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EASY CINNAMON RAISIN ROLLUPS
1 tbsp. sugar
¼ tsp. ground cinnamon
generous dash ground nutmeg
1 pkg. (8 oz.) refrigerated crescent rolls
2 tbsp. melted butter or margarine
¼ cup chopped pecans
2 tbsp. raisins
Confectioners’ sugar
Preheat oven on BAKE at 375°F. In small bowl, combine sugar, cinnamon and nutmeg;
blend well.
Unroll dough and separate into 8 triangles. Brush top of each triangle with melted butter.
Sprinkle evenly with sugar mixture. Top with nuts and raisins. Roll up crescents loosely.
Arrange on bake pan/drip tray of toaster oven.
Bake in upper rack position with rack down for 15 minutes until golden on top and fully
baked internally.
Let cool on pan on wire rack for 10 minutes. Sprinkle with confectioners’ sugar before
serving.
Delicious for a lazy, mid-morning treat or an after school surprise.
Makes 8 servings.
BAKED GARLIC CHEESE GRITS
1 cup instant grits
½ tsp. salt
1 cup boiling water
1½ cups shredded sharp cheddar cheese
1 cup chopped tomato
½ cup sour cream
2 eggs, beaten
2 tbsp. chopped flat leaf parsley
1 large clove garlic, minced
Preheat oven on BAKE at 350°F. In medium bowl, combine grits and salt; add boiling water
and stir to blend.
Stir in remaining ingredients. Spoon into buttered 1½-quart, shallow baking dish.
Bake in upper rack position with rack down for 45 minutes until slightly puffed and golden
on top.
Delicious served with baked ham and steamed green beans.
Makes about 6 servings.
BROILED LAMB CHOPS WITH SAFFRON GARLIC SAUCE
¼ cup mayonnaise
1 green onion, chopped (about 2 tbsp.)
1 medium clove garlic, minced
¼ tsp. saffron threads
1 tbsp. lime juice
6 loin or rib lamb chops, cut about 1¼-inch thick
Salt
garlic pepper
Preheat oven on BROIL at 450°F. In small bowl, combine mayonnaise, green onion, garlic,
saffron and lime juice. Cover and let stand at room temperature to blend flavors.
Place lamb chops on broil rack in bake pan/drip tray in single layer, season with salt and
garlic pepper. Broil in upper rack position with rack down and oven door slightly ajar for 5
minutes. Turn lamb chops over and season with salt and garlic pepper. Continue broiling
until desired doneness, about 5 minutes for medium.
Serve chops with saffron sauce.
Delicious served with garlic whipped potatoes and a fresh green salad.
Makes 6 servings.
HERB ROASTED CHICKEN
¼ cup chopped parsley
1 tsp. herb chicken seasoning
½ tsp. grated lemon peel
½ tsp. seasoned salt
½ tsp. black pepper
½ tsp. garlic salt
2 tbsp. corn oil
3½ lb. roasting chicken
Preheat oven on BAKE at 375°F. In small bowl, combine parsley, chicken seasoning, lemon
peel, seasoned salt, ¼ tsp. pepper, ¼ tsp. garlic salt and oil; blend well.
Season inside of chicken with remaining ¼ tsp. pepper and garlic salt. Truss chicken for
roasting using butcher’s cord. Rub outside of chicken with lemon mixture to coat evenly.
Place chicken on bake pan/drip tray of oven. Roast in lower rack position with rack down for
90 minutes or until chicken tests done. (When pierced with fork , juices will run clear and
meat thermometer will register 170°F when inserted into breast.)
Remove from oven; tent with foil and let stand at least 10 minutes before serving.
Makes 4 to 5 servings.
