Uncategorized Archives - Page 342 of 811 - Garden Seeds and Honey Bees

Sparkling Cider Gel Flutes

8 to 10 Fluted glasses chilled in the fridge about 30 minutes.

*3 packages Knox Unflavored Gelatin (1/4 ounce each)

*1 cup Cold Water

*1/2 cup Sugar

*1 cup small Ice Cubes

*1 Bottle 25.4 ounce Sparkling Cider (I used Apple Pear), like Martinelli’s

*2 cups Sparkling White Grape Juice, like Welches

*1 tablespoon Half-and-Half, low-fat is fine too

*Raspberries or small Strawberry, one per glass

Serves 8-10 depending on size of flutes or glasses

In a sauce pan add the gelatin and cup of water and stir together, let set 5 minutes or so until it mixture becomes translucent. Then stir in the sugar and on medium-low heat, simmer the mixture until the gelatin and sugar are completely dissolved. Do not boil mixture.

Remove the gelatin mixture from the heat and pour into a large 2 quart measuring bowl and add 1 cup of ice, stir until ice has melted then slowly add the sparkling cider and sparkling grape juice. Reserve 1/2 cup in a bowl of this mixture, place bowl in the fridge.

Now pour the sparkling juice mixture into chilled clear fluted glasses or glasses of your choice. Leaving at least 1 inch from the top for foamy topping.

Refrigerate the filled fluted glasses for 30 minutes. Then remove filled glass from the refrigerator and using a flat end skewer press in one raspberry into each filled glass (3 inches into the middle of the gel mixture). Add the foamy topping and refrigerate filled flutes 2 hours or until sparkling cider gelatin mixture has set.

Foamy Topping

Remove the 1/2 cup of the reserved sparkling cider gelatin mixture and add the half-and-half, whisk together with a fork and then add about 2 teaspoons to the top of each filled flute/glass.

Enjoy!

Lindy

Cauliflower Fried Rice

*
*1 medium Head of cauliflower, cut into floret pieces

*1 heaping cup frozen peas

*1/2 cup grated Carrots, cooked on the stove for 2 minutes in 1 cup boiling water and then drain

*1 large Shallot or 2 tablespoons grated Red Onion

*1 large Clove Garlic, pressed or grated

*1/2 teaspoon Sesame Oil

*2 tablespoons Extra Light Olive Oil

*3 Eggs, scrambled

*1/2 teaspoon Granulated Chicken Stock Bouillon

*1/8 cup Hot Water

*2 to 3 tablespoons Low Sodium Soy Sauce

*
In a food processor add and pulse cauliflower florets until rice size pieces about 6 to 7 pulses.

*
On a half baking sheet with baking mat spread the cauliflower rice and roast in 400*F. oven for 8 minutes and then turn over the cauliflower rice and roast another 6 to 8 minutes.

*
In a Skillet on medium heat add the sesame oil, olive oil and sauté the onions and garlic for 1 to 2 minutes. Add the eggs and cook and stir as needed until scrambled. Then add carrots, peas, chicken stock, 1/8 cup water. Cook until peas are thawed. Add the cauliflower rice and soy sauce and warm for another 2-3 minutes. Serve.

*
Serves 6

*

Seasoned Turkey Steaks

*
*6 Frozen Breaded Turkey Steaks (Maddox Turkey Steaks)

*Butter or Margarine

*Deverle’s Seasoning or Season All

Place 6 turkey steaks on a baking sheet and butter and season each side of the steaks with about a tablespoon of butter per-side, seasoning to taste.

Then bake in a 400*F. oven for 20 to 25 minutes and then turn over the steaks and cook another 20 to 30 minutes (turn oven down to 350*F.) or until golden brown.

*

Mustard Sauce

*
*3 tablespoons Yellow or Dijon Mustard

*1/2 cup Mayonnaise

*1 tablespoon Sugar or Honey

*Pinch Sea Salt

*
Stir together in a bowl. Refrigerate 10 minutes. Serve over Cooked turkey steaks, or in small dipping dishes. Refrigerate any unused mustard sauce.