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July 2019

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Confetti Zucchini Relish

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Versoffene Jungfern Drunk Virgins Recipe

Versoffene Jungfern Drunk Virgins recipe and other beverages recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Versoffene Jungfern Drunk Virgins recipe  PDF


3 c Red wine
3 ts Sugar
1 Piece lemon peel
1/2 Stick cinnamon
1 pn (small) ground cloves
From the Ries Kartaeusertal area. These are essentially Carthusian Dumplings in a red wine sauce. For the dumplings: see Kartauserkloesse (Carthusian Dumplings recipe separately For the sauce: Add the cinnamon and lemon peel to the red wine, and bring to a boil. Reduce the liquid by keeping it at a light boil for 20 minutes. Then remove the cinnamon and lemon peel. Season to taste with sugar, ground cloves and, if desired, a bit of lemon juice. Pour the sauce over the hot dumplings and serve as dessert. Serves 4. From: D'SCHWAEBISCH' KUCHE' by Aegidius Kolb and Leonhard Lidel, Allgaeuer Zeitungsverlag, Kempten. 1976. (Translation/Conversion: Karin Brewer) Posted by: Karin Brewer, Cooking Echo, 9/92

Versoffene Jungfern Drunk Virgins recipe and other beverages recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 5.0 Rating 5.0
246 people have voted
Last Reviewed on 2019-07-16



Tuesday, Jul 16 2019 Download & Print Versoffene Jungfern Drunk Virgins recipe  PDF   Beverages recipes RSS   Thumsb up

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8 oz Mushrooms (wild if possible) 5 oz Good meat dripping 2 Onions 1 lb Medium oatmeal Salt and black pepper Skirlie is only worth making with good drippings from roasted meat. Chrissie remembers that sometimes the cook at the big house would dole out, to people who wanted it, the wonderful dripping that had been used for the umpteen big roasts. I like skirlie as a kind of risotto, with wild chanterelles that grow in profusion all over the island. The mi ture makes an e cellent stuffing for a boned shoulder of lamb. Wipe and slice the mushrooms. Skin and slice the onion thinly. ...

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