Green Rice Casserole
1/2 cup green onions with tops, thinly sliced
2 TB butter or margarine
1-1/2 cups chicken broth
2/3 cup uncooked long grain rice
1/4 cup green bell pepper, finely chopped
1/4 cup fresh parsley, minced OR 4 tsp. dried parsley flakes
Dash ground black pepper
1/4 cup Cheddar cheese, shredded, optional
In a skillet, sauté onions in butter until tender. stir in the broth, rice, green pepper, parsley and pepper; bring to a boil.
Remove from the heat; pour into a greased 1 quart baking dish.
Cover and bake at 350° F., oven for 25 minutes or until rice is tender.
Top with cheese if desired; bake 3 minutes longer or until melted.
Yield: 2 to 3 servings.
Bacon and Horseradish Dip
2 cups Cheddar cheese, shredded
1 cup sour cream
1/4 cup crumbled sautéed bacon
2 TB prepared horseradish sauce
2 TB fresh chives, chopped
Wheat Thins snack crackers
Place cheese, sour cream, bacon, horseradish sauce and chives in a large bowl; mix until smooth.
Cover and refrigerate at least 1 hour to allow flavors to blend.
Serve as a spread with crackers.
Makes: 12 servings, 2 tablespoons dip and 16 crackers each.
Champagne Grapefruit Sorbet
3 cups good quality Champagne
1 cup sugar
1 1/4 cups water
1 cup pink grapefruit juice, freshly squeezed
1/3 cup lemon juice, freshly squeezed
Pop cork from champagne bottle 1 to 2 hours before
using. Gradually pour champagne, allowing for foaming,
into a 2-quart container; set aside.
In a medium saucepan over medium heat, combine sugar
and water. Stir until mixture comes to a boil; reduce
heat to low and simmer 5 minutes. Remove from heat,
cover, and let stand approximately 10 minutes or until
To champagne, add sugar syrup, grapefruit juice, and
lemon juice (do not strain pulp from juices); stir
until thoroughly blended.
Ice Cream Maker – Transfer mixture to ice cream maker,
process according to manufacturer’s instructions.
Freezer Method – Pour into container, cover, and place
mixture in the freezer. When it is semi-solid, mash it
up with a fork and refreeze again. When frozen, place
in a food processor or blender and process until
smooth. Cover and refreeze until serving time.
NOTE: Can be prepared 3 days in advance. Cover and
Makes 8 to 10 servings.
Mother’s Day Recipes – Mother’s Day Cake
SPECIAL MOTHER’S DAY CAKE
1 1/2 cups Almonds; Skinned
6 oz. Semi-Sweet Chocolate; Chopped
3/4 cup Granulated Sugar
6 oz. unsalted Butter
6 large Eggs; Yolks and Whites Separated
1 tsp. Fresh Lemon Juice
1/2 cup Heavy Cream
2 tsp. Instant Espresso or Coffee Powder
8 oz. Semi-Sweet Chocolate; Chopped
Toast almonds in a single layer on a cookie sheet in a 350
degree oven for about 15-minutes or until the almonds are
lightly colored and fragrant. Make sure to shake the pan
occasionally to turn almonds while toasting.
Pre-heat oven to 375 degrees. Spray the bottom of a 9-inch
spring form pan with a non-stick cooking spray. Dust lightly
with flour or very fine, dry bread crumbs. Shake out any
excess and set prepared pan aside. Warm chopped chocolate
in the top of a small double boiler over warm water set at
moderate heat. Cover until partially melted, then stir until
smooth. Set aside to cool to room temperature. Reserve 1/2
cup sugar and place the remaining 1/4 cup sugar with the
almonds in a food processor or blender and chop until nuts
are fine and powdery. Set aside.
In a large mixing bowl beat the butter until soft. Add 1/4
cup of sugar and reserve the remaining 1/4 cup sugar for
use later. Beat sugar and butter until thoroughly combined.
Add the egg yolks, one at a time, and continue to beat until
smooth. Add the melted chocolate and blend on low speed until
combined. Add almonds and continue to beat mixture on a low
In a clean bowl with clean beaters, beat the egg whites with
salt and lemon juice. Start on low speed and gradually
increase until the egg whites hold a soft shape. Reduce speed
again and add remaining 1/4 cup sugar. Then on high speed,
beat egg whites to soft peaks. Gently fold the egg whites into
the chocolate mixture about one-third at a time until blended.
