DEVILED EGGS

DEVILED EGGS

8 eggs
1/2 cup mayonnaise
1/2 tsp. dried hot mustard
1/4 tsp. salt
1/4 tsp. pepper
8 dashes hot-pepper sauce
1 tsp. pickle relish
parsley flakes
paprika

Carefully place eggs in a large pot. Cover with cold water and bring just to a boil. Cover, remove from heat and let stand 12 minutes; drain.

Peel eggs, cut into halves and remove yolks with a spoon. Mash yolks with the mayonnaise, mustard, salt, pepper, and hot sauce. Stir in the pickle relish.

Fill cavities of the egg whites with the yolk mixture. Sprinkle half with parsley and the other half with paprika.
Makes 16 halves. 88 calories per 1/2 egg

SPICED CARROT CHEESECAKE

SPICED CARROT CHEESECAKE

Prep Time:25 min

Start to Finish:2 hr

Makes:20 Servings

Spiced Carrot Bars
	Nonstick cooking spray
3/4	cup Gold Medal® all-purpose flour
1/4	cup Gold Medal® whole wheat flour
1/2	cup sugar
11/2	teaspoons pumpkin pie spice
1	teaspoon baking powder
1/8	teaspoon salt
1	cup finely shredded carrots
3/4	cup chopped walnuts or pecans, toasted
1	egg, lightly beaten
1/4	cup cooking oil
1/4	cup fat-free milk
Yoplait® Yogurt Fluffy Cream Cheese Frosting
1/2	cup frozen light whipped dessert topping
1/4	cup Yoplait® vanilla low-fat yogurt
	Reduced-fat cream cheese (Neufchatel)

1.	Preheat oven to 350°F. Line a 9x9x2-inch baking pan with foil, extending foil over the edges of the pan. Lightly coat foil with nonstick cooking spray. Set aside.
2.	In a medium bowl, combine all-purpose flour, whole wheat flour, sugar, pumpkin pie spice, baking powder, and salt. Add carrots, 1/2 cup of the nuts, the egg, oil, and milk. Stir just until combined. Spread mixture evenly into prepared pan.
3.	Bake for 15 to 18 minutes or until a toothpick inserted near center comes out clean. Cool bars in pan on a wire rack.
4.	Using the edges of the foil, lift the uncut bars out of the pan. Spread top evenly with Yoplait® Yogurt Fluffy Cream Cheese Frosting. Sprinkle with the remaining 1/4 cup nuts. Cut into 20 bars.
5.	Yoplait® Yogurt Fluffy Cream Cheese Frosting: In a medium bowl, beat half of an 8-ounce package reduced-fat cream cheese (Neufchatel), softened, with an electric mixer on medium speed until smooth. Beat in 1/4 cup Yoplait® vanilla low-fat yogurt until smooth. Fold 1/2 cup frozen light whipped dessert topping, thawed, into cream cheese mixture.

Cream Easter Eggs

Cream Easter Eggs

1 medium potato, cooked and mashed
1 pkg. (16 oz.) coconut
1/4 tsp. salt
1 tsp. vanilla
3 lbs. confectioners' sugar
1 lb. chocolate, melted

Thoroughly mix potato, coconut, salt and vanilla.
Gradually add sugar and mix until thoroughly blended.
Shape into eggs on cookie sheet and let ripen overnight.
Next day, dip into chocolate.
Set eggs onto waxed paper to harden.

Easter Egg Brunch Casserole

Easter Egg Brunch Casserole

This is a wonderful dish for an Easter Sunday brunch or buffet.

18 eggs
1 cup sour cream
1 cup milk
1/4 cup onion, diced finely
1/4 cup cooked bacon (optional)
1/2 to 3/4 cup grated Swiss and Cheddar cheese
1/4 pound butter (not margarine)

In a 9 x 13-inch pan, heat butter to melt in the oven. Beat the eggs, then add the milk and sour cream to blend. Add onion, bacon and cheese; stir. Bake at 350 degrees F for 35 minutes. It is done when a knife inserted in the center comes out clean.

This recipe may be halved easily. Bake in an 8-inch square pan; however, check casserole at 30 minutes.

Easter Bunny Salad

Easter Bunny Salad

Lettuce
1 can pear halves
Whole cloves
Almond halves
Cottage cheese

Put a lettuce leaf on a plate. Lay half a pear on lettuce flat side down. And place a clove on each side of the narrow part of the pear for eyes (2 cloves). And two almond halves for the ears. And 1 teaspoon cottage cheese for a tail.

Easter Egg Cookies

Easter Egg Cookies

Makes about 18 cookies
  
These charming Easter treats are basically sugar cookies scented with lemon. Their appeal is created via the imagination of the person icing them. Only icing is used to decorate these "eggs," but small, pastel-colored candies, which are abundantly available around Easter time, could take some of the difficulty out of a perfect frosting job. Arrange these cookies in a basket or planter along with traditional candies for a decorative presentation.

Ingredients
.
  1 cup butter, softened
  1 cup sifted powdered sugar
  1 egg
  2 1/2 cups all-purpose flour
  1 tablespoon finely shredded lemon peel
  Food coloring paste

Directions
.
Preheat oven to 375 degrees.

In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add powdered sugar; beat at low speed until combined, scraping sides of bowl occasionally. Beat in egg until combined. Beat in as much flour as you can with the mixer. Using a wooden spoon, stir in lemon peel and any remaining flour.
 
Tint portions of dough as desired. I divided the dough into four portions.

Snip a pencil-sized hole in one corner of a 1-quart heavy plastic bag or a disposable pastry bag (or use a #12 tip in a pastry bag). Fill bag with dough. Force unchilled dough through bag to pipe ropes of cookie dough into about 18 oval shapes (each about 4x3 inches) onto ungreased cookie sheets. Rope width should be about 1/4 inch. Pipe designs inside each oval shape making sure designs connect to the sides of the oval to resemble a decorated Easter egg. Bake for 8 to 10 minutes or until edges are firm but not browned. Cool on cookie sheets fo r 1 minute. Transfer cookies to a wire rack and let cool.  

Marshmallow Easter Eggs

Marshmallow Easter Eggs

Ingredients

   2 tbsp. Knox gelatin
   1/2 cup cold water
   2 cups sugar
   3/4 cup hot water
   1 cup white Karo syrup
   2 tsp. Vanilla
   Cornstarch, for hands
   Milk chocolate

Directions
.
Mix gelatin and cold water. Set aside until water is absorbed.

Combine sugar, hot water, 1/2 cup of the Karo syrup and cook to the soft ball stage (240�F). Cool a few minutes. Beat with mixer at full speed. Add the remaining Karo syrup and all of the gelatin mixture, 1 tablespoon at a time. Beat 7 to 8 minutes after the last addition of the gelatin. Add vanilla. Pour into a well greased 7x9-inch pan and chill thoroughly.

Dust hands with cornstarch. Spoon marshmallow out of pan and form eggs. Brush excess cornstarch off and let dry for 1/2 hour on waxed paper. Pour melted milk chocolate over eggs and let set. Refrigerate for easier handling.

Simple Sweet and Sassy Ham

Simple Sweet and Sassy Ham

This Easter ham is studded with cloves and baked with a mixture of salsa, crushed pineapple and honey or agave syrup.

 Serves 10 to 12

Ingredients
.
  1 5-6 lb fully cooked Ham
  12 Cloves
  2 cups Salsa
  2 cups Crushed Pineapple (with juice)
  1/4 cup Honey or Agave Syrup
  Cooking Spray

Preheat oven to 350 degrees.

Score outside of ham in a criss-cross pattern. Stud with cloves.

Combine Salsa, Pineapple and Honey in a small bowl. Spray baking pan or dish with Cooking Spray. Place Ham on rack in pan. Spoon Salsa-Pineapple mixture on top. Bake uncovered, about 1 3/4 hours or until meat thermometer reaches 140 degrees, basting every 20 minutes with pineapple juice and pan juices. Remove from oven and allow to stand 10 minutes before slicing and serving. Pass pineapple-salsa mixture with ham. 

Pineapple Easter Salad

Pineapple Easter Salad 

1 (3 1/2 oz.) pkg. pistachio pudding
1 (16 oz.) container Cool Whip
1 small can crushed pineapple, drained
2 to 3 bananas

Mix pistachio pudding and cool.
Whip gently.
Add drained pineapple to mixture.
Cut bananas into bite-size pieces and add immediately to salad.

Delightful Deviled Eggs

Delightful Deviled Eggs


Put leftover Easter eggs to good use with these appealing deviled eggs from Kelly Alaniz of Eureka, California. The subtle flavors of mustard and onion make them a family-favorite in Kelly’s house.


