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Leftover Potato Pancakes
Lemon-Parmesan Chicken
Light Dumplings
Light Gougere Puffs
Liver Pate-Beef Canapes
Mandarin Orange Muffins
Mango-Beef Canapes
Many Bean Soup
Mapled Acorn Squash
Marinated Grilled Pork
Marinated Lamb Kabobs
Marinated Mushrooms
Marinated Pasta Salad
Mashed Potato Pancakes
Mashed Potato Puffs
Medallions of Pork Tenderloin with Cherry Meat Sauce
Mediterranean Canape Spread
Mediterranean Salad
Meryl's No Liver Pate
Microwave Leek-Bacon Potatoes
Mini Artichoke Souffles
Mini Cheese Shells
Mini Corn Dogs
Mini Ham Strudels
Mini Scallion-Sesame Cake Appetizers
Mini Sweet Onion Tarts
Mini Zucchini Souffles
Molded Chicken Mousse
Monterey Artichoke Bake
Mushroom Pate
Mushroom Tartlets
Mushrooms in Garlic Oil
Mustard Canape Spread
Mustard Grilled Chicken
Mustard-Basil Vinaigrette
Nacho Party Mix
Napa Spring Roll with Shiitake Mushrooms
Nuclear Deviled Corn
Olive Spread Appetizers
Olives Royale
Onion and Raisin Salad
Onion Cakes
Onion Cream Tartlets
Onion Marmalade
Onion Tart
Orange and Fennel Olives
Orange Honey Butter
Orange-Beef Canapes
Original Chex Party Mix
Oven Bacon
Oven Jerky
Pan Fried Onion Steaks
Pancake Batter
Parmesan Beet Salad
Parmesan Bread
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| 2 | cups leftover mashed potatoes |
| 4 to 2 | ounces milk |
| 1 | cup flour |
| 1 | cup shortening |
BEAT POTATOES WITH ENOUGH MILK TO SOFTEN
GRADUALLY STIR IN ENOUGH FLOUR UNTIL IT PULLS AWAY FROM BOWL
KNEAD TO MIX WELL
ROLLOUT TO A THICKNESS OF 1/4-INCH
CUT INTO ROUNDS WITH A BISCUIT CUTTER
HEAT SHORTENING TO 375 DEGREES
ADD ROUNDS AND FRY UNTIL GOLDEN ON BOTH SIDES
DRAIN ON A COOLING RACK AND BLOT WITH PAPER TOWELS
SERVE HO
Nutrition Facts
Amount Per Serving:
Calories 718 - Calories from Fat 524
Percent Total Calories From: Fat 73%, Protein 3%, Carbohydrate 24%
Totals and Percent Daily Values (2000 calories): Fat 58g, Saturated Fat 9g, Cholesterol 4mg, Sodium 326mg, Total Carbohydrate 43g, Dietary Fiber 0g, Sugars 0g, Protein 6g, Vitamin A 38 units, Vitamin C 7 units, Calcium 0 units, Iron 1 units
| 6 | each boneless chicken breast halves |
| 5 | tablespoons strained fresh lemon juice |
| 2 | each eggs |
| 1 | cup dry breadcrumbs |
| 1/2 | cup finely grated parmesan cheese |
| 2 | teaspoons very finely grated lemon zest |
| 1/4 | cup unsalted butter |
| 1 1/2 | each quartered lemons |
LAY EACH BREAST HALF BETWEEN SHEETS OF PLASTIC WRAP
POUND TO A THICKNESS OF 3/8-INCH
PLACE INTO A 9x13x2-INCH GLASS BAKING DISH
MOISTEN WITH FOUR-FIFTHS OF THE LEMON JUICE, TURNING TO COAT ON ALL SIDES
COVER AND ALLOW TO MARINATE FOR 15 MINUTES
COMBINE EGGS WITH REMAINING LEMON JUICE AND BEAT TO MIX WELL COMBINE BREADCRUMBS, GRATED PARMESAN, AND GRATED LEMON ZEST-MIX WELL
MOISTEN EACH CHICKEN BREAST WITH THE EGG MIXTURE, ALLOWING EXCESS TO DRIP OFF
DROP INTO BREADCRUMB MIXTURE AND TURN TO COAT EVENLY, SHAKING OFF EXCESS
SEASON WITH SALT AND WHITE PEPPER
PLACE ONTO A WAXED PAPER LINED BAKING SHEET
REPEAT WITH REMAINING CHICKEN
CHILL FOR 30-60 MINUTES, TO SET COATING
HEAT 2 TABLESPOONS BUTTER IN SKILLET, OVER A MODERATE FLAME
ADD 2 PIECES CHICKEN AND SAUTE FOR 2-3 MINUTES PER SIDE, UNTIL LIGHTLY BROWNED AND COOKED THROUGH
REMOVE TO A SERVING PLATTER-KEEP WARM
REPEAT WITH REMAINING BUTTER AND CHICKEN
GARNISH WITH LEMON WEDGES
SERVE HO
Nutrition Facts
Amount Per Serving:
Calories 322 - Calories from Fat 123
Percent Total Calories From: Fat 38%, Protein 43%, Carbohydrate 19%
Totals and Percent Daily Values (2000 calories): Fat 14g, Saturated Fat 7g, Cholesterol 166mg, Sodium 346mg, Total Carbohydrate 15g, Dietary Fiber 0g, Sugars 0g, Protein 34g, Vitamin A 474 units, Vitamin C 16 units, Calcium 0 units, Iron 2 units
| 1 | each egg, beaten |
| 3/4 | cup milk |
| 2 | cups sifted flour |
| 1 | tablespoon baking powder |
| 1/2 | teaspoon salt |
| 1 | tablespoon melted unsalted butter |
COMBINE EGGS AND MILK-MIX WELL
SIFT TOGETHER DRY INGREDIENTS
STIR DRY INGREDIENTS INTO EGG MIXTURE
ADD MELTED BUTTER-MIX WELL
DROP BY SPOONSFUL INTO SIMMERING STOCK
SIMMER FOR 8-10 MINUTES
COVER AND SIMMER FOR ANOTHER 8-10 MINUTES
SERVE HO
Nutrition Facts
Amount Per Serving:
Calories 198 - Calories from Fat 38
Percent Total Calories From: Fat 19%, Protein 13%, Carbohydrate 68%
Totals and Percent Daily Values (2000 calories): Fat 4g, Saturated Fat 2g, Cholesterol 45mg, Sodium 397mg, Total Carbohydrate 34g, Dietary Fiber 0g, Sugars 0g, Protein 6g, Vitamin A 164 units, Vitamin C 0 units, Calcium 0 units, Iron 1 units
| 8 | ounces beer |
| 1/2 | cup unsalted butter |
| 1/2 | teaspoon salt |
| 1 | cup flour |
| 4 | each eggs |
COMBINE BEER, BUTTER, AND SALT IN A SAUCEPAN, OVER A MEDIUM FLAME
HEAT AND STIR TO A BOIL
ADD FLOUR ALL AT ONCE AND BEAT UNTIL MIXTURE FORMS A BALL TRANSFER TO A MIXER OR FOOD PROCESSOR
ADD EGGS, ONE AT A TIME, ALLOWING EACH TO BECOME FULLY INCORPORATED BEFORE ADDING THE NEXT
SPOON INTO A PASTRY BAG, FITTED WITH A LARGE PLAIN OR STAR TIP PIPE 1-INCH DOLLOPS ONTO A PARCHMENT-LINED BAKING SHEET
BAKE @ 450 DEGREES FOR 10 MINUTES
BAKE @ 350 DEGREES FOR 5-10 MINUTES, UNTIL LIGHTLY BROWNED AND PUFFY
REMOVE GENTLY AND ALLOW TO COOL AWAY FROM A DRAFT
WHEN COMPLETELY COOLED, SPLIT AND FILL AS DESIRED OR PIPE A FILLING DIRECTLY INTO PUFF
Nutrition Facts
Amount Per Serving:
Calories 42 - Calories from Fat 26
Percent Total Calories From: Fat 61%, Protein 10%, Carbohydrate 26%
Totals and Percent Daily Values (2000 calories): Fat 3g, Saturated Fat 2g, Cholesterol 27mg, Sodium 36mg, Total Carbohydrate 3g, Dietary Fiber 0g, Sugars 0g, Protein 1g, Vitamin A 119 units, Vitamin C 0 units, Calcium 0 units, Iron 0 units
| 3 | pounds beef eye of round roast |
| 1/2 | pound well trimmed chicken liver |
| 2 | tablespoons unsalted butter |
| 1/4 | teaspoon salt |
| 1/4 | teaspoon black pepper |
| 1 | tablespoon mayonnaise |
| 1 | tablespoon red wine |
| 4 | each sieved hard-boiled egg yolks |
| 12 | each pimiento-stuffed green olives, thinly sliced |
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
HEAT BUTTER IN A SMALL SKILLET, OVER A MEDIUM FLAME
ADD LIVERS AND SAUTE FOR 6-8 MINUTES, UNTIL NO LONGER PINK REMOVE FROM HEAT, COOL SLIGHTLY
COMBINE LIVERS, SALT, PEPPER, MAYONNAISE, AND RED WINE IN A FOOD PROCESSOR
PROCESS TO A FINE PUREE
SPREAD ONTO BEEF SLICES
GARNISH EACH WITH SIEVED YOLKS AND AN OLIVE SLICE
SERVE SLIGHTLY CHILLED OR AT ROOM TEMPERATUR
Nutrition Facts
Amount Per Serving:
Calories 108 - Calories from Fat 48
Percent Total Calories From: Fat 44%, Protein 54%, Carbohydrate 2%
Totals and Percent Daily Values (2000 calories): Fat 5g, Saturated Fat 2g, Cholesterol 109mg, Sodium 121mg, Total Carbohydrate 0g, Dietary Fiber 0g, Sugars 0g, Protein 15g, Vitamin A 2042 units, Vitamin C 3 units, Calcium 0 units, Iron 2 units
| 11 | ounces mandarin orange segments, drained |
| 1 | cup flour |
| 1 | teaspoon baking powder |
| 1/2 | teaspoon kosher salt |
| 1/2 | teaspoon nutmeg |
| 1/2 | teaspoon ground allspice |
| 3/4 | cup sugar |
| 1/3 | cup vegetable shortening |
| 1 | beaten egg |
| 1/4 | cup milk |
| 1/4 | cup melted unsalted butter |
| 1/2 | teaspoon cinnamon |
SPREAD ORANGE SEGMENTS ON A PAPER TOWEL TO DRAIN BRIEFLY SIFT TOGETHER FLOUR, BAKING POWDER, SALT, NUTMEG, ALLSPICE, AND 1/2 CUP SUGAR
CUT IN THE SHORTENING, UNTIL IT RESEMBLES A FINE GRAIN
COMBINE THE EGG AND MILK-MIX WELL
ADD TO THE FLOUR MIXTURE-MIX JUST UNTIL WELL MOISTENED
ADD ORANGE SEGMENTS-MIX GENTLY
SPOON INTO A GREASED MUFFIN TIN, FILLING ABOUR TWO-THIRDS FULL
BAKE @ 350 DEGREES FOR 20-25 MINUTES
REMOVE FROM OVEN
COMBINE CINNAMON WITH REMAINING 1/4 CUP SUGAR
