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CUT SAUSAGES INTO 1-INCH PIECES
RENDER FAT FROM BACON, IN A LARGE SKILLET, OVER A LOW FLAME
REMOVE BACON, RESERVE FOR ANOTHER USE
RAISE FLAME TO MODERATELY-HIGH
ADD SAUSASGE AND BROWN VERY WELL ON ALL SIDES
ADD BEER AND SIMMER FOR 4-5 MINUTES, STIRRING OFTEN
TRANSFER TO A CHAFER
INSERT WOODEN PICKS INTO SAUSAGE BITES
SERVE WITH SWEET-HOT MUSTARD TO THE SIDE

Nutrition Facts
Amount Per Serving: Calories 129 - Calories from Fat 74
Percent Total Calories From: Fat 58%, Protein 30%, Carbohydrate 7%
Totals and Percent Daily Values (2000 calories): Fat 8g, Saturated Fat 3g, Cholesterol 34mg, Sodium 304mg, Total Carbohydrate 2g, Dietary Fiber 0g, Sugars 0g, Protein 10g, Vitamin A 0 units, Vitamin C 2 units, Calcium 0 units, Iron 1 units

TO PREPARE CRUST: STIR TOGETHER FLOUR AND SALT
ADD BUTTER AND STIR TO COAT, THEN CUT IN TO RESEMBLE FINE CRUMBS
STIR IN EGG WITH A FORK, UNTIL DOUGH HOLDS TOGETHER
SHAPE INTO A BALL
WRAP IN PLASTIC AND CHILL FOR 60 MINUTES
ROLLOUT TO FIT PAN, FLUTE EDGES AS DESIRED
LINE WITH FOIL, FILL WITH DRIED BEANS OR PIE WEIGHTS
BAKE @ 450 DEGREES FOR 10 MINUTES, REMOVE FOIL AND BEANS BAKE @ 450 DEGREES FOR 5 MINUTES, UNTIL LIGHTLY BROWNED, REMOVE FROM HEAT, COOL
PLACE CHEESE INTO COOLED CRUST
BEAT TOGETHER EGGS AND LIGHT CREAM
POUR OVER CHEESE TOP WITH DICED CHILES
SPRINKLE WITH CUMIN
BAKE @ 350 DEGREES FOR 35-40 MINUTES UNTIL CENTER IS SET REMOVE FROM OVEN AND ALLOW TO STAND 20-30 MINUTES BEFORE CUTTING
NOTE: YOU MAY HAVE TO COVER EDGES WITH FOIL TO KEEP FROM OVER BROWNING
SERVE WARM OR AT ROOM TEMPERATUR

Nutrition Facts
Amount Per Serving: Calories 378 - Calories from Fat 246
Percent Total Calories From: Fat 65%, Protein 14%, Carbohydrate 21%
Totals and Percent Daily Values (2000 calories): Fat 27g, Saturated Fat 16g, Cholesterol 210mg, Sodium 604mg, Total Carbohydrate 20g, Dietary Fiber 0g, Sugars 0g, Protein 13g, Vitamin A 1187 units, Vitamin C 13 units, Calcium 0 units, Iron 1 units

COMBINE INGREDIENTS-MIX WELL
COVER AND CHILL FOR 4-96 HOURS
ADJUST SEASONINGS AS NECESSARY
SERVE SLIGHTLY CHILLED OR AT ROOM TEMPERATUR

Nutrition Facts
Amount Per Serving: Calories 35 - Calories from Fat 35
Percent Total Calories From: Fat 99%, Protein 1%, Carbohydrate 0%
Totals and Percent Daily Values (2000 calories): Fat 4g, Saturated Fat 2g, Cholesterol 10mg, Sodium 25mg, Total Carbohydrate 0g, Dietary Fiber 0g, Sugars 0g, Protein 0g, Vitamin A 153 units, Vitamin C 0 units, Calcium 0 units, Iron 0 units

COMBINE CHEESE AND BUTTER IN A FOOD PROCESSOR
PROCESS UNTIL SMOOTH
ADD MILK, WORCESTERSHIRE, AND TABASCO SAUCE-MIX WELL
STIR IN CHUTNEY
SHAPE INTO A LOG AND WRAP IN PLASTIC WRAP
CHILL FOR 4-96 HOURS
RESHAPE INTO A LOG
ROLL IN CASHEWS
SERVE SLIGHTLY CHILLED OR AT ROOM TEMPERATURE, WITH ASSORTED CRACKERS TO THE SID

Nutrition Facts
Amount Per Serving: Calories 600 - Calories from Fat 321
Percent Total Calories From: Fat 53%, Protein 8%, Carbohydrate 39%
Totals and Percent Daily Values (2000 calories): Fat 36g, Saturated Fat 7g, Cholesterol 32mg, Sodium 281mg, Total Carbohydrate 58g, Dietary Fiber 0g, Sugars 0g, Protein 12g, Vitamin A 554 units, Vitamin C 1 units, Calcium 0 units, Iron 3 units

COMBINE SOUR CREAM, SHREDDED COCONUT, COCONUT CREAM, AND CORN SYRUP-MIX WELL
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 96 - Calories from Fat 42
Percent Total Calories From: Fat 44%, Protein 3%, Carbohydrate 52%
Totals and Percent Daily Values (2000 calories): Fat 5g, Saturated Fat 3g, Cholesterol 4mg, Sodium 12mg, Total Carbohydrate 13g, Dietary Fiber 1g, Sugars 0g, Protein 1g, Vitamin A 64 units, Vitamin C 12 units, Calcium 0 units, Iron 0 units

COMBINE INGREDIENTS-MIX WELL
COVER AND CHILL FOR 2-48 HOURS
SPREAD ONTO CRACKERS FOR CANAPES
OR, USE AS A SPREAD FOR SANDWICHE

Nutrition Facts
Amount Per Serving: Calories 59 - Calories from Fat 38
Percent Total Calories From: Fat 64%, Protein 24%, Carbohydrate 12%
Totals and Percent Daily Values (2000 calories): Fat 4g, Saturated Fat 2g, Cholesterol 17mg, Sodium 186mg, Total Carbohydrate 2g, Dietary Fiber 0g, Sugars 0g, Protein 4g, Vitamin A 118 units, Vitamin C 3 units, Calcium 0 units, Iron 0 units

COMBINE INGREDIENTS IN A FOOD PROCESSOR
PULSE TO BLEND WELL WITHOUT REDUCING TO A PUREE
COVER AND CHILL FOR 2-96 HOURS
SERVE SLIGHTLY CHILLED OR AT ROOM TEMPERATUR

Nutrition Facts
Amount Per Serving: Calories 194 - Calories from Fat 164
Percent Total Calories From: Fat 85%, Protein 14%, Carbohydrate 1%
Totals and Percent Daily Values (2000 calories): Fat 18g, Saturated Fat 4g, Cholesterol 42mg, Sodium 530mg, Total Carbohydrate 0g, Dietary Fiber 0g, Sugars 0g, Protein 7g, Vitamin A 50 units, Vitamin C 6 units, Calcium 0 units, Iron 1 units

COMBINE CRACKER CRUMBS, SALT, AND PEPPER
HEAT 1/4 CUP BUTTER IN A SMALL SKILLET, OVER A MEDIUM FLAME ADD ONIONS AND CELERY, SAUTE UNTIL SOFTENED, WITHOUT BROWNING
REMOVE FROM HEAT STIR IN CRUMB MIXTURE AND PARSLEY-MIX WELL COAT MUSHROOM CAPS WITH MELTED BUTTER
PLACE, STEM-SIDE UP, ONTO A SHALLOW BAKING PAN
PLACE A SMALL AMOUNT OF BUTTER INTO THE CAVITY OF EACH
BAKE @ 450 DEGREES FOR 5-6 MINUTES
REMOVE FROM OVEN, SPOON FILLING INTO MUSHROOM CAPS
BAKE @ 450 DEGREES FOR 10-15 MINUTES, UNTIL LIGHTLY TOASTED ON TOP
SERVE HOT OR WAR

Nutrition Facts
Amount Per Serving: Calories 71 - Calories from Fat 44
Percent Total Calories From: Fat 62%, Protein 9%, Carbohydrate 29%
Totals and Percent Daily Values (2000 calories): Fat 5g, Saturated Fat 3g, Cholesterol 11mg, Sodium 129mg, Total Carbohydrate 5g, Dietary Fiber 0g, Sugars 0g, Protein 2g, Vitamin A 172 units, Vitamin C 2 units, Calcium 0 units, Iron 1 units

