Appetizers

Marr's

Marr's

Marr's

Marr's

Marr's

Marr's – “Combined Gourmet” @ Stone Bay Condominiums

12/01/2012

STUFFED MUSHROOMS WITH BOURBON

24	Medium sized mushrooms	½ c.	Seasoned bread crumbs
1 c.	Melted butter	1 c.	Sour cream
2	Small onions, chopped		Salt (to taste)
3	Garlic cloves, minced		Pepper (to taste)
½ c.	Parsley, minced		Jim Beam Bourbon
2 Tbsp.	Flour		Parmesan cheese

Remove and chop mushroom stems. Combine chopped stems with butter, onion, garlic, and parsley. Mix well. Add flour, bread crumbs, sour cream, salt, and pepper. Mix well. Arrange mushroom caps in a shallow baking dish, hollow side up, and drizzle a small amount of Jim Beam Bourbon in each cap. Fill with stuffing. Sprinkle with Parmesan cheese. Add enough Jim Beam Bourbon to cover bottom of baking dish. Bake for 20 minutes in 375 degree oven.

Salads/Soups

Main Courses

Geiger's

Carefree Party Stroganoff

2 ½ lbs.	Round steak, cut in ½-inch strips	3 Tbsp.	Butter or margarine
¼ c.	All-purpose flour	2	4-oz. cans sliced mushrooms, drained (reserve liquid)
1 tsp.	Seasoned salt	½ c.	Liquid drained from mushrooms
¼ tsp.	Pepper	1 pkg.	Onion soup mix
½ tsp.	Paprika	1 c.	Sour cream
2 to 3 Tbsp.	Catsup	3 Tbsp.	Red wine
1	Garlic clove	8 servings	Noodles

Dust meat strips with flour seasoned with seasoned salt, pepper and paprika. In cooker with browning unit or in skillet, brown strips in hot butter. Add drained mushrooms and brown lightly. Stir in ½ cup water, mushroom liquid, and onion soup mix. Cook mixture in cooker on Low for 6 to 8 hours. Stir in sour cream. Cover and cook on high for ½ hour. Do not boil. Serve over hot buttered noodles.

Makes 8 servings.

Refrigerator Mashed Potatoes

from Laurie Hassenstab

5 lbs.	Potatoes	1 tsp.	Salt
8 oz.	Softened cream cheese	½ tsp.	Pepper
1 c.	Sour cream (we used light sour cream)	2 Tbsp.	Melted butter
2 Tbsp.	Onion salt (we skipped this)

Boil potatoes until soft and mash them. Reserve the water.

Whip the remaining ingredients together with the potatoes, and add potato water if needed to make the desired consistency.

Refrigerate overnight. Bake uncovered at 350° for 1 hour (or 30 to 45 minutes) in a lightly buttered casserole.

Brambilla's

Hawaiian Glazed Pork Medallions

Yield: Twelve servings

Directions:

Ø Grill sliced pineapple (enough to make 3 cup diced pineapple after it has been grilled).

Ø Grill 6# pork loin until thermometer reads 170°.

Ø Meanwhile, make mashed potatoes.

Make-ahead Mashed Potatoes

Ingredients:

Ø 15 medium (5 pounds) potatoes, peeled and quartered

Ø 6 oz. cream cheese, room temperature

Ø 1 cup sour cream

Ø 2 tsp. onion powder

Ø 1 tsp. salt

Ø 1/2 tsp. pepper

Ø 2 egg whites, slightly beaten

Ø 1 tbsp. butter or margarine

Preparation:

Spray a large casserole dish with vegetable-oil cooking spray. In a large pot of boiling water over medium-high heat, cook potatoes until tender when pierced with a fork: remove from heat and drain. Mash potatoes until there are no lumps. Add cream cheese, sour cream, onion powder, salt, pepper, and egg whites: blend well. Dot with butter or margarine. Cool slightly, cover, and refrigerate.

Preheat oven to 350°. Take potatoes out of the refrigerator 30 minutes before baking. Bake, covered, 40 minutes or until steaming hot in center. Remove from oven and serve immediately.

Prepare the Glaze:

Combine 3 cup diced, grilled pineapple, 1½ cup prepared sweet and sour sauce and 1½ cup lime juice. You may need to add some cornstarch thickener): cover and hold warm.

To Plate:

Place the mashed potatoes on the plate, top with 4, 2-oz. pork slices and the sauce.

Garnish with bell pepper and scallions

House's

Wines

Brambilla's

Evolution

by Sokol Blosser Winery         Luck?  Intention?

The precise amount of 9 varietals produces a lush, off-dry, somewhat tropical wine with a crisp finish.

Desserts