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aaa
Last edited by Goose (3/05/2016 6:52 pm)
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That looks tasty.
I just got back from the store. Picked up our traditional New Year's Day pork roast, sauerkraut, and potatoes.
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New Year's Day tradition.
New Year's Eve is flexible and dependent on what I want to make. I was torn earlier between making a boatload of Buffalo Wings or a simple pasta and shrimp dish.
I went with the pasta.
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Gonna do some braised short ribs tonight with horseradish sauce🙂
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Goose wrote:
Gonna do some braised short ribs tonight with horseradish sauce🙂
I made prime rib on Xmas Eve and made a Horseradish Sauce which I love
1/2 cup whipping cream
1/2 cup sour cream
2/3 cup horseradish
Chopped chives, salt, pepper to taste
Put a metal mixing bowl in the freezer for 1/2 hour
pour cream in bowl and whisk still starts to firm up
fold in sour cream and horseradish
add chives, salt and pepper.
Done.
It's awesome and pretty much great on sandwiches and just about everything else.
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In the Orthodox Church January 1 is the Feast of the Circumcision of Christ and of Basil the Great, Archbishop of Caesarea. So we will have Vespers and Divine Liturgy on New Year's Eve followed by a modest feast.
My contribution to the social hour table will be a Reuben Sandwich dip:
8 oz cream cheese
2 cups shredded Swiss cheese
1/4 cup Thousand Island dressing
1/2 pound crumbled corned beef
Combine all ingredients in crock pot.
Serve with crackers, hard pretzels, or baquette bread.
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Tarnation--do you know the origin of that recipe?
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A couple of years ago a co-worker brought a crock pot of the dip to Mrs. T.'s workplace. She liked it and did an "allrecipes.com" search and found several variations.
It is really good if you begin with whipped cream cheese and finely shreded Swiss. Tonight's batch was a "10".