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St Patrick's Colcannon
Stuffed Cabbage
Stuffed Calamari Appetizers
Stuffed Endive and Artichoke Leaves
Stuffed Mussels
Stuffed Potato Appetizers
Stuffed Potatoes
Stuffed Zucchini Cups
Summer Potato Salad
Surprise Grilled Chicken
Sweet and Sour Onions
Sweet and Sour Pearl Onions
Sweet Bacon Sticks
Sweet Jalapeno Glazed Wings
Sweet Potato Casserole
Sweet-Sour Cocktail Meatballs
Tappenade Mushrooms
Tarragon Deviled Eggs
Tender Beef Bites Appetizers
Tender Marinated Chuck
Terrific Fried Chicken
Tex/Mex Party Mix
Texas Pate
Texas Rice
Three Color Chicken Pate
Three Peppercorn Beef
Tiny Crab Quiches
Tiny Potato Appetizers
Tomato and Cucumber Salad
Tropical Toasted Nuts
Tuna Salad
Tuna Spread
Turkey and Apple Pot Pie
Turkey and Avocado Mousse
Turkey Salad
Turkey Spread with variations
Turkey Supreme
Turnover Pastry
Twice Fried Wings
Veal Cutlet Gruyere
Veal Stew in White Wine
Vegetable Chowder
Vegetable-Basil Rice
Waldorf Cole Slaw
Walnut Bread
Walnut Stuffed Onions
Walnut-Stuffed Mushrooms
Warm Radicchio Salad
Watercress Canape Spread
Wild Rice Stuffing
Wilted Spinach Salad
Wine Country Foccacia
Winter Coleslaw
Wrapped Melon Balls
Yam-Stuffed Apples
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| 6 | pounds cabbage, shredded |
| 3 | whole bay leaves |
| boiling water | |
| 3 | cups dry white wine |
| 3/4 | cup melted unsalted butter |
| 12 | pounds mashed potatoes |
| 3/4 | cup room temperature unsalted butter |
| 1 | tablespoon dry mustard |
| 6 | cups warmed milk |
| 6 | each egg yolks, beaten |
| 2 | cups finely minced scallions |
| 3 | cups finely minced baked ham |
| 2 | tablespoons salt |
| 1 | tablespoon white pepper |
| 3/4 | cup finely minced parsley |
COMBINE CABBAGE, BAY LEAVES, AND WINE IN A STOCKPOT, OVER A MODERATE FLAME
ADD BOILING WATER JUST TO COVER
BRING TO A BOIL, COOK FOR 10 MINUTES, AND DRAIN WELL
REMOVE AND DISCARD THE BAY LEAVES
HEAT MELTED BUTTER IN A SAUCEPOT, OVER A MODERATE FLAME
ADD CABBAGE, HEAT AND STIR FOR 2 MINUTES
COVER, REMOVE FROM HEAT, AND SET ASIDE
COMBINE MASHED POTATOES, BUTTER, AND DRY MUSTARD-MIX WELL STIR 1 TABLESPOON HEATED MILK INTO EGG YOLKS-MIX WELL COMBINE YOLK MIXTURE WITH REMAINING HEATED MILK-MIX WELL GRADUALLY STIR INTO POTATO MIXTURE
CONTINUE STIRRING UNTIL VERY THICK
ADD CABBAGE AND REMAINING INGREDIENTS TO POTATO MIXTURE-MIX WELL
SERVE HO
Nutrition Facts
Amount Per Serving:
Calories 211 - Calories from Fat 81
Percent Total Calories From: Fat 39%, Protein 11%, Carbohydrate 46%
Totals and Percent Daily Values (2000 calories): Fat 9g, Saturated Fat 5g, Cholesterol 49mg, Sodium 744mg, Total Carbohydrate 24g, Dietary Fiber 1g, Sugars 0g, Protein 6g, Vitamin A 465 units, Vitamin C 36 units, Calcium 0 units, Iron 1 units
| 12 | whole large leaves of cabbage |
| 8 | slices bacon |
| 1 | cup minced onion |
| 3/4 | pound ground round |
| 2 | cups cooked rice |
| 1/8 | teaspoon paprika |
| 1/2 | teaspoon salt |
| 1/4 | teaspoon pepper |
| 16 | ounces sauerkraut, drained |
| 8 | ounces tomato sauce |
| 4 | ounces undiluted, condensed tomato soup |
| 2 | teaspoons sugar |
BLANCH CABBAGE LEAVES IN BOILING WATER FOR 5 MINUTES
DRAIN WELL AND SET ASIDE
SAUTE 4 STRIPS OF BACON WITH ONIONS UNTIL CRISP
DRAIN WELL
ADD BEEF, RICE, PAPRIKA, SALT, AND PEPPER-MIX WELL
PLACE 2 TABLESPOONS FILLING ONTO EACH CABBAGE LEAF
ROLLUP, FOLD IN ENDS, AND SECURE WITH A TOOTHPICK
PLACE SAUERKRAUT INTO A CASSEROLE
PLACE ROLLS ON TOP OF SAUERKRAUT
COMBINE TOMATO SAUCE AND SOUP-MIX WELL
POUR OVER CABBAGE ROLLS
SPRINKLE WITH SUGAR
BAKE, COVERED, @ 325 DEGREES FOR 30 MINUTES
BAKE, UNCOVERED, @ 325 DEGREES FOR 30 MINUTES
SERVE HO
Nutrition Facts
Amount Per Serving:
Calories 998 - Calories from Fat 330
Percent Total Calories From: Fat 33%, Protein 15%, Carbohydrate 52%
Totals and Percent Daily Values (2000 calories): Fat 37g, Saturated Fat 13g, Cholesterol 69mg, Sodium 1647mg, Total Carbohydrate 129g, Dietary Fiber 16g, Sugars 0g, Protein 38g, Vitamin A 2807 units, Vitamin C 894 units, Calcium 0 units, Iron 14 units
| 1 | pound whole fresh or frozen squid |
| 1 | pound cooked bay shrimp |
| 1 | cup very finely minced onion |
| 1 | cup very finely minced celery |
| 1/4 | cup butter |
| 2 | each eggs, beaten |
| 1/2 | cup dry French breadcrumbs |
| 1/2 | teaspoon ground thyme |
| 1/4 | teaspoon salt, to taste |
| 1/4 | teaspoon pepper, to taste |
| 1 | cup flour |
| 3 to 2 | each eggs, beaten |
| 2 | cups dry breadcrumbs |
| peanut oil, for frying |
TO CLEAN SQUID: PINCH OFF HEAD AND TENTACLES AND SET ASIDE
REMOVE AND DISCARD ENTRAILS AND CLEAR SPINE FROM MANTLE
REMOVE AND DISCARD PEEL FROM MANTLE
TURN MANTLE INSIDE-OUT ANS RINSE WELL
SET MANTLE ASIDE
SPREAD TENTACLES BACK AND REMOVE AND DISCARD BOTH HALVES OF BEAK (looks like calcium pearls)
SET TENTACLES ASIDE
COMBINE ONIONS, CELERY, AND BUTTER IN A LARGE SKILLET, OVER A MEDIUM FLAME
HEAT AND STIR FOR 8-12 MINUTES, UNTIL ONIONS ARE BARELY GOLDEN
ADD SHRIMP, EGGS, AND FRENCH BREADCRUMBS-MIX WELL
REMOVE FROM HEAT
SEASON WITH THYME, SALT, AND PEPPER TO TASTE
ALLOW TO COOL TO THE TOUCH
USING A PASTRY BAG WITH A 1/2-INCH TIP, PIPE STUFFING MIXTURE INTO MANTLES
DREDGE STUFFED MANTLES AND TENTACLE SECTIONS IN FLOUR, PATTING WITH YOUR HANDS TO REMOVE ALL THE EXCESS
MOISTEN WITH BEATEN EGGS, ALLOWING EXCESS TO DRIP OFF
COAT EVENLY WITH BREADCRUMBS
COVER AND CHILL FOR 15 MINUTES
HEAT OIL TO 360 DEGREES
ADD TENTACLE SECTIONS AND FRY UNTIL GOLDEN
DRAIN ON A COOLING RACK AND BLOT WITH PAPER TOWELS
ADD STUFFED MANTLES AND FRY UNTIL GOLDEN
DRAIN ON A COOLING RACK AND BLOT WITH PAPER TOWELS
ALLOW TO COOL TO THE TOUCH
SLICE STUFFED MANTLES INTO 1/2 OR 3/4-INCH SECTIONS
ARRANGE ONTO A SERVING PLATTER
GARNISHED WITH FRIED TENTACLES
SERVE WARM OR AT ROOM TEMPERATUR
Nutrition Facts
Amount Per Serving:
Calories 265 - Calories from Fat 80
Percent Total Calories From: Fat 30%, Protein 30%, Carbohydrate 40%
Totals and Percent Daily Values (2000 calories): Fat 9g, Saturated Fat 4g, Cholesterol 228mg, Sodium 344mg, Total Carbohydrate 27g, Dietary Fiber 0g, Sugars 0g, Protein 20g, Vitamin A 347 units, Vitamin C 4 units, Calcium 0 units, Iron 3 units
| 2 | pounds cream cheese, room temperature |
| 1 | tablespoon minced garlic |
| 1/4 | cup minced parsley |
| 1/4 | pound crumbled blue cheese |
| 4 | each artichokes, tops+tips trimmed |
| 4 | heads endive |
| 6 | ounces sliced pitted black olive, as garnish |
| 1 | bunch dill |
| 4 | ounces diced pimientoes |
| 50 | each walnut halves, as garnish |
COMBINE HALF OF CREAM CHEESE WITH GARLIC AND PARSLEY IN A FOOD PROCESSOR
PROCESS TO A SMOOTH PUREE
COVER AND CHILL UNTIL FIRM
COMBINE REMAINING CREAM CHEESE AND BLUE CHEESE IN A FOOD PROCESSOR
PROCESS UNTIL WELL BLENDED
COVER AND CHILL UNTIL FIRM
REMOVE ENDIVE LEAVES FROM HEART
TRIM OFF ANY DISCOLORATION OR PIECES OF HEART
RINSE WELL, GENTLY SHAKE DRY
CUT TOPS FROM ARTICHOKES AND TRIM THORNS FROM LEAVES
BRUSH CUT EDGES WITH FRUIT FRESH
PLUNGE INTO BOILING WATER AND SIMMER FOR 15-20 MINUTES, UNTIL TENDER
DRAIN WELL AND ALLOW TO COOL
COVER AND CHILL THOROUGHLY
GENTLY REMOVE LEAVES FROM CHOKE AND TRIM AS NECESSARY, RESERVING CHOKE AND STEM FOR ANOTHER USE
