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Savoy Cabbage au Gratin
Scallion-Cheese Crackers
Scalloped Potatoes Parma
Scandinavian Dill Bread
Scotch Broth
Scotch Eggs IV
Seafood Saute with Pasta
Shrimp Gratin
Simmered Corned Beef
Smoked Cream Cheese
Smoked Salmon
Smoked Salmon Bisque
Smoked Salmon Rollups
Smoked Salmon Spread
Smokey's Navy Bean Soup
Smoky Salmon Butter
Smoky Salmon Spread
Smoky Stuffed Celery
Sole in Champagne
Sole Thermador
Special Mashed Potatoes
Split Pea Soup
St Patricks Colcannon
Stuffed Cabbage
Stuffed Flank Steak
Stuffed Onions
Stuffed Pork Crown Roast
Sweet and Sour Celery
Swiss Steak
Tappenade Mushrooms
Tiny Potato Appetizers
TJ's Best Sauerkraut
Turkey Salad
Turkey Spread
Turkey Supreme
Turnover Pastry
V-8 Shrimp Acpic
Veal Cutlet Gruyere
Vegetable Chowder
Waldorf Cole Slaw
Walnut Stuffed Onions
Watercress Canape Spread
Welsh Rarebit
Wild Rice Stuffing
Wrapped Melon Balls
Wurst in Beer
Yam-Stuffed Apples
Yorkshire Chicken
Zucchini Casserole
Zucchini Fritters
Zucchini Gratin
Zucchini Souffle
Zucchini-Nut Bread
Zucchini-Potato Pancakes
Zuppa di Cozze
Zuppa di Vongole
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| 1 | head Savoy cabbage, cored and finely shredded |
| 2 | cups chicken stock |
| 1/4 | cup butter |
| 1/4 | cup flour |
| 1 | cup milk |
| 1 | cup buttered breadcrumbs |
| 1 | each lemon, thinly sliced |
HEAT CHICKEN STOCK IN A LARGE SAUCEPAN, OVER A HIGH FLAME
ADD CABBAGE AND SIMMER FOR 6 MINUTES
DRAIN AND RESERVE 1 CUP STOCK
PLACE CABBAGE IN A LARGE CASSEROLE, SET ASIDE
HEAT BUTTER TO MELT IN A DOUBLE-BOILER
WHISK IN FLOUR TO BLEND WELL
GRADUALLY WHISK IN MILK AND RESERVED STOCK
HEAT AND STIR, UNTIL THICKENED
ADD TO CABBAGE IN CASSEROLE-MIX WELL
TOP WITH BUTTERED CRUMBS AND LEMON SLICES
BAKE, UNCOVERED, @ 400 DEGREES FOR 20 MINUTES
SERVE HO
Nutrition Facts
Amount Per Serving:
Calories 341 - Calories from Fat 140
Percent Total Calories From: Fat 41%, Protein 12%, Carbohydrate 47%
Totals and Percent Daily Values (2000 calories): Fat 16g, Saturated Fat 9g, Cholesterol 41mg, Sodium 1110mg, Total Carbohydrate 40g, Dietary Fiber 2g, Sugars 0g, Protein 10g, Vitamin A 2285 units, Vitamin C 63 units, Calcium 0 units, Iron 2 units
| 1/2 | cup butter |
| 2 | cups grated cheddar cheese |
| 1/2 | ounce dry scallion dip mix |
| 1 | cup flour |
COMBINE BUTTER AND CHEESE IN A MIXING BOWL
BEAT UNTIL SMOOTH
STIR IN DIP MIX AND FLOUR
BEAT UNTIL WELL BLENDED
DIVIDE IN HALF AND SHAPE INTO LOGS
WRAP IN PLASTIC AND CHILL FOR 4-24 HOURS
CUT INTO 1/4-INCH SLICES
PLACE ON A GREASED BAKING SHEET
BAKE @ 375 DEGREES FOR 10-12 MINUTES, UNTIL EDGES ARE LIGHTLY BROWNED
SERVE HOT, WARM, OR AT ROOM TEMPERATUR
Nutrition Facts
Amount Per Serving:
Calories 112 - Calories from Fat 76
Percent Total Calories From: Fat 68%, Protein 13%, Carbohydrate 19%
Totals and Percent Daily Values (2000 calories): Fat 8g, Saturated Fat 5g, Cholesterol 24mg, Sodium 181mg, Total Carbohydrate 5g, Dietary Fiber 0g, Sugars 0g, Protein 4g, Vitamin A 294 units, Vitamin C 0 units, Calcium 0 units, Iron 0 units
| 2 | tablespoons butter |
| 4 | each peeled, sliced potatoes |
| 1/2 | cup grated parmesan cheese |
| 1/4 | teaspoon salt |
| 1/2 | teaspoon black pepper |
| 1 | cup half and half |
BUTTER A LARGE CASSEROLE
ARRANGE A SINGLE LAYER OF POTATOES IN THE BOTTOM
SEASON LIGHTLY WITH PARMESAN, SALT, AND PEPPER
CONTINUE TO LAYER AND SEASON POTATOES
POUR HALF & HALF OVER ALL
BAKE, COVERED, @ 375 DEGREES FOR 30 MINUTES
BAKE, UNCOVERED, @ 375 DEGREES FOR 20-30 MINUTES, UNTIL TENDER AND GOLDEN ON TOP
SERVE HO
Nutrition Facts
Amount Per Serving:
Calories 395 - Calories from Fat 143
Percent Total Calories From: Fat 36%, Protein 11%, Carbohydrate 53%
Totals and Percent Daily Values (2000 calories): Fat 16g, Saturated Fat 10g, Cholesterol 46mg, Sodium 433mg, Total Carbohydrate 52g, Dietary Fiber 2g, Sugars 0g, Protein 11g, Vitamin A 551 units, Vitamin C 31 units, Calcium 0 units, Iron 3 units
| 3/4 | cup sour cream |
| 1 | package active dry yeast |
| 1/4 | cup 105-110 degree water |
| 2 | tablespoons sugar |
| 1 | teaspoon salt |
| 2 | tablespoons shortening |
| 1 | each egg, beaten |
| 1 | tablespoon dill seed |
| 1 | tablespoon very finely minced dill |
| 2 | cups flour, in all |
SPOON SOUR CREAM INTO A SAUCEPAN, OVER A LOW FLAME
HEAT TO LUKEWARM, REMOVE FROM HEAT
COMBINE YEAST AND WATER IN A BOWL, LET STAND FOR 5 MINUTES COMBINE SOUR CREAM, YEAST MIXTURE, SUGAR, SALT, SHORTENING, EGGS, DILL SEEDS, DILL, AND 1-1/2 CUPS FLOUR IN A MIXER BOWL
BEAT UNTIL SMOOTH
MIX IN REMAINING FLOUR TO FORM A MEDIUM-STIFF DOUGH
PLACE INTO A LIGHTLY GREASED BOWL AND TURN TO COAT
COVER AND LET RISE FOR 30-40 MINUTES, UNTIL DOUBLED
PUNCH DOWN AND DIVIDE INTO 2 EQUAL PORTIONS
PLACE INTO TWO WELL GREASED 9x5x3-INCH LOAF PANS
COVER AND ALLOW TO RISE FOR 30 MINUTES
BAKE @ 350 DEGREES FOR 60 MINUTES, UNTIL GOLDEN
REMOVE FROM OVEN, COOL
SERVE WARM OR AT ROOM TEMPERATUR
Nutrition Facts
Amount Per Serving:
Calories 219 - Calories from Fat 83
Percent Total Calories From: Fat 38%, Protein 9%, Carbohydrate 53%
Totals and Percent Daily Values (2000 calories): Fat 9g, Saturated Fat 2g, Cholesterol 35mg, Sodium 313mg, Total Carbohydrate 29g, Dietary Fiber 0g, Sugars 0g, Protein 5g, Vitamin A 141 units, Vitamin C 0 units, Calcium 0 units, Iron 1 units
| 6 | pounds medium dice boneless lamb |
| 6 | quarts water |
| 6 | cups white wine |
| 1/3 | cup barley |
| 2 | tablespoons salt |
| 1 | teaspoon black pepper |
| 3 | each crumbled bay leaves |
| 6 | cups peeled, small dice new potatoes |
| 1 | cup small dice carrot |
| 1 | cup peeled, small dice turnip |
| 1 | cup small dice onion |
| 1 | cup finely minced leeks, white part only |
| 1 | cup small dice celery |
| 1/3 | cup minced scallion greens |
| 1/3 | cup sieved, hard boiled egg yolk |
COMBINE LAMB, WATER, AND WINE IN A STOCKPOT, OVER A MEDIUM FLAME
BRING TO A BOIL AND SKIM WELL
ADD BARLEY, SALT, BLACK PEPPER, AND BAY LEAVES
BRING TO A BOIL, REDUCE HEAT, AND SIMMER FOR 60 MINUTES
ADD POTATOES, CARROTS, TURNIPS, ONIONS, LEEKS, AND CELERY SIMMER, PARTIALLY COVERED, FOR 60 MINUTES
REMOVE AND DISCARD BAY LEAVES
RETURN TO A SIMMER
SEASON TO TASTE WITH ADDITIONAL SALT AND PEPPER
REMOVE FROM HEAT
ADD SCALLIONS AND SIEVED EGG YOLKS
SERVE HO
Nutrition Facts
Amount Per Serving:
Calories 194 - Calories from Fat 108
Percent Total Calories From: Fat 56%, Protein 21%, Carbohydrate 14%
Totals and Percent Daily Values (2000 calories): Fat 12g, Saturated Fat 5g, Cholesterol 59mg, Sodium 323mg, Total Carbohydrate 7g, Dietary Fiber 0g, Sugars 0g, Protein 10g, Vitamin A 666 units, Vitamin C 4 units, Calcium 0 units, Iron 1 units
| 8 | each peeled hard boiled eggs |
| 1/4 | cup sifted flour |
| 1 | pound bulk pork sausage |
| 3/4 | cup dry breadcrumbs |
| 1/2 | teaspoon ground sage |
| 1/4 | teaspoon salt |
| 1/4 | teaspoon white pepper |
| 2 | each eggs, beaten |
| corn oil, for frying |
COAT BOILED EGGS WITH FLOUR
DIVIDE SAUSAGE INTO EQUAL PORTIONS
MOLD SAUSAGE EVENLY AROUND BOILED EGGS
COMBINE BREADCRUMBS, SAGE, SALT, AND PEPPER-MIX WELL
DIP EGGS INTO BEATEN EGG, ALLOW EXCESS TO DRIP OFF
COAT EVENLY WITH BREADCRUMB MIXTURE
PLACE ONTO WAXED PAPER AND CHILL FOR 60 MINUTES
HEAT OIL TO 370 DEGREES
ADD EGGS AND FRY UNTIL WELL BROWNED ON ALL SIDES
DRAIN ON A COOLING RACK AND BLOT WITH PAPER TOWELS
SERVE WARM OR AT ROOM TEMPERATUR
Nutrition Facts
Amount Per Serving:
Calories 159 - Calories from Fat 78
Percent Total Calories From: Fat 49%, Protein 24%, Carbohydrate 27%
Totals and Percent Daily Values (2000 calories): Fat 9g, Saturated Fat 2g, Cholesterol 266mg, Sodium 220mg, Total Carbohydrate 11g, Dietary Fiber 0g, Sugars 0g, Protein 9g, Vitamin A 362 units, Vitamin C 0 units, Calcium 0 units, Iron 1 units
| 2 | tablespoons pickled ginger |
| 2 | tablespoons very finely minced garlic |
| 2 | tablespoons sesame oil |
| 1/4 | pound fresh pasta |
| 1/2 | cup julienned snow peas |
| 1/2 | cup bias cut to 1/2-inch green beans |
| 1/4 | cup bias cut to 1/4-inch scallions |
