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Acorn Squash Casserole
Almond Baked Chicken
Alphabet Soup
Anaheim Cheese Squares
Antipasto Pasta Salad
Appetizer Puffs
Apple and Blue Cheese Bisque
Apple and Sausage Stuffed Mushrooms
Apple Chutney
Apple Cider Jelly
Apple Cobbler II
Apple Fritters II
Apple Roast Pork
Apple Smoked Beef
Apple Stuffed Pork Roast
Apple Tart II
Apple-Horseradish Dip
Apple-Onion Quiche
Apple-Onion Soup
Apple-Sausage Pie
Apple-Spinach Pate
Apple-Stuffed Pork Chops
Apricot Party Fruit Dip
Apricot-Beef Canapes
Artichoke Mousse
Artichoke Stuffing for Poultry or Fowl
Artichoke-Chile Spread
Asparagus in Savory Shortbread
Avocado Stuffed Eggs
Avocado Stuffed Tomatoes
Avocado-Bacon Spread
Avocado-Tomato Dip
Bacon-Avocado Spread
Bacon-Cheddar Dip
Bacon-Leek Quiche
Bacon-Mushroom Loaf
Baked Acorn Squash
Baked Artichoke Suprise
Baked Asparagus Gruyere
Baked Onions
Baked Potato Crisps
Baked Potato Puffs
Baked Sesame Sticks
Baked Tortilla Chips
Basic Deviled Eggs
Basic Mandalay Salad
Basic Pizza Dough
Basic Sourdough Starter
Basil Topped Tomatoes
Beachcomber Quiche
Bean Salad
Beef-Radish Spread
Beer and Edam Spread
Beer Batter II
Beer Batter Onion Rings
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| 2 | pounds acorn squash, peeled and sliced to 1/2-inch |
| 1 | cup finely grated cheddar cheese |
| 1/2 | cup cottage cheese |
| 4 | each eggs, beaten |
| 3/4 | cup dry breadcrumbs |
| 1/2 | teaspoon salt |
| 1/4 | cup unsalted butter |
COMBINE INGREDIENTS (EXCEPT BUTTER) IN A 9x13x2-INCH GLASS BAKING DISH
DOT WITH BUTTER
BAKE @ 350 DEGREES FOR 45 MINUTES
SERVE HO
Nutrition Facts
Amount Per Serving:
Calories 248 - Calories from Fat 127
Percent Total Calories From: Fat 51%, Protein 17%, Carbohydrate 32%
Totals and Percent Daily Values (2000 calories): Fat 14g, Saturated Fat 8g, Cholesterol 139mg, Sodium 397mg, Total Carbohydrate 20g, Dietary Fiber 2g, Sugars 0g, Protein 11g, Vitamin A 935 units, Vitamin C 12 units, Calcium 0 units, Iron 2 units
| 4 | each chicken breast halves |
| 1/4 | cup flour |
| 1/3 | cup melted unsalted butter |
| 1 | teaspoon celery salt |
| 1 | teaspoon sweet paprika |
| 1 | teaspoon salt |
| 1/2 | teaspoon curry powder |
| 1/4 | teaspoon ground oregano |
| 1/2 | teaspoon white pepper |
| 1 | cup slivered blanched almonds |
| 1 | cup sour cream |
| 1/4 | cup dry breadcrumbs |
| 2 | tablespoons melted unsalted butter |
COMBINE CHICKEN AND FLOUR IN A PAPER BAG
SHAKE TO COAT WELL, REMOVE CHICKEN, AND PAT WITH YOUR HANDS TO SHAKE OFF EXCESS
COMBINE BUTTER, CELERY SALT, CURRY POWDER, PAPRIKA, OREGANO, SALT, AND WHITE PEPPER
ADD CHICKEN AND COAT EVENLY
PLACE INTO A LARGE CASSEROLE
TOP WITH SLIVERED ALMONDS
BAKE, COVERED, @ 350 DEGREES FOR 40 MINUTES
REMOVE CHICKEN WITH A SLOTTED SPOON, DRAIN
DEGREASE DRIPPINGS, RESERVING 1/4 CUP
REPLACE CHICKEN INTO CASSEROLE
COMBINE RESERVED 1/4 CUP DRIPPINGS AND SOUR CREAM-MIX WELL POUR OVER CHICKEN
BAKE, UNCOVERED, @ 350 DEGREES FOR 20-25 MINUTES, UNTIL GOLDEN
SERVE HO
Nutrition Facts
Amount Per Serving:
Calories 729 - Calories from Fat 491
Percent Total Calories From: Fat 67%, Protein 21%, Carbohydrate 12%
Totals and Percent Daily Values (2000 calories): Fat 55g, Saturated Fat 20g, Cholesterol 149mg, Sodium 1131mg, Total Carbohydrate 21g, Dietary Fiber 1g, Sugars 0g, Protein 38g, Vitamin A 1447 units, Vitamin C 3 units, Calcium 0 units, Iron 3 units
| 1/4 | cup olive oil |
| 2 | each peeled, small dice new potatoes |
| 1 | cup peeled, small dice carrot |
| 3/4 | cup small dice onion |
| 1 | quart low sodium chicken broth |
| 2 | tablespoons finely minced fresh basil |
| 1 | teaspoon finely minced fresh oregano |
| 3 | cups small dice zucchini |
| 3 | cups tomato concasse |
| 1 | cup dry alphabet pasta |
| 1/2 | cup cooked peas |
| 1/8 | teaspoon salt, to taste |
| 1/8 | teaspoon pepper, to taste |
| 2 | cups finely shredded parmesan cheese |
HEAT OLIVE OIL IN A STOCKPOT, OVER A MODERATE FLAME
ADD POTATOES, CARROTS, AND ONIONS AND SAUTE FOR 5 MINUTES ADD STOCK, BASIL, AND OREGANO
BRING TO A BOIL, REDUCE HEAT, AND SIMMER FOR 15 MINUTES
ADD ZUCCHINI AND 1 THIRD OF THE TOMATOES
SIMMER FOR 10 MINUTES
ADD PASTA, PEAS, AND THE REMAINING TOMATOES
SIMMER UNTIL PASTA IS TENDER
SEASON TO TASTE WITH SALT AND PEPPER
SERVE HOT, WITH PARMESAN CHEESE TO THE SID
Nutrition Facts
Amount Per Serving:
Calories 245 - Calories from Fat 124
Percent Total Calories From: Fat 51%, Protein 21%, Carbohydrate 29%
Totals and Percent Daily Values (2000 calories): Fat 14g, Saturated Fat 5g, Cholesterol 22mg, Sodium 459mg, Total Carbohydrate 18g, Dietary Fiber 1g, Sugars 0g, Protein 13g, Vitamin A 4666 units, Vitamin C 30 units, Calcium 0 units, Iron 2 units
| 4 | ounces diced green chiles |
| 1/2 | cup grated jack cheese |
| 1/2 | cup grated cheddar cheese |
| 1 | cup buttermilk baking mix, such as Bisquik |
| 4 | each eggs |
| 1/4 | teaspoon tabasco sauce |
| 1/4 | teaspoon white pepper |
COMBINE CHILES AND CHEESES IN A GREASED 9x9-INCH BAKING PAN COMBINE REMAINING INGREDIENTS IN A MIXER BOWL
PROCESS UNTIL SMOOTH AND WELL BLENDED
POUR OVER CHEESE MIXTURE
BAKE @ 375 DEGREES FOR 15 MINUTES, TWIST PAN 1/4 TURN
BAKE @ 375 DEGREES FOR 15-20 MINUTES, UNTIL SET IN CENTER
COOL ON A RACK FOR 15-20 MINUTES
CUT INTO 2-INCH SQUARES
SERVE WARM OR AT ROOM TEMPERATUR
Nutrition Facts
Amount Per Serving:
Calories 79 - Calories from Fat 40
Percent Total Calories From: Fat 51%, Protein 20%, Carbohydrate 29%
Totals and Percent Daily Values (2000 calories): Fat 4g, Saturated Fat 2g, Cholesterol 60mg, Sodium 237mg, Total Carbohydrate 6g, Dietary Fiber 0g, Sugars 0g, Protein 4g, Vitamin A 194 units, Vitamin C 5 units, Calcium 0 units, Iron 1 units
| 1 | pound rainbow rotelle noodles |
| 2 | tablespoons minced garlic |
| 1 | tablespoon Dijon mustard |
| 1/3 | cup red wine vinegar |
| 2 | tablespoons balsamic vinegar |
| 1 | tablespoon water |
| 1/2 | cup olive oil |
| 1/2 | cup sun-dried tomatoes |
| 1/2 | cup medium dice smoked mozzarella cheese |
| 16 | ounces garbanzo beans, rinsed and drained |
| 1 | cup finely slivered dry salami |
| 10 | each pepperoncini |
| 1/2 | teaspoon red pepper flakes |
| 1 | cup flat-leaf parsley, firmly packed |
COOK THE NOODLES IN BOILING-SALTED WATER, UNTIL AL DENTE
RINSE IN COLD WATER AND DRAIN WELL
COMBINE THE GARLIC, MUSTARD, VINEGARS, WATER, AND OLIVE OIL IN A FOOD PROCESSOR OR BLENDER
PROCESS UNTIL WELL BLENDED
SEASON TO TASTE WITH SALT
SOAK THE DRIED TOMATOES IN WATER
DRAIN WELL AND SLICE THINLY
COMBINE THE DRESSING, TOMATOES, MOZZARELLA, GARBANZOS, SALAMI, PEPPERONCINI, RED PEPPER FLAKES, AND ITALIAN PARSLEY-MIX WELL
COMBINE THE DRESSING MIXTURE AND PASTA-TOSS TO MOISTEN COVER AND CHILL FOR 2-48 HOURS
SERVE SLIGHTLY CHILLED OR AT ROOM TEMPERATUR
Nutrition Facts
Amount Per Serving:
Calories 477 - Calories from Fat 183
Percent Total Calories From: Fat 38%, Protein 14%, Carbohydrate 47%
Totals and Percent Daily Values (2000 calories): Fat 20g, Saturated Fat 5g, Cholesterol 20mg, Sodium 500mg, Total Carbohydrate 55g, Dietary Fiber 2g, Sugars 0g, Protein 17g, Vitamin A 957 units, Vitamin C 78 units, Calcium 0 units, Iron 3 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
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
BEAT IN 1 EGG, UNTIL SMOOTH
BEAT IN REMAINING EGGS, ONE AT A TIME, UNTIL SMOOTH
CONTINUE TO BEAT UNTIL THE MIXTURE IS NO LONGER SHINY
DROP BY ROUNDED TEASPOONSFUL ONTO A PARCHMENT-LINED 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
| 1 | tablespoon unsalted butter |
| 2 | cups peeled, cored, small dice apples |
| 1 | cup half and half |
| 6 to 5 | ounces blue cheese, crumbled |
| 1/4 | teaspoon salt, to taste |
| 1/4 | teaspoon freshly ground white pepper, to taste |
HEAT THE BUTTER IN A SAUCEPAN, OVER A MEDIUM FLAME
ADD THE APPLES AND SAUTE FOR 1-2 MINUTES, UNTIL SOFTENED
