Post by cuteascountry_Shortcake on Jun 24, 2005 16:12:59 GMT -6
PEACH MELBA MOLD
1 (1 lb.) can (2 c.) sliced peaches
2 tbsp. lemon juice
1 (3 oz.) pkg. lemon flavored gelatin
2 tsp. milk
2 tbsp. mayonnaise or salad dressing
1 (3 oz.) pkg. cream cheese, softened
2 tbsp. finely chopped pecans
1 (10 oz.) pkg. frozen red
raspberries, thawed
2 tbsp. lemon juice
1 (3 oz.) pkg. raspberry flavor gelatin
Peach layer: Drain peaches, reserving syrup. Combine syrup and 2 tablespoons lemon jucie; add cold water to make 1 cup. Dissolve lemon gelatin in 1 cup hot water. Add syrup mixture; chill until partly set. Add peaches. Pour into 6 1/2-cup ring mold. Chill until almost set. Spread with cheese layer. Mix milk, mayonnaise and cream cheese; stir in pecans. Raspberry layer: Drain raspberries, reserving syrup. Combine syrup and lemon juice; add cold water to make 1 cup. Dissolve raspberry gelatin in 1 cup hot water; add syrup mixture. Chill until partially set. Stir in raspberries. Pour over cheese. Chill until firm. Unmold. Serves 8.
CHICKEN WITH RASPBERRY SAUCE
4 skinless, boned chicken breast
halves, about 1 1/4 lbs.
2 tbsp. all purpose flour
1 1/2 tbsp. vegetable oil
1 (12 oz.) pkg. dry pack frozen raspberries, thawed
3/4 c. chicken broth
1/4 tsp. leaf thyme, crumbled
2 tsp. cornstarch
2 tbsp. butter, cut up
2 tbsp. red wine vinegar
2 tbsp. lemon juice
1 tsp. sugar
1/8 tsp. salt
Shake chicken with flour in bag to coat. Saute chicken in oil in large, heavy skillet over medium high heat 3-4 minutes or until browned. Lower heat to medium; sauté other side 3-4 minutes or until cooked through. Transfer to warm platter. Discard fat from pan; wipe pan. Reserve 1/4 cups raspberries for garnish. Add remaining raspberries 1/2 cup chicken broth and thyme to skillet. Bring to boiling. Lower heat; simmer 2-3 minutes until raspberries are reduced to saucy consistency. Force raspberry mixture through strainer with back of spoon; discard seeds. Return puree to skillet. Stir cornstarch and remaining chicken broth in bowl until smooth. Stir into puree. Bring to boiling, stirring. Lower heat; simmer to thicken, 2 minutes. Off heat, stir in butter, vinegar, lemon juice, sugar, salt and reserved raspberries. Ladle sauce into 4 warm plates. Slice breasts lengthwise.
RASPBERRY RIBBON
2 boxes raspberry Jello
1/2 c. sugar
1 3/4 c. hot water
1 sm. can crushed pineapple
1 (10 oz.) bag frozen red raspberries
1 sm. carton of sour cream
Dissolve Jell-O in hot water, add sugar, pineapple and berries. Let set until firm. Mix with mixer to cut berries. In a shallow bowl,. place lettuce leaves to line it. Layer the sour cream and Jell-O mixture, leaving the white edges.
RASPBERRY RICE DESSERT
1 c. uncooked rice
3 c. boiling water
3/4 tsp. salt
1/2 c. sugar
2 tbsp. honey
1/4 tsp. almond extract
1 c. heavy cream, whipped
1 tbsp. cornstarch
1/2 c. sugar
1/4 c. cold water
2 c. red raspberries
1 tbsp. lemon juice
Cook rice in boiling water with salt until tender fluffy. Blend in 1/2 cup sugar, honey, almond extract. Chill; fold in whipped cream. To make sauce: Mix cornstarch and 1/2 c. sugar. Add cold water and stir until smooth. Add raspberries and lemon juice. Bring to boil, reduce heat and simmer 5 minutes. Chill. Top each serving of rice with raspberry sauce. Makes 6 servings.
Linda in NM
Comment
Here are some recipes using raspberries on this site.
APPLESAUCE RASPBERRY SALAD
CRAN/RASPBERRY GLAZE FOR HAM
GRILLED PEACHES WITH RASPBERRY PUREE
LEMON NUT POUND CAKE WITH RASPBERRY SAUCE
PORK TENDERLOIN WITH RASPBERRY SAUCE
RASPBERRY ALMOND COFFEE CAKE
RASPBERRY CRANBERRY WINE SALAD
RASPBERRY DIVINITY
RASPBERRY HOLIDAY HAM
RASPBERRY ICE BOX CAKE
RASPBERRY JELLO MOLD
RASPBERRY JELLO MOLD
RASPBERRY JELLO SALAD
RASPBERRY PEAR JELLO SALAD
RASPBERRY SHORTBREAD BARS
RASPBERRY STRUESEL COFFEE CAKE
RASPBERRY VINEGAR PORK CHOPS
RASPBERRY VINEGAR PORK TENDERLOIN
Nancy
Printed in Nancy's Kitchen Newsletter 6/23/05
Thank you to Linda in NM and Nancy.
