogurt and cheese and stir well.
9. Ladle soup into serving bowls and place 1/2 tsp dollops of cheese
mixture on top.
10. Pull a wooden pick continuously dollops to make heart patterns.
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Italian Potato Casserole
6 large potatoes (boiled)
1/2 cup chopped onions
1/2 tsp basil
1/4 tsp salt
1/4 tsp pepper
1 Tbs Italian spaghetti seasoning (Presti's)
1 cup Mozzarella cheese (shredded)
1/2 cup cheddar cheese (shredded)
1 pound bacon or sausage (crumbled)
8-10 eggs (well beaten)
3 Tbs bacon grease
Non-stick pan spray
Boil potatoes night before if desired. Fry bacon, set aside to cool.
Use 2-3 Tbs of bacon grease to fry potatoes. Potatoes should be skinned
and diced into large square pieces. Place potatoes into frying pan with
bacon grease. Season with onion, salt, pepper, basil & Italian seasonings.
Stir until tender, (like hash browns or American fries). Taste and add
salt or more basil according to your taste. Potatoes should be browned
lightly.
Spray casserole dish with non-stick spray. Layer potatoes in bottom
of dish. Crumble bacon over top of potatoes. Next sprinkle Mozzarella cheese
over bacon chips.
In separate bowl mix eggs and water (like for scrambled eggs). Pour
egg mixture into casserole dish. Egg mixture should cover all other ingredients.
(If not, add another beaten egg or 2). Bake at 400 ° for approximately
40 minutes. Be sure dish is done in the middle. It will bake up puffy.
Remove from oven and sprinkle with cheddar cheese. Serve pipping hot. Makes
8-10 servings.
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| Autumn Vegetable Fritatta
Ingredients:
3 Italian sausage links
2 small yellow squash
1 large zuchinni
1 large carrot
1 medium onion
3/4 small pkg. fresh mushrooms (about 6 oz.)
6 eggs
3 large cloves garlic, minced fine
1 cup parmesan cheese
1/2 tsp. basil
1/4 tsp. marjoram
1 cup shredded cheese; chedder, swiss or combo of both
Remove sausage from skins and brown in large fry pan.
Drain on paper towel.
Add about 1 Tbs. oil to skillet.
Cut up veggies and saute in oil until almost, but not quite done.
In large bowl, beat eggs, garlic, parmesan, spices.
Add meat and veggies to egg mixture.
Grease deep sided pie pan or 9x13 backing dish, pour in mixture.
Sprinkle cheese on top.
At this point, you can bake, or cover and refrigerate until the next
day.
Bake in a preheated 350 degree oven for 30 mins.
Makes 6 regular or 8 small servings.
Notes: This freezes well after it is baked. Let it thaw out in the refigerator,
then bake in a 300 degree oven until warmed through. Don't overcook. Substitute
any veggies you want. You can also use broccoli, green or red peppers,
celery, whatever. Don't be afraid to experiment...this is fairly foolproof.
to Find Us |
Shape dough into 1-inch balls and place 3" apart on greased cookie sheet.
Flatten each cookie with the bottom of a small glass dipped in water. Bake
in a preheated oven at 350 degrees for 10 minutes. (Cookies do not brown,
but should be cooked through to center). Carefully remove to wire cooling
rack (cookies very fragile). Spread cookie glaze evenly over each while
still warm. Cool and store in airtight containers.
Cookie Glaze:
1 cup powdered sugar
1 tablespoon melted butter
1 tablespoon lemon juice
1 tablespoon orange juice
Combine ingredients; whisk until smooth. Yields 2 dozen.
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Red Wine and Rose(mary) Roasted Rack of Lamb
For the lamb:
2 racks of lamb (8-9 ribs) with bones frenched and fat trimmed
salt and ground black pepper
2 Tbsps vegetable oil
1. Preheat oven to 425 degrees and place a shallow pan in oven to heat.
2. Season lamb with salt and pepper. Heat oil in skillet over high
heat.
3. Place lamb in skillet meat side down with ribs facing outward. Cook
until well browned and a crust has formed on the surface, probably about
4-5 minutes.
4. Use tongs to stand ribs up against each other to brown bottoms.
5. Transfer lamb to preheated roasting pan and roast 12-15 minutes.
(retain 2 T. fat for use in sauce)
6. Remove and cover meat loosely with foil and let rest 10-12 minutes.
7. Carve into individual and chops and serve immediately with sauce.
For the sauce:
2 medium shallots, minced
1 cup dry red wine
2 1/2 tsps minced rosemary leaves
1 cup low sodium chicken broth
2 Tbsps butter
Salt and ground black pepper
1. Pour off all but 2 Tbsps of the fat from the skillet where you browned
the lamb.
2. Saute shallots over medium heat until soft.
3. Add red wine and rosemary, increase heat to medium high, and simmer
until dark and syrupy.
4. Add chicken broth and reduce until about 3/4 cup.
5. Remove from heat, add butter to blend. Season with salt and pepper
to taste.
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Pan Seared Prime Rib with Shallots and Green Beans
Serving for two.
Prime Rib
3 - 3 1/3 inch thick Boneless Prime Rib
Season and sear in olive oil.
Reduce heat and simmer 15 minutes on both sides.
Shallots in tomato sauce
Slice 6-8 shallots and place in saucepan.
Add 3 Tbsps. olive oil and simmer until clear.
Add one can tomato paste.
Add 3/4 cup of red wine and simmer for 15 minutes.
Stir in an additional 1/2 cup of red wine and simmer for another 10
minutes.
Whole Shallots
Place 6-8 shallots in sauce pan.
