Post by Activities Director on Mar 31, 2010 13:33:59 GMT -5
Easy & Layer Salad
Ingredients:
•6 cups chopped lettuce
•salt and pepper
•6 hard-cooked eggs, sliced
•2 cups frozen peas, thawed
•8 to 16 ounces bacon, crisp-cooked, drained, and crumbled
•2 cups (8 ounces) shredded mild Cheddar cheese
•1 cup mayonnaise
•1 to 2 tablespoons sugar
•1/4 cup sliced green onion with tops
•paprika
Preparation:
Place 3 cups of the lettuce in bottom of large bowl; sprinkle with salt and pepper. Layer egg slices over lettuce in bowl and sprinkle with more salt and pepper. Continue to layer vegetables in this order: peas, remaining lettuce, crumbled bacon, and shredded cheese, along with light sprinklings of salt and pepper. Combine mayonnaise and sugar; spread over top, spreading to edge of bowl to cover entire salad. Cover and chill 24 hours or overnight. Garnish with green onion and a little paprika. Toss before serving.
This salad serves 12 to 15.
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Sweet Potatoes
Cook Time: 45 minutes
Ingredients:
•4 medium sweet potatoes, even in size
•vegetable oil
•butter
•salt and paprika or cinnamon sugar
Preparation:
Scrub sweet potatoes; brush each with vegetable oil. Arrange potatoes on oven rack and bake at 450° for 35 to 45 minutes, until tender. Remove at once and prick with a fork to let steam out. Cut a 1 1/2-inch cross in the center of each potato. Hold each potato with pot holder and press upwards until filling "bursts" up through the cuts.
Top with butter and sprinkle with salt and paprika or a mixture of cinnamon and sugar.
Serves 4.
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Leg of lamb recipe with garlic and herbs, served with pan gravy. Scroll down to see more lamb recipes.
Ingredients:
•1 leg of lamb, about 5 pounds
•4 cloves garlic, crushed
•2 teaspoons salt
•2 teaspoons dried leaf oregano, crushed
•1/2 teaspoon pepper
•1 cup dry red wine
•1/4 cup sliced green onions
•2 tablespoons lemon juice
•2 tablespoons flour
•salt and pepper to taste
Preparation:
Cut deep slits in meat at 2-inch intervals. Combine crushed garlic, salt, oregano, and pepper; press into the slits in meat. Place lamb on a rack, fat side up, in open roasting pan. Mix red wine and green onions and lemon juice; reserve 1 cup of mixture for gravy. Brush lamb with a little of the remaining wine mixture. Brushing frequently with the wine mixture, roast at 325° for about 30 minutes per pound, or until thermometer reads about 175° for medium. Lift roast to a warm platter and make gravy.
Pour juices into a measuring cup; skim off juices. Add water to juices to make 1 cup. Measure 2 tablespoons of the fat into the roasting pan, over medium low heat. Stir in flour scraping up browned bits from bottom of pan. Add meat juices and reserved red wine mixture. Cook, stirring constantly, until hot and bubbly. Cook for 1 minute then season with salt and pepper to taste.
Serve gravy with leg of lamb. Serves 8.
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Marinated mushrooms are combined with spinach in this tasty salad recipe.
Ingredients:
•1/2 cup salad oil
•1/4 cup white wine vinegar
•1/4 cup sliced red onion
•1/2 teaspoon dried leaf basil
•1/2 to 3/4 teaspoon salt
•1/4 teaspoon ground black pepper
•8 ounces thinly sliced fresh mushrooms
•1 pound spinach leaves, torn into bite-size pieces
Preparation:
In a small bowl, combine oil, vinegar, onion, basil, salt, and pepper. Add mushrooms, cover, then let marinate for about 2 hours at room temperature or overnight in the refrigerator. Stir occasionally to keep mushrooms coated with marinade mixture.
Place spinach in a salad boil; add mushroom mixture and toss well. Serve immediately.
Serves 6.
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Biscuits
Yeast in the dough makes this biscuit recipe lighter than most.
Ingredients:
•1 package active dry yeast (about .25 ounce)
•1/4 cup warm water, about 110° F.
