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Colcannon
Cold Poached Salmon
Corned Beef Spread
Corned Beef Spread II
Cottage Yorkshire Pudding
Country Sausage
Crab and Spinach Terrine
Crab Stuffed Red Snapper
Crab-Shrimp Log
Crab-Shrimp Spread
Cracker Sticks
Cracker Stuffed Mushroom
Cranberry-Orange Shells
Cream Cheese Biscuits
Cream Cheese Spread
Creamed Chicken Sesame
Creamed Lobster on Toast
Creamed Onions
Creamy Shrimp Casserole
Crisp Potato Pancakes
Deviled Ham Spread
Dill Canape Spread
Drunken Blue Cheese Log
Duxelles Mushrooms II
Edam-Beer Spread
Eggnog III
English Muffins
English Water Biscuits
Exotic Spice Dip
Formed Dumplings
Fried Cheese Florets
Fried Chicken Drumettes
Fried Chicken Maryland
Fried Clam Puffs
Fried Potato Bread
Fried Tomatoes
Fruit Dip
Fruit Dip II
Fruited Rice Salad
Garlic-Basil Dip
Garlic-Cheese Dip
Gingerbread Men
Glaceed Sandwiches
Glazed Cashews
Glazed Corned Beef
Glazed Onions
Glazed Sweet Potatoes
Golden Mushrooms
Gougere Puffs
Grapefruit Meringue Pie
Great Beans
Great Clam Chowder
Green Olive-Cheese Puffs
Grilled Chicken Gizzards
Grilled Link Sausages
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| 4 | pounds potatoes, peeled, large dice |
| 2 | pounds cabbage, quartered, cored |
| 1/2 | pound finely minced leek |
| 1/2 | cup unsalted butter |
| 3/4 | cup warm cream |
| 2 | tablespoons finely minced parsley |
| 1 | teaspoon salt, to taste |
| 1 | teaspoon white pepper, to taste |
STEAM POTATOES OR SIMMER IN SALTED WATER, UNTIL TENDER, AND DRAIN WELL
STEAM CABBAGE UNTIL TENDER, DRAIN WELL
HEAT BUTTER IN A LARGE SAUCEPOT, OVER A MEDIUM FLAME
ADD LEEKS, HEAT AND STIR UNTIL TENDER, WITHOUT BROWNING
ADD POTATOES AND CREAM, MASH UNTIL SMOOTH
CHOP CABBAGE UNTIL VERY FINE
ADD TO POTATO MIXTURE-MIX WELL
SEASON TO TASTE WITH SALT AND WHITE PEPPER
THIN WITH ADDITIONAL CREAM AS NECESSARY
SERVE HO
Nutrition Facts
Amount Per Serving:
Calories 228 - Calories from Fat 79
Percent Total Calories From: Fat 35%, Protein 7%, Carbohydrate 58%
Totals and Percent Daily Values (2000 calories): Fat 9g, Saturated Fat 5g, Cholesterol 25mg, Sodium 175mg, Total Carbohydrate 33g, Dietary Fiber 2g, Sugars 0g, Protein 4g, Vitamin A 444 units, Vitamin C 46 units, Calcium 0 units, Iron 2 units
| 1 | whole salmon, about 4-5 pounds |
| 3 | quarts water |
| 1/4 | cup strained fresh lemon juice |
| 3 | tablespoons salt |
| 1 | cup sour cream |
| 2 | teaspoons prepared horseradish |
| 1/2 | teaspoon sugar |
| 1/2 | teaspoon salt |
| parsley, as garnish | |
| lemon wedge, as garnish |
WRAP SALMON IN CHEESECLOTH AND TIE ENDS SECURELY
COMBINE WATER, LEMON JUICE, AND 3 TABLESPOONS SALT IN A POACHER, OVER A MODERATE FLAME
BRING JUST TO A BOIL
PLACE SALMON ONTO A RACK AND LOWER INTO THE WATER
RETURN JUST TO A BOIL AND REDUCE HEAT TO A SHIMMER
COVER AND POACH FOR 12-15 MINUTES
CAREFULLY LIFT RACK FROM THE POACHER AND PLACE INTO A HOTEL PAN
REFRIGERATE UNTIL THOROUGHLY CHILLED
MEANWHILE, COMBINE SOUR CREAM, HORSERADISH, SUGAR, AND SALT-MIX WELL
COVER AND CHILL FOR 1-4 HOURS
CAREFULLY REMOVE CHEESECLOTH FROM FISH
PLACE ONTO A SERVING PLATTER
CAREFULLY SCRAPE OFF SKIN WITH A PARING KNIFE
GARNISH WITH MINCED PARSLEY AND LEMON WEDGES
SERVE CHILLED, WITH SOUR CREAM SAUCE TO THE SID
Nutrition Facts
Amount Per Serving:
Calories 35 - Calories from Fat 28
Percent Total Calories From: Fat 80%, Protein 6%, Carbohydrate 14%
Totals and Percent Daily Values (2000 calories): Fat 3g, Saturated Fat 1g, Cholesterol 6mg, Sodium 1398mg, Total Carbohydrate 1g, Dietary Fiber 0g, Sugars 0g, Protein 0g, Vitamin A 83 units, Vitamin C 3 units, Calcium 0 units, Iron 0 units
| 1/2 | cup finely grated cheddar cheese |
| 1/2 | cup shredded cooked corned beef |
| 2 | cups finely minced onions |
| 2 | tablespoons sweet pickle relish |
| 1 | teaspoon diced pimiento |
| 1 | teaspoon prepared mustard |
COMBINE INGREDIENTS-MIX WELL
COVER AND CHILL FOR 2-48 HOURS
SPREAD ONTO CRACKERS FOR CANAPES
OR USE AS A SPREAD FOR SANDWICHE
Nutrition Facts
Amount Per Serving:
Calories 74 - Calories from Fat 38
Percent Total Calories From: Fat 52%, Protein 22%, Carbohydrate 27%
Totals and Percent Daily Values (2000 calories): Fat 4g, Saturated Fat 2g, Cholesterol 17mg, Sodium 187mg, Total Carbohydrate 5g, Dietary Fiber 0g, Sugars 0g, Protein 4g, Vitamin A 92 units, Vitamin C 5 units, Calcium 0 units, Iron 0 units
| 2 | cups cooked corned beef, medium dice |
| 1 | teaspoon Dijon mustard |
| 2 | teaspoons horseradish |
| 2 | tablespoons minced fresh dill weed |
| 1/2 | cup mayonnaise |
COMBINE INGREDIENTS IN A FOOD PROCESSOR
PULSE TO BLEND WELL WITHOUT REDUCING TO A PUREE
COVER AND CHILL FOR 2-96 HOURS
SERVE AT ROOM TEMPERATUR
Nutrition Facts
Amount Per Serving:
Calories 192 - Calories from Fat 164
Percent Total Calories From: Fat 85%, Protein 14%, Carbohydrate 1%
Totals and Percent Daily Values (2000 calories): Fat 18g, Saturated Fat 4g, Cholesterol 42mg, Sodium 522mg, Total Carbohydrate 0g, Dietary Fiber 0g, Sugars 0g, Protein 7g, Vitamin A 50 units, Vitamin C 6 units, Calcium 0 units, Iron 1 units
| 1/2 | cup roast beef pan drippings |
| 1 | cup flour |
| 1/2 | teaspoon salt |
| 1 | cup milk |
| 2 | each eggs, beaten |
REMOVE ROAST FROM DRIPPINGS, KEEP VERY HOT
SIFT FLOUR AND SALT TOGETHER
MAKE A WELL IN THE CENTER
POUR IN THE MILK
ADD THE EGGS AND BEAT UNTIL VERY WELL BLENDED
POUR INTO THE HOT PAN DRIPPINGS
BAKE @ 450 DEGREES FOR 15 MINUTES, UNTIL PUFFY
BAKE @ 350 DEGREES FOR 10-20 MINUTES, UNTIL CRISP AND GOLDEN REMOVE FROM OVEN
CUT INTO SQUARES
SERVE HO
Nutrition Facts
Amount Per Serving:
Calories 219 - Calories from Fat 148
Percent Total Calories From: Fat 68%, Protein 8%, Carbohydrate 25%
Totals and Percent Daily Values (2000 calories): Fat 16g, Saturated Fat 7g, Cholesterol 71mg, Sodium 220mg, Total Carbohydrate 13g, Dietary Fiber 0g, Sugars 0g, Protein 4g, Vitamin A 118 units, Vitamin C 0 units, Calcium 0 units, Iron 0 units
| 1 | tablespoon dried sage |
| 4 to 1 | tablespoon crushed red chiles, to taste |
| 3 to 1 | teaspoon black pepper, to taste |
| 1 | teaspoon salt |
| 1/2 | teaspoon ground thyme |
| 1 | tablespoon minced garlic |
| 1/2 | pound lean ground pork |
| 1/4 | pound pork fat, well chilled |
GRIND SEASONINGS TOGETHER IN A MINI CHOPPER
COMBINE MINCED GARLIC, GROUND MEAT, AND SEASONINGS-MIX WELL FORM INTO A 6-INCH LOG
WRAP IN PLASTIC WRAP
CHILL FOR 24 HOURS (MAY BE FROZEN UP TO 4 MONTHS)
REMOVE PLASTIC WRAP
CUT INTO 3/4-INCH SLICES
HEAT IN A DRY SKILLET, UNTIL WELL BROWNED ON BOTH SIDES
DRAIN ON PAPER TOWELS
SERVE HO
Nutrition Facts
Amount Per Serving:
Calories 359 - Calories from Fat 294
Percent Total Calories From: Fat 82%, Protein 15%, Carbohydrate 3%
Totals and Percent Daily Values (2000 calories): Fat 33g, Saturated Fat 13g, Cholesterol 63mg, Sodium 631mg, Total Carbohydrate 3g, Dietary Fiber 1g, Sugars 0g, Protein 13g, Vitamin A 1004 units, Vitamin C 2 units, Calcium 0 units, Iron 1 units
| 1/2 | pound picked, flaked crabmeat |
| 1/4 | cup sour cream |
| 1 | teaspoon strained fresh lemon juice |
| 1/2 | teaspoon Dijon mustard |
| 1/2 | teaspoon cayenne |
| 5 | each eggs, in all, beaten |
| 2 | tablespoons unsalted butter |
| 2 | teaspoons flour |
| 1/2 | cup cream |
| 2/3 | cup half and half |
| 1 | pound frozen spinach, thawed, squeezed dry |
| 1/4 | teaspoon nutmeg |
| 1/2 | teaspoon sugar |
| 1/4 | teaspoon salt, to taste |
| 1/4 | teaspoon fresh ground white pepper, to taste |
PREHEAT OVEN TO 375 DEGREES
FOR THE CRAB LAYER: COMBINE CRAB, SOUR CREAM, LEMON JUICE, MUSTARD, AND CAYENNE
SEASON TO TASTE WITH SALT AND PEPPER
