Julie, 

These look fabulous!  Thanks, I'll let you know when I cook them!

Kim  :>)

 -----Original Message-----
From: 	Armstrong, Julie  
Sent:	Wednesday, January 09, 2002 8:04 AM
To:	McCarty, Danny; Lindberg, Lorraine; Watson, Kimberly; Lohman, TK
Subject:	FW: recipes

For all my chef friends. It is known that I do not cook (by popular demand) but, I had to share the below recipes with you guys.  I went to a dinner Sunday night and both items were served.  
The praline sauce was served with pork tenderloin (which was healthy), potatoes and green beans.  Feel free to also enjoy Sherri's comments.  Enjoy.
 -----Original Message-----
From: 	"Sherri Sera" <sherri_sera@hotmail.com>@ENRON  
Sent:	Tuesday, January 08, 2002 5:21 PM
To:	DLCasey@reliant.com
Cc:	Armstrong, Julie
Subject:	Re: recipes

Debbie, thanks so much for the recipes.  I think Rebecca is going to use
both of them, so will let you know what the group thought.

I'm copying Julie, too, because she also thought dinner was fantastic.
She's going to share these recipes with some of her "friends that cook" -
obviously they're not for her personally ;-).  (No offense, Jules - I'm only
keeping them on file for Eddie as I'm no cook, either!)

Thanks again for everything, Debbie.  SRS


>From: "Casey, Debra" <DLCasey@reliant.com>
>To: "Sera, Sherri  (E-mail)" <sherri_sera@hotmail.com>,
><ssera@veldinterests.com>, >
>Subject: recipes
>Date: Tue, 8 Jan 2002 13:23:06 -0600
>
>As promised...
>
>Au Gratin Potatoes
>
>1 pound of peeled & sliced red potatoes
>salt/pepper
>1 cup heavy cream
>2-3 pods garlic
>1/2 cup grated gruyere cheese
>
>Preheat oven to 375.  Butter au gratin dish, toss potatoes in salt &
>pepper and put in dish.  Simmer garlic pods (slightly crushed) in the
>cream for about 10-20 minutes.  Pour cream over potatoes.  Sprinkle
>cheese over everything.  Bake for 30 minutes.
>
>(Note:  I doubled this recipe to serve 8 people)
>
>
>Praline Sauce
>
>3/4 quart sugar
>1 cup buttermilk
>1 teaspoon baking soda
>1/2 pound butter
>1/8 cup light corn syrup
>1 teaspoon vanilla
>5/8 quart chopped pecans
>1 cup molasses
>1 cup whole grain mustard
>3 tablespoons ground tumeric
>
>Mix sugar, buttermilk, soda, butter and corn syrup in a pan and cook to
>225 degrees.  Add the vanilla and pecans and continue to stir until the
>mixture turns opaque.  Add molasses, mustard and tumeric.
>
>(Note:  I got this recipe from the chef at my church so it makes a lot.
>Excess can be frozen.)
>
>
>Bon App?tit!
>
>
>
>Debbie Casey
>Executive Assistant
>to Robert W. Harvey, Vice Chairman
>Reliant Energy
>1111 Louisiana, 47th Floor
>Houston, TX   77002
>Phone:  713/207-3037
>Fax:  713/207-0154
>Email:  dlcasey@reliant.com
>RIM pager:  dlcasey@imcingular.com
>
>




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