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We have done our best to duplicate the Favorite Recipes at Tam O'Shanter Inn for home preparation. Ingredients, equipment and procedures differ, but we think you will find these "Home" recipes delicious.
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1 large onion, coarsely chopped
1 1/2 cups water
2 tablespoons butter, melted
1/4 cup Burgundy wine
1 pound filet mignon, cubed
3/4 medium green pepper, coarsely chopped
2 tablespoons butter, melted
1/2 pound small fresh mushrooms, washed, leave stems on
Lawry's Seasoned Salt, to taste
Lawry's Seasoned Pepper, to taste
1 recipe Yorkshire Pudding
Combine Brown Gravy Mix, water and wine; bring to a boil, reduce heat and simmer uncovered for 5 to 7 minutes. Set aside and keep warm. Sauté vegetables in butter, season to taste. Set aside and keep warm. Sauté filet pieces in butter; season to taste. Place 1/4 of the filet pieces in each Yorkshire shell. Cover with 1/4 of the vegetables and spoon Brown Gravy over all.
YORKSHIRE PUDDING SHELL: Sift together 1 cup less 1 teaspoon flour and 1/2 teaspoon salt; make a well and add 2 beaten eggs. Blend; add 1 cup milk, beating continuously for 10 minutes. Let stand 1 hour. Heat oven to 450 degrees. Place 5-inch omelet pan in oven to heat. When hot, coat pan with oil and heat again. Pour 1/2 cup batter into pan, bake for 35 minutes. Repeat with remaining batter.
Makes 4 servings.
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2 pkgs. (10 oz. each) frozen chopped spinach, thawed
4 slices bacon
1 small onion, minced
2 cloves garlic, minced
2 tablespoons flour
1 teaspoon Lawry's Seasoned Salt
1/2 teaspoon freshly ground black pepper, or to taste
2 cups milk
Drain spinach well and squeeze out excess moisture with hands; chop finely and set aside. Fry bacon in heavy skillet until crisp; remove, drain and chop. Sauté onion and garlic in bacon drippings; add flour, Seasoned Salt and pepper and blend thoroughly. Slowly add milk, stirring constantly until thickened. Add spinach and bacon; heat.
Makes 4 to 6 servings.
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2 cups flour
1 cup milk
4 eggs
1/2 teaspoon salt
Sift together 2 cups flour and 1/2 teaspoon salt. Make a well and add 4 beaten eggs. Blend; add 1 cup milk and beat continuously for 10 minutes. Let stand 1 hour. Heat oven to 450 degrees. Place 12-hole muffin pan in oven to heat. When hot, grease pan (butter, margarine, non-stick spray, etc.). Pour equal amounts of batter into muffin tins, and bake for 40 minutes.
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1 recipe Vanilla Pudding Sauce, cooled (recipe follows)
1 cup whipping cream, whipped
2 tablespoons red raspberry preserves
1 (10-inch) round sponge or white cake
1/4 cup dark Puerto Rican rum, optional
1/4 cup dry sherry
1 cup frozen raspberries, thawed
Fresh raspberries for garnish
Carefully combine cooled Vanilla Pudding Sauce with 1 cup whipped cream. Coat the inside of a deep 10-inch glass bowl with raspberry preserves to within 1 inch of top. Slice cake horizontally into fourths. Place top slice, crust side up, in bottom of bowl, curving edges of cake upward. Combine rum and sherry; sprinkle about 2 tablespoons over cake slice. Spread 1/3 of chilled pudding mixture over cake. Sprinkle 1/3 of raspberries over pudding. Repeat procedure twice. Cover with remaining cake layer, crust side down. Sprinkle with remaining rum-sherry mixture. Place remaining whipped cream in pastry bag with fluted tip; pipe rosettes around edge of bowl and in center. Top with fresh raspberries. Chill at least 8 hours before serving.
Makes 12 servings.
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3/4 cup sugar
2 tablespoons cornstarch
1/4 teaspoon salt
2 cups milk
1 (3-inch) piece vanilla bean or 1 tsp. vanilla extract
1 large egg, well-beaten
2 tablespoons butter or margarine
In heavy saucepan, blend sugar, cornstarch and salt; add milk and vanilla bean; blend well. Cook over medium heat, stirring constantly, until thickened and bubbly and continue cooking 2 minutes. Stir small amount of hot mixture into beaten egg, return to pan and cook 2 minutes more. Remove from heat and remove vanilla bean; add butter and stir to blend. Chill thoroughly, covering top with plastic wrap to prevent skin from forming.
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4 cups shredded cabbage
1/2 teaspoon Lawry's Seasoned Salt
1/2 cup chopped green onion, including tops
1/4 teaspoon Lawry's Seasoned Pepper
1 cup chopped celery, including leaves
1/4 cup chopped cocktail peanuts
1/3 cup Lawry's Italian Salad Dressing, made from mix, prepared according to package directions
Toss cabbage, onions, celery and peanuts together lightly. Sprinkle with Seasoned Salt and Seasoned Pepper. Pour salad dressing over salad and toss. Chill thoroughly.
Makes 4 to 6 servings.
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