| 1/2 | cup bean sprouts |
| 1 | head bok choy |
| 1/4 | cup light soy sauce |
| 1/2 | cup wine vinegar |
| 1 | pound shelled, deveined shrimp |
| 1/2 | pound squid, cleaned, peeled, and cut into rings |
| 1/2 | pound bay scallops |
| 1/4 | cup peanut oil |
COMBINE 4-6 QUARTS WATER AND 1 TABLESPOON EACH GINGER, GARLIC, SESAME OIL, AND SALT IN A STOCKPOT, OVER A MODERATE FLAME
BRING TO THE BOIL AND STIR IN THE PASTA
RETURN TO A BOIL, REDUCE FLAME TO A BARE ROLLING BOIL, AND SIMMER GENTLY FOR 2-3 MINUTES, DRAIN WELL
THINLY BIAS SLICE THE WHITE OF THE BOK CHOY, RESERVING THE LEAVES FOR GARNISH
BLANCH THE BOK CHOY LEAVES BRIEFLY TO WILT
REFRESH IN ICE WATER AND DRAIN
ARRANGE LEAVES AROUND THE PERIMETER OF THE SERVING PLATES, AND SET ASIDE
BLANCH THE REMAINING VEGETABLES SEPARATELY, REFRESH IN ICE WATER, AND DRAIN
COMBINE THE VEGETABLES IN A LARGE BOWL
COMBINE SOY SAUCE AND VINEGAR WITH THE REMAINING GINGER, GARLIC, AND SESAME OIL-MIX WELL
MARINATE THE SEAFOOD IN 2 TABLESPOONS OF THE SOY MIXTURE FOR 30 MINUTES
TOSS THE PASTA WITH A SMALL AMOUNT OF THE SOY MIXTURE GENTLY TOSS THE VEGETABLES WITH THE REMAINING SOY MIXTURE HEAT THE PEANUT OIL IN A LARGE SKILLET OR SAUTE PAN, OVER A MODERATE FLAME
ADD THE SHRIMP, HEAT AND STIR FOR 1 MINUTE
ADD THE SQUID AND SCALLOPS, HEAT AND STIR FOR 2 MINUTES, UNTIL JUST OPAQUE
REMOVE FROM HEAT
MAKE A BED OF THE PASTA ON TOP OF THE BOK CHOY LEAVES ARRANGE THE VEGETABLES ON TOP OF THE PASTA
GARNISH WITH THE SAUTEED SEAFOOD
DISH MAY BE ADDITIONALLY GARNISHED WITH CELERY LEAVES, AS DESIRED
SERVE WARM OR AT ROOM TEMPERATUR
Nutrition Facts
Amount Per Serving:
Calories 263 - Calories from Fat 106
Percent Total Calories From: Fat 40%, Protein 37%, Carbohydrate 23%
Totals and Percent Daily Values (2000 calories): Fat 12g, Saturated Fat 2g, Cholesterol 197mg, Sodium 714mg, Total Carbohydrate 15g, Dietary Fiber 1g, Sugars 0g, Protein 24g, Vitamin A 490 units, Vitamin C 17 units, Calcium 0 units, Iron 3 units
| 3/4 | pint large shrimp, peeled, deveined |
| 1 | tablespoon lemon juice |
| 2 | tablespoons butter |
| 3 | tablespoons flour |
| 1/2 | cup water |
| 1/2 | cup half and half |
| 1/4 | cup white wine |
| 1/2 | teaspoon lemon juice |
| 1/2 | teaspoon salt |
| 4 | cups seasoned breadcrumbs |
| 1/4 | cup grated parmesan cheese |
| 2 | tablespoons butter |
SPRINKLE SHRIMP WITH 1 TABLESPOON LEMON JUICE-TOSS TO COAT DIVIDE SHRIMP INTO EQUAL SERVINGS
PLACE EACH SERVING INTO A RAMEKIN
HEAT 2 TABLESPOONS BUTTER IN A SAUCEPAN, OVER A MEDIUM FLAME STIR IN 2 TABLESPOONS FLOUR, HEAT AND STIR UNTIL BUBBLY GRADUALLY STIR IN HALF & HALF, WATER, AND WINE
HEAT AND STIR FOR 5 MINUTES
ADD REMAINING 1/2 TEASPOON LEMON JUICE AND SALT-MIX WELL SPOON OVER SHRIMP
SPRINKLE WITH BREADCRUMBS AND CHEESE
DOT WITH BUTTER
BAKE @ 400 DEGREES FOR 12-15 MINUTES, UNTIL GOLDEN
SERVE HO
Nutrition Facts
Amount Per Serving:
Calories 637 - Calories from Fat 199
Percent Total Calories From: Fat 31%, Protein 17%, Carbohydrate 50%
Totals and Percent Daily Values (2000 calories): Fat 22g, Saturated Fat 12g, Cholesterol 131mg, Sodium 1331mg, Total Carbohydrate 80g, Dietary Fiber 0g, Sugars 0g, Protein 27g, Vitamin A 696 units, Vitamin C 3 units, Calcium 0 units, Iron 6 units
| 5 | pounds trimmed corned beef brisket |
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
CUT ACROSS THE GRAIN
SERVE HOT OR COLD, ACCOMPANIED BY HORSERADISH, HORSERADISH SAUCE, OR HOT MUSTAR
Nutrition Facts
Amount Per Serving:
Calories 372 - Calories from Fat 259
Percent Total Calories From: Fat 70%, Protein 30%, Carbohydrate 1%
Totals and Percent Daily Values (2000 calories): Fat 29g, Saturated Fat 10g, Cholesterol 148mg, Sodium 1718mg, Total Carbohydrate 1g, Dietary Fiber 0g, Sugars 0g, Protein 28g, Vitamin A 0 units, Vitamin C 24 units, Calcium 0 units, Iron 3 units
| 1 | pound cream cheese |
| 1/4 | cup tomato juice |
| 1 | tablespoon garlic puree |
| 1/8 | teaspoon tabasco sauce |
CUT CREAM CHEESE TO A THICKNESS OF 3/4-INCH
PLACE ONTO A HEATPROOF SERVING PLATTER
COMBINE REMAINING INGREDIENTS-MIX WELL
SPOON OVER CREAM CHEESE
PLACE ONTO A SHEET OF FOIL, AS FAR AWAY FROM COALS AS POSSIBLE
COVER AND SMOKE FOR 40-45 MINUTES
SERVE WARM OR AT ROOM TEMPERATURE, WITH ASSORTED CRACKER
Nutrition Facts
Amount Per Serving:
Calories 103 - Calories from Fat 89
Percent Total Calories From: Fat 86%, Protein 9%, Carbohydrate 5%
Totals and Percent Daily Values (2000 calories): Fat 10g, Saturated Fat 6g, Cholesterol 31mg, Sodium 98mg, Total Carbohydrate 1g, Dietary Fiber 0g, Sugars 0g, Protein 2g, Vitamin A 426 units, Vitamin C 1 units, Calcium 0 units, Iron 0 units
| 4 | cups warm (98 degrees) water |
| 1/2 | cup kosher salt |
| 1/2 | cup sugar |
| 1/4 | cup maple syrup |
| 2 | tablespoons soy sauce |
| 1 | tablespoon very finely minced garlic |
| 1/4 | teaspoon freshly ground white pepper |
| 1/4 | teaspoon tabasco sauce |
| 3 | pounds salmon fillets, about 1-inch thick |
| 2 | cups hickory or apple wood chips |
COMBINE WARM WATER, KOSHER SALT, SUGAR, SOY SAUCE, GARLIC, PEPPER, AND TABASCO SAUCE IN A LARGE CERAMIC BOWL-MIX WELL ADD SALMON FILLETS AND TURN TO COAT WELL
WEIGHT DOWN WITH A PLATE TO KEEP COMPLETELY SUBMERGED COVER AND CHILL FOR 8-12 HOURS
REMOVE FILLETS FROM MARINADE AND PAT DRY, DISCARDING MARINADE
PLACE FILLETS ONTO CAKE OR ROASTING RACKS AND ALLOW TO AIR-DRY FOR 1-2 HOURS, UNTIL TACKY TO THE TOUCH
MEANWHILE, SOAK WOOD CHIPS IN WATER FOR 1-2 HOURS
PREPARE BBQ COALS
DRAIN CHIPS WELL AND PLACE ONTO COALS
ARRANGE FILLETS ONTO A SHEET OF FOIL, IN A SINGLE LAYER
PLACE ONTO GRILL, AWAY FROM COALS
COVER, AND SMOKE FOR 60-90 MINUTES TO AN INTERNAL TEMPERATURE OF 140 DEGREES (CHECK WITH A MEAT THERMOMETER) OR PLACE INTO A SMOKER AND SLOWLY SMOKE FOR 4-5 HOURS @ 95-100 DEGREES
REMOVE FROM GRILL OR SMOKER
WRAP IN FOIL AND CHILL FOR UP TO 4 DAYS
SERVE AT ROOM TEMPERATUR
Nutrition Facts
Amount Per Serving:
Calories 1010 - Calories from Fat 427
Percent Total Calories From: Fat 42%, Protein 37%, Carbohydrate 21%
Totals and Percent Daily Values (2000 calories): Fat 47g, Saturated Fat 11g, Cholesterol 300mg, Sodium 19637mg, Total Carbohydrate 53g, Dietary Fiber 0g, Sugars 0g, Protein 92g, Vitamin A 2068 units, Vitamin C 20 units, Calcium 0 units, Iron 4 units
| 3 | tablespoons unsalted butter |
| 1/3 | cup rinsed and drained, minced onion |
| 1/2 | pound boneless smoked salmon |
| 1/2 | pound room temperature cream cheese |
| 2 | cups half and half |
| 2/3 | cup sour cream |
| dill, minced, as garnish |
HEAT THE BUTTER IN A SAUCEPOT, OVER A MEDIUM FLAME
ADD THE ONIONS, HEAT AND STIR FOR 5-6 MINUTES
REDUCE FLAME TO LOW
ADD THE SALMON, HEAT AND STIR FOR 1-2 MINUTES
ADD THE CREAM CHEESE, HEAT AND STIR UNTIL MELTED
REMOVE FROM HEAT AND TRANSFER TO A FOOD PROCESSOR
PROCESS TO A SMOOTH PUREE
WITH MACHINE RUNNING, GRADUALLY ADD THE HALF & HALF AND SOUR CREAM
PROCESS UNTIL VERY SMOOTH
COVER AND CHILL
SERVE CHILLED, GARNISHED WITH DIL
Nutrition Facts
Amount Per Serving:
Calories 398 - Calories from Fat 319
Percent Total Calories From: Fat 80%, Protein 13%, Carbohydrate 7%
Totals and Percent Daily Values (2000 calories): Fat 35g, Saturated Fat 20g, Cholesterol 106mg, Sodium 914mg, Total Carbohydrate 6g, Dietary Fiber 0g, Sugars 0g, Protein 13g, Vitamin A 1261 units, Vitamin C 1 units, Calcium 0 units, Iron 1 units
| 1 | tablespoon very finely minced parsley |
| 2 | teaspoons prepared horseradish, well drained |
| 3 | ounces cream cheese, room temperature |
| 1 | pound boneless smoked salmon |
| 6 | each fresh asparagus spears, cooked tender-crisp |
| round toothpick |
SLICE SALMON INTO 6-1/4x2x4 INCH STRIPS
COMBINE PARSLEY, HORSERADISH, AND CREAM CHEESE-MIX WELL SPREAD 1 TABLESPOON CREAM CHEESE MIXTURE ONTO EACH SALMON STRIP
FOLD OR ROLLUP LENGTHWISE, SECURE WITH TOOTHPICKS
REPEAT WITH REMAINING STRIPS
COVER AND CHILL FOR 1-3 HOURS, UNTIL FIRM
REMOVE TOOTHPICKS
CUT INTO 1-INCH SLICES
SERVE CHILLE
Nutrition Facts
Amount Per Serving:
Calories 106 - Calories from Fat 56
