Cornish Hens for
3 ea Cornish hens [1 3/4 lb ea]
6 Fresh rosemary sprigs
2 tb Butter, melted
2 tb Lemon juice
1 pn Salt
1 pn Pepper
1 c Wild rice
3 c water
1 tb Butter
2 c Mushrooms, halved
1 Onion, chopped
1 1/2 ts Dried savory
1/2 ts Salt
1/2 ts Pepper
Rinse rice. In saucepan, bring water to a boil; stir in rice. Return to boil;
cover, reduce heat and simmer for 45 minutes or until tender. Drain; place in
In skillet, melt butter over medium-high heat; cook mushrooms, onion, and
savory for 3 minutes. Stir into rice along with salt and pepper; let cool.
Rinse hens; pat dry. Stuff cavities; tie wings and legs with string. Place on
rack in roasting pan, leaving 2 inches between each. Tuck half of a rosemary
sprig under each leg and wing. Stir butter with lemon juice; brush half over
Sprinkle with salt and pepper and roast in 375 degrees F. oven, basting with
remaining butter mixture, for 1-1/2 hours or until juices run clear when hens
Remove trussing; cut in half along backbone. Serve, stuffing side down.
Heart-Shaped Valentine Pizza
1 lg Pizza shell; pre-baked
1/3 c Pizza sauce
1/3 c Mozzarella cheese; grated
12 lg Shrimp; cooked
1 md Red Bell Pepper
3 Pieces artichoke hearts,
1 x Olive oil
1 x Minced Basil
*Frozen and thawed.
Trim the pizza shell(s) or foccacia bread into heart shape, place on pizza pan
or baking sheet.
Spread pizza sauce on shell to near edge. Sprinkle cheese over sauce, not
quite to edge of sauce. Place shrimp, in pairs, tails touching, to make hearts,
on top of cheese. Do the same with some slices of red bell pepper, using the
top, where it curves, for the top of the heart. Put a few slices of artichoke
heart here and there. Drizzle a little olive oil over top. Sprinkle with minced
Bake at 375 degrees until cheese melts and pizza is piping hot. Serve Hot.
Apricot Baked Ham
1/2 ea Fully cooked ham with bone
20 ea Whole cloves
1/2 c Apricot preserves
3 tb Dry mustard
1/2 c Packed light brown sugar
Score the surface of the ham with shallow diamond-shaped cuts. Insert cloves in
Combine preserves and mustard; spread over ham. Pat brown sugar over
Place ham on a rack in a roasting pan. Bake at 325 degrees for 20 minutes
per pound or until ham is heated through and meat thermometer reads 140
Angel Hair Pasta with Lemon &
1 ts Olive oil
2 Cloves Garlic -- peel &
1/2 c Dry white wine
1/4 c Lemon juice
1 c Tomatoes -- 1 medium, Chopped
8 oz Angel hair pasta -- 4 oz
1/4 c Fresh basil -- chopped
2 tb Parmesan cheese -- freshly Grated
Black pepper -- to
Bring a large pot of water to a boil over high heat and maintain at a boil.
Put the olive oil and garlic in a saute pan and cook over medium heat just
until the garlic begins to brown. Remove the saute pan from the heat and pour
in the wine. Return it to the heat. Cook for another 1 to 2 minutes, until the
wine has been reduced by half. Stir in the lemon juice and tomato. Remove the
pan from the heat.
Place the pasta in the boiling water and cook to desired doneness, 30 seconds
to 1 minute. Drain the pasta and put it into a warm serving bowl. Add the
basil, Parmesan cheese, and black pepper, along with the tomato mixture. Toss
and serve immediately.
4 Chicken breasts
1 c White wine
2 ts Garlic powder
3 tb Salad dressing*
2 ts Pepper
1/2 ts Paprika
*Choose your favorite.
Marinate chicken in white wine, garlic powder and dressing for one hour.
Preheat oven to 325 degrees F.
Spread chicken in casserole and squeeze fresh lemon juice on top.
Spoon marinade over each piece of chicken and sprinkle with pepper and
Bake for about 30 minutes.
