CREAMY ASPARAGUS SOUP

INGREDIENTS:

2 pounds thin, young asparagus
2 cups low-salt chicken broth (canned is fine)
2 cups heavy cream
1/4 cup chopped chervil or parsley, finely chopped salt and pepper to taste nutmeg

DIRECTIONS:

Snap tough ends off the asparagus and cook the spears in boiling salted water until tender, about 5 minutes. Drain.
Reserve four tips for garnish and purée the remaining asparagus in a food processor. Strain. Heat the asparagus puree over low heat. Add stock, cream and chervil or parsley.
Heat and season with salt, white pepper and nutmeg. Ladle into bowls and top each serving with a reserved asparagus tip.

Yield: 4 Servings

Bumper Stickers & Cool Remarks

BUNNY PATCH CAKE

INGREDIENTS:

1 package (10 3/4 oz.) Sara Lee Pound Cake, frozen, cut
into 10 slices
1 can (21 oz.) Pie filling, any flavor
1 tub (12 oz.) Cool Whip Whipped Topping, thawed
1 cup Baker's Angel Flake Coconut
Green food coloring
Colorful jelly beans and marshmellow bunnies

DIRECTIONS:

Line bottom of 12x8-inch baking dish with cake slices.
Top with pie filling and all of the whipped topping.
Refrigerate 1 hour or until ready to serve. Tint coconut pale green with food coloring. Sprinkle over center of whipped topping. Decorate with Easter candies and marshmellow bunnies .

Yield: 15 Servings

Herbalife Discount USA

LINGUINI WITH ASPARAGUS & PESTO

INGREDIENTS:

1 pound fresh asparagus
3 fresh basil leaves (or dash of dry)
1/4 cup grated parmesan cheese
1/4 cup chopped pecans or walnuts
1 small clove raw garlic
1/4 tsp. salt
3 tbsp. olive oil
8 ounces Linguini

DIRECTIONS:

Cook spaghetti al dente and drain. Add one tbsp. olive oil to hot drained Linguini. Place remaining oil and asparagus and all other ingredients in blender. Blend smooth and serve over linguini.

Bed and Breakfast Chile

WHITE CHOCOLATE CHEESECAKE

INGREDIENTS:

CRUST:

1-1/2 cups chocolate wafer crumbs
1/3 cup butter, melted

FILLING:

8 ounces white chocolate
1 pound cream cheese
1/2 cup granulated sugar
3 eggs
1 cup sour cream
1 teaspoon grated orange rind
1 teaspoon vanilla

TOPPING:

1 cup sour cream
1 tablespoon granulated sugar
1/2 teaspoon vanilla

(Garnish: Chocolate curls & 1 tablespoon icing sugar)

DIRECTIONS:

Crust: In bowl, combine wafer crumbs with butter; press into 9-inch springform pan. Filling: In top of double boiler over hot, not boiling, water, melt white chocolate; let cool for 5 minutes. Meanwhile, in large bowl, beat cream cheese with sugar until light. Beat in eggs, 1 at a time.
Beat in white chocolate, sour cream, orange rind and vanilla.
Pour over crust; bake in 350F oven for 40 to 45 minutes or until just set. Topping: Combine sour cream, sugar and vanilla; spread over hot cake and return to oven for 3 to 5 minutes or until set. Immediately run knife around edge of cake to loosen. Let cool completely. Garnish: Mound chocolate curls over cake; dust lightly with icing sugar. Chill.

Yield: 10 to 12 servings

Fly fishing Patagonia

ROASTED ROOT VEGETABLES

INGREDIENTS:

1 tablespoon olive oil
1/2 pound peeled and cubed sweet potatoes
1 pound peeled and cubed turnips
10 cloves unpeeled garlic
1 pound chopped onions
2 teaspoons crumbled sage
1/2 pound peeled and cut carrots
2 teaspoons crumbled rosemary

DIRECTIONS:

Preheat oven to 450 degrees. Heat a large heavy roasting pan in oven for 15 minutes. Coat pan with half the oil and add vegetables, garlic and herbs. Drizzle remaining oil over vegetables in pan. Season with salt and pepper to taste.
Seal tightly with aluminum foil and roast in oven for 30 minutes. Remove foil and roast 15-20 minutes more, or until vegetables are tender.

