2 c Semi-sweet chocolate chips 1 cn 14oz sweetened condensed -milk 1/4 c Maker’s Mark 1/2 ts Orange extract 1 pk 3/4oz slivered almonds Combine chocolate chips and milk in large bowl and cover loosely. Cook in microwave for 3 minutes on High. Remove from microwave and stir until smooth. Add bourbon and orange extract; mix well. Grease an 8 inch square pan and sprinkle bottom of pan with almonds. Pour mixture in pan; let stand until firm or chill in refrigerator. |
1 qt Rum 1 qt Vodka 1 qt Strawberry juice 1 qt Orange juice 1 qt Pineapple juice 1 pt Fresh strawberries 1 pt Orange wedges 1 pt Pineapple chunks Mix all ingredients well. Chill. Serve as you would punch. This beverage’s motto is: Hiroshima’s favorite since ‘45. Guaranteed to bomb you into the next decade! NOTE: Orange juice and wedges and pineapple juice and chunks can be substituted for your favorite fruit. However, the strawberries and juice is considered MANDATORY! The vodka can also be substituted for your favorite booze, but rum is MANDATORY! The general rule of thumb for this recipe is: two quarts of booze (one of which MUST be rum), and three quarts of fruit juice including 1 pint of accompanying FRESH fruit (one of the fruits MUST be strawberries) Personal Note: I “discovered” this one at the 1979 Milwaukee Summerfest. Two fellow audience members were passing this stuff around in a plastic milk jug several hours before Seals & Crofts were to go on. How come this stuff didn’t eat through the jug is beyond me, but the drink (more of a “punch”) is very tasty. I thank those two intrepid people for this recipe. ~ Michael P. Orchekowski. |
-JUDI M. PHELPS (G.PHELPS1) 1 3/4 lb Lean beef 3/4 lb Italian sweet sausage 2 Garlic cloves; mashed 10 Parsley sprigs; leaves only 1/2 lb Fresh mushrooms 3 T Olive oil 1/4 c Butter 2 oz Salt pork; diced 1/2 lb Onions; peeled and diced 1/4 ts Freshly ground black pepper 1 Bay leaf; crumbled 1/2 c Dry white wine 2 T Celery; minced 2 T Carrot; minced 1 lg Fresh tomato or 1/2 c Canned plum tomatoes; chop -fine 1/2 c ;hot water pn Freshly grated nutmeg Salt; optional Polenta; freshly cooked (see -separate recipe) Cut the beef into 1/2-inch cubes. Remove casing from the sausage and cut the meat into 1-inch pieces. Chop garlic and parsley together until almost pureed. Cut the mushrooms into thin slices; or use 1/2 oz dried mushrooms and soak them in 1/2 cup lukewarm water for 15 minutes. Drain, saving the water, and chop the mushrooms. Combine olive oil, butter, and salt pork in a saucepan; heat. Add onions and saute slowly until medium brown. Add beef and sausage and brown for 10 minutes. Add garlic and parsley, black pepper and bay leaf. Stir and cook for 10 minutes. Add wine, stir, cover, and simmer for 10 minutes. Add celery, carrot, tomatoes and mushrooms. Stir and cook for 10 minutes longer. Add hot water and water from dried mushrooms if any. Stir, cover, and simmer for 40 minutes. Grate a little nutmeg over the top and simmer, uncovered, for 10 minutes longer. Test beef for doneness; taste for salt and add if necessary, but salt pork may have added enough. Divide the hot polenta among 4 to 6 warm plates. Serve the stew and gravy over polenta. Enjoy a bottle of Valpolicella with it. Source: Leone’s Italian Cookbook. |
1 1/2 c Water 2 c Sugar (or less, to taste) 2 3-4 inch sticks cinnamon 2 ts Whole cloves 1/8 ts Salt 2 Bottles (750 ml) burgundy Or other red table wine 2 c Chilled cranberry cocktail 1 l Chilled apple cider Ice Thin lemon or lime slices In saucepan bring water, sugar, spices and salt to boil. Lower heat and simmer 10 minutes; strain-out and discard spices; cool syrup. Combine spiced syrup with wine, cranberry juice cocktail and cider. Pour into punch bowl, add ice and lemon slices. Source: Calgary Herald Dec 15/93 From the collection of K. Deck |
