Houseboat Magazine

WWW.HOUSEBOATMAGAZINE.COM MARCH | APRIL 2018 39 These recipes are shared at Allrecipes.com. Check out more on our Pinterest page! (www.pinterest.com/houseboatmag) These recipes are shared at Allrecipes.com. Check out more on our Pinterest page! Drink: Boston Iced Tea Recipe by DAMODDAHALIEN Ingredients: 1 gallon water 1 cup white sugar 15 tea bags 1 (12 fluid ounce) can frozen cranberry juice concentrate Directions: Put water in large pot, and heat on high until boiling. Add sugar and stir until dissolved. Add teabags and let steep until desired strength. Stir in cranberry juice concentrate and allow to cool. Appetizer: Prosciutto Wrapped Asparagus Recipe by Trish Ingredients: 1/2 pound prosciutto, sliced 4 ounces Neufchatel cheese, softened 12 spears fresh asparagus, trimmed Directions: Preheat oven to 450 degrees F (230 degrees C). Spread prosciutto slices with Neufchatel cheese. Wrap slices around 2 or 3 asparagus spears. Arrange wrapped spears in a single layer on a medium baking sheet. Bake 15 minutes in the preheated oven, until asparagus is tender. Dinner: Rosemary Braised Lamb Shanks Recipe by S. HODGE Ingredients: 6 lamb shanks salt and pepper to taste 2 tablespoons olive oil 2 onions, chopped 3 large carrots, cut into 1/4 inch rounds 10 cloves garlic, minced 1 (750 milliliter) bottle red wine 1 (28 ounce) can whole peeled tomatoes with juice 1 (10.5 ounce) can condensed chicken broth 1 (10.5 ounce) can beef broth 5 teaspoons chopped fresh rosemary 2 teaspoons chopped fresh thyme Directions: Sprinkle shanks with salt and pepper. Heat oil in heavy large pot or Dutch oven on medium-high heat. Working in batches, cook shanks until brown on all sides. Transfer shanks to plate. Add onions, carrots and garlic to pot and sauté until golden brown. Stir in wine, tomatoes, chicken broth and beef broth. Season with rosemary and thyme. Return shanks to pot, pressing down to submerge. Bring to a boil, then reduce heat to medium-low. Cover and simmer until meat is tender, usually in about 2 hours. Remove cover from pot. Simmer about 20 minutes longer. Transfer shanks to platter and place in a warm oven. Boil juices in pot until thickened. Spoon juice over shanks. Easter Feast n n n n Dessert: Lemon Pie Bars Recipe by RCFoodie Ingredients: 2 1/4 cups all-purpose flour 1/2 cup confectioners' sugar 1 cup butter, softened 4 eggs 1 1/2 cups white sugar 1/2 cup lemon juice 1 tablespoon lemon zest Directions: Preheat oven to 350 degrees F (175 degrees C). Bake 15 to 20 minutes or until golden brown. Beat together eggs, sugar, 4 tablespoons flour, lemon juice and lemon rind for at least 1 minute. Pour the mixture over the baked crust. Bake the bars another 20 minutes, or until the lemon topping has set. Sprinkle with confectioner's sugar when cooled. Enjoy! n Back Deck Recipes

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