Recipes Included On This Page Hairball Salad With Saliva Dressing^ Horseradish Cream Sauce -Leysath Hospitality Sweet Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Hairball Salad With Saliva Dressing^ Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Avacados Carrots Holidays Salads Volume 1, Oct. '98 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 large Ripe avocado 2 cups Alfalfa sprouts 5 large To 6 carrots -- washed peeled And grated Italian dressing -----TOOLS----- Paring knife Spoon Mixing bowl Fork Carrot peeler Grater 4 Salad bowls With an adults help, cut avocado in half. Use a spoon to scoop out the pit. Scoop avocado out of the shell and put in the bowl. Add sprouts to the avocado meat. Mash with a fork. It is ok to leave some lumps. Set the mixture aside. Divide the grated carrots among the four salad bowls. Using your clean fingers and a spoon, make walnut size hair balls from the avocado mixture and arrange them on top of the grated carrots. Pour Italian "saliva" dressing over hair balls and serve. Serves 4 cat fanciers. Sicko serving suggestion: Squeeze ribbons of chocolate icing "hair ball" medicine out of a paper cone onto the backs of your guests hands to be licked off for dessert. From the Book: Gross Grub by Cheryl Porter Random House ISBN 0-679-86693-0 Shared by Carolyn Shaw 10-95 Posted on FareShare 10-98 by JoAnn - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Horseradish Cream Sauce -Leysath Recipe By : Scott Leysath, Home and Garden TV's Sporting Chef Serving Size : 4 Preparation Time :0:00 Categories : Sauces Volume 1, Oct. '98 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup dry white wine 2 garlic cloves -- minced 2 tablespoons prepared horseradish 1 tablespoon worcestershire sauce 1/4 cup heavy cream OR sour cream salt and pepper Add first four ingredients to hot skillet. Reduce liquid by one-half. Stir in cream and reduce until thickened. Season with salt and pepper. ARCHIVES: Article by Ann Burger, Charleston.net 28-0ct-98. Desktop of Pat Hanneman (kitpath@earthlink.net). FareShare Gazette 10/28/98. Notes: The term "reduce" means to boil the liquid rapidly until the total volume is reduced by evaporation. Sauces work with just about any dark-fleshed game, include waterfowl and antlered animals, Leysath says. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Hospitality Sweet Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Holidays Side Dishes Sweet Potatoes Volume 1, Oct. '98 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 Medium Yams Or Sweet Potatoes 1/2 Cup Butter -- Softened 1/2 Cup Shredded Coconut Meat 1/4 Cup Sugar 1 Teaspoon Vanilla Extract 1/3 Cup Raisins 1/2 Teaspoon Cinnamon 1 1/2 Cups miniature Marshmallows This is a really nice recipe for the holidays - I clipped it from a magazine some time ago. Place yams with water to cover in medium saucepan. heat to boiling, reduce heat and simmer until tender - 25-30 minutes. Peel and chop. Preheat oven to 350F. In large mixer bowl, combine chopped yams, butter, coconut, sugar, vanilla, raisins and cinnamon. Beat at medium speed until smooth. Spread mixture into 1-quart casserole. bake 20 minutes. Sprinkle top with marshmallows. Bake 12 minutes more or until marshmallows brown. Posted on FareShare 10-98 by Cathy Crane - - - - - - - - - - - - - - - - - -