AUGUST 2004 RECIPES
FROM: ROCKY MOUNTAIN LODGE BED AND BREAKFAST [web site]

BLUEBERRY MUFFINS

1/2 cup butter, softened
1 cup sugar
2 eggs
1 tsp. vanilla extract
1/2 cup milk or buttermilk
2 cups flour
2 tsp. baking powder
1/2 tsp. salt
1/2 tsp. cinnamon
2 cups fresh or frozen blueberries
  1. Preheat oven to 375º. Prepare 12 muffin cups.
  2. Cream together butter and sugar. Beat in eggs, vanilla and milk.
  3. In a separate bowl, sift together flour, baking powder, salt and cinnamon.
  4. Stir the egg mixture into the flour mixture by hand, until all ingredients are moist. Gently fold in blueberries by hand.
  5. Fill prepared muffin cups with batter and bake in preheated oven for 28 minutes, or until tops are golden brown. Remove pans from oven, cool a few minutes before removing muffins, and serve with butter.
Makes 12 muffins

CHICKEN DIVAN

1 lb. broccoli
5 Tbsp. butter or margarine
5 Tbsp. flour
2 cups chicken broth
1/2 cup whipping cream, whipped
1/4 cup sherry
Salt & Pepper to taste
1 cup grated parmesan cheese
6 chicken breasts, boned
  1. Cook broccoli till just tender. Drain and place in buttered 9x13 inch casserole dish.
  2. Melt butter or margarine in saucepan. Stir in flour and slowly add broth, stirring constantly. Cook until smooth and thick. Add cream, sherry, and salt and pepper to taste. Pour half the sauce over the broccoli.
  3. Mix the Parmesan cheese with the remaining half. Arrange chicken pieces over broccoli. Pour on remaining sauce.
  4. Combine milk, egg whites and whole eggs. Dip each half of the croissant in the mixture, turning to coat both sides, sprinkle with nutmeg, and place on a preheated griddle greased with the butter. Cook until golden brown, turn and cook other side the same.
  5. Bake, uncovered, at 375º for 30 minutes.
Makes 6 servings

CREAM CHEESE LEMON SQUARES

CRUST:
1 box lemon cake mix
1 egg
1/3 cup vegetable or canola oil
FILLING:
1 (8-ounce) packages cream cheese, softened
1/3 cup sugar
1 egg
2 Tbsp. lemon juice
For Crust:
Mix together cake mix, egg and oil until crumbly. Set aside 1 cup mixture and pat remaining mixture into bottom of ungreased 9x13 inch pan. Bake in preheated 350º oven for 15 minutes.

For Filling:
Beat cheese and sugar together until well blended. Add lemon juice and egg until smooth and light. Pour over hot crust. Sprinkle reserved 1 cup reserved crumbs over top of filling and bake for 15 minutes more.

Cool and cut into 2 inch squares.

Makes about 24 squares.