Ingredients
1 cup crushed ice
6 fluid ounces vodka
1 fluid ounce apple jack
1 dash Calvados
Directions
In a mixing glass, combine crushed ice, vodka and applejack brandy. Stir and strain into 2 chilled cocktail glasses. Top with a splash of Calvados, garnish with a lady apple and serve.
8.13.2011
Asparagus Oregenato recipe.
Ingredients
1 pound fresh asparagus, trimmed
2 cups seasoned bread crumbs
salt and pepper to taste
garlic powder to taste
1/2 cup grated Parmesan cheese
4 tablespoons butter, sliced
Directions
Preheat oven to 400 degrees F (200 degrees C).
Place asparagus in a 9x13 inch baking dish, and cover with bread crumbs, salt, pepper, garlic powder and Parmesan cheese. Lay slices of butter on top.
Bake, covered, for 30 minutes. Remove cover, and bake 5 minutes more, or until browned on top.
1 pound fresh asparagus, trimmed
2 cups seasoned bread crumbs
salt and pepper to taste
garlic powder to taste
1/2 cup grated Parmesan cheese
4 tablespoons butter, sliced
Directions
Preheat oven to 400 degrees F (200 degrees C).
Place asparagus in a 9x13 inch baking dish, and cover with bread crumbs, salt, pepper, garlic powder and Parmesan cheese. Lay slices of butter on top.
Bake, covered, for 30 minutes. Remove cover, and bake 5 minutes more, or until browned on top.
Broccoli Stir Fry recipe.
Ingredients
3 cups fresh broccoli florets
1/4 cup butter or margarine
1 1/2 teaspoons lemon-pepper seasoning
Directions
In a skillet over medium-high heat, stir-fry broccoli in butter and lemon pepper until crisp-tender, about 2-3 minutes.
3 cups fresh broccoli florets
1/4 cup butter or margarine
1 1/2 teaspoons lemon-pepper seasoning
Directions
In a skillet over medium-high heat, stir-fry broccoli in butter and lemon pepper until crisp-tender, about 2-3 minutes.
Bilo Walter's Easy Herb Potatoes recipe.
Ingredients
2 tablespoons olive oil
1 tablespoon balsamic vinegar
1 teaspoon garlic salt
1 teaspoon dried rosemary, crushed
1/4 teaspoon ground black pepper
2 small Vidalia onions, wedged
3 large carrots, sliced diagonally
2 red potatoes, chopped
Directions
Heat a barbeque to a high heat, or preheat oven to 400 degrees F (200 degrees C).
In a 9x13 inch baking dish combine olive oil, vinegar, garlic salt, rosemary, and ground black pepper. Place carrots, potatoes, and onions into the dish and toss to coat.
Bake or grill, turning occasionally, until tender (approximately 40 minutes).
2 tablespoons olive oil
1 tablespoon balsamic vinegar
1 teaspoon garlic salt
1 teaspoon dried rosemary, crushed
1/4 teaspoon ground black pepper
2 small Vidalia onions, wedged
3 large carrots, sliced diagonally
2 red potatoes, chopped
Directions
Heat a barbeque to a high heat, or preheat oven to 400 degrees F (200 degrees C).
In a 9x13 inch baking dish combine olive oil, vinegar, garlic salt, rosemary, and ground black pepper. Place carrots, potatoes, and onions into the dish and toss to coat.
Bake or grill, turning occasionally, until tender (approximately 40 minutes).
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