Here are a few recipes to consider for your Easter table.
The first is from Sue Julseth of Springfield, Ill., who shares her recipe for a fat-free cake made with fruit and a box of angel food cake mix. The recipes for Citrus-Roasted Asparagus and Maple-Glazed New Potatoes come from Better Homes and Gardens, www.bhg.com.
Fat Free Cake With Cool Whip Icing
1 box angel food cake
1 can crushed pineapple (in natural juice) or 1 can unsweetened red tart cherries
Fat-free or light whipped topping (such as Cool Whip)
Do not use mixer to blend cake mix. Dump the cake mix in a 13-by-9-inch pan. Add one of the fruit cans, including juice, and stir well to blend. Bake on bottom rack of oven for 25-30 minutes at 350 degrees. Cool. Ice with whipped topping. Keep refrigerated.
Makes 8 to 14 servings.
2 seedless oranges
5 tablespoons extra-virgin olive oil
2 pounds asparagus spears
2 cloves garlic, thinly sliced
2 teaspoons tarragon leaves
Sea salt and coarsely ground pepper
Preheat oven to 400 degrees. From 1 orange and 1 lemon, cut 1/8-by-2-inch strips, avoiding the bitter white pith; set aside. From same orange and lemon, squeeze a total of 2 tablespoons juice; set aside.
Thinly slice remaining orange and lemon; drizzle slices with 1 tablespoon olive oil. Place on baking sheet lined with parchment paper; set aside.
Wash asparagus; break off woody bases. Place spears in 15-by-10-by-1-inch baking pan. Sprinkle with garlic, tarragon and citrus strips.
Drizzle 2 tablespoons olive oil; toss to coat spears. Spread in single layer. Season with salt and pepper.
Roast asparagus and citrus slices 12 to 15 minutes, turning once or twice with tongs, until asparagus is tender and citrus begins to brown. Transfer to serving platter.
Meanwhile, for vinaigrette, in small dish whisk together reserved juices and remaining 2 tablespoons oil; season with salt and pepper. Drizzle over roasted asparagus, citrus and garlic. Sprinkle with roasted citrus slices. Serve warm.
Makes 8 servings.
Maple-Glazed New Potatoes
3 pounds tiny new potatoes
1/4 cup butter, melted
Salt and cracked black pepper
3 tablespoons white balsamic vinegar
2 tablespoons pure maple syrup
3 cloves garlic, thinly sliced
1/4 cup chopped green onions
2 tablespoons chopped fresh thyme
1 tablespoon finely shredded lemon peel
Preheat the oven to 325 degrees. Halve or quarter any large potatoes. In shallow dish large enough to hold potatoes in a single layer, toss potatoes with butter; season with salt and pepper. Spread in single layer. Roast potatoes, uncovered, for 45 minutes, stirring once or twice during roasting.
Meanwhile, in small dish, stir together vinegar, maple syrup and sliced garlic. Drizzle potatoes with vinegar mixture, gently tossing with a spoon or spatula to coat. Continue to roast about 10 to 20 minutes more, until potatoes are fork-tender and glazed, stirring once or twice. To serve, sprinkle potatoes with green onions, thyme and lemon peel.
Makes 6 servings.
- From Kymberly Harrison of Springfield: “I’ve been wanting to make broiled grapefruit but don’t know how. Do you have a recipe?” If you have a recipe, please send it to the Trading Post.
The Trading Post runs every other week and is compiled by Kathryn Rem. Send recipes and recipe requests to the Trading Post, The State Journal-Register, P.O. Box 219, Springfield, IL 62705, fax to 788-1551 or e-mail email@example.com. Please include your name, city and daytime phone number.