Recipe(tried): Hello Shirley, I've Got Some Ideas.... 2 Dinner Party Menus and Recipes

Hi Shirley,

I've got a few ideas for your dinner parties. I give many dinner parties and get-togethers at our home simply because I am one of those strange people that really enjoy entertaining at home.

I'll share two successful menus for you that never fail me. One is for beef, the other for chicken. I hope you enjoy them!

Happy Cooking! Gina

MENU #1:

Roast Eye of Round and Gravy
Mixed Greens Salad with
Assorted Dinner Rolls and Butter
Spinach Noodle Pudding
Garlic Mashed Potatoes
Glazed Carrots
Tiramisu or Chocolate Franjelico Cheesecake
Coffee

Eye Round of Roast with Golden Mushroom Gravy
serves 8-10

1 (6 lb.) eye of the round roast
2 cans Campbell's Soup Golden Mushroom
1 pkg. Lipton Onion Soup Mix
olive oil
3-4 garlic cloves, mashed
salt and pepper

Rub roast with oil, make a mash with the garlic and salt and pepper, rub all over and insert in roast by making slits and inserting the garlic in. Heat 2 Tbsp. olive oil in a Dutch oven, place roast in and brown on all sides. When all browned, place roast in the middle of a large piece of heavy aluminum foil. Empty mushroom soup over roast, sprinkle the onion soup over this. Seal the foil securely, place entire package onto a 9x13-inch baking pan and bake 350F for 3 hours. When you open the foil, the gravy is done and the meat is so very tender, slicing it is "like buttah".

Florida Sunshine Glazed Carrots
Serves 6

6 carrots, peeled and sliced large chunks
2 tsp. sugar
1/2 tsp. ground cinnamon
1 tsp. ground corriander
1/4 tsp. allspice
1/2 stick (1/4 cup) butter
salt and pepper to taste
2 Tbsp. fresh orange or tangerine juice

Place the carrots in a saucepan, cover barely with water and bring to a boil. Reduce heat and simmer 10 minutes. Rinse under cold water and drain.

Stir the sugar and spices together and set aside.

Melt the butter in a skillet, stir in the carrots and the citrus juice. Sprinkle with the sugar mixture and cook over med. heat till carrots are glazed and sauce is slightly thick. Season with a pinch of salt and pepper.
Spinach Noodle Pudding

1 pkg. 8 ozs. noodles (fine or medium)
1 large onion, chopped
3 garlic cloves, pressed
8 ozs. sour cream
2 pkg Birds Eye Creamed Spinach
2 eggs, beaten
bread crumbs to sprinkle on top
1 stick butter
salt and pepper to taste
Saute your onions until golden in 1/2 stick butter. Toss in garlic and cook for 2 more minutes. Cook noodles according to directions on pkg. Drain noodles and toss with the other 1/2 stick of butter, blend with the spinach, sour cream, sauteed onions and eggs. Salt and pepper to your taste. Blend well. Pour into a buttered casserole dish and sprinkle with the bread crumbs. Bake 350 for 45-60 minutes. YUMMY!!!
This recipe easily doubles to serve 16

Mashed Potatoes with Garlic And Sour Cream

6-8 potatoes, washed, peeled and cubed
1 stick butter
1/2 c. sour cream
salt and pepper
3 garlic cloves
1/4 c. milk or more if needed

Boil potatoes and the garlic cloves together. When tender, mash with potato masher, add butter and mash some more, add sour cream and enough of milk to your liking for consistency. Season with salt and pepper.
Mixed Greens Salad with Pecan Boulders, Mandarins and Feta Cheese
serves 8

1 large bag pre-washed and mixed greens/Romaine mix
1 cup Pecan Boulders (recipe below)
1 cup crumbled feta cheese
2 small cans mandarin sections, drained, save juice
2 red bell peppers, sliced in strips
2 large tomatoes, cut into chunks
1 large cucumber, sliced

In a large bowl, toss together the greens, feta cheese, mandarins and other raw veggies. Drizzle in favorite dressing (I use any Citrus Splash Dressing). Place mixture in a large glass salad bowl. Decorate top with Pecan Boulders.

Pecan Boulders

1/2 pound shelled pecans, about 2 cups
1 egg white
1/3 cup sugar
1/4 tsp. cinnamon

Preheat oven to 350F. Mix pecans, egg whitesugar and cinnamon together in a medium bowl. Place on greased cookie pan and bake at 350 for 15 to 20 minutes. Let cool, then break into pieces if necessary.

