Beef sweetened by onions makes this a recipe you’ll repeat. Fix a double batch—serving half tonight and freezing the rest. It’s great with mashed potatoes.
—LINDA STEMEN MONROEVILLE, INDIANA
PREP: 40 MIN. BAKE: 1½ HOURS MAKES: 8 SERVINGS
4 pounds beef sirloin tip roast, cut into 1-inch cubes
½ teaspoon salt
½ teaspoon pepper
2 tablespoons olive oil
4 large sweet onions, halved and thinly sliced
3 tablespoons butter
4 garlic cloves, minced
⅔ cup all-purpose flour
2 cans (10½ ounces each) condensed beef consomme, undiluted
1 can (14½ ounces) reduced-sodium beef broth
2 tablespoons Worcestershire sauce
2 bay leaves
½ cup heavy whipping cream
8 slices French bread (½ inch thick), toasted
1 cup (4 ounces) shredded part-skim mozzarella cheese
1. Sprinkle beef with salt and pepper. In a large skillet, brown meat in oil in batches; drain. Transfer to a greased 13-in. x 9-in. baking dish.
2. In the same skillet, cook onions in butter over medium-low heat for 25-30 minutes or until golden brown, stirring occasionally. Add garlic; cook 1 minute longer.
3. Stir in flour until blended; gradually add consomme and broth. Stir in Worcestershire sauce and bay leaves. Bring to boil; cook and stir for 1 minute or until thickened. Pour over beef.
4. Cover and bake at 325° for 1 hour. Carefully stir in cream; discard bay leaves. Bake, uncovered, 25-35 minutes longer or until meat is tender. Place toast over beef mixture; sprinkle with cheese. Bake for 5 minutes or until cheese is melted.
Grilled pork chops have a lovely stuffing of couscous, cherries and seasonings in this quick and elegant main dish. Served with a salad, it’s perfect for special occasions, but speedy enough for everyday family suppers.
—TASTE OF HOME TEST KITCHEN
PREP: 20 MIN. GRILL: 20 MIN. MAKES: 6 SERVINGS
1 package (5.6 ounces) couscous with toasted pine nuts
6 boneless pork loin chops (1 inch thick and 6 ounces each)
½ cup dried cherries
1 tablespoon brown sugar
1 tablespoon butter, melted
½ teaspoon minced fresh gingerroot
½ teaspoon garlic powder
½ teaspoon pepper
1. Prepare couscous according to package directions. Meanwhile, cut a deep slit in each pork chop, forming a pocket. Stir the cherries, brown sugar, butter and ginger into prepared couscous. Stuff ⅓ cup into each chop; secure with toothpicks. Sprinkle with garlic powder and pepper.
2. Grill pork chops, covered, over medium heat for 10-12 minutes on each side or until a thermometer reads 160°. Discard toothpicks.
This recipe has been tweaked to perfection with truly stunning results. A savory mushroom-wine sauce is draped over a golden pastry in this specialty.
—TASTE OF HOME TEST KITCHEN
PREP: 30 MIN. BAKE: 25 MIN. MAKES: 6 SERVINGS
6 beef tenderloin steaks (1½ to 2 inches thick and 8 ounces each)
4 tablespoons butter, divided
3 sheets frozen puff pastry, thawed
1 egg, lightly beaten
½ pound sliced fresh mushrooms
¼ cup chopped shallots
2 tablespoons all-purpose flour
1 can (10½ ounces) condensed beef consomme, undiluted
3 tablespoons port wine
2 teaspoons minced fresh thyme
1. In a large skillet, brown steaks in 2 tablespoons butter for 2-3 minutes on each side. Remove and keep warm.
2. On a lightly floured surface, roll each puff pastry sheet into a 14-in. x 9½-in. rectangle. Cut each into two 7-in. squares (discard scraps). Place a steak in the center of each square. Lightly brush pastry edges with water. Bring opposite corners of pastry over steak; pinch seams to seal tightly. Cut four small slits in top of pastry.
3. Place in a greased 15-in. x 10-in. x 1-in. baking pan. Brush with egg. Bake at 400° for 25-30 minutes or until pastry is golden brown and meat reaches desired doneness (for medium-rare, a thermometer should read 145°; medium, 160°; well-done, 170°).
4. Meanwhile, in the same skillet, saute the mushrooms and shallots in remaining butter for 3-5 minutes or until tender. Combine flour and consomme until smooth; stir into mushroom mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in wine and thyme. Cook and stir 2 minutes longer. Serve with beef.
The filling in this recipe goes so well with turkey. I love the hint of lemon and the savory combo of apples, mushrooms and spinach—and the bread-crumb coating adds a nice crunch.
