Posted on 04/21/2002 5:34:57 AM PDT by Angelique
What has happened to the Cookbook?
My name is Monica and my problem is this, I have this lovely blue dress, it's just my fabofavorite dress, but, my boy friend spilled some of his Miracle Whip on it while we were making a sandwich in his office. Can you help?
Calling all warriors of the
Battle stations, everyone, take up your pot holders and spatulas, we're heading for an old fashioned Range War, and if you can't stand the heat, Get out your KitchenAid!!! Yehaaaaaaaaaaaaaaaaaaaaaaaaa!!
Rose's Garden;
HONEY MUSTARD DRESSING
1 c Olive oil
1/4 c Cider vinegar
1 1/8 c Honey
1/2 Jar Dijon mustard
1 ds Garlic salt (generous)
3/4 c Mayonnaise
Mix all ingredients together with wire whisk until mayo can't be seen.
Refrigerate several hours.
Great dip with chicken fingers and as a spread on ham or turkey club sandwiches.
If you are trying to shed some light on the subject, Why not add a little SUNLITE
CREAM OF SUN-DRIED TOMATO SOUP
SOUP, CON'T
Chopped Herbs for garnish*basil, chervil or parsley)
This creamy, vibrant red soup has but 100 calories per serving if you use low-fat milk and no cream.
1) PLACE THE MILK, ONION, peppercorns, salt and bouquet garni in a saucepan and bring slowly to a boil. 2) Form a smooth paste of the rice flour and the cold milk. Put into the just-boiling milk and stir briskly until there are no lumps. Simmer over very low heat for 20 minutes.
3) Meanwhile, boil the sun-dried tomatoes in the 2 cups of water; do not drain. Strain the milk mixture, add the tomatoes and their liquid, and simmer another 5 minutes.
4) In a blender, in batches, liquefy the soup.
5) Return to the stove and bring just to a boil. Add the optional cream, if desired, and serve in hot bowls garnished with a minced green herb.
YUMMMMMMMMMMMMMMmmmmmmmmmmmmmmmmmmmmmmmmmmmm
1 pint heavy cream
1 14oz can of condensed milk
1 tablespoon instant coffee (for color)
1 tablespoon chocolate syrup
1 teaspoon almond extract
1 tablespoon vanilla extract (Mexican vanilla preferred)
***Irish whiskey to taste***
(I just keep addin' it 'till it tastes goooooood!)
Pour into blender and run it on whatever speed you damn well feel like until it's all smooth.
Bottle it up and put in the 'fridge for a couple days to cure (if you can wait that long).
Depending on how much whiskey you put in, it'll make 3/4 litre and some change.
**I treat the extra like lickin' the cake batter out of the bowl. Can't let it go to waste!!
Fix a big stiff pot o' coffee and don't plan of drivin' anywhere.
Disclaimer: Opinions posted on Free Republic are those of the individual posters and do not necessarily represent the opinion of Free Republic or its management. All materials posted herein are protected by copyright law and the exemption for fair use of copyrighted works.