Pour the cake batter into the prepared spring form pan an
quickly rotate to level the batter. Bake for 20-minutes at
375 degrees, then reduce heat to 350 degrees and continue to
bake an additional 50-minutes. Remove cake from pan when cooled,
after about 1-hour.
To prepare the icing, scald the heavy cream in a saucepan
over medium heat until a thin skin forms on the top. Add the
espresso or coffee powder and whisk to dissolve. Add the
chocolate and whisk to dissolve, for about a minute or two.
Remove from heat and continue to stir to finish melting the
chocolate. Let icing cool for about 15-minutes, then pour
over the top of the cake, starting at the center. Gently push
the icing with a spatula over the sides to dribble down the
cake. Top with shaved chocolate, or whipped cream just prior
to serving. A fresh strawberry is an optional garnish with
each served slice.
Lobster Club Sandwiches
*Add a twist to the classic turkey club by using lobster instead! To make preparation easy, contact a seafood specialty store to see if they offer prepared lobster meat, or use lobster tails from the seafood department.*
Prep Time: 60 minutes
Cook Time: 30 minutes
Total Time: 90 minutes
1 pound fully cooked lobster meat, or 5 pounds live lobsters
1 medium cucumber (5-6 ounces), peeled, seeded and finely diced
3 small scallions (white and most of the green parts), thinly sliced
kosher or sea salt
freshly ground black
2 ripe medium tomatoes (5-ounces)
1 head iceberg lettuce
12-ounces smoky country bacon
12 slices dense white bread
pickles and olives for garnish
To make the lobster salad:
1. If using live lobsters, steam or boil them. Let cool at room temperature. Use a cleaver to crack and remove the meat from the claws, knuckles and tails. Remove the cartilage from the claws and the intestine from the tails of the cooked meat. Cut the meat into 1/2-inch dice. You may pick all the meat from the carcass and add it to the meat or freeze the carcass for soup or broth.
2. Place the cucumber in a colander for at least 5 minutes to drain the
3. Combine the lobster, cucumber and mayonnaise. If the salad is to be
served within the hour, add the scallions. If not, add them 30 minutes
before serving. Season with salt if needed and pepper. Cover with plastic wrap and chill for at least 30 minutes before serving.
To make the club sandwiches:
1. Prepare the lobster salad. You will need only three-quarters of the
salad, so you can make it with 12 ounces lobster meat and scale back the other ingrediets by a quarter or save the bit of leftover salad for a
2. Slice the tomatoes about 1/3 inch thick.
3. Remove the stringy outer leaves of the lettuce and discard. Tear the other leaves into pieces about the size of the bread. You will need 3 or 4 pieces per sandwich (12-16 pices total).
4. Slice the bacon about 1/4 inch thick. Either spread the bacon on a baking sheet and bake at 375 degrees F for 12 minutes or fry it in a skillet. Drain on a plate lined with paper towels and cover to keep warm.
5. Before slicing the bread, organize the ingredients so that they are
within reach. You must work fast if you intend to serve this even slightly warm. Toast all the bread either under the broiler or in a toaster. If using a toaster, have 8 slices ready before you start. The last 4 slices can toast while you are constructing the sandwiches.
6. Line up 4 slices of toasted bread. Cover them evenly with the lobster salad. Spread a little mayonnaise on the side of 4 other slices of toast and cover the lobster salad with these slices, mayonnaise side up. Place the lettuce on top of the toast. Distribute the bacon on top of the lettuce and cover with the tomato slices- 2 or 3 slices per sandwich, depending on the size of the tomatoes. Sprinkle with salt and a grind of black pepper. Spread mayonnaise on one side of the remaining 4 slices of toast and place them on top, mayonnaise side down. Place toothpicks or skewers in the center of what will be each quarter, then cut each sandwich into quarters. Garnish with
pickles and olives and serve at once.
8 slices bacon, crisply cooked and crumbled
2 cups bite-size pieces lettuce
1-1/2 cups (6 oz.) shredded Cheddar cheese
1 cup tomato, chopped
1/3 cup mayonnaise or salad dressing
6 flour tortillas (8″ in dia.)