COMBINE CRANBERRIES AND RAISINS IN A BOWL WITH WARM WATER TO COVER AND ALLOW TO PLUMP FOR 2-3 HOURS
DRAIN, RESERVING 1-1/4 CUPS LIQUID
BLOT FRUIT ON PAPER TOWELS TO DRY
COMBINE 1 CUP RESERVED LIQUID WITH HONEY-MIX WELL
FREEZE UNTIL MIXTURE JUST BEGINS TO CRYSTALLIZE
COMBINE REMAINING RESERVED LIQUID AND YEAST IN A MIXER BOWL
ALLOW TO STAND FOR 10-20 MINUTES, UNTIL FOAMY
ADD HONEY MIXTURE FROM FREEZER, ORANGE ZEST, AND SALT
ATTACH A DOUGH HOOK TO MIXER AND RUN AT LOW SPEED, GRADUALLY ADD FLOUR AND BEAT FOR 12-20 MINUTES, UNTIL VERY ELASTIC, SMOOTH, AND SHINY
TRANSFER TO A LIGHTLY FLOURED WORKSURFACE
KNEAD IN BUTTER AND PLUMPED FRUITS BY HAND
TRANSFER TO A GREASED BOWL
COVER WITH PLASTIC WRAP AND CHILL FOR 8-36 HOURS
SPRINKLE A PARCHMENT-LINED BAKING SHEET WITH CORNMEAL
REMOVE DOUGH FROM REFRIGERATOR AND DIVIDE INTO TWO ROUNDS
PLACE EACH ROUND ONTO A LIGHTLY FLOURED WORKSURFACE AND ROLLOUT TO A THICKNESS OF 3/8-INCH
PLACE ROUNDS ONTO A TRAY, COVER WITH PLASTIC, AND ALLOW TO RISE FOR 60-90 MINUTES, UNTIL PUFFY AND WILL HOLD AN IMPRESSION WHEN POKED WITH A FINGER
COMBINE EGG YOLKS AND CREAM IN A SMALL BOWL-MIX WELL
UNCOVER DOUGH AND POKE WITH FINGERS IN SEVERAL PLACES TO MAKE DEPRESSIONS
BRUSH TOPS WITH YOLK MIXTURE AND DUST WITH TURBINADO SUGAR
PLACE ONTO CORNMEAL DUSTED BAKING SHEETS
BAKE @ 400 DEGREES FOR 10 MINUTES
BAKE @ 375 DEGREES FOR 20-30 MINUTES, TO A RICH DARK BROWN
REMOVE FROM OVEN
ARRANGE, GLAZED-SIDE UP, ONTO A SERVING PLATTER
GARNISH WITH POWDERED SUGAR
SERVE WARM OR AT ROOM TEMPERATURE

Nutrition Facts
Amount Per Serving: Calories 277 - Calories from Fat 29
Percent Total Calories From: Fat 10%, Protein 7%, Carbohydrate 82%
Totals and Percent Daily Values (2000 calories): Fat 3g, Saturated Fat 2g, Cholesterol 39mg, Sodium 201mg, Total Carbohydrate 57g, Dietary Fiber 1g, Sugars 0g, Protein 5g, Vitamin A 147 units, Vitamin C 4 units, Calcium 0 units, Iron 1 units

COMBINE CREAM CHEESE AND BUTTER IN A MIXER BOWL
BEAT UNTIL WELL BLENDED
ADD SALT AND FLOUR-MIX WELL
TURNOUT ONTO A LIGHTLY FLOURED BOARD
ROLLOUT TO A THICKNESS OF 1/4-INCH
CUT INTO 2 INCH ROUNDS
PLACE ONTO A BUTTERED OR PARCHMENT-LINED BAKING SHEET
BAKE @ 375 DEGREES FOR 10-12 MINUTES, UNTIL GOLDEN
SERVE HO

Nutrition Facts
Amount Per Serving: Calories 395 - Calories from Fat 277
Percent Total Calories From: Fat 70%, Protein 5%, Carbohydrate 25%
Totals and Percent Daily Values (2000 calories): Fat 31g, Saturated Fat 19g, Cholesterol 86mg, Sodium 214mg, Total Carbohydrate 24g, Dietary Fiber 0g, Sugars 0g, Protein 5g, Vitamin A 1172 units, Vitamin C 0 units, Calcium 0 units, Iron 1 units

COMBINE INGREDIENTS IN A FOOD PROCESSOR
PROCESS UNTIL SMOOTH
COVER AND CHILL FOR 4-48 HOURS
SERVE SLIGHTLY CHILLED OR AT ROOM TEMPERATUR

Nutrition Facts
Amount Per Serving: Calories 13 - Calories from Fat 11
Percent Total Calories From: Fat 87%, Protein 9%, Carbohydrate 4%
Totals and Percent Daily Values (2000 calories): Fat 1g, Saturated Fat 1g, Cholesterol 4mg, Sodium 11mg, Total Carbohydrate 0g, Dietary Fiber 0g, Sugars 0g, Protein 0g, Vitamin A 51 units, Vitamin C 0 units, Calcium 0 units, Iron 0 units

COMBINE CREAM CHEESE, YOGURT, LEMON JUICE, AND SALT IN A FOOD PROCESSOR
PROCESS TO MIX WELL
ADD REMAINING INGREDIENTS-MIX WELL
COVER AND CHILL FOR 1-96 HOURS
SERVE SLIGHTLY CHILLED, WITH ASSORTED DIPPERS TO THE SIDE

Nutrition Facts
Amount Per Serving: Calories 107 - Calories from Fat 88
Percent Total Calories From: Fat 83%, Protein 10%, Carbohydrate 8%
Totals and Percent Daily Values (2000 calories): Fat 10g, Saturated Fat 6g, Cholesterol 31mg, Sodium 180mg, Total Carbohydrate 2g, Dietary Fiber 0g, Sugars 0g, Protein 3g, Vitamin A 423 units, Vitamin C 2 units, Calcium 0 units, Iron 0 units

HEAT THE BUTTER IN A LARGE SAUCEPOT, OVER A MODERATE FLAME ADD THE LEEKS, HEAT AND STIR FOR 4-5 MINUTES
ADD THE ARTICHOKE HEARTS, HEAT AND STIR FOR 2-3 MINUTES
ADD THE CHICKEN STOCK
BRING TO A BOIL, REDUCE HEAT, AND SIMMER FOR 30-35 MINUTES REMOVE FROM HEAT AND PUREE IN A FOOD PROCESSOR OR WITH A HAND BLENDER
SEASON TO TASTE WITH SALT AND PEPPER
ADD CREAM AND HEAT WITHOUT BOILING
SERVE HO

Nutrition Facts
Amount Per Serving: Calories 380 - Calories from Fat 292
Percent Total Calories From: Fat 77%, Protein 7%, Carbohydrate 16%
Totals and Percent Daily Values (2000 calories): Fat 32g, Saturated Fat 20g, Cholesterol 100mg, Sodium 1449mg, Total Carbohydrate 15g, Dietary Fiber 1g, Sugars 0g, Protein 7g, Vitamin A 1339 units, Vitamin C 9 units, Calcium 0 units, Iron 1 units

COMBINE 1 CUP FLOUR, 1 TEASPOON SALT, AND 1 TEASPOON WHITE PEPPER IN A BAG
ADD CHICKEN AND SHAKE TO COAT WELL, PAT WITH YOUR HANDS TO SHAKE OFF EXCESS
COMBINE EGGS AND MILK-MIX WELL
COMBINE 1 CUP FLOUR, SESAME SEEDS, AND 1/2 TEASPOON EACH SALT AND WHITE PEPPER-MIX WELL
DIP CHICKEN IN EGG MIXTURE, ALLOWING EXCESS TO DRIP OFF
COAT EVENLY WITH SESAME MIXTURE
PLACE ONTO A WAXED PAPER-LINED BAKING SHEET
COVER AND CHILL FOR 30-60 MINUTES, TO SET COATING
HEAT OIL TO 370 DEGREES
ADD CHICKEN, FRY UNTIL BROWNED ON ALL SIDES AND JUICES RUN CLEAR WHEN PIERCED WITH A FORK
DRAIN ON A COOLING RACK AND BLOT WITH PAPER TOWELS
KEEP WARM IN A 200 DEGREE OVEN
HEAT BUTTER IN A SAUCEPAN, OVER A MEDIUM FLAME
WHISK IN FLOUR UNTIL SMOOTH AND BUBBLY
GRADUALLY WHISK IN CREAM AND HALF & HALF
SEASON TO TASTE WITH 1/2 TEASPOON SALT
ARRANGE CHICKEN ONTO A HEATED SERVING PLATTER
LADLE CREAM SAUCE OVER CHICKEN
SERVE HO

Nutrition Facts
Amount Per Serving: Calories 883 - Calories from Fat 384
Percent Total Calories From: Fat 44%, Protein 32%, Carbohydrate 24%
Totals and Percent Daily Values (2000 calories): Fat 43g, Saturated Fat 18g, Cholesterol 313mg, Sodium 1762mg, Total Carbohydrate 53g, Dietary Fiber 1g, Sugars 0g, Protein 71g, Vitamin A 1086 units, Vitamin C 3 units, Calcium 0 units, Iron 4 units