ROLL TOPS OF HOT MUFFINS IN CINNNAMON MIXTURE
SERVE WARM OR AT ROOM TEMPERATUR
Nutrition Facts
Amount Per Serving:
Calories 200 - Calories from Fat 93
Percent Total Calories From: Fat 47%, Protein 4%, Carbohydrate 50%
Totals and Percent Daily Values (2000 calories): Fat 10g, Saturated Fat 4g, Cholesterol 29mg, Sodium 138mg, Total Carbohydrate 25g, Dietary Fiber 0g, Sugars 0g, Protein 2g, Vitamin A 418 units, Vitamin C 8 units, Calcium 0 units, Iron 0 units
| 3 | pounds beef eye of round roast |
| 1 | each sliced peeled ripe mango |
| 48 | each shelled walnut halves |
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
GARNISH EACH WITH A SLICE OF MANGO AND A WALNUT HALF
SERVE SLIGHTLY CHILLED OR AT ROOM TEMPERATUR
Nutrition Facts
Amount Per Serving:
Calories 46 - Calories from Fat 17
Percent Total Calories From: Fat 36%, Protein 56%, Carbohydrate 8%
Totals and Percent Daily Values (2000 calories): Fat 2g, Saturated Fat 0g, Cholesterol 15mg, Sodium 15mg, Total Carbohydrate 1g, Dietary Fiber 0g, Sugars 0g, Protein 6g, Vitamin A 169 units, Vitamin C 1 units, Calcium 0 units, Iron 0 units
| 1 | pound assorted dried beans |
| 2 | tablespoons salt |
| 2 | quarts water |
| 1 | pound smoked summer sausage or smoked ham shank |
| 1 | cup minced onion |
| 24 | ounces canned tomatoes, undrained |
| 1 | tablespoon |
| 1/4 | cup strained fresh lemon juice |
| 1 | teaspoon minced garlic |
COMBINE BEANS, SALT, AND WATER TO COVER IN A LARGE POT, OVER A HIGH FLAME
HEAT TO A BOIL, COOK FOR 5 MINUTES, REMOVE FROM HEAT, COVER, AND LET STAND FOR 1 HOUR
DRAIN, RINSE, AND DRAIN WELL
COMBINE BEANS, 2 QUARTS WATER, AND SAUSAGE OR HAM HOCKS HEAT TO A BOIL, REDUCE HEAT, AND SIMMER FOR 2-3 HOURS
ADD REMAINING INGREDIENTS-MIX WELL
SEASON TO TASTE
SIMMER FOR 30 MINUTES, UNTIL BEANS AND SAUSAGE OR HOCKS ARE TENDER
REMOVE SAUSAGE OR HOCKS FROM BEANS
CUT INTO BITE-SIZE PIECES, DISCARDING BONES, AND RETURN TO POT SERVE HOT, WITH HOT BUTTERED CORNBREAD TO THE SID
Nutrition Facts
Amount Per Serving:
Calories 122 - Calories from Fat 28
Percent Total Calories From: Fat 23%, Protein 30%, Carbohydrate 47%
Totals and Percent Daily Values (2000 calories): Fat 3g, Saturated Fat 1g, Cholesterol 38mg, Sodium 1473mg, Total Carbohydrate 14g, Dietary Fiber 1g, Sugars 0g, Protein 9g, Vitamin A 519 units, Vitamin C 12 units, Calcium 0 units, Iron 2 units
| 4 | whole acorn squash, about 1# each |
| 2 | tablespoons unsalted butter |
| 3 | tablespoons maple syrup |
| freshly ground nutmeg, as garnish |
REMOVE AND DISCARD SQUASH TOPS AND BOTTOMS
CUT INTO 1/2-INCH RINGS
USING A BISCUIT CUTTER, CUT AND DISCARD CENTER FROM EACH SLICE
PLACE INTO A GLASS BAKING DISH, OVERLAPPING EDGES SLIGHTLY SEASON WITH SALT AND WHITE PEPPER
COVER WITH PLASTIC WRAP
MICROWAVE ON HIGH FOR 4 MINUTES
REMOVE PLASTIC AND TURN RINGS OVER
COVER WITH PLASTIC WRAP
MICROWAVE ON HIGH FOR 4 MINUTES, OR UNTIL TENDER
REMOVE FROM MICROWAVE TO REST ON THE COUNTERTOP FOR 5-6 MINUTES
DRAIN WELL, SET ASIDE
COMBINE BUTTER AND MAPLE SYRUP IN A SMALL SAUCEPAN, OVER A LOW FLAME
HEAT AND STIR UNTIL WELL COMBINED
BRUSH SQUASH RINGS LIBERALLY WITH MAPLE MIXTURE
PASS UNDER THE BROILER FOR 2-3 MINUTES UNTIL GLAZED
GARNISH WITH NUTMEG
SERVE HO
Nutrition Facts
Amount Per Serving:
Calories 116 - Calories from Fat 23
Percent Total Calories From: Fat 20%, Protein 5%, Carbohydrate 76%
Totals and Percent Daily Values (2000 calories): Fat 3g, Saturated Fat 1g, Cholesterol 6mg, Sodium 6mg, Total Carbohydrate 22g, Dietary Fiber 2g, Sugars 0g, Protein 1g, Vitamin A 673 units, Vitamin C 19 units, Calcium 0 units, Iron 1 units
| 1/2 | pound boneless pork loin roast |
| 1 | tablespoon olive oil |
| 2 | tablespoons dry white wine |
| 2 | tablespoons garlic puree |
| 1/4 | teaspoon oregano |
| 1 | teaspoon sweet paprika |
| 1/4 | teaspoon red pepper flakes |
| 1/4 | teaspoon salt |
| 1/4 | teaspoon pepper |
CUT PORK INTO 1/8x1x2-1/2 INCH SLICES
COMBINE WITH REMAINING INGREDIENTS-MIX WELL
COVER AND CHILL FOR 4-24 HOURS
REMOVE FROM MARINADE, DRAIN WELL
GRILL OR BROIL FOR 4-8 MINUTES, UNTIL WELL BROWNED ON BOTH SIDES
SERVE HOT OR AT ROOM TEMPERATUR
Nutrition Facts
Amount Per Serving:
Calories 102 - Calories from Fat 59
Percent Total Calories From: Fat 57%, Protein 30%, Carbohydrate 9%
Totals and Percent Daily Values (2000 calories): Fat 7g, Saturated Fat 2g, Cholesterol 24mg, Sodium 124mg, Total Carbohydrate 2g, Dietary Fiber 0g, Sugars 0g, Protein 8g, Vitamin A 296 units, Vitamin C 2 units, Calcium 0 units, Iron 1 units
| 1/3 | cup vinegar |
| 2 | tablespoons thyme |
| 2 | tablespoons rosemary |
| 1 | tablespoon oregano |
| 6 | each bay leaves |
| 1 | tablespoon black pepper |
| 1/4 | cup very finely minced garlic |
| 2 | tablespoons Dijon mustard |
| 1 | cup minced parsley |
| 1/3 | cup finely minced scallions |
| 4 | cups olive oil |
| 18 | pounds boneless lamb, cut to 1-inch dice |
| 9 | each red bell peppers, cut into wedges |
| 24 | each onions, cut into wedges |
| 1 | teaspoon salt |
COMBINE VINEGAR, THYME, ROSEMARY, OREGANO, BAY, PEPPER, GARLIC, AND DIJON MUSTARD IN A FOOD PROCESSOR
PROCESS UNTIL WELL BLENDED
ADD PARSLEY AND SCALLIONS-MIX WELL
WITH MACHINE RUNNING, ADD OIL IN A THIN-STEADY STREAM AND PROCESS UNTIL THICKENED
THREAD LAMB, PEPPERS, AND ONIONS ONTO SKEWERS
POUR MARINADE OVER KABOBS
COVER AND CHILL FOR 4-24 HOURS, TURNING OFTEN
REMOVE FROM MARINADE, DRAIN WELL
SEASON TO TASTE WITH SALT AND ADDITIONAL PEPPER
BROIL OR GRILL TO DESIRED DONENESS
SERVE HOT, ON THE SKEWE
Nutrition Facts
Amount Per Serving:
Calories 624 - Calories from Fat 466
Percent Total Calories From: Fat 75%, Protein 19%, Carbohydrate 7%
Totals and Percent Daily Values (2000 calories): Fat 52g, Saturated Fat 17g, Cholesterol 116mg, Sodium 166mg, Total Carbohydrate 11g, Dietary Fiber 1g, Sugars 0g, Protein 29g, Vitamin A 887 units, Vitamin C 33 units, Calcium 0 units, Iron 4 units
| 1 | pound button mushrooms, trimmed and wiped clean |
| 1/3 | cup olive oil |
| 3 | tablespoons red wine vinegar |
| 1/4 | cup minced scallions |
| 1 | tablespoon minced garlic |
| 1 | teaspoon Dijon mustard |
| 1 | teaspoon salt |
| 1/4 | teaspoon black pepper |
| 3 | tablespoons minced parsley |
PACK MUSHROOMS INTO A STERILE JAR
STIR TOGETHER REMAINING INGREDIENTS-MIX WELL
POUR OVER MUSHROOMS
SCREW ON LID TO SEAL
CHILL FOR SEVERAL HOURS, INVERTING JAR FREQUENTL
Nutrition Facts
Amount Per Serving:
Calories 73 - Calories from Fat 56
Percent Total Calories From: Fat 76%, Protein 6%, Carbohydrate 15%
Totals and Percent Daily Values (2000 calories): Fat 6g, Saturated Fat 1g, Cholesterol 0mg, Sodium 210mg, Total Carbohydrate 3g, Dietary Fiber 0g, Sugars 0g, Protein 1g, Vitamin A 81 units, Vitamin C 3 units, Calcium 0 units, Iron 1 units
| 1/2 | pound rotelle noodles |
| 14 | ounces marinated artichoke hearts, drained and diced |
| 3/4 | cup sliced black olives |
| 4 | ounces diced pimientoes, drained |
| 1 | cup minced sweet red onion |
| 1 | cup small dice provolone cheese |
| 1 | cup small dice cheddar cheese |
| 1/3 | cup white wine vinegar |
| 1/4 | cup olive oil |
| 2 | tablespoons honey |
| 3/4 | teaspoon basil |
| 1/2 | teaspoon dried dill |
| 1/2 | teaspoon garlic powder |
| 1/2 | teaspoon pepper |
| 1/4 | teaspoon salt |
HEAT 10-12 QUARTS SALTED WATER TO A ROLLING BOIL IN A LARGE STOCKPOT, OVER A MODERATELY-HIGH FLAME
ADD THE NOODLES AND COOK FOR 8-10 MINUTES, UNTIL TENDER DRAIN, RINSE, AND DRAIN WELL
COMBINE PASTA, ARTICHOKE HEARTS, OLIVES, PIMIENTOS, ONIONS, AND CHEESES-TOSS TO MIX WELL
COMBINE REMAINING INGREDIENTS IN A BLENDER AND PROCESS UNTIL WELL MIXED
COMBINE WITH PASTA MIXTURE-MIX WELL