Ingredients

    * 6 hard-cooked eggs
    * 2 tablespoons mayonnaise
    * 1-1/2 teaspoons grated onion
    * 1-1/2 teaspoons sweet pickle relish
    * 1/2 teaspoon spicy brown mustard
    * 1/4 teaspoon salt
    * 1/8 teaspoon crushed red pepper flakes
    * 1/8 teaspoon pepper


Directions

    * Slice eggs in half lengthwise. Remove yolks; set whites aside. In a small bowl, mash yolks. Stir in the mayonnaise, onion, relish, mustard, salt, pepper flakes and pepper.
    * Pipe or spoon into egg whites. Refrigerate until serving. Yield: 1 dozen.


Nutrition Facts: 2 egg halves equals 114 calories, 9 g fat (2 g saturated fat), 214 mg cholesterol, 202 mg sodium, 1 g carbohydrate, trace fiber, 6 g protein.


Delightful Deviled Eggs published in Simple & Delicious March/April 2008, p53

Deviled Eggs A La Idaho® Potatoes

Deviled Eggs A La Idaho® Potatoes idahopotato.com Yield: 8 servings (3 halves per serving)

Ingredients

• 2 medium Idaho® potatoes, scrubbed and pierced
• 12 hard boiled eggs, shells removed and halved lengthwise
• 1/2 cup light mayonnaise
• 1/3 cup 2% milk
• 3 tablespoons prepared mustard
• 2 teaspoons sugar
• 1/4 teaspoon salt
• Paprika to garnish

Directions

1. Wrap each potato individually in a paper towel and place in microwave about 1/2-inch apart.  Microwave on high setting 5 - 6 minutes or until fork tender.  Remove from microwave. Immediately cut each potato in half lengthwise.  Let stand 5 minutes to cool slightly.                        
   
2. Place 12 egg yolk halves in large bowl (see note below).  Place all of the egg white halves on a large serving plate. 
   
3. Using a spoon, scoop out potato “meat” and place in bowl with the egg yolks.  Mash with fork or potato masher.  Add remaining ingredients except paprika.  Stir until well blended. 
   
4. Using a teaspoon, place equal amounts of the mixture in each egg white half. Cover with plastic wrap and refrigerate 3 hours before serving.
   
5. Sprinkle with paprika and serve chilled.   

Note:  The remaining 12 egg yolk halves can be finely diced and sprinkled on salads or other vegetable dishes for an extra dose of protein.  Store in airtight container in refrigerator for up to 4 days.   

Laura

Ham ‘n Cheese Potato Salad

Hi....

I made this recipe for dinner this past week. It is so hot here in south florida that cold salads are great! This is a yummy meal. We had it as our main dish, but it would be great as a fancied up potato salad for summer picnics. Enjoy!hugs,peg

 Ham ‘n Cheese Potato Salad

2-1/2 to 3 pounds red potatoes
1 cup mayonnaise
1/2 cup sour cream
2 tablespoons Dijon mustard
1 teaspoon celery seed
1/2 teaspoon salt
1/4 teaspoon pepper
8 ounces Monterrey Jack cheese, cubed
2 cups diced fully cooked ham
3/4 cup chopped fresh tomatoes
1/4 cup sliced green onions
1/4 cup minced fresh parsley

Directions

Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Drain.

Meanwhile, in a large salad bowl, combine mayonnaise, sour cream, mustard, celery seed, salt and pepper; mix well. Cut potatoes into cubes. Add to mayonnaise mixture and toss to coat. 
Add remaining ingredients; mix well. Cover and refrigerate for at least 2 hours.

Yield: 16-20 servings.

Recipe source: ALIA Cooking Corner yahoo group, submitted by Dorie.

Mock Mashed Potatoes

Mock Mashed Potatoes

Cooked cauliflower processed with sour cream. Garnish with grated cheese and fresh minced chives. This is a free sample recipe of our Quick-Smart T premium recipe collection. The complete Premium Collection is available by subscription only. Makes 2 servings.

Printed from Allrecipes, Submitted by Lauri Ann Randolph



2 cups cauliflower, finely chopped
1 tablespoon sour cream, or
more to taste
1 tablespoon butter
salt and pepper to taste

Directions
1. Steam or microwave cauliflower until very soft.
2. Put cauliflower in blender or food processor with butter and sour cream, blend.
3. Add salt and pepper to taste. Serve hot.

Editor's Notes:
Frozen cauliflower works very well.
Grated cheese, minced chives and/or parsley are nice variations to add. Hand mix these in after blending the cauliflower.

Carrot Cardamom Cake

Carrot Cardamom Cake


300 g self raising flour
1/4 tsp baking soda
1/4 tsp powdered cardamom
1 pinch of salt
4 large eggs separated
200 g carrots
400 g caster sugar
200 ml sunflower oil
120 g walnuts coarsely chopped
-----Frosting-----
150 g butter softened
300 g cream cheese
180 g confectionery sugar
2 tbsp cocoa powdered

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Mix in a bowl flour, baking soda, salt, walnuts, cardamom and sugar Blend in high speed blender, oil, carrots and egg yolks.

Beat the eggs with until form soft picks Stir the blend mix in the dry mix until incorporated Add the egg whites and mix carefully Bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean.

Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely. To Make Frosting: In a medium bowl, combine butter, cream cheese, confectioners' sugar and 2 tablespoons cocoa powdered.
Beat until the mixture is smooth and creamy. Frost the cooled cake.

Baked Carrots

Baked Carrots

Ingredients

4 cups of carrots, sliced
1/2 cup of water
6 tablespoons of butter
2 tablespoons of sugar
1 teaspoon of nutmeg
1 teaspoon of salt

Directions:

In a casserole dish, mix the sugar, nutmeg and salt with water.

Add the carrots and dab them with butter.

Bake at 350° for 10 minutes, stirring after 5 minutes.

Allow to rest for 3-4 minutes. Serve.

Chocolate Carrot Cake

Chocolate Carrot Cake (dairy and egg free)

1 1/2 cups. finely grated carrots
3/4 cup granulated sugar
1/2 cup canola oil
1 cup boiling water
1 1/2 cups. wholewheat flour
1/2 cup unsweetened cocoa powder
1 tsp. cinnamon
1 1/2 tsps. baking powder
1/2 tsp. salt

Pre-heat oven to 350 degrees.

In a large bowl, combine carrots, sugar & oil. Pour water over the
mixture. In a separate bowl, combine the rest of the ingredients. Add to
the carrot mixture & mix well.

Pour into a non-stick or lightly oiled 8" square pan. Bake for 35
minutes.

Classic Dinner Rolls

Classic Dinner Rolls

Prep Time:  40 minutes Rise Time:  30 minutes Bake Time:  20 minutes Makes:  12 rolls

Ingredients:

2 to 2 1/4 cups King Arthur Unbleached All-purpose flour

1 envelope Fleischmann's Rapid Rise Yeast

2 tablespoons sugar

1/2 teaspoon salt

1/2 cup milk

1/4 cup water

2 tablespoons Land O Lakes Butter

Combine 3/4 cup flour, undissolved yeast, sugar and salt in a large bowl.  Heat milk, water and butter until very warm (120º to 130ºF.  Add to flour mixture.  Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally.  Add 1/4 cup flour; beat 2 minutes at high speed.  Stir in remaining flour to make soft dough.  Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes.  Cover; let rest 10 minutes. 

Divide dough into 12 equal pieces; shape into balls.  place in greased 8 inch round pan.  Cover; let rise in warm, draft-free place until doubled in size, about 30 minutes. 

Bake in preheated 375ºF oven for 20 minutes or until done.  Remove from pan; brush with additional melted butter, if desired.  Serve warm.

Sunday newspaper coupon insert

~Loretta

MA'S BEST EVER CHOCOLATE CAKE

MA'S BEST EVER CHOCOLATE CAKE


1 1/2 c. sugar

1/2 c. butter or margarine

2 eggs

1 tsp. vanilla

2 c. flour

1 tsp. baking soda

dash of salt

1 c. milk

2 sq. baking chocolate

1/2 c. water


In small pan, melt chocolate squares in 1/2 cup water over low heat. Combine sugar, butter, eggs and vanilla; beat at high speed. Add flour, soda, salt and milk; beat again.

Add chocolate mixture; beat again. Pour into greased 9 x13-inch pan. Bake at 350 degrees for 30 to 35 minutes. Frost with Fudge Frosting.

My Mom's Sugar Cookie Dough

My Mom's Sugar Cookie Dough

Yield: 36 Servings

Ingredients and directions for this recipe

1 Stick sweet cream butter

1 Egg

1 c Sugar

1 1/2 ts Baking powder

1/4 ts Salt

2 ts Vanilla

1 Egg shell ice water

2 c Flour


Pre heat oven to 375, sift flour,salt,baking powder..set aside, in an electric mixer cream butter and sugar until light and fluffy..then add egg..then the egg shell filled with ice water..then vanilla..gradually add

the flour mixture and form the dough in a ball.. chill until ready to roll out..roll out 1/4-1/2 inch thickness..cut into disired shapes. Bake 10-12 minutes

Chic Pea Dip W/Veggies

Chic Pea Dip W/Veggies


This more-healthful-than-hummus dip -- with its colorful vegetable salad on top -- partners well with pita bread and is great for a summer picnic or other party.


