Recipes Included On This Page Red, White and Blue Cookies Roast Chicken with Herbs Rock Lobster Tails with Caper Mayonnaise Rustic Blueberry and Peach Cobbler With Oatmeal Crust Rutabaga Potato Rosti Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Red, White and Blue Cookies Recipe By :Adapted by Hallie du Preez Serving Size : 118 Preparation Time :0:00 Categories : Volume 3-7, July 2000 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup softened butter or margarine 1 cup sugar 2 eggs 1/2 teaspoon lemon flavouring 1 teaspoon lemon juice 3 cups all-purpose flour 1/2 teaspoon baking powder 1/4 teaspoon salt red, and blue food colouring These are a spritz cookie and really require a cookie press. Preheat the oven to 400°F. Have three small bowls set out and a tray lined with waxed paper handy. Select an appropriate "flower" disc for your cookie press. In a medium bowl cream the butter or margarine and beat in the sugar until light and fluffy. Beat in the eggs one at a time and then the flavouring. Set a sieve over the bowl and put the flour, baking powder and salt into the sieve. Stir to mix and at the same time sift it through the sieve into the creamed mixture. Mix well. Once the dough is well-mixed, divide it into three portions and put each one into one of the small bowls. Add a few drops of the red food colouring to the dough in one of the bowls and mix well. You want to end up with a red dough so you will need to add a little and mix and add some more until you get the colour you want. Repeat this with the blue colour. You will have a red, a blue and a plain (or white) when you have finished. Take a lump of dough in your hands and roll it until it is about 3/4 inch in diameter. Length doesn't really matter at this point but if you can make it a little shorter than the length of the cylinder of your cookie press it will be best. Do this with all the dough of each colour in turn and lay the rolls out on the tray. Take one roll of each colour and lightly push them together then slide them into the cylinder of the cookie press. Assemble the press and squeeze the cookies out onto an ungreased cookie sheet. Each time you use up all you can remove the little bit of dough that is left in the press and set it aside. Try to keep the order of the colours the same each time you refill the press. When you have used up all the rolls you made, carefully stack the leftover bits and push them into the press. Squeeze out as many cookies as you can with this dough. The last bit you can roll into little balls, flatten and place them on the cookie sheet too. Bake for about 10 to 12 minutes - just until the edges start to brown a bit. Don't overbake. Cool on racks. These make a nice crisp, very lemony cookie. When I make them I generally seem to get about 118 cookies. I also find that 11 minutes is just right for my oven. - - - - - - - - - - - - - - - - - - - Per serving: 19 Calories (kcal); trace Total Fat; (4% calories from fat); trace Protein; 4g Carbohydrate; 3mg Cholesterol; 8mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates * Exported from MasterCook * Roast Chicken with Herbs Recipe By :Sunset Convection Oven Cook Book Serving Size : 4 Preparation Time :0:00 Categories : Volume 3-7, July 2000 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 pounds broiler-fryer chicken -- (3 to 3 1/2 lbs) 3 garlic cloves 1 bay leaf -- California bay leaf if possible as they are more flavourful 3 tablespoons butter or margarine -- melted 3/4 teaspoon salt 1/2 teaspoon pepper 1/4 teaspoon dried thyme 1/4 teaspoon dried sage 1/4 teaspoon dried oregano 1/4 teaspoon dried marjoram 1 rosemary sprig Remove the giblets and reserve for other uses - such as gravy. Rinse and pat the chicken dry. Split one of the garlic cloves and rub the skin of the chicken with the cut sides. Place the garlic cloves (including the cut one), bay leaf and rosemary sprig into the cavity of the chicken. Combine the butter, salt, pepper