Winter Recipes

Posted by on January 15, 2019

Brussels Sprout Salad

Sunset Magazine

Ingredients

  • 1 1/4 lbs of Brussels sprouts (cut in half)
  • 1 teaspoon prepare mustard
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon sugar
  • 1 teaspoon salt
  • ¼ teaspoon thyme
  • ¼ teaspoon pepper
  • ½ teaspoon dried basil
  • ¼ cup red vinegar
  • 1 cup salad oil
  • ½ thinly sliced green onions
  • cherry tomatoes

Instructions

  • Cook 1 and ¼ pounds of Brussels sprouts that have been cut in half.
  • Meanwhile, combine 1 teaspoon each of prepared mustard, Worcestershire sauce, sugar, salt with ½ teaspoon of dry basil and ¼ teaspoon each of thyme and pepper.
  • Add I/4 cup of red vinegar and 1 cup of salad oil and blend.
  • Put dressing on warm Brussels sprouts. Cover and refrigerate at least 4 hours.
  • Just before serving, add cherry tomatoes that have been cut in half and ½ cup of thinly sliced green onions to the Brussels Sprout mixture.
  • Serve.


Pfeffernüsse Cookies

Joy of Cooking

Ingredients

  • ½ cup of butter
  • ½ cup of white sugar
  • 2 well beaten eggs
  • 1 cup white flour
  • ¼ teaspoon of salt
  • ¼ teaspoon baking soda
  • ½ teaspoon each of black pepper, nutmeg, cloves, and allspice
  • 1 teaspoon of cinnamon
  • 1/8 teaspoon of cardamom
  • 1-3 drops of anise
  • ¼ cup blanched almonds
  • 1 ½ teaspoon of grated lemon peels

Instructions

  • Preheat oven to 350 degrees.
  • Sift together dry ingredients.
  • Mix the rest of the ingredients together.
  • Drop the dough onto a well greased cookie sheet.
  • Cook for 10-12 minutes.
  • Enjoy.

Butternut Soup

Not Your Mother’s Slow Cooker Recipes for Two

Ingredients

  • 3 Tablespoons unsalted butter
  • 3 shallots, finely chopped
  • 2/3 cup diced peeled apple
  • 3 – 12 ounce packages frozen cooked butternut squash, thawed and drained OR 4 to 4-1/2 cups fresh butternut squash puree
  • 2 ½-3 cups canned chicken broth or home made ½ teaspoon ground ginger
  • ¼ cup dry white wine
  • 1 teaspoon salt
  • A few grinds of black pepper

Instructions

  • In a large skillet over medium heat, melt butter and cook shallots and apple for about 3 minutes, just to soften and coat them with butter.
  • Place in a 3 quart slow cooker and add squash, broth, ginger, wine and salt.
  • Cover and cook on low for 4-5 hours.
  • Using a handheld immersion blender, or transfer to a food processor or blender, in batches, puree the soup.
  • Ladle the hot soup into bowls, sprinkle with pepper, and serve hot.

In this Edition

Updates from Wendy
Electric Desert by Jack Marsh
Bumble Bees by Becky Caldwell
Events Calendar
Winter Recipes
Winter Poetry

Posted in: Uncategorized

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