1 12.5-oz. can chickpeas, drained and rinsed well

1 cup plain low fat yogurt (equivalent to one 8 oz. container of yogurt)

2 tablespoons fresh lemon juice

1/2 tablespoon olive oil

3 drops hot pepper sauce

1 carrot, grated

2 cucumbers, peeled, seeded and diced

2 Roma tomatoes, finely chopped


1/4 red onion, diced


Blend chickpeas, yogurt, lemon juice, olive oil, and hot sauce in a blender until smooth. Transfer dip to a shallow serving bowl, and pile the colorful vegetables on top, leaving an outer rim of dip to be seen. Serve with pita bread or toasted wheat bread triangles.

Island Deviled Eggs

Ingredients

• 6 large eggs, whole, hard-boiled
• 3 medium pork bacon, cooked and crumbled
• 1/3 cup salad dressing, Thousand Island
• 1 dash paprika
• 1 dash salt
• 1 dash pepper, black, ground

Preparation: Slice hard-boiled eggs in half lengthwise, remove yolks and set yolks aside. Mash yolks; add bacon and dressing, paprika, salt, pepper. Mix well. Place yolk stuffing into egg white halves.

DEVILED EGGS

DEVILED EGGS

6 hard-boiled eggs
2 tablespoons mayonnaise
1 teaspoon sugar
1 teaspoon white vinegar
1 teaspoon prepared mustard
1/4 teaspoon salt
Paprika

Slice eggs in half lengthwise; remove yolks and set whites aside. In a small bowl, mash yolks with a fork. Add the mayonnaise, sugar, vinegar, mustard and salt; mix well. Stuff or pipe into egg whites. Sprinkle with paprika. Refrigerate until serving.

Deviled Eggs with Crab

Deviled Eggs with Crab

1 (6-oz) pkg snow crab or other crab meat, frozen or can
6 hard boiled eggs
3 tbsp finely chopped celery
4 tbsp mayonnaise, heaping
1 tsp dry mustard
1/4 tsp salt
Dash pepper
1 tsp finely chopped parsley
1/8 tsp garlic powder
4 drops Worcestershire sauce

Thaw crab meat if frozen. Drain canned crab meat. Remove any remaining shell fragments. Peel eggs and cut in half lengthwise. remove yolks, put in bowl and mash well. Add celery, mayonnaise and seasonings. Add crab meat and mix well. Stuff egg whites with yolk mixture. Chill before serving. Yield: 1 dozen.

DEVILED EGGS WITH PIMENTOS AND PARSLEY

Teri's Kitchen
MAKES 10 DEVILED EGGS
INGREDIENTS

• 5 hard-cooked eggs, peeled and halved lengthwise
• Salt and pepper to taste
• 1/4 teaspoon onion powder
• 1/2 teaspoon Dijon mustard
• 2 tablespoons mayonnaise (can use light or canola)
• 1-1/2 tablespoons drained chopped pimentos or finely chopped red bell peppers
• 2 teaspoons finely chopped fresh parsley
• 10 small parsley leaves (garnish)

Remove the yolks from the eggs, being careful not to tear the whites, and place in a small bowl. Mash with the back of a fork. Add the salt, pepper, onion powder, mustard and mayonnaise and stir until well-combined. Stir in the pimentos and chopped parsley. Taste for seasoning. Fill egg whites with yolk mixture using a spoon or piping bag. Garnish each with a parsley leaf. Serve immediately or cover and refrigerate until needed.

Notes: This recipe can be made in any amount. The prepared eggs can be made a day ahead, but wait until serving to garnish with the parsley. Leftovers can be refrigerated for up to four days. If desired, you can substitute nonfat plain yogurt for all or most of the mayonnaise for an equally delicious and slightly healthier version.
 Laura

Smashed Potato Salad

Smashed Potato Salad

2 pounds fingerling potatoes, unpeeled
1/2 cup balsamic vinegar
1/2 cup extra virgin olive oil
1/2 teaspoon dried oregano
Salt and pepper to taste
10 cherry tomatoes, sliced in half
1/2 cup red onion cut into 1/4-inch cubes
1/4 cup capers, drained well
1 tablespoon fresh finely chopped cilantro

Add potatoes to large pot. Fill with enough cold water to cover; add salt to taste. Bring to a boil; reduce heat and simmer about 15-20 minutes, depending on size of potatoes, until potatoes are tender throughout.

While potatoes cook, make vinaigrette dressing. Whisk together vinegar, olive oil and oregano. Add salt and pepper to taste. Set aside.

Drain potatoes and let cool. Cut potatoes into 1/2-inch-thick slices. Smash down gently on slices using flat side of the knife; set aside.

In medium bowl, combine potatoes, tomatoes, onion, capers and cilantro. Toss gently.
Pour balsamic vinaigrette dressing over potato mixture and mix until well-coated. Serve warm or slightly chilled.

Servings: 4

~*Piper*~
http://groups.yahoo.com/group/Lady-Chefs/

Potato Salad with Peas and Corn

Potato Salad with Peas and Corn
Serves: 6

2 pounds Yukon Gold potatoes
5 tablespoons mayonnaise
6 tablespoons freshly grated Parmesan
1/2 cup frozen peas, thawed
1/2 cup fresh or frozen corn, thawed
4 slices prosciutto, chopped (optional)
salt, to taste

1. Scrub potatoes well. Add to pot of water and bring to a boil; simmer until potatoes are tender but not mushy, about 15 minutes. Drain and let cool.

2. Meanwhile, in a small bowl, combine mayonnaise with Parmesan.

3. Cut potatoes into bite-size pieces and place in a large bowl. Add mayonnaise-cheese mixture and mix well. Add peas, corn, salt and prosciutto (if using) and stir to combine. Taste and adjust seasoning if needed.

Ginger-Peach Glazed Ham

Ginger-Peach Glazed Ham

For the Ham:
2 1/2 cups kosher salt
2 1/2 cups packed light brown sugar
2 tablespoons juniper berries, crushed
2 tablespoons black peppercorns, crushed
1 (2-inch) piece ginger, peeled and thinly sliced
4 bay leaves
1 (8-to-10-pound) skin-on, bone-in fresh ham, shank end (keep cold)

For the Glaze:
1 cup peach preserves
1 cup packed light brown sugar
1/2 cup Dijon mustard
3 tablespoons raspberry vinegar
2 tablespoons ground ginger
Kosher salt and freshly ground pepper

Prepare the ham: Combine 3 gallons hot water, the salt, brown sugar, juniper berries, peppercorns, ginger and bay leaves in a large nonreactive container or pot and stir until the salt and sugar dissolve. Let the brine cool. Meanwhile, stand the ham, cut-side down, on a cutting board and score the skin with a sharp knife in a crosshatch pattern. Place the ham in the brine, cover and refrigerate at least 24 hours or up to 2 days.

Preheat the oven to 450 degrees F. Remove the ham from the brine and dry completely. Strain the brine, reserving the spices. Press some of the juniper berries and peppercorns onto the flat cut side of the ham. Scatter the bay leaves in a large roasting pan and place a rack in the pan. Stand the ham, cut-side down, on the rack and roast 1 hour. Reduce the oven temperature to 325 and roast 2 more hours.

Make the glaze: Whisk the peach preserves, brown sugar, mustard, vinegar, ginger, and salt and pepper to taste in a bowl. Brush the ham with half of the glaze; continue roasting until deep golden, about 1 more hour. Brush the ham with the remaining glaze, turn it on its side and roast until a thermometer inserted into the center registers 155 and the skin is crisp, 30 to 45 more minutes. Transfer to a cutting board, tent with foil and let rest 20 minutes before carving.

Skim the fat from the roasting pan juices and discard the bay leaves. Stir to make a sauce. Carve the ham and serve with the sauce.

Yield: 8 to 10 servings

Garlic Mashed Potatoes

Garlic Mashed Potatoes
Servings: 4

* 2 large potato, peeled and cut in quarters
* 2 cup milk
* 2 large fresh garlic clove, chopped
* 2 Tbs. butter
* 1/2 tsp. salt
* 1/2 tsp. pepper

Cook potatoes in boiling water for 20-25 minutes, or until tender. Drain. Meanwhile, add milk and garlic to a saucepan and cook on low heat for about 25 minutes, or until garlic softens. Add milk, garlic, and remaining ingredients to the potatoes. Mash until smooth.

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~*Piper*~

Amish Macaroni Salad

Amish Macaroni Salad

1 lb macaroni or baby sea shells
1/2 c chopped celery
1/2 c finely grated carrots
1/4 c finely chopped onions
6 hard cooked eggs, chopped (except 1 sliced)
Paprika

Cook macaroni as directed; drain and cool. Set aside 1 hard cooked egg; then
stir together gently the cooked macaroni, celery, carrots, onion, and the
remaining eggs.

