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These wonderful muffins may be made all year
by using frozen berries!
Pair them with the Strawberry Butter for a special treat.
1 (10-oz.) package frozen sliced strawberries, thawed
and undrained
2 cups all-purpose flour
2/3 cup sugar
1 1/2 Tbls. baking powder
3/4 tsp. salt
2/3 cup milk
2 large eggs
1/3 cup vegetable oil
1/2 cup butter, softened
2 Tbls. reserved strawberries
Muffins: Reserve 2 tablespoons sliced strawberries for Strawberry Butter.
Stir together flour and next 3 ingredients in a large bowl; make a well
in center of mixture. Stir together remaining strawberries, milk, eggs
and oil until blended; add to dry ingredients, stirring just until moistened.
Spoon batter into greased muffin pans, filling two-thirds full. Yield:
14 muffins.
Bake at 375° for 20 minutes. Remove from pans immediately and serve
with Strawberry Butter.
Strawberry Butter: Stir together butter and reserved strawberries
until well blended. Makes 1/2 cup.
This salad may be made with whatever fresh
vegetables are readily available. Quick to make and serve, as well as
low in fat!
1/4 cup red wine vinegar
2 Tbls. extra-virgin olive oil
4 tsp. spicy brown or Dijon mustard
2 tsp. fresh lemon juice
1/2 tsp. salt
1/4 tsp. freshly ground black pepper
4 garlic cloves, minced
1 (9-oz.) package fresh cheese tortellini, uncooked
2 cups frozen medium uncooked shrimp, or if using frozen, cooked shrimp
omit cooking step
3/4 cup thinly sliced carrot
2 cups finely chopped tomato
1 cup frozen green peas, thawed
1/2 cup finely chopped red onion
To prepare dressing, combine first 7 ingredients
in a small bowl and stir well with a whisk. To prepare salad, cook tortellini
in boiling water for 6 minutes. Add shrimp and carrot; cook 3 minutes.
Drain well. Combine pasta mixture, tomato, peas, and onion in a large
bowl; pour dressing over salad, tossing gently to coat. Cover and chill
30 minutes. Makes 6 (1 1/3 cups) servings.
Truly gourmet picnic fare, and so easy to make...
2 whole chicken breasts, on the bone (2 1/2 lbs. total)
Salt and freshly ground pepper
1 cup mayonnaise
1 cup finely chopped fresh basil or basil packed in water, 1/3 cup
2 garlic cloves, finely chopped
2 Tbls. pine nuts
4 large celery ribs, peeled and coarsely chopped
2/3 cup freshly grated Parmesan cheese
1 medium bunch of green or red leaf lettuce
Preheat the oven to 375°. Season the chicken with salt and pepper
and place skin side up in a medium baking dish. Roast for about 35 minutes,
until the juices run clear. Let cool. Discard the chicken skin and remove
the meat from the bones. Cut the chicken into 2-by1/2-inch strips and
transfer to a large bowl.
In a food processor, puree the mayonnaise, basil, garlic and pine nuts.
Add to the chicken with the celery and cheese and toss well. Season with
salt and pepper and serve with lettuce or on crusty sour dough bread.
Makes 4 to 6 servings.
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