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Champagne Rosé Punch Salmon Spread Creamy Carrot Soup Spitfire Shrimp Chicken Wing Tapas Baby Back Ribs Tapas Corn, Spring Onions and Bacon Asparagus-Stuffed Tomatoes Albedo's Broccoli Salad PJ's Garlic Knots Lemon Picnic Cake  2 pints fresh Strawberries, rinsed, hulled -- sugared 6 1/2 cups Rosé Wine (two 4/5-qt.bottles) -- chilled 1 can Frozen Lemonade Concentrate -- thawed 1 bottle Champagne -- chilled Ice In a large mixing bowl, combine strawberries with 3-1/4 cups of the rosé wine. Cover and let stand at room temperature 1 hour. Just before serving, pour mixture into a punch bowl; add lemonade concentrate, remaining rosé wine, champagne and ice; mix well. Click Here for Printer Version 2 cups cooked fresh salmon or high-quality canned 2 tablespoons horseradish 1 tablespoon minced fresh garlic 1 tablespoon fresh lemon juice 1 tablespoon minced fresh parsley 1/4 cup low-fat mayonnaise GARNISH: 1 lemon -- sliced 1 teaspoon drained capers Fresh parsley Melba toast rounds or other good crackers Mix all ingredients except garnishes together gently. Cover and refrigerate several hours or overnight. Mound spread in center of tray with toast or crackers around it. Garnish with lemon slices and parsley around the base of the spread. Top with capers. Click Here for Printer Version Serves: 6 Recipe By: Grace Yaskovic of Branchville, New Jersey ( in Taste of Home) 1 cup chopped Onion 1/4 cup Butter 4 1/2 cups sliced Carrots, 1/4 inch thick 1 large Potato, peeled and cubed 2 cans Chicken Broth (14-oz.) 1 teaspoon Ground Ginger 2 cups Heavy Cream 1 teaspoon crushed dried Rosemary 1/2 teaspoon Salt 1/8 teaspoon Pepper Sprigs of fresh Rosemary to garnish In 5-quart Dutch oven, saute onion in butter until tender. Add the carrots, potato, broth and ginger. Cover; cook over medium heat 30 minutes or until vegetables are tender. Cool 15 minutes. Puree in batches in blender or food processor until smooth. Return all to saucepan; add cream, rosemary, salt and pepper. Cook over low heat until heated through and well-blended. Taste to adjust seasonings if needed. Serve immediately garnished with fresh sprigs of rosemary if desired. Click Here for Printer Version Serves: 4 Recipe By: Rachel Ray on Food TV 1/02 SEASONING: 1 lime, juiced 2 ounces (1/4 cup) hot cayenne pepper sauce 1 tablespoon ground cumin 1/2 teaspoon crushed red pepper flakes 1 tablespoon crab boil seasoning SHRIMP: 4 cloves garlic, crushed and chopped 2 shallots, chopped 1 tablespoon extra-virgin olive oil 2 tablespoons butter, cut into pieces 2 pounds jumbo shrimp peeled and de-veined* 12 to 15 blades fresh chives, chopped, for garnish *Ask for easy-peel raw deveined shrimp at seafood counter of market Preheat large non-stick skillet over medium high heat. Combine lime juice, hot sauce, cumin, red pepper flakes and seafood seasoning blend. Quickly saute garlic and shallots in oil and butter for 1 minute, add shrimp and cook 3 minutes, tossing and turning frequently. Dump pink, firm, cooked shrimp from hot pan into hot seasoning blend and toss in seasoning mixture to coat shrimp evenly. DO NOT OVERCOOK! Garnish with chopped chives. Serve warm or chilled. Click Here for Printer Version Recipe By: Tyler Florence, on Food 911 (Food TV) 2 dozen chicken wings Flour, for dredging 2 tablespoons paprika Salt and pepper 1/4 cup Spanish olive oil Pinch red pepper flakes Bay leaf 2 lemons, halved 10 roasted cloves garlic 1/4 cup chopped fresh oregano 1/4 cup Spanish sherry 2 cups low-sodium chicken broth Rinse the chicken wings in cold water and pat dry with paper towels. Place flour in a shallow platter and season it by adding paprika, salt and pepper. Toss to incorporate, then dredge the wings in the flour. Heat oil in a large roasting pan on top of two burners on the stovetop and brown the chicken wings on all sides. Remove the chicken from the pan and set aside on a platter. Add the pepper flakes, bay leaf, lemons, garlic, oregano, sherry, and chicken broth to the pan. Cook for 2 minutes to evaporate the alcohol. Return the chicken to the pan and use two large spoons to toss carefully to scatter the seasonsing over and around the wings. Cover the pan and simmer for 15 minutes, or braise in a preheated 375 degree oven for 20 minutes. Click Here for Printer Version Recipe By: Sara Moulton (Food TV 3/24/02) 4 pounds baby back pork ribs (1 rack) 6 cloves garlic -- chopped 1 1/2 cups dry red wine 1/2 cup water 2 tablespoons Hungarian paprika (hot or sweet) 3 tablespoons sherry vinegar 1 1/2 tablespoons firmly packed brown sugar 1 tablespoon kosher salt 1/2 tablespoon cracked black pepper Using a sharp paring knife and your hands, tear off the thin membrane from the bony side of the ribs; cut ribs into individual pieces. Place ribs into 1-2 large heavy sealable plastic bags. In a bowl, stir together remaining