and spices. Put about 1 tablespoon of this mixture into the cavity of the chicken. Brush the outside of the chicken with the rest of the mixture. Place the chicken, breast up, on a rack over a roasting pan. Tuck the wings under the chicken. Roast, uncovered, at 350F. for about 1 hour (16 to 20 minutes per pound) or until the chicken is golden brown and the meat near the thigh bone is no longer pink when slashed. Serve hot or cold. Makes 4 to 5 servings. From Sunset Convection Oven Cook Book; 1980; ISBN 0-376-02311-2. Hallie's comments: I find it necessary to turn the chicken around about halfway through the cooking time to keep the side near the element from being overdone. I also like to make a glaze for the chicken which I brush on several times during the roasting. It is pretty simple and seldom made exactly the same way twice. Basically I use a little melted butter, some minced garlic, a bit of honey, some tangy mustard or even dry mustard, some Worcestershire or soy sauce and some lemon zest. Sometimes I add a little orange juice. I like to heat the whole thing up and cook it just a little. Hallie's Note: I think a convection oven is great for roasts and for baking. The circulating air does wonderful things for these types of cooking. I found that temperatures could be lowered a little - for instance where you might bake a cake at 350F in a regular oven you could probably use 325F in a convection oven; a roast normally done at 325F could be done at 300F. Cooking times may be a little shorter too. My convection oven is a small countertop model, however and I suppose things may be different with other types of ovens. Roast chicken is great in a convection oven. The heating element is at the back in mine and I have to turn the pan so that area doesn't get overdone. Here are a couple of recipes. - - - - - - - - - - - - - - - - - - - Per serving: 84 Calories (kcal); 9g Total Fat; (90% calories from fat); trace Protein; 2g Carbohydrate; 23mg Cholesterol; 489mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates * Exported from MasterCook * Rock Lobster Tails with Caper Mayonnaise Recipe By :Adapted from recipe pamphlet Serving Size : 12 Preparation Time :0:00 Categories : Volume 3-7, July 2000 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 12 small rock lobster tails -- (2-oz size) Boiling salted water 1/2 cup mayonnaise 2/3 cup sour cream 3 tablespoons capers -- drained 1 tablespoon Dijon mustard 1 garlic clove -- minced Drop the lobster tails into the boiling salted water; return to the boil and cook for 2 minutes only. Remove and immediately plunge into cold water to stop the cooking. With kitchen shears cut away the underside membrane and remove the meat in one piece; reserve the shells. Cut the meat crosswise into slices and arrange the slices neatly in the shells. In a small bowl mix the mayonnaise, sour cream, capers, mustard and minced garlic. Transfer to a serving dish. Arrange the lobster tails on an attractive serving platter and serve with the mayonnaise mixture. Adapted from a recipe found in a pamphlet of recipes for rock lobster tails; 1967. - - - - - - - - - - - - - - - - - - - Per serving: 95 Calories (kcal); 11g Total Fat; (94% calories from fat); 1g Protein; 1g Carbohydrate; 9mg Cholesterol; 94mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates * Exported from MasterCook * Rustic Blueberry and Peach Cobbler With Oatmeal Crust Recipe By :Emeril Lagasse Serving Size : 8 Preparation Time :0:00 Categories : Volume 3-7, July 2000 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***FILLING*** 1 1/2 cups water 1 1/4 cups packed light brown sugar 2 tablespoons cornstarch 1/2 teaspoon salt 1 1/4 teaspoons cinnamon 3/4 teaspoon nutmeg 1 pinch black pepper 2 cups fresh blueberries -- washed and stemmed 2 pounds peaches -- peeled pitted and -- cut into wedges -- (about 3 cups) 1/2 cup flour 1 cup oatmeal 1/2 stick butter -- cut into small -- pieces ***FINISH*** 1 unbaked 9-inch pie crust 2 cups sweetened whipped cream 8 sprigs fresh mint shaker powdered sugar 1. Preheat oven to 350 degrees F. In a sauce pan, combine 1 1/2 cups of water, 3/4 cup of brown sugar, cornstarch, salt, 1 teaspoon of cinnamon, 1/2 teaspoon of grated nutmeg, and pepper, whisk until smooth. 