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Hi Everyone!
I hope you enjoy the recipes!

[Archives ]  

1. Aidells Lemon Chicken Sausage Pasta
2. Annie Betty's Chocolate Pound Cake
3. Apricot Parfait
4. Argentinean-Style Steak
5. Artichokes au Gratin Recipe
1. Aidells Lemon Chicken Sausage Pasta

Categories: Pasta, Dishes

Yield: 6 Servings      

      1 lb Angel hair pasta
      4    Aidells Lemon Chicken Sausage sliced
      2 tb Olive oil
      2    Tomatoes, red ripe -- diced
      2 tb Lemon juice, fresh
     20    Leaves fresh basil -- cut into strips
      5 tb Fresh parsley -- minced
           Salt and pepper -- to taste
           Parmesan cheese -- grated

While pasta is cooking to al dente in salted boiling water, saute sausage in oil for 4-6 min. until heated through. Add tomatoes, lemon juice, basil, and parsley. Drain pasta and toss with mixture until well coated. Season with salt and pepper and sprinkle with grated parmesan cheese.

Posted to EAT-L Digest - 27 Jun 96

Date: Fri, 28 Jun 1996 10:51:10 -0700

From: "" <laurie@SONIC.NET>

Recipe By : Bruce Aidell
2. Annie Betty's Chocolate Pound Cake

Pick up a little slice and smile

From the, "Houston Junior League Cookbook," published in cooperation with your Daily InBox newsletter.


3 cups flour
1/2 teaspoon salt
1 teaspoon baking powder
1 cup margarine
1/2 cup shortening
3 cups sugar
5 eggs
2 teaspoons vanilla
1/2 cup cocoa
1 cup milk

Powdered sugar (optional)

Heat oven to 325 degrees.  Grease and flour Bundt pan.  Sift flour, salt and baking powder together; set aside.  Cream margarine, shortening and sugar until fluffy.  Add eggs, vanilla and cocoa; beat until smooth.  Add sifted dry ingredients alternately with milk, beginning and ending with dry ingredients.  Mix well.  Remove 2 cups batter, and make cupcakes.  (Bake the cupcakes while cake is baking, but bake them only 30-45 minutes.)  Pour remainder of batter into prepared Bundt pan.  Bake in preheated oven at least 1 hour, or until done.  Let cake stand in pan for about 30 minutes; then invert onto wire rack.  Powdered sugar may be sifted on top just before serving.  (Sugar turns brown if put on in advance.)  This cake is even better 1 or 2 days after it is made, as it becomes more moist.  Freezes well.
3. Apricot Parfait

Simple, pretty, healthy. Also delicious with blueberry or raspberry preserves.

cup apricot preserves

5 shortbread cookies

2 cups Vanilla Mountain High Yoghurt

cup heavy whipping cream, whipped to soft peaks

Pour the preserves into a small bowl and stir until thinned.

For each of the parfaits, spoon 1 tablespoon of the preserves into a parfait glass. Top with 1 cookie, then some yoghurt, then another layer of preserves. Finish by topping with a dollop of whipped cream.

Makes 5 servings.

Source: Mountain High Yoghurt

4. Argentinean-Style Steak

2                 beef T-bone or porterhouse steaks, cut 1" thick
3 tbsp.        olive oil
2 tbsp.        snipped fresh Italian flat-leaf parsley
1 tbsp.         snipped fresh oregano or 1 tsp. dried oregano, crushed
2 - 3 cloves garlic, minced
1/4 tsp.       each salt, ground red pepper
      On a grill with a cover, arrange heated coals around a drip pan.  Test for medium heat above pan.  Place steaks on grill rack directly over pan.  Cover and grill steaks to desired doneness.  (Use meat thermometer...140 F - Rare, 150 F - Medium internal temp.)  Sauce:  Stir olive oil, parsley, oregano, garlic, salt and red pepper.  Spoon sauce on top of steaks for last 2 minutes of grilling.
To grill directly:  Grill steaks on an uncovered grill directly over medium coals to desired doneness, turning once. [Allow 8 - 12 minutes for medium-rare (145 F) doneness or 12 to 15 minutes for medium (150 F) doneness.]
An oregano-accented sauce brings out the best in T-bone or porterhouse steak.  Try it on sirloin steak, too.
      To broil:  Place steaks on unheated rack of a broiler pan.  Broil with surface of steak 3 - 4" from heat to desired doneness, turning once. [Allow 15 - 20 minutes for medium-rare (145 F) to medium (150 F) doneness.]  Spoon sauce on steaks for last 2 minutes of broiling.

Source: Recipe Ross
5. Artichokes au Gratin Recipe

A tasty dish for the table tonight

From the, "Houston Junior League Cookbook," published in cooperation with your Daily InBox newsletter.


2 packages frozen artichoke hearts
1 tablespoon lemon juice
1/4 cup butter
Dash white pepper
3/4 teaspoon salt
1 teaspoon onion salt
1/4 teaspoon dry mustard
1/3 cup flour
1/2 cup artichoke liquid
1-1/2 cups milk, heated
1 egg, slightly beaten
1/2 cup grated Swiss cheese
2 tablespoons dry bread crumbs


Heat oven to 450 degrees.  Cook artichoke hearts according to package directions, adding lemon juice to water.  Drain, reserving 1/2 cup liquid.  Place artichoke hearts in single layer in a 9-inch square shallow casserole.  Melt butter in saucepan.  Add pepper, salt, onion salt, mustard and flour.  Stir until smooth.  Gradually add artichoke liquid and hot milk; cook, stirring constantly, until thickened.  Remove from heat; add egg and half the cheese.  Stir until blended.  Pour over artichokes.  Sprinkle with remaining cheese, bread crumbs and paprika.  Bake at 450 degrees for 15 minutes.

SERVES: 4 - 6

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