Kai's "Old-Fashioned" Recipe Thread

Fruity Cocktail Cobbler.

~~13x9 glass baking dish (I do mine in a glass one because not only is it easier to clean, I don't have to worry about it getting scratched up)

~~FRUITS--peaches, pineapple, pears, grapes, cherries. (If you want other fruits in it, feel free to put them it the cobbler also).
IF you use canned fruits,drain and keep part of the juice from all of the fruits.(Including cherry juice) You make your topping from this.

~~Put butter or margerine on top of the fruits. Approx. 1/2 a stick throughout the cobbler.

~~1 cup of sugar (1/2 of it goes on the fruits, and the other 1/2 goes in the juice to make the topping).Mix sugar into fruits. Put the other 1/2 cup of sugar into the juice, and stir well until mixed thoroughly. Pour self rising flour into juice and sugar mixture. Keep putting flour in the juice,stirring it up, until it is almost the consistancy of biscuit dough.

You can put some cherries in with the other fruits (cut in half), and cut some up to put in the topping. Pour topping over fruits, making sure that all of the fruits are covered with the topping. Cook in preheated oven at 350* for about an hour or until the topping looks done.

We celebrate America's Independence Day on July 4th. Traditional celebrations include families and friends getting together for cook-outs and fire works. For this menu we feature homemade pork barbecue. We have included instructions for smoking the pork with either a charcoal grill or a gas grill. For either method the secret to this style of preparation is indirect cooking where the smoke actually cooks the pork rather than the direct heat of the fire.

There is a certain art to this preparation that depends in large part on the heat of the fire and the amount of smoke generated by the hardwood chunks. It is best to leave the lid on the grill as much as possible to trap the smoke and allow it to cook the pork. If you notice that the smoke is dying down, then lift the lid. The addition of the fresh air should spark the hardwood and increase the heat. Then when you replace the lid the smoke will increase as well. You can also add additional hardwood chunks to the fire whenever necessary.

Under slow cooking conditions with only indirect heat and smoke cooking the pork, it may take up to 4 hours to complete the smoking process. However, if the fire is hotter or the pork closer to the direct heat, then the pork will cook faster. The pork should be done after 3 to 4 hours and will have a dark, deeply smoked surface. Also, you are going to finish the pork in a crock pot or oven after the smoking so there is little danger of ending up with under-cooked pork. With a little practice you will master the subtle methods to control the heat and smoke. The end result is fabulous pork barbeque that everyone will love. This menu serves 6 to 8.

This barbeque is a labor of love. It takes most of the day to prepare but, because you are using indirect heat and low temperatures, you can leave it cooking for hours at a time without having to check on the pork. Just start early and work around the house on all those projects you have been putting off. This menu serves 6 to 8.


Split Pea Dip

1 cup dried split peas
2 cups water
2 tsp. dried oregano
2 bay leaves
2 Tbsp. red wine vinegar
2 Tbsp. olive oil
2 cloves garlic, minced
1/4 cup kalamata olives, pitted and chopped
1/4 cup cilantro, chopped

Combine peas, water, oregano and bay leaves in a saucepan and bring to a boil. Reduce heat and simmer for about 45 minutes or until tender, then drain and discard bay leaves. Place pea mixture in a food processor and process until smooth, add vinegar, olive oil, garlic, olives and salt and pepper to taste. Process briefly just enough to mix. Chill for a couple of hours and sprinkle with cilantro. Serve with pita bread.