2. Place the pan over high heat and bring to a boil. Reduce the heat to medium and simmer for 2 minutes. Remove from heat. 3. Place blueberries and peaches in a mixing bowl and pour the syrup over the fruit. Toss well and cool for 10 minutes. 4. In a mixing bowl, combine the remaining 1/2 cup brown sugar, remaining 1/4 teaspoon cinnamon, remaining 1/4 teaspoon of nutmeg, 1/2 cup of flour, 1 cup of oatmeal, and butter. Using your fingers, work the mixture together until it resembles a coarse crumb-like mixture. 5. Pour the fruit mixture into the prepared pie shell. Sprinkle the topping over the top of the fruit filling. Bake for 1 hour, or until the crust is golden. Remove the pie from the oven and cool for 15 minutes before slicing. 6. Slice and serve warm. Garnish with sweetened whipped cream, fresh mint, and powdered sugar. To order GMA recipes or to subscribe yearly please call: 1-800-543-4GMA Blueberry and Peach Cobbler With Oatmeal Crust: Food Correspondent Emeril Lagasse takes us back home for a blueberry and peach cobbler that is rustic and hard to resist. Airdate: 7/24/98 MC formatted by Barb at Possum Kingdom using MC Buster 2.0f & SNT on 7/27/98 Source : "Good Morning America - Emeril Lagasse" S(MC formatting by): "Barb at Possum Kingdom using MC Buster 2.0f & SNT on 7/27/98" - - - - - - - - - - - - - - - - - - - Per serving: 317 Calories (kcal); 7g Total Fat; (18% calories from fat); 4g Protein; 64g Carbohydrate; 16mg Cholesterol; 211mg Sodium Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1 Fruit; 1 1/2 Fat; 2 Other Carbohydrates * Exported from MasterCook * Rutabaga Potato Rosti Recipe By :Canadian Living Magazine March 2000 Serving Size : 4 Preparation Time :0:00 Categories : Volume 3-7, July 2000 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 large baking potatoes -- peeled [1 1/2 pounds/750 grams] 1/2 small rutabaga -- peeled [12 ounces/375 grams] 2 tablespoons chopped fresh parsley -- (25 mL) 1/2 teaspoon salt -- (2 ml) 1/4 teaspoon pepper -- (1 ml) 4 teaspoons vegetable oil -- (20 mL) 1 cup shredded light old Cheddar-style cheese -- (250 ml) 4 ounces low-sodium smoked turkey -- (125 g) or chicken or ham -- coarsely chopped Place the potatoes and rutabaga into a pot of boiling salted water; cover and cook for 10 minutes. Drain and set aside to cool. When cool coarsely grate into a bowl. Add the parsley, salt and pepper. Toss gently to combine. Heat half of the oil in a 9-inch (23cm) nonstick frying pan over medium heat; make sure the oil coats the bottom of the pan. Spread half of the potato mixture over the bottom of the pan, patting it down. Top with half of the cheese, the smoked turkey, then the remaining cheese. Spread the remaining potato mixture over the top and pat down. Cook for about 10 minutes or until the bottom is golden and crispy. Gently loosen the rosti with a wooden spatula and gently shaking the pan. Invert a flat plate onto the pan; turn plate and pan over (wear hand protection) to turn the rosti out onto the plate so that the crispy side will be up. Place the now empty pan back on the heat; add the rest of the oil, coating the bottom of the pan. Slide the rosti back into the pan so that the previously browned side is up. Cook for about 10 minutes until the bottom is golden and crusty. Cut into wedges to serve. From Canadian Living Magazine; March 2000 edition. - - - - - - - - - - - - - - - - - - - Per serving: 120 Calories (kcal); 5g Total Fat; (34% calories from fat); 2g Protein; 18g Carbohydrate; 0mg Cholesterol; 277mg Sodium Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates

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