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COMBINE INGREDIENTS-MIX WELL
COVER AND CHILL
USE AS DESIRE

Nutrition Facts
Amount Per Serving: Calories 37 - Calories from Fat 35
Percent Total Calories From: Fat 96%, Protein 4%, Carbohydrate 0%
Totals and Percent Daily Values (2000 calories): Fat 4g, Saturated Fat 1g, Cholesterol 2mg, Sodium 42mg, Total Carbohydrate 0g, Dietary Fiber 0g, Sugars 0g, Protein 0g, Vitamin A 27 units, Vitamin C 0 units, Calcium 0 units, Iron 0 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
STIR PARMESAN CHEESE 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 77 - Calories from Fat 60
Percent Total Calories From: Fat 78%, Protein 20%, Carbohydrate 2%
Totals and Percent Daily Values (2000 calories): Fat 7g, Saturated Fat 2g, Cholesterol 109mg, Sodium 93mg, Total Carbohydrate 0g, Dietary Fiber 0g, Sugars 0g, Protein 4g, Vitamin A 179 units, Vitamin C 0 units, Calcium 0 units, Iron 0 units

COMBINE RICOTTA, EGGS, OREGANO, SALT, AND PEPPER-MIX WELL
SPREAD HALF OF RICOTTA MIXTURE OVER BOTTOM OF CRUST
SPRINKLE WITH PARMESAN CHEESE
ARRANGE A LAYER WITH HALF OF THE SLICED TOMATOES
SPRINKLE WITH PARMESAN CHEESE
SPREAD REMAINING RICOTTA MIXTURE OVER TOMATOES
SPRINKLE WITH PARMESAN CHEESE
ARRANGE REMAINING TOMATOES ON TOP
SPRINKLE WITH REMAINING PARMESAN CHEESE
BAKE @ 350 DEGREES FOR 60 MINUTES, JUST UNTIL GOLDEN
REMOVE FROM OVEN AND ALLOW TO COOL 30 MINUTES, BEFORE CUTTING
GARNISH WITH AN OREGANO SPRIG
SERVE WARM OR AT ROOM TEMPERATUR

Nutrition Facts
Amount Per Serving: Calories 398 - Calories from Fat 235
Percent Total Calories From: Fat 59%, Protein 20%, Carbohydrate 21%
Totals and Percent Daily Values (2000 calories): Fat 26g, Saturated Fat 12g, Cholesterol 153mg, Sodium 826mg, Total Carbohydrate 21g, Dietary Fiber 1g, Sugars 0g, Protein 19g, Vitamin A 1279 units, Vitamin C 28 units, Calcium 0 units, Iron 2 units

COMBINE HAM, EGGS, BREADCRUMBS, SCALLIONS, PARSLEY, SALT, AND MUSTARD-MIX WELL
SHAPE INTO 1-INCH BALLS
ARRANGE ON A RACK IN A BROILER PAN
BAKE @ 350 DEGREES FOR 15 MINUTES, DRAIN
COMBINE BBQ SAUCE AND APRICOT JAM IN A LARGE SKILLET
HEAT AND STIR, UNTIL BLENDED
ADD HAM BALLS, HEAT AND STIR, UNTIL BUBBLY
TRANSFER TO A CHAFING DISH
SERVE HO

Nutrition Facts
Amount Per Serving: Calories 184 - Calories from Fat 53
Percent Total Calories From: Fat 29%, Protein 18%, Carbohydrate 53%
Totals and Percent Daily Values (2000 calories): Fat 6g, Saturated Fat 2g, Cholesterol 33mg, Sodium 627mg, Total Carbohydrate 24g, Dietary Fiber 0g, Sugars 0g, Protein 8g, Vitamin A 132 units, Vitamin C 10 units, Calcium 0 units, Iron 1 units

COMBINE DRY SEASONINGS, SET ASIDE
COMBINE CEREAL AND PRETZELS IN A LARGE PLASTIC BAG
POUR OIL OVER CEREAL AND TOSS GENTLY TO COAT
ADD SEASONINGS AND TOSS GENTLY TO THOROUGHLY COAT
STORE IN AN AIRTIGHT CONTAINE

Nutrition Facts
Amount Per Serving: Calories 199 - Calories from Fat 43
Percent Total Calories From: Fat 22%, Protein 9%, Carbohydrate 69%
Totals and Percent Daily Values (2000 calories): Fat 5g, Saturated Fat 0g, Cholesterol 0mg, Sodium 598mg, Total Carbohydrate 35g, Dietary Fiber 1g, Sugars 0g, Protein 4g, Vitamin A 342 units, Vitamin C 20 units, Calcium 0 units, Iron 5 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 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 213 - Calories from Fat 119
Percent Total Calories From: Fat 56%, Protein 8%, Carbohydrate 36%
Totals and Percent Daily Values (2000 calories): Fat 13g, Saturated Fat 4g, Cholesterol 10mg, Sodium 204mg, Total Carbohydrate 19g, Dietary Fiber 1g, Sugars 0g, Protein 5g, Vitamin A 169 units, Vitamin C 8 units, Calcium 0 units, Iron 3 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 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 227 - Calories from Fat 139
Percent Total Calories From: Fat 61%, Protein 7%, Carbohydrate 32%
Totals and Percent Daily Values (2000 calories): Fat 15g, Saturated Fat 4g, Cholesterol 10mg, Sodium 264mg, Total Carbohydrate 18g, Dietary Fiber 1g, Sugars 0g, Protein 4g, Vitamin A 146 units, Vitamin C 8 units, Calcium 0 units, Iron 3 units

COMBINE FLOUR AND SALT IN A LARGE BOWL
ADD THE SHORTENING AND RUB INTO FLOUR WITH YOUR HANDS, UNTIL WELL BLENDED
ADD GRAPEFRUIT SODA, 1 TABLESPOON AT A TIME, AND TOSS WITH A FORK
CONTINUE TO MOISTEN AND TOSS WITH A FORK, JUST UNTIL DOUGH HOLDS SHAPE
WRAP IN PLASTIC, CHILL
ROLLOUT TO A THICKNESS OF 1/8-INCH
PRESS ONTO THE BOTTOM AND UP THE SIDES OF A TART PAN
LINE WITH FOIL AND FILL WITH BEANS, RICE, OR OTHER PIE WEIGHTS
BAKE @ 400 DEGREES FOR 10 MINUTES, REMOVE FOIL
BAKE @ 400 DEGREES, UNTIL GOLDEN
FILL AS DESIRE

Nutrition Facts
Amount Per Serving: Calories 135 - Calories from Fat 78
Percent Total Calories From: Fat 58%, Protein 5%, Carbohydrate 38%
Totals and Percent Daily Values (2000 calories): Fat 9g, Saturated Fat 1g, Cholesterol 0mg, Sodium 148mg, Total Carbohydrate 13g, Dietary Fiber 0g, Sugars 0g, Protein 2g, Vitamin A 0 units, Vitamin C 0 units, Calcium 0 units, Iron 0 units

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 USE AS DESIRE

Nutrition Facts
Amount Per Serving: Calories 319 - Calories from Fat 210
Percent Total Calories From: Fat 66%, Protein 4%, Carbohydrate 30%
Totals and Percent Daily Values (2000 calories): Fat 23g, Saturated Fat 14g, Cholesterol 62mg, Sodium 297mg, Total Carbohydrate 24g, Dietary Fiber 0g, Sugars 0g, Protein 3g, Vitamin A 868 units, Vitamin C 0 units, Calcium 0 units, Iron 0 units

COMBINE FLOUR AND SALT IN A BOWL
CUT IN BUTTER TO RESEMBLE COARSE CRUMBS
COMBINE EGG AND WATER
ADD TO FLOUR MIXTURE AND STIR JUST UNTIL MIXTURE HOLDS TOGETHER
PAT DOUGH INTO A RECTANGLE
WRAP IN PLASTIC AND CHILL FOR 60 MINUTES
ROLLOUT DOUGH TO A THICKNESS OF 1/8-INCH
CUT TO THE SIZE OF TART OR TARTLET PAN
PRESS INTO TIN, PRICK WITH A FORK
BAKE @ 375 DEGREES FOR 10 MINUTES TO PARTIALLY BAKE
BAKE @ 375 DEGREES FOR 4-8 MINUTES MORE TO COMPLETELY BAKE FILL AS DESIRE