SPOON CHILLED GARLIC MIXTURE INTO A PASTRY BAG AND PIPE ROSETTES ONTO ARTICHOKE LEAVES
SPOON CHILLED BLUE CHEESE MIXTURE INTO A PASTRY BAG AND PIPE ROSETTES ONTO ENDIVE LEAVES
GARNISH ARTICHOKES WITH OLIVES, DILL, OR PIMIENTO
GARNISH ENDIVE WITH A WALNUT HALF
ARRANGE ONTO A SERVING PLATTER
SERVE SLIGHTLY CHILLED OR AT ROOM TEMPERATUR
Nutrition Facts
Amount Per Serving:
Calories 92 - Calories from Fat 72
Percent Total Calories From: Fat 78%, Protein 11%, Carbohydrate 11%
Totals and Percent Daily Values (2000 calories): Fat 8g, Saturated Fat 5g, Cholesterol 22mg, Sodium 127mg, Total Carbohydrate 3g, Dietary Fiber 0g, Sugars 0g, Protein 3g, Vitamin A 395 units, Vitamin C 4 units, Calcium 0 units, Iron 1 units
| 150 | each mussels, scrubbed and debearded |
| 2 | cups dry white wine |
| 3 | cups melted unsalted butter |
| 3 | cups finely minced onions |
| 3 | cups seeded, finely minced red bell peppers |
| 3 | cups finely minced celery |
| 1/3 | cup minced scallion greens |
| 2 | teaspoons crushed dried dill |
| 1 | teaspoon crushed red chiles |
| 1/2 | cup Dijon mustard |
| 12 | cups finely ground fresh breadcrumbs |
| 1 | teaspoon cayenne |
| 1 | cup strained fresh lemon juice |
| 3 | cups grated parmesan cheese |
COMBINE MUSSELS AND WINE IN A STOCKPOT, OVER A MODERATE FLAME
COVER AND STEAM FOR 10 MINUTES, UNTIL MUSSELS POP OPEN REMOVE FROM HEAT, DRAIN WELL
DISCARD ANY MUSSELS THAT DO NOT OPEN
SHUCK MUSSELS, RESERVING DEEP HALF SHELLS
FINELY MINCE MUSSELS, SET ASIDE
HEAT BUTTER IN A SAUTE PAN, OVER A MEDIUM FLAME
ADD ONIONS, HEAT AND STIR FOR 1 MINUTE
ADD BELL PEPPERS, CELERY, AND SCALLIONS
HEAT AND STIR FOR 7-8 MINUTES, UNTIL TENDER
ADD MUSSELS, HEAT AND STIR FOR 1 MINUTE
REMOVE FROM HEAT
COMBINE DILL, RED PEPPER FLAKES, MUSTARD, BREADCRUMBS, CAYENNE, AND LEMON JUICE
ADD TO MUSSEL MIXTURE-MIX WELL
SPOON MIXTURE INTO MUSSEL SHELLS
PLACE INTO A SHALLOW BAKING PAN
TOP WITH GRATED PARMESAN CHEESE
BAKE @ 375 DEGREES FOR 5 MINUTES, UNTIL GOLDEN
ARRANGE ONTO A SERVING PLATTER
SERVE HO
Nutrition Facts
Amount Per Serving:
Calories 235 - Calories from Fat 125
Percent Total Calories From: Fat 53%, Protein 10%, Carbohydrate 34%
Totals and Percent Daily Values (2000 calories): Fat 14g, Saturated Fat 8g, Cholesterol 36mg, Sodium 344mg, Total Carbohydrate 20g, Dietary Fiber 0g, Sugars 0g, Protein 6g, Vitamin A 836 units, Vitamin C 15 units, Calcium 0 units, Iron 1 units
| 24 | each 2-inch red potatoes |
| 1 | each lemon, quartered |
| 1 | teaspoon paprika |
| 1/2 | teaspoon white pepper |
| 1/2 | teaspoon black pepper |
| 1/2 | teaspoon onion powder |
| 1/2 | teaspoon garlic powder |
| 1/4 | cup bacon bits |
| 1/4 | cup unsalted butter |
| 1 | cup minced onion |
| 3/4 | cup seeded minced green bell pepper |
| 3 | cups unsalted chicken stock |
SLICE A THIN PIECE FROM THE END OF EACH POTATO SO IT WILL STAND ERECT
RUB CUT PORTION WITH LEMON
CUTOFF TOPS OF THE POTATOES AND HOLLOW-OUT, LEAVING AN 1/8-1/4" SHELL
COVER POTATOES WITH COLD WATER
MINCE POTATO TOPS, BOTTOMS, AND TAILINGS-SET ASIDE
COMBINE PAPRIKA, WHITE PEPPER, BLACK PEPPER, ONION POWDER, AND GARLIC POWDER
COMBINE BACON BITS, CHOPPED POTATOES, BUTTER, ONIONS, AND SEASONINGS MIXTURE
SPREAD EVENLY OVER THE BOTTOM OF THE SKILLET
HEAT FOR 4-5 MINUTES WITHOUT STIRRING, THEN SCRAPE THE SIDES AND BOTTOM OF THE PAN
SPREAD OUT OVER THE BOTTOM OF THE SKILLET AGAIN
HEAT FOR 3 MINUTES AND SCRAPE AS BEFORE
REPEAT UNTIL MIXTURE IS A MEDIUM BROWN COLOR ALL OVER
STIR IN BELL PEPPERS
HEAT AND STIR UNTIL MIXTURE BECOMES VERY STICKY
STIR IN 1 CUP OF STOCK, SIMMER FOR 5 MINUTES
REMOVE FROM HEAT
REMOVE POTATOES FROM WATER, DRAIN WELL
PACK STUFFING MIXTURE TIGHTLY INTO POTATOES
PLACE POTATOES UPRIGHT INTO A BAKING PAN
POUR IN REMAINING STOCK TO A DEPTH OF 1-INCH
BAKE, COVERED WITH FOIL, @ 350 DEGREES FOR 60 MINUTES
BAKE, UNCOVERED, @ 350 DEGREES FOR 10 MINUTES
REMOVE FROM PAN
SERVE HO
Nutrition Facts
Amount Per Serving:
Calories 243 - Calories from Fat 21
Percent Total Calories From: Fat 9%, Protein 9%, Carbohydrate 83%
Totals and Percent Daily Values (2000 calories): Fat 2g, Saturated Fat 1g, Cholesterol 5mg, Sodium 206mg, Total Carbohydrate 50g, Dietary Fiber 2g, Sugars 0g, Protein 5g, Vitamin A 156 units, Vitamin C 35 units, Calcium 0 units, Iron 3 units
| 6 | each large red potatoes |
| 1 | each lemon, quartered |
| 1 | teaspoon paprika |
| 1/2 | teaspoon white pepper |
| 1/2 | teaspoon black pepper |
| 1/2 | teaspoon onion powder |
| 1/2 | teaspoon garlic powder |
| 1/2 | cup bacon |
| 1/4 | cup unsalted butter |
| 1 | cup minced onion |
| 3/4 | cup seeded minced green bell pepper |
| 3 | cups unsalted chicken stock |
SLICE A THIN PIECE FROM THE END OF EACH POTATO SO IT WILL STAND ERECT
RUB CUT PORTION WITH LEMON
CUTOFF TOPS OF THE POTATOES AND HOLLOW-OUT, LEAVING AN 1/8-1/4" SHELL
COVER POTATOES WITH COLD WATER
MINCE, POTATO TOPS, BOTTOMS, AND TAILINGS-SET ASIDE
COMBINE PAPRIKA, WHITE PEPPER, BLACK PEPPER, ONION POWDER, AND GARLIC POWDER
FRY BACON UNTIL CRISP
ADD CHOPPED POTATOES, BUTTER, ONIONS, AND SEASONINGS MIXTURE
SPREAD EVENLY OVER THE BOTTOM OF THE SKILLET
HEAT FOR 4-5 MINUTES WITHOUT STIRRING
SCRAPE THE SIDES AND BOTTOM OF THE PAN
SPREAD OUT OVER THE BOTTOM OF THE SKILLET AGAIN
HEAT FOR 3 MINUTES AND SCRAPE AS BEFORE
REPEAT UNTIL MIXTURE IS A MEDIUM BROWN COLOR ALL OVER
STIR IN BELL PEPPERS
HEAT AND STIR UNTIL MIXTURE BECOMES VERY STICKY
STIR IN 1 CUP OF STOCK
SIMMER FOR 5 MINUTES AND REMOVE FROM HEAT
REMOVE POTATOES FROM WATER, DRAIN WELL
PACK STUFFING MIXTURE TIGHTLY INTO POTATOES
PLACE POTATOES UPRIGHT INTO A CASSEROLE
POUR IN REMAINING STOCK TO A DEPTH OF 1-INCH
BAKE, COVERED, @ 350 DEGREES FOR 60 MINUTES
BAKE, UNCOVERED, @ 350 DEGREES FOR 10 MINUTES
REMOVE FROM PAN
SERVE HO
Nutrition Facts
Amount Per Serving:
Calories 384 - Calories from Fat 138
Percent Total Calories From: Fat 36%, Protein 8%, Carbohydrate 57%
Totals and Percent Daily Values (2000 calories): Fat 15g, Saturated Fat 7g, Cholesterol 29mg, Sodium 834mg, Total Carbohydrate 54g, Dietary Fiber 2g, Sugars 0g, Protein 7g, Vitamin A 624 units, Vitamin C 51 units, Calcium 0 units, Iron 3 units
| 1 | pound pork sausage |
| 1/4 | cup minced scallions |
| 1 | teaspoon grated ginger |
| 1/2 | cup minced water chestnuts |
| 1 | tablespoon cornstarch |
| 1 | tablespoon dry white wine |
| 2 | tablespoons soy sauce |
| 1 | teaspoon sugar |
| 2 | whole 2-inch diameter zucchini |
| 2 | teaspoons soy sauce |
| 1/2 | teaspoon cornstarch |
| 1 | teaspoon water |
| 1/4 | cup unsalted chicken stock |
COMBINE SAUSAGE, SCALLIONS, GINGER, WATER CHESTNUTS, 1 TABLESPOON CORNSTARCH, WINE, 1-1/2 TABLESPOONS SOY, AND SUGAR IN A BOWL-MIX WELL
WASH ZUCCHINI, CUTOFF BOTH ENDS, AND CUT INTO 1-INCH SLICES STAND UPRIGHT AND SCOOP-OUT A SMALL HOLLOW FROM THE TOP OF EACH
SPOON SAUSAGE MIXTURE INTO THE HOLLOWS
ARRANGE ONTO A GLASS OR CERAMIC PLATE
PLACE INTO A BAMBOO STEAMER
STEAM FOR 20 MINUTES
REMOVE FROM STEAMER, KEEP WARM
DISSOLVE 1/2 TEASPOON CORNSTARCH IN 1 TEASPOON WATER COMBINE CORNSTARCH MIXTURE, SOY SAUCE, AND CHICKEN STOCK IN A SAUCEPAN, OVER A LOW FLAME
HEAT AND STIR UNTIL THICKENED
POUR OVER ZUCCHINI CUPS
SERVE HOT, WITH HOT COOKED RIC
