Recipes For Your Anniversary-MenuYour anniversary-menu is important; this first one is a great starter.
1/4 cup butter or margarine, divided 1/4 cup finely chopped onion 1/4 cup finely chopped green bell pepper, 2 green onion, finely chopped 1/8 cup chopped fresh parsley 4-oz fresh mushrooms, chopped 2 cups milk 1 tsp salt 1/8 tsp hot sauce 1-1/2 cups half-and-half 1-3/4 cups crabmeat 1/8 cup dry sherry Melt 1/8 cup butter in a Dutch oven over medium-high heat; add chopped onion and next 4 ingredients, and saute' until tender. Remove from dutch oven; set aside. Melt remaining 1/8 cup butter in Dutch oven over low heat; whisk in flour until smooth. Cook, whisking constantly, 1 minute. Gradually whisk in milk. Cook over medium heat, whisking constantly until thickened & bubbly. Stir in onion mixture, salt, and next 3 ingredients. Bring to a boil, stirring constantly; reduce heat, and stir in crabmeat. Simmer, stirring often, 5 minutes. Stir in sherry. (4 servings)
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1 cup soy sauce 1/3 cup sesame oil 3 garlic cloves 1 tablespoon minced fresh ginger One (4-5 pound) trimmed & tied beef Tenderloin 1 tablespoon coarse sea salt 1 tablespoon pepper Combine the first 4 ingredients, mix well and put into large zip-lock freezer bag. Add the beef tenderloin. Seal and refrigerate for 3-4 hours; turn occasionally. Pre-heat oven to 500 degrees. Remove the tenderloin from the zip-lock, discarding the marinade. Sprinkle salt and pepper on all sides of beef, and place in a roasting pan. Bake at 500 degrees for 15 minutes, then reduce heat to 325 degrees and bake additional 30 minutes. Remove from oven and cover loosely with foil. Let stand 15 minutes before slicing. 
4 large potatoes, peeled and cubed 1 cup sour cream 1 (3-oz) pkg cream cheese, softened 1/4 cup butter or margarine, softened 2/3 cup milk 1/2 cup (4 oz) shredded Cheddar cheese 1-1/2 tsp salt 1/2 tsp pepper 1 Tblsp chopped green onions, optional paprika, optional Cover potatoes with water and cook 20 minutes or until tender. Drain. Combine potatoes and next 3 ingredients and beat at medium speed with electric mixer until smooth. Stir in milk and remaining ingredients. Spoon into lightly greased 2-quart baking dish. Bake uncovered at 400 degrees for 15-20 minutes or until thoroughly heated. If desired, sprinkle chopped green onion & paprika on top. (You can make this ahead of time, if desired, and refrigerate. If so, let stand at room temperature for 30 minutes before baking.) Makes 4 servings. See our classical music page - you can't beat it to complement your anniversary-menu. 
3 Tablespoons olive oil 1 Tablespoon fresh lemon juice 1 garlic clove, minced 1 tsp salt 8 oz. sliced mushrooms 1 large yellow squash, cut into 1-inch slices 1 zucchini, cut into 1-inch slices 1 large yellow bell pepper, cut into 1-inch slices 1 tablespoon chopped fresh basil 24 cherry tomatoes In large bowl, combine first 4 ingredients; add vegetables and toss to coat. Place in single layer in aluminum foil-lined pan. Bake at 400 degrees for 10 minutes; stir vegetables, bake additional 10 minutes or until tender. Place on serving dish and sprinkle with basil. Makes 4 servings. This cake recipe could become your favorite. Its perfect for an anniversary-menu because the occasion deserves a really special dessert. It's a little more difficult to make, but your guests will agree that it's worth every bit of the effort. 
1 stick butter 1 cup Crisco 2 cups sugar 5 egg yolks (beaten) 2 cups sifted cake flour 1 Tblsp baking soda 1 cup buttermilk 1 tsp vanilla 5 egg whites (beaten) 1 cup chopped pecans 1 cup flake coconut Cream butter, crisco & sugar until fluffy; add egg yolks and mix well. Add flour & soda alternately with buttermilk. Add vanilla - mix well. Fold in beaten egg whites, then fold in pecans & coconut. Pour into four 8 or 9 inch greased & floured cake pans. Bake at 325 for 25 to 30 minutes. Frosting: 1 box confectioner's sugar, 8 oz pkg softened cream cheese, 1 stick butter softened, 1 tsp vanilla. Cream butter and cream cheese and gradually add confectioner's sugar until mixed well. Add vanilla and mix well. When cake is cooled, frost tops of each layer of cake. Top with chopped pecans if desired. |