Homemade Barbecue

1 8 - 10 lb. pork butt
10 - 12 hickory hardwood chunks (Use the large chunks that are approximately the size of the palm of your hand rather than the
hardwood chips)
Pepper flakes
2 cups vinegar (we use red wine or cider)
2 - 3 bottles of you favorite barbecue sauce

For Charcoal Grill --

Soak hardwood chunks in water for approximately 1 hour before using. Place charcoal briquettes around on one side of the charcoal grate 2 - 3 coals deep and apply lighter fluid. You can stack the coals up the side of the grill. Light coals and wait until ash first appears on coals. Place tinfoil pie pan on side of grill on opposite side of from coal and fill with water. Place hardwood chunks directly onto hot coals and place cooking (top) grate on grill. Sprinkle pepper flakes all over pork butt. Combine liberal dose of pepper flakes with vinegar. Place butt on cooking (top) grate over the pie pan and away from the charcoal and place lid on grill with air vents almost completely closed. You should soon see large amounts of smoke billowing from grill. Baste pork as often as you like with the pepper flake/vinegar sauce. Turn butt a few times during the cooking process for even smoking. Smoke the pork for about 3 to 4 hours, adding hardwood if necessary.

For Gas Grill --

Soak hardwood chunks in water for approximately 1 hour before using. Place tinfoil pie pan on one side of grill and fill with water. Light other side of grill and, when hot, place hardwood chunks onto hot grill. Sprinkle pepper flakes all over pork butt. Combine liberal dose of pepper flakes with vinegar. Place butt on cooking grate over the pie pan and away from the direct heat. Place lid on grill with air vents almost completely closed. You should soon see large amounts of smoke billowing from grill. Baste pork as often as you like with the pepper flake/vinegar sauce. Turn butt a few times during the cooking process for even smoking. Smoke the butt for about 3 to 4 hours, adding hardwood if necessary.

Remove butt from grill and place it in a large crock pot or tinfoil cooking pan. Pour barbeque sauce over the butt. If using the crock pot, cook butt on medium for about another 2 to 3 hours. If using the tinfoil cooking pan, cover the butt and cook in the oven at 225 degrees for the same amount of time. Place pork on large platter and allow to cool, reserving the barbeque sauce in a bowl. Once pork is cool enough to handle, shred pork by hand, removing any gristle. Serve on platter with barbeque sauce on the side. Buns are optional.



Creamy Coleslaw

8 cups shredded cabbage
1/3 cups mayonnaise
1/3 cup sugar
1/4 cup cider vinegar
1/4 cup mustard
2 tsp. celery seed
Salt and pepper to taste

Combine all ingredients in a large bowl and mix well. Chill until ready to serve.



Home-style Potato Salad

5 pounds small red potatoes (we usually do not peel the potatoes)
6 eggs, hard-boiled (we usually do peel the eggs)
2 cups mayonnaise
1/4 cup sweet pickle relish
1/4 cup mustard
1/4 cup sliced green olives (optional)
Salt and pepper to taste
Paprika for garnish

Cut potatoes into 1/2-inch pieces and boil until tender. Set aside to cool. Separate egg whites from egg yolks. Chop egg whites and set aside. Mash egg yolks and stir in mayonnaise, relish, mustard and salt and pepper. Combine mixture with cooked potatoes and egg whites and green olives if desired. Stir to blend and garnish with paprika.



Red, White and Blue Pizza

1 18-oz. package sugar cookie dough
1/2 cup whipping cream
8 oz. container vanilla yogurt
1 pint of strawberries or raspberries
1 pint blueberries

Grease and flour a 14-inch pizza pan. Spread cookie dough along the bottom and bake at 350 degrees for 15 minutes. Set aside to cool. Meanwhile whip whipping cream until fluffy and fold in vanilla yogurt. Spread mixture evenly over cooked dough. Top with strawberries and blueberries and slice and serve. Yummm!!!


Have a very happy July 4 celebration and don't forget to show your patriotism with a little flag waiving. We have a lot to be proud of and it is very appropriate to demonstrate your pride on this special day. One of the great things about our society is that expressions of pride in this country are entirely voluntary and no one can compel you to fly a flag or sing your national anthem - all the more reason to do both often and with vigor.

Quote:

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TIME? Did somebody say TIME?

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LOL @ Furgy !

