Asparagus Lemon Pasta

Ingredients:

1 1/2 pounds asparagus, trimmed and cut
1 pound bow-tie pasta
3 tablespoons unsalted butter
3/4 cup heavy cream
2 tablespoons freshly grated lemon zest
1/4 cup fresh lemon juice
3/4 teaspoon salt
1/3 cup finely chopped fresh parsley leaves

Method:

1. In a steamer set over boiling water steam asparagus, covered, until crisp-tender, about 3 minutes. Transfer asparagus to a colander and rinse under sold water to stop cooking. Drain asparagus well.
2. In a 6-quart kettle bring 5 quarts salted water to a boil for pasta. In a deep 12-inch skillet heat butter and cream over moderately low heat until butter is melted and stir in zest, lemon juice, and salt. Remove skillet from heat and keep sauce warm, covered.
3. Add pasta to boiling water and boil, stirring occasionally, until al dente. Ladle 1/4 cup pasta water into sauce and drain pasta in colander. Immediately add pasta and asparagus to sauce and cook over moderate heat, tossing, 1 minute, or until heated through.
4. Add parsley and salt and pepper to taste and toss well. Sprinkle pasta with a little Parmesan .

Blueberry-Peach Pudding Cake

Serve 7

INGREDIENTS:

1 1/2 to 2 cups fresh or frozen blueberries
1 can (15 ounces) diced or sliced peaches, well drained
2 tablespoons lemon juice
1 1/2 cups flour
2 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1 cup sugar
3/4 cup milk
1 large egg
6 tablespoons butter, melted
1 teaspoon vanilla
3/4 cup sugar
1 tablespoon cornstarch
1 cup boiling water

Method:

1. Spread blueberries and drained peaches in the bottom of a 9-inch square pan or an 11x7-inch rectangular baking pan. Sprinkle with the lemon juice.
2. Preheat oven to 350°.
3. In another bowl, blend flour, baking powder and soda, salt, and 1 cup sugar.In a separate bowl, whisk together the milk, egg, melted butter, and vanilla.Combine the dry ingredients with egg mixture just until blended.
4. Spoon over the fruit layer and gently spread.
5. Combine the 3/4 cup sugar with cornstarch; spread evenly over batter. Carefully pour the boiling water over all. Bake for 40 to 50 minutes. Spoon into dessert dishes and top with ice cream or whipped topping.

BERRY SALAD WITH YOGURT DRESSING

INGREDIENTS:

1 cup vanilla yogurt
1/4 cup honey
1 1/2 tablespoons milk (to thin out dressing)
cinnamon and nutmeg to taste
1 1/3 cups Strawberries
1 1/3 cups blueberries
1 1/3 cups raspberries
fresh peppermint leaves, finely chopped

Method:

1. Wash, stem and sort berries. In a small bowl combine yogurtand honey and whisk together.
2. Add cinnamon and nutmeg andwhisk until well incorporated.
3. Add milk to thin down. Placeberries in serving bowls and drizzle the yogurt dressingover the top. Garnish with mint and serve immediately.

Chocolate Strawberry French Toast

Make 4 serving

Ingredients;

Nonstick cooking spray
4 eggs1 cup heavy cream
1/3 cup sugar
1 tablespoon vanilla extract
8 slices thick day old bread
Butter
1/3 cup grated bittersweet chocolate
3/4 cup sliced strawberries
Whipped cream

Method;

1. Spray a large skillet or griddle with the cooking spray and heat over medium heat.
2. Beat the eggs, cream, sugar, and vanilla in a large flat bowl or pie plate. Place half of the bread slices in the egg mixture and flip over a few times to let the bread absorb the mixture.
3. Place the bread on the hot griddle or skillet and cook for 2-3 minutes or until golden brown. Flip over and cook for an additional 2-3 minutes more.
4. Place the toast on a plate and immediately butter and sprinkle with the chocolate. Tent with foil and place in a warm oven.
5. Repeat with the remaining egg mixture and bread. Top the French toast slices with strawberries and whipped cream and serve.

Spring Rolls

Ingredients:

6 scallions , chopped
1 red bell pepper , seeded and chopped
2 cups sliced mushrooms
1 cup bean sprouts
2 tablespoons extra virgin olive oil
1 tablespoon soy sauce
1/8 teaspoon ground ginger
phyllo pastry (about 12 sheets)
melted butter to brush on

Method:

1. Saute vegetables in olive oil until cooked. Add soy sauce and ginger and let cool.
2. Preheat oven to 400 degrees. Fold a sheet of phyllo in half, lengthwise, add some of vegetables, and roll up like an eggroll, turning a half-inch of the edges inward as you roll.
3. Brush with butter and place on baking sheet. Repeat to use all ingredients.
4. Bake about 15 minutes, then turn rolls over and bake for another 15 minutes. Serve hot.