ADD THE HALF & HALF OR MILK AND REDUCE HEAT TO LOW
HEAT AND STIR UNTIL THE MIXTURE BEGINS TO SCALD AROUND THE EDGES
GRADUALLY ADD THE CHEESE AND STIR UNTIL MELTED
SEASON TO TASTE WITH SALT AND PEPPER
SERVE HO
Nutrition Facts
Amount Per Serving:
Calories 536 - Calories from Fat 365
Percent Total Calories From: Fat 68%, Protein 14%, Carbohydrate 18%
Totals and Percent Daily Values (2000 calories): Fat 41g, Saturated Fat 26g, Cholesterol 114mg, Sodium 1334mg, Total Carbohydrate 24g, Dietary Fiber 1g, Sugars 0g, Protein 19g, Vitamin A 1313 units, Vitamin C 7 units, Calcium 0 units, Iron 1 units
| 24 | each button mushrooms, stems removed |
| 1/2 | cup butter |
| 4 to 3 | tablespoons vegetable oil |
| tablespoon salt, to taste | |
| tablespoon black pepper, to taste | |
| 1/2 | pound bulk pork sausage |
| 1/2 | cup chopped shallot |
| 2 | cups peeled, small dice tart apples |
| 1 | tablespoon granulated sugar |
| 4 | ounces cream cheese |
| 2 | teaspoons honey mustard, or more to taste |
| 2 | tablespoons minced parsley |
WIPE SOIL FROM MUSHROOMS WITH A CLEAN DAMP CLOTH
CAREFULLY SCRAPE THE CAVITY OF EACH MUSHROOM WITH A SPOON
COMBINE THE VEGETABLE OIL WITH AN EQUAL AMOUNT OF BUTTER IN A SAUCEPAN, OVER A MEDIUM FLAME
ADD A FEW MUSHROOMS, TOP DOWN, AND SAUTE UNTIL GOLDEN ON BOTH SIDES
REMOVE WITH A SLOTTED SPOON AND CONTINUE UNTIL ALL MUSHROOMS HAVE BEEN SAUTEED, ADDING ADDITIONAL OIL AND BUTTER AS NECESSARY
SEASON THE MUSHROOM CAVITIES WITH SALT AND PEPPER
BROWN THE SAUSAGE IN A SKILLET, OVER A MODERATE FLAME, BREAKING INTO SMALL PIECES WITH A SPOON
REMOVE WITH A SLOTTED SPOON TO DRAIN ON A PAPER TOWEL
DRAIN ACCUMULATED FAT FROM SKILLET
HEAT REMAINING BUTTER IN THE SKILLET, OVER A MODERATE FLAME
ADD THE SHALLOTS AND SAUTE FOR 2 MINUTES
ADD THE APPLES AND SPRINKLE WITH SUGAR
HEAT AND STIR FOR 3-4 MINUTES, UNTIL THE APPLES ARE GOLDEN
ADD THE CREAM CHEESE AND HONEY MUSTARD
HEAT AND STIR UNTIL CHEESE HAS MELTED AND MIXED IN WELL
REMOVE FROM HEAT, STIR IN SAUSAGE, AND MIX WELL
SEASON TO TASTE WITH ADDITIONAL SALT, PEPPER, HONEY MUSTARD
ARRANGE THE MUSHROOM CAPS ONTO A GREASED BAKING PAN
DIVIDE THE FILLING MIXTURE BETWEEN MUSHROOMS, PACKING FIRMLY BUT GENTLY TO FORM A SMALL MOUND ON EACH
COVER AND CHILL UNTIL READY TO BAKE
BAKE @ 350 DEGREES FOR 8-10 MINUTES
GARNISH WITH MINCED PARSLEY
SERVE HO
Nutrition Facts
Amount Per Serving:
Calories 84 - Calories from Fat 66
Percent Total Calories From: Fat 79%, Protein 4%, Carbohydrate 17%
Totals and Percent Daily Values (2000 calories): Fat 7g, Saturated Fat 4g, Cholesterol 16mg, Sodium 353mg, Total Carbohydrate 4g, Dietary Fiber 0g, Sugars 0g, Protein 1g, Vitamin A 658 units, Vitamin C 1 units, Calcium 0 units, Iron 0 units
| 1/4 | cup minced garlic |
| 10 | cups medium dice, peeled apples |
| 2 | cups minced onions |
| 4 | cups brown sugar |
| 3 | cups vinegar |
| 1 | cup strained fresh lime juice |
| 2 | cups chopped whole lemons |
| 2 | tablespoons shredded orange zest |
| 2 | tablespoons shredded grapefruit zest |
| 10 | slices pineapple, drained |
| 1 | tablespoon freshly grated nutmeg |
| 1 | tablespoon freshly ground cinnamon |
| 1 | tablespoon finely grated ginger |
| 1/8 | teaspoon tabasco sauce |
| 1 | cup pitted dates |
COMBINE GARLIC, APPLES, ONIONS, SUGAR, VINEGAR, AND LIME JUICE IN A SAUCEPAN, OVER A MEDIUM FLAME
HEAT JUST TO A BOIL, REDUCE HEAT, AND SIMMER FOR 10 MINUTES ADD REMAINING INGREDIENTS SIMMER FOR 20 MINUTES, UNTIL FRUIT SOFTENS
COOL
SERVE SLIGHTLY CHILLED OR AT ROOM TEMPERATUR
Nutrition Facts
Amount Per Serving:
Calories 3463 - Calories from Fat 198
Percent Total Calories From: Fat 6%, Protein 3%, Carbohydrate 92%
Totals and Percent Daily Values (2000 calories): Fat 22g, Saturated Fat 2g, Cholesterol 0mg, Sodium 94mg, Total Carbohydrate 793g, Dietary Fiber 29g, Sugars 0g, Protein 23g, Vitamin A 1278 units, Vitamin C 800 units, Calcium 0 units, Iron 24 units
| 2 | quarts apple cider |
HEAT CIDER IN A HEAVY SAUCEPAN, OVER A MODERATE FLAME
BRING TO A SIMMER AND ALLOW TO BOIL FOR 45-60 MINUTES, TO THE JELLING POINT OF 220 DEGREES
REMOVE FROM HEAT AND ALLOW TO COOL
STORE CHILLED
SERVE SLIGHTLY CHILLED OR AT ROOM TEMPERATUR
Nutrition Facts
Amount Per Serving:
Calories 128 - Calories from Fat 2
Percent Total Calories From: Fat 2%, Protein 1%, Carbohydrate 98%
Totals and Percent Daily Values (2000 calories): Fat 0g, Saturated Fat 0g, Cholesterol 0mg, Sodium 0mg, Total Carbohydrate 31g, Dietary Fiber 0g, Sugars 0g, Protein 0g, Vitamin A 0 units, Vitamin C 0 units, Calcium 0 units, Iron 0 units
| 5 | each apples, peeled, cored, and thinly sliced |
| 1 | teaspoon ground cinnamon |
| 1 | cup sugar |
| 1 | tablespoon flour |
| 2 | cups sifted flour |
| 1 | cup light brown sugar |
| 1 | cup unsalted butter, room temperature |
| 1 | cup cream, whipped |
PLACE APPLES INTO A CASSEROLE
COMBINE CINNAMON, SUGAR, AND 1 TABLESPOON FLOUR
SPRINKLE OVER APPLES
COMBINE REMAINING FLOUR AND BROWN SUGAR-MIX WELL
CUT IN BUTTER TO RESEMBLE A COARSE MEAL
SPREAD OVER APPLES TO COVER
BAKE @ 350 DEGREES FOR 35-45 MINUTES, COVERING WITH FOIL WHEN LIGHTLY BROWNED
SERVE WARM, GARNISHED WITH DOLLOPS OF WHIPPED CREA
Nutrition Facts
Amount Per Serving:
Calories 849 - Calories from Fat 375
Percent Total Calories From: Fat 44%, Protein 3%, Carbohydrate 53%
Totals and Percent Daily Values (2000 calories): Fat 42g, Saturated Fat 25g, Cholesterol 118mg, Sodium 26mg, Total Carbohydrate 112g, Dietary Fiber 1g, Sugars 0g, Protein 6g, Vitamin A 1622 units, Vitamin C 10 units, Calcium 0 units, Iron 2 units
| 3/4 | cup yellow cornmeal |
| 1/2 | cup flour |
| 2 | tablespoons baking powder |
| 1/3 | cup sugar |
| 1/4 | teaspoon salt |
| 1 | each egg, beaten |
| 1/2 | cup milk |
| 1 | cup peeled, cored, small dice apple |
| 2 | tablespoons corn oil |
| corn oil, for frying | |
| 1 | cup powdered sugar |
COMBINE CORNMEAL, FLOUR, BAKING POWDER, SUGAR, AND SALT
ADD EGG-MIX WELL
ADD MILK-MIX WELL
ADD 2 TABLESPOONS OIL-MIX WELL
ADD APPLES-MIX WELL
HEAT OIL IN A DEEP FRYER OR A DUTCH OVEN TO 370 DEGREES
DROP BATTER BY TABLESPOONSFUL INTO THE HOT OIL AND FRY UNTIL GOLDEN ON ALL SIDES
REMOVE TO DRAIN BRIEFLY ON A COOLING RACK AND BLOT WITH PAPER TOWELS
SPRINKLE WITH POWDERED SUGAR
SERVE WARM OR AT ROOM TEMPERATUR
Nutrition Facts
Amount Per Serving:
Calories 122 - Calories from Fat 30
Percent Total Calories From: Fat 24%, Protein 5%, Carbohydrate 70%
Totals and Percent Daily Values (2000 calories): Fat 3g, Saturated Fat 1g, Cholesterol 14mg, Sodium 176mg, Total Carbohydrate 21g, Dietary Fiber 0g, Sugars 0g, Protein 2g, Vitamin A 60 units, Vitamin C 0 units, Calcium 0 units, Iron 0 units
| 3 | pounds boneless pork loin roast |
| 1 | tablespoon salt |
| 3 | tablespoons peanut oil |
| 2 | sprigs rosemary |
| 3 | pounds large dice potatoes |
| 2 | cups peeled, cored, thinly sliced apples |
| 1 | cup thinly sliced onion |
| 3/4 | cup apple cider |
| 1 | teaspoon black pepper |
RUB PORK WELL WITH SALT AND OIL
PLACE ROSEMARY INTO A ROASTING PAN PLACE ROAST ON TOP OF ROSEMARY
ROAST @ 350 DEGREES FOR 15 MINUTES
SURROUND ROAST WITH ONION AND APPLE SLICES
PLACE POTATOES ONTO APPLES AND ONIONS
POUR CIDER OVER ROAST AND GARNISH
SPRINKLE WITH BLACK PEPPER
INSERT A MEAT THERMOMETER INTO THICKEST PART OF ROAST
ROAST @ 350 DEGREES FOR 1-2 HOURS, TO AN INTERNAL TEMPERATURE OF 165 DEGREES
REMOVE FROM OVEN AND ALLOW TO REST FOR 20-30 MINUTES BEFORE CARVING
SERVE HO
Nutrition Facts
Amount Per Serving:
Calories 758 - Calories from Fat 291
Percent Total Calories From: Fat 38%, Protein 26%, Carbohydrate 35%
Totals and Percent Daily Values (2000 calories): Fat 32g, Saturated Fat 10g, Cholesterol 145mg, Sodium 1338mg, Total Carbohydrate 67g, Dietary Fiber 2g, Sugars 0g, Protein 50g, Vitamin A 46 units, Vitamin C 40 units, Calcium 0 units, Iron 5 units
| 10 to 8 | pounds cross rib roast |
