Ingredients
2 cups coarsely chopped cabbage
1/2 cup thinly sliced radishes
1 cup Red Delicious apples – peeled, cored and chopped
4 ounces blue cheese, crumbled
1 tablespoon olive oil
1/4 cup white wine vinegar
Directions
In a large serving bowl, combine the cabbage, radishes, and apple. Pour in the olive oil, and toss to coat. Add blue cheese, then mix in the vinegar. Chill until serving.
Ingredients
4 pounds top round roast
1/4 cup lard
1/2 teaspoon crushed red pepper flakes
8 tablespoons unsalted butter
1/2 cup cider vinegar
1 tablespoon fresh chopped tarragon
1 1/2 cups red wine
1/3 cup onion, shredded
2 tablespoons Worcestershire sauce
1 clove garlic, minced
Directions
Rub the beef with half the lard and all the red chile. Place meat in a large bowl.
In a medium saucepan, bring 1/2 cup water to a boil, add the remaining lard and the butter. When melted, remove from heat. Add vinegar, tarragon, wine, onion, Worcestershire sauce, and minced garlic. Pour over meat. Refrigerate, uncovered, for up to 2 days; turn the meat frequently.
Preheat broiler.
Transfer meat to a broiler pan. Position the meat 3 to 4 inches from the broiling unit, and broil for 15 minutes. Turn the meat over. Baste it with the marinade, rubbing the fat from the marinade over the surface. Broil another 15 minutes. Turn, baste, and broil for another 15 minutes. Remove from the oven, and let the meat stand 15 minutes before serving.
Ingredients
20 whole cloves
1 lemon, washed and dried
1 orange, washed and dried
1 pinch ground mace (optional)
1 pinch saffron (optional)
1 (750 milliliter) bottle red wine
2 tablespoons white sugar
1 cinnamon stick
Directions
Insert 10 cloves into each lemon and orange. Place the mace and saffron onto the center of a 8 inch square piece of cheesecloth. Gather together the edges of the cheesecloth, and tie with kitchen twine to secure. Combine wine, sugar, lemon, orange, cinnamon stick, and mace and saffron sachet in a large pot. Cover and bring to a boil over medium heat. Reduce heat to low and allow the wine to simmer for 1 hour. Remove the sachet, cinnamon stick, and fruit. Serve hot.
Ingredients
1 (3 ounce) package ramen noodles
1 cup chopped walnuts
1/4 cup butter or margarine
6 cups torn romaine
4 cups broccoli florets
1 pint cherry tomatoes, halved
4 green onions, sliced
DRESSING:
1/2 cup vegetable oil
1/4 cup sugar
3 tablespoons red wine vinegar or cider vinegar
4 1/2 teaspoons soy sauce
salt and pepper to taste
Directions
Break noodles into small pieces (save seasoning envelope for another use). In a skillet over medium heat, saute noodles and walnuts in butter for 5-6 minutes or until lightly browned. Cool.
In a large salad bowl, combine the romaine, broccoli, tomatoes and onions. Place dressing ingredients in a blender or food processor; cover and process until sugar is dissolved. Add dressing and noodle mixture to salad; toss to coat. Serve with a slotted spoon.
