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FURMENTY
(A wheat pudding on the order of an Indian Pudding)
Ingredients:
Directions: In a large pot, bring the water to a boil and add the wheat. Lower heat to simmer, cover, and continue to cook for 1/2 hour, or until, soft. Drain off all the water and add the milk, cream, salt, mace, cinnamon and sugar. Continue to simmer, stirring occasionally, until most of the liquid is absorbed(20 to 30 minutes). In a small bowl, beat the egg yolks and slowly stir 1/2 cup of the wheat mixture into the yolks. Then stir the yolk mixture into the pot, and continue cooking for another 5 minutes, stirring frequently. Serve sprinkled with brown sugar.
Ingredients:
Directions: 1. With knife make "X" cut on the flat side of each chestnut. 2. Heat the oil in heavy skillet; add chestnuts. 3. Cook over high heat about 3 minutes; stir and shake pan constantly. 4. Remove shells and inner skins as soon as possible; place nuts in pan with consommé'. 5. Cook 15 to 20 minutes, until tender; drain. Chop coarsely.6. Chop onion, celery, parsley, and chives. 7. Make bread crumbs. 8. Melt butter. Add celery and onions; cook and stir 3-4 minute. 9. Add sausage, parsley, chives, and herbs. 10. Season to taste with salt and pepper; cook and stir with fork, breaking up the meat. 11. Moisten the bread with wine and brandy. Add to skillet; mix well. Add chestnuts;mix again. Yields 5 cups.
PUMPKIN APPLE SOUP
METHOD: Cook all ingredients until smooth and hot -- simmer 15 minutes. Finish with cream.
DIRECTIONS: 1. Preheat oven to 350 degrees, grease muffin tins. 2. Using an electric mixer, beat sugar and butter together in a medium bowl until light and fluffy. 3. Add eggs, one at a time, beating after each addition. 4. Combine flour, baking powder and salt in a separate bowl. Add this alternately with the juice drink to the butter mixture. 5. Stir in cranberries. 6. spoon into muffin cups, filling 3/4 full with batter. 7. Bake 20 minutes or until golden brown. Makes 12 muffins.
KILLER CRANBERRY SAUCE
Best cranberry sauce you'll ever had...
1-1/2 C sugar
1 navel orange
1/2 t grated ginger
4 C cranberries
1/2 C (2 oz.) toasted pecans
DIRECTIONS: Grate the orange peel and add to a pot with the
sugar and ginger. Add the juice from the orange into the pot and simmer over medium heat
until the sugar is dissolved. Add cranberries and cook until they pop - about 5 minutes.
Add pecans and cool sauce.
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