Try these sample recipes from the "Busy Person's Guide to Elegant Dining" tonight!

Sample Menu:

Cheese Puffs

Ingredients:
1/4 cup butter 2 eggs
1/2 cup water 1/4 teaspoon salt
1 teaspoon Dijon mustard 1/4 teaspoon pepper
3/4 cup grated Swiss cheese Few drops of hot sauce

Directions:

Preheat oven to 400 degrees.  In a small saucepan over high heat, bring the butter and water to a rolling boil.  Add flour all at once and stir until the mixture forms a ball.  Continue to cook for one minute, stirring constantly, until the dough dries slightly.

Remove pan from heat and beat in one egg until it is absorbed.  Add the second egg and continue beating.  Stir in the cheese, mustard, salt, pepper and hot sauce.

Drop teaspoonfuls of the cheese mixture on an un-greased baking sheet.  Bake for 20 to 25 minutes.  Makes about 36 puffs.

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Chicken Tarragon

Ingredients:
4 boneless chicken breast halves 3 tablespoons lemon juice
2 cloves garlic, crushed 1 tablespoon olive oil
1/2 teaspoon dried tarragon pepper to taste
2 tablespoons minced parsley

Directions:

Pound chicken breasts between waxed paper. Combine remaining ingredients in a shallow pan. Add chicken and marinate in the refrigerator.

Heat an un-greased cast iron skillet over medium heat for 5 minutes.  Cook chicken for three minutes, turn and cook for three more minutes.

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Elegant Strawberry Asparagus

Ingredients: (dressing)
1/4 cup lemon juice 2 tablespoons honey
2 tablespoons oil
Ingredients: (salad)
2 cups fresh asparagus spears, cut into 1" pieces
2 cups fresh strawberries, sliced

Directions:

Combine all dressing ingredients, blend well. Partially cook asparagus in rapidly boiling water for 3 to 5 minutes. Rinse with cold water. Arrange asparagus and strawberries on four individual salad plates. Drizzle with dressing.

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Herbed Flat Bread

Ingredients:
1 can refrigerated crescent rolls 1/4 cup fresh basil leaves
2 teaspoons chopped rosemary leaves beaten egg
1 tablespoon grated Parmesan cheese

Directions:

Preheat oven to 375 degrees. Separate dough into two long rectangles. Unroll one rectangle onto an un-greased cookie sheet. Arrange basil leaves over dough then sprinkle rosemary leaves over the basil. Unroll second rectangle and place over herbs. Roll with pin to flatten slightly, or use the palms of your hands. Brush with egg and sprinkle with cheese.

Bake at 375 for 8 to 10 minutes or until golden brown.  Cut into two inch strips or wedges.

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Truffles

Ingredients:
12 oz. bag of vanilla or chocolate chips 2 tablespoons amaretto
1/4 cup dairy sour cream powdered sugar

Directions:

Melt chips in a small saucepan over low heat stirring constantly. Remove from heat. Stir in sour cream and amaretto, blending well. Refrigerate 30 to 60 minutes, or until easy to handle. Roll into 3/4 balls using your hands, or a melon baller and roll in powdered sugar. Place in candy cups if desired.  Makes approximately 5 dozen pieces.

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