CHOCOLATE-FRANGELICO CHEESECAKE
At the inn, the cake is decorated with Frangelico-flavored whipped cream and garnished with chocolate-covered almonds. Begin preparing the dessert a day ahead.
For crust
20 chocolate-covered graham cracker cookies
3 tablespoons unsalted butter, room temperature

For filling
3 8-ounce packages cream cheese, room temperature
2/3 cup plus 3 tablespoons sugar
1/4 cup sour cream
5 teaspoons cornstarch
3 large eggs
1 large egg yolk
1 teaspoon vanilla extract
1/2 cup Frangelico (hazelnut liqueur)
1/3 cup almonds, toasted, chopped
1 teaspoon almond extract

4 teaspoons unsweetened cocoa powder

Make crust:
Position rack in center of oven and preheat to 425 F. Wrap foil tightly around outside of 9-inch-diameter springform pan with 2 3/4-inch-high sides. Finely grind graham cracker cookies in processor. Add butter and process until blended. Press mixture onto bottom (not sides) of prepared pan. Set aside.

For filling: Blend cream cheese, 2/3 cup sugar, sour cream and cornstarch in processor. Add eggs, yolk and vanilla; process until well blended, scraping down sides of processor occasionally. Transfer 3/4 cup cream cheese mixture to small bowl; set aside. Add Frangelico, almonds and almond extract to remaining cream cheese mixture in processor. Blend well, using on/off turns. Spoon 2 1/2 cups Frangelico mixture over crust.

Mix cocoa powder and 3 tablespoons sugar into reserved 3/4 cup cream cheese mixture. Spoon 2/3 cup cocoa mixture over Frangelico mixture in pan. Spoon remaining Frangelico mixture over cocoa mixture. Drop remaining cocoa mixture over by spoonfuls. Run tip of small knife through batter several times to marbleize.

Bake cheesecake 10 minutes. Reduce oven temperature to 325 F and bake cake until sides are puffed and center is set, about 45 minutes. Transfer cake to rack. Using small knife, cut around sides of pan to loosen cake. Cool cake completely in pan. Cover; chill overnight. Remove pan sides from cake. Cut into wedges and serve.

Makes 12 servings.


Bon App tit
March 1998

R.S.V.P.
The Fitch Hill Inn, Hyde Park, Vermont
Gina's Tiramisu
(This always gets rave reviews)
serves 16

5 eggs, separated
3/4 cups sugar
1 tsp. vanilla
6 tbsp. cognac
16 oz. mascarpone cheese
2 pkgs. ladyfingers
1 cup strong expresso
cocoa powder to dust

Beat egg whites until stiff. Set aside.
Beat egg yolks well. Slowly add sugar and beat until very creamy. Add vanilla, cognac, and cheese. Blend well. Fold in beaten egg whites. Dip ladyfingers in expresso, place on bottom of 9x13-inch pan. Cover with cheese mixture, repeat layer. Dust with powdered cocoa. Refrigerate at least 4 hours or better overnight.
MENU #2:

Grecian Chicken
Praline Yam Casserole with Orange Sauce
Baked Broccoli & Spinach Gratin
Tomato Salad with Honey Basil Vinaigrette
Assorted Rolls and Butter
A Tart for All Seasons or
Hummingbird Cake
Coffee

Grecian Chicken Breasts
serves 6

6 boneless, skinless chicken breasts, split
1 pkg. (10oz.) frozen chopped spinach, thawed
1 pkg. (8oz.) feta cheese, crumbled
1/2 cup mayonnaise
1 clove garlic, minced
1/4 cup flour
1/2 tsp. paprika
12 strips bacon

Preheat oven to 325. Cut a pocket into each breast, salt and pepper to taste and set aside.

Thoroughly drain and squeeze any liquid from the thawed spinach. Do not cook. Combine with feta cheese, mayonnaise, and garlic. Stuff into the pockets.

Combine the flour and paprika and lightly coat the stuffed chicken breasts. Wrap 2 strips of bacon around each breast and place on a baking sheet. Bake uncovered at 325. for 1 hour. Unbelievably delicious!!!

Praline Yam Casserole with Orange Sauce
Some Like It Hot
Jr. League of Pensacola, FL

4 medium yams, cooked until soft, peeled and mashed
2 eggs
1/4 cup dark brown sugar, packed firm
2 Tbsp. butter, melted
1 tsp. salt
1/2 cup pecan halves
1/4 cup dark brown sugar, packed firm
2 Tbsp. butter, melted

In a large bowl, beat together yams, eggs, 1/4 cup brown sugar, 2 Tbsp. butter and salt. Pour into 1 quart casserole. Arrange pecan halves in an attractive pattern on top, sprinkle with remaining 1/4 cup brown sugar and drizzle with remaining butter. Bake uncovered at 375F for 15-20 minutes. Serve with warm orange sauce.