•2 cups warmed buttermilk, about 110° F.
•5 to 5 1/4 cups all-purpose flour
•1/4 cup granulated sugar
•2 teaspoons baking powder
•1 teaspoon baking soda
•1 tablespoon salt
•3/4 cup chilled shortening
•4 tablespoons chilled butter
•melted butter
Preparation:
Dissolve the yeast in the 1/4 cup of warm water. Set aside.
In a large mixing bowl combine flour, sugar, baking powder, baking soda, and salt. Cut in shortening until mixture resembles coarse meal, with some small pea-size pieces of fat. Stir in yeast mixture and buttermilk, blending well. Turn dough out onto a lightly floured surface and knead with floured hands just a few turns. Pat into a round about 1/2-inch thick. Cut with 2- to 2 1/2-inch biscuit cutters. Place cut out biscuits on a lightly greased baking sheet. Cover with a dish cloth and let rise in a warm place for about 30 minutes. Bake at 400° for about 15 to 20 minutes. Brush tops with the melted butter while still hot. Makes about 2 to 3 dozen angel biscuits, depending on size.
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Broiled ham slice with a mustard brown sugar glaze.
Ingredients:
•1 center-cut ready-to-eat ham steak, about 1 1/2 pounds
•2 teaspoon dry mustard
•1/4 cup brown sugar, packed
•2 tablespoon vinegar
Preparation:
Place ham on a rack in a shallow pan. Combine mustard with brown sugar and vinegar; sprinkle over ham steak. Broil ham slice under moderate heat until browned; turn, baste with pan drippings, and broil until lightly browned.
Serves 4.
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Baked ham recipe with marmalade and orange juice, along with mustard and spices.
Cook Time: 2 hours
Ingredients:
•1 boneless canned or fully cooked smoked ham, about 4 pounds
•1 jar (10 ounces) orange marmalade
•1/2 cup orange juice
•1 tablespoon prepared mustard
•1/4 teaspoon ground cloves
•1/4 teaspoon ground ginger
•1/2 cup raisins
Preparation:
Place ham on a rack in roasting pan, fat side up; score fat. Bake at 325° for 1 hour and 15 minutes. In a saucepan over low heat combine marmalade, orange juice, mustard, cloves, and ginger. Simmer for 5 minutes. Spoon half of the orange mixture over the ham; continue baking for 30 minutes. Add raisins to the remaining orange mixture and serve with ham.
Serves 10 to 12
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Fresh Herb Dinner Rolls
16-1/2 ounces (3-2/3 cups) all-purpose flour
1/4-ounce package rapid-rise yeast
1/3 cup granulated sugar
1 teaspoon table salt
1 cup half-and-half
3 ounces (6 tablespoons) unsalted butter, cut into 6 pieces; more for the pan
3 large egg yolks
1 ounce (2 tablespoons) unsalted butter, melted
Mix the dough: In the bowl of a stand mixer, whisk the flour, yeast, sugar, and salt.
Poppyseed Variation: If making this variation, add 1 tablespoon poppyseeds to the flour mixture now.
Fit the mixer with the dough hook. In a small saucepan over medium heat, heat the half-and-half and the 3 ounces of butter, stirring constantly, until the butter melts and the liquid registers about 120°F on an instant-read thermometer. With the mixer on medium low, pour the warm milk mixture into the dry ingredients. Add the yolks. Mix on medium low until the flour is completely incorporated, 1 to 2 minutes.
Cheddar & Black Pepper Variation: If making this variation, add 5 ounces (about 2 cups loosely packed) finely shredded extra-sharp Cheddar and 2 teaspoons coarsely ground black pepper now.
Increase the speed to medium high and knead until the dough is very smooth and elastic and pulls away from the bottom of the bowl (a little will stick to the sides), about 5 minutes.
Herb Variation: If making this variation, add about 3/4 cup chopped fresh herbs (try 1/2 cup flat-leaf parsley, 1/4 cup chives, and 1 teaspoon thyme) now.
If the dough climbs up the hook, stop the mixer and scrape the dough back into the bowl. Repeat as needed. Also, the mixer might dance around on the counter, so hold on to it.
