Recipes

1 tsp - Liption Instant Tea
3 tsp - Sugar
4 ozs - Hot Tap Water - Stir
2 ozs - Milk
Top with lots of Whipped Cream, and stir in slightly.
Dust the top lightly with a pinch of tea for decoration.
Looks best in a fancy tall glass. Add vodka to it only if your are nuts.

8 slices of bacon
4 slices of turkey breast
4 slices of toast
4 slices of tomato
1 tablespoon flour
1 tablespoon butter
1 cup millk
1 1/2 cups grated cheddar cheese

Cook the bacon until crisp.
To make the sauce, in a saucepan, melt butter and add flour to make a paste. Add milk and stir constantly over medium high heat until sauce thickens. Add cheese and stir until well blended.

Place toast in a baking pan placing a slice of turkey on each piece of toast. Pour cheese sauce over turkey and place a tomato slice in the center of each sandwich. Then put a piece of bacon on either side of the tomato. Place under the broiler until the cheese starts to bubble and begin to turn slightly brown.

In heavy 1 quart saucepan over low heat, in 3 tablespoons hot butter,
cook 1 tablespoon minced onion until tender.
SLOWLY
add 3 tablespoons all-purpose flour; cook until lightly browned;
add 1 tablespoon chopped parsley,
add 1/4 teaspoon dried thyme leaves,
add 1/8 teaspoon ground black pepper.
add one 10 1/2 ounce can condensed beef broth (bouillon),
add 1/2 cup red wine,
add 1/4 cup water.
Increase heat to medium-high; cook mixture, stirring constantly, until sauce boils and thickens.
Apply to hair for 10 minutes. Wipe remainder all over your body.

1 (6 lb.) whole beef tenderloin roast
Butter
1 (17 1/4 oz.) pkg. frozen puff pastry
1 med. sized onion, minced
1 (8 oz.) pkg. mushrooms, finely chopped
1/2 tsp. dried thyme leaves
1/2 tsp. salt
1/4 tsp. pepper
2 tbsp. red wine
1/2 lb. goose or duck liver pate OR 17 oz. can liver pate
1 egg, separated
2 tsp. milk
Bordelaise sauce
Parsley for garnish

(Ask your butcher to trim tenderloin of fat).

1. Preheat oven to 425 degrees F.
In large oven roasting pan on rack, form tenderloin into ring so that thick end rests on thin end to hold securely.
Brush beef with 1 tablespoon melted butter. Insert meat thermometer into center of tenderloin.
Roast tenderloin 40 minutes or until thermometer reaches 120 degrees F (very rare).
Remove tenderloin from oven and let stand 30 minutes. Do not turn oven off.
2. Thaw pastry as label directs.
3. Meanwhile, in 10 inch skillet over medium-high heat, in 3 tablespoons hot butter, cook onion until tender.
Add mushrooms, thyme, salt, and pepper, and cook, stirring occasionally, until all liquid evaporates.
Stir in red wine and cook over medium heat until mixture is dry.
Remove skillet from heat; cool slightly.
4. On lightly floured surface, with floured rolling pin, roll 1 sheet puff pastry into 14 x 12 inch rectangle.
Place puff pastry sheet on ungreased large cookie sheet.
Center partially roasted tenderloin ring on dough.
With knife, cut pastry with 1 inch border all around tenderloin.
5. Spread pate evenly over tenderloin; top with mushroom mixture.
With pastry brush, brush some egg white on pastry around tenderloin.
On lightly floured surface, roll second sheet puff pastry as above; place loosely over tenderloin ring, pressing pastry around base of tenderloin to seal; crimp pastry border to make a pretty edge.
6. In cup, with fork, beat egg yolk with milk; brush top and sides of pastry with egg mixture.
Bake Beef Wellington 10 minutes; reduce heat to 375 degrees F; bake 20 minutes longer or until crust is golden.
With 2 pancake turners, transfer roast to warm platter.
Let stand 15 minutes for easier slicing.
7. Prepare Bordelaise Sauce.
8. To serve, garnish with parsley, cut Beef Wellington into wedges.
Serve with Bordelaise Sauce.
Makes 10 hockey puck sized servings for the Cub Scout meeting.

