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SWISS FONDUE
1 lb swiss cheese
1.5 pounds gruyere cheese 1/2 bottle dry white wine.
2 cloves garlic
3 tablespoons flour
1 shot of kirschwasser (cherry brandy)
french bread, cut in cubes and left to dry for two-three hours
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Grate cheese, dredge in the flour & set aside. Rub garlic vigorously on bottom of skillet or chafing dish, add wine and heat until little tiny bubbles are visible, but not boiling. Add cheese handful at a time, and stir in each until melted in. When cheese is all melted , add shot of kirschwasser and blend in. Transfer to fondue pot and serve.
Recipe provided by Bruce Steeples of Lobster Boy Band
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ANNETTE'S SPECIAL BLUEBERRY CAKE
Cake:
1 box yellow or white cake mix (which uses butter). Make 2 layers, cut each layer in half to make 4 layers, when cool.
Icing:
Soften 8 ozs. cream cheese and 1 stick of butter, mix together.
Add 1 cup sugar and 1 cup powdered sugar, mix well.
Add 9 ozs. Cool Whip.
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Assemble in a large deep dish. Ice each layer and pour 1/4 can (3 ounces) of blueberry pie filling* on each layer. Refrigerate.
* Optional Blueberry or Peach Filling: In a saucepan combine 1/3 to 2/3 cup of sugar & 2 or 3 tablespoons cornstarch. Add 1/4 cup of water. Stir in 4 cups fresh or frozen blueberries or unsweetened peach slices. Cook and stir until thickened and bubbly.
Recipe provided by Annette of Georgia.
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PORK MARSALA
1 1/2 lbs Pork loin, cut into 1/2" slices 3/4 Cup Marsala Wine
dash pepper & salt 6 mushrooms, sliced
flour to coat pork 6 Tbsps Heavy cream
5 Tbsps butter
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Season each piece of pork lightly with salt and pepper. Dredge through flour. Heat skillet over medium heat and melt butter. Saute pork over medium-heat until golden brown (about 5-6 minutes on each side). Add Marsala; cook 2 mins more. Gently stir in mushrooms and cream. cook 2-4 minutes. Serve with pasta or rice. Serves 4.
Provided compliments of Chef Older, Click on the his graphic to view his site : )
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