Spotlight Magazine - South Riding & Stone Ridge

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BRANDIED APPLE CAKE 1 (1 lb.) store bought pound cake 1 (20 oz.) can apple pie filling ½ tsp. allspice 2 Tbs. brandy Vanilla ice cream Slice the pound cake into 8 slices.

Place a slice on each dessert plate. Microwave each slice for 10 seconds if the cake is frozen. In a medium saucepan, combine the apple pie filling, the allspice and the brandy. Heat and stir until the mixture is thoroughly heated.

Divide the apple mixture over the cake slices. Top each dessert with a scoop of vanilla ice cream. Serves 8.

A Canadian psychologist is selling a video that teaches you how to test your dog’s I.Q. Here’s how it works: If you spend $12.99 for the video, your dog is smarter than you.

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1 French bread baguette, halved lengthwise 1 large tomato, sliced Salt & pepper 1 Tbs. olive oil 2 large skinless, boneless chicken breasts Jarred olive tapenade Mayonnaise Lettuce leaves.

Heat oil in heavy skillet over medium heat. Season chicken with salt and pepper. Add to skillet.

Saute 10 minutes or until cooked through, turning occasionally. Broil bread, cut side up until toasted.

Spread bottom halves with tapenade. Spread cut side of tops with mayonnaise. Salt and pepper the tomato slices and place on top of tapenade. Slice chicken thinly and place over tomatoes. Top with lettuce and top of bread. Serves 2.

What are they planting to grow the seedless watermelon?

Jerry Seinfeld

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HOT ANTIPASTO 2 Tbs. olive oil, divided 1 pkg. refrigerated pizza dough 1 cup sliced mushrooms 2 cloves garlic, minced 2 (6 oz.) jars marinated artichokes, drained & quartered 1 (7 oz.) jar roasted red peppers, drained & cut in strips 4 oz. salami cut in small squares 2 cups shredded mozzarella cheese Heat the oil in a skillet. Add mushrooms. Cook 5 minutes.

Remove from pan. Set aside. Put another tablespoon of oil in pan.

Add garlic. Cook 2 minutes.

Grease a 12x9 inch baking pan.

Press dough into bottom and up sides of pan. Brush the garlic and oil over dough. Scatter the artichokes, roasted pepper strips, salami and mushrooms over dough.

Sprinkle with the cheese. Bake at 400 about 20 minutes or until dough is golden brown.

Serves 4 – 6.

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CREAMY PEANUT SOUP 2 Tbs. butter ½ cup minced onion ½ cup minced celery ¼ cup flour 1 (14.5 oz.) can chicken broth 1 cup jarred creamy peanut butter 1 cup whipping cream Chopped fresh chives Melt butter in large saucepan over medium heat. Add onions and celery. Saute until soft, about 5 minutes. Add flour and stir for 2 minutes. Mix in the broth. Bring to a boil. Reduce the heat and simmer until thickened, stirring occasionally, about 30 minutes.

Mix in the peanut butter and the cream. Transfer to a blender in batches and puree until smooth.

Cook over low heat until warmed through. Do not boil. Ladle the soup into bowls. Top each bowl with chopped chives. Serves 4.

How come you never see a headline like “Psychic Wins Lottery”?

Jay Leno

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BACON, HAM & ENDIVE SALAD 8 cups water 3 Tbs. fresh lemon juice 9 small heads Belgian endive ¼ cup olive oil 3 Tbs. finely chopped onion 3 oz. bacon cut into thin strips 8 oz. sliced mushrooms 4 oz. boiled ham slices, cut into 1” squares Salt & Pepper 3 Tbs. minced parsley Bring water and juice to a boil in large pan. Cut endive crosswise into ½ inch strips. Add to the water and cook 2 minutes. Drain and rinse in cold water. Drain on towels.

Heat oil in large skillet. Add onion & bacon and sauté about 3 minutes.

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Instead of giving a politician the keys to the city, it might be better to change the locks.

Doug Larson

FRUIT SALAD WITH SPIRIT 8 cups fruits (such as pineapple, orange, apple, cantaloupe, or honeydew) cut into chunks ¼ cup honey ¼ cup lime juice 1/2 cup triple sec ¼ cup gin

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Place the fruit into a large bowl.