Nutrition Facts
Amount Per Serving: Calories 2073 - Calories from Fat 1173
Percent Total Calories From: Fat 57%, Protein 6%, Carbohydrate 37%
Totals and Percent Daily Values (2000 calories): Fat 130g, Saturated Fat 78g, Cholesterol 544mg, Sodium 2434mg, Total Carbohydrate 191g, Dietary Fiber 1g, Sugars 0g, Protein 33g, Vitamin A 4952 units, Vitamin C 0 units, Calcium 0 units, Iron 4 units

HEAT BACON, ONIONS, AND CARROTS IN A SAUCEPAN, OVER A MODERATE FLAME FOR 5 MINUTES
REMOVE FROM PAN, SET ASIDE
SAUTE CHICKEN AND SAUSAGE UNTIL WELL BROWNED
REMOVE TO A FOOD PROCESSOR WITH A SLOTTED SPOON
ADD 3 TABLESPOON PAN DRIPPINGS, DISCARD REMAINDER OF PAN DRIPPINGS
ADD REMAINING INGREDIENTS AND PROCESS UNTIL NEARLY SMOOTH PACK INTO A PLASTIC LINED MOLD
COVER AND CHILL FOR 4-24 HOURS
INVERT ONTO A SERVING PLATTER
REMOVE AND DISCARD PLASTIC WRAP
SERVE AT ROOM TEMPERATURE, WITH ASSORTED CRACKERS OR COCKTAIL BREADS TO THE SID

Nutrition Facts
Amount Per Serving: Calories 258 - Calories from Fat 167
Percent Total Calories From: Fat 65%, Protein 33%, Carbohydrate 2%
Totals and Percent Daily Values (2000 calories): Fat 19g, Saturated Fat 5g, Cholesterol 104mg, Sodium 298mg, Total Carbohydrate 1g, Dietary Fiber 0g, Sugars 0g, Protein 21g, Vitamin A 1546 units, Vitamin C 5 units, Calcium 0 units, Iron 2 units

HEAT OIL IN A LARGE SKILLET, OVER A HIGH FLAME
ADD ONIONS AND SAUTE FOR 8-10 MINUTES, UNTIL THEY BEGIN TO BROWN
REDUCE FLAME TO MEDIUM
HEAT AND STIR FOR ANOTHER 20-30 MINUTES, UNTIL CARAMELIZED
STIR IN PEARS, BROWN SUGAR, CAYENNE, SALT, AND VINEGAR
HEAT AND STIR UNTIL PEARS ARE TENDER-CRISP
REMOVE FROM HEAT, DRAIN OFF AND RESERVE JUICES
TRANSFER ONION MIXTURE TO A STERILE JAR
HEAT RESERVED JUICES IN SKILLET, OVER A MEDIUM FLAME
HEAT AND STIR UNTIL JUICES HAVE REDUCED TO A SYRUPY GLAZE
POUR OVER ONION MIXTURE-MIX WELL
COVER AND CHILL INDEFINITELY
SERVE SLIGHTLY CHILLED OR AT ROOM TEMPERATUR

Nutrition Facts
Amount Per Serving: Calories 51 - Calories from Fat 11
Percent Total Calories From: Fat 22%, Protein 3%, Carbohydrate 75%
Totals and Percent Daily Values (2000 calories): Fat 1g, Saturated Fat 0g, Cholesterol 0mg, Sodium 15mg, Total Carbohydrate 10g, Dietary Fiber 0g, Sugars 0g, Protein 0g, Vitamin A 7 units, Vitamin C 3 units, Calcium 0 units, Iron 0 units

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 CUT INTO 9-INCH CIRCLES
ARRANGE PEAR SLICES ONTO THE PREPARED DOUGH CIRCLES FOLD-UP THE EDGES OF THE DOUGH AROUND THE PEARS
BAKE @ 400 DEGREES FOR 10-12 MINUTES, UNTIL CRUST IS GOLDEN SPRINKLE WITH FRUMBLED CHEESE
BAKE @ 400 DEGREES FOR 5 MINUTES
REMOVE FROM OVEN
SERVE HO

Nutrition Facts
Amount Per Serving: Calories 548 - Calories from Fat 303
Percent Total Calories From: Fat 55%, Protein 8%, Carbohydrate 36%
Totals and Percent Daily Values (2000 calories): Fat 34g, Saturated Fat 21g, Cholesterol 88mg, Sodium 768mg, Total Carbohydrate 50g, Dietary Fiber 2g, Sugars 0g, Protein 11g, Vitamin A 1145 units, Vitamin C 7 units, Calcium 0 units, Iron 1 units

PREHEAT OVEN TO 325 DEGREES
COMBINE ALL INGREDIENTS, EXCEPT BACON-MIX LIGHTLY BUT THOROUGHLY
FRY 1 TABLESPOON IN A SMALL SKILLET TO TEST
ADJUST SEASONINGS TO TASTE
LAYOUT BACON SLICES, SIDE BY SIDE AND BARELY TOUCHING, ONTO A BAKING SHEET
FORM MEAT INTO A LOAF SHAPE AND PLACE ACROSS THE MIDDLE OF THE BACON SLICES
BRING ENDS OF BACON UP TO ENCLOSE THE LOAF
TURN LOAF OVER ON TOP OF BACON ENDS
BAKE @ 325 DEGREES FOR 90 MINUTES, BASTING OFTEN WITH ANY RENDERED FAT
REMOVE FROM OVEN
COOL THOROUGHLY BEFORE SLICING
SERVE AT ROOM TEMPERATURE, WITH CRACKERS OR SLICED BREADS TO THE SID

Nutrition Facts
Amount Per Serving: Calories 263 - Calories from Fat 188
Percent Total Calories From: Fat 71%, Protein 21%, Carbohydrate 7%
Totals and Percent Daily Values (2000 calories): Fat 21g, Saturated Fat 7g, Cholesterol 95mg, Sodium 189mg, Total Carbohydrate 5g, Dietary Fiber 0g, Sugars 0g, Protein 14g, Vitamin A 71 units, Vitamin C 2 units, Calcium 0 units, Iron 1 units

COMBINE CREAM CHEESE, RICOTTA, HORSERADISH, MUSTARD, PEPPER, AND JANE'S SALT IN A FOOD PROCESSOR
PROCESS UNTIL SMOOTH
STIR IN MINCED BEEF, RADISHES, AND SCALLIONS
COVER AND SET ASIDE
CUT AROUND STEMS OF BELL PEPPERS
REMOVE AND RESERVE STEM SECTIONS
SCOOP OUT SEEDS AND RIBS WITH A SPOON
SPOON FILLING MIXTURE INTO PEPPER SHELLS
GENTLY REPLACE STEMS
COVER AND CHILL FOR 2-24 HOURS
REMOVE AND DISCARD STEMS
GENTLY SLICE INTO WEDGES
GARNISH WITH OLIVE SLICES AND DICED PIMIENTO
SERVE CHILLED OR AT ROOM TEMPERATUR

Nutrition Facts
Amount Per Serving: Calories 116 - Calories from Fat 86
Percent Total Calories From: Fat 73%, Protein 17%, Carbohydrate 10%
Totals and Percent Daily Values (2000 calories): Fat 10g, Saturated Fat 6g, Cholesterol 33mg, Sodium 328mg, Total Carbohydrate 3g, Dietary Fiber 0g, Sugars 0g, Protein 5g, Vitamin A 1169 units, Vitamin C 32 units, Calcium 0 units, Iron 1 units

RUB EACH SIDE OF BEEF WITH 1 TEASPOON PEPPERCORNS
PAT OR POUND LIGHTLY TO SET COATING DEEPLY
HEAT BUTTER IN A SKILLET, OVER A MODERATE FLAME
ADD BEEF AND SAUTE FOR 4 MINUTES PER SIDE
REMOVE FROM PAN TO A CARVING BOARD
SLICE, ACROSS THE GRAIN INTO THIN STRIPS
REMOVE TO A HEATED SERVING PLATTER
ADD BRANDY TO THE SKILLET AND IGNITE TO FLAME
STIR IN CREAM, HEAT AND STIR UNTIL FLAMES SUBSIDE
LADLE SAUCE AND LOOSE PEPPERCORNS OVER STEAK STRIPS
SERVE HO

