Recipes

[walker]

I posted this recipe a couple of years ago but good enough for a repeat. 

Cabernet MUSHROOMS

1 bottle Cabernet Sauvignon

2 cups beef stock

1/2 cup butter

2 tablespoons Worcestershire sauce

1 teaspoon thyme

4 beef bouillon cubes

6 cloves garlic, minced

1 bay leaf

4 lbs. white MUSHROOMS, cleaned and cut

salt and pepper to taste

Heat wine, beef stock, butter, Worcestershire sauce, thyme, bouillon cubes and garlic in large stockpot, stirring until butter is melted and bouillion cubes are dissolved.  Add MUSHROOMS and bay leaf.  Bring to a boil over medium-high heat.  Reduce heat to low and simmer, covered, for 6 hours.  (This could also be done in a slow cooker.). Remove the lid and continue cooking, uncovered, 1 hour, or until mixture is reduced by about half.  Taste and adjust seasoning with salt and pepper; serve warm.  Flavor actually improves if made the day before serving.

NEXT INGREDIENT ...... FLOUR

[Zhills]

Sausage Gravy

Brown 2 pounds of breakfast sausage. Do not drain.

Stir in 1/2 cup flour to coat meat.
(be sure oil is on all the flour to avoid lumps.  Dry flour = lump)

Pour in 3 cups of milk, stir, and simmer until thickened.

Salt and pepper to taste if needed.

Lots of black pepper or red pepper flakes if you like it spicy!

Next ingredient:  Cheese

[Firemans Wife 2001]

Bacon/Cheese Appetizers

Ingredients:

1 small loaf of rye bread (unseeded)

1 1/2 cups of mayonnaise

A little over a 1/2 jar of bacon bits

1 bag of finely shredded cheese (your choice)

Directions:

Cut each piece of rye bread in quarters. Place on an ungreased   cookie sheet.   Mix mayonnaise, bacon bits and cheese (keep a handful of cheese aside) and spread the mixture evenly over each piece of bread. Top each piece with a little extra cheese and bake at 375 for about 7 minutes and 1 minute on broil until bubbly.

NEXT INGREDIENT:    WALNUTS