Add 2 Tbsps. butter and 1 Tbsp. sugar
Simmer for 25-30 minutes.
Green Beans
Use small, tender beans
Blanch 5 minutes, remove and place in ice bath for 20-30 minutes. (This
keeps a bright green color).
Saute in butter for 5 minutes.
Serve:
Slice Prime Rib and cover with shallot tomato sauce on plate.
Stack green beans.
Garnish with whole glazed shallots.
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Pumpkin Cream Cheese Roll
Cake:
3 eggs
1 cup sugar
2/3 cup canned pumpkin
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon nutmeg
3/4 cup flour
Filling: 1 8-ounce package cream cheese
4 tablespoons butter, softened
1 cup powdered sugar
1 teaspoon vanilla
Also needed: Wax paper and aluminum foil
Clean linen towel (not terry cloth)
Powdered sugar & sieve
In a large bowl, beat eggs and sugar. Beat in remaining cake ingredients.
Grease a 10"x15" jelly roll pan. Line pan with waxed paper, then grease
and lightly flour the waxed paper.
Pour batter into the pan and spread evenly. Bake at 350° for 15
minutes. *Cake cooks fast so watch carefully to avoid burning the edges.
While cake is baking, sprinkle powdered sugar heavily over the kitchen
towel, using a sieve or sifter.
Turn hot cake onto the towel. Remove waxed paper. Trim off burnt or
crusty edges.
Sprinkle more powdered sugar over the hot cake and quickly roll up with
towel inside.
Let cake cool completely, about 30 minutes.
Meanwhile, prepare filling by beating together all ingredients until
smooth and creamy.
Unroll cooled cake and spread with the filling mixture.
Roll up cake with filling on the inside.
Wrap in waxed paper and then foil. Refrigerate or freeze.
To serve, slice cake about 1/3 inch thick and sprinkle with powdered
sugar.
Note - cake cuts best when still slightly frozen.
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Apple Cheese Sausage Balls
2 pounds bulk sausage
8 ounces grated sharp Cheddar cheese
1 egg
1 package unseasoned bread crumbs (or make your own using 4 slices
of toasted bread)
4 small apples cored and cut into bite-size pieces (unpeeled)
Mix all ingredients in a large bowl. Using an ice cream scoop as a
measure, form into 2-inch balls. Place on greased baking sheet and bake
at 300o until done, about 30 to 45 minutes.
Makes about 24 balls.
Chef's Note: This recipe can be prepared ahead and frozen. Place the
baked sausage balls on a pan and partially freeze. Place in a freezer bag
and use as needed.
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Portobella Buffalo Tenderloin
3 Portobella mushroom caps sliced
1/2 cup sliced green onion
2 cloves minced garlic
2 Tbsps butter
1/2 cup red wine
Garlic salt
Pepper
1 1/2 lbs buffalo tenderloin, trimmed of fat and silver skin
2 slices bacon
Melt butter in skillet, sauté garlic and onion 1 minute, add
mushrooms heat through. Add wine and cook until all liquid is dissolved.
Butterfly tenderloin and sprinkle with garlic salt and pepper. Stuff with
mushroom mixture, secure with toothpicks and place in roasting pan cut
side down. Sprinkle outside with garlic salt and pepper, wrap with bacon.
Roast at 350 degrees approximately 30 minutes or to desired degree of doneness.
Buffalo is best medium rare to rare.
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| Lemon Spongettes
This is a tangy, old fashioned recipe.
When done, each custard cup will have a lemon custard in the bottom,
with sponge cake on top.
2 tablespoons butter
1 cup sugar
4 tablespoons flour
Grated rind and juice of 1 lemon
3 eggs, separated
1 1/2 cups milk
Pinch of salt
Yields: 6 servings
Pan type: custard cups
Preheat: 350°
Cream butter. Add sugar, flour, lemon juice, and lemon rind. Beat egg
yolks and mix with milk, then stir them into the sugar, flour and lemon
mixture. Add salt. Beat egg whites until stiff, then gently fold into other
mixture. Pour into custard cups. Bake in a water bath until done. Garnish
with a fresh mint leaf.
Preparation time: 15 minutes
Cooking time: 45 minutes
Make ahead? No
Doneness test: Clean knife
Freezes well? No
Easy? Yes
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3 CHEESE SPINACH
Casserole
3 c. shredded cheddar cheese
3 c. shredded mozzarella cheese
6 T. flour
2 c. cottage cheese
1 medium onion, chopped
6 eggs, beaten
6 T. margarine, melted
1 (10 oz.) pkg frozen chopped spinach, thawed, blotted dry
Combine cheddar, mozzarella & cottage cheses. Add flour to cheeses.
Sautee onion in the mocrowave. Add to cheeses. Add eggs, margarine &
spinach. Mix well. Pour into a greased 7" x 12" baking pan. Bake at 350
degrees for 60-80 minutes.
Serves 12-14
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Lobster Shrimp and Crab Casserole
Ingredients:
3 lb lobster meat
2 lb lump crab meat
1 1/2 lb shrimp I.Q.F.
2 1/4 TBSP Old Bay
6 eggs
6 cups mayonaise
2 1/4 TBSP garlic powder
8 oz fresh white bread, cubed
Lobster meat and shrimp meat must be drained and squeezed of all water.
Combine mayonaise, eggs, garlic and old bay. Mix thoroughly. Remove
crust of white bread and cube. Mix into mayonaise mixture. Cut lobster
into 1 oz portions. Mix raw lobster meat, shrimp and cleaned crabmeat into
mayonaise and bread mixture.
Portion into 14 oz portions and store in pint containers. Yields 10
servings.
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