HEAT WATER AND HALF OF THE SALT TO A BOIL, OVER A MODERATE FLAME
ADD ONIONS, COVER, AND SIMMER FOR 10-15 MINUTES, DRAIN WELL HEAT BUTTER IN A SAUCEPAN, OVER A MEDIUM FLAME
WHISK IN FLOUR, UNTIL BUBBLY
WHISK IN MILK, REMAINING SALT, AND PEPPER
HEAT AND STIR UNTIL THICKENED
REMOVE ONIONS TO A HEATED SERVING DISH
POUR SAUCE OVER THE TOP
SPRINKLE WITH PAPRIKA
SERVE HO

Nutrition Facts
Amount Per Serving: Calories 146 - Calories from Fat 80
Percent Total Calories From: Fat 55%, Protein 8%, Carbohydrate 37%
Totals and Percent Daily Values (2000 calories): Fat 9g, Saturated Fat 5g, Cholesterol 25mg, Sodium 166mg, Total Carbohydrate 14g, Dietary Fiber 1g, Sugars 0g, Protein 3g, Vitamin A 502 units, Vitamin C 8 units, Calcium 0 units, Iron 0 units

REMOVE AND DISCARD PIT AND PEEL FROM AVOCADOS
MASH FLESH WELL
COMBINE WITH ONIONS, CHILES, CITRUS JUICE, AND SOUR CREAM
SEASON WITH SALT-MIX WELL
COVER WITH PLASTIC WRAP, PLACED DIRECTLY ONTO THE SURFACE SERVE SLIGHTLY CHILLED, WITH CHIPS, CRACKERS, BREADS, OR TOASTS TO THE SID

Nutrition Facts
Amount Per Serving: Calories 122 - Calories from Fat 97
Percent Total Calories From: Fat 80%, Protein 5%, Carbohydrate 15%
Totals and Percent Daily Values (2000 calories): Fat 11g, Saturated Fat 2g, Cholesterol 6mg, Sodium 93mg, Total Carbohydrate 5g, Dietary Fiber 1g, Sugars 0g, Protein 1g, Vitamin A 385 units, Vitamin C 5 units, Calcium 0 units, Iron 1 units

COMBINE LEMON JUICE AND WATER IN A LARGE BOWL
ADD POTATOES AND STIR TO MIX WELL, THEN DRAIN
COMBINE POTATOES, ONIONS, FLOUR, EGG, AND MILK-MIX WELL SEASON TO TASTE WITH SALT AND PEPPER
HEAT 2-3 TABLESPOONS BUTTER IN A LARGE SKILLET, OVER A MEDIUM FLAME
DROP 2 TABLESPOONS BATTER FOR EACH PANCAKE INTO SKILLET AND SPREAD INTO A 4-INCH CIRCLE
COOK 3-4 PANCAKES AT A TIME UNTIL GOLDEN ON BOTH SIDES, ADDING MORE BUTTER TO THE PAN AS NEEDED
DRAIN WELL AND COOL COMPLETELY
STORE AT ROOM TEMPERATURE UP TO 4 HOURS
PLACE ONTO AN UNGREASED BAKING SHEET
BAKE @ 400 DEGREES FOR 8-10 MINUTES, UNTIL CRISP
SERVE HO

Nutrition Facts
Amount Per Serving: Calories 226 - Calories from Fat 117
Percent Total Calories From: Fat 52%, Protein 7%, Carbohydrate 41%
Totals and Percent Daily Values (2000 calories): Fat 13g, Saturated Fat 8g, Cholesterol 85mg, Sodium 99mg, Total Carbohydrate 23g, Dietary Fiber 1g, Sugars 0g, Protein 4g, Vitamin A 520 units, Vitamin C 16 units, Calcium 0 units, Iron 1 units

COMBINE OIL, ONIONS, BROWN SUGAR, VINEGAR, CATSUP, WORCESTERSHIRE SAUCE, AND DRY MUSTARD IN A FOOD PROCESSOR PROCESS TO A SMOOTH PUREE
COVER AND SET ASIDE
COMBINE SPINACH, BEAN SPROUTS, MUSHROOMS, SCALLIONS, AND WATER CHESTNUTS-TOSS LIGHTLY TO MIX WELL
ADD DRESSING MIXTURE-TOSS TO MOISTEN WELL
GARNISH WITH BACON, EGG, AND SUNFLOWER SEEDS
SERVE AT ROOM TEMPERATURE OR SLIGHTLY CHILLE

Nutrition Facts
Amount Per Serving: Calories 409 - Calories from Fat 290
Percent Total Calories From: Fat 71%, Protein 9%, Carbohydrate 20%
Totals and Percent Daily Values (2000 calories): Fat 32g, Saturated Fat 6g, Cholesterol 107mg, Sodium 236mg, Total Carbohydrate 21g, Dietary Fiber 2g, Sugars 0g, Protein 9g, Vitamin A 5913 units, Vitamin C 33 units, Calcium 0 units, Iron 4 units

COMBINE BREADCRUMBS, PARMESAN CHEESE, PAPRIKA, AND HALF THE SALT
COMBINE EGGS, 1 TABLESPOON WATER, AND REMAINING SALT-MIX WELL
DIP VEGETABLES INTO EGG MIXTURE
ROLL IN CRUMB MIXTURE TO COAT EVENLY
PLACE ONTO A SHEET OF PARCHMENT OR WAXED PAPER
REPEAT WITH REMAINING VEGETABLES
CHILL FOR 1-24 HOURS
HEAT OIL TO 375 DEGREES
FRY VEGETABLES, IN SMALL BATCHES, UNTIL GOLDEN
DRAIN WELL ON A COOLING RACK AND BLOT WITH PAPER TOWELS SERVE HOT OR WAR

Nutrition Facts
Amount Per Serving: Calories 107 - Calories from Fat 39
Percent Total Calories From: Fat 37%, Protein 18%, Carbohydrate 46%
Totals and Percent Daily Values (2000 calories): Fat 4g, Saturated Fat 1g, Cholesterol 56mg, Sodium 455mg, Total Carbohydrate 12g, Dietary Fiber 0g, Sugars 0g, Protein 5g, Vitamin A 4149 units, Vitamin C 11 units, Calcium 0 units, Iron 1 units

COMBINE RANCH MIX WITH 4 CUPS SOUR CREAM-MIX WELL
CHILL FOR UP TO 4 DAYS
COMBINE ONION SOUP MIX WITH SOUR CREAM-MIX WELL
CHILL FOR UP TO 4 DAYS
THIN WITH MILK AS NECESSARY
ARRANGE PREPARED VEGETABLES ON A PLATTER(S)
PLACE DIPS TO THE SIDE
SERVE SLIGHTLY CHILLE

Nutrition Facts
Amount Per Serving: Calories 105 - Calories from Fat 63
Percent Total Calories From: Fat 59%, Protein 10%, Carbohydrate 31%
Totals and Percent Daily Values (2000 calories): Fat 7g, Saturated Fat 2g, Cholesterol 12mg, Sodium 227mg, Total Carbohydrate 8g, Dietary Fiber 1g, Sugars 0g, Protein 3g, Vitamin A 4986 units, Vitamin C 36 units, Calcium 0 units, Iron 1 units

COMBINE CEREAL, NUTS, AND PRETZELS IN A 9x13x2 PAN, SET ASIDE STIR TOGETHER REMAINING INGREDIENTS POUR OVER CEREAL MIXTURE AND STIR OR TOSS GENTLY TO COAT WELL
BAKE @ 250 DEGREES FOR 15 MINUTES, STIR
REPEAT FOR A TOTAL OF 45 MINUTES
OR MICROWAVE FOR 2 MINUTES, STIR, AND MICROWAVE 2 MINUTES MORE
COOL ON PAPER TOWELS
STORE IN AN AIRTIGHT CONTAINE

Nutrition Facts
Amount Per Serving: Calories 220 - Calories from Fat 123
Percent Total Calories From: Fat 56%, Protein 10%, Carbohydrate 34%
Totals and Percent Daily Values (2000 calories): Fat 14g, Saturated Fat 4g, Cholesterol 10mg, Sodium 240mg, Total Carbohydrate 19g, Dietary Fiber 1g, Sugars 0g, Protein 6g, Vitamin A 192 units, Vitamin C 8 units, Calcium 0 units, Iron 3 units

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
HEAT OIL IN A SAUCEPAN, OVER A LOW FLAME
ADD CURRY POWDER, HEAT AND STIR FOR 2-3 MINUTES
REMOVE FROM HEAT, COOL
STIR INTO YOLK MIXTURE-MIX WELL
SEASON TO TASTE WITH SALT, WHITE PEPPER, AND CAYENNE
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 73 - Calories from Fat 59
Percent Total Calories From: Fat 80%, Protein 17%, Carbohydrate 3%
Totals and Percent Daily Values (2000 calories): Fat 7g, Saturated Fat 1g, Cholesterol 108mg, Sodium 63mg, Total Carbohydrate 0g, Dietary Fiber 0g, Sugars 0g, Protein 3g, Vitamin A 159 units, Vitamin C 0 units, Calcium 0 units, Iron 0 units

