Red Sangria
(per 3 btl)

3 1 ltr btls of red wine
1 cup triple sec
1/2 cup brandy
1/4 cup peach schnapps
1/2 cup sour mix
1 cup orange juice
1 cup cranberry juice

cut fruit
1 apple
1 orange
2 lemons
2 limes


6 lbs potatoes, plain old, inexpensive maine or Idaho are the best
6 lbs kale, the freshest looking, with as little yellow as possible
12 small, or 6 large leeks
3 cups whole milk (or cream)
1½ lbs butter

Sauté kale and diced leeks until tender; set aside. Boil potatoes until tender and add milk and butter; mash. Add vegetables to mashed potatoes, stir, and serve. Serves about 20.

Meat Pie

Preheat oven to 375 F

2 Tablespoons cooking oil
2 shallot diced
1 Lb ground beef
1 Lb ground pork
1 cup mashed potatoes
2 Teaspoons ground all spice
1 Teaspoon salt
¼ teaspoon pepper
Pastry recipe for 2 crust pie

In a skillet, heat oil to medium heat. Sauté onions until tender. Remove onions and set aside. Brown beef and pork together. Drain. Combine onion, meat potatoes and seasonings. Line pie plate with pastry and fill with meat mixture. Top with second crust. Seal and flute edges. Make slits in top of crust. Brush with egg if desired. Bake until golden brown-(30 to 35 minutes. From frozen- 1 hour) .
Serve hot with a pork gravy.

Yorkshire pudding

To serve 6:

¼ C beef drippings
2 eggs
1 C milk
1 C flour
¾ tsp salt

Heat oven to 450 F. Heat popover pans (empty) as oven heats.
Heat beef drippings, strain debris, keep warm on pot on stove.
Combine all 4 other ingredients.
When oven hot remove pans and baste each well with beef drippings, including sides and rim. It should sizzle and pool a little in bottom.
Fill each well half full.
Place in oven. Bake15 minutes. Then decrease heat to 350F and bake another 15-20 minutes. Done when crisp and golden brown on outside. Should be double or triple in size.

Turn out of wells and serve warm.

Scottish Shortbread (from King Arthur's Flour Company)

To Serve 8:
1 cup (2 sticks) salted butter, at cool room temperature
1 cup confectioners' sugar
2 teaspoons vanilla extract
¼ teaspoon almond extract, optional
2 cups Unbleached All-Purpose Flour

1) Preheat the oven to 300°F. Lightly grease two round 9" cake pans. If you worry about the shortbread possibly sticking in your particular pans, line them with parchment, and grease the parchment.
2) In a medium-sized bowl, beat together the butter, sugar, vanilla, and almond extract, then beat in the flour. The mixture may seem a little dry at first; keep beating till it comes together. If it absolutely won't come together, dribble in up to 1 tablespoon of water, until it does. This is a stiff dough.
3) Divide the dough in half, and press each half into one of the prepared pans, smoothing the surface with your fingers, or with a mini rolling pin.
4) Use a fork to prick the dough all over; this allows any steam to escape, and prevents the shortbread from bubbling as it bakes. Prick the dough in a random pattern, but it looks nicer pricked with some kind of symmetry.
5) Bake the shortbread until it's a light golden brown across the top surface, and a deeper golden brown around the edges, about 35 minutes.
6) Remove it from the oven, and immediately turn each shortbread round out onto a clean work surface.
7) Using a pizza wheel or sharp knife, cut each round into 12 wedges. (Do this while the shortbread is still warm; if you wait until it's cool, it won't cut easily.) Transfer the shortbread wedges to a rack to cool.
8) Serve with ice cream, honey or jam.


4 large Russet potatoes
Cup of flour

Pierce potatoes with a fork and cook in a microwave for 8 minutes on high
Cut the cooked potatoes in half and with "meat" side down, push through a potato ricer. Mix potatoes with just enough flour to get a "play dough" consistency. Cut into ¾ to 1 inch cubes and roll into balls. Create ridges on the side by rolling the gnocchi onto the back of a fork. Boil gnocchi until they float. Serve with pasta sauce of your choice

Indian Spiced Chicken with Wild Rice

½ teaspoon salt 2 carrots, sliced
½ teaspoon ground cumin 1 red bell pepper, chopped
½ teaspoon black pepper 1 celery rib, chopped
¼ teaspoon ground cinnamon 2 cloves of garlic, minced
¼ teaspoon ground turmeric 1 package long grain wild rice
4 boneless and skinless chicken breasts 2 cups low sodium chicken broth
2 tablespoons olive oil 1 cup raisins

Combine spices and rub onto top and bottom of chicken breasts. Place breasts on plate, cover and refrigerate for 30 minutes.

Pre-heat the oven to 350. Spray non-stick cooking oil onto a 9 inch squarebaking dish . In a skillet, brown chicken on all sides, remove from pan and set aside. Place chopped vegetables in same pan to cook for two minutes. Add rice and cook for 5 minutes stirring frequently. Add broth and seasoning and bring to a boil. Remove from heat and add raisins. Pour into prepared baking dish and top with browned chicken. Cover dish tightly with foil and bake 35 minutes or until chicken is no longer pink. And juices run clear.