1 Onion, minced
1 Clove garlic menced
1 lb Ground beef
2 ts Shortening
1 md Can whole tomatoes
1 cn Tomato sauce
1 ts Oregano
1 tsp salt
1/4 ts Pepper
1/2 lb Lasagna noodles
1 tbsp salt
2 1/2 qt Boiling water
1/2 lb Sliced Mozzarella cheese, divided
1 c Cream cottage cheese, divided
1/2 c Cheddar cheese, divided
Saute onion, garlic, and meat in shortening about 20 minutes. Add whole
tomatoes, tomato sauce, oregano, salt and pepper. Simmer for 40 minutes.
Cook noodles in boiling water with salt added for about 20 minutes; drain.
Put 1/3 of the meat mixture in baking dish. Add layer of noodles, add 1/2
cottage cheese, 1/3 Mozzarella, and 1/2 Cheddar.
Repeat layers, ending with remaining meat mixture and top with remaining
1/3 Mozzarella cheese.
Leg of Lamb
6 lb Leg of lamb, well trimmed
5 ea Cloves garlic*
20 ea Small sprigs fresh rosemary
20 ea Small sprigs fresh sage
1/4 c Olive oil
1 x Salt and pepper
*Peeled and thinly sliced
With the point of a small, sharp knife, make thin, deep slits all over the leg
of lamb; insert the garlic slivers and herb sprigs into the slits.
Drizzle the leg of lamb with olive oil and sprinkle with salt and pepper.
Let it marinade at room temperature for about 20 minutes.
Preheat oven to 425 degrees F.
Place the leg of lamb on a rack set in a roasting pan, and cook for one hour.
Remove from oven and let stand for ten minutes before carving.
Bell Peppers with Brown Rice
4 ea Green bell peppers
1 md Onion, diced
1 ea Garlic clove, minced
2 tb Oil
2 oz Brown rice
3/4 pt Tomato juice
1 ea Bay leaf
1 ea Thyme sprig
1 ea Parsley sprig
4 oz Mixed nuts, chopped
Salt & pepper,
Slice the tops from the peppers to form lids. Scoop out the seeds and
membranes. Place the peppers in a greased casserole.
Saute the onion and garlic in the oil over low heat until the onion is soft
Add the rice and half the tomato juice, along with the bay leaf, thyme
& parsley. Cover & simmer for 40 minutes.
Discard the bay leaf, thyme & parsley. Mix in the nuts and add salt and
pepper to taste.
the green peppers with the sauteed mixture. Replace the tops. Pour the
remaining tomato juice around the peppers.
Bake at 350F for about 35 minutes.
Brandy Prime Rib
8 lb Standing rib roast
4 -6 cloves garlic, slivered
1/4 c Soy sauce
1 tb Freshly ground pepper
1 c Brandy
1 c Beef stock
Fresh oregano and
Using a sharp knife, make 1" deep slits evenly spaced over entire surface
of roast and insert garlic slivers. Place in roasting pan. Brush outside of
roast with soy sauce, sprinkle with pepper and let roast stand at room
temperature for one hour.
Preheat oven to 350 degrees. For medium rare, roast 14 minutes per lb. or until
meat thermometer inserted in center of roast reads 125 degrees. For medium,
roast 15 minutes per lb. or until meat thermometer inserted in center of roast
reads 135 degrees.
While cooking baste every 10 minutes with brandy.
Transfer to warm platter and let sit 15 minutes before carving.
Skim fat from roasting pan and discard. Place pan on stovetop over medium
heat. Pour in the stock. Deglaze pan and simmer for a few minutes and adjust
Carve roast and spoon sauce over meat.
1 lb Salmon fillets
1 ts Oregano, dried
2 cl Garlic; minced
Pepper to taste
1 Tomatoes; thinly sliced
1 sm Onions; thinly sliced
2 tb Parsley; chopped
1/4 c Dry bread crumbs
1 tb Vegetable oil
Spray shallow baking pan with non-stick coating. Place fish in baking pan and
sprinkle with oregano, garlic and pepper. Layer with tomato, onion and parsley.
Mix bread crumbs with oil and sprinkle on top of fillets.
Bake at 450 degrees F. for 8 to 10 minutes or just until fish flakes easily.