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Recipe
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Look in the future for recipes that have been archived!
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Roselle!
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Apricot Glazed Turkey
Drumsticks
Not your mom's turkey!
Ingredients:
4 Turkey Drumsticks (about 4 lbs)
2 Celery Stalks, halved
1 Medium Onion, halved
3/4 Tablespoon Salt
1/2 Teaspoon Crushed Peppercorns
Hot Water
3/4 Cup Apricot Preserves
(1) 8 3/4
ounce Can Apricot Halves, drained for Garnish
Directions:
In 8 quart saucepot, place turkey, celery, onion salt and
peppercorns and add hot water to cover; over high heat, hat mixture
to boiling. Reduce heat to medium-low; cover and simmer for 1
1/2
hours or until drumsticks are fork-tender.
Meanwhile, in 1 quart
saucepan over medium heat, melt apricot preserves. Preheat
oven to 400°F.
Remove turkey from
broth; drain well. Pull tendons from ends of turkey drumsticks using
gloves or paper towels to protect your hands.
Place turkey in an
open roasting pan; brush with apricot preserves; add drained apricot
halves to pan and brush them with preserves. Then bake in oven
for 10 minutes to glaze the turkey. |
Filets Mignons with Mustard-
Caper Sauce
Impress
your Guests!
Ingredients:
3 Tablespoons butter
6 Loin tenderloin steaks, each cut 1 1/2"
thick
1/2 Cup Dry vermouth
2 tablespoons chopped green onions
1/2 cup water
1/2 cup whipping cream
2 tablespoons capers
2 1/2
teaspoons prepared mustard
3/4 teaspoon salt
1/2 teaspoon coarsely ground black pepper
1 beef-flavor bouillon cube or envelope watercress for garnish
Directions:
In 12 inch skillet over medium to high heat, in hot butter, cook
steaks until underside is browned, about 4 minutes; turn and cook
about 5 minutes longer for rare. Remove steaks to warm platter
and keep warm.
Reduce heat to medium. To drippings in skillet add vermouth
and green onions; cook about 2 minutes, stirring to loosen brown
bits on bottom of skillet. Stir in water, heavy cream, capers,
prepared mustard, salt, coarsely ground black pepper and bouillon
cube; heat sauce to boiling.
To serve: Garnish platter with watercress. Pass sauce in gravy boat. |
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Baked Broccoli
A
Beatrice Broker Original Recipe
Ingredients:
2 Pkgs Frozen Chopped Broccoli
1 Can Cream of Celery Soup
1/2 Cup of Milk
4oz Water Chestnuts
2oz Chopped Pimento
Fine Bread Crumbs
Butter
Directions:
Cook Broccoli according to directions on the package and put in
casserole dish.
Blend
Cream of Celery Soup, Milk, Water Chestnuts and Chopped Pimento in a
bowl, then pour over Broccoli in the Casserole dish.
Top with
Bread Crumbs and Dots of Butter.
Bake for
20 minutes in a 350 Degree Oven |
Peas Amandine
Easy and Delicious Side Dish
Ingredients:
2 Pounds fresh or frozen peas
Water
Salt
2/3 Cup chopped bacon slices
1/4 Cup minced onion
1/2 Cup slivered almonds
1/2 Cup heavy or whipping cream
Directions:
In 2 quart sacepan over medium heat, in 1 inch boiling water, heat
peas and 1 teaspoon salt to boiling. Reduce heat to low; cover
pan and simmer 5 minutes then drain.
In 10 inch skillet over medium heat, fry bacon and onion until
lightly brown. Add peas, almonds and salt to taste and heat
thoroughly. Stir in cream.
Serve in individual dishes.
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Peach Pie
A Beatrice
Broker Original Recipe
Ingredients: Slice peaches and place in
Peaches
un-baked pie shell.
1 Cup Sugar
3 Tbsp Flour
Mix Sugar, Flour and Eggs,
2 Eggs
and then pour over peaches.
Bake in 350 Degree Oven
until crunchy on top. |
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favorite dessert
recipe and fill in this blank space!
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