COVER AND CHILL FOR 2-48 HOURS
SERVE SLIGHTLY CHILLE
Nutrition Facts
Amount Per Serving:
Calories 266 - Calories from Fat 136
Percent Total Calories From: Fat 51%, Protein 13%, Carbohydrate 36%
Totals and Percent Daily Values (2000 calories): Fat 15g, Saturated Fat 6g, Cholesterol 17mg, Sodium 396mg, Total Carbohydrate 24g, Dietary Fiber 2g, Sugars 0g, Protein 9g, Vitamin A 591 units, Vitamin C 12 units, Calcium 0 units, Iron 1 units
| 1 | cup dry breadcrumbs |
| 1 | tablespoon minced parsley |
| 1 | teaspoon finely snipped chives |
| 2 | cups unseasoned leftover mashed potatoes |
| 1/4 | teaspoon salt |
| 1/4 | teaspoon pepper |
| 2 | each eggs, beaten |
| corn oil, for frying |
COMBINE BREADCRUMBS, PARSLEY, AND CHIVES, SET ASIDE
SEASON MASHED POTATOES TO TASTE WITH SALT AND PEPPER
DIVIDE INTO EQUAL PORTIONS AND FORM INTO PATTIES
DIP INTO BEATEN EGGS
COAT WITH CRUMB MIXTURE
PLACE ONTO WAXED PAPER
CHILL FOR 30 MINUTES TO SET COATING
HEAT OIL TO 375 DEGREES
ADD CAKES IN SMALL BATCHES AND FRY UNTIL CRISPY ON BOTH SIDES DRAIN ON A COOLING RACK AND BLOT WITH PAPER TOWELS
KEEP WARM IN A 300 DEGREE OVEN
SERVE HO
Nutrition Facts
Amount Per Serving:
Calories 252 - Calories from Fat 69
Percent Total Calories From: Fat 27%, Protein 13%, Carbohydrate 59%
Totals and Percent Daily Values (2000 calories): Fat 8g, Saturated Fat 2g, Cholesterol 110mg, Sodium 682mg, Total Carbohydrate 37g, Dietary Fiber 0g, Sugars 0g, Protein 8g, Vitamin A 268 units, Vitamin C 8 units, Calcium 0 units, Iron 2 units
| 3 | cups unseasoned leftover mashed potatoes |
| 2 | tablespoons unsalted butter |
| 1/4 | teaspoon salt |
| 1/4 | teaspoon white pepper |
| 1/2 | cup choux paste |
| corn oil, for frying |
COMBINE POTATOES, BUTTER, SALT, AND PEPPER-MIX WELL
ADD CHOUX PASTE-MIX WELL
HEAT OIL TO 360 DEGREES
DROP DOUGH BY SPOONSFUL INTO HOT OIL
FRY UNTIL PUFFED AND LIGHTLY BROWNED
DRAIN ON A COOLING RACK AND BLOT WITH PAPER TOWELS
KEEP WARM IN A SLOW OVEN
SERVE HO
Nutrition Facts
Amount Per Serving:
Calories 57 - Calories from Fat 24
Percent Total Calories From: Fat 42%, Protein 6%, Carbohydrate 52%
Totals and Percent Daily Values (2000 calories): Fat 3g, Saturated Fat 1g, Cholesterol 5mg, Sodium 167mg, Total Carbohydrate 7g, Dietary Fiber 0g, Sugars 0g, Protein 1g, Vitamin A 66 units, Vitamin C 3 units, Calcium 0 units, Iron 0 units
| 8 | pounds pork tenderloins, cut into medallions |
| 1 | tablespoon salt |
| 1 | tablespoon fresh ground black pepper |
| 1/4 | cup peanut oil |
| 2 | cups currant jelly |
| 1 | cup raspberry vinegar |
| 3/4 | cup orange juice |
| 1 | tablespoon dried tarragon |
| 4 | cups pitted dark sweet cherries |
SEASON MEDALLIONS WITH SALT AND PEPPER
HEAT OIL IN A LARGE COVERED SKILLET, OVER A MEDIUM FLAME
ADD MEDALLIONS AND BROWN WELL ON BOTH SIDES
DRAIN FAT FROM PAN
COMBINE CURRANT JELLY, VINEGAR, ORANGE JUICE, AND TARRAGON
POUR OVER MEDALLIONS, COVER, AND SIMMER FOR 25 MINUTES
TURN, COVER, AND SIMMER 20 MINUTES, UNTIL TENDER
REMOVE FROM HEAT
REMOVE CHOPS TO A SERVING PLATTER OR SERVICE PLATES
ADD CHERRIES TO PAN AND STIR ONCE
SPOON OVER MEDALLIONS
SERVE HOT
Nutrition Facts
Amount Per Serving:
Calories 521 - Calories from Fat 185
Percent Total Calories From: Fat 36%, Protein 38%, Carbohydrate 26%
Totals and Percent Daily Values (2000 calories): Fat 21g, Saturated Fat 7g, Cholesterol 125mg, Sodium 549mg, Total Carbohydrate 34g, Dietary Fiber 0g, Sugars 0g, Protein 50g, Vitamin A 85 units, Vitamin C 7 units, Calcium 0 units, Iron 3 units
| 1/2 | teaspoon oregano |
| 1/2 | teaspoon basil |
| 1/2 | teaspoon garlic powder |
| 1/2 | cup butter |
COMBINE INGREDIENTS-MIX WELL
COVER AND CHIL
Nutrition Facts
Amount Per Serving:
Calories 35 - Calories from Fat 35
Percent Total Calories From: Fat 99%, Protein 1%, Carbohydrate 1%
Totals and Percent Daily Values (2000 calories): Fat 4g, Saturated Fat 2g, Cholesterol 10mg, Sodium 39mg, Total Carbohydrate 0g, Dietary Fiber 0g, Sugars 0g, Protein 0g, Vitamin A 147 units, Vitamin C 0 units, Calcium 0 units, Iron 0 units
| 1 | cup olive oil |
| 1/2 | cup cider vinegar |
| 1/4 | cup strained fresh lemon juice |
| 1/4 | cup very finely minced sweet red onion |
| 1/4 | teaspoon salt, to taste |
| 1/4 | teaspoon white pepper, to taste |
| 1/4 | teaspoon black pepper, to taste |
| 1 | tablespoon minced flat-leaf parsley |
| 1/2 | teaspoon sugar |
| 12 | ounces light tuna in water, drained |
| 1 | cup blanched, bias-cut fresh green beans |
| 4 | each sliced, steamed red potatoes |
| 16 | whole green olives, such as Greek or Kalamata |
| 8 | each plum tomatoes, quartered |
| 1 | pound assorted mixed greens |
COMBINE OLIVE OIL, VINEGAR, LEMON JUICE, ONIONS, SALT, WHITE PEPPER, BLACK PEPPER, PARSLEY, AND SUGAR IN A BLENDER OR FOOD PROCESSOR
PROCESS UNTIL WELL BLENDED, SET ASIDE
ARRANGE TUNA, GREEN BEANS, POTATOES, OLIVES, TOMATOES, AND MIXED GREENS ONTO A LETTUCE-LINED PLATTER
LIGHTLY MOISTEN WITH THE DRESSING MIXTURE
GARNISH WITH QUARTERED HARD-BOILED EGGS, CAPERS, AND PARSLEY
SERVE CHILLE
Nutrition Facts
Amount Per Serving:
Calories 463 - Calories from Fat 258
Percent Total Calories From: Fat 56%, Protein 15%, Carbohydrate 29%
Totals and Percent Daily Values (2000 calories): Fat 29g, Saturated Fat 4g, Cholesterol 8mg, Sodium 466mg, Total Carbohydrate 34g, Dietary Fiber 2g, Sugars 0g, Protein 17g, Vitamin A 4785 units, Vitamin C 56 units, Calcium 0 units, Iron 4 units
| 1 | each thinly sliced onion |
| 2/3 | cup shelled walnuts |
| 1 | cup cooked brown lentils |
| 3 | each peeled hard boiled eggs |
| 1/4 | teaspoon salt |
| 1/4 | teaspoon pepper |
| 2 | tablespoons Dijon mustard |
COMBINE ONIONS AND WALNUTS IN A FOOD PROCESSOR
PROCESS UNTIL FINELY CHOPPED
ADD REMAINING INGREDIENTS, PROCESS TO DESIRED CONSISTENCY SPOON INTO A PLASTIC LINED GELATIN MOLD
CHILL FOR 2-96 HOURS
UNMOLD ONTO A SERVING PLATTER
SERVE AT ROOM TEMPERATURE OR SLIGHTLY CHILLE
Nutrition Facts
Amount Per Serving:
Calories 71 - Calories from Fat 38
Percent Total Calories From: Fat 55%, Protein 19%, Carbohydrate 27%
Totals and Percent Daily Values (2000 calories): Fat 4g, Saturated Fat 1g, Cholesterol 40mg, Sodium 126mg, Total Carbohydrate 5g, Dietary Fiber 1g, Sugars 0g, Protein 3g, Vitamin A 60 units, Vitamin C 1 units, Calcium 0 units, Iron 1 units
| 4 | each 4 oz red potatoes |
| 2 | ounces minced Canadian bacon |
| 1 | cup minced leek |
| 1 | tablespoon milk |
| 1/2 | teaspoon black pepper |
SCRUB POTATOES, PRICK WITH A FORK
MICROWAVE ON HIGH FOR 5 MINUTES, TURN
MICROWAVE ON HIGH FOR 5 MINUTES
COMBINE LEEKS AND POTATOES IN A BOWL
MICROWAVE ON HIGH FOR 2 MINUTES, STIR
MICROWAVE ON HIGH FOR 1 MINUTE MORE
REMOVE CUT TOPS FROM POTATOES
SCOOP OUT FLESH TO WITHIN 1/4" OF SIDES
COMBINE REMOVED POTATO PULP WITH MILK-MASH TO MIX WELL
STIR IN BACON, LEEKS, AND PEPPER
SPOON INTO POTATO SHELLS
REPLACE TOP OF POTATO
MICROWAVE ON HIGH FOR 1-2 MINUTES, TO HEAT THROUGH
SERVE HO
Nutrition Facts
Amount Per Serving:
Calories 262 - Calories from Fat 15
Percent Total Calories From: Fat 6%, Protein 14%, Carbohydrate 81%
Totals and Percent Daily Values (2000 calories): Fat 2g, Saturated Fat 1g, Cholesterol 9mg, Sodium 243mg, Total Carbohydrate 53g, Dietary Fiber 2g, Sugars 0g, Protein 9g, Vitamin A 30 units, Vitamin C 37 units, Calcium 0 units, Iron 3 units
| 6 | each trimmed small artichokes |
| 2 | tablespoons unsalted butter |
| 2 | tablespoons flour |
| 1 | cup heated milk |
| 1 | cup finely grated Gruyere cheese |
| 1/4 | teaspoon salt |
| 1/4 | teaspoon black pepper |
| 3 | each egg yolks, slightly beaten |
| 4 | each egg whites, stiffly beaten |
SIMMER ARTICHOKES IN BOILING SALTED WATER FOR 20-35 MINUTES, UNTIL TENDER