| 2 | teaspoons kosher salt |
| 2 | teaspoons cracked black pepper |
| 1 | pound apple wood chips |
MASSAGE SALT AND PEPPER INTO ROAST
SOAK CHIPS IN WATER FOR 30 MINUTES
PLACE CHIPS ON CHARCOAL IN BRAZIER PLACE
MEAT ON A ROASTING RACK
PLACE INTO BRAZIER, AWAY FROM COALS
COVER AND SMOKE-ROAST FOR 3 HOURS, TO AN INTERNAL TEMPERATURE OF 135 DEGREES FOR RARE, 145 DEGREES FOR MEDIUM RARE, AND 150 DEGREES FOR MEDIUM, ADDING ADDITIONAL CHARCOAL AS NEEDED TO MAINTAIN FIRE
OR, FINISH COOKING IN AN OVEN
ALLOW TO REST 30 MINUTES BEFORE CARVING
OR, WRAP IN FOIL, COOL, THEN CHILL COMPLETELY BEFORE CUTTING SERVE WARM, CHILLED, OR AT ROOM TEMPERATUR
Nutrition Facts
Amount Per Serving:
Calories 208 - Calories from Fat 92
Percent Total Calories From: Fat 44%, Protein 56%, Carbohydrate 0%
Totals and Percent Daily Values (2000 calories): Fat 10g, Saturated Fat 4g, Cholesterol 86mg, Sodium 283mg, Total Carbohydrate 0g, Dietary Fiber 0g, Sugars 0g, Protein 29g, Vitamin A 0 units, Vitamin C 0 units, Calcium 0 units, Iron 3 units
| 2 | tablespoons unsalted butter |
| 1 | cup minced onion |
| 1/2 | cup finely chopped cashews |
| 2 | cups medium dice bread |
| 1 | cup peeled, cored, small dice apple |
| 1 | cup small dice celery |
| 1 | tablespoon finely minced parsley |
| 1/2 | teaspoon salt |
| 1/2 | teaspoon white pepper |
| 1 | tablespoon strained fresh lemon juice |
| 4 | pounds boneless pork loin roast |
| 2 | tablespoons peanut oil |
| 3/4 | cup apple cider |
HEAT BUTTER IN A SKILLET, OVER A MODERATE FLAME
ADD ONIONS AND CASHEWS, HEAT AND STIR FOR 5 MINUTES
ADD BREAD, APPLES, CELERY, AND MINCED PARSLEY
HEAT AND STIR FOR 4-5 MINUTES
STIR IN LEMON JUICE, SALT, AND PEPPER
REMOVE FROM HEAT, COOL
SPREAD STUFFING ONTO LEAN SIDE OF PORK
ROLLUP AROUND STUFFING AND SECURE WITH COTTON TWINE
RUB WITH SALT AND PEPPER
PLACE ONTO A RACK, IN A ROASTING PAN
INSERT A MEAT THERMOMETER
ROAST @ 325 DEGREES FOR 1-1/2 TO 2-1/2 HOURS, TO AN INTERNAL TEMPERATURE OF 165 DEGREES
REMOVE ROAST FROM PAN, SET ASIDE TO REST
REMOVE RACK FROM PAN, SET ASIDE
DEGREASE PAN DRIPPINGS
HEAT OVER A MEDIUM-LOW FLAME
WHISK IN CIDER TO DEGLAZE PAN
POUR OVER ROAST
SERVE HO
Nutrition Facts
Amount Per Serving:
Calories 612 - Calories from Fat 325
Percent Total Calories From: Fat 53%, Protein 31%, Carbohydrate 16%
Totals and Percent Daily Values (2000 calories): Fat 36g, Saturated Fat 12g, Cholesterol 154mg, Sodium 456mg, Total Carbohydrate 24g, Dietary Fiber 1g, Sugars 0g, Protein 48g, Vitamin A 189 units, Vitamin C 6 units, Calcium 0 units, Iron 4 units
| 1/4 | teaspoon cinnamon |
| 2 | tablespoons sugar |
| 7 to 6 | each peeled, cored, halved apples |
| 1 | each lemon, halved |
| 1/2 | pound frozen puff pastry, thawed |
| 2 | tablespoons unsalted butter, room temperature |
| 1 | each egg, beaten |
| 1 | tablespoon water |
| 1/2 | cup apricot jam |
| 1/4 | cup water |
COMBINE CINNAMON AND SUGAR-MIX WELL, SET ASIDE
COMBINE EGG AND 1 TABLESPOON WATER, MIX WELL, SET ASIDE
RUB APPLES WITH LEMON AND PLACE CUT-SIDE-DOWN ONTO A CUTTING BOARD
CUT INTO THIN SLICES AND KEEP TOGETHER, PRESERVING SHAPE ROLLOUT PASTRY INTO A 12-INCH CIRCLE
CUTOUT INTO THE SHAPE OF A LARGE APPLE
PLACE ONTO A JELLY ROLL PAN
PRICK WITH A FORK, LEAVING A 1-INCH BORDER
ARRANGE APPLES ONTO PIERCED AREA OF PASTRY TO FIT TIGHTLY SPRINKLE WITH CINNAMON MIXTURE
FOLD BORDER UP OVER SIDES OF FILLING, PRESERVING OVERALL APPLE
SHAPE DOT WITH BUTTER AND CHILL FOR MINUTES
CUT DOUGH SCRAPS INTO THE SHAPE OF LEAVES AND STEMS
PLACE ONTO A PIECE OF FOIL NEXT TO APPLE TART
BRUSH WITH EGG MIXTURE
BAKE @ 375 DEGREES FOR 20-25 MINUTES
REMOVE PASTRY STEMS AND LEAVES
BAKE @ 375 DEGREES FOR 10-15 MINUTES, UNTIL GOLDEN
COMBINE JAM AND 1/4 CUP WATER-MIX WELL
BRUSH OVER THE TOP OF APPLE TART
PLACE INTO OVEN BRIEFLY UNTIL SHINY
ARRANGE PASTRY GARNISH ON TOP
SERVE AT ROOM TEMPERATUR
Nutrition Facts
Amount Per Serving:
Calories 322 - Calories from Fat 108
Percent Total Calories From: Fat 34%, Protein 4%, Carbohydrate 62%
Totals and Percent Daily Values (2000 calories): Fat 12g, Saturated Fat 4g, Cholesterol 34mg, Sodium 146mg, Total Carbohydrate 50g, Dietary Fiber 1g, Sugars 0g, Protein 3g, Vitamin A 232 units, Vitamin C 13 units, Calcium 0 units, Iron 1 units
| 3 | cups finely grated, peeled apples |
| 1 | tablespoon strained fresh lemon juice |
| 1/4 | cup plain yogurt |
| 1 | tablespoon prepared horseradish |
| 2 | tablespoons finely chopped walnuts |
SPRINKLE APPLES WITH LEMON JUICE
COMBINE WITH REMAINING INGREDIENTS IN A FOOD PROCESSOR PROCESS TO A SMOOTH PUREE
SERVE AT ONC
Nutrition Facts
Amount Per Serving:
Calories 91 - Calories from Fat 28
Percent Total Calories From: Fat 30%, Protein 5%, Carbohydrate 64%
Totals and Percent Daily Values (2000 calories): Fat 3g, Saturated Fat 1g, Cholesterol 2mg, Sodium 11mg, Total Carbohydrate 15g, Dietary Fiber 1g, Sugars 0g, Protein 1g, Vitamin A 67 units, Vitamin C 7 units, Calcium 0 units, Iron 0 units
| 1 | cup flour |
| 1/3 | cup vegetable shortening |
| 1/2 | teaspoon salt |
| 1/4 | cup grapefruit soda, such as Squirt |
| 1 | cup thinly sliced yellow onion |
| 2 | tablespoons butter |
| 2 | cups peeled-cored-sliced apples |
| 1/2 | cup grated jack cheese |
| 1/2 | cup grated Gruyere cheese |
| 3 | each eggs, beaten |
| 2 | tablespoons Sweet-hot mustard |
| 1 | cup half and half |
| 1/2 | teaspoon salt |
COMBINE FLOUR AND SALT IN A LARGE BOWL
ADD THE SHORTENING AND RUB INTO FLOUR WITH YOUR HANDS, UNTIL WELL BLENDED
ADD GRAPEFRUIT SODA, 1 TABLESPOON AT A TIME, AND TOSS WITH A FORK
CONTINUE TO MOISTEN AND TOSS WITH A FORK JUST UNTIL DOUGH HOLDS SHAPE
WRAP IN PLASTIC, CHILL
ROLLOUT TO DESIRED SHAPE AND PRESS INTO A QUICHE PAN
LINE WITH FOIL AND WEIGHT-DOWN WITH BEANS
BAKE @ 400 DEGREES FOR 8 MINUTES
REMOVE FROM HEAT, REMOVE FOIL AND BEANS, AND COOL
COMBINE ONIONS AND BUTTER IN A SKILLET, OVER A MEDIUM FLAME HEAT AND STIR FOR 2-3 MINUTES, UNTIL SLIGHTLY TRANSPARENT
ADD APPLES AND CONTINUE TO SAUTE UNTIL ONIONS AND APPLES ARE SOFTENED, WITHOUT BROWNING
REMOVE FROM HEAT, COOL
COMBINE CHEESES WITH APPLE MIXTURE-MIX WELL, SET ASIDE COMBINE EGGS, MUSTARD, HALF & HALF, AND SALT-MIX WELL ARRANGE THE APPLE MIXTURE INTO PREPARED PASTRY SHELL
POUR EGG MIXTURE OVER THE TOP
BAKE @ 375 DEGREES FOR 35-40 MINUTES, UNTIL SET (COVER CRUST WITH FOIL IF IT BEGINS TO BURN)
REMOVE FROM HEAT AND ALLOW TO REST BRIEFLY BEFORE CUTTING SERVE HOT, WARM, OR AT ROOM TEMPERATUR
Nutrition Facts
Amount Per Serving:
Calories 344 - Calories from Fat 216
Percent Total Calories From: Fat 63%, Protein 13%, Carbohydrate 24%
Totals and Percent Daily Values (2000 calories): Fat 24g, Saturated Fat 10g, Cholesterol 121mg, Sodium 493mg, Total Carbohydrate 21g, Dietary Fiber 0g, Sugars 0g, Protein 11g, Vitamin A 614 units, Vitamin C 3 units, Calcium 0 units, Iron 1 units
| 2 | tablespoons corn oil |
| 2 | cups minced onions |
| 3 | cups peeled, cored, small dice apples |
| 1 | cup peeled, small dice celery root |
| 2 | cups peeled, small dice red potatoes |
| 16 | cups chicken stock, or unsalted broth |
| 1/4 | teaspoon to taste salt |
| 1/4 | teaspoon white pepper, to taste |
| 2 | tablespoons finely snipped chives |
HEAT OIL IN A LARGE SKILLET, OVER A MODERATE FLAME
ADD ONIONS, POTATOES, APPLES, AND CELERY ROOT
HEAT AND STIR FOR 6-8 MINUTES, UNTIL ONIONS ARE WELL SOFTENED ADD THE CHICKEN STOCK-STIR
BRING TO A BOIL, REDUCE HEAT, AND SIMMER FOR 30-40 MINUTES UNTIL THE POTATOES, APPLES, AND CELERY ROOT ARE TENDER STRAIN OUT THE VEGETABLES AND PUREE IN A FOOD PROCESSOR RETURN PUREED VEGETABLES TO THE LIQUID
SEASON TO TASTE WITH SALT AND WHITE PEPPER
LADLE INTO INDIVIDUAL BOWLS
GARNISH WITH SNIPPED CHIVES
SERVE HO
Nutrition Facts
Amount Per Serving:
Calories 128 - Calories from Fat 42
Percent Total Calories From: Fat 33%, Protein 11%, Carbohydrate 56%
