Tia Maria Frappé

December 2, 2007

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This ‘coffee’ is really an easy, no-bake dessert. The important parts are all that liqueur and whipped cream. And, it looks gorgeous on your table. Enjoy! SAM

1 quart French vanilla ice cream, softened
2 tablespoons very strong coffee
4 tablespoons amaretto liqueur
5 tablespoons Kahlúa liqueur
2 tablespoons Cointreau liqueur
1/2 pint whipping cream, whipped, or 2 cups frozen whipped topping, thawed
Chocolate shavings

In a blender or food processor fitted with the metal blade, combine the ice cream, coffee, amaretto, Kahlúa, and Cointreau, pulsing until smooth. Chill, covered, in the refrigerator until ready to serve. Spoon into chilled champagne flutes and top with whipped cream and chocolate shavings.
Makes 6 servings.

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Beef Bourguignon

November 29, 2007

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This classic French dish is made up of everything you can’t go wrong with. Butter, mushrooms, bacon, beef, thyme, red wine … It takes a lot of time—centuries—to get some recipes right, and this is one of them. Make it a tradition in your home. SAM

4 tablespoons butter, divided
8 ounces mushrooms, brushed and thinly sliced
3 slices bacon
2 pounds boneless beef, cut into 2-inch cubes
2 tablespoons all-purpose flour
1/4 teaspoon salt
1/4 teaspoon dried thyme
1 bay leaf
2 peppercorns
3/4 cup beef broth
1 1/3 cups dry red wine
1/2 pound whole small onions, peeled
1 pound flat noodles

In a heavy skillet over medium heat, melt 2 tablespoons butter and add the mushrooms, sautéing, uncovered, until liquid is reduced. Remove and set aside. To the same skillet, add the bacon and fry until crisp. Remove and set aside. To the same skillet, add the beef and sauté until well browned. Add the flour, stirring constantly until browned. Add the thyme, bay leaf, peppercorns, broth, and wine. Cover and simmer for 1 hour, stirring occasionally. Add the onions, mushrooms, and bacon and simmer 1 hour longer. Cook the noodles according to the directions on the package and toss with the remaining 2 tablespoons butter. Serve the beef over the hot noodles.
Makes 4 servings.


Beans and Franks

November 26, 2007

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Great for a picnic or a warm supper on a cold night, this easy one-dish meal will please kids of all ages. SAM

3 (14-ounce) cans seasoned baked beans or pork and beans
6 frankfurters, cut into 1/2-inch pieces
2 tablespoons prepared mustard
2 large onions, sliced and separated into into medium rings
2/3 cup light brown sugar
2/3 cup tomato ketchup

Preheat the oven to 350 degrees F. Pour the beans into a lightly greased 8 or 9-inch casserole dish. Stir in the frankfurters and mustard. Top with onions, sugar, and ketchup. Bake for 30 to 40 minutes or until browned bubbly.
Makes 4 to 6 servings.