Ice cream stir-ins


Making your own flavors of ice cream and sherbet is a snap. All it takes is a frozen base (such as vanilla, chocolate or other ice cream, frozen yogurt or sherbet) and your imagaination. Stir in the flavors with a rubber spatula or stand mixer, pop the mixture back into the freezer and you're set for dessert


Tips for stir-ins

• Let the ice cream stand at room temperature for 45 minutes before adding stir-ins.

• With a paddle attachment in a stand mixer, use low speed for no more than 30 seconds to blend in the flavors.

• Some of these ice cream blends, especially those with liquor, will need to refreeze for at least 4 hours. The others, if eaten right away, will have the consistency of soft serve.

• The volume of the ice cream may decrease if liquid ingredients are added. If you start with 4 cups of ice cream, you might end up with a yield of only 3 cups.

Basic Stir-in Recipe

Place a large bowl in freezer. Let ice cream (or frozen yogurt or sherbet) stand at room temperature 45 minutes or until softened. In chilled bowl, place other ingredients and beat with a mixer at medium speed 1 minute or until well blended.

With a rubber spatula or stand mixer, combine softened ice cream (or frozen yogurt or sherbet) and other ingredients in chilled bowl. Cover; freeze to desired consistency.

Stir-in variations

• Strawberry Cheesecake Frozen Yogurt: 4 cups strawberry fat-free frozen yogurt, 1 cup fat-free sour cream, 8-ounce block 1/3-less-fat cream cheese (softened), 1 cup powdered sugar, 1/2 teaspoon vanilla extract (12 servings).

• Piña Colada Sherbet: 4 cups pineapple sherbet, 1/2 cup cream of coconut, 1/4 cup white rum, 2 tablespoons fresh lime juice (9 servings).

• Malted Chocolate Ice Cream: 4 cups chocolate low-fat ice cream, 1 cup chocolate malted milk balls (crushed), 1/2 cup chocolate malted milk powder (8 servings). Note: The ice cream mixture may become grainy just after you stir in the malted milk powder, but that will dissolve.

• Strawberry-White Fudge Crunch Frozen Yogurt: 4 cups strawberry fat-free frozen yogurt, 1 cup white fudge-covered pretzels (broken into pieces), 1/2 cup vanilla-flavored chips (8 servings).

• Spicy Lemon Sorbet: 3 cups lemon sorbet, 2 tablespoons finely chopped crystallized ginger, 1/4 teaspoon white pepper (6 servings).

• Mocha Ice Cream: 4 cups chocolate low-fat ice cream, 1/4 cup Kahlua (coffee-flavored liqueur), 1 tablespoon instant coffee granules, 2 (1-ounce) squares bittersweet chocolate (finely chopped) (8 servings). Note: Combine liqueur and coffee granules in a small bowl. Microwave at High 30 seconds; stir until coffee dissolves. Cool and continue with Basic Stir-In Recipe.

• Peanut Butter-Banana Ice Cream: 4 cups vanilla low-fat ice cream, 1 cup mashed ripe banana (about 2 small bananas), 1/4 cup chunky peanut butter (8 servings).

• Maple-Bourbon Ice Cream: 4 cups vanilla low-fat ice cream, 1/4 cup maple syrup, 2 tablespoons bourbon, 1/4 teaspoon ground cinnamon (6 servings).

• Dulce de Leche Ice Cream: 1 (14-ounce) can fat-free sweetened condensed milk, 4 cups vanilla low-fat ice cream (8 servings).

Preheat oven to 400 degrees. Pour milk into a 9-inch pie plate; cover with foil. Place pie plate in a shallow roasting pan. Add hot water to pan to a depth of halfway up the sides of pie plate. Bake milk at 400 degrees for 1 1/2 hours, adding additional water to the roasting pan as needed. Remove pie plate from water. Uncover; stir milk with a whisk until smooth. Cool and continue with Basic Stir-In Recipe.

• S'More Ice Cream: 4 cups chocolate low-fat ice cream, 1 cup miniature marshmallows, 1 cup honey-flavored bear-shaped graham crackers (about 48 cookies) (9 servings).

