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| Family Dinner for 4 - 6
Stuffed Mushrooms
Barbecued Pork Chops
Brunede Kartofler(Sugar Browned Potatoes)
Raw Applesauce
Cherry Ice Cream |
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Stuffed Mushrooms with walnuts
1/4 cup(1/2 stick) butter
3 tablespoons of minced shallots
1/2 cup of diced walnuts
8 giant mushroom caps, stems reserved and chopped
1/2 cup of breadcrumbs
1/4 teaspoon of thyme
salt & freshly ground pepper
Preheat oven to 350ºF. Butter a baking dish. Melt butter in medium skillet over medium high heat. Add shallots and sauté until wilted. Add nuts and chopped mushroom stems and cook for 2 minutes. Mix in breadcrumbs, thyme and salt and pepper to taste. Fill mushroom caps, place in baking dish and bake until thoroughly heated, about 10 - 12 minutes. 4 servings
Barbecued Pork Chops
Brunede Kartofler (Sugar Browned Potatoes)
18 small new potatoes, unpeeled
salt
1/2 cup (1 stick) of unsalted butter
1/2 cup of sugar
Cook potatoes in lightly salted boiling water until tender. Drain well. Let stand until cool, then peel. Melt butter in a heavy 10 inch skillet over low heat. Add sugar and cook, stirring frequently, until dissolved and mixture is slightly caramelized. Add one layer of potatoes and gently shake pan until all potatoes are thoroughly coated. Transfer to heated serving bowl and keep warm while cooking remaining potatoes. Serve immediately. 6 - 8 servings
Raw Applesauce
3 apples, peeled, cored and diced
1/4 cup of apple cider or juice or orange juice or grapefruit juice
1/4 cup of light corn syrup
Place all ingredients in blender or food processor and puree. Makes 1 1/2 cups
Cherry Ice Cream
4 ounces of dark sweet chocolate, coarsely chopped
1/2 cup of drained canned pitted black cherries, chopped
1 1/2 quarts of good quality French Vanilla Ice cream, softened
Cherry Liqueur
Fold chocolate and cherries into ice cream, blending evenly. Refreeze to serve, scoop out ice cream into individual serving dishes and top each serving with 1/2 to 1 tablespoon of the cherry liqueur
Makes 1 1/2 quarts |
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