1 lb Pears 3 c Vodka, rum, or brandy 1 c Sugar syrup (see recipe) 2 pn Cinnamon, nutmeg 2 Clove 2 Coriander seed 2 Apple (optional) The Bartlett pear is the best to use for liqueur making. It is juicy, sweet, and smooth. Season is July to Nov. Avoid ones with cuts, bruises, dark spots, or decay. Slice pears (and apple if desired) and add to other ingredients., adding sugar syrup last. Stir gently and steep 3 weeks. Strain and filter. Taste and adjust flavor by adding more fruit or sugar syrup if needed. Steep 3-4 weeks, then strain. Ready for use. Other fruits can be combined with pears to create a different taste. Yield: 3 pints Container: Wide mouth 1/2 gallon jar |
4 md Oranges 1 Vanilla bean 2 1/2 c Vodka 1 c Brandy 1 c Sugar syrup (see recipe) Look for firm, heavy oranges which indicates lots of juice, and smooth-skinned ones free from soft spots and mold. Wash and peel oranges making sure to scrape ALL white rind from the peels to avoid bitter flavor. Add to liquor and vanilla bean. Steep 2-3 weeks, strain and filter. Add sugar syrup and let age for 4 weeks. The entire orange may also be used. Cut oranges into wedges and follow instructions. Gives opportunity to use tangerines, tangelos, or manderin oranges. Cognac or brandy may be used as the base liquor and additional spices or extracts can be added. Yield: 1 quart plus Container: Wide mouth 1/2 or 1 gallon jar |
1 ga Apple cider 2 qt Apricot nectar 3 c Dark rum 1 1/2 c Brown sugar; firm pack 1/4 c Lemon juice 6 Sticks cinnamon; 3″ each 3 sm Oranges 1 1/2 ts Whole cloves Combine cider, nectar, rum, brown sugar, lemon juice, and cinnamon sticks in a large Dutch oven. Bring to a boil; reduce heat, and simmer, uncovered, 1 hour. Stud oranges with cloves, and add to cider mixture. Serve hot. YIELD: 1-1/2 gallons |
3 Bottles of red wine 1 Piece of orange peel 1 Piece of lemon peel 5 Cloves 1 Small sugar hat 1 Bottle of golden rum -at least 108 proof Put orange peel, lemon peel and cloves into a tea filter bag, tie shut with white yarn. Hang into a copper kettle, pour in wine. Heat up close to boiling point, but make sure it never gets to boil. Put the kettle in the middle of your table so all your guests can watch the ceremony :-). You normally use a “Feuerzange”, but as I supect this might be hard to get outside Europe I guess you can also use a grid from your barbecue set - especially the ones you normally use to barbecue herrings in should work pretty well. The point is that you should be able to put the sugar hat on it (lying on its side) and place the whole thing safely over the kettle. Once you’ve got that far, you’re ready for the ceremony. First, dim your lights. Then pour some rum onto the sugar hat, best using a ladle, and light it (this is why the rum has to be at least 108 proof). Keep the flames burning by ladeling more rum on the sugar hat, until the sugar has completely melted and dripped into the wine. Remove the “Feuerzange” and the bag with the spices. Serve in heat-proof glasses. Variation: Many people like to add sugar and/or a little orange juice (preferably freshly pressed). Typed for you by Volkhart Baumgaertner |
2 oz Wine 5 oz Lemon-lime soft drink (e.g., -7-UP, Sprite, Slice) Ice cubes (opt.) Mix wine and soft drink. Pour into 8 oz glass. Add ice. (750 ml wine to 2 liter soft drink = 8 wine coolers you buy.) This recipe makes wine coolers very similar to the ones you buy. I usually use a cheap wine with lots of berry flavor. Posted on Port of Call BBS 2194 by DIRK HOWARD on 02/27/92 Food & Wine RT [*] Category 9, Topic 18 Message 43 Wed Mar 04, 1992 C.SVITEK [Cathy] (Forwarded) MM by QBTOMM and Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, GT Cookbook echo moderator, net/node 004/005 |
—–1 1/2 LB LOAF—– 1 1/3 c Buttermilk OR 1 3/8 Cup water AND 5 Tb Buttermilk Powder 3 c Bread flour, + 1 Tbs 3 ts Gluten 1 c Med. rye flour 1 1/2 ts Salt 1 1/2 tb Butter or margarine 2 tb Brown sugar 1/4 ts Baking soda 1/4 ts Caraway seeds (more or less To taste 3 ts Red Star dry yeast Place all ingredients in bread pan, select Light Crust setting, and press Start. This is a very reliable recipe that works well in our Hitachi 101. Book suggests: * For DAK/Welbilt Machines: Add 3 Tbls more of buttermilk / or water. * For Panasonic/National Machines: Use 4 1/2 teaspoons yeast. Taken from Bread Machine Magic Typed by Dale and Gail Shipp |