"Time you enjoy wasting is not wasted time." Marthe Troly-Curtin

Saturday, March 27, 2010


1 3-oz. pkg. lemon gelatin
1 cup boiling water
1 8-oz. pkg. cream cheese
1/2 cup sugar
1 teaspoon vanilla
1 12-oz. can MILNOT, whipped
3 cups graham cracker crumbs
1/2 cup butter or margarine, melted
Dissolve gelatin in boiling water. Chill until slightly thickened. Cream together cheese, sugar and vanilla; add gelatin and blend well. Fold in stiffly whipped MILNOT. (This can be done with electric mixer.) Mix graham cracker crumbs and melted butter together; pack 2/3 of mixture on bottom and sides of 9x13x2-inch pan (or larger). Add filling and sprinkle with remaining crumbs. Chill several hours (or overnight). Cut in squares and serve plain or garnished with fruit. 
Serves 12-16
Miracle Cheese Cake: to MILNOT Cheese Cake, add 3 tablespoons lemon juice and 1/2 cup sugar. (Serves 20 adequately.)
Miracle Lime Cheese Cake: substitute lime flavored gelatin and lime juice in above recipe.
Miracle Orange Cheese Cake: use orange flavored gelatin and orange juice in Miracle recipe.
Miracle Pink Cheese Cake: use red gelatin (strawberry, cherry, etc.) and use Miracle Cheese Cake recipe.
Fruited Miracle Cheese Cake: add one to two cups of drained diced or crushed fruit to Miracle recipe. (crushed pineapple, fruit cocktail, etc.)

Tuesday, March 23, 2010

Lemon Buttermilk Chess Pie

This recipe came from my friend Brian!! Thanks Brian. This is a VERY rich "Key Lime" custard type pie. Small pieces go a long way.

Pastry for single 9 inch pie
For the filling:
1 1/2 cups brown sugar or (Sugar in the Raw)
1 tablespoon yellow cornmeal (polenta)
1 tablespoon all purpose unbleached flour
1/4 teaspoon sea salt
4 eggs, room temperature
1/3 cup unsalted butter, melted and cooled to room temperature
1 tablespoon finely grated lemon zest
1/3 cup fresh lemon juice
1/2 cup buttermilk, at room temperature
1/2 teaspoon vanilla extract
lemon slices for garnish
1 tablespoon powdered sugar, for garnish
Preheat oven to 350 degrees. Combine the sugar, cornmeal, flour and salt. In a batter bowl, whisk the eggs until light and lemon-colored. Add the dry ingredients to the eggs, blending well. Add the melted butter, lemon zest, lemon juice, buttermilk and vanilla. Pour into the chilled crust and place on middle oven rack. Bake until top is golden brown, 35-40 minutes. When cool, sprinkle with powdered sugar and garnish with lemon slices.

Sunday, March 21, 2010

Tangy Leg of Lamb

By: Dannon Healthy
"Impress your guests with a roast leg of lamb marinated with yogurt, mustard, and garlic."
Prep Time:
5 Min
Cook Time:
1 Hr 30 Min
Ready In:
4 Hrs 50 Min

1/4 cup fresh lemon juice
3 cloves garlic, pressed
1 1/2 cups Dannon® All Natural Plain Yogurt
3 tablespoons Dijon-style mustard
4 pounds boneless leg of lamb, trimmed of all visible fat, rolled and tied
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper

In a small bowl, mix together lemon juice, garlic, Dannon® All Natural Plain Yogurt and mustard.
Spread the mixture over the lamb, cover lamb and marinate in refrigerator for 3- 4 hours.
Preheat oven to 450 degrees. Sprinkle lamb with salt and pepper and place on a rack in a roasting pan. Bake for 15 minutes, turn the lamb, then roast for another 15 minutes. Reduce oven to 275 degrees and cook for 1-2 hours, or until internal temperature reads 130 degrees for medium. Remove from oven and cover loosely with foil. Let rest 15 minutes before carving. Temperature will continue to rise as the lamb rests.

Asian Barbequed Butterflied Leg of Lamb

"A richly flavored marinade is the key to the perfect grilled leg of lamb!"
Prep Time: 15 Minutes
Cook Time: 30 Minutes
Ready In: 9 Hours
Servings: 10
2/3 cup hoisin sauce
6 tablespoons rice vinegar
1/2 cup minced green onions
1/4 cup mushroom soy sauce
4 tablespoons minced garlic
2 tablespoons honey
1/2 teaspoon sesame oil
1 tablespoon toasted sesame seeds
1/2 teaspoon ground white pepper
1/2 teaspoon freshly ground black
1 (5 pound) boneless butterflied leg of
1. In a large resealable plastic bag, mix hoisin sauce, rice vinegar, green onions, mushroom soy sauce, garlic, honey, sesame oil, sesame seeds, white pepper, and black pepper. Place lamb in bag, seal, and turn to coat. Refrigerate for 8 hours, or overnight.
2. Preheat grill for high heat.
3. Oil the grill grate. Place lamb on the grill, and discard marinade. Cook 15 minutes on each side, to a minimum internal temperature of 145 degrees F (63 degrees C), or to desired doneness. Transfer meat to a serving platter, and allow it to rest for 20 minutes before slicing and serving.
ALL RIGHTS RESERVED © 2010 Printed from 3/21/2010

Lime Glazed Leg of Lamb

"A great alternative to the usual lemon, garlic, rosemary seasoning for lamb. Lamb comes out juicy and flavorful. Baste is also good on other meats and poultry."
1 (6 ounce) can frozen limeade concentrate
1/2 cup dry white wine
1 large clove garlic, pressed
2 tablespoons butter
salt and pepper to taste
1/2 teaspoon dried thyme
1 (4 pound) leg of lamb, butterflied

Preheat an outdoor grill for medium heat.
In a saucepan over medium heat, combine the limeade concentrate, white wine, garlic, salt, pepper, and thyme. Cook, stirring, until the butter is melted. Remove from heat.
Place leg of lamb onto the preheated grill, and cook basting frequently for 45 to 50 minutes, or until the internal temperature has reached at least 145 degrees F (62 degrees C).
Nutritional Information
Amount Per Serving Calories: 276 | Total Fat: 15.4g

Roasting Lamb
Roasting Lamb
By: Jennifer Anderson

A perfectly roasted lamb will be crisp on the outside, and tender and juicy on the inside.