Lemon Squares

1 cup (1/2 lbs) butter softened
½ cup sifted powdered sugar
2 cups all purpose flour

Pre-heat oven 350 degrees. Lightly grease 9 inch square baking dish. In a bowl, cream butter. Sift in flour and sugar and blend well. Press out dough evenly on the bottom of baking dish and bake for 20 minutes until gold brown.

Lemon Filling:

4 eggs beaten
2 cups granulated sugar
6 teaspoons fresh squeezed lemon juice
1 teaspoon lemon zest
1/3 cup all purpose flour
1 teaspoon baking powder
3 Table spoons powdered sugar (For dusting finished cake)

Beat eggs until light and frothy, gradually adding granulated sugar until thick. Add lemon juice and zest, flour and baking powder until blended thoroughly. Pour over hot baked crust, and return to oven for 15 to 20 minutes until pale golden color. Sprinkle with powdered sugar. Let cool and cut into 2 inch squares.

Shish Kabob Marinade

For 2 lbs of beef or chicken use.
Marinate meat for 24 hours

¼ cup red wine vinegar
¼ cup lemon juice
2 Tbs minced fresh parsley
½ tsp pepper
½ tsp ground cumin
¼ tsp salt
3 cloves minced garlic

Tuscan Hummus

8 medium cloves of garlic 1 ½ teaspoons salt
2 15 oz cans of cannellini beans 1 ½ teaspoons ground cumin
¼ cup sesame paste ¼ teaspoon ground coriander
8 tablespoons extra virgin olive oil ½ teaspoon cayenne pepper
¼ cup freshly squeezed lemon juice ¼ to ½ cup cold water (if needed)
2 tablespoons plus ½ teaspoon soy sauce

Place garlic and beans in food processor and rough coarse grind food. While processor is on, pour in all liquid ingredients. Stop machine and scrape down sides, and add in dry ingredients. Process food until well incorporated and smooth in texture.

Lady Jill's Pate

1 pt chicken livers
1/3 to 1/2 cup mayo
1/2 tsp garlic powder
2 hard boiled eggs
2 large scallions, chopped

Rinse livers and pat dry, roll in flour seasoned with salt & pepper, fry in oil until just done. Cool some. Grind together livers & eggs, add remaining ingredients, season to taste. Chill overnight.

Chicken Broccoli Braided Croissant

Preheat oven to 375 degrees.
1 pound finely chopped cooked chicken
1 teaspoon minced garlic (equivalent to one clove)
1 cup of mayonnaise
1 cup shredded cheddar cheese
1 cup chopped frozen broccoli
2 teaspoons of dried dill weed
Two Rolls of Pillsbury Crescent Rolls

mix all the ingredients until well incorporated. Lay out the Crescent Roll dough as pictured below. Mound the chicken mixture evenly along the center of the dough. Starting at the top of the loaf, lift opposing tips of dough and twist them together one turn and lay the end downward. Repeat down the length of the loaf.

Follow the baking directions on the Pillsbury Crescent Roll Tube.

Double Lemon Cake

1 (18.25 oz) package of yellow cake mix
1 (3.4 oz) package of instant lemon pudding
1 cup of water
1/3 cup vegetable oil
4 eggs

Preheat oven to 325 degrees, and grease and flour Bundt pan. In a large mixing bowl , mix all the ingredients (medium speed for 2 minutes, then medium high speed for 3 minutes. Spoon mixture into the prepared bundt pan until 2/3 full. It there is extra, make into 2 or 3 cupcakes. Bake 55 to 66 minutes or until toothpick inserted into the center comes out clean. Cool in pan for 10 minutes. Remove from pan and cool on rack completely before drizzing with lemon glaze.

Very Berry Lemon Cake

1 (18.25 oz) package of yellow cake mix
1 (8 oz) container of plain yogurt (I used lemon)
4 eggs
1 ½ cups fresh or frozen blueberries, rinsed and drained (I used wild blueberries)

Preheat oven to 325 degrees, and grease and flour Bundt pan. In a large mixing bowl , mix all the ingredients except for the blueberries. Mix at medium speed for 2 minutes. Gently stir in blueberries. Spoon mixture into the prepared bundt pan until 2/3 full. Bake 45 to 55 minutes or until toothpick inserted into the center comes out clean. Cool in pan for 10 minutes. Remove from pan and cool on rack completely.

Lemon Glaze

2 cups sifted powdered sugar
1 tablespoon butter, softened
Juice of 1 to 2 lemons

Mix butter and sugar. Squeeze lemon juice into the mixture a ½ lemon at a time until smooth and to a consistency that leaves a raised trail when drizzled a spoonful over the glaze in the bowl. Drizzle liberally over completely cooled cake.

Lord Trent's Artichoke Dip

Two cans of Progresso Artichoke hearts (coarsely chopped)
One small can of green chili peppers (finely minced)
Two cloves garlic (finely minced)
One cup of parmesan cheese (grated)
One cup of mayonnaise
Mix ingredients in an oven safe glass dish
Cook in a 325 degrees oven for 20 minutes or until the top is lightly browned.

Added on April 9, 2007