—KARI WHEATON SOUTH BELOIT, ILLINOIS
PREP: 40 MIN. BAKE: 40 MIN. MAKES: 8 SERVINGS
1 cup diced peeled tart apple
1 cup chopped fresh mushrooms
½ cup finely chopped onion
2 teaspoons olive oil
5 ounces frozen chopped spinach, thawed and squeezed dry
2 tablespoons lemon juice
2 teaspoons grated lemon peel
¾ teaspoon salt, divided
Pinch ground nutmeg
4 turkey breast tenderloins (8 ounces each)
¼ teaspoon pepper
1 egg, lightly beaten
½ cup seasoned bread crumbs
1. In a large nonstick skillet coated with cooking spray, saute the apple, mushrooms and onion in oil until tender. Remove from the heat; stir in the spinach, lemon juice, lemon peel, ¼ teaspoon salt and nutmeg.
2. Make a lengthwise slit down the center of each tenderloin to within ½ in. of bottom. Open tenderloins so they lie flat; cover with plastic wrap. Flatten to ¼-in. thickness. Remove plastic; sprinkle turkey with pepper and remaining salt.
3. Spread spinach mixture over tenderloins to within 1 in. of edges. Roll up jelly-roll style, starting with a short side; tie with kitchen string. Place egg and bread crumbs in separate shallow bowls. Dip roulades in egg, then roll in crumbs.
4. Place roulades in an 11-in. x 7-in. baking pan coated with cooking spray. Bake, uncovered, at 375° for 40-45 minutes or until a thermometer reads 170°. Let stand for 5 minutes before slicing.
When I got married, this recipe was handed down to me from family overseas. It looks difficult, but it’s really quite easy. Now that I have children, I don’t have time to spend all day in the kitchen, so I choose my “recipes to impress” carefully.
—ALEXANDRA ARMITAGE NOTTINGHAM, NEW HAMPSHIRE
PREP: 25 MIN. BAKE: 20 MIN. MAKES: 4 SERVINGS
1 package (17.3 ounces) frozen puff pastry, thawed
4 salmon fillets (6 ounces each)
½ pound fresh sea or bay scallops, finely chopped
⅓ cup heavy whipping cream
2 green onions, chopped
1 tablespoon minced fresh parsley
½ teaspoon minced fresh dill
¼ teaspoon salt
⅛ teaspoon pepper
1 egg white
1 egg, lightly beaten
1. On a lightly floured surface, roll each pastry sheet into a 12-in. x 10-in. rectangle. Cut each sheet into four 6-in. x 5-in. rectangles. Place a salmon fillet in the center of four rectangles.
2. In a large bowl, combine the scallops, cream, onions, parsley, dill, salt and pepper. In a small bowl, beat egg white on medium speed until soft peaks form; fold into scallop mixture. Spoon about ½ cup over each salmon fillet.
3. Top each with a pastry rectangle and crimp to seal. With a small sharp knife, cut several slits in the top. Place in a greased 15-in. x 10-in. x 1-in. baking pan; brush with egg.
4. Bake at 400° for 20-25 minutes or until a thermometer reads 160°.
In this recipe, three lobster tails are cut in half to feed six people. It’s exceptional served alongside steak.
—TASTE OF HOME TEST KITCHEN
PREP: 15 MIN. BAKE: 20 MIN. MAKES: 6 SERVINGS
3 lobster tails (8 to 10 ounces each)
1 cup water
1 tablespoon minced fresh parsley
⅛ teaspoon salt
Dash pepper
1 tablespoon butter, melted
2 tablespoons lemon juice
Lemon wedges and additional melted butter, optional
1. Split lobster tails in half lengthwise. With cut side up and using scissors, cut along the edge of shell to loosen the cartilage covering the tail meat from the shell; remove and discard cartilage.
2. Pour water into a 13-in. x 9-in. baking dish; place lobster tails in dish. Combine the parsley, salt and pepper; sprinkle over lobster. Drizzle with butter and lemon juice.
3. Bake, uncovered, at 375° for 20-25 minutes or until meat is firm and opaque. Serve with lemon and melted butter if desired.
I’ve been cooking for more than 20 years, and I work in an Italian restaurant in Florida. This is my recipe for chicken colombo—and one that would be a nice dinner entree for a holiday gathering.
—MARCELLO BASCO DEERFIELD BEACH, FLORIDA
PREP: 25 MIN. BAKE: 35 MIN. MAKES: 4 SERVINGS
½ cup all-purpose flour
½ teaspoon salt
⅛ teaspoon pepper
4 boneless skinless chicken breast halves (6 ounces each)
3 tablespoons olive oil, divided
5 garlic cloves, minced
1 teaspoon dried oregano
1 teaspoon dried basil
2 cups chicken broth
1 cup tomato puree
4 slices mozzarella cheese
4 tomato slices
4 teaspoons grated Parmesan cheese
Hot cooked angel hair pasta
Minced fresh parsley
1. In a large resealable plastic bag, combine the flour, salt and pepper; add chicken, one piece at a time, and shake to coat. In a large skillet over medium heat, brown chicken in 2 tablespoons oil on each side. Transfer to a greased 11-in. x 7-in. baking dish.
