Posted by admin on 31st July 2009
1/2 c Orange juice 1/2 c Dijon Mustard 1/2 c Honey Mix together. Use as a fat free dip for shrimp. Makes about 1 1/2 cups. |
You may be disappointed if you fail, but you are doomed if you don try. — Beverly Sills
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Posted by admin on 31st July 2009
1 oz Butter 1 oz Flour 10 fl Cider or apple juice 2 tb Milk or cream 1 x Salt and pepper as desired Melt butter, add flour and cook for 2-3 minutes so that the raw flavor of the flour has time to mellow. Remove from heat and slowly add the cider, stirring all the time. Season to taste, bring to the boil, and cook for a few minutes. Remove from heat again, add the milk or cream, and reheat carefully. Serve in a hot sauce boat. |
The word liberal distinguishes whatever nourishes the mind and spirit from the training which is merely practical or professional or from the trivialities which are no training at all. — Alan Simpson
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Posted by admin on 31st July 2009
Makes 1 1/2 cups.
1 (8 ounce) container sour cream
1 cup milk
1 tablespoon creamed horseradish
1 teaspoon wet mustard
1 teaspoon white pepper
In a medium saucepan, over medium heat, combine sour cream and milk. Stir constantly while heating. Add horseradish, mustard and white pepper, stirring constantly. Reduce heat to low and let simmer for 5 minutes or until sauce is hot.
Serve over potatoes, vegetables, beef or seafood.
Philosophers say a great deal about what is absolutely necessary for science, and it is always, so far as one can see, rather naive, and probably wrong. — Richard Feynman
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Posted by admin on 31st July 2009
1 (9-inch) unbaked pie shell with a high rim
Topping
1/2 cup unbleached flour
1/3 cup granulated sugar
1/3 cup brown sugar, firmly packed
1/2 teaspoon cinnamon, ground
5 teaspoons butter
Combine all the dry ingredients in the topping and cut in the butter until crumbly; set aside.
Filling
1 1/2 pounds cooking apples, such as Granny Smith, etc.
1 teaspoon lemon juice
1 1/2 cups grated cheese
4 teaspoons unbleached flour
1/4 teaspoon nutmeg
Core, peel and thinly slice apples. Toss apples and lemon juice together. Add cheese, flour and nutmeg, tossing and mixing well. Arrange apples in crust and sprinkle on topping. Bake in preheated 375 degrees F oven for 40 to 50 minutes.
Serve warm with vanilla ice cream, if desired.
Inflation is bringing us true democracy. For the first time in history, luxuries and necessities are selling at the same price. — Robert Orben
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Posted by admin on 31st July 2009
Posted by FootsieBear at recipegoldmine.com April 29, 2001
2 cups rhubarb, sliced into 1-inch pieces
2 cusp sliced strawberries
1 1/2 cups granulated sugar
Pinch of salt
1/3 cup flour
1/2 teaspoon almond extract
2 tablespoons butter
1 prepared 9-inch pie crust for a 2-crust pie
In medium bowl, mix together gently, strawberries, flour, rhubarb, sugar, salt and almond extract. Put into pastry shell. Dot with butter. Cover with pastry crust and brush top crust with milk and sprinkle with sugar. Bake at 400 degrees F for 40 to 50 minutes until fruit is tender and crust is lightly brown.
Serves 8.
We make a living by what we get. We make a life by what we give. — Sir Winston Leonard Spenser Churchill
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Posted by admin on 31st July 2009
This is a very good marinade for turkey or chicken fajitas.
1/4 cup Mexican lime juice
1 tablespoon red wine vinegar or fruit vinegar
1 clove garlic, minced
1/2 teaspoon honey
1/4 teaspoon ground coriander
1/4 teaspoon ground cumin
Stir all ingredients together in a nonreactive bowl. Rinse 1 pound boneless turkey or chicken pieces, then pat dry. Pour marinade over, then cover and refrigerate for 20 minutes or until the next day, turning occasionally.