Low-Calorie Mashed Potatoes

Make 4 cups (1 L)

Ingredients:

2 pounds (900g) medium red boiling potatoes
4 large cloves garlic, peeled
3/4 cup (187ml) cultured buttermilk
1/2 tsp (2ml) salt
1/4 tsp (1ml) black pepper
2 tbsps (30ml) chopped chives for garnish

Method:

1. To prepare potatoes, remove skins with vegetables peeler. Cut into chunks.
2. Place potatoes and garlic in large saucepan. Add enough water to cover, bring to boil over high heat. Reduce heat to medium. Simmer, uncovered, 20-30 mins or until potatoes are fork-tender, drain.
3. Place potatoes and garlic in medium bowl. Mash with potato masher or beat with electric mixer at medium speed till smooth. *Add buttermilk, salt and pepper. Stir with fork till just combined. Garnish is desired.

* for smoother texture, force potatoes through potato ricer or food mill into medium bowl. Finish as directed in step 3.

Buttery Mashed Potatoes: Follow directions given above. In step 3, add 1 tbsp (15ml) butter or margarine to potatoes along with buttermilk, salt and pepper.

Chinese Vegetable Rolls

Makes about 15

Ingredients:

1/4 cup (60ml) red wine
2 tbsps (30ml) teriyaki sauce
2 tbsp (30ml) Worcestershire sauce
1 cup (250ml) diced Zucchini
1 cup (250ml) diced yellow squash
1 cup (250ml) broccoli flowerets
1 cup (250ml) cauliflower flowerets
1/2 cup (125ml) diced carrots
1/4 cup (60ml) chopped red onion
1/4 cup (60ml) chopped fresh parsley
1/4 tsp (1ml) white pepper
1/4 tsp (1ml) garlic salt
1/8 tsp (0.5ml) ground red pepper
1/8 tsp (0.5ml) black pepper
1 package (16ounced/450g) egg roll wrappers
1 egg, beaten
Peanut or corn oil for frying sweet and sour sauce, hot mustard sauce or soy sauce for dipping.

Method:

1. Combine wine, teriyaki sauce and Worcestershire sauce in a large saucepan over medium heat. Stir in zucchini, squash, broccoli, cauliflower, carrots, red onion, parsley, white pepper, garlic salt, ground red pepper and black pepper. Cook and stir 5-6 minutes till flavours blend and vegetables are crisp-tender. (Do not over cook)
2. Remove from heat. Immediately transfer vegetable mixture to bowl to prevent further cooking. Let stand at room temperature till cool.
3. Place about 2 tablespoons (30ml) vegetable mixture on bottom half of 1 egg roll wrapper.
4. Moisten left and right edges of wrapper with egg. Fold bottom edge up to just cover filling.
5. Fold left and right edges over 1/2 inch (1.5 cm), roll up jelly-roll style.
6. Moisten top edge with egg to seal. Repeat with remaining egg roll wrappers and vegetable filling.
7. Heat 1/2 inch (1.5cm) oil in large, heavy saucpan over medium-high heat until oil reaches 175 degree C. adjust heat to maintain temperature. Fry egg rolls, a few at a time in hot oil 2 mins or till golden brown, turning once. Remove with slotted spoon, drain on paper towels.
8. Serve warm with sauces for dipping.

Cranberry Nut Bread

Ingredients:

2 cups flour
1 1/2 tsp. baking powder
1/2 tsp. soda
1/2 tsp. salt
1/4 cup margarine
2 eggs
3/4 cup sugar
3/4 cup fresh orange juice
2 Tbs. grated orange rind
1 cup cranberries, cut in quarters
1 cup coarsley chopped pecans


Method:

1. Mix the flour, baking powder, soda and salt. Cut in margarine till mixture resembles coarse cornmeal.
2. Beat the eggs well, add the sugar and beat again. Add the orange juice and rind. Stir.
3. Carefully fold the egg mixture into the dry ingredients just enough to dampen.
4. Gently fold in the cranberries and nuts. Spoon into well greased 9x5x3 loaf pan. Spread the corners and sides higher than the center.
5. Bake in a 350 degree oven for 1 hour or till pick comes out clean. Let the loaf rest in the pan 10 minutes before removing from pan. Cool.
6. Quadruple this recipe to make 4 loaves at one time and they come out beautifully!