Nutrition Facts
Amount Per Serving:
Calories 291 - Calories from Fat 213
Percent Total Calories From: Fat 73%, Protein 17%, Carbohydrate 9%
Totals and Percent Daily Values (2000 calories): Fat 24g, Saturated Fat 9g, Cholesterol 47mg, Sodium 1247mg, Total Carbohydrate 6g, Dietary Fiber 0g, Sugars 0g, Protein 13g, Vitamin A 189 units, Vitamin C 5 units, Calcium 0 units, Iron 2 units
| 6 | each medium red potatoes |
| 1/2 | cup small dice dill pickle |
| 2 | cups chopped hard boiled eggs |
| 1 | cup finely minced sweet red onion |
| 1/2 | cup vinegar |
| 1/2 | teaspoon celery seed |
| 1 | teaspoon prepared mustard |
| 1 | teaspoon salt |
| 1/2 | cup sugar |
| 1/4 | teaspoon cayenne |
SIMMER POTATOES IN SALTED WATER TO COVER, UNTIL TENDER DRAIN WELL, PEEL, AND CUT TO A MEDIUM DICE
COMBINE POTATOES WITH REMAINING INGREDIENTS-TOSS GENTLY TO MIX WELL
COVER AND CHILL FOR 2-96 HOURS
SERVE SLIGHTLY CHILLE
Nutrition Facts
Amount Per Serving:
Calories 278 - Calories from Fat 35
Percent Total Calories From: Fat 13%, Protein 12%, Carbohydrate 75%
Totals and Percent Daily Values (2000 calories): Fat 4g, Saturated Fat 1g, Cholesterol 144mg, Sodium 477mg, Total Carbohydrate 52g, Dietary Fiber 1g, Sugars 0g, Protein 8g, Vitamin A 244 units, Vitamin C 24 units, Calcium 0 units, Iron 2 units
| 4 | each chicken leg quarters |
| 1/2 | cup prepared horseradish |
| 1 | tablespoon minced lemon zest |
| 2 | teaspoons ground black pepper |
| 1 | teaspoon ground allspice |
| 1/4 | cup melted unsalted butter |
| 1 | each lemon, quartered |
PLACE CHICKEN IN A LARGE CASSEROLE OR GLASS BAKING DISH COMBINE HORSERADISH, LEMON ZEST, PEPPER, AND ALLSPICE-MIX WELL
COAT CHICKEN WITH HORSERADISH MIXTURE
COVER AND CHILL FOR 2-96 HOURS
GRILL CHICKEN TO DESIRED DONENESS, BASTING WITH MELTED BUTTER
SERVE HOT, WITH LEMON WEDGES TO THE SID
Nutrition Facts
Amount Per Serving:
Calories 2299 - Calories from Fat 1501
Percent Total Calories From: Fat 65%, Protein 34%, Carbohydrate 1%
Totals and Percent Daily Values (2000 calories): Fat 167g, Saturated Fat 52g, Cholesterol 972mg, Sodium 764mg, Total Carbohydrate 7g, Dietary Fiber 1g, Sugars 0g, Protein 193g, Vitamin A 8509 units, Vitamin C 37 units, Calcium 0 units, Iron 14 units
| 1 | pound sweet onion, peeled and cut into 1/2-inch slices |
| 1 | tablespoon apple cider vinegar |
| 1 | tablespoon sugar |
| 2 | tablespoons catsup |
| 1/2 | teaspoon salt |
| 1 | cup water |
| 1 | teaspoon cornstarch |
PLACE SLICED ONIONS INTO A LARGE NON-REACTIVE SAUCEPAN
ADD VINEGAR, SUGAR, CATSUP, SALT, AND WATER
BRING TO A BOIL, REDUCE TO A LOW FLAME, COVER, AND SIMMER FOR 20 MINUTES
COMBINE CORNSTARCH WITH AN ADDITIONAL 1/4 CUP WATER-MIX WELL
STIR INTO SAUCEPAN
HEAT AND STIR UNTIL THICKENED
REMOVE FROM HEAT
SERVE HOT, WARM, OR AT ROOM TEMPERATUR
Nutrition Facts
Amount Per Serving:
Calories 47 - Calories from Fat 1
Percent Total Calories From: Fat 3%, Protein 8%, Carbohydrate 89%
Totals and Percent Daily Values (2000 calories): Fat 0g, Saturated Fat 0g, Cholesterol 0mg, Sodium 257mg, Total Carbohydrate 11g, Dietary Fiber 1g, Sugars 0g, Protein 1g, Vitamin A 51 units, Vitamin C 6 units, Calcium 0 units, Iron 0 units
| 3 | tablespoons olive oil |
| 1 | cup minced onion |
| 1 | tablespoon minced garlic |
| 1 | cup tomato concasse |
| 1 | tablespoon minced parsley |
| 1 | each bay leaf |
| 1/4 | teaspoon dried basil |
| 1/4 | teaspoon dried thyme |
| 1/4 | teaspoon salt |
| 1/4 | teaspoon pepper |
| 1/2 | pound peeled 1-inch pearl onions |
| 1/4 | cup vinegar |
| 2 | tablespoons seedless raisins |
| 1 | tablespoon sugar |
HEAT OIL IN A SKILLET, OVER A MEDIUM FLAME
ADD ONIONS AND GARLIC
HEAT AND STIR FOR 5-7 MINUTES, UNTIL SOFTENED
ADD TOMATO CONCASSE AND SAUTE FOR 1 MINUTE
ADD PARSLEY, BAY LEAF, HALF OF BASIL, HALF OF THYME, SALT, PEPPER, AND 2 TABLESPOONS WATER
COVER AND SIMMER, OVER A MEDIUM-LOW FLAME, FOR 20 MINUTES COMBINE ALL INGREDIENTS IN A SAUCEPAN, OVER A MEDIUM FLAME ADD 1/2 CUP WATER
HEAT TO A BOIL, REDUCE HEAT, AND SIMMER, UNCOVERED, FOR 45 MINUTES
ALLOW TO COOL
SERVE AT ROOM TEMPERATUR
Nutrition Facts
Amount Per Serving:
Calories 185 - Calories from Fat 95
Percent Total Calories From: Fat 51%, Protein 5%, Carbohydrate 44%
Totals and Percent Daily Values (2000 calories): Fat 11g, Saturated Fat 1g, Cholesterol 0mg, Sodium 157mg, Total Carbohydrate 20g, Dietary Fiber 1g, Sugars 0g, Protein 2g, Vitamin A 397 units, Vitamin C 20 units, Calcium 0 units, Iron 1 units
| 12 | slices bacon |
| 3 | tablespoons firmly packed dark brown sugar |
LINE A BAKING PAN WITH FOIL
ARRANGE BACON SLICES IN A SINGLE LAYER
BAKE @ 350 DEGREES FOR 10 MINUTES
REMOVE FROM PAN, DRAIN OFF FAT
COAT EVENLY WITH BROWN SUGAR, SPREAD AS NEEDED WITH A BUTTER KNIFE
PLACE INTO THE FOIL-LINED PAN
BAKE @ 350 DEGREES FOR 10-12 MINUTES, UNTIL GOLDEN
REMOVE FROM OVEN, PLACE ONTO A WIRE RACK
QUICKLY ARRANGE SLICES INTO STACKS OF TWO LAYERS
PINCH ONE END TOGETHER AND TURN THE OTHER END TO FORM A LARGE TWIST
PLACE ONTO THE WIRE RACK
REPEAT WITH REMAINING STACKS
SERVE AT ROOM TEMPERATUR
Nutrition Facts
Amount Per Serving:
Calories 269 - Calories from Fat 238
Percent Total Calories From: Fat 89%, Protein 6%, Carbohydrate 5%
Totals and Percent Daily Values (2000 calories): Fat 26g, Saturated Fat 10g, Cholesterol 31mg, Sodium 337mg, Total Carbohydrate 4g, Dietary Fiber 0g, Sugars 0g, Protein 4g, Vitamin A 0 units, Vitamin C 10 units, Calcium 0 units, Iron 0 units
| 12 | each chicken wings, disjointed |
| 1 | cup heated red or green jalapeno jelly |
RINSE WINGS, DRAIN WELL, AND RESERVE TIPS FOR ANOTHER USE
PLACE WING JOINTS ONTO A RACK IN A SHALLOW BAKING PAN
ROAST @ 375 DEGREES FOR 60 MINUTES, TURNING AND BASTING WITH JELLY EVERY 15 MINUTES
REMOVE TO A HEATED SERVING PLATTER
DRIZZLE WITH REMAINING HEATED JELLY
SERVE WAR
Nutrition Facts
Amount Per Serving:
Calories 177 - Calories from Fat 71
Percent Total Calories From: Fat 40%, Protein 20%, Carbohydrate 40%
Totals and Percent Daily Values (2000 calories): Fat 8g, Saturated Fat 2g, Cholesterol 38mg, Sodium 40mg, Total Carbohydrate 18g, Dietary Fiber 0g, Sugars 0g, Protein 9g, Vitamin A 75 units, Vitamin C 1 units, Calcium 0 units, Iron 1 units
| 4 | whole sweet potatoes, well scrubbed |
| 4 | each apples, peeled, cored, and sliced |
| 1/2 | cup honey |
| 1/4 | teaspoon freshly grated nutmeg |
| 2 | tablespoons strained fresh lemon juice |
ROAST SWEET POTATOES @ 350 DEGREES FOR 45 MINUTES
SPRINKLE LEMON JUICE ONTO SLICED APPLES
PEEL SWEET POTATOES AND SLICE TO A THICKNESS OF 1/2-INCH ALTERNATE LAYERS OF APPLES AND SWEET POTATOES IN A CASSEROLE
DRIZZLE WITH HONEY
SPRINKLE WITH NUTMEG
BAKE, COVERED, @ 350 DEGREES FOR 20-25 MINUTES
SERVE HO
Nutrition Facts
Amount Per Serving:
Calories 274 - Calories from Fat 7
Percent Total Calories From: Fat 3%, Protein 3%, Carbohydrate 95%
Totals and Percent Daily Values (2000 calories): Fat 1g, Saturated Fat 0g, Cholesterol 0mg, Sodium 13mg, Total Carbohydrate 65g, Dietary Fiber 2g, Sugars 0g, Protein 2g, Vitamin A 17460 units, Vitamin C 30 units, Calcium 0 units, Iron 1 units
| 3 | pounds frozen cocktail meatballs |
| 32 | ounces Yoshida'a sweet and sour sauce, bottled |
| 36 | each frilled toothpicks |
