Archive for September, 2005
6 medium-sized peaches
2 1-inch sticks cinnamon 12 whole cloves
cup heated rum Peel and slice peaches. Place in skillet. Add stick cinnamon and whole cloves, and sprinkle with sugar. Add water, cover and let simmer over low heat until sugar melts. Remove cover, add heated rum, set on fire and baste fruit until flame disappears. Serve at once in deep sauce dishes or use as sauce for ice cream. Canned sliced peaches may replace fresh peaches. Substitute 1 cup peach syrup for the cup water. Yield: 6 servings.
Note: A dash of Angostura may be added after the sugar melts.
Soak gelatin in cold milk. Mix egg yolks, 1/2 cup of sugar, salt, and stir in scalded milk. Stir over hot water until mixture thickens slightly. Remove from heat, add soaked gelatin and stir until dissolved. Add cream and flavoring and chill until syrupy. Fold in beaten egg whites and cherries. Pour into pie shell and chill until firm. Garnish with shaved sweet chocolate before serving. Yield: 1 9-inch pie.
Melt butter or margarine. Add crumbs, seasonings and watercress, and mix well. Arrange drained oysters in alternate layers with buttered crumbs in greased shallow baking dishes, using crumbs for the top layer. Bake in a hot oven (450 F.) 20 minutes.
Yield: 12 servings.
Note: 2 tablespoons lemon juice may replace the watercress.
Combine wine with onion, garlic, spices and herbs. Make incisions in pot roast with sharp knife. Pour wine-spice mixture over meat in deep casserole and let stand several hours, turning meat occasionally. Remove meat and brown on all sides in its own fat or extra fat if needed. Sprinkle liberally with salt and return to casserole.
Cover and bake in a slow oven (250 F.) 2 to 3 hours until meat is tender. Remove from oven, skim off about cup of the fat. Stir the flour into this and when smooth add the spiced wine in which meat has been cooked. This may be strained if desired. Stir over low heat until sauce thickens and boils. If too thick, add a little water. Serve in bowl with pot roast and plenty of heated French bread for dunking in the sauce. Yield: 8-10 servings.
Soak bread crumbs in milk 5 minutes. Add eggs, onion, chili sauce, salt and pepper. Add ground meat and mix lightly until well blended. Pack in greased loaf pan 9x5x3. Cover with bacon and bake in moderately hot oven (400 F.) about 40 minutes until lightly browned. Unmold and garnish with sprigs of parsley. Yield: 10-12 servings.
Have veal steak sliced thin and cut into 6 portions. Spread generously with liver sausage, roll and skewer. Saute bacon until lightly browned and remove from fat. Add 2 tablespoons butter or margarine and saute veal rolls in this on all sides until very lightly browned. Add wine, cover and let simmer until meat is very tender. Add crumbled bacon. Remove rolls to hot platter. Blend 2 tablespoons melted or soft butter or margarine with flour. Stir into liquid in pan and continue stirring over low heat until sauce thickens slightly. Test for salt. Pour around meat and serve with noodles with poppy seeds. Yield: 6 servings.
Dredge veal with seasoned flour. Cook in hot olive oil quickly on both sides. Add wine and lemon juice. Cover and cook over low heat until tender. Sprinkle with salt, pepper and minced parsley. Garnish with sliced lemon dipped in minced parsley. Yield: 8 servings.
Note: A clove of garlic may be cooked with the meat and removed before serving. Butter may replace the olive oil.
Fold mayonnaise into sour cream. Stir in vinegar gradually and add remaining ingredients. Yield: 12 servings.
Cook lobster tails in boiling salted water. If thawed, boil 11 minutes. If unthawed, allow 1 minute longer. Drain, and drench with cold water. Cut with scissors through thin undershell and pull out meat with fingers. Chill and cut into dice. Combine lobster meat with celery, mayonnaise and sour cream. Test for salt. Line salad bowl with greens. Pile salad in center and garnish with sliced hard-cooked eggs and capers or olives. Yield: 12 servings.
Note: If larger lobster tails are used, allow for boiling 1 minute more than weight in ounces.
Pare cucumbers completely or partially, and crisp in salted water 1/2 hour. Drain thoroughly and mix with sour cream dressing. Sprinkle with minced chives or minced parsley.