Totals and Percent Daily Values (2000 calories): Fat 5g, Saturated Fat 1g, Cholesterol 0mg, Sodium 2412mg, Total Carbohydrate 18g, Dietary Fiber 1g, Sugars 0g, Protein 3g, Vitamin A 117 units, Vitamin C 10 units, Calcium 0 units, Iron 1 units
| 1/4 | cup small dice, well chilled unsalted butter |
| 1/2 | cup flour |
| 1/2 | pound pork sausage |
| 1 | tablespoon unsalted butter |
| 1 | cup peeled, cored, small dice apple |
| 2 | each egg yolks, beaten |
| 1 | each egg, beaten |
| 1 | cup heavy cream |
| 1/4 | teaspoon salt |
| 1/2 | cup finely grated sharp cheddar cheese |
COMBINE CHILLED BUTTER WITH FLOUR AND A PINCH OF SALT-MIX TO THE CONSISTENCY OF COARSE CRUMBS
MIX IN 1-2 TABLESPOONS ICE-COLD WATER JUST TO BIND MIXTURE COVER AND CHILL FOR 30-60 MINUTES
MEANWHILE COOK SAUSAGE IN A SKILLET, OVER A MODERATE FLAME, UNTIL WELL BROWNED
DRAIN WELL AND SET ASIDE
HEAT 1 TABLESPOON BUTTER IN ANOTHER SKILLET, OVER A MEDIUM FLAME
ADD APPLES AND SAUTE FOR 1-2 MINUTES, JUST UNTIL SOFTENED REMOVE FROM HEAT AND SET ASIDE TO COOL
COMBINE YOLKS, EGG, CREAM, AND SALT-MIX WELL, SET ASIDE ROLLOUT DOUGH AND PRESS INTO THE BOTTOM OF A 9-INCH PIE PAN CRUMBLE THE SAUSAGE INTO THE BOTTOM OF THE CRUST
ARRANGE THE APPLES ONTO THE SAUSAGE
SPRINKLE WITH THE GRATED CHEESE
POUR EGG MIXTURE OVER THE TOP
BAKE @ 350 DEGREES FOR 50-60 MINUTES, UNTIL WELL SET
REMOVE FROM OVEN AND ALLOW TO COOL FOR 15-30 MINUTES, UNTIL FIRM ENOUGH TO CUT
SERVE WARM OR AT ROOM TEMPERATUR
Nutrition Facts
Amount Per Serving:
Calories 473 - Calories from Fat 377
Percent Total Calories From: Fat 80%, Protein 10%, Carbohydrate 10%
Totals and Percent Daily Values (2000 calories): Fat 42g, Saturated Fat 22g, Cholesterol 217mg, Sodium 548mg, Total Carbohydrate 12g, Dietary Fiber 0g, Sugars 0g, Protein 12g, Vitamin A 1212 units, Vitamin C 1 units, Calcium 0 units, Iron 1 units
| 2 | cups peeled, cored, small dice apples |
| 3 to 2 | tablespoons unsalted butter |
| 1 | pound well washed spinach leaves |
| 2 | each eggs, beaten |
| 1 | cup finely ground walnuts |
| 3/4 | cup unseasoned fresh breadcrumbs |
| 1/4 | teaspoon salt, to taste |
| 1/4 | teaspoon white pepper, to taste |
COMBINE APPLES AND BUTTER IN A SAUCEPAN, OVER A MEDIUM FLAME HEAT AND STIR FOR 4-5 MINUTES, UNTIL SOFTENED
REMOVE APPLES WITH A SLOTTED SPOON AND SET ASIDE
ADD SPINACH AND SAUTE UNTIL WILTED
DRAIN SPINACH WELL AND PUREE IN A FOOD PROCESSOR
COMBINE EGGS, WALNUTS, BREADCRUMBS, APPLES, AND SPINACH-MIX WELL
SEASON TO TASTE WITH SALT AND WHITE PEPPER
POUR INTO A PLASTIC-WRAPPED LONG LOAF PAN OR GELATIN MOLD COVER AND CHILL UNTIL FIRM
REMOVE FROM PAN AND LEAVE WRAPPED IN PLASTIC
PLACE PATE INTO A DEEP HOTEL PAN
POUR BOILING WATER INTO PAN TO COVER PATE
PLACE INTO A 300 DEGREE OVEN AND POACH FOR 30-45 MINUTES, UNTIL WELL SET
REMOVE FROM WATER AND CHILL FOR 4-48 HOURS
REMOVE AND DISCARD PLASTIC
SERVE CHILLE
Nutrition Facts
Amount Per Serving:
Calories 290 - Calories from Fat 170
Percent Total Calories From: Fat 58%, Protein 12%, Carbohydrate 29%
Totals and Percent Daily Values (2000 calories): Fat 19g, Saturated Fat 4g, Cholesterol 82mg, Sodium 273mg, Total Carbohydrate 21g, Dietary Fiber 2g, Sugars 0g, Protein 9g, Vitamin A 5380 units, Vitamin C 24 units, Calcium 0 units, Iron 3 units
| 1 | cup croutons |
| 1/2 | cup peeled, seeded, small dice apple |
| 1/2 | cup finely grated cheddar cheese |
| 2 | tablespoons seedless golden raisins |
| 1/4 | teaspoon salt |
| 1/4 | teaspoon ground cinnamon |
| 2 | tablespoons strained fresh orange juice |
| 2 | tablespoons melted unsalted butter |
| 6 | each pork chops, about 2-inches thick |
| 1/2 | teaspoon salt, to taste |
| 1/4 | teaspoon white pepper, to taste |
COMBINE CROUTONS, APPLES, CHEESE, RAISINS, 1/4 TEASPOON SALT, AND CINNAMON-MIX WELL
ADD ORANGE JUICE AND BUTTER-MIX WELL
CUT A POCKET INTO EACH OF THE PORK CHOPS
SEASON THE POCKETS OF EACH WITH SALT AND PEPPER
SPOON STUFFING MIXTURE INTO THE POCKETS OF THE CHOPS
PLACE INTO A SHALLOW BAKING PAN
BAKE @ 350 DEGREES FOR 60 MINUTES
COVER WITH FOIL AND BAKE @ 350 DEGREES FOR 30 MINUTES
SERVE HO
Nutrition Facts
Amount Per Serving:
Calories 466 - Calories from Fat 322
Percent Total Calories From: Fat 69%, Protein 23%, Carbohydrate 8%
Totals and Percent Daily Values (2000 calories): Fat 36g, Saturated Fat 15g, Cholesterol 107mg, Sodium 515mg, Total Carbohydrate 9g, Dietary Fiber 0g, Sugars 0g, Protein 27g, Vitamin A 271 units, Vitamin C 4 units, Calcium 0 units, Iron 1 units
| 1/2 | cup dried apricots |
| 1 | cup water |
| 1 | tablespoon sugar |
| 3 | ounces cream cheese, room temperature |
| 1/2 | cup sour cream |
| 1/8 | teaspoon nutmeg |
| 1 | each apple, medium dice |
| 1 | each pear, medium dice |
| 8 | ounces canned pineapple chunks, drained |
| 12 | each strawberries, hulled |
| 36 | each frilled toothpicks |
COMBINE APRICOTS AND WATER IN A SMALL SAUCEPAN, OVER A MEDIUM FLAME
BRING TO THE BOIL, REDUCE HEAT, COVER, AND SIMMER FOR 15 MINUTES, UNTIL TENDER
DRAIN, RESERVING 1/4 CUP LIQUID
COMBINE APRICOTS, RESERVED LIQUID, AND SUGAR IN A FOOD PROCESSOR
PROCESS UNTIL SMOOTH
ADD CREAM CHEESE, SOUR CREAM, AND NUTMEG
AGAIN PROCESS UNTIL SMOOTH
COVER AND CHILL FOR 60-90 MINUTES
SKEWER ASSORTED FRUITS AND CHUNKS WITH TOOTHPICKS
ARRANGE ONTO A SERVING PLATTER
SERVE DIP CHILLED OR AT ROOM TEMPERATUR
Nutrition Facts
Amount Per Serving:
Calories 101 - Calories from Fat 43
Percent Total Calories From: Fat 43%, Protein 5%, Carbohydrate 52%
Totals and Percent Daily Values (2000 calories): Fat 5g, Saturated Fat 2g, Cholesterol 12mg, Sodium 26mg, Total Carbohydrate 13g, Dietary Fiber 1g, Sugars 0g, Protein 1g, Vitamin A 793 units, Vitamin C 13 units, Calcium 0 units, Iron 1 units
| 3 | pounds eye of round roast |
| 16 | ounces apricot jam |
| 24 | each marachino cherries, halved |
| 48 | whole mint leaves |
PLACE EYE OF ROUND ONTO A RACK IN A ROASTING PAN
ROAST @ 325 DEGREES FOR 60 MINUTES, OR TO DESIRED DONENESS REMOVE FROM OVEN WRAP IN PLASTIC AND CHILL THOROUGHLY
CUT SLICES TO A THICKNESS OF 1/4-INCH
SPREAD EACH WITH JAM
GARNISH EACH WITH A CHERRY HALF AND A MINT LEAF
ARRANGE ONTO A SERVING PLATTER
SERVE SLIGHTLY CHILLED OR AT ROOM TEMPERATUR
Nutrition Facts
Amount Per Serving:
Calories 127 - Calories from Fat 22
Percent Total Calories From: Fat 18%, Protein 40%, Carbohydrate 43%
Totals and Percent Daily Values (2000 calories): Fat 2g, Saturated Fat 1g, Cholesterol 31mg, Sodium 33mg, Total Carbohydrate 14g, Dietary Fiber 0g, Sugars 0g, Protein 13g, Vitamin A 52 units, Vitamin C 3 units, Calcium 0 units, Iron 1 units
| 16 | ounces canned artichoke hearts, drained |
| 1 | cup milk |
| 2 | cups thinly sliced fresh mushrooms |
| 1/2 | cup finely minced scallions |
| 1 | tablespoon unsalted butter |
| 2 | tablespoons dry white wine |
| 1 | cup cottage cheese |
| 1/2 | cup sour cream |
| 2 | tablespoons finely minced parsley |
| 1 | teaspoon minced fresh dill weed |
| 1/4 | teaspoon salt, to taste |
| 1/4 | teaspoon white pepper, to taste |
| 2 | envelopes unflavored gelatin |
| 1/2 | cup cold water |
PLACE ARTICHOKE HEARTS IN A FOOD PROCESSOR
PROCESS TO A PUREE, ADDING MILK IN A THIN-STEADY STREAM
HEAT BUTTER IN A SMALL SKILLET, OVER A MEDIUM FLAME
ADD MUSHROOMS AND SCALLIONS
SAUTE FOR 4-5 MINUTES, UNTIL SOFTENED
RAISE HEAT TO MODERATE
ADD WINE AND HEAT TO EVAPORATE MOST OF THE MOISTURE
REMOVE FROM HEAT AND COOL SLIGHTLY
COMBINE WITH COTTAGE CHEESE, SOUR CREAM, PARSLEY, AND DILL IN A FOOD PROCESSOR
PROCESS TO A FINE PUREE
SEASON TO TASTE WITH SALT AND PEPPER
SPRINKLE GELATIN OVER WATER, IN A SAUCEPAN
ALLOW TO SOFTEN FOR 5-10 MINUTES
HEAT AND STIR, OVER A LOW FLAME, UNTIL DISSOLVED
STIR INTO PUREE-MIX COMPLETELY
SPOON INTO A GREASED OR PLASTIC-LINED GELATIN MOLD
CHILL FOR 4-24 HOURS
INVERT ONTO A SERVING PLATTER
REMOVE AND DISCARD PLASTIC WRAP
SERVE SLIGHTLY CHILLE
Nutrition Facts
Amount Per Serving:
