May 1 May 8 May 15 May 22 May 29
SIMPLE POACHED EGG AND AVOCADO TOAST (From pinchofyum.com) 5-1-21 Top of page
2 eggs
2 slices whole grain bread
1/3 avocado
2 tbsps. shaved Parmesan cheese
salt and pepper for topping
fresh herbs (parsley, thyme, or
basil) for topping
quartered heirloom tomatoes for
serving
Bring a pot of water to boil (use enough water to cover the eggs when they lay in the bottom). Drop the metal rims (outer rim only) of two mason jar lids into the pot so they are laying flat on the bottom. When the water is boiling, turn off the heat and carefully crack the eggs directly into each rim. Cover the pot and poach for 5 minutes (4 for super soft, 4:30 for soft, 5 or more for semi-soft yolks). While the eggs are cooking, toast the bread and smash the avocado on each piece of toast. When the eggs are done, use a spatula to lift the eggs out of the water. Gently pull the rim off of the eggs (I do this right on the spatula, over the water) and place the poached eggs on top of the toast. Sprinkle with Parmesan cheese, salt, pepper, and fresh herbs; serve with the fresh quartered heirloom tomatoes. Adding a teaspoon of vinegar to the water before boiling helps the eggs stay together in the water.
HAM & CHEDDAR BREAKFAST CASSEROLE (From tasteofhome.com) 5-1-21
12 large eggs
1 cup 2% milk
1 tsp. salt
1/2 tsp. pepper
1 pkg. (30 oz.) frozen shredded
hash brown potatoes, thawed
2 cups cubed fully cooked ham (about
1 pound)
1 medium onion, chopped
4 cups shredded cheddar cheese
Whisk together first 4 ingredients. Place a third of the potatoes in a greased 5- or 6-qt. slow cooker; layer with a third of each of the following: ham, onion and cheese. Repeat layers twice. Pour egg mixture over top. Refrigerate, covered, overnight. Cook, covered, on low 4-5 hours, until casserole is set and edges begin to brown. Turn off slow cooker. Remove insert; let stand, uncovered, 30 minutes before serving.
EGG SCRAMBLE (From tasteofhome.com) 5-1-21
1 1/2 cups diced peeled potatoes
1/2 cup chopped sweet red pepper
1/2 cup chopped green pepper
1/2 cup chopped onion
2 tsps. canola oil, divided
2 cups cubed fully cooked ham
16 large eggs
2/3 cup sour cream
1/2 cup 2% milk
1 tsp. onion salt
1/2 tsp. garlic salt
1/4 tsp. pepper
2 cups shredded cheddar cheese,
divided
Place potatoes in a small saucepan and cover with water. Bring to a boil over high heat. Reduce heat; cover and simmer for 10-15 minutes or until tender. Drain. In a large skillet, saute half of the peppers and onion in 1 teaspoon oil until tender. Add half of the ham and potatoes; saute 2-3 minutes longer. Meanwhile, in a blender, combine the eggs, sour cream, milk, onion salt, garlic salt and pepper. Cover and process until smooth. Pour half over vegetable mixture; cook and stir over medium heat until eggs are completely set. Sprinkle with 1 cup cheese. Repeat with remaining ingredients.
TATER TOT CASSEROLE (From allrecipes.com) 5-1-21
1 pound ground beef
1 pinch salt and ground black pepper
to taste
1 (10.75 oz.) can condensed cream
of mushroom soup
2 cups shredded Cheddar cheese
1 (16 oz.) package frozen tater
tots
Preheat oven to 350°. Cook and stir ground beef in a large skillet over medium heat until no longer pink and completely browned, 7 to 10 minutes; season with salt and black pepper. Stir cream of mushroom soup into the cooked ground beef; pour the mixture into a 9x13-inch baking dish. Layer tater tots evenly over the ground beef mixture; top with Cheddar cheese. Bake until tater tots are golden brown and hot, 30 to 45 minutes.