STIR IN 2 OF THE EGGS-MIX WELL
FOR THE SPINACH LAYER: MELT BUTTER IN A HEAVY SAUCEPAN, UNTIL FOAMY
WHISK IN FLOUR, STIR, AND COOK FOR 3 MINUTES
WHISK IN HALF AND HALF AND CREAM
HEAT AND WHISK UNTIL SLIGHTLY THICKENED, REMOVE FROM HEAT
STIR IN SPINACH AND ALLOW TO COOL COMPLETELY
STIR IN REMAINING THREE EGGS, ONE AT A TIME
STIR IN NUTMEG AND SUGAR
SEASON TO TASTE WITH SALT AND PEPPER
GREASE AN 8-CUP LOAF PAN WITH BUTTER
SPOON IN HALF OF CRAB MIXTURE
COVER WITH ALL OF SPINACH MIXTURE
TOP WITH REMAINING CRAB MIXTURE
SET INTO A BAKING PAN
POUR WATER INTO THE BAKING PAN TO A DEPTH OF 1-INCH
BAKE @ 375 DEGREES FOR 30-45 MINUTES, UNTIL GOLDEN AND PUFFED
COOL ON A RACK, LOOSEN WITH A KNIFE, AND INVERT ONTO A SERVING PLATTER
SERVE WARM OR AT ROOM TEMPERATUR
Nutrition Facts
Amount Per Serving:
Calories 214 - Calories from Fat 144
Percent Total Calories From: Fat 67%, Protein 21%, Carbohydrate 12%
Totals and Percent Daily Values (2000 calories): Fat 16g, Saturated Fat 8g, Cholesterol 204mg, Sodium 387mg, Total Carbohydrate 6g, Dietary Fiber 1g, Sugars 0g, Protein 11g, Vitamin A 5110 units, Vitamin C 16 units, Calcium 0 units, Iron 2 units
| 1/2 | teaspoon pepper |
| 1/4 | cup minced onion |
| 1/4 | cup minced celery |
| 1/3 | cup butter |
| 1/2 | pound picked, flaked crabmeat |
| 1/4 | pound mushroom, minced |
| 1/2 | cup Ritz, Hi Ho, or Waverly wafer cracker crumbs |
| 2 | each red snapper fillets, about 2 lbs each |
| 1 | teaspoon salt |
| 2 | teaspoons peanut oil |
| 2 | tablespoons flour |
| 1/4 | teaspoon white pepper |
| 1 | cup milk |
| 1/2 | cup grated jack cheese |
| 2 | tablespoons white wine |
HEAT 4 TABLESPOONS BUTTER IN A SKILLET, OVER A MODERATE FLAME
ADD ONIONS AND CELERY
HEAT AND STIR FOR 5-6 MINUTES, UNTIL TENDER
STIR IN CRABMEAT, MUSHROOMS, CRACKER CRUMBS, AND PEPPER-MIX WELL
REMOVE FROM HEAT, SET ASIDE
SPRINKLE FILLETS WITH 1 TEASPOON SALT AND SHAKE OFF EXCESS BRUSH BAKING PAN WITH OIL
PLACE 1 FILLET IN PAN AND SPREAD WITH CRAB MIXTURE
COVER WITH OTHER FILLET AND SECURE WITH TOOTHPICKS
BRUSH TOP WITH OIL
BAKE @ 350 DEGREES FOR 35-40 MINUTES, BRUSHING OFTEN WITH OIL HEAT REMAINING 2 TABLESPOONS BUTTER IN A SKILLET, OVER A MEDIUM FLAME
WHISK IN FLOUR, UNTIL BUBBLY
STIR IN MILK, SALT, AND PEPPER
HEAT AND STIR UNTIL THICKENED
STIR IN CHEESE AND WINE
HEAT AND STIR UNTIL CHEESE MELTS
REMOVE FILLETS TO A SERVING PLATTER
REMOVE AND DISCARD TOOTHPICKS
LADLE SAUCE OVER FILLETS
SERVE HO
Nutrition Facts
Amount Per Serving:
Calories 525 - Calories from Fat 296
Percent Total Calories From: Fat 56%, Protein 29%, Carbohydrate 14%
Totals and Percent Daily Values (2000 calories): Fat 33g, Saturated Fat 17g, Cholesterol 182mg, Sodium 1432mg, Total Carbohydrate 18g, Dietary Fiber 0g, Sugars 0g, Protein 38g, Vitamin A 1109 units, Vitamin C 7 units, Calcium 0 units, Iron 2 units
| 1 | pound cream cheese, room temperature |
| 1/4 | cup mayonnaise |
| 2 | tablespoons strained fresh lemon juice |
| 1 | teaspoon Worcestershire sauce |
| 1/2 | teaspoon garlic puree |
| 1/2 | cup finely minced celery |
| 1 | teaspoon finely snipped chives |
| 1/2 | cup chili sauce |
| 1 | tablespoon sour cream |
| 1/4 | pound bay shrimp |
| 6 | ounces picked, flaked crabmeat |
| 2 | tablespoons parsley, as garnish |
| 2 | pounds assorted savory crackers |
COMBINE CREAM CHEESE, MAYONNAISE, LEMON JUICE, WORCESTERSHIRE, AND GARLIC IN A FOOD PROCESSOR
PROCESS UNTIL WELL BLENDED AND SMOOTH
ADD CELERY AND CHIVES, PULSE JUST TO MIX LIGHTLY
FOLD IN SHRIMP AND CRAB
FORM INTO A LOG
WRAP IN PLASTIC AND CHILL UNTIL FIRM
UNWRAP AND PLACE ONTO A SERVING PLATTER
COMBINE CHILI SAUCE AND SOUR CREAM, POUR OVER LOG
GARNISH WITH MINCED PARSLEY
SERVE WITH ASSORTED CRACKER
Nutrition Facts
Amount Per Serving:
Calories 683 - Calories from Fat 358
Percent Total Calories From: Fat 52%, Protein 9%, Carbohydrate 39%
Totals and Percent Daily Values (2000 calories): Fat 40g, Saturated Fat 19g, Cholesterol 94mg, Sodium 1082mg, Total Carbohydrate 66g, Dietary Fiber 5g, Sugars 0g, Protein 15g, Vitamin A 1997 units, Vitamin C 7 units, Calcium 0 units, Iron 3 units
| 1 | pound cream cheese, room temperature |
| 1/4 | cup mayonnaise |
| 2 | tablespoons lemon juice |
| 1 | teaspoon Worcestershire sauce |
| 1/2 | teaspoon minced garlic |
| 1/2 | cup minced celery |
| 3/4 | cup chili sauce |
| 2 | tablespoons sweet pickle relish |
| 1/4 | pound bay shrimp |
| 1/4 | pound picked, flaked crabmeat |
| 2 | tablespoons parsley flakes |
COMBINE CREAM CHEESE, MAYONNAISE, LEMON JUICE, WORCESTERSHIRE, AND GARLIC IN A FOOD PROCESSOR
PROCESS UNTIL SMOOTH
COMBINE WITH REMAINING INGREDIENTS AND STIR JUST TO BLEND SPOON INTO A PLASTIC-LINED GELATIN MOLD
CHILL UNTIL FIRM
UNMOLD ONTO A SERVING PLATTER
SERVE SLIGHTLY CHILLE
Nutrition Facts
Amount Per Serving:
Calories 151 - Calories from Fat 121
Percent Total Calories From: Fat 80%, Protein 13%, Carbohydrate 7%
Totals and Percent Daily Values (2000 calories): Fat 13g, Saturated Fat 7g, Cholesterol 53mg, Sodium 187mg, Total Carbohydrate 3g, Dietary Fiber 0g, Sugars 0g, Protein 5g, Vitamin A 1599 units, Vitamin C 5 units, Calcium 0 units, Iron 1 units
| 1 | package active dry yeast |
| 3/4 | cup 105-110 degree water |
| 2 | cups such as Krusteaz or Bisquik dry biscuit mix |
| 1 | each egg yolk, beaten |
| 1 | tablespoon sea salt, or kosher salt |
| 2 | tablespoons sesame seeds |
SPRINKLE YEAST OVER WATER AND LET STAND FOR 5 MINUTES
ADD BISCUIT MIX, BEAT TO MIX WELL
TURNOUT ONTO A LIGHTLY FLOURED BOARD AND KNEAD 20 TIMES
SMOOTH SHAPE INTO A BALL
COVER AND ALLOW TO REST FOR 10 MINUTES
DIVIDE IN HALF AND ROLLOUT ONE-HALF TO 12x16-INCHES
CUT INTO 4-INCH SQUARES
ROLLUP EACH DIAGONALLY
PLACE ONTO A LIGHTLY GREASED BAKING SHEET
REPEAT WITH REMAINING HALF OF DOUGH
BRUSH WITH BEATEN EGG YOLK
SPRINKLE WITH KOSHER SALT AND SESAME SEEDS
BAKE @ 375 DEGREES FOR 12-15 MINUTES, UNTIL GOLDEN
SERVE WARM OR AT ROOM TEMPERATUR
Nutrition Facts
Amount Per Serving:
Calories 234 - Calories from Fat 74
Percent Total Calories From: Fat 32%, Protein 9%, Carbohydrate 60%
Totals and Percent Daily Values (2000 calories): Fat 8g, Saturated Fat 2g, Cholesterol 26mg, Sodium 1530mg, Total Carbohydrate 35g, Dietary Fiber 0g, Sugars 0g, Protein 5g, Vitamin A 40 units, Vitamin C 0 units, Calcium 0 units, Iron 2 units
| 1 | cup finely ground cheese crackers |
| 1/2 | teaspoon salt |
| 1/8 | teaspoon pepper |
| 1 | pound large mushroom |
| 1/2 | cup melted butter |
| 1/3 | cup finely minced onion |
| 1/3 | cup finely minced celery |
| 3 | tablespoons minced parsley |
COMBINE CRACKER CRUMBS, SALT, AND PEPPER, SET ASIDE
WIPE MUSHROOMS WITH A DAMP CLOTH
REMOVE STEMS AND RESERVE FOR ANOTHER USE
HEAT 1/4 CUP BUTTER IN A SMALL SKILLET, OVER A MEDIUM FLAME ADD ONIONS AND CELERY, SAUTE UNTIL SOFTENED, WITHOUT BROWNING
REMOVE FROM HEAT
STIR IN CRUMB MIXTURE AND PARSLEY-MIX WELL
COAT MUSHROOM CAPS WITH MELTED BUTTER
PLACE, STEM-SIDE UP, ONTO A SHALLOW BAKING PAN
BAKE @ 450 DEGREES FOR 5-6 MINUTES
REMOVE FROM OVEN, SPOON FILLING INTO MUSHROOM CAPS
BAKE @ 450 DEGREES FOR 10-15 MINUTES, UNTIL LIGHTLY TOASTED ON TOP
SERVE HOT OR WAR
Nutrition Facts
Amount Per Serving:
Calories 119 - Calories from Fat 84
Percent Total Calories From: Fat 71%, Protein 6%, Carbohydrate 23%
Totals and Percent Daily Values (2000 calories): Fat 9g, Saturated Fat 5g, Cholesterol 23mg, Sodium 256mg, Total Carbohydrate 7g, Dietary Fiber 0g, Sugars 0g, Protein 2g, Vitamin A 392 units, Vitamin C 2 units, Calcium 0 units, Iron 1 units
| 5 | each navel oranges |
| 4 | cups water |
| 2 | cups sugar |
| 1 | cup water |
| 1/2 | cup sugar |
