Formal Easter Dinner For Four
1. Bring 2 qt. water to a boil in a Dutch oven; add shrimp, and cook 3 to 5 minutes or just until shrimp turn pink. Drain and rinse with cold water. Peel shrimp, leaving tails on; devein, if desired. Cut artichoke hearts in half.
2. Whisk together vinegar and next 6 ingredients in a large bowl. Pour mixture into a large zip-top plastic freezer bag; add shrimp, artichoke hearts, onion, and lemon, turning to coat. Seal and chill 4 hours, turning occasionally. Drain mixture, discarding marinade. Place in serving bowls. Garnish, if desired.
Marinated Lemon Shrimp With Olives: Prepare recipe as directed, substituting 1 (5 3/4-oz.) jar pimiento-stuffed Spanish olives, drained, for 1 (14-oz.) can artichoke hearts. Omit garnish.
Southern Living SEPTEMBER 2008
Serving this salad in cucumber rings as pictured will give you major presentation points for a special occasion.
1. Place chopped pecans in a single layer in a shallow pan.
2. Bake at 350º for 8 minutes or until lightly toasted, stirring occasionally. Let cool 30 minutes or until completely cool.
3. Using a Y-shaped vegetable peeler, cut cucumbers lengthwise into very thin strips just until seeds are visible. Discard cucumber core.
4. Shape largest cucumber slices into 4 (2 1/2- to 2 3/4-inch-wide) rings. Wrap evenly with remaining cucumber slices. Stand rings upright on 4 serving plates.
5. Fill each cucumber ring evenly with mixed greens, next 3 ingredients, and toasted pecans. Sprinkle with salt and pepper to taste. Drizzle each salad with 1 Tbsp. White Wine Vinaigrette, and serve with remaining vinaigrette.
Note: Y-shaped vegetable peelers can be found at most kitchen, home goods, and discount stores from $6.99 to $19.95.
Southern Living APRIL 2007
This recipe also works well with thick-cut pork chops.
Combine first 7 ingredients in a shallow dish or large heavy-duty zip-top plastic bag; add lamb chops. Cover or seal, and chill 8 hours or overnight, turning chops occasionally. Let stand at room temperature 30 minutes.
Remove chops from marinade, discarding marinade. Grill, covered with grill lid, over medium-high heat (350° to 400°), turning occasionally, 12 minutes or until a meat thermometer inserted into thickest portion registers 145°. Garnish, if desired.
Southern Living FEBRUARY 1997
Bring broth to a boil in a large saucepan; stir in grits. Reduce heat, and simmer, stir in grits. Reduce heat, and simmer, stirring occasionally, 5 to 7 minutes or until thickened. Stir in butter and next 3 ingredients.
Combine cornmeal and next 4 ingredients; stir into grits mixture. Pour into a slightly greased 11- x 7-inch baking dish.
Bake at 425° for 45 minutes or until lightly browned. Cut into triangles, and serve with Savory Mushroom Sauce; garnish, if desired.
Southern Living OCTOBER 1996
Bring 1/2 cup water to boil in a large skillet. Add red bell pepper strips, sugar snap peas, and minced garlic to skillet. Cook, covered, over medium heat 5 to 7 minutes until crisp-tender. Toss with 2 tablespoons butter, lemon juice, and salt.
Southern Living NOVEMBER 2003
1. Combine first 3 ingredients in a small bowl. Dip dough rolls, 1 at a time, in egg white; roll in seed mixture. Arrange rolls, 1 inch apart, in a lightly greased 8-inch pan. Cover with lightly greased plastic wrap, and let rise in a warm place (85°), free from drafts, 3 to 4 hours or until doubled in bulk.
2. Preheat oven to 350°. Uncover rolls, and bake at 350° for 15 minutes or until golden. Brush with melted butter.
Note: For testing purposes only, we used Rhodes White Dinner Rolls for frozen rolls.
Worth the Splurge: The initial cost for these rolls is money well spent. You can make three scrumptious batches from the ingredients.
Three-Seed French Bread: Substitute 1 (11-oz.) can refrigerated French bread dough for frozen bread dough rolls. Combine seeds in a shallow dish. Brush dough loaf with egg white. Roll top and sides of dough loaf in seeds. Place, seam side down, on a baking sheet. Cut and bake dough loaf according to package directions.
Southern Living APRIL 2008
Four fresh ingredients are all you need to make a refreshing frozen sherbet dessert tonight. In a pinch, substitute frozen strawberries for fresh.
1. Process strawberries in a food processor or blender 30 seconds or until smooth, stopping to scrape down sides. Pour strawberry puree through a fine wire-mesh strainer into a large bowl, pressing with back of a spoon. Discard solids. Add buttermilk, sugar, and vanilla to puree; stir until well blended. Cover and chill 1 hour.
2. Pour strawberry mixture into freezer container of a 1 1/2-qt. electric ice-cream maker, and freeze according to manufacturer's instructions. (Instructions and times may vary.) Garnish, if desired.
*1 (16-oz.) package frozen strawberries, thawed, may be substituted.
Southern Living MAY 2008
Marinated Lemon Shrimp and Artichokes
Bacon-Blue Cheese Salad With White Wine Vinaigrette
Joan's Rosemary Lamb Chops
Spoonbread Grits with Savory Mushroom Sauce
Sugar Snap Peas with Bell Peppers
Easy Three-Seed Pan Rolls
No one will ever guess this elegant menu is so simple to fix. Much of the prep work can be done ahead – such as marinating the lamb and shrimp, or baking the shortbread cookies. Thin strips of cucumber shape the festive little baskets for Bacon-Blue Cheese Salads. It's a fun idea that we use for other special meals as well. Easy Three Seed Pan Rolls are equally impressive, and get a quick start from frozen roll dough. (Serves 4)
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