BRING 10 QUARTS OF SALTED WATER TO A BOIL, IN A LARGE POT
ADD NOODLES AND STIR TO DISTRUBUTE
RETURN TO A BOIL, REDUCE HEAT, AND SIMMER FOR 8-15 MINUTES, UNTIL AL DENTE
DRAIN, RINSE, AND DRAIN WELL
COMBINE WITH REMAINING INGREDIENTS AND TOSS TO MIX WELL SERVE AT ROOM TEMPERATUR

Nutrition Facts
Amount Per Serving: Calories 314 - Calories from Fat 117
Percent Total Calories From: Fat 37%, Protein 11%, Carbohydrate 52%
Totals and Percent Daily Values (2000 calories): Fat 13g, Saturated Fat 2g, Cholesterol 0mg, Sodium 370mg, Total Carbohydrate 41g, Dietary Fiber 2g, Sugars 0g, Protein 9g, Vitamin A 670 units, Vitamin C 11 units, Calcium 0 units, Iron 2 units

PLACE CHICKEN INTO A LARGE ROASTING PAN
COMBINE GARLIC, SESAME SEEDS, AND 2 TABLESPOONS OLIVE OIL IN A FOOD PROCESSOR
PROCESS TO A SMOOTH PUREE
ADD GARBANZO BEANS, LEMON JUICE, PARSLEY, AND SALT
PROCESS TO A PASTE
WITH MACHINE RUNNING, ADD REMAINING OLIVE OIL AND SESAME OIL IN A THIN-STEADY STREAM
PROCESS UNTIL THICKENED
SPREAD EVENLY OVER CHICKEN
SEASON WITH GROUND PEPPER
COVER AND CHILL FOR 8-24 HOURS
GRILL OVER DIRECT HEAT FOR 20-30 MINUTES PER SIDE
SERVE HO

Nutrition Facts
Amount Per Serving: Calories 730 - Calories from Fat 471
Percent Total Calories From: Fat 65%, Protein 29%, Carbohydrate 7%
Totals and Percent Daily Values (2000 calories): Fat 52g, Saturated Fat 13g, Cholesterol 241mg, Sodium 356mg, Total Carbohydrate 12g, Dietary Fiber 1g, Sugars 0g, Protein 53g, Vitamin A 2153 units, Vitamin C 13 units, Calcium 0 units, Iron 5 units

COMBINE DIJON MUSTARD, WINE, AND WORCESTERSHIRE-MIX WELL PLACE BREASTS BETWEEN SHEETS OF PLASTIC WRAP, MOISTENED WITH WATER
POUND FLAT, WITHOUT TEARING
COMBINE BREADCRUMBS, POULTRY SEASONING, SALT, AND WHITE PEPPER-MIX WELL
GENEROUSLY COAT BREASTS WITH MUSTARD MIXTURE
COAT EVENLY WITH BREADCRUMB MIXTURE, PAT GENTLY
PLACE ONTO A SHEET OF WAXED PAPER OR PLASTIC WRAP
COVER AND CHILL FOR 30-60 MINUTES
COMBINE BUTTER AND OIL IN A SKILLET, OVER A MODERATE FLAME ADD CHICKEN AND BROWN WELL ON ALL SIDES
DRAIN ON A COOLING RACK AND BLOT WITH PAPER TOWELS
PLACE INTO A ROASTING PAN
BAKE @ 350 DEGREES FOR 20-25 MINUTES
REMOVE FROM OVEN
SERVE HOT, WITH MUSTARD CREAM SAUCE TO THE SID

Nutrition Facts
Amount Per Serving: Calories 467 - Calories from Fat 153
Percent Total Calories From: Fat 33%, Protein 50%, Carbohydrate 16%
Totals and Percent Daily Values (2000 calories): Fat 17g, Saturated Fat 6g, Cholesterol 154mg, Sodium 628mg, Total Carbohydrate 19g, Dietary Fiber 0g, Sugars 0g, Protein 58g, Vitamin A 279 units, Vitamin C 3 units, Calcium 0 units, Iron 3 units

COMBINE INGREDIENTS IN A FOOD PROCESSOR
PROCESS TO A FINE PUREE
COVER AND CHILL FOR 4-48 HOURS
SERVE SLIGHTLY CHILLED OR AT ROOM TEMPERATUR

Nutrition Facts
Amount Per Serving: Calories 146 - Calories from Fat 106
Percent Total Calories From: Fat 73%, Protein 23%, Carbohydrate 4%
Totals and Percent Daily Values (2000 calories): Fat 12g, Saturated Fat 7g, Cholesterol 46mg, Sodium 591mg, Total Carbohydrate 1g, Dietary Fiber 0g, Sugars 0g, Protein 9g, Vitamin A 431 units, Vitamin C 0 units, Calcium 0 units, Iron 1 units

COMBINE DIJON, WINE, BASIL, OREGANO, ROSEMARY, THYME, AND GARLIC
SPREAD EVENLY ON ALL SIDES OF CHICKEN
COVER AND CHILL FOR 2-24 HOURS
GRILL 20-30 MINUTES PER SIDE
note: very very goo

Nutrition Facts
Amount Per Serving: Calories 484 - Calories from Fat 306
Percent Total Calories From: Fat 63%, Protein 35%, Carbohydrate 1%
Totals and Percent Daily Values (2000 calories): Fat 34g, Saturated Fat 10g, Cholesterol 204mg, Sodium 286mg, Total Carbohydrate 2g, Dietary Fiber 0g, Sugars 0g, Protein 42g, Vitamin A 1760 units, Vitamin C 7 units, Calcium 0 units, Iron 3 units

COMBINE INGREDIENTS-MIX WELL
COVER AND CHILL
USE AS DESIRE

Nutrition Facts
Amount Per Serving: Calories 35 - Calories from Fat 35
Percent Total Calories From: Fat 99%, Protein 0%, Carbohydrate 0%
Totals and Percent Daily Values (2000 calories): Fat 4g, Saturated Fat 2g, Cholesterol 10mg, Sodium 1mg, Total Carbohydrate 0g, Dietary Fiber 0g, Sugars 0g, Protein 0g, Vitamin A 145 units, Vitamin C 0 units, Calcium 0 units, Iron 0 units

REMOVE AND DISCARD STEMS FROM LEAVES
BLANCH IN BOILING WATER FOR 2 MINUTES AND DRAIN
SPREAD OUT ONTO A PLATTER OR OTHER FLAT WORK SURFACE
HEAT OIL IN A SKILLET, OVER A MODERATE FLAME
ADD ONIONS AND SAUTE FOR 8-10 MINUTES, UNTIL GOLDEN
ADD RICE, HEAT AND STIR UNTIL LIGHTLY BROWNED
ADD 2 CUPS WATER, PARSLEY, DILL, AND MINT-MIX WELL
SEASON TO TASTE WITH SALT AND PEPPER
BRING TO A BOIL, REDUCE HEAT, AND SIMMER FOR 5-7 MINUTES, UNTIL RICE IS ABOUT HALF COOKED
DRAIN WELL, RESERVING LIQUID
PLACE A LEAF, SHINY SIDE DOWN, ONTO WORKSURFACE
PLACE A TABLESPOON OF FILLING ONTO THE CENTER OF THE LEAF FOLD IN THE SIDES AND ROLL TOWARD THE POINT TO SEAL
LINE THE BOTTOM OF A SAUCEPOT WITH GRAPE LEAVES
PLACE INTO DOLMATHES INTO THE POT, SEAM SIDE DOWN-PACK TIGHTLY-SEPARATING LAYERS WITH ADDITIONAL GRAPE LEAVES
POUR IN LEMON JUICE AND RESERVED LIQUID
ADD JUST ENOUGH WATER TO COVER
WEIGHT DOWN WITH A PLATE, COVER TIGHTLY
PLACE OVER A MEDIUM-LOW FLAME AND SIMMER FOR 45 MINUTES, UNTIL JUST A SMALL AMOUNT OF LIQUID REMAINS
REMOVE TO A PLATTER OR CHAFING DISH
SERVE WARM OR AT ROOM TEMPERATURE, WITH A LEMON WEDG

Nutrition Facts
Amount Per Serving: Calories 279 - Calories from Fat 192
Percent Total Calories From: Fat 69%, Protein 2%, Carbohydrate 29%
Totals and Percent Daily Values (2000 calories): Fat 21g, Saturated Fat 3g, Cholesterol 0mg, Sodium 305mg, Total Carbohydrate 20g, Dietary Fiber 1g, Sugars 0g, Protein 2g, Vitamin A 1430 units, Vitamin C 6 units, Calcium 0 units, Iron 2 units