:D

Chilled Peach Soup



1 quart frozen peaches, thawed
3/4 cup sour cream
3/4 cup pineapple juice
1 cup orange juice
1/4 cup lemon juice
1/4 cup dry sherry
Fresh mint sprigs

Drain the peaches, reserving 1/2 cup of the juice. Combine the peaches and sour cream in a blender jar. Process until blended. Add the reserved peach juice, the pineapple, orange, and lemon juices, and the sherry. Process until blended, and strain.

Chill in the refrigerator for at least 30 minutes. Ladle into individual soup bowls. Garnish each serving with several mint sprigs.

SERVINGS: 6

ICE CREAM Sundae Sauces



Commercial sauces tend to be thick and gloppy, tasting only faintly of the namesake fruit/Topping. These simple sauce puts the flavor(s) in the forefront.



Fresh Strawberry Sauce


Boiling mashed strawberries in water creates the flavorful, juicy base for this sauce. Lemon juice lends bright acidity; balsamic vinegar is a more mellow choice.

• 1 c. ripe strawberries plus 2 c. finely chopped strawberries, divided

• 1/3 c. water

• 1/3 c. sugar

• 1 1/2 tsp. cornstarch

• 1 1/2 tsp. fresh lemon juice or balsamic vinegar

Mash 1 cup ripe strawberries with a potato masher. Combine mashed strawberries and water in a small saucepan; bring to a boil. Cook 5 minutes, stirring occasionally. Press mixture through a sieve into a bowl, reserving 1/2 cup strawberry liquid (add enough water to measure 1/2 cup, if necessary). Discard pulp.

Combine sugar and cornstarch in pan. Add strawberry liquid, stirring well with a whisk. Bring to a boil; cook 1 minute, stirring constantly. Reduce heat; cook 2 minutes. Remove from heat; stir in lemon juice. Cool slightly. Stir in chopped strawberries.

:D

Fruit Compote


Use dried fruit bits to eliminate chopping. Serve chilled or at room temperature.

• 1 c. water

• 3 tbsp. honey

• 3 whole cloves

• 1 (3-in.) cinnamon stick

• 1 (3-in.) lemon rind strip

• 1 (7-oz.) bag dried mixed fruit bits

Combine water, honey, cloves, cinnamon and lemon rind in a microwave-safe bowl. Microwave at High 6 minutes. Remove cloves, cinnamon stick and rind with a slotted spoon, and discard.

Add fruit bits to liquid; microwave at High 1 1/2 minutes. Cover and let stand 20 minutes.

:D


Butterscotch Sauce


Finishing the sauce with half-and-half adds richness. Be sure to let the sauce stand for 5 minutes before adding the half-and-half or it may separate.

• 3 tbsp. butter

• 1 1/4 c. packed brown sugar

• 1/3 c. 2 percent milk

• 1/4 c. dark corn syrup

• 1/4 c. half-and-half

• 1 tsp. vanilla extract

Melt butter in a saucepan over medium-high heat. Add brown sugar, milk, and corn syrup; bring to a boil. Reduce heat to medium; cook 5 minutes, stirring frequently.

Remove from heat; let stand 5 minutes. Gradually stir in half-and-half and vanilla.

:D


Warm Chocolate Sauce


The consistency of this ultra-chocolatey sauce falls somewhere between hot fudge sauce and chocolate syrup.

• 2/3 c. 2 percent milk

• 1/2 c. dark corn syrup

• 1/4 c. sugar

• 1/4 c. unsweetened cocoa powder

• Dash salt

• 2 1/2 (1-oz.) squares semisweet chocolate, chopped

• 1 1/2 tbsp. butter

• 1 tsp. vanilla extract

Combine milk, syrup, sugar, cocoa and salt in a saucepan over medium-high heat, stirring with a whisk. Bring to a boil. Reduce heat to medium; cook 3 minutes, stirring frequently. Remove from heat. Add chocolate, butter and vanilla; stir until chocolate melts.

