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. Back
to Menu 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. Back
to Menu 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. Back
to Menu 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. Back
to Menu 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. Back
to Menu
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