REMOVE AND DISCARD STEMS FROM LEAVES
BLANCH IN BOILING WATER FOR 2 MINUTES, DRAIN
SPREAD OUT ONTO A PLATTER OR OTHER FLAT WORK SURFACE
HEAT OIL IN A SKILLET, OVER A MODERATE FLAME
ADD ONIONS AND SAUTE FOR 8-10 MINUTES, UNTIL GOLDEN
ADD RICE, HEAT AND STIR UNTIL LIGHTLY BROWNED
ADD 2 CUPS WATER, PARSLEY, DILL, AND MINT-MIX WELL
SEASON TO TASTE WITH SALT AND PEPPER
BRING TO A BOIL, REDUCE HEAT, AND SIMMER FOR 5-7 MINUTES, UNTIL RICE IS ABOUT HALF COOKED-DRAIN WELL, RESERVING LIQUID
PLACE A LEAF, SHINY SIDE DOWN, ONTO WORKSURFACE
PLACE A TABLESPOON OF FILLING ONTO THE CENTER OF THE LEAF, FOLD IN THE SIDES, AND ROLL TOWARD THE POINT TO SEAL
LINE THE BOTTOM OF A LARGE SAUCEPOT WITH GRAPE LEAVES
PLACE INTO A POT, SEAM SIDE DOWN, AND PACK TIGHTLY SEPARATING LAYERS WITH GRAPE LEAVES
POUR IN ONE-THIRD OF LEMON JUICE AND RESERVED LIQUID
ADD JUST ENOUGH WATER TO COVER
WEIGHT DOWN WITH A PLATE AND COVER TIGHTLY
SIMMER FOR 45 MINUTES, OVER A MEDIUM-LOW FLAME, UNTIL JUST A SMALL AMOUNT OF LIQUID REMAINS
REMOVE TO A CHAFING DISH, RESERVING 1 CUP LIQUID
COMBINE CORNSTARCH AND MILK-MIX WELL
IN A SEPARATE BOWL, BEAT TOGETHER EGG YOLKS AND LEMON JUICE GRADUALLY BEAT IN MILK MIXTURE AND 1 CUP RESERVED LIQUID POUR INTO A SAUCEPAN AND PLACE OVER A LOW FLAME
HEAT AND SHAKE FOR 2-3 MINUTES, UNTIL COOKED AND SLIGHTLY THICKENED
POUR OVER DOLMATHES
SERVE HO

Nutrition Facts
Amount Per Serving: Calories 309 - Calories from Fat 206
Percent Total Calories From: Fat 67%, Protein 4%, Carbohydrate 29%
Totals and Percent Daily Values (2000 calories): Fat 23g, Saturated Fat 4g, Cholesterol 37mg, Sodium 229mg, Total Carbohydrate 22g, Dietary Fiber 1g, Sugars 0g, Protein 3g, Vitamin A 1509 units, Vitamin C 10 units, Calcium 0 units, Iron 2 units

WASH HERBS IN COOL WATER, DRAIN
PINCH OFF ANY YELLOWED OR BLEMISHED LEAVES
ALLOW SURFACE TO DRY COMPLETELY (OR THEY WILL COOK)
ARRANGE A SMALL AMOUNT ON 3 PAPER TOWELS
COVER WITH 1 PAPER TOWEL
MICROWAVE ON HIGH FOR 60 SECONDS
TURN PLATE 90 DEGREES AND MICROWAVE FOR ANOTHER 30 SECONDS REPEAT AS NECESSARY
REMOVE WHEN HERBS FEEL DRY BUT HAVEN'T LOST THEIR COLOR
STORE IN AN AIRTIGHT CONTAINE

Nutrition Facts
Amount Per Serving: Calories 0 - Calories from Fat 0
Percent Total Calories From: Fat 7%, Protein 22%, Carbohydrate 71%
Totals and Percent Daily Values (2000 calories): Fat 0g, Saturated Fat 0g, Cholesterol 0mg, Sodium 0mg, Total Carbohydrate 0g, Dietary Fiber 0g, Sugars 0g, Protein 0g, Vitamin A 52 units, Vitamin C 1 units, Calcium 0 units, Iron 0 units

COMBINE ALL INGREDIENTS, EXCEPT NUTS, IN A FOOD PROCESSOR PROCESS UNTIL WELL BLENDED
COVER AND CHILL FOR 60-90 MINUTES
FORM INTO A LOG AND WRAP IN PLASTIC
CHILL FOR 4-96 HOURS
REMOVE AND DISCARD PLASTIC
ROLL IN NUTS TO COAT
SERVE SLIGHTLY CHILLED OR AT ROOM TEMPERATUR

Nutrition Facts
Amount Per Serving: Calories 153 - Calories from Fat 115
Percent Total Calories From: Fat 75%, Protein 17%, Carbohydrate 4%
Totals and Percent Daily Values (2000 calories): Fat 13g, Saturated Fat 8g, Cholesterol 36mg, Sodium 231mg, Total Carbohydrate 1g, Dietary Fiber 0g, Sugars 0g, Protein 6g, Vitamin A 404 units, Vitamin C 0 units, Calcium 0 units, Iron 0 units

WIPE MUSHROOMS WITH A SOFT CLOTH TO CLEAN
REMOVE STEMS, MINCE, AND SET ASIDE
PLACE CAPS INTO A LARGE BOWL, SET ASIDE
HEAT 1/2 CUP BUTTER IN A LARGE SKILLET
ADD ONIONS; HEAT AND STIR FOR 5 MINUTES, UNTIL SOFTENED INCREASE HEAT TO HIGH AND ADD MUSHROOM STEMS
HEAT AND STIR UNTIL THE MOISTURE EVAPORATES
SEASON WITH SALT, PEPPER, AND NUTMEG
ADD PARSLEY AND LEMON JUICE, HEAT AND STIR UNTIL MOISTURE EVAPORATES
REMOVE FROM HEAT, SET ASIDE
POUR MELTED BUTTER OVER MUSHROOM CAPS IN BOWL REMOVE EACH AND WIPE WITH YOUR HANDS TO COAT WELL
ARRANGE CAVITY-UP IN A BAKING PAN
PLACE 1 TEASPOON BUTTER INTO THE CAVITY OF EACH
BAKE @ 400 DEGREES FOR 8-10 MINUTES, UNTIL GOLDEN
FILL EACH CAP WITH 1 TABLESPOON OF THE DUXELLES MIXTURE SPRINKLE EACH WITH ONION FLAKES
BAKE @ 400 DEGREES FOR 5 MINUTES, UNTIL TOPS ARE CRISP AND BROWN OR PASS UNDER THE BROILER TO BROWN LIGHTLY
SERVE WAR

Nutrition Facts
Amount Per Serving: Calories 440 - Calories from Fat 417
Percent Total Calories From: Fat 95%, Protein 1%, Carbohydrate 4%
Totals and Percent Daily Values (2000 calories): Fat 46g, Saturated Fat 29g, Cholesterol 124mg, Sodium 669mg, Total Carbohydrate 4g, Dietary Fiber 0g, Sugars 0g, Protein 2g, Vitamin A 1835 units, Vitamin C 6 units, Calcium 0 units, Iron 1 units

COMBINE INGREDIENTS IN A FOOD PROCESSOR
PROCESS TO COARSELY CHOP AND BLEND WELL
COVER AND CHILL
USE AS DESIRE

Nutrition Facts
Amount Per Serving: Calories 29 - Calories from Fat 25
Percent Total Calories From: Fat 84%, Protein 14%, Carbohydrate 1%
Totals and Percent Daily Values (2000 calories): Fat 3g, Saturated Fat 1g, Cholesterol 36mg, Sodium 50mg, Total Carbohydrate 0g, Dietary Fiber 0g, Sugars 0g, Protein 1g, Vitamin A 55 units, Vitamin C 0 units, Calcium 0 units, Iron 0 units

BEAT YOLKS UNTIL LIGHT AND THICK
GRADUALLY BEAT IN SUGAR UNTIL VERY LIGHT AND FLUFFY GRADUALLY ADD BRANDY AND BEAT WELL ALLOW TO STEEP AT ROOM TEMPERATURE FOR 2 HOURS
ADD RUM AND BOURBON-MIX WELL
BEAT IN CREAM
CHILL SEVERAL HOURS OR OVERNIGHT
IN A SEPARATE BOWL, BEAT EGG WHITES TO SOFT PEAKS
GENTLY FOLD INTO CREAM MIXTURE
TASTE AND ADJUST SUGAR AS NEEDED
SERVE IN 6 OUNCE OLD FASHIONED GLASSES WITH A DUSTING OF NUTME

