You’ll Need:# 1 bottle red wine # 2 fl. oz. (50ml) sherry # 1 dessert apple # 8 cloves # 1 tsp. ground allspice # pinch of nutmeg # 2 tbsps. clear honeyDirections : # Wash the apple then stud with cloves and bake for about 10 minutes # Pour
You’ll Need:1 pound fresh mushrooms 6 tablespoons olive oil 3/4 cup dry white wine 1 1/2 teaspoons salt 1/8 teaspoon cayenne pepper 1/4 teaspoon dried oregano 1/4 cup fresh parsley, chopped 2 tablespoons chopped onion 3 tablespoons lemon juiceDirections : Place mushrooms in a glass or earthenware bowl. Combine remaining
You’ll Need:1 (8 ounce) container Cool Whip 1 cup chopped almonds 18 vanilla wafers, crumbled 1 gallon rainbow sherbet, slightly softened so spreadable Optional – cherries, coconut, etc.Directions : Mix Cool Whip, nuts and wafers. Spread 1/2 of mixture in a 9 x 13-inch pan. Spread sherbet on top of
You’ll Need:# 1 bottle claret # 1 bottle soda water # 1 bottle lemonade # 2 wine glasses sherry # 2 oz. (50g) castor sugar # 1 small lemon, sliced # 2 sprigs of borage # sliced peel of cucumberDirections : # Place all the ingredients, except sugar, into a
You’ll Need:2 (8 ounce) boxes frozen Brussels sprouts 1/2 cup tarragon vinegar 1/2 cup oil 1 clove garlic, crushed 1 tablespoon granulated sugar 1 teaspoon salt Dash of Tabasco sauce 2 tablespoons dried minced onionDirections : Cook Brussels sprouts until slightly under-done. Drain. Make a marinade with remaining ingredients. Mix
You’ll Need:4 cups milk 8 eggs, beaten 2 1/4 cups granulated sugar 1/2 teaspoon salt 4 cups whipping cream 10 tablespoons brandy 2 tablespoons vanilla extract 3/4 teaspoon ground nutmeg 1/4 teaspoon ground cinnamonDirections : Warm milk; add eggs, sugar and salt. Cook, stirring constantly, until temperature reaches 155 degrees
You’ll Need:# one eighth of a pint (75ml) sherry # half a pint (300ml) double cream # 2 oz. (50g) caster sugar # juice and grated rind of half a lemon # a few ratafias # lemon slices, to decorateDirections : # Stir together the lemon juice, grated lemon rind,
You’ll Need:1 (9 ounce) package frozen artichoke hearts 2 tablespoons lemon juice 2 tablespoons olive oil 1/4 teaspoon dried oregano leaves 1/4 teaspoon dried tarragon leaves 1/4 teaspoon garlic saltDirections : Cook artichoke hearts according to package directions. Drain and put into small bowl. Combine remaining ingredients and pour over