Calories 193 - Calories from Fat 85
Percent Total Calories From: Fat 44%, Protein 25%, Carbohydrate 30%
Totals and Percent Daily Values (2000 calories): Fat 9g, Saturated Fat 5g, Cholesterol 24mg, Sodium 513mg, Total Carbohydrate 14g, Dietary Fiber 1g, Sugars 0g, Protein 12g, Vitamin A 539 units, Vitamin C 11 units, Calcium 0 units, Iron 2 units
| 2 | cups low sodium chicken broth |
| 1 | cup rice |
| 1/2 | cup unsalted butter |
| 10 | ounces frozen artichoke hearts, thawed |
| 1/4 | cup peeled, small dice chicken gizzards |
| 1 | tablespoon parsley flakes |
| 1 | tablespoon finely minced garlic |
| 1/4 | cup finely minced scallions |
| 1/4 | teaspoon salt, to taste |
| 1/4 | teaspoon freshly ground white pepper, to taste |
HEAT BROTH TO A BOIL IN A SAUCEPAN, OVER A MODERATE FLAME ADD RICE AND 2 TABLESPOONS BUTTER
COVER, REDUCE HEAT, AND SIMMER FOR 20 MINUTES
MEANWHILE SIMMER ARTICHOKES HEARTS IN WATER UNTIL TENDER
DRAIN, RINSE, AND DRAIN WELL
HEAT 3 TABLESPOONS BUTTER IN A SKILLET, OVER A MODERATE FLAME
ADD GIZZARDS, PARSLEY, GARLIC, AND SCALLIONS
HEAT AND STIR FOR 5-6 MINUTES UNTIL LIGHTLY BROWNED
REDUCE HEAT TO LOW, COOK FOR 10 MINUTES, STIRRING OFTEN
ADD ARTICHOKE HEARTS-MIX WELL
FOLD INTO RICE
SEASON TO TASTE WITH SALT AND PEPPER
PACK LOOSELY INTO POULTRY OR GAME AND ROAST AS DESIRE
Nutrition Facts
Amount Per Serving:
Calories 178 - Calories from Fat 88
Percent Total Calories From: Fat 50%, Protein 8%, Carbohydrate 43%
Totals and Percent Daily Values (2000 calories): Fat 10g, Saturated Fat 6g, Cholesterol 34mg, Sodium 91mg, Total Carbohydrate 19g, Dietary Fiber 0g, Sugars 0g, Protein 3g, Vitamin A 752 units, Vitamin C 3 units, Calcium 0 units, Iron 2 units
| 14 | ounces canned artichoke hearts packed in water, drained |
| 6 | ounces marinated artichoke hearts, drained |
| 1/2 | cup finely grated cheddar cheese |
| 4 | ounces diced green chiles |
| 1 | loaf cocktail rye bread |
| 1 | loaf cocktail pumpernickel bread |
COMBINE ARTICKOKE HEARTS IN A FOOD PROCESSOR
PULSE JUST TO CHOP FINE, WITHOUT REDUCING TO A PUREE
COMBINE CHOPPED ARTICHOKES, CHEESE, AND DICED CHILES IN A SAUCEPAN, OVER A LOW FLAME
HEAT AND STIR UNTIL CHEESE MELTS
TRANSFER TO A CHAFING DISH
SERVE WARM, WITH COCKTAIL BREADS TO THE SID
Nutrition Facts
Amount Per Serving:
Calories 154 - Calories from Fat 57
Percent Total Calories From: Fat 37%, Protein 18%, Carbohydrate 45%
Totals and Percent Daily Values (2000 calories): Fat 6g, Saturated Fat 3g, Cholesterol 10mg, Sodium 503mg, Total Carbohydrate 17g, Dietary Fiber 3g, Sugars 0g, Protein 7g, Vitamin A 435 units, Vitamin C 22 units, Calcium 0 units, Iron 2 units
| 2 1/2 | cups flour |
| 1/2 | teaspoon salt |
| 2 | teaspoons baking powder |
| 1/2 | cup vegetable shortening |
| 1/2 | cup milk |
| 3 | cups water |
| 1 | teaspoon salt |
| 1 | pound asparagus, bias cut to 1-inch lengths |
| 1/2 | cup unsalted butter |
| 1/4 | cup flour |
| 1/2 | teaspoon salt |
| 2 | teaspoons melted unsalted butter |
| 2 | each hard boiled eggs, coarsely chopped |
COMBINE 2-1/2 CUPS FLOUR, 1/2 TEASPOON SALT, AND BAKING POWDER-MIX WELL
CUT IN SHORTENING TO RESEMBLE A COARSE MEAL
ADD MILK TO MAKE A SOFT DOUGH
TURNOUT ONTO A LIGHTLY FLOURED BOARD AND KNEAD LIGHTLY PRESS INTO A LIGHTLY GREASED 9-INCH CAKE
PAN BAKE @ 425 DEGREES FOR 18-22 MINUTES, UNTIL DONE IN THE CENTER
COMBINE WATER AND 1 TEASPOON SALT IN A SAUCEPAN, OVER A HIGH FLAME
BRING TO A BOIL AND ADD ASPARAGUS
REDUCE HEAT AND SIMMER FOR 4-5 MINUTES
DRAIN WELL, RESERVING 2 CUPS LIQUID
HEAT 1/4 CUP BUTTER IN A SAUCEPAN, OVER A MEDIUM FLAME
WHISK IN REMAINING FLOUR, HEAT AND STIR UNTIL SMOOTH
SLOWLY WHISK IN RESERVED ASPARAGUS LIQUID
HEAT AND STIR UNTIL THICKENED, REMOVE FROM HEAT
STIR IN REMAINING 1/2 TEASOOON SALT AND 1/4 CUP BUTTER
ADD ASPARAGUS AND PLACE OVER A LOW FLAME, UNTIL HEATED THROUGH
REMOVE SHORTBREAD FROM PAN AND SPLIT IN HALF
SPREAD CUT SIDES OF BREAD WITH THE REMAINING BUTTER ARRANGE BOTTOM HALF ONTO A SERVING PLATTER
SPREAD HALF OF THE ASPARAGUS MIXTURE ON TOP OF THE LOWER HALF
COVER WITH THE OTHER HALF OF THE BREAD
SPOON REMAINING ASPARAGUS MIXTURE ON TOP OF BREAD
GARNISH WITH CHOPPED EGGS
SERVE HO
Nutrition Facts
Amount Per Serving:
Calories 428 - Calories from Fat 249
Percent Total Calories From: Fat 58%, Protein 8%, Carbohydrate 34%
Totals and Percent Daily Values (2000 calories): Fat 28g, Saturated Fat 11g, Cholesterol 89mg, Sodium 705mg, Total Carbohydrate 36g, Dietary Fiber 1g, Sugars 0g, Protein 8g, Vitamin A 1098 units, Vitamin C 18 units, Calcium 0 units, Iron 1 units
| 6 | each hard boiled eggs |
| 1 | each avocado, peeled, seeded, and mashed |
| 1 | teaspoon strained fresh lemon juice |
| 1 | tablespoon olive oil |
| 3 to 1 | drop tabasco sauce, to taste |
| 1 | pinch salt, to taste |
PEEL EGGS, HALVE, AND SET ASIDE
SIEVE YOLKS
COMBINE YOLKS, AVOCADO, LEMON JUICE, OLIVE OIL, AND TABASCO-MIX WELL
SALT TO TASTE
PIPE INTO EGG WHITES
GARNISH AS DESIRED
SERVE SLIGHTLY CHILLED OR AT ROOM TEMPERATUR
Nutrition Facts
Amount Per Serving:
Calories 77 - Calories from Fat 57
Percent Total Calories From: Fat 74%, Protein 18%, Carbohydrate 8%
Totals and Percent Daily Values (2000 calories): Fat 6g, Saturated Fat 1g, Cholesterol 106mg, Sodium 228mg, Total Carbohydrate 2g, Dietary Fiber 0g, Sugars 0g, Protein 3g, Vitamin A 243 units, Vitamin C 2 units, Calcium 0 units, Iron 0 units
| 2 | pints cherry tomatoes, stemmed |
| 3 | each avocados, skinned and pitted |
| 8 | ounces cream cheese, room temperature |
| 1 | tablespoon very finely minced sweet onion |
| 1 | tablespoon very finely minced garlic |
| 1 | teaspoon strained fresh lemon juice |
| 1 | teaspoon fruit fresh |
| 1/4 | teaspoon tabasco sauce |
| 1 | teaspoon salt |
| 1/4 | cup tomato concasse |
| 1/2 | cup sour cream |
| 1/4 | cup sliced black olives |
| 1 | head butter lettuce, separated into leaves |
SLICE TOPS FROM CHERRY TOMATOES
HOLLOW-OUT WITH A SMALL MELON BALLER
INVERT ONTO PAPER TOWELS TO DRAIN
COMBINE AVOCADOS AND CREAM CHEESE IN A FOOD PROCESSOR
ADD ONIONS, GARLIC, LEMON JUICE, FRUIT FRESH, TABASCO, AND SALT
PROCESS TO A SMOOTH PUREE
PIPE INTO TOMATO SHELLS
PIPE SOUR CREAM ON TOP
PLACE ONTO A LETTUCE-LINED SERVING PLATTER
GARNISH WITH SLICED OLIVES AND TOMATO CONCASSE
SERVE SLIGHTLY CHILLE
Nutrition Facts
Amount Per Serving:
Calories 202 - Calories from Fat 153
Percent Total Calories From: Fat 76%, Protein 7%, Carbohydrate 18%
Totals and Percent Daily Values (2000 calories): Fat 17g, Saturated Fat 6g, Cholesterol 25mg, Sodium 294mg, Total Carbohydrate 9g, Dietary Fiber 2g, Sugars 0g, Protein 3g, Vitamin A 1073 units, Vitamin C 22 units, Calcium 0 units, Iron 1 units
| 3 | each avocados, peeled and pitted |
| 3/4 | cup strained fresh lemon juice |
| 1/4 | cup rinsed, finely grated onion |
| 1/2 | cup finely chopped blanched almonds |
| 1/2 | pound bacon, crisply fried, drained, and crumbled |
| 1/2 | teaspoon |
| 1/8 | teaspoon cayenne |
| 1/2 | teaspoon salt |
| 1/2 | teaspoon white pepper |
COMBINE INGREDIENTS IN A FOOD PROCESSOR
PULSE TO MIX WELL
COVER AND REFRIGERATE OVERNIGHT
SERVE SLIGHTLY CHILLED, WITH CRACKERS TO THE SID
Nutrition Facts
Amount Per Serving:
Calories 357 - Calories from Fat 294
Percent Total Calories From: Fat 82%, Protein 7%, Carbohydrate 11%
Totals and Percent Daily Values (2000 calories): Fat 33g, Saturated Fat 8g, Cholesterol 19mg, Sodium 364mg, Total Carbohydrate 10g, Dietary Fiber 2g, Sugars 0g, Protein 6g, Vitamin A 510 units, Vitamin C 23 units, Calcium 0 units, Iron 1 units
| 2 | slices bacon, cooked crisp, drained, and crumbled |
| 1 | each avocado, peeled, pitted, and mashed |
| 1 | cup tomato concasse |
| 1/2 | cup sour cream |
| 1/4 | cup grated parmesan cheese |
| 1/4 | cup minced scallions |
| 1 | tablespoon strained fresh lemon juice |
| 1/2 | teaspoon tabasco sauce |
| 1 | tablespoon milk |