Nutrition Facts
Amount Per Serving: Calories 577 - Calories from Fat 355
Percent Total Calories From: Fat 61%, Protein 31%, Carbohydrate 1%
Totals and Percent Daily Values (2000 calories): Fat 39g, Saturated Fat 20g, Cholesterol 162mg, Sodium 169mg, Total Carbohydrate 1g, Dietary Fiber 0g, Sugars 0g, Protein 45g, Vitamin A 577 units, Vitamin C 0 units, Calcium 0 units, Iron 5 units

COMBINE INGREDIENTS, EXCEPT SEASONED PEPPER
SHAPE INTO A BALL
SLIGHTLY FLATTEN ONE SIDE
ROLL IN SEASONED PEPPER
WRAP IN PLASTIC AND CHILL 6-12 HOURS, UNTIL FIRM
SERVE SLIGHTLY CHILLED OR AT ROOM TEMPERATURE, WITH ASSORTED SAVORY CRACKERS, BREADS, OR TOASTS TO THE SID

Nutrition Facts
Amount Per Serving: Calories 1727 - Calories from Fat 1335
Percent Total Calories From: Fat 77%, Protein 17%, Carbohydrate 5%
Totals and Percent Daily Values (2000 calories): Fat 148g, Saturated Fat 93g, Cholesterol 450mg, Sodium 1904mg, Total Carbohydrate 23g, Dietary Fiber 2g, Sugars 0g, Protein 75g, Vitamin A 5703 units, Vitamin C 9 units, Calcium 0 units, Iron 9 units

COMBINE ALL INGREDIENTS (EXCEPT NUTS) IN A FOOD PROCESSOR PROCESS TO MIX WELL
COVER AND CHILL FOR 30 MINUTES
FORM INTO A LOG
WRAP IN WAXED PAPER AND CHILL FOR 2-96 HOURS
UNWRAP AND ROLL IN CHOPPED NUTS TO COAT EVENLY
SERVE AT ROOM TEMPERATURE, WITH ASSORTED SAVORY CRACKERS
TO THE SID

Nutrition Facts
Amount Per Serving: Calories 564 - Calories from Fat 437
Percent Total Calories From: Fat 77%, Protein 18%, Carbohydrate 5%
Totals and Percent Daily Values (2000 calories): Fat 49g, Saturated Fat 26g, Cholesterol 122mg, Sodium 778mg, Total Carbohydrate 7g, Dietary Fiber 0g, Sugars 0g, Protein 25g, Vitamin A 1442 units, Vitamin C 3 units, Calcium 0 units, Iron 2 units

RESERVE A COUPLE OF BASIL LEAVES FOR GARNISH
COMBINE BASIL, PARMESAN, GARLIC, AND PINE NUTS IN A FOOD PROCESSOR
PULSE TO MIX WELL
WITH MACHINE RUNNING, ADD OLIVE OIL IN A THIN-STEADY STREAM PROCESS UNTIL THICKENED, SET ASIDE
COMBINE CREAM CHEESE AND CAMEMBERT OR BRIE IN A FOOD PROCESSOR
PROCESS UNTIL WELL BLENDED THOROUGHLY
FOLD IN WHIPPED CREAM
SPREAD ONE-FOURTH OF CHEESE MIXTURE INTO A PLASTIC WRAP-LINED GELATIN MOLD
TOP WITH ONE-THIRD PESTO MIXTURE
REPEAT ADDING CHEESE THEN PESTO MIXTURES
COVER AND CHILL FOR 4-96 HOURS
UNMOLD ONTO A SERVING PLATTER
SERVE SLIGHTLY CHILLED OR AT ROOM TEMPERATURE, WITH ASSORTED SAVORY CRACKERS, BREADS, AND/OR TOASTS TO THE SID

Nutrition Facts
Amount Per Serving: Calories 160 - Calories from Fat 135
Percent Total Calories From: Fat 84%, Protein 10%, Carbohydrate 5%
Totals and Percent Daily Values (2000 calories): Fat 15g, Saturated Fat 7g, Cholesterol 29mg, Sodium 153mg, Total Carbohydrate 2g, Dietary Fiber 0g, Sugars 0g, Protein 4g, Vitamin A 392 units, Vitamin C 1 units, Calcium 0 units, Iron 0 units

PLACE EGGS AND WATER TO COVER IN A SAUCEPOT, OVER A HIGH FLAME
HEAT TO A BOIL, REDUCE HEAT, AND SIMMER FOR 12 MINUTES, NO MORE QUICKLY
DRAIN AND RINSE IN COLD WATER, ALLOW TO COOL COMPLETELY
PEEL AND HALVE
ARRANGE WHITES ONTO A SERVING PLATTER, SET ASIDE
COMBINE YOLKS, BASIL, MUSTARD, VINEGAR, TABASCO, SALT, PEPPER, AND GARLIC IN A FOOD PROCESSOR
WITH MACHINE RUNNING, ADD OIL IN A THIN-STEADY STREAM
ADD PINE NUTS AND PROCESS UNTIL THICKENED
SPOON INTO EGG WHITES
SERVE SLIGHTLY CHILLED OR AT ROOM TEMPERATUR

Nutrition Facts
Amount Per Serving: Calories 136 - Calories from Fat 101
Percent Total Calories From: Fat 74%, Protein 20%, Carbohydrate 6%
Totals and Percent Daily Values (2000 calories): Fat 11g, Saturated Fat 2g, Cholesterol 213mg, Sodium 106mg, Total Carbohydrate 2g, Dietary Fiber 0g, Sugars 0g, Protein 7g, Vitamin A 334 units, Vitamin C 1 units, Calcium 0 units, Iron 1 units

COMBINE OIL, BASIL, GARLIC, NUTS, PARMESAN, AND SALT IN A FOOD PROCESSOR
PROCESS UNTIL SMOOTH
POUR OVER CHICKEN PARTS
COVER AND MARINATE FOR 30 MINUTES, AT ROOM TEMPERATURE
OR CHILL OVERNIGHT
REMOVE FROM MARINADE, DRAIN WELL
GRILL FOR 30-60 MINUTES, TURNING AND BASTING OFTEN
SERVE HOT, WARM, OR CHILLE

Nutrition Facts
Amount Per Serving: Calories 2572 - Calories from Fat 1768
Percent Total Calories From: Fat 69%, Protein 30%, Carbohydrate 1%
Totals and Percent Daily Values (2000 calories): Fat 196g, Saturated Fat 51g, Cholesterol 947mg, Sodium 959mg, Total Carbohydrate 5g, Dietary Fiber 1g, Sugars 0g, Protein 196g, Vitamin A 8207 units, Vitamin C 31 units, Calcium 0 units, Iron 15 units

COMBINE BASIL, GARLIC, PINE NUTS, ONE-THIRD OF THE PARMESAN CHEESE, AND HALF THE SALT IN A FOOD PROCESSOR
PROCESS TO CHOP FINE
WITH MACHINE RUNNING, ADD OIL IN A THIN-STEADY STREAM PROCESS UNTIL THICKENED, SET ASIDE
BUTTER LARGE SOUFFLE DISHES
SPRINKLE EACH WITH PARMESAN CHEESE, SET ASIDE
HEAT THREE-FOURTHS OF THE BUTTER IN A SKILLET, OVER A MEDIUM FLAME
WHISK IN FLOUR, HEAT AND STIR TO MAKE A PALE-BLOND ROUX GRADUALLY WHISK IN MILK
HEAT AND STIR UNTIL THICKENED
SEASON TO TASTE WITH HALF OF THE REMAINING SALT, WHITE PEPPER, AND NUTMEG
MIX IN YOLKS, A TABLESPOON AT A TIME, UNTIL WELL BLENDED
SAUTE SCALLIONS IN REMAINING BUTTER TO SOFTEN
ADD TOMATOES, HEAT AND STIR OVER A MODERATE FLAME, UNTIL LIQUID NEARLY EVAPORATES
REMOVE FROM HEAT
COMBINE WITH PESTO AND CHEESE MIXTURE-MIX WELL
BEAT WHITES AND REMAINING SALT TOGETHER, UNTIL STIFF
STIR ONE-FOURTH OF WHITES INTO SOUFFLE MIXTURE-MIX WELL GENTLY FOLD IN REMAINING WHITES
POUR INTO PREPARED SOUFFLE DISHES
PLACE INTO A 400 DEGREE OVEN
REDUCE HEAT TO 375
BAKE @ 375 DEGREES FOR 30-35 MINUTES
SERVE AT ONC

