o Complete Dinner Menu

1.__________________________________________________________

Dinner For Two

Posted by: Linda_inTennessee (My Page) on Fri, Jan 17, 03 at 20:41

First Course: Beverage: Glass of dry Champagne

Appetizer:

Ingredients:

1 lb. baby or popcorn shrimp, cooked and peeled, 1 Granny Smith Apple; peeled and diced, 3 tbs. Mayonaise, 1 tbs. Tomato Sauce, 1 tsp. Worcestershire Sauce, 3 drops of Tabasco, Salt & Pepper; to taste

Directions:

Mix together all ingredients except apples and shrimp. When a smooth consistency is formed add apples and shrimp. Set to chill for at least an hour. Serve in glass cups for each person.

Main Course:

Beverage: Glass of Merlot ( Or wine of choice)

Main Dish: Filet Mignon

Ingredients:

2 tablespoons butter, 2 8-ounce tenderloin steaks, 2 tablespoons Dijon mustard, 1 teaspoon Worcestershire sauce, pepper, 1/4 cup brandy, 1/2 cup whipping cream

Directions:

Melt butter in heavy large skillet over medium-high heat. Add steaks and cook to desired degree of doneness, about four minutes per side for rare. Add mustard and Worcestershire to skillet. Season with pepper. Remove pan from heat. Add brandy and ignite. When flames subside, return skillet to heat. Transfer steaks to plates. Add cream to skillet and boil until reduced to sauce consistency. Pour over steaks and serve.

Side Dish: Portabello Mushrooms Provencal

Ingredients:

4 Large Portabello Mushrooms, 1 tbs. Italian leaf parsley, 1 clove garlic; finely minced, 1 1/2 tbs. butter, Juice of a lemon wedge, Salt & Pepper to taste

Directions:

Wash mushrooms well to remove any dirt and pat dry. Slice mushrooms into 1/2 inch strips. In a frying pan, melt 1 tbs. butter over a medium medium flame. Add mushrooms and spread them evenly around the pan. Leave mushrooms as is for 3 minutes. Gently with a spoon or spatula, turn or toss mushrooms around in order to brown the other sides. Cook for another 3 minutes. Add garlic, lemon juice, and remaing butter. Continue to cook for about a minute or so to reduce the strong flavor of the garlic. Just before removing from pan, add parsley and toss with mushrooms briefly. Serve immediately.

Last Course:

Beverage: Glass of Port

Dessert: Chocolate Mousse

Ingredients:

4 squares (1 ounce each) semisweet chocolate, cut into pieces, 3 eggs, separated, 1 tsp. vanilla, 3/4 tsp cream of tartar, 1/3 to 1/2 cup sugar, 1 cup chilled whipping cream

Directions:

Heat chocolate in heavy 2-quart saucepan over low heat, stirring occasionally, until melted; remove from heat. Beat egg yolks slightly; stir yolks and vanilla into chocolate. Beat egg whites and cream of tartar in 2 1/2 quart bowl until foamy. Beat in sugar, 1 tbsp at a time; continue beating until stiff and glossy. Stir about 1/4 of the meringue into chocolate mixture. Fold into remaining meringue.

Beat whipping cream in chilled 1 1/2-quart bowl until stiff. Fold into chocolate meringue. Spoon into dessert dishes. Refrigerate at least 2 hrs. but no longer than 48 hours.

Top each serving with Sweetened Whipped Cream and grated chocolate if desired. Refrigerate any remaining desserts immediately.

Copyright 2002 Absolute Recipes All Rights Reserved

2._________________________________________________________

a luncheon to be proud of

Posted by: Linda_inTennessee (My Page) on Thu, Apr 3, 03 at 21:42

OLd Fashioned cream of tomato soup serves 10 1 stick of butter, 1/2 cup flour, 4 cups milk, 2 1/2 lbs canned diced tomatoes, 1 1/2 cups tomato juice, 1 1/2 cups prepared bloody mary mix, 1 1/2 tsp salt, 2 tsp pepper, 1/2 cup sugar, 2 cups heavy cream,

make a roux in a large pot using butter and flour, careful not to brown. add remaining ingredients , simmer 15 minutes. garnish each serving with a dollop of sour cream and a touch of dill

chicken Suzanne 6 boneless (8oz) chicken breast halves, 1 cup flour, 1 egg beaten with 1 cup milk, 3 cups good quality fresh bread crumbs, 1/2 to 1 cup cooking oil

dip chicken breasts in flour, dip in egg/milk mixture, the completely in bread crumbs. saute in hot oil untill well browned on each side. cook till done but not overcooked. serve with the following herb butter

Herb butter 1/2 cup chopped green onions, 1/2 cup chopped parsley, 2 cloves garlic, 1 tsp basil (2 tbs fresh), 1/2 tsp oregano (1/2 tbs fresh), 1 tsp marjoram (1 tbs fresh), 1 tsp tarragon (1 tbs fresh), 1 tsp dillweed (1 tsp fresh), dash tabasco, 1 pound unsalted butter,

mix all the above in a food processer.

this herb butter can also be used on french bread toasted,steaks,hamburgers or steamed veggies

oven baked rice serves 6

1/2 cup butter, 1 1/2 cups rice, uncooked, 1 med onion, chopped, 1/2 cup mushrooms, 1/4 cup slivered almonds, 1/4 cup chopped celery1 tsp parsley flakes, 2 cans beef bouillon or 2 cans chicken stock

preheat oven to 350 degrees. saute rice, onion, mushrooms, almonds and celery in butter until rice begins to brown. add parsley and 2 cans of broth. bake in covered baking dish for 45 minutes or till all liquid is absorbed.

glazed steamed asparagus serves 6

24 stalks of fresh asaparagus, 4 tbs butter, 1 tsp sugar, snap off thick ends of asparagus. place in a large fry pan, that has boiling water in it. cook till crisp-tender, 3 - 5 minutes, do not overcook, drain. melt butter over asparagus sprinkle sugar and shake until each spear is gilded with butter and sugar.

and finally the dessert

Raspberry ice cream, 2 boxes 10 oz frozen raspberries, 1/8 cup creme de cassis, 2 1/2 cupps whipping cream, mix this in an icecream maker according to directions. place in serving dish with a cherry and a mint sprig.

Entered by Patty_WV

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