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Pumpkin Fudge
(Notes: prepare pan first)
Stir together in a sauce pan: 3 cups sugar
3/4 cup melted butter
2/3 cup evaporated milk
1/2 cup pumpkin
2 tablespoons corn syrup
1 teaspoon pumpkin pie spice Cook over medium high, stirring till boil. Cook
stirring till 234 degrees (about 12 min.) Remove pan from heat. Add
(blending well) : 12 oz. white chips
7 oz. jar Fluff
1 cup toasted chopped pecans
1 teaspoon vanilla Have foil-lined greased (foil first then grease the foil)
9 x 9 pan. Pour all in quickly. Let stand 2 hours or till
completely cool. Cut into squares.
Beef on Weck
Ingredients
Kimmelweck
Cooked roast beef
Horseradish (Kraft Horseradish Sauce works good too)
(Beer optional - helps if you put on too much horseradish)
Kimmelweck:
1. Preheat an oven to 350 degrees.
2. Brush white kaiser buns with egg and generously sprinkle caraway seeds and kosher
salt over tops.
3. Place on a cookie sheet and bake for three minutes, or until the tops are
crusty and the seeds and salt stick.
Beef on Weck:
1. Cut open a kimmelweck.
2. Pile on cooked roast beef to your liking.
3. Spoon on horseradish.
Irish
Corned Beef Horseradish Sauce
With St. Patrick's
Day just around the corner, I though I'd share a recipe that
goes great with
corned beef . This sauce is really easy to prepare and once you
have it, you'll
never have corned beef without it!
1 8oz.
container of sour cream
2
Tablespoons of Dijon mustard
2
Tablespoons of prepared horseradish
Combine the above
ingredients in a non-reactive (glass or ceramic) bowl.
Cover with plastic
wrap and let sit in the refrigerator a few hours to let the
flavors blend.
We just put a dollop of this sauce on our plate to dip the corned
beef into.
It is also great on corned beef sandwiches the next day!
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