Christ is the Master the Scriptures are only the servant. The true way to test all the Books is to see whether they work the will of Christ or not. No Book which does not preach Christ can be apostolic, though Peter or Paul were its author. And no Book which does preach Christ can fail to be apostolic though Judas, Ananias, Pilate or Herod were its author. — Martin Luther
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Posted by admin on 30th July 2009
1/2 pound ground beef
1/2 envelope spaghetti sauce mix
1 (15 ounce) can tomato sauce
3 cups Cheddar cheese, shredded
1 cup mozzarella cheese, shredded
1 tablespoon cornstarch
1/2 cup Chianti or any red/blush wine
Italian bread, cut into bite-size pieces
In saucepan, brown beef; drain off fat. Stir in spaghetti sauce mix and tomato sauce. Add cheese gradually; stir over low heat until cheese is melted.
Blend together cornstarch and wine; add to cheese mixture. Cook and stir until thickened and bubbly. Transfer to fondue pot; place over burner. If fondue becomes thick, add a little warmed wine.
A man should keep his little brain attic stocked with all the furniture that he is likely to need, and the rest he can put away in the lumber room of his library, where he can get it if he wants it. — Conan Doyle
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Posted by admin on 30th July 2009
Use the freshest meats possible.
Cook in a cast iron skillet.
Rinse meat with water before dipping in spices.
Allow skillet and oil to get very hot.
Be careful not to splash when turning.
Season on one side only.
Serve with room temperature sauce.
Loving a child doesn mean giving in to all his whims to love him is to bring out the best in him, to teach him to love what is difficult. — Nadia Boulanger
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Posted by admin on 30th July 2009
1 lb Fresh or frozen rhubarb - cut in 1-in pieces 1 c Orange juice 1/4 c Sugar 1 Orange (zest only) This is very good served with roast duck or pork. SIMMER THE RHUBARB and the orange juice with 1/2 the zest for 15 minutes, uncovered. Add the sugar and cook 15 minutes more. This will keep several days in refrigerator, or may be frozen. Top with the remaining zest before serving. Makes 2 Cups |
When I was a young man I vowed never to marry until I found the ideal woman. Well, I found her but, alas, she was waiting for the ideal man. — Alain
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Posted by admin on 29th July 2009
1/2 lb Squid 1/2 c Diced onion 2 Cloves garlic, minced 3 Or 4 semi-hot fresh red -chiles, minced, or 1 -teaspoon sambal ulek 1/2 ts Kosher salt 2 tb Oil 1 ts Paprika, if needed 2 tb Tamarind Water or lemon -juice In its most authentic form, this sambal is bright red with chile and quite hot. If you prefer it a little milder, use fresh chiles that are not too hot, such as the milder strain of jalapenos now on the market; otherwise, use less chile and make up the color difference with paprika. [Personally, Id use crushed and soaked annatto seeds. They add red color without the paprika taste. S.C.] 1. Clean squid. Remove purplish outer skin and cut sacs into rings. 2. To prepare in a mortar: Pound onion, garlic, chiles, and salt together to a coarse paste. To prepare in a blender or food processor: Grind together with oil. 3. In a wok or skillet, heat oil over low heat and add paste. (If oil was used in grinding paste, add paste to dry pan.) Cook slowly until quite fragrant and oil is well stained with red. Add paprika if necessary to enhance color. 4. Turn heat to medium-high, add squid and Tamarind Water, and cook just until squid is done (about 2 minutes). Serve hot or at room temperature. Serves 4 to 6 with other dishes. From the California Culinary Academys “Southeast Asian Cooking”, Jay Harlow, published by the Chevron Chemical Company, 1987. ISBN 0-89721-098-0. Posted by Stephen Ceideberg; May 31 1993. |
There are days when solitude is a heady wine that intoxicates you with freedom, others when it is a bitter tonic, and still others when it is a poison that makes you beat your head against the wall. — Sidonie Gabrielle Colette
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