BECHAMEL SAUCE

Posted on Categories Sauces and Such
2 tablespoons chopped onion
1/4 cup diced celery
1 small carrot, chopped
2 sprigs parsley & 1 sprig thyme
1 small bay leaf
2 cups chicken or veal stock
2 tablespoons butter
2 tablespoons flour
1/2 cup cream
Salt & Pepper

Add vegetables and herbs to stock and cook 20 minutes, then puree. Melt butter and blend in flour. Add stock gradually and cook 10 minutes, stirring constantly until thickened. Add cream,
salt & pepper and heat. makes 2 cups.

ALBUQUERQUE SAUCE

Posted on Categories Sauces and Such
2 tablespoons minced onion
1/4 cup minced green pepper
3 tablespoons olive oil
1/4 cup sliced mushrooms
1/4 cup sliced olives (green or black)
1/2 cup crushed tomatoes

Salt & Pepper

Cook onion and pepper in olive oil 5 minutes; add mushrooms and cook 3 minutes. Add remaining ingredients and heat to boiling. Makes 2 cups


WHITE SAUCE

Posted on Categories Sauces and Such
2 tablespoons butter
2 tablespoons flour
1 cup milk

Salt & Pepper

Melt butter and blend in flour. Add milk gradually, stirring constantly. Reduce heat and cook 3 minutes longer, and seasonings.
–Onion & Parsley- Cook 2 tablespoons chopped onions and 2 tablespoons of minced parsley in the butter before adding flour.
–Browned Almond- Brown 1/4 lb. sliced almonds in butter before adding remaining ingredients. Thin with additional milk
–Lobster- Add 1 cup diced cooked lobster.

Recipe sent in by Debra Offord, of Macungie, Pa.  Debra pleases all of her family and friends each Memorial Day with her delicious Picnic Potato Salad.

Posted on Categories ReminisceLeave a comment on Recipe sent in by Debra Offord, of Macungie, Pa.  Debra pleases all of her family and friends each Memorial Day with her delicious Picnic Potato Salad.

3 lbs small red potatoes, cut into cubes
3 teaspoons salt
1 cup sliced celery
1/2 cup chopped red onion
4 hard cooked eggs
1 cup french onion dip
1 tablespoon packed brown sugar
1 teaspoon ground black pepper

Place potatoes in large pot and cover with water.  Cook until tender.  Drain and cool.  Combine remaining ingredients and fold into potatoes, blending well.  Refrigerate at least 4 hours.


Recipe sent in by Nancy Matika, of Emmaus, Pa.  Growing up, her Mother would always make this tasty, refreshing dessert for their Family picnic.

Posted on Categories ReminisceLeave a comment on Recipe sent in by Nancy Matika, of Emmaus, Pa.  Growing up, her Mother would always make this tasty, refreshing dessert for their Family picnic.
Mom’s Blueberry Cream Pie:  
1- 8 oz. brick cream cheese

1/2 cup sugar
1/2 cup milk
2 eggs
1 teaspoon vanilla
1- 9-inch unbaked pastry shell
2 tablespoons sugar
1 tablespoon cornstarch
1 cup water  —  2 1/2 cups fresh blueberries

Combine softened cream cheese and sugar, mixing until well blended.  Blend in milk, eggs and vanilla.  Pour into pastry shell.  Bake at 400*, 15 minutes.  Reduce oven temp. to 325*; continue baking 20 minutes.   In a saucepan, combine sugar and cornstarch;  gradually add water.  Cook, stirring constantly, until clear and thickened.  Add berries;  continue cooking 5 minutes.  Cool slightly;  spoon over cream cheese mixture.  Chill


Menu for Easton & Emmaus Farmers Markets – Weekend of May 27 & 28

Posted on Categories Market News

Cape Cod Chicken Salad
Alaskan Red Salmon Salad
Old Bay Lump Crab Dip
Meatballs in Marinara:  1.Beef Sirloin — 2.Sausage & Spinach
Pot Pies:   1.Beef Burgundy & Potato —  2.Chicken & Vegetable —  3.Chili Beef & Cheese
Hummus:  1. Carrot & Whitebean —  2.Confetti Blackbean —  3.Dill & Garlic
Turkey Breast Barbecue
Italian Rice Custard
Fresh Pasta, Sauces, and much more!


The Do It Yourself Appetizer Party

Posted on Categories Heidi's Leftovers

It was a good week at the old Mellon homestead. Unexpectedly, we had 6 hungry people in the house. So out of the fridge, came all my leftovers, and made a Do-It-Yourself-Appetizer Party, and it was delish! Everyone was having so much fun being creative with the assortment.

mustard, hot & sweet
cream cheese & chives
thin slices of steak
smoked salmon
red onion slices
lemon & lime slices
pickles, dill & sweet
avocado slices
vegetable pate
montrachet
french bread & crackers
jar of sundried tomatoes
apple slices
steamed shrimp
celery stalks
cocktail sauce



Cafe Brulot

Posted on Categories Beverages and Condiments

1 quart strong black coffee
1 cinnamon stick
8 whole cloves
1 piece orange peel, 3″ long
1 piece lemon peel, 2″ long
6 lumps sugar
1 cup brandy
1/4 cup Cointreau
1 teaspoon vanilla extract

Keep coffee warm while mixing all other ingredients. Heat & stir to dissolve sugar. Add coffee and serve hot.