Percent Total Calories From: Fat 53%, Protein 44%, Carbohydrate 3%
Totals and Percent Daily Values (2000 calories): Fat 6g, Saturated Fat 3g, Cholesterol 25mg, Sodium 1170mg, Total Carbohydrate 1g, Dietary Fiber 0g, Sugars 0g, Protein 12g, Vitamin A 335 units, Vitamin C 4 units, Calcium 0 units, Iron 1 units
| 1/2 | pound minced smoked salmon |
| 6 | ounces cream cheese, room temperature |
| 1 | tablespoon rinsed, finely grated onion |
| 1 | tablespoon strained fresh lemon juice |
| 1/8 | teaspoon salt, to taste |
| 1/8 | teaspoon ground white pepper, to taste |
| 2 | tablespoons minced fresh dill weed |
COMBINE INGREDIENTS IN A FOOD PROCESSOR
PROCESS UNTIL SMOOTH
SEASON TO TASTE
PACK INTO A GELATIN MOLD OR FORM AS DESIRED
COVER AND CHILL 1-2 HOURS, UNTIL FIRM
ALLOW TO WARM SLIGHTLY BEFORE SERVING
SERVE SLIGHTLY CHILLED OR AT ROOM TEMPERATUR
Nutrition Facts
Amount Per Serving:
Calories 109 - Calories from Fat 78
Percent Total Calories From: Fat 72%, Protein 25%, Carbohydrate 3%
Totals and Percent Daily Values (2000 calories): Fat 9g, Saturated Fat 5g, Cholesterol 30mg, Sodium 668mg, Total Carbohydrate 1g, Dietary Fiber 0g, Sugars 0g, Protein 7g, Vitamin A 329 units, Vitamin C 1 units, Calcium 0 units, Iron 1 units
| 1 | pound dried navy beans |
| 2 | cups medium dice smoked ham |
| 8 | cups water |
| 1/2 | teaspoon red pepper flakes |
| 1 | teaspoon salt |
| 1/2 | teaspoon white pepper |
COMBINE BEANS AND WATER TO COVER IN A STOCKPOT, OVER A HIGH FLAME
BRING TO A BOIL AND SIMMER FOR 2 MINUTES
REMOVE FROM HEAT, COVER, AND LET STAND FOR 60 MINUTES
DRAIN, RINSE IN COLD WATER, AND DRAIN WELL
ADD WATER JUST TO COVER AND PLACE OVER A MODERATE FLAME BRING TO A BOIL AND SIMMER UNTIL MOST OF THE LIQUID HAS EVAPORATED
ADD WATER JUST TO COVER AND SIMMER TO REDUCE LIQUID BY HALF ADD REMAINING INGREDIENTS-MIX WELL
BRING TO A BOIL, REDUCE HEAT, AND SIMMER UNTIL BEANS ARE TENDER
REMOVE 1 CUP BEANS, MASH, AND RETURN TO THE POT
HEAT AND STIR UNTIL THICKENED
SERVE HO
Nutrition Facts
Amount Per Serving:
Calories 261 - Calories from Fat 48
Percent Total Calories From: Fat 18%, Protein 29%, Carbohydrate 53%
Totals and Percent Daily Values (2000 calories): Fat 5g, Saturated Fat 2g, Cholesterol 14mg, Sodium 736mg, Total Carbohydrate 35g, Dietary Fiber 3g, Sugars 0g, Protein 19g, Vitamin A 87 units, Vitamin C 9 units, Calcium 0 units, Iron 4 units
| 1/2 | pound boneless smoked salmon |
| 3/4 | cup unsalted butter, room temperature |
| 1 | teaspoon thyme |
| 1 | pound assorted savory crackers |
COMBINE SALMON AND BUTTER IN A FOOD PROCESSOR
PROCESS UNTIL SMOOTH
ADD THYME AND PULSE UNTIL BARELY BLENDED
SPOON INTO A PLASTIC-LINED MOLD
COVER AND CHILL FOR 2-96 HOURS
UNMOLD ONTO A SERVING PLATTER
SERVE SLIGHTLY CHILLED, WITH ASSORTED SAVORY CRACKER
Nutrition Facts
Amount Per Serving:
Calories 462 - Calories from Fat 266
Percent Total Calories From: Fat 58%, Protein 8%, Carbohydrate 34%
Totals and Percent Daily Values (2000 calories): Fat 30g, Saturated Fat 16g, Cholesterol 53mg, Sodium 1048mg, Total Carbohydrate 40g, Dietary Fiber 3g, Sugars 0g, Protein 9g, Vitamin A 683 units, Vitamin C 0 units, Calcium 0 units, Iron 1 units
| 1/4 | pound cream cheese, room temperature |
| 1 | tablespoon strained fresh lemon juice |
| 1/2 | teaspoon drained prepared horseradish |
| 1 | teaspoon rinsed and drained, very finely minced onion |
| 1/4 | teaspoon salt |
| 1/8 | teaspoon white pepper |
| 1/8 | teaspoon liquid smoke |
| 1/2 | pound skinless, boneless, cooked or canned salmon |
| 2 | tablespoons parsley flakes |
COMBINE INGREDIENTS IN A FOOD PROCESSOR
PROCESS UNTIL SMOOTH AND WELL BLENDED
COVER AND CHILL FOR 8-96 HOURS
SERVE SLIGHTLY CHILLED OR AT ROOM TEMPERATUR
Nutrition Facts
Amount Per Serving:
Calories 91 - Calories from Fat 60
Percent Total Calories From: Fat 66%, Protein 30%, Carbohydrate 4%
Totals and Percent Daily Values (2000 calories): Fat 7g, Saturated Fat 4g, Cholesterol 31mg, Sodium 275mg, Total Carbohydrate 1g, Dietary Fiber 0g, Sugars 0g, Protein 7g, Vitamin A 294 units, Vitamin C 1 units, Calcium 0 units, Iron 1 units
| 5 | ounces softened smoked cheddar cheese |
| 2 | ounces deviled ham |
| 2 | tablespoons sweet pickle relish |
| 1/8 | teaspoon salt |
| 1 | teaspoon Dijon mustard |
| 1 | head washed, trimmed celery |
COMBINE CHEESE, SALT, HAM, RELISH, AND DIJON MUSTARD-MIX WELL SPOON INTO CELERY RIBS
COVER AND CHILL 1-36 HOURS
SERVE SLIGHTLY CHILLED OR AT ROOM TEMPERATUR
Nutrition Facts
Amount Per Serving:
Calories 77 - Calories from Fat 45
Percent Total Calories From: Fat 58%, Protein 22%, Carbohydrate 20%
Totals and Percent Daily Values (2000 calories): Fat 5g, Saturated Fat 3g, Cholesterol 15mg, Sodium 257mg, Total Carbohydrate 4g, Dietary Fiber 1g, Sugars 0g, Protein 4g, Vitamin A 229 units, Vitamin C 6 units, Calcium 0 units, Iron 0 units
| 1 | pound sole, any white-flesh fish, or shellfish |
| 1 | cup Champagne, or sparkling wine |
| 1 | teaspoon strained fresh lemon juice |
| 1/4 | teaspoon cayenne |
| 1/2 | cup cream |
| 1 | teaspoon paprika |
| 1/4 | teaspoon salt, to taste |
COMBINE SEAFOOD, CHAMPAGNE, LEMON JUICE, AND CAYENNE IN A LARGE SKILLET, OVER A MEDIUM FLAME
SAUTE UNTIL GOLDEN
REMOVE SEAFOOD TO A PLATTER, WITH A SLOTTED SPOON
REDUCE LIQUID BY HALF
REDUCE HEAT TO LOW
STIR IN CREAM AND PAPRIKA
SIMMER SLOWLY, DO NOT BOIL
HEAT AND STIR UNTIL THICKENED AND SMOOTH
SALT TO TASTE
POUR OVER SEAFOOD
SERVE HO
Nutrition Facts
Amount Per Serving:
Calories 109 - Calories from Fat 53
Percent Total Calories From: Fat 48%, Protein 44%, Carbohydrate 8%
Totals and Percent Daily Values (2000 calories): Fat 6g, Saturated Fat 3g, Cholesterol 41mg, Sodium 153mg, Total Carbohydrate 2g, Dietary Fiber 0g, Sugars 0g, Protein 12g, Vitamin A 451 units, Vitamin C 1 units, Calcium 0 units, Iron 1 units
| 8 | each thinly sliced sole fillets |
| 5 | tablespoons melted unsalted butter |
| 2 | teaspoons salt, omit if using salted butter |
| 1/2 | teaspoon seasoned salt |
| 1/4 | teaspoon white pepper |
| 1 | cup milk |
| 3 | tablespoons flour |
| 1 | cup grated cheddar cheese |
| 3 | tablespoons white wine |
| 1 | teaspoon paprika |
BRUSH FILLETS WITH 2 TABLESPOONS MELTED BUTTER
SPRINKLE WITH SALT, SEASONED SALT, AND WHITE PEPPER
ROLLUP AND PLACE INTO A BAKING PAN, SEAM SIDE DOWN
POUR 1/2 CUP MILK OVER THE FILLETS
BAKE @ 350 DEGREES FOR 25 MINUTES, REMOVE FROM OVEN
HEAT REMAINING 3 TABLESPOONS BUTTER IN A SAUCEPAN, OVER A MEDIUM FLAME
WHISK IN FLOUR UNTIL BUBBLY
GRADUALLY WHISK IN REMAINING MILK
HEAT AND STIR UNTIL THICKENED
REDUCE HEAT TO LOW
STIR IN WINE AND CHEESE
DRAIN FILLETS, RESERVING LIQUID
PLACE FISH INTO A BOILER PAN
STIR 1/4 CUP RESERVED LIQUID INTO CHEESE SAUCE-MIX WELL
POUR OVER FISH, COATING EVENLY
SPRINKLE WITH PAPRIKA
PASS UNDER THE BROILER, UNTIL TOPS ARE LIGHTLY TOASTED
SERVE HO
Nutrition Facts
Amount Per Serving:
Calories 238 - Calories from Fat 124
Percent Total Calories From: Fat 52%, Protein 38%, Carbohydrate 8%
Totals and Percent Daily Values (2000 calories): Fat 14g, Saturated Fat 8g, Cholesterol 73mg, Sodium 1138mg, Total Carbohydrate 5g, Dietary Fiber 0g, Sugars 0g, Protein 23g, Vitamin A 634 units, Vitamin C 0 units, Calcium 0 units, Iron 1 units
| 4 | each large Idaho potatoes |
| 3 | tablespoons olive oil |
| 1/2 | pound sliced bacon |
| 1/2 | cup minced scallions |
| 1/4 | cup unsalted butter |
| 1/3 | cup milk |
| 1 | teaspoon caraway seeds |
| 1 | teaspoon salt |
| 1 | cup grated cheddar cheese |
COAT POTATOES ALL OVER WITH OLIVE OIL, PRICK WITH A FORK
BAKE @ 400 DEGREES FOR 45 MINUTES
REMOVE FROM OVEN AND ALLOW TO COOL
FRY BACON UNTIL CRISP, DRAIN WELL
CUT BACON INTO 1/2-INCH PIECES
SAUTE SCALLIONS IN 1 TABLESPOON OIL FOR 2 MINUTES
CUT POTATOES IN HALF LENGTHWISE
SCOOP-OUT FLESH, LEAVING 1/4-INCH OF SHELL
REMOVE PULP TO A BOWL
ADD BUTTER AND MASH UNTIL SMOOTH
ADD MILK, BACON, AND SCALLIONS-MIX WELL
SPRINKLE POTATO SKINS WITH GRATED CHEESE
SPOON FILLING ON TOP
BROIL 4-INCHES FROM HEAT FOR 5 MINUTES, TO BROWN TOPS
SERVE HO
Nutrition Facts