2. In the same skillet, saute the garlic, oregano and basil in remaining oil for 1 minute. Stir in broth and tomato puree. Bring to a boil. Pour mixture over chicken.
3. Cover and bake at 400° for 25-30 minutes or until a thermometer reads 170°.
4. Remove chicken and set aside. Pour sauce into a small bowl and keep warm. Return chicken to the pan; top with mozzarella and tomato. Sprinkle with Parmesan cheese.
5. Bake, uncovered, for 6-8 minutes or until cheese is melted. Arrange pasta on a large serving platter; top with chicken. Pour sauce over chicken and sprinkle with parsley.
Spinach Steak PinwheelsWith just four ingredients, I can wow family and friends. Even those who dislike spinach gobble it up. My mom has made this dish with veal, but I prefer to make it with beef flank steak.
—MARY ANN MARINO WEST PITTSBURGH, PENNSYLVANIA
PREP/TOTAL TIME: 30 MIN. MAKES: 4 SERVINGS
1 beef flank steak (1½ pounds)
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
¼ cup grated Parmesan cheese
¼ cup sour cream
Dash each salt and pepper
1. Cut steak horizontally from a long side to within ½ in. of opposite side. Open meat so it lies flat; cover with plastic wrap. Flatten to ¼-in. thickness. Remove plastic.
2. In a small bowl, combine the spinach, cheese and sour cream; spread over steak to within ½ in. of edges. With the grain of the meat going from left to right, roll up jelly-roll style. Slice beef across the grain into eight slices.
3. Transfer to an ungreased baking sheet. Sprinkle with salt and pepper. Broil 4-6 in. from the heat for 5-7 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 145°; medium, 160°; well-done, 170°).
Baked ham with cranberry glaze has been a tradition in my family for as long as I can remember. We love to dice up the leftovers to put in dips for an appetizer the next night.
—PATTIE PRESCOTT MANCHESTER, NEW HAMPSHIRE
PREP: 15 MIN. BAKE: 3 HOURS MAKES: 12-16 SERVINGS
1 bone-in fully cooked spiral-sliced ham (8 pounds)
1 can (14 ounces) whole-berry cranberry sauce
1 package (12 ounces) fresh or frozen cranberries
1 jar (12 ounces) red currant jelly
1 cup light corn syrup
½ teaspoon ground ginger
1. Place ham on a rack in a shallow roasting pan. Cover and bake at 325° for 2½ hours.
2. Meanwhile, for glaze, combine the remaining ingredients in a saucepan. Bring to a boil. Reduce heat; simmer, uncovered, until cranberries pop, stirring occasionally. Remove from the heat; set aside.
3. Uncover ham; bake 30 minutes longer or until a thermometer reads 140°, basting twice with 1½ cups glaze. Serve remaining glaze with ham.
Mom cooked for 11 children, so her menus usually featured basic, simple foods. But on New Year’s Day, she always treated us to this special pork roast.
—RUBY WILLIAMS BOGALUSA, LOUISIANA
PREP: 10 MIN. BAKE: 1 HOUR 30 MIN. + STANDING MAKES: 8 SERVINGS
1 bone-in pork loin roast (5 pounds)
½ medium green pepper, finely chopped
½ cup thinly sliced green onions
½ cup chopped celery
8 garlic cloves, minced
1 teaspoon salt
¼ teaspoon cayenne pepper
1. With a sharp knife, cut a deep pocket between each rib on meaty side of roast. In a small bowl, mix the green pepper, green onions, celery and garlic; stuff into pockets. Sprinkle salt and cayenne pepper over roast.
2. Place roast in a shallow roasting pan, stuffing side up. Roast at 350° for 1½ to 1¾ hours or until a thermometer inserted in pork reads 145°. Remove roast from oven; tent with foil. Let stand for 15 minutes before carving.
My mom prepared this golden tender roast duck often for dinner when I was growing up. The cherry sauce stirs up easily and makes this main dish delightful.
—SANDY JENKINS ELKHORN, WISCONSIN
PREP: 15 MIN. BAKE: 2 HOURS + STANDING MAKES: 4-5 SERVINGS
1 domestic duckling (4 to 5 pounds)
1 jar (12 ounces) cherry preserves
1 to 2 tablespoons red wine vinegar
1. Prick skin of duckling well and place breast side up on a rack in a shallow roasting pan. Tie drumsticks together. Bake, uncovered, at 350° for 2 to 2½ hours or until juices run clear and a thermometer reads 180°. (Drain fat from pan as it accumulates.) Cover and let stand 20 minutes before carving.