Nutrition Facts
Amount Per Serving: Calories 451 - Calories from Fat 332
Percent Total Calories From: Fat 74%, Protein 13%, Carbohydrate 13%
Totals and Percent Daily Values (2000 calories): Fat 37g, Saturated Fat 14g, Cholesterol 248mg, Sodium 438mg, Total Carbohydrate 15g, Dietary Fiber 2g, Sugars 0g, Protein 15g, Vitamin A 1569 units, Vitamin C 29 units, Calcium 0 units, Iron 2 units

BRUSH 1 FILO SHEET WITH BUTTER, KEEPING REMAINING COVERED TOP WITH ANOTHER SHEET AND BRUSH WITH BUTTER
SPREAD 2 TABLESPOONS PESTO ALONG 1 END OF SHEET, IN A 4X8-INCH RECTANGULAR PATTERN
TOP WITH 1 TABLESPOON GRATED PARMESAN AND 1 SLICE OF SWISS FOLD IN LONG SIDES
BEGINNING AT FILLING, ROLLUP AS FOR A JELLY ROLL
PLACE, SEAM-SIDE DOWN, ONTO A PARCHMENT-LINED BAKING SHEET BRUSH TOP WITH BUTTER
REPEAT WITH REMAINING FILO, BUTTER, PESTO, AND CHEESES
BAKE @ 375 DEGREES FOR 20-30 MINUTES, UNTIL GOLDEN
CUT ON A BIAS INTO 1-INCH PIECES
GARNISH WITH FRESH BASIL
SERVE HO

Nutrition Facts
Amount Per Serving: Calories 167 - Calories from Fat 99
Percent Total Calories From: Fat 59%, Protein 9%, Carbohydrate 31%
Totals and Percent Daily Values (2000 calories): Fat 11g, Saturated Fat 7g, Cholesterol 31mg, Sodium 138mg, Total Carbohydrate 13g, Dietary Fiber 0g, Sugars 0g, Protein 4g, Vitamin A 387 units, Vitamin C 0 units, Calcium 0 units, Iron 0 units

COMBINE PESTO SAUCE AND COTTAGE OR RICOTTA CHEESE IN A FOOD PROCESSOR
PROCESS UNTIL SMOOTH
CUT A THIN SLICE FROM EACH OLIVE TO STAND UPRIGHT
SPOON PESTO MIXTURE INTO A PASTRY BAG, FITTED WITH A 1/4-INCH TIP
PIPE INTO OLIVES
ARRANGE ONTO A SERVING PLATTER
SERVE SLIGHTLY CHILLED OR AT ROOM TEMPERATUR

Nutrition Facts
Amount Per Serving: Calories 16 - Calories from Fat 10
Percent Total Calories From: Fat 66%, Protein 16%, Carbohydrate 17%
Totals and Percent Daily Values (2000 calories): Fat 1g, Saturated Fat 0g, Cholesterol 1mg, Sodium 95mg, Total Carbohydrate 1g, Dietary Fiber 0g, Sugars 0g, Protein 1g, Vitamin A 44 units, Vitamin C 0 units, Calcium 0 units, Iron 0 units

COMBINE SUGAR, VINEGAR, SALT, DILL SEED, MUSTARD SEED, AND GARLIC IN A SMALL SAUCEPAN
HEAT AND STIR, OVER A MEDIUM FLAME, TO DISSOLVE SUGAR
STIR IN CHILES, REMOVE FROM HEAT, AND ALLOW TO COOL
COVER AND CHILL FOR 4-24 HOURS
SIEVE AND PRESS GENTLY TO DRAIN WELL
COMBINE CREAM CHEESE AND SIEVED CHILE MIXTURE IN A FOOD PROCESSOR
PROCESS UNTIL SMOOTH
PACK INTO A SMALL PLASTIC-LINED GELATIN MOLD
CHILL UNTIL FIRM
INVERT ONTO A SERVING PLATTER
SERVE SLIGHTLY CHILLED OR AT ROOM TEMPERATURE WITH ASSORTED CRACKERS, BREADS, AND/OR TOASTS TO THE SID

Nutrition Facts
Amount Per Serving: Calories 188 - Calories from Fat 120
Percent Total Calories From: Fat 64%, Protein 7%, Carbohydrate 29%
Totals and Percent Daily Values (2000 calories): Fat 13g, Saturated Fat 8g, Cholesterol 42mg, Sodium 753mg, Total Carbohydrate 13g, Dietary Fiber 1g, Sugars 0g, Protein 4g, Vitamin A 772 units, Vitamin C 27 units, Calcium 0 units, Iron 1 units

SIMMER CHILES IN BOILING WATER FOR 5-7 MINUTES, UNTIL TENDER DRAIN WELL
COMBINE WITH REMAINING INGREDIENTS IN STERILE JAR
COVER AND SHAKE TO MIX WELL
CHILL FOR 7 DAYS
SERVE SLIGHTLY CHILLED OR AT ROOM TEMPERATUR

Nutrition Facts
Amount Per Serving: Calories 1085 - Calories from Fat 41
Percent Total Calories From: Fat 4%, Protein 3%, Carbohydrate 94%
Totals and Percent Daily Values (2000 calories): Fat 5g, Saturated Fat 0g, Cholesterol 0mg, Sodium 12155mg, Total Carbohydrate 254g, Dietary Fiber 18g, Sugars 0g, Protein 7g, Vitamin A 12750 units, Vitamin C 103 units, Calcium 0 units, Iron 22 units

POUR BOILING WATER OVER ONIONS
LET STAND FOR 2 MINUTES AND DRAIN WELL
COVER WITH COLD WATER AND LET STAND FOR 5 MINUTES
DRAIN, RINSE, AND DRAIN WELL
REMOVE AND DISCARD LOOSE SKINS
SPRINKLE ONIONS WITH SALT
COVER WITH WATER AND SOAK OVERNIGHT
DRAIN, RINSE WELL, AND DRAIN AGAIN
WRAP PICKLING SPICES IN CHEESECLOTH AND SECURE WITH STRING, FOR A SACHET
COMBINE VINEGAR, SUGAR, AND SACHET IN A SAUCEPAN, OVER A MEDIUM FLAME
HEAT TO A BOIL AND REMOVE FROM HEAT
REMOVE AND DISCARD SACHET
PACK ONIONS INTO HEATED STERILE JARS
POUR IN HOT VINEGAR MIXTURE TO COVER, LEAVING A 1/4-INCH HEADSPACE
COVER AND SEAL IMMEDIATELY
STORE IN A DARK, COOL, AND DRY PLACE
SERVE SLIGHTLY CHILLED OR AT ROOM TEMPERATUR

Nutrition Facts
Amount Per Serving: Calories 1359 - Calories from Fat 34
Percent Total Calories From: Fat 3%, Protein 5%, Carbohydrate 93%
Totals and Percent Daily Values (2000 calories): Fat 4g, Saturated Fat 0g, Cholesterol 0mg, Sodium 56243mg, Total Carbohydrate 315g, Dietary Fiber 10g, Sugars 0g, Protein 16g, Vitamin A 0 units, Vitamin C 82 units, Calcium 0 units, Iron 5 units

COMBINE ZUCCHINI, ONIONS, CARROTS, CELERY, RADISHES, AND SALT
IN A LARGE BOWL
COVER WITH COLD WATER AND ALLOW TO STAND FOR 45 MINUTES, DRAIN WELL
COMBINE VINEGAR, SUGAR, CELERY SEED, FENNEL SEED, DRY MUSTARD, AND DRIED CHILES IN A SAUCEPOT, OVER A MEDIUM FLAME BRING JUST TO A BOIL, REMOVE FROM HEAT, AND POUR OVER VEGETABLES
SET VEGETABLES ASIDE AND ALLOW TO COOL
COVER AND CHILL FOR 1-6 DAYS
MAY BE STORED IN BRINE FOR UP TO 30 DAYS
SERVE SLIGHTLY CHILLED OR AT ROOM TEMPERATUR

