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Saturday Six (incl. a ham-hock question)
- Thread starter erininny
- Start date
Sure... REC Creamy Mushroom Sauce
Original recipe was at http://www.lifesambrosia.com/2009/08/meatballs-mushroom-cream-sauce-recipe.html but I did make a lot of changes.
1 cup chicken broth
1 cup milk
1 teaspoon marjoram
1 tablespoon Worcestershire sauce
1/2 teaspoon salt, or to taste
1/4 teaspoon fresh cracked black pepper
1/4 cup sour cream
1 tablespoon prepared mustard
2 tablespoons olive oil
2 tablespoons flour
2 cups sliced mushrooms
*optional, 2 tablespoons dry sherry
Combine first 8 ingredients. Reserve pan drippings from pan-frying meatballs, and add mixture to them. Set aside.
Make a roux out of oil and flour, then add mushrooms. Cook about 5 minutes or until softened.
Whisk all together and reduce heat to low. Return meatballs to the pan (and sherry, if using) When meatballs are cooked through, spoon sauce over the meatballs. Serve over rice or mashed potatoes.
Original recipe was at http://www.lifesambrosia.com/2009/08/meatballs-mushroom-cream-sauce-recipe.html but I did make a lot of changes.
1 cup chicken broth
1 cup milk
1 teaspoon marjoram
1 tablespoon Worcestershire sauce
1/2 teaspoon salt, or to taste
1/4 teaspoon fresh cracked black pepper
1/4 cup sour cream
1 tablespoon prepared mustard
2 tablespoons olive oil
2 tablespoons flour
2 cups sliced mushrooms
*optional, 2 tablespoons dry sherry
Combine first 8 ingredients. Reserve pan drippings from pan-frying meatballs, and add mixture to them. Set aside.
Make a roux out of oil and flour, then add mushrooms. Cook about 5 minutes or until softened.
Whisk all together and reduce heat to low. Return meatballs to the pan (and sherry, if using) When meatballs are cooked through, spoon sauce over the meatballs. Serve over rice or mashed potatoes.
florisandy
Well-known member
Feel better Heather!! I'm glad you're having fun making the catwear smileys/wink.gif
Beautiful! Thanks for sharing. Reminds me...I need to make these this year. My new favorite cookie
Candy Cane Crisps
from Sunset Cookbook Classics
Makes about 4 dozen
1 cup (1/2 pound) butter or margarine, softened
1 1/4 cups powdered sugar, divided
1 1/2 teaspoons vanilla
1 1/3 cups all-purpose flour
1 cup rolled oats
1/2 teaspoon salt
3/4 cup coarsely crushed candy canes
In large bowl of an electric mixer, beat butter and 1 cup of the sugar until creamy; beat in vanilla.
In another bowl, stir together flour, oats, and salt; gradually add to butter mixture, blending thoroughly. Add 1/4 cup of the crushed candy canes and mix until well combined.
Roll dough into 1/3-inch balls, then roll in remaining powdered sugar (about 1/4 cup) to coat. Place balls about 2 inches apart on greased and flour-dusted baking sheets. Flatten cookies with a fork, making a crisscrosss pattern with fork tines. Sprinkle each with about 1/2 teaspoon crushed candy canes.
Bake in a 325 degree oven for 18 to 20 minutes or until the edges are lightly browned. Let cool on a baking sheets for 2 to 3 minutes, then transfer to racks and let cool completely.
Store airtight.
Candy Cane Crisps
from Sunset Cookbook Classics
Makes about 4 dozen
1 cup (1/2 pound) butter or margarine, softened
1 1/4 cups powdered sugar, divided
1 1/2 teaspoons vanilla
1 1/3 cups all-purpose flour
1 cup rolled oats
1/2 teaspoon salt
3/4 cup coarsely crushed candy canes
In large bowl of an electric mixer, beat butter and 1 cup of the sugar until creamy; beat in vanilla.
In another bowl, stir together flour, oats, and salt; gradually add to butter mixture, blending thoroughly. Add 1/4 cup of the crushed candy canes and mix until well combined.
Roll dough into 1/3-inch balls, then roll in remaining powdered sugar (about 1/4 cup) to coat. Place balls about 2 inches apart on greased and flour-dusted baking sheets. Flatten cookies with a fork, making a crisscrosss pattern with fork tines. Sprinkle each with about 1/2 teaspoon crushed candy canes.
Bake in a 325 degree oven for 18 to 20 minutes or until the edges are lightly browned. Let cool on a baking sheets for 2 to 3 minutes, then transfer to racks and let cool completely.
Store airtight.