SLOPPY JOES II (From allrecipes.com) 5-1-21
1 pound lean ground beef
1/4 cup chopped onion
1/4 cup chopped green bell pepper
1/2 tsp. garlic powder
1 tsp. prepared yellow mustard
3/4 cup ketchup
3 tsps. brown sugar
salt to taste
ground black pepper to taste
In a medium skillet over medium heat, brown the ground beef, onion, and green pepper; drain off liquids. Stir in the garlic powder, mustard, ketchup, and brown sugar; mix thoroughly. Reduce heat, and simmer for 30 minutes. Season with salt and pepper.
HOLLANDAISE SAUCE 5-1-21
1 can cream of mushroom soup
3 egg yolks
2 tbsps. lemon juice
generous dash hot pepper sauce
1/2 cup melted butter
In a blender, combine soup, eggs, lemon juice and hot sauce. Very slowly add melted butter while blending. Blend 3 minutes or until thick.
CREPES WITH PEANUT BUTTER AND JAM (From foodnetwork.com) 5-8-21 Top of page
4 large eggs
1 cup whole milk
1/2 cup all-purpose flour
1 tbsp. sugar
1/8 tsp. fine sea salt
3 tbsps. unsalted butter, cut into
10 cubes
1/2 cup creamy peanut butter, at
room temperature
1/3 cup strawberry or raspberry
jam
1/2 cup (2 oz.) fresh blueberries
confectioners' sugar, for dusting
In a blender, combine the eggs, milk, flour, sugar and salt. Blend until the mixture forms a smooth batter. Heat a 10-inch nonstick skillet over medium-low heat. Melt 1 cube of butter in the pan. Add 1/4 cup of batter and quickly tilt the pan to form an even coating of batter on the bottom of the pan. Cook for 1 minute, until set and slightly browned. Using a heat-resistant spatula, carefully loosen the sides and gently flip the crepe over. Cook for 1 minute. Repeat with the remaining batter and butter, stacking the crepes on top of each other on a plate as they are ready. You should have 8 or 9 crepes total. Add 1 tablespoon of peanut butter to each crepe and, using the back of a spoon, spread evenly over the crepes, leaving a 1/2-inch border. Spread 2 teaspoons of jam over the peanut butter. Line 5 to 6 blueberries along the center of each crepe. Fold the crepe in half over the blueberries. Fold the two ends inward and continue to roll into a tube shape. Repeat with the remaining ingredients. Cut each crepe in half horizontally and arrange on a platter. Dust with confectioners' sugar.
RHUBARB AND BROWN SUGAR SKILLET PORK CHOPS (From thekitchn.com) 5-8-21
2 tbsps. vegetable oil
3 (1" thick) bone-in pork chops
Kosher salt
1/2 medium yellow onion, diced
1 cup diced rhubarb (about 7 ounces)
1 tbsp. finely chopped peeled fresh
ginger
1 cup low-sodium chicken broth
2 tbsps. packed dark brown sugar
1 tbsp. soy sauce or tamari
Heat the oil in a large frying pan or cast iron skillet over medium-high heat until shimmering. Meanwhile, pat the pork chops dry with paper towels and season generously with salt on both sides. Add the pork chops to the pan and and sear until golden-brown, about 3 minutes per side. Remove to a large plate (the pork chops will not be cooked through). Reduce the heat to medium and add the onion. Season with salt and cook, stirring occasionally, until softened, about 5 minutes. Add the rhubarb and ginger and cook until the ginger is fragrant, about 1 minute. Add the broth, sugar, and soy sauce, stir to dissolve the sugar, and bring to a boil. Nestle the pork chops into the sauce and add any accumulated juices from the plate. Reduce the heat to medium-low and cook uncovered, flipping halfway through, until the pork chops are just cooked through and the thickest part registers 140° on an instant-read thermometer, 6 to 8 minutes. Remove the pork chops to a clean plate to rest. Increase the heat to medium and simmer the sauce until it thickens slightly, about 5 minutes more. Taste the sauce and season with salt as needed. Serve the pork chops with the sauce.
HOLLANDAISE SAUCE (5-1-21 Talked about, not given) 5-8-21
1 can cream of mushroom soup
3 egg yolks
2 tbsps. lemon juice
generous dash hot pepper sauce
1/2 cup melted butter
In a blender, combine soup, eggs, lemon juice and hot sauce. Very slowly add melted butter while blending. Blend 3 minutes or until thick.
