Herb-Roasted Lamb

Herb-Roasted Lamb

Ingredients

• 12 large unpeeled garlic cloves, divided
• 1 tablespoon chopped fresh rosemary leaves
• Kosher salt
• Freshly ground black pepper
• 2 tablespoons unsalted butter, melted
• 1 (6-pound) boneless leg of lamb, trimmed and tied
• 4 to 5 pounds small unpeeled potatoes (16 to 20 potatoes)
• 2 tablespoons good olive oil

Directions

Preheat the oven to 450 degrees F. Place the oven rack in the lower third of the oven so the lamb will sit in the middle of the oven.

Peel 6 of the cloves of garlic and place them in the bowl of a food processor fitted with the steel blade. Add the rosemary, 1 tablespoon salt, 1 teaspoon pepper, and butter. Process until the garlic and rosemary are finely minced. Thoroughly coat the top and sides of the lamb with the rosemary mixture. Allow to sit at room temperature for 30 minutes to 1 hour.

Toss the potatoes and remaining unpeeled garlic in a bowl with the olive oil and sprinkle with salt. Place in the bottom of a large roasting pan. Place the lamb on top of the potatoes and roast for 1 1/4 to 1 1/2 hours, or until the internal temperature of the lamb is 135 degrees (rare) or 145 degrees (medium). Remove from the oven and put the lamb on a platter; cover tightly with aluminum foil. Allow the lamb to rest for about 20 minutes. Slice and serve with the potatoes.

Garlic Cheese Ball

Garlic Cheese Ball

Ingredients:

2 (8 ounce) packages cream cheese, softened 1/2 cup butter 1 tablespoon prepared Dijon-style

mustard 1 teaspoon minced garlic 1 (1 ounce) package ranch dressing mix

Directions:

1.	In a medium bowl, beat together the cream cheese, butter, Dijon-style mustard, garlic and ranch dressing mix. Cover and refrigerate 6 to 8 hours, or overnight. If desired, roll in paprika, finely chopped parsley or chopped nuts.

Pumpkin Cheese Bread

Pumpkin Cheese Bread

This recipe turns out perfectly every time!

Chicken Cordon Bleu

Chicken Cordon Bleu

Ingredients:

6 skinless, boneless chicken breast halves 6 slices Swiss cheese 6 slices ham 3 tablespoons all-purpose flour 1 teaspoon paprika

6 tablespoons butter 1/2 cup dry white wine 1 teaspoon chicken bouillon granules 1 tablespoon cornstarch 1 cup heavy whipping cream

Directions:

1.	Pound chicken breasts if they are too thick. Place a cheese and ham slice on each breast within 1/2 inch of the edges. Fold the edges of the chicken over the filling, and secure with toothpicks. Mix the flour and paprika in a small bowl, and coat the chicken pieces.
2.	Heat the butter in a large skillet over medium-high heat, and cook the chicken until browned on all sides. Add the wine and bouillon. Reduce heat to low, cover, and simmer for 30 minutes, until chicken is no longer pink and juices run clear.
3.	Remove the toothpicks, and transfer the breasts to a warm platter. Blend the cornstarch with the cream in a small bowl, and whisk slowly into the skillet. Cook, stirring until thickened, and pour over the chicken. Serve warm.

Easy Rice Pilaf

Easy Rice Pilaf

Ingredients:

2 tablespoons butter 1 onion, chopped 1 cup uncooked white rice

2 cups chicken broth 1 teaspoon salt

Directions:

1.	Preheat an oven to 375 degrees F (190 degrees C). Prepare a 1 quart baking dish with butter.
2.	Melt the butter in a large skillet over medium-high heat. Fry the onion in the butter until translucent, 3 to 5 minutes. Stir in the rice; cook until the rice is slightly golden. Pour in the chicken broth. Season with the salt. Simmer another 5 minutes. Transfer to the prepared dish.
3.	Bake in the preheated oven until the broth is completely absorbed, 35 to 40 minutes. Fluff with a fork to serve.

Super Seven Spinach Salad

Super Seven Spinach Salad

Ingredients:

1 (6 ounce) package baby spinach leaves 1/3 cup cubed Cheddar cheese 1 Fuji apple - peeled, cored and diced 1/3 cup finely chopped red onion

1/4 cup sweetened dried cranberries 1/3 cup blanched slivered almonds 3 tablespoons poppy seed salad dressing

Directions:

1.	In a large salad bowl, combine the spinach, Cheddar cheese, apple, red onion, cranberries and slivered almonds. Toss with poppy seed dressing just before serving.