2. Meanwhile, for sauce, combine preserves and vinegar in a small saucepan. Cook and stir over medium heat until heated through. Serve with duck.
Imagine slicing through a beautifully cooked pork roast to reveal a sweet and savory cherry stuffing waiting inside.
—JAMES KORZENOWSKI FENNVILLE, MICHIGAN
PREP: 55 MIN. BAKE: 1 HOUR + STANDING MAKES: 10-12 SERVINGS
1 cup dried cherries
½ cup water
⅔ cup chopped onion
½ cup chopped celery
½ cup minced fresh parsley
¼ cup shredded carrot
1 tablespoon rubbed sage
1 teaspoon minced fresh rosemary
3 tablespoons butter
½ teaspoon minced garlic
2½ cups salad croutons
1 cup chicken broth
½ teaspoon pepper, divided
¼ teaspoon ground nutmeg
¼ teaspoon almond extract
1 boneless whole pork loin roast (about 3 pounds)
GRAVY
1¾ cups chicken broth
½ cup water
½ cup heavy whipping cream
½ teaspoon minced fresh rosemary
1. In a small saucepan, bring cherries and water to a boil, Remove from the heat; set aside (do not drain).
2. In a large skillet, saute the onion, celery, parsley, carrot, sage and rosemary in butter until tender. Add garlic; cook 1 minute longer. Remove from the heat. Stir in the croutons, broth, ¼ teaspoon pepper, nutmeg, extract and cherries. Let stand until liquid is absorbed.
3. Cut a lengthwise slit down the center of the roast to within ½ in. of bottom. Open roast so it lies flat; cover with plastic wrap. Flatten to ¾-in. thickness. Remove plastic; spread stuffing over meat to within 1 in. of edges. Close roast; tie several times with kitchen string and secure ends with toothpicks. Place fat side up on a rack in a shallow roasting pan. Sprinkle with remaining pepper.
4. Bake, uncovered, at 350° for 1 to 1¼ hours or until a thermometer reads 145°. Let meat stand for 10 minutes before slicing.
5. Meanwhile, add broth and water to roasting pan; stir to loosen browned bits. Pour into a small saucepan. Bring to a boil over medium-high heat; cook until reduced by half. Stir in cream and rosemary. Bring to a boil. Reduce heat; simmer, uncovered, until thickened. Serve with roast.
Cranberry-Stuffed Pork Loin: Substitute dried cranberries for the cherries.
Baked in apple cider and orange juice, this tender ham is brushed with a sweet-tangy mustard and marmalade glaze.
—TASTE OF HOME TEST KITCHEN
PREP: 5 MIN. BAKE: 1 HOUR 50 MIN. + STANDING MAKES: 10 SERVINGS
1 fully cooked bone-in ham (6 to 7 pounds)
2 cups apple cider or unsweetened juice
2 cups orange juice
⅓ cup orange marmalade
¼ cup packed brown sugar
¼ cup Dijon mustard
¼ teaspoon ground ginger
1. Place ham on a rack in a shallow roasting pan. Score the surface of the ham, making diamond shapes ¼ in. deep. Add cider and orange juice to pan. Loosely cover ham with foil; bake at 325° for 1 hour. Combine remaining ingredients; brush some over ham.
2. Bake, uncovered, 50-60 minutes longer or until a thermometer reads 140°, brushing occasionally with glaze. Serve with remaining glaze.
Inspired by my love of lasagna, pasta shells and seafood, I made these crab- and shrimp-stuffed shells. My family loves them!
—KATIE SLOAN CHARLOTTE, NORTH CAROLINA
PREP: 40 MIN. BAKE: 30 MIN. MAKES: 8 SERVINGS
24 uncooked jumbo pasta shells
1 tablespoon finely chopped green pepper
1 tablespoon chopped red onion
1 teaspoon plus ¼ cup butter, divided
2 cans (6 ounces each) lump crabmeat, drained
1 package (5 ounces) frozen cooked salad shrimp, thawed
1 egg, lightly beaten
½ cup shredded part-skim mozzarella cheese
¼ cup mayonnaise
2 tablespoons plus 4 cups 2% milk, divided
1½ teaspoons seafood seasoning, divided
¼ teaspoon pepper
¼ cup all-purpose flour
¼ teaspoon coarsely ground pepper
1½ cups grated Parmesan cheese
1. Cook pasta according to package directions. Meanwhile, in a small skillet, saute green pepper and onion in 1 teaspoon butter until tender; set aside.