Amount Per Serving:
Calories 432 - Calories from Fat 291
Percent Total Calories From: Fat 67%, Protein 8%, Carbohydrate 25%
Totals and Percent Daily Values (2000 calories): Fat 32g, Saturated Fat 14g, Cholesterol 51mg, Sodium 603mg, Total Carbohydrate 27g, Dietary Fiber 1g, Sugars 0g, Protein 9g, Vitamin A 404 units, Vitamin C 20 units, Calcium 0 units, Iron 2 units
| 1/2 | pound bacon, minced |
| 2 | cups minced onions |
| 2 | cups finely minced carrots |
| 2 | cups peeled, small dice potatoes |
| 1 | pound dried green split peas |
| 7 | cups water |
| 10 | ounces undiluted beef consomme |
| 1 | each bay leaf |
| 1/2 | teaspoon Worcestershire sauce |
| 1/2 | teaspoon black pepper |
SAUTE BACON UNTIL BROWN, BUT NOT CRISP
ADD ONIONS AND SAUTE FOR 2 MINUTES
ADD REMAINING INGREDIENTS
HEAT TO A BOIL, REDUCE HEAT, COVER, AND SIMMER FOR 2 HOURS REMOVE AND DISCARD BAY LEAF
TRANSFER TO A FOOD PROCESSOR OR BLENDER
PROCESS TO A SMOOTH PUREE
SEASON TO TASTE
SERVE HO
Nutrition Facts
Amount Per Serving:
Calories 858 - Calories from Fat 311
Percent Total Calories From: Fat 36%, Protein 17%, Carbohydrate 47%
Totals and Percent Daily Values (2000 calories): Fat 35g, Saturated Fat 12g, Cholesterol 38mg, Sodium 486mg, Total Carbohydrate 100g, Dietary Fiber 6g, Sugars 0g, Protein 37g, Vitamin A 15672 units, Vitamin C 36 units, Calcium 0 units, Iron 7 units
| 6 | quarts shredded cabbage |
| 3 | each bay leaves |
| boiling water | |
| 3 | cups white wine |
| 3/4 | cup melted butter |
| 12 | pounds mashed potatoes, 5c/# |
| 3/4 | cup butter, room temperature |
| 1 | tablespoon dry mustard |
| 6 | cups warm milk |
| 6 | each egg yolks, beaten |
| 2 | cups finely minced scallions |
| 3 | cups finely minced baked ham |
| 2 | tablespoons salt |
| 1 | tablespoon white pepper |
| 3/4 | cup finely minced parsley |
COMBINE CABBAGE, BAY LEAVES, AND WINE IN A STOCKPOT, OVER A MODERATE FLAME
ADD BOILING WATER JUST TO COVER
BRING TO A BOIL AND COOK FOR 10 MINUTES, DRAIN WELL
REMOVE AND DISCARD THE BAY LEAVES
HEAT MELTED BUTTER IN A SAUCEPOT, OVER A MODERATE FLAME
ADD CABBAGE, HEAT AND STIR FOR 2 MINUTES
COVER, REMOVE FROM HEAT, AND SET ASIDE
COMBINE MASHED POTATOES, BUTTER, AND DRY MUSTARD-MIX WELL STIR 1 TABLESPOON HEATED MILK INTO EGG YOLKS-MIX WELL COMBINE YOLK MIXTURE WITH REMAINING HEATED MILK-MIX WELL GRADUALLY STIR INTO POTATO MIXTURE
CONTINUE STIRRING UNTIL VERY THICK
ADD CABBAGE AND REMAINING INGREDIENTS TO POTATO MIXTURE
STIR TO MIX WELL
SERVE HO
Nutrition Facts
Amount Per Serving:
Calories 205 - Calories from Fat 81
Percent Total Calories From: Fat 40%, Protein 11%, Carbohydrate 45%
Totals and Percent Daily Values (2000 calories): Fat 9g, Saturated Fat 5g, Cholesterol 49mg, Sodium 796mg, Total Carbohydrate 23g, Dietary Fiber 1g, Sugars 0g, Protein 6g, Vitamin A 439 units, Vitamin C 27 units, Calcium 0 units, Iron 1 units
| 12 | each large cabbage leaves |
| 8 | slices bacon |
| 1 | cup minced onion |
| 3/4 | pound ground round, or sirloin |
| 2 | cups cooked rice |
| 1/8 | teaspoon paprika |
| 1/2 | teaspoon salt |
| 1/4 | teaspoon pepper |
| 16 | ounces drained sauerkraut |
| 8 | ounces tomato sauce |
| 4 | ounces undiluted tomato soup |
| 2 | teaspoons sugar |
BLANCH CABBAGE LEAVES IN BOILING WATER FOR 5 MINUTES, DRAIN SAUTE 4 STRIPS OF BACON WITH ONIONS UNTIL CRISP, DRAIN
ADD BEEF, RICE, PAPRIKA, SALT, AND PEPPER-MIX WELL
PLACE 2 TABLESPOONS FILLING ONTO EACH LEAF
ROLLUP, FOLD IN ENDS, AND SECURE WITH A TOOTHPICK
PLACE SAUERKRAUT INTO A CASSEROLE
PLACE ROLLS ON TOP OF SAUERKRAUT
COMBINE TOMATO SAUCE AND SOUP-MIX WELL
POUR OVER CABBAGE ROLLS
SPRINKLE WITH SUGAR
BAKE, COVERED, @ 325 DEGREES FOR 30 MINUTES
BAKE, UNCOVERED, @ 325 DEGREES FOR 30 MINUTES
SERVE HO
Nutrition Facts
Amount Per Serving:
Calories 998 - Calories from Fat 330
Percent Total Calories From: Fat 33%, Protein 15%, Carbohydrate 52%
Totals and Percent Daily Values (2000 calories): Fat 37g, Saturated Fat 13g, Cholesterol 69mg, Sodium 1647mg, Total Carbohydrate 129g, Dietary Fiber 16g, Sugars 0g, Protein 38g, Vitamin A 2807 units, Vitamin C 894 units, Calcium 0 units, Iron 14 units
| 2 | pounds flank steak |
| 1 | tablespoon black pepper |
| 1 | cup fresh breadcrumbs |
| 3/4 | cup minced celery |
| 1 | cup minced onion |
| 1/4 | cup melted butter |
| 1/2 | teaspoon salt |
| 1/8 | teaspoon white pepper |
| 1/8 | teaspoon ground thyme |
| water | |
| 1/4 | cup flour |
| 1/4 | teaspoon ground ginger |
SCORE FLANK ON BOTH SIDES, IN A DIAGONAL CROSSHATCH PATTERN RUB WITH PEPPER ALL OVER
COMBINE BREADCRUMBS, CELERY, ONIONS, SALT, THYME,
1/4 OF THE BUTTER, WHITE PEPPER, AND JUST ENOUGH WATER
TO MAKE A PASTE-MIX WELL
SPREAD ONTO STEAK, LEAVING A 1-INCH BORDER ALL AROUND
ROLLUP LENGTHWISE AND SECURE WITH STRING
DREDGE IN FLOUR, PAT OFF EXCESS
HEAT 2 TABLESPOONS BUTTER IN A DUTCH OVEN, OVER A MODERATE FLAME
ADD ROLLED FLANK STEAK AND BROWN WELL ON ALL SIDES
ADD 1 CUP WATER
BRING TO A BOIL, REDUCE HEAT TO VERY LOW, COVER, AND SIMMER FOR 2 HOURS
REMOVE TO A SERVING PLATTER, REMOVE STRING, AND KEEP WARM COMBINE GINGER, CORNSTARCH, AND JUST ENOUGH WATER TO MAKE A PASTE-MIX WELL
ADD TO DUTCH OVEN, HEAT AND STIR UNTIL THICKENED
POUR INTO A GRAVY BOAT
SERVE FLANK STEAK HOT, WITH GRAVY TO THE SID
Nutrition Facts
Amount Per Serving:
Calories 434 - Calories from Fat 222
Percent Total Calories From: Fat 51%, Protein 31%, Carbohydrate 18%
Totals and Percent Daily Values (2000 calories): Fat 25g, Saturated Fat 12g, Cholesterol 100mg, Sodium 519mg, Total Carbohydrate 20g, Dietary Fiber 0g, Sugars 0g, Protein 33g, Vitamin A 313 units, Vitamin C 3 units, Calcium 0 units, Iron 4 units
| 4 | each large yellow onions |
| 1/2 | pound bulk pork sausage |
PEEL ONIONS
PARBOIL IN BOILING SALTED WATER FOR 20 MINUTES, DRAIN WELL PARE CORE FROM ONIONS AND REMOVE WITH A FORK
SPOON SAUSAGE INTO ONIONS
PLACE INTO A BUTTERED CASSEROLE
BAKE @ 375 DEGREES FOR 20-30 MINUTES, UNTIL WELL DONE
DRAIN ON PAPER TOWELS
SERVE HO
Nutrition Facts
Amount Per Serving:
Calories 102 - Calories from Fat 4
Percent Total Calories From: Fat 4%, Protein 11%, Carbohydrate 85%
Totals and Percent Daily Values (2000 calories): Fat 0g, Saturated Fat 0g, Cholesterol 0mg, Sodium 8mg, Total Carbohydrate 22g, Dietary Fiber 1g, Sugars 0g, Protein 3g, Vitamin A 0 units, Vitamin C 16 units, Calcium 0 units, Iron 1 units
| 8 to 7 | pounds pork crown roast, purchase 1 rib per portion |
| 1 | tablespoon salt |
| 2 | tablespoons black pepper |
| 2 | cups minced cranberries |
| 1/2 | cup sugar |
| 1/2 | cup melted butter |
| 1 | cup minced onion |
| 2 | cups minced celery |
| 3 | cups cubed fresh bread |
| 2 | cups peeled, cored, seeded, and minced apples |
| 1/2 | cup apple cider |
| 1 | each egg, beaten |
| 1 | teaspoon poultry seasoning |
RUB ROAST WITH 1 TEASPOON EACH SALT AND PEPPER
PLACE, RIBS DOWN, ONTO A RACK, IN A ROASTING PAN
BAKE @ 325 DEGREES FOR 2 HOURS
COMBINE SUGAR AND CRANBERRIES, SET ASIDE
HEAT BUTTER IN A DUTCH OVEN, OVER A MEDIUM FLAME
ADD ONIONS AND CELERY
HEAT AND STIR FOR 10 MINUTES
STIR IN CRANBERRY MIXTURE, REMAINING SALT AND PEPPER, BREAD CUBES, APPLES, CIDER, BEATEN EGG, AND POULTRY SEASONING
HEAT AND STIR FOR 2 MINUTES, REMOVE FROM HEAT
REMOVE ROAST FROM PAN AND RACK
DRAIN DRIPPINGS AND RESERVE FOR ANOTHER USE
PLACE ROAST, RIBS UP, ONTO RACK, IN ROASTING PAN
FILL CENTER WITH CRANBERRY MIXTURE
ROAST @ 325 DEGREES FOR 60 MINUTES
LIGHTLY COVER STUFFING WITH A PIECE OF FOIL
ROAST @ 325 DEGREES FOR ANOTHER 30 MINUTES
REMOVE FROM OVEN AND LET REST FOR 15 MINUTES
SERVE HO
Nutrition Facts
Amount Per Serving:
Calories 798 - Calories from Fat 572
Percent Total Calories From: Fat 72%, Protein 17%, Carbohydrate 12%
Totals and Percent Daily Values (2000 calories): Fat 64g, Saturated Fat 24g, Cholesterol 173mg, Sodium 728mg, Total Carbohydrate 23g, Dietary Fiber 1g, Sugars 0g, Protein 33g, Vitamin A 290 units, Vitamin C 5 units, Calcium 0 units, Iron 3 units
| 4 | cups bias-cut to 2-inches celery |
| 1 | tablespoon sugar |
| 1/4 | teaspoon salt |
| 1/8 | teaspoon cayenne |