ARRANGE MEATBALLS ON A BAKING SHEET
BAKE @ 325 DEGREES FOR 20-25 MINUTES, UNTIL HEATED THROUGH HEAT SAUCE IN A SAUCEPAN, OVER A LOW FLAME
POUR HEATED SAUCE OVER MEATBALLS
ARRANGE IN A CHAFING DISH
SKEWER WITH FRILLED TOOTHPICKS
OR LAYOUT FONDUE FORKS
SERVE HO
Nutrition Facts
Amount Per Serving:
Calories 399 - Calories from Fat 211
Percent Total Calories From: Fat 53%, Protein 20%, Carbohydrate 27%
Totals and Percent Daily Values (2000 calories): Fat 23g, Saturated Fat 9g, Cholesterol 85mg, Sodium 347mg, Total Carbohydrate 27g, Dietary Fiber 0g, Sugars 0g, Protein 20g, Vitamin A 0 units, Vitamin C 0 units, Calcium 0 units, Iron 2 units
| 1/2 | pound pitted black Greek olives |
| 1 | tablespoon capers, drained |
| 1 | tablespoon anchovy paste |
| 1 | tablespoon light tuna in water, drained |
| 1 | teaspoon Dijon mustard |
| 2 | tablespoons olive oil |
| 1 | teaspoon strained fresh lemon juice |
| 1 | teaspoon minced parsley |
| 1/2 | teaspoon fresh thyme |
| 1/4 | teaspoon salt |
| 1/4 | teaspoon white pepper |
| 50 | each button mushrooms, stemmed |
| 2 | tablespoons diced pimientoes |
COMBINE OLIVES, CAPERS, ANCHOVY PASTE, TUNA, DIJON, OIL, LEMON JUICE, PARSLEY, AND THYME IN A FOOD PROCESSOR
PROCESS TO A SMOOTH PASTE
SEASON TO TASTE WITH SALT AND WHITE PEPPER-MIX WELL
COVER AND CHILL FOR 4-96 HOURS
SPOON INTO MUSHROOM CAPS
GARNISH WITH PIMIENTO
SERVE SLIGHTLY CHILLED OR AT ROOM TEMPERATUR
Nutrition Facts
Amount Per Serving:
Calories 55 - Calories from Fat 41
Percent Total Calories From: Fat 74%, Protein 9%, Carbohydrate 17%
Totals and Percent Daily Values (2000 calories): Fat 5g, Saturated Fat 1g, Cholesterol 0mg, Sodium 339mg, Total Carbohydrate 2g, Dietary Fiber 1g, Sugars 0g, Protein 1g, Vitamin A 37 units, Vitamin C 2 units, Calcium 0 units, Iron 1 units
| 25 | each hard boiled eggs |
| 1 | cup mayonnaise |
| 1 | tablespoon tarragon vinegar |
| 1 | teaspoon dry mustard |
| 1 | teaspoon Worcestershire sauce |
| 2 | teaspoons ground tarragon |
| 1/8 | teaspoon salt, to taste |
| 1/4 | teaspoon white pepper, to taste |
| 1/8 | teaspoon cayenne, to taste |
| 3 | tablespoons minced parsley |
| AS GARNISH * BLACK OLIVES | |
| AS GARNISH, STUFFED * GREEN OLIVES | |
| AS GARNISH dill | |
| AS GARNISH chili powder | |
| AS GARNISH * CAVIAR |
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, VINEGAR, DRY MUSTARD, AND WORCESTERSHIRE SAUCE-MIX WELL
STIR TARRAGON 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 71 - Calories from Fat 56
Percent Total Calories From: Fat 79%, Protein 18%, Carbohydrate 2%
Totals and Percent Daily Values (2000 calories): Fat 6g, Saturated Fat 1g, Cholesterol 108mg, Sodium 64mg, Total Carbohydrate 0g, Dietary Fiber 0g, Sugars 0g, Protein 3g, Vitamin A 204 units, Vitamin C 0 units, Calcium 0 units, Iron 0 units
| 1/2 | pound boneless beef round, well trimmed |
| 1 | tablespoon water |
| 1/2 | teaspoon baking soda |
| 2 | tablespoons soy sauce |
| 2 | teaspoons granulated sugar |
| 1/8 | teaspoon ground white pepper |
| 1 | tablespoon cornstarch, divided into teaspoons |
| 1 | tablespoon sesame oil, in all |
| 1/3 | cup peanut oil |
| 2 | tablespoons very finely minced garlic |
| 1/2 | cup chicken broth, in all |
| 1 | tablespoon oyster sauce |
| 1 | tablespoon very finely minced ginger |
| 2 | teaspoons dry white wine |
| 24 | each frilled toothpicks |
TRIM ALL FAT AND CONNECTIVE TISSUE FROM BEEF
COVER AND PLACE IN FREEZER UNTIL FIRM
CUT INTO PAPER-THIN STRIPS (ABOUT 2" LONG)
COMBINE BEEF, WATER, AND BAKING SODA IN A BOWL-MIX WELL
COVER AND CHILL FOR 15-20 MINUTES
COMBINE SOY SAUCE, 1 TEASPOON SUGAR, WHITE PEPPER, AND 1 TEASPOON CORNSTARCH-MIX WELL
ADD 1 TEASPOON SESAME OIL AND 1 TABLESPOON PEANUT OIL-MIX WELL
ADD TO BEEF MIXTURE-TOSS TO COAT WELL
COVER AND CHILL FOR 30-60 MINUTES
COMBINE 1/4 CUP CHICKEN BROTH, OYSTER SAUCE, AND 1 TEASPOON CORNSTARCH-MIX WELL
ADD 1/2 TEASPOON SESAME OIL-MIX WELL
COMBINE GINGER, WINE, REMAINING SUGAR, AND REMAINING CORNSTARCH-MIX WELL
HEAT WOK OVER A VERY HIGH FLAME
ADD REMAINING PEANUT OIL AND HEAT UNTIL SMOKING
ADD BEEF AND GARLIC; STIR-FRY FOR 1-2 MINUTES
ADD OYSTER SAUCE MIXTURE; HEAT AND STIR UNTIL THICKENED
ADD GINGER MIXTURE; HEAT AND STIR UNTIL THICKENED
REMOVE FROM HEAT AND THREAD ONTO FRILLED TOOTHPICKS
SERVE WARM, OR AT ROOM TEMPERATUR
Nutrition Facts
Amount Per Serving:
Calories 114 - Calories from Fat 85
Percent Total Calories From: Fat 74%, Protein 15%, Carbohydrate 11%
Totals and Percent Daily Values (2000 calories): Fat 9g, Saturated Fat 2g, Cholesterol 12mg, Sodium 277mg, Total Carbohydrate 3g, Dietary Fiber 0g, Sugars 0g, Protein 4g, Vitamin A 2 units, Vitamin C 1 units, Calcium 0 units, Iron 1 units
| 4 | pounds 1-1/2" thick boneless beef chuck |
| 1 | teaspoon msg |
| 1 | cup catsup |
| 1/4 | cup vinegar |
| 1 | tablespoon brown sugar |
| 1 | tablespoon Worcestershire sauce |
| 1 | tablespoon prepared mustard |
| 2 | teaspoons ground oregano |
| 1 | teaspoon salt |
SPRINKLE MEAT LIGHTLY WITH MSG
COMBINE REMAINING INGREDIENTS-MIX WELL
POUR OVER STEAK
COVER AND CHILL FOR 8-12 HOURS
REMOVE FROM MARINADE
GRILL OR BROIL TO DESIRED DONENESS
SERVE HO
Nutrition Facts
Amount Per Serving:
Calories 394 - Calories from Fat 176
Percent Total Calories From: Fat 45%, Protein 45%, Carbohydrate 10%
Totals and Percent Daily Values (2000 calories): Fat 20g, Saturated Fat 7g, Cholesterol 148mg, Sodium 1380mg, Total Carbohydrate 10g, Dietary Fiber 0g, Sugars 0g, Protein 44g, Vitamin A 331 units, Vitamin C 5 units, Calcium 0 units, Iron 6 units
| 2 | cups flour |
| 1 | teaspoon salt |
| 2 | tablespoons ground thyme |
| 2 | teaspoons paprika |
| 1/2 | teaspoon white pepper |
| 1 | each egg, beaten |
| 1/3 | cup milk |
| 2 | tablespoons strained fresh lemon juice |
| 12 | each chicken thighs |
| corn oil, for frying |
COMBINE FLOUR, SALT, THYME, PAPRIKA, AND WHITE PEPPER-MIX WELL
COMBINE EGGS, MILK, AND LEMON JUICE-MIX WELL
COAT CHICKEN LIGHTLY WITH FLOUR MIXTURE, PAT WITH YOUR HANDS TO REMOVE EXCESS
MOISTEN WITH EGG MIXTURE, ALLOWING EXCESS TO DRIP OFF
COAT CHICKEN ON ALL SIDES WITH FLOUR MIXTURE, SHAKING OFF EXCESS
PLACE ONTO A SHEET OF WAXED PAPER
CHILL FOR 30 MINUTES
HEAT OIL TO 375 DEGREES
ADD CHICKEN AND FRY UNTIL BROWN ON ALL SIDES
REMOVE TO DRAIN ON A COOLING RACK
REDUCE HEAT TO 250
RETURN CHICKEN TO PAN
COVER AND CONTINUE TO COOK FOR 25 MINUTES
DRAIN ON A COOLING RACK AND BLOT WITH PAPER TOWELS
SERVE HOT, CHILLED, OR AT ROOM TEMPERATUR
Nutrition Facts
Amount Per Serving:
Calories 267 - Calories from Fat 64
Percent Total Calories From: Fat 24%, Protein 37%, Carbohydrate 39%
Totals and Percent Daily Values (2000 calories): Fat 7g, Saturated Fat 2g, Cholesterol 114mg, Sodium 397mg, Total Carbohydrate 26g, Dietary Fiber 0g, Sugars 0g, Protein 25g, Vitamin A 510 units, Vitamin C 5 units, Calcium 0 units, Iron 3 units
| 3 | tablespoons dry taco seasoning mix |
| 2 | teaspoons crushed red chiles |
| 2 | teaspoons ground coriander |
| 2 | teaspoons garlic powder |
| 8 | cups crispix cereal squares, or assorted chex cereals |
| 1 | cup corn chips |
| 1 | cup french fried onions |
| 3 | teaspoons oil |
COMBINE DRY SEASONINGS-MIX WELL
COMBINE CEREAL, CORN CHIPS, AND ONIONS IN A LARGE BAG
