You’ll Need:1 package frozen flounder fillets 1 grated onion 2 tablespoons butter or margarine 4 egg yolks 6 tablespoons light table cream 3 cups dry champagne Parsley flakesDirections : Melt butter in large skillet. Cook fish, onions and 1/2 cup of the champagne until fish is lightly browned. Remove fish
You’ll Need:1 cup cognac 4 tbsp white sugar 4 cups Sauterne wine 1 pound seedless grapes 16 ounce package frozen strawberries, thawed 750 milliliter bottle champagneDirections : Combine cognac, sugar and wine. Place in refrigerator overnight. In a plastic container or ring mold, combine grapes, strawberries and carbonated water. Place
You’ll Need:8 lb beef ribs from standing -rib roast 1 cup chpd onion 1 tsp instant minced garlic 1/4 cup oil 2 tsp prepared mustard 1 cup tomato puree 2 cup sugar 2 tbsp soy sauce 1 cup white vinegar 2 bay leaves 1 tsp hot pepper sauce 1 tsp
You’ll Need:12 Rhodes Buttermilk Biscuits, baked according to package directions 1 pound bulk sausage 1 1/2 cups chopped mushrooms 1/2 cup chopped onion 2 cloves garlic 6 tablespoons flour 1 teaspoon sugar 3 cups milk 1/4 cup chopped fresh basilDirections : In a large pot, thoroughly cook sausage, mushrooms, onion
You’ll Need:Fillet of fish (6 servings) 1/4 cup (1/2 stick) margarine Creole seasoning Lemon Caper Sauce Melt margarine on a pancake griddle or shallow skillet at 350 degrees F. Place fish on griddle and sprinkle with seasoning. Squeeze lemon over fish. Turn occasionally. Fish is done when it flakes with
You’ll Need:3 (11.5 ounce) cans peach nectar 3 (6 ounce) can frozen orange juice concentrate 1/4 cup lemon juice 1/2 cup peach brandy 1/4 cup grenadine syrup 1 (32 fluid ounce) bottle carbonated water 3 (750 milliliter) bottles champagneDirections : Chill all ingredients. In a large punch bowl combine peach
You’ll Need:3/4 lb. ground beef 1/2 c. barbecue sauce 1 tsp. minced dry onion 1 can (10 oz.) refrigerated biscuits 1/4 c. shredded American cheeseDirections : Preheat oven to 400 degrees. In a skillet, brown ground beef and pour off drippings. Stir in barbecue sauce and onion. Separate biscuits and
You’ll Need:For each serving: 1 Rhodes Buttermilk Biscuit, baked according to package directions 1 slice bacon, cooked and crumbled 1 beaten egg 1 tablespoon grated cheese 1 teaspoon minced green onion (optional) salt and pepper to tasteDirections : In a small skillet, combine bacon, egg, cheese and onion. Cook, stirring
