Bunny Lake is Missing

• 1 cup of brandy
• 4 ounces of Cointreau
• 1 lemon
• 1 orange
• 1/2 cup of sugar

Place the sugar in a shallow dish. Rub an orange wedge around the rim of your glasses and dip them into the sugar. You can chill the glasses until ready to use. Combine the brandy, Cointreau,  and juice from the lemon, over ice in a large shaker. Shake until chilled. Pour into sugar rimmed glasses and garnish with a small slice of orange or orange peel.

Makes 4 cocktails.

• 1 package (8 oz.) of softened cream chesse
• 1 cup grated sharp cheddar cheese
• 1 tsp garlic powder
• 1 TBS Worcestershire sauce
• 1 cup of toasted almonds or smoked almonds chopped

Combine the cream cheese, grated cheddar, garlic powder, and Worcestershire sauce. Form a "ball" on a plate. Press the almonds into the ball and chill until ready to serve. Serve with crackers.

• 1 cut of beef
• 5 garlic cloves sliced
• 1 TBS dried thyme 
• 1 TBS dried rosemary
• 1 tsp salt
• 1 tsp pepper
• olive oil

Preheat the oven to 350. Make small incisions in the beef and insert the garlic slices. Rub the entire cut of meat with olive oil. Sprinkle with salt, pepper, rosemary, and thyme. Place in roasting pan. Add 1 cup of water to the bottom of the pan. Cook for 40 minutes then reduce the heat to 300. Cook until internal temperature is 135 degrees, (about 20 minutes more). Remove from oven and cover with tin foil. Let the beef rest for 15 minutes.

• 8 potatoes
• oilve oil
• 1 tsp salt
• 1 tsp pepper
• 1 tsp garlic salt

Peel and cut the potatoes into 1-2" chunks. Take a fork and score the potatoes. Add the olive oil and toss to cover. Place on a baking sheet and sprinkle with salt, pepper, and garlic salt. Place in a 400 degree oven for 35- 40 minutes until crispy and golden brown. You can cook the potatoes first and just warm them through while the roast beef rests.

Serves 8 - 10. 

2 TBS Butter
2 TBS Flour
1 cup milk

3 Large Leeks chopped

1/2 Cup Cheddar cheese

1 tsp salt

1/2 tsp pepper

In a large pan saute the leeks on medium heat with the butter. When the leeks soften add the flour and saute a couple of minutes more. Slowly add the milk and stir. When the mixture begins to thicken add the cheese and stir until it is incorporated. Season with salt and pepper. 

• 8 meringues
• 1/2 cup of ginger ale boiled on the stove for several minutes
• 1 cup of raspberries
• 1 cup of blackberries
• 1 cup of heavy cream
• 1/4 cup of sugar 
• 1 teaspoon vanilla

In a Ziploc bag place the meringues and gently break them up by tapping them with a large spoon. They should be in quarter sized pieces. Add the cooled, reduced ginger ale to the berries and let them sit in the refrigerator for a couple of hours. Whip the cream, sugar, and vanilla until nice soft peaks form. Add the meringues to a tall dessert or wine glass, then layer the berries and whipped cream. Add one more layer. So good!