DRAIN WELL AND COOL
PULL OUT CENTER AND SCRAPE OUT CHOKE WITH A SPOON
TRIM BUTT TO SET UPRIGHT, SET ASIDE
HEAT BUTTER IN A SAUCEPAN, OVER A MEDIUM FLAME
WHISK IN FLOUR AND COOK FOR 3 MINUTES
GRADUALLY WHISK IN HEATED MILK
HEAT AND STIR, UNTIL THICKENED
STIR IN CHEESE
SEASON TO TASTE WITH SALT AND PEPPER
REMOVE FROM HEAT AND COOL FOR 2-3 MINUTES
BEAT IN EGG YOLKS
FOLD IN EGG WHITES
SPOON INTO ARTICHOKES
STAND UPRIGHT IN A GREASED CASSEROLE
BAKE @ 400 DEGREES FOR 15 MINUTES, UNTIL FULLY RISEN AND LIGHTLY BROWNED ON TOP
SERVE HOT, IN A BOW
Nutrition Facts
Amount Per Serving:
Calories 343 - Calories from Fat 181
Percent Total Calories From: Fat 53%, Protein 25%, Carbohydrate 22%
Totals and Percent Daily Values (2000 calories): Fat 20g, Saturated Fat 11g, Cholesterol 160mg, Sodium 417mg, Total Carbohydrate 19g, Dietary Fiber 2g, Sugars 0g, Protein 21g, Vitamin A 1072 units, Vitamin C 17 units, Calcium 0 units, Iron 2 units
| 1/2 | cup room temperature unsalted butter |
| 3 | ounces room temperature cream cheese |
| 1/4 | teaspoon salt |
| 1/4 | cup finely grated parmesan cheese |
| 1 1/2 | cups flour |
COMBINE INGREDIENTS-MIX WELL
SHAPE INTO A BALL
WRAP IN PLASTIC AND CHILL FOR 1-96 HOURS
ROLL INTO A ROPE, DIVIDE INTO EQUAL PORTIONS
ROLL EACH PORTION INTO A 3-1/2" CIRCLE
PRESS INTO A 2-INCH MUFFIN CUP
REPEAT WITH REMAINING DOUGH
BAKE @ 425 DEGREES FOR 5-7 MINUTES
REMOVE FROM OVEN FILL AS DESIRED
SERVE HOT, WARM, ROOM TEMPERATURE, OR CHILLE
Nutrition Facts
Amount Per Serving:
Calories 79 - Calories from Fat 49
Percent Total Calories From: Fat 62%, Protein 7%, Carbohydrate 31%
Totals and Percent Daily Values (2000 calories): Fat 5g, Saturated Fat 3g, Cholesterol 15mg, Sodium 51mg, Total Carbohydrate 6g, Dietary Fiber 0g, Sugars 0g, Protein 1g, Vitamin A 201 units, Vitamin C 0 units, Calcium 0 units, Iron 0 units
| 1 | cup flour |
| 2/3 | cup yellow cornmeal |
| 2 | tablespoons sugar |
| 1 | teaspoon baking powder |
| 1/2 | teaspoon salt |
| 1 | each egg, beaten |
| 3/4 | cup milk |
| 2 | tablespoons corn oil |
| 16 | ounces cocktail wieners |
| peanut oil, for frying |
COMBINE FLOUR, CORNMEAL, SUGAR, BAKING POWDER, AND SALT IN A MIXING BOWL
IN ANOTHER BOWL, COMBINE EGG, MILK, AND 2 TABLESPOONS OIL
ADD TO FLOUR MIXTURE, STIR TO MIX WELL
HEAT OIL TO 375 DEGREES
DIP WIENERS IN BATTER ALLOWING EXCESS TO DRIP OFF
ADD TO HOT OIL IN SMALL BATCHES
FRY FOR 1-1/2 TO 2 MINUTES, UNTIL GOLDEN
DRAIN ON A COOLING RACK AND BLOT WITH PAPER TOWELS
SERVE WARM, WITH PREPARED MUSTARD TO THE SID
Nutrition Facts
Amount Per Serving:
Calories 89 - Calories from Fat 52
Percent Total Calories From: Fat 58%, Protein 12%, Carbohydrate 29%
Totals and Percent Daily Values (2000 calories): Fat 6g, Saturated Fat 2g, Cholesterol 16mg, Sodium 198mg, Total Carbohydrate 7g, Dietary Fiber 0g, Sugars 0g, Protein 3g, Vitamin A 29 units, Vitamin C 3 units, Calcium 0 units, Iron 0 units
| 1 | tablespoon unsalted butter |
| 1/4 | cup minced onion |
| 1 | cup minced smoked ham |
| 2 | cups frozen chopped spinach, thawed |
| 2 | cups bean sprouts, minced |
| 1/2 | cup minced, peeled water chestnuts |
| 1 | tablespoon minced ginger |
| 1 | tablespoon soy sauce |
| 2 | teaspoons cornstarch |
| 5 | sheets frozen filo dough, thawed |
| 1 | tablespoon melted unsalted butter |
| 2 | tablespoons dry mustard |
| 1 | tablespoon water |
HEAT 1 TABLESPOON BUTTER IN A SKILLET, OVER A MEDIUM FLAME ADD ONIONS AND HAM, HEAT AND STIR FOR 4-5 MINUTES
SQUEEZE MOISTURE FROM SPINACH
ADD SPROUTS, SPINACH, WATER CHESTNUTS, AND GINGER
HEAT AND STIR FOR 2 MINUTES
COMBINE SOY SAUCE AND CORNSTARCH, STIR TO DISSOLVE
ADD TO MIXTURE IN SKILLET
HEAT AND STIR UNTIL THICKENED
REMOVE FROM HEAT
CUT EACH FILO SHEET INTO 6) 5-1/2 INCH SQUARES
ARRANGE INTO 15 STACKS OF 2 SQUARES EACH
PLACE 2 TABLESPOONS FILLING ONTO A CORNER OF EACH STACK
FOLD BOTH LAYERS OF CORNER TO CENTER, OVER FILLING
FOLD IN SIDES OVER FILLING AND ROLL TO REMAINING CORNER
PLACE, SEAM-SIDE DOWN, ONTO A PARCHMENT-LINED COOKIE SHEET BRUSH WITH MELTED BUTTER
BAKE @ 350 DEGREES FOR 25 MINUTES, UNTIL GOLDEN
COMBINE MUSTARD AND WATER-MIX WELL
LET STAND FOR 5 MINUTES
SERVE HOT, WITH MUSTARD TO THE SID
Nutrition Facts
Amount Per Serving:
Calories 75 - Calories from Fat 31
Percent Total Calories From: Fat 42%, Protein 18%, Carbohydrate 41%
Totals and Percent Daily Values (2000 calories): Fat 3g, Saturated Fat 1g, Cholesterol 8mg, Sodium 225mg, Total Carbohydrate 8g, Dietary Fiber 0g, Sugars 0g, Protein 3g, Vitamin A 1678 units, Vitamin C 9 units, Calcium 0 units, Iron 1 units
| 2 | cups flour |
| 3/4 | cup boiling water |
| 1 | tablespoon sesame oil |
| 1 | teaspoon salt |
| 2 | teaspoons very finely minced scallions |
| 1 | teaspoon minced cilantro |
| 3 | tablespoons toasted sesame seeds |
| 1/4 | cup peanut oil |
PLACE FLOUR INTO A BOWL AND MAKE A WELL IN THE CENTER
POUR IN THE WATER-MIX WELL AND KNEAD FOR 7-8 MINUTES
COVER WITH A TOWEL AND ALLOW TO REST FOR 15 MINUTES
KNEAD FOR 3-4 MINUTES
ROLL INTO A ROPE AND CUT INTO 12 EQUAL PORTIONS
ROLL EACH PORTION INTO AN 4-INCH PANCAKE
BRUSH WITH SESAME OIL SPRINKLE WITH SALT, SCALLIONS, CILANTRO (IF USED), AND SESAME SEEDS
ROLLUP TIGHTLY INTO A THIN ROPE
SHAPE INTO A SPIRAL AND FLATTEN SLIGHTLY
HEAT PEANUT OIL IN A LARGE SKILLET, OVER A MEDIUM FLAME
ADD SCALLION CAKES AND FRY FOR 2-1/2 TO 3 MINUTES PER SIDE, UNTIL LIGHTLY BROWNED ON BOTH SIDES
SERVE HOT, WARM, OR AT ROOM TEMPERATUR
Nutrition Facts
Amount Per Serving:
Calories 140 - Calories from Fat 64
Percent Total Calories From: Fat 46%, Protein 8%, Carbohydrate 46%
Totals and Percent Daily Values (2000 calories): Fat 7g, Saturated Fat 1g, Cholesterol 0mg, Sodium 197mg, Total Carbohydrate 16g, Dietary Fiber 0g, Sugars 0g, Protein 3g, Vitamin A 3 units, Vitamin C 0 units, Calcium 0 units, Iron 0 units
| 1 1/2 | cups Ritz or other buttery cracker crumbs |
| 1/3 | cup room temperature unsalted butter |
| 2 | cups very thinly sliced sweet onions |
| 3/4 | cup milk |
| 2 | each eggs |
| 3/4 | teaspoon salt |
| 3/4 | cup finely grated cheddar cheese |
| 1 | tablespoon sweet paprika |
| 1 | tablespoon very finely minced flat-leaf parsley |
COMBINE CRUMBS AND TWO-THIRDS OF THE BUTTER IN A BOWL-MIX WELL
PRESS CRUMB MIXTURE ON THE BOTTOM AND UP THE SIDES OF MINI MUFFIN TINS
HEAT THE REMAINING BUTTER IN A SKILLET, OVER A MEDIUM FLAME
ADD ONIONS AND SAUTE FOR 10-12 MINUTES, UNTIL TENDER AND JUST BEGINNING TO CARAMELIZE
DIVIDE ONIONS AMONG MUFFIN CUPS
COMBINE MILK, EGGS, AND SALT IN A BOWL-MIX WELL
POUR OVER ONIONS INTO MUFFIN CUPS
DIVIDE GRATED CHEESE BETWEEN MUFFIN CUPS
SPRINKLE WITH PAPRIKA
BAKE @ 350 DEGREES, UNTIL A SKEWER INSERTED IN CENTER COMES OUT CLEAN
REMOVE FROM OVEN
GENTLY REMOVE FROM MUFFIN TIN
GARNISH WITH MINCED PARSLEY
SERVE HOT, WARM, OR AT ROOM TEMPERATUR
Nutrition Facts
Amount Per Serving:
Calories 84 - Calories from Fat 54
Percent Total Calories From: Fat 64%, Protein 11%, Carbohydrate 25%
Totals and Percent Daily Values (2000 calories): Fat 6g, Saturated Fat 3g, Cholesterol 29mg, Sodium 151mg, Total Carbohydrate 5g, Dietary Fiber 0g, Sugars 0g, Protein 2g, Vitamin A 363 units, Vitamin C 1 units, Calcium 0 units, Iron 0 units
| 5 | each 7-inch long zucchini |
| 1 | teaspoon unsalted butter |
| 2 | tablespoons flour |
| 1/4 | cup milk |
| 1 | each egg yolk |
| 2 | tablespoons grated cheddar cheese |
| 1/4 | teaspoon Dijon mustard |
| 1/4 | teaspoon salt |
| 1/4 | teaspoon pepper |
| 2 | each egg whites, beaten stiff-not dry |
FLUTE ZUCCHINI WITH A ZESTER OR PEELER, CUTOFF ENDS
CUT EACH ZUCCHINI INTO 3/4-INCH THICK SLICES
