9-inch prepared graham cracker crust ½ C lemon juice 14-oz can sweetened condensed milk 2 eggs, separated ¼ tsp cream of tartar 4 Tbsp white sugar Blend sweetened condensed milk and egg yolks together. Gradually add lemon juice, stirring until mixture thickens and is well-blended. Pour filling into crust. In another bowl, beat room temperature egg whites with cream of tartar until foamy. Gradually add sugar, and continue beating until egg whites are stiff. Carefully spread
9-by-13-inch carrot cake, bakedand cooled (can be made from scratchor a cake mix) 1 recipe homemade caramel sauceor 12 oz store-bought caramel sauce 6 oz cream cheese, softened toroom temperature 2 Tbsp sugar 8 oz Cool Whip ¼ C crushed walnuts or pecans Poke holes all over the cake using the bottom of a wooden mixing spoon. Pour the caramel sauce over the cake, aiming for the holes. Pour it while it’s still warm if you made it from scratch. If desired, reserve some sauce for
1 C leftover mashed potatoes, hot or cold ½ C plus 2 Tbsp hot milk 1 Tbsp yeast ¼ C warm water 2 Tbsp plus ½ C sugar 2 large eggs 1¼ tsp salt ½ C salted butter, melted 4¼ C flour In a mixer with a dough hook, blend mashed potatoes and milk. Let cool to a warm, but not hot, temperature. Add yeast, water and 2 tablespoons of sugar. Mix well and cover with a dish towel. Let mixture sit for 5 to 10 minutes, allowing yeast to proof and activate.
Leftover lamb roast, thinly sliced(8 to 10 slices for 4 flatbreads) 1 to 2 tsp Ras el Hanout spice blend(or other Mediterranean blend) ½ small onion, sliced 4 small (6-inch) naan flatbread rounds Prepared hummus, store-boughtor homemade 1 tomato, sliced Fresh mint, sliced thinly in a chiffonade Fresh flat-leaf parsley, roughly chopped 1 C Greek-style plain yogurt 1 small clove garlic, pressed ½ tsp ground cumin Juice from ½ a lemon Kosher salt and fresh cracked
16 oz pasta 1½ C ham, cut into thick slices 2 Tbsp butter 2 Tbsp olive oil 4 Tbsp flour 2 garlic cloves, minced 1½ C milk 1½ C chicken stock ½ C Parmesan cheese, shredded Fresh parsley Preheat oven to 400 degrees. Cook pasta in a pot of salted, boiling water until al dente. Drain; then set aside. Return pot to stove over medium heat; then melt butter in olive oil. Add garlic and saute until golden brown, about 30 seconds, being careful not to burn.
8 hard-boiled eggs 3 to 4 Tbsp mayonnaise 1 to 2 Tbsp Greek yogurt or sour cream 1 tsp Dijon mustard ½ tsp hot sauce or Sriracha ½ tsp garlic powder 1 tsp paprika ½ celery stalk, minced 1 small baby dill pickle, minced ½ (7 oz) can tuna 1 Tbsp fresh green onion and parsley, minced Salt and ground black pepper, to taste Peel the eggs and cut them in half lengthwise. Scoop out the yolks and place them in a medium bowl. Use a whisk to mix up the yolks,
4 hard-boiled eggs ¼ C plain yogurt (not Greek) ½ avocado, chopped 1 Tbsp Sriracha sauce ⅛ tsp garlic salt Peel and dice eggs. Mix in yogurt, Sriracha sauce and garlic salt, and stir to combine. Add chopped avocado and stir carefully. Serve on a sandwich, a salad or enjoy plain. Recipe and photo courtesy of lemontreedwelling.com.
6 C ground, fully cooked ham 4 hard-boiled eggs, peeled and chopped 1 sweet onion, finely chopped ½ C celery, finely chopped ⅓ C sweet pickle relish 2 Tbsp prepared yellow mustard 2 tsp Dijon mustard 2 C mayonnaise 1 tsp ground black pepper Assorted crackers for serving Mix ham, eggs, onion, celery, pickle relish and onions together in a bowl. Combine mayonnaise and mustards together in a separate bowl. Add mayo mixture to ham and stir to coat. Season to taste with black
While holiday menus are typically loaded with delicious dishes, the leftovers, including at Easter, can be equally amazing, making all that preparation doubly worth the effort. Ham, lamb and hard-cooked eggs are three items that many of us will have in excess. Consider soups and sandwiches to use them up. Be aware of how those brightly colored eggs have been stored. If the Easter egg hunt used real eggs, best to throw them out once the hunt is over. Chances are they have been out of the
Brazil: the land of nuts and wax, home to beautiful beaches and many beautiful people, where one of the world’s largest statues of Jesus looks out over great wealth and some of the world’s worst poverty. Brazil is unique — it is the sixth-largest country in population, and the fifth largest in size, and it is the only country in North or South America where the official language is Portuguese. The Portuguese influence is only part of the country’s culinary charm. The