Nutrition Facts
Amount Per Serving: Calories 129 - Calories from Fat 11
Percent Total Calories From: Fat 8%, Protein 7%, Carbohydrate 85%
Totals and Percent Daily Values (2000 calories): Fat 1g, Saturated Fat 0g, Cholesterol 0mg, Sodium 2381mg, Total Carbohydrate 27g, Dietary Fiber 1g, Sugars 0g, Protein 2g, Vitamin A 5653 units, Vitamin C 13 units, Calcium 0 units, Iron 1 units

COMBINE INGREDIENTS-MIX WEL

Nutrition Facts
Amount Per Serving: Calories 38 - Calories from Fat 10
Percent Total Calories From: Fat 27%, Protein 10%, Carbohydrate 63%
Totals and Percent Daily Values (2000 calories): Fat 1g, Saturated Fat 0g, Cholesterol 0mg, Sodium 4mg, Total Carbohydrate 6g, Dietary Fiber 2g, Sugars 0g, Protein 1g, Vitamin A 144 units, Vitamin C 2 units, Calcium 0 units, Iron 2 units

COMBINE INGREDIENTS IN A LARGE CASSEROLE
BAKE @ 375 DEGRRES FOR 30 MINUTES, STIR
BAKE @ 225 DEGREES FOR 7 HOURS
SERVE HOT OR AT ROOM TEMPERATUR

Nutrition Facts
Amount Per Serving: Calories 238 - Calories from Fat 39
Percent Total Calories From: Fat 17%, Protein 11%, Carbohydrate 72%
Totals and Percent Daily Values (2000 calories): Fat 4g, Saturated Fat 2g, Cholesterol 11mg, Sodium 839mg, Total Carbohydrate 43g, Dietary Fiber 2g, Sugars 0g, Protein 7g, Vitamin A 374 units, Vitamin C 8 units, Calcium 0 units, Iron 3 units

COMBINE INGREDIENTS-MIX WEL

Nutrition Facts
Amount Per Serving: Calories 35 - Calories from Fat 35
Percent Total Calories From: Fat 98%, Protein 1%, Carbohydrate 1%
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 196 units, Vitamin C 1 units, Calcium 0 units, Iron 0 units

COMBINE INGREDIENTS IN A FOOD PROCESSOR
PROCESS UNTIL THOROUGHLY BLENDED
PACK TIGHTLY INTO A CROCK
COVER AND CHILL FOR 1-30 DAYS
SERVE SLIGHTLY CHILLED OR AT ROOM TEMPERATUR

Nutrition Facts
Amount Per Serving: Calories 209 - Calories from Fat 148
Percent Total Calories From: Fat 71%, Protein 19%, Carbohydrate 2%
Totals and Percent Daily Values (2000 calories): Fat 16g, Saturated Fat 10g, Cholesterol 51mg, Sodium 317mg, Total Carbohydrate 1g, Dietary Fiber 0g, Sugars 0g, Protein 10g, Vitamin A 556 units, Vitamin C 0 units, Calcium 0 units, Iron 0 units

GENTLY POUND BREAST HALVES TO AN EVEN THICKNESS BETWEEN SHEETS OF WAXED PAPER OR PLASTIC WRAP
MELT BUTTER IN A SMALL SAUTE PAN, OVER A MEDIUM FLAME
ADD MUSHROOMS, CHOPPED PISTACHIOS, AND HAM
HEAT AND STIR UNTIL MUSHROOMS HAVE GIVEN UP MOISTURE AND ARE ALMOST DRY
STIR IN BREADCRUMBS, REMOVE FROM HEAT
SPRINKLE BREAST HALVES WITH SALT AND PEPPER
DIVIDE MUSHROOM MIXTURE BETWEEN BREASTS
ROLLUP EACH BREAST AROUND FILLING, SECURE WITH A TOOTHPICK TRANSFER TO A BAKING PAN, SET ASIDE
COMBINE CORNSTARCH AND WHITE WINE IN A SMALL SAUCEPAN, OVER A LOW FLAME
HEAT AND STIR FOR 2 MINUTES, TO DISSOLVE CORNSTARCH
ADD BUTTER, APRICOT JAM, AND FRUIT CHUTNEY
HEAT AND STIR, OVER A LOW FLAME, UNTIL MIXED WELL AND SLIGHTLY THICKENED
REMOVE FROM HEAT
BAKE BREASTS @ 350 DEGREES FOR 15 MINUTES
BASTE WITH APRICOT SAUCE
BAKE @ 350 DEGREES FOR 15-20 MINUTES, UNTIL TENDER
REMOVE BREASTS TO A HEATED SERVING PLATTER
GARNISH WITH ORANGE SLICES AND WHOLE PISTACHIOS
DRIZZLE REMAINING SAUCE OVER ALL
SERVE HO

Nutrition Facts
Amount Per Serving: Calories 965 - Calories from Fat 305
Percent Total Calories From: Fat 32%, Protein 49%, Carbohydrate 18%
Totals and Percent Daily Values (2000 calories): Fat 34g, Saturated Fat 14g, Cholesterol 328mg, Sodium 921mg, Total Carbohydrate 42g, Dietary Fiber 1g, Sugars 0g, Protein 118g, Vitamin A 897 units, Vitamin C 30 units, Calcium 0 units, Iron 6 units

REMOVE FILETS FROM BREAST HALVES AND RESERVE
PLACE EACH BREAST HALF ONTO A SHEET OF PLASTIC WRAP
SPRINKLE WITH A COUPLE DROPS OF WATER
COVER WITH ANOTHER SHEET OF PLASTIC WRAP
POUND EACH BREAST HALF TO A THICKNESS OF ABOUT 1/4-INCH
HEAT BUTTER IN A SMALL SKILLET OR SAUTE PAN, OVER A MEDIUM FLAME
ADD MUSHROOMS, CHOPPED PISTACHIOS, AND HAM
HEAT AND STIR UNTIL MUSHROOMS HAVE GIVEN UP THEIR MOISTURE AND IT HAS ALMOST EVAPORATED
ADD BREADCRUMBS-MIX WELL
REMOVE FROM HEAT AND SET ASIDE
SEASON CHICKEN LIGHTLY WITH SALT AND WHITE PEPPER
DIVIDE MUSHROOM MIXTURE BETWEEN PORTIONS OF CHICKEN
ROLLUP TIGHTLY AND SECURE WITH TOOTHPICKS
PLACE SEAM-SIDE DOWN INTO A BAKING PAN
COMBINE CORNSTARCH AND WINE IN A SMALL SAUCEPAN-MIX WELL PLACE OVER A LOW FLAME
ADD BUTTER, APRICOT PRESERVES, AND CHUTNEY
HEAT AND STIR UNTIL MIXTURE DISSOLVES AND THICKENS SLIGHTLY POUR HALF OF SAUCE MIXTURE OVER CHICKEN ROLLS
BAKE @ 350 DEGREES FOR 30-40 MINUTES, BASTING OFTEN
REMOVE TOOTHPICKS FROM ROLLS
LADLE REMAINING SAUCE ONTO INDIVIDUAL SERVING PLATES
CUT EACH ROLL INTO 3/8-INCH SLICES
ARRANGE CUT-SIDE UP, IN AN OVERLAPPING PATTERN, ONTO PLATES GARNISH WITH ORANGE SLICES AND WHOLE PISTACHIOS
SERVE AT ONC

Nutrition Facts
Amount Per Serving: Calories 360 - Calories from Fat 139
Percent Total Calories From: Fat 39%, Protein 35%, Carbohydrate 23%
Totals and Percent Daily Values (2000 calories): Fat 15g, Saturated Fat 7g, Cholesterol 95mg, Sodium 384mg, Total Carbohydrate 21g, Dietary Fiber 0g, Sugars 0g, Protein 32g, Vitamin A 424 units, Vitamin C 13 units, Calcium 0 units, Iron 2 units

COMBINE PARMESAN, SPAGHETTI SAUCE MIX, AND SEASONINGS COMBINE CEREAL AND PRETZELS IN A LARGE PLASTIC BAG
POUR OIL OVER CEREAL AND TOSS GENTLY TO COAT
ADD SEASONING MIX AND TOSS GENTLY, UNTIL THOROUGHLY COATED STORE IN AN AIRTIGHT CONTAINE

Nutrition Facts
Amount Per Serving: Calories 238 - Calories from Fat 51
Percent Total Calories From: Fat 21%, Protein 10%, Carbohydrate 69%
Totals and Percent Daily Values (2000 calories): Fat 6g, Saturated Fat 1g, Cholesterol 1mg, Sodium 592mg, Total Carbohydrate 41g, Dietary Fiber 1g, Sugars 0g, Protein 6g, Vitamin A 31 units, Vitamin C 16 units, Calcium 0 units, Iron 5 units