Nutrition Facts
Amount Per Serving: Calories 470 - Calories from Fat 287
Percent Total Calories From: Fat 61%, Protein 4%, Carbohydrate 11%
Totals and Percent Daily Values (2000 calories): Fat 32g, Saturated Fat 19g, Cholesterol 211mg, Sodium 61mg, Total Carbohydrate 13g, Dietary Fiber 0g, Sugars 0g, Protein 5g, Vitamin A 1324 units, Vitamin C 0 units, Calcium 0 units, Iron 0 units

HEAT THE OLIVE OIL IN A LARGE SKILLET, OVER A MODERATE FLAME ADD EGGPLANT AND BROWN ON BOTH SIDES
DRAIN WELL ON PAPER TOWELS
SEASON WITH SALT
PLACE INTO A GREASED CASSEROLE
COVER WITH TOMATO SAUCE AND BASIL
SPRINKLE WITH PARMESAN CHEESE
BAKE @ 325 DEGREES FOR 15-20 MINUTES
SERVE HO

Nutrition Facts
Amount Per Serving: Calories 196 - Calories from Fat 150
Percent Total Calories From: Fat 76%, Protein 11%, Carbohydrate 13%
Totals and Percent Daily Values (2000 calories): Fat 17g, Saturated Fat 4g, Cholesterol 8mg, Sodium 844mg, Total Carbohydrate 6g, Dietary Fiber 1g, Sugars 0g, Protein 5g, Vitamin A 684 units, Vitamin C 8 units, Calcium 0 units, Iron 1 units

HEAT 2-INCHES WATER IN A 12-INCH SAUTE PAN, OVER A MEDIUM FLAME
STIR IN VINEGAR
HEAT MIXTURE TO A SHIMMER, WITHOUT BOILING
BREAK 4 EGGS INTO INDIVIDUAL SAUCERS
GENTLY SLIDE 1 EGG INTO THE HEATED WATER
LIFT WHITE OVER YOLK WITH A LARGE SPOON THREE TIMES TO COMPLETELY ENCLOSE YOLK
QUICKLY REPEAT WITH 3 MORE EGGS
POACH FOR 3-4 MINUTES, UNTIL WHITES ARE BARELY SET AND YOLKS ARE STILL SOFT
REMOVE WITH A SLOTTED SPOON TO A BOWL OF COLD WATER
REPEAT WITH REMAINING EGGS
LIFT EGGS FROM CHILLED WATER AND TRIM ROUGH EDGES WITH SCISSORS
PLACE ONTO A RACK AND CHILL FOR 2-3 HOURS
REMOVE PEEL FROM TOMATO, MINCE TOMATO, AND RESERVE PEEL FOR GARNISH
TRIM GREEN PORTION OF LEEK INTO LEAVES FOR GARNISH AND MINCE 1/4 CUP OF WHITE PORTION
CUT TRUFFLE SLICES INTO TINY FLOWERS
SET TOMATO PEEL, LEEK LEAVES, AND TRUFFLE FLOWERS ASIDE FOR GARNISH
COMBINE MINCED TOMATO, MINCED LEEK, GELATIN, EGG WHITES, EGG SHELLS, TARRAGON, AND CHICKEN BROTH IN A SAUCEPAN, OVER A MEDIUM FLAME
HEAT TO A SIMMER AND REMOVE FROM HEAT WHEN MIXTURE BEGINS TO RISE
ALLOW TO REST FOR 15 MINUTES
STRAIN THROUGH DAMPENED CHEESECLOTH
CHILL UNTIL VERY THICK
SPOON OVER EGGS TO COAT WELL
CHILL TO SET
REPEAT TWICE MORE
DIP TRUFFLE FLOWERS AND LEEK LEAVES INTO SLIGHTLY WARMED ASPIC
ARRANGE ON TOP OF EGGS AND CHILL TO SET
TWIST TOMATO PEEL INTO A ROSE, DIP INTO ASPIC, AND ARRANGE ONTO LAST EGG
SPOON ASPIC OVER EGGS AND CHILL TO SET
CHILL LEFTOVER ASPIC, CUT INTO SHAPES, AND ARRANGE WITH EGGS ONTO A PLATTER
SERVE SLIGHTLY CHILLE

Nutrition Facts
Amount Per Serving: Calories 107 - Calories from Fat 51
Percent Total Calories From: Fat 48%, Protein 39%, Carbohydrate 14%
Totals and Percent Daily Values (2000 calories): Fat 6g, Saturated Fat 2g, Cholesterol 213mg, Sodium 772mg, Total Carbohydrate 4g, Dietary Fiber 0g, Sugars 0g, Protein 10g, Vitamin A 463 units, Vitamin C 5 units, Calcium 0 units, Iron 1 units

HALVE EGGS LENGTHWISE, REMOVE WHITES TO A SERVING PLATTER SIEVE YOLKS, SET ASIDE
COMBINE REMAINING INGREDIENTS-MIX WELL
FOLD IN YOLKS
PIPE INTO WHITES
SERVE SLIGHTLY CHILLED OR AT ROOM TEMPERATUR

Nutrition Facts
Amount Per Serving: Calories 70 - Calories from Fat 53
Percent Total Calories From: Fat 76%, Protein 21%, Carbohydrate 3%
Totals and Percent Daily Values (2000 calories): Fat 6g, Saturated Fat 3g, Cholesterol 114mg, Sodium 102mg, Total Carbohydrate 1g, Dietary Fiber 0g, Sugars 0g, Protein 4g, Vitamin A 249 units, Vitamin C 0 units, Calcium 0 units, Iron 0 units

DISSOLVE YEAST IN WARM WATER
STIR IN FLOUR, SHORTENING, HONEY, AND SALT-MIX WELL
TURNOUT ONTO A LIGHTLY FLOURED BOARD
KNEAD 8-12 TIMES, UNTIL SMOOTH AND ELASTIC
SPRINKLE LIGHTLY WITH FLOUR
ROLLOUT TO A THICKNESS OF 1/4-INCH
CUT INTO 3-1/2 INCH ROUNDS
SPRINKLE UNGREASED BAKING SHEET WITH CORNMEAL
PLACE MUFFINS ONTO BAKING SHEET
SPRINKLE TOPS WITH CORNMEAL
COVER AND LET RISE FOR 90 MINUTES (WILL NOT DOUBLE IN SIZE) HEAT UNGREASED SKILLET OVER A MODERATE FLAME
PLACE MUFFINS IN HEATED SKILLET AND COOK FOR 7 MINUTES ON EACH SIDE, UNTIL A RICH BROWN
SPLIT WITH A FORK AND TOAST AS DESIRED
SPREAD WITH BUTTER
SERVE HOT OR WAR

Nutrition Facts
Amount Per Serving: Calories 257 - Calories from Fat 115
Percent Total Calories From: Fat 45%, Protein 6%, Carbohydrate 49%
Totals and Percent Daily Values (2000 calories): Fat 13g, Saturated Fat 6g, Cholesterol 21mg, Sodium 198mg, Total Carbohydrate 31g, Dietary Fiber 0g, Sugars 0g, Protein 4g, Vitamin A 313 units, Vitamin C 0 units, Calcium 0 units, Iron 1 units

COMBINE THE FLOUR, BAKING POWDER, AND SALT-SIFT TO MIX WELL CUT OR RUB IN THE LARD
MOISTEN WITH JUST ENOUGH WATER TO MAKE A FIRM DOUGH TURNOUT ONTO A LIGHTLY FLOURED BOARD
ROLLOUT TO A THICKNESS OF 1/8-INCH
CUTOUT INTO 3-INCH ROUNDS
PRICK WITH A FORK IN SEVERAL PLACES
SPRINKLE WITH KOSHER SALT
PLACE ONTO AN UNGREASED BAKING SHEET
BAKE @ 350 DEGREES FOR 10-15 MINUTES, UNTIL EDGES ARE GOLDEN
REMOVE TO A COOLING RACK
SERVE AT ROOM TEMPERATUR

Nutrition Facts
Amount Per Serving: Calories 279 - Calories from Fat 105
Percent Total Calories From: Fat 38%, Protein 7%, Carbohydrate 55%
Totals and Percent Daily Values (2000 calories): Fat 12g, Saturated Fat 4g, Cholesterol 11mg, Sodium 541mg, Total Carbohydrate 38g, Dietary Fiber 0g, Sugars 0g, Protein 5g, Vitamin A 0 units, Vitamin C 0 units, Calcium 0 units, Iron 1 units

COMBINE INGREDIENTS EXCEPT PAPRIKA IN A FOOD PROCESSOR PROCESS TO A SMOOTH PUREE
HEAT PAPRIKA IN A SKILLET, OVER A MEDIUM FLAME
HEAT AND STIR FOR 1-2 MINUTES, UNTIL FRAGRANT
ADD REMAINING INGREDIENTS, HEAT AND STIR FOR 3-4 MINUTES REMOVE FROM HEAT, COOL
COVER AND CHILL FOR 2-48 HOURS
SERVE AT ROOM TEMPERATUR