Let the dough rise: Scrape the bowl, scoop up the dough, and shape it into a ball. Lightly grease the sides of the same bowl (or another large one) and put the dough into it. Cover the top securely with plastic. Let the covered dough rise in a warm spot until nearly doubled in size, 45 to 55 minutes.
Portion the dough: Turn out the dough onto a clean surface and gently press to deflate. There's no need to flour the countertop or your hands (unless you're making the herb variation, in which case the dough may be sticky). With a pastry cutter or a chef's knife, divide the dough into about 16 equal pieces, 2 to 2-1/3 ounces each. To ensure even rolls, use a scale to weigh the portions. Lightly grease a 9x13-inch Pyrex baking dish with butter.
Shape the rolls: Work with one piece of dough at a time; cover the others with plastic or a damp towel. There's no need to flour your hands (unless you're making the herb variation). Put one piece of dough on the counter. With a cupped palm, press down gently but firmly, rolling the piece in tight circles on the work surface until it forms a smooth-skinned ball with a seam on the bottom. Put the ball, seam side down, in the greased baking dish, cover loosely with plastic, and repeat with the remaining dough. (The dough balls can be arranged in rows or placed randomly; just be sure they're even.) Cover the baking dish with plastic and let the balls rise in a warm spot until they're about one and a half times their original size and have risen about three-quarters of the way up the pan rim (they won't yet fill the pan). This will take 40 to 60 minutes, depending on the temperature of your kitchen. Meanwhile, heat the oven to 375°F.
The shaped rolls have a tight skin on the top and a neat seam on the bottom. Poppyseed Variation: If making this variation, sprinkle on 1 teaspoon poppyseeds now.
Bake the rolls: Remove the plastic wrap and bake the rolls until they're puffed and well browned, 20 to 25 minutes. Remove from the oven and brush the tops with the melted butter, if you like. Serve warm.
Source: Fine Cooking
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Fast-rising yeast makes these rolls easy enough to make any time. I actually purchased herbes de Provence at a market in the South of France. It usually includes basil, marjoram, sage, thyme, rosemary, and lavender. You can use any combination of herbs you like.
Makes 12 rolls
1 (1/4-ounce) package fast-rising yeast
1 cup warm water (105–115°F)
1 tablespoon sugar
1 tablespoon solid vegetable shortening
2 1/2–3 cups all-purpose flour, divided
1 teaspoon salt
1 teaspoon herbes de Provence
1 tablespoon butter, melted
Sprinkle yeast into warm water in bowl of a heavy-duty mixer. Add sugar and
shortening and stir. Let stand 5 minutes. Add 1 1/2 cups flour, salt, and herbes de Provence and beat until well mixed. Stir in enough remaining flour to make a soft dough. Save at least 1/4 cup of flour to add while kneading the dough.
Place dough on well-floured surface and shape it into a ball. Place your fingers on top of dough ball, curled slightly, and pull dough toward you; then push it away, using palms of your hands. Turn dough 1/4 turn and repeat. Knead until smooth and elastic, about 5 to 8 minutes.
To judge whether dough has been sufficiently kneaded, place it on work surface, pull both ends gently, and release. Dough should be elastic and spring back. Little blisters of air should be visible just under the surface.
Cover and let dough rest 10 minutes. I just invert a bowl over the dough.
Lightly grease a 13 x 9-inch baking pan. Punch dough down and divide it into 12 pieces. Shape dough into balls by pulling the sides underneath forming a smooth top. Place in prepared pan.
Cover pan and let dough rise in a warm place about 30 minutes or until rolls have doubled in volume. Test by pressing dough lightly. If your finger leaves only a slight imprint the dough is ready.
Heat oven to 400°F with rack in middle. Bake rolls 15 to 20 minutes or until they are golden brown. After rolls are removed from oven, brush them with melted butter.
Secrets to Success: To form the rolls, I divide the dough in half and then continue to divide each half until I have 12 pieces. If the pieces are very uneven, pinch dough from larger balls and add it to smaller balls so the rolls bake evenly.
