November 20th, 2007 by alice
Tags: Bologna, Brown, Roll, Sugar
INGREDIENTS
- 1 (6 1/2 lb) all-beefbologna
- 1/2cupDijon mustard
- 1 1/2cupslight brown sugar
- slicedwhite bread, for serving
- yellow mustard, for serving
DIRECTIONS
- Preheat the oven to 250 degrees F. Line a large roasting pan with aluminum foil.
- Using a small sharp knife, score the top of the bologna to form a diamond design, cutting about 1/4-inch deep.
- Place the bologna, cut side down, in the foil lined pan and spread a thin layer of mustard on the exposed areas. Using your hands, press half of the brown sugar onto the Dijon mustard to create a coating. Carefully turn the bologna over, so that the cut side is facing up, and spread the top and sides with the remaining Dijon mustard. Press the remaining brown sugar onto the mustard to coat the entire bologna well.
- Place the bologna in the top third of the oven. Bake for 5 hours, rotating the bologna slightly during cooking to keep the bottom from burning.
- Remove the bologna from the pan and place it on a large platter. Slice the bologna 1/4 to 1/2-inch thick and assemble sandwiches on fresh white bread with yellow mustard.
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November 20th, 2007 by alice
Tags: Beef, Mini, Wellingtons
INGREDIENTS
- 7ouncesfrozen puff pastry, preferably all butter, thawed
- 1/3cupboursin cheese, at room temperature(about 2-1/2 ounces)
- 1/2lbbeef tenderloin, trimmed, cut into 1/2 -inch cubes
- salt & freshly ground black pepper, to taste
- 1largeegg, lightly beaten
DIRECTIONS
- Preheat the oven to 400 degrees F.
- On a lightly floured sheet of parchment paper, roll out the puff pastry to a 7-1/2 by 15-inch rectangle, about 1/8 inch thick. Cut the pastry into 1-1/2 -inch squares.
- Spoon a scant 1/4 teaspoon of the Boursin in the center of each pastry square. Season the beef with salt and pepper and set a cube on each pastry square. Fold the pastry over the beef, neatly tucking in the corners. Arrange the pastries seam side down on a large baking sheet lined with parchment paper. The recipe can be prepared to this point and frozen for up to 1 week.
- Lightly brush each pastry with the beaten egg. Bake for 10 to 12 minutes, or until puffed and golden brown. Let cool slightly, then transfer to a platter and serve.
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November 20th, 2007 by alice
Tags: Cooler, Papaya
INGREDIENTS
- 1/2cuppapaya nectar
- 1/2cupstrawberries(fresh or frozen)
- 1cup crushedice
DIRECTIONS
- Put all ingredients into a blender and mix until ice is chopped and it is like a smoothie!
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November 20th, 2007 by alice
Tags: Sour, Sweet, Tuna
INGREDIENTS
- 1 (8 ounce)canpineapple chunks
- 1/4green bell pepper, cut into 2-inch strips
- 1vegetable bouillon cube
- 1/2cupwater
- 1tablespooncornstarch
- 1teaspoonlight soy sauce
- 1tablespoonvinegar
- 3tablespoonsgranulated sugar
- 1 (6 1/2 ounce)canalbacore tuna, drained
- 1tablespoonunsalted butter
- 1 (3 ounce)canchow mein noodles
DIRECTIONS
- Drain the can of pineapple, reserving the juice.
- In a saucepan combine 1/3 cup of the pineapple juice [set aside the rest], bell pepper, pineapple chunks, bouillon cube & water.
- Heat the mixture to boiling, then reduce heat & simmer 5 minutes.
- Mix the cornstarch with the remaining pineapple juice, soy sauce, vinegar & sugar, then stir that mixture into the hot pineapple mixture.
- Cook, stirring constantly, until the mixture is thickened & bubbling.
- Add the tuna chunks & butter, carefully stirring. Heat through.
- Heat the chow mein noodles, & spoon the tuna mixture over the noodles before serving.
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November 20th, 2007 by alice
Tags: Punch, Sparklingange
INGREDIENTS
- 1/2cuplemonade
- 1/2cuporange juice
- 1cupginger ale
DIRECTIONS
- Blend all ingredients in a blender until smooth.
- Can garnish with an orange slice.
- Enjoy!
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