AFTER EASTER LAYERED SALAD

This salad is perfect for after Easter. You can use all your leftover hard boiled eggs and ham.
You can also make-it-your-way by adding a variety of your favorite ingredients such as cooked turkey or chicken, olives, sliced mushrooms, cooked potatoes, crumbled bacon etc. etc.
Have fun and ENJOY!!!!!

AFTER EASTER LAYERED SALAD:

4 - 5 Cups Salad greens
2 Tomatoes, chopped
2 Cups chredded cheddar cheese, divided
1 cup frozen peas, thawed
3 hard-cooked egg, sliced
2 cups cubed cooked ham
1/2 cup chopped red onion
1/2 cup Mayo or Miracle Whip
1/2 cup sour cream
1 teaspoon Dill weed
1/2 teaspoon ground mustard

Place salad greens in bottom of large serving bowl. Layer tomatoes, 1 cup cheese, peas, eggs, ham and onion over greens.
Mix mayo or Miracle whip, sour cream, dill weed and ground mustard in medium bowl until well blended. Spread evenly over salad. Cover...Refrigerate for at least 1 hour or overnight until ready to serve. Sprinkle remaining 1 cup cheese over top of salad just before serving.

BAKED CHICKEN DIJON WITH LIME

This chicken recipe is very easy to make. The Dijon mustard and the Fresh Lime juice really makes it special. Serve the wonderful pan juices drizzed over the top.

BAKED CHICKEN DIJON WITH LIME:

1 LARGE CHICKEN, CUT INTO 8 PCS. (OR YOU CAN USE WHT. OR DARK MEAT ONLY)
3 Tablespoons Dijon Mustard
1 tablespoon plus 1 tsp. Mayo
1 - 2 garlic cloves minced
1 Fresh Lime, finely grated zest and freshly squeezed juice
1/2 - 3/4 tsp. pepper
Salt to Taste
Chopped Fresh Parsley to garnish

Preheat oven 400 degrees. Rinse chicken and pat dry...Whisk the mustard, mayo, garlic, lime zest and juice, and pepper in a bowl. Season the chicken generously with salt. Pour the mustard-mayo mixture over the chicken. Toss well to coat all chicken pieces. Spray a large pan and arrange the chicken in a single layer. Bake until cooked through. Aprox. 30 minutes for breasts and the legs aprox. 35 - 40 minutes. Place on serving platter and Drizzle the delicious pan juices over the top and garnish with chopped fresh parsley.....

COD (Baccala)ALLA MARINARA

Years ago, while working with my friends at their fine Italian Restaurant, I had the opportunity of serving my Baccala' recipe. I was only in my early twenties then. I remember how all the patrons of the restaurant enjoyed this dish, and how happy it made me feel that they enjoyed my recipe served. A few years ago, the owners of this Restaurant came to stay at my country Inn and Resort. At breakfast one morning they told everyone at the table about how I use to make some great dishes for them to serve in their restaurant....They also always loved my homemade Italian cookie specialties....Great memories...Great times!!!!!!

COD (baccala') ALLA MARINARA:

Grease 1 1/2 qt. casserole
Wipe clean with clean damp cloth,
2 lbs. Cod Steaks, about 1-inch thick
Place cod in casserole and set aside.

Combine in saucepan
2 cups crushed canned tomatoes
1/4 cup pitted and chopped green olives
2 tablespooons capers
1 tablespoon fresh parsley, chopped
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon oregano
1 teaspoon sugar
1 tablespoon grated romano cheese (optional)
Bring to boiling and pour over cod in casserole

Bake at 350 degrees for 25 - 30 mins., or until the fish flakes when gently pierced with a fork.
Good served with a side of Angel Hair Pasta....

ROSE VICTORIA'S HASH BROWN CUPS

These cheesy flavorful morsels make a wonderful presentation when served for breakfast or brunch. Serve with your favorite breads, muffins, etc., and some assorted fresh fruits, along with a great cup of coffee or tea, milk etc. and maybe even a great breakfast pastry!