| 12 | ounces fresh cranberries |
| 2 | ounces finely slivered candied ginger |
HALVE AND CAREFULLY HOLLOW-OUT ORANGES, RESERVING PULP FOR ANOTHER USE
COMBINE 4 CUPS WATER AND 2 CUPS SUGAR IN A SAUCEPAN
HEAT AND STIR TO DISSOLVE SUGAR
ADD ORANGE SHELLS AND POACH GENTLY FOR 10 MINUTES
DRAIN AND COOL
MEANWHILE, COMBINE 1 CUP WATER AND 1/2 CUP SUGAR IN A SAUCEPAN
HEAT AND STIR TO DISSOLVE SUGAR
ADD CRANBERRIES TO SUGAR MIXTURE
HEAT TO A BOIL, REDUCE HEAT, AND SIMMER FOR 5 MINUTES
REMOVE FROM HEAT AND STIR IN CANDIED GINGER
CHILL WELL
SPOON INTO ORANGE SHELLS
SERVE CHILLE
Nutrition Facts
Amount Per Serving:
Calories 273 - Calories from Fat 1
Percent Total Calories From: Fat 0%, Protein 1%, Carbohydrate 98%
Totals and Percent Daily Values (2000 calories): Fat 0g, Saturated Fat 0g, Cholesterol 0mg, Sodium 5mg, Total Carbohydrate 67g, Dietary Fiber 1g, Sugars 0g, Protein 1g, Vitamin A 149 units, Vitamin C 47 units, Calcium 0 units, Iron 1 units
| 6 | ounces cream cheese, room temperature |
| 1/2 | pound butter, room temperature |
| 1/2 | teaspoon salt |
| 2 | cups flour |
COMBINE CREAM CHEESE AND BUTTER IN A MIXER BOWL
BEAT UNTIL WELL BLENDED
ADD SALT AND FLOUR-MIX WELL
ROLLOUT TO A THICKNESS OF 1/4-INCH
CUT INTO 2-INCH ROUNDS
PLACE ONTO A BUTTERED BAKING SHEET
BAKE @ 375 DEGREES FOR 10-12 MINUTES, UNTIL GOLDEN
SERVE HO
Nutrition Facts
Amount Per Serving:
Calories 395 - Calories from Fat 277
Percent Total Calories From: Fat 70%, Protein 5%, Carbohydrate 25%
Totals and Percent Daily Values (2000 calories): Fat 31g, Saturated Fat 19g, Cholesterol 86mg, Sodium 445mg, Total Carbohydrate 24g, Dietary Fiber 0g, Sugars 0g, Protein 5g, Vitamin A 1172 units, Vitamin C 0 units, Calcium 0 units, Iron 1 units
| 3 | ounces room temperature cream cheese |
| 1 | tablespoon milk |
| 1 | tablespoon finely snipped chives |
| 1 | tablespoon diced pimiento |
| 2 | tablespoons finely chopped nuts |
| 2 | tablespoons minced dates |
| 2 | teaspoons raisins |
| 1/4 | cup minced pitted black olive |
| 1/4 | cup minced pitted green olive |
| 2 | tablespoons crumbled crisp cooked bacon |
| 1 | tablespoon chutney |
| 2 | tablespoons minced watercress |
| 2 | tablespoons crumbled blue cheese |
COMBINE INGREDIENTS IN A FOOD PROCESSOR
PROCESS UNTIL SMOOTH
COVER AND CHILL FOR 2-96 HOURS
SERVE SLIGHTLY CHILLED OR AT ROOM TEMPERATUR
Nutrition Facts
Amount Per Serving:
Calories 13 - Calories from Fat 11
Percent Total Calories From: Fat 87%, Protein 9%, Carbohydrate 4%
Totals and Percent Daily Values (2000 calories): Fat 1g, Saturated Fat 1g, Cholesterol 4mg, Sodium 11mg, Total Carbohydrate 0g, Dietary Fiber 0g, Sugars 0g, Protein 0g, Vitamin A 51 units, Vitamin C 0 units, Calcium 0 units, Iron 0 units
| 2 | cups flour |
| 2 | teaspoons salt |
| 1 | teaspoon white pepper |
| 8 | each boneless chicken breast halves |
| 2 | each eggs |
| 2 | tablespoons milk |
| 1/2 | cup untoasted sesame seeds |
| peanut oil, for frying | |
| 1/4 | cup melted butter |
| 1 | cup chicken stock |
| 1/2 | cup cream |
| 1/2 | cup half and half |
COMBINE 1 CUP FLOUR, 1 TEASPOON SALT, AND 1 TEASPOON WHITE PEPPER IN A BAG
ADD CHICKEN AND SHAKE TO COAT WELL, SHAKE OFF EXCESS
COMBINE EGGS AND MILK-MIX WELL
COMBINE 1 CUP FLOUR, SESAME SEEDS, AND 1/2 TEASPOON EACH SALT AND WHITE PEPPER-MIX
WELL DIP CHICKEN IN EGG MIXTURE, ALLOWING EXCESS TO DRIP OFF COAT EVENLY WITH SESAME MIXTURE
PLACE ONTO A WAXED PAPER-LINED BAKING SHEET
COVER AND CHILL FOR 30-60 MINUTES, TO SET COATING
HEAT OIL TO 370 DEGREES
ADD CHICKEN TO HOT OIL
FRY UNTIL BROWNED ON ALL SIDES AND JUICES RUN CLEAR WHEN PIERCED WITH A FORK
DRAIN ON PAPER TOWELS
KEEP WARM IN A 200 DEGREE OVEN
HEAT BUTTER IN A SAUCEPAN, OVER A MEDIUM FLAME
WHISK IN FLOUR UNTIL SMOOTH AND BUBBLY
GRADUALLY WHISK IN CREAM AND HALF & HALF
SEASON TO TASTE WITH 1/2 TEASPOON SALT
ARRANGE CHICKEN ONTO A HEATED SERVING PLATTER
LADLE CREAM SAUCE OVER CHICKEN
SERVE HO
Nutrition Facts
Amount Per Serving:
Calories 991 - Calories from Fat 585
Percent Total Calories From: Fat 59%, Protein 19%, Carbohydrate 22%
Totals and Percent Daily Values (2000 calories): Fat 65g, Saturated Fat 24g, Cholesterol 329mg, Sodium 1843mg, Total Carbohydrate 53g, Dietary Fiber 1g, Sugars 0g, Protein 48g, Vitamin A 2347 units, Vitamin C 5 units, Calcium 0 units, Iron 5 units
| 1/4 | cup butter |
| 1 | pound minced cooked lobster |
| 2 | tablespoons minced scallions |
| 3 | tablespoons flour |
| 1/2 | teaspoon salt |
| 1/8 | teaspoon cayenne |
| 1/8 | teaspoon ground nutmeg |
| 1 | cup cream, or half and half |
| 24 | each buttered toast, points |
| 2 | tablespoons minced parsley |
HEAT BUTTER IN A SAUCEPAN, OVER A MEDIUM FLAME
ADD LOBSTER AND SCALLIONS, HEAT AND STIR FOR 4-5 MINUTES
ADD FLOUR, SALT, CAYENNE, AND NUTMEG-MIX WELL
HEAT AND STIR FOR 1 MINUTE
REMOVE FROM HEAT, ADD CREAM, AND STIR UNTIL THICKENED
SPOON ONTO TOAST POINTS
GARNISH WITH MINCED PARSLEY
SERVE WAR
Nutrition Facts
Amount Per Serving:
Calories 631 - Calories from Fat 295
Percent Total Calories From: Fat 47%, Protein 16%, Carbohydrate 37%
Totals and Percent Daily Values (2000 calories): Fat 33g, Saturated Fat 17g, Cholesterol 148mg, Sodium 1177mg, Total Carbohydrate 59g, Dietary Fiber 0g, Sugars 0g, Protein 25g, Vitamin A 838 units, Vitamin C 1 units, Calcium 0 units, Iron 4 units
| 2 | cups water |
| 1/2 | teaspoon salt |
| 2 | pounds pearl onions |
| 1/3 | cup butter |
| 3 | tablespoons flour |
| 1 | cup milk |
| 1 | teaspoon paprika |
HEAT WATER AND 1/4 TEASPOON SALT TO A BOIL, OVER A MODERATE FLAME
ADD ONIONS, COVER, AND SIMMER FOR 10-15 MINUTES, DRAIN WELL HEAT BUTTER IN A SAUCEPAN, OVER A MEDIUM FLAME
STIR IN FLOUR, UNTIL BUBBLY
STIR IN MILK, AND REMAINING 1/4 TEASPOON SALT
HEAT AND STIR UNTIL THICKENED
REMOVE ONIONS TO A HEATED SERVING DISH
POUR SAUCE OVER THE TOP
SPRINKLE WITH PAPRIKA
SERVE HO
Nutrition Facts
Amount Per Serving:
Calories 146 - Calories from Fat 80
Percent Total Calories From: Fat 55%, Protein 8%, Carbohydrate 37%
Totals and Percent Daily Values (2000 calories): Fat 9g, Saturated Fat 5g, Cholesterol 25mg, Sodium 243mg, Total Carbohydrate 14g, Dietary Fiber 1g, Sugars 0g, Protein 3g, Vitamin A 502 units, Vitamin C 8 units, Calcium 0 units, Iron 0 units
| 3 | pounds small shrimp, peeled, deveined |
| 1 | tablespoon lemon juice |
| 3 | tablespoons peanut oil |
| 2 | tablespoons butter |
| 1/4 | cup finely diced green bell pepper |
| 1/4 | cup finely diced onion |
| 1 | cup hot cooked rice |
| 1 | teaspoon salt |
| 1/4 | teaspoon white pepper |
| 1/8 | teaspoon ground mace |
| 1/8 | teaspoon cayenne |
| 1 | cup concentrated cream of tomato soup |
| 1 | cup heavy cream |
| 1/2 | cup white wine |
| 1/2 | cup slivered blanched almonds |
SIMMER SHRIMP IN BOILING-SALTED WATER FOR 5 MINUTES, DRAIN COMBINE SHRIMP, LEMON JUICE, AND OIL-MIX WELL
COVER AND CHILL FOR 1-96 HOURS
HEAT BUTTER IN A LARGE SKILLET, OVER A MEDIUM FLAME
ADD BELL PEPPERS AND ONIONS, HEAT AND STIR FOR 5-6 MINUTES, UNTIL TENDER
ADD REMAINING INGREDIENTS, RESERVING A FEW SHRIMP AND SLIVERED ALMONDS FOR GARNISH-MIX WELL
SPOON INTO A BUTTERED CASSEROLE
BAKE @ 350 DEGREES FOR 30 MINUTES
TOP WITH RESERVED SHRIMP AND ALMONDS
BAKE @ 350 DEGREES FOR 20-30 MINUTES, UNTIL LIGHTLY TOASTED SERVE HO
Nutrition Facts
Amount Per Serving:
Calories 462 - Calories from Fat 235
Percent Total Calories From: Fat 51%, Protein 34%, Carbohydrate 13%
Totals and Percent Daily Values (2000 calories): Fat 26g, Saturated Fat 11g, Cholesterol 381mg, Sodium 935mg, Total Carbohydrate 15g, Dietary Fiber 0g, Sugars 0g, Protein 39g, Vitamin A 1125 units, Vitamin C 25 units, Calcium 0 units, Iron 7 units