Ingredients:
•6 cups chopped lettuce
•salt and pepper
•6 hard-cooked eggs, sliced
•2 cups frozen peas, thawed
•8 to 16 ounces bacon, crisp-cooked, drained, and crumbled
•2 cups (8 ounces) shredded mild Cheddar cheese
•1 cup mayonnaise
•1 to 2 tablespoons sugar
•1/4 cup sliced green onion with tops
•paprika
Preparation:
Place 3 cups of the lettuce in bottom of large bowl; sprinkle with salt and pepper. Layer egg slices over lettuce in bowl and sprinkle with more salt and pepper. Continue to layer vegetables in this order: peas, remaining lettuce, crumbled bacon, and shredded cheese, along with light sprinklings of salt and pepper. Combine mayonnaise and sugar; spread over top, spreading to edge of bowl to cover entire salad. Cover and chill 24 hours or overnight. Garnish with green onion and a little paprika. Toss before serving.
This salad serves 12 to 15.
------------------------------------------
Sweet Potatoes
Cook Time: 45 minutes
Ingredients:
•4 medium sweet potatoes, even in size
•vegetable oil
•butter
•salt and paprika or cinnamon sugar
Preparation:
Scrub sweet potatoes; brush each with vegetable oil. Arrange potatoes on oven rack and bake at 450° for 35 to 45 minutes, until tender. Remove at once and prick with a fork to let steam out. Cut a 1 1/2-inch cross in the center of each potato. Hold each potato with pot holder and press upwards until filling "bursts" up through the cuts.
Top with butter and sprinkle with salt and paprika or a mixture of cinnamon and sugar.
Serves 4.
----------------------------------
Leg of lamb recipe with garlic and herbs, served with pan gravy. Scroll down to see more lamb recipes.
Ingredients:
•1 leg of lamb, about 5 pounds
•4 cloves garlic, crushed
•2 teaspoons salt
•2 teaspoons dried leaf oregano, crushed
•1/2 teaspoon pepper
•1 cup dry red wine
•1/4 cup sliced green onions
•2 tablespoons lemon juice
•2 tablespoons flour
•salt and pepper to taste
Preparation:
Cut deep slits in meat at 2-inch intervals. Combine crushed garlic, salt, oregano, and pepper; press into the slits in meat. Place lamb on a rack, fat side up, in open roasting pan. Mix red wine and green onions and lemon juice; reserve 1 cup of mixture for gravy. Brush lamb with a little of the remaining wine mixture. Brushing frequently with the wine mixture, roast at 325° for about 30 minutes per pound, or until thermometer reads about 175° for medium. Lift roast to a warm platter and make gravy.
Pour juices into a measuring cup; skim off juices. Add water to juices to make 1 cup. Measure 2 tablespoons of the fat into the roasting pan, over medium low heat. Stir in flour scraping up browned bits from bottom of pan. Add meat juices and reserved red wine mixture. Cook, stirring constantly, until hot and bubbly. Cook for 1 minute then season with salt and pepper to taste.
Serve gravy with leg of lamb. Serves 8.
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Marinated mushrooms are combined with spinach in this tasty salad recipe.
Ingredients:
•1/2 cup salad oil
•1/4 cup white wine vinegar
•1/4 cup sliced red onion
•1/2 teaspoon dried leaf basil
•1/2 to 3/4 teaspoon salt
•1/4 teaspoon ground black pepper
•8 ounces thinly sliced fresh mushrooms
•1 pound spinach leaves, torn into bite-size pieces
Preparation:
In a small bowl, combine oil, vinegar, onion, basil, salt, and pepper. Add mushrooms, cover, then let marinate for about 2 hours at room temperature or overnight in the refrigerator. Stir occasionally to keep mushrooms coated with marinade mixture.
Place spinach in a salad boil; add mushroom mixture and toss well. Serve immediately.
Serves 6.
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Biscuits
Yeast in the dough makes this biscuit recipe lighter than most.
Ingredients:
•1 package active dry yeast (about .25 ounce)
•1/4 cup warm water, about 110° F.
