Preparation time - 5 minutes Cooking time - 20 minutes Yield - 1.5 cups
- ONE AND ONE HALF CUPS OF FROZEN, UNSWEETENED RASPBERRIES
- THREE QUARTERS OF A CUP OF WHITE SUGAR
- THREE CUPS OF RED ZINFANDEL WINE
- ONE SIX INCH, AND ONE THREE INCH VANILLA BEAN, SPLIT LENGTHWISE
In a medium saucepan, combine zinfandel wine, frozen raspberries, sugar, and vanilla beans. Bring to a boil, reduce heat and simmer for 5 minutes. Increase heat and boil until reduced to 1.5 cups, stirring occasionally. This will take approximately 15 minutes. Strain berry mix through a sieve, pressing berries to extract as much liquid as possible. Cool to room temperature. Garnish with almonds, mint or fresh raspberries.
Preparation time - 10 minutes Cooking time - 20 minutes Yield - two cups
- THREE CUPS OF CANNED TOMATOES
- TWO TEASPOONS OF SUGAR
- TWO TABLESPOONS OF BUTTER
- ONE TABLESPOON OF OLIVE OIL
- TWO TABLESPOONS OF CHOPPED ONION
- ONE TABLESPOON OF CHOPPED PARSLEY
- ONE GARLIC CLOVE
- A PINCH OF CHERVIL
- TWO TABLESPOONS OF BRANDY
Simmer tomatoes with sugar, uncovered, over low heat until most of the juice has cooked down. Meantime heat butter and oil in a saucepan, add onion, parsley, garlic and chervil. Cook gently until onion is clear. Press tomatoes through sieve, then add to onion mixture, increase heat and simmer for 15 minutes. Remove garlic and stir in brandy. Heat thoroughly but do not boil. Serve with pasta.
Preparation time - 15 minutes Cooking time - 15 minutes Yield - 3 cups
- ONE QUARTER POUND OF FRESH, SLICED MUSHROOMS
- TWO TABLESPOONS OF BUTTER
- ONE TABLESPOON OF SALAD OIL
- THREE TABLESPOONS OF FLOUR
- ONE CUP OF MILK
- ONE STRIP OF BACON, VERY FINELY CHOPPED
- THREE QUARTERS OF A CUP OF CONSOMME
- ONE TEASPOON OF WORCESTERSHIRE SAUCE
- ONE TEASPOON OF LEMON JUICE
- SALT AND PEPPER
Saute the mushrooms and very finely chopped bacon quickly in the heated mixture of butter and oil. When lightly browned stir in the flour and gradually add the milk. Cook, stirring, until smooth and thick. Stir in hot drippings from the roasting pan after skimming off top fat. Then stir in the consomme, cook and stir until smooth. Season to taste and add lemon juice. Keep hot until serving time. Serve over roast meats.
Preparation time - 5 minutes Cooking time - 10 minutes Yield - 1.5 cups
- SIX TABLESPOONS OF SPANISH BRANDY
- HALF A CUP OF BUTTER
- ONE CUP OF PACKED DARK BROWN SUGAR
Heat all ingredients to the boiling point in a small saucepan over medium heat, stirring constantly until sugar is dissolved. Serve.
Preparation time - 5 minutes Cooking time - 5 minutes Yield - 1 cup
- TWO TABLESPOONS OF BUTTER
- TWO TABLESPOONS OF ALL PURPOSE FLOWER
- ONE QUARTER TEASPOON OF SALT
- ONE EIGHTH TEASPOON OF FRESH GROUND PEPPER
- ONE CUP OF MILK
- HALF A TEASPOON OF DRIED DILL WEED
- TWO TABLESPOONS OF DILL RELISH
- A DASH OF NUTMEG
Melt butter in saucepan over low heat. Stir in flour, dried dill weed, salt, pepper. Cook over medium heat, stirring constantly until mixture is smooth. Remove from heat. Gradually stir in milk and dill relish. Heat to boiling, stirring constantly. Boil and stir for 1 minute. Cool. Serve with seafood.
Preparation time - 10 minutes Cooking time - 20 minutes Yield - 4 cups
- FOUR CUPS OF FRESH OR FROZEN CRANBERRIES
- ONE CUP OF WATER
- ONE CUP OF ORANGE JUICE
- TWO CUPS OF SUGAR
- ONE TABLESPOON OF GRATED ORANGE PEEL
- ONE TABLESPOON OF GIN
- ONE HALF CUP OF FINELY CHOPPED PECANS
Heat sugar and water in a large saucepan over medium heat until it boils. Add orange juice. Stir in cranberries, pecans, peel and gin. Heat to boiling and boil about 5 minutes longer. Cover, cool and refrigerate.
