Archive for February, 2008
Layered Meatball Casserole recipe
1 layer raw sliced potatoes
1 layer sliced onions
1 layer 1-inch bacon strips – uncooked
1 layer sliced green bell pepper
1 layer sliced carrots
1 layer small meatballs – uncooked
1 layer cheese slices
3 tablespoons uncooked rice
Salt and pepper
1 can cream of chicken soup
1 cup milk
Twice Baked Outdoor BBQ Baby Potatoes
2 lbs baby potatoes, pre-cooked
butter
sea salt
fresh ground black pepper
If you need to par-boil these potatoes first, place them in a large pan of boiling water and cook for about 5 to 8 minutes. Do NOT peel them, but scrub them if necessary and cut any protruding eyes out.
Drain them well and place them straight on to the BBQ grill/shelf, moving them around all the time with heatproof tongs.
Dundee Biscuits
8oz plain/all purpose flour
4oz butter
2oz caster/superfine sugar
1 egg, separated
2oz flaked almonds, chopped
Put the flour into a bowl and rub in the butter until the mixture resembles fine breadcrumbs.
Medallions of Pork with Fresh Apricots and Mint Glaze.
18 (1 1/2 oz.) pork tenderloin medallions, skinned and fat removed
9 ripe apricots
1 tbsp. fresh copped rosemary
6 oz. whipping cream
3 egg yolks
1 oz. mint jelly
10 mint leaves–chopped
Fresh Apple Quiche
1/2 cup bulk sausage
1/2 cup chopped onion
1/4 tsp. thyme
2 Red Delicious apples, pared & cut into 1/2″ cubes
1 tbsp. lemon juice
1 tbsp. sugar
1/2 cup shredded cheese
4 eggs, beaten
2 cup light cream or milk
1 single, deep dish pie crust
Grilled Vegetable Kabobs
12 lg. fresh mushrooms
Boiling water
1/4 cup Italian dressing
2 tbsp. lemon juice
1 1/2 tsp. Worcestershire sauce
2 med. zucchini, cut into 1 inch
diagonal slices
4 cherry tomatoes
Raspberry Vinegar Pork Chops
1 tbsp. butter or margarine
1 tbsp. olive oil or vegetable oil
3 lb. pork tenderloin
1/2 cup raspberry vinegar, divided
3 garlic cloves, sliced thin
2 tomatoes, seeded & chopped
1 tsp. dried sage or thyme
Tarragon or basil
1 tbsp. fresh or dried parsley
Salt & pepper to taste
Fresh raspberries to garnish when available
1/2 cup chicken stock
Bavarian Kraut Casserole
1/4 cup margarine
1 cup chopped onion
1 1/2 lbs. pork tenderloin, cut in 1 inch cubes
1 (16 oz.) can sauerkraut
1/4 tsp. nutmeg
1 cup sour cream