Orange Sauce
Yields 1 cup for 6 servings

1/3 cup sugar
1 Tbsp. cornstarch
1/8 tsp. salt
1 tsp. grated orange peel
1 cup orange juice
1 Tbsp. lemon juice
2 Tbsp. butter
1 Tbsp. Grand Marnier
3 dashes Angostura bitters

Blend sugar, cornstarch and salt in saucepot. Add orange peel and juices. Bring to a boil over medium heat, whisking constantly till sauce is thickened. Remove from heat and stir in butter, Grand Marnier and bitters.
BAKED BROCCOLI & SPINACH
serves 6-8

3 Tbsp. olive oil
1/2 medium onion, chopped
3 garlic cloves, minced
1 (10 oz.) pkg. frozen chopped spinach, drained and thawed
2 cups fresh raw broccoli, chopped coarse
1/2 cup butter
3 Tbsp. flour
2 cups small curd cottage cheese
8 oz. grated cheddar
3 eggs, slightly beaten
salt and pepper to taste

Preheat oven to 350F. Heat 3 Tbsp. olive oil in a skillet and saute onion and garlic, when wilted and golden, add spinach and broccoli and blend well. Cool and set aside.

Melt butter in a saucepan and when melted add the flour to form a roux: stir in the flour until it becomes a paste, sort of thick, always stirring (I use a whisk for smoothness). Add the roux to the vegetable mixture along with the cheeses, eggs and salt and pepper; mix well. Pour into a casserole dish. Bake 45 minutes at 350.

**To dress up this dish, remove dish from oven after 30 minutes and arrange sliced tomatoes on top, sprinkle with Parmesan and bake another 15 minutes YUM!!

Tomato Salad with Basil-Honey Vinaigrette
Serves 6

4 tbsp. balsamico vinegar
1 tbsp. honey
1/2 tsp. salt
3/4 cup olive oil
1/2 cup chopped fresh basil leaves
3-4 tomatoes sliced and layered in serving platter

In a small bowl whisk together the vinaigrette, honey and salt. Add the olive oil and basil and whisk to blend. Taste and adjust seasonings. Drizzle over tomatoes and serve.

A Tart For All Seasons
A most impressive and delectable dessert for 12...

Crust:
1/4 cup ground almonds
1/2 cup butter, softened
1/2 cup sugar
1 1/2 cups flour
1 large egg yolk
1 tsp. vanilla extract
1 tsp. almond extract

Filling:
1 (8 oz.) pkg. cream cheese, softened
3 tbsp. sugar
2 tbsp. amaretto liqueur
1 tsp. vanilla extract
1/2 tsp. almond extract

Apricot Glaze:
1/2 cup apricot preserves
1 tbsp. butter
1 tbsp. lemon juice
2 tbsp. amaretto liqueur

Topping:
3-4 cups fresh or canned
strawberries
kiwis
bananas
mandarin oranges
pineapple
peaches
sliced almonds for garnish

In a processor, combine almonds, butter, sugar and flour. Add yolks and extracts. Blend til dough forms. Press onto bottom and sides of 11-inch tart pan with removable side. Bake at 375 for 15 mts. Cool. Set aside.

Mix all filling ingred. till smooth and spread evenly on the cooled tart. Chill til firm (about 30 minutes)
In a small pan, mix all glaze ingredients over low heat til hot. Cool. Set aside. Orange marmalade can be substituted.
Arrange fruits in a circular pattern on filling. One to two hours before serving, brush fruit with glaze, sprinkle sliced almonds on top. Serve slightly chilled.
Onelia Fredora's Hummingbird Cake

3 c. flour
1 t. baking soda
1/2 t. salt
2 c. sugar
1 t. ground cinnamon
3 eggs, beaten
3/4 c. veg. oil
1 1/2 t. vanilla
1 8oz. can crushed pineapple, undrained
1 c. chopped pecans
1 3/4 c. mashed bananas
1/2 c. chopped pecans

Combine first 5 ingred. in a large bowl. Add eggs and oil stirring until dry ingred. area moistened. Do not beat. Stir in vanilla, pineapple, 1 c. chopped pecans and bananas.
Pour batter into 3 greased and floured 9-inch round baking pans. Bake at 350 for 23-28 mts. or until cake tester comes out clean. Cool in pans 10 mts. Remove from pans and let cool completely on racks.

Cream Cheese Frosting:
1/2 c. butter or margerine, softened
1 8oz. cream cheese, softened
1 box (16oz.) powdered sugar, sifted
1 t. vanilla
Cream butter and cream cheese. Gradually add powdered sugar beating until mixture is light and fluffy. Stir in vanilla. Yields enough for a one 3-layer cake. Garnish with chopped nuts.