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April's recipes are for a spring dinner, with lots of emphasis on the fruits of the season, incorporating the flavors into every aspect of the meal.

Strawberry and Melon Salad

1 env. Italian Salad Dressing & Recipe Mix
1/4 cup orange juice
1/2 cup oil
2 Tbsp. water
1 bag (10 oz.) salad greens
3 cups melon cubes, such as cantaloupe, honeydew or watermelon
1 cup sliced strawberries
3 Tbsp. sunflower kernels, optional


MIX salad dressing mix, juice, oil and water until well blended.
POUR over combined greens, melon and strawberries in large bowl; toss lightly.
SPRINKLE with sunflower kernels, if desired.

Lemon Bread

6 tablespoons shortening
1 cup white sugar
2 eggs
1/2 cup milk
1 1/2 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon baking powder
1 teaspoon lemon zest
1/2 cup chopped walnuts
1/2 cup white sugar
1 lemon, juiced


Whisk together flour, salt, and baking powder.
In a large bowl, cream shortening, 1 cup sugar, and eggs together until light and fluffy.
Add milk alternately with flour mixture in two parts; mix well. Stir in grated lemon rind and nuts. Pour batter into greased and floured 9 x 5 inch loaf pan.
Bake at 350 degrees F (175 degrees C) for 60 minutes. Allow bread to cool in the pan for 5 minutes.
Mix together 1/2 cup sugar and the juice of one lemon to make a glaze. Remove bread from pan.
Pour glaze over warm bread. Serve with orange honey butter, if desired.

Orange Honey Butter

1/4 cup butter, softened
1/2 tablespoon honey
1/2 teaspoon orange zest


In a small bowl, cream butter until light and fluffy. Mix in honey and orange zest.

Pork chops in Orange sauce

1 tablespoon cornstarch
3 tablespoons orange juice
1 (15 ounce) can mandarin oranges
1 tablespoon sliced green onion
1 tablespoon chopped green pepper
1 tablespoon all-purpose flour
1/4 teaspoon salt
1/8 teaspoon pepper
4 (4 ounce) boneless pork loin chops
2 teaspoons canola oil


In a microwave-safe bowl, combine cornstarch and orange juice until smooth.
Drain oranges, reserving juice; set oranges aside. Stir reserved juice into cornstarch mixture; add onion and green pepper. Microwave, uncovered, on high for 2-3 minutes or until thickened, stirring twice. Stir in oranges; set aside and keep warm.
In a large resealable plastic bag, combine the flour, salt and pepper. Add pork chops, one at a time, and shake to coat. In a large nonstick skillet, cook pork in oil over medium heat until a meat thermometer reads 160 degrees F. Serve with orange sauce.

Snappy Peas 'n' Mushrooms

3/4 lb. sugar-snap peas
1/2 lb. mushrooms
1 tbsp. butter
1 tbsp. oil
Salt and pepper
1 lemon


String the sugar-snap peas. Cook them in boiling, salted water until tender, about 5 minutes, and drain. Slice the mushrooms. Heat the butter and oil in a large frying pan over medium high heat. Add the mushrooms and cook, stirring occasionally, until they're soft and the liquid has evaporated, 10 to 12 minutes. Add peas, 1/2 teaspoon salt, and 1/2 teaspoon pepper and heat through, 2 or 3 minutes. Squeeze 2 teaspoons juice from the lemon. Add the juice right before serving.

Frosty Orange Cups

1 pkg. (4 serving size) JELL-O Orange Flavor Gelatin
1 cup boiling water
2 cups vanilla ice cream, softened


DISSOLVE gelatin in water. Gradually add ice cream, stirring with wire whisk until well blended.
SPOON evenly into 4 dessert cups, then refrigerate for 20 minutes or until chilled.

Best Strawberry Daiquiri

6 cups ice
1/2 cup white sugar
4 oz. frozen strawberries
1/8 cup lime juice
1/2 cup lemon juice
3/4 cup rum
1/4 cup lemon-lime flavored carbonated beverage


In a blender, combine ice, sugar and strawberries. Pour in lime juice, lemon juice, rum and lemon-lime soda.
Blend until smooth. Pour into glasses and serve.
If you like it a little less sour, decrease the lime juice to 1 tablespoon, and the lemon juice to 1/4 cup.

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