:D


Pineapple Sauce


• 3 c. coarsely chopped pineapple

• 2 tbsp. brown sugar

• 1/4 tsp. vanilla extract

Place pineapple, brown sugar and vanilla in a food processor, and pulse 10 times or until finely chopped. Cover and chill.

Patriotic Parfait


• 1 pint blueberry sorbet

• 1 pint raspberry sorbet

• 1/2 pint blueberries

• 1/2 pint raspberries

• Sabayon (recipe follows)

• Star-Shaped Meringues (recipe follows)

In each parfait glass, dollop a tablespoon of sabayon into the bottom. Add a scoop of blueberry sorbet and some blueberries. Place a meringue into the glasses, then add a bit more sabayon. Add a scoop of raspberry sorbet and some raspberries on top of that. Add another meringue and top with sabayon. Garnish with a gold-dusted Meringue Star.

Sabayon


• 4 egg yolks

• 1/4 c. sugar

• Pinch salt

• 1/2 c. muscat or riesling wine (Mondavi Muscato d'Oro works very nicely)

In a nonreactive stainless steel bowl, combine the yolks and sugar. Whisk until light yellow and smooth. Add the salt and wine. Set in a double boiler, over simmering water, and continue whisking until the foam subsides.

Whisk a couple minutes longer over the hot water until the custard thickens, being careful not to curdle the mixture. Remove from the heat and set in an ice bath to quickly chill the mixture. Cover and cool in the refrigerator.

Note- Sabayon is the French term for a custard that also goes by the name zabaglione in Italian


Meringue Stars



• 4 egg whites

• 1/8 tsp. cream of tartar

• 3/4 c. sugar

• 1 c. plus 2 tbsp. powdered sugar

• 1 tbsp. flour

Preheat oven to 225 degrees. Whip the whites, tartar and sugar until stiff. Sift the powdered sugar and the flour together; fold into the whipped whites.

Use a star tip on a pastry bag, and fill it with the meringue. Pipe into stars on sprayed and floured parchment paper. Bake until firm. They will be white and will come off the parchment clean. Remove from the oven and set aside. Cool and store in airtight container.


:p

VODKA-MARINATED SIRLOIN


4-pound boneless sirloin roast or beef tenderloin roast

1 tablespoon coarse sea salt

2 tablespoons crushed black peppercorns

3 tablespoons finely chopped fresh parsley

2 tablespoons plus 1 teaspoon finely chopped fresh thyme

3 garlic cloves, crushed

1/3 cup vodka

¼ cup olive oil

2 tablespoons vegetable oil

4 tablespoons unsalted butter

To marinate meat: Rub roast with salt and pepper. Place in resealable plastic bag. Add parsley, 2 tablespoons thyme, garlic, vodka and olive oil. Seal bag. Place in bowl in refrigerator for 2 to 3 days, turning bag twice a day so meat marinates evenly.

To cook meat: Let meat stand at room temperature for 1 to 2 hours before cooking. Preheat oven to 425 degrees. Take meat out of plastic bag; reserve marinade. Heat large nonstick skillet over high heat. Add vegetable oil. Heat until hot. Sear roast on all sides, about 4 to 6 minutes. Transfer meat to baking pan. Place meat thermometer in thickest part of meat. Roast in middle of oven, turning once, for 1 to 1¼ hours (25 to 30 minutes if using tenderloin), until thermometer registers 130 degrees for medium-rare. Before roast is done, pour reserved marinate over roast. Transfer meat to cutting board. Let it rest, uncovered, for at least 20 minutes. Set baking dish aside.

To serve meat: Just before serving, pour cooking juices into saucepan. Heat gently. Stir in butter. Season with salt and pepper and remaining thyme. Strain sauce and discard herbs. Carve meat. Arrange on platter with sauce on side.

