Week of 5/27/02

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Lemon-Glazed Cranberry Rolls
Add these delicious, easy-to-make rolls to your next breakfast or brunch!

1 (10-oz) can refrigerated pizza crust dough
1/2 cup orange marmalade
2/3 cup sweetened dried cranberries (such as Craisins)
Cooking spray
1/2 cup sifted powdered sugar
1 1/2 tsp. lemon juice
1 tsp. hot water

Preheat oven to 375°. Unroll pizza dough and pat into a 12 by 9-inch rectangle. Spread orange marmalade over dough, leaving a 1/2-inch border. Sprinkle with cranberries, pressing gently into dough. Beginning with a long side, roll up jelly-roll fashion; pinch seam to seal (do not seal ends of roll). Cut roll into 12 (1-inch-thick) slices. Place slices, cut sides up, in muffin cups coated with cooking spray. Bake at 375° for 15 minutes or until golden. Remove rolls from pan and place on wire rack.

Combine powdered sugar, lemon juice and hot water in a small bowl, stirring with a whisk until smooth. Drizzle the icing over warm rolls. Makes 12 rolls. Note: Substitute 1/3 cup apple jelly for the orange marmalade and 2/3 cup raisins for the cranberries, if desired. 137 calories and 0.9 g fat per roll.

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Easy Grilled Potatoes
Simple as 1-2-3...

4 medium potatoes, cut into 1-inch chunks
1 red bell pepper, cut into 1-inch pieces
1/2 tsp. salt
2 Tbls. butter
1 cup shredded Cheddar cheese (about 4 oz.)
2 Tbls. crumbled cooked bacon
2 medium green onions, chopped (about 2 Tbls.)

Heat coals or gas grill for direct heat. Place potatoes on 30 x 18-inch piece of heavy-duty aluminum foil. Top with bell pepper. Sprinkle with salt. Dot with butter. Sprinkle with cheese and bacon.

Wrap foil securely around potatoes; pierce top of foil once or twice with fork to vent steam. Cover and grill foil packet, seam side up, 4-6 inches from medium heat 45 to 60 minutes or until potatoes are tender. Sprinkle with onions. Serves 4. Note: If a grill is unavailable, just place packet on a cookie sheet and in a 375° oven for 45 minutes or until done.

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Filet Mignon with Peppercorn-Mustard Sauce
No grill? No problem! These steaks cook up easy-as-pie in an old fashioned cast iron skillet.

4 (4-oz.) beef tenderloin steaks (1 1/2 inches thick)
1/4 tsp. salt
1/4 tsp. freshly ground black pepper
1 tsp. vegetable oil
1/3 cup minced shallots
1/2 cup cognac
1/2 cup fat-free beef broth
1/4 cup Dijon mustard

Sprinkle steaks with salt and pepper. Heat oil in a 9-inch cast-iron skillet over medium-high heat. Add steaks; cook 5 minutes on each side or until desired degree of doneness. Remove steaks from pan; keep warm. Add shallots to pan; saute 30 seconds. Add cognac; cook 10 seconds. Add broth and mustard; stir well. Reduce heat; cook 2 minutes, stirring constantly. Serve steaks with sauce. Serves 4.