•2 cups warmed buttermilk, about 110° F.
•5 to 5 1/4 cups all-purpose flour
•1/4 cup granulated sugar
•2 teaspoons baking powder
•1 teaspoon baking soda
•1 tablespoon salt
•3/4 cup chilled shortening
•4 tablespoons chilled butter
•melted butter
Preparation:
Dissolve the yeast in the 1/4 cup of warm water. Set aside.
In a large mixing bowl combine flour, sugar, baking powder, baking soda, and salt. Cut in shortening until mixture resembles coarse meal, with some small pea-size pieces of fat. Stir in yeast mixture and buttermilk, blending well. Turn dough out onto a lightly floured surface and knead with floured hands just a few turns. Pat into a round about 1/2-inch thick. Cut with 2- to 2 1/2-inch biscuit cutters. Place cut out biscuits on a lightly greased baking sheet. Cover with a dish cloth and let rise in a warm place for about 30 minutes. Bake at 400° for about 15 to 20 minutes. Brush tops with the melted butter while still hot. Makes about 2 to 3 dozen angel biscuits, depending on size.
----------------------------------------
Broiled ham slice with a mustard brown sugar glaze.
Ingredients:
•1 center-cut ready-to-eat ham steak, about 1 1/2 pounds
•2 teaspoon dry mustard
•1/4 cup brown sugar, packed
•2 tablespoon vinegar
Preparation:
Place ham on a rack in a shallow pan. Combine mustard with brown sugar and vinegar; sprinkle over ham steak. Broil ham slice under moderate heat until browned; turn, baste with pan drippings, and broil until lightly browned.
Serves 4.
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Baked ham recipe with marmalade and orange juice, along with mustard and spices.
Cook Time: 2 hours
Ingredients:
•1 boneless canned or fully cooked smoked ham, about 4 pounds
•1 jar (10 ounces) orange marmalade
•1/2 cup orange juice
•1 tablespoon prepared mustard
•1/4 teaspoon ground cloves
•1/4 teaspoon ground ginger
•1/2 cup raisins
Preparation:
Place ham on a rack in roasting pan, fat side up; score fat. Bake at 325° for 1 hour and 15 minutes. In a saucepan over low heat combine marmalade, orange juice, mustard, cloves, and ginger. Simmer for 5 minutes. Spoon half of the orange mixture over the ham; continue baking for 30 minutes. Add raisins to the remaining orange mixture and serve with ham.
Serves 10 to 12
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Fresh Herb Dinner Rolls
16-1/2 ounces (3-2/3 cups) all-purpose flour
1/4-ounce package rapid-rise yeast
1/3 cup granulated sugar
1 teaspoon table salt
1 cup half-and-half
3 ounces (6 tablespoons) unsalted butter, cut into 6 pieces; more for the pan
3 large egg yolks
1 ounce (2 tablespoons) unsalted butter, melted
Mix the dough: In the bowl of a stand mixer, whisk the flour, yeast, sugar, and salt.
Poppyseed Variation: If making this variation, add 1 tablespoon poppyseeds to the flour mixture now.
Fit the mixer with the dough hook. In a small saucepan over medium heat, heat the half-and-half and the 3 ounces of butter, stirring constantly, until the butter melts and the liquid registers about 120°F on an instant-read thermometer. With the mixer on medium low, pour the warm milk mixture into the dry ingredients. Add the yolks. Mix on medium low until the flour is completely incorporated, 1 to 2 minutes.
Cheddar & Black Pepper Variation: If making this variation, add 5 ounces (about 2 cups loosely packed) finely shredded extra-sharp Cheddar and 2 teaspoons coarsely ground black pepper now.
Increase the speed to medium high and knead until the dough is very smooth and elastic and pulls away from the bottom of the bowl (a little will stick to the sides), about 5 minutes.
Herb Variation: If making this variation, add about 3/4 cup chopped fresh herbs (try 1/2 cup flat-leaf parsley, 1/4 cup chives, and 1 teaspoon thyme) now.
If the dough climbs up the hook, stop the mixer and scrape the dough back into the bowl. Repeat as needed. Also, the mixer might dance around on the counter, so hold on to it.
