Gorgonzola Pasta
3/4 cup gorgonzola cheese, crumbled - about 8 oz.
3 TB butter
1/2 lb. fresh mushrooms, chopped
1 cup vegetable or beef stock
1/4 cup white wine
4 TB heavy cream
1 cup chopped onion or shallottes
3 TB flour
dash nutmet
black pepper to taste
kosher salt
Melt butter and a couple TB of olive oil, saute shallottes for 2 minutes then add mushrooms, sprinkle with kosher salt. Sprinkle in flour, stirring. Cook two minutes. Stir in all remaining ingredients, stirring CONSTANTLY until sauce thickens Serve over favorite pasta. I like cavatappi or gemelli. Serves 3-4 people.
Hope you girls enjoy this.
I had fun walking.
Take care,
Meg
Sunday, February 28, 2010
Tuesday, February 16, 2010
Beer Bread
Beer Bread
5 cups Self-Rising Flour
5 tablespoons Sugar
1 1/2 cups Sour Cream
1 12oz. can of Regular Beer (No LIght)
Mix, then bake in 2 greased & floured bread loaf pans for approximately for 1 hour. (Should be light golden brown when done.) Brush with a stick of melted butter on top.
5 cups Self-Rising Flour
5 tablespoons Sugar
1 1/2 cups Sour Cream
1 12oz. can of Regular Beer (No LIght)
Mix, then bake in 2 greased & floured bread loaf pans for approximately for 1 hour. (Should be light golden brown when done.) Brush with a stick of melted butter on top.
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