| 2 | tablespoons lemon juice |
| 4 | cups water |
| 2 | cups peeled, grated potatoes |
| 1/4 | cup minced onion |
| 2 | tablespoons flour |
| 1 | each egg, beaten |
| 1 | tablespoon milk |
| 1/8 | teaspoon salt |
| 1/8 | teaspoon pepper |
| 6 to 4 | tablespoons butter |
COMBINE LEMON JUICE AND WATER IN A LARGE BOWL
ADD POTATOES AND STIR TO MIX WELL, DRAIN
COMBINE POTATOES, ONIONS, FLOUR, EGG, AND MILK-MIX WELL SEASON TO TASTE WITH SALT AND PEPPER
HEAT 2-3 TABLESPOONS BUTTER IN A LARGE SKILLET, OVER A MEDIUM FLAME
DROP 2 TABLESPOONS BATTER FOR EACH PANCAKE INTO SKILLET AND SPREAD INTO A 4-INCH CIRCLE
COOK 3-4 PANCAKES AT A TIME UNTIL GOLDEN ON BOTH SIDES, ADDING MORE BUTTER TO THE PAN AS NEEDED
DRAIN WELL AND COOL COMPLETELY
STORE AT ROOM TEMPERATURE UP TO 4 HOURS
PLACE ONTO AN UNGREASED BAKING SHEET
BAKE @ 400 DEGREES FOR 8-10 MINUTES, UNTIL CRISP
SERVE HO
Nutrition Facts
Amount Per Serving:
Calories 226 - Calories from Fat 117
Percent Total Calories From: Fat 52%, Protein 7%, Carbohydrate 41%
Totals and Percent Daily Values (2000 calories): Fat 13g, Saturated Fat 8g, Cholesterol 85mg, Sodium 215mg, Total Carbohydrate 23g, Dietary Fiber 1g, Sugars 0g, Protein 4g, Vitamin A 520 units, Vitamin C 16 units, Calcium 0 units, Iron 1 units
| 8 | ounces deviled ham |
| 1/2 | pound cream cheese, room temperature |
| 1 | tablespoon catsup |
| 1 | tablespoon very finely minced onion |
| 4 | each pimiento-stuffed green olives, finely minced |
COMBINE INGREDIENTS IN A FOOD PROCESSOR
PROCESS TO A FINE PUREE
COVER AND CHILL FOR 4-48 HOURS
SERVE AT ROOM TEMPERATURE OR SLIGHTLY CHILLE
Nutrition Facts
Amount Per Serving:
Calories 173 - Calories from Fat 140
Percent Total Calories From: Fat 81%, Protein 16%, Carbohydrate 3%
Totals and Percent Daily Values (2000 calories): Fat 16g, Saturated Fat 8g, Cholesterol 45mg, Sodium 548mg, Total Carbohydrate 1g, Dietary Fiber 0g, Sugars 0g, Protein 7g, Vitamin A 431 units, Vitamin C 1 units, Calcium 0 units, Iron 1 units
| 1 | teaspoon minced fresh dill weed |
| 1/2 | cup butter |
COMBINE INGREDIENTS-MIX WEL
Nutrition Facts
Amount Per Serving:
Calories 35 - Calories from Fat 35
Percent Total Calories From: Fat 99%, Protein 0%, Carbohydrate 0%
Totals and Percent Daily Values (2000 calories): Fat 4g, Saturated Fat 2g, Cholesterol 10mg, Sodium 39mg, Total Carbohydrate 0g, Dietary Fiber 0g, Sugars 0g, Protein 0g, Vitamin A 145 units, Vitamin C 0 units, Calcium 0 units, Iron 0 units
| 2 | cups grated cheddar cheese |
| 1/2 | pound cream cheese, room temperature |
| 1/4 | pound blue cheese, crumbled |
| 3 | tablespoons cognac, or brandy |
| 2 | tablespoons very finely minced onions |
| 1 | tablespoon Worcestershire sauce |
| 1/4 | teaspoon tabasco sauce |
| 1/4 | teaspoon very finely minced garlic |
| 1/4 | cup finely chopped nuts |
COMBINE ALL INGREDIENTS, EXCEPT NUTS, IN A FOOD PROCESSOR PROCESS UNTIL WELL BLENDED
COVER AND CHILL FOR 60-90 MINUTES
FORM INTO A LOG
WRAP IN PLASTIC AND CHILL FOR 4-96 HOURS
REMOVE PLASTIC, ROLL IN NUTS TO COAT
SERVE SLIGHTLY CHILLED OR AT ROOM TEMPERATUR
Nutrition Facts
Amount Per Serving:
Calories 150 - Calories from Fat 115
Percent Total Calories From: Fat 77%, Protein 17%, Carbohydrate 4%
Totals and Percent Daily Values (2000 calories): Fat 13g, Saturated Fat 8g, Cholesterol 36mg, Sodium 231mg, Total Carbohydrate 1g, Dietary Fiber 0g, Sugars 0g, Protein 6g, Vitamin A 404 units, Vitamin C 0 units, Calcium 0 units, Iron 0 units
| 1 | pound large mushroom |
| 2 | cups unsalted butter |
| 1/2 | cup minced shallot |
| 1 | teaspoon salt |
| 1/2 | teaspoon pepper |
| 1/4 | teaspoon nutmeg |
| 1/4 | cup minced parsley |
| 2 | tablespoons lemon juice |
| 2 | tablespoons onion flakes |
WIPE MUSHROOMS WITH A SOFT CLOTH TO CLEAN
REMOVE STEMS, MINCE, AND SET ASIDE
PLACE CAPS INTO A LARGE BOWL, SET ASIDE
HEAT 1/2 CUP BUTTER IN A LARGE SKILLET
ADD SHALLOTS, HEAT AND STIR 5 MINUTES
INCREASE FLAME TO HIGH
ADD MUSHROOM STEMS, HEAT AND STIR UNTIL NEARLY DRY
SEASON WITH SALT, PEPPER, AND NUTMEG
ADD PARSLEY AND LEMON JUICE, HEAT AND STIR UNTIL NEARLY DRY
REMOVE FROM HEAT, SET ASIDE
POUR REMAINING BUTTER OVER MUSHROOM CAPS IN BOWL
REMOVE EACH AND WIPE WITH YOUR HANDS TO COAT WELL
ARRANGE CAVITY-UP IN A BAKING PAN
PLACE 1 TEASPOON BUTTER INTO THE CAVITY OF EACH
BAKE @ 400 DEGREES FOR 8-10 MINUTES, UNTIL THEY BEGIN TO BROWN FILL EACH CAP WITH 1 TABLESPOON OF THE DUXELLES
SPRINKLE EACH WITH ONION FLAKES
BAKE @ 400 DEGREES FOR 5 MINUTES, UNTIL TOPS ARE CRISP AND BROWN OR PASS UNDER THE BROILER TO BROWN LIGHTLY
SERVE IMMEDIATEL
Nutrition Facts
Amount Per Serving:
Calories 225 - Calories from Fat 209
Percent Total Calories From: Fat 93%, Protein 2%, Carbohydrate 5%
Totals and Percent Daily Values (2000 calories): Fat 23g, Saturated Fat 14g, Cholesterol 62mg, Sodium 153mg, Total Carbohydrate 3g, Dietary Fiber 0g, Sugars 0g, Protein 1g, Vitamin A 1566 units, Vitamin C 3 units, Calcium 0 units, Iron 1 units
| 2 | each 7oz wax rounds edam |
| 8 | ounces sour cream |
| 1/4 | cup beer |
| 2 | teaspoons finely snipped chives |
| 1 | pound assorted savory crackers |
BRING CHEESE TO ROOM TEMPERATURE
CUT A CIRCLE FROM THE TOP OF EACH ROUND, IN A DECORATIVE PATTERN, TO ABOUT 1/2-INCH FROM SIDES
REMOVE AND DISCARD CIRCLE OF WAX COATING
GENTLY SCOOP OUT CHEESE, LEAVING A 1/2-INCH SHELL
COMBINE CHEESE, SOUR CREAM, BEER, AND CHIVES IN A FOOD PROCESSOR
PROCESS UNTIL SMOOTH
SPOON INTO SHELLS
COVER AND CHILL UNTIL FIRM
GARNISH WITH CHIVES
SERVE CHILLED OR AT ROOM TEMPERATUR
Nutrition Facts
Amount Per Serving:
Calories 339 - Calories from Fat 154
Percent Total Calories From: Fat 45%, Protein 6%, Carbohydrate 48%
Totals and Percent Daily Values (2000 calories): Fat 17g, Saturated Fat 7g, Cholesterol 11mg, Sodium 491mg, Total Carbohydrate 41g, Dietary Fiber 3g, Sugars 0g, Protein 5g, Vitamin A 147 units, Vitamin C 0 units, Calcium 0 units, Iron 1 units
| 12 | each egg yolks |
| 2 | cups superfine sugar |
| 2 | cups brandy |
| 2 | cups dark rum |
| 1 | cup bourbon whiskey |
| 8 | cups cream |
| 12 | each egg whites |
| freshly grated nutmeg, as garnish |
BEAT YOLKS UNTIL LIGHT AND THICK
GRADUALLY BEAT IN SUGAR UNTIL VERY LIGHT AND FLUFFY GRADUALLY ADD BRANDY AND BEAT WELL
ALLOW TO STEEP AT ROOM TEMPERATURE FOR 2 HOURS
ADD RUM AND BOURBON AND BEAT WELL
BEAT IN CREAM
CHILL SEVERAL HOURS OR OVERNIGHT
IN A SEPARATE BOWL, BEAT EGG WHITES TO SOFT PEAKS
GENTLY FOLD INTO CREAM MIXTURE
TASTE AND ADJUST SUGAR AS NEEDED
GARNISH WITH A DUSTING OF NUTMEG
SERVE SLIGHTLY CHILLED, IN 6oz OLD-FASHION GLASSE
Nutrition Facts
Amount Per Serving:
Calories 389 - Calories from Fat 201
Percent Total Calories From: Fat 52%, Protein 5%, Carbohydrate 13%
Totals and Percent Daily Values (2000 calories): Fat 22g, Saturated Fat 13g, Cholesterol 172mg, Sodium 61mg, Total Carbohydrate 13g, Dietary Fiber 0g, Sugars 0g, Protein 5g, Vitamin A 904 units, Vitamin C 1 units, Calcium 0 units, Iron 0 units
| 1 | package active dry yeast |
| 1 | cup 105-110 degree water |
| 3 | cups flour |
| 1/4 | cup shortening |
| 2 | tablespoons honey |
| 1 | teaspoon salt |
| 1/2 | cup white cornmeal |
| 1/2 | cup butter |
DISSOLVE YEAST IN WARM WATER
STIR IN FLOUR, SHORTENING, HONEY, AND SALT-MIX WELL
TURNOUT ONTO A LIGHTLY FLOURED
BOARD KNEAD 8-12 TIMES, UNTIL SMOOTH AND ELASTIC
SPRINKLE LIGHTLY WITH FLOUR
ROLLOUT TO A THICKNESS OF 1/4-INCH
CUT INTO 3-1/2 INCH ROUNDS
SPRINKLE UNGREASED BAKING SHEET WITH CORNMEAL
PLACE MUFFINS ONTO BAKING SHEET
SPRINKLE TOPS WITH CORNMEAL
COVER AND LET RISE FOR 90 MINUTES (WILL NOT DOUBLE IN SIZE) HEAT UNGREASED SKILLET OVER A MODERATE FLAME