Nutrition Facts
Amount Per Serving: Calories 43 - Calories from Fat 8
Percent Total Calories From: Fat 19%, Protein 12%, Carbohydrate 54%
Totals and Percent Daily Values (2000 calories): Fat 1g, Saturated Fat 0g, Cholesterol 0mg, Sodium 209mg, Total Carbohydrate 6g, Dietary Fiber 2g, Sugars 0g, Protein 1g, Vitamin A 6827 units, Vitamin C 17 units, Calcium 0 units, Iron 1 units

BLANCH CORN IN BOILING WATER FOR 3-5 MINUTES
IMMEDIATELY RUN UNDER COLD WATER TO STOP COOKING
COMBINE MAYONNAISE, SALSA, AND SUGAR-MIX WELL
GRILL CORN FOR 5-10 MINUTES, UNTIL GOLDEN ON ALL SIDES
BASTE WITH MAYONNAISE MIXTURE, AND GRILL UNTIL BROWNED REMOVE FROM GRILL
SPRINKLE WITH CHEESE
SERVE HOT, WITH LIME WEDGES TO THE SID

Nutrition Facts
Amount Per Serving: Calories 203 - Calories from Fat 59
Percent Total Calories From: Fat 29%, Protein 8%, Carbohydrate 63%
Totals and Percent Daily Values (2000 calories): Fat 7g, Saturated Fat 1g, Cholesterol 3mg, Sodium 62mg, Total Carbohydrate 32g, Dietary Fiber 1g, Sugars 0g, Protein 4g, Vitamin A 355 units, Vitamin C 10 units, Calcium 0 units, Iron 1 units

COMBINE INGREDIENTS-MIX WELL
USE AS A MARINADE FOR PRAWNS, SCALLOPS, OR POULTR

Nutrition Facts
Amount Per Serving: Calories 180 - Calories from Fat 163
Percent Total Calories From: Fat 90%, Protein 1%, Carbohydrate 4%
Totals and Percent Daily Values (2000 calories): Fat 18g, Saturated Fat 2g, Cholesterol 0mg, Sodium 101mg, Total Carbohydrate 2g, Dietary Fiber 0g, Sugars 0g, Protein 0g, Vitamin A 242 units, Vitamin C 5 units, Calcium 0 units, Iron 1 units

HEAT OLIVE OIL IN A SKILLET, OVER A MODERATE FLAME
ADD ONIONS AND SHALLOTS
HEAT AND STIR FOR 3-4 MINUTES, UNTIL SOFTENED AND JUST BEGINNING TO COLOR
REMOVE FROM HEAT
PUREE HALF OF THE ONION MIXTURE IN A FOOD PROCESSOR OR BLENDER
ADD PUREED MIXTURE BACK INTO PAN WITH REMAINING ONION MIXTURE
STIR IN CHARDONNAY, BAY LEAF, AND VEGETABLE STOCK
BRING TO A BOIL, REDUCE HEAT, AND SIMMER FOR 10 MINUTES
SEASON TO TASTE WITH SALT AND PEPPER
COVER AND CHILL UNTIL JUST BEFORE SERVICE
TO SERVE: HEAT SOUP JUST TO A SIMMER
ADD THYME, OREGANO, CELERY, LEEK, AND SHERRY
BRING TO A BOIL, REDUCE HEAT, AND SIMMER FOR 2 MINUTES
REMOVE AND DISCARD BAY LEAF
LADLE INTO WARMED SOUP BOWLS
SPRINKLE WITH CHIVES
COMBINE GARLIC, PARSLEY, AND LEMON ZEST-MIX WELL
PLACE A SMALL BIT OF GARLIC MIXTURE ATOP EACH SERVING
SERVE HO

Nutrition Facts
Amount Per Serving: Calories 122 - Calories from Fat 29
Percent Total Calories From: Fat 24%, Protein 7%, Carbohydrate 62%
Totals and Percent Daily Values (2000 calories): Fat 3g, Saturated Fat 1g, Cholesterol 0mg, Sodium 539mg, Total Carbohydrate 19g, Dietary Fiber 1g, Sugars 0g, Protein 2g, Vitamin A 914 units, Vitamin C 14 units, Calcium 0 units, Iron 1 units

COMBINE MILK, SUGAR, SALT, AND BUTTER IN A SAUCEPAN, OVER A MEDIUM FLAME
HEAT UNTIL BUTTER MELTS AND MILK HAS SCALDED
REMOVE FROM HEAT AND COOL TO THE TOUCH
COMBINE YEAST AND WARM WATER, ALLOW TO STAND FOR 5 MINUTES COMBINE ALL INGREDIENTS IN A MIXER BOWL
BEAT FOR 2-3 MINUTES ON A MEDIUM SPEED UNTIL STIFF BUT WELL BLENDED
SPOON INTO TWO BUTTERED 8-INCH CAKE PANS, 9x5x3-INCH LOAF PANS, OR A HOTEL PAN
COVER, SET IN A WARM PLACE, AND ALLOW TO RISE FOR 60 MINUTES, OR UNTIL DOUBLED
BAKE @ 375 DEGREES FOR 30-35 MINUTES
SERVE WARM OR AT ROOM TEMPERATUR

Nutrition Facts
Amount Per Serving: Calories 272 - Calories from Fat 87
Percent Total Calories From: Fat 32%, Protein 9%, Carbohydrate 58%
Totals and Percent Daily Values (2000 calories): Fat 10g, Saturated Fat 6g, Cholesterol 59mg, Sodium 492mg, Total Carbohydrate 40g, Dietary Fiber 0g, Sugars 0g, Protein 6g, Vitamin A 416 units, Vitamin C 0 units, Calcium 0 units, Iron 1 units

COMBINE FLOUR, BAKING POWDER, AND SALT-MIX WELL
CUT IN SHORTENING TO RESEMBLE A COARSE MEAL
COMBINE EGG AND MILK-MIX WELL
GRADUALLY MIX IN ENOUGH OF THE EGG MIXTURE TO MAKE A STIFF DOUGH
ROLLOUT TO A THICKNESS OF 1/4-INCH
CUT INTO THE DESIRED SHAPES
DROP INTO SIMMERING BROTH
COVER AND SIMMER FOR 10 MINUTES, UNTIL COOKED THROUGH
SERVE HO

Nutrition Facts
Amount Per Serving: Calories 216 - Calories from Fat 98
Percent Total Calories From: Fat 46%, Protein 8%, Carbohydrate 46%
Totals and Percent Daily Values (2000 calories): Fat 11g, Saturated Fat 2g, Cholesterol 29mg, Sodium 397mg, Total Carbohydrate 25g, Dietary Fiber 0g, Sugars 0g, Protein 5g, Vitamin A 59 units, Vitamin C 0 units, Calcium 0 units, Iron 0 units

COMBINE YEAST AND 1/2 CUP WARM WATER
LET STAND FOR 10 MINUTES
ADD 1/4 CUP OLIVE OIL, FLOUR, ROSEMARY, SALT, AND REMAINING WATER-MIX WELL
KNEAD IN MIXER FOR 5 MINUTES, UNTIL SMOOTH AND ELASTIC
ADD OIL TO BOWL, TURN DOUGH TO COAT WELL
COVER WITH A TOWEL AND ALLOW TO RISE FOR 2 HOURS, OR UNTIL DOUBLED
PUNCH DOWN, DIVIDE IN TWO, AND RETURN TO THE BOWL
POUR IN OIL TO COVER
ALLOW TO RISE FOR 30 MINUTES, UNTIL PUFFY
FLATTEN EACH PIECE TO A THICKNESS OF 1/2-INCH
PLACE ONTO A BAKING SHEET
SLASH THE TOP WITH A SHARP KNIFE
OPEN CUTS AND SPRINKLE WITH KOSHER SALT
BAKE @ 400 DEGREES FOR 20 MINUTES, UNTIL GOLDEN
REMOVE FROM OVEN
BRUSH LIGHTLY WITH OLIVE OIL
SERVE WARM OR AT ROOM TEMPERATUR

Nutrition Facts
Amount Per Serving: Calories 799 - Calories from Fat 418
Percent Total Calories From: Fat 52%, Protein 6%, Carbohydrate 41%
Totals and Percent Daily Values (2000 calories): Fat 46g, Saturated Fat 6g, Cholesterol 0mg, Sodium 1568mg, Total Carbohydrate 83g, Dietary Fiber 1g, Sugars 0g, Protein 13g, Vitamin A 68 units, Vitamin C 1 units, Calcium 0 units, Iron 3 units

COMBINE INGREDIENTS IN A FOOD PROCESSOR
PROCESS UNTIL SMOOTH
SEASON TO TASTE WITH SALT, PEPPER, AND CAYENNE
PROCESS TO MIX WELL
ADJUST SEASONINGS AS NEEDED
PACK INTO A PLASTIC LINED MOLD OR CROCK
COVER AND CHILL FOR UP TO 7 DAYS
SERVE AT ROOM TEMPERATUR

