*Place vermicelli in plastic bag and with rolling pin, crush to about the size of rice.
Chill the port; add the rum and lemon juice; mix well. Place in a glass container and refrigerate. When ready to serve, place a cherry or fresh strawberry in each glass, stir the cocktail well and serve very cold in wine or martini glasses. You may add a little ice to the shaker to keep it cold. Serves 12 - 16.
Heat oil in large skillet over medium heat.
Add beef; cook and stir until no longer pink.
In small bowl, combine jelly, cornstarch and mustard; blend well.
Add jelly mixture and frozen vegetables to meat.
Cover and simmer 5 to 7 minutes until vegetables are crisp-tender, stirring frequently.
Serve over rice, if desired.
Preparation time:
20 minutes.
Makes 4 servings.
Brown meat in large skillet; season to taste.
Combine jelly, cornstarch and mustard; add to meat.
Add vegetables.
Cover and simmer for 5 to 7 minutes, stirring frequently.
Makes 4 servings.
Heat oil in large skillet over medium-high heat.
Add beef; cook and stir until no longer pink.
In a large skillet, brown meat in oil.
Season meat to taste. Combine jelly, cornstarch and mustard.
Add to meat.
Add vegetables.
Cover.
Simmer 5 to 7 minutes until vegetables are crisp-tender, stirring frequently.
Serve over hot rice, if desired.
Yields 4 to 5 servings.
*Tip:
If currant jelly is not available, 1/2 cup apple jelly and 3 tablespoons lemon juice may be substituted.
Combine, in a large sauce pan, the beef broth, all the frozen and fresh vegetables, and spices through the garlic salt.
Bring to a boil, reduce heat and simmer covered for about 7-8 minutes.
Add the pureed tomatoes and cook till heated through.
Cook the pasta while the soup is heating, according to the package directions.
Place pasta in 6 soup bowls, dividing evenly, and ladle the soup mixture over it.
Sprinkle the cheese and parsley on top of the soup.
Fill glass with very hot water to pre-heat, then empty.
Pour hot coffee into hot glass until it is about three-quarters full.
Drop in two cocktail sugar cubes.
Stir until the sugar is thoroughly dissolved.
Add full jigger of Irish Whiskey for proper taste and body.
Top with a collar of whipped cream by pouring gently over a spoon.
Enjoy it while piping hot.
he milky residue behind.
Recipe can be halved or doubled
It is not necessary to saute any item in this recipe.
Combine the tomatoes, chicken broth, celery, onions, oregano, rosemary, bay leaves, basil, garlic, black pepper, salt and olive oil. Bring all ingredients to a boil for 2 to 4 hours. Thicken with the dissolved cornstarch.
Serve over pasta of your choice.
Top with grated Parmesan cheese.
You can also add meat or sausage of your choice to the sauce. This sauce can be bottled and frozen for later use.
Serves 8 to 10 persons.
o go! Use in any recipe calling for sourdough starter. To
Open the can of Nina San Marzano tomatoes, being very careful
Heat oil in large skillet over medium-high heat.
Add beef; cook and stir until no longer pink.
In small bowl, combine jelly, cornstarch and mustard; blend well.
Add jelly mixture and frozen vegetables to meat.
Cover and simmer 5 to 7 minutes, until vegetables are crisp-tender, stirring frequently.
Serve over rice, if desired.
Makes 4 servings.
/4 stated in this recipe.
Garnish with chopped
Combine ingredients in a cocktail shaker filled with ice.
Shake thoroughly.
Serve in a highball glass filled with crushed ice.
Garnish with an orange slice and pineapple leaf.
alt.
Add eggs, fruit cocktail and vanilla and mix all
Cook beef and onion together and drain.
Cook cocktail smokies and mushrooms and drain.
Then add the remaining ingredients and simmer for about 10 minutes.
This recipe can be cut in half.
Make the Recipe #299834 (vodka water) by the pitcher. This is used as the base of this drink.
fill cocktail glass with ice.
Add 1 oz Citron Vodka.
pour 1 oz or so vodka water inches.
top with a splash of the Cranberry Pomegranate Juice.
Enjoy with someone you love ;).
lice of bacon around each cocktail weenie and secure with toothpicks