Red Lion Recipes

RED LION FLAMBE CHERRIES JUBILEE

Steps:

• In a large saute pan over medium-high heat, add butter, sugar, and honey. Cook until sugar dissolves. Add cherries and its syrup, orange juice, Kirsch, Triple Sec and cinnamon.
• Bring to a simmer. Prop pan to the side to ignite evaporating liqueur, or remove pan from heat, ignite with a long kitchen match. Return to the heat and continue simmering for 4 to 5 minutes. In a small bowl, mix together the cornstarch and water. Stir slurry into mixture and continue cooking until sauce thickens to desired consistency.
• Serve warm over vanilla ice cream.

MARINATED MUSHROOMS RED LION INN STYLE

Steps:

• Peel and slice onion into thin rounds, put into a plastic container with a lid.
• Wash and pat dry mushrooms, add to onion rounds.
• In a saucepan mix remaining ingredients and bring to boil, mixing well.
• When slightly cooled, pour over the mushroom/onion mixture and when cool enough, place in the fridge for 1-2 days to marinate.
• Variation: fresh herbs like oregano, thyme and sage can also be added according to preference.

RED LION

Steps:

• Combine all ingredients except the lemon peel in a cocktail shaker and shake vigorously. Strain into a cocktail glass and drop in the peel.

RED LION CONEY SAUCE

Steps:

• Brown beef; add chili powder, salt, pepper, onion, garlic salt, Tabasco and tomato juice. Cook slowly for 2 hours. Serve on hot dogs with mustard and chopped onions on the side.
• Per 1/2 cup serving (sauce only): 144 calories; 9.1 grams fat (3.4 grams saturated fat); 57 percent calories from fat); 35 milligrams cholesterol; 753 milligrams sodium.
• NUTRITION:.
• 199 calories, 15 grams fat, 5 grams carbohydrates, 10 grams protein per serving. This recipe is low in carbs.
• Show full nutritional data (including Weight Watcher's Points ®, cholesterol, sodium, vitamins, and diabetic exchanges).