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| TRUE BLOOD PITCHER DRINKS SWEET SOUR AND STAKED 1/2 CUP SUGAR 1/2 CUP WATER 3/4 CUP FRESH LEMON JUICE RIND OF 2 OR MORE LEMONS 3/4 CUP VODKA - CHILL IN FREEZER 1 BOTTLE CHILLED SPUMANTE TYPE CHAMPAGNE SPLASH POM OR GRENADINE FOR COLOR MELT SUGAR IN WATER AND ADD RIND LET COOL AND MIX ALL INGREDIENTS TOGETHER. TRUE BLOOD COCKTAIL DRINKS SUMMER IN BON TEMPS JUICE OF 1 LIME 1 TSP PINEAPPLE JUICE 1 TSP GRENADINE 1 1/2 OZ RUM SHAKE WITH ICE AND STRAIN INTO COCKTAIL GLASS TRUE BLOOD 98.6 DRINKS GRAVEYARD DIRT 4 OZ HOT COFFEE 1/4 OZ TRIPLE SEC 1/4 OZ AMARETTO 1/4 OZ IRISH CREAM LIQUEUR 1/4 OZ HAZELNUT LIQUEUR 1 DASH CINAMON SCHNAPPS BILL'S CHOCOLATE COVERED CHERRY!!! 1/2 OZ AMERETTO 1/2 OZ CREME DE CACAO 1 OZ COGNAC DR. SCHLAGER 2 OZ DR. PEPPER 2 OZ GOLDSHLAGER SCREAMING ORGASM 1 OZ ABSOLUT 1 1/2 OZ BAILEY"S IRISH CREAM 1/2 OZ KAHLUA BILL LEAVES TOWN 2 OZ WHISKEY 1/2 OZ SWEET VERMOUTH 1 TSP GRENADINE VAMPIRE JUICE 1 OZ BICARDI LIMON RUM 1 OZ BLUE CURACAO 1 OZ COCONUT RUM 8 OZ ORANGE JUICE BILL'S FIZZ 1 CAN FRESCA 1/4 CUP VODKA 1/2 CUP POM |
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STAKE & KIDNEY PIE
2 lb. bottom round or chuck steak, cut into slices 1" to 1 1/2" thick
1 lb. veal or 1/2 lb. lamb kidneys
1/2 lb. mushrooms
1/4 c. flour
Butter or oil
Salt & freshly ground pepper
3/4 lb. onion, cut into 1/2" cubes
1/2 tsp. minced garlic
6 c. beef broth
3 tbsp. Worcestershire sauce
1 tbsp. Louisiana Red Hot Sauce (not Tabasco)
1 tbsp. tomato paste
1/4 tsp. dried thyme
Pie pastry
1. Cut steak into 1" to 1 1/2" squares.
2. Trim away and discard the white tough core and sinews from the kidneys and
cut into 1/2" cubes.
3. Coat the steak and kidney separately with seasoned flour. Toss well to blend.
Shake off excess.
4. Cut the mushrooms into quarters or slices or leave whole, depending on size.
5. Heat the butter or oil in a heavy skillet and lightly brown the steak. Put on only
a few pieces at a time to insure they are sealed on all sides. Remove, then
brown the kidney. Place steak and kidney in warm dish.
6. Saute the onion until wilted. Add mushrooms and garlic until mushrooms start
to brown. Remove to a 4 or 5 quart cooking pot over low medium heat and add
tomato paste, Worcestershire sauce, hot sauce and thyme.
7. Slowly add sufficient stock, stirring all the time, until it becomes a gravy. Add
seasoned flour if needed. Bring to a boil and cook about 5 minutes.
8. Season to taste and place steak and kidney in the cooking pot and add
additional stock so that the meat is almost covered. Cover with lid, place in 300
degree oven and bake about 1 1/2 hours or until steak is thoroughly tender. If
the liquid level drops, add more beef stock. Cool and refrigerate overnight.
