June 18th, 2006 by alice
Tags: Apple, Cider, Cream, Sauce
INGREDIENTS
- 2cupssweet apple cider(nonalcoholic)
- 2tablespoonsDijon mustard
- 2cupswhipping cream(heavy)
- 1pinchcayenne pepper
- salt & freshly ground black pepper
DIRECTIONS
- In a saucepan over medium-high heat, bring the cider to a boil and let boil until it’s reduced down to 1/2 cup.
- Now whisk in the mustard and cream; season with cayenne, salt, and pepper.
- Continue boiling until this mixture reduces down to 1/2 cup.
- Remove from heat and keep warm until ready to serve.
- You could prepare this in advance and reheat gently when it’s needed.
- I have made this sauce only once–I don’t know why I haven’t made it since–and I was impatient and did not let it reduce the second time all the way down to 1/2 cup; it was still rich, luscious and very, very yummy.
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June 18th, 2006 by alice
Tags: Cookies, Prune, Spiced
INGREDIENTS
- 1cupbutter
- 2cupsbrown sugar, packed
- 2eggs
- 3 1/2cupsflour
- 1teaspoonbaking soda
- 1teaspoonnutmeg
- 1teaspooncinnamon
- 1/2teaspooncloves
- 1/2cupmilk
- 2cups choppedprunes
- 1cup choppedwalnuts
DIRECTIONS
- Preheat oven to 350F.
- Cream sugar, eggs and butter.
- Mix flour, soda, salt and spices.
- Add to creamed mixture.
- Add milk, prunes and nuts.
- Chill one hour.
- Drop by teaspoonful on cookie sheet.
- Bake for 10-12 minutes.
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June 18th, 2006 by alice
Tags: Rabbit, Welsh
INGREDIENTS
- 1/4cupbutteror margarine
- 1/2cupall-purpose flour
- 1/2teaspoonsalt
- 1/8teaspoondry mustard
- 1dashcayenne pepper
- 2cupsmilk
- 1teaspoonWorcestershire sauce
- 8ounces shreddedsharp cheddar cheese(2 cups)
- toastedwhite bread or rye bread(slices or cubes)
DIRECTIONS
- In double boiler over boiling water melt butter or margarine.
- Stir in flour, salt, mustard and cayenne until blended.
- Stir in milk and worcestershire and cook, stirring constantly, until thickened.
- Stir in cheese and cook, stirring just until melted and blended.
- Serve hot mixture over warm toast slices or put into fondue pot if serving with toasted bread cubes.
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June 18th, 2006 by alice
Tags: Lemon, Snowflakes
INGREDIENTS
- 1 (18 ounce)packagelemon cake mix with pudding
- 2 1/4cupsfrozen whipped topping, thawed
- 1egg
- confectioners’ sugar
DIRECTIONS
- In a mixing bowl, combine cake mix, whipped topping and egg.
- Beat with electric mixer on medium speed until well blended.
- Batter will be VERY sticky — and I can’t even begin to tell you how sticky it is.:).
- Drop by teaspoonfuls into confectioner’s sugar; roll lightly to coat.
- Place on ungreased cookie sheets.
- Bake at 350F for 10-12 minutes or until lightly browned on edges.
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June 18th, 2006 by alice
Tags: Beef, Dijon, Mushrooms
INGREDIENTS
- 1lbboneless beef top sirloin steaks, about 3/4 to 1 inch thick
- 1/2teaspoonLawry’s Seasoned Salt
- 1/2teaspoongarlic granules
- 1/2teaspoonfresh ground black pepper
- 1/2teaspoonlemon & herb seasoning
- 3tablespoonsextra virgin olive oil, divided
- 1lbmushrooms, cleaned and sliced,more to taste
- 1largeonion, sliced julienne,strips separated
- 1 (10 3/4 ounce)cancondensed cream of mushroom soup, undiluted
- 1/2cupdry white wineor chicken brothor water
- 2-4tablespoonsDijon mustard, according to your preference
- 1tablespoonbalsamic vinegar
- 4cups hotcooked rice or cookedwide egg noodles, as accompaniment,use your favorite recipe
- 2tablespoons choppedchives(to garnish)
DIRECTIONS
- Trim all excess external fat from the beef.
- Slice crosswise into very thin slices.
- Toss beef with seasoned salt, granulated garlic, pepper, and lemon-herb seasoning.
- Add 1 Tbsp olive oil, toss again, and let sit for 10 minutes.
- Heat 1 Tbsp olive oil in a large skillet over medium-high heat.
- Add beef in two batches, cooking each until beef is well browned, stirring often; set beef aside on a plate.
- Add remaining 1 Tbsp olive oil to hot skillet, then add mushrooms and onions.
- Cook over high heat until onions are tender and mushroomes have given up their moisture, and the moisture has evaporated.
- Add any juices which have drained from beef strips, mushroom soup, wine, mustard, and balsamic vinegar.
- Heat to a boil, stirring constantly.
- Return beef to the skillet and heat through.
- Serve over rice or noodles, garnished with chopped chives.
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