:D


SUMMER BERRIES WITH BAY LEAF CUSTARD


5 large egg yolks

¼ cup superfine sugar

1 cup whole milk

1¼ cups heavy cream

2 to 3 bay leaves, plus 4 to 6 for garnish

2 pounds mixed berries, such as blueberries, strawberries, raspberries and/or currants, stemmed and/or hulled

To make custard: In medium bowl, whisk together egg yolks and sugar until pale and thick. In medium saucepan, combine egg yolk mixture, milk, cream and bay leaves. Heat gently over medium-low to low heat, stirring constantly, until custard thickens enough to leave velvety coating on back of wooden spoon or it reaches 175 degrees on thermometer. (Note: Do not let mixture boil or it will curdle.) Remove from heat as soon as right thickness has been obtained. Continue stirring for 2 minutes. Leave bay leaves in custard while it cools, then remove them.

To serve custard: Place berries in dishes. Top with custard. Garnish with bay leaves.

:D

Green Bean, Tomato and Bacon Salad



• 2 tbsp. red wine vinegar

• 3/4 tsp. Dijon mustard

• 3/4 tsp. salt, plus more for beans and finished salad

• Freshly ground black pepper

• 6 tbsp. extra-virgin olive oil

• 1 1/2 lb. tender green beans, trimmed and cut diagonally into 2-inch pieces

• 9 to 10 slices bacon (about 8 or 9 oz.) cut into 1-inch pieces

• 1 1/2 pints grape or cherry tomatoes, halved lengthwise

• 3 tbsp. chopped chives or flat leaf parsley

To make the dressing: Whisk together vinegar, mustard, 3/4 teaspoon salt and a few grindings of pepper in a small nonreactive bowl. Gradually whisk in olive oil. (Dressing can be made 6 hours ahead; cover and refrigerate. Bring to room temperature and whisk well before using.)

Bring a large pot of salted water to a boil and add the beans. Cook until tender, 6 to 8 minutes. Drain in a colander and place under cold running water until beans are cold. Pat beans dry with a clean kitchen towel. (Beans can be prepared 6 hours ahead; place in a large bag, seal shut and refrigerate. Bring to room temperature 30 minutes before needed.)

Fry bacon in batches in a large skillet over medium-high heat until browned and crisp. Drain on paper towel.

Place beans, bacon and tomatoes in a salad bowl. Pour half of dressing over the ingredients and mix well. Then add enough remaining dressing to coat well and toss to mix. (You may not need to use all of the dressing.) Taste and season salad with more salt and pepper, if needed. Sprinkle with chives or parsley.

:D

Chicken Cobb Sandwiches


• 4 single chicken breasts, about 1 1/2 lb. total

• 1/2 tsp. salt

• 1/2 tsp. coarsely ground black pepper

• 1 tsp. ground allspice or nutmeg

• 2 tbsp. canola or peanut oil, more if needed

• 8 slices whole-wheat or firm textured white bread

• 1 tbsp. spicy brown mustard, more if desired

• 2 ripe avocados

• 3 tbsp. Basil Salad Dressing (see recipe)

To prepare chicken: Rinse and pat dry the chicken breasts. Cut each piece in half crosswise, for a total of 8 pieces. Discard the skin.

Sprinkle the chicken with the salt, black pepper and allspice. Lightly oil a heavy cast-iron grill pan or large skillet and place over high heat. Place four pieces of the chicken in the pan and cook over high heat for 3 to 4 minutes, without turning, adding oil as needed.

When chicken pieces are golden brown, turn them over and cook 3 to 4 minutes longer, or until the chicken is springy and its juices run clear. Remove the chicken from the pan and cook the remaining chicken the same way.

To assemble sandwiches: Brush one side of each slice of bread with the mustard. Top with the chicken, dividing evenly. Peel the avocados and cut into thin wedges. Arrange avocados on top of the chicken, and then drizzle a couple tablespoons of the Basil Salad Dressing on the sandwich.