ingredients; pour over the ribs. Seal bags, pressing out excess air; marinate in the refrigerator 8-10 hours or overnight, turning occasionally. Preheat oven to 275 degrees F. (yes, that's right!). Transfer ribs and marinade to a large roasting pan in a single layer. Cover pan tightly with foil and roast, covered about 4 hours, turning occasionally. Ribs may be made 2 days ahead, cooled uncovered, then covered and chilled. Reheat ribs in a preheated 375-degree F. oven about 12 minutes or until hot. Click Here for Printer Version 2 pounds Asparagus Spears -- peeled and cooked 1/2 pound fresh Mushrooms -- sliced 4 Scallions -- thinly sliced 1/2 cup commercial Oil and Vinegar Dressing 2 tablespoons chopped fresh Basil, or 1/2 teaspoon dried 12 medium fresh ripe Tomatoes 1 teaspoon Salt 1 teaspoon chopped Parsley Cut asparagus into 1/2-inch pieces; place in medium bowl. Add the mushrooms, scallions, salad dressing and basil; toss well. Cover and chill 2 hours. Meanwhile, cut a thick slice from the totp of each tomato; scoop out pulp, leaving a thick shell. Sprinkle inside the shell with salt; place on a plate and chill. Spoon asparagus mixture into tomato shells; top with the basil and parsley; drizzle marinade on top and serve. Click Here for Printer Version (Updated 5/9/06) Serving Size: 4
3 slices bacon In a medium skillet, cook bacon until crisp. Drain on paper towels, reserving the drippings. While the bacon is cooking, remove the kernels from the ears of corn and set aside. Add the sliced spring onions to the drippings in the pan, season lightly with salt and pepper, and cook 1-2 minutes. Add corn and parsley. Crumble the bacon and add to the pan. Mix well and cook over low heat until corn is crisp tender, about 7-8 minutes. Serve hot or at room temperature.
This can be doubled or even tripled for a crowd, and served in a casserole dish topped with a little shredded cheese. 2 bunches Broccoli (about 2-1/2 pounds) 10 slices Bacon, cooked and drained -- crumbled 1 large Red Onions 3 2/3 cups Raisins 1/2 cup toasted Sunflower Seeds DRESSING: 1 cup Mayonnaise 1/4 cup Sugar 2 tablespoons Cider Vinegar 1/2 teaspoon Pepper Cut broccoli tops into small florets; peel and julienne stems into very small pieces. Cut onion lengthwise and julienne fine. In a large bowl, combine broccoli, onion, bacon and raisins. In medium bowl, mix all dressing ingredients; pour over salad. sover and refrigerate at least 2 hours before serving. Sprinkle with sunflower seeds just before serving. Click Here for Printer Version Recipe By: PJ Hamel of King Arthur Flour 2 3/4 to 3 cups King Arthur Mellow Pastry Blend* or Unbleached All-purpose Flour 1/4 cup Baker's Special Dry Milk* 3 tablespoons King Arthur Potato Flour* 3 tablespoons Lora Brody's Dough Relaxer* 1 tablespoon sugar 4 teaspoons Pizza Dough Flavor* 2 teaspoons SAF Red instant yeast* 1 1/4 teaspoons salt 2 tablespoons olive oil 1 cup + 2 tablespoons warm bottled water
Garlic-infused olive oil
In a mixing bowl, place 2-3/4 cups of the pastry blend or flour, dry milk, potato flour, dough relaxer, sugar, dough flavor, yeast and salt; whisk until thoroughly mixed. Add olive oil and water; mix thoroughly with paddle attachment. Switch to the dough hook and knead 4-5 minutes or until a soft dough forms.
* NOTE: You can get these above ingredients at King Arthur Flour Baker's On-Line Catalogue (that's where I get mine!). 2 cups Sugar 2 tablespoons grated Lemon Peel 3 cups sifted All-purpose Flour 1/2 teaspoon Baking Soda 1/2 teaspoon Salt 1/2 cup Unsalted Butter -- softened 1/2 cup Shortening 4 Extra-Large Eggs 2 teaspoons Lemon Extract 1 cup Buttermilk LEMON GLAZE: 3 cups Confectioner's Sugar 4 tablespoons Unsalted Butter -- softened 1/4 cup plus 2 teaspoons Lemon Juice 1/4 teaspoon Lemon Extract Preheat oven to 350 degrees; butter 13x9x2 baking pan. In a small bowl, combine sugar and lemon peel; set aside. In a sifter, combine sifted flour, baking soda and salt; sift into a medium bowl and set aside. In a large mixing bowl, cream butter and shortening with an electric mixer on medium speed 5 minutes; add lemon-sugar mixture in three additions, beating 2-3 minutes after each addition. Beat in eggs, one at a time, beating well after each addition. Beat in lemon extract. On low speed, alternately add the flour mixture with buttermilk, beginning and ending with flour mixcture. Scrape down sides of bowl; pour and scrape batter into prepared pan. Bake 30-35 minutes or until cake tests done; cool in the pan 5 minutes. Spoon glaze (below) over warm cake, spreading evenly; cool completely. LEMON GLAZE: Combine all ingredients in a medium bowl; beat on low speed until well-combined, scraping down sides of bowl, about 3-4 minutes or until smooth. To serve, cut cake into squares and serve directly from the pan. Click Here for Printer Version 
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