Dressing:
1 pint Miracle Whip
3/4 c sugar
1/4 c vinegar
2 tablespoons prepared mustard
Blend together; then fold into macaroni salad mixture. Garnish with 1 hard
cooked egg and paprika.
-------------

Pineapple Upside-Down Carrot Cake

Pineapple Upside-Down Carrot Cake

1/4 cup butter
2/3 cup firmly packed brown sugar
1 (20-oz.) can pineapple slices in juice, drained
7 maraschino cherries (without stems)
1 cup granulated sugar
1/2 cup vegetable oil
2 large eggs
1 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon ground cinnamon
3/4 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups grated carrots
1/2 cup finely chopped pecans

Preheat oven to 350°. Melt butter in a lightly greased 10-inch cast-iron skillet or a 9-inch round cake pan (with sides that are at least 2 inches high) over low heat. Remove from heat. Sprinkle with brown sugar. Arrange 7 pineapple slices in a single layer over brown sugar, reserving remaining pineapple slices for another use. Place 1 cherry in center of each pineapple slice.

Beat granulated sugar, oil, and eggs at medium speed with an electric mixer
until blended. Combine flour and next 4 ingredients; gradually add to sugar
mixture, beating at low speed just until blended. Stir in carrots and pecans. Spoon batter over pineapple slices.

Bake at 350° for 45 to 50 minutes or until a wooden pick inserted in center
comes out clean. Cool in skillet on a wire rack 10 minutes. Carefully run a
knife around edge of cake to loosen. Invert cake onto a serving plate, spooning any topping in skillet over cake.

Yield: Makes 8 servings

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~*Piper*~

GRAN MA'S BANANA CAKE

GRAN MA'S BANANA CAKE


4 eggs

1 c. flour

1 c. sugar

1 c. butter, melted

1/2 tsp. baking powder

1 tsp. cinnamon

8 bananas, mashed


Beat eggs and sugar to a cream. Add flour and baking powder; mix well. Add remaining ingredients. Pour into a floured and oiled pan. Bake at 300 degrees for 50 to 60 minutes.

Bacon N Cheddar Deviled Eggs

Bacon N Cheddar Deviled Eggs

Makes: 2 dozen deviled eggs
Cooking Time:15 min
Ingredients
* 14 hard-cooked eggs
* 1/2 cup mayonnaise
* 1/2 cup sour cream
* 1 1/2 teaspoons Dijon mustard
* 1 teaspoon fresh lemon juice
* 1/4 teaspoon black pepper
* 1/3 cup crumbled cooked bacon
* 1/4 cup (1 ounce) finely shredded sharp Cheddar cheese
* 2 tablespoons chopped fresh chives or scallion (green onion) tops
Instructions
1. Slice eggs in half lengthwise. Remove yolks to a medium bowl. Reserve 24 white halves; finely chop remaining 4 white halves.

2. Mash yolks with fork. Add mayonnaise, sour cream, mustard, lemon juice, and pepper; mix well. Add chopped egg whites, bacon, cheese, and chives; mix well.

3. Spoon 1 heaping tablespoon yolk mixture into each reserved egg white half. Refrigerate, covered, to blend flavors.

Chile-Cheddar Deviled Eggs

Chile-Cheddar Deviled Eggs
Recipe courtesy Ted Allen for Food Network Magazine

Mash 6 hard-boiled egg yolks,
2 teaspoons chopped chives,
2 teaspoons chopped chipotles in adobo sauce,
2 tablespoons mayonnaise,
2 tablespoons sour cream,
1/4 cup shredded cheddar cheese and
1/4 teaspoon paprika.

Season with salt. Spoon into the egg whites; top with more chives.

Super Zesty Potato Salad

Super Zesty Potato Salad
Recipe courtesy Anne Burrell

Show: Secrets of a Restaurant Chef
Episode: The Secret to Grilled Beef Tenderloin

8 servings

* 2 pounds red bliss potatoes
* 3 cloves garlic, smashed
* 2 tablespoons olive oil
* 6 slices bacon, cut into strips
* 1 red onion, diced
* 3 ribs celery, diced
* 1/2 cup red wine vinegar
* Kosher salt
* 1 1/2 cups homemade mayonnaise (recipe to follow)
* 1/2 cup Dijon mustard

Cut the potatoes in quarters and place in a large pot, add the garlic and cover the potatoes by about 2 inches with water. Season generously with salt. Bring the water to a boil over high heat, then reduce heat to a simmer and cook until the potatoes are fork tender, about 20 minutes.

While the potatoes are cooking, put 2 tablespoons olive oil into a saute pan, add the bacon and bring to a medium-high heat. Cook the bacon until it is brown and crispy. Remove from the heat and add the onions, celery and vinegar. Season with salt and reserve.

When the potatoes are fork tender, drain them from the water and transfer them to a large mixing bowl. While the potatoes are still hot add the bacon-onion mixture. Stir to incorporate. Add the Mayonnaise and stir to combine. TASTE for seasoning and stir in the mustard. Add more salt, if needed.

Zesty!

Homemade Mayonnaise:

* *2 egg yolks
* 1/4 cup red wine vinegar
* 1 tablespoon Dijon mustard
* Kosher salt
* 1 1/2 cups neutrally flavored oil (vegetable, canola, peanut)

Place the egg yolks in the bowl of the food processor and add the vinegar and mustard. Season with salt, to taste. Turn the machine on and VERY slowly start to drizzle in the oil. Drip, drip, drip until the mixture starts to look like mayonnaise, then a slow steady stream of oil can be added.

Cook's Note: If the mayonnaise is too thick add a few drops of water or if it is not thick enough, with the machine running, add a little more oil.

*RAW EGG WARNING

Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs

Due to the slight risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.

__._,_.___

Baked Ham with Balsamic Brown Sugar Glaze

Baked Ham with Balsamic Brown Sugar Glaze

6 to 8-pound fully cooked smoked bone-in ham
1 cup packed brown sugar
2 tablespoons balsamic or cider vinegar
1/2 teaspoon ground mustard
Orange slices, if desired
Maraschino cherries, if desired

1. Heat oven to 325°F (160ºC). Place ham, fat side up, on rack in shallow roasting pan. Insert meat thermometer so tip is in thickest part of ham and does not touch bone or rest in fat. Cover loosely and bake 1 hour 15 minutes to 2 hours 15 minutes or until thermometer reads 135°F (13 to 17 minutes per pound).
2. About 20 minutes before ham is done, remove from oven. Pour drippings from pan. Remove any skin from ham. Mix brown sugar, vinegar and mustard; pat or brush on ham. Bake uncovered 20 minutes longer.
3. Cover ham loosely and let stand about 10 minutes or until thermometer reads 140°F (60°C). Garnish with orange slices and cherries.

Makes 12 servings.

WHITE AND SWEET MASHED POTATOES

WHITE AND SWEET MASHED POTATOES

8 Servings

Prep/Total Time: 30 min.

Ingredients

• 1-1/2 pounds russet potatoes (about 4 medium), peeled and cubed
• 1-1/2 pounds sweet potatoes (about 4 medium), peeled and cubed
• 1 cup milk, warmed
• 1/4 cup butter, cubed
• 1 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg

Directions

• Place russet potatoes and sweet potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until tender. Drain.
• In a large bowl, mash the potatoes with the milk, butter, salt, cinnamon and nutmeg until potatoes reach desired consistency. Yield: 8 servings.

Baby Carrots

Baby Carrots

Ingredients
.
3 lb of baby carrots
4 tablespoons of butter
3 tablespoons of mint
Salt and pepper
Water

Directions:
.
Put the baby carrots in a saucepan and just cover with water.

Add four tablespoons of butter, then cover.

Bring to the boil, then reduce heat and cook for 12-15 minutes until the
carrots are still firm but can be pieced with a fork.

Remove the cover and boil down until all the water has evaporated.

Season with mint, salt and pepper. Serve.

Holiday Dinner Rolls

Holiday Dinner Rolls

 Serving Size : 12 

 

1/2 cup Milk

1/4 cup Water

3 tablespoons Butter or Margarine -- cut up

1 large Egg

2 tablespoons Sugar

1 teaspoon Salt

3 cups Flour

2 teaspoons Active Dry Yeast

Add all ingredients in order suggested by your bread machine manufacturer. Select dough/manual cycle. When cycle is complete, remove dough to lightly floured surface. If necessary, knead in enough flour to make dough easy to handle. Divide dough into 12 equal pieces. Divide each into 3 equal pieces; roll into balls, making 36 balls. Place 3 balls into each section of greased muffin pan cups. Cover; let rise in warm, draft-free place until doubled in size, about 30 - 45 minutes. Brush Egg Glaze on rolls. Bake at 375 degrees F for 15 minutes or until done. Remove from cups; cool on wire rack.

