recipes of the day 05/02/04.....make-ahead & easy potluck....

Peppered Chutney Roast
Source: Better Homes and Gardens

Ingredients

• 3/4 cup unsweetened pineapple juice
• 1/2 cup steak sauce
• 1/3 cup port wine
• 1/3 cup Worcestershire sauce
• 1/4 cup lemon juice
• 1 teaspoon seasoned salt
• 1 teaspoon lemon-pepper seasoning
• 1 teaspoon dry mustard
• 1 teaspoon ground black pepper
• 1 2-1/2 to 3-pound beef tenderloin
• 1 teaspoon cracked black pepper
• 3 slices bacon, cooked and drained
• 1/2 cup chutney
• Chutney

Directions

For marinade, in a medium mixing bowl stir together the pineapple juice, steak sauce, port wine, Worcestershire sauce, lemon juice, seasoned salt, lemon-pepper seasoning, dry mustard, and ground pepper. To score the beef tenderloin, make shallow cuts at 1-inch intervals diagonally across top of meat in a diamond pattern. Repeat on other side. Place tenderloin in a large plastic bag; set in a large, deep bowl. Pour marinade over tenderloin; seal bag. Marinate in the refrigerator for 4 to 8 hours, turning bag occasionally. Drain meat, reserving marinade.
Rub tenderloin with cracked black pepper. Place on a rack in a shallow roasting pan. Insert meat thermometer. Roast, uncovered, in a 425 degree F oven for 30 to 45 minutes or until meat thermometer registers 135 degree F. Baste tenderloin with the reserved marinade twice during roasting.
Arrange bacon strips along top of tenderloin. Cut up any large pieces in the 1/2 cup chutney; spoon evenly over tenderloin. Return to oven for 5 to 10 minutes more or until thermometer registers 140 degree F. Remove tenderloin to serving platter. Let stand, covered, about 15 minutes before slicing. Serve with additional chutney. Makes 12 servings.

 

Corn and Broccoli Casserole
Source: Better Homes and Gardens

Ingredients

• 1 10-ounce package frozen cut broccoli, thawed and drained
• 1 10-ounce package frozen whole kernel corn, thawed and drained
• 1/2 cup coarsely crushed rich round crackers
• 1/2 cup shredded cheddar cheese (2 ounces)
• 1/2 cup whipping cream or half-and-half
• 1 beaten egg
• 2 tablespoons butter or margarine, melted
• 1/2 teaspoon onion powder
• 1/4 teaspoon salt
• 1/8 teaspoon garlic powder
• 1/8 teaspoon pepper
• 1/2 cup coarsely crushed rich round crackers
• 2 tablespoons butter or margarine, melted

Directions

1. Place the broccoli and corn in a large bowl. Add the 1/2 cup crushed crackers, the cheese, whipping cream or half-and-half, egg, the 2 tablespoons butter or margarine, the onion powder, salt, garlic powder, and pepper. Stir to combine the mixture. Spoon the mixture into a 1-1/2-quart round casserole or a 9-inch pie plate.
2. Sprinkle the remaining 1/2 cup crushed crackers evenly over casserole. Drizzle with the remaining 2 tablespoons melted butter or margarine. Bake, uncovered, in a 350 degree F oven for about 25 minutes or until the edges are bubbly. Makes 6 side-dish servings.
Make-Ahead Tip: Crush the crackers 1 day ahead. Cover and store at room temperature until needed.

 

Caramel-Pecan Rolls
Source: Better Homes and Gardens

Ingredients

• 1-1/4 cups sifted powdered sugar
• 1/2 cup whipping cream
• 3/4 cup pecan pieces
• 2 16-ounce loaves frozen sweet roll or white bread dough, thawed
• 3 tablespoons butter, melted
• 1/2 cup packed brown sugar
• 1 tablespoon ground cinnamon
• 3/4 cup raisins (optional)

Directions

1. For topping, stir together powdered sugar and whipping cream in a small bowl. Pour into an ungreased 12-inch deep-dish pizza pan or a 13x9x2-inch baking pan. Sprinkle pecans evenly over mixture; set aside.
2. Roll each thawed loaf into a 12x8-inch rectangle on a lightly floured surface. Brush with melted butter. Stir together brown sugar and cinnamon in a small bowl; sprinkle over both rectangles. Top each with raisins, if desired. Roll up rectangles, jelly-roll style, starting from a long side. Pinch to seal. Cut each log crosswise into 6 slices. Place slices, cut side down, atop pecan mixture in pan. Cover with a towel. Let dough rise in a warm place until nearly double (about 30 minutes).
3. Bake in a 375 degree F oven, uncovered, until golden, allowing 25 to 30 minutes for unchilled rolls and 30 to 35 minutes for chilled rolls. If necessary, cover rolls with foil the last 10 minutes of baking to prevent overbrowning. Cool in pan on a wire rack for 5 minutes. Loosen edges; invert onto a serving platter. Serve warm. Makes 12 rolls.
Make-Ahead Tip: Cover with oily waxed paper, then plastic wrap. Refrigerate 2 to 24 hours. Before baking, let the shaped rolls stand, covered, for 20 minutes at room temperature. Remove towel or wrapping. Puncture any surface bubbles with a greased toothpick.

