In a saucepan over “Medium” heat, combine fresh
pumpkin, sugar and whole milk. Stir the mixture until it starts to bubbly. Next,
blend Allspice, cinnamon and Grand Marnier into the pumpkin mixture. Stir the
mixture until it is creamy. Lastly, blend 4 cups of brewed coffee into the
pumpkin mixture. Stir the pumpkin/coffee mixture until it comes to a boil. Pour
the cocktail into 2 large coffee cups and then top the drink with whipped
Large frying pan or wok2 cups Marsala wine1 lb kabocha or yellow squash –
sliced and seeded2 cups chopped tomatoes½ cup black peppercorns½ cup parsley leaves – finely
chopped2 lbs lean beef – slicedFrench bread2 bottles Merlot wine Time to make this meal! In a large frying pan or wok over
“Medium” heat, combine Marsala wine, kabocha or yellow squash,
tomatoes, and black peppercorns. Stir the mixture for about 15
minutes – the squash will slowly start to become tender. Once 15
minutes has passed, add parsley leaves and lean beef to the stir fry.
Keep stirring the mixture until the beef is done and no longer raw –
the meat should have a slight pink center. Serve this dish immediately with
French bread and Merlot wine. Enjoy!!
1 head lettuce – washed and chopped½ cup lemon juice1 Tbsp black pepper1 large bowl3 cups pineapple - crushed1 cup almonds – chopped2 cups boiled eggs – peeled and chopped1 Tbsp chili pepper2 cups red wine vinegarMelba or similar toast This is a cool and light salad...to start, combine chopped lettuce, lemon juice and black pepper in a large bowl. Toss the ingredients thoroughly and then add crushed pineapple, chopped almonds, and chopped boiled eggs. Next, toss the mixture slowly and blend chili pepper into the mixture. Lastly, pour red wine vinegar over the mixture as you continue to toss the ingredients. Serve this cool salad immediately with Melba or similar toast.