Dessert!

1 20 oz can crushed pineapple undrained
8oz coolwhip
4 serve size instant vanilla pudding mix

mix all; freeze about 15 minutes

serve over pound cake

Frozen Blueberries and Grenache...and flowers <3

Hi There!

Relearning how to do this!  Been a while since I have posted!  Well, get ready =)

A Valentine's Extravaganza is coming <3

Cool as a Cucumber

This sounds really interesting! One of the entrants where I just entered....

You can enjoy this drink with or without gin. The trick is to make ice cubes ahead of time with some of the muddled cucumber in water.

Serves 6

• 2 English cucumber, sliced razor thin on a mandolin
• 6 limes
• 64 ounces mineral water (noncarbonated)
• tiny pinch of sea salt
• 9 ounces Hendrick's gin, optional
• sprigs of thai basil or lemon verbena, if desired

1. In a large punch bowl or glass pitcher, muddle the cucumbers, juice from the limes, half the mineral water and sea salt together. In an empty ice cube tray select some cucumbers to freeze in each of the 16 vacancies. Pour 3 cups of the muddled water into the tray. Freeze solid. Add the remaining mineral water to a pitcher and muddle with the remaining cucumbers and lime. Chill.
2. To serve add two or three cubes to each glass. Pour the drink (straining out the muddled cucumbers) over the ice cubes. Swizzle in some herbal garnish if desired.
3. If you want the version with gin, then add a one or two cubes to a martini glass. Add about one ounce of the muddled water and stir with 1.5 oz of gin per glass. Swizzle with herbal sprig.                          

Sue's Sangria

And yet another Contest!  This one at http://rockville.wholefoodsmarketcooking.com

Friend's wife got this from a tapas bar on a trip they took - best Sangria I've ever had =)
Serves 6

• 1/2 cup Gin
• 1/2 cup Brandy
• 1/2 cup Triple Sec
• 4 cups Red Wine
• 1 1/2 cup Lemon-Lime Soda
• 1 lemon, lime & orange, diced
• 1/2 cup each red & green grapes, seeded & diced

Mix liquids EXCEPT soda in 2 + quart pitcher. Add fruit. Refrigerate at least an hour, but not much longer, for fruit to absorb liquors. Serve in tall glasses, about 1/3 filled with ice (crushed/cracked ice is a nice touch!) then liquor mix leaving room for about 1/2C of soda per glass. Cheers =)

Great way to get your fruit serving? oh and BTW -  I just halve the grapes....and if making a larger "batch" use boxed wine....and she adds fruit when she is serving - I like that extra punch?

Hamburger Surprise

Making myself hungry entering recipe contests!  Just entered this one in Country Woman Magazine's 5 Ingredients or less....

Grew up eating this - was always a treat when Mom made it! Delicious - simple - kids love it! Picture soon! I need some comfort food!

Ingredients

• 1 - 1/2# hamburger (round or chuck)
• 12 dill pickle slices
• 1 small yellow onion sliced into 6 rounds
• 2 tbl worcestershire
• 1 - 10 to 11 oz can condensed tomato soup undiluted

Directions

• Preheat to 375. Working on wax paper, form 12 very thin patties out of the hamburger. They should be about the size of a tuna can. Top 6 of the patties with 2 dill slices and one onion ring, top with another pattie and seal well. Place all 6 in 8" x 9 1/2" glass baking dish. Mix undiluted tomato soup with the worcestershire - I do it in the can itself (saves a dish!) and pour over the patties.  Bake 40-45 minutes.

Salmon Spread

Hello!

Just entered this recipe in a contest for Healthy Cooking Magazine!  Wish me luck...

Ingredients

• Basic Spread:
• 1 - 7 to 8 oz can/package salmon red or pink drained & crushed
• 3 oz light cream cheese or neufchatel cheese
• 2 tbl light or regular sour cream
• 1 tsp horseradish I use "hot" but up to your tastebuds
• 1/2 tsp dried dill

Directions

• Mix all. Let flavors meld over night.
  
  

  Notes:

  Serving suggestions:
• Easiest! On crackers - goes especially well with Triscuits, I think.
• In scooped out cherry tomatoes, with a caper on top
• On halved plum tomatoes with chopped parsley as garnish
• As a luncheon in whole hollowed out tomatoes
• Tea sandwiches
• As a veggie dip
• Filling celery bites
• Topping cucumbers
• The list is endless!

Let's set somethings straight!

I said I was a sous chef at the Barn of Barrington to an old friend - which in my opinion I was - but that isn't what the Barn called me - here's a thot I sent on to her just to clear the record....

 

Now - just to set record straight - I was not OFFICIALLY a sous chef - in fact neither the upstairs kitchen nor downstairs had a sous chef.  I worked there three seperate times - it was too late to do in the school year!  I worked in the Carvary - which was only open wed-thurs-sat-sundays - but generally about 55-60 hrs a week -  the downstairs room soph summer - jr summer then after graduation(highschool).  And filled in when I was needed during the year - officially I was "salad girl".  Tom was head chef - but I think everyone just called him the boss - lol - and he was upstairs.  For the life of me I cannot recall my chef's name but as the years went by he got drunker and drunker.  It was just the two of us downstairs.  And I had to come in earlier and earlier to do his prep as well as salads, appetizers and desserts.  That last time I was often starting service without him - many things like the prime rib, say, which had to be started earlier in the day came down to us from upstairs - but the downstairs served many things up didn't -

 

Anyway - I can truly say one of the highlights of those years was when Eve Arden - I so loved Our Miss Brooks =) came in - landed by helicopter - she was doing some theatre in the area - and the gm came to me when she wanted the swan glace' - because he knew my raspberry sauce was the best in the house (little secret the barkeep and I had lol - and not alcholic either =) - and then she wanted to meet me - but they wouldn't let me leave the kitchen =( I got to look out the door at her tho - she was still drop dead glam!!!!!!!!!!

 

That's the end of the email to my friend - I was such a mess by the end of the night, there!  They called me Aunt Jemima - cmon, NOT rude - because I wore a bandana like the syrup lady did =) Chopping frogs legs - shelling oysters,  making crepes, prepping any kitchen is messy =) My Mom used to smell me from a block away - but she loved that Black Forest Torte I brought her =) Memories,,,

 

Best people in the world are restaurant people....seriously =)