Taste of Home - December 2007/January 2008 - Doridro

MEAL IN MINUTES............Easy & ElegantHoliday baking, gift shopping, after-school activities…they all add up to less time in thekitchen. But it takes only 30 minutes to put this special meal on the table, and wethink your family will love it!Pepper-RubbedRed SnapperPREP/TOTAL TIME: 15 min.........................................Windy ByrdFreeport, Texas........................................“I can prepare this spicy fish in minutes whenguests visit for dinner, and the recipe surecomes in handy when the boys come homewith a great catch.”1/2 teaspoon onion powder1/2 teaspoon garlic powder1/2 teaspoon dried thyme1/2 teaspoon white pepper1/2 teaspoon cayenne pepper1/2 teaspoon pepper1/8 teaspoon salt4 red snapper fillets (8 ounces each)3 tablespoons butter, meltedIn a small bowl, combine the first seveningredients. Dip fillets in butter, then rubwith spice mixture.In a large nonstick skillet, cook filletsover medium-high heat for 2-4 minutes oneach side or until fish flakes easily with afork. Yield: 4 servings.Prosciutto TortelliniPREP/TOTAL TIME: 20 min.........................................Scott JonesTulsa, Oklahoma........................................“I spruce up frozen, store-bought pasta withpeas, prosciutto and a smooth, cheesy saucefor a speedy, satisfying dish.”1 package (19 ounces) frozencheese tortellini1 tablespoon all-purpose flour1 cup half-and-half cream1/2 cup shredded part-skimmozzarella cheese1/2 cup shredded Parmesan cheese10 thin slices prosciutto, chopped1 package (10 ounces) frozen peas1/4 teaspoon white pepperCook tortellini according to package directions.Meanwhile, in a large skillet, combineflour and cream until smooth; stir in thecheeses. Bring to a boil; cook and stir for 2minutes or until thickened. Reduce heat.Drain tortellini; add to the cheesesauce. Stir in the prosciutto, peas andpepper. Cook for 5 minutes or until heatedthrough. Yield: 4 servings.Frosty AlmondDessertPREP/TOTAL TIME: 10 min.........................................Phyllis SchmalzKansas City, Kansas........................................“Whip up this quick homemade dessertwithout a lot of fuss. It’s yummy.”4 cups vanilla frozen yogurt1 cup ice cubes1/2 cup hot fudge ice cream topping1/4 teaspoon almond extractWhipped topping and baking cocoa,optionalIn a blender, place half of the yogurt, icecubes, fudge topping and extract; coverand process for 1-2 minutes or untilsmooth. Stir if necessary. Pour into chilleddessert glasses.Repeat with remaining yogurt, ice,fudge topping and extract. Garnish withwhipped topping and baking cocoa if desired.Yield: 4 servings.Quick! We want your fast-to-fixrecipes. Visit www.tasteofhome.com, orsee page 62 for Contributor Guidelines.{ }tasteofhome.com TASTE OF HOME / December & January 2008 15