1 quart gallon French Vanilla or Butter Pecan ice cream melted
1 or 2 loaves (depending on size) of Pepperidge Fahm (or similar) Cinnamon Raisin Bread
1 quart Pralines & Cream ice cream (frozen)
Caramel or Butterscotch Topping or Maple syrup
Preheat oven to 250F
Soak the bread in the melted ice cream thenbrown it in a large flat skillet or griddle. Place on cookie sheet and keep warm in oven until all of the bread is browned
Serve immediately topped with a scoop of the Praline & Cream ice cream, and drizzle (or drench depending on taste) with the Caramel or Butterscotch topping or syrup. Serve with a rich roast coffee.
Then go visit your cardiologist.
My mom's cole slaw recipe:
1 cup of Hellman's Mayo
3 tsps of red wine vinegar
6 cups of shredded Savoy cabbage (a beautiful dark green fancy cabbage)
1 cup of shredded carrots
1 diced sweet pepper (splurge and buy yellow or orange)
2 packets of Splenda (or to taste)
Mix it together and voila!
Simple, but pretty and godd.
ping
Aunt Naughtius' THE GLORIOUS FOURTH OF JULY BEEF BRISKET
You will need:
A medium sized beef brisket.
An aluminum disposable turkey roasting pan.
A half gallon of Coke or Dr. Pepper (Depending on your regional preference.)
A bag of hickory, cherry, or apple smoking wood chips.
A large bag of nice, innocuous, unflavored charcoal.
Buy a good quality 5 or 6 pound brisket. Not too fatty but not too lean either. (Don't be worried about going oversize, the leftovers are wonderful. I cut them into bitesized cubes, roll them in red chile and cumin, freeze them and use a handful to flavor my chili in the fall.)
The night before:
Thaw your brisket if necessary and then wash it thoroughly in cold water. Pat dry with paper towels. Place in aluminum roasting pan. Pour in Coke or Dr. Pepper until brisket is covered. (It might be necessary to use a frying pan or something similar to hold the brisket under the soda. I use a glass brick.) Refrigerate overnight.
Early in the day:
Fire up your barbeque or smoker. Use indirect heat. Drain and dispose of the soda pop. After the soda pop is drained, shape the turkey pan into a drip catcher or cut down its sides and place the brisket inside fat side up. One way or the other make sure there's plenty of room for smoke and heat to circulate.
Keep a moderate heat (about 150 - 180 degrees) going for several hours. Soak smoke wood chips in water and toss in a handful from time to time. Add more briquettes when necessary. Baste the top of the brisket with pan juices from time to time. Remember though, the more times you open the barbeque, the more heat escapes and the longer the meat takes to cook. You have to use judgment. If you have a thermometer, the interior of the meat should reach 150 degrees. If you don't, the meat should easily tear apart with a fork when it's done.
If your gang is going wild to eat (as mine often does), use a hearty dose of smoking wood for about an hour and then finish off the brisket in a shallow pan covered with aluminum foil in your conventional moderate oven (350 degrees).
Thin slice at about a 45 degree angle to the grain of the meat.
Serve with several varieties of BBQ sauce, white bread, fresh corn on the cob and your favorite coleslaw. Don't forget watermellon, cantelope, etc. on the side.
A Glorious Fourth to All Freepers!
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We ate fresh fruit and fresh crab/halibut.
But the mold thingy (see link) was fun.
My 84 year old Dad just returned from a 3 week trip to Alaska with plenty of frozen hallibut and Salmon that he'd caught.
What are some great recipes for such? Especially with marionade, onions, flavor etc?
Thanks all