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  • T.O.H. Daily Recipe - 642

    From Dave Drum@1:18/200 to All on Sun Dec 1 20:38:00 2024
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Holiday Aperol Spritz
    Categories: Fruits, Citrus, Wine
    Yield: 1 servings

    12 oz Cranberries
    1 c Sugar
    1 c Water
    Ice cubes
    2 oz Aperol
    1 oz Grapefruit juice
    3 oz Prosecco or champagne
    1 oz Sparkling water or soda
    Orange slice & fresh
    - cranberries; opt garnish

    In a small saucepan, combine cranberries, sugar and
    water. Bring to a boil over medium heat. Reduce heat;
    simmer, uncovered, until cranberries burst, 8-10
    minutes, stirring occasionally. Remove from the heat;
    cool to room temperature. Strain through a fine mesh
    strainer; discard cranberries.

    Fill wine glass with ice. Add Aperol, grapefruit juice
    and 1 ounce cranberry syrup. Top with Prosecco and
    sparkling water. If desired, garnish with orange slice
    and fresh cranberries.

    Transfer remaining cranberry syrup to a container with a
    tight-fitting lid. Store in the refrigerator for up to 2
    weeks.

    Francine Lizotte, Langley, British Columbia

    Makes: 1 serving

    RECIPE FROM: https://www.tasteofhome.com

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  • From Dave Drum@1:3634/12 to All on Sun Jun 29 14:51:00 2025
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Chicken Veronique
    Categories: Poultry, Herbs, Dairy, Fruits
    Yield: 6 servings

    6 Boned, skinned chicken
    - breast halves (4 oz ea)
    1/4 ts Salt
    1/8 ts Ground nutmeg
    4 ts Butter
    2/3 c White wine or chicken broth
    2 tb Orange marmalade spreadable
    - fruit
    3/4 ts Dried tarragon
    2 ts A-P flour
    1/2 c Half & Half cream
    1 1/2 c Green grapes; halved

    Sprinkle chicken with salt and nutmeg. In a large
    non-stick skillet, cook chicken in butter over medium
    heat for 3-5 minutes on each side or until lightly
    browned.

    In a small bowl, combine the wine, marmalade and
    tarragon. Add to skillet; bring to a boil. Reduce heat;
    cover and simmer for 4-6 minutes on each side. Remove
    chicken and keep warm.

    Combine flour and cream until smooth. Gradually stir
    into skillet. Bring to a boil; cook 2 minutes longer or
    until thickened. Stir in grapes; heat through. Serve
    with chicken.

    Anita Dudiwka of Akron, Ohio

    Makes: 6 servings

    RECIPE FROM: https://www.tasteofhome.com

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