Top each sandwich with another slice of bread, wrap in wax paper or plastic wrap, and then in foil, for packing to go.

:D



Tomatoes and Corn Salad



1/2 head red leaf or red romaine lettuce

• 4 ears fresh corn

• 2 large tomatoes

• 1/4 c. Basil Salad Dressing (see recipe)

Gently separate the lettuce leaves and wash well in a basin of cold water 2 or 3 times. Dry in a spinner or drain in a colander and then dry in between towels. Chill until ready to use.

Husk the corn and remove the silks. Bring a large pot of water to boil. Drop corn in the water and cook rapidly for 2 minutes. Turn off the heat and let the corn remain in the water for 5 to 7 minutes longer. Drain the cooked corn well and pat with paper toweling.

Using a large sharp knife and a chopping board, cut the corn from the cob, into kernels. Set aside the corn and discard the cobs.

Rinse the tomatoes, dry and cut into thick slices. Place in a 1 1/2-quart plastic container. Top with the corn.

Pour the salad dressing over the vegetables, mixing well.

Top with the lettuce leaves and close the container tightly. When ready to serve, spread the lettuce leaves on a small plate and top with the corn and tomatoes.

:D


Basil Salad Dressing


• 1/3 c. olive oil

• 2 tbsp. vinegar

• 1 tbsp. lemon or lime juice

• 1 clove crushed garlic

• 1/2 tsp. salt

• 1/4 tsp. freshly ground black pepper

• 3 tbsp. chopped fresh basil

In a small bowl or jar, combine the oil, vinegar, lemon or lime juice, garlic, salt, black pepper and basil. Beat briskly with a fork or whisk, or shake vigorously to combine.

:D

Savory Sour Cream Cornish Hens

2 (1-1/2 pound) Cornish hens, split lengthwise by butcher
Garlic powder
Salt
Pepper
1 medium to small onion, chopped
8 ounces fresh mushrooms, sliced
1 stick butter or margarine, melted
1/2 cup dry white wine
1/2 to 1 teaspoon salt
1/2 cup sour cream
1 teaspoon dry basil

Generously sprinkle hens with garlic powder, salt and pepper. Place cut side down in a lightly greased 9 x 13 baking dish. Cover with foil and bake in a preheated 350 degree oven for 30 minutes. Remove foil and bake an additional 30 minutes. Sauté onions and sliced mushrooms in 1 stick butter over medium heat for 5 minutes. Stir in wine and 1/2 to 1 teaspoon salt, according to taste. Pour mixture over hens and bake an additional 30 minutes or until juices run clear. Place hens on a serving platter, reserving pan juices. Blend in sour cream with a wire whisk. Add basil. Pour over hens. Garnish with fresh parsley and whole fresh mushrooms.

SERVINGS: 4



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Stuffed Baked Apples with Vanilla Sauce

VANILLA SAUCE:
3 egg yolks
2 Tablespoons sugar
1 cup light cream
2 teaspoons vanilla extract
1 cup heavy cream, slightly whipped, or
frozen whipped topping

APPLES:
1/2 cup ground blanched almonds
1/4 cup sugar
2 Tablespoons water
4 tart apples, peeled and cored
1-1/2 Tablespoons butter, melted
1/2 cup sifted bread crumbs
2 Tablespoons butter

To make vanilla sauce, beat egg yolks and sugar in top of double boiler. Add light cream and cook over simmering water until thickened, stirring constantly. Remove from heat and add vanilla extract. Cool mixture, stirring occasionally. When cool, fold in whipped cream. Chill until ready to serve. To prepare apples, mix ground almonds, sugar, and water. Fill apples with almond mixture; roll in melted butter and then in bread crumbs. Place in a 9-inch square baking dish, and dot with 2 Tablespoons butter. Bake in a preheated 425 degree oven for 25 minutes. Do not overbake; apples should be firm. Serve hot apples with vanilla sauce which is chilled or at room temperature.

SERVINGS: 4

mmmmmm ... sounds yummy