3 ounces frozen corn
1 tablespoon roughly chopped fresh rosemary leaves (no stems)
1 cup heavy cream
1 package corn muffin mix
1/4 cup finely diced red pepper
2 eggs
1 tablespoon minced shallot or green onions

Spray a 13 x 9-inch or 11 x 9-inch cake pan with non-stick oil and coat with granulated sugar.

In a mixing bowl, combine all ingredients and mix thoroughly. Pour mixture into cake pan and bake in a preheated oven for 30 minutes at 300 degrees F.

Raise temperature to 325 degrees F and bake an additional 20 minutes.

Serves 4 to 6.

1/2 cup (125 mL) all-purpose flour
1 teaspoon (5 mL) salt
1/2 teaspoon (2 mL) black pepper
1 (3 pound – 1.5 kg) whole chicken about, cut into pieces
1 tablespoon (15 mL) vegetable oil
4 large carrots, peeled and sliced 1-inch (2.5 cm) thick
2 stalks celery, sliced, 1/2 inch (1 cm) thick
1 onion, thinly sliced
1 teaspoon (5 mL) dried rosemary
2 cups (500 mL) chicken stock
1 cup (250 mL) frozen peas

Rosemary Dumplings
1 cup (250 mL) all-purpose flour
2 teaspoons (10 mL) baking powder
1/2 teaspoon (2 mL) dried rosemary
1/2 teaspoon (2 mL) salt
1/2 cup (125 mL) milk
1 egg, lightly beaten
Fresh rosemary sprigs

In a bowl or plastic bag, combine flour, salt and pepper. In batches, add chicken pieces to flour mixture and toss to coat. Transfer to a plate.

In a large nonstick skillet, heat oil over medium-high heat. Add chicken pieces and cook for 8 to 10 minutes or until brown on all sides. Set aside.

Add carrots, celery, onion and rosemary to crockpot. Set chicken pieces over vegetables.

Pour 1/2 cup (125 mL) stock into skillet and cook over medium-high heat, scraping up brown bits from bottom of pan. Pour pan juices into crockpot along with remaining stock. Cover and cook on LOW for 8 to 10 hours or on HIGH for 4 to 6 hours, until vegetables are tender and stew is bubbling. Add peas and stir gently to combine.

Dumplings: In a bowl, sift together flour, baking powder, rosemary and salt. In a measuring cup combine milk and egg. Mix well and add to flour mixture. Stir with a fork to make a lumpy dough (do not overmix – lumps are fine). Drop dumpling mixture over chicken pieces. Cover and cook on HIGH for 25 to 30 minutes or until tester inserted in centre of dumpling comes out clean.

Posted by BettyBoop50 at recipegoldmine.com 6/8/01 11:43:30 am

This is one of the recipes that I offer when I cater an event. You can serve it as an appetizer or over pasta. It’s delicious!

1 pound medium/large fresh shrimp
2 tablespoons butter
1/4 cup extra virgin olive oil
1 large garlic bulb
1/2 cup dry white wine or chicken broth
2 tablespoons white wine vinegar
1 tablespoon lemon juice
3 bay leaves
1 teaspoon finely chopped fresh rosemary
1 teaspoon dried oregano
1/2 teaspoon dried crushed red pepper

Peel shrimp leaving on the tails, devein, wash and dry with paper towels. Set aside.

Melt butter with olive oil in a skillet over medium/high heat.

Separate and peel garlic bulb and add cloves to butter/oil mixture. Saut? 2 minutes.

Stir in wine or broth if using, vinegar, lemon juice, bay leaves, salt, rosemary, crushed red pepper and oregano. Cook stirring constantly for 1 minute or until thoroughly heated . Add shrimp and cook 5 to 6 minutes or just until shrimps turn pink. (Remove bay leaves before serving.)

1 (16 ounce) ball pizza dough
3 tablespoons extra virgin olive oil
1/2 cup grated extra sharp white Cheddar or mozzarella cheese
2 tablespoons fresh rosemary
1 teaspoon coarse salt

Preheat oven to 400 degrees F.

Lightly flour a work surface. Roll the pizza dough to about 1/2 inch thick. Place the dough on a baking sheet. Brush liberally with olive oil. Scatter the grated Cheddar, rosemary and salt on top. Puncture the dough with a fork to keep it from bubbling. Place it in the oven for 20 to 25 minutes, until golden. Cut into serving pieces.