Egg Glaze: Lightly beat 1 egg with 1 Tbsp. Water.

Green Salad with Strawberries and Cheese

Green Salad with Strawberries and Cheese
serves 4

1 Tablespoon honey
2 Tablespoon red-wine vinegar
1 Tablespoon olive oil
lettuce, spinach, kale, Swiss chard Or whatever kinds of greens you have and
or like)
2 1/2 cups slice fresh strawberries
1/3 cup fresh chives - cut into 2 inch pieces(you could use green onions or
even other kinds of onions)
1/2 cup toasted chopped nuts
1/4 cup crumbled or cut into bite size pieces

Steps
Whisk honey, vinegar oil in a large bowl. Add your green, strawberries and
chives, toss to coat. Divide the salad among 4 plates and top with pecans
and cheese

Greek Pasta Salad Recipe

Greek Pasta Salad Recipe


My mother-in-law gave me this great recipe, and I have made it many times.I've taken it to church picnics and potlucks, and someone always asks for the recipe. Beth Layman :)


4 Servings


1-1/2 cups uncooked penne pasta
1/2 cup cubed cooked turkey or chicken

1 can (3.8 ounces) sliced ripe olives, drained

1/4 cup chopped green pepper

1/4 cup chopped sweet red pepper

1/4 cup crumbled feta cheese

1/3 cup creamy Caesar salad dressing


Directions


Cook pasta according to package directions; drain and rinse in cold water. In a serving bowl, combine the pasta, turkey, olives, peppers and feta cheese. Drizzle with dressing and toss to coat. Cover and refrigerate

until serving. Yield: 4 servings.


Greek Pasta Salad published in Taste of Home February/March 2008, p43


Tip The History of Feta

FETA is a white, salty, semi-firm cheese. Traditionally it was made from sheep or goat's milk but is now also made with cow's milk. After feta is formed in a special mold, it's sliced into large pieces, salted and soaked

in brine. Although feta cheese is mostly associated with Greek cooking, "feta" comes from the Italian word "fette", meaning slice of food.

One-Pan Rice and Beans With Collard Greens

One-Pan Rice and Beans With Collard Greens

--The Oregonian

Makes 6 servings

Ingredients


1 8-ounce bunch collard greens
1/4 cup olive oil
1 cup finely chopped onion
1 medium green bell pepper, finely chopped
2 celery stalks, thinly sliced
1 tablespoon finely chopped garlic
1 tablespoon Cajun seasoning
1/2 teaspoon salt
1 cup long-grain rice, uncooked
2 cups canned vegetable broth
1 bay leaf
1 15-ounce can red beans, drained and rinsed
2 tablespoons hot sauce


Instructions


Wash the greens and shake off excess water. Remove the tough center ribs of each leaf. Roll the leaves up in a tight cylinder and thinly slice them crosswise. Roughly chop the greens and set them aside. (You should have about 4 cups chopped leaves.)


Heat the oil over medium heat in a 3-quart saute pan with lid. When the oil is hot add the onion, bell pepper and celery, and saute until the onion is translucent, about 6 minutes. Add the garlic and saute  for 45 seconds. Add the greens and stir with tongs until they're wilted, about 5 minutes.


Add the Cajun seasoning, salt and rice to the pan and stir to coat the rice with the oil. Add the broth and bay leaf and stir to combine. Increase heat to high and bring to a simmer. Sprinkle the beans over the top of the rice mixture in an even layer. Cover, reduce the heat to medium-low and cook without stirring until the rice is tender, 25 to 30 minutes. Gently fold the hot sauce into the rice mixture and serve.

Pickled Corn

Pickled Corn

1 c. sugar
1/2 c. honey
2 c. vinegar
1 1/2 c. water
1 tsp. salt
1 tsp. celery seed
1/2 tsp. mustard seed
1 medium onion, sliced thin
4 ears fresh sweet corn, cut
in 1-inch pieces

In a large saucepan, combine sugar, honey, vinegar, water, salt, celery seed, mustard seed and onion. Bring to boiling; boil 2 minutes. Add corn pieces. Cover and simmer 5 minutes or until corn is tender. Remove from heat. Cool to room temperature. Refrigerate until well chilled.

Easter Egg Fondant

Easter Egg Fondant

2 sticks butter
1 7 oz. jar marshmallow cream
2 lbs. powdered sugar

Mix butter and 1 lb. sugar. Add marshmallow cream and mix well. Add
rest of sugar.

fruit and nut- add 1 c. each candied fruit and chopped walnuts, 1tsp.
vanilla
coconut- add 1 1/2 c. coconut and vanilla extract

Form fondant into egg shapes and allow to ripen at least a week before
dipping.

GENUINE VIRGINIA BAKED HAM

GENUINE VIRGINIA BAKED HAM 

1 small, rather lean ham

6 cloves

1/2 teaspoonful celery seed

2 tablespoonful sugar

Boiling water

1 egg, beaten

10 peppercorns

1/2 teaspoonful ground cinnamon

1 quart sweet cider

2 tablespoonfuls breadcrumbs

Celery leaves and curls for garnish

Currant sauce

Select a ham weighing about seven pounds. Wash the ham thoroughly, sprinkle with baking soda, rubbing it all over the surface, rinse in cold water, and

place in a deep kettle, with the cloves, celery seed, cinnamon, peppercorns and cider. Cover with boiling water and simmer until perfectly tender, four

or five hours.

Take from the kettle, remove the skin, and sprinkle the ham with sugar. Brush over with beaten egg, cover with ground breadcrumbs, stick in cloves at even

intervals and brown in a 550°F. oven.

Trim the meat from the bone end, and decorate the latter with celery leaves and curls. Serve with currant sauce. This recipe, of course, furnishes the meat

for several meals.  Enjoy.  Marilyn.

CHEESE STUFFED POTATOES

CHEESE STUFFED POTATOES

4 Servings

Prep: 15 min. Bake: 65 min.

Ingredients

• 2 large baking potatoes
• 1/2 cup sour cream
• 1/4 cup grated Parmesan cheese
• 4 bacon strips, cooked and crumbled
• 2 tablespoons finely chopped green onion
• 1 teaspoon prepared horseradish
• Salt and pepper to taste
• 4 teaspoons butter
• 1/2 cup shredded sharp cheddar cheese

Directions

• Bake potatoes at 425° for 45 minutes or until tender. Remove from oven; reduce temperature to 350°. Cut each potato in half horizontally; leaving a thin shell, carefully scoop pulp into a bowl. Set potato skins aside.
• To the pulp, add sour cream, Parmesan cheese, bacon, onion and horseradish. Mix with a fork until combined but not mashed. Add salt and pepper. Fill potato skins. Top each potato with 1 teaspoon butter and sprinkle with cheese. Place in a shallow baking dish. Bake at 350° until heated through, about 20 minutes. Yield: 4 servings.

Hearty Macaroni Salad

Hearty Macaroni Salad
"From Our Home to Yours"
Ozark First Church of the Nazarene"
2004

1/2 cup Macaroni
1/4 cup Luncheon Meat (spam)
1/2 cup Canned Green Peas
1/4 lb Cheddar Cheese, chopped
1 Tablespoon Onion, chopped
1 Tablespoon Parsley
1/4 cup chopped Green Pepper
1/2 cup chopped Celery
1/3 cup Mayonnaise
1   Hard boiled egg, sliced.

Cook Macaroni until tender. Drain. Mix all ingredients together. Chilll until cold. Serve.

Billie C.

Potato Salad

Potato Salad

1. 2-3 pounds medium potatoes, scrubbed
2. Kosher salt
3. 2/3 cup mayonnaise
4. 1 tablespoon Dijon mustard
5. 1/4 cup finely chopped onion
6. 1/4 cup sweet pickle relish
7. 2 tablespoons minced dill pickle
8. 1 tablespoon minced flat-leaf parsley
9. 1/8 teaspoon celery seeds
10. Freshly ground pepper
11. 1/2 cup finely diced celery
12. 2 hard-boiled eggs, finely chopped

Take peeled potatoes and put in a large saucepan in water and bring to a boil. Add some salt and cook till tender. Let cool when ready and peel the potatoes, dicing them so that they are easy to mash. In a large bowl combine the mayonnaise, mustard, onion, relish, dill pickle, parsley and celery seed. Add salt and pepper and fold in the potatoes, celery and eggs. Refrigerate until cool and serve.

Carrot Fritters

Carrot Fritters

1 lb. carrots peeled and cut in small pieces
salt
1 cup flour
1 tsp. baking powder
1/2 cup sugar
1 tsp. vanilla
2 tsps. butter melted
1 egg beaten
1/2 cup olive oil

Cook carrots in a small amount of salted boiling water, until tender, about 15 minutes. Drain and let stand until cool.
Puree carrots in a food processor until smooth. Combine with the rest of the ingredients except olive oil. Mix well.
Heat the oil to 375 degrees in a skillet. Drop carrot mixture by tablespoonful into the oil. Cook, turning once, until golden brown. Drain on a paper towel.
Makes 18 fritters.