RALPH'S SWEET POTATO BAKE 5-8-21
3 cups cooked, mashed sweet potatoes
1 cup brown sugar
1/2 cup butter, melted
1/4 cup milk
2 eggs
1 tsp. vanilla
Mix together and place in buttered casserole dish.
1 cup chopped pecans
1 cup brown sugar
1/2 cup flour
1/2 cup melted butter
Mix together and spread over top the sweet potato mixture and bake at 350° for 30-40 minutes.
CUCUMBER FINGER SANDWICHES (From foodnetwork.com) 5-8-21
8 slices white sandwich bread
2 tbsps. butter, softened
1/2 cucumber, peeled and thinly
sliced
1/4 cup mayonnaise
1 tbsp. finely chopped chives
1 tsp. yellow mustard
Kosher salt and freshly ground
black pepper
Spread one side of each slice of bread with a thin layer of butter. Arrange a single layer of cucumber slices on 4 of the bread slices. Stir together the mayonnaise, chives, mustard and some salt and pepper in a small bowl. Spread a thin layer of the mayonnaise mixture over the cucumbers. Top with the remaining slices of buttered bread. Cut off the crusts and cut each sandwich into three fingers.
HANKY PANKY (From usethisrecipe.wordpress.com) 5-8-21
36 slices dark pumpernickel party
bread, one 12 ounce package, substitute rye if desired
1 lb. pork sausage
1/2 lb. velveeta cheese
In a large skillet over medium high heat, cook sausage until browned and crumbled. Drain off excess fat. Add velveeta and stir over low heat until melted and fully blended. If serving immediately, preheat oven to 425°F. Lay bread slices onto baking sheet. Spoon dollop of meat mixture onto bread and bake for about 15 minutes (oven times may vary). If assembling ahead of time, lay bread slices onto freezer safe baking sheet. Spoon dollop of meat mixture onto bread and place in freezer for about an hour. Remove and place frozen hanky pankies into a freezer safe Ziploc bag. Store until ready to serve. When serving, place frozen hanky pankies on a baking sheet and bake for about 15-20 minutes.
CHOCOLATE CHIP SCONES (From foodnetwork.com) 5-8-21
2 1/2 cups baking mix, such as Bisquick,
plus more for dusting
1/4 cup brown sugar
4 tbsps. salted butter, diced and
chilled
2 large eggs, beaten
1/4 cup buttermilk
Splash vanilla extract
1 1/2 cups chocolate chips
Icing:
1/2 cup milk
Splash vanilla extract
3 cups sifted powdered sugar
Pinch kosher salt
1/4 cup mini chocolate chips
Preheat the oven to 400°. Line a baking sheet with parchment. Mix together the baking mix and brown sugar in a large bowl. Cut the butter into the baking mix until fine crumbs form. Mix together the eggs, buttermilk and vanilla in a small pitcher. While mixing with a fork, slowly add the wet mix to the dry until just combined. Gently fold in the chocolate chips. Turn the dough onto a lightly floured surface. Form into a 3/4-inch-thick rectangle, then into 4 equal squares. Cut each square in half, creating 8 triangles. Transfer the triangles to the baking sheet and bake until lightly browned, about 18 minutes. Allow them to cool slightly. For the icing: While the scones cool, mix together the milk, vanilla, powdered sugar and salt in a bowl until smooth. Drizzle the icing over the cooled scones, then sprinkle with the mini chocolate chips. Allow the icing to set slightly before eating.
CRISP SUGAR COOKIES (From tasteofhome.com) 5-8-21
1 cup butter, softened
2 cups sugar
2 large eggs, room temperature
1 tsp. vanilla extract
5 cups all-purpose flour
1 1/2 tsps. baking powder
1 tsp. baking soda
1/2 tsp. salt
1/4 cup 2% milk
In a large bowl, cream butter and sugar until light and fluffy. Add eggs and vanilla. Combine flour, baking powder, baking soda and salt; add to creamed mixture alternately with milk. Cover and refrigerate 15-30 minutes or until easy to handle. Preheat oven to 350°. On a floured surface, roll out dough to 1/8-in. thickness. Cut into desired shapes using a 2-in. cookie cutter. Place 2 in. apart on greased baking sheets. Bake 10 minutes or until edges are lightly browned. Remove from pans to wire racks to cool completely.
