by RRAdmin | Jan 2, 2012 | Uncategorized
CAFÉ BRULOT(Mills and Overton via NOK)Café Brulot originated in New Orleans. To serve properly, you will need a silver bowl with a special ladle that has a strainer for straining out the spices.* If you do not have one, use an ordinary ladle, being careful when...
by RRAdmin | Jan 2, 2012 | Uncategorized
Rosemary Lemon Chicken 4 chicken breasts ½ cup lemon juice 1 teaspoon finely grated lemon peel 2 tablespoons honey 2 tablespoons vegetable oil 2 tablespoons fresh rosemary Mix together lemon juice, grated lemon peel, honey, vegetable oil, and fresh rosemary. ...
by RRAdmin | Jan 2, 2012 | Uncategorized
a collection from our home cookin’ files of simple sauces for beef and/or poultry fondue MUSTARD SAUCE (Serve hot or cold.) 1 1/2 cups prepared mustard 1 tsp. salt 1/2 cup dry white...
by RRAdmin | Jan 2, 2012 | Uncategorized
East HartfordRotary Contribution: A wonderful addition to this site Charlotte Bradburys Blueberry DelightCrust:2 sticks margarine, melted2 cups flour1 cup chopped nutsFilling:8 ounces cream cheese, softened½ box powdered sugar1 small Cool Whip®Glaze:*1 cup...
by RRAdmin | Jan 2, 2012 | Uncategorized
tworecipes for homemade Bubbles Secret ingredient — glycerin from a drug store….. Glycerin makes thebubbles last longer than usual but is costly.Super bubble solution 6 glasses of water2 glasses clear dishwashing liquid detergent (Joy is best)1-4 glasses...
by RRAdmin | Jan 2, 2012 | Uncategorized
MARIA’S ANTIPASTA BOWL Combine: 1 ½ pounds kielbasa (sliced) 2 14-ounce cans artichoke hearts (quartered) ½ pound button mushrooms (fresh or canned) 1 can (6 oz.) pitted ripe olives 1 red pepper — ½ -inch cubes 1 green pepper — ½ -inch cubes 1 can...