14 Carrots Dream Cake

14 Carrots Dream Cake

2 cups 1 1/2 tsp 2 tsp 2 tsp 1/2 cup 2 cups Pinch 1 1/2 cups 4 1 can (16 oz.) 2 cups

Flour Baking Soda Baking Powder Cinnamon Walnuts Sugar Salt Oil Eggs Pineapple Carrots (grated)

Oven Temp ~ 350°        Baking Time ~ 35 to 40  Min. Pan Type ~ Bundt pan

Preheat oven, grease and flour pan.

Sift all dry ingredients together. Add sugar and oil to flour mixture. Add eggs, pineapple, nuts and carrots, mix well. Bake in prepared pan. Cool a few minutes in pan, turn out on wire racks.

Laura

Fruit Crumble Bars

Fruit Crumble Bars


Crust

2 cups King Arthur Unbleached All-Purpose Flour

1/2 cup butter -- (1 stick)

1 cup granulated sugar

1 teaspoon vanilla

1 egg

Topping

Sliced fruit (berries can remain whole -- if not too1 large )

1/3 cup brown sugar

2 tablespoons butter

1 teaspoon cinnamon


Mix crust ingredients until crumbly. Pat into lightly greased 9 x 13-inch pan.


Layer fruit on top of crust. Mix brown sugar, butter and cinnamon till crumbly. Sprinkle over fruit. Bake in a preheated 350°F oven for 50 minutes to 1 hour, until fruit bubbles and topping is golden brown. Cut into bars while still warm.


NOTES : These bars are a real life-saver when you have an abundance of fruit you don't quite know what to do with. Apples, bananas, peaches, pitted cherries, rhubarb, strawberries, blueberries, plums -- all lend themselves to this easy dessert. Cut in squares and serve warm, with whipped cream or ice cream, or let cool and cut into smaller bars to pack on a picnic. Simple as they are, these bars have never failed to draw praise from anyone who's tasted them.

Mama Sugar's Macaroni Salad

Mama Sugar's Macaroni Salad

For a crowd:

2 lbs of pasta, your choice(I use lg. elbow
1/2 yellow bell pepper,diced
1/2 red bell pepper,diced
3 celery sticks,diced
1/2 red onion, diced
1 can of Large pitted black olives, sliced(drained)
Mayo(according to taste
Salt & pepper to taste
1 teaspoon garlic powder
 

 Instructions:

In a large pot, fill with water adding salt and garlic. Once it has a rolling boil, add the pasta.
Leave for about 10-15 minutes, checking for doneness and softness. Once soft, but not falling apart, drain the water,(rinse if desired)

Place pasta in a large bowl, adding mayo and the veggies little by little. Mixing gently, teasting for more salt if needed.

Keep adding pasta, mayo, veggies and salt until satisfied.

Remember that it is best to make the night before, letting the flavors sit in, and in the morning, check for dryness or taste.

Note"

It is always better to be a little on the dry side, that way in the morning, you may add more mayo because if you add to much then it is much difficult to make right;if this does happen, just boil more water and make more pasta.

Our family Easter Menu

I thought I would share our usual Easter Menu. 

• Ham, with brown sugar, mustard glaze, topped with pineapple
• Potato Salad
• Glazed Carrots
• Macaroni and Cheese
• Deviled Eggs
• Creamed Spinach
• Brown and Serve Rolls
• Icebox Pie
• Carrot Cake

Happy Easter to all my readers!!!!
Now on to the Easter inspired recipes, have fun!!!!!!!!!!!!!!!!!!!

Baked Chicken with Rosemary and Lemon

Baked Chicken with Rosemary and Lemon

2 1/2 pounds boneless, skinless chicken breasts, cut into large chunks
6 cloves garlic, crushed
3 tablespoons fresh rosemary leaves stripped from stems
3 tablespoons extra-virgin olive oil
1 lemon, zested and juiced
coarse salt and black pepper, to taste
1/2 cup dry white wine or chicken broth

Preheat oven to 450F. Arrange chicken in a 9 X 13 baking dish. Add garlic, rosemary, extra-virgin olive oil, lemon zest, and salt and pepper to the dish. Toss and coat the chicken with all ingredients, then place in oven. Roast 20 minutes. Add wine and lemon juice to the dish and combine with pan juices. Return to oven and turn oven off. Let stand 5 minutes longer then remove chicken from the oven. Place baking dish on trivet and serve, spooning pan juices over the chicken pieces.



http://groups.yahoo.com/group/Recipe-Rampage/

Oven Fried Chicken

Oven Fried Chicken

2 cups Panko bread crumbs
1 cup grated Parmesan
4 tablespoons olive oil, divided
2 tablespoons freshly minced thyme leaves
Kosher salt and freshly ground black pepper
1/4 cup Dijon mustard
2 tablespoons water
2 1/2 pounds boneless skinless chicken breasts, pounded to 1/4 -inch thickness

Preheat oven to 400 degrees F. Line a baking sheet with heavy-duty aluminum foil. Place a cooling rack over pan and spray rack with nonstick cooking spray.

In a shallow dish, combine bread crumbs, cheese, 2 tablespoons olive oil, thyme, salt and pepper, to taste. In a separate shallow dish, combine mustard, water, salt and pepper, to taste, and remaining olive oil. Coat each chicken breast with mustard mixture; dredge each in bread crumb mixture. Place on prepared rack in pan. Bake for 25 to 30 minutes, or until chicken is golden brown. Serve immediately.

Servings: 4 servings
Prep Time: 10 min
Cook Time: 30 min
Difficulty: Easy
Show: Paula's Best Dishes

http://groups.yahoo.com/group/Paula-Deen-Recipes/

Bean and Corn Salsa

Bean and Corn Salsa

Book: Cook'n with Pillsbury
Chapter: Appetizers & Beverages
Makes 16 servings
Prep Time: 10 minutes - Yield: 4 cups

1 (15-ounce) can black beans, drained, rinsed
1 (11-ounce) can whole kernel vacuum-packed corn, drained
1 cup chopped tomatoes or 1 (14.5 ounce) can diced tomatoes, drained
1/2 cup chopped green onions
2 tablespoons chopped fresh cilantro
1/2 cup purchased Italian salad dressing
2 serrano chili, seeded, chopped, if desired

In large bowl, combine all ingredients; mix well. Serve immediately, or cover and refrigerate until serving time. Serve with tortilla chips or over grilled meat.

Grilled Corn With Flavored Butters

Grilled Corn With Flavored Butters
Recipe By :Martha Stewart Living Television

corn on cob -- whole
water

***FLAVORED BUTTERS***

1 1/2 pounds butter
coarse salt
fresh ground pepper

***FOR HERBED BUTTER***

1 ounce mixed herbs -- such as tarragon,-- ch

***FOR CHILE BUTTER***

1 1/2 tablespoons ground chili peppers -- such as arbol,-- ancho

***FOR CURRY BUTTER***

1 1/2 tablespoons curry powder

Begin by buying corn that has the stalk still attached, since it makes for a sturdier handle. If the corn has a dried or brownish outer layer of husk, remove it. Peel back the remaining husk, remove one strip, and tie it around the other husks to create a handle. Mist the corn with water to help prevent burning. Place the corn on the grill over indirect heat, grilling for a few minutes on each side until it is almost brown. Keep turning the corn as it cooks; if the husks start burning, spray with more water.

To make flavored butters, start with 1 1/2 pounds, or six sticks, of unsalted butter that has been allowed to reach room temperature, then add coarse salt and freshly ground pepper to taste. For herbed butter, you will need 1 ounce of mixed green herbs, such as tarragon, chives, basil, and parsley. Bring a small pot of salted water to a boil, and ready a bowl of ice water. Blanch the herbs by dropping them in the boiling water for about 30 seconds, then transfer them to the ice bath to stop cooking. Remove the herbs from the ice bath, and squeeze them dry. Mince the herbs with a sharp knife, and transfer them to the bowl of a food processor. Add 1/2 pound of butter, and process until well combined and the butter is green in color. Add salt and pepper to taste, and transfer herb butter to a sheet of plastic wrap. Refrigerate or freeze until needed.

Divide the remaining pound of butter between two bowls. In another bowl, combine 1 1/2 tablespoons of ground chile powders such as arbol, ancho, or New Mexico. Add the chile powders to one of the bowls of butter, and combine thoroughly with a rubber spatula. Season with salt and pepper to taste. Transfer the butter to plastic wrap, and store in the refrigerator or freezer. Mix the remaining bowl of butter with 1 1/2 tablespoons of curry powder in the same manner.

