May 6th, 2008 by alice
Tags: , , Spirits
INGREDIENTS
- 3tablespoonsoatmeal
- 2tablespoons liquidheather honey
- 2pintsScotch whiskey, to make up 4 cups
- 2cupswater
DIRECTIONS
- Put oatmeal into bowl, mix with water to create thick paste.
- Let stand for 1/2 hour.
- In the next step, the aim is to save the liquid; not the oatmeal.
- Strain liquid through fine strainer into bowl.
- Press with back of spoon to extract all liquid, throw away oatmeal.
- Mix liquid with honey, stir with silver spoon until well-blended.
- Pour into quart bottle, fill up with whisky, cork tightly.
- Always shake before using.
- Serves 4 -.
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May 6th, 2008 by alice
Tags: Delicious, Lemon, Tart
INGREDIENTS
-
FOR THE DOUGH
- 3/4cupbutter, at room temperature
- 3tablespoonsconfectioners’ sugar
- 1 1/2cupsall-purpose flour
-
FOR THE FILLING
- 2eggs, at room temperature
- 3/4cupgranulated sugar
- 2lemons, juice and zest of, grated
- 3/4cupbutter, at room temperature
-
GARNISH
- 1lemon
- granulated sugar, to sprinkle
DIRECTIONS
- To start the dough, cream together the butter and confectioners’ sugar using a mixer.
- Add the flour and mix until consistency becomes course/grainy.
- Place dough in a ziplock bag and chill for 30 minutes.
- Press and form dough into 10-inch tart pan covering bottom and sides.
- Preheat oven to 425 degrees.
- Bake for 10 minutes, then remove and cool.
- Reduce oven heat to 350 degrees and hold to wait for tart.
- Next, blend together the granulated sugar and the eggs.
- Mix in the lemon juice, grated lemon peel, and butter, combine well.
- Put tart pan on a cookie sheet for stability and pour the filling mix into the tart shell.
- Using a potato peeler, peel the outer rind off another lemon so that only the white “pith” (thin layer) remains.
- Make 8 thin slices from that lemon and place them carefully on the tart.
- Place tart on tray in oven and bake for 35 minutes ( at 350 degrees).
- Remove from oven and sprinkle granulated sugar on the lemon slices.
- Increase oven to high broil and place tart back in oven on the top rack allowing to brown lightly on top.
- **WATCH THIS CLOSELY as you can easily burn the crust or the tart.***.
- Cool tart completely before serving.
- Enjoy!;).
- ***Hint- a culinary torch/ creme brylee torch could be used to brown the top of the tart if desired**.
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May 6th, 2008 by alice
Tags: Chunky, Meatballs, Red, Sauce
INGREDIENTS
- 1/2cuponions, diced
- 1/2cupbell peppers, diced
- 1tablespoonbutter
- 1teaspoonolive oil
- 1 (14 1/2 ounce)canstewed tomatoes
- 1 (8 ounce)cantomato sauce
- 1/2cupred wine
- 8frozen meatballs
- 1/2teaspoonsalt
- 1teaspoonoregano
- 1/4teaspoongarlic powder
DIRECTIONS
- Saute the onion in the butter and oil in the bottom of a medium sized sauce pan.
- When the onions are translucent, add the rest of the ingredients and simmer for 20 minutes.
- Serve over cooked pasta.
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May 6th, 2008 by alice
Tags: Barley, Beef, Soup, Vegetable
INGREDIENTS
- 1 1/2lbsextra lean ground beefor extralean ground turkey
- 1mediumonion, chopped finely
- 28ouncestomatoes(diced)
- 2cupswater
- 3 (10 ounce)cansbeef consomme(preferably low sodium)
- 1 (10 ounce)cantomato soup(preferably low sodium)
- 4carrots, chopped
- 3celery ribs, chopped
- 1bay leaf
- 1teaspoonthyme
- 1teaspoonparsley
- 1/2teaspoonpepper
- 8tablespoonsbarley
DIRECTIONS
- Brown beef and onion, drain any fat.
- Add remaining ingredients. Cook for a minimum of two hours.
- or.
- After browning beef and onion you can also use your slow cooker on low for 7 -8 hours.
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May 6th, 2008 by alice
Tags: Cooker, Ham, Hot, Sandwiches, Slow
INGREDIENTS
- 3lbs thinly sliceddeli ham(about 40 slices)
- 2cupsapple juice
- 2/3cup packedbrown sugar
- 1/2cupsweet pickle relish
- 2teaspoonsprepared mustard
- 1teaspoonpaprika
- 12kaiser rolls, split
- additionalsweet pickle relish (optional)
DIRECTIONS
- Separate ham slices and place in a slow cooker.
- In a bowl, combine the apple juice, brown sugar, relish, mustard and paprika.
- Pour over ham.
- Cover and cook on low for 4-5 hours or until heated through.
- Place 3-4 slices of ham on each roll.
- Serve with additional relish, if desired.
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