2. In a large bowl, combine the crab, shrimp, egg, mozzarella cheese, mayonnaise, 2 tablespoons milk, 1 teaspoon seafood seasoning, pepper and green pepper mixture.
3. Drain and rinse pasta; stuff each shell with 1 tablespoon of seafood mixture. Place in a greased 13-in. x 9-in. baking dish.
4. In a small saucepan, melt remaining butter over medium heat. Whisk in flour and coarsely ground pepper; gradually whisk in remaining milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in Parmesan cheese.
5. Pour over stuffed shells. Sprinkle with remaining seafood seasoning. Bake, uncovered, at 350° for 30-35 minutes.
TRY THIS CRAFT
Snowy Candle Centerpiece
Bring a bit of nature’s winter wonderland indoors! Place two sheets of copy paper inside a clear glass vase so that each piece is against the inside of the vase. The papers will overlap and extend from the top. Slip natural or artificial flat greens between the paper and the vase. Pour Epsom salt, canning salt or sugar into the vase until it’s about two-thirds full. Carefully remove each piece of paper so that the greens remain pressed against the side of the vase. Set small red berries on top of the Epsom salt. Insert a white taper candle in the center, pushing it down to the bottom of the vase.
I’ve been making rack of lamb for years. My grandma gave me this recipe because she knew how much I love figs. And the toasted walnuts sprinkled on top give it just the right touch.
—SYLVIA CASTANON LONG BEACH, CALIFORNIA
PREP: 30 MIN. BAKE: 45 MIN. MAKES: 6-8 SERVINGS
2 racks of lamb (2 pounds each)
1 teaspoon salt, divided
1 cup water
1 small onion, finely chopped
1 tablespoon canola oil
1 garlic clove, minced
2 tablespoons cornstarch
1 cup port wine or ½ cup grape juice plus ½ cup reduced-sodium beef broth
10 dried figs, halved
¼ teaspoon pepper
½ cup coarsely chopped walnuts, toasted
1. Rub lamb with ½ teaspoon salt. Place meat side up on a rack in a greased roasting pan. Bake, uncovered, at 375° for 45-60 minutes or until meat reaches desired doneness (for medium-rare, a thermometer should read 145°; medium, 160°; well-done, 170°).
2. Remove to a serving platter; cover loosely with foil. Add 1 cup water to roasting pan; stir to loosen browned bits from pan. Using a fine sieve, strain mixture; set drippings aside.
3. In a small saucepan, saute onion in oil until tender. Add garlic; cook 1 minute longer. Stir in cornstarch until blended; gradually add the wine, drippings, figs, pepper and remaining salt. Bring to a boil. Reduce heat to medium-low; cook, uncovered, until figs are tender and sauce is thickened, about 10 minutes, stirring occasionally.
4. Sprinkle walnuts over lamb; serve with fig sauce.
This is a shortcut version of a rich, creamy pasta dish I sampled years ago. I’ve served this tortellini as both a special side dish and a meatless entree.
—MICKIE TAFT MILWAUKEE, WISCONSIN
PREP/TOTAL TIME: 20 MIN. MAKES: 4 SERVINGS
1 package (19 ounces) frozen cheese tortellini
½ cup julienned sweet red pepper
½ cup butter
3 garlic cloves, minced
2 cups heavy whipping cream
¼ cup ground walnuts
2 tablespoons minced fresh basil or 2 teaspoons dried basil
1 tablespoon chopped green onion or chives
1. Prepare tortellini according to package directions.
2. Meanwhile, in a large skillet, saute red pepper in butter until pepper is crisp-tender. Add garlic; cook 1 minute longer. Stir in the cream; cook for 8-10 minutes or until slightly thickened.
3. Add the walnuts, basil and onion; heat through. Drain tortellini; add to sauce and toss to coat.
I love experimenting with new recipes and finding ones this satisfying. The Italian herbs come through and the whole dish comes together in a creamy tomato sauce.
—LORRAINE CALAND SHUNIAH, ONTARIO
PREP/TOTAL TIME: 30 MIN. MAKES: 2 SERVINGS
¾ pound pork tenderloin, cut into 1-inch slices
¼ teaspoon salt
⅛ teaspoon pepper
1 tablespoon butter
2 thin slices prosciutto or deli ham, chopped
2 garlic cloves, minced
1½ teaspoons minced fresh sage or ½ teaspoon dried sage leaves
2 tablespoons balsamic vinegar
½ cup heavy whipping cream
¾ cup chopped plum tomatoes
4 fresh basil leaves, thinly sliced
1 teaspoon grated Parmesan cheese
1. Sprinkle pork with salt and pepper. In a large skillet over medium heat, cook pork in butter until a thermometer reads 145°. Remove; let meat stand for 5 minutes.