| 1/4 | cup cider vinegar |
| 1 | tablespoon diced pimiento |
COMBINE CELERY, SUGAR, SALT, CAYENNE, AND VINEGAR IN A SAUCEPAN, OVER A MEDIUM FLAME
HEAT TO A BOIL, REDUCE HEAT, AND SIMMER FOR 5 MINUTES
GARNISH WITH PIMIENTO
SERVE WARM OR HO
Nutrition Facts
Amount Per Serving:
Calories 20 - Calories from Fat 1
Percent Total Calories From: Fat 4%, Protein 9%, Carbohydrate 86%
Totals and Percent Daily Values (2000 calories): Fat 0g, Saturated Fat 0g, Cholesterol 0mg, Sodium 126mg, Total Carbohydrate 4g, Dietary Fiber 1g, Sugars 0g, Protein 0g, Vitamin A 132 units, Vitamin C 5 units, Calcium 0 units, Iron 0 units
| 25 | each round steaks, about 5oz each |
| 1 | cup oil |
| 2 | cups finely minced onions |
| 1 | cup bread flour |
| 10 | cups beef broth |
| 2/3 | cup tomato puree |
| 2 | each bay leaves, crumbled |
| 1/4 | teaspoon salt, or more to taste |
| 1/4 | teaspoon pepper, or more to taste |
PAT STEAKS DRY WITH A CLEAN TOWEL
HEAT OIL IN A LARGE HEAVY SKILLET, OVER A MODERATE FLAME BROWN STEAKS WELL ON BOTH SIDES, REMOVE TO A BAKING PAN
ADD ONIONS TO THE SKILLET, HEAT AND STIR TO COLOR SLIGHTLY WHISK IN FLOUR, HEAT AND STIR TO A LIGHT BROWN COLOR GRADUALLY WHISK IN BROTH AND TOMATO PUREE
BRING TO A BOIL, REDUCE HEAT, AND SIMMER UNTIL THICKENED
ADD BAY LEAVES
SEASON TO TASTE WITH SALT AND PEPPER
REMOVE FROM HEAT
POUR OVER STEAKS IN THE BAKING PAN
COVER AND BRAISE @ 300 DEGREES FOR 2 HOURS, UNTIL TENDER SERVE HO
Nutrition Facts
Amount Per Serving:
Calories 115 - Calories from Fat 83
Percent Total Calories From: Fat 72%, Protein 8%, Carbohydrate 20%
Totals and Percent Daily Values (2000 calories): Fat 9g, Saturated Fat 1g, Cholesterol 1mg, Sodium 339mg, Total Carbohydrate 6g, Dietary Fiber 0g, Sugars 0g, Protein 2g, Vitamin A 97 units, Vitamin C 3 units, Calcium 0 units, Iron 1 units
| 1/2 | pound pitted ripe Greek olives |
| 1 | tablespoon drained capers |
| 1 | tablespoon anchovy paste |
| 1 | tablespoon drained canned solid white tuna in water |
| 1 | teaspoon Dijon mustard |
| 2 | tablespoons olive oil |
| 1 | teaspoon strained fresh lemon juice |
| 1 | tablespoon minced parsley |
| 1/2 | teaspoon fresh thyme |
| 1/4 | teaspoon salt |
| 1/4 | teaspoon white pepper |
| 50 | each stemmed button mushrooms |
| 1 | tablespoon diced pimiento |
COMBINE OLIVES, CAPERS, ANCHOVY PASTE, TUNA, DIJON, OIL, LEMON JUICE, PARSLEY, AND THYME IN A FOOD PROCESSOR
PROCESS TO A SMOOTH PUREE
SEASON TO TASTE WITH SALT AND WHITE PEPPER-MIX WELL
COVER AND CHILL FOR 4-96 HOURS
SPOON INTO MUSHROOM CAPS
GARNISH WITH PIMIENTO
SERVE AT ROOM TEMPERATURE OR SLIGHTLY CHILLE
Nutrition Facts
Amount Per Serving:
Calories 55 - Calories from Fat 41
Percent Total Calories From: Fat 75%, Protein 9%, Carbohydrate 17%
Totals and Percent Daily Values (2000 calories): Fat 5g, Saturated Fat 1g, Cholesterol 0mg, Sodium 339mg, Total Carbohydrate 2g, Dietary Fiber 1g, Sugars 0g, Protein 1g, Vitamin A 32 units, Vitamin C 2 units, Calcium 0 units, Iron 1 units
| 20 | each about 1-1/2 inch new potatoes |
| 1 | cup sour cream |
| 1/4 | pound sliced bacon |
| 1/2 | teaspoon Jane's salt |
| 1/4 | teaspoon pepper |
| 2 | teaspoons finely snipped chives |
| 1/2 | cup grated cheddar cheese |
| 2 | tablespoons grated parmesan cheese |
| 2 | tablespoons pesto |
| 2 | tablespoons minced parsley |
COOK BACON UNTIL CRISP, DRAIN ON A RACK, AND BLOT WITH PAPER TOWELS
CRUMBLE AND SET ASIDE
SIMMER OR STEAM WHOLE UNPEELED POTATOES UNTIL BARELY TENDER, NOT OVERCOOKED
DRAIN, COOL IN COLD WATER, AND DRAIN WELL
HALVE EACH POTATO, LENGTHWISE
SCOOP OUT CENTER OF EACH WITH A MELON BALLER, LEAVING A 1/4-INCH SHELL
COMBINE BACON, SOUR CREAM, SALT, PEPPER, AND CHIVES-MIX WELL SPOON INTO POTATO SHELLS
SPRINKLE HALF OF POTATOES WITH CHEDDAR CHEESE
TOP THE REMAINDER WITH PESTO AND PARMESAN CHEESE
PASS UNDER THE BROILER TO TOAST TOPS LIGHTLY
GARNISH WITH PARSLEY AS NEEDED
SERVE WARM OR AT ROOM TEMPERATUR
Nutrition Facts
Amount Per Serving:
Calories 126 - Calories from Fat 63
Percent Total Calories From: Fat 50%, Protein 10%, Carbohydrate 41%
Totals and Percent Daily Values (2000 calories): Fat 7g, Saturated Fat 3g, Cholesterol 12mg, Sodium 184mg, Total Carbohydrate 13g, Dietary Fiber 0g, Sugars 0g, Protein 3g, Vitamin A 125 units, Vitamin C 9 units, Calcium 0 units, Iron 1 units
| 2 | teaspoons rendered bacon fat, or butter |
| 1/2 | cup very thinly sliced onion |
| 1 | quart fresh or canned sauerkraut |
| 1 | cup or apples, grated potato |
| 2 to 1 | cup boiling hot stock |
| 1/4 | cup white wine |
| 2 | tablespoons brown sugar |
| 1 | teaspoon caraway seeds, or celery seeds |
HEAT BUTTER OR FAT IN A SKILLET, OVER A MODERATE FLAME
ADD ONIONS AND SAUTE FOR 5 MINUTES
ADD SAUERKRAUT AND POTATO OR APPLE-MIX WELL
COVER WITH BOILING STOCK AND WINE
SEASON WITH BROWN SUGAR AND CARAWAY OR CELERY SEED AS DESIRED
SIMMER, OVER A LOW FLAME, UNCOVERED, FOR 30 MINUTES
COVER AND BAKE @ 325 DEGREES FOR 30 MINUTES
ADJUST SEASONINGS TO TASTE
SERVE HOT (WORKS WELL WITH FRANKFURTERS, WURST, SPARERIBS, OR ROAST PORK
Nutrition Facts
Amount Per Serving:
Calories 101 - Calories from Fat 18
Percent Total Calories From: Fat 18%, Protein 10%, Carbohydrate 66%
Totals and Percent Daily Values (2000 calories): Fat 2g, Saturated Fat 1g, Cholesterol 1mg, Sodium 1291mg, Total Carbohydrate 17g, Dietary Fiber 2g, Sugars 0g, Protein 2g, Vitamin A 35 units, Vitamin C 28 units, Calcium 0 units, Iron 3 units
| 3 | cups diced cooked turkey |
| 1/4 | cup sliced water chestnuts |
| 1/2 | cup minced celery |
| 3/4 | cup chopped macadamia nuts |
| 2 | tablespoons vinegar |
| 2 | teaspoons minced candied ginger |
| 3/4 | cup mayonnaise |
| 1 | teaspoon curry powder |
| 1 | tablespoon soy sauce |
| 1 | cup small dice pineapple |
COMBINE TURKEY, WATER CHESTNUTS, CELERY, MACADAMIA NUTS, AND VINEGAR
ADD GINGER-MIX WELL
COMBINE MAYONNAISE AND CURRY POWDER-MIX WELL
ADD PINEAPPLE AND SOY SAUCE-MIX WELL
FOLD INTO TURKEY MIXTURE
COVER AND CHILL FOR 4 HOURS
SERVE ON WHOLE LETTUCE LEAF, IN MELON HALF, OR IN PINEAPPLE SHEL
Nutrition Facts
Amount Per Serving:
Calories 350 - Calories from Fat 257
Percent Total Calories From: Fat 73%, Protein 19%, Carbohydrate 7%
Totals and Percent Daily Values (2000 calories): Fat 29g, Saturated Fat 5g, Cholesterol 47mg, Sodium 295mg, Total Carbohydrate 6g, Dietary Fiber 1g, Sugars 0g, Protein 17g, Vitamin A 94 units, Vitamin C 4 units, Calcium 0 units, Iron 2 units
| 2 | cups diced cooked turkey |
| 1/4 | cup minced celery |
| 1/3 | cup mayonnaise |
| 1/4 | teaspoon salt, to taste |
| 1/4 | teaspoon white pepper, to taste |
| 1/4 | cup chopped walnuts |
| 1 | tablespoon sweet pickle relish |
| 1/2 | teaspoon minced onion |
| 1 | each chopped hard boiled egg |
| 1/2 | teaspoon prepared mustard |
| 1/4 | cup canned Dole Crushed Pineapple |
| 1 | tablespoon chopped macadamia nuts |
| 1/4 | cup minced sliced water chestnuts |
| 1 | teaspoon soy sauce |
COMBINE INGREDIENTS IN A FOOD PROCESSOR
PROCESS UNTIL COARSELY CHOPPED AND WELL BLENDE
Nutrition Facts
Amount Per Serving:
Calories 41 - Calories from Fat 27
Percent Total Calories From: Fat 66%, Protein 33%, Carbohydrate 1%
Totals and Percent Daily Values (2000 calories): Fat 3g, Saturated Fat 1g, Cholesterol 10mg, Sodium 52mg, Total Carbohydrate 0g, Dietary Fiber 0g, Sugars 0g, Protein 3g, Vitamin A 13 units, Vitamin C 0 units, Calcium 0 units, Iron 0 units
| 3 | pounds boneless turkey breasts |
| 2 | cups flour |
| 1 | teaspoon salt |
| 1 | tablespoon pepper |
| 1 | each egg, beaten |
| 2 | tablespoons water |
| 1 | cup sesame seeds |
| 1/2 | cup butter |
| 1/4 | cup warmed brandy |
| 6 | ounces white wine |
| 1/2 | cup melted butter |
| 1/4 | cup cream |
COMBINE FLOUR, SALT, AND PEPPER
DREDGE TURKEY PARTS IN SEASONED FLOUR, SHAKE OFF, AND PAT WITH YOUR HAND TO REMOVE EXCESS
DIP INTO EGG, ALLOW EXCESS TO DRIP OFF
ROLL IN SESAME SEEDS TO COAT EVENLY
PLACE ONTO A SHEET OF WAXED PAPER
COVER AND CHILL FOR 30-60 MINUTES
HEAT BUTTER IN A SAUCEPAN, OVER A MODERATE FLAME
