Old Bay Bloody Mary Mix

Qt. Tomato Juice or V8
3 tbsp. horseradish
1 tsp. black pepper
1 tsp. celery salt
1 tsp. Old Bay Seasoning
2 tsp. Worcestershire sauce
1 tbsp. hot sauce *Tabasco
Lemon or lime juice to taste *recommend less than 1/4 cup

mix all ingredients and chill well.

Onion Soup

2 lg. onions, sliced
12 oz. sherry
1/2 gallon beef broth
2 tbsp. minced garlic
1 tsp. thyme
1 tsp. black pepper

Add all ingredients to a stock pot, bring to a boil and simmer 45 minutes.

Gratinee: In oven proof crock, fill with onion soup.  Top with garlic and herb croutons and sliced provolone cheese.  Bake in 350 degree oven until cheese melts and starts to brown.

How to substitute honey for sugar in your recipes

http://www.cooks.com/recipe/4516i4d5/substituting-honey-for-sugar.html

Cole Slaw Dressing

1 cup mayo
2 tsp. celery salt
2 tsp. black pepper
2 tbsp. mustard
2 tbsp. sugar
2 tbsp. white vinegar

Mix well and refrigerate

Rockefellar Sauce

First, make a mornay sauce.  Mornay is just a cheese sauce using swiss cheese.  Use gruyere if you can find it and afford it.  : )

1 cup white wine
1 cup chicken stock

Bring to a boil and let slowly boil for 15 minutes.
Add 1 cup heavy cream and return to a boil.
Simmer for 5 minutes.
Thicken with cornstarch and water mixture.  About 1/4 cup cornstarch dissolved in equal amount water.
Add 2 cups grated swiss cheese (or gruyere)
Season with salt and pepper.

Saute 1/2 onion with 1/2 lb. diced bacon, until bacon is crisp.
Drain grease.
Off heat, add 1/2 cup Pernod liqueur.
Be careful and bring to a boil.  Pernod may flame up.
Low simmer for 2 minutes.
Add 1 box frozen spinach, thawed and drained extremely well.
Mix with bacon and onions.
Add to cheese sauce.

Beef Bourguignon

I like to turn this into a one pot meal by adding more vegetables and potatoes.

3 lb. cubed lean beef
2 cups baby carrots
1 onion, large chopped
1 cup celery, large chopped
3 cups quality red wine (burgundy)
3 cups beef base
2 tbsp. tomato paste
1 tbsp. garlic powder
1 tsp. thyme
2 bay leaf

4 potatoes, diced
2 cups frozen mixed vegetables


2 cups flour
1 tsp. each, salt, pepper, onion powder, garlic powder, paprika.

Season flour with spices.
Coat beef with flour.
In large stock pot, brown beef in oil.
Add tomato paste and cook 2 minutes, until paste browns.
Add red wine and bring to a boil, simmer 15 minutes.
Add beef stock, onion, celery, carrot and spices.
Bring to a boil.
Simmer until beef is tender, about 2.5 to 3 hours.  Or place in crock pot on high.
In microwave, cook potatoes until tender.  About 3 minutes.
Add potatoes and mixed vegetables to stew.

Shepherd's Pie

This is a "Semi-Homemade" recipe that's bound to please.  Meaty, hearty and perfect as a prepare in advance meal.

1 lb. ground beef (or turkey)
1 cup onion, minced
1/2 cup celery, minced
1/2 cup carrots, minced
1/2 cup red wine
1 tsp. garlic powder
1 tbsp. Italian seasoning
2 cups frozen mixed vegetables
1 tsp. beef base
2 cups cold water with 4 tbsp. brown gravy powder mixed in

4 cups prepared instant mashed potatoes (optional: add cheddar cheese to potatoes)

Saute ground beef and vegetables until beef is brown.  Drain grease.
Add red wine and seasoning.  Simmer 5 minutes.
add frozen mixed vegetables and beef base.  Simmer 5 minutes
Add gravy mix and bring to boil.  Simmer until gravy is thick.

Place in casserole dish and cover with mashed potatoes.
If for future use, refrigerate.
Bake at 350 degrees for 30 minutes or until potatoes start to brown.

I use instant potatoes because they are so smooth and easier to spread on the pie.
Thank you, Sandra Lee, for letting me know it's okay to make things easier as long as they still taste great!

Vegetable Chowder

Time to start stockpiling the soup recipes in time for fall and winter.

1 onion, chopped
1 cup celery, chopped
1 cup carrots, chopped
2 cups cauliflower florets
2 cups broccoli florets
1 cup frozen corn
1 qt. chicken stock
2 cups grated cheddar cheese
3 cans cream of potato soup

Place vegetables and chicken stock in pot and bring to a simmer for 35 minutes.
Add cream of potato soup and bring back to boil
Slowly add cheese, stirring constantly.
Season with salt and pepper.