CUT THE CHILLED BUTTER INTO SMALL DICE
PLACE FLOUR ONTO A PASTRY BOARD OR INTO A LARGE BOWL
MAKE A WELL IN THE CENTER AND PLACE THE BUTTER AND SALT IN THE WELL
FOLD INTO THE CENTER WITH A PASTRY SCRAPER OR A SPOON
ADD WATER 1-2 TABLESPOONS AT A TIME-MIX WELL
CONTINUE TO ADD WATER AND MIX UNTIL ALL WATER HAS BEEN ADDED
TURNOUT ONTO A GENEROUSLY FLOURED BOARD
ROLLOUT DOUGH TO A 3/8-INCH THICK RECTANGLE
BRUSH THE FLOUR OFF OF THE TOP AND FOLD ENDS IN TO MEET IN THE CENTER AGAIN
BRUSH THE FLOUR OFF OF THE TOP
FOLD IN HALF AND ROLLOUT TO A 3/8-INCH THICK RECTANGLE
FOLD TO THE CENTER, AS BEFORE
ROLLOUT, BRUSH, AND FOLD AGAIN
(COVER AND CHILL FOR 10 MINUTES IF DOUGH BECOMES TOO HARD TO WORK)
ROLLOUT INTO A 1/2-INCH THICK RECTANGLE
BRUSH WITH EGG WHITES AND SPRINKLE GENEROUSLY WITH GRATED CHEESE
FOLD IN HALF AND ROLLOUT TO A THICKNESS OF 1/8-INCH
WITH A PASTRY WHEEL, CUT INTO 1/2-INCH STRIPS
ROLL IN POPPY SEEDS TO COAT LIGHTLY
TWIST STRIPS 2-3 TIMES TO FORM A SPIRAL
PRESS ENDS ONTO PARCHMENT TO ANCHOR WELL
CHILL FOR 30 MINUTES
BAKE @ 400 DEGREES FOR 8-10 MINUTES, UNTIL PUFFY AND GOLDEN REMOVE FROM OVEN
SERVE HOT, WARM, OR AT ROOM TEMPERATUR

Nutrition Facts
Amount Per Serving: Calories 437 - Calories from Fat 295
Percent Total Calories From: Fat 67%, Protein 6%, Carbohydrate 27%
Totals and Percent Daily Values (2000 calories): Fat 33g, Saturated Fat 20g, Cholesterol 86mg, Sodium 268mg, Total Carbohydrate 29g, Dietary Fiber 0g, Sugars 0g, Protein 6g, Vitamin A 1181 units, Vitamin C 0 units, Calcium 0 units, Iron 1 units

CUT SPARERIBS INTO THIN SLICES OR 1-INCH CUBES
THREAD ONTO SKEWERS
PLACE INTO A 9x13x2 GLASS PAN, SET ASIDE
COOK BACON SLICES IN A LARGE SKILLET, UNTIL CRISP
DRAIN WELL, RESERVING RENDERED FAT
CRUMBLE BACON, SET ASIDE
COMBINE SUGAR AND VINEGARS-MIX WELL
POUR OVER SKEWERS
COVER AND ALLOW TO STAND FOR 30 MINUTES
REMOVE SKEWERS, RESERVE MARINADE
GRILL OR BROIL SKEWERS TO DESIRED DONENESS
REMOVE TO A SERVING PLATTER
HEAT RESERVED FAT IN A NON-STICK SKILLET, OVER A MEDIUM FLAME STIR IN RESERVED MARINADE AND BEATEN EGGS
HEAT AND STIR UNTIL SLIGHTLY THICKENED
REMOVE FROM HEAT
STIR IN CRUMBLED BACON
POUR OVER SKEWERS
SERVE WAR

Nutrition Facts
Amount Per Serving: Calories 118 - Calories from Fat 64
Percent Total Calories From: Fat 54%, Protein 39%, Carbohydrate 6%
Totals and Percent Daily Values (2000 calories): Fat 7g, Saturated Fat 2g, Cholesterol 51mg, Sodium 44mg, Total Carbohydrate 2g, Dietary Fiber 0g, Sugars 0g, Protein 11g, Vitamin A 23 units, Vitamin C 1 units, Calcium 0 units, Iron 0 units

CUT TENDERLOINS INTO MEDALLIONS, FLATTEN SLIGHTLY BY HAND
SEASON WITH SALT AND PEPPER
HEAT OIL IN A SKILLET, OVER A MODERATE FLAME
ADD MEDALLIONS AND BROWN ON BOTH SIDES
REMOVE TO A PLATTER
HEAT BUTTER, OVER A MEDIUM FLAME
ADD ONIONS AND SAUTE FOR 3-4 MINUTES, UNTIL SOFTENED
ADD GARLIC AND SAUTE FOR 1 MINUTES, UNTIL TRANSLUCENT
ADD APPLE SLICES AND TURN JUST UNTIL WELL COATED
RETURN MEDALLIONS TO SKILLET, SPRINKLE WITH SAGE AND THYME
ADD CIDER AND WINE, BRING TO A BOIL, REDUCE HEAT, AND SIMMER FOR 5 MINUTES, TURN, AND SIMMER ANOTHER 5 MINUTES OR SO, UNTIL TENDER
REMOVE PORK AND APPLES TO PLATES, WITH A SLOTTED SPOON
RAISE FLAME TO HIGH AND REDUCE COOKING LIQUID TO A LIGHT SYRUP CONSISTENCY
POUR OVER MEDALLIONS
SEASON WITH SALT AND PEPPER
SERVE HO

Nutrition Facts
Amount Per Serving: Calories 566 - Calories from Fat 271
Percent Total Calories From: Fat 48%, Protein 36%, Carbohydrate 13%
Totals and Percent Daily Values (2000 calories): Fat 30g, Saturated Fat 11g, Cholesterol 141mg, Sodium 990mg, Total Carbohydrate 19g, Dietary Fiber 1g, Sugars 0g, Protein 50g, Vitamin A 294 units, Vitamin C 19 units, Calcium 0 units, Iron 3 units

HEAT OLIVE OIL AND BACON FAT IN A SAUCEPOT, OVER A LOW FLAME ADD ONIONS, GARLIC, THYME, AND SCALLIONS
COVER AND HEAT FOR 10 MINUTES
REMOVE FROM HEAT, SET ASIDE
ARRANGE A LAYER OF SLICED POTATOES IN THE BOTTOM OF A BUTTERED BAKING PAN OR CASSEROLE
SEASON LIGHTLY WITH SALT AND PEPPER
SPREAD A THIN LAYER OF THE ONION MIXTURE ON TOP OF THE POTATOES
CONTINUE TO BUILD LAYERS, FINISHING WITH A LAYER OF POTATOES COMBINE BUTTER AND BREADCRUMBS-MIX WELL
SPREAD ON TOP OF POTATOES
BAKE @ 425 DEGREES UNTIL WELL BROWNED ON TOP
SERVE HO

Nutrition Facts
Amount Per Serving: Calories 280 - Calories from Fat 101
Percent Total Calories From: Fat 36%, Protein 7%, Carbohydrate 57%
Totals and Percent Daily Values (2000 calories): Fat 11g, Saturated Fat 4g, Cholesterol 11mg, Sodium 121mg, Total Carbohydrate 40g, Dietary Fiber 1g, Sugars 0g, Protein 5g, Vitamin A 111 units, Vitamin C 20 units, Calcium 0 units, Iron 2 units

COOK THE SALT PORK IN A HEAVY SAUCEPOT, OVER A LOW FLAME, TO RENDER THE FAT
ADD THE ONIONS AND CELERY
COOK UNTIL SOFTENED WITHOUT BROWNING
ADD THE FLOUR, STIR TO MAKE A ROUX
COOK FOR 4-5 MINUTES WITHOUT COLORING
SLOWLY WHISK IN THE STOCK
HEAT AND WHISK TO A BOIL
ADD THE POTATOES AND SIMMER UNTIL TENDER
STIR IN THE CREAMED CORN
STIR IN HOT MILK AND CREAM
SEASON TO TASTE WITH SALT AND WHITE PEPPER
GARNISH WITH MINCED PARSLEY
SERVE HO