PLACE MUFFINS IN HEATED SKILLET AND COOK FOR 7 MINUTES ON EACH SIDE, UNTIL A RICH BROWN
SPLIT WITH A FORK AND TOAST AS DESIRED
SERVE HOT, WITH BUTTE
Nutrition Facts
Amount Per Serving:
Calories 257 - Calories from Fat 115
Percent Total Calories From: Fat 45%, Protein 6%, Carbohydrate 49%
Totals and Percent Daily Values (2000 calories): Fat 13g, Saturated Fat 6g, Cholesterol 21mg, Sodium 275mg, Total Carbohydrate 31g, Dietary Fiber 0g, Sugars 0g, Protein 4g, Vitamin A 289 units, Vitamin C 0 units, Calcium 0 units, Iron 1 units
| 2 | cups flour |
| 1/2 | teaspoon salt |
| 1 | teaspoon baking powder |
| 4 | tablespoons lard, cut into pieces |
| 4 to 3 | tablespoons cold water |
| 1 | tablespoon sea salt |
SIFT TOGTHER THE FLOUR, BAKING POWDER, AND SALT
CUT OR RUB IN THE LARD
MOISTEN WITH JUST ENOUGH WATER TO MAKE A FIRM DOUGH TURNOUT ONTO A LIGHTLY FLOURED BOARD
ROLLOUT TO A THICKNESS OF 1/8-INCH
CUTOUT INTO 3-4 INCH ROUNDS
PRICK WITH A FORK IN SEVERAL PLACES
SPRINKLE WITH KOSHER SALT
PLACE ONTO AN UNGREASED BAKING SHEET
BAKE @ 350 DEGREES FOR 10-15 MINUTES, UNTIL EDGES ARE GOLDEN
SERVE WARM OR AT ROOM TEMPERATUR
Nutrition Facts
Amount Per Serving:
Calories 279 - Calories from Fat 105
Percent Total Calories From: Fat 38%, Protein 7%, Carbohydrate 55%
Totals and Percent Daily Values (2000 calories): Fat 12g, Saturated Fat 4g, Cholesterol 11mg, Sodium 1711mg, Total Carbohydrate 38g, Dietary Fiber 0g, Sugars 0g, Protein 5g, Vitamin A 0 units, Vitamin C 0 units, Calcium 0 units, Iron 1 units
| 1 | cup chili sauce |
| 1/4 | cup red wine |
| 1 | teaspoon cayenne |
| 1/2 | teaspoon salt |
| 1/4 | teaspoon ground ginger |
| 1/8 | teaspoon ground cardamom |
| 1/8 | teaspoon ground coriander |
| 1/8 | teaspoon freshly grated nutmeg |
| 1/8 | teaspoon ground cloves |
| 1/8 | teaspoon ground cinnamon |
| 1/8 | teaspoon ground white pepper |
| 1 | tablespoon very finely minced onion |
| 1 | tablespoon very finely minced garlic |
| 1/4 | cup ground paprika |
COMBINE INGREDIENTS EXCEPT PAPRIKA IN A FOOD PROCESSOR PROCESS TO A SMOOTH PUREE
HEAT PAPRIKA IN A SKILLET, OVER A MEDIUM FLAME
HEAT AND STIR FOR 1-2 MINUTES, UNTIL FRAGRANT
ADD REMAINING INGREDIENTS, HEAT AND STIR FOR 3-4 MINUTES REMOVE FROM HEAT, COOL
COVER AND CHILL FOR 2-48 HOURS
SERVE AT ROOM TEMPERATUR
Nutrition Facts
Amount Per Serving:
Calories 43 - Calories from Fat 8
Percent Total Calories From: Fat 19%, Protein 12%, Carbohydrate 54%
Totals and Percent Daily Values (2000 calories): Fat 1g, Saturated Fat 0g, Cholesterol 0mg, Sodium 209mg, Total Carbohydrate 6g, Dietary Fiber 2g, Sugars 0g, Protein 1g, Vitamin A 6827 units, Vitamin C 17 units, Calcium 0 units, Iron 1 units
| 2 | cups flour |
| 2 | teaspoons baking powder |
| 1 | teaspoon salt |
| 1/3 | cup shortening |
| 1 | each egg, beaten |
| 1/2 | cup milk |
COMBINE FLOUR, BAKING POWDER, AND SALT-MIX WELL
CUT IN SHORTENING TO A COARSE MEAL
COMBINE EGG AND MILK-MIX WELL
GRADUALLY MIX IN ENOUGH OF THE EGG MIXTURE TO MAKE A STIFF DOUGH
ROLLOUT TO A THICKNESS OF 1/4-INCH
CUT INTO THE DESIRED SHAPES
DROP INTO SIMMERING BROTH
COVER AND SIMMER FOR 10 MINUTES, UNTIL COOKED THROUGH
SERVE HO
Nutrition Facts
Amount Per Serving:
Calories 216 - Calories from Fat 98
Percent Total Calories From: Fat 46%, Protein 8%, Carbohydrate 46%
Totals and Percent Daily Values (2000 calories): Fat 11g, Saturated Fat 2g, Cholesterol 29mg, Sodium 397mg, Total Carbohydrate 25g, Dietary Fiber 0g, Sugars 0g, Protein 5g, Vitamin A 59 units, Vitamin C 0 units, Calcium 0 units, Iron 0 units
| 1 | pound room temperature cream cheese |
| 4 | cups grated sharp cheddar cheese |
| 1 | pound broccoli florets |
| 1 | pound cauliflower florets |
| 2 | each eggs, beaten |
| 2 | cups flour |
| 2 | cups milk |
| 1/4 | cup vegetable oil |
| oil, for frying |
COMBINE CREAM CHEESE AND CHEDDAR CHEESE IN A FOOD PROCESSOR
PULSE JUST TO BLEND WELL
MOLD 1 TABLESPOON CHEESE MIXTURE AROUND EACH BROCCOLI AND CAULIFLOWER FLORET
COVER AND CHILL FOR 1-96 HOURS
COMBINE EGGS, MILK, FLOUR, AND 1/4 CUP OIL-MIX WELL
HEAT OIL FOR FRYING TO 365 DEGREES
DIP FLORETS INTO BATTER, ALLOWING EXCESS TO DRIP OFF
ADD TO HOT OIL AND FRY UNTIL GOLDEN
DRAIN ON A COOLING RACK AND BLOT WITH PAPER TOWELS
SERVE WAR
Nutrition Facts
Amount Per Serving:
Calories 237 - Calories from Fat 153
Percent Total Calories From: Fat 65%, Protein 16%, Carbohydrate 20%
Totals and Percent Daily Values (2000 calories): Fat 17g, Saturated Fat 9g, Cholesterol 61mg, Sodium 196mg, Total Carbohydrate 12g, Dietary Fiber 0g, Sugars 0g, Protein 9g, Vitamin A 817 units, Vitamin C 31 units, Calcium 0 units, Iron 1 units
| 2 | pounds chicken wings |
| 13 | ounces evaporated milk |
| 2 | each eggs, beaten |
| 2 | cups flour |
| 1 | tablespoon salt |
| 1/2 | teaspoon white pepper |
| 1 | teaspoon paprika |
| oil, for frying |
REMOVE AND DISCARD WING TIPS, SPLIT WINGS AT JOINT
COMBINE EVAPORATED MILK AND EGGS-MIX WELL
IN ANOTHER BOWL, COMBINE FLOUR, SALT, PEPPER, AND PAPRIKA DIVIDE FLOUR MIXTURE BETWEEN TWO BOWLS
COAT WINGS IN FLOUR MIXTURE, SHAKE OFF EXCESS
MOISTEN WITH MILK MIXTURE, ALLOWING EXCESS TO DRIP OFF
COAT EVENLY ON ALL SIDES WITH FLOUR MIXTURE, SHAKE OFF EXCESS
ARRANGE ONTO A SHEET OF WAXED PAPER
COVER, AND CHILL FOR 30 MINUTES
HEAT OIL TO 365 DEGREES
ADD CHICKEN IN SMALL BATCHES AND FRY UNTIL GOLDEN
DRAIN ON A COOLING RACK AND BLOT WITH PAPER TOWELS
KEEP WARM IN A 20O DEGREE OVEN
REPEAT WITH REMAINING CHICKEN
SERVE HOT OR AT ROOM TEMPERATUR
Nutrition Facts
Amount Per Serving:
Calories 303 - Calories from Fat 150
Percent Total Calories From: Fat 49%, Protein 25%, Carbohydrate 25%
Totals and Percent Daily Values (2000 calories): Fat 17g, Saturated Fat 5g, Cholesterol 103mg, Sodium 684mg, Total Carbohydrate 19g, Dietary Fiber 0g, Sugars 0g, Protein 19g, Vitamin A 356 units, Vitamin C 1 units, Calcium 0 units, Iron 1 units
| 20 | pounds meaty chicken pieces |
| 2 | cups flour |
| 2 | teaspoons salt |
| 1 | teaspoon white pepper |
| 2 | each eggs, beaten |
| 2 | cups milk |
| 6 | cups dry breadcrumbs |
| 6 | cups cream or supreme horseradish sauce |
| 48 | slices crisp cooked bacon |
| 48 | each corn fritters |
| 48 | each bananas, quartered, breaded, and fried |
COMBINE FLOUR, SALT, AND WHITE PEPPER-MIX WELL
COMBINE EGGS AND MILK-MIX WELL
PAT CHICKEN DRY
DREDGE IN SEASONED FLOUR, SHAKE OFF EXCESS
MOISTEN WITH EGG WASH, ALLOW EXCESS TO DRIP OFF
COAT EVENLY WITH BREADCRUMBS, SHAKE OFF EXCESS
PLACE ONTO A SHEET OF WAXED PAPER
COVER AND CHILL FOR 30 MINUTES TO SET COATING
HEAT OIL IN A DEEP FRYER TO 360-370 DEGREES
ADD THE CHICKEN AND FRY UNTIL JUST GOLDEN BROWN
(WHITE MEAT WILL COOK FASTER THAN DARK MEAT)
TRANSFER TO A BAKING PAN
BAKE @ 350 DEGREES, UNTIL JUICES RUN CLEAR
DRAIN ON A COOLING RACK AND BLOT WITH PAPER TOWELS
ARRANGE 2 PIECES PER SERVING WITH 2 OUNCES SAUCE, 2 BACON STRIPS ON TOP, 2 CORN FRITTERS, AND 2 FRIED BANANA QUARTERS SERVE HO
Nutrition Facts
Amount Per Serving:
Calories 4423 - Calories from Fat 1438
Percent Total Calories From: Fat 33%, Protein 12%, Carbohydrate 55%
Totals and Percent Daily Values (2000 calories): Fat 160g, Saturated Fat 41g, Cholesterol 873mg, Sodium 9417mg, Total Carbohydrate 610g, Dietary Fiber 4g, Sugars 0g, Protein 137g, Vitamin A 5511 units, Vitamin C 35 units, Calcium 0 units, Iron 26 units
| 1 | cup finely minced clams |
| 1 | cup egg, beaten |
| 1 | cup very finely minced onion |
| 1 | cup flour |
| 1 | teaspoon salt |
| 1/4 | teaspoon white pepper |
| 1/2 | teaspoon sugar |
| 1 | tablespoon baking powder |
| oil, for frying |
