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Southern Recipes by Layne Prescott

n o t g n i l l e W f e e B e s e e h C e u l B l a u d i v i d n I

spread oursin cheese arlic powder to taste B T. 2 d ce and G finely min Salt & Pepper puff pastry (thawed) 1 clove garlic negar k) ic th n es ze vi ch o ic fr in 1 sheet 1 T. Balsam hire sauce t mignon (2 2-6 ounce file pings ters es rc o es. W T. 1 p 425 degre e cheese to lu b n d e 1 T. bacon dri ushrooms le v b o m t u a 2 T. cr m ste. Prehe 2 cups sliced or 2 small hrooms ason to ta e S ). t re After mus lo al . tu ic ra rl e a p g m d 1 large sh n te , shallots a g to room ts (to brin ushrooms emove from heat. le m fi t té u u o a s t d Se e sauce. R o squares ppings an bacon dri and Worcestershir making tw . Heap e lf c a la h p in t, t le r u re In skil inega ctangle. C astry Squa let ned add v to make re read in middle of P s. Carefully wrap fi rs e have brow g n fi h p it s m , w o e y s ro tl e h n e s e u Boursin ch filet on m ff pastry g Spread pu ix blue cheese and ver cheese. Place o M ediately. for filets. and shallot mixture together. Serve imm over . n w ro b Blue C lden ce. C mushroom h corners and pinch heese astry is go icken and yellow ri rice mixp ff u p it Beef W l ti w over tes un ver ch e u o starting c in s ellingt la a m p e 0 p d n n -2 a 5 ze 1 ts o r a on fr p fo le s to k Sprin tter in degree u t. 5 b a 2 e g 4 h t in a ff in o e a m rn Bak re tu t , u e is don utes. C When rice stand for ten min rika. to a w p o ed p and all 16 spears with smok le k n ri p S a ture. 4 slices pro sparagus (4 per pe rson) 1 sheet pu volone cheese Clean a Salt & Pep ff p a s nd prep try per are asp Thyme Parmesan aragus Carefull s c pears. S y ½ stick m heese et aside puff pas lie out puff pa e lt . ed butter s try into 2-inch s try dough and b t r r Cut pro ips. Pla u v ce left o sh with melte Place 4 olone cheese in d ver pas try in pla butter. Sprink a le Wrap p sparagus spea half and place stic and uff past r place in Parmesan. Cu ry arou s on each puff on each puff p t refriger nd aspa Brush r ator. ragus. pastry strip. A astry strip. emainin dd salt, g butter pepper over bu and thy ndles an me. d bake at 400 d egrees until pu les ff pastr Bund y is gold s u . n g a p f a o en. r m botto in Aspa g in c la p h g u cookie do te) (or favori ing spray and slice h g u o d k wn. ba okie dough do Sugar Co ng form pan with tes. ie k o o c s s u ri t - Spray sp 50 for 10-12 min back of spoon, pre la extrac 2 t. vanil 3 t g a in e s k u a ; B n e cream 2 t. flour e from ov . ed. cup sour on juice - Remov n to 450 degrees ½ ntil mix u m t e le v s o h t ju s r a e s a t - He sug 2 t. fr redien 1 ½ cups ing ing in e a lt s a e m s e e r 1/8 t. cream ch r. Add d suga packages d e a c n y u ll o a u 5-8 y, grad ) n. til fluff n (softened u additio open door e s h e c e a h Chees e c r not fte Heartland Mix cream ecake hand a inutes. Do e is done y b s g olk mixin es for 10 m Cheesecak ool LIVING ly t n 2 egg y e me, g utes. degre w to c 6 eggs USE MIXER gs, one at a ti Bake at 450 al 30-40 min m oven, allo n T . o g r o n June DO NO yolks and e ing form pa or an additi . Remove f July s f g r Add eg ture into sp to 200. Bake s 150 degree und cake. 2014 r ix o e e r m r t a u r is t e g u re nif Po era secake nning k e temp -reduc nter of chee ck before ru te. e a a 84 when c tes on wire r ool. Refriger u c in ly e m let 10 o comp Allow t

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Heartland Living June-July 2014  

Heartland Living Magazine is published bi-monthly by Heartland Publications & Marketing. Serving the Heartland of Florida - Sebring, FL - w...

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