WELCOME
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Welcome....
Would you care to come in?
Ahhh... DARE to come in!!!
My house is only haunted at night.....
But, now that you're here....
Have no fear....
The door creaks, but once it slams behind you,
It shuts the world out....
All the corridors are dark, but take this candelabra....
It will help you find your way to the
dining room....
Don't mind the bats... they're my pets...
So far, they've taken no one's blood....
::the door slams loudly behind you!!!::
"Ah...
do not worry. Thus far, most have left
this place alive...."
"Now,
come....
Meet my ghoulish butler. He will show you
through the long and dimly lit corridor to
find your place at the table.
Please....join my Halloween fest..."
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Entree
Roast
Chicken with Red Wine and Cream Sauce
1
chicken, fat removed
1/2 lemon
2 cloves garlic, peeled and left whole
1 tablespoon chopped fresh sage
salt and pepper
4 large carrots, cut into large chunks
1 head garlic
1 cup burgundy wine
1 1/2 tablespoon all-purpose flour
1 cup chicken broth
3 tablespoons heavy cream
Preheat the oven
to 425 degrees.
Clean the inside of the chicken and place in a large roasting pan. Place the
lemon, 2 garlic cloves, half of the sage, and salt and pepper in the cavity.
Surround the bird with the carrots and whole head of garlic. Sprinkle with the
remaining sage and salt and pepper and pour about 1/3 cup wine on top.
Roast the chicken for 15 minutes, then reduce the temperature to 350 degrees,
basting the bird every 20 minutes and adding more wine if the bottom of the pan
gets dry. The chicken is done when the juices run yellow, not pink, when a thigh
is pierced with a small sharp knife.
Remove the chicken to a warm platter and cover loosely with foil.
Remove any excess fat from the bottom of the pan. Place the pan over 1 or 2
burners on moderate heat and sprinkle in the flour. Let cook 1 minute. Whisk in
the broth and raise the heat to moderately high. Let simmer 2 more minutes. Add
the cream and salt and pepper to taste and let simmer about 5 minutes, or until
somewhat reduced and flavorful.
Carve the chicken and serve with the roast carrots and garlic on the side. Top
the meat with the sauce and serve.
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Spiced Apple Sweet Potatoes
6
medium sweet potatoes
2 1/2 cups chopped apple
3/4 cups orange juice
6 tablespoons sugar
2 teaspoons cornstarch
1/2 tsp cinnamon
1/2 teaspoon nutmeg
1 teaspoon grated orange peel
Wash
the sweet potatoes well and prick liberally with a fork.
Place the potatoes on a paper towel and microwave on high
for 13-18 minutes, or until tender, turning halfway through.
Meanwhile, mix the remaining ingredients in a small
microwaveable bowl or cup and cover.
Once the sweet potatoes are finished cooking remove them
from the microwave and place the sauce in.
Microwave on high for 3 minutes.
Uncover, stir, and heat again for 2 minutes to thicken the sauce.
Peas with Mushrooms
1
package frozen peas
1 cup sliced mushrooms
1/4teaspoon sugar
1/4 teaspoon salt
1 tablespoon butter
In just enough water to cover, with the sugar and salt, bring
the peas to a boil and drain. Place the peas in your serving
bowl until you are ready for them.
Place the mushrooms and butter in the pot in which you cooked
the peas, and sauté the mushrooms until they are cooked.
Add the peas to the mushrooms, mix, and return to the
bowl you had them in. Enjoy!
Looking
for dessert??
I always have my dessert in
the dungeon.....
But, you'll have to enter another
corridor....and descend
d
o
w
n
h
e
r
e
