The Ingredients:

4 Cornish Game Hens
4 tsp rosemary leaves
6 tbsp unsalted butter
1 tsp minced thyme leaves
1/4 tsp lemon zest (or grated lemon rind)
1 small lemon halved
1/4 sweet dessert wine or Riesling
salt and ground pepper

Instructions:

Crush the rosemary in a small bowl and stir together with butter, thyme, zest, and salt and pepper.  Chill until firm. (about 30 minutes)

Preheat oven to 475 degrees.  Rinse birds inside and out and pat dry.  Starting at neck end of bird, slide fingers between skin and meat to loosen skin.  Gently push slices of butter mixture under the skin of the bird, putting one slice over each breast and thigh.

Tie legs together and arrange birds in roasting pan.  Gently rub birds with lemon halves, squeezing juice over them, and season with salt and pepper. 

Roast birds in the middle of the oven for 45 minutes or until internal temperature in thickest part reaches 170 degrees.

Transfer birds to platter and loosely cover with foil to keep warm.  Add win to the roasting pan and deglaze over moderate heat, scraping up the brown bits.  Transfer juice to a small saucepan.  Skim fat from juice and simmer until reduced to about 1/2 cup.  Serve with birds.

The Ingredients:

4 lb. boneless pork loin roast
3 tbsp olive oil
1 tsp dried thyme leaves
1 tbsp minced garlic
1/2 tsp ground pepper

Instructions:

Place roast in shallow roasting pan. In small bowl, combine remaining ingredients and mix to make a paste.  Rub over roast.  Let stand for 30 minutes.

Preheat oven to 450 degrees.  Roast pork for 20 minutes, then reduce heat to 250 degrees.  Roast pork until internal temperature reaches 155 degrees, about 23-30 minutes per pound.  Let roast stand, covered, for 5-10 minutes before carving.

You can also roast the pork at 350 degrees for 20-25 minutes per pound.

(8 servings)

The Ingredients:

1/4 cup diced red onion
2/3 cup sugar
1 tsp of pepper
1/2 tsp of salt
2 tsp dry mustard
1 cup vegetable oil
1/3 cup white wine vinegar
16 oz. fresh baby spinach
2 cups sliced mushrooms
1/2 cup chopped red bell pepper

Instructions:

In a small saucepan, combine the diced onion, sugar, black pepper, celery salt, mustard, vegetable oil, and vinegar.  Whisk over high heat until all the ingredients are well mixed and onions are translucent.

Remove from heat, cover, and refrigerate until cool.

When ready to serve, combine spinach, mushrooms, and red bell pepper.  Toss together. Pour some dressing over salad and too to coat evenly.  Serve remaining dressing on the side.  (8 servings)

The Ingredients:

2 lbs boneless Leg of Lamb or Lamb Shoulder
4 large carrots
3 Large Leeks (white part only)
3 stalks of celery
1 3/4 lbs of medium red potatoes
14 oz Can of Chicken Broth
2 tsp Thyme
2 Bay Leaves
salt and fresh ground pepper
1/4 cup of chopped parsley

Instructions:

Combine lamb, potatoes, carrots, celery, leeks, broth, thyme, bay leaves, salt and pepper in a 6 quart slow cooker. Stir.  Cook on low until lamb in fork tender (about 8 hours).  Stir in parsley before serving.

The Ingredients:
Lasagna noodles
12 oz Ricotta cheese
1 egg
1/2 Parmesan cheese
12 oz Mozzarella
3 cups of meat sauce
1 lb ground beef
1 lb spicy sausage
1 onion
1 bay leaf
1 can diced basil, garlic seasoned tomatoes
3/4 cup red wine

Instructions:
Chop onion
Brown beef and sausage
Mix in meat sauce, wine, onion and canned tomatoes.
Simmer sauce
Prepare noodles by boiling for 8 minutes or until tender
Combine Ricotta, egg, Parmesan in a bowl and salt and pepper to taste.
Spread layer of sauce in baking pan
Lay noodles on top
cover with Ricotta mixture and sprinkle Mozzarella on top.
Repeat layers, topping off with sauce and sprinkle of Mozzarella.
Bake 45 minutes at 375 degrees
Remove from oven and let stand for 15 minutes.

The Ingredients
4 large baking apples
3/4 cup water
2 teaspoons lemon juice
1/4 cup raisins, divided
1 1/2 teaspoons cinnamon
1/4 teaspoon nutmeg
1/4 cup sugar

Directions
Preheat oven to 350ºF.Wash outside of apples. Remove stem and core apple to within 1/4 inch from bottom.

Peel and remove skin from top quarter of apple.

Lightly score through the skin, around outside middle of apple. Score the apples so the knife only breaks through the skin to help prevent the apple from splitting as it bakes.

Place apples in baking dish.

Mix water and lemon juice together, filling each apple with approximately 1 tablespoon of this mixture. Remaining mixture can be poured into baking dish.

Divide raisins into 4 even bunches and fill apples with raisins.

Combine sugar, cinnamon and nutmeg, mixing together thoroughly. Sprinkle into apples. If there is excess, sprinkle randomly around baking dish liquid.

Bake uncovered 35 to 45 minutes or until apples are soft.

As apples bake, baste 2 to 3 times with pan juices.

Serve warm and garnish if desired with whipped topping.

The Ingredients

• 12 medium carrots, peeled and sliced 1/4″ thick
• 1/2 cup butter
• 1/2 cup minced onion
• 1/4 cup flour
• 1/4 tsp. dry mustard
• 1/4 tsp. white pepper
• 1/4 tsp. celery seed
• 2 cups milk
• 1/2 tsp. salt
• 2 cups shredded Cheddar cheese
• 2 Tbsp. butter
• 1 cup soft bread crumbs

Instructions:
Preheat oven to 350 degrees F. Cook carrots in small amount of boiling salted water 4-6 minutes or until until just crisp-tender. Drain and set aside. Melt 1/2 cup butter in heavy saucepan over low heat. Add onion and cook until tender. Add flour and mustard, stir until smooth. Cook 1 minute, stirring constantly. Gradually add milk. Cook over medium heat, stirring constantly, until thick and bubbly. Add salt and cheese, stirring until cheese melts. Combine carrots and sauce in a lightly greased 2-quart casserole.

At this point you can cover and refrigerate the casserole. About 45 minutes before you’re ready to eat, take out of the fridge, sprinkle with breadcrumbs, and bake for 40-50 minutes, until bubbly and browned. Otherwise ombine 2 Tbsp. melted butter and breadcrumbs in small bowl; sprinkle over casserole. Bake at 350 degrees F for 25-30 minutes or until sauce is bubbly and topping is browned. Serves 8-10