Nutrition Facts
Amount Per Serving: Calories 234 - Calories from Fat 117
Percent Total Calories From: Fat 50%, Protein 9%, Carbohydrate 41%
Totals and Percent Daily Values (2000 calories): Fat 13g, Saturated Fat 6g, Cholesterol 25mg, Sodium 1090mg, Total Carbohydrate 24g, Dietary Fiber 1g, Sugars 0g, Protein 6g, Vitamin A 259 units, Vitamin C 7 units, Calcium 0 units, Iron 1 units

COMBINE INGREDIENTS IN A MIXER BOWL
BEAT ON A MEDIUM SPEED FOR 1-2 MINUTES, SCRAPING BOWL OFTEN
FORM INTO 1-INCH BALLS
DROP INTO HOT BROTH AND SIMMER FOR 15 MINUTES
REMOVE DUMPLINGS WITH A SLOTTED SPOON AS THEY FLOAT
SERVE HO

Nutrition Facts
Amount Per Serving: Calories 122 - Calories from Fat 13
Percent Total Calories From: Fat 11%, Protein 13%, Carbohydrate 76%
Totals and Percent Daily Values (2000 calories): Fat 1g, Saturated Fat 1g, Cholesterol 37mg, Sodium 616mg, Total Carbohydrate 23g, Dietary Fiber 0g, Sugars 0g, Protein 4g, Vitamin A 68 units, Vitamin C 5 units, Calcium 0 units, Iron 2 units

COMBINE ALL INGREDIENTS (EXCEPT CHICKEN FAT) - MIX WELL
HEAT FAT IN A LARGE SKILLET OR SAUTE PAN, OVER A MEDIUM FLAME ADD POTATO MIXTURE IN SMALL BATCHES AND SAUTE FOR 1 MINUTE REMOVE TO A HOTEL PAN
REPEAT WITH REMAINING MIXTURE
BAKE @ 375 DEGREES UNTIL GOLDEN
SERVE HO

Nutrition Facts
Amount Per Serving: Calories 290 - Calories from Fat 41
Percent Total Calories From: Fat 14%, Protein 12%, Carbohydrate 74%
Totals and Percent Daily Values (2000 calories): Fat 5g, Saturated Fat 1g, Cholesterol 102mg, Sodium 513mg, Total Carbohydrate 53g, Dietary Fiber 2g, Sugars 0g, Protein 9g, Vitamin A 9257 units, Vitamin C 24 units, Calcium 0 units, Iron 3 units

RINSE POTATOES WELL, DRAIN WELL, AND PAT DRY
HEAT OIL TO 375 DEGREES
DIP NESTED BASKET SET INTO HOT OIL
ARRANGE A SINGLE LAYER OF POTATOES INTO THE BOTTOM BASKET
COVER WITH THE TOP BASKET
PLACE POTATO BASKET INTO HOT OIL FRY UNTIL GOLDEN
CAREFULLY REMOVE FROM BASKET
DRAIN ON A COOLING RACK AND BLOT WITH PAPER TOWELS
KEEP WARM IN A 300 DEGREE OVEN
FILL AS DESIRED
SERVE WARM OR AT ROOM TEMPERATUR

Nutrition Facts
Amount Per Serving: Calories 338 - Calories from Fat 123
Percent Total Calories From: Fat 36%, Protein 6%, Carbohydrate 58%
Totals and Percent Daily Values (2000 calories): Fat 14g, Saturated Fat 2g, Cholesterol 0mg, Sodium 16mg, Total Carbohydrate 49g, Dietary Fiber 2g, Sugars 0g, Protein 5g, Vitamin A 0 units, Vitamin C 31 units, Calcium 0 units, Iron 3 units

SQUEEZE POTATOES DRY IN A CLEAN TOWEL
COMBINE POTATOES, SCALLIONS, EGGS, FLOUR, SALT, WHITE PEPPER, BAKING POWDER, AND MILK-MIX WELL
HEAT OIL IN A LARGE SKILLET, OVER A MEDIUM TO MODERATE FLAME DROP POTATO MIXTURE BY TABLESPOONSFUL INTO HOT OIL
FRY UNTIL LIGHTLY BROWNED ON BOTH SIDES AND NO LONGER WET IN THE CENTER
DRAIN ON A COOLING RACK AND BLOT WITH PAPER TOWELS
SERVE HO

Nutrition Facts
Amount Per Serving: Calories 315 - Calories from Fat 52
Percent Total Calories From: Fat 17%, Protein 10%, Carbohydrate 74%
Totals and Percent Daily Values (2000 calories): Fat 6g, Saturated Fat 1g, Cholesterol 56mg, Sodium 595mg, Total Carbohydrate 58g, Dietary Fiber 2g, Sugars 0g, Protein 8g, Vitamin A 160 units, Vitamin C 36 units, Calcium 0 units, Iron 3 units

COMBINE POTATOES, CARROTS, ZUCCHINI, AND ONIONS
STIR IN BREADCRUMBS, EGGS, SALT, AND PEPPER-MIX WELL
HEAT 2 TABLESPOONS OIL IN A LARGE SKILLET, OVER A MODERATELY-HIGH FLAME
DIVIDE MIXTURE INTO EQUAL PORTIONS
PLACE 3-4 INTO HOT SKILLET FLATTEN WITH A SPATULA
HEAT FOR 10-12 MINUTES, UNTIL WELL BROWNED, TURN
HEAT FOR 10-12 MINUTES, UNTIL WELL BROWNED
REMOVE FROM PAN
DRAIN ON A COOLING RACK AND BLOT WITH PAPER TOWELS
KEEP WARM, SERVE HO

Nutrition Facts
Amount Per Serving: Calories 150 - Calories from Fat 42
Percent Total Calories From: Fat 28%, Protein 14%, Carbohydrate 58%
Totals and Percent Daily Values (2000 calories): Fat 5g, Saturated Fat 1g, Cholesterol 71mg, Sodium 513mg, Total Carbohydrate 22g, Dietary Fiber 1g, Sugars 0g, Protein 5g, Vitamin A 3571 units, Vitamin C 10 units, Calcium 0 units, Iron 1 units

SCRUB, RINSE, AND DRY POTATOES
LIGHTLY PRICK WITH A FORK ON ALL SIDES
BAKE @ 400 DEGREES FOR 40-45 MINUTES, UNTIL TENDER
REMOVE FROM OVEN, COOL SLIGHTLY
CUT INTO QUARTERS, LENGTHWISE
SCOOP OUT FLESH, LEAVING ABOUT A 3/8-INCH SHELL
RESERVE FLESH FOR ANOTHER USE
BRUSH SHELLS INSIDE AND OUT WITH MELTED BUTTER
BAKE @ 400 DEGREES FOR 15 MINUTES, UNTIL CRISP
GARNISH AS DESIRE

Nutrition Facts
Amount Per Serving: Calories 40 - Calories from Fat 9
Percent Total Calories From: Fat 23%, Protein 8%, Carbohydrate 69%
Totals and Percent Daily Values (2000 calories): Fat 1g, Saturated Fat 1g, Cholesterol 3mg, Sodium 3mg, Total Carbohydrate 7g, Dietary Fiber 1g, Sugars 0g, Protein 1g, Vitamin A 36 units, Vitamin C 9 units, Calcium 0 units, Iron 0 units

HEAT BUTTER IN A STOCKPOT, OVER A MEDIUM FLAME
ADD ONIONS, HEAT AND STIR FOR 5-6 MINUTES
ADD WATER AND BRING TO A BOIL
ADD POTATOES, CELERY, 1 TABLESPOON SALT, AND PEPPER
BRING TO A BOIL, REDUCE HEAT, AND SIMMER FOR 15-20 MINUTES MEANWHILE, COMBINE BUTTER AND FLOUR-MIX WELL
BEAT IN EGGS, REMAINING 1/4 TEASPOON SALT, AND NUTMEG-MIX WELL
DROP BY TEASPOONSFUL INTO SIMMERING SOUP
COVER AND SIMMER FOR 10 MINUTES
REMOVE FROM HEAT, UNCOVER, AND GENTLY STIR IN SOUR CREAM SERVE HO