COMBINE CLAMS, EGGS, ONIONS, FLOUR, SALT, PEPPER, AND SUGAR-MIX WELL
ADD BAKING POWDER-MIX WELL
HEAT OIL TO 365-370 DEGREES
DROP BATTER BY TEASPOONSFUL INTO HOT OIL
FRY UNTIL GOLDEN
DRAIN BRIEFLY ON A COOLING RACK AND BLOT WITH PAPER TOWELS SERVE HOT OR WAR
Nutrition Facts
Amount Per Serving:
Calories 205 - Calories from Fat 64
Percent Total Calories From: Fat 31%, Protein 28%, Carbohydrate 41%
Totals and Percent Daily Values (2000 calories): Fat 7g, Saturated Fat 1g, Cholesterol 190mg, Sodium 649mg, Total Carbohydrate 21g, Dietary Fiber 0g, Sugars 0g, Protein 14g, Vitamin A 409 units, Vitamin C 8 units, Calcium 0 units, Iron 8 units
| 5 | cups unseasoned mashed potatoes |
| 1/4 | cup vegetable shortening |
| 2 | tablespoons milk |
| 1 | teaspoon salt |
| 2 | cups flour |
MAKE SURE MASHED POTATOES HAVE NO BUTTER, MILK, OR SALT ADDED
COMBINE POTATOES, SHORTENING, SALT, AND MILK IN A BOWL
BEAT UNTIL VERY SMOOTH
COVER AND CHILL FOR 2-4 HOURS
TURNOUT ONTO A FLOURED BOARD
KNEAD IN FLOUR UNTIL WELL BLENDED
CUT INTO EQUAL PORTIONS
COVER AND CHILL FOR 60 MINUTES
REMOVE 1 PIECE AT A TIME
PLACE ONTO A HEAVILY FLOURED BOARD
COVER ROLLING PIN WITH CHEESECLOTH
ROLLOUT TO A DIAMETER OF 10-INCHES
HEAT AN UNGREASED GRIDDLE OR LARGE SKILLET OVER A MODERATELY-HIGH FLAME
PLACE A ROUND OF POTATO DOUGH ONTO GRIDDLE OR INTO SKILLET HEAT UNTIL BLISTERED ON BOTH SIDES, BUT STILL SOFT IN THE MIDDLE
REMOVE FROM GRIDDLE OR SKILLET
COVER WITH A TOWEL TO KEEP MOIST
REPEAT WITH REMAINING DOUGH
SERVE HOT OR AT ROOM TEMPERATUR
Nutrition Facts
Amount Per Serving:
Calories 112 - Calories from Fat 27
Percent Total Calories From: Fat 24%, Protein 8%, Carbohydrate 67%
Totals and Percent Daily Values (2000 calories): Fat 3g, Saturated Fat 1g, Cholesterol 1mg, Sodium 278mg, Total Carbohydrate 19g, Dietary Fiber 0g, Sugars 0g, Protein 2g, Vitamin A 12 units, Vitamin C 4 units, Calcium 0 units, Iron 0 units
| 4 | each firm ripe tomatoes |
| 1/2 | cup finely ground cracker crumbs |
| 1 | teaspoon salt |
| 1/4 | teaspoon pepper |
| 1/4 | cup olive oil |
SLICE TOMATOES TO A THICKNESS OF 3/4-INCH
COMBINE CRACKER CRUMBS, SALT, AND PEPPER-MIX WELL
ADD TOMATO SLICES AND COAT EVENLY
HEAT OIL TO 375 DEGREES IN A LARGE SKILLET
ADD TOMATOES IN SMALL BATCHES AND COOK UNTIL GOLDEN
DRAIN ON A COOLING RACK AND BLOT WITH PAPER TOWELS
SERVE WAR
Nutrition Facts
Amount Per Serving:
Calories 210 - Calories from Fat 153
Percent Total Calories From: Fat 73%, Protein 3%, Carbohydrate 24%
Totals and Percent Daily Values (2000 calories): Fat 17g, Saturated Fat 2g, Cholesterol 0mg, Sodium 689mg, Total Carbohydrate 13g, Dietary Fiber 1g, Sugars 0g, Protein 2g, Vitamin A 790 units, Vitamin C 32 units, Calcium 0 units, Iron 1 units
| 8 | ounces cream cheese, room temperature |
| 1/4 | cup finely chopped walnuts |
| 1/4 | cup honey |
COMBINE INGREDIENTS IN A FOOD PROCESSOR OR MIXER
PROCESS UNTIL LIGHT AND AIRY
SERVE SLIGHTLY CHILLE
Nutrition Facts
Amount Per Serving:
Calories 161 - Calories from Fat 110
Percent Total Calories From: Fat 68%, Protein 7%, Carbohydrate 25%
Totals and Percent Daily Values (2000 calories): Fat 12g, Saturated Fat 6g, Cholesterol 31mg, Sodium 85mg, Total Carbohydrate 10g, Dietary Fiber 0g, Sugars 0g, Protein 3g, Vitamin A 410 units, Vitamin C 0 units, Calcium 0 units, Iron 0 units
| 5 | ounces pear nectar |
| 2 | teaspoons cornstarch |
| 1 | tablespoon honey |
| 1/4 | teaspoon finely grated lemon zest |
| 1/2 | cup plain yogurt |
| 1/3 | cup mayonnaise |
| 1 | each apple, peeled, cutup |
| 1 | each banana, bias sliced |
| 8 | ounces pineapple chunks, drained |
| 1 | each pear, cutup |
| 8 | each strawberries |
| melon, balls | |
| pitted cherries | |
| seedless grapes | |
| round toothpick |
COMBINE NECTAR AND CORNSTARCH IN A SMALL SAUCEPAN
STIR IN HONEY AND LEMON ZEST
HEAT AND STIR, OVER A LOW FLAME, UNTIL SLIGHTLY THICKENED REMOVE FROM HEAT, COOL
COMBINE COOLED MIXTURE, MAYONNAISE, AND YOGURT IN A BOWL MIX ON LOW SPEED, UNTIL FLUFFY
COVER AND CHILL FOR 4-24 HOURS
SKEWER FRUIT AND CHUNKS WITH TOOTHPICKS
ARRANGE ON A SERVING PLATTER
SERVE WITH CHILLED DIP TO THE SID
Nutrition Facts
Amount Per Serving:
Calories 385 - Calories from Fat 151
Percent Total Calories From: Fat 39%, Protein 3%, Carbohydrate 57%
Totals and Percent Daily Values (2000 calories): Fat 17g, Saturated Fat 3g, Cholesterol 10mg, Sodium 134mg, Total Carbohydrate 55g, Dietary Fiber 2g, Sugars 0g, Protein 3g, Vitamin A 4502 units, Vitamin C 89 units, Calcium 0 units, Iron 1 units
| 3 | each oranges, halved |
| 2 | tablespoons butter |
| 1/2 | cup finely diced celery |
| 1/4 | cup finely diced onion |
| 2 | teaspoons very finely grated orange zest |
| 1 | cup strained fresh orange juice |
| 1 | cup water |
| 1/2 | teaspoon poultry seasoning |
| 1/3 | cup seedless golden raisins |
| 1 | cup uncooked long grain rice |
CAREFULLY SCOOP FLESH FROM ORANGES, SCRAPE SHELLS SMOOTH INVERT ONTO PAPER TOWELS TO DRAIN
COVER AND CHILL
HEAT BUTTER IN A SKILLET, OVER A MODERATE FLAME
ADD CELERY AND ONIONS, SAUTE FOR 5-6 MINUTES, UNTIL TENDER STIR IN ZEST, ORANGE JUICE, WATER, POULTRY SEASONING, RAISINS, AND RICE
BRING TO A BOIL, COVER, REDUCE HEAT, AND SIMMER FOR 20 MINUTES
REMOVE FROM HEAT, CHILL FOR SEVERAL HOURS
SERVE CHILLED IN ORANGE SHELL
Nutrition Facts
Amount Per Serving:
Calories 203 - Calories from Fat 37
Percent Total Calories From: Fat 18%, Protein 3%, Carbohydrate 79%
Totals and Percent Daily Values (2000 calories): Fat 4g, Saturated Fat 2g, Cholesterol 10mg, Sodium 52mg, Total Carbohydrate 40g, Dietary Fiber 1g, Sugars 0g, Protein 1g, Vitamin A 383 units, Vitamin C 58 units, Calcium 0 units, Iron 1 units
| 20 | each fresh basil leaves |
| 1 | each egg yolk |
| 1/2 | cup olive oil |
| 2 | tablespoons minced garlic |
| 1 | cup strained fresh lemon juice |
| 1/2 | teaspoon sea salt, or kosher salt |
| 1/2 | cup plain yogurt |
COMBINE INGREDIENTS IN A FOOD PROCESSOR OR BLENDER
PROCESS UNTIL SMOOTH AND WELL BLENDED
COVER AND CHILL FOR 2-24 HOURS
SERVE SLIGHTLY CHILLED, WITH CRUDITIES OR SAVORY CRACKER
Nutrition Facts
Amount Per Serving:
Calories 313 - Calories from Fat 263
Percent Total Calories From: Fat 84%, Protein 3%, Carbohydrate 13%
Totals and Percent Daily Values (2000 calories): Fat 29g, Saturated Fat 5g, Cholesterol 55mg, Sodium 311mg, Total Carbohydrate 10g, Dietary Fiber 0g, Sugars 0g, Protein 3g, Vitamin A 164 units, Vitamin C 32 units, Calcium 0 units, Iron 1 units
| 3/4 | pound cream cheese, room temperature |
| 2/3 | cup milk |
| 3/4 | cup mayonnaise |
| 2 | tablespoons strained fresh lemon juice |
| 1/4 | cup very finely minced onion |
| 1/2 | teaspoon tabasco sauce |
| 1/2 | teaspoon Worcestershire sauce |
| 2 | cups grated sharp cheddar cheese |
| 1 | tablespoon garlic puree |
SOFTEN CREAM CHEESE IN A MIXER
GRADUALLY BEAT IN MILK TO THIN
ADD REMAINING INGREDIENTS-MIX WELL
COVER AND CHILL
SERVE SLIGHTLY CHILLED OR AT ROOM TEMPERATUR
Nutrition Facts
Amount Per Serving:
Calories 217 - Calories from Fat 187
Percent Total Calories From: Fat 86%, Protein 10%, Carbohydrate 4%
Totals and Percent Daily Values (2000 calories): Fat 21g, Saturated Fat 9g, Cholesterol 43mg, Sodium 217mg, Total Carbohydrate 2g, Dietary Fiber 0g, Sugars 0g, Protein 6g, Vitamin A 504 units, Vitamin C 1 units, Calcium 0 units, Iron 0 units
| 1/4 | cup butter |
| 1/2 | cup brown sugar |
| 1/2 | cup dark molasses |
| 3 | cups sifted flour |
| 1 | teaspoon baking soda |
| 1/4 | teaspoon ground cloves |
| 1/2 | teaspoon ground cinnamon |
| 1 | teaspoon ground ginger |
| 1/2 | teaspoon salt |
| 1/4 | cup water |
