Grilled Cheeseburgers with Green Onion Mayonnaise
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4 scallions, cleaned and trimmed
Extra-virgin olive oil, for drizzling
1 1/3 pounds ground beef round
1 tablespoon Worcestershire sauce
1 tablespoon Grill Mates steak seasoning
1 teaspoon ground cumin
1 cup Hellmann’s reduced fat mayonnaise
Salt and pepper
4 Hamburger buns
Lettuce, tomatoes, Cheddar Cheese, Turkey Bacon
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Preheat grill. Brush scallions with a olive oil and grill 2 or 3 minutes on each side. Remove from heat to cool. Chop cooled, grilled green onions. Combine chopped green onions, mayonnaise and cumin by stirring in a bowl or using a food processor. Salt and pepper (optional).
Combine ground round with Worcestershire and steak seasoning. Divide meat into 4 equal patties and grill to desired temperature. Remove from grill. Toast buns over the grill for about 1 minute. Garnish your burgers with your desired toppings and the green onion mayonnaise.
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Laura Duff’s Homemade Granola
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4 cups Old Fashioned Rolled Oats (Quaker)
2 cups sweetened, shredded coconut
2 cups sliced almonds
¾ cup vegetable oil
½ cup honey
½ tsp cinnamon
½ tsp pure vanilla extract
½ tsp pure almond extract
1 ½ cups small diced apricots
1 cup small diced figs
1 cup dried cherries
1 cup dried cranberries
1 cup roasted, unsalted cashews |
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Preheat oven to 325 degrees.
Toss the oats, coconut, almonds together in a large bowl. Combine the oil, honey, extracts and cinnamon together in a small bowl. Pour the liquids over the oat mixture and stir until all of the oat mixture is coated. Pour into a 13 x 18 inch baking sheet. Bake stirring occasionally with a spatula, until the mixture turns a nice, even golden brown 25-30 minutes (possibly a little longer depending on your oven)
Remove the granola from the oven and allow to cool, stirring occasionally. Add the apricots, figs, cherries, cranberries and cashews. Store in a cooled granola in an airtight container.
Yield: 12 cups
Half of the recipe makes a whole lot!
Decrease apricots and increase cherries.
Decrease oil, increase honey.
Great over vanilla yogurt.
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Banana Macaroon Trifle
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2 Tablespoons Butter or margarine, softened
1 cup sugar
1 egg
1 cup flaked coconut
½ cup Old fashioned oats
2 Tablespoons all purpose Flour
1 Teaspoon baking powder
¼ cup milk
1 teaspoon vanilla extract
After macaroon topping has cooled:
3-4 small bananas, sliced
2 tablespoons pineapple juice
1 carton (12 oz) lite whipped topping, thawed |
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For macaroon mixture, beat butter and sugar in a mixing bowl until well blended. Add egg and mix well. Combine coconut, oats, flour and baking powder. Combine milk and vanilla. Add the milk mixture to the butter and sugar mixture alternately with coconut mixture (mixture will appear curdled).
Spread 9x13 inch pan that has been sprayed with cooking spray. Bake at 325º for 25-30 minutes or until edges are golden brown. Cool completely.
Toss Bananas in Pineapple juice
Using a wine glass layer 2 tablespoons whipped topping, 2 tablespoons macaroon mixture, and 4-5 banana slices. Repeat twice. Sprinkle a little of the macaroon mixture on top.
Garnish with a sprig of fresh mint or a fresh strawberry.
This will make 8-10 servings. This can also be made into one large trifle bowl. |
Pork Chops with Sauteed Apples and Orange Sage Scented Sweet Potatoes (Serves 4)
Offered by Laura Duff |
Pork Chops
4 Rib pork chops
Marinade in Allegro at least 1 hour.
Grill or bake pork chops until internal temperature of the meat reaches 160 degrees with a meat thermometer.
Sauteed Apples
Makes approximately 2 cups.
2-3 Tablespoons of butter
4 Large Granny Smith apples
2 Tablespoons light brown sugar
1 tablespoon honey
¼ tsp nutmeg
1/2 tsp cinnamon
¼ tsp grated orange peel
Melt butter in a large nonstick skillet over medium heat. Add apples and sauté until tender 9-10 minutes. Add remaining ingredients. Stir to blend them together. Serve with pork chops.
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Alternative Suggestion:
Buy an Autumn Harvest Chutney, which has apples in it to accompany the pork chops.
Orange Sage Scented Sweet Potatoes
Preheat oven to 425 degrees
Peel 3 Large sweet potatoes
Cut into ¾ inch chunks.
Spread onto a jelly roll pan.
Toss with 2 tablespoons of olive oil to coat potatoes.
Season with salt and/or pepper (optional).
Roast potatoes for about 25 minutes or until potatoes are fork tender.
When potatoes are done toss with 3-4 Tablespoons of Fresh Sage and 3 Tablespoons of Orange Olive Oil.
Asparagus
Blanch 24 asparagus spears for 3-4 minutes in boiling water. The asparagus should be crunchy and retain its bright green color. Drain. Toss with 1 Tablespoon of olive oil and 2 Tablespoons of balsamic Vinegar.
Serving Dinner
Divide sweet potatoes between each plate. Lay a pork chop on top of the sweet potatoes. Place 3 asparagus spears parallel to each other on two sides of the pork. Use a sprig of fresh sage to garnish the dish. Pass cinnamon scented sautéed apples at the table. |
Oranges in Red Wine Syrup
From the Paducah Charity League Cookbook “Thyme to Entertain”
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½ cup granulated sugar
1 cup water
1 cup dry red wine
2 whole cloves
2 slices lemon
2 cinnamon sticks
6-8 navel oranges, peeled and sectioned
In a medium saucepan, dissolve sugar in water over medium heat.
Add wine, cloves, lemon slices and cinnamon sticks.
Bring mixture to a boil.
Boil about 20 minutes until liquid has reduced to form syrup.
Strain liquid into serving bowl to remove cloves, lemon slices, etc.
Add orange segments and refrigerate at least 2 hours.
The oranges turn a beautiful red color. This can be made a day in advance of your party.
Serve in a martini glass rimmed with sugar. Add a sprig of fresh mint and one Gourmet Low Fat Cookie- Biscoff or Pirouline.
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