Nutrition Facts
Amount Per Serving: Calories 109 - Calories from Fat 96
Percent Total Calories From: Fat 88%, Protein 7%, Carbohydrate 5%
Totals and Percent Daily Values (2000 calories): Fat 11g, Saturated Fat 6g, Cholesterol 30mg, Sodium 86mg, Total Carbohydrate 1g, Dietary Fiber 0g, Sugars 0g, Protein 2g, Vitamin A 414 units, Vitamin C 1 units, Calcium 0 units, Iron 0 units

CARVE WATERMELON TO RESEMBLE A BOWL
REMOVE FLESH AND CUT INTO LARGE DICE
ARRANGE SALAD INSIDE WATERMELON BOWL
OR COMPOSE FRUIT IN A SALAD BOWL
SPOON STRAWBERRY YOGURT INTO WATERMELON
AND SERVE TO THE SID

Nutrition Facts
Amount Per Serving: Calories 144 - Calories from Fat 10
Percent Total Calories From: Fat 7%, Protein 7%, Carbohydrate 86%
Totals and Percent Daily Values (2000 calories): Fat 1g, Saturated Fat 0g, Cholesterol 2mg, Sodium 24mg, Total Carbohydrate 31g, Dietary Fiber 1g, Sugars 0g, Protein 2g, Vitamin A 894 units, Vitamin C 41 units, Calcium 0 units, Iron 1 units

COMBINE ALL INGREDIENTS, EXCEPT OLIVE OIL IN A BOWL-MIX WELL
WHISK IN OIL, ONE TABLESPOON AT A TIME, UNTIL WELL BLENDED
ALLOW TO STAND AT ROOM TEMPERATURE FOR 1 HOUR, ALLOWING FLAVORS TO MELD
WHISK BRIEFLY TO BLEND
USE AS DESIRE

Nutrition Facts
Amount Per Serving: Calories 264 - Calories from Fat 246
Percent Total Calories From: Fat 93%, Protein 1%, Carbohydrate 5%
Totals and Percent Daily Values (2000 calories): Fat 27g, Saturated Fat 4g, Cholesterol 0mg, Sodium 153mg, Total Carbohydrate 3g, Dietary Fiber 0g, Sugars 0g, Protein 1g, Vitamin A 198 units, Vitamin C 8 units, Calcium 0 units, Iron 0 units

COMBINE CREAM CHEESE AND CHEDDAR CHEESE IN A FOOD PROCESSOR
PULSE JUST TO BLEND WELL
MOLD 1 TABLESPOON CHEESE MIXTURE AROUND EACH BROCCOLI AND CAULIFLOWER FLORET
COVER AND CHILL FOR 1-96 HOURS
COMBINE EGGS, MILK, FLOUR, AND 1/4 CUP OIL-MIX WELL
HEAT OIL FOR FRYING TO 365 DEGREES
DIP FLORETS INTO BATTER, ALLOWING EXCESS TO DRIP OFF
ADD TO HOT OIL IN SMALL BATCHES AND FRY UNTIL GOLDEN
DRAIN ON A COOLING RACK AND BLOT WITH PAPER TOWELS
SERVE WAR

Nutrition Facts
Amount Per Serving: Calories 232 - Calories from Fat 152
Percent Total Calories From: Fat 66%, Protein 15%, Carbohydrate 19%
Totals and Percent Daily Values (2000 calories): Fat 17g, Saturated Fat 9g, Cholesterol 61mg, Sodium 193mg, Total Carbohydrate 11g, Dietary Fiber 0g, Sugars 0g, Protein 9g, Vitamin A 693 units, Vitamin C 19 units, Calcium 0 units, Iron 1 units

REMOVE WING TIPS AND RESERVE FOR ANOTHER USE
COMBINE EVAPORATED MILK AND EGGS-MIX WELL
COMBINE FLOUR, SALT, PEPPER, AND PAPRIKA-MIX WELL
COAT WINGS IN FLOUR MIXTURE AND PAT WITH YOUR HANDS TO REMOVE ALL EXCESS
MOISTEN WITH MILK MIXTURE, ALLOWING EXCESS TO DRIP OFF
COAT EVENLY ON ALL SIDES WITH FLOUR MIXTURE AND SHAKE OFF EXCESS
ARRANGE ONTO A SHEET OF WAXED PAPER
COVER AND CHILL FOR 30 MINUTES
HEAT OIL TO 365 DEGREES
ADD CHICKEN IN SMALL BATCHES AND FRY UNTIL GOLDEN
DRAIN ON A COOLING RACK AND BLOT WITH PAPER TOWELS
KEEP WARM IN A 140-200 DEGREE OVEN
REPEAT WITH REMAINING CHICKEN
SERVE HOT, WARM, CHILLED, OR AT ROOM TEMPERATUR

Nutrition Facts
Amount Per Serving: Calories 245 - Calories from Fat 111
Percent Total Calories From: Fat 45%, Protein 23%, Carbohydrate 31%
Totals and Percent Daily Values (2000 calories): Fat 12g, Saturated Fat 4g, Cholesterol 82mg, Sodium 275mg, Total Carbohydrate 19g, Dietary Fiber 0g, Sugars 0g, Protein 14g, Vitamin A 316 units, Vitamin C 1 units, Calcium 0 units, Iron 1 units

HEAT OIL TO 370 DEGREES
ADD FLAKES AND FRY UNTIL LIGHTLY BROWNED
DRAIN ON A FINE-MESH COOLING RACK AND BLOT WITH PAPER TOWELS
SERVE AT ROOM TEMPERATUR

Nutrition Facts
Amount Per Serving: Calories 125 - Calories from Fat 122
Percent Total Calories From: Fat 97%, Protein 0%, Carbohydrate 3%
Totals and Percent Daily Values (2000 calories): Fat 14g, Saturated Fat 2g, Cholesterol 0mg, Sodium 0mg, Total Carbohydrate 1g, Dietary Fiber 0g, Sugars 0g, Protein 0g, Vitamin A 0 units, Vitamin C 1 units, Calcium 0 units, Iron 0 units

MAKE SURE MASHED POTATOES HAVE NO BUTTER, MILK, OR SALT ADDED
COMBINE POTATOES, SHORTENING, SALT, AND MILK IN A BOWL
BEAT UNTIL VERY SMOOTH
COVER AND CHILL FOR 2-4 HOURS
TURNOUT ONTO A LIGHTLY FLOURED BOARD
KNEAD IN FLOUR UNTIL WELL BLENDED
CUT INTO PORTIONS
COVER AND CHILL FOR 60 MINUTES
REMOVE 1 PIECE AT A TIME
PLACE ONTO A HEAVILY FLOURED BOARD
COVER ROLLING PIN WITH CHEESECLOTH
ROLLOUT TO A DIAMETER OF 10-INCHES
HEAT AN UNGREASED GRIDDLE OR LARGE SKILLET OVER A MODERATELY-HIGH FLAME
PLACE ROUND OF POTATO DOUGH ONTO GRIDDLE OR INTO SKILLET HEAT UNTIL BLISTERED ON BOTH SIDES, BUT STILL SOFT IN THE MIDDLE
REMOVE FROM GRIDDLE OR SKILLET
COVER WITH A TOWEL TO KEEP MOIST
REPEAT WITH REMAINING DOUGH
SERVE HOT, WARM, OR AT ROOM TEMPERATUR

Nutrition Facts
Amount Per Serving: Calories 115 - Calories from Fat 30
Percent Total Calories From: Fat 26%, Protein 8%, Carbohydrate 66%
Totals and Percent Daily Values (2000 calories): Fat 3g, Saturated Fat 1g, Cholesterol 1mg, Sodium 278mg, Total Carbohydrate 19g, Dietary Fiber 0g, Sugars 0g, Protein 2g, Vitamin A 12 units, Vitamin C 4 units, Calcium 0 units, Iron 0 units

SLICE TOMATOES TO A THICKNESS OF 3/4-INCH
COMBINE CRACKER CRUMBS, SALT, AND PEPPER-MIX WELL
ADD TOMATO SLICES AND COAT EVENLY
HEAT OIL TO 375 DEGREES IN A LARGE SKILLET
ADD TOMATOES AND COOK UNTIL GOLDEN ON BOTH SIDES
DRAIN ON A COOLING RACK AND BLOT WITH PAPER TOWELS
SERVE HOT OR WAR

Nutrition Facts
Amount Per Serving: Calories 210 - Calories from Fat 153
Percent Total Calories From: Fat 73%, Protein 3%, Carbohydrate 24%
Totals and Percent Daily Values (2000 calories): Fat 17g, Saturated Fat 2g, Cholesterol 0mg, Sodium 689mg, Total Carbohydrate 13g, Dietary Fiber 1g, Sugars 0g, Protein 2g, Vitamin A 790 units, Vitamin C 32 units, Calcium 0 units, Iron 1 units