COMBINE THE BUTTER AND BROWN SUGAR, BLEND UNTIL CREAMY BEAT IN MOLASSES, UNTIL WELL INCORPORATED
SIFT FLOUR AGAIN WITH BAKING SODA, CLOVES, CINNAMON, GINGER, AND SALT
ADD ONE-THIRD DRY MIXTURE TO THE MIXER
MOISTEN WITH 1/4 CUP WATER AND BEAT TO MIX WELL
ADD ANOTHER THIRD DRY MIXTURE AND ADDITIONAL WATER AS NECESSARY BEAT TO MIX WELL
ADD REMAINING DRY INGREDIENTS AND ADDITIONAL WATER AS NECESSARY
ROLLOUT MIXTURE ONTO A LIGHTLY FLOURED BOARD
CUTOUT INTO DESIRED SHAPES PLACE ONTO GREASED COOKIE SHEET BAKE @ 350 DEGREES FOR 8 MINUTES
COOL ON A WIRE RACK
COMBINE POWDERED SUGAR WITH A FEW DROPS WATER-MIX WELL COLOR AS DESIRED
SPREAD ONTO COOLED COOKIES AS AN ICING OR DOT ON COOLED COOKIES WITH A TOOTHPICK FOR EYES, NOSE, MOUTH, BUTTONS, ETC
SERVE AT ROOM TEMPERATUR
Nutrition Facts
Amount Per Serving:
Calories 294 - Calories from Fat 56
Percent Total Calories From: Fat 19%, Protein 7%, Carbohydrate 74%
Totals and Percent Daily Values (2000 calories): Fat 6g, Saturated Fat 4g, Cholesterol 16mg, Sodium 332mg, Total Carbohydrate 55g, Dietary Fiber 0g, Sugars 0g, Protein 5g, Vitamin A 218 units, Vitamin C 0 units, Calcium 0 units, Iron 4 units
| 12 | slices rye bread |
| 1/2 | cup sour cream |
| 1/2 | cup finely chopped nuts |
| 1/4 | cup creamy Italian salad dressing |
| 1/2 | teaspoon dry mustard |
| 1 | cup finely grated cheddar cheese |
| 3/4 | pound ham, very thinly sliced |
| 2 | teaspoons unflavored gelatin |
| 3 | tablespoons cold water |
| 2 | cups mayonnaise |
| 1/3 | cup heavy cream |
| walnut halves, as garnish | |
| pitted black olive, as garnish | |
| diced pimiento, as garnish | |
| ham, slivers, as garnish |
TRIM CRUSTS FROM BREAD, RESERVE FOR ANOTHER USE
CUT BREAD INTO 3-4" SHAPES
COMBINE SOUR CREAM, NUTS, ITALIAN DRESSING, AND MUSTARD
STIR IN CHEDDAR CHEESE-MIX WELL
SPREAD ONTO BREAD SLICES
TRIM HAM SLICES TO SHAPE OF BREAD
PLACE 2-3 SLICES ON TOP OF EACH
COVER AND CHILL FOR 2-96 HOURS
COMBINE GELATIN AND WATER IN A SMALL SAUCEPAN
ALLOW TO STAND FOR 5 MINUTES
HEAT AND STIR OVER A LOW FLAME, UNTIL GELATIN DISSOLVES REMOVE FROM HEAT, COOL
COMBINE MAYONNAISE AND CREAM-MIX WELL
STIR IN GELATIN MIXTURE
SPOON OVER SANDWICHES TO COAT EVENLY
GARNISH AS DESIRED
CHILL FOR 1-96 HOURS
SERVE SLIGHTLY CHILLE
Nutrition Facts
Amount Per Serving:
Calories 536 - Calories from Fat 402
Percent Total Calories From: Fat 75%, Protein 11%, Carbohydrate 14%
Totals and Percent Daily Values (2000 calories): Fat 45g, Saturated Fat 11g, Cholesterol 52mg, Sodium 965mg, Total Carbohydrate 19g, Dietary Fiber 0g, Sugars 0g, Protein 14g, Vitamin A 385 units, Vitamin C 0 units, Calcium 0 units, Iron 1 units
| 2 | cups cashews |
| 1/2 | cup sugar |
| 2 | tablespoons butter, room temperature |
| 1/2 | teaspoon vanilla |
COMBINE CASHEWS, SUGAR, AND BUTTER IN A SAUCEPAN, OVER A MEDIUM FLAME
HEAT AND STIR UNTIL SUGAR TURNS A RICH GOLDEN COLOR
REMOVE FROM HEAT
STIR IN VANILLA
SPREAD OUT ONTO A BUTTERED BAKING SHEET OR PARCHMENT PAPER
COOL
SERVE AT ROOM TEMPERATUR
Nutrition Facts
Amount Per Serving:
Calories 367 - Calories from Fat 223
Percent Total Calories From: Fat 61%, Protein 8%, Carbohydrate 32%
Totals and Percent Daily Values (2000 calories): Fat 25g, Saturated Fat 7g, Cholesterol 10mg, Sodium 47mg, Total Carbohydrate 29g, Dietary Fiber 1g, Sugars 0g, Protein 7g, Vitamin A 145 units, Vitamin C 0 units, Calcium 0 units, Iron 2 units
| 5 | pounds corned beef brisket, trimmed |
| 2 | tablespoons prepared mustard |
| 1/8 | cup brown sugar |
COMBINE BEEF AND WATER TO COVER IN A STOCKPOT, OVER A MODERATE FLAME
BRING TO A BOIL, REDUCE HEAT, AND SIMMER FOR 2-3 HOURS, UNTIL FORK TENDER
REMOVE MEAT FROM LIQUID WITH A SLOTTED SPOON, DRAIN WELL PLACE INTO A BAKING PAN
SPREAD WITH MUSTARD, SPRINKLE WITH BROWN SUGAR
BAKE @ 350 DEGREES FOR 20 MINUTES, UNTIL GLOSSY
CUT ACROSS THE GRAIN
SERVE HOT OR COLD, ACCOMPANIED BY HORSERADISH, HORSERADISH SAUCE, OR HOT MUSTAR
Nutrition Facts
Amount Per Serving:
Calories 377 - Calories from Fat 260
Percent Total Calories From: Fat 69%, Protein 29%, Carbohydrate 2%
Totals and Percent Daily Values (2000 calories): Fat 29g, Saturated Fat 10g, Cholesterol 148mg, Sodium 1743mg, Total Carbohydrate 2g, Dietary Fiber 0g, Sugars 0g, Protein 28g, Vitamin A 0 units, Vitamin C 24 units, Calcium 0 units, Iron 3 units
| 2 | cups water |
| 1 | pound pearl onions |
| 1/3 | cup sugar |
| 2 | tablespoons butter |
| 1/4 | teaspoon salt |
HEAT WATER TO A BOIL, OVER A MODERATE FLAME
ADD ONIONS, COVER, AND SIMMER FOR 15-20 MINUTES, DRAIN WELL HEAT BUTTER IN A SKILLET, OVER A LOW FLAME
STIR IN SUGAR, WATER, AND SALT
ADD ONIONS, HEAT AND STIR FOR 5 MINUTES, UNTIL GLAZED
SERVE HO
Nutrition Facts
Amount Per Serving:
Calories 110 - Calories from Fat 36
Percent Total Calories From: Fat 33%, Protein 3%, Carbohydrate 64%
Totals and Percent Daily Values (2000 calories): Fat 4g, Saturated Fat 2g, Cholesterol 10mg, Sodium 139mg, Total Carbohydrate 18g, Dietary Fiber 0g, Sugars 0g, Protein 1g, Vitamin A 145 units, Vitamin C 5 units, Calcium 0 units, Iron 0 units
| 3/4 | cup light brown sugar |
| 4 | ounces beer |
| 1/4 | cup finely chopped walnuts |
| 1 | tablespoon strained fresh orange juice |
| 2 | teaspoons cornstarch |
| 1/2 | teaspoon finely grated orange zest |
| 1/4 | teaspoon salt |
| 22 | ounces canned yams, or sweet potatoes, drained |
COMBINE BROWN SUGAR, BEER, WALNUTS, ORANGE JUICE, CORNSTARCH, ZEST, AND SALT IN A SAUCEPAN, OVER A MEDIUM FLAME
HEAT AND STIR UNTIL THICKENED
CUT SWEET POTATOES OR YAMS INTO BITE-SIZED PIECES
PLACE INTO THE HEATED GLAZE-STIR TO COAT WELL
SERVE HO
Nutrition Facts
Amount Per Serving:
Calories 219 - Calories from Fat 31
Percent Total Calories From: Fat 14%, Protein 4%, Carbohydrate 80%
Totals and Percent Daily Values (2000 calories): Fat 3g, Saturated Fat 0g, Cholesterol 0mg, Sodium 145mg, Total Carbohydrate 44g, Dietary Fiber 1g, Sugars 0g, Protein 2g, Vitamin A 7465 units, Vitamin C 13 units, Calcium 0 units, Iron 2 units
| 1 | pound button mushrooms, scrubbed |
| 1 | each egg, beaten |
| 1/2 | cup seasoned breadcrumbs |
| 1 | cup minced onion |
| 1/3 | cup butter |
DIP MUSHROOMS IN BEATEN EGG
COAT EVENLY WITH BREADCRUMBS
HEAT BUTTER IN A SKILLET, OVER A HIGH FLAME
ADD MUSHROOMS AND ONIONS
SAUTE QUICKLY, UNTIL GOLDEN
SERVE HO
Nutrition Facts
Amount Per Serving:
Calories 256 - Calories from Fat 159
Percent Total Calories From: Fat 62%, Protein 10%, Carbohydrate 28%
Totals and Percent Daily Values (2000 calories): Fat 18g, Saturated Fat 10g, Cholesterol 95mg, Sodium 270mg, Total Carbohydrate 18g, Dietary Fiber 1g, Sugars 0g, Protein 6g, Vitamin A 658 units, Vitamin C 7 units, Calcium 0 units, Iron 2 units
| 1/4 | cup unsalted butter |
| 1/2 | cup water |
| 1/2 | cup flour |
| 1/8 | teaspoon salt |
| 2 | each eggs |
COMBINE BUTTER AND WATER IN A SAUCEPAN, OVER A MEDIUM FLAME HEAT TO A BOIL AND ADD FLOUR AND SALT, ALL AT ONCE
HEAT AND STIR, OVER A LOW FLAME, UNTIL MIXTURE PULLS AWAY FROM SIDES TO FORM A BALL
REMOVE FROM HEAT AND BEAT IN 1 EGG, UNTIL SMOOTH
BEAT IN THE OTHER EGG, UNTIL SMOOTH
CONTINUE TO BEAT UNTIL THE MIXTURE IS NO LONGER SHINY
DROP BY ROUNDED TEASPOONSFUL ONTO A GREASED BAKING SHEET BAKE @ 400 DEGREES FOR 15-17 MINUTES
REMOVE FROM HEAT TO COOL AWAY FROM DRAFTS
FILL AS DESIRE
Nutrition Facts
Amount Per Serving:
Calories 24 - Calories from Fat 16
Percent Total Calories From: Fat 65%, Protein 10%, Carbohydrate 25%
Totals and Percent Daily Values (2000 calories): Fat 2g, Saturated Fat 1g, Cholesterol 17mg, Sodium 13mg, Total Carbohydrate 2g, Dietary Fiber 0g, Sugars 0g, Protein 1g, Vitamin A 74 units, Vitamin C 0 units, Calcium 0 units, Iron 0 units
