SOUTHERN STYLE MARINADE

(RECIPE POSTED BY LOIS APPLESAUCE)

I have used this marinade on steak, and it really gives the beef a rich and delicious flavor...so very good! Enjoy!

(recipe for 4-6 lbs of beef or 1 - 6 lb fillet)
INGREDIENTS
3/4 cup Butter
1/2 cup Ketchup
1/4 cup Red Wine Vinegar
2 Large Garlic cloves Minced
2 Tbsp Olive Oil
2 Tbsp Worcestershire Sauce
2 Tbsp Lemon Juice (fresh)
2 tsp Sugar
2 tsp Salt
Dash of Hot Sauce (of choice)

Combine all ingredients BUT the butter in a saucepan and bring to a boil. Reduce heat and add butter 2 Tbsp. at a time. Let each portion of butter melt completely before adding/melting more.
Let sauce cool - Pour over meat and refrigerate one hour or longer.

30 MINUTE SHEPHERD’S PIE

(RECIPE POSTED BY LOIS APPLESAUCE)

This is a very delicious (best I've had) beef/gravy/veggie dish!

Ingredients
2 pounds potatoes, such as russet, peeled and cubed
2 tbsp sour cream or softened cream cheese
1 large egg yolk
1/2 cup cream, for a lighter version substitute vegetable or chicken broth
Salt and freshly ground black pepper
1 tbsp extra-virgin olive oil, 1 turn of the pan
1 3/4 pounds ground beef or ground lamb
1 carrot, peeled and chopped
1 onion, chopped
2 tbsp butter
2 tbsp all-purpose flour
1 cup beef stock or broth
2 tsp Worcestershire, eyeball it
1/2 cup frozen peas, a couple of handfuls
1 tsP sweet paprika
2 tbsp chopped fresh parsley leaves

Directions
Boil potatoes in salted water until tender, about 12 minutes. Drain potatoes and pour them into a bowl. Combine sour cream, egg yolk and cream. Add the cream mixture into potatoes and mash until potatoes are almost smooth.

While potatoes boil, preheat a large skillet over medium high heat. Add oil to hot pan with beef or lamb. Season meat with salt and pepper. Brown and crumble meat for 3 or 4 minutes. If you are using lamb and the pan is fatty, spoon away some of the drippings. Add chopped carrot and onion to the meat. Cook veggies with meat 5 minutes, stirring frequently.

In a second small skillet over medium heat cook butter and flour together 2 minutes. Whisk in broth and Worcestershire sauce. Thicken gravy 1 minute. Add gravy to meat and vegetables. Stir in peas.

Preheat broiler to high. Fill a small rectangular casserole with meat and vegetable mixture. Spoon potatoes over meat evenly. Top potatoes with paprika and broil 6 to 8 inches from the heat until potatoes are evenly browned. Top casserole dish with chopped parsley and serve.

IF PREPPING AND BAKING LATER ON:
Cook in 400 degree oven until bubbling and brown (about 30 minutes). Broil for last few minutes if necessary to brown

DECADENT CHOCOLATE MOUSSE

(RECIPE POSTED BY LOIS APPLESAUCE)

 This recipe is so decadent and be sure to save some for the next day...it just keeps getting better the longer it's chilled.

INGREDIENTS
300 g (1 1/2 cups) dark chocolate, chopped
2 tbsp milk
6 egg yolks
100 g (scant 1/4 cup) confectioner's sugar
500 ml (2 cups) thickened cream
Fresh berries (optional) to serve

DIRECTIONS:
Place chocolate and milk in a heat proof bowl, set over a saucepan of boiling water and stir constantly until melted and smooth (mixture will be quite thick).
Remove and cool slightly. Place yolks and sugar in a large bowl and beat with an electric mixer for 5 minutes, until thick and creamy.
Beat cream with an electric mixer in a bowl then gently fold through chocolate mixture with a spatula until just combined.
Spoon into 12 x 1/2 cup capacity dishes and chill for 4 hours, until set. Serve with fresh berries if desired.

Serves - 12 Preparation Time - 15 minutes Cooking time - 5 minutes Chilling time - 4 hours

CHICKEN TARRAGON SALAD

(RECIPE POSTED BY LOIS APPLESAUCE)

This is the best chicken salad you will ever make!! It is a dish perfect for a wedding shower or special luncheon event.

INGREDIENTS:
1lb. (3cups) shredded or chopped Chicken Breast
1 c. finely chopped Celery
1 1/2 Tbsp. chopped fresh Tarragon (I always add more because I love this flavour - just add to your taste)
1 c. finely chopped fresh Parsley
1 c. Mayonaise
1 1/2 c. chopped Red Grapes (tried this with green and still good - but not as good)
1 c. diced Red Onion
2 Tbsp Sour Cream

DIRECTIONS:
Poach and cool Chicken
While chicken is being prepped, prep herbs, grapes and mix together
Add chicken, mayo and sour cream
CHILL for at least 1 hour - longer is better

I only serve this salad on Croissants - nothing else really does it justice

PEACH PUFFS

(RECIPE POSTED BY LOIS APPLESAUCE)

just made this today, and it is delicious...easiest puff pastry EVER!

1 cup boiling water
1/2 cup butter (no substitutes)
1 cup all purpose flour
3 eggs
1 can peaches in syrup
Whipped cream

Preheat oven to 450°F 15 minutes before baking.
In a saucepan, bring water to a boil and add 1/2 cup butter, stirring until melted. Gradually stir in 1 cup flour using a wooden spoon and stirring briskly until all flour is absorbed.
Remove from heat, allow to cool slightly and beat in eggs, one at a time, beating well after each addition. Beat until mixture begins to lose its gloss.
Drop by large tablespoonfuls onto greased baking sheet.
Place the puffs in the preheated 450°F oven and reduce temperature setting after 5 minutes to 350°F.
Bake for about 30 minutes or until puffed and cooked through. Centers will be hollow. Cool slowly or they may fall.
Using a sharp knife make a slit in the side of each puff and spoon in sweetened sliced peaches with a little syrup. Top with whipped cream.

For an extra treat, beat heavy whipped cream with a little almond oil or extract, or Amaretto or rum and a few tablespoons of confectioners sugar to flavor the whipped cream.

PEACH COBBLER

(RECIPE POSTED BY LOIS APPLESAUCE)

This is such a simple and quick dessert - So delicious (best with fresh peaches)
Servings: 6

7 cups (1.75L) sliced, pitted and peeled peaches
1/3 cup (75 mL) granulated sugar
1 tbsp (15 mL) cornstarch
1 tbsp (15 mL) lemon juice

Biscuit Topping:
1 cup (250 mL) all purpose flour,
1/4 cup (50 mL) granulated sugar,
1 tsp (5 mL) baking powder,
1/4 tsp (1 mL) baking soda, pinch salt
1/4 cup (50 mL) cold butter

Biscuit Flavouring:
1 tsp (5 mL) vanilla
3/4 cup (175 mL) buttermilk

In large bowl, gently toss peaches with sugar, cornstarch and lemon juice. Scrape into 8-inch (2 L) square glass baking dish.

Biscuit Topping:
In bowl, whisk together flour; sugar; baking powder; baking soda and salt. Using pastry blender or 2 knives, cut in butter until crumbly.

Biscuit Flavouring:
In measuring cup, stir vanilla into buttermilk; drizzle over flour mixture, stirring with fork to form soft, sticky dough. With spoon, drop dough in 9 evenly spaced mounds over fruit.

Bake in 400°F (200°C) oven for about 35 minutes or until bubbly and topping is light golden and no longer doughy underneath when lifted with spoon.