Dinner Menu 2

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Cooking receipe to make Dinner Menu 2 under category Everyday Recipes. You may find some video clips related to this receipe below.

Appetizer:

Creamy Celery & Spinach Soup:

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2 c. of chopped celery

1 c. chopped onion

1 (10 oz) pkg of frozen spinach

1 (10 1/2 oz) chicken broth

1 c of creamy style cottage cheese

2 c. of milk

1/2 tsp salt

1/8 tsp of pepper

1/2 c of sour cream

In a large sauce pan, combine the celery, onion, spinach, and the chicken

broth. Bring it all to a boil. Cover and reduce the heat. Simmer for about

10 mins or until the veggies are nice and tender. In the blender, add soup

mixture and cottage cheese; blend until smooth. Return the mixture to the

sauce pan. Gently stir in the milk, salt, and pepper. Serve w/ a dollap of

sour cream. Makes about 6 servings.

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Bread:

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Beer Bread:

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1 can of beer (room temp)

3 c of self rising flour

3 tbsp of sugar

Mix flour and sugar in a bowl. Add beer and mix well until all the flour is

kneaded in. Pour dough into a well buttered loaf. DO NOT FLOUR PAN. Spread

the mixture to the edge of the pan. Bake for 1 hour at 350 degrees.

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Main course:

Beef Bourguignonne:

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3 lbs boneless beef that has been cut into 1 1/2 inches thick

2 large carrots, sliced

1 medium onion, sliced

1 tsp salt

1/4 tsp pepper

3 tbsp flour

2 cans of beef broth

2 c of burgundy wine

1 tbsp tomatoe paste

2 gloves of minced garlic

1/2 tsp thyme

1 medium bayleaf

1 1/2 tbsp butter/margerine

2 tbsp olive oil

4 c of sliced mushrooms

1 jar of sliced onions (optional)

Brown meat in bacon drippings or oil. Add the carrots and onions. Add the

salt , pepper, and flour–stirring the whole time. Add broth, wine, tomatoe

paste, and the herbs. Cover and simmer, DO NOT BOIL. Quarter the mushrooms

and saute in the butter and oil for about 5 mins. When ready to serve the

meal, add the mushrooms, and onions to the meat and then thicken. Stir

over low heat until it is thickened. Serve over rice or noodles. Serves

about 6.

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Starch:

Wild Rice with Mushrooms and Almonds:

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1/4 lb of butter

1 c of wild rice or brown rice

1/2 c of slivered almonds

1/2 lbs of sliced mushrooms

2 tbsp of chopped green onions, chives and green peppers

3 c of chicken broth

Put all ingredients–except broth–into a large frying pan and cook until

the rice turns a yellowish color. Stir constantly to prohibit over

browning. Put it 9nto a cassarole dish w/ the broth. Cover and bake at 325

for an hour. Let stand b/f serving for about 10 mins.

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Dessert:

Hawaiian Delight Cake:

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1 oragne or lemon chiffon cake mix

1 (1 lb 4 1/2 oz) crushed pineapple, drained

1 small pkg lemon instant pudding

2 c. of heavy cream, whipped

Prepare and bake the cake according to the directions on the box. Add

pudding mix to pineapple and beat for 1 minute. Fold into the whipped

cream. Cut the cooled cake into 3 layers and use the pineapple mixture for

filling and frosting. Chill for about 2 hours before serving.

To make the whipped cream:

In a COLD bowl, add the 2 cups of heavy cream. On medium speed w/ a hand

held blender, blend until it semi thickens. Turn up the speed to high. At

this point it will fluff. It takes 5-7 mins to make the whipped cream.

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