| 1 lb Carrots; peel & slice 1/4″
1/2 ts Salt; optional 3/4 c Water 1 ts Orange peel; grated 1 Orange sections; peeled and ; into bite-size piece 1 tb Green onion; minced, optiona Butter buds.; sprinkle Recipe by: The Mormon Diet Cookbook Preparation Time: 0:45 In lg saucepan, cook carrots, covered in salted water until crisp-tender, about 20 min. |
Old Berlin Castle Punch
This is from the Rhine district.
Dissolve two pounds of sugar in a quart of water.
Place in granite saucepan and bring to a boil, then reduce the heat and add 2 bottles Rhine wine, keeping below the boiling point.
Soak a lump of sugar in brandy and ignite it, holding it in a spoon over the pan.
Then slowly pour a pint of good rum over the burning sugar and into the pan.
Serve piping hot.
| 1 tablespoon olive oil
1 onion — lg., chopped 1 28 oz can tomatoes — crushed 2 cups rump roast — shredded, drunken – rump roast 1/4 teaspoon salt 1/4 teaspoon red pepper flakes 1 pound pasta — rigatoni, cooked – and drained 1 cup provolone cheese — shredded 2 cups mozzarella cheese — shredded THIS IS A LEFT-OVER RECIPE FOR USE WITH THE DRUNKEN RUMP ROAST MASTER RECIPE. Preheat oven to 400F. Add the tomatoes and their liquid, bring to a boil, reduce heat and simmer for 5 minutes. Toss the sauce with the pasta. Bake about 25 minutes, until the cheese is lightly browned and the pasta is heated through. See notes for menu suggestions. NOTES : Serve with a lightly dressed green salad and garlic toast. |