| 3 | pounds zucchini, trimmed and cut into spears |
COMBINE AVOCADO, TOMATO, SOUR CREAM, PARMESAN CHEESE, SCALLIONS, LEMON JUICE, TABASCO SAUCE, MILK, AND CRUMBLED BACON-MIX WELL
COVER AND CHILL FOR 60-90 MINUTES
SERVE SLIGHTLY CHILLED, WITH ZUCCHINI SPEARS OR OTHER CRUDITIES TO THE SID
Nutrition Facts
Amount Per Serving:
Calories 105 - Calories from Fat 68
Percent Total Calories From: Fat 65%, Protein 12%, Carbohydrate 23%
Totals and Percent Daily Values (2000 calories): Fat 8g, Saturated Fat 2g, Cholesterol 8mg, Sodium 71mg, Total Carbohydrate 6g, Dietary Fiber 1g, Sugars 0g, Protein 3g, Vitamin A 649 units, Vitamin C 17 units, Calcium 0 units, Iron 1 units
| 1 | each avocado, peeled and pitted |
| 1/4 | cup minced parsley |
| 1/4 | pound sliced bacon, fried crisp, drained, and crumbled |
| 1 | tablespoon mayonnaise |
| 1 | teaspoon strained fresh lemon juice |
| 1/8 | teaspoon salt |
| 1/16 | teaspoon cayenne |
COMBINE INGREDIENTS IN A FOOD PROCESSOR
PULSE TO BLEND WELL
SPREAD ONTO CRACKERS OR TOASTED BREAD AS DESIRED
SERVE SLIGHTLY CHILLED OR AT ROOM TEMPERATUR
Nutrition Facts
Amount Per Serving:
Calories 137 - Calories from Fat 121
Percent Total Calories From: Fat 88%, Protein 5%, Carbohydrate 7%
Totals and Percent Daily Values (2000 calories): Fat 13g, Saturated Fat 4g, Cholesterol 10mg, Sodium 156mg, Total Carbohydrate 2g, Dietary Fiber 1g, Sugars 0g, Protein 2g, Vitamin A 312 units, Vitamin C 6 units, Calcium 0 units, Iron 1 units
| 12 | ounces cream cheese, room temperature |
| 2/3 | cup half and half |
| 3/4 | cup mayonnaise |
| 2 | tablespoons strained fresh lemon juice |
| 2 | tablespoons very finely minced onions |
| 1/2 | teaspoon tabasco sauce |
| 1/2 | teaspoon Worcestershire sauce |
| 1/2 | teaspoon finely grated sharp cheddar cheese |
| 1/4 | cup crisp cooked bacon bits |
SOFTEN CREAM CHEESE IN A MIXER
GRADUALLY BEAT IN HALF AND HALF TO THIN
ADD REMAINING INGREDIENTS-MIX WELL
COVER AND CHILL
SERVE SLIGHTLY CHILLED OR AT ROOM TEMPERATUR
Nutrition Facts
Amount Per Serving:
Calories 166 - Calories from Fat 153
Percent Total Calories From: Fat 92%, Protein 5%, Carbohydrate 3%
Totals and Percent Daily Values (2000 calories): Fat 17g, Saturated Fat 7g, Cholesterol 31mg, Sodium 138mg, Total Carbohydrate 1g, Dietary Fiber 0g, Sugars 0g, Protein 2g, Vitamin A 387 units, Vitamin C 1 units, Calcium 0 units, Iron 0 units
| 1 | each pie crust |
| 1/4 | pound bacon, minced |
| 2 | cups finely minced leeks |
| 1 | cup whipping cream |
| 2 | each eggs, beaten |
| 2 | each egg yolks, slighty beaten |
| 1/4 | pound Gruyere cheese, finely grated |
| 1/4 | cup finely snipped chives |
| 1/2 | teaspoon white pepper |
| 1/4 | teaspoon Jane's salt |
HEAT A HEAVY SKILLET, OVER A MEDIUM FLAME
ADD BACON AND COOK UNTIL CRISP
REMOVE WITH A SLOTTED SPOON TO DRAIN ON PAPER TOWELS
ADD LEEKS AND SAUTE FOR 5-6 MINUTES UNTIL TENDER
REMOVE WITH A SLOTTED SPOON AND ALLOW TO COOL SLIGHTLY COMBINE CREAM, EGGS, AND YOLKS-MIX WELL
ADD BACON, LEEKS, GRATED CHEESE, CHIVES, PEPPER, AND SALT-MIX WELL
POUR INTO THE PREPARED CRUST
BAKE @ 375 DEGREES FOR 30-35 MINUTES, UNTIL SET
REMOVE FROM OVEN AND ALLOW TO STAND FOR 15-20 MINUTES TO FIRM-UP SLIGHTLY
SERVE WARM OR AT ROOM TEMPERATUR
Nutrition Facts
Amount Per Serving:
Calories 540 - Calories from Fat 407
Percent Total Calories From: Fat 75%, Protein 10%, Carbohydrate 15%
Totals and Percent Daily Values (2000 calories): Fat 45g, Saturated Fat 20g, Cholesterol 227mg, Sodium 607mg, Total Carbohydrate 20g, Dietary Fiber 1g, Sugars 0g, Protein 14g, Vitamin A 1185 units, Vitamin C 10 units, Calcium 0 units, Iron 2 units
| 2 | tablespoons unsalted butter |
| 3/4 | pound very finely minced smoked slab bacon |
| 1/4 | cup very finely minced shallot |
| 1 | teaspoon garlic puree |
| 1/2 | teaspoon fresh thyme leaves |
| 1/2 | pound sliced assorted fresh mushroom |
| 3 | cups heavy cream |
| 1 | cup chicken stock, reduced by two-thirds |
| 1/8 | teaspoon salt, to taste |
| 1/8 | teaspoon white pepper, to taste |
| 1/2 | * cup OR BREADCRUMB,GROUND WHEAT THINS |
| 1 | * EA BEATEN egg |
| 2 | * tablespoon DRY white wine |
| 1/4 | * cup TOASTED, CHOPPED walnuts |
HEAT BUTTER IN A LARGE SAUTE PAN, OVER A MEDIUM FLAME
ADD BACON AND SAUTE BRIEFLY TO RENDER THE FAT
ADD THE SHALLOTS AND GARLIC
HEAT AND STIR UNTIL BACON IS JUST BEGINNING TO COLOR
ADD THE THYME AND MUSHROOMS
SAUTE OVER A MODERATELY HIGH FLAME UNTIL MUSHROOMS GIVE UP THEIR MOISTURE AND JUST BEGIN TO BROWN
ADD THE CREAM AND REDUCED STOCK
HEAT AND STIR OVER A MEDIUM FLAME UNTIL LIQUID HAS REDUCED BY HALF
REMOVE FROM HEAT AND ALLOW TO COOL
COMBINE WITH REMAINING INGREDIENTS
SEASON WITH SALT AND PEPPER
POACH A SMALL AMOUNT IN SIMMERING WATER
ADJUST SEASONINGS TO TASTE
POUR INTO A BUTTERED AND PARCHMENT-LINED TERRINE OR PATE MOLD
COVER WITH FOIL OR A LID PLACE INTO A HOT WATER BATH
BAKE @ 350 DEGREES FOR 60-90 MINUTES, UNTIL TOP HAS JUST SET ALLOW TO COOL COMPLETELY
UNMOLD ONTO A SERVING PLATTER
SLICE THINLY
SERVE AT ROOM TEMPERATUR
Nutrition Facts
Amount Per Serving:
Calories 450 - Calories from Fat 404
Percent Total Calories From: Fat 90%, Protein 4%, Carbohydrate 3%
Totals and Percent Daily Values (2000 calories): Fat 45g, Saturated Fat 22g, Cholesterol 130mg, Sodium 370mg, Total Carbohydrate 4g, Dietary Fiber 0g, Sugars 0g, Protein 5g, Vitamin A 1409 units, Vitamin C 1 units, Calcium 0 units, Iron 1 units
| 25 | whole acorn squash, halved and seeded |
| 3 | cups brown sugar |
| 2 | tablespoons finely grated orange zest |
| 2 | tablespoons ground cinnamon |
| 1 | tablespoon freshly ground nutmeg |
| 1 | teaspoon ground mace |
| 1 | teaspoon ground cloves |
| 1 | tablespoon salt |
| 1 | teaspoon black pepper |
| 3 | cups melted unsalted butter |
| 3 | cups maple syrup, warmed |
| 1 | cup honey, warmed |
| 1/4 | pound sliced bacon, crisp fried, drained, and crumbled |
| 3 | pounds pork sausage, browned and drained |
| boiling water |
PLACE SQUASH HALVES, CUT-SIDE UP, INTO BAKING PANS
COMBINE BROWN SUGAR, ZEST, CINNAMON, NUTMEG, MACE, CLOVES, SALT, PEPPER, AND BUTTER-MIX WELL
SPOON INTO CAVITIES OF SQUASH
SPOON MAPLE SYRUP AND HONEY OVER SQUASH
TOP WITH BACON AND SAUSAGE
POUR BOILING WATER INTO PAN, AROUND SQUASH, TO A DEPTH OF 1-INCH
BAKE @ 350 DEGREES FOR 30 MINUTES, OR UNTIL SQUASH IS TENDER SERVE HO
Nutrition Facts
Amount Per Serving:
Calories 406 - Calories from Fat 190
Percent Total Calories From: Fat 47%, Protein 6%, Carbohydrate 47%
Totals and Percent Daily Values (2000 calories): Fat 21g, Saturated Fat 11g, Cholesterol 48mg, Sodium 431mg, Total Carbohydrate 48g, Dietary Fiber 3g, Sugars 0g, Protein 6g, Vitamin A 1152 units, Vitamin C 25 units, Calcium 0 units, Iron 3 units
| 12 | ounces marinated artichoke hearts |
| 1 | cup minced onion |
| 1 | tablespoon minced garlic |
| 4 | each eggs, beaten |
| 1/4 | cup dry breadcrumbs |
| 2 | cups finely grated jack cheese |
| 1/4 | teaspoon salt |
| 1/4 | teaspoon basil |
| 1/4 | teaspoon oregano |
| 1/4 | teaspoon pepper |
| 2 | tablespoons diced green chiles |
| 25 | slices pimientos |
DRAIN ARTICHOKE HEARTS WELL, RESERVING 1 TABLESPOON MARINADE
HEAT RESERVED MARINADE IN A SKILLET, OVER A HIGH FLAME
ADD ONIONS AND GARLIC AND SAUTE FOR 3 MINUTES
REMOVE FROM HEAT AND SET ASIDE
MINCE ARTICHOKE HEARTS, SET ASIDE
COMBINE ALL INGREDIENTS-MIX WELL
POUR INTO A GREASED 8-INCH SQUARE BAKING PAN OR CASSEROLE BAKE @ 325 DEGREES FOR 25-30 MINUTES
SERVE HOT, WARM, OR AT ROOM TEMPERATUR
Nutrition Facts
Amount Per Serving:
Calories 309 - Calories from Fat 188
Percent Total Calories From: Fat 61%, Protein 21%, Carbohydrate 18%
Totals and Percent Daily Values (2000 calories): Fat 21g, Saturated Fat 10g, Cholesterol 175mg, Sodium 610mg, Total Carbohydrate 14g, Dietary Fiber 3g, Sugars 0g, Protein 16g, Vitamin A 909 units, Vitamin C 14 units, Calcium 0 units, Iron 2 units