9. Spoon meat and sauce into an 8-cup baking pan (oval dish measuring
13"x8"x2" is ideal). The pie should have plenty of gravy and not become dry.
Brush around outside edge of baking dish with beaten egg. Cover with pie crust.
Decorate with pastry cut outs. Cut hole 1" or smaller in the center of the pastry
and a few slashes to allow steam to escape. Brush with a little beaten egg. Set
dish on a flat pan and place in oven. Bake at 425 degrees for 40 minutes for a
large single dish or 32 minutes for small individual oval dishes.
10. Pie Pastry: 2 cups flour, 2/3 cup Crisco, salt to taste and 4 to 5 tablespoons
ice water. Put flour and salt in mixing bowl. Add Crisco and cut it in with 2 knives
or pastry blender until mixture looks like coarse cornmeal. Using fork, start
tossing mixture while adding water. Add just enough water until dough holds
together. Shape dough into ball. Wrap in waxed paper and chill overnight or for
at least 12 hours. Roll as needed.
2 lb. bottom round or chuck steak, cut into slices 1" to 1 1/2" thick
1 lb. veal or 1/2 lb. lamb kidneys
1/2 lb. mushrooms
1/4 c. flour
Butter or oil
Salt & freshly ground pepper
3/4 lb. onion, cut into 1/2" cubes
1/2 tsp. minced garlic
6 c. beef broth
3 tbsp. Worcestershire sauce
1 tbsp. Louisiana Red Hot Sauce (not Tabasco)
1 tbsp. tomato paste
1/4 tsp. dried thyme
Pie pastry
1. Cut steak into 1" to 1 1/2" squares.
2. Trim away and discard the white tough core and sinews from the kidneys and
cut into 1/2" cubes.
3. Coat the steak and kidney separately with seasoned flour. Toss well to blend.
Shake off excess.
4. Cut the mushrooms into quarters or slices or leave whole, depending on size.
5. Heat the butter or oil in a heavy skillet and lightly brown the steak. Put on only
a few pieces at a time to insure they are sealed on all sides. Remove, then
brown the kidney. Place steak and kidney in warm dish.
6. Saute the onion until wilted. Add mushrooms and garlic until mushrooms start
to brown. Remove to a 4 or 5 quart cooking pot over low medium heat and add
tomato paste, Worcestershire sauce, hot sauce and thyme.
7. Slowly add sufficient stock, stirring all the time, until it becomes a gravy. Add
seasoned flour if needed. Bring to a boil and cook about 5 minutes.
8. Season to taste and place steak and kidney in the cooking pot and add
additional stock so that the meat is almost covered. Cover with lid, place in 300
degree oven and bake about 1 1/2 hours or until steak is thoroughly tender. If
the liquid level drops, add more beef stock. Cool and refrigerate overnight.
9. Spoon meat and sauce into an 8-cup baking pan (oval dish measuring
13"x8"x2" is ideal). The pie should have plenty of gravy and not become dry.
Brush around outside edge of baking dish with beaten egg. Cover with pie crust.
Decorate with pastry cut outs. Cut hole 1" or smaller in the center of the pastry
and a few slashes to allow steam to escape. Brush with a little beaten egg. Set
dish on a flat pan and place in oven. Bake at 425 degrees for 40 minutes for a
large single dish or 32 minutes for small individual oval dishes.
10. Pie Pastry: 2 cups flour, 2/3 cup Crisco, salt to taste and 4 to 5 tablespoons
ice water. Put flour and salt in mixing bowl. Add Crisco and cut it in with 2 knives
or pastry blender until mixture looks like coarse cornmeal. Using fork, start
tossing mixture while adding water. Add just enough water until dough holds
together. Shape dough into ball. Wrap in waxed paper and chill overnight or for
at least 12 hours. Roll as needed.
