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  1. I enjoy all kinds of salads, but a good spring mix with thinly sliced rings of red onion, blue cheese, cucumber, pomegranate seeds and walnuts is my favorite. Still working on my favorite dressing for this salad. QUESTION: A local store had a great sale on pomegranates so I purchased several. Once removed, can the seeds be frozen or will they lose their crunchiness?
  2. I have a very old, simple recipe I use that once appeared in a Good Housekeeping cookbook: STEAK DIANE* 4 beef rib-eye steaks, each cut about 1/2 inch thick salt pepper 4 tablespoons butter or margarine 4 tablespoons brandy 2 small shallots, minced 8 teaspoons chopped chives 8 tablespoons dry sherry About 20 minutes before serving: On a cutting board, with meat mallet, edge of plate or dull edge of French knife, pound steaks until about 1/4 inch thick, turning occasionally. Sprinkle meat with salt and pepper. In an electric skillet (at the table) at high heat setting, in 1 tablespoon hot butter or margarine, cook one steak just until browned, turning once. Pour 1 tablespoon brandy over steak and with match, set aflame. When flaming stops, stir in 1/4 of shallots and 2 teaspoons chives; cook, stirring occasionally, until shallot is tender, about 1 minute. Add 2 tablespoons sherry; heat. Place steak on a warm dinner plate and pour sherry mixture over steak; serve immediately. Repeat with remaining steaks to make 4 servings. *Traditionally, steaks are prepared individually at the table.
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