often to room temperature.
Classic:.
Preheat the oven to
Heat oil in large deep nonstick skillet over medium high heat and brown beef.
Stir in Recipe Ready Stew Blend, tomatoes and beef broth. Reduce heat to low and simmer covered 20 minutes or until beef is tender.* Season, if desired, with salt and black pepper and sprinkle with chopped parsley. For thicker stew, gently mash 2 potatoes using a fork; stir to blend.
Summer Sangria.
In a large chilled pitcher, combine the sugar, orange liqueur, brandy and white wine.
Cover and refrigerate for 2 1/2 hours.
When ready to serve slowly stir in club soda to taste.
Add all the fruit and ice cubes and ENJOY.
Classic Sangria.
In a large chilled pitcher, combine the red wine, orange and lemon slices, triple sec and brandy with 1 tbsp of sugar.
Cover and refrigerate for 1 1/2 hours.
Before serving add club soda and ice, taste and adjust sugar or soda as preferred.
owder into dry ingredients for Classic Pizzelles. Blend into egg mixture
Make Rich Tea Biscuit dough, adding more milk to make a drop biscuit dough. Spread the dough 1/2 inch deep in an oblong 9 x 12-inch baking dish. Peel and pare apples; cut in eighths. Press apple slices into top of dough very close together. (It won't hurt if more than a layer thick.) Dot with butter or oleo. Mix cinnamon and sugar together.
Sprinkle over apples. Bake at 350\u00b0 for 30 minutes or until done. Serve warm or cold with Lemon Sauce (recipe follows).
he bottom.
YIELD: This recipe serves 5 people with about
until delicately browned.
The recipe also says you can also
lour and 1/2 cup Recipe #453973 (one batch without added
irections for sauce:
This recipe makes enough sauce for about
Combine all ingredient in a cocktail shaker and shake.
Strain mixture into a stemmed cocktail glass with a sugared rim.
CLASSIC ICE CREAM: To the fruit
alf (bowl) will be the classic version and the other half
roof casserole and pour the \"Sidecar\" sauce over them.
Bake
Classic Pie Crust:
Add the
Preparation and Serving.
If you want to garnish the glass rim with sugar, wet the outside of the rim with lemon juice. Dip the outside of the rim in sugar, and swirl glass to coat.
For the drink, combine lemon juice, Cointreau, and cognac in a cocktail shaker that is half filled with ice. Shake well for 20 - 30 seconds.
Strain mixture into the cocktail glass. If you don't sugar the rim, you could garnish with a lemon twist or orange slice.
http://www.kitchenriffs.com/2012/01/sidecar-cocktail.html.
Elaborating on the original recipe I adopted -- Take one of
hey are made.
Recipe courtesy of CLASSIC GERMAN BAKING by Luisa
he remaining ingredients and make recipe as directed above.
Corn
esired. Bake according to specific recipe directions.
For a DOUBLE
luminum foil, and proceed with recipe at Step 12.
TROUBLESHOOTING