The Menu
Honey Apple Glazed Turkey Breast
Creamy Potato Kale Casserole
Carrot Salad
Creamy Lemon Squares
The Recipes
Honey Apple Glazed Turkey Breast
1/3 cup honey
1 tablespoon dry mustard
6 ounces frozen apple juice concentrate, thawed and undiluted
6 1/2 to 7 pound turkey breast, skin removed
salt and freshly ground black pepper
Combine honey, mustard, and apple juice in a small bowl. Season turkey breast with salt and pepper. Place turkey breast on a rack in a shallow roasting pan. Baste with honey mixture. Cover and roast in a 325F oven for 1 hour. Uncover and baste frequently with honey mixture. Roast an additional hour or until the internal temperature reaches 170F. Let cool 10 to 15 minutes prior to slicing.
Creamy Potato Kale Casserole
Makes 8 servings.
2 tablespoons all-purpose flour
1 1/2 cups milk
3/4 cup sharp Cheddar cheese, shredded
3 medium potatoes, peeled and sliced 1/8-inch-thick
1 tablespoon extra-virgin olive oil
2 cloves garlic, chopped
1 pound kale, washed, coarse stems removed and chopped
1/2 teaspoon sea salt
1/4 teaspoon red pepper flakes
2 tablespoons grated Parmesan cheese
Preheat oven to 350 degrees F.
Spoon flour into a medium-sized, heavy-duty saucepan. Gradually whisk in milk until blended. Bring to a boil. Cook over medium heat 5 to 8 minutes, or until thickened. Remove from heat and stir in cheese until melted.
Place potato slices in a separate saucepan with enough lightly salted water to cover, bring to a boil and cook for about 5 to 7 minutes. Drain potatoes in a colander.
Return the saucepan to medium heat and add the olive oil. Saute the garlic 1 minute. Add kale, salt and red pepper flakes. Cover and cook over medium heat until kale wilts. Drain off accumulated liquid.
Lightly spray an 8 x 8 or 7 x 9-inch baking dish with olive oil spray. Arrange 1/3 of the potatoes on the bottom; top with half of the kale mixture, then 1/3 of the cheese mixture. Repeat in the following order: potatoes, kale, cheese, potatoes, cheese. Sprinkle the top with Parmesan cheese.
Bake in preheated oven for approximately 35 minutes, or until golden on top and the kale is tender.
Carrot Salad
3 cups julienned carrots
1 (20 ounce) can pineapple tidbits, drained
1 cup miniature marshmallows (optional)
1/2 cup raisins
1/2 cup diced celery
dressing:
2/3 cup creamy salad dressing
2 teaspoons white sugar
In a large bowl, toss together the carrots, pineapple, marshmallows, raisins and celery. Whisk together the salad dressing and sugar; pour over salad and toss. Chill for at least 12 hours.
Creamy Lemon Squares
From Kraft Foods
20 Vanilla Wafers, finely crushed
1/2 cup flour
1/4 cup firmly packed brown sugar
1/4 cup (1/2 stick) cold margarine
1 pkg. (8 oz.) Cream Cheese, softened
1 cup granulated sugar
2 eggs
2 Tbsp. flour
3 Tbsp. grated lemon peel, divided
1/4 cup fresh lemon juice
1/4 tsp. Baking Powder
2 tsp. powdered sugar
PREHEAT oven to 350ºF. Line 8-inch square baking pan with foil, with ends of foil extending over sides of pan; set aside.
Combine wafer crumbs, 1/2 cup flour and the brown sugar in medium bowl. Cut in margarine with pastry blender or two knives until mixture resembles coarse crumbs; press firmly onto bottom of prepared pan. Bake 15 minutes.
MEANWHILE, beat cream cheese and granulated sugar with electric mixer on medium speed until well blended. Add eggs and 2 Tbsp. flour; mix well. Blend in 1 Tbsp. lemon peel, lemon juice and baking powder; pour over crust.
BAKE 25 to 28 minutes or until center is set. Cool completely. Cover and refrigerate at least 2 hours or overnight. Sprinkle with powdered sugar and remaining 2 Tbsp. grated lemon peel just before cutting into squares to serve. Store leftover squares in refrigerator.