Roasting is a "dry heat" cooking method, meaning that you do not add any liquid to the meat as you cook it. Dry heat is best for cuts of meat that are naturally tender.

Choosing the Right Cut
The leg and rack are the most tender cuts or meat on a lamb. Rack of lamb is often served with several individual bones protruding from it; this style of reparation is known as a "Frenched" rack of lamb and is achieved by trimming the fat and meat from between the ribs and scraping the bones clean. Your butcher should be able to do this for you at your request; you can save the meat trimmings to make soup later on.

Seasoning the Meat
Lamb is flavorful enough on its own that it doesn't need much seasoning, but conversely, lamb's flavor is robust enough that it pairs beautifully with any number of boldly flavored seasonings. Some additions that complement lamb well are rosemary, oregano, marjoram, thyme, lemon zest, cumin, coriander, mint and garlic.

Before seasoning the lamb, trim some of the excess fat if you like, in addition to any silver skin.
Chop up herbs/seasonings and rub the mixture evenly over the surface of the meat.
Wrap the coated meat tightly in plastic wrap and refrigerate it overnight for the best flavor.

Another popular way to season a roast is to make small incisions in the surface of the meat and push slivers of garlic and sprigs of herbs into the slits. You can do this right before you begin roasting, or do it a day ahead of time for a more intense flavor.

Season the lamb however you like--but don't salt it until just before cooking, as salt can draw moisture out of the meat.

Roasted to Perfection

Before roasting your lamb, remove it from the refrigerator and allow it to sit for 30 minutes. A piece of meat at room temperature will roast more evenly, and using a roasting rack will ensure even browning and heat circulation.

The amount of fat that your piece of lamb has surrounding the outside and marbled through the middle will determine the cooking time and temperature you use:

For a lean piece of meat, cook at 450 degrees F (230 degrees C) for the first 15 minutes, then turn the temperature down to 350 degrees F (175 degrees C) to continue roasting--the meat will take about 25 minutes per pound to reach medium rare.

Using a hot oven in this manner will allow leaner cuts of meat to get nicely browned on the outside before they become overcooked and dry in the middle.

For a fattier piece of meat, roast at 325 degrees F (160 degrees C) for a longer period of time, allowing the fat to slowly melt and bathe the roast in its own juices. Meat cooked with this method will take about 30 minutes per pound to reach medium rare.

The most accurate way to determine doneness is with a meat thermometer:

110 degrees F (42 degrees C) is rare
120 degrees F (58 degrees C) is medium-rare
145 degrees F (68 degrees C) is medium-well

Avoid cooking your lamb beyond this temperature as the meat can become dried out and tough. For safety, the USDA recommends cooking whole muscle meats such as roasts to 145 degrees F.

Rest Your Roast

Once your roast is within 10 degrees F (5 degrees C) of its ideal cooked temperature, remove from the oven, place a foil tent loosely over it, and allow the meat to rest for 15-20 minutes. As the meat rests, the internal temperature will increase by several degrees, the muscle fibers will relax, and the juice that has come to the surface of the meat during cooking will begin to return to the center. A well-rested piece of meat will be more tender, and will retain its juices better when you slice it.

Potato Dumplings with Sheep's Milk Cheese - Hungarian Dodole or Strapacka

This recipe for potato dumplings with sheep's milk cheese, preferably Liptauer, is known as dodolein Hungarian or strapacka in the northern part (Slovakia) of Hungary.

Because bacon drippings are used, this isn't entirely a Lenten or vegetarian dish. But, if oil is used instead, it can become one, especially if sauteed cabbage or sauerkraut is added. These dumplings can be served as a main course or side dish and, in a pinch, goat cheese can be substituted for the sheep's milk cheese.

Makes 6 to 8 servings of Hungarian Potato Dumplings with Sheep's Milk Cheese - Dodole or Strapacka
Prep Time: 30 minutes
Cook Time: 10 minutes
1 1/2 cups (about 2 large) grated raw potatoes
3/4 cup all-purpose flour
1/2 teaspoon salt
3 strips bacon, fried until crisp, crumbled and fat reserved
4 ounces crumbled Liptauer or brindza cheese (or goat cheese in a pinch)
Salt and pepper
1.. Bring a 4-quart pot of water plus 2 tablespoons salt to a boil.

2.. Meanwhile, mix grated potatoes with flour and 1/2 teaspoon salt. Using a spoon, or with your fingers, tear off walnut-sized pieces of dough and drop them into the boiling water. Cook for 10 minutes.

3.. Remove dumplings with a slotted spoon and rinse them with cold water in a colander. Let drain.

4.. Place reserved bacon drippings in skillet along with dumplings and crumbled cheese. Gently cook and stir until hot. Serve immediately garnished with crumbled bacon and chopped parsley, if desired.

5.. Variation: Add small head of shredded and sauteed cabbage, or 1/2 pound chopped, sauteed sauerkraut to the dumplings.