Sirlon Lasagna

Lasagna Sauce Ingredients:

Vegetable oil
2 cans crushed tomatoes
1 lb ground sirloin
1-2 tablespoons minced parsley
1-2 tablespoons minced Chopped basil
1 clove garlic, choppedSalt and pepper





Ingredients:


1 recipe lasagna sauce
1 box curly-edged lasagna noodles
1-2 lbs. mozzarella, shredded (not pre-shredded)
2 lbs. ricotta
2 eggs
1-2 tablespoons minced parsley
Salt and pepper
Grated parmesan cheese



Method:

1. The sauce; heat a little oil in a pot and brown the ground sirloin. Once it's broken up and almost cooked through, add two cans of crushed tomatoes, and seasonings to taste (parsley, garlic, salt, pepper, basil). Simmer on very low uncovered for about an hour.


2. The lasagna; preheat oven to 350°F


3. Cook the lasagna noodles al dente. Carefully lift out each noodle by hand and lay them out on the counter. This way they won't break. Once they're cool, overlap them a little to save room while assembling.


4. Mix together ricotta, eggs, parsley, garlic, and salt and pepper to taste.
   Shred mozzarella with a box grater or in a food processor.


5. Be sure to have the cheeses at hand and ready. Sauce the bottom of a lasagna pan. Layer with noodles, sauce, cheeses, and a little more sauce. Repeat until all noodles are used. Sprinkle a little more mozzarella and grated cheese on the top, and a bit more sauce.


6. Bake the lasagna at 350 degrees until cooked through, hot, and bubbly — about 45 minutes. You can also store assembled uncooked lasagna in the refrigerator overnight and bake it the next day.
   

Sweet Pickle Potato Salad

Ingredients:

3 medium potatoes
3 tablespoons diced green onion
1 small stick celery
3 tablespoons sweet cucumber chips (pickles)
1/4 cup mayonnaise (or salad dressing)
1/2 teaspoon mustard
2 1/4 oz can diced black olives


Method:

1. Cook the potatoes until barely soft. Potatoes can be cooked on the stovetop or in the microwave. Place under cold water to cool.
2. Chop the green onions, celery, and pickles and place in a bowl. Cut potatoes into bite-sized pieces (peeling is optional). Put the potatoes in a large bowl, add the vegetables, mayonnaise, and mustard and stir. Gently stir in the olives.

Irish Omelette

Ingredients:

4 large eggs ,separate out yolks
1 large potato , mashed
1 squeeze lemon juice
1 tablespoon chives, chopped
salt and pepper
1 tablespoon butter


Method:

1. Separate the eggs and beat the yolks. Add to the mashed potato, mixing thoroughly, then add the lemon juice, chives, and salt and pepper.
2. Melt the butter in the omelette pan. Whisk the egg whites until stiff and stir them into the potato mixture. Cook the mixture until golden, then run under the broiler to finish and puff it up. Serve at once.

Oysters with Honey Dressing

Ingredients:

12 freshly shucked oysters,
1/2 tsp honey
1/2 tsp lemon juice
1 1/2 tbsp soy sauce
4 tbsp cold water
1/4 grated ginger
3-4 stalks of chervil or chopped spring onion

Method:

1. Place honey, soy sauce, lemon juice, water and ginger in a small bowl and mix well.
2. Pour a tbsp of dressing on each oyster and top with a chervil leaf or some chopped spring onion. Server immediately.

Pizza Balls

Ingredients:

1 lb. Ground beef
1/2 tsp. Onion powder
1/4 tsp. Salt
1/4 tsp. Pepper
1 Egg1/4 tsp. Garlic powder
1/4 tsp. Oregano
5 oz. Canned tomato sauce
1/4 tsp. Garlic powder
1 tsp. Onion powder
1/4 tsp. Oregano
4 oz. Mozzarella Cheese

Method:

1. Mix ball ingredients and shape into 1 inch balls. Broil 10-25 minutes,drain on paper towel. Combine sauce ingredients, heat over low heatuntil cheese melts. Add ground beef balls.

Cheesy Sausage Rotini

Serves 4

Ingredients:

3 cups rotini pasta, uncooked
1 lb. Italian sausage links, cut into bite-size pieces
1 can (15 oz.) diced tomatoes, undrained
1 medium oinion, chopped
1/4 cup Balsamic Vinaigrette Dressing
3/4 cup Shredded Mozzarella Cheese, divided

Method:

1. Cook pasta as directed on package. Meanwhile cook sausage in large nonstick skillet on medium-high heat 10 mins, stirring occasionally.
2. Drain sausage; return to skillet. Add tomatoes with their liquid, the onions and dressing.
3. Cook 5 min. or until onions are crisp-tender, stirring occasionally. Drain pasta. Toss with the sausage mixture and 1/2 cup of the cheese. Sprinkle with the remaining 1/4 cup cheese.