2. Meanwhile, in the same skillet, saute prosciutto in the drippings until browned. Add garlic and sage; cook 1 minute longer. Add vinegar, stirring to loosen browned bits from pan.
3. Stir in cream; bring to a boil. Reduce heat; cook and stir for 1-2 minutes or until slightly thickened. Add tomatoes and pork; heat through. Sprinkle each serving with basil and cheese.
Gorgonzola Chicken PenneI actually made this recipe up when I tried to re-create a meal I was served in an Italian restaurant in Stockholm, Sweden. Every year, I entertain about 50 family and friends on my Pennsylvania farm, and this pasta dish is on the menu; it’s easy to double or triple.
—C.W. STEVE STEVENSON NEWFOUNDLAND, PENNSYLVANIA
PREP/TOTAL TIME: 30 MIN. MAKES: 6 SERVINGS
2 cups uncooked penne pasta
2 cups fresh broccoli florets
1 tablespoon water
1 pound boneless skinless chicken breasts, cut into 1-inch cubes
9 tablespoons butter, divided
1 large onion, chopped
6 tablespoons all-purpose flour
2 cups chicken broth
¾ cup white wine or additional chicken broth
1½ cups (6 ounces) crumbled Gorgonzola cheese
Pepper to taste
1. Cook pasta according to package directions. Meanwhile, place broccoli and water in a small microwave-safe bowl. Cover and microwave on high for 2 to 2½ minutes or until crisp-tender. Set aside.
2. In a large skillet, saute chicken in 3 tablespoons butter until no longer pink. Remove and keep warm. In the same skillet, saute onion in remaining butter until tender.
3. Stir in flour until blended. Gradually add broth and wine. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat to low; stir in cheese until blended.
4. Drain pasta and broccoli; add to onion mixture. Add chicken; heat through. Season with pepper.
Champagne, brown sugar and honey combine to make a beautiful glossy glaze. The ham slices turn out tender and juicy every time.
—LINDA FOREMAN LOCUST GROVE, OKLAHOMA
PREP: 10 MIN. BAKE: 2 HOURS MAKES: 18 SERVINGS
1 boneless fully cooked ham (9 pounds)
1½ cups champagne
¾ cup packed brown sugar
4½ teaspoons honey
¾ teaspoon ground ginger
¾ teaspoon ground mustard
1. Place ham on a rack in a shallow roasting pan. Score the surface of the ham, making diamond shapes ½ in. deep. Bake, uncovered, at 325° for 1½ hours.
2. Meanwhile, in a small saucepan, combine the remaining ingredients. Bring to a boil; cook until glaze is reduced by half. Remove from the heat.
3. Baste ham with glaze; bake 30 minutes longer or until a thermometer reads 140°, basting twice with glaze. Serve with the remaining glaze.
I created this entree years ago when a friend gave me some fresh-caught mahi mahi. Shortly after, I entered the recipe in a contest and won! I think it’s a keeper.
—VIRGINIA ANTHONY JACKSONVILLE, FLORIDA
PREP: 30 MIN. BAKE: 10 MIN. MAKES: 4 SERVINGS
1 medium onion, chopped
1 medium green pepper, chopped
4½ teaspoons olive oil, divided
1 garlic clove, minced
¾ cup salsa
½ cup white wine or chicken broth
¼ cup halved Greek olives
½ teaspoon Greek seasoning
4 mahi mahi fillets (6 ounces each)
¼ teaspoon salt
¼ teaspoon pepper
¼ cup crumbled tomato and basil feta cheese
1. In a large ovenproof skillet, saute onion and green pepper in 1½ teaspoons oil until tender. Add garlic; saute 1 minute longer.
2. Stir in the salsa, wine, olives and Greek seasoning. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes or until slightly thickened. Transfer to a bowl; set aside.
3. Sprinkle mahi mahi with salt and pepper. In the same skillet, lightly brown fillets in remaining oil for 2 minutes on each side. Spoon salsa mixture over fillets.
4. Bake, uncovered, at 425° for 6 minutes. Sprinkle with cheese; bake 2-3 minutes longer or until fish just turns opaque.
top tip
Go Fish
If you can’t find the fish you’re looking for, it’s best to substitute based on how lean or fatty the fish is. Mahi mahi is a lean fish with a sweet flavor and firm meat. Good substitutions include halibut, haddock, grouper, flounder, red snapper, sole, cod and tilapia.
We were served this meatless entree while visiting friends in Maryland. We took the recipe with us when we left and have since added a few more ingredients to give it our own touch.