 

Sweet and Spicy BBQ Ribs
Source: Better Homes and Gardens

Ingredients

• 1-1/2 cups catsup
• 3/4 cup white wine vinegar
• 1/2 cup packed brown sugar
• 2 tablespoons curry powder
• 1 tablespoon Worcestershire sauce
• 1 teaspoon hickory-flavored salt
• 1 teaspoon pepper
• 2 to 3 cloves garlic, minced
• 3-1/2 to 4 pounds pork loin back ribs

Directions

1. In a large bowl combine catsup, vinegar, brown sugar, curry powder, Worcestershire sauce, hickory-flavored salt, pepper, and garlic. Cover; let stand at room temperature 30 minutes or refrigerate for up to 3 days.
2. In a grill with a cover arrange hot coals around a drip pan. Test for medium heat above the pan. Place ribs, fat side up, on grill rack over drip pan but not over coals. Cover and grill for 1-1/2 to 2 hours or until meat is very tender, basting generously with sauce the last 15 minutes of cooking. Makes 8 servings.

 

Buffalo-Style Chicken Fingers
Source: Better Homes and Gardens
Ingredients

• 1 cup crushed corn flakes
• 1 tablespoon finely snipped parsley
• 1/4 teaspoon salt
• 1 pound skinless, boneless chicken breasts
• 1/3 cup bottled blue cheese salad dressing
• 2 teaspoons water
• 1 to 2 teaspoons bottled hot pepper sauce
• Celery sticks
• Bottled blue cheese salad dressing

Directions

1. Combine crushed corn flakes, parsley, and salt in a shallow bowl or pie plate. Cut chicken breasts into strips about 3/4 inch wide and 3 inches long. Combine the 1/3 cup dressing, water, and hot pepper sauce in a large mixing bowl. Add chicken; stir to coat. Roll chicken pieces individually in crumb mixture to coat. Place strips on a foil-lined baking sheet. Freeze until firm, about 2 hours.
2. To serve, heat oven to 425 degree F. Place frozen chicken strips in a single layer in a lightly greased 15x10x1-inch baking pan. Bake for 18 to 20 minutes or until meat is no longer pink in center and crumbs are golden. Serve warm with celery sticks and additional blue cheese dressing for dipping. Makes 12 servings.
Make-Ahead Tip: Place frozen strips in a freezer container. Cover and freeze up to 1 month>

 

Hawaiian Cheesecake
Source: Better Homes and Gardens

Ingredients
• 1-1/3 cups finely crushed vanilla wafers (about 22)
• 1/2 cup flaked coconut
• 1/2 cup finely chopped, toasted macadamia nuts
• 1/3 cup butter (no substitutes), melted
• 2 8-ounce packages cream cheese, softened
• 1 8-ounce tub cream cheese with pineapple
• 1 cup sugar
• 2 eggs
• 1 egg yolk
• 2 teaspoons vanilla
• 1 teaspoon lemon juice
• 1/3 cup finely chopped, toasted macadamia nuts
• 2 tablespoons toasted coconut
• Sliced carambola (star fruit) (optional)

Directions

1. Preheat oven to 350 degree F.
2. For crust, combine crushed wafers, flaked coconut, and the 1/2 cup nuts. Stir in melted butter. Press mixture onto bottom and 1 inch up sides of an ungreased 9-inch springform pan. Set pan aside.
3. For filling, beat cream cheeses in a large mixing bowl until smooth. Add sugar, beating on medium to high speed until smooth. Add whole eggs and egg yolk all at once. Beat on low speed just until combined. Stir in vanilla, lemon juice, and the 1/3 cup nuts.
4. Pour filling into crust-lined pan. Place in a shallow baking pan. Bake in the pre-heated oven for 45 to 50 minutes or until center appears nearly set when gently shaken.
5. Cool in springform pan on a wire rack for 15 minutes. Loosen crust from sides of pan with a thin-bladed knife or narrow spatula and cool 30 minutes more. Remove sides of pan; cool 1 hour. Cover and chill at least 4 hours or up to 24 hours.
6. To serve, sprinkle with toasted coconut. If desired, top with carambola slices. Makes 12 servings.

