Time To Wind Down (menu & Recipes) Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
3 quart: Water,
3 lbs: White onions, 1 inch in diameter & unpeeled
1 1/2 cup: Sherry syrup vinegar OR 1/2 cup brand & 1 cup red wine vinegar 9,
Tbsp olive oil,
6 tbsp: Brown sugar,
1 tsp: Salt,
1/2 tsp: Freshly ground pepper,
Directions:
FROM: Shelley Rodgers (Jolly Rodgers:the Portuguese Pirate!)
Food for people whove accomplished great things. The Scene: the
crew has accomplished projects like cleaning out the gargage, layhing
the tile floor in the kitchen, freezing 12 bushels of peaches. Now
theydeserve a long soak and a special treat. You have just the righ
combination of food and ricnk to revive them as they enjoy the hot
water.
~=> Menu Sweet and Sour Onions Beer Cheese Dip and Pretzels Austrian
Liptauer Cheese Speedy Spiced Pate Dark Tuborg beer (purchased) Tomato
juice (purchased)
~=> Sweet and Sour Onions (NOTE: this must be made 2 or more days in
advance)
Boil water. Add onions. Boil rapidly one minute. Remove the onions
from the heat and drain in a colander. Rinse in cold water. When they
are cool, trim the stem and root ends and slip off the outer skins.
Combine the sherry syrup vinegar (or brandy/vinegar) with olive oil,
brown sugar, salt and pepper in a sauce pan. Add peeled onions, cover
and cook over medium low heat about 25 minutes until the onions are
tender. Cool in liquid. If there is too much liquid remaining after
the onions have cooled, remove the cover and boil again until the
liquid is a syrup. Cool, ocver and refrigerate for 2 days ro more to
mellow and blend the flavors. Turn onions in the syrup 2 3 times per
day. Serve either hot or at room temperature with toothpicks in each
onion
~=> Beer Cheese Dip 8 oz cream cheese 1/2 cup + 1/4 cup beer 1/4 tsp
garlic powder 1/3 cup diced dill pickle 8 oz cheddar cheese, cubed
Blend the cream cheese with the 1/2 cup beer on high speed in a
blender for 7 seconds. Add garlic powder, the 1/4 cup beer and dill
pickle. Blend 10 seconds more. Add the chedar cheese and blend
another 10 seconds. Refrigerate until ready to use.
~=> Austria Liptauer Cheese 8 oz dry curd cottage cheese 8 oz feta
cheese 8 oz softened unsalted butter OR cream cheese 1/2 small grated
or pureed onion 1 tsp anchovy paste 2 tsp caraway seeds salt/pepper
to taste 2 tsp Hungarian paprika 1 tsp dry mustard
Put the cottage cheese and feta cheese through a sieve, then beat in
the butter/cream cheese. Blend in onion, anchovy paste, caraway
seeds & salt/pepper, paprika & mustard. Packthe mixture into a crock
or shape it into a roll decorated with chopped parsley. Serve chilled.
~=> Speedy Spiced Pate 8 oz liverwurst 4 oz cream cheese 2
Tbspmayonnaise 3 Tbsp cream 1 Tbsp Worchestershire sauce 1/2 tsp
curry powder 1 tsp brandy OR dry vermouth salt/pepper to taste black
rye bread or crisp bread for serving
Mix the liverwurst, cream cheese , mayonnaise and cream. Add the
Worchestershire sauce, curry powder, brandy/dry vermouth and
salt/pepper. Store the pate well covered with plastic wrap or
aluminum foil. Refrigerate until ready to serve. Spread on thin
slices of black rye bread or crips bread.
[ Food for Wet Fingers, Sharon R. Hines. 11/81. ]
** -=> this comes from the bottom of the files of Shelley Rodgers <=-
Source from luhu.jp
Food for people whove accomplished great things. The Scene: the
crew has accomplished projects like cleaning out the gargage, layhing
the tile floor in the kitchen, freezing 12 bushels of peaches. Now
theydeserve a long soak and a special treat. You have just the righ
combination of food and ricnk to revive them as they enjoy the hot
water.
~=> Menu Sweet and Sour Onions Beer Cheese Dip and Pretzels Austrian
Liptauer Cheese Speedy Spiced Pate Dark Tuborg beer (purchased) Tomato
juice (purchased)
~=> Sweet and Sour Onions (NOTE: this must be made 2 or more days in
advance)
Boil water. Add onions. Boil rapidly one minute. Remove the onions
from the heat and drain in a colander. Rinse in cold water. When they
are cool, trim the stem and root ends and slip off the outer skins.
Combine the sherry syrup vinegar (or brandy/vinegar) with olive oil,
brown sugar, salt and pepper in a sauce pan. Add peeled onions, cover
and cook over medium low heat about 25 minutes until the onions are
tender. Cool in liquid. If there is too much liquid remaining after
the onions have cooled, remove the cover and boil again until the
liquid is a syrup. Cool, ocver and refrigerate for 2 days ro more to
mellow and blend the flavors. Turn onions in the syrup 2 3 times per
day. Serve either hot or at room temperature with toothpicks in each
onion
~=> Beer Cheese Dip 8 oz cream cheese 1/2 cup + 1/4 cup beer 1/4 tsp
garlic powder 1/3 cup diced dill pickle 8 oz cheddar cheese, cubed
Blend the cream cheese with the 1/2 cup beer on high speed in a
blender for 7 seconds. Add garlic powder, the 1/4 cup beer and dill
pickle. Blend 10 seconds more. Add the chedar cheese and blend
another 10 seconds. Refrigerate until ready to use.
~=> Austria Liptauer Cheese 8 oz dry curd cottage cheese 8 oz feta
cheese 8 oz softened unsalted butter OR cream cheese 1/2 small grated
or pureed onion 1 tsp anchovy paste 2 tsp caraway seeds salt/pepper
to taste 2 tsp Hungarian paprika 1 tsp dry mustard
Put the cottage cheese and feta cheese through a sieve, then beat in
the butter/cream cheese. Blend in onion, anchovy paste, caraway
seeds & salt/pepper, paprika & mustard. Packthe mixture into a crock
or shape it into a roll decorated with chopped parsley. Serve chilled.
~=> Speedy Spiced Pate 8 oz liverwurst 4 oz cream cheese 2
Tbspmayonnaise 3 Tbsp cream 1 Tbsp Worchestershire sauce 1/2 tsp
curry powder 1 tsp brandy OR dry vermouth salt/pepper to taste black
rye bread or crisp bread for serving
Mix the liverwurst, cream cheese , mayonnaise and cream. Add the
Worchestershire sauce, curry powder, brandy/dry vermouth and
salt/pepper. Store the pate well covered with plastic wrap or
aluminum foil. Refrigerate until ready to serve. Spread on thin
slices of black rye bread or crips bread.
[ Food for Wet Fingers, Sharon R. Hines. 11/81. ]
** -=> this comes from the bottom of the files of Shelley Rodgers <=-
Source from luhu.jp
Tags
Appetizers