COLD CUCUMBER SOUP

4 unwaxed cucumbers (if waxed, peel 50%), unpared
1 lg. sour cream
1 med. onion (on sm. side)
1 clove garlic (on sm. side)
1/2 can each Campbell's pea soup & chicken broth (don't reconstitute)
2 drops Worcestershire sauce
Dash lemon juice
1 tbsp. thyme & oregano
Generous handful fresh parsley, removing most of stems
Salt & pepper to taste

In blender/food processor, combine in small batches the cucumbers, garlic, onion, both soups and parsley. (Pre-chopping makes the first 3 ingredients blend better.) Pour into large bowl and add Worcestershire sauce, lemon juice, spices and sour cream. When all pureed, mix and taste. Adjust according to your palate. Chill before serving. Garnish with a few chopped chives, parsley, a slice of lemon, or a couple of the above. Keeps well (if you can keep your family's hands off!). Yield: 2 quarts.

This recipe comes from Renee (whose 6 months pregnant)

1 - jar of Alfredo Sauce
2 - Packages of any kind of frozen fish meat, prefferable crumbled and without the head.
6 - Taco Shells, corn or flour, it really doesn't matter.
Heat fish in the microwave for 2 minutes.
Add Alfredo Sauce to fish and head 2 minutes.
Put mixture in Tacos. If desired, add catsup or grape jelly to taste.
-- Enjoy --
Renee says these are surprisingly good.

Heat and Mix:
1/2 cup sweet butter, melted
1 cup heavy cream, warmed
3/4 cup freshly grated Parmesan cheese
Salt and pepper to taste
While Cooking:
8 ounces Fettuccini or Angel Hair
3/4 pound cooked shrimp or chicken
When Done: mix it all together.

GERMAN BLACK FOREST CAKE

2 c. + 2 tbsp. all-purpose flour
3/4 c. cocoa
3/4 tsp. soda
1/2 c. shortening
1 c. milk
3 c. whipping cream
1 (21 oz.) can cherry pie filling
2 c. sugar
1 1/2 tsp. baking powder
3/4 tsp. salt
3 eggs
1 tbsp. vanilla extract
1/4 c. + 2 tbsp. powdered sugar

Combine dry ingredients in large mixing bowl; stir until well mixed. Add shortening, eggs, milk and vanilla; beat mixture 3 minutes at low speed of electric mixer scraping bowl occasionally. Grease two 9 inch cake pans lined on bottom with waxed paper. Pour batter into pans. Bake at 350 degrees F. for 30-35 minutes or until wooden pick inserted in center comes out clean. Cool cake in pans 10 minutes. Remove from pans and cool completely. Split cake layers in half horizontally to make 4 layers. Make fine crumbs using 1 cake layer; set crumbs aside. Beat whipping cream until foamy; gradually add powdered sugar, beating until soft peaks form. Place 1 cake layer on cake platter; spread with 1 cup whipped cream and top with 3/4 cup cherry pie filling. Repeat with second layer and then top with third cake layer. Frost sides and top with whipped cream, reserving a small amount for garnish. Pat cake crumbs generously around sides of cake (there may be leftover cake crumbs). Spoon dollops of whipped cream around top of cake; spoon remaining pie filling on center of top. Chill well. For topping instead of cake crumbs use shaved semi-sweet chocolate that comes in bars. Make a little more whipped cream and the use the 4th layer on cake.

2 ripe bananas
2 tablespoons butter
1 tablespoon brown sugar

Melt butter in a small skillet over low heat.
Cut bananas into quarters lengthwise. Fry in melted butter until light brown.
Sprinkle with brown sugar and serve.
Or whatever...just fry some bananas in butter.
You can put syrup, powdered sugar, crushed graham crackers, or just about anything sweet on these.