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...
by RRAdmin | Jan 2, 2012 | Uncategorized
BAKED SHORT RIBS 1 pound English-cut* short ribs 1 tablespoon flour ¼ teaspoon paprika ½ teaspoon salt 1/8 teaspoon pepper 1 cup red wine 1 clove garlic Preheat oven to 300° F. Roll ribs in flour seasoned with paprika, salt and pepper. Brown in hot fat. Place ribs in...
by RRAdmin | Jan 2, 2012 | Uncategorized
BOEUF À LA CATALANEBeefStew with Rice, Onions, and TomatoesThis is an oldfamily favorite, adapted, or adopted, in the sixties from Masteringthe Art of French Cooking,vol.1, by Beck, Bertholle and Child. Boeufà la Catalane is ahearty dish from...