USING A MELON BALLER, SCOOP OUT THE TOP HALF OF EACH SLICE STEAM ZUCCHINI UNTIL ALMOST TENDER
DRAIN AND COOL
LINE A BAKING SHEET WITH PARCHMENT PAPER
PLACE ZUCCHINI CUPS UPRIGHT ONTO BAKING SHEET
HEAT BUTTER IN A SMALL SKILLET
WHISK IN FLOUR TO MAKE A BLONDE ROUX
WHISK IN MILK, HEAT AND STIR UNTIL THICKENED
REMOVE FROM HEAT
WHISK IN EGG YOLK, CHEDDAR, MUSTARD, SALT, AND PEPPER
FOLD STIFF WHITES INTO YOLK MIXTURE
SPOON INTO ZUCCHINI CUPS, FILLING TO THE TOP
PLACE BAKING SHEET ONTO TOP RACK OF OVEN
BAKE @ 425 DEGREES FOR 5-8 MINUTES, UNTIL PUFFED AND GOLDEN
SERVE IMMEDIATEL
Nutrition Facts
Amount Per Serving:
Calories 20 - Calories from Fat 8
Percent Total Calories From: Fat 37%, Protein 25%, Carbohydrate 37%
Totals and Percent Daily Values (2000 calories): Fat 1g, Saturated Fat 0g, Cholesterol 12mg, Sodium 44mg, Total Carbohydrate 2g, Dietary Fiber 0g, Sugars 0g, Protein 1g, Vitamin A 162 units, Vitamin C 3 units, Calcium 0 units, Iron 0 units
| 2 | envelopes unflavored gelatin |
| 3 | cups unsalted chicken broth |
| 1/2 | cup sweet pickle relish |
| 1 | tablespoon minced onion |
| 1 | teaspoon msg |
| 1/4 | teaspoon salt |
| 1/4 | teaspoon dry mustard |
| 3 | cups minced cooked chicken |
| 1/2 | cup toasted blanched almonds |
| 2 | cups cream, whipped |
HEAT 1 CUP BROTH IN A SAUCEPAN, OVER A LOW FLAME
SPRINKLE GELATIN OVER BROTH
REMOVE FROM HEAT AND LET STAND FOR 5 MINUTES
STIR IN REMAINING BROTH, RELISH, ONIONS, MSG, SALT, AND MUSTARD
COVER AND CHILL FOR 60 MINUTES
COARSELY CHOP ALMONDS IN A FOOD PROCESSOR OR BY HAND COMBINE BROTH MIXTURE, CHICKEN, AND ALMONDS-MIX WELL
FOLD IN WHIPPED CREAM
SPOON INTO A PLASTIC-LINED MOLD, PACKING TIGHTLY
COVER AND CHILL FOR 4-24 HOURS, UNTIL SET
UNMOLD ONTO A SERVING PLATTER
SERVE SLIGHTLY CHILLED, WITH BREADS AND CRACKERS TO THE SID
Nutrition Facts
Amount Per Serving:
Calories 354 - Calories from Fat 244
Percent Total Calories From: Fat 69%, Protein 20%, Carbohydrate 11%
Totals and Percent Daily Values (2000 calories): Fat 27g, Saturated Fat 12g, Cholesterol 102mg, Sodium 791mg, Total Carbohydrate 10g, Dietary Fiber 0g, Sugars 0g, Protein 18g, Vitamin A 905 units, Vitamin C 2 units, Calcium 0 units, Iron 1 units
| 12 | ounces marinated artichoke hearts |
| 1/2 | cup very finely minced onion |
| 1 | tablespoon garlic puree |
| 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 |
| 1/8 | teaspoon pepper |
| 2 | tablespoons diced green chiles |
DRAIN ARTICHOKE HEARTS WELL, RESERVING MARINADE
HEAT 1 TABLESPOON FAT, SPOONED FROM THE TOP OF THE RESERVED MARINADE IN A SMALL SKILLET, OVER A MEDIUM FLAME
ADD ONIONS AND GARLIC, SAUTE FOR 4-5 MINUTES UNTIL SOFTENED CUT ARTICHOKE HEARTS TO A SMALL DICE
COMBINE ALL INGREDIENTS-MIX WELL
POUR INTO A GREASED BAKING PAN
BAKE @ 325 DEGREES FOR 25-30 MINUTES, UNTIL FIRM
REMOVE FROM HEAT, ALLOW TO STAND FOR 20-30 MINUTES
CUT INTO FINGER-SIZED BARS
SERVE SLIGHTLY WARM OR AT ROOM TEMPERATUR
Nutrition Facts
Amount Per Serving:
Calories 76 - Calories from Fat 47
Percent Total Calories From: Fat 62%, Protein 21%, Carbohydrate 16%
Totals and Percent Daily Values (2000 calories): Fat 5g, Saturated Fat 3g, Cholesterol 44mg, Sodium 152mg, Total Carbohydrate 3g, Dietary Fiber 1g, Sugars 0g, Protein 4g, Vitamin A 199 units, Vitamin C 2 units, Calcium 0 units, Iron 0 units
| 1/4 | cup room temperature unsalted butter |
| 1/2 | pound minced mushroom |
| 2 | tablespoons very finely minced garlic |
| 1/4 | cup minced scallions, white part only |
| 1/3 | cup unsalted chicken broth |
| 1/4 | teaspoon salt, to taste |
| 1/4 | teaspoon white pepper, to taste |
| 4 | ounces room temperature cream cheese |
| 2 | tablespoons minced scallion greens |
| 1 | pound assorted savory crackers |
HEAT 2 TABLESPOONS BUTTER IN A SKILLET, OVER A MODERATE FLAME
ADD MUSHROOMS AND SAUTE FOR 2-3 MINUTES
ADD THE GARLIC AND SCALLION WHITES, SAUTE FOR 2 MINUTES
STIR IN THE BROTH
SIMMER OVER A MODERATE FLAME FOR 4-5 MINUTES, UNTIL ALL OF THE LIQUID HAS EVAPORATED
REMOVE FROM HEAT AND ALLOW TO COOL
COMBINE CREAM CHEESE AND REMAINING BUTTER IN A MIXER BOWL PROCESS UNTIL WELL BLENDED
ADD MUSHROOM MIXTURE, SALT, AND PEPPER-MIX WELL
POUR INTO A PLASTIC-LINED MOLD
COVER AND CHILL FOR 2-96 HOURS
UNMOLD ONTO A SERVING PLATTER
GARNISH WITH MINCED SCALLION GREENS
SERVE SLIGHTLY CHILLED OR AT ROOM TEMPERATURE, WITH ASSORTED SAVORY CRACKERS TO THE SID
Nutrition Facts
Amount Per Serving:
Calories 573 - Calories from Fat 326
Percent Total Calories From: Fat 57%, Protein 6%, Carbohydrate 37%
Totals and Percent Daily Values (2000 calories): Fat 36g, Saturated Fat 9g, Cholesterol 41mg, Sodium 391mg, Total Carbohydrate 54g, Dietary Fiber 0g, Sugars 0g, Protein 8g, Vitamin A 752 units, Vitamin C 4 units, Calcium 0 units, Iron 4 units
| 2 | cups flour |
| 1 | cup unsalted butter |
| 1 | teaspoon salt |
| 1/2 | cup cold water |
| 1 | pound finely minced mushroom |
| 1/2 | ounce dried cepe or boletus mushrooms |
| 1/3 | cup unsalted butter |
| 4 | cups cream |
| 3 | tablespoons dry white wine |
| 4 | each eggs, beaten |
| 1 | teaspoon thyme |
| 1/4 | teaspoon salt, to taste |
| 1/4 | teaspoon white pepper, to taste |
COMBINE FLOUR AND SALT ON A PASTRY BOARD OR IN A LARGE BOWL CUT IN BUTTER TO THE SIZE OF SMALL PEAS
MAKE A WELL IN THE CENTER AND POUR IN HALF OF THE WATER
TOSS AND CUT IN THE WATER UNTIL WELL MIXED
ADDITIONAL WATER MAY BE ADDED UNTIL DOUGH HOLDS TOGETHER DO NOT KNEAD DOUGH
FORM INTO A CAKE, WRAP IN PLASTIC, AND CHILL
ROLLOUT AND PRESS INTO BOTTOMS AND UP SIDES OF TARTLET TINS COVER CEPES WITH WATER AND ALLOW TO SOAK FOR 20 MINUTES DRAIN WELL, RESERVING LIQUID, AND MINCE FINE
HEAT BUTTER IN A SKILLET, OVER A MEDIUM FLAME
ADD MUSHROOMS AND CEPES
SAUTE UNTIL MOISTURE EVAPORATES
REMOVE FROM HEAT, SET ASIDE
REDUCE RESERVED WATER BY HALF, REMOVE FROM HEAT, AND COOL COMBINE REDUCED LIQUID, CREAM, WINE, AND THYME-MIX WELL SEASON TO TASTE WITH SALT AND WHITE PEPPER
REDUCE SLIGHTLY, REMOVE FROM HEAT, AND COOL
ADD EGGS-MIX WELL
ARRANGE MUSHROOMS IN TART SHELLS
POUR EGG MIXTURE OVER MUSHROOMS
BAKE @ 375 DEGREES FOR 10-12 MINUTES, UNTIL SET AND CRUST IS GOLDEN
REMOVE FROM OVEN AND ALLOW TO COOL BRIEFLY BEFORE CUTTING SERVE WARM OR AT ROOM TEMPERATUR
Nutrition Facts
Amount Per Serving:
Calories 500 - Calories from Fat 382
Percent Total Calories From: Fat 76%, Protein 6%, Carbohydrate 17%
Totals and Percent Daily Values (2000 calories): Fat 42g, Saturated Fat 26g, Cholesterol 196mg, Sodium 300mg, Total Carbohydrate 22g, Dietary Fiber 0g, Sugars 0g, Protein 7g, Vitamin A 1631 units, Vitamin C 2 units, Calcium 0 units, Iron 1 units
| 4 | cups olive oil |
| 3 | cups dry white wine |
| 2 | cups strained fresh lemon juice |
| 1 | tablespoon finely grated lemon zest |
| 4 | each bay leaves |
| 1/3 | cup finely minced parsley |
| 3/4 | cup very finely minced garlic |
| 1 | teaspoon red pepper flakes |
| 1 | tablespoon whole black peppercorns |
| 1 | tablespoon kosher salt |
| 6 | pounds button mushrooms, wiped with a damp cloth |
COMBINE OIL, WINE, LEMON JUICE AND ZEST, BAY LEAVES, PARSLEY, GARLIC, RED PEPPER FLAKES, PEPPERCORNS, AND SALT IN A SAUCEPOT, OVER A MODERATE FLAME
BRING TO A BOIL, REDUCE HEAT, AND SIMMER FOR 15 MINUTES STRAIN THROUGH A CHEESECLOTH-LINED FINE CHINOIS
RETURN TO A CLEAN SAUCEPOT, OVER A MODERATE FLAME
ADD MUSHROOMS, BRING TO A BOIL, REDUCE HEAT, AND SIMMER FOR 5 MINUTES
REMOVE FROM HEAT AND ALLOW TO COOL IN THE MIXTURE
COVER AND CHILL
DRAIN WELL
SERVE SLIGHTLY CHILLE
Nutrition Facts
Amount Per Serving:
Calories 194 - Calories from Fat 158
Percent Total Calories From: Fat 81%, Protein 3%, Carbohydrate 11%