Serve warm or at room temperature.

1 1/4 cups boiling water
2 tablespoons minced fresh rosemary
3 cups granulated sugar
1/4 cup vinegar
1 (3 ounce) pouch liquid fruit pectin
2 to 3 drops green food coloring

In a large saucepan, combine boiling water and rosemary; cover and let stand for 15 minutes. Strain, reserving liquid. If necessary, add water to measure 1 1/4 cups. Return liquid to pan; add sugar and vinegar. Bring to a full rolling boil over high heat, stirring constantly. Add pectin, stirring until mixture boils. Boil and stir for 1 minute. Remove from the heat; skim off foam.

Add food coloring if desired. Pour hot mixture into hot jars, leaving 1/4-inch headspace. Adjust caps. Process for 10 minutes in a boiling water bath.

Yields 3 1/2 pints.

1/4 cup butter
1 1/2 cups granulated sugar
3 egg whites
1 egg or 1/4 cup egg substitute
2 teaspoons vanilla extract
1/4 teaspoon almond extract
1/4 cup minced fresh rosemary, divided
1/2 cup currants, dried cherries or cranberries
3 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt

Preheat oven to 350 degrees F. Lightly spray a baking sheet with nonstick cooking spray.

Beat butter in mixing bowl until light and creamy. Beat in sugar until light. Beat in 2 egg whites until blended. Beat in egg, vanilla and almond extracts and 2 tablespoons of the minced rosemary until blended. Stir in currants.

Sift together flour, baking powder and salt in separate bowl. Stir into creamed mixture until completely mixed. Divide dough into two parts. Shape each into a 12-inch log. Roll each log in remaining rosemary to coat outside. Place logs on prepared baking sheet. Lightly beat remaining egg white and brush tops and sides of logs. Bake until lightly browned, 25 to 30 minutes. Remove logs from oven and let cool 10 to 15 minutes.

Cut logs into 1/2 inch slices. Arrange slices on baking sheets and bake 5 to 7 minutes on each side, until lightly browned.

3 tablespoons butter
1/2 cup brown sugar, packed
1 tablespoon rum
2 to 3 apples (peeled, quartered and cored)
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1 1/2 teaspoons fresh rosemary leaves, minced
6 tablespoons butter, softened
3/4 cup granulated sugar
1 whole egg
1 egg yolk
3/4 teaspoon vanilla extract
2/3 cup milk
Sweetened whipped cream for topping (optional)

Preheat oven to 375 degrees F. Butter a 9-inch round cake pan.

Melt butter with brown sugar over medium heat in a small saucepan, stirring. Stir in rum. Pour sugar mixture into cake pan, spreading evenly.

Cut apples lengthwise into 1/4-inch thick slices. Decoratively arrange enough apples in one layer to cover sugar mixture.

Sift together flour, baking powder and salt. Stir in rosemary.

In a large bowl, beat together 6 tablespoons butter and 3/4 cup sugar with an electric mixer until light and fluffy. Beat in egg, yolk and vanilla extract. Add flour mixture alternately with milk. Beat after each addition until just combined. Pour batter into cake pan, spreading evenly. Bake in middle of oven until a tester comes out clean, 30 to 35 minutes.

Cool cake in pan on a rack for 5 minutes. Invert a plate over cake pan and, holding pan and plate together with both hands, invert cake onto plate. Serve warm with whipped cream.

Serves 8 to 10.

1/2 cup vegetable oil
1/2 cup olive oil
1/2 cup fresh lemon juice
1/2 teaspoon thyme
1 teaspoon dried rosemary or 1 tablespoon minced fresh rosemary
1 clove garlic, crushed

Mix together all ingredients. Marinate lamb or chicken for 8 to 10 hours or overnight.

From the kitchen of Kevin Taylor, the BBQ Guru

2 tablespoons whole-grain mustard
2 tablespoons Country Bob’s All Purpose Sauce or Steak sauce
2 tablespoons virgin olive oil
1 tablespoon balsamic vinegar
1 tablespoon fresh rosemary, finely chopped or
    2 teaspoons dried, crushed rosemary

Mix all together.

Rub into roast, wrap and refrigerate for up to 12 hours.