—CAROLE RAGO ALTOONA, PENNSYLVANIA
PREP: 25 MIN. BAKE: 55 MIN. + STANDING MAKES: 12 SERVINGS
½ cup chopped onion
1 tablespoon olive oil
4 garlic cloves, minced
1 can (14½ ounces) vegetable or chicken broth
1 teaspoon dried rosemary, crushed
¼ teaspoon ground nutmeg
¼ teaspoon pepper
1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and quartered
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
½ cup sliced fresh mushrooms
1 jar (15 ounces) roasted garlic Alfredo sauce
12 no-cook lasagna noodles
3 cups (12 ounces) shredded part-skim mozzarella cheese, divided
1 cup crumbled tomato and basil feta cheese or feta cheese
⅛ teaspoon garlic powder
⅛ teaspoon each dried oregano, parsley flakes and basil
1. In a large saucepan, saute onion in oil for 2-3 minutes or until tender. Add garlic; cook 1 minute longer. Stir in the broth, rosemary, nutmeg and pepper. Bring to a boil. Add the artichokes, spinach and mushrooms. Reduce heat; cover and simmer for 5 minutes. Stir in Alfredo sauce.
2. Spread 1 cup sauce mixture into a greased 13-in. x 9-in. baking dish. Top with three noodles and ⅔ cup mozzarella cheese. Repeat layers three times. Top with remaining sauce mixture and mozzarella cheese. Sprinkle with feta cheese, garlic powder, oregano, parsley and basil.
3. Cover and bake at 350° for 40 minutes. Uncover; bake 15 minutes longer or until noodles are tender. Let stand for 10 minutes before cutting.
We’re a meat-and-potatoes family, so this roast is right up our alley. It really is the highlight of an elegant dinner for special guests. Leftovers are great for sandwiches, too.
—CAROL STEVENS BASYE, VIRGINIA
PREP: 10 MIN. BAKE: 2¼ HOURS + STANDING MAKES: 12 SERVINGS
3 tablespoons grated onion
2 tablespoons olive oil
4 garlic cloves, minced
2 teaspoons celery seed
1 teaspoon coarsely ground pepper
1 teaspoon paprika
¼ teaspoon dried thyme
1 bone-in beef rib roast (6 to 7 pounds)
2 large onions, cut into wedges
2 large carrots, cut into 2-inch pieces
2 celery ribs, cut into 2-inch pieces
¼ cup red wine or beef broth
Assorted herbs and fruit, optional
1. In a small bowl, combine the first seven ingredients; rub over roast. Place the onions, carrots and celery in a large roasting pan; place roast over vegetables.
2. Bake, uncovered, at 350° for 2¼ to 3 hours or until meat reaches desired doneness (for medium-rare, a thermometer should read 145°; medium, 160°; well-done, 170°).
3. Remove roast to a serving platter and keep warm; let stand for 15 minutes before slicing.
4. Meanwhile, for au jus, strain and discard vegetables. Pour drippings into a measuring cup; skim fat. Add wine to roasting pan, stirring to remove any browned bits. Stir in drippings; heat through. Serve with roast. Garnish platter with herbs and fruit if desired.
In this filet mignon recipe, it’s all about the sauce. A buttery red wine reduction with fresh garlic is what takes this steak to the next level.
—TARAH PESSEL CLARKSTON, MICHIGAN
PREP: 30 MIN. GRILL: 15 MIN. MAKES: 6 SERVINGS
1 medium onion, thinly sliced
3 tablespoons butter, divided
2 garlic cloves, minced
¾ teaspoon salt, divided
½ teaspoon dried oregano
2 tablespoons tomato paste
1¼ cups dry red wine or beef broth
½ teaspoon pepper, divided
6 beef tenderloin steaks (4 to 6 ounces each)
3 tablespoons olive oil
1. In a saucepan, saute onion in 1 tablespoon butter until tender. Add garlic, ¼ teaspoon salt and oregano; cook and stir 1 minute. Add tomato paste; cook and stir 2 minutes longer.
2. Gradually whisk in wine. Bring to a boil. Reduce heat; simmer until reduced by half. Strain sauce and return to pan. Gradually stir in remaining butter until melted. Add ¼ teaspoon pepper. Remove from the heat; keep warm.
3. Sprinkle steaks with remaining salt and pepper. Drizzle with oil. Grill, covered, over medium heat or broil 4 in. from the heat for 6-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 145°; medium, 160°; well-done, 170°). Cover and let stand for 3-5 minutes. Serve with wine sauce.
For a pretty presentation at your holiday gathering, whip up a sun-dried tomato sauce to serve alongside chicken or veggies.