Totals and Percent Daily Values (2000 calories): Fat 18g, Saturated Fat 2g, Cholesterol 0mg, Sodium 145mg, Total Carbohydrate 5g, Dietary Fiber 1g, Sugars 0g, Protein 2g, Vitamin A 70 units, Vitamin C 8 units, Calcium 0 units, Iron 1 units
| 1 | tablespoon Dijon or prepared mustard |
| 1/2 | cup unsalted butter |
COMBINE MUSTARD AND BUTTER-MIX WELL
SEASON TO TASTE WITH SALT AND WHITE PEPPER
COVER AND CHILL FOR 4-96 HOURS
ADJUST SEASONINGS AS NEEDED
USE 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 8mg, Total Carbohydrate 0g, Dietary Fiber 0g, Sugars 0g, Protein 0g, Vitamin A 145 units, Vitamin C 0 units, Calcium 0 units, Iron 0 units
| 13 | whole broiler-fryer chickens, quartered |
| 3 | cups melted unsalted butter |
| 3/4 | cup olive oil |
| 1 | teaspoon salt, to taste |
| 1 | teaspoon white pepper |
| 1/4 | teaspoon cayenne, to taste |
| 3/4 | cup red wine vinegar |
| 2 | cups Dijon mustard |
| 1 | cup very finely minced shallot |
| 1 | tablespoon very finely minced garlic |
| 1 | tablespoon thyme |
| 1 | teaspoon ground cumin |
| 4 | quarts fresh breadcrumbs |
COAT CHICKEN WITH BUTTER AND OIL
BROIL OR GRILL FOR 5 MINUTES PER SIDE, BASTING OFTEN
SEASON WITH SALT, WHITE PEPPER, AND CAYENNE TO TASTE COMBINE VINEGAR, MUSTARD, SHALLOTS, GARLIC, THYME, CUMIN, AND CAYENNE-MIX WELL
SLOWLY BLEND IN JUST ENOUGH REMAINING OIL AND BUTTER TO THICKEN-MIX WELL
BRUSH ONTO CHICKEN TO COAT LIBERALLY
COAT WITH BREADCRUMBS
DRIZZLE LIGHTLY WITH OIL AND BUTTER MIXTURE
BROIL OR GRILL UNTIL JUICES RUN CLEAR WHEN PIERCED WITH A FORK
SERVE HO
Nutrition Facts
Amount Per Serving:
Calories 847 - Calories from Fat 520
Percent Total Calories From: Fat 61%, Protein 26%, Carbohydrate 12%
Totals and Percent Daily Values (2000 calories): Fat 58g, Saturated Fat 20g, Cholesterol 282mg, Sodium 721mg, Total Carbohydrate 25g, Dietary Fiber 0g, Sugars 0g, Protein 56g, Vitamin A 2973 units, Vitamin C 8 units, Calcium 0 units, Iron 5 units
| 1/3 | cup Sweet-hot mustard, preferably Beaver brand |
| 2 | each egg yolks |
| 1 | tablespoon strained fresh lemon juice |
| 1 | tablespoon garlic puree |
| 2 | tablespoons mayonnaise |
| 3 1/2 | ounces apple cider vinegar |
| 1 1/2 | teaspoons dried herbs de Provence |
| 1 1/2 | teaspoons parsley, finely minced |
| 3 | ounces red wine vinegar |
| 3 | cups salad oil |
| 1/4 | teaspoon salt, to taste |
| 1/4 | teaspoon ground white pepper, to taste |
COMBINE MUSTARD, EGG YOLKS, LEMON JUICE, GARLIC, MAYONNAISE, VINEGARS, HERBS, AND PARSLEY IN A BLENDER OR FOOD PROCESSOR
PROCESS BRIEFLY
WITH MACHINE RUNNING, ADD OIL IN A THIN BUT STEADY STREAM
PROCESS UNTIL THIKCKENED
SEASON TO TASTE WITH SALT AND WHITE PEPPER
USE AS A DRESSING FOR GREENS OR A DIP FOR VEGETABLE
Nutrition Facts
Amount Per Serving:
Calories 402 - Calories from Fat 389
Percent Total Calories From: Fat 97%, Protein 1%, Carbohydrate 2%
Totals and Percent Daily Values (2000 calories): Fat 43g, Saturated Fat 6g, Cholesterol 26mg, Sodium 111mg, Total Carbohydrate 2g, Dietary Fiber 0g, Sugars 0g, Protein 1g, Vitamin A 64 units, Vitamin C 1 units, Calcium 0 units, Iron 0 units
| 1/4 | cup grated parmesan cheese |
| 3 | tablespoons dry cheese sauce mix |
| 1 | tablespoon taco seasoning mix |
| 8 | cups crispix cereal squares, or assorted chex cereals |
| 1 | cup puffed cheese balls |
| 1 | cup corn chips |
| 3 | tablespoons oil |
COMBINE PARMESAN CHEESE AND DRY SEASONINGS, SET ASIDE COMBINE CEREAL, CHEESE PUFFS, AND CORN CHIPS IN A LARGE PLASTIC BAG
POUR OIL OVER CEREAL MIXTURE AND TOSS GENTLY TO COAT
ADD SEASONINGS MIXTURE AND TOSS GENTLY TO COAT WELL
STORE IN AN AIRTIGHT CONTAINE
Nutrition Facts
Amount Per Serving:
Calories 223 - Calories from Fat 72
Percent Total Calories From: Fat 32%, Protein 9%, Carbohydrate 58%
Totals and Percent Daily Values (2000 calories): Fat 8g, Saturated Fat 2g, Cholesterol 4mg, Sodium 373mg, Total Carbohydrate 32g, Dietary Fiber 1g, Sugars 0g, Protein 5g, Vitamin A 48 units, Vitamin C 16 units, Calcium 0 units, Iron 5 units
| 3 | tablespoons peanut oil |
| 1/2 | cup julienned sweet onion |
| 1 | tablespoon minced garlic |
| 1 | teaspoon minced ginger |
| 1/3 | cup dry white wine |
| 3 | cups shredded napa cabbage |
| 2 | each thinly sliced fresh shiitake mushrooms |
| 1 | teaspoon light sesame oil |
| 1 1/2 | teaspoons toasted black or white sesame seeds |
| 2 3/4 | teaspoons kosher salt |
| 1/4 | teaspoon freshly ground black pepper |
| 1 | each egg roll skin |
| 1 | each egg white, beaten slightly |
| oil, for frying |
HEAT PEANUT OIL IN A SKILLET, OVER A MODERATE FLAME
ADD ONIONS, GARLIC, AND GINGER
HEAT AND STIR FOR 3-4 MINUTES, UNTIL ONIONS HAVE SOFTENED
ADD WINE AND SIMMER, UNTIL LIQUID HAS REDUCED BY ONE-THIRD
ADD CABBAGE, MUSHROOMS, SESAME OIL, AND SESAME SEEDS
HEAT AND STIR UNTIL CABBAGE WILTS
SEASON TO TASTE WITH SALT AND PEPPER
REMOVE FROM HEAT AND ALLOW TO COOL
COVER AND CHILL FOR UP TO 72 HOURS
PLACE CABBAGE MIXTURE IN THE CENTER OF EGG ROLL SKIN
BRUSH EDGES WITH EGG WHITE
FOLD SIDES OVER FILLING AND ROLLUP INTO A LOG
HEAT FRYING OIL TO 350 DEGREES
ADD ROLL AND FRY TO A DEEP GOLDEN BROWN
REMOVE TO DRAIN ON A COOLING RACK, BLOT WITH PAPER TOWELS
SLICE THINLY AS AN APPETIZER
SERVE HOT, WITH HOT MUSTARD TO THE SID
Nutrition Facts
Amount Per Serving:
Calories 194 - Calories from Fat 139
Percent Total Calories From: Fat 72%, Protein 6%, Carbohydrate 16%
Totals and Percent Daily Values (2000 calories): Fat 15g, Saturated Fat 2g, Cholesterol 1mg, Sodium 1651mg, Total Carbohydrate 8g, Dietary Fiber 2g, Sugars 0g, Protein 3g, Vitamin A 87 units, Vitamin C 17 units, Calcium 0 units, Iron 1 units
| 6 | whole fresh corn ears, shucked |
| 1/2 | teaspoon celery seed |
| 1/2 | teaspoon dry mustard |
| 1 | teaspoon paprika |
| 1/4 | teaspoon cayenne |
| 2 | teaspoons brown sugar |
| 1/4 | teaspoon salt |
| 1 | tablespoon corn oil |
| 1 | tablespoon melted unsalted butter |
ARRANGE EACH EAR OF CORN ON A PIECE OF PLASTIC WRAP
COMBINE REMAINING INGREDIENTS AND STIR JUST TO MIX
BRUSH CORN WELL WITH SEASONING MIXTURE
WRAP TIGHTLY
ARRANGE IN A TRIANGLE PATTERN, 2 LAYERS DEEP, IN A MICROWAVE COOK ON HIGH FOR 6 MINUTES
TURN AND REARRANGE CORN SO THAT INSIDE OF EARS ARE NOW OUTSIDE
COOK ON HIGH FOR ANOTHER 6 MINUTES
ALLOW TO REST FOR 5 MINUTES
REMOVE FROM OVEN, REMOVE AND DISCARD PLASTIC WRAP
SERVE HO
Nutrition Facts
Amount Per Serving:
Calories 188 - Calories from Fat 49
Percent Total Calories From: Fat 26%, Protein 9%, Carbohydrate 65%
Totals and Percent Daily Values (2000 calories): Fat 5g, Saturated Fat 2g, Cholesterol 5mg, Sodium 105mg, Total Carbohydrate 31g, Dietary Fiber 1g, Sugars 0g, Protein 4g, Vitamin A 644 units, Vitamin C 9 units, Calcium 0 units, Iron 1 units
| 9 | cups sliced black olives |
| 3 | cups chopped toasted walnuts |
| 3/4 | cup mayonnaise |
| 1 | teaspoon minced fresh thyme |
| 1/2 | teaspoon white pepper, to taste |
| 50 | bread slices, crusts removed |
| 1 | cup black olive, slivered, as garnish |
COMBINE SLICED BLACK OLIVES AND WALNUTS IN A FOOD PROCESSOR PROCESS TO MINCE VERY FINELY
ADD MAYONNAISE AND PROCESS TO MIX WELL
ADD THYME-MIX WELL
SEASON TO TASTE WITH WHITE PEPPER
FLATTEN EACH BREAD SLICE WITH A ROLLING PIN
SPREAD 2 TABLESPOONS OLIVE MIXTURE ONTO EACH BREAD SLICE ROLLUP TIGHTLY AS FOR A JELLY ROLL
WRAP IN PLASTIC AND CHILL FOR 2-96 HOURS
CUT EACH ROLL ON THE BIAS, INTO FOUR PIECES
GARNISH WITH OLIVE SLIVERS
SERVE SLIGHTLY CHILLED OR AT ROOM TEMPERATUR
Nutrition Facts
Amount Per Serving:
Calories 178 - Calories from Fat 95
Percent Total Calories From: Fat 53%, Protein 8%, Carbohydrate 39%
