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Show Vi Vi 1 GRILLED SALMON WITH TARRAGON DIJONNAISE GLAZED RACKS OF LAMB Makes 4 servings Makes 8 servings cup Grey Poupon Country Dijon Mustard or Grey Poupon Dijon Mustard cup reduced calorie mayonnaise tablespoon chopped parsley 1 teaspoon dried tarragon leaves or 1 tablespoon chopped fresh tarragon leaves salmon steaks 4 In small bowl, mix mustard, mayonnaise, parsley and tarragon until blended; set aside. Grill or broil salmon, about 5 to 7 minutes on each side or until fish flakes easily when tested with a fork, turning and brushing with lA cup mustard mixture frequently. Serve salmon with remaining mustard mixture. STRAWBERRY RHUBARB PIE Makes 8 servings 8 ounces rhubarb (without tops), cut into pieces or 2 frozen rhubarb cup sugar cup water 3 tablespoons tapioca 1 '2-in- Vi V quick-cookin- 1 1 g cups halved strawberries teaspoon grated orange peel Honey Maid Honey Graham Pie Crust egg white, beaten Crumb Topping (recipe below) saucepan, over medium heat, heat rhubarb, sugar, water and tapioca to a boil. Reduce heat to low; simmer 5 to 10 minutes or until rhubarb is just tender and mixture is thickened. Stir in strawberries and orange peel. Meanwhile, brush crumb crust with egg white. Bake at 375F for 5 minutes. Remove from oven; cool slightly. Pour rhubarb mixture into crust. Sprinkle with crumb topping. Bake at 375F for 25 to 30 minutes or until topping is browned and filling bubbles around the edge. Cool completely. flour, 'A cup firmly Crumb Topping: In small bowl, mix h cup 'A lA and walnuts teaspoon ground cup chopped packed light brown sugar, cinnamon. Stir in 3 tablespoons melted margarine until blended. 2 Iamb rib roasts, trimmed (about VA pounds each) cup Grey Poupon Dijon Mustard lA cup firmly packed light brown sugar 3 tablespoons reduced sodium soy sauce 3A crushed 3 cloves garlic, crushed YOGURT FRUIT PIE Makes 8 servings Vi 1 1 1 cup orange juice packet unflavored gelatin package light cream cheese, softened container plain lowfat yogurt Vi 1 VA 1 Makes I 3 tablespoons chopped scallions VA teaspoons rosemary leaves, Place lamb rib roasts, bone-sid- e down, in roasting pan. Insert meat thermometer into center of one roast, being careful that pointed end does not touch bone. Roast lamb at 375F for 30 minutes. Meanwhile, in small bowl, combine mustard, brown sugar, soy sauce, scallions, rosemary and garlic until blended. Remove lamb from oven. Brush 2 tablespoons mustard mixture onto each rib roast. Return lamb to oven and roast 15 minutes more or until thermometer reaches 140F for rare (about 30 minutes per pound) or until desired doneness. Remove roasts to cutting board. Let stand 10 minutes for easier carving. In small saucepan, heat remaining mustard mixture to a boil; boil 1 minute. To serve, carve Iamb between ribs and serve with heated sauce. For easier serving, ask butcher to loosen backbone from ribs. After roasting, remove backbone before carving between ribs. In To request a free copy of the latest pattern and idea book from Pfaltzgraff or for further information about any Pfaltgraff dinnerware, glassware or stainless steel flatware product, call toll free (8-ri- FRESH HAM WITH DIJON CRUST cup confectioners sugar Nilla Pie Crust fruit cups mixed cut-u- p tablespoon apple jelly, melted Measure orange juice into glass measuring cup. Sprinkle gelatin over juice; let stand to soften 1 minute. Microwave on HIGH (100 power) until gelatin completely dissolves. Meanwhile, in large bowl with electric mixer on medium speed, beat cream cheese, yogurt and sugar until smooth. Beat in gelatin mixture, beating until mixture is light and bubbly. Pour into crumb crust. Chill until firm, about 4 hours. To serve, arrange fruit pieces over pie; brush fruit with jelly. butt-o- r shank-hal- f pork leg (fresh ham) Vi cup Grey Poupon Dijon Mustard 1 tablespoon steak sauce 2 cloves garlic, crushed Vi cup fresh bread crumbs (about 1 slice white bread) 12 servings 2 tablespoons chopped parsley cup chopped shallots 4 cups sliced mushrooms lA 2 Vi tablespoons Water cup port wine flour With knife, remove skin and excess fat from pork leg, leaving a thin layer. Place on rack in roasting pan. Insert meat thermometer into thickest part of pork, being careful that pointed end does not touch bone. Roast in 325F oven for VA to 4 hours or until meat thermometer reaches 170 to 185F. Remove pork from oven. In small bowl, combine Vi cup mustard, steak sauce and garlic. In another small bowl, mix bread crumbs and parsley. Brush mustard mixture on pork roast. Carefully pat crumb mixture into mustard mixture. Return pork to oven. Bake 15 minutes more or until crust is lightly browned. Remove pork to cutting board. Let stand 15 minutes for easier carving. Meanwhile, prepare gravy. Pour pan drippings into measuring cup. Skim 2 tablespoons fat from drippings into saucepan; set aside. Skim and discard remaining fat. Pour Vi cup water into roasting pan, stirring to loosen browned bits; add to pan drippings in measuring cup with enough water to make 1 A cups. In fat in saucepan, over medium heat, saute shallots and mushrooms until tender. Add flour and cook until lightly browned. Gradually stir in pan drippings, wine and remaining !A cup mustard until blended; cook until mixture boils and thickens. Slice and serve pork with gravy. RASPBERRY CREAM PIE Makes 6 servings 1 1 1 package frozen raspberries, thawed packet unflavored gelatin package light cream cheese, softened e) Vi 1 1 cup sugar cup prepared whipped topping Oreo Pie Crust Additional whipped topping and jelly beans, for garnish Drain thawed raspberries, reserving liquid in glass measuring cup. Sprinkle gelatin evenly over liquid; let stand 1 minute. Microwave on HIGH (100 power) for about 1 minute or until gelatin completely dissolves. In electric blender or food processor, blend cream cheese, raspberries, sugar and gelatin mixture until mixture is smooth; fold in whipped topping. Pour into crumb crust. Chill until firm, about 4 hours. To serve, garnish pie with additional whipped topping and jelly beans if desired. |