Life Lessons


"Figuring out our gifts in life is part of our journey to becoming enlightened human beings.” – Allison DuBois

Recipes


Contents: All recipes are listed alphabetically so just find a course, look at the recipe name and scroll down to find it below.
 
Beverage:                                            Main Course:
   Crawford Fizz
   Summer Solstice Martini

Appetizers:
                                                             Veggies:
 Brunch:                                              Side Dish:
   Tahoe Brunch Casserole
   Jacque's Delicious Cranberry Honey Butter
   Pumpkin Bread a la Monica 
  
Soups:                                                 Desserts:
    Sopa de Tortilla 
    Jim's Recently Award Winning Tomato Soup
        



      Crawford Fizz

3 ice cubes
3 oz Orange Juice
1 tsp. powdered sugar
1/2 tsp. Rosa's Lime Juice
3 oz Gin (optional but highly recommended)
3 oz Vanilla Ice Cream
1 egg (optional)

Place all ingredients in blender and blend until smooth. Pour into large wine glasses or martini glasses.  This recipe was created by my dad - Cal Crawford many years ago and we enjoy it on holiday mornings!  Thanks dad!




 Jacque's Delicious Cranberry Honey Butter




 1/4 c. honey
1 c. butter
1/4 - 1/2 c. chopped dried cranberries
& orange zest to taste
Jacque placed the butter in small canning jars with handmade labels. 









Pumpkin Bread a la Monica



1 ½ c. flour
½ tsp. salt
1 c. sugar
1 tsp. baking soda
1 c. pumpkin puree
½ c. vegetable oil (I sometimes use ¼ c. water and ¼ c. oil)
2 eggs, beaten
¼ c. water
¼ tsp. nutmeg
1 tsp. cinnamon
¼ tsp. allspice
¼ tsp. cloves
½ c. chopped nuts (optional)
Preheat oven to 350 degrees. Sift the flour, salt, sugar, & baking soda together. In a separate bowl, combine the pumpkin, oil, eggs, water, & spices. Pour into bowl with dry ingredients & mix until all are combined. Stir in the nuts. Pour into a well-buttered 9x5x3-in. loaf pan, bake 50-60 minutes until done in the middle. Remove from pan, cool on a rack.


Jim's Recently Award Winning Tomato Soup



Sopa de Tortilla

3 lbs chicken pieces (thighs)
6 qts water or half chicken broth & half water
1 can tomato sauce
1 t celery seed
2 T garlic diced
Salt & pepper to taste

 Combine in a stock pot, cover, bring to boil & reduce heat & simmer until chicken is tender.  About 45 minutes.  Remove chicken and allow to cool.

To the broth add the following:

1 can diced tomatoes
1 small can tomato paste
1 onion diced
1 green bell pepper (optional)
1 can of corn
Cilantro, ground cumin,  cayenne pepper, more garlic to taste
(Mr. B adds a dash of Worcestershire Sauce for depth of flavor)

Simmer 30 more minutes and add 1-2 cups of rice.  Allow rice to cook through.  Add back the chicken and some parsley.

Place these 2 items in the bottom of individual soup bowl then ladle in soup:
Tortilla strips
Cheddar & jack cheese

Optional soup toppings:
Sour cream
Avocado diced
Green onions sliced
Salsa & hot sauce



                                         SUMMER SOLSTICE MARTINI
                                                              Inspired by AZ88

  • 2 1/2 ounces raspberry vodka
  • 1 ounce Cointreau
  • 1 ounce Rose's lime juice
  • 1/2 ounce cranberry juice
  • 2 ounces orange juice 
  • Place in an ice filled martini shaker and give it a good shake.  Pour into martini glass and add a slice of orange.  Enjoy!




                                                   Tahoe Brunch Casserole
                                                    (Mr. B's changes are in parenthesis)

Serves 8

This recipe should be prepared 24 hrs in advance.


3 Tbs butter, softened
12 slices white bread, crusts removed (or good Sourdough leaving crusts on)
1/2 cup (1 stick) butter or margarine
1/2 lb fresh mushrooms, trimmed, sliced
2 cups thinly sliced yellow onions
salt & pepper, to taste
1 1/2 lbs mild Italian sausage (or ham)
1 lb Cheddar cheese, grated
5 large eggs
2 1/2 cups milk
1 Tbs Dijon mustard
1 tsp dry mustard
1 tsp ground nutmeg

Salt & Pepper to taste
2 Tbs finely chopped fresh parsley

Butter the bread with the 3 tablespoons softened butter and set aside.  In 10-inch skillet, melt the 1/2 cup butter; brown the mushrooms and onions over medium heat for 5 to 8 minutes or until tender.  Season with salt and pepper.  Set aside.

Cook the sausage, drain well and crumble into bite-sized pieces. (or just use Ham) Grease a 13”x 9” baking dish; add and layer half of the bread, mushroom mixture, meat and cheese.  Repeat the layers, ending with the cheese.

Mix the eggs, milk, mustard's, nutmeg, 1 teaspoon salt and 1/8 teaspoon pepper in a medium-sized mixing bowl. (Also add 1/8 tsp Tabasco Sauce, ¼ c Sherry) Pour over the meat and cheese casserole.  Cover the casserole and refrigerate overnight. (It may need a little extra egg mixture on it in the morning)

Heat oven to 350°.  When ready to bake, sprinkle the parsley evenly over the top of the casserole; bake uncovered for 1 hour or until bubbly.  Serve immediately.




   





      


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