Totals and Percent Daily Values (2000 calories): Fat 11g, Saturated Fat 1g, Cholesterol 1mg, Sodium 428mg, Total Carbohydrate 17g, Dietary Fiber 1g, Sugars 0g, Protein 4g, Vitamin A 142 units, Vitamin C 1 units, Calcium 0 units, Iron 2 units
| 1 | cup slivered water chestnuts |
| 100 | whole jumbo pitted black olives |
| 4 | pounds sliced bacon |
| 100 | each round toothpicks |
STUFF WATER CHESTNUT SLIVERS INTO BLACK OLIVES
CUT BACON SLICES IN HALF
WRAP A HALF SLICE AROUND A BLACK OLIVE AND SECURE WITH A WOODEN PICK
BROIL 3-4 INCHES FROM FLAME FOR 1-2 MINUTES, UNTIL BACON IS CRISP
SERVE WAR
Nutrition Facts
Amount Per Serving:
Calories 213 - Calories from Fat 197
Percent Total Calories From: Fat 92%, Protein 6%, Carbohydrate 2%
Totals and Percent Daily Values (2000 calories): Fat 22g, Saturated Fat 8g, Cholesterol 24mg, Sodium 342mg, Total Carbohydrate 1g, Dietary Fiber 0g, Sugars 0g, Protein 3g, Vitamin A 36 units, Vitamin C 8 units, Calcium 0 units, Iron 1 units
| 1/4 | cup seedless raisins |
| 1/4 | cup dry white wine |
| 2 | tablespoons olive oil |
| 2 | tablespoons brown sugar |
| 1/4 | teaspoon salt |
| 1/4 | teaspoon white pepper |
| 1 | pound blanched, peeled pearl onions |
SOAK RAISINS IN WINE FOR 60 MINUTES, DRAIN
HEAT OIL IN A LARGE SKILLET OVER A MEDIUM FLAME
STIR IN SUGAR, SALT, AND PEPPER
REDUCE FLAME TO LOW
ADD ONIONS IN A SINGLE LAYER
COOK TO BROWN AND CARAMELIZE ONIONS, SHAKING PAN OFTEN
ADD ADDITONAL OIL AND SUGAR AS NECESSARY
ADD RAISINS, STIR
COVER AND REMOVE FROM HEAT
ALLOW TO COOL TO ROOM TEMPERATURE
SERVE AT ROOM TEMPERATUR
Nutrition Facts
Amount Per Serving:
Calories 164 - Calories from Fat 63
Percent Total Calories From: Fat 38%, Protein 4%, Carbohydrate 52%
Totals and Percent Daily Values (2000 calories): Fat 7g, Saturated Fat 1g, Cholesterol 0mg, Sodium 153mg, Total Carbohydrate 21g, Dietary Fiber 1g, Sugars 0g, Protein 2g, Vitamin A 1 units, Vitamin C 8 units, Calcium 0 units, Iron 1 units
| 1 | package onion soup mix |
| 3/4 | cup sour cream |
| 1 | cup grated cheddar cheese |
| 1/4 | cup grated parmesan cheese |
| 8 | whole 10-inch flour tortillas |
| 3 to 2 | tablespoons corn oil |
COMBINE DIP MIX AND SOUR CREAM-MIX WELL
COMBINE DIP MIXTURE AND CHEESES-MIX WELL
SPREAD CHEESE MIXTURE EVENLY OVER 4 TORTILLAS
TOP WITH REMAINING TORTILLAS
BRUSH TOPS WITH OIL
BROIL UNTIL PUFFY AND LIGHTLY BROWNED
TURN AND BRUSH WITH OIL
BROIL UNTIL LIGHTLY BROWNED
REMOVE FROM HEAT AND ALLOW TO REST FOR 2-3 MINUTES
CUT INTO WEDGES
SERVE WAR
Nutrition Facts
Amount Per Serving:
Calories 99 - Calories from Fat 41
Percent Total Calories From: Fat 41%, Protein 15%, Carbohydrate 44%
Totals and Percent Daily Values (2000 calories): Fat 5g, Saturated Fat 2g, Cholesterol 6mg, Sodium 213mg, Total Carbohydrate 11g, Dietary Fiber 0g, Sugars 0g, Protein 4g, Vitamin A 67 units, Vitamin C 0 units, Calcium 0 units, Iron 0 units
| 1/2 | cup unsalted butter |
| 1/2 | cup minced sweet red onion |
| 1/2 | cup minced white onion |
| 1/3 | pound peeled pearl onions |
| 2 | tablespoons minced shallots |
| 3 | tablespoons minced scallions |
| 3 | tablespoons minced garlic |
| 1/2 | cup dry white wine |
| 1/2 | cup whipping cream |
| 1/4 | cup grated parmesan cheese |
| 2 | tablespoons finely snipped chives |
| 1/4 | teaspoon salt, to taste |
| 1/4 | teaspoon freshly ground white pepper, to taste |
| 24 | each partially baked, mini tart shells |
MELT BUTTER IN A HEAVY SKILLET, OVER A MEDIUM FLAME
ADD ALL ONIONS, SHALLOTS, SCALLIONS, AND GARLIC
HEAT AND STIR FOR 15 MINUTES, UNTIL SOFTENED
ADD WINE, INCREASE HEAT, AND REDUCE UNTIL ONLY 2 TABLESPOONS LIQUID REMAIN
ADD CREAM, HEAT AND STIR TO REDUCE UNTIL THICKENED
REMOVE FROM HEAT
STIR IN PARMESAN CHEESE AND CHIVES
SEASON WITH SALT AND PEPPER TO TASTE
DIVIDE AMONG TARTLET SHELLS
BAKE @ 375 DEGREES FOR 10-12 MINUTES
BROWN SLIGHTLY UNDER A BROILER OR WITH A TORCH
COOL SLIGHTLY BEFORE SERVING
SERVE WARM OR AT ROOM TEMPERATUR
Nutrition Facts
Amount Per Serving:
Calories 455 - Calories from Fat 297
Percent Total Calories From: Fat 65%, Protein 5%, Carbohydrate 28%
Totals and Percent Daily Values (2000 calories): Fat 33g, Saturated Fat 13g, Cholesterol 36mg, Sodium 474mg, Total Carbohydrate 32g, Dietary Fiber 0g, Sugars 0g, Protein 6g, Vitamin A 693 units, Vitamin C 4 units, Calcium 0 units, Iron 2 units
| 5 | cups minced sweet onions |
| 1 | tablespoon olive oil |
| 1 | tablespoon sugar |
| 1 | teaspoon salt |
| 1/2 | teaspoon pepper |
| 3 | tablespoons wine vinegar |
COMBINE OIL, SUGAR, SALT, AND PEPPER IN A SAUCEPAN, OVER A LOW FLAME
HEAT AND STIR TO DISSOLVE SUGAR
ADD ONIONS AND STIR TO COAT WELL
COVER AND SIMMER FOR 30 MINUTES, STIRRING OFTEN
STIR IN VINEGAR
COVER AND SIMMER FOR 30-45 MINUTES, UNTIL THICKENED
COO
Nutrition Facts
Amount Per Serving:
Calories 557 - Calories from Fat 135
Percent Total Calories From: Fat 24%, Protein 8%, Carbohydrate 68%
Totals and Percent Daily Values (2000 calories): Fat 15g, Saturated Fat 2g, Cholesterol 0mg, Sodium 2378mg, Total Carbohydrate 95g, Dietary Fiber 6g, Sugars 0g, Protein 11g, Vitamin A 2 units, Vitamin C 59 units, Calcium 0 units, Iron 2 units
| 1/2 | cup unsalted butter |
| 1/2 | cup sugar |
| 1 | cup cornmeal |
| 1 | teaspoon salt |
| 1 | cup flour |
| 1 | cup medium dice onion |
| 2 | tablespoons melted unsalted butter |
| 3 | each eggs, beaten |
| 1 | cup sour cream |
| 1/2 | cup half and half |
| 1/4 | teaspoon kosher salt, to taste |
| 1/4 | teaspoon freshly ground white pepper, to taste |
| 1/4 | cup sun-dried tomatoes |
| 1/4 | cup grated smoked mozzarella cheese |
COMBINE BUTTER AND DRY INGREDIENTS-MIX TO A MEALY TEXTURE BEAT IN EGGS, ONE AT A TIME, UNTIL DOUGH COMES TOGETHER
WRAP IN PLASTIC AND CHILL UNTIL FIRM
ROLLOUT AND PRESS ONTO THE BOTTOM AND UP THE SIDES OF TART PANS
COMBINE REMAINING BUTTER AND ONIONS IN A SKILLET, OVER A MEDIUM FLAME
HEAT AND STIR FOR 6-8 MINUTES, UNTIL VERY SOFT WITHOUT BROWNING
REMOVE FROM HEAT, COOL
COMBINE EGGS, SOUR CREAM, AND HALF & HALF-MIX WELL
SEASON TO TASTE WITH SALT AND A SMALL AMOUNT OF WHITE PEPPER
ARRANGE ONION MIXTURE INTO TART PANS
POUR EGG MIXTURE OVER THE ONIONS
BAKE @ 375 DEGREES FOR 30-35 MINUTES, UNTIL SET
REMOVE FROM OVEN AND ALLOW TO REST FOR 15-30 MINUTES BEFORE CUTTING
GARNISH WITH SUN-DRIED TOMATOES AND SMOKED MOZZARELLA CHEESE
SERVE WARM OR AT ROOM TEMPERATUR
Nutrition Facts
Amount Per Serving:
Calories 433 - Calories from Fat 230
Percent Total Calories From: Fat 53%, Protein 7%, Carbohydrate 39%
Totals and Percent Daily Values (2000 calories): Fat 26g, Saturated Fat 13g, Cholesterol 138mg, Sodium 428mg, Total Carbohydrate 43g, Dietary Fiber 0g, Sugars 0g, Protein 8g, Vitamin A 963 units, Vitamin C 2 units, Calcium 0 units, Iron 1 units
| 2 | pounds pitted black olives, well rinsed |
| 2 | cups orange zest, pared into long strings |
| 1 | cup lemon zest, pared into long strings |
| 3/4 | cup strained fresh lemon juice |
| 4 to 3 | tablespoons fennel seed |
| 4 | cloves peeled garlic |
COMBINE INGREDIENTS IN A CLEAN GLASS JAR
MARINATE OVERNIGHT AT ROOM TEMPERATURE
MAY BE STORED COVERED IN REFRIGERATOR FOR UP TO 6 MONTHS SERVE CHILLED OR AT ROOM TEMPERATUR
Nutrition Facts
Amount Per Serving:
Calories 98 - Calories from Fat 56
Percent Total Calories From: Fat 58%, Protein 4%, Carbohydrate 38%
Totals and Percent Daily Values (2000 calories): Fat 6g, Saturated Fat 1g, Cholesterol 0mg, Sodium 497mg, Total Carbohydrate 9g, Dietary Fiber 1g, Sugars 0g, Protein 1g, Vitamin A 286 units, Vitamin C 30 units, Calcium 0 units, Iron 2 units
| 3 | pounds unsalted butter, room temperature |
| 8 | pounds honey |
| 2 | pounds light brown sugar |
| 1 1/2 | teaspoons fresly ground cinnamon |
| 3/4 | cup orange-flavored brandy |