POUR OIL OVER CEREAL MIXTURE-TOSS GENTLY TO COAT
ADD SEASONINGS MIX-TOSS GENTLY TO COAT
STORE IN AIRTIGHT CONTAINE
Nutrition Facts
Amount Per Serving:
Calories 160 - Calories from Fat 31
Percent Total Calories From: Fat 19%, Protein 9%, Carbohydrate 72%
Totals and Percent Daily Values (2000 calories): Fat 3g, Saturated Fat 0g, Cholesterol 0mg, Sodium 263mg, Total Carbohydrate 29g, Dietary Fiber 1g, Sugars 0g, Protein 3g, Vitamin A 218 units, Vitamin C 17 units, Calcium 0 units, Iron 5 units
| 1/2 | pound sliced bacon |
| 1 | pound ground turkey |
| 1/2 | pound lean ground pork |
| 1 | each egg, beaten |
| 2 | tablespoons minced garlic |
| 1/2 | cup minced onion |
| 1/2 | cup minced red bell pepper |
| 1/2 | cup minced yellow bell pepper |
| 1/2 | cup finely crumbled cornbread |
| 2 | tablespoons tequila |
| 2 | tablespoons minced cilantro |
| 1 | teaspoon salt |
| 1/2 | teaspoon ground coriander |
PLACE BACON SLICES IN LOAF PAN CROSSWISE, UP SIDES, AND OVER THE EDGE
COMBINE REMAINING INGREDIENTS-MIX WELL
SPOON INTO PREPARED LOAF PAN-LEVEL AS NEEDED
FOLD BACON SLICES OVER THE TOP
PLACE ANY REMAINING BACON SLICES LENGTHWISE ON TOP
COVER WITH FOIL
BAKE AT 350 DEGREES FOR 1-1/2 TO 2 HOURS
REMOVE FROM OVEN AND ALLOW TO REST FOR 60-90 MINUTES
COVER WITH PLASTIC AND CHILL 8-36 HOURS
INVERT ONTO SERVING PLATTER
SLICE THINLY
SERVE SLIGHTLY CHILLED OR AT ROOM TEMPERATUR
Nutrition Facts
Amount Per Serving:
Calories 183 - Calories from Fat 112
Percent Total Calories From: Fat 61%, Protein 23%, Carbohydrate 13%
Totals and Percent Daily Values (2000 calories): Fat 12g, Saturated Fat 4g, Cholesterol 57mg, Sodium 364mg, Total Carbohydrate 6g, Dietary Fiber 0g, Sugars 0g, Protein 10g, Vitamin A 411 units, Vitamin C 16 units, Calcium 0 units, Iron 1 units
| 2 | tablespoons olive oil |
| 3 | tablespoons very finely minced garlic |
| 2 | cups very finely minced onions |
| 1/8 | teaspoon powdered saffron |
| 1/4 | teaspoon crushed red chiles |
| 1 | cup long grain rice |
| 1/2 | cup diced pimiento, drained |
| 1 | cup tomato concasse |
| 1 | cup beer or chicken broth |
HEAT THE OIL IN A HEAVY SAUCEPAN, OVER A MEDIUM FLAME
ADD THE GARLIC, HEAT AND STIR FOR 6-8 MINUTES, UNTIL GOLDEN REMOVE AND DISCARD GARLIC
ADD ONIONS, HEAT AND STIR FOR 6-8 MINUTES, UNTIL WELL SOFTENED
STIR IN THE SAFFRON AND RED PEPPER FLAKES
ADD THE RICE, HEAT AND STIR FOR 4-5 MINUTES, UNTIL GOLDEN
ADD THE TOMATOES, CHICKEN BROTH OR BEER, AND ADDITIONAL BROTH, BEER, OR WATER AS NEEDED TO COVER
BRING TO A BOIL OVER A MODERATE FLAME, REDUCE HEAT TO LOW, COVER, AND SIMMER FOR 15 MINUTES, WITHOUT LIFTING THE LID REMOVE FROM HEAT, LET STAND FOR 10-15 MINUTES
UNCOVER AND FLUFF WITH A FORK
SERVE HO
Nutrition Facts
Amount Per Serving:
Calories 260 - Calories from Fat 67
Percent Total Calories From: Fat 26%, Protein 4%, Carbohydrate 70%
Totals and Percent Daily Values (2000 calories): Fat 7g, Saturated Fat 1g, Cholesterol 0mg, Sodium 381mg, Total Carbohydrate 45g, Dietary Fiber 1g, Sugars 0g, Protein 3g, Vitamin A 1008 units, Vitamin C 41 units, Calcium 0 units, Iron 2 units
| 2 | teaspoons unsalted butter |
| 2 | cups minced onions |
| 1 | tablespoon minced garlic |
| 4 | pounds skinless boneless chicken |
| 1/2 | cup julienned red bell pepper |
| 3 | each egg whites, lightly beaten |
| 2 | each heavy cream |
| 1 | cup minced parsley |
| 1/2 | cup minced fresh basil leaves |
| 1/2 | teaspoon salt |
| 1/2 | teaspoon white pepper |
HEAT BUTTER IN A SKILLET, OVER A MEDIUM FLAME
ADD ONIONS AND SAUTE FOR 1 MINUTE
ADD GARLIC AND SAUTE FOR 5 MINUTES
REMOVE FROM HEAT AND COOL
ADD HALF OF THE CHICKEN TO A FOOD PROCESSOR
PROCESS TO A SMOOTH PUREE
ADD 1-1/4 CUPS CREAM AND PULSE TO BLEND WELL
REMOVE TO A LARGE BOWL
ADD REMAINING CHICKEN TO THE FOOD PROCESSOR
PROCESS TO A SMOOTH PUREE
ADD REMAINING CREAM, SALT, AND PEPPER
PULSE TO BLEND WELL
COMBINE WITH REMAINING CHICKEN PUREE-MIX WELL
COMBINE 1/3 OF THE CHICKEN PUREE WITH THE PARSLEY AND BASIL IN THE FOOD PROCESSOR
PROCESS UNTIL SMOOTH
SPREAD HALF OF THE WHITE CHICKEN
PUREE OVER THE BOTTOM OF A LARGE PARCHMENT-LINED LOAF PAN PLACE HALF OF THE JULIENNE RED PEPPER ON TOP
SPREAD THE GREEN PUREE ON TOP OF THE PEPPER STRIPS
ARRANGE ANOTHER LAYER OF RED PEPPER ON TOP OF GREEN PUREE FINISH WITH REMAINING WHITE PUREE
PLACE INTO A LARGE DEEP BAKING PAN
POUR BOILING WATER INTO LARGE PAN TO THE DEPTH OF FILLING IN SMALL PAN
COVER BOTH PANS WITH FOIL
POACH @ 350 DEGREES FOR 35-45 MINUTES
REMOVE FROM OVEN AND ALLOW TO STAND FOR 15-30 MINUTES BEFORE CUTTING
SERVE WARM, SLIGHTLY CHILLED, OR AT ROOM TEMPERATUR
Nutrition Facts
Amount Per Serving:
Calories 259 - Calories from Fat 157
Percent Total Calories From: Fat 61%, Protein 34%, Carbohydrate 5%
Totals and Percent Daily Values (2000 calories): Fat 17g, Saturated Fat 5g, Cholesterol 104mg, Sodium 170mg, Total Carbohydrate 3g, Dietary Fiber 0g, Sugars 0g, Protein 22g, Vitamin A 1383 units, Vitamin C 12 units, Calcium 0 units, Iron 3 units
| 2 | pounds beef flank steak |
| 1 | cup papaya juice |
| 1 | teaspoon cracked green peppercorn |
| 1 | teaspoon cracked white peppercorns |
| 1 | tablespoon cracked black peppercorns |
| 1/3 | cup olive oil |
| 1/4 | cup strained fresh lemon juice |
| 1/4 | teaspoon salt, to taste |
CUT 1/2-INCH DEEP SLITS IN SEVERAL PLACES OF FLANK STEAK
PLACE INTO A GLASS BAKING PAN
POUR PAPAYA JUICE OVER STEAK
COVER AND CHILL FOR 2-4 HOURS, TURNING ONCE
REMOVE MEAT FROM MARINADE, PAT DRY
COMBINE PEPPERCORNS AND PRESS INTO BOTH SIDES OF STEAK REMOVE STEAK TO A CLEAN BAKING DISH
COVER AND CHILL FOR 2 HOURS
REMOVE FROM REFRIGERATOR AND BRING TO ROOM TEMPERATURE PREPARE A MODERATE CHARCOAL FIRE OR PREHEAT BROILER
WHISK TOGETHER OLIVE OIL AND LEMON JUICE
SALT STEAK LIGHTLY ON BOTH SIDES
GRILL OR BROIL STEAK TO DESIRED DONENESS, TURNING ONCE AND BASTING WITH HALF OF THE LEMON/OIL MIXTURE
REMOVE STEAK TO A WOODEN CUTTING BOARD
BRUSH WITH LEMON MIXTURE
ALLOW TO REST FOR 5 MINUTES TO SETTLE JUICES
SLICE ACROSS THE GRAIN, ON THE BIAS, INTO WIDE FLAT SLICES SERVE WAR
Nutrition Facts
Amount Per Serving:
Calories 405 - Calories from Fat 254
Percent Total Calories From: Fat 63%, Protein 30%, Carbohydrate 8%
Totals and Percent Daily Values (2000 calories): Fat 28g, Saturated Fat 8g, Cholesterol 79mg, Sodium 208mg, Total Carbohydrate 8g, Dietary Fiber 0g, Sugars 0g, Protein 30g, Vitamin A 51 units, Vitamin C 6 units, Calcium 0 units, Iron 4 units
| 1 | package refrigerated flaky dinner rolls |
| 1 | cup picked flaked crabmeat |
| 1/2 | cup finely grated Gruyere cheese |
| 1 | each egg, beaten |
| 1/2 | cup milk |
| 1/2 | teaspoon minced fresh dill weed |
SEPARATE EACH ROLL INTO 4 LAYERS
PLACE EACH SECTION INTO A MINI MUFFIN CUP (1-3/4")
PRESS DOUGH INTO BOTTOM AND UP SIDES OF EACH CUP
DIVIDE CRAB EVENLY BETWEEN CUPS
TOP WITH GRATED GRUYERE CHEESE
COMBINE EGG, MILK, AND DILL-MIX WELL
PLACE 1-1/2 TEASPOONS EGG MIXTURE INTO EACH CUP
BAKE @ 375 DEGREES FOR 20 MINUTES, UNTIL GOLDEN
SERVE WAR
Nutrition Facts
Amount Per Serving:
Calories 87 - Calories from Fat 51
Percent Total Calories From: Fat 59%, Protein 30%, Carbohydrate 11%
