Raspberry and Vanilla Sundae
Raspberry-Zinfandel Sauce Ingredients 3 cups red Zinfandel wine 1 1/2 cups frozen unsweetened raspberries 1 cup sugar 1 6-inch and 1 3-inch piece vanilla bean split lengthwise 3 cups fresh raspberries toasted sliced almonds fresh mint springs or kiwi for garnish Method Bring wine, frozen berries, sugar and vanilla beans to a boil, stirring until […]
Hollandaise Sauce
Ingredients 1 {egg} yoke 1/2 teaspoon lemon juice or vinegar 2 pinches salt 1 pinch cayenne 3 tablespoons butter Method Combine yolk & juice with salt and pepper in a double boiler, beat butter into egg mix one tablespoon at a time. Cook over low steam until thickened, using a whisk. If separates, beat in […]
Fresh Peach~Sherry Pie
Ingredients 1 large Mrs. Smith’s pie crust, baked 5 fresh peaches, peeled and sliced 1/4 cup water 10 ounces apricot preserves 1 envelope Knox gelatin 1/4 cup Sherry whipped cream for topping (optional) Method Arrange peaches in pie crust. Soften gelatin in water for five minutes; add sherry, stir in preserves. Pour onto peach slices. Refrigerate […]
Spaghetti Salad
2 10-ounce packages Vermicelli, break into 4-inch pieces. Cook, drain, and cool slightly. While vermicelli is cooking, make dressing: 5 tablespoons Italian dressing 3 tablespoons lime juice 1 tablespoon Accent 1 cup Hellman’s Mayonaise 1 cup Ranch-style dressing Mix and add to cooked vermicelli Add: 1 cucumber, chopped, seeded and drained 1 cup celery, chopped […]
Creole Mustard Seafood Sauce
Ingredients 1 pint Hellman’s mayonnaise 1 5 1/2 ounce jar Zatarain’s Creole mustard 1 tablespoon olive oil 2 teaspoons vinegar 2 tablespoons minced green onions lemon juice, garlic salt, salt and pepper to taste Method Combine all ingredients, cill and let mellow for thirty minutes or so. Good on seafood and as a dip.
Mustard Sauce
Ingredients 2 cans Coleman’s dry mustard, 4 ounce 1 cup white vinegar 2 beaten eggs 2 cups sugar Method Combine mustard and vinegar, let stand overnight. The next day, bring all ingredients to a boil in a double boiler, until thick.
Feta Cheese Dip
1 package Lipton Vegetable recipe soup mix 16 ounces light sour cream 1/2 cup seeded diced cucumber 4 ounces feta cheese, crumbled 2 tablespoons chopped red onion 1/2 teaspoon dried oregano
Spinach Balls
Ingredients 2 packages frozen chopped spinach 2 cups Pepperidge Farm Herb Seasoned dressing 1 cup Parmesan Cheese 1 tablespoon garlic salt 1 onion, minced 1 teaspoon Accent 1 tablespoon thyme 2 eggs, well beaten 1 stick butter, melted Method Cook spinach and let drain well. Mix other stuff while spinach is draining. Add everything together. […]
Hot Artichoke Spread
Ingredients 2 cans quartered artichoke hearts, drained and cut in half 1 cup mayonnaise 1 cup grated parmesan cheese 1/2 teaspoon garlic powder Method Mix all together and place in deep dish pie plate. Bake in a 350-degree oven for twenty minutes or microwave on high for approximately five minutes or until mixture bubbles. Serve with […]
Sherry Cheese Pate
Ingredients 2 3-ounce packages of cream cheese 1 cup (4 ounces ??) sharp cheddar cheese 4 tablespoons dry sherry 1/2 teaspoon curry powder 1 teaspoon salt Mix cheeses and seasonings thoroughly; mix in a blender. Spread about 1-inch think in serving dish or pie plate. Chill. Top with: 1 8-ounce jar of chutney, blended 2 […]
Ice Cream
1 quart milk (scalded) 8 egg yolks 1 1/2 cup sugar 4 teaspoons salt 1/2 pint whip cream 1/2 pint coffee cream 1 teaspoon vanilla
Pork Sate – Satay
Ingredients 2 Tablespoons peanut oil 1 tablespoons curry powder 1/4 cup soy {sauce} 1/4 cup creamy peanut butter 1/4 cup finely chopped peanuts 1 tablespoon light brown sugar 2 tablespoons lime juice 1/2 teaspoon crushed red pepper 1 clove garlic, crushed 1 pound boneless pork loin, 1-inch cubes 3 cups hot cooked rice peanut sauce Method […]