Pound Cake with Vanilla Sauce

Ingredients for Pound Cake:

10-1/2 ounces sifted flour
1 teaspoon baking powder
1/8 teaspoon salt
13-1/2 ounces butter
10-1/2 ounces sugar
3 ounces milk
Juice of 1/2 lemon
1 Tablespoon vanilla extract
6 eggs, beaten

Ingredients for Vanilla Sauce:

1 cup sugar
2 Tablespoons flour
1/8 teaspoon salt
2 cups water
2 teaspoons vanilla extract
3 Tablespoons butter, chilled

Directions:

For the cake, mix the flour, baking powder and salt together. Beat the butter and sugar in a mixing bowl for 10 minutes or until the sugar dissolves. Add the flour mixture alternately with the milk, lemon juice and vanilla, starting with dry ingredients and ending with wet ingredients and mixing well after each addition. Add the eggs 1/3 at a time, mixing well after each addition.
Spoon the batter into a buttered and floured 5x9-inch loaf pan. Bake at 350 degrees for 45 to 60 minutes or until the loaf tests done
For the sauce, combine the sugar, flour and salt in a bowl and mix well. Bring the water and vanilla to a boil in a saucepan. Add the boiling mixture to the sugar mixture gradually, whisking constantly. Add the butter and whisk until blended. Pour the sauce over the warm cake.

Serves: 12

Chile Rellenos Souffle with Sage Cheese

Ingredients for Sage Cheese:

8 ounces cream cheese, softened
4 ounces chevre, softened
3 Tablespoons minced green onions
2 Tablespoons finely chopped fresh sage
1 egg
1 garlic clove, minced
Salt and pepper to taste

Ingredients for Souffle:

2 (7-ounce) cans whole green chiles, drained
8 eggs
2 cups milk
1/2 cup flour
1/4 cup grated Parmesan cheese
Salsa, green chile sauce or pico de gallo

Directions:

For the cheese, combine the cream cheese, chevre, green onions, sage, egg, garlic, salt and pepper in a mixing bowl. Beat until mixed, scraping the bowl occasionally.
For the souffle, cut the chiles lengthwise into halves and pat dry. Spread 1 to 2 Tablespoons of the cheese on the cut side of half the chiles. Top with the remaining chile halves. Arrange the chiles in a single layer in a greased 2-1/2- to 3-quart baking dish.

Combine the eggs, milk, flour and Parmesan cheese in a food processor or blender. Process until smooth. Pour the egg mixture over the chiles. Bake at 375 degrees for 45 minutes or until light brown. Serve immediately with salsa, green chile sauce or pico de gallo.

Serves: 8

Fresh Blueberry Tart

Ingredients:

1 cup flour
2 Tablespoons sugar
1/2 teaspoon salt
1/2 cup butter, softened
1 Tablespoon white vinegar
3-1/2 to 4 cups fresh blueberries
2/3 cup sugar
3 Tablespoons flour
1/4 teaspoon cinnamon
1 Tablespoon lemon juice
2 cups fresh blueberries

Directions:

Combine 1 cup flour, 2 Tablespoons sugar and salt in a bowl and mix well. Cut in the butter until crumbly. Sprinkle with the vinegar.Knead with floured hands until the mixture clings together. Pat over the bottom and 1 inch up the side of a 9-inch springform pan.Toss 3-1/2 to 4 cups blueberries, 2/3 cup sugar, 2 tablespoons flour and 1/4 teaspoon cinnamon in a bowl gently. Sprinkle with the lemon juice, tossing to coat. Spoon into the prepared pan.Place the springform pan on the lowest oven rack.Bake at 375 degrees for 50 minutes. Sprinkle with 2 cups blueberries.Let stand until cool. Store, covered, in the refrigerator until serving time.

Serves: 12

Fusilli with Tomato Mozzarella Sauce

Ingredients:

1 pound ripe plum tomatoes, halved
8 ounces Mozzarella cheese
1/2 cup fresh sliced basil
6 Tablespoons olive oil
2 Tablespoons balsamic vinegar
2 large garlic cloves, minced
1/4 teaspoon dried red pepper flakes
Pepper to taste
12 ounces fusilli pasta, cooked to package directions
1/4 cup pine nuts, toasted
Fresh basil leaves for garnish

Directions:

Cut tomatoes and cheese into 1/2-inch pieces and place in bowl. Mix in basil, olive oil, vinegar, garlic and red pepper flakes. Season with pepper. Let stand at room temperature 30 minutes.. Place drained pasta in a pot and add tomato mixture. Toss over low heat until cheese begins to melt.. Transfer pasta to platter or plates; sprinkle with pine nuts and garnish with basil leaves.

Serves: 4

Wild Mushroom Risotto

Ingredientes:

1 (3/4-ounce) package dried porcini mushrooms
1 cup hot water
2 Tablespoons unsalted butter
1 Tablespoon olive oil
1 medium red onion, chopped
1 garlic clove, minced
10 to 12 button mushrooms, sliced
2 cups arborio rice
1/2 cup red wine
6 cups vegetable stock, heated
1/4 cup (1/2 stick) unsalted butter
2 ounces Parmigiano-Reggiano cheese, grated
Salt and pepper to taste

Directions:

Soak the porcini mushrooms in the hot water in a bowl for 30 minutes. Drain, reserving the liquid. Rinse the mushrooms and slice.
Heat 2 Tablespoons unsalted butter and olive oil in a large skillet. Saute the onion and garlic in the butter mixture for 2 minutes. Stir in the button mushrooms. Saute for 3 minutes. Add the rice and mix well.
Saute for 1 minute. Stir in the wine. Cook until the wine evaporates, stirring constantly. Add 1 cup of the hot stock. Cook until the stock is absorbed, stirring constantly. Add the porcini mushrooms and 1 cup of the remaining stock. Cook until the stock is absorbed, stirring constantly. Pour the reserved mushroom liquid through a fine strainer into the rice mixture and mix well.
Add the remaining stock 1 cup at a time, stirring constantly and cooking until the stock is absorbed after each addition. This will take approximately 20 minutes. Remove from the heat. Stir in 1/4 cup unsalted butter and cheese. Season with salt and pepper. Serve immediately.

