FRUIT-GLAZED CORNISH HENS

Posted on by
1

2 (1 1/4 lb) cornish hens, split
1 tbs olive oil
1 tsp salt
1/2 tsp black pepper
1/3 cup fruit jam OR jelly

preheat the broiler. line a broiler pan wih foil.

if the hens are not already split, with a heavy knife, cut through the hens at the backbone. turn the hens, skin-side down, and cut through the white membrane on either side of the breastbone. bend the breast backward until the breatbone breaks, then pull out the breastbone and the attached cartilage. cut the hen in half.

in a small bowl, combine the oil, salt, and pepper. rub the hen halves all over wth the seasoned oil and place them, skin-side up, on the prepared broiler pan. broil the hens 4″ from the heat for 15 minutes.

meanwhile, in a small saucepan over low heat, warm the jam (or jelly), stirring frequently, until melted, about 4 minutes.

brush the hens with the jam and broil for 3-5 minutes longer, or until the hens are glazed and cooked through. watch carefully to keep the jam from charring. serve hot.

serves 4

PEACH-BLUEBERRY TUMBLE…IN THE CROCKPOT!

Posted on by
Reply

4 lg ripe peaches, peeled, pitted, and sliced
1 cup fresh blueberries, picked over for stems
1/2 cup firmly packed light brown sugar OR a natural sweetener
3/4 cup rolled (old-fashioned) oats
1/3 cup nonhydrogeneated margarine, softened
1 tsp ground cinnamon
1/4 tsp salt

place the peaches in a 3 1/2-4 qt slow cooker. add the blueberries and 1/4 cup of the brown sugar and stir to combine.

in a medium-size mixing bowl, combine the remaining 1/4 cup brown sugar, the oats, margarine, cinnamon, and salt. mix well and sprinkle on top of the fruit.

put the lid on the slow cooker slightly askew to let the steam escape. cook on HIGH for about 2 hours. if too much liquid remains, remove the lid and cook 30 minutes longer. serve hot.

4 servings

KENTUCKY DERBY PIE

Posted on by
Reply

pie crust for a 9″ single-crust pie

CHOCOLATE PECAN FILLING:

1/2 cup (1 stick) unsalted butter, at room temperature
1/2 cup sugar
3 eggs
1 cup light corn syrup
1/2 cup semisweet chocolate chips
1 1/4 cups chopped pecans
1 1/4 tsp vanilla

preheat the oven to 450 degrees.

roll out the pastry dough on a lightly floured surface or pastry cloth to a 12″-13″ circle. gently fold the dough in half and then again into quarters for easier handling. put the dough into a 9″ aluminum pie plate, unfold, and use your fingertips to fit the dough into the pan. trim the overhanging edges. press the edges of the crust into place around the rim of the pie plate, and flute or crimp. refrigerate until ready to use.

make the filling: in a large bowl, with an electric mixer, beat the butter, sugar, and eggs until light, about 2-3 minutes. add the corn syrup. stir in the chocolate chips, pecans, and vanilla. pour the filling into the pie shell.

bake in the center of the oven for 10 minutes. reduce the temperaure to 350 degrees and continue baking for 45 minutes, or until a cake tester or knife inserted into the center comes out clean and the crust is golden brown. cool on a wire rack.

makes 1 (9″) pie

CRACKER BARREL HASH BROWN CASSEROLE

Posted on by
1

1 (26 oz) bag frozen country-style hash browns
2 cups shredded colby cheese
1/4 cup minced onion
1 cup milk
1/2 cup beef stock OR canned broth
2 tbs butter, melted
dash garlic powder
1 tsp salt
1/4 tsp ground black pepper

preheat the oven to 425 degrees.

combine the frozen hash browns, cheese, and onion in a large bowl.

combine the milk, beef stock, half the melted butter, the garlic powder, salt, and black pepper in another bowl. mix until well blended, then pour the mixture over the hash browns and mix well.

heat the remaining butter in a large, ovenproof skillet over high heat.

when the skillet is hot, spoon in the hash brown mixture. cook the hash browns, stirring occasionally, until hot and all of the cheese has melted (about 7 minutes).

put the skillet into the oven and bake for 45-60 minutes or until the surface of the hash browns is dark brown.

serves 4-6 as a side dish

PECAN ROLLS

Posted on by
Reply

SYRUP:

2 tbs butter
1/2 cup brown sugar
1/4 cup molasses
1 1/2 cup pecans

ROLLS:

1 1/4 oz pkg yeast
1/4 cup warm water
1 cup scalded milk, cooled to lukewarm
1/4 cup sugar
1 tsp salt
1 egg, beaten
3 1/2 cups flour, divided
1/4 cup margarine, melted
butter and cinnamon

SYRUP: heat butter, sugar, and molasses until sugar is dissolved; stir in nuts. pour syrup into two 9″x13″ pans; set aside.