ROSE VICTORIA'S HASH BROWN CUPS:

3 cups refrigerated Shredded Hash Brown Potatoes
1/4 cup butter
1/4 tsp. salt
1/2 pound ground (bulk) Italian sausage
1/2 cup finely chopped mushrooms
1/4 cup finely chopped red bell peppers
2 cups (16 ounces) Better'n Eggs
1/2 tsp. dried Italian Seasoning
1/2 cup Finely shredded cheddar cheese

Heat oven to 400 degrees. Grease 12-cup regular muffin cup pan; set aside. In medium bowl combine Shredded potatoes, butter and salt; mix well. Press about 1/4 cup Potatoes mixture into each muffin cup lining bottom and sides. Bake 12 to 15 minutes or until edges are golden brown.
Meanwhile, brown Italian sausage in a skillet; drain grease. Add mushrooms and red bell pepper. Cook, stirring occasionally, until vegetables are tender. Fill each baked hash brown cup equally with sausage mixture.
In a small bowl combine Better'n eggs and Italian seasoning; mix well. Pour over sausgae mixture, filling each muffin cup equally. Sprinkle with cheese. Bake 12 - 14 minutes or until toothpick inserted in center of cup comes out clean.

PALM SUNDAY CAVETILLI

Every Palm Sunday, my grandmother on my dad's side, or my dear mother would make homemade Cavetilli...I remember my dad and mom telling me about the first time my mother made Cavetilli...she didn't know how much flour to use, so she prepared her pasta using 10 lbs. of flour.....She ended up filling every nook and cranny, every top of all the beds, everywhere possible in her house with all the Cavetilli's she had to make with the 10 lbs. of flour. They laughed about it for years!!!!!

HOMEMADE CAVETILLI:

16 OZ. Ricotta cheese
2 Eggs
pinch of salt
3 cups Flour (not 10 lbs. :)

Place the flour and salt in a large bowl, (or some use a bread board)...make a well in the center and add the eggs and ricotta cheese. Incorporate the ingredients well. If dough mixture becomes to sticky, add more flour until it is dry to touch, and easier to work with, but do not over-add the flour. Lightly flour a working surface. Turn the dough mixture onto a floured working surface and continue to knead the dough until it is smooth. Cover the dough with a clean towel and let rest for aprox. 15 minutes. Once the dough has rested, divide into pieces. Re-flour each piece and roll into a long rope about 1/2 inch thick. Now cut the rope into 3/4-inch "little"nugget" with your fingers or fork tip and roll downward. this will give you a shell-like shapped peice of dough. Place the finished cavetilli on a floured pan until the process has been completed with all of the remaining dough.
Bring 6 quarts of salted water to a rolling boil - add the finished cavetilli carefully to the boiling water and stir completely to avoid sticking. Reduce the heat to a slow boil and cook the cavetilli for 5-6 minutes or until desired tenderness is atttained. Drain the cavetilli thoroughly using a colander and serve immediately with your favorite sauce and sprinkle top with grated romano or parmesan cheese....Bon Apetitte!
(I also love cavetilli with broccoli and grated cheese)

CANADIAN BACON & EGG BAKE

This is a different way to make a breakfast dish. You bake each egg and Canadian Bacon in muffin cups. Makes a wonderful presentation, while being so simple to prepare and delicious to eat!!!

CANADIAN BACON & EGG BAKE:

2 Tablespoons butter
8 slices of Canadian Bacon
8 Lg. Eggs
8 strips Pimento
Salt and Pepper to taste
3/4 cup shredded cheddar cheese

Melt butter in medium skillet and lightly brown Canadian Bacon. Place a slice of bacon in the bottom of each greased muffin cup. Drop egg on top of bacon and add a strip of pimento. sprinkle with salt and pepper. Bake at 350 degrees for 15 minutes. Remove and sprinkle
1 tablespoon of cheese on top of each egg. Return to oven and bake an additional 5 minutes.
Serves 4

CHOCOLATE EASTER NESTS

This Easter Nest recipe is so simple to make and everyone loves them. Have fun placing small jelly beans, or other cute Easter shaped candy in the center of each nest. Make several batches to give to all your family and friends! This recipe is exactly the way I made them at my cooking school and specialty shoppe!

CHOCOLATE EASTER NESTS:

8 ounces semi-sweet or milk chocolate. chopped
2 - 2 1/2 cups chow mein noodles
GARNISH:
small jelly beans, speckled malted milk eggs. or other Easter shaped candies

Line a baking pan with a peice of aluminum foil. Smooth the foil, and then butter or spray the foil with a non-stick vegetable spray.

Melt the chocolate in a heatproof bowl over a saucepan of simmering water. Gently fold in the chow mein noodles, being careful not to break them.
Spoon six mounds of the mixture onto the prepared pan and, using your fingers, form each mound into a 4-inch nest shape. Make a small indentation in the center of each nest.
Place the pan, with the chocolate nests, in the refrigerator to set (about 30 minutes). Just before serving, remove the nests from the refrigerator and place some small jelly beans or other Easter shaped candy in the center of each nest'

Makes six 4-inch nests.

