Issue No. 20
April/May 2008
Appetizers
Crabby Deviled Eggs
Curried Honey-Mustard Wings
Fruit Salsa with Cinnamon Tortilla Chips
Mexican Spinach Dip
Pesto Cheese Ball
Desserts or Baked Goods
Biscuits and Sausage Gravy
Classic Lane Cake
Graham Cracker Cake
Mississippi Mud Brownies
Mixed Berry Streusel Pie
Shaker Lemon Pie
Main Courses
Chicken Marengo
Chicken, Broccoli, and Ziti Casserole
Creamy Chicken and Biscuit Bake
Crispy Bacon-Sage Pork Cutlets
Crispy Garlic-Oregano Pork Cutlets
Crispy Lemon-Thyme Pork Cutlets
Crispy Parmesan-Pepper Pork Cutlets
Greek Salad
Grilled Honey Mustard Chicken
Ham, Cheddar, and Grilled Onion Panini
Herbed Roast Pork Tenderloin
Hoppel Poppel
Low-Fat Meatloaf
Maple Roast Turkey Breast
Pan-Seared Beef Tenderloin with Port Wine Sauce
Pasta and Bean Soup
Pasta with Lemony Chicken and Asparagus
Pork Chops with Roasted Red Pepper Cream
Portobello, Mozzarella, and Fresh Basil Panini
Salami, Capicola, and Provolone Panini
Skillet Chicken with Chile and Lime
Skillet Macaroni and Cheese
Slow-Cooker Chicken Noodle Soup
Spicy Grilled Beef Tenderloin
Spicy Turkey, Red Pepper, and Pepper Jack Cheese Panini
Stir-Fried Beef with Green Beans and Water Chestnuts
Other
Side Dishes
Bacon Scalloped Potatoes
Biscuits and Sausage Gravy
Blue Cheese and Bacon Baked Potato Fans
Creamed Spinach with Parmesan and Prosciutto
Crispy Baked Potato Fans
Glazed Pearl Onions with Grapes and Toasted Almonds
Glazed Sugar Snap Peas and Carrots
Honeydew, Raspberry, and Nectarine Salad
Lemon Asparagus Salad
Peach, Mango, and Banana Salad
Spicy Cantaloupe, Plum, and Grape Salad
Watermelon, Kiwi, and Strawberry Salad