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ASIAN CHICKEN WINGS 24 chicken wings 1 tsp. ground ginger 3 cloves garlic, finely chopped 1 cup low sodium soy sauce 2 Tbs. granulated sugar ¼ cup dry sherry ¼ cup honey Cut off wing tips and discard.

Cut the rest of the wings in half.

Place wings in shallow dish. In a bowl, mix the ginger, garlic, soy sauce, sugar and the sherry in a medium bowl. Pour the mixture over the wings. Marinate the wings at room temperature for 2 hours or over night in the refrigerator. Turn several times.

Heat the oven to 350 degrees, Place the wings in the oven for 20 to 30 minutes, depending on the desired crispness. Turn and continue baking for another 20 to 30 minutes. Brush the wings with the honey or drizzle over. Bake 15 minutes more. Serves 6.

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2 Tbs. olive oil 2 cups chopped carrots 1 ½ cups minced onion 1 (4 oz.) can diced green chile peppers, undrained ½ tsp. cumin seeds, crushed 6 cloves, garlic, minced 4 cups vegetable broth 4 cups cubed potatoes ½ tsp. salt 1/3 cup all purpose flour 1 ½ cups shredded cheddar cheese Heat oil in large pan over medium heat. Add carrot, onion, chile peppers, cumin and garlic. Cook 10 minutes . Add broth, potatoes and salt. Bring to boil. Reduce heat.

Cover and simmer 25 minutes. In a medium bowl, whisk milk and flour together. Stir milk mixture into potato mixture. Cook and stir over medium heat until thickened and bubbly. Cook and stir 1 minutes more. Remove from heat. Add cheese and stir until cheese is melted. Serves 4.

HERBED SPINACH ROLLS 1 (10 oz.) pkg. frozen spinach 1 pkg. dry yeast 1 cup warm water ¼ cup sugar ¼ cup olive oil 15 garlic cloves 1 cup whole wheat flour 1 tsp. salt ¼ tsp. fresh basil, chopped 2 cups all purpose flour Nonstick cooking spray 2 Tbs. olive oil Microwave spinach until defrosted.

Let spinach cool. In large bowl, sprinkle yeast into water. Let stand 3 minutes. Add sugar and ¼ cup olive oil. Stir gently. Crush garlic directly into yeast mixture.

Stir in whole wheat flour and salt.

Squeeze water from spinach. Stir spinach and basil into dough. Add all purpose flour, 1 cup at a time.

Knead well, using hands. Coat a 13x9x2 inch baking dish with cooking spray. Form 2 inch balls of dough. Line them in baking dish.

Cover with damp towel. Let rise 45 minutes. Heat oven to 350. Bake rolls 15 minutes. Brush with oil.

Bake 5 minutes more or ‘til light brown. Serves 15

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CHERRY CHEESECAKE Nonstick cooking spray ¾ cup crushed graham crackers 2 tsp. butter, melted 2 tsp. light corn syrup 1 (15 oz.) container part skim ricotta cheese 1 cup sugar 2 eggs 2 egg whites ½ tsp. grated lemon zest 1 Tbs. lemon juice ½ tsp. almond extract 12 oz. low fat cream cheese cut up 1 cup low fat sour cream ¼ cup all purpose flour 1 (20 oz.) can pie filling

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Heat oven to 350. Coat 9” springform pan with spray. Wrap outside of pan with foil. In pan combine crackers, butter & syrup. Press into bottom.

Bake 8 min. Cool on a rack. Reduce oven to 325. Process ricotta & next 6 ingredients 30 sec. With processor running, add cream cheese. Process ‘til smooth. Add sour cream & flour.

Pulse ‘til smooth. Pour into crust.

Place pan in shallow baking pan. Add boiling water to come 1” up sides of springform. Bake 50 min or ‘til set.

Turn off oven. Leave in oven 30 mins.

Refrigerate. Spread pie filling over top. Serves 10.

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SPINACH AND ZUCCHINI 1 Tbs. olive oil 3 cloves garlic, minced 1 tsp. minced fresh ginger ½ tsp. kosher salt 1 tsp. crushed red pepper 1 zucchini, sliced 1 (10 oz.) pkg. fresh baby spinach 1 green onion, sliced ¼ cup sliced almonds, toasted In large, nonstick skillet, heat olive oil over high heat. Add garlic, ginger, salt and red pepper flakes.