Note: This is a hearty meal that tastes wonderful. Use half the butter to reduce the fat if desired.

Serves: 4

Sauteed Shrimp and Peppers over Cheese Grits

Ingredients:

1/2 cup chopped Canadian bacon
1 cup red bell pepper strips
1 cup green bell pepper strips
1 (10-ounce) can diced tomatoes with green chiles, drained
1-1/2 pounds shrimp, peeled and deveined
1/2 cup chopped green onions
1-2/3 cups milk
1 (16-ounce) can chicken broth
1 cup quick-cooking golden grits
1 cup (4 ounces) shredded sharp Cheddar cheese

Directions:

Brown the bacon in a skillet. Stir in the bell peppers and cook for 10 minutes, stirring frequently. Add the tomatoes and mix well. Cook for 5 minutes, stirring occasionally. Stir in the shrimp and cook for 3 minutes longer or until the shrimp turn pink, stirring occasionally. Mix in the green onions. Remove from the heat and cover to keep warm.
Bring the milk and broth to a boil in a saucepan and stir in the grits. Return the grits mixture to a boil; reduce the heat. Cook for 5 minutes, stirring occasionally. Add the cheese to the grits and stir until melted. Spoon the shrimp mixture over the grits on a serving platter.

Note: The red and green peppers and the Canadian bacon make this casserole pretty and satisfying.

Serves: 6 - 8

Cucumbers with Sour Cream

Ingredients:

1 cup sour cream
1 Tablespoon sugar
1/4 cup cider vinegar
1/4 cup chopped fresh dill
1/4 teaspoon white pepper
1/4 teaspoon salt
1/2 teaspoon celery seed
2 large cucumbers, peeled and thinly sliced
1/2 small brown onion, thinly sliced
Dill for garnish

Directions:

In a medium bowl, combine sour cream, sugar, vinegar, dill, pepper, salt and celery seed, blend well.. Add cucumbers and onions to sour cream mixture, toss lightly. Refrigerate at least 2 hours. Sprinkle cucumbers with additional dill and serve chilled.

Servings: 4 - 6

Pork Tenderloin with Spicy Mustard Sauce

Ingredients for Pork Tenderloin:

1/2 cup teriyaki sauce
1/4 cup bourbon
2 Tablespoons bourbon
4-3/4 pounds pork tenderloin

Ingredients for Spicy Mustard Sauce:

2/3 cup mayonnaise or mayonnaise-type salad dressing
2 to 3 teaspoons dry mustard
2 teaspoons white vinegar
2 teaspoons teriyaki sauce
Paprika
Party Rolls: 1-1/2 (25-ounce) packages frozen roll dough

Directions:

For the tenderloin, combine the teriyaki sauce, bourbon and brown sugar in a 7x11-inch dish and mix well. Add the tenderloin and turn to coat. Marinate, covered, in the refrigerator for 8 to 10 hours, turning occasionally; drain.
Place the tenderloin on a rack in a shallow roasting pan. Bake at 400 degrees for 30 minutes or until a meat thermometer registers 160 degrees for medium. Let rest for 5 to 10 minutes.
For the sauce, combine the mayonnaise, dry mustard, vinegar and teriyaki sauce in a bowl and mix well. Chill, covered, in the refrigerator. Sprinkle with paprika just before serving.
For the rolls, thaw 3 dozen dough balls using package directions. Cut each ball into halves with kitchen shears. Roll each portion into a ball and arrange on lightly greased baking sheets. Spray the dough balls lightly with nonstick cooking spray.
Let rise, covered, in a warm place free from drafts for 40 minutes or until doubled in bulk. Bake at 350 degrees for 10 to 12 minutes or until golden brown. Remove the rolls to a wire rack to cool. Cut each roll to but not through the bottom into halves with a serrated knife. You may store in heavy-duty sealable plastic bags for up to 2 days.
To serve, cut the tenderloin into thin slices on a cutting board. Serve the sliced tenderloin with the rolls and sauce.

Serves: 12 - 15

Chicken Kiev

Ingredients for Chicken Kiev:

5 whole chicken breasts, halved and boned
Salt
1 heaping Tablespoon chopped green onion
1 heaping Tablespoon chopped parsley
1 stick butter, cut into 10 slices
Flour
2 eggs, slightly beaten
Dry bread crumbs

Ingredients for Sour Cream Sauce:

1/2 cup sliced mushrooms
2 teaspoons butter
1 pint sour cream
1 Tablespoon chopped chives

Directions:

For the Chicken, place each piece of chicken, boned side up, between two pieces of Saran wrap. Working out from center, pound to form cutlets about 1/4-inch thick. Peel off Saran. Sprinkle with salt. Combine green onion and parsley; sprinkle equal amounts on each cutlet. Place slice of butter on each cutlet; roll as a jelly roll, tucking in ends of meat. Press to seal well. Dust with flour; dip in beaten eggs; roll in bread crumbs. Chill for at least 1 hour. Fry in deep, hot fat (340 degrees) about 5 minutes or until golden brown. Sour Cream Sauce may be served with chicken.

For the Sour Cream Sauce, saute mushrooms in butter. Add sour cream and chives. Heat thoroughly. Pour over, or serve with Chicken Kiev.

Servings: 10 small