| 2 | tablespoons very finely grated, blanched lemon zest |
| 1/3 | cup very finely grated, blanched orange zest |
COMBINE BUTTER, HONEY, BROWN SUGAR, AND CINNAMON IN A MIXER BOWL
PROCESS AT MEDIUM-LOW SPEED UNTIL WELL BLENDED AND FLUFFY
ADD BRANDY, LEMON ZEST, AND ORANGE ZEST-MIX WELL
SPOON INTO A PASTRY BAG, FITTED WITH A LARGE STAR TIP
PIPE ROSETTES ONTO PARCHMENT OR WAXED PAPER
CHILL UNTIL FIRM
SERVE SLIGHTLY CHILLED OR AT ROOM TEMPERATUR
Nutrition Facts
Amount Per Serving:
Calories 520 - Calories from Fat 199
Percent Total Calories From: Fat 38%, Protein 0%, Carbohydrate 60%
Totals and Percent Daily Values (2000 calories): Fat 22g, Saturated Fat 14g, Cholesterol 60mg, Sodium 12mg, Total Carbohydrate 78g, Dietary Fiber 0g, Sugars 0g, Protein 0g, Vitamin A 837 units, Vitamin C 2 units, Calcium 0 units, Iron 1 units
| 3 | pounds beef eye of round roast |
| 11 | ounces mandarin orange segments, drained |
| 1 | cup chopped shelled pistachio nuts |
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
GARNISH EACH WITH AN ORANGE SEGMENT AND CHOPPED PISTACHIOS SERVE SLIGHTLY CHILLED OR AT ROOM TEMPERATUR
Nutrition Facts
Amount Per Serving:
Calories 113 - Calories from Fat 46
Percent Total Calories From: Fat 40%, Protein 48%, Carbohydrate 12%
Totals and Percent Daily Values (2000 calories): Fat 5g, Saturated Fat 1g, Cholesterol 31mg, Sodium 31mg, Total Carbohydrate 3g, Dietary Fiber 0g, Sugars 0g, Protein 13g, Vitamin A 132 units, Vitamin C 4 units, Calcium 0 units, Iron 1 units
| 5 | cups crispix cereal squares, or assorted chex cereals |
| 1 | cup salted roasted mixed nuts |
| 1 | cup pretzel sticks |
| 3 | teaspoons melted margarine |
| 1/4 | teaspoon garlic salt |
| 1/4 | teaspoon onion salt |
| 2 | teaspoons strained fresh lemon juice |
| 4 | teaspoons Worcestershire sauce |
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 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 180 - Calories from Fat 74
Percent Total Calories From: Fat 41%, Protein 9%, Carbohydrate 50%
Totals and Percent Daily Values (2000 calories): Fat 8g, Saturated Fat 1g, Cholesterol 0mg, Sodium 232mg, Total Carbohydrate 22g, Dietary Fiber 1g, Sugars 0g, Protein 4g, Vitamin A 43 units, Vitamin C 11 units, Calcium 0 units, Iron 3 units
| 1 | pound sliced bacon |
PLACE BACON ON A RACK, IN A ROASTING PAN
BAKE @ 400 DEGREES FOR 15-20 MINUTES, COOL
COVER AND CHILL FOR 2-48 HOURS
REHEAT @ 450 DEGREES FOR 5 MINUTES, UNTIL CRISP
SERVE HO
Nutrition Facts
Amount Per Serving:
Calories 628 - Calories from Fat 588
Percent Total Calories From: Fat 94%, Protein 6%, Carbohydrate 0%
Totals and Percent Daily Values (2000 calories): Fat 65g, Saturated Fat 24g, Cholesterol 76mg, Sodium 829mg, Total Carbohydrate 0g, Dietary Fiber 0g, Sugars 0g, Protein 10g, Vitamin A 0 units, Vitamin C 25 units, Calcium 0 units, Iron 1 units
| 1 | pound boneless top round steak or flank steak |
| 1/2 | cup liquid smoke |
| 1 | tablespoon black pepper |
| 1 | teaspoon salt |
| 1/2 | cup soy sauce |
| 1 | tablespoon red pepper flakes |
TRIM ALL FAT FROM BEEF
PLACE INTO A FREEZER UNTIL FIRM
SLICE INTO THIN STRIPS
PLACE INTO A LARGE SHALLOW BOWL
COMBINE REMAINING INGREDIENTS-MIX WELL
POUR OVER BEEF, WEIGHT DOWN WITH A PLATE
COVER AND CHILL FOR 4-24 HOURS
DRAIN WELL AND PAT DRY WITH A CLEAN TOWEL
ARRANGE ONTO A RACK, IN A SINGLE LAYER
PLACE INTO A SHALLOW BAKING PAN
BAKE @ 250 DEGREES FOR 3-4 HOURS, UNTIL DRY TO THE TOUCH REMOVE FROM OVEN AND ALLOW TO AIR DRY FOR 24 HOURS
STORE INTO A TIGHTLY COVERED GLASS JAR
SERVE AT ROOM TEMPERATUR
Nutrition Facts
Amount Per Serving:
Calories 66 - Calories from Fat 26
Percent Total Calories From: Fat 39%, Protein 51%, Carbohydrate 10%
Totals and Percent Daily Values (2000 calories): Fat 3g, Saturated Fat 1g, Cholesterol 19mg, Sodium 911mg, Total Carbohydrate 2g, Dietary Fiber 0g, Sugars 0g, Protein 8g, Vitamin A 338 units, Vitamin C 0 units, Calcium 0 units, Iron 1 units
| 2 | whole large Spanish red onions |
| 2 to 1 | cup milk |
| 1 | whole bay leaf |
| 1/2 | cup flour |
| 2 | tablespoons peanut oil |
| 2 | tablespoons unsalted butter |
| salt | |
| pepper |
CUT THREE 1/2-INCH THICK SLICES FROM THE WIDEST PART OF EACH ONION
RESERVE REMAINDER FOR ANOTHER USE
CAREFULLY ARRANGE SLICES IN A SINGLE LAYER IN A BAKING PAN
POUR MILK OVER THE ONION SLICES TO COVER
COVER AND CHILL FOR 3-4 HOURS, CAREFULLY TURNING ONCE REMOVE FROM MILK, ALLOWING EXCESS TO DRIP OFF
COAT WELL IN FLOUR
HEAT OIL AND BUTTER IN A SKILLET, OVER A MODERATE FLAME
ADD ONIONS AND PAN-FRY UNTIL BROWNED WELL ON BOTH SIDES SEASON WITH SALT AND PEPPER
SERVE HO
Nutrition Facts
Amount Per Serving:
Calories 173 - Calories from Fat 90
Percent Total Calories From: Fat 52%, Protein 8%, Carbohydrate 40%
Totals and Percent Daily Values (2000 calories): Fat 10g, Saturated Fat 4g, Cholesterol 16mg, Sodium 217mg, Total Carbohydrate 17g, Dietary Fiber 1g, Sugars 0g, Protein 3g, Vitamin A 217 units, Vitamin C 6 units, Calcium 0 units, Iron 1 units
| 1 | cup flour |
| 1 | teaspoon salt |
| 2 | tablespoons sugar |
| 2 | teaspoons baking powder |
| 1 | cup milk |
| 2 | each eggs |
| 3 | tablespoons melted butter |
COMBINE FLOUR, SALT, SUGAR, AND BAKING POWDER-MIX WELL COMBINE EGGS, MILK, AND MELTED BUTTER-BEAT TO MIX WELL
ADD TO FLOUR MIXTURE-MIX WELL
COVER AND CHILL
ADJUST CONSISTENCY WITH ADDITIONAL MILK AS NECESSARY
Nutrition Facts
Amount Per Serving:
Calories 97 - Calories from Fat 40
Percent Total Calories From: Fat 42%, Protein 12%, Carbohydrate 46%
Totals and Percent Daily Values (2000 calories): Fat 4g, Saturated Fat 2g, Cholesterol 46mg, Sodium 304mg, Total Carbohydrate 11g, Dietary Fiber 0g, Sugars 0g, Protein 3g, Vitamin A 187 units, Vitamin C 0 units, Calcium 0 units, Iron 0 units
| 1 | cup olive oil |
| 1/3 | cup red wine vinegar |
| 2 | tablespoons finely grated parmesan cheese |
| 1 | teaspoon Worcestershire sauce |
| 1/2 | teaspoon hot mustard |
| 1 | teaspoon kosher salt |
| 1/2 | teaspoon freshly ground black pepper |
| 1/2 | teaspoon paprika |
| 1/2 | teaspoon sugar |
| 1/2 | teaspoon parsley flakes |
| 1/8 | teaspoon garlic powder |
| 2 | pounds sliced, peeled beets |
| 3 | cups thinly sliced sweet red onions |
| 6 | whole lettuce leaves, as garnish |
COMBINE ALL INGREDIENTS, EXCEPT LETTUCE LEAVES-MIX WELL COVER AND CHILL FOR 4-6 HOURS
ARRANGE LETTUCE LEAVES ONTO INDIVIDUAL DISHES
DRAIN SALAD AND ARRANGE ONTO LETTUCE LEAVES
SERVE SLIGHLTLY CHILLED OR AT ROOM TEMPERATUR
Nutrition Facts
Amount Per Serving:
Calories 451 - Calories from Fat 332
Percent Total Calories From: Fat 74%, Protein 4%, Carbohydrate 21%
Totals and Percent Daily Values (2000 calories): Fat 37g, Saturated Fat 5g, Cholesterol 1mg, Sodium 544mg, Total Carbohydrate 23g, Dietary Fiber 2g, Sugars 0g, Protein 4g, Vitamin A 233 units, Vitamin C 23 units, Calcium 0 units, Iron 2 units
| 1/2 | cup freshly grated parmesan cheese |
| 1/2 | cup melted butter |
| 1/8 | teaspoon crushed dried basil |
| 1/8 | teaspoon crushed dried oregano |
| 1 | loaf sourdough french bread, halved lengthwise |
COMBINE PARMESAN, BUTTER, BASIL, AND OREGANO-MIX WELL
BRUSH OR SPREAD ONTO BREAD
PLACE LOAVES ONTO A BAKING SHEET
BAKE @ 400 DEGREES FOR 8-10 MINUTES, UNTIL LIGHTLY BROWNED
CUT INTO 2-INCH SLICES
SERVE HOT, WARM, OR AT ROOM TEMPERATUR
Nutrition Facts
Amount Per Serving:
Calories 89 - Calories from Fat 78
Percent Total Calories From: Fat 88%, Protein 7%, Carbohydrate 5%
Totals and Percent Daily Values (2000 calories): Fat 9g, Saturated Fat 5g, Cholesterol 23mg, Sodium 146mg, Total Carbohydrate 1g, Dietary Fiber 0g, Sugars 0g, Protein 2g, Vitamin A 313 units, Vitamin C 0 units, Calcium 0 units, Iron 0 units