HOT SPICED CRANBERRY TEA3 cups boiling water
1/2 cup sweetened lemon-flavored ice tea mix
3 cups cranberry juice cocktail
Lemon slices
Whole cloves
Cinnamon sticks
Combine water, tea mix, and cranberry juice; heat thoroughly.
Serve hot in mugs or cups with a lemon slice decorated with
cloves. Stir with a cinnamon stick.
Yield- 6 cups.
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KILLER SAGE BEANS
2 cans cannelini beans
Half cup white wine
Garlic
Fresh Sage
Olive Oil
Heat the olive oil and garlic for one to two minutes medium
heat.
Drain beans and add. Put fresh sage in. Add the white wine. Let
cook for one hour.
Eat.
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BACON WRAPPED WATER CHESTNUTS
-2 Cans whole water chestnuts
-1 Package thin bacon
-Brown sugar
-Catsup
Takes da bacon and cut da who package in half.
Wrap dem little suckas (chestnuts) each in a half a piece a
slabbed goodness.
Place in a pyrex dish and heat on 350 for 45-60 minutes. While
dem is
cookin, mix some brown suga n catsup togedda. How much? Just
enuf.
Afta day is out ub da ubben, pour some o dat catsup mixture on
top,
enuf to cover. Den heat again in same ubben fo 20 mo minutes.
Mmmmmmmmmmm.
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MUFALLETTA
1 10″ round loaf
Italian bread with Sesame seeds
Olive Salad
1/4 lb Genoa Salami (Oldani is the best)
1/4 lb Hot Capicola (this is my spin, you can use regular Ham.)
1/4 lb Mortadella (I use San Danielle)
1/8 lb Sliced Mozzarella
1/8 lb Provolone
Assembly:
Cut the bread in half length wise.
Brush both sides with the oil from your 1 week old Olive Salad,
go a little heavier on the bottom.
Layer half of the Oldani on the bottom half of the bread. Then
the Mortadella.
Then the Mozzarella, then the Capicola, Provolone, and the
remainder of Oldani.
Top this with the olive salad. Put the lid on and press it down
without smashing the bread. Quarter it. You’ve just created pure
heaven.
Serves: 4 light
eaters, 2 hungry hangovers or one bad to the bone eating
machine!
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FRENCH QUARTER RED BEANS AND
RICE WITH SAUSAGE
6 cans creme style red beans
2 large packs ground sirloin
3 large onions
3 large bell peppers
3 stalks of celery
Minced garlic and seasoning
Sausage
In large pot, brown ground meat. Do not
drain. Add onions, bell peppers, garlic, celery and season.
Cook down for about 30 minutes. Take 3 cans of the beans and
mash them in a bowl with a fork and add to ground meat mixture.
Add the other 3 cans whole and 1 can of water. In a skillet on
the side, brown some sliced sausage then add it to the red bean
mixture.
Add 1 tablespoon hot sauce. Serve with cooked rice that has
chopped parsley & green onions mixed in with it.
Serves 6-8