Toss all ingredients except tortillas. Equally divide the bacon mixture on each tortilla.
Fold up bottom third of each tortilla; roll up to form cone
shape with folded end at bottom. Yield: 6 servings.
Potato Hot Dog Salad
3 medium russet potatoes (about 2-1/2 lb.), cooked, peeled and diced
1 lb. good quality hot dogs, grilled and cut into bite sized pieces
1 cup celery, finely diced
1 cup cucumber, peeled and finely diced
1/4 cup onion, finely diced
Olive Oil Dressing
1/4 cup olive oil, + additional olive oil, if necessary
1/4 cup fresh Italian parsley leaves, chopped
2 TB fresh basil leaves, chopped
Salt and ground black pepper
1/2 cup mayonnaise
1/4 cup milk
1/2 tsp. dill weed
12 tsp. salt
Dash ground black pepper
Toss the salad ingredients in a large bowl. Season the salad with salt
and pepper, to taste. Add the dressing of your choice to the salad, and toss lightly. Yield: 6 servings.
1 cup flour
1 stick butter
1 tablespoon sugar
1 large tub Cool Whip
2 cups powdered sugar
2 8-oz packages cream cheese
2 small boxes instant lemon pudding mix
3 3/4 cup milk
Mix together flour, sugar and butter. Press into a lightly greased
13 x 9 pan. Bake crust for 15 minutes. Let cool completely. Blend
together powdered sugar, cream cheese and 2 cup of cool whip.
Spread onto cooled crust. Mix together pudding mix and milk. Pour
over cream cheese mixture. Top with remaining cool whip. Refrigerate
Cream Cheese Apple Pie
2 9-inch unbaked pastry-lined pie shells
8-oz package cream cheese
1/2 cup caramel ice cream topping
1/2 cup sugar
2 tablespoons all-purpose flour
1 teaspoon ground cinnamon
1 teaspoon vanilla
1/8 teaspoon salt
4 cups chopped Granny Smith or other tart apples
3/4 cup sugar
3/4 cup all-purpose flour
1/2 cup butter (should be cold)
3/4 cup chopped pecans
Preheat oven to 400 degrees.
To make the topping: combine the sugar, flour and butter in a
shallow bowl. With a pastry blender or two knives, cut the
ingredients together until crumbly. Stir in the pecans.
In a bowl, combine the cream cheese, caramel topping, sugar, flour,
cinnamon, vanilla and salt andbeat until a smooth batter is formed.
Add the egg and beat until well mixed. Add the apples and stir
with a wooden spoon until well mixed.
Pour the mixture into the pastry-lined pans, dividing evenly. Bake
the pies for 20 minutes. Reduce the oven heat to 350 degrees and
bake for an additional 10 minutes.
Sprinkle the topping evenly over the pies and continue to bake for
an additional 15 to 20 minutes, until golden; cool slightly.
To serve, cut pie into wedges.
Makes Two 9-inch pies
Mustardy Brats with Sauerkraut
1 TB margarine or butter
1/2 cup green bell pepper, chopped
1/3 cup onion, chopped
2 TB brown sugar
1 tsp. prepared yellow mustard
1/2 tsp. caraway seed
1 cup drained sauerkraut
6 fresh bratwurst (1-1/4 to 1-1/2 lb.)
6 hoagie buns, split
In a small skillet heat margarine or butter over medium heat until melted. Add green pepper and onion. Cook over medium heat about 5 minutes or until tender. Stir in brown sugar, mustard, and caraway seed. Add sauerkraut; toss to mix.
Tear off a 18″ x 36″ piece of heavy foil. Fold in half to make a double thickness of foil that measures 18″ x 18″. Place sauerkraut mixture in center of foil. Bring up two opposite edges of foil and seal with double fold. Then fold remaining ends to completely enclose sauerkraut mixture, leaving space for steam to build. Prick the bratwurst in several places with a fork or the tip of a sharp knife.
Arrange preheated coals around a drip pan in a covered grill. Test for medium heat above the pan. Place bratwurst and the foil packet on grill over pan. Cover and grill for 20 to 25 minutes or until bratwurst juices run clear, turning bratwurst over once. To serve, toast cut sides of buns on grill.
Serve bratwurst in the buns and top with sauerkraut mixture.
Makes 6 servings.