BROCCOLI AND CHEESE FRITTATA (From iowaegg.org Talked about, not given) 5-8-21
8 eggs
3 cups chopped broccoli
1/4 cup water
1/4 cup milk
2 tsps. dijon mustard
1 tsp. salt
1/8 tsp. pepper
3/4 cup shredded cheddar cheese
1 tbsps. chopped green onion
Preheat oven to 350°. Combine broccoli and water in 10-inch, oven-proof nonstick skillet. Cook over medium heat until tender, stirring occasionally, about 5 minutes. Drain well. Beat eggs, milk, mustard, salt and pepper in large bowl until blended. Add broccoli mixture, cheese and green onion; mix well. Coat same skillet with cooking spray and heat over medium heat until hot. Pour egg mixture into skillet and cook over low to medium heat until edges are set, about 5 minutes. Remove from burner and transfer to oven. Bake until eggs are completely set and no visible liquid egg remains, about 10 minutes. Remove from oven and let sit for 5 minutes. Cut into wedges and serve.
AVOCADO CORN SALAD (From ifoodreal.com) 5-15-21 Top of page
3 ears of corn or 2 cups corn kernels
1 lb. mini cucumbers or 1 large
cucumber, sliced
1 lb. grape/cherry tomatoes cut
in halves or regular size, chopped
3 medium-large avocados, cubed
3 green onion sprigs, finely chopped
1 lime , juiced and use zest
2 tbsps. extra virgin olive oil
1/2 tsp. salt
ground black pepper to taste
To remove cooked corn kernels off the cob, hold cob vertically with narrow tip down on a cutting board and using a chef's knife cut them off in stripes. In a large salad bowl, add corn, cucumber, tomato, avocado, green onion, lime zest and juice, olive oil, salt and pepper. Stir gently and serve cold with salmon or chicken. Refrigerate covered for up to 1 day. Make Ahead: Add all ingredients, except avocado, to a bowl. Cover and refrigerate for up to 24 hours. Add diced avocado and stir right before serving.
Guest Christopher Carosa from hamburgerdreams.com 5-15-21
PHILLIP FOSS’S CHICKEN WING LOLLIPOP WITH BLUE CHEESE MOUSSE (From insidehook.com) 5-15-21
6 chicken wings, drumette and wing
tip removed
2 quarts chicken stock
7 tbsps. all purpose flour
1 stalk celery, shaved thin and
stored in ice water
6 tbsps. Frank’s Original Red Hot
Sauce
6 tbsps. cold, unsalted butter
1/2 cup crumbled blue cheese (or
Roquefort)
celery leaves, to garnish
canola oil, for frying
BLUE CHEESE MOUSSE (From insidehook.com) 5-15-21
12 oz. boneless, skinless, trimmed
chicken breast
1 egg
4 tbsps. heavy cream
1 cup crumbled blue cheese (or
Roquefort)
salt and cayenne pepper, to taste
The day before serving, prepare the blue cheese mousse and fill the chicken wings. First, refrigerate the bowl and blade of the food processor for 1 hour. When chilled, process the chicken breast in the food processor until coarsely chopped. Add the egg and process to incorporate. With the processor running, slowly add half the cream. Remove the lid, scrape down the bowl with a rubber spatula, and slowly incorporate the remainder of the cream while processing. (For a finer-textured mousse, pass through a drum sieve into a mixing bowl set over a bowlful of ice.) Fold in the cheese and season with salt and cayenne pepper. Season to taste by dropping a small amount of the mousse into a pot of simmering water and tasting. Adjust seasoning if necessary. Transfer to a piping bag and keep refrigerated until ready to fill wings. Next, prepare the wings to be filled. Using a heavy duty French knife or cleaver, cut off both ends of the chicken wings, removing the joints. Using a paper towel, push down on the wing to remove both bones. Reserve the thin bone and discard the thick. Keep refrigerated and repeat process until all wings are cleaned. Fill each wing with a generous quantity of the Roquefort mousse. Place the filled wings end to end on a sheet of plastic wrap. Form into a roll, crimping the plastic as you go, to keep the wings in a cylindrical shape. Tie