RECIPE: Spiked Cider

Ingredients

• 4 oz spiced rum
• 6 oz hot apple cider
• 3 tablespoons lemon juice
• 4 oz water if serving hot (none if serving chilled)
• 1/4 cup sugar

Directions 

1. Dissolve sugar into hot apple cider.
2. Mix remaining ingredients into cider.
3. Serve hot or over ice.

RECIPE: Individual Beef Wellingtons

Ingredients

• 1 pound fresh mushrooms, sliced
• 1/2 cup chopped onion
• 1/2 cup dry sherry
• 1/4 cup butter
• 1/4 cup chopped parsley
• 6 (8 ounce) fillets beef tenderloin
• 1 (17.5 ounce) package frozen puff pastry, thawed

Directions

1. In a large skillet over medium heat, combine the mushrooms, onion, sherry, butter or margarine and parsley and saute until all the liquid is absorbed and the mixture resembles a paste. Cover the top of each steak with the mixture.
2. Partially thaw the puff pastry sheets and roll out pieces thin enough to cover the top, sides and bottom of each steak. Place the steaks on a baking sheet, cover with plastic wrap and store in the refrigerator until serving time.
3. Preheat oven to 425 degrees.
4. Bake steaks uncovered in the preheated oven for 25 minutes. (Note: They will be rare but will continue cooking while dish is sitting.) 
5. Serve with Hollandaise sauce (recipe below).

Blender Hollandaise Sauce

Ingredients

• 3 egg yolks
• 1/4 teaspoon Dijon mustard
• 1 tablespoon lemon juice
• 1 dash hot pepper sauce
• 1/2 cup butter

Directions

1. In the container of a blender, combine the egg yolks, mustard, lemon juice and hot pepper sauce. Cover, and blend for about 5 seconds.
2. Place the butter in a glass measuring cup. Heat butter in the microwave for about 1 minute, or until completely melted and hot. Set the blender on high speed, and pour the butter into the egg yolk mixture in a thin stream. It should thicken almost immediately. Keep the sauce warm until serving by placing the blender container in a pan of hot tap water.

RECIPE: Pineapple Chicken

Ingredients

• 4 skinless, boneless chicken breasts
• 1 cup dry bread crumbs
• 1 tablespoon all-purpose flour
• 1/2 tablespoon dried oregano
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 1/2 tablespoon vegetable oil
• 3/4 cup packed brown sugar
• 2 tablespoons prepared mustard
• 1/4 cup ketchup
• 1/2 tablespoon Worcestershire sauce
• 1/2 tablespoon soy sauce
• 2 tablespoons minced onion
• 1/4 teaspoon salt
• 1/2 cup pineapple juice
• 4 pineapple rings

Directions

1. In a shallow dish or bowl, mix together the bread crumbs, flour, oregano, 2 teaspoons salt and pepper.
2. Heat oil in a large skillet over medium high heat; dredge chicken in bread crumb mixture and brown in skillet, about 3 to 4 minutes each side. Layer chicken in a lightly greased 9x13 inch baking dish.
3. Preheat oven to 350 degrees.
4. In a large saucepan over low heat, combine the brown sugar, mustard, ketchup, Worcestershire sauce, soy sauce, onion, 1/2 teaspoon salt and water. Bring to a boil, and pour over chicken. Cover baking dishes with aluminum foil.
5. Bake in preheated oven for 1 hour, or until chicken is no longer pink and juices run clear. Top each piece with a pineapple ring, and serve.

RECIPE: Swedish Meatballs with Gravy

 

Ingredients

• 6 tablespoons butter or margarine, divided
• 1 onion, chopped
• 1 cup dried bread crumbs
• 1 cup evaporated milk, divided
• 1 1/2 pounds ground beef
• 1 egg, beaten
• 1 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1 (12 fluid ounce) can evaporated milk, divided
• 1 (10.75 ounce) can condensed cream of chicken soup
• 1 (10.75 ounce) can condensed cream of mushroom soup
• 1 tablespoon chopped fresh parsley

Directions

1. Melt 3 tablespoons butter or margarine in a large skillet over medium heat. Add the onion and saute for 5 to 10 minutes, or until tender.
2. In a separate medium bowl, combine the bread crumbs with 2 tablespoons of evaporated milk and stir, allowing the crumbs to absorb the milk. Add the ground beef, onion, egg, salt, ground black pepper and parsley to taste. Mix well and form into golf ball sized meatballs.
3. Heat remaining butter or margarine in the same skillet over medium to medium high heat and add the meatballs. Carefully shake the skillet to turn the meatballs, as needed. Saute for 10 to 15 minutes, or until meatballs are browned on all sides. Transfer the meatballs to a serving platter, reserving the liquid in the skillet. 
4. In a medium saucepan, combine the soups with the remaining evaporated milk. Cook on medium heat, stirring until smooth. Pour over the meatballs. Sprinkle with parsley.
   

RECIPE: Garlic Chicken Fried Chicken

 

Ingredients

• 2 teaspoons garlic powder
• 1 teaspoon ground black pepper
• 1 teaspoon salt
• 1 teaspoon paprika
• 1/2 cup seasoned bread crumbs
• 1 cup all-purpose flour
• 1/2 cup milk
• 1 egg
• 4 skinless, boneless chicken breast halves, pounded thin
• 1 cup oil for frying, or as needed

Directions

1. In a shallow dish, mix together the garlic powder, pepper, salt, paprika, and bread crumbs. In a separate dish, whisk together the milk and egg. Place the flour in a third shallow dish.
2. Heat the oil in an electric skillet set to 350 degrees F (175 degrees C). Dip the chicken into the flour, then egg mixture, then dredge in the dry ingredients until evenly coated.
3. Fry chicken in the hot oil for about 5 minutes per side, or until the chicken is cooked through and juices run clear. Remove from the oil with a slotted spatula, and serve.

RECIPE: Pork Chops with Blue Cheese Gravy

 

 

 

 

 

 

 

 

 

 

 

 

 

Ingredients

• 2 tablespoons butter
• 4 thick cut pork chops
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon garlic powder
• 1 cup whipping cream
• 2 ounces blue cheese, crumbled

Directions

1. Melt butter in a large skillet, over medium heat. Season the pork chops with black pepper and garlic powder. Fry the chops in butter until no longer pink and the juices run clear, about 20 to 25 minutes. Turn occasionally to brown evenly.
2. Remove chops to a plate and keep warm. Stir the whipping cream into the skillet, loosening any bits of meat stuck to the bottom. Stir in blue cheese. Cook, stirring constantly until sauce thickens, about 5 minutes. Pour sauce over warm pork chops.