—JAQUI HUMPHREY KIRKLAND, WASHINGTON
PREP: 30 MIN. BAKE: 20 MIN. MAKES: 4 SERVINGS
½ cup cream cheese, softened
½ cup shredded part-skim mozzarella cheese
½ cup chopped fresh spinach
½ cup oil-packed sun-dried tomatoes, chopped
2 garlic cloves, minced
4 bone-in chicken breast halves (8 ounces each)
¼ teaspoon salt
¼ teaspoon pepper
3 tablespoons butter
1 tablespoon olive oil
SAUCE
¾ cup white wine or chicken broth
¼ cup oil-packed sun-dried tomatoes, chopped
3 teaspoons chopped shallot
3 garlic cloves, minced
6 fresh basil leaves, thinly sliced
¾ cup heavy whipping cream
¼ cup butter, cubed
1. In a small bowl, combine the first five ingredients. Carefully loosen the skin on one side of each chicken breast to form a pocket; spread cheese mixture under the skin. Sprinkle with salt and pepper. In a large skillet, brown chicken on both sides in butter and oil.
2. Transfer to an ungreased 13-in. x 9-in. baking dish. Bake, uncovered, at 400° for 20-25 minutes or until a thermometer reads 170°.
3. Meanwhile, in a small saucepan, combine the wine, tomatoes, shallot, garlic and basil. Bring to a boil over medium-high heat; cook until reduced by half. Add cream and butter. Bring to a boil. Reduce heat; simmer, uncovered, until thickened, stirring occasionally. Serve with chicken.
This seafood casserole is our traditional Christmas Eve dinner. It’s easy to make it larger or smaller depending on how many guests we have.
—MARILYN BISHOP REDBRIDGE, ONTARIO
PREP: 25 MIN. COOK: 10 MIN. MAKES: 6 SERVINGS
5 cups water
2 tablespoons lemon juice
½ teaspoon salt
2 pounds orange roughy fillets
1 pound uncooked medium shrimp, peeled and deveined
½ pound bay scallops
2 tablespoons butter
3 tablespoons all-purpose flour
1 teaspoon chicken bouillon granules
1 teaspoon Dijon mustard
Dash pepper
1 cup heavy whipping cream
1 cup (4 ounces) shredded Gruyere or Swiss cheese
Hot cooked pasta
1. In a Dutch oven, bring the water, lemon juice and salt to a boil. Reduce heat; carefully add fillets and cook, uncovered, for 4 minutes. Add shrimp; cook for 3 minutes. Add scallops; cook 3-4 minutes longer or until fish flakes easily with a fork, shrimp turn pink and scallops are firm and opaque. Strain, reserving 1½ cups cooking liquid.
2. In a saucepan, melt butter. Stir in the flour, bouillon, mustard and pepper until smooth. Gradually add cream and reserved liquid. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in the cheese and seafood mixture; heat through. Serve with pasta.
top tip
Frozen Fish
Try thawing fish fillets in milk; the milk absorbs any off flavors.
I use cranberry juice and cranberry sauce to transform ordinary chicken into something special and elegant. Sometimes I’ll serve this dish with a side of polenta or brown or wild rice.
—SUSAN CORTESI NORTHBROOK, ILLINOIS
PREP: 20 MIN. BAKE: 15 MIN. MAKES: 4 SERVINGS
4 boneless skinless chicken breast halves (6 ounces each)
1¼ teaspoons salt, divided
½ teaspoon pepper
1 tablespoon olive oil
1 cup cranberry juice
⅓ cup balsamic vinegar
¼ cup whole-berry cranberry sauce
2 tablespoons finely chopped shallot
3 tablespoons butter
1. Sprinkle chicken with 1 teaspoon salt and the pepper. In a large skillet, brown chicken in oil on both sides. Transfer to a greased 13-in. x 9-in. baking pan. Bake at 425° for 12-15 minutes or until a thermometer reads 170°.
2. Add the cranberry juice, vinegar, cranberry sauce and shallot to the skillet, stirring to loosen browned bits from pan. Bring to a boil; cook until liquid is reduced to about ½ cup. Stir in butter and remaining salt until butter is melted. Serve with chicken.
My husband and I love pork, especially when it’s dressed up like this. Sweet apricots and glazed onions go beautifully with the juicy meat.
—JANICE CHRISTOFFERSON EAGLE RIVER, WISCONSIN
PREP: 20 MIN. BAKE: 20 MIN. MAKES: 8 SERVINGS
4 large sweet onions, sliced (about 8 cups)
¼ cup butter, cubed
1 cup chopped dried apricots or golden raisins
¼ cup packed brown sugar
¼ cup balsamic vinegar
½ teaspoon salt
½ teaspoon pepper
2 pork tenderloins (1 pound each)
1. In a large skillet, saute onions in butter for 2 minutes. Stir in the apricots, brown sugar, vinegar, salt and pepper; cook until onions are tender.
2. Place pork tenderloins on a rack coated with cooking spray in a shallow roasting pan; top with onion mixture.
3. Bake, uncovered, at 425° for 20-27 minutes or until a thermometer reads 145°. Let stand for 5 minutes before slicing. Serve with onion mixture.