Fifth of Gin
2 large cans frozen orange juice
2 large cans frozen lemonade
2 cups cranberry juice
1 cup powdered sugar
Two-liter bottle 7-Up
Directions: Combine all ingredients in a large container. Freeze partially. Thaw
and serve.
Comment:
2 lbs. sausage (sausage made from 9 lbs. smoked
pork hocks, 3 lbs. pork roast, 1 large onion, 1 tsp.
salt)
2 cups pinhead oats
Directions: First make the sausage. Brown the meats, finely chopped onion and salt
together. Drain, but save the broth/grease.
Grind together the meats/onion mixture. Cook the pinhead oats in the broth.
Mix together to cooked oats and ground meats into a meat loaf. Chill until firm.
Slice. Brown in skillet. Serve with maple syrup.
Comment: This sounds nasty. However, it tastes great! This is Grandma Ida
Romer’s recipe for homemade grits.
2 T. olive oil ¼ onion, finely chopped
1 nectarine, chopped (substitute peach or mango)
2 T. Dalmatia fig spread 1 cup white wine
1 tsp. garlic 1 T. lemon juice
½ green pepper, finely chopped
Pepper
Directions: Put the olive oil in a saucepan and heat. Add onion and saute until just
brown. Add crushed garlic and saute for a minute. Add white wine, lemon juice,
green pepper, and nectarine. Add pepper to taste.
On medium heat, simmer to reduce mixture by half. Add fig spread and let the entire
mixture simmer a couple of minutes to allow the fig spread to blend in. Serve over
grilled beef or venison.
Comment: An Eric favorite on beef or venison steaks.
2 T. vegetable oil 1 T. sesame oil
2 T. soy sauce 1/3 cup honey
1 tsp. ginger Juice of 2 limes
2 tsp. garlic powder 2 tsp. onion powder
Directions: Mix ingredients together. Pour into a ziplock bag with chicken or pork.
Marinade two hours. Grill the meat.
Comment:
¼ cup wine vinegar ¼ cup dry white vermouth
1 T. minced shallots ½ tsp. tarragon
¼ tsp. salt ¼ tsp. pepper
3 eggs
4 T. cold, unsalted butter
1 stick unsalted butter, melted
Directions: Boil down vinegar, vermouth, shallots, tarragon, salt, and pepper. When
reduced to about 2 T., set aside.
In a sauce pan, vigorously whisk the egg yolks for a good minute or so, until they are
thick and pale yellow. Add vermouth mixture. Add 2 T. cold butter, which while
melting slowly will act as a kind of anti-curdling insurance.
Set the pan over low heat, whisking at a moderate pace and watching carefully until in a
minute or more the egg yolks have thickened and the bottom of the pan can be seen
between strokes. At once remove from heat and beat in remaining butter, one
tablespoon at a time, to stop the cooking.
By driblets, best in the warm melted butter to make a thick sauce.
Comment:
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