ROSIE'S RASPBERRY BARS

These are so simple to make....Feel free to use any of your favorite jams. I have made these in all flavors, and they all come out very good. (Apricot, Peach/Mango,Strawberry, etc etc.) Be creative and have fun!!!!

ROSIE'S RASPBERRY BARS:

1 3/4 cup oatmeal
1 1/2 cup flour
1 cup brown sugar
1 tsp. baking soda
3/4 cup melted butter
1 1/4 cup raspberry jam (or your favorite jam)

Mix first five ingredients. Press 2/3 cup mixture in 9 x 13 pan. Spread jam over mix. sprinkle remaining crumbs over jam. Bake 375 degrees for 30 minutes. Cool & cut into bars.

ITALIAN EASTER TART

This savory Tart is similar to a quiche. Serve as an appetizer or side dish, or as an entree with a nice salad and some fresh sliced fruit.

ITALIAN EASTER TART:

1 1/2 lb.s fresh spinach washed
Salt and Pepper to taste
1/4 teaspoon ground nutmeg
2 Eggs, beaten
1/2 cup Parmesan Reggiano cheese freshly grated
2 sheets pastry crust
8 oz. fresh mushrooms, sliced
1/4 cup pine nuts
3 Tablespoons butter
4 oz. Gorgonzola cheese, cut into small cubes

Melt 2 tablespoons of butter in a skillet over med. heat. Add the spinach and sautee until tender, about 5 minutes. Remove and drain the spinach. Add the remaining 1 tablespoon to the skillet and melt. Add the sliced mushrooms and cook until tender. Return the spinach to the skillet and salt and pepper to taste and add the nutmeg. stir in the beaten eggs and pine nuts.
Now add the parmesan and gorgonzola cheese. Line a 9-inch pan with one sheet of pastry.
Press up the edges well. Spread the spinach and cheese mixture over the crust. Top with the second pastry sheet. Pinch the edges together to seal. Prick the top with a fork.
Bake 400 degrees for 35 minutes or until golden brown.

BOURBON STREET STEAK

There is a famous restaurant that starts with an "A" that serves their famous Bourbon Street Steak.....Here is how they make it for you enjoyment!

BOURBON STREET STEAK:

4 Tenderloin (1 1/2 inch) steaks
4 Tablespoons bourbon
4 Tablespoons Brown sugar
1/2 tsp. freshy ground black pepper
Salt to taste

Combine the bourbon, brown sugar and pepper. Rub evenly over the steaks. Preheat grill. Place on grill and cook for 13 minutes (rare) to 17 minutes (medium), turning once. Season to taste with salt and serve. Makes 4 servings

LIGHT AND LUSCIOUS BUTTERFINGER CRUNCH DESSERT

Sugar free pudding and fat free milk will cut the calories in this luscious dessert in half.
So does that mean we can eat two servings??? :):):) all kidding aside, this recipe is a keeper!!!

BUTTER FINGER CRUNCH DESSERT:

1 1/2 cups cold fat-free milk
1 pkg. (1-oz.) sugar free instand vanilla pudding mix
2 cartons (8 ounce each) fat-free whipped topping, thawed
1 (16 oz. size) prepared angel food cake, cubed
4 -5 Butterfinger candy bars, crushed (2.1 oz. size bars)

Wisk the pudding mix and milk in a large bowl for 2 -3 minutes. Let this stand for 2 mins. until soft set. Stir in 2 cups whipped topping. Spray a 9 x 13 pan with cooking spray. Layer half of the angel cake cubes in pan. Now layer 1/2 of the pudding mixture and top with 1/2 of the crushed butterfingers. Repeat layers. Cover and refrigerate or at least 3 hours. Serve
Refrigerate any leftovers. "YUMMY"

TASTY SWEET-AND-SOUR POPCORN CHICKEN

Turn a package of precooked popcorn chicken into a prize winning sweet and sour dsh.
You can make this entree in less than 30 mins. Serve with your favorite rice.
Once you make this recipe you will want it time and time again. Enjoy!

