Here is a menu that anyone can make. And most importantly, help you enjoy the time with the family.
INGREDIENTS: Whole Baked Sweet Potatoes
(Cook time: 45 minutes)
- 4 Medium Sweet Potatoes, even sized
- Vegetable Oil
- Butter
- Salt and Paprika, or Cinnamon Sugar
DIRECTIONS: Whole Baked Sweet Potatoes
- Scrum sweet potatoes; brush each with vegetable oil.
- Arrange potatoes on over rack and bake at 450 degrees for 35 to 45 minutes, until tender.
- Remove at once and prick with a form to let steam out.
- Cut a 1 1/2 inch cross in the center of each potato.
- Hold each potato with a pot holder and press upward until filling bursts through the top.
- Top with butter and sprinkle with salt and paprika or a mixture of sugar and cinnamon.
INGREDIENTS: Sweet and Sour Carrots
(Cook Time: 22 minutes)
- 1 pound Carrots, sliced
- 1 Green Bell Pepper, cut in 1-inch squares
- 1 can (8 ounce) Pineapple Tidbits in juice
- 1/3 cup of Sugar
- 1 tablespoon Cornstarch
- 1/2 teaspoon Salt
- 2 tablespoons Vinegar
- 2 teaspoon Soy Sauce
DIRECTIONS: Sweet and Sour Carrots
- Cook carrots in a covered sauce pan in lightly salted water for 15 minutes, until just tender.
- Add green pepper; cook 3 minutes longer. Drain well.
- Drain pineapple juice in a measuring cup and add enough water to make 1/3 cup.
- In a small saucepan combine salt, cornstarch, and sugar; stir in pineapple liquid, vinegar, and soy sauce.
- Cook, stirring consistently, until thickened and bubbly.
- Stir into hot vegetables; add pineapple.
- Heat through.
INGREDIENTS: Herbed Leg of Lamb
- 1 Leg of Lamb, about 5 pounds
- 4 Cloves of Garlic, crushed
- 2 teaspoons Salt
- 2 teaspoons Dried Leaf Oregano, crushed
- 1/2 teaspoon Pepper
- 1 cup Dry Red Wine
- 1/4 cup Sliced Green Onions
- 2 tablespoons Lemon Juice
- 2 tablespoon Flour
- Salt and Pepper to taste
DIRECTIONS: Herbed Leg of Lamb
- Cut slits in meat at 2-inch intervals.
- Combine crushed garlic, salt, pepper, and oregano; press into the slits of meat.
- Place lamb on rack;l fat-side up, in oven roasting pan.
- Mix red wine, green onions, and lemon juice; reserve 1 cup of mixture for gravy.
- Brush lamb with a little of the wine mixture, roast at 325 degrees for about 30 minutes per pound, or until the thermometer reads 175 degrees for medium.
- Lift roast to a warm platter and make gravy.
- Pour juices into a measuring cup; skim off juices.
- Add water to juices to make 1 cup.
- Measure 2 tablespoons of the fat into the roasting pan over medium-low heat.
- Stir in the flour scrapping up browned bits from the bottom of the pan.
- Add meat juices and reserved red wine mixture.
- Cook, stirring consistently, until hot and bubbly.
- Cook for 1 minute then season with salt and pepper to taste.
- Serve gravy with leg of lamb.
INGREDIENTS: Strawberry Shortcake
(Cook Time: 20 minutes)
- 3 pints Fresh Strawberries
- 1/2 cup White Sugar
- 2 1/4 cups All-Purpose Flour
- 4 teaspoons Baking Powder
- 2 tablespoons White Sugar
- 1/4 teaspoon Salt
- 1/3 cup Shortening
- 1 Egg
- 2/3 cup of Milk
- 2 cups Heavy Whipped Cream
DIRECTIONS: Strawberry Shortcake
- Slice the strawberries and toss them 1/2 cup of white sugar. Set aside.
- Preheat over to 425 degrees. Grease and flour one 8-inch round cake pan.
- In a bowl, combine the flour, baking powder, 2 tablespoons white sugar, and the salt.
- With a pastry blend cut in the shortening until the mixture resembles coarse crumbs.
- Make a well in the center and add the beaten egg and the milk. Stir until just combined.
- Spread the batter in the prepared pan. Bake at 425 degrees for 15 to 20 minutes or until golden brown. Let cool partially in pan or on wire rack.
- Slice partially cooled cake in half, making two layers.
- Place half the strawberries on one layer and top with the other layer.
- Top with the remaining strawberries and cover with the whipped cream.