| 1 | teaspoon unsalted butter |
| 1 | pound asparagus |
| 3 | tablespoons water |
| 1/2 | cup grated Gruyere cheese |
| 3 | tablespoons toasted pine nuts |
| 1 | teaspoon olive oil |
| 1/4 | teaspoon pepper, to taste |
MELT BUTTER IN AN OVENPROOF SKILLET, OVER A MEDIUM FLAME
ARRANGE ASPARAGUS IN PAN
ADD 3 TABLESPOONS WATER
COVER AND COOK OVER A HIGH FLAME TO STEAM FOR 2 MINUTES SPRINKLE STEMS (NOT TIPS) WITH CHEESE AND NUTS
DRIZZLE WITH OIL, SPRINKLE WITH PEPPER
BAKE, UNCOVERED, @ 350 DEGREES FOR 5 MINUTES, UNTIL CHEESE MELTS
SERVE HO
Nutrition Facts
Amount Per Serving:
Calories 212 - Calories from Fat 137
Percent Total Calories From: Fat 64%, Protein 24%, Carbohydrate 11%
Totals and Percent Daily Values (2000 calories): Fat 15g, Saturated Fat 7g, Cholesterol 34mg, Sodium 109mg, Total Carbohydrate 6g, Dietary Fiber 1g, Sugars 0g, Protein 13g, Vitamin A 1461 units, Vitamin C 36 units, Calcium 0 units, Iron 1 units
| 3/4 | cup hot water |
| 1 | cube chicken bouillon |
| 10 | each sweet onions |
| 2 | tablespoons unsalted butter, cut into pieces |
| 1/2 | teaspoon salt |
| 1/2 | teaspoon paprika |
COMBINE WATER AND BOUILLON IN AN 8-INCH BAKING DISH, STIR TO DISSOLVE
CUT ONIONS IN HALF, CROSSWISE
PLACE, CUT-SIDE DOWN, INTO PAN
DOT WITH BUTTER
SEAON LIGHTLY WITH SALT
BAKE, COVERED, @ 350 DEGREES FOR 90 MINUTES, BASTING OFTEN REMOVE TO A HEATED SERVING DISH
SPRINKLE WITH PAPRIKA
SERVE HO
Nutrition Facts
Amount Per Serving:
Calories 126 - Calories from Fat 25
Percent Total Calories From: Fat 20%, Protein 10%, Carbohydrate 70%
Totals and Percent Daily Values (2000 calories): Fat 3g, Saturated Fat 2g, Cholesterol 6mg, Sodium 237mg, Total Carbohydrate 22g, Dietary Fiber 2g, Sugars 0g, Protein 3g, Vitamin A 160 units, Vitamin C 16 units, Calcium 0 units, Iron 1 units
| 1 | cup room temperature water |
| 1/4 | cup potato flour |
| 1/2 | teaspoon salt |
| 1/4 | teaspoon kosher salt |
POUR 3/4 CUP WATER INTO A LARGE MIXING BOWL
GRADUALLY WHISK IN POTATO FLOUR, UNTIL SMOOTH
WHISK IN 1/2 TEASPOON SALT-MIX WELL
SLOWLY MIX IN REMAINING WATER-MIX WELL
DROP BY TABLESPOONSFUL ONTO A BUTTERED NON-STICK BAKING SHEET
SPRINKLE WITH KOSHER SALT
BAKE @ 375 DEGREES FOR 15 MINUTES
BAKE @ 325 DEGREES FOR 8-12 MINUTES
REMOVE THE CHIPS THAT BROWN EARLY
BAKE REMAINING CHIPS @ 325 DEGREES, UNTIL LIGHTLY BROWNED
ALLOW TO COOL ON A RACK
SERVE WARM OR AT ROOM TEMPERATUR
Nutrition Facts
Amount Per Serving:
Calories 54 - Calories from Fat 1
Percent Total Calories From: Fat 2%, Protein 9%, Carbohydrate 89%
Totals and Percent Daily Values (2000 calories): Fat 0g, Saturated Fat 0g, Cholesterol 0mg, Sodium 592mg, Total Carbohydrate 12g, Dietary Fiber 0g, Sugars 0g, Protein 1g, Vitamin A 0 units, Vitamin C 3 units, Calcium 0 units, Iron 3 units
| 4 | cups unseasoned leftover mashed potatoes |
| 1/4 | cup unsalted butter |
| 1/2 | cup milk |
| 2 | each egg yolks |
| 2 | each stiffly beaten egg whites |
| 1/2 | teaspoon salt, to taste |
| 1/2 | teaspoon white pepper, to taste |
| 1/4 | cup finely grated parmesan cheese |
COMBINE BUTTER AND MILK IN A SAUCEPAN, OVER A MEDIUM FLAME HEAT AND STIR UNTIL BUTTER MELTS
REMOVE FROM HEAT AND STIR IN MASHED POTATOES
BEAT IN EGG YOLKS
SEASON TO TASTE WITH SALT AND PEPPER
FOLD IN EGG WHITES
DROP BY TABLESPOONSFUL ONTO A BUTTERED BAKING SHEET OR PAN SPRINKLE WITH PARMESAN CHEESE
BAKE @ 350 DEGREES FOR 30-40 MINUTES, UNTIL PUFFY AND GOLDEN SERVE HO
Nutrition Facts
Amount Per Serving:
Calories 89 - Calories from Fat 40
Percent Total Calories From: Fat 45%, Protein 12%, Carbohydrate 44%
Totals and Percent Daily Values (2000 calories): Fat 4g, Saturated Fat 3g, Cholesterol 36mg, Sodium 268mg, Total Carbohydrate 10g, Dietary Fiber 0g, Sugars 0g, Protein 3g, Vitamin A 176 units, Vitamin C 4 units, Calcium 0 units, Iron 0 units
| 2 | cups buttermilk baking mix, such as Bisquik |
| 2/3 | cup milk |
| 1/3 | cup melted unsalted butter |
| 1 | tablespoon sesame seeds |
COMBINE BAKING MIX AND MILK IN A MIXER BOWL
BEAT ON MEDIUM-LOW SPEED FOR 30 SECONDS
TURN OUT ONTO A VERY LIGHTLY FLOURED BOARD
KNEAD 10-12 TIMES UNTIL SMOOTH
FORM INTO A 6x10-INCH RECTANGLE
CUT, CROSSWISE, INTO 1/2-INCH WIDE STRIPS
CUT EACH STRIP INTO 2 PIECES
GREASE BAKING PAN WITH MELTED BUTTER
ADD STRIPS AND TURN TO COAT WELL
SPRINKLE WITH SESAME SEEDS
COVER AND CHILL FOR 1-2 HOURS
BAKE @ 450 DEGREES FOR 12-18 MINUTES, UNTIL LIGHTLY BROWNED SERVE WARM OR AT ROOM TEMPERATUR
Nutrition Facts
Amount Per Serving:
Calories 143 - Calories from Fat 77
Percent Total Calories From: Fat 53%, Protein 6%, Carbohydrate 40%
Totals and Percent Daily Values (2000 calories): Fat 9g, Saturated Fat 4g, Cholesterol 16mg, Sodium 268mg, Total Carbohydrate 14g, Dietary Fiber 0g, Sugars 0g, Protein 2g, Vitamin A 210 units, Vitamin C 0 units, Calcium 0 units, Iron 1 units
| 12 | each corn tortillas |
| nonstick cooking spray, such as Pam or Mazola | |
| 1 | tablespoon salt |
CUT TORTILLAS INTO SIXTHS OR EIGHTHS
LIGHTLY SPRAY BAKING SHEET WITH NON-STICK COATING
ARRANGE TORTILLA WEDGES INTO PAN, IN A SINGLE LAYER
SPRAY LIGHTLY WITH NON-STICK COATING
BAKE @ 400 DEGREES FOR 8-12 MINUTES, UNTIL GOLDEN
SPRINKLE WITH SALT
SERVE WARM OR AT ROOM TEMPERATUR
Nutrition Facts
Amount Per Serving:
Calories 74 - Calories from Fat 14
Percent Total Calories From: Fat 20%, Protein 11%, Carbohydrate 69%
Totals and Percent Daily Values (2000 calories): Fat 2g, Saturated Fat 0g, Cholesterol 0mg, Sodium 638mg, Total Carbohydrate 13g, Dietary Fiber 1g, Sugars 0g, Protein 2g, Vitamin A 0 units, Vitamin C 0 units, Calcium 0 units, Iron 1 units
| 25 | each hard boiled eggs, peeled |
| 1 | cup mayonnaise |
| 1 | tablespoon fresh lemon juice, or vinegar |
| 1 | teaspoon dry mustard |
| 1 | teaspoon Worcestershire sauce |
| 1/4 | teaspoon salt, to taste |
| 1/4 | teaspoon ground white pepper, to taste |
| 1/8 | teaspoon tabasco sauce, to taste |
HALVE THE EGGS LENGTHWISE AND REMOVE THE YOLKS
OR, HALVE THE EGGS CROSSWISE, REMOVE THE YOLKS, AND TRIM THE ENDS OF THE WHITES TO STAND FLAT
SIEVE OR MASH THE YOLKS
COMBINE YOLKS, LEMON JUICE, DRY MUSTARD, AND WORCESTERSHIRE SAUCE-MIX WELL
SEASON TO TASTE WITH SALT, WHITE PEPPER, AND TABASCO SAUCE SPOON INTO A PASTRY BAG, FITTED WITH A STAR TIP
PIPE INTO EGG WHITES
GARNISH AS DESIRED
SERVE SLIGHTLY CHILLED OR AT ROOM TEMPERATUR
Nutrition Facts
Amount Per Serving:
Calories 70 - Calories from Fat 56
Percent Total Calories From: Fat 80%, Protein 18%, Carbohydrate 2%
Totals and Percent Daily Values (2000 calories): Fat 6g, Saturated Fat 1g, Cholesterol 108mg, Sodium 69mg, Total Carbohydrate 0g, Dietary Fiber 0g, Sugars 0g, Protein 3g, Vitamin A 156 units, Vitamin C 0 units, Calcium 0 units, Iron 0 units
| 1 | pound spinach |
| 1/4 | cup toasted sesame seeds |
| 1/2 | cup rice wine vinegar |
| 3 | tablespoons dark sesame oil |
Clean, dry and tear spinach into bite-sized pieces. Arrange in a salad bowl and sprinkle with toasted sesame seeds. Mix oil and vinegar and pour over spinach. Toss and serve
Nutrition Facts
Amount Per Serving:
Calories 126 - Calories from Fat 94
Percent Total Calories From: Fat 74%, Protein 12%, Carbohydrate 13%
Totals and Percent Daily Values (2000 calories): Fat 10g, Saturated Fat 1g, Cholesterol 0mg, Sodium 63mg, Total Carbohydrate 4g, Dietary Fiber 1g, Sugars 0g, Protein 4g, Vitamin A 5090 units, Vitamin C 21 units, Calcium 0 units, Iron 3 units
| 1 | package active dry yeast |
| 1 | cup warm (105-110 deg) water |
| 1/2 | cup olive oil |
| 1 | pound bread flour |
| 1 | teaspoon salt |
DISSOLVE YEAST IN WARM WATER, ALLOW TO STAND FOR 10 MINUTES SIFT FLOUR AND SALT TOGETHER
COMBINE INGREDIENTS-MIX WELL
KNEAD JUST UNTIL SMOOTH AND ELASTIC
COVER AND ALLOW TO RISE FOR 60 MINUTES
ROLLOUT AND USE AS DESIRE
Nutrition Facts
Amount Per Serving:
Calories 325 - Calories from Fat 130