Preparation time - 5 minutes Cooking time - 5 minutes Yield - one cup
- TWO TABLESPOONS OF BUTTER
- TWO TABLESPOONS OF FLOUR
- HALF A TEASPOON OF CURRY POWDER
- ONE QUARTER TEASPOON OF SALT
- ONE EIGHTH TEASPOON OF FRESH GROUND PEPPER
- ONE CUP OF FRESH MILK
- ONE QUARTER CUP OF APPLESAUCE
Melt butter in a saucepan over low heat. Stir in flour, curry, salt, pepper. Cook over medium heat, stirring constantly until smooth. Remove from heat. Gradually stir in milk, applesauce. Heat to boiling, stirring constantly. Boil for one minute. Serve with chicken, lamb or shrimp.
Preparation time - 5 minutes Cooking time - 5 minutes Yield - 0.5 cups
- HALF A CUP OF BUTTER, MELTED
- HALF A TEASPOON OF THYME
- HALF A TEASPOON OF BASIL
- HALF A TEASPOON OR OREGANO
- HALF A TEASPOON SAVORY
- HALF A TEASPOON OF TARRAGON
- HALF A TEASPOON OF CHIVES
- TWO TEASPOONS OF LEMON JUICE
In a small saucepan, melt the butter, stir in the lemon juice and herbs. Serve over vegetables, fish or meat.
Preparation time - 10 minutes Cooking time - 5 minutes Yield - 1.5 cups
- FOUR EGG YOLKS
- ONE CUP OF BUTTER
- ONE TABLESPOON OF LEMON JUICE
- ONE TABLESPOON OF BOILING WATER
- FRESHLY GROUND WHITE PEPPER, SALT
Stir egg yolks and lemon juice vigorously in a medium saucepan, add a quarter of the butter, heat over very low heat, stirring constantly with a whisk until melted. Add remaining butter. Add one tablespoon of boiling water. (Be sure butter melts slowly so eggs cook and thicken sauce without curdling). Continue stirring vigorously with a whisk until butter is melted and sauce is thickened. Season to taste. Serve over vegetables, broiled meat or eggs.
Preparation time - 5 minutes Cooking time - 5 minutes Yield - 1.25 cups
- TWO TABLESPOONS OF BUTTER
- TWO TABLESPOONS OF FLOUR
- ONE QUARTER TEASPOON OF DRIED MUSTARD
- ONE QUARTER TEASPOON OF SALT
- ONE EIGHTH TEASPOON OF FRESHLY GROUND PEPPER
- HALF A CUP OF SHREDDED CHEESE (OF YOUR CHOICE, CHESHIRE, STILTON, CHEDDAR)
- ONE CUP OF MILK
Melt butter in a saucepan over low heat, stir in flour, salt, pepper, mustard. Cook for 1 minute, stirring constantly, then add cheese and stir until melted and mixture is smooth. Gradually stir in milk, then remove from heat. Serve.
Preparation time - 5 minutes Cooking time - 5 minutes Yield - 1 cup
- ONE TABLESPOON OF BUTTER
- ONE TABLESPOON OF FLOUR
- THREE TABLESPOONS OF DIJON MUSTARD (OR YOUR CHOICE OF MUSTARD)
- ONE TABLESPOON OF PREPARED HORSERADISH
- ONE QUARTER TEASPOON OF SALT
- ONE EIGHTH TEASPOON OF FRESHLY GROUND PEPPER
- ONE CUP OF MILK
Melt butter in a saucepan over low heat. Stir in flour, salt, pepper. Cook over medium heat, stirring constantly, until mixture is smooth. Stir in mustard and horseradish. Gradually stir in milk. Remove from heat. Serve warm.
Preparation time - 10 minutes Cooking time - 10 minutes Yield - 1 cup
- FOUR GREEN ONIONS, CHOPPED
- THREE SPRIGS OF PARSLEY
- HALF A TEASPOON OF DRIED CHERVIL
- HALF A TEASPOON OF DRIED TARRAGON
- ONE TABLESPOON OF CHOPPED FRESH PARSLEY
- ONE TABLESPOON OF CHOPPED FRESH TARRAGON
- ONE THIRD OF A CUP OF VINEGAR
- HALF A CUP OF DRY WHITE WINE
- FOUR EGG YOLKS
- SIX TABLESPOON OF SOFT BUTTER
- A PINCH OF CAYENNE PEPPER
- SALT
- FRESHLY GROUND PEPPER TO TASTE
In a saucepan, simmer the green onions, sprigs of parsley, dried chervil, dried tarragon, vinegar and white wine until reduced by half. Strain through a sieve. Beat egg yolks in the top part of a double boiler, and beat in the strained liquid (over medium heat, hot water in double boiler). Whisk mixture until thick and smooth. Remove from heat and whisk in the butter, slowly. Place back over hot water (in the double boiler) and add remaining ingredients. Serve warm.
Search Listings