| 2 | cups flour |
| 1 | teaspoon salt |
| 2/3 | cup chilled shortening |
| 1/4 | cup grapefruit soda, such as squirt |
| 3/4 | cup cornstarch |
| 2 | cups sugar |
| 1/2 | teaspoon salt |
| 1 | cup water |
| 4 | cups strained fresh grapefruit juice |
| 6 | each egg yolks, beaten |
| 1 | tablespoon finely grated grapefruit zest |
| 2 | tablespoons unsalted butter |
| 6 | each egg whites |
| 1/2 | teaspoon cream of tartar |
| 3/4 | cup sugar |
SIFT TOGETHER FLOUR AND 1 TEASPOON SALT
CUT IN SHORTENING TO A COARSE MEAL
SPRINKLE WITH GRAPEFRUIT SODA-MIX WITH A FORK
FORM INTO A BALL
WRAP IN PLASTIC AND CHILL FOR 30-60 MINUTES
DIVIDE IN HALF AND ROLLOUT TO SIZE OF PAN USED
PLACE IN PAN, LINE WITH FOIL, AND WEIGHT WITH DRIED BEANS REPEAT WITH REMAINING PASTRY
BAKE @ 425 DEGREES FOR 8 MINUTES
REMOVE BEANS AND FOIL
BAKE @ 425 DEGREES FOR 2 MINUTES
REMOVE FROM OVEN, COOL
COMBINE CORNSTARCH, SUGAR, AND SALT IN A SAUCEPAN
STIR IN WATER AND GRAPEFRUIT JUICE
PLACE OVER A MEDIUM FLAME
BRING TO A BOIL, HEAT AND STIR FOR 1 MINUTE, REDUCE HEAT
HEAT AND STIR FOR 5 MINUTES
REMOVE FROM HEAT, COOL FOR 5 MINUTES
STIR 1 TABLESPOON INTO BEATEN YOLKS-MIX WELL
WHISK YOLK MIXTURE BACK INTO HEATED MIXTURE
STIR IN GRATED ZEST AND BUTTER-MIX WELL
ALLOW TO STAND AND COOL FOR 10 MINUTES
POUR INTO PREPARED PIE SHELLS
COMBINE EGG WHITES AND CREAM OF TARTER-BEAT UNTIL FROTHY BEAT IN SUGAR, 1 TABLESPOON AT A TIME, UNTIL STIFF AND SHINY SPOON OVER FILLING TO COVER FILLING EVENLY
BAKE @ 350 DEGREES FOR 10-12 MINUTES TO TOAST TOP OF MERINGUE
REMOVE FROM OVEN, ALLOW TO COOL COMPLETELY
SERVE SLIGHTLY CHILLE
Nutrition Facts
Amount Per Serving:
Calories 594 - Calories from Fat 159
Percent Total Calories From: Fat 27%, Protein 5%, Carbohydrate 68%
Totals and Percent Daily Values (2000 calories): Fat 18g, Saturated Fat 4g, Cholesterol 108mg, Sodium 339mg, Total Carbohydrate 102g, Dietary Fiber 0g, Sugars 0g, Protein 7g, Vitamin A 259 units, Vitamin C 111 units, Calcium 0 units, Iron 1 units
| 3 | cups navy beans |
| 2 | each yellow onions, sliced |
| 1 | pound bacon, minced |
| 3/4 | cup corn syrup |
| 1 | tablespoon brown sugar |
| 4 | teaspoons dry mustard |
| 2 | teaspoons salt |
| 1 | teaspoon black pepper |
CLEAN AND RINSE BEANS WELL
COMBINE BEANS AND WATER TO COVER IN A DUTCH OVEN, OVER A HIGH FLAME
HEAT TO A BOIL AND SIMMER FOR 5 MINUTES
REMOVE FROM HEAT, COVER, AND LET STAND FOR 2 HOURS, DRAIN ADD ONIONS AND COLD WATER TO COVER
HEAT TO A BOIL, REDUCE HEAT, COVER, AND SIMMER FOR 60 MINUTES DRAIN WELL, RESERVING 2 CUPS LIQUID
STIR IN BACON, SYRUP, BROWN SUGAR, MUSTARD, SALT, AND PEPPER STIR IN 1 CUP OF THE RESERVED LIQUID
BAKE, COVERED, @ 300 DEGREES FOR 60 MINUTES
ADD REMAINING RESERVED LIQUID AS NECESSARY
BAKE, UNCOVERED, @ 300 DEGREES FOR 60 MINUTES
REMOVE FROM OVEN AND LET STAND FOR 15 MINUTES
SERVE HO
Nutrition Facts
Amount Per Serving:
Calories 546 - Calories from Fat 248
Percent Total Calories From: Fat 45%, Protein 13%, Carbohydrate 42%
Totals and Percent Daily Values (2000 calories): Fat 28g, Saturated Fat 10g, Cholesterol 30mg, Sodium 828mg, Total Carbohydrate 57g, Dietary Fiber 3g, Sugars 0g, Protein 17g, Vitamin A 6 units, Vitamin C 15 units, Calcium 0 units, Iron 5 units
| 1 | pound minced clams |
| 2 | cups water |
| 1/4 | pound bacon, finely minced |
| 1 | cup thinly sliced celery |
| 1 | cup finely minced onion |
| 3 | cups finely diced, peeled potatoes |
| 1 | cup thinly sliced carrot |
| 2 | cups water |
| 1 | teaspoon salt |
| 1/4 | teaspoon white pepper |
| 1/4 | teaspoon dried thyme |
| 5 | tablespoons butter, or margarine |
| 5 | tablespoons flour |
| 4 | cups milk |
COMBINE CLAMS AND 2 CUPS WATER IN A SAUCEPAN, OVER A MEDIUM FLAME
BRING TO A BOIL, REMOVE FROM HEAT, DRAIN WELL
HEAT BACON IN A LARGE SKILLET, OVER A MEDIUM-LOW FLAME
ADD CELERY AND ONIONS
HEAT AND STIR UNTIL SOFTENED AND TRANSPARENT
COMBINE POTATOES, CARROTS, REMAINING 2 CUPS WATER, SALT, PEPPER, AND THYME IN A SAUCEPAN, OVER A MEDIUM FLAME
HEAT TO A BOIL, REDUCE HEAT, COVER, AND SIMMER UNTIL ALMOST TENDER, DRAIN
MELT THE BUTTER IN A SAUCEPOT, OVER A MEDIUM FLAME
WHISK IN THE FLOUR; HEAT AND STIR UNTIL BUBBLY
SLOWLY WHISK IN THE MILK
ADD THE CLAMS, BACON MIXTURE, AND POTATO MIXTURE-MIX WELL HEAT AND STIR, WITHOUT BOILING, UNTIL HEATED THROUGH
SERVE HO
Nutrition Facts
Amount Per Serving:
Calories 526 - Calories from Fat 249
Percent Total Calories From: Fat 47%, Protein 23%, Carbohydrate 30%
Totals and Percent Daily Values (2000 calories): Fat 28g, Saturated Fat 14g, Cholesterol 111mg, Sodium 823mg, Total Carbohydrate 40g, Dietary Fiber 1g, Sugars 0g, Protein 30g, Vitamin A 6185 units, Vitamin C 39 units, Calcium 0 units, Iron 23 units
| 1/2 | cup butter |
| 2 | cups grated cheddar cheese |
| 1 | cup sifted flour |
| 1/2 | teaspoon salt |
| 1/2 | teaspoon |
| 48 | each pimiento-stuffed green olives |
COMBINE BUTTER AND CHEESE-MIX WELL
STIR IN FLOUR, SALT, AND CHILE POWDER-MIX WELL
MOULD 1 TEASPOON DOUGH AROUND EACH OLIVE
PLACE ONTO A LIGHTLY GREASED COOKIE SHEET
REPEAT WITH REMAINING DOUGH AND OLIVES
COVER AND CHILL FOR 1-48 HOURS
BAKE @ 400 DEGREES FOR 12-15 MINUTES, UNTIL GOLDEN
SERVE HO
Nutrition Facts
Amount Per Serving:
Calories 205 - Calories from Fat 147
Percent Total Calories From: Fat 72%, Protein 12%, Carbohydrate 17%
Totals and Percent Daily Values (2000 calories): Fat 16g, Saturated Fat 9g, Cholesterol 40mg, Sodium 726mg, Total Carbohydrate 8g, Dietary Fiber 0g, Sugars 0g, Protein 6g, Vitamin A 572 units, Vitamin C 0 units, Calcium 0 units, Iron 1 units
| 1/2 | teaspoon salt |
| 1/2 | teaspoon fresh ground black pepper |
| 1/2 | teaspoon sugar |
| 1/2 | teaspoon ground sage |
| 2 | teaspoons strained fresh lemon juice |
| 1/3 | cup olive oil |
| 1 | pound chicken gizzards |
| bamboo skewer, soaked in hot water |
COMBINE SALT, PEPPER, SUGAR, SAGE, LEMON JUICE, AND OIL IN A FOOD PROCESSOR OR BLENDER
PROCESS UNTIL WELL BLENDED
RINSE GIZZARDS WELL, TRIM OFF CARTILAGE, AND CUT IN HALF COMBINE WITH MARINADE INGREDIENTS
COVER AND CHILL FOR 4-6 HOURS
REMOVE GIZZARDS FROM MARINADE
THREAD ONTO BAMBOO SKEWERS
GRILL FOR 6-8 MINUTES UNTIL CRISPY ON THE OUTSIDE, BASTING OFTEN
SERVE HO
Nutrition Facts
Amount Per Serving:
Calories 201 - Calories from Fat 138
Percent Total Calories From: Fat 69%, Protein 27%, Carbohydrate 4%
Totals and Percent Daily Values (2000 calories): Fat 15g, Saturated Fat 3g, Cholesterol 198mg, Sodium 254mg, Total Carbohydrate 2g, Dietary Fiber 0g, Sugars 0g, Protein 14g, Vitamin A 6704 units, Vitamin C 13 units, Calcium 0 units, Iron 5 units
| 1 | cup minced onion |
| 2 | tablespoons oil |
| 1 | tablespoon minced garlic |
| 8 | ounces tomato sauce |
| 2 | tablespoons brown sugar |
| 2 | pounds mild sausage links |
| 2 | each apples, quartered |
| 2 | cups medium dice green bell peppers |
| bamboo skewer, soaked in hot water |
SAUTE ONIONS IN OIL UNTIL TENDER, WITHOUT BROWNING
STIR IN GARLIC AND SAUTE FOR 2 MINUTES
STIR IN TOMATO SAUCE AND BROWN SUGAR
HEAT AND STIR TO DISSOLVE SUGAR
ALTERNATELY SKEWER SAUSAGES, APPLES, AND BELL PEPPERS
PRICK SAUSAGES ALL OVER WITH A FORK
GRILL UNTIL SAUSAGES ARE WELL DONE, BASTING OFTEN
SERVE HO
Nutrition Facts
Amount Per Serving:
Calories 722 - Calories from Fat 536
Percent Total Calories From: Fat 74%, Protein 12%, Carbohydrate 14%
Totals and Percent Daily Values (2000 calories): Fat 60g, Saturated Fat 20g, Cholesterol 94mg, Sodium 1683mg, Total Carbohydrate 25g, Dietary Fiber 1g, Sugars 0g, Protein 22g, Vitamin A 617 units, Vitamin C 41 units, Calcium 0 units, Iron 4 units