Please note:
Nancy has provided direct links to the recipes she has listed above in the newsletter. If you wish to find the Daily Newsletter Index, you may click here:
www.nancys-kitchen.com/newsletter-index.htm
1 (1 lb.) can (2 c.) sliced peaches
2 tbsp. lemon juice
1 (3 oz.) pkg. lemon flavored gelatin
2 tsp. milk
2 tbsp. mayonnaise or salad dressing
1 (3 oz.) pkg. cream cheese, softened
2 tbsp. finely chopped pecans
1 (10 oz.) pkg. frozen red
raspberries, thawed
2 tbsp. lemon juice
1 (3 oz.) pkg. raspberry flavor gelatin
Peach layer: Drain peaches, reserving syrup. Combine syrup and 2 tablespoons lemon jucie; add cold water to make 1 cup. Dissolve lemon gelatin in 1 cup hot water. Add syrup mixture; chill until partly set. Add peaches. Pour into 6 1/2-cup ring mold. Chill until almost set. Spread with cheese layer. Mix milk, mayonnaise and cream cheese; stir in pecans. Raspberry layer: Drain raspberries, reserving syrup. Combine syrup and lemon juice; add cold water to make 1 cup. Dissolve raspberry gelatin in 1 cup hot water; add syrup mixture. Chill until partially set. Stir in raspberries. Pour over cheese. Chill until firm. Unmold. Serves 8.
CHICKEN WITH RASPBERRY SAUCE
4 skinless, boned chicken breast
halves, about 1 1/4 lbs.
2 tbsp. all purpose flour
1 1/2 tbsp. vegetable oil
1 (12 oz.) pkg. dry pack frozen raspberries, thawed
3/4 c. chicken broth
1/4 tsp. leaf thyme, crumbled
2 tsp. cornstarch
2 tbsp. butter, cut up
2 tbsp. red wine vinegar
2 tbsp. lemon juice
1 tsp. sugar
1/8 tsp. salt
Shake chicken with flour in bag to coat. Saute chicken in oil in large, heavy skillet over medium high heat 3-4 minutes or until browned. Lower heat to medium; sauté other side 3-4 minutes or until cooked through. Transfer to warm platter. Discard fat from pan; wipe pan. Reserve 1/4 cups raspberries for garnish. Add remaining raspberries 1/2 cup chicken broth and thyme to skillet. Bring to boiling. Lower heat; simmer 2-3 minutes until raspberries are reduced to saucy consistency. Force raspberry mixture through strainer with back of spoon; discard seeds. Return puree to skillet. Stir cornstarch and remaining chicken broth in bowl until smooth. Stir into puree. Bring to boiling, stirring. Lower heat; simmer to thicken, 2 minutes. Off heat, stir in butter, vinegar, lemon juice, sugar, salt and reserved raspberries. Ladle sauce into 4 warm plates. Slice breasts lengthwise.
RASPBERRY RIBBON
2 boxes raspberry Jello
1/2 c. sugar
1 3/4 c. hot water
1 sm. can crushed pineapple
1 (10 oz.) bag frozen red raspberries
1 sm. carton of sour cream
Dissolve Jell-O in hot water, add sugar, pineapple and berries. Let set until firm. Mix with mixer to cut berries. In a shallow bowl,. place lettuce leaves to line it. Layer the sour cream and Jell-O mixture, leaving the white edges.
RASPBERRY RICE DESSERT
1 c. uncooked rice
3 c. boiling water
3/4 tsp. salt
1/2 c. sugar
2 tbsp. honey
1/4 tsp. almond extract
1 c. heavy cream, whipped
1 tbsp. cornstarch
1/2 c. sugar
1/4 c. cold water
2 c. red raspberries
1 tbsp. lemon juice
Cook rice in boiling water with salt until tender fluffy. Blend in 1/2 cup sugar, honey, almond extract. Chill; fold in whipped cream. To make sauce: Mix cornstarch and 1/2 c. sugar. Add cold water and stir until smooth. Add raspberries and lemon juice. Bring to boil, reduce heat and simmer 5 minutes. Chill. Top each serving of rice with raspberry sauce. Makes 6 servings.
Linda in NM
Comment
Here are some recipes using raspberries on this site.
APPLESAUCE RASPBERRY SALAD
CRAN/RASPBERRY GLAZE FOR HAM
GRILLED PEACHES WITH RASPBERRY PUREE
LEMON NUT POUND CAKE WITH RASPBERRY SAUCE
PORK TENDERLOIN WITH RASPBERRY SAUCE
RASPBERRY ALMOND COFFEE CAKE
RASPBERRY CRANBERRY WINE SALAD
RASPBERRY DIVINITY
RASPBERRY HOLIDAY HAM
RASPBERRY ICE BOX CAKE
RASPBERRY JELLO MOLD
RASPBERRY JELLO MOLD
RASPBERRY JELLO SALAD
RASPBERRY PEAR JELLO SALAD
RASPBERRY SHORTBREAD BARS
RASPBERRY STRUESEL COFFEE CAKE
RASPBERRY VINEGAR PORK CHOPS
RASPBERRY VINEGAR PORK TENDERLOIN
Nancy
Printed in Nancy's Kitchen Newsletter 6/23/05
Thank you to Linda in NM and Nancy.
Please note:
Nancy has provided direct links to the recipes she has listed above in the newsletter. If you wish to find the Daily Newsletter Index, you may click here:
www.nancys-kitchen.com/newsletter-index.htm