Nutrition Facts
Amount Per Serving: Calories 300 - Calories from Fat 118
Percent Total Calories From: Fat 39%, Protein 8%, Carbohydrate 52%
Totals and Percent Daily Values (2000 calories): Fat 13g, Saturated Fat 6g, Cholesterol 70mg, Sodium 807mg, Total Carbohydrate 39g, Dietary Fiber 1g, Sugars 0g, Protein 6g, Vitamin A 506 units, Vitamin C 23 units, Calcium 0 units, Iron 2 units

COMBINE POTATOES, SOUR CREAM, PARSLEY, GARLIC, EGGS, CHIVES, BACON FAT, DRY MUSTARD, AND THYME-MIX WELL
SEASON TO TASTE WITH SALT, PEPPER, AND CAYENNE
FORM INTO 1-INCH DIAMETER BALLS
DREDGE IN FLOUR
HEAT OIL TO 375 DEGREES
ADD BALLS IN SMALL BATCHES AND FRY FOR 1 MINUTE, UNTIL GOLDEN DRAIN WELL ON A COOLING RACK AND BLOT WITH PAPER TOWELS
TRANSFER TO A HOTEL PAN, KEEP WARM IN A SLOW OVEN
REPEAT WITH REMAINING BALLS
SERVE HO

Nutrition Facts
Amount Per Serving: Calories 175 - Calories from Fat 50
Percent Total Calories From: Fat 29%, Protein 9%, Carbohydrate 62%
Totals and Percent Daily Values (2000 calories): Fat 6g, Saturated Fat 2g, Cholesterol 32mg, Sodium 41mg, Total Carbohydrate 27g, Dietary Fiber 1g, Sugars 0g, Protein 4g, Vitamin A 173 units, Vitamin C 17 units, Calcium 0 units, Iron 2 units

PRICK POTATOES ALL-OVER WITH A FORK OR KNIFE
MICROWAVE ON HIGH FOR 8 MINUTES
REMOVE FROM OVEN AND ALLOW TO COOL
PEEL AND COARSELY GRATE INTO A MIXING BOWL
ADD REMAINING INGREDIENT (EXCEPT OIL)-MIX WELL
FORM INTO FAIRLY THIN 2-INCH CAKES
HEAT OIL TO 375 DEGREES
ADD PANCAKES IN SMALL BATCHES AND FRY UNTIL FIRM AND GOLDEN ON BOTH SIDES
REMOVE TO DRAIN ON A COOLING RACK, BLOT WITH PAPER TOWELS, AND KEEP WARM IN A SLOW OVEN
REPEAT WITH REMAINING PANCAKES
GARNISH AS DESIRED
SERVE HOT OR WAR

Nutrition Facts
Amount Per Serving: Calories 37 - Calories from Fat 8
Percent Total Calories From: Fat 22%, Protein 14%, Carbohydrate 65%
Totals and Percent Daily Values (2000 calories): Fat 1g, Saturated Fat 0g, Cholesterol 18mg, Sodium 64mg, Total Carbohydrate 6g, Dietary Fiber 1g, Sugars 0g, Protein 1g, Vitamin A 111 units, Vitamin C 9 units, Calcium 0 units, Iron 0 units

COMBINE INGREDIENTS-MIX WELL
RUB INTO POULTRY BEFORE GRILLIN

Nutrition Facts
Amount Per Serving: Calories 7 - Calories from Fat 1
Percent Total Calories From: Fat 22%, Protein 16%, Carbohydrate 62%
Totals and Percent Daily Values (2000 calories): Fat 0g, Saturated Fat 0g, Cholesterol 0mg, Sodium 586mg, Total Carbohydrate 1g, Dietary Fiber 0g, Sugars 0g, Protein 0g, Vitamin A 119 units, Vitamin C 1 units, Calcium 0 units, Iron 0 units

SCOOP-OUT MELON INTO BALLS
SPRINKLE WITH LIME JUICE
ALLOW TO STAND FOR 10-30 MINUTES
CUT PROCIUTTO INTO STRIPS
WRAP MELON BALLS WITH STRIPS
FASTEN WITH A TOOTHPICK
SERVE SLIGHTLY CHILLE

Nutrition Facts
Amount Per Serving: Calories 31 - Calories from Fat 5
Percent Total Calories From: Fat 17%, Protein 31%, Carbohydrate 52%
Totals and Percent Daily Values (2000 calories): Fat 1g, Saturated Fat 0g, Cholesterol 3mg, Sodium 111mg, Total Carbohydrate 4g, Dietary Fiber 0g, Sugars 0g, Protein 2g, Vitamin A 1435 units, Vitamin C 22 units, Calcium 0 units, Iron 0 units

PEEL, TOP, AND CORE PINEAPPLE
CUT INTO CHUNKS
SPRINKLE WITH LIME JUICE
ALLOW TO STAND FOR 10-30 MINUTES
CUT PROCIUTTO INTO STRIPS
WRAP PINEAPPLE CHUNKS WITH STRIPS
FASTEN WITH A TOOTHPICK
SERVE SLIGHTLY CHILLE

Nutrition Facts
Amount Per Serving: Calories 1036 - Calories from Fat 83
Percent Total Calories From: Fat 8%, Protein 5%, Carbohydrate 87%
Totals and Percent Daily Values (2000 calories): Fat 9g, Saturated Fat 1g, Cholesterol 8mg, Sodium 336mg, Total Carbohydrate 225g, Dietary Fiber 10g, Sugars 0g, Protein 13g, Vitamin A 418 units, Vitamin C 288 units, Calcium 0 units, Iron 7 units

PEEL PEACHES AND REMOVE PITS, CUT INTO CHUNKS
PEEL FIGS, CUT IN HALF
PEEL PEARS, CUT INTO CHUNKS
COMBINE PEACHES, PEARS, FIGS, AND GRAPES
SPRINKLE WITH LIME JUICE AND ALLOW TO STAND FOR 10-30 MINUTES CUT PROCIUTTO INTO STRIPS
WRAP FRUIT CHUNKS WITH STRIPS OF PROSCIUTTO
FASTEN WITH A TOOTHPICK
SERVE SLIGHTLY CHILLE

Nutrition Facts
Amount Per Serving: Calories 230 - Calories from Fat 20
Percent Total Calories From: Fat 9%, Protein 13%, Carbohydrate 78%
Totals and Percent Daily Values (2000 calories): Fat 2g, Saturated Fat 1g, Cholesterol 8mg, Sodium 318mg, Total Carbohydrate 45g, Dietary Fiber 3g, Sugars 0g, Protein 8g, Vitamin A 571 units, Vitamin C 21 units, Calcium 0 units, Iron 1 units

Sprinkle bacon, cheese and onion in bottom of pie shell.
Beat together eggs, cream and seasonings.
Pour egg mixture into pie shell.
Bake in preheated 425 degree oven for 15 minutes on bottom shelf.
Reduce temperature to 325F and continue baking 20 minutes or till knife inserted comes out clean.
Let stand for 10 minutes before cutting.
Serve warm or at room temperature

Nutrition Facts
Amount Per Serving: Calories 421 - Calories from Fat 305
Percent Total Calories From: Fat 73%, Protein 11%, Carbohydrate 16%
Totals and Percent Daily Values (2000 calories): Fat 34g, Saturated Fat 13g, Cholesterol 181mg, Sodium 631mg, Total Carbohydrate 17g, Dietary Fiber 0g, Sugars 0g, Protein 12g, Vitamin A 497 units, Vitamin C 6 units, Calcium 0 units, Iron 1 units

WASH AND CORE CABBAGE, CUT INTO SMALL WEDGES
PLACE INTO A FOOD PROCESSOR
PROCESS UNTIL FINELY MINCED
ADD ONIONS AND SUGAR-PULSE TO MIX
ADD ONLY ENOUGH MAYONNAISE TO MOISTEN
COVER AND CHILL FOR 4-24 HOURS
SERVE SLIGHTLY CHILLE

Nutrition Facts
Amount Per Serving: Calories 150 - Calories from Fat 91
Percent Total Calories From: Fat 61%, Protein 5%, Carbohydrate 34%
Totals and Percent Daily Values (2000 calories): Fat 10g, Saturated Fat 2g, Cholesterol 4mg, Sodium 197mg, Total Carbohydrate 13g, Dietary Fiber 1g, Sugars 0g, Protein 2g, Vitamin A 236 units, Vitamin C 72 units, Calcium 0 units, Iron 1 units