ADD TURKEY AND BROWN ON ALL SIDES, WITHOUT BURNING
REMOVE TURKEY TO A LARGE BAKING PAN
POUR WARMED BRANDY OVER THE TOP, IGNITE, AND ALLOW FLAMES TO SUBSIDE
ROAST @ 325 DEGREES FOR 90 MINUTES, BASTE OFTEN
POUR CREAM INTO PAN DRIPPINGS-MIX WELL AND BASTE TURKEY
THOROUGHLY ROAST @ 325 DEGREES FOR 20 MINUTES
REMOVE TO A SERVING PLATTER
SERVE HO
Nutrition Facts
Amount Per Serving:
Calories 906 - Calories from Fat 466
Percent Total Calories From: Fat 51%, Protein 28%, Carbohydrate 16%
Totals and Percent Daily Values (2000 calories): Fat 52g, Saturated Fat 24g, Cholesterol 220mg, Sodium 3983mg, Total Carbohydrate 36g, Dietary Fiber 1g, Sugars 0g, Protein 64g, Vitamin A 1323 units, Vitamin C 0 units, Calcium 0 units, Iron 4 units
| 2 | cups flour |
| 1/2 | teaspoon salt |
| 1/4 | cup butter |
| 1/4 | cup shortening |
| 1 | each egg, beaten |
| 1/4 | cup water |
SIFT FLOUR AND SALT TOGETHER
CUT IN BUTTER AND SHORTENING TO THE SIZE OF SMALL PEAS
ADD WATER TO BEATEN EGG TO MAKE 1 CUP
SPRINKLE FLOUR MIXTURE OVER EGG-MIX WELL
CONTINUE UNTIL MIXTURE FORMS A BALL AND ALMOST CLEANS BOWL SHAPE INTO A RECTANGLE
WRAP IN PLASTIC AND CHILL FOR 60 MINUTES
ROLLOUT AND FILL AS DESIRED
BAKE @ 425 DEGREES FOR 20-25 MINUTES, UNTIL GOLDEN
SERVE WARM OR AT ROOM TEMPERATURE
Nutrition Facts
Amount Per Serving:
Calories 236 - Calories from Fat 124
Percent Total Calories From: Fat 53%, Protein 7%, Carbohydrate 41%
Totals and Percent Daily Values (2000 calories): Fat 14g, Saturated Fat 5g, Cholesterol 42mg, Sodium 214mg, Total Carbohydrate 24g, Dietary Fiber 0g, Sugars 0g, Protein 4g, Vitamin A 257 units, Vitamin C 0 units, Calcium 0 units, Iron 0 units
| 3 | cups V-8 juice |
| 1 | cup minced celery |
| 1/3 | cup minced onion |
| 2 | tablespoons brown sugar |
| 2 | each bay leaves, crumbled |
| 1 | teaspoon salt |
| 2 | envelopes unflavored gelatin, 1/4oz each |
| 2 | tablespoons strained fresh lemon juice |
| 1/4 | pound bay shrimp |
COMBINE TWO-THIRDS OF THE V-8 JUICE, ONE-FOURTH OF THE CELERY, ONIONS, BROWN SUGAR, BAY LEAVES, AND SALT, IN A SAUCEPAN, OVER A LOW FLAME
HEAT TO A BOIL, REDUCE HEAT, AND SIMMER FOR 5 MINUTES
SOFTEN GELATIN IN A SMALL AMOUNT OF V-8 JUICE FOR 5 MINUTES
ADD TO HOT MIXTURE, STIR TO DISSOLVE
STIR IN REMAINING V-8 AND LEMON JUICES
REMOVE FROM HEAT, COOL IN A COLD WATER BATH
CHILL FOR 60 MINUTES
FOLD IN SHRIMP AND REMAINING CELERY
POUR INTO DESIRED MOLD
CHILL UNTIL WELL SET
UNMOLD ONTO A SERVING PLATTER
SERVE SLIGHTLY CHILLE
Nutrition Facts
Amount Per Serving:
Calories 74 - Calories from Fat 5
Percent Total Calories From: Fat 6%, Protein 37%, Carbohydrate 56%
Totals and Percent Daily Values (2000 calories): Fat 1g, Saturated Fat 0g, Cholesterol 29mg, Sodium 878mg, Total Carbohydrate 10g, Dietary Fiber 1g, Sugars 0g, Protein 7g, Vitamin A 1507 units, Vitamin C 38 units, Calcium 0 units, Iron 1 units
| 6 | pounds veal, cut into scallops |
| 1 | teaspoon salt, to taste |
| 1 | teaspoon pepper, to taste |
| 1 | cup flour |
| 4 | each eggs, beaten |
| 4 | cups dry breadcrumbs |
| 1 | cup oil |
| 1 | cup tomato sauce |
| 6 | each tomatoes, sliced |
| 24 | slices Gruyere cheese |
PLACE EACH PIECE ONTO A PIECE OF PLASTIC WRAP, SPRINKLE WITH A SMALL AMOUNT OF WATER, AND COVER WITH ANOTHER PIECE OF PLASTIC WRAP
CAREFULLY FLATTEN WITHOUT TEARING
SEASON WITH SALT AND PEPPER
COMBINE EGGS AND MILK-MIX WELL
DREDGE MEAT IN FLOUR, PAT OFF ALL EXCESS WITH YOUR HANDS MOISTEN WITH EGG MIXTURE, ALLOWING EXCESS TO DRIP OFF
COAT EVENLY WITH BREADCRUMBS, SHAKING OFF EXCESS
PLACE ONTO A SHEET OF WAXED PAPER AND CHILL TO SET COATING POUR OIL TO A DEPTH OF 1/4-INCH IN A SKILLET, OVER A MEDIUM FLAME
ADD THE MEAT IN SMALL BATCHES AND PAN-FRY UNTIL GOLDEN ON BOTH SIDES
DRAIN BRIEFLY ON A COOLING RACK AND BLOT WITH PAPER TOWELS
TRANSFER TO A BAKING PAN
MOISTEN EACH WITH A TABLESPOON OF TOMATO SAUCE
TOP EACH WITH 1-2 TOMATO SLICES AND A SLICE OF GRUYERE CHEESE PASS UNDER THE BROILER BRIEFLY TO MELT THE CHEESE
SERVE HO
Nutrition Facts
Amount Per Serving:
Calories 313 - Calories from Fat 130
Percent Total Calories From: Fat 42%, Protein 35%, Carbohydrate 24%
Totals and Percent Daily Values (2000 calories): Fat 14g, Saturated Fat 2g, Cholesterol 132mg, Sodium 396mg, Total Carbohydrate 19g, Dietary Fiber 0g, Sugars 0g, Protein 27g, Vitamin A 355 units, Vitamin C 9 units, Calcium 0 units, Iron 2 units
| 2 | tablespoons butter |
| 1 | tablespoon olive oil |
| 1/2 | cup minced onion |
| 1/2 | cup minced scallions |
| 1 | tablespoon minced garlic |
| 1/2 | cup minced celery |
| 1/2 | cup minced carrot |
| 1/2 | cup peeled, minced zucchini |
| 2 | cups peeled, 1/2-inch dice potatoes |
| 5 | cups florets of cauliflower |
| 1 | teaspoon curry powder, to taste |
| 2 | teaspoons strained fresh lemon juice |
| 6 | cups Vegetable Broth |
| 1/4 | cup minced fresh basil |
| 1/4 | cup minced parsley |
HEAT BUTTER AND OLIVE OIL IN A LARGE STOCKPOT, OVER A MODERATE FLAME
ADD ONIONS, SCALLIONS, AND GARLIC
SAUTE FOR 3 MINUTES, UNTIL FRAGRANT
ADD CELERY, CARROTS, ZUCCHINI, POTATOES, AND CAULIFLOWER
SAUTE FOR 3 MINUTES
ADD CURRY POWDER, LEMON JUICE, AND BROTH-STIR
HEAT TO A SHIMMER
SIMMER FOR 15-20 MINUTES, UNTIL VEGETABLES ARE TENDER
ADD BASIL AND PARSLEY
SEASON TO TASTE
SERVE HOT OR CHILLE
Nutrition Facts
Amount Per Serving:
Calories 202 - Calories from Fat 76
Percent Total Calories From: Fat 38%, Protein 8%, Carbohydrate 54%
Totals and Percent Daily Values (2000 calories): Fat 8g, Saturated Fat 3g, Cholesterol 10mg, Sodium 1914mg, Total Carbohydrate 27g, Dietary Fiber 2g, Sugars 0g, Protein 4g, Vitamin A 3281 units, Vitamin C 75 units, Calcium 0 units, Iron 3 units
| 12 | cups shredded cabbage |
| 6 | cups peeled, cored, slivered apples |
| 3 | cups thinly bias-sliced celery |
| 1 | cup chopped walnuts |
| 1/2 | cup mayonnaise |
| 1/2 | cup plain yogurt |
| 1 | tablespoon Dijon mustard |
| 1/4 | cup sugar |
| 1/4 | cup oil |
| 1/4 | cup apple cider vinegar |
| 1/2 | teaspoon salt, to taste |
| 1 | each apple, sliced, as garnish |
COMBINE CABBAGE, JULIENNED APPLES, CELERY, AND WALNUTS
TOSS TO MIX WELL AND SET ASIDE
COMBINE REMAINING INGREDIENTS-MIX WELL
POUR OVER CABBAGE MIXTURE
COVER AND CHILL FOR 2-48 HOURS
GARNISH WITH SLICED APPLES
SERVE CHILLED OR AT ROOM TEMPERATUR
Nutrition Facts
Amount Per Serving:
Calories 273 - Calories from Fat 170
Percent Total Calories From: Fat 62%, Protein 4%, Carbohydrate 33%
Totals and Percent Daily Values (2000 calories): Fat 19g, Saturated Fat 2g, Cholesterol 5mg, Sodium 227mg, Total Carbohydrate 23g, Dietary Fiber 2g, Sugars 0g, Protein 3g, Vitamin A 224 units, Vitamin C 40 units, Calcium 0 units, Iron 1 units
| 1/3 | cup minced dried apricots |
| 1/4 | cup hot water |
| 1 | tablespoon apricot brandy |
| 7 | each medium-large onions |
| 1/2 | teaspoon salt, to taste |
| 1/4 | cup finely chopped walnuts |
| 2 | tablespoons dry breadcrumbs |
| 1/2 | teaspoon finely minced sage |
| 3 | tablespoons butter |
COMBINE DRIED APRICOTS, WATER, AND BRANDY
LET STAND FOR 60 MINUTES
PEEL AND TRIM ONIONS TO STAND UPRIGHT
CUT OFF TOP, JUST SO THAT RINGS SHOW
STEAM IN VERY LITTLE SALTED WATER FOR 20 MINUTES, DRAIN WELL
CUT CORE WITH AN APPLE CORER OR SHARP KNIFE
SCOOP-OUT AND MINCE CORES
SET ONION SHELLS UPRIGHT IN A WELL-BUTTERED PAN
HEAT BUTTER IN A SMALL SKILLET, OVER A MEDIUM FLAME
ADD MINCED ONION CORES, WALNUTS, SAGE, AND APRICOTS
SAUTE UNTIL GOLDEN
REMOVE FROM HEAT AND SPOON INTO ONION SHELLS
DOT WITH BUTTER
BAKE @ 350 DEGREES FOR 15-30 MINUTES, UNTIL TENDER
SERVE HO
Nutrition Facts
Amount Per Serving:
Calories 221 - Calories from Fat 84
Percent Total Calories From: Fat 38%, Protein 7%, Carbohydrate 52%
Totals and Percent Daily Values (2000 calories): Fat 9g, Saturated Fat 4g, Cholesterol 16mg, Sodium 278mg, Total Carbohydrate 29g, Dietary Fiber 2g, Sugars 0g, Protein 4g, Vitamin A 1063 units, Vitamin C 16 units, Calcium 0 units, Iron 1 units
| 1/4 | cup watercress |
| 1 | tablespoon finely snipped chives |
| 1/2 | cup sour cream |
COMBINE INGREDIENTS-MIX WELL
COVER AND CHIL
