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!!!!!