Source: "Martha Stewart" S(Formatted by): "Lindell Martin on June 9, 2000" Copyright: "Martha Stewart"

NOTES : One of the most anticipated tastes of summer is the first tender corn of the season. Cooked on the grill and brushed with flavored butter, it is a taste to be savored. Handling hot, slippery corn isn't always easy, but there is a way to turn the husk into the perfect handle.

Bruschetta Chicken Skillet

Bruschetta Chicken Skillet
Makes: 4 servings

1/4 cup KRAFT Sun-Dried Tomato Dressing
4 small boneless skinless chicken breast halves (1 lb.)
2 large red peppers, chopped
2 cloves garlic, minced
2 cans (14-1/2 oz. each) pasta-style or Italian-style diced tomatoes, undrained
1/2 cup water
2 cups instant white rice, uncooked
1 cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese
1 large tomato, chopped
2 Tbsp. chopped fresh basil

HEAT dressing in large skillet on medium heat. Add chicken, peppers and garlic; cover. Cook 10 min. or until chicken is cooked through (165ºF), turning after 5 min. Remove chicken from skillet; cover to keep warm.

ADD canned tomatoes and water to skillet. Stir in rice; bring to boil. Reduce heat to low; simmer, uncovered, 10 min. Meanwhile, combine cheese, chopped tomatoes and basil.

RETURN chicken to skillet; sprinkle with cheese mixture. Cover. Cook 5 min. or until chicken is heated through and cheese is melted.

Kraft Kitchens Tips-Substitute KRAFT Zesty Italian Dressing for the Sun-Dried Tomato Dressing.

KUGEL YERUSHALMI

KUGEL YERUSHALMI(Hasidic Caramelized Noodle Pudding)

1 pound thin noodles or vermicelli
2/3 cup vegetable oil
3/4 cup sugar
about 1 teaspoon salt
1/2 to 1 1/2 teaspoons ground black pepper
6 large eggs, lightly beaten

Bring a large pot of lightly salted water to a boil. Add the noodles and cook until tender, 5 to 8 minutes. Drain and set aside.

Preheat the oven to 350 degrees. Grease a 13-by-9-inch baking dish or a large tube pan.

Heat the oil in a large saucepan over low heat. Add the sugar and stir until dissolved. Stop stirring and cook until dark brown but not burned, about 10 minutes.

Immediately add the noodles, stirring to coat evenly. Remove from the heat and season with salt and pepper. Let cool until lukewarm, at least 15 minutes, then add the eggs. Adjust the seasonings.

Spoon the noodle mixture into the prepared baking dish. Bake until golden brown and crispy about 1 hour for the baking dish, about 1 1/2 hours for the tube pan. Serve warm or at room temperature with roast chicken, meat, or cholent.

Serves 10.

KFC Honey Barbecued Wings

KFC Honey Barbecued Wings

20 Chicken Wings, tips removed
2 cups flour
2 eggs
2/3 cup milk
1 Bottle KC Masterpiece Original BBQ Sauce
1/4 cup honey
oil for deep frying

Wash the chicken wings, then remove the wing tips; cut the other two pieces in half. Shake off the excess water.

Place the eggs and milk in a bowl and mix well. Set aside. Mix together the BBQ sauce and honey. Set aside.

Put the flour into a bag, then shake the wings in it, to lightly coat. Roll the wings in the egg wash, then toss them back into the bag. You want a fairly heavy coating of flour so the BBQ sauce has something to hang onto. Repeat 2-3 times.

Heat a large skillet or use your deep fryer. Heat oil until it's very hot (around 350F). Fry the wings until they're golden brown.

Remove and drain on paper towels.

Preheat oven to 325F. Dip each wing in the BBQ sauce and place on a greased cookie sheet. Make sure the pieces don't touch each other.

Bake for 15-20 minutes, until they no longer look shiny.

Crockpot Party Meatballs

Crockpot Party Meatballs

2 pounds ground beef
1 egg -- beaten
1 teaspoon salt
1/4 teaspoon pepper
1/2 cup plain bread crumbs
1/4 cup grated onion
1 tablespoon on -- fresh parsley finely chopped
1/4 cup milk
1 jar grape jelly -- , (12-ounce)
1 bottle chili sauce -(12-ounce)

1. Prepare meatballs: In a large bowl, combine the ground beef, egg, salt, pepper, bread crumbs, onion, parsley and milk. Mix well. Form mixture into 1-inch balls. Arrange meatballs on a broiler tray and broil until brown, about 10-12 minutes. Remove from broiler and drain on absorbent paper. Meatballs may be refrigerated or frozen at this point for later use. If freezing, thaw meatballs before adding to sauce.

2. Prepare sauce: Place grape jelly in a large saucepan over low heat until melted. Add chili sauce and stir until combined and smooth. Increase heat and bring mixture to a boil. Add meatballs and simmer over low heat for 1 hour. Serve hot in a chafing dish or crock pot.

I think the crockpot meatballs with grape/currant jellies and cocktail sauce are the fastest to go. These freeze well (see below). There are variations (note currant jelly can be combined with grape). And, if I am using a good grade of meatballs, I simply add them to the jelly and let them cook without browning first. Be careful not to stir until they have begun to firm up in the sauce.

CROCKPOT MEATBALL STEW

CROCKPOT MEATBALL STEW

1 lb LEAN GROUND BEEF
1 EGG
1/2 t SALT
2 tb MARGARINE
1 c WATER
1/4 t GARLIC POWDER
2 ts ITALIAN SEASONING
3 POTATOES, PEELED AND DICED
2 tb CORNSTARCH
1 ONION, CHOPPED
1 c DRY BREAD CRUMBS
1/4 t PEPPER
16 oz WHOLE TOMATOES,CHOPPED W/
2 tb BEEF GRANULES
1/2 t SEASONED SALT
4 CARROTS, PARED AND SLICED
1 ONION, SLICED
1/4 c COLD WATER

COMBINE GROUND BEEF WITH CHOPPED ONION, EGG, BREAD CRUMBS, SALT AND
PEPPER. SHAPE MIXTURE INTO ABOUT 24 MEATBALLS, THEN BROWN IN
MARGARINE; DRAIN WELL.

STIR TOGETHER TOMATOES, WATER, BEFF GRANULES AND SEASONINGS. PLACE CARROTS POTATOES, AND SLICED ONION IN BOTTOM OF CROCKPOT;

TOP WITH MEATBALLS. POUR TOMATO MIXTURE OVER ALL. COVER AND COOK ON LOW SETTING FOR 8 TO 10 HOURS.

 BEFORE SERVING, REMOVE MEATBALLS WITH A SLOTTED SPOON. MAKE A SMOOTH PASTE OF THE CORNSTARCH AND WATER AND STIR INTO VEGETABLES. COVER AND COOK ON HIGH SETTING FOR 10 MINUTES TO THICKEN. REMOVE MEATBALLS TO STEW AND SERVE

Spam & Gravy On Biscuits

Spam & Gravy On Biscuits

1 Can Refrigerated large buttermilk biscuits
1 Can Spam (12 oz.),diced
1/4 Cup Onion, chopped
2 Tablespoon Butter or margarine
2 Tablespoon Black pepper
2 Cup Milk

Prepare biscuit according to package directions. In a large skillet over medium-heat, saute Spam and onion in butter until Spam is lightly browned.

Stir in flour and pepper. Cook 1 minute, stirring constantly. Stir in milk.

Cook, stirring occasionally, until mixture just comes to a boil. Reduce heat to medium. Cook, stirring occasionally, until gravy is thickened.

Serve over hot biscuits.

Houston's Grilled Chicken Salad

Houston's Grilled Chicken Salad

This is such a unique salad with an incredible mix of flavors. If you are not already a salad-lover, then you will be soon after trying this recipe.

1 bag mixed salad greens
1 large carrot, julienne cut
2 grilled chicken breasts, sliced
thin tortilla strips

Lime Dressing:

1/2 cup lime juice
7 tablespoons honey
4 teaspoons honey mustard
2 garlic cloves, minced
1 teaspoon black pepper
1/2 teaspoon salt

Peanut Sauce:

4 tablespoons soy sauce
4 tablespoons hot water
4 tablespoons peanut butter
2 teaspoons sesame oil
1 tablespoon ground ginger

In a small bowl, combine the lime dressing ingredients and mix well. In a large bowl, combine the salad greens, carrots, sliced chicken and tortilla strips. Pour the lime dressing over the salad and toss to combine. Transfer the salad to 4 salad plates. In another bowl, combine the ingredients for the peanut sauce and mix well. Drizzle each salad with the peanut sauce and serve.