Nutrition Facts
Amount Per Serving:
Calories 11 - Calories from Fat 9
Percent Total Calories From: Fat 86%, Protein 6%, Carbohydrate 8%
Totals and Percent Daily Values (2000 calories): Fat 1g, Saturated Fat 0g, Cholesterol 2mg, Sodium 2mg, Total Carbohydrate 0g, Dietary Fiber 0g, Sugars 0g, Protein 0g, Vitamin A 47 units, Vitamin C 0 units, Calcium 0 units, Iron 0 units
| 1/4 | cup butter |
| 1/4 | cup flour |
| 1/2 | teaspoon salt |
| 1/2 | teaspoon dry mustard |
| 1/2 | teaspoon Worcestershire sauce |
| 3/4 | cup half and half |
| 6 | ounces beer |
| 2 | cups grated cheddar cheese |
| 8 | slices toasted bread |
HEAT BUTTER IN A SKILLET, OVER A MEDIUM-LOW FLAME
WHISK IN FLOUR, SALT, MUSTARD, AND WORCESTERSHIRE SAUCE
HEAT AND STIR UNTIL BUBBLY
REMOVE FROM HEAT, GRADUALLY WHISK IN HALF & HALF AND BEER RETURN TO A MEDIUM FLAME
HEAT AND STIR FOR 1 MINUTE
ADD CHEESE, HEAT AND STIR UNTIL CHEESE MELTS
SPOON OVER TOAST
PASS UNDER A BROILER TO LIGHTLY BROWN TOPS
SERVE HO
Nutrition Facts
Amount Per Serving:
Calories 582 - Calories from Fat 335
Percent Total Calories From: Fat 58%, Protein 15%, Carbohydrate 26%
Totals and Percent Daily Values (2000 calories): Fat 37g, Saturated Fat 23g, Cholesterol 109mg, Sodium 1074mg, Total Carbohydrate 38g, Dietary Fiber 0g, Sugars 0g, Protein 21g, Vitamin A 1231 units, Vitamin C 0 units, Calcium 0 units, Iron 2 units
| 1/2 | cup wild rice |
| 3 | cups water |
| 3 1/4 | cups sliced mushrooms |
| 3 | tablespoons butter |
| 1/2 | teaspoon sage |
| 1/2 | teaspoon salt |
| 1/4 | teaspoon pepper |
| 1/8 | teaspoon thyme |
| 1 | each egg yolk, beaten |
SIMMER RICE IN WATER FOR 25 MINUTES, SET ASIDE
SAUTE MUSHROOMS IN BUTTER, UNTIL TENDER
COMBINE ALL INGREDIENTS-MIX WELL
SPOON INTO A BUTTERED 1 QUART CASSEROLE
BAKE @ 350 DEGREES FOR 20 MINUTES
SERVE HO
Nutrition Facts
Amount Per Serving:
Calories 184 - Calories from Fat 93
Percent Total Calories From: Fat 51%, Protein 11%, Carbohydrate 39%
Totals and Percent Daily Values (2000 calories): Fat 10g, Saturated Fat 6g, Cholesterol 75mg, Sodium 387mg, Total Carbohydrate 18g, Dietary Fiber 1g, Sugars 0g, Protein 5g, Vitamin A 414 units, Vitamin C 2 units, Calcium 0 units, Iron 1 units
| 1 | each honeydew melon |
| 1 | each cantaloupe |
| 1 | ounce turkey, sliced paper thin |
| 1 | ounce ham, or prosciutto, sliced paper thin |
| lettuce leaves, as garnish |
CUT MELONS IN HALF IN A ZIG-ZAG PATTERN
REMOVE AND DISCARD SEEDS
SCOOP OUT FLESH WITH A MELON BALLER
LINE SHELLS WITH LETTUCE LEAVES
CUT TURKEY AND HAM INTO 1-INICH WIDE STRIPS
WRAP 1 STRIP AROUND EACH MELON BALL
FASTEN WITH A TOOTHPICK
ARRANGE IN LINED MELON SHELLS
SERVE CHILLE
Nutrition Facts
Amount Per Serving:
Calories 25 - Calories from Fat 3
Percent Total Calories From: Fat 11%, Protein 15%, Carbohydrate 74%
Totals and Percent Daily Values (2000 calories): Fat 0g, Saturated Fat 0g, Cholesterol 2mg, Sodium 28mg, Total Carbohydrate 5g, Dietary Fiber 0g, Sugars 0g, Protein 1g, Vitamin A 875 units, Vitamin C 18 units, Calcium 0 units, Iron 0 units
| 12 | ounces beer |
| 3 | cups sliced onions |
| 2 | cups thinly sliced carrots |
| 1 | teaspoon Worcestershire sauce |
| 1/2 | teaspoon salt |
| 1/2 | teaspoon white pepper |
| 8 | each assorted wurst or sausages |
| 8 | each hot dog buns |
COMBINE BEER, ONIONS, CARROTS, WORCESTERSHIRE, SALT, AND PEPPER IN A SAUCEPOT, OVER A MODERATE FLAME
BRING TO A BOIL, REDUCE HEAT, COVER, AND SIMMER FOR 15 MINUTES
ADD WURST OR SAUSAGES, COVER, AND SIMMER FOR 15 MINUTES
REMOVE SAUSAGES TO BUNS
REMOVE ONIONS AND CARROTS WITH A SLOTTED SPOON
LADLE ATOP WURST OR SAUSAGES
SERVE HO
Nutrition Facts
Amount Per Serving:
Calories 255 - Calories from Fat 90
Percent Total Calories From: Fat 35%, Protein 11%, Carbohydrate 49%
Totals and Percent Daily Values (2000 calories): Fat 10g, Saturated Fat 3g, Cholesterol 15mg, Sodium 565mg, Total Carbohydrate 31g, Dietary Fiber 1g, Sugars 0g, Protein 7g, Vitamin A 7735 units, Vitamin C 6 units, Calcium 0 units, Iron 2 units
| 1 | tablespoon corn oil |
| 1 | cup peeled, diced yam |
| 1 | cup peeled, small dice red bell pepper |
| 1 | cup minced, sweet onion |
| 1/4 | cup minced fresh thyme |
| 1/4 | teaspoon salt, to taste |
| 1/4 | teaspoon white pepper, to taste |
| 2 | slices white bread, crumbled |
| 14 | ounces peeled whole canned plum tomatoes |
| 4 | each cored apples |
HEAT OIL IN A SKILLET, OVER A MEDIUM FLAME
ADD YAMS, BELL PEPPERS, ONIONS, AND THYME
HEAT AND STIR FOR 6-8 MINUTES
SEASON TO TASTE WITH SALT AND WHITE PEPPER
REMOVE FROM HEAT
ADD CRUMBLED BREAD-MIX WELL
MOISTEN WITH ENOUGH JUICE FROM THE CANNED TOMATOES TO HOLD MIXTURE TOGETHER
SPOON INTO APPLES
POUR THE TOMATOES AND REMAINING JUICE INTO A CASSEROLE ARRANGE THE STUFFED APPLES ON TOP
BAKE @ 400 DEGREES FOR 25-30 MINUTES, UNTIL APPLES ARE TENDER SERVE HO
Nutrition Facts
Amount Per Serving:
Calories 302 - Calories from Fat 47
Percent Total Calories From: Fat 16%, Protein 5%, Carbohydrate 79%
Totals and Percent Daily Values (2000 calories): Fat 5g, Saturated Fat 1g, Cholesterol 1mg, Sodium 402mg, Total Carbohydrate 60g, Dietary Fiber 3g, Sugars 0g, Protein 4g, Vitamin A 5652 units, Vitamin C 82 units, Calcium 0 units, Iron 3 units
| 1 | cup flour |
| 1/4 | teaspoon pepper |
| 1 | teaspoon salt |
| 8 | each chicken thighs |
| 2 | tablespoons corn oil |
| 2 | tablespoons butter |
| 1 | teaspoon baking powder |
| 1 | teaspoon poultry seasoning |
| 3 | each eggs, beaten |
| 1 | cup milk |
COMBINE ONE-FOURTH OF THE FLOUR, HALF OF THE SALT, AND PEPPER-MIX WELL
PAT CHICKEN DRY
DREDGE IN SEASONED FLOUR, PAT-OFF EXCESS WITH YOUR HANDS COMBINE OIL AND BUTTER IN A SKILLET, OVER A MODERATE FLAME ADD CHICKEN AND BROWN WELL ON ALL SIDES
TRANSFER CHICKEN AND PAN DRIPPINGS TO A 9x13x2 BAKING PAN PLACE INTO A 350 DEGREE OVEN
COMBINE REMAINING FLOUR, REMAINING SALT, BAKING POWDER, AND SAGE-MIX WELL
COMBINE FLOUR MIXTURE WITH BEATEN EGGS AND MILK-MIX WELL POUR OVER CHICKEN TO COAT EVENLY
BAKE @ 350 DEGREES FOR 60 MINUTES
SERVE HO
Nutrition Facts
Amount Per Serving:
Calories 476 - Calories from Fat 217
Percent Total Calories From: Fat 46%, Protein 31%, Carbohydrate 23%
Totals and Percent Daily Values (2000 calories): Fat 24g, Saturated Fat 8g, Cholesterol 298mg, Sodium 930mg, Total Carbohydrate 28g, Dietary Fiber 0g, Sugars 0g, Protein 37g, Vitamin A 630 units, Vitamin C 5 units, Calcium 0 units, Iron 3 units
| 1/2 | cup minced mushroom |
| 1/4 | cup very finely minced onion |
| 1/4 | teaspoon garlic powder |
| 1/2 | cup melted butter |
| 1/4 | pound crumbled, crisp-fried bacon |
| 4 | cups grated zucchini |
| 1 | cup cracker crumbs |
| 1 | each egg, beaten |
| 1/2 | teaspoon salt |
| 1/4 | teaspoon white pepper |
| 1/2 | cup grated Swiss cheese |
COMBINE MUSHROOMS, ONIONS, GARLIC POWDER, AND BUTTER IN A SKILLET, OVER A MEDIUM FLAME
HEAT AND STIR FOR 5-6 MINUTES, REMOVE FROM HEAT
ADD BACON, ZUCCHINI, HALF OF CRACKER CRUMBS, EGGS, SALT, AND WHITE PEPPER-MIX WELL
TRANSFER TO A LIGHTLY BUTTERED CASSEROLE
TOP WITH GRATED CHEESE AND REMAINING CRACKER CRUMBS
BAKE @ 350 DEGREES FOR 35-40 MINUTES
SERVE HO
Nutrition Facts
Amount Per Serving:
Calories 388 - Calories from Fat 305
Percent Total Calories From: Fat 79%, Protein 8%, Carbohydrate 13%
Totals and Percent Daily Values (2000 calories): Fat 34g, Saturated Fat 16g, Cholesterol 98mg, Sodium 650mg, Total Carbohydrate 13g, Dietary Fiber 0g, Sugars 0g, Protein 8g, Vitamin A 1037 units, Vitamin C 13 units, Calcium 0 units, Iron 1 units
| 8 | each zucchini, grated |
| 1 | each carrot, peeled and grated |
| 3 | tablespoons minced garlic |
| 3 | each eggs, beaten |
| 2 | each egg yolks, beaten |
| 5 | each scallions, minced |
| 2 | tablespoons minced dill |
| 3/4 | cup minced parsley |
| 1/2 | cup minced fresh basil |
| 1 | teaspoon crushed tarragon |
| 1/2 | cup grated Gruyere cheese |
| 2 | tablespoons strained fresh lemon juice |
| 1 | cup flour |
| peanut oil, for frying` | |
| 1/4 | teaspoon salt, to taste |
COMBINE ALL INGREDIENTS, EXCEPT FLOUR AND OIL, IN A FOOD PROCESSOR
