YUMMY LEMON BARS

Ingredients:

1 cup butter
1/2 cup confectioners sugar
2 cups all-purpose flour
1/2 teaspoon salt
4 eggs, beaten until fluffy
2 cups sugar
5 tablespoons lemon juice
2 tablespoons grated lemon rind
Confectioners sugar for topping

Directions:

Preheat oven to 300. In a large bowl, cream together butter and confectioners sugar; then blend in flour and salt. Press mixture down in a flat buttered cookie pan. Bake at 300 for 20 minutes. While crust is baking, in a medium bowl blend together eggs, sugar, lemon juice and rind. Pour over crust. Raise temperature to 350 and bake for an additional 15-20 minutes at 350.
Remove from oven and let cool. When cooled, sprinkle generously with additional powdered sugar.

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Crab Dip

Ingredients:

1 package (8 ounce) softened cream cheese
1 package (6 ounce) frozen crab meat, thawed, or 1 package (6 ounce) frozen shrimp, cooked
1/4 cup mayonnaise
1/4 cup Miracle Whip Salad Dressing
1 small onion, finely grated
1 Tablespoon prepared mustard
1 teaspoon Tabasco sauce
4 Tablespoons parsley flakes

Directions:

Mix all ingredients thoroughly and chill for at least one hour. Serve with buttered crackers.

Yield: 1 -1/2 cups

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DEVLISH HAM PUFFS

INGREDIENTS:

1/2 pound cream cheese
1-1/2 teaspoons baking powder
Salt
1 teaspoon fresh onion juice
1 egg yolk
Cayenne pepper to taste
2 (2-1/4 ounce) cans deviled ham
3 to 4 drops Worcestershire
Dash of Tabasco
24 small bread rounds

TO PREPARE:

Mix cheese, baking powder, salt, onion juice, egg yolk, and cayenne. In separate dish mix ham, Worcestershire, and Tabasco. Toast bread rounds on one side. Spread untoasted side with ham mixture; cover with a mound of cheese mixture. Place on cookie sheet and bake 10 minutes at 375 degrees or until brown. These can be prepared a few hours before baking.

SERVES: 6 - 8

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SPICY FISH DISH

INGREDIENTS:

2 pounds boneless fish fillets
1 cup onion, finely chopped
2 cups sour cream
1 cup mayonnaise
2 jalapeno peppers, finely chopped
2 banana peppers, finely chopped
2 cups dried bread crumbs
2 tablespoons paprika

DIRECTIONS:

Preheat oven to 425 degrees. Slice fillets into 2-inch wide portions. Spray a 9x13 inch casserole dish with cooking spray. Roll fish in the bread crumbs and arrange pieces to form one complete layer of portions over the bottom of pan.
Leave a small space between portions (fold thinner portions in half if needed or stack 2 thinner ones to create one even
layer.) Mix sour cream, mayo, onion and pepper. Spread mixture over fish, filling in spaces between the fish pieces. Sprinkle with bread crumbs and paprika. Bake for approx. 25 minutes.
Can be make ahead of time and stored in the fridge.

Yield: 6 Servings

Total Control

Artichoke Dip Recipe

Ingredients:

1 (15 ounce) can Progresso seasoned bread crumbs
4 (15 ounce) cans artichoke hearts
2 cups olive oil
Juice of 4 lemons (ReaLemon may be used)
2 cups grated Romano cheese
4 pods garlic, pureed
Red pepper to taste


Directions:

Combine the bread crumbs, water from the artichokes, lemon juice and olive oil. Put the artichoke hearts in the blender and blend on high speed until well blended. Add artichoke hearts to above mixture. Add cheese, garlic and red pepper. Put in buttered 4-quart casserole and bake at 350 degrees 20 to 30 minutes until warm. This may be spooned into a chafing dish and served with melba rounds.

Yield: 4 quarts

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BALSAMIC CHICKEN & BROCCOLI

INGREDIENTS:

1 tb Oil, olive
2 cl Garlic, minced
1/2 sm Onion, thinly sliced and cut into thirds
2 tb Shallots
1/4 c Wine, white
2 Chicken breasts, cut into strips
3 tb Vinegar, balsamic
2 c Broccoli spears
1 c Mushrooms, sliced thick
1/3 c Chicken stock
1/4 ts Salt
Black Pepper

DIRECTIONS:

Heat the oil in a heavy pot. Add the garlic, onion, and shallots, and cook until light golden. Keep the pot covered between stirrings and use a tablespoon or so of the wine if more liquid is needed. Add the strips of chicken and enough of the wine to keep the meat from sticking to the pot. Cook until the chicken is white all the way through, about 5 to
7 minutes (use more wine, if needed). Remove the chicken and sauteed vegetables with a slotted spoon. Add the vinegar to the pot, increase the heat, and stir with a wooden spoon, scraping bits from the bottom, until the liquid is reduced to about half its volume. Reduce the heat. Return the chicken and sauteed vegetables to the pot, add the broccoli, mushrooms, stock, remaining wine, and salt. Cook at a gentle simmer until the broccoli turn bright green. Serve over pasta and dust with pepper.

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ZUCCHINI BOATS

Ingredients:

4 medium zucchini
1 cup long grain rice, cooked
1 medium yellow onion, chopped
1 garlic clove, chopped
1 egg, beaten
2 tablespoons olive oil
1/2 pound lean ground beef
1/2 cup bread crumbs
2 cups canned spaghetti sauce
3 tablespoons fresh dill, chopped
2 tablespoons fresh parsley, chopped
2 tablespoons parmesan cheese, grated

Directions:

Split zucchini lengthwise, scoop out seeds. Saute ground beef, onion, garlic, dill, and parsley in olive oil. Remove from heat. Add cooked rice, beaten egg, 1/4 c bread crumbs and mix well. Fill zucchini with mixture and place in a baking dish. Cover with spaghetti sauce, sprinkle cheese and remaining bread crumbs on top. Cover and bake at 350 for approx 45 minutes, until zucchini is tender but firm.

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