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Artichoke Crostini
Gazpacho
Watercress and Onion Salad
3-2-1 Roasted Chicken
Baked Onions Stuffed with Lima Beans
Orange Muffins
Grape Bavarian
Lime-Orange Smoothie
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ARTICHOKE CROSTINI
I found the inspiration for this in "Amy Vanderbilt's Complete Cookbook" (1961). It's a perfect way to begin a special day's dinner, and it's prepared ahead. Serves: 4 Prep.Time: 30 minutes 1 jar marinated artichoke hearts 1 tablespoon fresh lemon juice 1 canned anchovy 1 clove garlic -- minced 1/2 teaspoon fresh ground black pepper 1/4 teaspoon onion salt 1 small loaf French bread Butter or margarine Chopped fresh basil leaves to garnish In a blender or food processor, combine artichoke hearts, lemon juice, anchovy, garlic, pepper and onion salt. Process until mixture is almost smooth. Place mixture in a bowl; cover and refrigerate at least 3 hours or overnight. Cut loaf of bread diagonally into 12 slices; butter one side and place on ungreased cookie sheet. and toast briefly in a 400-degree oven 2-3 minutes or until lightly browned. Spread bread slices with artichoke mixture, garnish with chopped basil and serve, 3 pieces per person. Click Here for Printer Version
Serves: 6 Prep.Time: 25 minutes 4 cups seeded chopped red ripe tomatoes 1 cup seeded chopped cucumber 1 cup seeded chopped large bell peppers 1/2 cup chopped onion 1 clove garlic, peeled 1 cup bread crumbs 1/4 cup olive oil 1 tablespoon balsamic vinegar 1/2 teaspoon salt 1/4 teaspoon white pepper Puree tomatoes, cucumber, onion and garlic in blender or food processor. Press through sieve to remove seeds. Puree bread crumbs with olive oil and vinegar. Blend into vegetable puree and season with salt and pepper. Chill well. Click Here for Printer Version
Serves: 4 Prep.Time: 15 minutes 1 bunch watercress 1/2 small red onion -- halved, peeled and sliced Juice of 1 lemon 2 tablespoons extra virgin olive oil Coarse salt and fresh ground black pepper -- to taste Wash watercress carefully; remove and discard stems. Roll leaves in paper or cloth towel to dry. Place watercress and onion slices into a medium bowl; sprinkle with lemon juice, salt and pepper and toss to mix. Drizzle olive oil over all; toss gently and serve on individual salad plates. Click Here for Printer Version
Serves: 4-6 1 roasting chicken (5-6 lbs.) * Kosher salt and coarse-ground black pepper 6 tablespoons butter 4 tablespoons liquid smoke flavoring 2 tablespoons Tabasco sauce or other hot sauce 6 medium potatoes, peeled, cut in chunks -- optional ** Preheat oven to 350 degrees. Remove giblets and excess fat from chicken cavity and discard or reserve for another use. Wash inside and out thoroughly; pat dry with paper towels. Salt and pepper cavity; tuck wingtips behind and under back. In a small saucepan, place butter, liquid smoke and hot sauce; melt over medium-low heat until butter is melted, stirring to mix well. Remove from heat and set aside. (Also, can be done in microwave in a non-metallic dish for 40 seconds on High.) On a board or paper towels, turn chicken breast-side down. Season with salt and pepper to taste, then brush sauce liberally over surface. Place chicken on a rack in a large roasting pan, breast side up. Season generously with salt and pepper, then brush sauce liberally over the remaining surfaces. Reserve the rest of the sauce for basting later. Roast about 2 hours, basting frequently with remaining sauce about every 25-30 minutes, or until leg joints move freely and juices run clear when pierced with a fork, and breast meat registers about 165 deg.F. on an instant-read thermometer. Remove chicken to a platter, tent with foil to keep warm and let stand 15-20 minutes before carving. * If a smaller chicken is desired (about 3 to 3-1/2 lbs., proportions of butter, liquid smoke flavoring and hot sauce can be cut in half.
** If potatoes are desired, add them to the pan at least 1 hour before finished roasting; coat the potato chunks in pan juices and finish roasting.
Serves: 4 Prep.Time :30 + marinating time 4 large sweet onions -- peeled Boiling water 3 tablespoons butter or margarine -- divided 2 tablespoons heaping finely chopped red onion 1 cup cooked baby lima beans 1 clove garlic -- minced Salt and pepper to taste Dash ancho chile powder 2 tablespoons dry bread crumbs Preheat oven to 400 degrees. Wash onions and cook in a small amount of boiling water about 10-12 minutes or until barely tender; drain. Slice off onion tops (stem end, not root end). Using a spoon, carefully scoop out the centers and reserve. Heat 1 tablespoons of the butter in a small saucepan, mash reserved onion centers into butter. Add onions, lima beans and garlic; season with salt and pepper and saute 8-10 minutes over medium-low heat, stirring frequently. Stuff onions with lima bean mixture; top with breadcrumbs and dot with butter. Bake 5-8 minutes or until tops are nicely browned. Click Here for Printer Version
Yields 12 muffins Prep.Time: 10 minutes + 25 minutes baking 1 3/4 cups all-purpose flour 2 1/2 teaspoons baking powder 2 tablespoons sugar 3/4 teaspoon salt 3 tablespoons grated orange peel 1 egg -- well-beaten 3/4 cup milk 1/3 cup vegetable oil or melted shortening 12 sugar cubes Orange juice Preheat oven to 400 degrees; grease a 12-cup muffin pan. Sift flour, baking powder, sugar and salt into a mixing bowl. Add orange peel; make a well in the center. Combine egg, milk, and vegetable oil; add all at once to dry ingredients and mix quickly, until only just moistened. Drop batter by tablespoonsful into prepared muffin pans, filling each cup about 2/3 full. Dip sugar cubes in orange juice until soaked; place one cube on top of each muffin. Bake 25 minutes or until golden. Makes 12 muffins. Click Here for Printer Version
Serves: 4 Prep.Time: 20 minutes 1 package Lemon Gelatin (3 oz.) 3/4 cup Boiling Water 1 cup Concord Grape Juice 1 3/4 cups frozen Whipped Topping -- thawed grated Lemon Peel (optional) Lightly oil a 4-cup decorative mold, or 4 dessert glasses. In a bowl, dissolve gelatin in boiling water; stir in grape juice. Chill until slightly thickened. Gently fold in whipped topping; pour into mold or glasses. Chill until set. Garnish with lemon peel if desired. Click Here for Printer Version
2 pints lime sherbet 2 pints orange sherbet 1 1/2 cups 7-Up®, Squirt, or other fizzy citrus soda Process all ingredients in a blender until smooth. Serve immediately. Click Here for Printer Version
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