The Sweet Magnolias Cookbook Read Online Free PDF Page B

Sauce
    1 boneless leg of lamb
    BREAD CRUMB–HERB–NUT MIXTURE
    4½ cups fresh bread crumbs, divided
    3 tablespoons minced fresh parsley or 1 tablespoon dried
    3 tablespoons minced fresh chives or 1 tablespoon dried
    1 tablespoon minced fresh thyme or 1 teaspoon dried
    1 tablespoon minced fresh rosemary or 1 teaspoon dried
    1 tablespoon minced fresh garlic
    1 tablespoon salt
    1 teaspoon freshly ground black pepper
    Â½ cup coarsely chopped pistachio nuts
    SAUCE
    2 tablespoons butter
    2 tablespoons flour
    1 tablespoon tomato paste
    1½ cups lamb or chicken stock
    3 tablespoons Madeira
    Salt and pepper to taste
    LAMB
    Preheat oven to 450°F. Cover roasting pan with foil. Split leg of lamb, and lay out flat to butterfly the lamb leg.
    BREAD CRUMB–HERB–NUT MIXTURE
    Combine all ingredients, and blend well. Reserve 1½ cups for coating.
    Distribute remaining mixture evenly over butterflied lamb.
    Roll, and secure by tying with kitchen twine at 2" intervals.
    Coat exterior surface of lamb with remaining mixture.

    ROASTING
    Place lamb on a rack in an open roasting pan. Roast in center of oven 30 minutes. Prepare Madeira sauce while roasting.
    Reduce heat to 350°F. Roast 20 minutes per pound for medium doneness, until internal temperature registers 140°F on a meat thermometer. If you prefer your lamb more or less rare, adjust cooking times accordingly.
    Remove lamb from oven, and let stand at room temperature 10 minutes.
    Remove twine, and slice. Serve with sauce.
    SAUCE
    In a medium saucepan, cook butter and flour together over medium heat until lightly browned. Whisk in tomato paste, stock and Madeira. Reduce heat to low, and simmer, stirring occasionally until sauce has thickened and reduced slightly. Season with salt and pepper.
    SERVES 8–10

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    â€œOven-Fried” Chicken Tenders
    CHICKEN
    2 pounds chicken tenders
    Â¾ cup mayonnaise
    CRACKER COATING
    1½ cups finely crushed Ritz crackers
    1 teaspoon garlic powder
    1 teaspoon freshly ground black pepper
    1 teaspoon paprika
    CHICKEN
    Preheat oven to 375°F. Line a jelly-roll pan or rimmed baking sheet with nonstick aluminum foil. Combine the chicken tenders with the mayonnaise. Stir to coat each piece.
    CRACKER COATING
    Combine all ingredients in a gallon-size zip-top bag. Seal shut, and shake to blend together. Coat chicken tenders with crumb coating, working with 3 or 4 pieces at a time. Place on foil-lined baking pan, allowing a bit of space between each piece. Place in center of oven, and bake 25 minutes.
    Â 
    SERVES 6

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    Garlic & Rosemary Roasted Pork Loin with Sour Cream & Mushroom Sauce
    1 boneless pork loin
    RUB
    1 tablespoon vegetable oil
    1 teaspoon minced garlic
    Â½ teaspoon minced fresh rosemary
    Â½ teaspoon salt
    Â¼ teaspoon freshly ground black pepper
    SAUCE
    Reserved, defatted pan drippings from roasted pork loin
    8 ounces thinly sliced fresh mushrooms
    3 tablespoons cornstarch
    1 cup cold water
    1 cup sour cream
    RUB
    Blend rub ingredients for each pound of pork loin. (Example: If the pork weighs 3 pounds, triple the ingredients.) Score fatty side of pork in a cross-hatch fashion ½–1" deep. Coat entire loin with rub. Place in zip-top bag; refrigerate, and marinate up to 24 hours.
    ROASTING
    Preheat oven to 325°F. Place marinated loin on rack in roasting pan. Roast 1–1½ hours, or until a meat thermometer inserted into the center of the roast registers 160°F. Transfer to serving platter, cover with foil, and let stand 5–10 minutes before slicing and serving with sauce.
    SAUCE
    Strain defatted drippings into a saucepan. Bring to a boil.
    Add mushrooms, and cook 5 minutes.
    Dissolve cornstarch in the cold water. While stirring, gradually add to sauce. Cook and stir until thickened. Reduce heat to low.
    Stir in sour cream. Heat through. Do not allow sauce to boil once sour cream has been added.
    SERVES 4–6

    Vegetarian Pasta Primavera with Smoked Gouda Sauce
    1 pound