Brought to you By:Harriet( July-Ann@webtv.net)



With this great recipe...you will be ready when those early peas arrive in your garden or your Vegetable Market~


Spring Peas & Lettuce

Title: Spring Peas & Lettuce
Categories: Vegetables
Yield: 2 servings

1 sm Head Boston lettuce
2 or 3 Green onions, chopped
2 tsps Butter
1 cup of fresh or frozen peas, thawed
Salt & Pepper (to taste)

Cut and shred the lettuce enough to make 1 1/2 cups. (Save the remainder for another use.)

Saute the onions and lettuce in the butter over medium-high heat for 1 minute. Add the peas, salt and pepper; stir. Cover the skillet. Cook until heated through, about 2 minutes.

1 Beef eye of round roast
2 Tablespoons of Dijon or Honey mustard
1/2 teaspoon coarsly ground pepper
3 cups fresh mushrooms(sliced)
6 green onions(sliced to 1/2 inch)
1 garlic clove(minced)
2 tablespoons Butter
1/4 cup flour
1/2 teaspoon dried thyme(crushed)
1 1/2 cups beef broth
1/4 cup half and half or milk

Trim fat from meat. Mix the mustard and pepper...rub into meat. Place meat on a rack in a shallow roasting pan. You can insert your meat thermometer now. Roast in a 325 oven until thermometer registers 140 for medium rare(1 1/2 to 2 hours),or 155 for medium(1 3/4 hours to 2 1/4 hours). When done as you like it, cover with foil and let stand for 15 minutes before carving.

Meanwhile for the sauce, in a medium saucepan, cook mushrooms, green onions and garlic in hot butter or margarine with about 1 Tablespoon of oil also. Cook until green onions are tender. Stir in flour and thyme. Gradually stir in beef broth. Cook and stir over medium heat until thickened and bubbly. Cook and keep stirring for one more minute. Stir in the half and half or milk and cook and stir until heated through.

Thinly slice meat across the grain. Arrange on a serving platter. Pour some sauce on top of the meat. Serve the remaining sauce at the table. This is wonderful with mashed potatoes.

Hope you will enjoy this often~Harriet

1 1/4 cups cake flour
1 3/4 cups sugar
1 3/4 cups egg whites
(12 to 14 large eggs)
1 1/2 teaspoons cream of tartar
1/4 teaspoon salt
1 1/2 teaspoons vanilla
5 egg yolks
2 Tablespoons cake flour
2 Tablespoons sugar
1 Tablespoon lemon or lime peel(grated)

- Glaze:
1/2 cup sugar
2 Tablespoons cornstarch
1 cup water
2 Tablespoons lemon or lime peel -- grated
2 tablespoons lemon or lime juice
1 tablespoon butter
Bake at 375.

Sift the flour and 3/4 C. of the sugar together three times. In a large mixing bowl, whisk the egg whites, cream of tartar, and salt until soft peaks form. Gradually beat in 1 C. sugar and continue to beat until very stiff peaks form.

Sift about 1/4 of the flour mixture over the egg whites, gently folding. Repeat with remaining flour mixture, 1/4 at a time. Fold in vanilla. Remove one-third of the batter and set aside. In a separate bowl, beat egg yolks, 2 T. flour and 2 T. sugar until thick and pale yellow. Stir in the lemon peel. Fold about 1/2 C. of the reserved batter mixture into eggs to lighten them, then gently fold egg yolk mixture into reserved batter. Spoon white and yellow batters alternately into an ungreased tube pan.

Run knife gently through batter to eliminate air pockets and to swirl the batter. bake in the lower third of your oven for 35-40 minutes. Invert pan to cool. When pan has cooled off, remove cake from pan and spoon warm glaze over the top or serve on the side to be spooned over the cake.

GLAZE: Cook sugar, cornstarch and water over medium heatuntil smooth and thickened. Add lemon peel, jice and butter and heat until warmed.

Note: This cake is so delicious and so pretty for Easter or anytime.I use a bundt pan. I got this recipe from Nathalie DuPree, a great television chef from Georgia..~H~


~Cooks Corner~ Is Brought To you By Harriet, If you have any questions Please Feel free to contact her Here July-Ann@webtv.net