|Spinach and Mushroom Salad
4 cups fresh spinach leaves
1 cup sliced mushrooms
1/4 cup thin red onion slices
1/4 cup balsamic vinaigrette dressing
1/4 cup walnut pieces
TOSS spinach leaves with mushrooms and onions in large salad bowl; set aside.
MIX dressing and walnuts in microwavable measuring cup. Microwave on HIGH 30 seconds or until warmed; stir.
POUR over spinach mixture; toss to coat. Serve immediately.
|Roast lamb shoulder in orange mint sauce |
1 boneless rolled lamb shoulder, about 4 pounds
1 small can (6 ounces) frozen orange juice concentrate, thawed
1/4 cup lemon juice
1/4 cup butter
1/2 teaspoon salt
1/2 cup finely chopped celery
1/4 cup blanched slivered almonds
1 tablespoon dried mint flakes or 1/4 cup chopped fresh mint
Place lamb on rack in shallow roasting pan. Roast at 325° for 1 hour. In a saucepan, combine orange juice concentrate, lemon juice, butter, and salt; simmer for 5 minutes. Brush lamb with orange juice mixture and roast about 1 1/2 to 2 hours longer, or until meat thermometer registers 175°. Add celery to remaining orange juice mixture and simmer for 5 minutes longer. Stir in almonds and mint; serve sauce with lamb.
|Creamed Potatoes & Peas |
1 pound small red potatoes
2-1/2 cups frozen peas
1/4 cup butter, cubed
1 green onion, sliced
1/4 cup all-purpose flour
1/2 teaspoon salt
2 cups milk
Scrub and quarter potatoes; place in a large saucepan and cover with water. Bring to a boil.
Reduce heat; cover and simmer for 10 minutes. Add peas; cook 5 minutes longer or until vegetables are tender. Meanwhile, in another large saucepan, melt butter. Add onion; saute until tender. Stir in the flour, salt and pepper until blended; gradually add the milk. Bring to a boil.
Cook and stir for 1-2 minutes or until thickened. Drain potatoes and peas; toss with sauce.
|Asparagus Parmesan Au Gratin
2 cups FRENCH'S® French Fried Onions
1 1/2 lbs. fresh asparagus, trimmed and peeled if thick
1 (10 3/4 oz.) can cream of celery soup
1/2 cup half 'n' half cream or milk
1/4 cup grated parmesan cheese
1 tbsp. dijon mustard
Crush French Fried Onions in plastic bag with hands or rolling pin. COOK asparagus in boiling water for 3 min. Drain well. MIX soup, cream, Parmesan cheese and mustard. Pour half the sauce into greased 1 1/2 qt. baking dish. Arrange asparagus on top of sauce. Spoon remaining sauce over asparagus. BAKE at 400°F for 20 min. or until hot. Top with crushed onions. Bake 5 min. until golden and crispy.
|Angel Biscuits |
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
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.
|Ambrosia Angel Food Cake |
1 10 inch angel food cake
2 c sour cream
1 c cool whip
1 (20 ounce) can crushed pineapple, drained
1 c flaked coconut
¼ c light brown sugar
½ tsp orange extract
1 (11 ounce) can mandarin orange sections, drained
Cut cake horizontally into 3 even layers.
Use a serrated or bread knife in a back and forth slicing motion while turning the cake for best cutting results. Combine sour cream, coconut, brown sugar, crushed pineapple, cool whip and orange extract.
Place bottom layer of cake on serving plate; top with one-third of the pineapple mixture.
Add second layer of cake; top with another one-third of pineapple mixture.
Top with final cake layer and spread with remaining pineapple mixture.
Arrange mandarin orange sections around the top and chill thoroughly.
Keep refrigerated, serve cold.
|Minty Green Tea Lemonade |
4 cups fresh cold water
4 green tea bags
2 1/2 cups water
1 (12-ounce) can frozen lemonade concentrate
1/2 cup loosely packed fresh mint leaves
Lemon wedges for garnish
In a medium saucepan bring 4 cups fresh cold water to a rapid boil; remove from heat and drop in the 4 green tea bags. Allow tea to steep for several minutes. Discard bags.
In a 2-quart pitcher, combine all ingredients; chill at least 2 hours. Strain, if desired.
Serve in ice-filled glasses. Garnish, if desired, with lemon wedges.