Totals and Percent Daily Values (2000 calories): Fat 6g, Saturated Fat 3g, Cholesterol 55mg, Sodium 196mg, Total Carbohydrate 2g, Dietary Fiber 0g, Sugars 0g, Protein 7g, Vitamin A 215 units, Vitamin C 1 units, Calcium 0 units, Iron 0 units
| 1/4 | pound sliced bacon |
| 20 | each 1-1/2" red potatoes |
| 1 | cup sour cream |
| 1/2 | teaspoon Jane's salt |
| 1/4 | teaspoon pepper |
| 2 | teaspoons snipped chives |
| 1/2 | cup grated cheddar cheese |
| 2 | tablespoons grated parmesan cheese |
| 2 | tablespoons frozen pesto, thawed |
| 2 | tablespoons minced parsley |
COOK BACON UNTIL CRISP
DRAIN ON A COOLING RACK AND BLOT WITH PAPER TOWELS
CRUMBLE INTO BITS AND SET ASIDE
SIMMER OR STEAM WHOLE UNPEELED POTATOES UNTIL BARELY TENDER, NOT OVERCOOKED
DRAIN, PLUNGE INTO COLD WATER, AND DRAIN WELL
HALVE EACH POTATO, LENGTHWISE
SCOOP OUT CENTER OF EACH WITH A MELON BALLER, LEAVING A 1/4-INCH SHELL
COMBINE BACON, SOUR CREAM, SALT, PEPPER, AND CHIVES-MIX WELL SPOON INTO POTATO SHELLS
SPRINKLE HALF OF POTATOES WITH CHEDDAR CHEESE
TOP THE REMAINDER WITH PESTO AND PARMESAN CHEESE
PASS UNDER THE BROILER TO TOAST TOPS LIGHTLY
GARNISH WITH MINCED PARSLEY
SERVE WARM OR AT ROOM TEMPERATUR
Nutrition Facts
Amount Per Serving:
Calories 289 - Calories from Fat 64
Percent Total Calories From: Fat 22%, Protein 9%, Carbohydrate 68%
Totals and Percent Daily Values (2000 calories): Fat 7g, Saturated Fat 3g, Cholesterol 12mg, Sodium 196mg, Total Carbohydrate 49g, Dietary Fiber 2g, Sugars 0g, Protein 7g, Vitamin A 125 units, Vitamin C 32 units, Calcium 0 units, Iron 3 units
| 2 | teaspoons wine vinegar |
| 1/2 | teaspoon sugar |
| 2 | tablespoons olive oil |
| 1/8 | teaspoon kosher salt, to taste |
| 1/4 | teaspoon freshly ground white pepper, to taste |
| 3 | cups quartered cherry tomatoes |
| 3 | cups peeled, seeded, sliced cucumbers |
COMBINE THE VINEGAR, SUGAR, AND OIL-MIX WELL
SEASON TO TASTE WITH SALT AND PEPPER
ADD THE TOMATOES, CUCUMBERS, AND FETA CHEESE-TOSS TO MIX WELL
SERVE SLIGHTLY CHILLE
Nutrition Facts
Amount Per Serving:
Calories 109 - Calories from Fat 66
Percent Total Calories From: Fat 60%, Protein 6%, Carbohydrate 34%
Totals and Percent Daily Values (2000 calories): Fat 7g, Saturated Fat 1g, Cholesterol 0mg, Sodium 87mg, Total Carbohydrate 9g, Dietary Fiber 1g, Sugars 0g, Protein 2g, Vitamin A 876 units, Vitamin C 39 units, Calcium 0 units, Iron 1 units
| 2 | cups unsalted mixed nuts |
| 2 | tablespoons unsalted butter |
| 1 | tablespoon soy sauce |
| 1/2 | teaspoon ground ginger |
| 1/4 | teaspoon garlic salt |
| 1 | teaspoon strained fresh lemon juice |
ARRANGE NUTS IN A SINGLE LAYER ONTO AN UNGREASED COOKIE SHEET
TOAST @ 325 DEGREES FOR 5-10 MINUTES, UNTIL GOLDEN
HEAT BUTTER IN A SMALL SKILLET, OVER A MEDIUM FLAME
STIR IN SOY, GINGER, GARLIC SALT, AND LEMON JUICE
REMOVE FROM HEAT
ADD NUTS AND TOSS TO COAT EVENLY
ARRANGE NUTS IN A SINGLE LAYER BACK ONTO COOKIE SHEET
ROAST @ 325 DEGREES FOR 5 MINUTES
SERVE WARM OR AT ROOM TEMPERATUR
Nutrition Facts
Amount Per Serving:
Calories 258 - Calories from Fat 203
Percent Total Calories From: Fat 79%, Protein 9%, Carbohydrate 13%
Totals and Percent Daily Values (2000 calories): Fat 23g, Saturated Fat 5g, Cholesterol 8mg, Sodium 135mg, Total Carbohydrate 8g, Dietary Fiber 1g, Sugars 0g, Protein 6g, Vitamin A 117 units, Vitamin C 1 units, Calcium 0 units, Iron 1 units
| 6 | ounces light tuna in water, drained and flaked |
| 1/2 | cup small dice sweet onion |
| 1/2 | cup small dice celery |
| 1/4 | cup small dice water chestnuts |
| 1/4 | cup small dice bread and butter pickles |
| 1/2 | cup mayonnaise |
| 1/4 | teaspoon salt, to taste |
| 1/4 | teaspoon white pepper, to taste |
| 1/4 | head butter lettuce, as garnish |
COMBINE INGREDIENTS (except lettuce)-MIX WELL
COVER AND CHILL THOROUGHLY
ARRANGE LETTUCE LEAVES ON A PLATTER OR INDIVIDUAL PLATES
TOP WITH TUNA MIXTURE
SERVE SLIGHTLY CHILLE
Nutrition Facts
Amount Per Serving:
Calories 291 - Calories from Fat 202
Percent Total Calories From: Fat 70%, Protein 18%, Carbohydrate 12%
Totals and Percent Daily Values (2000 calories): Fat 22g, Saturated Fat 4g, Cholesterol 18mg, Sodium 583mg, Total Carbohydrate 9g, Dietary Fiber 0g, Sugars 0g, Protein 13g, Vitamin A 200 units, Vitamin C 4 units, Calcium 0 units, Iron 2 units
| 3/4 | cup light tuna in water, drained and flaked |
| 1/2 | cup cooked cabbage |
| 6 | each pitted black olives |
| 1 | tablespoon water |
| 1/4 | teaspoon msg |
| 1/4 | teaspoon paprika |
| 1/8 | teaspoon liquid hot pepper sauce |
COMBINE INGREDIENTS IN A FOOD PROCESSOR
PROCESS JUST UNTIL WELL BLENDED
COVER AND CHILL FOR 2-3 DAYS
SERVE SLIGHTLY CHILLED AS A DIP OR SPREAD FOR CANAPES
Nutrition Facts
Amount Per Serving:
Calories 22 - Calories from Fat 3
Percent Total Calories From: Fat 13%, Protein 81%, Carbohydrate 6%
Totals and Percent Daily Values (2000 calories): Fat 0g, Saturated Fat 0g, Cholesterol 3mg, Sodium 73mg, Total Carbohydrate 0g, Dietary Fiber 0g, Sugars 0g, Protein 4g, Vitamin A 53 units, Vitamin C 1 units, Calcium 0 units, Iron 1 units
| 2 | cups flour |
| 1 | cup cut-up unsalted butter |
| 1/4 | teaspoon salt |
| 2 | tablespoons peanut oil |
| 1 | cup minced sweet red onion |
| 1/2 | cup medium dice cooked turkey |
| 3/4 | cup dry white wine |
| 1/4 | cup cream |
| 1/4 | cup yellow cornmeal |
| 1/4 | teaspoon salt, to taste |
| 1/4 | teaspoon white pepper, to taste |
| 2 | cups peeled, cored, and diced apples |
| 1 | each egg, beaten |
COMBINE FLOUR, BUTTER, AND SALT-MIX TO THE CONSISTENCY OF COARSE CRUMBS
ADD JUST ENOUGH COLD WATER TO HOLD MIXTURE TOGETHER
FORM INTO A BALL, WRAP IN PLASTIC, AND CHILL FOR 30-60 MINUTES MEANWHILE HEAT OIL IN A SKILLET, OVER A MEDIUM FLAME
ADD ONIONS AND SAUTE FOR 4-5 MINUTES, UNTIL SOFTENED
ADD TURKEY AND SAUTE FOR ANOTHER 4-5 MINUTES
ADD CORNMEAL AND APPLES, REMOVE FROM HEAT
SEASON TO TASTE WITH SALT AND WHITE PEPPER
SPOON INTO INDIVIDUAL RAMEKINS OR CASSEROLES
ROLLOUT DOUGH AND CUT TO COVER RAMEKINS
PRESS ON TOP OF RAMEKINS
BRUSH WITH EGG
BAKE @ 350 DEGREES FOR 30-40 MINUTES, UNTIL GOLDEN
SERVE HO
Nutrition Facts
Amount Per Serving:
Calories 897 - Calories from Fat 537
Percent Total Calories From: Fat 60%, Protein 7%, Carbohydrate 30%
Totals and Percent Daily Values (2000 calories): Fat 60g, Saturated Fat 33g, Cholesterol 204mg, Sodium 338mg, Total Carbohydrate 67g, Dietary Fiber 1g, Sugars 0g, Protein 15g, Vitamin A 2021 units, Vitamin C 6 units, Calcium 0 units, Iron 2 units
| 1 | envelope unflavored gelatin |
| 1/2 | cup cold water |
| 1/2 | cup plain yogurt |
| 1/2 | cup mayonnaise |
| 1 | teaspoon Jane's salt |
| 1/4 | teaspoon white pepper |
| 1/2 | teaspoon marjoram |
| 1 | cup minced cooked turkey |
| 1 | each peeled, seeded, diced avocado |
| 1/2 | cup minced scallions |
| 1/2 | cup bacon bits |
| 1/4 | cup dry white wine |
| 1 | pound assorted savory crackers |
SOFTEN GELATIN IN WATER IN A SMALL SAUCEPAN FOR 3 MINUTES PLACE OVER A LOW FLAME
HEAT AND STIR UNTIL GELATIN HAS DISSOLVED
REMOVE FROM HEAT AND SET ASIDE
COMBINE YOGURT, MAYONNAISE, JANE'S SALT, PEPPER, AND MARJORAM-MIX WELL, SET ASIDE
COMBINE TURKEY, AVOCADO, SCALLIONS, BACON, AND WINE IN A FOOD PROCESSOR