ROLLS: dissolve yeast in warm water. stir in milk, sugar, and salt. add beaten eggs, 1 3/4 cup flour, and melted margarine; mix well. stir in remaining flour. knead dough; let rise until double in size. roll dough out to 3/4″ thickiness; spread with butter and cinnamon. roll up and cut into 18 rolls. place on top of syrup in prepared pans; let rise for 2 hours.

bake rolls at 375 degrees for 25-30 minutes. remove from oven; invert pans over a cookie sheet, allowing the remaining topping to drizzle over rolls.

BLUEBERRY CHEESECAKE ICE CREAM

Posted on by
Reply

1/2 cup sugar
1 tbs cornstarch
1/2 cup water
1 1/4 cup fresh OR frozen blueberries
1 tbs lemon juice

GRAHAM CRACKER MIXTURE:

2 1/4 cups graham cracker crumbs (about 36 squares)
2 tbs sugar
1/2 cup butter, melted

ICE CREAM:

1 1/2 cups sugar
1 (3.4 oz) pkg instant cheesecake OR vanilla pudding mix
1 qt heavy whipping cream
2 cups milk
2 tsp vanilla extract

in a small saucepan, combine sugar and cornstarch. gradually, stir in water until smooth. stir in blueberries and lemon juice. bring to a boil. reduce heat; simmer, uncovered, for 5 minutes or until slightly thickened, stirring occasionally. cover and refrigerate until chilled

in a large bowl, combine the cracker crumbs, sugar and cinnamon. stir in the butter. pat into an ungreased 15×10″x1″ baking pan. bake at 350 degrees for 10-15 minutes or until lightly browned. cool completely on a wire rack.

meanwhile, in a large bowl, whisk the ice cream ingredients. fill ice cream freezer cylinder two-thirds full; freeze according to manufacturer’s directions. refrigerate remaining mixture until ready to freeze. whisk before adding to ice cream freezer (mixture will have some lumps).

crumble the graham cracker mixture. in a large container, layer the ice cream, graham cracker.mixture and blueberry sauce three times; swirl. freeze.

16 servings

HOMEMADE LEMONADE

Posted on by
Reply

3/4 cup sugar
1/2 cup water
1/4 cup lemon peel strips (about 1 1/2 lemons)
3/4 cup lemon juice (about 3 lemons)
1 cup club soda, chilled

in a small saucepan, heat sugar and water over medium heat until the sugar is dissolved, stirring frequently. stir in the lemon strips. bring to a boil. reduce heat; simmer, uncovered for 5 minutes. cool slightly.

transfer to a pitcher. stir in lemon juice; cover and refrigerate until chillled. discard lemon strips. stir in club soda. serve over ice.

2 servings

MILKY WAY RICE KRISPY TREATS

Posted on by
1

4 (2.05 oz) milky way bars
3/4 cup butter OR margarine, divided
3 cups rice krispies cereal
1 cup milk chocolate chips

in the microwave or in top of a double boiler, melt the milky ways and 1/2 cup of the butter, stirring occasionally until smooth. stir in rice krispies until well blended. press into a greased 11″x7″ pan.

melt chocolate chips and remaining 1/4 cup butter or margarine, stirring until smooth. remove from heat and spread over the top of the bars. refirgerate for 1 hour, or until firm; cut into squares.

SHRIMP LOUIE SPREAD

Posted on by
1

8 oz softened cream cheese
1/2 cup mayonnaise
1/4 cup chili sauce
1 tbs horseradish
1/8 tsp pepper
6 green onions
2 cups finely chopped cooked salad shrimp (measure AFTER chopping)*
salt to taste

*IT’S BEST TO USE FROZEN COOKED SALAD SHRIMP THAT YOU’VE THAWED ACCORDING TO PKG DIRECTIONS AND DRIED ON PAPER TOWELS. YOU CAN ALSO USE CANNED SALAD SHRIMP, BUT THEY WILL BE MORE SALTY, WHICH IS WHY YOU SHOULD SALT TO TASTE AFTER EVERYTHING IS MIXED UP TOGETHER.

mix the cream cheese with the mayonnaise. add the chili sauce, horseradish, and pepper. mix it up into a smooth sauce.

clean the green onions and cut off the bottoms. use all of the white part and up to an inch of the green part. throw the tops away.

mince the onions as finely as you can and add them to the sauce. stir them in well.

chop the salad shrimp into fine bits. you can do this with a sharp knife, or in the food processor using the steel blade and an on-and-off motion.

mix in the shrimp and check to see how salty the spread is. add salt if needed.

chill the spread in a covered bowl in the refrigerator for at least 4 hours. you can make it in the morning if you plan to serve it that night.

makes approx 3 cups

CHOCOLATE CHIP PIZZA

Posted on by
Reply

1/2 cup sugar
1/2 cup brown sugar
1/2 cup peanut butter
1 egg
1/2 cup flour
2 cups mini marshmallows
6 oz chocolate chips
other toppings as desired

mx first four ingredients until blended. add flour and stir. press into a 12″-14″ pizza pan, forming a rim. bake at 350 degrees for 10 minutes. remove and sprinkle with remainng toppings. return to the oven for 5-8 minutes, or until puffy and lightly browned. cool and cut.