Source: The Secret Recipe Blog- http://www.recipesecrets.net/blog Posted By: Chef Tom__

Chicken and Sugar Snap Pea Curry

Chicken and Sugar Snap Pea Curry

1 1/2 pounds boneless, skinless chicken breast halves, sliced thinly
2 TBLS canola oil
1 TBLS ground coriander
2 cups fresh sugar snap peas

Sauce:

1 TBLS canola oil
1 onion, diced (about 1 cup)
1 TBLS curry powder
1 tsp chili powder
1 tsp jalapeno pepper, minced
1 tsp fresh ginger, minced
1 (14 oz) can diced tomatoes, drained
1 (14 oz) can light coconut milk
2 tsps salt
1/4 tsp black pepper

In medium saucepan over medium-low heat, warm 1 tablespoon canola oil. Add onion, curry powder, chili powder, jalapeno pepper and ginger. Cook, stirring occasionally, until onion is translucent, about 4 minutes. Add drained tomatoes, coconut milk, salt and pepper. Increase heat to medium high and bring mixture to a boil; lower heat to simmer and cook until sauce has thickened, about 10 minutes. Remove from heat and set aside.

Add 2 tablespoons canola oil to a wok and place over high heat. When oil is hot, add chicken slices and coriander, stirring constantly. Cook chicken until almost done (about 5 – 7 minutes) and add sugar snap peas. Continue to cook, stirring, 3 minutes.

Combine chicken and curry sauce mixture; simmer 3 – 5 minutes to blend flavors.

Serve over rice.
Makes 4 servings.

http://groups.yahoo.com/group/Simply-Spicy/

Corn Dip with Tomatoes and Basil

Corn Dip with Tomatoes and Basil

In-season ingredients (tomatoes, corn, and basil) are the heart of a lime-spiked dip; tofu -- low in saturated fat and cholesterol-free -- makes it creamy.

Ingredients
Serves 4; makes about 1 3/4 cups.

1 3/4 cups fresh corn kernels (from 2 ears) or frozen kernels
1/3 cup 2 percent milk
1/3 cup silken tofu
1 tablespoon fresh lime juice
1/4 teaspoon coarse salt
Freshly ground pepper
8 cherry tomatoes, quartered, or 2 medium tomatoes, coarsely chopped
1/3 cup fresh basil leaves, thinly sliced
3 cups baked white-corn chips (6 ounces)

Directions

1. Cook corn and milk in a skillet over medium-high heat until corn is tender, 7 to 9 minutes. Let cool completely.

2. Puree 2/3 cup corn mixture, the tofu, lime juice, and salt in a food processor; season with pepper. Transfer to a serving bowl, and stir in remaining corn mixture, the tomatoes, and basil. Serve with chips. Dip can be refrigerated in an airtight container up to 1 day.

Honey-Orange Chicken with Sesame Sauce

Honey-Orange Chicken with Sesame Sauce
Yields: 4 servings
Total Time: 21 min
Prep Time: 10 min
Cook Time: 11 min

3/4 cup(s) fresh orange juice
1/3 cup(s) orange blossom or clover honey
1 teaspoon(s) grated ginger
1 teaspoon(s) garlic
1 teaspoon(s) orange zest
1 teaspoon(s) salt
1/8 teaspoon(s) ground black pepper
4 (6 ounces each) boneless, skinless chicken breasts, trimmed
1 teaspoon(s) vegetable oil
1 teaspoon(s) toasted sesame oil
1 teaspoon(s) toasted sesame seeds

Combine juice, honey, ginger, garlic, zest, salt, and pepper in a bowl. Add chicken; stir to coat. Cover; refrigerate 30 minutes.

Heat a large skillet over medium heat until hot; add vegetable oil and swirl to coat. Lift chicken from marinade and let excess drip back into bowl. When oil is hot, add chicken and cook over medium heat 3 minutes per side, or until golden brown.

Add reserved marinade to skillet and boil over medium-high heat, turning chicken once or twice, 3 to 5 minutes, or until chicken is cooked through and sauce is reduced by half. Transfer chicken to a cutting board, cut into diagonal slices, and arrange on a platter. Stir sesame oil into thickened sauce and spoon it over chicken. Sprinkle with sesame seeds.

http://groups.yahoo.com/group/Quick-nEasy-Meals/

Beef Alfredo

Beef Alfredo

1 jar Alfredo Sauce
1 lb ground beef
1 pkg favorite pasta

Cook pasta according to package directions. Brown ground beef and drain fat. Add Alfredo Sauce to cooked beef and heat thoroughly. Pour over Pasta and Toss.

Chicken Vegetable Skillet

Chicken Vegetable Skillet

Prep Time: 15 minutes
Cook Time: 10 minutes

1 Tbsp. olive oil
1 lb. boneless skinless chicken breasts, cut into 1" pieces
1 onion, chopped
9 oz. pkg. frozen asparagus cuts, thawed
1 tomato, chopped
1/4 cup zesty Italian salad dressing

Heat olive oil in heavy skillet over medium heat. Add chicken; cook and stir for 3-4 minutes. Add remaining ingredients except salad dressing; cook and stir for 2-3 minutes. Then add salad dressing, bring to a boil, cook for 2-3 minutes until vegetables are crisp tender and chicken is thoroughly cooked, stir well and serve.

Serves 4

http://groups.yahoo.com/group/Quick-nEasy-Meals/

Monterey Chicken Rolls

Monterey Chicken Rolls

8 boneless skinless chicken breasts
salt and pepper
1 (8 oz.) package monterey jack cheese
1/2 cup butter, melted
1 clove garlic, minced
1 cup breadcrumbs
1 cup parmesan cheese, grated

Pound chicken breasts flat. Season with salt and pepper. Slice Monterey Jack cheese about 1/4" thick and roll chicken around cheese. Add garlic to the butter and combine breadcrumbs with parmesan cheese. Dip chicken in butter, then in breadcrumb combination. Place seam side down in 9x13 baking dish. Bake
covered for 30 minutes at 350F in preheated oven. Uncover and bake for 15 minutes more or until browned.

Curried Meatballs

Curried Meatballs
Courtesy of : Bal Arneson
Preparation time : 15 minutes Cooking time : 35 minutes
Yield : 4

Meatballs

1 pound ground meat (pork, beef or veal)
1 egg
2 tablespoons tamarind pulp
1/4 cup grated parmesan cheese
1 tablespoon crushed coriander seeds
1 teaspoon oregano
pinch of salt and pepper
1 teaspoon fennel seeds
1/4 cup breadcrumbs
2 tablespoons grape seed oil

Sauce

2 tablespoons grape seed oil
2 tablespoons chopped garlic
1 green chili, minced
2 bay leaves
1 tablespoon dried oregano
1 teaspoon turmeric
1 tablespoon garam masala
pinch of salt and freshly ground pepper
2 tablespoons tomato paste
4 chopped tomatoes
1 cup red wine

Directions

Meatballs

Combine all the ingredients except the oil in a large bowl and mix well with hands to combine. Form the mixture into 2-inch meatballs and set aside. Heat a large non-stick skillet over medium-high heat and add oil. Fry the meatballs on all sides until browned and then reduce the heat to low and continue to cook until the meat is cooked through, about 8 to 10 minutes.

Keep warm.

Sauce

Place a large skillet over medium-high heat and add oil and then garlic and chili. Saute for one minute and then add the spices and toast for 10 seconds. Stir in the tomato paste and then add tomatoes and red wine and let simmer for about 5 to 10 minutes. Add warm meatballs to the sauce and stir gently to coat well with sauce.

Crisp Beef & Balsamic Salad with Ricotta

Crisp Beef & Balsamic Salad with Ricotta

300g (10oz) piece steak, finely sliced into bite sized pieces
3 tablespoons plain flour
2 tablespoons aged balsamic vinegar
1 head radicchio or other lettuce, leaves torn
200g (7oz) ricotta

Place a large frying pan over a high heat. Season flour well and toss beef pieces until well coated.

Heat enough olive oil in the pan to just cover the base. When it starts to smoke, quickly fry the steak turning once or twice until deeply golden.

Drain on paper towel.

Mix balsamic with 2 tablespoons extra virgin oil and season. Toss lettuce leaves so they are well coated in the dressing.

To serve, smear the ricotta over two plates. Top with leaves and the beef.

Grilled Pork Roast

Grilled Pork Roast
from Casper Star-Tribune

2/3 cup vegetable oil
1/3 cup soy sauce
1/4 cup cider or red wine vinegar
2 tablespoons lemon juice
2 tablespoons Worcestershire sauce
2 garlic cloves, minced
1 to 2 tablespoons ground mustard
1 to 2 teaspoons pepper
1 teaspoon salt
1 boneless pork loin roast (2-1/2 to 3 pounds)

In a large resealable plastic bag or shallow glass container, combine the first nine ingredients; add pork and turn to coat. Seal or cover and refrigerate overnight. Drain, discarding the marinade. Grill roast, covered, over indirect heat for 1-1/2 hours or until a meat thermometer reads 160 to 170 degrees. Let stand 10 minutes before slicing.

 Yield: 8 servings.