PROCESS TO BLEND WELL
TRANSFER TO A LARGE BOWL
STIR IN FLOUR, 1/4 CUP AT A TIME, UNTIL MIXTURE HOLDS SHAPE WITHOUT BEING GLUEY
POUR OIL INTO A SAUTE PAN OR SKILLET TO A DEPTH OF 1/4-INCH HEAT OVER A MODERATE FLAME UNTIL ALMOST SMOKING
DROP LARGE SPOONSFUL OF BATTER INTO PAN
FLATTEN SLIGHTLY AND SAUTE FOR 30-45 SECONDS ON EACH SIDE DRAIN ON A RACK AND BLOT WITH PAPER TOWELS
KEEP WARM IN A SLOW OVEN
SERVE WARM, GARNISHED WITH A DOLLOP OF SOUR CREA
Nutrition Facts
Amount Per Serving:
Calories 75 - Calories from Fat 30
Percent Total Calories From: Fat 40%, Protein 21%, Carbohydrate 39%
Totals and Percent Daily Values (2000 calories): Fat 3g, Saturated Fat 1g, Cholesterol 49mg, Sodium 55mg, Total Carbohydrate 7g, Dietary Fiber 0g, Sugars 0g, Protein 4g, Vitamin A 1300 units, Vitamin C 7 units, Calcium 0 units, Iron 1 units
| 4 | cups grated zucchini |
| 1/2 | cup flour |
| 1/4 | cup grated mozzarella cheese |
| 1/4 | cup grated Fontina cheese |
| 1/4 | cup grated Gruyere cheese |
| 1/4 | cup grated parmesan cheese |
| 2 | tablespoons minced fresh basil |
| 4 | each eggs, slightly beaten |
| 1/4 | teaspoon salt, to taste |
| 1/4 | teaspoon pepper, to taste |
| 2 | tablespoons olive oil |
COMBINE ZUCCHINI, FLOUR, CHEESES, BASIL, AND EGGS
SEASON TO TASTE WITH SALT AND PEPPER
PRESS MIXTURE INTO A BUTTERED 9x13x2 BAKING DISH
BAKE @ 375 DEGREES FOR 25-30 MINUTES
REMOVE FROM OVEN, DRIZZLE WITH OLIVE OIL
PASS UNDER A BROILER OR TORCH FOR 2 MINUTES TO BROWN TOPS
ALLOW TO STAND FOR 20 MINUTES BEFORE CUTTING
SERVE WARM OR AT ROOM TEMPERATUR
Nutrition Facts
Amount Per Serving:
Calories 114 - Calories from Fat 66
Percent Total Calories From: Fat 58%, Protein 22%, Carbohydrate 20%
Totals and Percent Daily Values (2000 calories): Fat 7g, Saturated Fat 3g, Cholesterol 82mg, Sodium 146mg, Total Carbohydrate 6g, Dietary Fiber 0g, Sugars 0g, Protein 6g, Vitamin A 375 units, Vitamin C 4 units, Calcium 0 units, Iron 1 units
| 1/4 | cup butter |
| 1/4 | cup flour |
| 1 | cup half and half |
| 1 | teaspoon salt |
| 1/4 | teaspoon white pepper |
| 1 | tablespoon very finlely minced onion |
| 1 | cup finely grated zucchini |
| 5 | each egg yolks, beaten |
| 5 | each egg whites |
| 1 | teaspoon cream of tartar |
| 1/2 | cup finely grated cheddar cheese |
HEAT BUTTER IN A SAUCEPAN, OVER A MEDIUM-LOW FLAME
WHISK IN FLOUR, HEAT AND STIR FOR 1-2 MINUTES, UNTIL SMOOTH WITHOUT COLORING
SLOWLY WHISK IN HALF & HALF, HEAT AND STIR UNTIL THICKENED STIR IN SALT, PEPPER, AND ONIONS
REMOVE FROM HEAT AND ALLOW TO COOL COMPLETELY
WRAP GRATED ZUCCHINI IN A TOWEL AND SQUEEZE-OUT AS MUCH MOISTURE AS POSSIBLE
ADD TO SAUCE MIXTURE-MIX WELL
ADD YOLKS TO SAUCE MIXTURE-MIX WELL
COMBINE WHITES AND CREAM OF TARTAR, BEAT UNTIL STIFF
GENTLY FOLD INTO SAUCE MIXTURE
POUR INTO A BUTTERED SOUFFLE DISH
TOP WITH GRATED CHEESE
PLACE SOUFFLE DISH INTO A ROASTING PAN, POUR BOILING WATER INTO ROASTING PAN, AROUND SOUFFLE DISH, TO A DEPTH OF 1"
BAKE @ 350 DEGREES FOR 75-90 MINUTES, JUST UNTIL A KNIFE INSERTED IN THE CENTER COMES OUT CLEAN
REMOVE FROM OVEN AND SERVE IMMEDIATEL
Nutrition Facts
Amount Per Serving:
Calories 183 - Calories from Fat 133
Percent Total Calories From: Fat 72%, Protein 16%, Carbohydrate 12%
Totals and Percent Daily Values (2000 calories): Fat 15g, Saturated Fat 8g, Cholesterol 162mg, Sodium 477mg, Total Carbohydrate 5g, Dietary Fiber 0g, Sugars 0g, Protein 7g, Vitamin A 673 units, Vitamin C 2 units, Calcium 0 units, Iron 1 units
| 2 | cups grated zucchini |
| 3 | each eggs, beaten |
| 1 | cup sugar |
| 3/4 | cup melted butter |
| 3 | cups flour |
| 1 | teaspoon salt |
| 1/4 | teaspoon baking powder |
| 1 | teaspoon baking soda |
| 1 | teaspoon ground cinnamon |
| 1 | tablespoon vanilla |
| 3/4 | cup finely chopped walnuts |
WHISK TOGETHER EGGS AND SUGAR, UNTIL PALE YELLOW
ADD BUTTER-MIX WELL
SIFT TOGETHER DRY INGREDIENTS
FOLD INTO EGG MIXTURE
STIR IN VANILLA, ZUCCHINI, AND NUTS-MIX WELL
POUR INTO A GREASED LOAF PAN
TAP ON COUNTER TO RELEASE TRAPPED AIR
BAKE @ 350 DEGREES FOR 60 MINUTES
SERVE WARM OR AT ROOM TEMPERATUR
Nutrition Facts
Amount Per Serving:
Calories 536 - Calories from Fat 240
Percent Total Calories From: Fat 45%, Protein 7%, Carbohydrate 48%
Totals and Percent Daily Values (2000 calories): Fat 27g, Saturated Fat 12g, Cholesterol 126mg, Sodium 611mg, Total Carbohydrate 65g, Dietary Fiber 1g, Sugars 0g, Protein 9g, Vitamin A 896 units, Vitamin C 3 units, Calcium 0 units, Iron 1 units
| 1 | cup grated zucchini |
| 1 | cup finely grated potato |
| 3/4 | cup very finely minced onion |
| 2 | tablespoons cornmeal |
| 2 | tablespoons flour |
| 3/4 | teaspoon salt |
| 1 | each egg, beaten |
| 1/4 | cup oil |
| 1/2 | cup sour cream |
COMBINE ZUCCHINI AND POTATOES IN A CLEAN TOWEL
GENTLY SQUEEZE TO REMOVE EXCESS MOISTURE
COMBINE ZUCCHINI, POTATOES, ONIONS, CORNMEAL, FLOUR, AND SALT IN A BOWL
STIR IN BEATEN EGG-MIX WELL
HEAT OIL IN A SKILLET, OVER A MEDIUM FLAME
FOR EACH PANCAKE, DROP 2 TABLESPOON BATTER INTO SKILLET PRESS LIGHTLY WITH A SPATULA TO FLATTEN
COOK FOR 4 MINUTES PER SIDE, UNTIL GOLDEN
DRAIN ON A RACK AND BLOT WITH PAPER TOWELS
KEEP WARM IN A 250 DEGREE OVEN
SERVE HOT OR WARM, TOPPED WITH A DOLLOP OF SOUR CREA
Nutrition Facts
Amount Per Serving:
Calories 195 - Calories from Fat 128
Percent Total Calories From: Fat 66%, Protein 7%, Carbohydrate 28%
Totals and Percent Daily Values (2000 calories): Fat 14g, Saturated Fat 2g, Cholesterol 43mg, Sodium 316mg, Total Carbohydrate 14g, Dietary Fiber 0g, Sugars 0g, Protein 3g, Vitamin A 228 units, Vitamin C 7 units, Calcium 0 units, Iron 1 units
| 15 | pounds scrubbed, small mussels |
| 2 | cups water |
| 3/4 | cup olive oil |
| 2/3 | cup minced onion |
| 3 | tablespoons minced garlic |
| 1/3 | cup minced parsley |
| 1 | cup white wine |
| 1 | pound canned plum tomatoes, minced in juice |
COMBINE MUSSELS AND WATER IN A SAUCEPOT, OVER A MODERATE FLAME
SIMMER UNTIL MUSSELS OPEN
REMOVE FROM HEAT AND STRAIN, RESERVING LIQUID
HEAT OLIVE OIL IN A SAUCEPOT, OVER A MEDIUM FLAME
ADD ONIONS, HEAT AND STIR FOR 5-6 MINUTES
ADD GARLIC, HEAT AND STIR FOR 1-2 MINUTES
ADD PARSLEY AND WHITE WINE, BRING TO A BOIL, AND SIMMER FOR 1-2 MINUTES
ADD TOMATOES AND RESERVED LIQUID
BRING TO A BOIL AND SIMMER FOR 5 MINUTES
SEASON TO TASTE WITH SALT AND PEPPER
ARRANGE MUSSELS INTO INDIVIDUAL SERVING BOWLS
LADLE BROTH OVER MUSSELS
SERVE HOT, ACCOMPANIED BY A HARD-CRUSTED BREA
Nutrition Facts
Amount Per Serving:
Calories 469 - Calories from Fat 178
Percent Total Calories From: Fat 38%, Protein 44%, Carbohydrate 16%
Totals and Percent Daily Values (2000 calories): Fat 20g, Saturated Fat 3g, Cholesterol 119mg, Sodium 1268mg, Total Carbohydrate 19g, Dietary Fiber 0g, Sugars 0g, Protein 51g, Vitamin A 950 units, Vitamin C 40 units, Calcium 0 units, Iron 18 units
| 15 | pounds scrubbed, small clams |
| 2 | cups water |
| 3/4 | cup olive oil |
| 2/3 | cup minced onion |
| 3 | tablespoons garlic |
| 1/3 | cup minced parsley |
| 1 | cup white wine |
| 1 | pound canned plum tomatoes, minced in juice |
COMBINE CLAMS AND WATER IN A SAUCEPOT, OVER A MODERATE FLAME
SIMMER UNTIL CLAMS POP OPEN
REMOVE FROM HEAT AND STRAIN, RESERVING LIQUID
HEAT OLIVE OIL IN A SAUCEPOT, OVER A MEDIUM FLAME
ADD ONIONS, HEAT AND STIR FOR 5-6 MINUTES
ADD GARLIC, HEAT AND STIR FOR 1-2 MINUTES
ADD PARSLEY AND WHITE WINE
BRING TO A BOIL AND SIMMER FOR 1-2 MINUTES
ADD TOMATOES AND RESERVED LIQUID
BRING TO A BOIL AND SIMMER FOR 5 MINUTES
SEASON TO TASTE WITH SALT AND PEPPER
ARRANGE CLAMS INTO INDIVIDUAL SERVING BOWLS
LADLE BROTH OVER CLAMS
SERVE HOT, ACCOMPANIED BY A HARD-CRUSTED BREA
Nutrition Facts
Amount Per Serving:
Calories 715 - Calories from Fat 167
Percent Total Calories From: Fat 23%, Protein 61%, Carbohydrate 14%
Totals and Percent Daily Values (2000 calories): Fat 19g, Saturated Fat 2g, Cholesterol 285mg, Sodium 527mg, Total Carbohydrate 25g, Dietary Fiber 0g, Sugars 0g, Protein 110g, Vitamin A 2697 units, Vitamin C 100 units, Calcium 0 units, Iron 120 units