PULSE JUST TO BLEND WELL, WITHOUT REDUCING TO A PUREE COMBINE TURKEY MIXTURE, YOGURT MIXTURE, AND GELATIN MIXTURE IN A LARGE BOWL-STIR TO MIX WELL
POUR INTO A PLASTIC-LINED GELATIN MOLD
COVER AND CHILL FOR 4-48 HOURS
UNMOLD ONTO A SERVING PLATTER
SERVE SLIGHTLY CHILLED, WITH ASSORTED SAVORY CRACKERS
TO THE SID
Nutrition Facts
Amount Per Serving:
Calories 337 - Calories from Fat 196
Percent Total Calories From: Fat 58%, Protein 9%, Carbohydrate 32%
Totals and Percent Daily Values (2000 calories): Fat 22g, Saturated Fat 2g, Cholesterol 14mg, Sodium 522mg, Total Carbohydrate 27g, Dietary Fiber 0g, Sugars 0g, Protein 8g, Vitamin A 249 units, Vitamin C 2 units, Calcium 0 units, Iron 2 units
| 3 | cups medium dice cooked turkey |
| 1/4 | cup sliced water chestnuts |
| 1/2 | cup small dice celery |
| 3/4 | cup finely chopped macadamia nuts |
| 2 | tablespoons apple cider vinegar |
| 2 | tablespoons small dice candied ginger |
| 3/4 | cup mayonnaise |
| 1 | teaspoon curry powder |
| 1 | tablespoon soy sauce |
| 1 | cup medium dice pineapple |
COMBINE TURKEY, WATER CHESTNUTS, CELERY, MACADAMIA NUTS, AND VINEGAR
ADD GINGER-MIX WELL
COMBINE MAYONNAISE AND CURRY POWDER-MIX WELL
ADD PINEAPPLE AND SOY SAUCE-MIX WELL
FOLD INTO TURKEY MIXTURE
COVER AND CHILL FOR 4 HOURS
ARRANGE ON WHOLE LETTUCE LEAVES, IN MELON HALVES, OR IN PINEAPPLE SHELLS
SERVE SLIGHTLY CHILLE
Nutrition Facts
Amount Per Serving:
Calories 359 - Calories from Fat 257
Percent Total Calories From: Fat 72%, Protein 19%, Carbohydrate 10%
Totals and Percent Daily Values (2000 calories): Fat 29g, Saturated Fat 5g, Cholesterol 47mg, Sodium 296mg, Total Carbohydrate 9g, Dietary Fiber 1g, Sugars 0g, Protein 17g, Vitamin A 96 units, Vitamin C 5 units, Calcium 0 units, Iron 2 units
| 2 | cups minced cooked turkey |
| 1/4 | cup small dice celery |
| 1/3 | cup mayonnaise |
| 1/4 | each salt, to taste |
| 1/4 | teaspoon white pepper, to taste |
| 1/4 | cup chopped nuts |
| 1 | tablespoon sweet pickle relish |
| 1/2 | teaspoon minced onion |
| 1 | each chopped hard boiled egg |
| 1/2 | teaspoon mustard |
| 1/4 | cup crushed pineapple |
| 1 | teaspoon chopped macadamia nuts |
| 1/4 | cup minced water chestnuts |
| 1 | teaspoon soy sauce |
COMBINE INGREDIENTS IN A FOOD PROCESSOR
PULSE UNTIL COARSELY CHOPPED AND WELL BLENDED
COVER AND CHILL
SERVE SLIGHTLY CHILLE
Nutrition Facts
Amount Per Serving:
Calories 41 - Calories from Fat 27
Percent Total Calories From: Fat 66%, Protein 33%, Carbohydrate 1%
Totals and Percent Daily Values (2000 calories): Fat 3g, Saturated Fat 1g, Cholesterol 10mg, Sodium 39mg, Total Carbohydrate 0g, Dietary Fiber 0g, Sugars 0g, Protein 3g, Vitamin A 13 units, Vitamin C 0 units, Calcium 0 units, Iron 0 units
| 3 | pounds turkey breast |
| 2 | cups flour |
| 1 | teaspoon salt |
| 1 | tablespoon pepper |
| 1 | each egg, beaten |
| 2 | tablespoons water |
| 1 | cup sesame seeds |
| 1/2 | cup unsalted butter |
| 1/4 | cup warmed brandy |
| 3/4 | cup dry white wine |
| 1/2 | cup melted unsalted butter |
| 1/4 | cup cream |
COMBINE FLOUR, SALT, AND PEPPER
DREDGE TURKEY IN SEASONED FLOUR, PAT WITH YOUR HANDS TO REMOVE EXCESS
DIP INTO EGG, ALLOWING EXCESS TO DRIP OFF
ROLL IN SESAME SEEDS TO COAT EVENLY
COVER AND CHILL FOR 30-60 MINUTES
HEAT BUTTER IN A SAUCEPAN, OVER A MODERATE FLAME
ADD TURKEY AND BROWN ON ALL SIDES, WITHOUT BURNING
REMOVE TURKEY TO A LARGE BAKING PAN
POUR WARMED BRANDY OVER THE TOP, IGNITE, AND ALLOW FLAMES TO SUBSIDE
ROAST @ 325 DEGREES FOR 90 MINUTES, BASTE OFTEN
POUR CREAM INTO PAN DRIPPINGS-MIX WELL
BASTE TURKEY THOROUGHLY
ROAST @ 325 DEGREES FOR 20 MINUTES
REMOVE TO A SERVING PLATTER
SERVE HO
Nutrition Facts
Amount Per Serving:
Calories 916 - Calories from Fat 465
Percent Total Calories From: Fat 51%, Protein 29%, Carbohydrate 16%
Totals and Percent Daily Values (2000 calories): Fat 52g, Saturated Fat 24g, Cholesterol 263mg, Sodium 566mg, Total Carbohydrate 36g, Dietary Fiber 1g, Sugars 0g, Protein 66g, Vitamin A 1323 units, Vitamin C 0 units, Calcium 0 units, Iron 6 units
| 2 | cups flour |
| 1/2 | teaspoon salt |
| 1/4 | cup unsalted butter |
| 1/4 | cup vegetable shortening |
| 1 | each egg, beaten |
| 1/4 | cup water |
SIFT FLOUR AND SALT TOGETHER
CUT IN BUTTER AND SHORTENING TO THE SIZE OF SMALL PEAS
ADD WATER TO BEATEN EGG TO MAKE 1 CUP
SPRINKLE FLOUR MIXTURE OVER EGG-MIX WELL
CONTINUE UNTIL MIXTURE FORMS A BALL AND ALMOST CLEANS BOWL SHAPE INTO A RECTANGLE
WRAP IN PLASTIC AND CHILL FOR 60 MINUTES
ROLLOUT AND FILL AS DESIRED
BAKE @ 425 DEGREES FOR 20-25 MINUTES, UNTIL GOLDEN
SERVE WARM OR AT ROOM TEMPERATUR
Nutrition Facts
Amount Per Serving:
Calories 230 - Calories from Fat 118
Percent Total Calories From: Fat 51%, Protein 7%, Carbohydrate 42%
Totals and Percent Daily Values (2000 calories): Fat 13g, Saturated Fat 5g, Cholesterol 42mg, Sodium 156mg, Total Carbohydrate 24g, Dietary Fiber 0g, Sugars 0g, Protein 4g, Vitamin A 257 units, Vitamin C 0 units, Calcium 0 units, Iron 0 units
| 5 | each crushed scallions |
| 5 | slices fresh ginger root |
| 4 | cups water |
| 1 | cup flour |
| 1 | teaspoon salt |
| 2 | tablespoons peanut oil |
| 1/4 | cup Mirin, or other sweet rice wine |
| 2 | tablespoons soy sauce |
| 25 | each chicken wings |
| peanut oil, for frying |
COMBINE SCALLIONS, GINGER, AND WATER, LET STAND FOR 60 MINUTES
REMOVE AND DISCARD SCALLIONS AND GINGER, RESERVING WATER COMBINE RESERVED WATER, FLOUR, SALT, 2 TABLESPOONS OIL, MIRIN, AND SOY SAUCE-STIR ONCE OR TWICE, NO MORE
HEAT OIL TO 375 DEGREES
DIP WINGS IN BATTER, ALLOWING EXCESS TO DRIP OFF
FRY WINGS A FEW AT A TIME FOR 1 MINUTE
REMOVE TO DRAIN ON A COOLING RACK AND BLOT WITH PAPER TOWELS
REPEAT WITH REMAINING WINGS AND BATTER
COOL COMPLETELY
REHEAT OIL TO 375 DEGREES
ADD WINGS IN LARGE BATCHES AND FRY TO A RICH GOLDEN BROWN DRAIN ON A COOLING RACK AND BLOT WITH PAPER TOWELS
SERVE HO
Nutrition Facts
Amount Per Serving:
Calories 442 - Calories from Fat 267
Percent Total Calories From: Fat 60%, Protein 27%, Carbohydrate 11%
Totals and Percent Daily Values (2000 calories): Fat 30g, Saturated Fat 8g, Cholesterol 118mg, Sodium 664mg, Total Carbohydrate 13g, Dietary Fiber 0g, Sugars 0g, Protein 30g, Vitamin A 228 units, Vitamin C 1 units, Calcium 0 units, Iron 2 units
| 24 | each veal scallops |
| 1/2 | teaspoon salt |
| 1/2 | teaspoon white pepper |
| 1 | cup flour |
| 4 | each beaten eggs |
| 4 | cups dry breadcrumbs |
| olive oil | |
| 1 | cup tomato sauce |
| 6 | each sliced tomatoes |
| 24 | slices Gruyere cheese |
PLACE EACH VEAL SCALLOP BETWEEN TWO PIECES OF PLASTIC WRAP CAREFULLY FLATTEN WITHOUT TEARING
SEASON WITH SALT AND PEPPER
COMBINE EGGS AND MILK-MIX WELL
DREDGE MEAT IN FLOUR, PAT WITH YOUR HANDS TO REMOVE EXCESS MOISTEN WITH EGG MIXTURE
COAT EVENLY WITH BREADCRUMBS, SHAKE OFF EXCESS
PLACE ONTO A SHEET OF WAXED PAPER AND CHILL TO SET COATING POUR OIL TO A DEPTH OF 1/4-INCH IN A SKILLET AND PLACE OVER A MEDIUM FLAME
ADD THE MEAT IN SMALL BATCHES AND PAN-FRY UNTIL GOLDEN ON BOTH SIDES
DRAIN BRIEFLY AND TRANSFER TO A BAKING PAN
MOISTEN EACH WITH A TABLESPOON OF TOMATO SAUCE
TOP EACH WITH 1-2 TOMATO SLICES AND A SLICE OF GRUYERE CHEESE PASS UNDER THE BROILER BRIEFLY TO MELT THE CHEESE
SERVE HO
Nutrition Facts
Amount Per Serving:
