Week 17 Recipes

Eggs Benedict serve with roasted asparagus
Serves 4
Ingredients
7 large Egg
1/2 cup Butter
1 tablespoon Lemon Juice
1 tablespoon Water
Salt & pepper
2 English muffins split
4 slices Canadian bacon

Instructions
1. Poach 4 eggs. Lighlty drop each egg into simmering water. Time for 3-5 minutes.
2. Make Hollandaise Sauce. In a double boiler, combine 3 egg yolks, lemon juice and water. Place over gently boiling water. Add butter by Tablespoonfuls and whisk in as the butter melts. Once all butter is incorporated, cook for about 2 minutes to thicken.
3. Broil English muffins, split side up, for about 2 minutes until toasted. Place a slice of canadian bacon on each muffin half and broil for another minute.
4. Place a poached egg on each muffin half. Spoon Hollandaise over each egg.
Source:  Better Homes and Gardens

AM’s Brisket  serve with mashed potatoes and steamed green beans
Serves 12
Ingredients
3 pounds Beef Brisket
1 medium Onion sliced
1 teaspoon Salt
1/2 teaspoon Pepper
2 teaspoons Instant coffee powder
4 tablespoon Brown sugar
2 tablespoon Worcestershire sauce
1 cup Ketchup
1/2 cup Beef broth

Instructions
Boil brisket 4 hours with onion, salt and pepper. Slice the meat. Make sauce (salt, pepper, coffee, sugar, worcestershire, ketchup, broth). Pour sauce over meat and bake at 350° for 1/2 hour; covered.
Source:  family friend

Shepherd’s Pie serve with a garden salad
Serves 6
Ingredients
2 tablespoon Butter
1/2 cup Onion chopped
2 tablespoon Flour
2 cup Beef stock
1 tablespoon tomato paste
1 teaspoon Mushroom Ketchup (a mushroom 'paste' - optional)
1 teaspoon Parsley
1 teaspoon thyme leaves
Salt and pepper
1 pound Ground beef cooked
4 cup Mashed potatoes
  
Instructions
Melt the butter in a small saucepan, add the onion, cover and cook over a slow heat for 5 minutes. Add the flour and cook until brown. Add the stock, bring to the boil, skim if necessary. Add the tomato puree, mushroom ketchup, chopped parsley, thyme leaves, salt and pepper and simmer for 5 minutes.
Add the meat to the sauce and bring to the boil. Taste and correct seasoning.
Put in a pie dish or dishes. Cover with the mashed potatoes and score with a fork. Reheat in a moderate oven 350° for about 30 minutes approx., depending on size. 
Source:  Ballamaloe Cookery School 

Scalloped Potatoes and Ham with roasted broccoli
Serves 6
Ingredients
6 tablespoons butter divided
1/4 cup all-purpose flour
1 teaspoon dried parsley flakes
1 teaspoon salt
1/2 teaspoon dried thyme
1/4 teaspoon pepper
3 cups milk
6 cups thinly sliced peeled potatoes
1 -1/2 cups chopped fully cooked ham
1 small onion grated


Instructions
In a saucepan, melt 4 tablespoons butter. Stir in flour, parsley, salt, thyme and pepper until smooth. Gradually add milk; bring to a boil. Cook and stir for 2 minutes.
Combine potatoes, ham and onion; place half in a greased 2-1/2-qt. baking dish. Top with half of the sauce; repeat layers. Cover and bake at 375° for 65-75 minutes or until potatoes are almost tender. Dot with remaining butter. Bake, uncovered, 15-20 minutes longer or until potatoes are tender. Yield: 4 servings.
Source:  Taste of Home


Coconut Curry Chicken serve with a tropical fruit salad
Serves 4
Ingredients
1 1/2 cups white rice
2 teaspoons curry powder
One 13.5-ounce can coconut milk
4 skinless
2 teaspoons five-spice powder


Instructions
1. In a medium saucepan, bring 3 1/4 cups salted water to a boil. Add the rice, bring to a simmer, cover and cook for 20 minutes. Meanwhile, in a small saucepan, heat 1 tablespoon olive oil over medium heat, stir in the curry powder and cook for 1 minute. Add the coconut milk and cook until reduced by half, about 7 minutes. Toss together the chicken, five-spice powder and 1/2 teaspoon each salt and pepper. In a large, heavy skillet, heat 2 tablespoons olive oil over medium-high heat until shimmering. Increase the heat to high and stir-fry the chicken until just cooked through, about 6 minutes. Stir in the coconut curry sauce. Serve over the rice.
Source: Rachael Ray