 

Extreme Chocolate Pie
Source: Better Homes and Gardens

Ingredients

• 1 8-ounce package brownie mix
• 1 cup sugar
• 3/4 cup butter
• 6 ounces unsweetened chocolate, melted and cooled
• 1 teaspoon vanilla
• 3/4 cup refrigerated or frozen egg product, thawed, or 3/4 cup pasteurized eggs
• 1 1.45-ounce bar dark chocolate, coarsely chopped
• 1 recipe Chocolate Whipped Cream (see below) (optional)

Directions

1. Preheat oven to 350 degrees F. For crust, prepare brownie mix according to package directons. Spread in the bottom of a greased 9-inch pie plate. Bake 20 to 25 minutes or until wooden toothpick, inserted near center, comes out clean. Cool on wire rack.
2. For filling, in a medium mixing bowl beat sugar and butter with an electric mixer on medium speed about 4 minutes or until fluffy. Stir in melted and cooled chocolate and the vanilla. Gradually add egg product, beating at low speed until combined. Then beat on medium to high speed, scraping sides of bowl about 1 minute or until light and fluffy.
3. Transfer filling to prepared pie plate. Cover; chill for 4 to 24 hours. Before serving, sprinkle with chopped chocolate. Serve with Chocolate Whipped Cream. Makes 10 servings.
Chocolate Whipped Cream: In a chilled small bowl, combine 1/2 cup whipping cream, 1 tablespoon sugar, and 1-1/2 teaspoons unsweetened cocoa powder. Beat with chilled beaters on medium speed until soft peaks form. Makes 1 cup whipped cream.

 

Mushroom-Crab Puffs
Source: Better Homes and Gardens

Ingredients

• 36 to 40 2-inch-diameter fresh mushrooms
• 1 cup cooking oil
• 1/3 cup white wine vinegar or vinegar
• 1/4 teaspoon pepper
• 1 5-ounce jar sharp processed cheese spread
• 1/4 cup mayonnaise or salad dressing
• 2 6-ounce cans crabmeat, drained, flaked, and cartilage removed
• 3 tablespoons thinly sliced green onions

Directions

1. Remove stems from mushrooms; save for another use. Place mushrooms in a self-sealing bag set in a bowl. Stir together oil, vinegar, and pepper. Pour over mushrooms. Seal and marinate in the refrigerator for at least 4 hours or up to 24 hours, turning bag occasionally.
2. Stir together cheese spread and mayonnaise. Fold in crabmeat and green onion.
3. Drain mushroom caps, discarding marinade. Pat caps dry. Place on baking sheet. Fill with crabmeat mixture. Broil 4 inches from the heat for 5 to 8 minutes or until bubbly and golden. Serve warm. Makes 36 to 40 appetizers.

 

Ginger Tea Punch
Source: Better Homes and Gardens

Ingredients

• 8 single-serving-size tea bags
• 1 1- to 2-inch piece fresh ginger, thinly sliced
• 2 to 4 tablespoons sugar
• 2 12-ounce bottles or cans ginger ale, chilled
• 1 orange, halved lengthwise and thinly sliced (optional)

Directions

1. Place tea bags and ginger in a tea pot. Add 4-1/2 cups boiling water. Cover; let steep 3 to 5 minutes or until desired strength. Remove tea bags. Stir in sugar. Cool at room temperature 2 hours. Cover and chill until ready to serve.
2. To serve, pour tea mixture through a strainer into a 2-quart pitcher. Add ginger ale. Pour over ice in tall glasses. If desired, garnish with orange. Makes 8 (8-ounce) servings.
Make-Ahead Tip: Brew tea as directed. Cover and chill for up to 8 hours. Serve as directed.

 

Pretzel-Candy Crunch
Source: Better Homes and Gardens

Ingredients

• 2 cups broken pretzels
• 1 cup tiny marshmallows
• 1/2 cup chopped salted cashews or peanuts
• 3/4 cup sugar
• 1/3 cup half-and-half or light cream
• 2 tablespoons butter or margarine
• 1 cup butterscotch-flavored pieces

Directions

1. Combine pretzels, marshmallows, and cashews or peanuts in a large mixing bowl; set aside. Combine sugar, half-and-half or light cream, and butter or margarine in a heavy saucepan. Bring to boiling over medium heat, stirring constantly. Remove from heat. Add butterscotch pieces. Let stand 1 minute to soften pieces. Stir until combined. Let stand 5 minutes.
2. Pour butterscotch mixture over pretzel mixture; stir to coat. Drop by rounded teaspoons onto baking sheets lined with waxed paper. Chill until firm. Store in a tightly covered container in the refrigerator. Makes about 30 pieces.
3. Make-Ahead Tip: Prepare candy and store in a tightly covered container in the refrigerator up to 1 week.