For the Appetizer:
Crab Filled Wontons
Ingredients:
6 ozs crabmeat,
minced6 ozs softened cream cheese, softened
1/2 teaspoon salt
1/4 teaspoon garlic powder
40 wonton skins
1 slightly beaten egg
Vegetable oil
Directions:
1. Place a heaping teaspoonful of crabmeat mixture in the center of one wonton skin. Cover remaining skins with damp towel to keep them pliable.
2. Top with another wonton skin and press edges to seal. Brush dab of egg on center of both sides of puff.
3. Use fingers to pleat each edge, pressing to seal. Repeat with remaining wonton skins. Cover puffs with damp towel or plastic wrap to keep them from drying out.
4. Heat 1 1/2 inches of vegetable oil in wok to 350 degrees F. Fry 4 or 5 puffs at a time until golden brown, turning 2 or 3 times, about 2 minutes. Drain on paper towel.
For the Main
Oven Pot Roast with Red Wine
Ingredients:
4 lb. boneless rump roast
Salt and pepper
Flour
2 Tbs. olive oil
1 medium onion, slivered
1 stalk celery,finely chopped
2 cloves garlic, minced
1/2 tsp. dried thyme leaves
1 Tbs. Dijon-style mustard
1 can (14 1/2 oz) beef broth
8 medium carrots, cut lengthwise into quarters
1 cup dry red wine
2 Tbs. cornstarch
Chopped parsley, for garnish
Directions:
Sprinkle meat lightly with salt and pepper, coat with flour. Brown well in heated oil in a large frying pan. Reduce heat. Add onion and celery, cook until limp.
Transfer roast to a deep 4-quart casserole. To vegetables in pan add garlic, thyme, mustard and broth. Bring to boiling, stirring in pan drippings. Pour mixture over meat.
Cover and bake at 325 degrees until meat is almost tender, about 2 1/2 hours. Add carrots and wine. Cover, continue baking 30 to 35 minutes.
Remove meat and carrots to a platter, keep warm. Strain cooking liquid; skim fat, reserving 2 tablespoons. To this fat in a saucepan add cornstarch, stirring; cook until bubbly. Remove from heat. Gradually mix in cooking liquid (about 3 cups). Return to heat. Cook, stirring constantly, until thickened.
Taste; add salt, if needed.Slice meat, serve with sauce spooned over. Sprinkle with parsley.
For Dessert:
Apple-Yogurt Chiffon Pie
6 servings
Time to prepare: 20 minutes
Difficulty: Average
Ingredients:
Graham Cracker Crust (below)
4 Tbs. sugar
1 envelope unflavored gelatin
1/4 tsp. ground cloves
1/8 tsp. salt1 cup apple juice
2 eggs, separated
1 carton (8 oz.) Dutch apple low-fat yogurt
Apple slices for garnish.
Graham Cracker Crust:
Finely crush about 24 graham crackers to make 1 1/2 cups fine crumbs.
Add 1/4 cup packed brown sugar and 1 tsp. cinnamon.
With hands, mix in 1/4 cup melted butter or margarine.
Set aside 1/4 cup mixture for garnish. Press remainder on bottom and sides of 9-inch pie pan. Bake at 350 degrees F for 8 to 10 minutes.
Directions:
Prepare Graham Cracker Crust and cool.
Mix 2 Tbs. of the sugar, gelatin, cloves and salt in small heavy saucepan.
Stir in apple juice.
Slightly beat egg yolks, Stir into mixture.
Cook, stirring, over medium heat until mixture comes to a boil.
Pour into bowl. Cool. Cover and chill until mixture mounds slightly when dropped from a spoon.
Beat egg whites until foamy.
Gradually add remaining sugar, beating until stiff.
Fold whites and yogurt into chilled gelatin mixture.
Pour into prepared crust. Sprinkle with reserved crumbs.
Cover and chill 2 to 3 hours or until firm. Garnish with apple slices before serving.
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