Cook and stir a few seconds, until fragrant. Add zucchini. Cook 5 minutes, stirring occasionally. Add the spinach and green onion. Cook just until spinach is wilted. Top with toasted almonds. Serves 3 – 4.

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FLORENTINE CHICKEN 3 lbs. skinless, boneless chicken breasts 8 oz. pasta shells, cooked & drained 2 Tbs. olive oil 2 tsp. dried basil, crushed 1 (16 oz.) container small curd cottage cheese 1 (10 oz.) pkg. frozen chopped spinach, thawed & well drained 1 lb. shredded Italian blend cheese 1 (1.25 oz.) envelope Alfredo sauce mix, prepared Heat oven to 350. Place each chicken breast between 2 pieces of plastic wrap. Pound each to ½ inch thickness. In large bowl toss together pasta shells, olive oil and 1 tsp. of the basil. Spread in 3 qt. rectangular backing dish. Arrange half the chicken over the pasta.

Spread cottage cheese over chicken.

Spread spinach on top. Sprinkle with half the cheese. Spoon half the Alfredo sauce over. Sprinkle with remaining basil. Place remaining chicken on top. Spoon remaining Alfredo sauce over. Sprinkle with remaining cheese. Bake 45 minutes.

Serves 6.

CHOCOLATE PEANUT ICE CREAM

Willard Road

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t

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In small pan, combine powdered sugar, evaporated milk, chocolate pieces and the 1/3 cup butter.

Bring to boiling. Cook and stir for 8 minutes. Stir in vanilla. Cool.

Soften the ice cream. Crush the cookies and mix with the ½ cup melted butter. In a 13x9x2 inch baking pan, layer the cookie mixture, softened ice cream, peanuts, cooled chocolate mixture and the caramel topping. Freeze at least 2 hours before serving.

Serves 10.

FAMIL Y AND O OWNED PERAT ED

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1 ½ cups powdered sugar 1 cup evaporated milk ½ cup semisweet chocolate pieces 1/3 cup butter 1 ½ tsp. vanilla ½ gallon vanilla ice cream 25 Oreo cookies 1 stick butter, melted 1 ½ cups Spanish peanuts, slightly crushed 2 cups caramel ice cream topping

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CREAM OF VEGETABLE SOUP 1 ½ sticks butter ¾ cup diced onion 1 ½ cups diced potatoes ¾ cup peeled, diced tomato ¾ cup diced carrots ¾ cup diced green beans ¾ cups chopped broccoli ¾ cup minced leek 2 cloves garlic, minced 1 ½ tsp. sugar Salt & Pepper to taste 6 cups chicken broth ½ cup heavy cream Melt butter in large pot. Add onion.

Saute 2 minutes over medium heat. Reduce heat to low and add the next nine ingredients, through Salt and pepper. Cook about 25 minutes or until the vegetables are soft, but not browned. Add the chicken stock and bring to a boil. Reduce the heat and simmer 10 minutes. Let cool. Transfer to a blender and puree until smooth.

Return to pot. Gradually add the cream. Heat. Do not boil. Serves 8.

BARBECUED PORK RIBS 3 Tbs. coarse salt 3 Tbs. paprika 1 Tbs. garlic powder 1 Tbs. packed brown sugar 2 Tbs. black pepper 2 (4 lb.) boneless pork loin roasts 1 (36 oz.) bottle ketchup 1 cup packed brown sugar ¾ cup bottled honey barbecue sauce ½ tsp. lemon juice Heat oven to 325. Combine salt, paprika, garlic powder, 1 Tbs. sugar and pepper. Rub mixture on all sides of the roasts. Place them on a rack in a roasting pan with 1” water on the bottom. Roast 2 hrs. or until centers are 160 degrees. Let stand 10 minutes. In a saucepan combine ketchup, the 1 cup sugar, barbecue sauce and & juice. Simmer over low heat for 10 minutes. Cut meat into 1 ½” slices.

Cut in half vertically. Heat grill to medium. Grill meat, brushing with sauce, turning frequently for 20 minutes. Serves 12.