both ends with twine or a small strip of plastic wrap so that the cylinder is air-tight. If doubling or tripling the recipe, prepare rolls of six in this way until all of the wings have been rolled. Bring the chicken stock to 140° in a heavy-gauged sauce pot and season with salt. Add the rolls to the chicken stock and cook for about 1 hour, maintaining the temperature and making sure the stock never gets too hot, until the wings are cooked through. Remove and cool to room temperature. Place the reserved wing bones in a pot of cold water and bring to a boil. Strain and run under cold water. Scrape each bone with a small paring knife to clean thoroughly. Chill until ready to serve. On the day of, heat canola oil in a deep fryer or large, heavy-bottomed pot to 350°. Remove the chicken wings from the plastic wrap, trim the ends, and cut into six (gelatin from the chicken likely to have bound them together). Toss in the flour, shake off the excess, and place in the deep fryer. Cook until golden brown. Remove with a slotted spoon and place on paper toweling to remove excess oil. Warm the Frank’s Original Red Hot Cayenne Pepper Sauce in a sauce pan over low heat until warm. Emulsify in the butter, whisking constantly. Add the chicken wings to the sauce and toss to coat. Plate by placing first a small amount of the shaved celery on the plate. Top with the chicken wing. Insert a reserved bone into each chicken wing. Scatter with blue cheese and celery leaves, and drizzle with sauce.
CHEESEBURGER CUPS (From thatcraftygirl.wordpress.com) 5-15-21
1 lb. ground beef
1/2 cup ketchup
2 tbsps. brown sugar
1 tbsp. prepared mustard
1 1/2 tsp. Worcestershire sauce
1 tube (12 oz.) refrigerated buttermilk
biscuits
1/2 cup cubed process cheese (Velveeta)
In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in the ketchup, brown sugar, mustard and worcestershire sauce. Remove from heat; set aside. Press each biscuit onto the bottom and up the sides of a greased muffin cup. Spoon beef mixture into cups; top with cheese cubes. Bake at 400° for 14-16 minutes or until golden brown!
CORNBREAD TACO BAKE (From tasteofhome.com) 5-15-21
1 1/2 lbs. ground beef
1 can (15 1/4 oz.) whole kernel
corn, drained
1 can (8 oz.) tomato sauce
1/2 cup water
1/2 cup chopped green pepper
1 envelope taco seasoning
1 pkg. (8 1/2 oz.) cornbread/muffin
mix
1 can (2.8 oz.) french-fried onions,
divided
1/3 cup shredded cheddar cheese
In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in the corn, tomato sauce, water, green pepper and taco seasoning. Spoon into a greased 2 qt. baking dish. Prepare cornbread mix according to package directions for cornbread. Stir in half of the onions. Spread over beef mixture. Bake, uncovered, at 400° for 20 minutes. Sprinkle with cheese and remaining onions. Bake until cheese is melted and a toothpick inserted into cornbread layer comes out clean, 3-5 minutes longer.
HAM AND CHEESE SLIDERS (From delish.com) 5-22-21 Top of page
1/4 cup yellow mustard
1 tbsp. honey
4 tbsps. melted butter
1 tbsp. poppy seeds
1/4 cup mayonnaise
12 slider buns
12 slices deli ham
12 slices Swiss cheese
Heat oven to 350° and line a large baking sheet with parchment paper. In a small bowl, combine mustard and honey and whisk to combine. Make poppy dressing: In a medium bowl, combine butter, poppy seeds, and 1 tablespoon of honey-mustard mixture. Whisk to combine. Split slider buns in half horizontally and place bottom half on baking sheet. Spread mayo in an even layer on the bottom layer of slider buns, then top with an even layer of ham and cheese. Spread top buns with honey-mustard mixture, then place on top of cheese layer. Pour poppyseed dressing on tops of buns (using a pastry brush to spread if necessary) until all buns are coated. Place in oven and bake until cheese is melty and buns are golden, 10 to 12 minutes. Slice and serve.
