EASY CINNAMON RAISIN ROLLUPS
1 tbsp. sugar
¼tsp. ground cinnamon Generous dash ground nutmeg
1 pkg. (8 oz.) refrigerated crescent rolls
2 tbsp. melted butter or margarine
¼cup chopped pecans
2 tbsp. raisins Confectioners’ sugar
In small bowl, combine sugar, cinnamon and nutmeg; blend well.
Unroll dough and separate into 8 triangles. Brush top of each triangle with melted butter. Sprinkle evenly with sugar mixture. Top with nuts and raisins. Roll up crescents loosely.
Arrange on bake pan/drip tray of toaster oven.
Bake in preheated oven at 375°F in upper rack position with rack down for 15 minutes, until golden on top and fully baked internally.
Let cool on pan on wire rack for 10 minutes. Sprinkle with confectioners’ sugar before serving.
Delicious for a lazy,
BAKED GARLIC CHEESE GRITS
1 cup instant grits ½ tsp. salt
1 cup boiling water
1½ cups shredded sharp cheddar cheese 1 cup chopped tomato
½cup sour cream 2 eggs, beaten
2 tbsp. chopped flat leaf parsley
1 large clove garlic, minced
In medium bowl, combine grits and salt; add boiling water and stir to blend.
Stir in remaining ingredients. Spoon into buttered
Makes about 6 servings.
BROILED LAMB CHOPS WITH SAFFRON GARLIC SAUCE
¼ cup mayonnaise
1 green onion, chopped (about 2 tbsp.)
1 medium clove garlic, minced
¼tsp. saffron threads
1 tbsp. lime juice
6 loin or rib lamb chops, cut about
Garlic pepper
In small bowl, combine mayonnaise, green onion, garlic, saffron and lime juice. Cover and let stand at room temperature to blend flavors.
Place lamb chops on broil rack in bake pan/drip tray in single layer, season with salt and garlic pepper. Broil in preheated oven at 450°F in upper rack position, with rack down and oven door slightly ajar, for 5 minutes. Turn lamb chops over and season with salt and garlic pepper. Continue broiling until desired doneness, about 5 minutes for medium.
Serve chops with saffron sauce.
Delicious served with garlic whipped potatoes and a fresh green salad. Makes 6 servings.
HERB ROASTED CHICKEN
¼ cup chopped parsley
1 tsp. herb chicken seasoning
½tsp. grated lemon peel
½tsp. seasoned salt
½tsp. black pepper
½tsp. garlic salt
2 tbsp. corn oil
3½ lb. roasting chicken
In small bowl, combine parsley, chicken seasoning, lemon peel, seasoned salt, ¼ tsp. pepper, ¼ tsp. garlic salt and oil; blend well.
Season inside of chicken with remaining ¼ tsp. pepper and garlic salt. Truss chicken using butcher’s cord for roasting. Rub outside of chicken with lemon mixture to coat evenly.
Place chicken on bake pan/drip tray of oven. Roast in preheated oven at 375°F for
90 minutes, or until chicken tests done. (When pierced with fork , juices will run clear and meat thermometer will register 170°F when inserted into breast.)
Remove from oven; tent with foil and let stand at least 10 minutes before serving. Makes 4 to 5 servings.
ENGLISH
14 | 15 |