1 onion, thinly sliced
1 green pepper, cut into 1-inch pieces
1 tablespoon vegetable oil
1 (20 oz.) can pineapple chunks
2 tablespoons soy sauce
3 tablespoons white vinegar
2 tablespoons plus 1 teaspoon ketchup
1/2 cup brown sugar
2 tablespoon cornstarch
1 (12 oz.) pkg. frozen popcorn chicken
Stir fry the onion and green pepper in oil until crisp/tender. aprox. 4 mins. Drain the pineapple reserving the juice in a 2-cup measuring cup. Set pineapple aside. Add enough water to the juice to measure 1 1/3 cups.. stir in soy sauce, vinegar and ketchup. In a large bowl, combine the brown sugar and cornstarch. Stir in pineapple juice mixture until smooth. Slowly add this to the skillet. Bring to a boil, stir and cook for 2 -3 minutes until thickened. Now add the pineapple, reduce heat and simmer uncovered for 4 mins, or until heated all through.
Meanwhile, microwave the popcorn chicken according to package directions. Stir the cooked chicken into the pineapple mixture. Serve right after you finished preparing this dish.

CLASSIC BLT SALAD

Now you can enjoy the reminiscent of the classic BLT any time of the year. When I want to make this recipe really fast, I just place some precooked strips of bacon in the microwave to crisp.But, even if you should cook the bacon in a skillet it shouldn't take more then 15-20 mins. to prepare this satisfying salad.

CLASSIC BLT SALAD:

1 pound Bacon, cooked evenly browned and crumbled
3/4 cup mayonnaise
1/4 cup milk
1 teaspoon garlic powder
salt and pepper to taste
1 head romaine lettuce, shredded
2 - 3 large good tasting tomatoes, chopped
2 cups your choice of croutons
In a blender, or whisk by hand, the mayonnaise, milk, garlic powder, and season to taste with salt and pepper.
Place lettuce in a large salad bowl. Layer the tomatoes, crumbled bacon and croutons over the lettuce. Add the dressing and toss. Serve immedialtely.

MEXI-CORN & MANDARIN ORANGE SLAW:

If you are looking to serve a different kind of salad that will be remembered for many meals to come, you must make this Mexi-Corn & Mandarin Orange style slaw. It is so tasty and will surely add a colorful and flavorful dish to your menu.

MEXI-CORN & MANDARIN ORANGE SLAW:

1 (11-12 oz.) Can Mexican-style whole kernel corn with red & green peppers,drained
3 cups fresh coleslaw
1 can (11 oz) Mandarin Orange, segments, drained
2-3 Tablespoons green onions, chopped
DRESSING:
1/2 cup light miracle whip (or light mayo)
2 1/2 Tablespoons sugar
1 Tablespoon red wine vinegar
1 Tablespoon fresh Lime juice
just a small dash of salt

Combine first four ingredient's in a large bowl...mix well. Prepare the dressing ingredient's in a separate bowl. Add the dressing to the salad mixture and toss to coat. Place in refrigerator until ready to serve. (you can serve this salad right after you make it, only refrigerate it if you are not going to serve it immediately)

SIMPLY DELISH CREAM OF ANYTHING SOUP

My family loves a bowl of warm comforting creamy homemade soup. I have come up with this simple recipe in which you can add any cooked chopped meats, vegetables and cheese to and have a wonderful homemade pot of soup in just minutes. Simply Delish!!

SIMPLY DELISH CREAM OF ANYTHING SOUP:

1 STICK (1/2 CUP) BUTTER
1/2 CUP FLOUR
2 (14 1/2 oz. ) CANS EVAPORATED MILK
DASH OF ONION POWDER
DASH OF NUTMEG
DASH OF PEPPER
1/2 TSP. SALT
2 CUPS CHOPPED COOKED MEAT, VEGETABLES (DICED CHICKEN IS GOOD, WITH MIXED VEGGIES, OR BROCOLLI, ASPARAGUS, CALIFLOWER, POTATOES, ETC.ETC.)
2 - 3 CUPS YOUR FAVORITE CHICKEN BROTH
2 - 4 CUPS SHREDDED CHEDDAR CHEESE (OPTIONAL)
CROUTONS (OPTIONAL)

In a saucepan make a roux with butter and flour, add milk and seasonings and make a thick white sauce. If cheese is used, add it now and whisk in white sauce mixture to melt.
Add, in cooked vegetables or meat (or 2 cup total of meat and veggies) Keep stirring until smooth. Add chicken broth to your desired consistency. If you don't put cheese in soup, you have the option to serve it sprinkled on top of the hot soup when you serve it.
Use croutons as a garnish. SIMPLY DELISH!!!!!