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TROPICAL FRUIT SALAD 2 (6 oz.) cartons lemon yogurt 1 (8 oz.) pk. Cream cheese ¾ cups sugar 3 bananas, diced 1 (20 oz.) can crushed, juice packed pineapple, drained 1 (10 oz.) jar maraschino cherries, drained & chopped 1 cup chopped pecans ½ cup flaked coconut Fresh mint leaves, optional In a large bowl, beat the lemon yogurt, cream cheese and sugar until well combined. Stir in the banana, drained pineapple, drained maraschino cherries, pecans and flaked coconut. Spoon into a 1½ quart glass bowl. Cover and chill 2 hours before serving.

Garnish with the fresh mint leaves if desired. Serves 8.

My parents didn’t want to move to Florida but they turned 60 and that’s the law.

Jerry Seinfeld

MOO SHU VEGGY APPETIZERS 6 dried Chinese black mushrooms 2 Tbs. vegetable oil 3 cloves garlic, minced 2 cups shredded napa cabbage 1 red bell pepper, sliced thinly 1 cup canned bean sprouts, rinsed & drained 2 green onions cut into thin strips 1 Tbs. teriyaki sauce 1/3 cup plum sauce 8 (6�) flour tortillas, warmed Soak mushrooms in warm water for 20 minutes. Drain, squeeze out excess water. Slice caps. Discard stems. Heat oil in wok or large nonstick skillet over medium heat.

Add garlic. Stir-fry 30 seconds.

Add cabbage, mushrooms and bell pepper. Stir fry 2 minutes. Add teriyaki sauce. Stir-fry 30 seconds or until hot. Spread 2 tsp. plum sauce on each tortilla. Spoon heaping Âź cup vegetable mixture over sauce. Fold bottom of each tortilla over filling. Fold the sides over filling. Serves 8.

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PORK CHOPS WITH CAPER SAUCE 4 (3/4” thick) pork chops 1 egg 1 tsp. salt ¼ tsp. black pepper ½ cup dried bread crumbs ¼ cup vegetable oil 2 Tbs. butter 2 Tbs. chopped capers 1/3 cup beef broth Trim fat off the pork chops. Beat the egg with the salt and pepper.

Dip the pork chops into the egg and coat with the bread crumbs.

Heat the oil in a skillet and cook the chops for 15 minutes on each side. Pour off the oil and add the butter, capers and the broth to the skillet. Cook the pork 10 minutes longer. Serve the pork and spoon the sauce over the chops. Serves 4.

No one ever says “It’s only a game” when their team is winning.

Stephen Wright

OLIVE AND BASIL PESTO 1 cup packed fresh basil leaves 6 Tbs. pine nuts ¼ cup walnuts 12 black olives, pitted 2 garlic cloves ½ cup freshly grated Parmesan cheese ¼ cup freshly grated Romano cheese ½ cup olive oil Pepper Puree the basil leaves, pine nuts, walnuts, olives and garlic cloves in a processor. Blend in the Parmesan and Roman cheeses. Gradually add the oil, blending until mixture is smooth. Season with the pepper, to taste. This can be prepared 3 days ahead. Transfer to a jar. Add enough olive oil to cover pesto.

Refrigerate. Mix before using.

Makes 1 ½ cups.

I was the best man at the wedding.

If I’m the best man, why is she marrying him?

Jerry Seinfeld

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OYSTERS ON THE HALF SHELL ¼ cup vinegar 1 ½ tsp. minced peeled ginger 1 green onion thinly sliced ½ tsp. grated lemon peel 12 fresh oysters Combine first 4 ingredients in small bowl. Let stand 15 minutes.

Using a towel, hold oyster flat on work surface, flat shell up. Insert tip of knife into hinge and twist to open shell. Slide knife along inside of upper shells to free oysters.

Discard upper shells. Slide knife under oysters to free from lower shells. Leave oysters in the bottom shells. Arrange them on a platter.

Place the bowl with the sauce in the center of the platter to serve.

Serves 2.

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HAM AND SWISS CHEESE PIE 2 cups diced, cooked ham 1 cup shredded Swiss cheese 1/3 cup chopped green onion 4 eggs 2 cups milk 1 cup Bisquick baking mix 1/8 tsp. pepper Preheat oven to 400 degrees.

Grease a 10” pie plate. Sprinkle the ham, Swiss cheese and the onion on the bottom of the pie plate. Blend the eggs, milk and the baking mix in a blender until smooth, approximately 15 seconds.

Pour the egg mixture over the ham and cheese mixture in the pie plate.

Bake 35 to 40 minutes or until set in the middle. Serves 4 – 6.

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