Percent Total Calories From: Fat 40%, Protein 9%, Carbohydrate 51%
Totals and Percent Daily Values (2000 calories): Fat 14g, Saturated Fat 2g, Cholesterol 0mg, Sodium 295mg, Total Carbohydrate 42g, Dietary Fiber 0g, Sugars 0g, Protein 7g, Vitamin A 0 units, Vitamin C 0 units, Calcium 0 units, Iron 3 units
| 1 | package active dry yeast |
| 3 | cups warm (105-110 deg) water |
| 3 | cups flour |
COMBINE YEAST AND WATER IN A MIXER BOWL, LET STAND FOR 5 MINUTES
GRADUALLY BEAT IN FLOUR
COVER AND LET STAND IN A WARM PLACE FOR 24 HOURS, UNTIL BUBBLY (DISCARD AND START OVER IF NO BUBBLE HAVE APPEARED IN 24 HOURS)
STIR WELL, COVER, AND ALLOW TO STAND FOR 48 HOURS, UNTIL FOAMY
STIR AND PLACE INTO A SEALED GLASS CONTAINER
USE AS DESIRED OR CHILL TO STOR
Nutrition Facts
Amount Per Serving:
Calories 85 - Calories from Fat 2
Percent Total Calories From: Fat 3%, Protein 12%, Carbohydrate 85%
Totals and Percent Daily Values (2000 calories): Fat 0g, Saturated Fat 0g, Cholesterol 0mg, Sodium 1mg, Total Carbohydrate 18g, Dietary Fiber 0g, Sugars 0g, Protein 3g, Vitamin A 0 units, Vitamin C 0 units, Calcium 0 units, Iron 0 units
| 1 | pint cherry tomatoes |
| 2 | teaspoons salt |
| 1/3 | cup firmly packed fresh basil leaves |
| 1 | each egg, room temperature |
| 1 | each egg yolk, room temperature |
| 1/4 | teaspoon salt |
| 1 | teaspoon strained fresh lemon juice |
| 1/2 | cup corn oil |
| 1/2 | cup olive oil |
HALVE TOMATOES AND SPRINKLE LIGHTLY WITH SALT
INVERT ONTO A COOLING RACK OR TOWEL AND ALLOW TO DRAIN
ADD BASIL TO A FOOD PROCESSOR OR BLENDER
PULSE TO CHOP BRIEFLY
ADD EGG, YOLK, SALT, AND LEMON JUICE
PROCESS UNTIL FLUFFY
WITH MOTOR RUNNING, ADD OILS IN A THIN-STEADY STREAM
PROCESS UNTIL THICKENED
ARRANGE TOMATOES, CUT SIDE UP, ONTO A SERVING PLATTER
PLACE A SMALL DOLLOP OF BASIL MAYONNAISE ON TOP OF EACH SERVE CHILLED OR AT ROOM TEMPERATUR
Nutrition Facts
Amount Per Serving:
Calories 273 - Calories from Fat 257
Percent Total Calories From: Fat 94%, Protein 2%, Carbohydrate 4%
Totals and Percent Daily Values (2000 calories): Fat 29g, Saturated Fat 4g, Cholesterol 52mg, Sodium 674mg, Total Carbohydrate 2g, Dietary Fiber 0g, Sugars 0g, Protein 2g, Vitamin A 382 units, Vitamin C 12 units, Calcium 0 units, Iron 1 units
| 3 | each eggs |
| 3 | ounces cream cheese, room temperature |
| 1 | cup small curd cottage cheese |
| 1/4 | cup unsalted butter |
| 1/4 | cup flour |
| 1/2 | teaspoon baking powder |
| 1/4 | teaspoon salt |
| 1/2 | cup milk |
| 1 | cup finely grated cheddar cheese |
| 1/2 | cup chopped cooked bacon |
BEAT EGGS
BEAT IN CREAM CHEESE, COTTAGE CHEESE, AND BUTTER, UNTIL JUST SMOOTH
COMBINE DRY INGREDIENTS WITH MILK IN ANOTHER BOWL
STIR INTO EGG MIXTURE-MIX WELL
POUR INTO A GREASED 9-INCH SPRINGFORM PAN
TOP EVENLY WITH CHEDDAR AND HAM
BAKE @ 350 DEGREES FOR 30-40 MINUTES, UNTIL CENTER IS FIRM ALLOW TO REST AT LEAST 30 MINUTES BEFORE CUTTING
SERVE WARM OR AT ROOM TEMPERATUR
Nutrition Facts
Amount Per Serving:
Calories 160 - Calories from Fat 115
Percent Total Calories From: Fat 71%, Protein 20%, Carbohydrate 9%
Totals and Percent Daily Values (2000 calories): Fat 13g, Saturated Fat 7g, Cholesterol 87mg, Sodium 267mg, Total Carbohydrate 3g, Dietary Fiber 0g, Sugars 0g, Protein 8g, Vitamin A 469 units, Vitamin C 1 units, Calcium 0 units, Iron 0 units
| 1/2 | cup cider vinegar |
| 1/2 | cup sugar |
| 1 | teaspoon salt |
| 16 | ounces cut green beans, drained |
| 16 | ounces wax beans, drained |
| 16 | ounces kidney beans, drained |
| 16 | ounces garbanzo beans, drained |
| 1 | cup quartered and thinly sliced sweet red onion |
| 1/2 | cup quartered and thinly sliced green bell pepper |
| 1/3 | cup olive oil |
| 1/2 | teaspoon freshly ground white pepper |
COMBINE VINEGAR, SUGAR, AND SALT IN A SAUCEPAN, OVER A LOW FLAME
HEAT AND STIR TO DISSOLVE SUGAR
REMOVE FROM HEAT AND COMBINE WITH REMAINING INGREDIENTS
COVER AND CHILL FOR 2-96 HOURS, STIRRING OFTEN
SERVE SLIGHTLY CHILLED OR AT ROOM TEMPERATUR
Nutrition Facts
Amount Per Serving:
Calories 304 - Calories from Fat 65
Percent Total Calories From: Fat 21%, Protein 18%, Carbohydrate 61%
Totals and Percent Daily Values (2000 calories): Fat 7g, Saturated Fat 1g, Cholesterol 0mg, Sodium 527mg, Total Carbohydrate 46g, Dietary Fiber 4g, Sugars 0g, Protein 14g, Vitamin A 196 units, Vitamin C 10 units, Calcium 0 units, Iron 5 units
| 8 | ounces cream cheese, room temperature |
| 2 | tablespoons mayonnaise |
| 2 | tablespoons Dijon mustard |
| 1 | teaspoon prepared horseradish |
| 3/4 | pound finely minced lean cooked beef |
| 1/2 | cup minced radish |
| 1/4 | cup minced scallions |
| 1 | loaf cocktail rye bread |
| 1 | loaf cocktail pumpernickel bread |
COMBINE CREAM CHEESE, MAYONNAISE, DIJON, AND HORSERADISH IN A MIXER
PROCESS UNTIL WELL MIXED AND FLUFFY
ADD BEEF, RADISHES, AND SCALLIONS-GENTLY MIX UNTIL BLENDED SERVE SLIGHTLY CHILLED OR AT ROOM TEMPERATURE, WITH COCKTAIL BREADS TO THE SID
Nutrition Facts
Amount Per Serving:
Calories 295 - Calories from Fat 175
Percent Total Calories From: Fat 59%, Protein 30%, Carbohydrate 10%
Totals and Percent Daily Values (2000 calories): Fat 19g, Saturated Fat 10g, Cholesterol 91mg, Sodium 363mg, Total Carbohydrate 8g, Dietary Fiber 0g, Sugars 0g, Protein 22g, Vitamin A 574 units, Vitamin C 3 units, Calcium 0 units, Iron 3 units
| 2 | whole 7oz rounds edam |
| 1 | cup sour cream |
| 1/4 | cup beer |
| 2 | teaspoons very finely snipped chives |
CUT A CIRCLE FROM TOP OF EACH CHEESE, ABOUT 1/2-INCH IN FROM SIDES
SCALLOP THE EDGES FOR AN ELEGANT PRESENTATION, DISCARD REMOVED WAX
SCOOP OUT CHEESE, LEAVING APPROXIMATELY A 1/2-INCH SHELL COMBINE CHEESE, SOUR CREAM, BEER, AND CHIVES IN A FOOD PROCESSOR
PROCESS UNTIL SMOOTH
SPOON BACK INTO SHELLS
COVER AND CHILL FOR 2-96 HOURS
SERVE SLIGHTLY CHILLED OR AT ROOM TEMPERATUR
Nutrition Facts
Amount Per Serving:
Calories 34 - Calories from Fat 28
Percent Total Calories From: Fat 83%, Protein 6%, Carbohydrate 9%
Totals and Percent Daily Values (2000 calories): Fat 3g, Saturated Fat 1g, Cholesterol 6mg, Sodium 7mg, Total Carbohydrate 1g, Dietary Fiber 0g, Sugars 0g, Protein 0g, Vitamin A 77 units, Vitamin C 0 units, Calcium 0 units, Iron 0 units
| 6 | ounces beer |
| 2/3 | cup flour |
| 1 | each egg yolk, beaten |
| 1 | teaspoon corn oil |
| 1 | each egg white |
COMBINE BEER, FLOUR, YOLK, AND OIL IN A MIXER
BEAT ON LOW SPEED UNTIL SMOOTH, SET ASIDE
BEAT WHITE TO STIFF PEAKS
FOLD INTO BEER MIXTURE
USE AS DESIRE
Nutrition Facts
Amount Per Serving:
Calories 60 - Calories from Fat 12
Percent Total Calories From: Fat 19%, Protein 13%, Carbohydrate 59%
Totals and Percent Daily Values (2000 calories): Fat 1g, Saturated Fat 0g, Cholesterol 26mg, Sodium 9mg, Total Carbohydrate 9g, Dietary Fiber 0g, Sugars 0g, Protein 2g, Vitamin A 39 units, Vitamin C 0 units, Calcium 0 units, Iron 0 units
| 3 | each sweet onions, cut into 1/4-inch slices |
| corn oil, for frying | |
| 1 | cup flour |
| 1 | tablespoon yellow cornmeal |
| 1/2 | cup milk |
| 1 | tablespoon beer |
| 1/2 | teaspoon salt |
SEPARATE ONIONS INTO RINGS
HEAT OIL TO 370 DEGREES
COMBINE FLOUR AND CORNMEAL, SET ASIDE
STIR TOGETHER MILK AND BEER
DIP ONIONS INTO MILK MIXTURE
DREDGE IN FLOUR MIXTURE TO COAT EVENLY
DIP INTO MILK MIXTURE, ALLOWING EXCESS TO DRIP OFF
THEN FLOUR MIXTURE AGAIN
PLACE ONTO WAXED PAPER
CHILL FOR 10 MINUTES TO SET COATING
FRY @ 370 DEGREES FOR 3-5 MINUTES PER SIDE, UNTIL GOLDEN DRAIN ON A COOLING RACK AND BLOT WITH PAPER TOWELS
KEEP WARM
SERVE WAR
Nutrition Facts
Amount Per Serving:
Calories 247 - Calories from Fat 45
Percent Total Calories From: Fat 18%, Protein 11%, Carbohydrate 71%
Totals and Percent Daily Values (2000 calories): Fat 5g, Saturated Fat 1g, Cholesterol 4mg, Sodium 315mg, Total Carbohydrate 44g, Dietary Fiber 1g, Sugars 0g, Protein 7g, Vitamin A 47 units, Vitamin C 13 units, Calcium 0 units, Iron 1 units