FRENCH DIP SLIDERS (From delish.com) 5-22-21
5 tbsps. butter, divided
1 large onion, thinly sliced
2 sprigs, plus 1/4 teaspoon fresh
thyme
Kosher salt
Freshly ground black pepper
12 slider buns, halved
1 lb. thinly sliced deli roast
beef
12 slices provolone cheese
1/4 tsp. garlic powder
1 tbsp. clove garlic, minced
1 1/2 cups low-sodium beef broth
1 tbsp. Worcestershire sauce
Preheat oven to 350°. In a large skillet over medium-high heat, melt 2 tablespoons butter. Add onion and thyme sprigs and season with salt and pepper. Cook, stirring occasionally, until caramelized, about 15 minutes. Discard thyme. Place bottom halves of slider buns on a large baking sheet and top with roast beef, provolone cheese, caramelized onions, and slider bun tops. Melt 2 tablespoons butter and brush on top of buns. Sprinkle with garlic powder, coarse salt, and parsley and bake until cheese is melty and sliders are warmed through, 10 to 15 minutes. Meanwhile, make au jus: Add remaining 1 tablespoon butter to same skillet and melt over medium heat. Add garlic and cook until fragrant, 1 minute, then add beef broth, Worcestershire, and thyme and season with salt and pepper. Simmer until slightly reduced, 10 minutes. Serve sliders with au jus for dipping.
THE BEST PUNCH (From thefarmwifedrinks.com) 5-22-21
1 gallon worth of lemonade powder
mix or lemonade packets and sugar
12 oz. frozen orange juice concentrate
6 oz. of lemonade frozen concentrate
46 oz. can of pineapple juice
1 gallon of water
2 liters of ginger ale
2 cups amaretto, optional for spiked
punch
Mix all the ingredients except the ginger ale together. Refrigerate until ready to serve or freeze overnight for slush. Pour in ginger ale before serving. Add Amaretto for a spiked punch or can add individually to each glass.
GRADUATION CAPS (From tasteofhome.com) 5-22-21
24 miniature peanut butter cups
1 tube (6 oz) decorating frosting
in color of your choice
24 After Eight thin mints
24 milk chocolate M&M's in
color of your choice or 24 semisweet chocolate chips
Remove paper liners from peanut butter cups; place upside down on waxed paper. Place a small amount of frosting on each peanut butter cup; center a mint on each. Using frosting, make a loop for each cap's tassel. Place an M&M on top of each loop.
DIPLOMAS (From food.com) 5-22-21
40 fajita sized flour tortillas
4 (8 oz.) packages of softened
cream cheese
4 (8 oz.) packages of sliced beef,
diced
2 cups shredded cheddar cheese
3 bunches green onions, chopped
small
Accent seasoning
Mix all ingredients except tortillas together to make filling. (Can use your favorite filling.) Spread desired amount of filling onto each tortilla and roll up, just as if you were making pinwheels. Do no cut. Tie a 6-8 inch length of colored ribbon (that matches your graduates color scheme) around the middle of the rolled up tortilla to look like a diploma.
LUSCIOUS SLUSH PUNCH (From radacutlery.com) 5-22-21
1 1/4 cups sugar
3 cups water
3 oz. strawberry gelatin mix, or
other flavor of choice
1/3 cup lemon juice
2 3/4 cups pineapple juice
4 cups orange juice
2 liters lemon-lime soda
In a large pan on stove top, add water, sugar, and gelatin. Boil for 3 minutes. Remove from the burner and add lemon juice, orange juice, and pineapple juice. Stir together. Pour mixture into 2 separate containers and put into freezer until frozen. Try using an ice cream pail for this step. Remove 1 container from the freezer when solid, place in a punch bowl and add 1 liter of soda. Mix together. Do the same with the 2nd container when ready to serve. Serve immediately.
