Above is Linda, our hostess for the month of December.
She made us a fantastic lunch, and we all enjoyed it so much.
She wants to thank Sheila for the use of her home. So thanks Sheila.
It was nice as everyone could attend, and we had the Christmas gift exchange.
Marilyn did get to keep her pretty little Christmas tree, and she was so happy.
We all enjoyed our gifts, it was fun to draw numbers and steal gifts if we could.
It was a very enjoyable relaxing time.
Such a cutie pie!!!
SAURBRATEN (an easy way to make it)
I use Knorr’s Sauerbraten Pot Roast recipe mix and I get it through
Wal-Mart by the Internet. I use to buy it at Raley’s but have had no luck
finding it in stores. It's a 2,0oz package.
3-4 lb rolled roast
2-1/2 cups water
1 medium onion
Carrots -optional
Cut onions in chunks and place on bottom of crockpot. Put roast in crock-pot.
Put 2-1/2 cups water in bowl. Mix sauerbraten mix in water and pour over roast.
Seasonings that seems to stay in bottom of bowl - I spoon onto top of roast.
Crock pot on high for 5 to 6 hours. Add carrots the last 2 hours of cooking.
Remove roast, let stand. Meantime remove carrots. Put 2 to 3 large spoonful’s of
cornstarch in about 1/2 cup of water, mix, add to juice left in crockpot. Stir and keep
crockpot on high until sauce thickens.
SWEET & SOUR RED CABBAGE
1 head of red cabbage (5 cups shredded)
4 to 6 slices bacon, diced
2 Tbsp. brown sugar
2 Tbsp. flour
1/2 cup water
1/3 cup vinegar
1 tsp. salt
1/8 tsp. pepper
1 small onion, diced
Cook red cabbage in 2 cups salted (1 tsp.) water til crisp tender in covered pan.
About 5 to 8 minutes Drain in colander.
Fry bacon, remove on plate saving 1/2 bacon grease in large frying pan.
Add brown sugar and flour to bacon fat and blend.
Add water, vinegar, and seasonings and cook til thickened. Add diced onion and cabbage.
Add bacon and cook for about 5 minutes or till cabbage is as tender as you desire.
POTATO CASSEROL Above is great with any type of potatoes
2 lbs. Frozen has browns (thawed)
1/2 cup butter, melted
1/2 tsp. pepper
1 tsp. salt
1 can cream of chicken soup
2 cups grated cheddar cheese
2 bunches green onions, chopped (mostly the tops)
1 pint sour cream
2 cups cornflakes, crushed
1/4 cup melted butter
Mix all in large 8 x 13 baking dish. Top with cornflakes and drizzle melted
butter over cornflakes. Bake 350 degrees 45 minutes.
Note: I find a whole pint of sour cream is a bit too much for my family so
I cut back on some of the amount.
SALAD I used butter lettuce with a colorful garden variety. Topped with
dried cranberries, apple slices and crumbled gorgonzola cheese. Use any
balsamic dressing you like. Mine had a little sweetness to it.
Dessert
Ice Cream with Raspberry sauce
YUM.
RASPBERRY SAUCE
1 (12oz.) package sweetened frozen
raspberries, defrosted
2 Tablespoons sugar
2 Tablespoons cornstarch
1/3 cup real maple syrup
Drain defrosted raspberries reserving
liquid. Add water to liquid if
needed to measure 1/2 cup.
In small saucepan, combine sugar and
cornstarch.
Add berry liquid and maple syrup.
Cook over medium heat, stirring
constantly until mixture boils and
thickens, boil 1 minute.
Stir in raspberries and cool
before serving.
I strained out seeds. It
might be very tart so just add more sugar.
Not sure my frozen raspberries were
slightly sweetened as I did add
more sugar. I made it in a hurry,
and it is an easy quick recipe.
Last for days in airtight container in
refrigerator.
Also note, if sauce is too thick, add
water and reheat. If too thin, add more
cornstarch dissolved in little water and
reheat. If too pale, add red food coloring.
