Safety in the kitchen

If you're called away from the cooker - by the phone, say, or by someone at the door - take pans off the heat. It's the easiest thing in the world to forget about them.
Turn saucepan handles so they don't stick out (and aren't over another ring).

Hasenpfeffer No.2

	Category	Alcoholic Drink Recipes
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Ingredients And Procedures

-JUDI M. PHELPS (G.PHELPS1) 4 lb Rabbit

1 1/2 c Dry red wine

3/4 c Cider vinegar

2 ts Salt; optional

1/2 ts Freshly ground black pepper

1 Bay leaf

1/2 c Onions; chopped

1 tb Mixed pickling spice

1/2 c Flour

4 tb Butter

1 c Onions; thinly sliced

2 tb Sugar

1/2 c Sour cream

Cut rabbit in serving-sized pieces. Wash, scrape, and soak in salted cold water for 1 hour. Drain and dry. In a glass or pottery bowl mix together the wine, vinegar, salt, pepper, bay leaf, chopped onions, and pickling spice. Add the rabbit and let marinate in the refirgerator for 3 days. Turn the pieces occasinally. Drain the rabbit; strain and reserve the marinade. Dry the rabbit with paper towels and roll in flour. Melt butter in a Dutch oven or deep heavy skillet; brown the rabbit and sliced onions in it. Pour off fat and add sugar and 1-1/2 cups marinade. Cover and cook over low heat 1-1/2 hours or until rabbit is tender. Turn the pieces occasionally and add more marinade if needed. Taste for seasoning. Mix the sour cream into the gravy just before serving. Source: The Complete Round the World Cookbook by Myra Waldo.

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<h1>Hasenpfeffer No.2</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>-JUDI M. PHELPS (G.PHELPS1) 4 lb Rabbit <P>1 1/2 c Dry red wine <P>3/4 c Cider vinegar <P>2 ts Salt; optional <P>1/2 ts Freshly ground black pepper <P>1 Bay leaf <P>1/2 c Onions; chopped <P>1 tb Mixed pickling spice <P>1/2 c Flour <P>4 tb Butter <P>1 c Onions; thinly sliced <P>2 tb Sugar <P>1/2 c Sour cream <P>Cut rabbit in serving-sized pieces. Wash, scrape, and soak in salted cold water for 1 hour. Drain and dry. In a glass or pottery bowl mix together the wine, vinegar, salt, pepper, bay leaf, chopped onions, and pickling spice. Add the rabbit and let marinate in the refirgerator for 3 days. Turn the pieces occasinally. Drain the rabbit; strain and reserve the marinade. Dry the rabbit with paper towels and roll in flour. Melt butter in a Dutch oven or deep heavy skillet; brown the rabbit and sliced onions in it. Pour off fat and add sugar and 1-1/2 cups marinade. Cover and cook over low heat 1-1/2 hours or until rabbit is tender. Turn the pieces occasionally and add more marinade if needed. Taste for seasoning. Mix the sour cream into the gravy just before serving. Source: The Complete Round the World Cookbook by Myra Waldo. <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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