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Hi Everyone!
I hope you enjoy the recipes!

[Archives ]  

1. Roanoke Farm Muffins Recipe
2. Roasted Red Pepper Garlic Dip Recipe
3. Rock Cornish Hens Deluxe
4. Rosy Apple Dumplings
5. Round Steak LeBlanc Recipe
1. Roanoke Farm Muffins Recipe

Wake up to a filling breakfast

From "Above & Beyond Parsley ... Food for the Senses," published in cooperation with your Daily InBox newsletter.


2 cups flour
1-1/4 cups brown sugar
2 teaspoons baking soda
2 tablespoons cinnamon
1/2 teaspoon salt
1-1/2 cups finely shredded carrot
1-1/2 cups peeled and shredded apple (1 large)
3/4 cup coconut
1/2 cup dates
1/2 cup chopped pecans
1 teaspoon grated orange zest
3 eggs, beaten
1 cup vegetable oil
3/4 teaspoon vanilla


In a large bowl, combine flour, brown sugar, baking soda, cinnamon and salt.  In another bowl, combine carrot, apple, coconut, dates, pecans and orange zest.  Stir in beaten eggs, oil and vanilla.  Add to dry ingredients, stirring just until moistened.

Preheat oven to 375 degrees.  Pour batter into greased muffin tins and bake for 10 to 18 minutes.  Cool on a rack for 10 minutes before serving.

YIELDS: 18 - 20 muffins

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2. Roasted Red Pepper Garlic Dip Recipe

A delicious dip for vegetables or bread 

From "Above & Beyond Parsley...Food for the Senses," published in cooperation with your DailyInbox newsletter.


2 red bell peppers

2 cloves garlic, minced

1 (8-ounce) package cream cheese, softened to room temperature

2 tablespoons fresh lime juice

3 tablespoons finely chopped basil

1 tablespoon finely chopped parsley

1/2 teaspoon salt

1/4 teaspoon freshly ground white pepper


Roast whole peppers by broiling approximately 6 inches from heat until blackened on all sides (turn with tongs).  Let rest for 10 minutes, then drain and peel off skins.  Cut in half and remove stem, seeds and ribs.  Place peppers in a food processor fitted with a steel blade and add remaining ingredients.  Process until creamy.  Serve as a dipping sauce with crudites.

SERVES: 8 - 10
3. Rock Cornish Hens Deluxe

Bring new ideas and tastes into your kitchen

From, "River Road Recipes II ...A Second Helping," published in cooperation with your Daily InBox newsletter.


3 (1-pound) Rock Cornish hens



3 tablespoons butter or margarine

1/4 cup minced onion

1 (6-ounce) can sliced mushrooms

3/4 cup chicken broth

2 tablespoons cornstarch

1/4 cup cold water

1 teaspoon Kitchen Bouquet

1 cup sour cream


Cut hens in half, season with salt and pepper.  Melt butter or margarine in large skillet using medium heat.  Add hens, skin side down and saute until golden brown.  Turn, add onion and brown other side.  Drain mushrooms (save liquid) and add the liquid and chicken broth to hens.  Simmer, cover, and cook on low heat for 45 minutes.  Remove hens and place on warm serving dish.  Combine cornstarch, water and Kitchen Bouquet.  Stir this mixture into skillet drippings.  Cook, stirring constantly, until gravy thickens and is smooth.  Switch to low heat and stir in sour cream and mushrooms.  Heat but do not boil.  Serve sauce in gravy boat or pour over hens.  May substitute chicken breasts or thighs for the hens.


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4. Rosy Apple Dumplings

Give a special treat to your own little dumplings

From, "To Market, To Market...A Collection of Kentucky Recipes," published in cooperation with your Daily InBox Newsletter.


1 cup plus 3 Tablespoons shortening

3 cups sifted flour

3 teaspoons salt

1 egg, beaten

1/3 cup water

2 Tablespoons vinegar

8 apples, peeled and cored

1 cup red hot candies, divided

1-1/2 cups sugar, divided

2 cups water

5 Tablespoons plus 1 teaspoon butter, divided


1.  Cut shortening into flour and salt.
2.  Beat egg with water and vinegar.  Stir into flour mixture.
3.  Divide dough into 8 parts.  Roll each into 8-inch square.
4.  Place one apple in each square.  Fill each center with red hot candies, 1 Tablespoon sugar, and 1/2 teaspoon butter.  Seal pastry around each apple.
5.  Combine 1 cup sugar, 2 cups water, 4 Tablespoons butter, and 1/3 cup red hot candies and boil three minutes.
6.  Place apples in baking pan and pour syrup around dumplings.
7.  Bake.

Temperature:  425 degrees
Time: 40 minutes


5. Round Steak LeBlanc Recipe

Big on taste for you and your family

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


2 large beef round steaks (1-1/2 to 2 pounds each)

Cooking oil

2 large onions, thinly sliced

6 tablespoons butter

6 tablespoons flour

Salt and pepper

4 tomatoes, sliced or 1 (1-pound) can tomatoes

2 cups water

2 cloves garlic, crushed

Bay leaf, crushed

1/3 cup chopped parsley

1/3 cup chopped celery


Cut meat into serving-size pieces.  Sear meat on both sides in small amount of cooking oil.  Remove to plate, reserving oil and juice.  In heavy pot, sauté onions slightly in butter.  Add flour and stir until smooth.  Add tomatoes and continue stirring.  Add reserved oil and juice.  Stir a moment.  Add water, garlic, bay leaf, parsley, celery, salt and pepper.  Return meat to pot and let come to a boil.  Turn heat very low and simmer until tender (at least 1 hour, depending on the meat).  Serve with rice, mashed potatoes, grits or noodles.  This is even better the second day and freezes well.


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