Honey Apple Glazed Turkey Breast
Creamy Potato Kale Casserole
Carrot Salad
Creamy Lemon Squares
The Recipes
Honey Apple Glazed Turkey Breast
1/3 cup honey
1 tablespoon dry mustard
6 ounces frozen apple juice concentrate, thawed and undiluted
6 1/2 to 7 pound turkey breast, skin removed
salt and freshly ground black pepper
Combine honey, mustard, and apple juice in a small bowl. Season turkey breast with salt and pepper. Place turkey breast on a rack in a shallow roasting pan. Baste with honey mixture. Cover and roast in a 325F oven for 1 hour. Uncover and baste frequently with honey mixture. Roast an additional hour or until the internal temperature reaches 170F. Let cool 10 to 15 minutes prior to slicing.
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Creamy Potato Kale Casserole
Makes 8 servings.
2 tablespoons all-purpose flour
1 1/2 cups milk
3/4 cup sharp Cheddar cheese, shredded
3 medium potatoes, peeled and sliced 1/8-inch-thick
1 tablespoon extra-virgin olive oil
2 cloves garlic, chopped
1 pound kale, washed, coarse stems removed and chopped
1/2 teaspoon sea salt
1/4 teaspoon red pepper flakes
2 tablespoons grated Parmesan cheese
Preheat oven to 350 degrees F.
Spoon flour into a medium-sized, heavy-duty saucepan. Gradually whisk in milk until blended. Bring to a boil. Cook over medium heat 5 to 8 minutes, or until thickened. Remove from heat and stir in cheese until melted.
Place potato slices in a separate saucepan with enough lightly salted water to cover, bring to a boil and cook for about 5 to 7 minutes. Drain potatoes in a colander.
Return the saucepan to medium heat and add the olive oil. Saute the garlic 1 minute. Add kale, salt and red pepper flakes. Cover and cook over medium heat until kale wilts. Drain off accumulated liquid.
Lightly spray an 8 x 8 or 7 x 9-inch baking dish with olive oil spray. Arrange 1/3 of the potatoes on the bottom; top with half of the kale mixture, then 1/3 of the cheese mixture. Repeat in the following order: potatoes, kale, cheese, potatoes, cheese. Sprinkle the top with Parmesan cheese.
Bake in preheated oven for approximately 35 minutes, or until golden on top and the kale is tender.
Carrot Salad
3 cups julienned carrots
1 (20 ounce) can pineapple tidbits, drained
1 cup miniature marshmallows (optional)
1/2 cup raisins
1/2 cup diced celery
dressing:
2/3 cup creamy salad dressing
2 teaspoons white sugar
In a large bowl, toss together the carrots, pineapple, marshmallows, raisins and celery. Whisk together the salad dressing and sugar; pour over salad and toss. Chill for at least 12 hours.
Creamy Lemon Squares
From Kraft Foods
20 Vanilla Wafers, finely crushed
1/2 cup flour
1/4 cup firmly packed brown sugar
1/4 cup (1/2 stick) cold margarine
1 pkg. (8 oz.) Cream Cheese, softened
1 cup granulated sugar
2 eggs
2 Tbsp. flour
3 Tbsp. grated lemon peel, divided
1/4 cup fresh lemon juice
1/4 tsp. Baking Powder
2 tsp. powdered sugar
PREHEAT oven to 350ºF. Line 8-inch square baking pan with foil, with ends of foil extending over sides of pan; set aside.
Combine wafer crumbs, 1/2 cup flour and the brown sugar in medium bowl. Cut in margarine with pastry blender or two knives until mixture resembles coarse crumbs; press firmly onto bottom of prepared pan. Bake 15 minutes.
MEANWHILE, beat cream cheese and granulated sugar with electric mixer on medium speed until well blended. Add eggs and 2 Tbsp. flour; mix well. Blend in 1 Tbsp. lemon peel, lemon juice and baking powder; pour over crust.
BAKE 25 to 28 minutes or until center is set. Cool completely. Cover and refrigerate at least 2 hours or overnight. Sprinkle with powdered sugar and remaining 2 Tbsp. grated lemon peel just before cutting into squares to serve. Store leftover squares in refrigerator.