September 2, 2011

The Perfect Meal for a Drunk, Spunky Wino

A Collection of the VERY FINEST RECIPES ever assembled into one Cookbook CONVENTIONAL AND MICROWAVE is actually full of recipes that sound great. They  ["they" meaning the anonymous writers/editors responsible for this book] include a large number of authentic ethnic recipes, including one for a Russian meat pie that I never thought I would get to taste again. I probably have as many pages marked for recipes I want to try as I do for possible frightening food subjects. Questionable recipes like Avocado Cake, Deviled Egg-Stuffed Flounder Rolls and Oatmeal Cottage Cheese  Patties are offset by tempting recipes for Ukranian Kolach, fresh Mushroom Soup and Crab-Stuffed Chicken Breasts. The variety of recipe styles suggests that this is a collection of recipes from a wide variety of unnamed sources - thus, we don't know who to thank for the boozy meal that follows. Whoever wrote the entree recipe clearly was sipping on the aprict brandy before choosing the name, while the jello salad contributor was definitely the pragmatic type. Just to round out the meal, let's have some after-dinner coffee, too.  Remember, though, safety first: don't eat and drive!

 2 large Pheasants
salt and pepper to taste
1 medium orange, quartered
2 celery stalks, halved
1 cup apricot-pineapple preserves
1/2 cup apricot brandy
4 strips of bacon

Stuff 2 pieces of orange and 2 pieces of celery into the cavity of birds. Tie legs closed with kitchen thread. Place in large roasting pan. Heat broiler to 400 degrees.
Heat mixture [of preserves and brandy] carefully in saucepan until preserves are melted. Spoon some of the mixture over pheasants to glaze. Place pan with birds in broiler for 7 - 10 minutes, until birds are beautifully browned. Remove and spoon additional sauce over birds. Place 2 strips of bacon over each bird and roast at 400 degrees for 30 minutes. Reduce heat to 350 degrees and bake for 45 minutes, basting every 10 minutes with glaze. Remove and discard orange and celery and serve.  Note: 5 minutes before serving, you may pour 1/3 cup brandy over your birds.

2 TBS. unflavored gelatin
1 cup sugar
2 cups boiling water
1/3 cup orange juice
3 TBS. lemon juice
1 cup wine, either sherry, claret or a rose is delicious

Mix the gelatin and sugar well in a bowl. Add boiling water and stir until dissolved. Add juices and wine. Mold and chill. Serves 6 to 8 as a dessert, 12 as an accompaniment  for poultry.

1-1/2 TBS. good instant coffee
1 envelope unflavored gelatin
4 TBS. sugar
2 cups water
2 oz. Irish whiskey

Put 1/2 cup cold water in a saucepan. Sprinkle with gelatin. Add 1-1/2 cups hot water. Stir to dissolve gelatin over heat. Add sugar and Irish whiskey. Stir until blended. Pour into small serving dishes. Chill until firm. Serve with whipped cream. This is an excellent light dessert.

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