Top Chef Divas - Brooke and Jordyn Quick and Easy Holiday Treats

TOP CHEF DIVAS...
These cousins highly recommend a chocolaty treat you can't beat... and best of all it only takes 3 minutes to make. Watch how they show their Aunt, Cynthia Roberts, the 3 easy steps for a kid's gourmet treat. When they finished trimming Auntie's tree, they made a dash to the kitchen to whip up a quick reward for a job well done!

EASY RECIPE
1 bag of Snyder's Butter Snap Pretzels
1 bag of Rolo Chocolate Caramel Candies
1 cup of Pecan Halves

Place pretzels on a cookie sheet.
Place a candy on top of the pretzel.
Heat in oven at 350 degrees for only 3 minutes.
Place a pecan on top of the candy.
Let cool.
ENJOY!

Happy Holidays... Brooke and Jordyn

Grace's Stirfry Broccoli and Mushrooms

Grace Payne Shares with Co-Workers Her Secret
To Perfectly Sautéed Vegetables

Crisp Bright Colorful Veggies…
Without The
Sticking, Scorching, Or Being Overcooked

The Secret Is In the Choice of Margarine!

Fresh Broccoli and Mushrooms Stirfry

2 Stalks of Broccoli
8 oz of Fresh Button Mushrooms
½ cup of Smart Balance Spread
Mrs. Dash Garlic and Herb Seasoning

• Rinse broccoli and mushrooms lightly (don’t saturate mushrooms)



• Remove ends of stalks -
  1 inch off broccoli
  ½ inch off mushrooms
  



• Slice broccoli at an angle in bite sized pieces and thin discs on the stalk and in !/2 inch pieces for the mushrooms. This will reduce cooking time and enhance the flavor.




• Set temp of heat to medium high and use a large sauté pan. (Have lid standing by.)
  I suggest using “SMART Balance Spread” rather than butter or margarine. It won’t burn as quickly and has omega 3 and other healthy ingredients. Using a wooden spoon introduce it to the hot pan.




• When the spread is nearly melted, add broccoli and sauté for 2 minutes continuously until the green shade brightens.




• Add mushrooms and garlic seasoning and continue to sauté for 2 more minutes gradually reducing temp to simmer.




• Cover and turn off the heat.



• Keep covered until serving to retain moistness.
  

November 15, 2007

Grace Kim Payne

___________________

Looking for something to complete your meal?
Organic Fruit and Gourmet

Alice Tolan's Recipe... Is A New Twist On Serving The Holiday Ham Or Any Special Occasion.

Check it out...

HAM STUFFED WITH COLLARD GREENS

And here is the recipe that she sent...

THE RECIPE -HAM STUFFED WITH COLLARD GREENS

MOST IMPORTANT -- A SHARP KNIFE THAT WILL CUT SMOOTHLY THRU YOUR HAM!

1. Do not cut all the way down -- leave what I call a floor.
2. Wash your greens and cut them up.
3. Do not season the greens -- The ham will do the job for you!
4. If you like celery, you may cut up some in your greens.
5. In each slit in the ham, stuff as much greens as possible in them.
6. After stuffing the slits with the greens --take the cooking strings and tie up your ham.
7. Wrap in alluminum foil (Heat and Steam).

This recipe was passed down from a Verizon employee to Alice Best Tolan, who is now passing it down to Cynthia Roberts -- Enjoy it as much as my family enjoyed it!

November 15, 2007

Best Tolan

ALWAYS BE PREPARED FOR SOMETHING SWEET...