ROMANTIC MONDAY
NANA’S LEMON MERINGUE PIE

1 STORE-BOUGHT PIE SHELL
1/3 CUP FRESH LEMON JUICE
1 CAN EAGLE BRAND CONDENSED MILK
3 EGG YOLKS
3 EGG WHITES
3/4 CUP POWDERED SUGAR

1.PREHEAT OVEN TO 400 DEGREES. POKE HOLES IN THE BOTTOM OF THE PIE SHELL WITH A FORK. BAKE PIE SHELL FOR 10 MINUTES, OR UNTIL GOLDEN. IN A MEDIUM BOWL MIX TOGETHER LEMON JUICE & CONDENSED MILK. BEAT IN 3 EGG YOLKS WITH AN ELECTRIC MIXER. LET PIE SHELL COOL & POUR IN LEMON FILLING.

2.IN A MEDIUM BOWL, BEAT EGG WHITES WITH AN ELECTRIC MIXER, ON HIGH SPEED. WHEN THE EGG WHITES ARE FOAMY, SLOWLY ADD POWDERED SUGAR. BEAT UNTIL MERINGUE IS STIFF & SMOOTH. SPREAD MERINGUE OVER FILLING. CAREFULLY SEAL MERINGUE TO THE EDGE OF THE CRUST.

3.BAKE IN THE OVEN FOR 10-12 MINUTES, OR UNTIL MERINGUE IS GOLDEN. LET COOL, THEN REFRIGERATE FOR 2 HOURS. FOR EASY CUTTING: SLICE PIE WITH A SHARP KNIFE, WIPING BLADE & DIPPING IT IN WARM WATER AFTER EACH CUT.

SERVINGS: 8 / PREP TIME: 15 MINUTES / COOK TIME: 25 MINUTES

QUALITY TIME TUESDAY
JUMBO SHRIMP FETTUCCINE ALFREDO

4 TABLESPOONS BUTTER
1 TEASPOON GARLIC, CRUSHED
2 CUPS HEAVY CREAM
SEA SALT, TO TASTE
WHITE PEPPER, TO TASTE
1 CUP PARMESAN CHEESE, GRATED
2 TABLESPOONS OLIVE OIL
1 POUND UNCOOKED JUMBO SHRIMP, CLEANED
¼ CUP GREEN ONION, CHOPPED
½ TEASPOON OLD BAY SEAFOOD SEASONING
½ POUND FETTUCCINE PASTA, COOKED

1.IN A MEDIUM SAUCEPAN, MELT BUTTER & SAUTÉ GARLIC FOR 1 MINUTE ON MEDIUM HEAT. ADD CREAM, SALT & PEPPER TO PAN. STIR FOR 5-7 MINUTES, UNTIL MIXTURE BEGINS TO THICKEN. REMOVE FROM HEAT & STIR IN CHEESE.

2.IN A LARGE SKILLET, HEAT OIL ON MEDIUM-HIGH HEAT. ADD SHRIMP, GREEN ONION & OLD BAY SEASONING TO THE PAN & SAUTÉ FOR 5 MINUTES, OR UNTIL SHRIMP IS DONE.

3.ADD SAUCE TO PAN WITH SHRIMP. ADD COOKED FETTUCCINE TO PAN & BLEND WITH SAUCE.

SERVINGS: 4 / PREP TIME: 10 MINUTES / COOK TIME: 20 MINUTES

WAISTLINE WEDNESDAY
VEGAN FRESH CHOPPED VEGETABLE SALAD

1 CUP CHILLED STEAMED ASPARAGUS,
CUT INTO 1-INCH PIECES
1 CUP CUCUMBERS, DICED
1 CUP MUSHROOMS, SLICED
1 CUP TOMATOES, DICED

DRESSING:
¼ CUP BALSAMIC VINEGAR
¼ CUP EXTRA-VIRGIN OLIVE OIL
SPIKE SEASONING
SEA SALT
BLACK PEPPER

1.PLACE VEGETABLES INTO A LARGE BOWL.

2.COMBINE DRESSING INGREDIENTS, POUR ON VEGETABLES & LIGHTLY TOSS.

SERVINGS: 4 / PREP TIME: 15 MINUTES /
COOK TIME: 0 MINUTES

THOUGHTFUL THURSDAY
TARRAGON & ROSEMARY CORNISH HEN

2 1½-POUND CORNISH HENS
2 TABLESPOONS BUTTER, SOFTENED
1 TABLESPOON FRESH TARRAGON, CHOPPED
1 TABLESPOON FRESH ROSEMARY, CHOPPED
1 TEASPOON FRESH GARLIC, CRUSHED
SEA SALT, TO TASTE
PEPPER, TO TASTE

1.PREHEAT OVEN TO 375 DEGREES. RINSE HENS WITH WATER & PAT DRY WITH PAPER TOWEL. PLACE THE HENS, BREAST SIDE UP, ON A RACK IN A SHALLOW ROASTING PAN.

2.IN A SMALL BOWL COMBINE ROOM TEMPERATURE BUTTER, TARRAGON, ROSEMARY & GARLIC. USING YOUR HANDS OR A BRUSH, SPREAD THE MIXTURE OVER THE ENTIRE HEN. LIGHTLY SEASON EACH HEN WITH SALT & PEPPER.

3.ROAST, UNCOVERED, FOR 1¼ HOURS. REMOVE HENS FROM OVEN, LIGHTLY TENT WITH FOIL & LET STAND FOR 10 MINUTES BEFORE CUTTING.

SERVINGS: 2 / PREP TIME: 15 MINUTES / COOK TIME: 1½ HOURS

FUN FRIDAY
ROBERTA’S SPOON BREAD

1 BOX CORNBREAD MIX
1 CUP SOUR CREAM
1 STICK BUTTER, MELTED
1 EGG, BEATEN
1 SMALL CAN CREAMED CORN
1 SMALL CAN WHOLE KERNEL CORN

1.PREHEAT OVEN TO 350 DEGREES. IN A MEDIUM BOWL COMBINE CORNBREAD MIX, SOUR CREAM, BUTTER, EGG, CREAMED CORN & WHOLE KERNEL CORN. STIR MIXTURE WELL.

2.POUR INTO A LIGHTLY GREASED 8X8-INCH BAKING DISH.

3.BAKE FOR 35-45 MINUTES, UNTIL GOLDEN BROWN.

SERVINGS: 8 / PREP TIME: 10 MINUTES / COOK TIME: 45 MINUTES