CREAM CHEESE MINTS (From radacutlery.com) 5-22-21
8 oz. pkg. cream cheese, softened
2 lbs. powdered sugar
1/2 tsp. mint flavoring
food coloring
Mix cream cheese until it is soft in mixer. Add the mint flavoring when the cream cheese is soft. Then add the food coloring of your choice. Start with a little then wait and see how the color turns out. Add more food coloring if needed. Mix until the food coloring is evenly dispersed. Gradually begin adding the powdered sugar. Be careful it could get messy. Knead the remaining powdered sugar in later when you remove the dough if necessary. When powdered sugar is mixed in, or mostly mixed in, remove the dough. Place on cutting board. Use a candy mold. Take small chunks of the dough and press into the mold. Remove the mint from the mold and place on a sheet pan. If you don’t have candy molds, simply pinch off about a tablespoon of dough and roll it into a small ball. Place the ball on a sheet pan and gently press with the tines of a fork. This will flatten the mint and add a cute design. Store in an airtight container, separating layers with parchment or waxed paper. Keep refrigerated or frozen until needed.
GRILLED SHRIMP WITH OREGANO AND LEMON (From foodandwine.com) 5-29-21 Top of page
1/2 cup salted capers, rinsed, soaked for 1 hour and drained
1/2 cup oregano leaves
1 garlic clove, minced
3/4 cup extra-virgin olive oil
1 tsp. finely grated lemon zest
3 tbsps. freshly squeezed lemon juice
freshly ground pepper
2 1/2 lbs. large shrimp, shelled and deveined
salt
On a cutting board, finely chop the drained capers with the oregano leaves and garlic. Transfer the mixture to a bowl and stir in 1/2 cup plus 2 tbsps. of the olive oil, along with the lemon zest and lemon juice. Season the sauce with pepper. Light a grill. In a large bowl, toss the shrimp with the remaining 2 tbsps. of olive oil and season lightly with salt and pepper. Thread the shrimp onto metal skewers and grill over high heat, turning once, until the shrimp are lightly charred and cooked through, about 3 minutes per side. Remove the shrimp from the skewers and transfer them to a platter. Spoon the sauce on top and serve. The sauce can be refrigerated overnight. Bring it to room temperature before serving. Serve with crusty bread.
ANDRE'S CHERRY SQUARES (sep/oct81pg1) 5-29-21
1/2 pound oleo
2 cups sugar
4 eggs
1 tsp. vanilla
1/2 tsps. almond flavoring
3 cups flour
1 can cherry or blueberry pie filling
Cream oleo until soft, blend in sugar. Add eggs one at a time, beating well after each. Add vanilla and almonds, mix. Add flour and mix well. Spread 3/4 of batter in 9x13" greased pan. Pour filling over batter. Drop remaining batter by spoonfuls over filling (marble effect.) Bake at 375° for 30 minutes. Check for doneness.
ALMOND FLOUR COOKIES (From andrebernier.com, Talked about, not given) 5-29-21
1/2 cup almond flour
1 tbsp. oat flour
3 tbsps. brown sugar
1/4 tsp. baking powder (aluminum free)
1/8 tsp. baking soda
Mix all of the dry ingredients well in a medium or large bowl.
Add:
2 tbsps. partially melted butter
2 tbsps. of Egg Beaters (or any egg white product)
1 tsp. vanilla extract
1/4 tsp. almond extract
Use a spoon to slowly blend the mixture. Add 1/2 cup of semi-sweet chocolate chips. Blend together with spoon. Place mixture in refrigerator overnight, or quickly cool in freezer for 30-60 minutes. Use parchment paper on cookie sheet or aluminum foil on which to place 5-6 balls of dough (double the number if doubling the recipe). Heat oven to 365°. Bake for 15 minutes. Cool & serve.
SCOTCH EGGS 5-29-21
1 lb. pork sausage
5-6 hard cooked eggs (can be medium), peeled
1 egg, lightly beaten
3/4 cups crushed corn flakes
seasonings to taste
Divide sausage into 5-6 portions. Flatten sausage and season. Wrap sausage around egg. Roll in beaten egg, then corn flakes. Place on rack over baking pan and bake at 400° for 30 minutes, turning every 10 minutes.
MUSTARD SAUCE 5-29-21
1/2 cup low fat mayonnaise
3 tbsps. stone ground mustard
juice of 1 lemon
Combine and serve with scotch eggs.
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