12 eggs hard boiled & peeled
JAMIE OLIVER'S LEMON CHICKEN
FRENCH STYLE POT ROAST
Cut the potatoes in half, cut the halves in half, then cut the quarters in half, so that you have eight wedges from each potato. Steam the sliced potatoes on a steamer rack over boiling water in a large, covered saucepan for 10 minutes, or until the tip of a knife encounters just a little resistance when stuck into the potatoes. The potatoes will cook a bit more after they come off the heat, so you want to be sure not to overcook them. Combine the melted butter, dill, garlic, and salt in a small bowl. When the potatoes are cooked, dump them into a medium bowl. Pour the garlic butter over the potatoes, then gently toss the potatoes until they are well-coated. Be careful not to toss the potatoes too much or they may start to fall apart, and you don't want mashed potatoes.
Let cheeses and butter stand at room temperature. Cook macaroni according to package directions until almost al dente'.Drain macaroni and transfer to a large bowl. Add 1 cup shredded cheese and Velveeta cubes to hot pasta and stir gently til cheeses start to melt.
Preheat oven to 350 degrees F (175 degrees C). Grease a 9 inch baking pan. In a mixing bowl, cream margarine and sugar. Beat in the eggs one at a time, then add the pineapple and bread cubes. Bake in a 350 degree oven for one hour. Let sit a few minutes to firm up before serving
I was so proud the day I made my first Jello mold I considered it quite the impressive achievement! This is the recipe I started out using that very first time and to date it is still my favorite Jello mold recipe!
MANDARIN ORANGE JELLO MOLD
Stir boiling water into gelatin in large bowl 2 minutes until completely dissolved. Stir in cold water. Place orange segments in 6-cup mold, spoon 2 cups gelatin mixture into mold over oranges. Refrigerate about 30 minute or until set, but not firm (should stick to finger). Meanwhile, refrigerate remaining gelatin mixture about 30 minutes or until slightly thickened (consistency of unbeaten egg whites). Stir in 2 cups of the whipped topping with wire whisk until well blended. Pour over gelatin layer in mold. Refrigerater 4 hours or until firm then unmold. Serve with remaining whipped topping. Store leftover gelatin mold in refrigerator.
Preheat oven to 350°F. Grease and flour 2 (8 1/2 x 4 1/4 x 2 1/2-inch) loaf pans, lining the bottom with parchment paper, if desired. Cream, using paddle attachment, butter and 2 C granulated sugar in bowl of electric mixer until light and fluffy, approximately 5 minutes. With mixer on medium speed, add eggs, 1 at a time, and the lemon zest. Sift together flour, baking powder, baking soda and salt into a bowl. In another bowl, combine 1/4 C lemon juice, buttermilk and vanilla. Alternately add flour and buttermilk mixtures to batter, beginning and ending with flour mixture. Divide batter evenly between pans, smoothing the tops. Bake 45 minutes- 1 hour, until tester comes out clean. When cakes are done, cool 10 minutes. Meanwhile, combine 1/2 C granulated sugar and 1/2 C lemon juice in small saucepan, cooking over low heat until sugar dissolves. Remove cakes from pans and set on wire rack over jelly pan (best to set upside down on rack so that syrup is spooned onto the bottom of the cake as it will absorb better than spooning over the top). Spoon lemon syrup over cakes. Allow cakes to cool completely. Glaze: Combine confectioners' sugar and lemon juice in a bowl, mixing with whisk until smooth. Pour over the tops of the cakes and allow to drizzle down the sides.