Issue No. 44
April/May 2012
Appetizers
Tomato Bruschetta with Arugula Pesto and Goat Cheese
Tomato Bruschetta with Bacon and Blue Cheese
Tomato Bruschetta with Olive and Feta
Tomato Bruschetta with Ricotta and Basil
Tomato Bruschetta with White Bean and Rosemary
Desserts or Baked Goods
Apricot-Almond Meringue Cake
Blueberry Pie
English Muffin Bread
Frozen Biscuit Tortoni
Lemon Snow with Custard Sauce
Lemon-Poppy Seed Muffins
Strawberry-Rhubarb Compote
Main Courses
American Chop Suey
Arugula, Radish, Mint, and Pea Salad
Baked Chicken Imperial
Baked Salmon with Lime Vinaigrette
Beef Tenderloin Steaks with Chive Baked Potatoes
Country Ham
Grilled Turkey-Mango Chutney Burgers
Minute (Cubed) Steaks with Garlic-Parsley Butter
Poached Chicken with Asparagus and Herbed Mayonnaise
Risotto Primavera for Two
Roasted Lemon Chicken with Almond-Parmesan Broccoli
Rolled Soufflé for a Crowd
Skillet Kielbasa Macaroni and Cheese
Slow-Cooker Smothered Steak
Online Extra Stir-Fried Shrimp with Snow Peas and Red Bell Pepper in Hot and Sour Sauce
Sweet and Spicy Pork Tenderloin
West Virginia Pepperoni Rolls
Other
Online Extra Blue Cheese-Chive Butter
Online Extra Chipotle-Cilantro Butter
Dijon-Tarragon Butter





