April 10th, 2006 by alice
Tags: Apple, Syrup
INGREDIENTS
- 1cupapple juice
- 2cupssugar
- 1cinnamon stick
DIRECTIONS
- Pour apple juice in a saucepan.
- Add sugar.
- Bring to a boil, stirring frequently.
- Reduce heat, simmer until sugar dissolves.
- Let cool for 5 minutes.
- Pour into glass bottle.
- Add Cinnamon Stick and close the bottle.
- Refrigerate until ready to use.
- Serve warm on anything you use syrup on.
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April 10th, 2006 by alice
Tags: Citrus, Goose, Herbs, Roast
INGREDIENTS
- 1 (11 1/2 lb)geese, thawed if frozen
- 1tablespoon choppedfresh thyme
- 1tablespoon choppedfresh rosemary
- 2teaspoonssalt
- 1teaspoonpepper
- 1orange, cut into 6 wedges
- 1lime, cut into 6 wedges
DIRECTIONS
- Preheat oven to 500.
- Remove giblets and neck from goose.
- Remove excess fat from main cavity of goose.
- Rinse goose inside and out with cold water.
- Pat dry with paper towels.
- Combine thyme, rosemary, salt and pepper in small bowl.
- Place goose, breast side down on a rack in a roasting pan.
- Sprinkle goose with half of herb mixture.
- Place orange and lime wedges in cavity of goose.
- Turn goose so that breast side is up.
- Sprinkle remaining herbs over goose.
- Roast goose 1 hour.
- Turn off oven (do not open oven door) and let goose stand in oven 45 minutes (thermometer inserted into thickest part of thigh will register 180.) Remove goose from oven; cover and let rest 10 minutes.
- Slice and serve.
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April 10th, 2006 by alice
Tags: Frenchion, Soup
INGREDIENTS
- 6-7onions, blended
- 2tablespoonsflour
- 2-3canschicken broth
- 1bay leaf
- toast
- mozzarella cheese
DIRECTIONS
- Fry onions for several minutes then put them in blender for 20-30 seconds.
- Put onions in pot over medium-low heat, add flour, broth and bay leaf and simmer.
- Occasionally stirring.
- Toast several pieces of bread and add to soup bowls (baking bowls) Add onion mixture and Mozzarella on top and pop in 350 oven till chesse bubbles.
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April 10th, 2006 by alice
Tags: Asparagus, Rollups
INGREDIENTS
- 24 freshasparagus spears
- 1 (8 ounce)packagecream cheese, softened
- 1 (4 ounce)package crumbledblue cheese
- 2tablespoonsmayonnaise
- 1tablespoon choppedfresh chives
- 12slicesbread, crusts trimmed off
- 12slices thinly sliceddeli ham
- 1/4cupbutter or margarine, melted
- paprika
-
Garnishes
- green onions, curl
- red bell peppers
DIRECTIONS
- Snap off tough ends of asparagus, and remove scales from stalks with a vegetable peeler, if desired.
- Arrange asparagus in a steamer basket over boiling water.
- Cover and steam 4 to 6 minutes or until crisp-tender.
- Remove from steamer, and cool on paper towels.
- Stir together cream cheese and next 3 ingredients.
- Roll each bread slice with a rolling pin to flatten.
- Spread 1 side of each slice with 2 tablespoons cream cheese mixture; top each with 1 ham slice.
- Place 2 asparagus spears, tips pointed toward opposite ends, on one end of each bread slice; roll up, and place, seam side down, on a greased baking sheet.
- Brush with butter; sprinkle with paprika.
- Bake at 400° for 12-15 minutes or until golden.
- Serve immediately.
- Garnish, if desired.
- Note: Freeze unbaked rollups up to 1 month in an airtight container.
- Thaw in refrigerator, and bake as directed.
- Yield: 12 appetizer servings.
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April 10th, 2006 by alice
Tags: Doritos, Salad, Taco
INGREDIENTS
- lettuce
- 1cankidney beans, drained (optional)
- gratedcheddar cheese(as much as you want)
- 1lbground beef
- 1packagetaco seasoning
- 1bagplain Doritos(smashed up)
- 1bottleItalian dressing
- dicedfresh tomatoes
DIRECTIONS
- Cook ground beef, add taco seasoning while cooking without any water and cool.
- Wash and break up lettuce into large bowl.
- Add all the ingredients that are listed.
- Only mix salad last minute to avoid soggy lettuce.
- Serve.
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