BLOOD PUDDING
Ingredients:
• 1 quart pig's blood
• 12 ounces bread crumbs
• 1/2 lb. suet
• Salt and pepper, to taste
• 1 quart milk
• 1 cup cooked barley
• 1 cup dry rolled oats
• 1 ounce ground mint
Preparation:
Mix all ingredients together in a bowl; pour into a large kettle or Dutch oven
and bring to a boil. Pour into a wide shallow bowl and season again if
necessary. Chill thoroughly, until firm. When cold it may be cut into slices
and fried.
Ingredients:
• 1 quart pig's blood
• 12 ounces bread crumbs
• 1/2 lb. suet
• Salt and pepper, to taste
• 1 quart milk
• 1 cup cooked barley
• 1 cup dry rolled oats
• 1 ounce ground mint
Preparation:
Mix all ingredients together in a bowl; pour into a large kettle or Dutch oven
and bring to a boil. Pour into a wide shallow bowl and season again if
necessary. Chill thoroughly, until firm. When cold it may be cut into slices
and fried.
BANGERS N’ MASH
INGREDIENTS (Nutrition)
• 8 large baking potatoes, peeled and quartered
• 2 teaspoons butter, divided
• 1/2 cup milk, or as needed
• salt and pepper to taste
• 1 1/2 pounds beef sausage
• 1/2 cup diced onion
• 1 (.75 ounce) packet dry brown gravy mix
• 1 cup water, or as needed
• Add to Recipe Box
• Add to Shopping List
• Add a Personal Note
DIRECTIONS
1. Preheat the oven to 350 degrees F (175 degrees C). Place potatoes in
a saucepan with enough water to cover. Bring to a boil, and cook until tender,
about 20 minutes. Drain, and mash with 1 teaspoon of butter, and enough milk
to reach your desired creaminess. Continue mashing, or beat with an electric
mixer, until smooth. Season with salt and pepper.
2. In a large skillet over medium heat, cook the sausage until heated
through. Remove from pan, and set aside. Add remaining teaspoon of butter
to the skillet, and fry the onions over medium heat until tender. Mix gravy mix
and water as directed on the package, and add to the skillet with the onions.
Simmer, stirring constantly, to form a thick gravy.
3. Pour half of the gravy into a square casserole dish so that is coats the
bottom. Place sausages in a layer over the gravy (you can butterfly the
sausages if you wish). Pour remaining gravy over them, then top with mashed
potatoes.
4. Bake uncovered for 20 minutes in the preheated oven, or until potatoes
are evenly brown.
INGREDIENTS (Nutrition)
• 8 large baking potatoes, peeled and quartered
• 2 teaspoons butter, divided
• 1/2 cup milk, or as needed
• salt and pepper to taste
• 1 1/2 pounds beef sausage
• 1/2 cup diced onion
• 1 (.75 ounce) packet dry brown gravy mix
• 1 cup water, or as needed
• Add to Recipe Box
• Add to Shopping List
• Add a Personal Note
DIRECTIONS
1. Preheat the oven to 350 degrees F (175 degrees C). Place potatoes in
a saucepan with enough water to cover. Bring to a boil, and cook until tender,
about 20 minutes. Drain, and mash with 1 teaspoon of butter, and enough milk
to reach your desired creaminess. Continue mashing, or beat with an electric
mixer, until smooth. Season with salt and pepper.
2. In a large skillet over medium heat, cook the sausage until heated
through. Remove from pan, and set aside. Add remaining teaspoon of butter
to the skillet, and fry the onions over medium heat until tender. Mix gravy mix
and water as directed on the package, and add to the skillet with the onions.
Simmer, stirring constantly, to form a thick gravy.
3. Pour half of the gravy into a square casserole dish so that is coats the
bottom. Place sausages in a layer over the gravy (you can butterfly the
sausages if you wish). Pour remaining gravy over them, then top with mashed
potatoes.
4. Bake uncovered for 20 minutes in the preheated oven, or until potatoes
are evenly brown.