Sea kayak Patagonia

Orange Nut Bread

Ingredients:

Rind of 4 large, thick-skinned oranges
1-1/2 cups water
1 teaspoon baking soda
2 cups sugar
3-1/2 cups flour
4 teaspoons baking powder
1/2 teaspoon salt
1 cup chopped pecans
2 eggs, well beaten
2/3 cup milk
3 Tablespoons butter, melted

Directions:

Boil orange rind in 1 cup of the water with baking soda 4 minutes. Drain and rinse 3 times with fresh water. Cut or chop rind in very small pieces, using scissors or knife. Combine rind, remaining 1/2 cup water and 1 cup of the sugar; boil for 3 minutes. Set aside to cool. Sift remaining 1 cup sugar, flour, baking powder and salt together; add pecans. To the cooled orange mixture, add well-beaten eggs, milk and melted butter. Combine both mixtures, stirring well. Bake in 3 small well-greased load pans (7"x3"), at 325 degrees for 45-55 minutes. Orange peel may be prepared, chopped, and stored in refrigerator ahead of time if desired. This bread is also good toasted or buttered and warmed in 400 degree oven.

Yield: 3 small loaves

Tips & Tricks - Home

SAVORY LEG OF LAMB & POTATOES

INGREDIENTS:

2 large lemons, zest of 1 removed in strips with peeler
1/4 cup fresh rosemary leaves
3 large garlic cloves
2 tablespoons olive oil
2 teaspoons fresh lemon juice
1/2 teaspoon salt
7-pound leg of lamb
2 1/2 pounds small red potatoes
3 tablespoons minced fresh chives

DIRECTIONS:

Preheat oven to 350 degrees. Cut off and discard pith from zested lemon and cut off and discard zest and pith from other lemon. In a saucepan of boiling water blanch zest 1 minute and drain in a colander. Cut each lemon crosswise into 6 slices. In a small food processor blend rosemary, garlic, zest, 1 tablespoon oil, lemon juice, and salt until mixture is chopped fine. With tip of a small sharp knife cut small slits all over lamb and rub rosemary mixture over lamb, rubbing into slits. Arrange lemon slices in middle of a large roasting pan and arrange lamb on them. Roast lamb in middle of oven 45 minutes.
Quarter potatoes and in a saucepan cover with salted cold water by 1 inch. Bring water to a boil and cook potatoes, covered, 5 minutes. Drain potatoes in colander and in a bowl toss with remaining tablespoon oil. Arrange potatoes around lamb and sprinkle with salt and pepper to taste.
Roast lamb and potatoes, stirring potatoes occasionally,
55 minutes, or until a meat thermometer registers 140 degrees. for medium-rare. Transfer lamb to a cutting board and let stand 15 minutes. Increase temperature to 450 degrees roast potatoes and lemons in one layer 5 to 10 minutes more, or until golden. Transfer potatoes and lemons with a slotted spoon to bowl and toss with chives. Transfer potato mixture to a platter.

Slice thinly across grain and serve with potatoes. Garnish with fresh rosemary sprigs and lemon wedges.

Yield: Serves 6

Earn Extra Money

Fettuccine Alfredo with Broccoli

Ingredients:

8 Tablespoons olive oil
1 package (8 ounces) broccoli florets, cooked
2 large onions, minced
1 clove garlic, minced
2/3 cup whipping cream
1 pound fettuccine, cooked
3/4 cup grated Parmesan cheese
Salt
Pepper

Directions:

Heat oil in non-aluminum skillet over medium high heat. Add broccoli and saute. Remove broccoli with slotted spoon and set aside. Add onions to oil and saute until golden. Add garlic and cook one additional minute. Stir in cream. Increase heat and boil until sauce is reduced by one-third. Add cooked fettuccine, broccoli, one-half cup Parmesan cheese, salt, and pepper. Toss thoroughly. Sprinkle remaining Parmesan on top. Serve immediately.

Servings: 4 - 6

Sea kayak Chile

OLD FASHIONED CHICKEN POT PIE

INGREDIENTS:

2 pounds cooked chicken, chopped
1 (15 ounce) can mixed vegetables
1 small onion, diced
1 tsp butter
1 (10.75 ounce) can condensed cream of chicken soup
1/3 cup milk
1/4 teaspoon black pepper
1/4 teaspoon dried parsley
salt to taste
2 9-inch prepared pie crusts

DIRECTIONS

Preheat oven to 350 degrees. Saute diced onions in butter until soft. To that pan stir in chicken and vegetables until combined. In a small bowl combine chicken soup and milk and pour into pan with chicken mixture. Add pepper and parsley. Put bottom pie crust into an ungreased pie pan (or use the disposable tin it came with). Pour entire filling mixture into bottom pie shell. Cover with top crust and seal edges (don't worry if it isn't smooth). Do cut several slits in the top to allow steam to escape. Bake for 30 minutes, or until golden brown. Allow to cool 10 minutes before serving.

YIELD: 1 pie

Sea kayak Patagonia