February 4th, 2007 by alice
Tags: Mushroom, Soup, Velvet
INGREDIENTS
- 4tablespoonsbutter
- 1/2lbmushrooms, sliced
- 1mediumonion, chopped
- 2/3cup choppedfresh parsley
- 1tablespoonflour
- 1 (14 ounce)canbeef broth
- 1cupsour cream
DIRECTIONS
- In a wide frying pan over medium-high heat, melt butter, add mushrooms, onion and parsley and cook, stirring, until mushrooms are soft and juices have evaporated (about 5 minutes).
- Stir in flour and cook for 1 minute; then stir in broth; bring to a boil, stirring.
- In a blender or food processor, whirl half the soup with 1/2 cup of the sour cream until smooth.
- Repeat for remaining soup and sour cream.
- Return soup to pan and cook, stirring, until heated through (do not boil).
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February 4th, 2007 by alice
Tags: Lorraine, Quiche
INGREDIENTS
- 1lbbacon, crisply fried and crumbled
- 2cups shreddedswiss cheese
- 1/2cuponions, finely chopped
- 8eggs, beaten
- 4cupshalf-and-half cream
- 1pinchsalt
- 1/2teaspoonblack pepper
- 2tablespoons of choppedfresh parsley or1 tablespoondried parsley
DIRECTIONS
- Beat all ingredients together and pour into 2 uncooked prepared pie shells, 9″ deep dish.
- Bake in preheated 425 degrees oven 15 minutes Reduce heat to 300 degrees and bake until fully set, about 40-45 minutes.
- Let stand 15 minutes before cutting.
- *Line edges of pastry with aluminum foil ring to avoid edges browning too much during cooking.
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February 4th, 2007 by alice
Tags: Cheesy, Mushroomppetizers
INGREDIENTS
- 10mediummushrooms(about 1/2 lb.)
- 6tablespoonsbutter, softened
- 1clovegarlic, minced
- 3tablespoons shreddedmonterey jack cheese(I use pepper jack)
- 2tablespoonsdry white wineor red wine
- 1teaspoonsoy sauce
- 1/3cupfine cracker crumbs(I use Ritz)
DIRECTIONS
- Remove stems from mushrooms and reserve for another use.
- In a small pan over medium heat, melt 2 tablespoons of the butter; brush over mushroom caps, coating thoroughly.
- In a small bowl, stir together remaining 4 tablespoons butter, garlic and cheese until blended.
- Stir in wine, soy and cracker crumbs until well blended.
- Place mushrooms, cavity side up, on a rimmed baking sheet.
- Mound filling in mushrooms, pressing in lightly.
- Broil about 6 inches from heat until bubbly and lightly browned, about 3 minutes.
- Serve warm.
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February 4th, 2007 by alice
Tags: Ginger, Pears
INGREDIENTS
- 4largepears, peeled, halved and cored
- 1/4cuporange juice
- 2tablespoonsbrown sugar
- 2tablespoonsbutter, melted
- 1/2teaspoonginger, ground
DIRECTIONS
- Place pears, cut side up in a 13″x9″x2′ baking dish.
- Pour orange juice over pears.
- Sprinkle with brown sugar, melted butter and ginger over pears.
- Bake in 350 degree oven for 25 min.
- or until pears are tender.
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February 4th, 2007 by alice
Tags: Cranberry, Glogg, Hot
INGREDIENTS
- 4cupscranberry-apple juice
- 2cupsdry red wine
- 3/4cupsugar
- 3/4cupwater
- 1wholecinnamon stick
- 3wholecardamom pods, lightly crushed
- 4wholecloves
- 1sliceoranges, thin unpeeled
- 1/2cupraisins
- 1/2cup wholeblanched almonds
DIRECTIONS
- In a glass or stainless steel bowl, combine juice, wine, sugar, water, cinnamon, cardamom and cloves (at this point, you can cover and refrigerate it until you need it).
- Warm glögg in a pan over medium heat just until heated through- don’t boil or the alcohol will boil off and then it’s no fun.
- Float orange slice on top.
- To serve, keep warm over a candle or on an electric warming tray.
- Ladle into cups, adding raisins and almonds to individual servings.
- To make non-alcoholic, omit sugar and water and use 2 cups more cranberry-apple juice.
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