Garfield...Recipes with Cattitude! Cookbook (Everyday Cookbook Collection) (28 page)

It’s a snap to steam vegetables in the microwave. Place sliced veggies in a microwave-safe dish and add a little water. Cover with plastic wrap and vent with a knife tip. Microwave on high for 2 to 5 minutes, checking after each minute, until crisp-tender. Uncover carefully to let hot steam escape.

Baked Turkey Drumstick

Treat yourself on a lazy day! Or double the recipe and share with a friend.

1 turkey drumstick

2 slices bacon, crisply cooked and crumbled

2 T. bacon drippings or olive oil

2 T. onion, chopped

2 T. celery, chopped

1/8 t. celery salt

salt and pepper to taste

Place drumstick in the center of a piece of aluminum foil. Top with remaining ingredients. Wrap foil tightly around drumstick; place in a shallow baking pan. Bake at 400 degrees for 1-1/2 hours, or until juices run clear when drumstick is pierced. Makes one serving.

Garlicky Parmesan Asparagus

Roasted asparagus is tasty too. Toss the butter, oil, garlic and asparagus together. Spread on a baking sheet and bake at 425 degrees for 10 to 15 minutes. Sprinkle with remaining ingredients.

1 T. butter, melted

2 T. olive oil

2 cloves garlic, minced

1 lb. asparagus spears, trimmed and cut into bite-size pieces

2 t. lemon juice

salt and pepper to taste

Garnish: shredded Parmesan cheese

In a skillet over medium heat, combine butter, oil and garlic; cook and stir for one to 2 minutes. Add asparagus. Cook to desired tenderness, stirring occasionally, about 10 minutes. Drain; sprinkle asparagus with remaining ingredients. Makes 4 servings.

Hot Bacon Brussels Sprouts

Bacon to the rescue…now even Garfield might eat Brussels sprouts!

1-1/2 lbs. Brussels sprouts, trimmed and quartered

1 T. olive oil

1/2 t. salt

5 slices bacon

1/4 c. balsamic vinegar

1 T. brown sugar, packed

1/2 t. Dijon mustard

In a large bowl, toss Brussels sprouts with oil and salt. Line a rimmed baking sheet with aluminum foil; add sprouts in a single layer. Bake, uncovered, at 400 degrees for 20 minutes, or until tender and golden. Meanwhile, in a skillet over medium heat, cook bacon until crisp. Remove bacon to a paper towel-lined plate; drain. Reserve 2 tablespoons drippings in skillet. Add remaining ingredients to skillet. Cook over medium-high heat, stirring frequently, for 4 to 6 minutes, until liquid cooks down by half. Drizzle over sprouts, tossing gently to coat. Sprinkle with crumbled bacon. Serves 4 to 6.

Bacon drippings may be poured into a jar and kept in the fridge. Add a spoonful or two when cooking hashbrown potatoes, green beans or pan gravy for wonderful down-home flavor.

Tossed Salad with Sherry Dressing

This salad is delicious, and the ingredients can be found any time of year. Try it with a pear in place of the apple too.

1 bunch romaine, red leaf or green leaf lettuce, torn

1 apple, cored and chopped

1/4 c. red onion, chopped

1/4 c. sweetened dried cranberries

1/4 c. sliced almonds

1/4 c. crumbled blue cheese

Toss together lettuce, apple and onion in a large salad bowl. Drizzle with desired amount of Sherry Dressing; toss to coat. Top with remaining ingredients. Serves 4.

Sherry Dressing:

3/4 c. olive oil

3 T. sherry wine vinegar

3 T. lemon juice

1 T. Dijon mustard

Whisk together all ingredients; pour into a covered jar. Keep refrigerated; shake before using.

Make a frosty pitcher of strawberry lemonade! In a tall pitcher, combine a 12-ounce can of frozen lemonade concentrate, a 10-ounce package of frozen strawberries and 4-1/2 cups of cold water. Let stand until berries thaw, then stir well. Wonderful!

Golden Birthday Cake

When his birthday rolls around on June 19, Garfield likes to get cake-faced! Decorate this one with pink frosting and lots of candy sprinkles.

4 eggs, separated

1 c. butter, softened

2 c. sugar

2 t. vanilla extract

3 c. all-purpose flour

1-1/2 t. baking powder

1/2 t. salt

1 c. milk

Garnish: favorite frosting

With an electric mixer on high speed, beat egg whites in a bowl until stiff peaks form; set aside. In a separate large bowl, beat butter on medium speed; gradually beat in sugar until fluffy. Beat in egg yolks and vanilla. Combine flour, baking powder and salt in another bowl; stir into butter mixture alternately with milk. Fold in egg whites. Divide batter among 3 greased and floured 9" round cake pans. Bake at 350 degrees for 35 minutes, until a toothpick inserted in the center tests clean. Turn out layers onto a wire rack; cool completely. Assemble cake with frosting. Serves 12.

Best-Ever Bakery Frosting

Perfect for all kinds of cakes and cookies!

2 16-oz. pkgs. powdered sugar

1 c. shortening

1 t. clear vanilla extract

1/2 to 3/4 c. milk

In a large bowl, blend together all ingredients just until moistened, adding milk as needed. Do not overbeat. Makes about 3 cups, enough for a 2-layer cake or 6 dozen cookies.

Mocha Party Cake

Coffee & chocolate…a harmonious combo of two of Garfield’s favorites! This delectable, easy-to-make dessert will feed a crowd.

2 c. all-purpose flour

2 c. sugar

1 c. brewed coffee

1/2 c. butter

1/2 c. shortening

1/4 c. baking cocoa

1 t. baking soda

1 t. cinnamon

1 t. vanilla extract

1/2 c. buttermilk

2 eggs, beaten

1/2 c. chopped pecans

Combine flour and sugar in a large bowl; set aside. In a saucepan over medium heat, combine coffee, butter, shortening and cocoa. Bring to a boil; remove from heat. Slowly stir coffee mixture into flour mixture. Add remaining ingredients except pecans; mix well. Pour batter into a greased and floured 13"x9" baking pan. Bake at 400 degrees for 25 minutes, or until center tests done with a toothpick. Remove from oven; immediately spoon Hot Cocoa Frosting over cake. Sprinkle with pecans. Serves 15 to 20.

Hot Cocoa Frosting:

1/2 c. butter

1/4 c. baking cocoa

6 T. milk

16-oz. pkg. powdered sugar

1 t. vanilla extract

In a saucepan over medium heat, combine butter, cocoa and milk; bring to a boil. Add powdered sugar and vanilla. Stir until smooth.