Let the dough rise: Scrape the bowl, scoop up the dough, and shape it into a ball. Lightly grease the sides of the same bowl (or another large one) and put the dough into it. Cover the top securely with plastic. Let the covered dough rise in a warm spot until nearly doubled in size, 45 to 55 minutes.
Portion the dough: Turn out the dough onto a clean surface and gently press to deflate. There's no need to flour the countertop or your hands (unless you're making the herb variation, in which case the dough may be sticky). With a pastry cutter or a chef's knife, divide the dough into about 16 equal pieces, 2 to 2-1/3 ounces each. To ensure even rolls, use a scale to weigh the portions. Lightly grease a 9x13-inch Pyrex baking dish with butter.
Shape the rolls: Work with one piece of dough at a time; cover the others with plastic or a damp towel. There's no need to flour your hands (unless you're making the herb variation). Put one piece of dough on the counter. With a cupped palm, press down gently but firmly, rolling the piece in tight circles on the work surface until it forms a smooth-skinned ball with a seam on the bottom. Put the ball, seam side down, in the greased baking dish, cover loosely with plastic, and repeat with the remaining dough. (The dough balls can be arranged in rows or placed randomly; just be sure they're even.) Cover the baking dish with plastic and let the balls rise in a warm spot until they're about one and a half times their original size and have risen about three-quarters of the way up the pan rim (they won't yet fill the pan). This will take 40 to 60 minutes, depending on the temperature of your kitchen. Meanwhile, heat the oven to 375°F.
The shaped rolls have a tight skin on the top and a neat seam on the bottom. Poppyseed Variation: If making this variation, sprinkle on 1 teaspoon poppyseeds now.
Bake the rolls: Remove the plastic wrap and bake the rolls until they're puffed and well browned, 20 to 25 minutes. Remove from the oven and brush the tops with the melted butter, if you like. Serve warm.
Source: Fine Cooking
----------------------------------------------------------------------
Fast-rising yeast makes these rolls easy enough to make any time. I actually purchased herbes de Provence at a market in the South of France. It usually includes basil, marjoram, sage, thyme, rosemary, and lavender. You can use any combination of herbs you like.
Makes 12 rolls
1 (1/4-ounce) package fast-rising yeast
1 cup warm water (105–115°F)
1 tablespoon sugar
1 tablespoon solid vegetable shortening
2 1/2–3 cups all-purpose flour, divided
1 teaspoon salt
1 teaspoon herbes de Provence
1 tablespoon butter, melted
Sprinkle yeast into warm water in bowl of a heavy-duty mixer. Add sugar and
shortening and stir. Let stand 5 minutes. Add 1 1/2 cups flour, salt, and herbes de Provence and beat until well mixed. Stir in enough remaining flour to make a soft dough. Save at least 1/4 cup of flour to add while kneading the dough.
Place dough on well-floured surface and shape it into a ball. Place your fingers on top of dough ball, curled slightly, and pull dough toward you; then push it away, using palms of your hands. Turn dough 1/4 turn and repeat. Knead until smooth and elastic, about 5 to 8 minutes.
To judge whether dough has been sufficiently kneaded, place it on work surface, pull both ends gently, and release. Dough should be elastic and spring back. Little blisters of air should be visible just under the surface.
Cover and let dough rest 10 minutes. I just invert a bowl over the dough.
Lightly grease a 13 x 9-inch baking pan. Punch dough down and divide it into 12 pieces. Shape dough into balls by pulling the sides underneath forming a smooth top. Place in prepared pan.
Cover pan and let dough rise in a warm place about 30 minutes or until rolls have doubled in volume. Test by pressing dough lightly. If your finger leaves only a slight imprint the dough is ready.
Heat oven to 400°F with rack in middle. Bake rolls 15 to 20 minutes or until they are golden brown. After rolls are removed from oven, brush them with melted butter.
Secrets to Success: To form the rolls, I divide the dough in half and then continue to divide each half until I have 12 pieces. If the pieces are very uneven, pinch dough from larger balls and add it to smaller balls so the rolls bake evenly.