Calories 183 - Calories from Fat 55
Percent Total Calories From: Fat 30%, Protein 29%, Carbohydrate 40%
Totals and Percent Daily Values (2000 calories): Fat 6g, Saturated Fat 2g, Cholesterol 76mg, Sodium 275mg, Total Carbohydrate 18g, Dietary Fiber 0g, Sugars 0g, Protein 13g, Vitamin A 355 units, Vitamin C 9 units, Calcium 0 units, Iron 1 units
| 6 | pounds veal shank or veal shoulder |
| 1/2 | cup olive oil |
| 1 | pound minced onion |
| 2 | tablespoons minced garlic |
| 1/2 | cup flour |
| 8 | ounces tomato puree |
| 6 | cups veal based brown stock |
| 2 | cups dry white wine |
| 1/4 | teaspoon thyme |
| 1 | sprig celery leaves |
| 1 | pound large dice celery |
| 1 | pound large dice carrot |
| 1 | pound peeled pearl onions |
| 8 | ounces canned tomatoes, drained and chopped |
| 8 | ounces frozen peas, thawed |
CUT MEAT INTO 1-INCH CUBES
HEAT OIL IN A BRAZIER, OVER A HIGH FLAME
ADD MEAT AND SEAR TO BROWN WELL ON ALL SIDES
ADD ONIONS AND GARLIC, HEAT AND STIR UNTIL ONIONS ARE GOLDEN BROWN
ADD THE FLOUR AND STIR TO MAKE A ROUX
REDUCE FLAME TO MEDIUM
HEAT AND STIR TO A LIGHT BROWN COLOR
STIR IN TOMATO PUREE, WHITE WINE, AND STOCK
BRING TO A BOIL, REDUCE HEAT, AND SIMMER UNTIL THICKENED
TIE THE BAY LEAF, THYME, AND CELERY LEAVES IN CHEESECLOTH FOR A SACHET
ADD THE SACHET TO THE THICKENED SAUCE
COVER AND PLACE INTO A 325 DEGREE OVEN FOR 1-1/2 TO 2 HOURS, UNTIL TENDER
SIMMER THE CARROTS, CELERY, AND ONIONS SEPARATELY IN BOILING SALTED WATER, UNTIL JUST TENDER, AND DRAIN WELL
REMOVE THE SACHET FROM THE STEW
SEASON TO TASTE
DEGREASE AS NECESSARY
SERVE HOT, GARNISHED WITH VEGETABLE
Nutrition Facts
Amount Per Serving:
Calories 243 - Calories from Fat 94
Percent Total Calories From: Fat 39%, Protein 39%, Carbohydrate 18%
Totals and Percent Daily Values (2000 calories): Fat 10g, Saturated Fat 3g, Cholesterol 95mg, Sodium 339mg, Total Carbohydrate 11g, Dietary Fiber 1g, Sugars 0g, Protein 24g, Vitamin A 5383 units, Vitamin C 12 units, Calcium 0 units, Iron 2 units
| 2 | tablespoons unsalted butter |
| 1 | tablespoon olive oil |
| 1/2 | cup minced onion |
| 1/2 | cup minced scallions |
| 1 | tablespoon minced garlic |
| 1/2 | cup small dice celery |
| 1/2 | cup small dice carrot |
| 1/2 | cup peeled small dice zucchini |
| 2 | cups peeled, medium dice potatoes |
| 5 | cups cauliflower florets |
| 1 | teaspoon curry powder, to taste |
| 2 | teaspoons fresh lemon juice, to taste |
| 6 | cups Vegetable Broth |
| 1/4 | cup minced fresh basil leaves |
| 1/4 | cup minced parsley |
HEAT BUTTER AND OLIVE OIL IN A LARGE STOCKPOT, OVER A MODERATE FLAME
ADD ONIONS, SCALLIONS, AND GARLIC
HEAT AND STIR FOR 3 MINUTES, UNTIL FRAGRANT
ADD CELERY, CARROTS, ZUCCHINI, POTATOES, AND CAULIFLOWER
HEAT AND STIR FOR 3 MINUTES
ADD CURRY POWDER, LEMON JUICE, AND BROTH-STIR
HEAT TO SHIMMER AND SIMMER FOR 15-20 MINUTES, UNTIL VEGETABLES ARE TENDER
ADD BASIL AND PARSLEY
SALT AND PEPPER TO TASTE
SERVE HOT OR CHILLE
Nutrition Facts
Amount Per Serving:
Calories 202 - Calories from Fat 76
Percent Total Calories From: Fat 38%, Protein 8%, Carbohydrate 54%
Totals and Percent Daily Values (2000 calories): Fat 8g, Saturated Fat 3g, Cholesterol 10mg, Sodium 1875mg, Total Carbohydrate 27g, Dietary Fiber 2g, Sugars 0g, Protein 4g, Vitamin A 3281 units, Vitamin C 75 units, Calcium 0 units, Iron 3 units
| 1 | cup long grain rice |
| 1/2 | teaspoon kosher salt |
| 2 | tablespoons olive oil |
| 2 | teaspoons very finely minced fresh ginger root |
| 2/3 | cup frozen peas, thawed |
| 2/3 | cup frozen corn, thawed |
| 1/2 | cup coarsely grated carrot |
| 1 | cup thinly sliced scallions |
| 1 | teaspoon Worcestershire sauce |
| 1 | tablespoon vinegar |
| 1/2 | cup minced fresh basil leaves |
COMBINE THE RICE, SALT, AND 1-1/2 CUPS WATER IN A SAUCEPAN ALLOW TO STAND FOR 30 MINUTES
PLACE OVER A MODERATE FLAME
BRING TO A BOIL, COVER, REDUCE HEAT, AND SIMMER FOR 18 MINUTES, UNTIL ALL WATER HAS BEEN ABSORBED
SPOON RICE INTO A LARGE BOWL TO COOL
HEAT OIL IN A LARGE SAUTE PAN, OVER A MODERATELY-HIGH FLAME ADD GINGER AND SAUTE FOR 10-15 SECONDS, UNTIL FRAGRANT
ADD THE RICE, PEAS, CORN, CARROTS, AND SCALLIONS
HEAT AND STIR FOR 1-2 MINUTES
ADD THE SOY SAUCE AND SAUTE FOR 1-2 MINUTES, UNTIL HEATED THROUGH
ADD THE BASIL-MIX WELL
SEASON TO TASTE WITH SALT AND WHITE PEPPER
SERVE HO
Nutrition Facts
Amount Per Serving:
Calories 252 - Calories from Fat 64
Percent Total Calories From: Fat 25%, Protein 5%, Carbohydrate 70%
Totals and Percent Daily Values (2000 calories): Fat 7g, Saturated Fat 1g, Cholesterol 0mg, Sodium 337mg, Total Carbohydrate 44g, Dietary Fiber 2g, Sugars 0g, Protein 3g, Vitamin A 4293 units, Vitamin C 15 units, Calcium 0 units, Iron 2 units
| 12 | cups shredded cabbage |
| 6 | cups peeled, cored, julienned apples |
| 3 | cups thinly bias-sliced celery |
| 1 | cup chopped walnuts |
| 1/2 | cup mayonnaise |
| 1/2 | cup plain yogurt |
| 1 | tablespoon Dijon mustard |
| 1/4 | cup sugar |
| 1/4 | cup oil |
| 1/4 | cup apple cider vinegar |
| 1/2 | teaspoon salt |
| 1 | each apple, sliced as garnish |
COMBINE CABBAGE, JULIENNED APPLES, CELERY, AND WALNUTS-TOSS TO MIX WELL, SET ASIDE
COMBINE REMAINING INGREDIENTS-MIX WELL
POUR OVER CABBAGE MIXTURE
COVER AND CHILL FOR 2-48 HOURS
GARNISH WITH SLICED APPLES
SERVE CHILLED OR AT ROOM TEMPERATUR
Nutrition Facts
Amount Per Serving:
Calories 273 - Calories from Fat 170
Percent Total Calories From: Fat 62%, Protein 4%, Carbohydrate 33%
Totals and Percent Daily Values (2000 calories): Fat 19g, Saturated Fat 2g, Cholesterol 5mg, Sodium 227mg, Total Carbohydrate 23g, Dietary Fiber 2g, Sugars 0g, Protein 3g, Vitamin A 224 units, Vitamin C 40 units, Calcium 0 units, Iron 1 units
| 3 | cups flour |
| 1 | cup coarsely chopped walnuts |
| 5 | teaspoons double-acting baking powder |
| 1 | cup sugar |
| 1 | teaspoon salt |
| 3 | each eggs, beaten |
| 1 | cup milk |
| 1/3 | cup oil |
COMBINE FLOUR, WALNUTS, BAKING POWDER, SUGAR, AND SALT IN A LARGE BOWL
IN ANOTHER BOWL, COMBINE EGGS, MILK, AND OIL-MIX WELL
ADD TO FLOUR MIXTURE AND STIR JUST TO MOISTEN
POUR INTO A GREASED LOAF PAN
BAKE @ 350 DEGREES FOR 75-90 MINUTES, UNTIL LOAF PULLS AWAY FROM SIDES OF PAN
REMOVE FROM OVEN AND COOL FOR 10 MINUTES ON A WIRE RACK REMOVE FROM PAN TO A WIRE RACK
ALLOW TO COOL COMPLETELY BEFORE CUTTING
SERVE AT ROOM TEMPERATUR
Nutrition Facts
Amount Per Serving:
Calories 499 - Calories from Fat 196
Percent Total Calories From: Fat 39%, Protein 8%, Carbohydrate 53%
Totals and Percent Daily Values (2000 calories): Fat 22g, Saturated Fat 3g, Cholesterol 84mg, Sodium 554mg, Total Carbohydrate 66g, Dietary Fiber 1g, Sugars 0g, Protein 10g, Vitamin A 176 units, Vitamin C 1 units, Calcium 0 units, Iron 1 units
| 1/3 | cup minced dried apricots |
| 1/4 | cup boiling hot water |
| 1 | tablespoon apricot brandy |
| 7 | large onions, all about the same size |
| 1/4 | teaspoon salt, to taste |
| 1/4 | cup finely chopped walnuts |
| 2 | tablespoons dry breadcrumbs |
| 1/2 | teaspoon minced sage |
| 3 | tablespoons unsalted butter |
COMBINE DRIED APRICOTS, WATER, AND BRANDY
LET STAND FOR 60 MINUTES
PEEL AND TRIM ONIONS TO STAND UPRIGHT
CUT OFF TOP, JUST SO THAT RINGS SHOW
STEAM IN VERY LITTLE SALTED WATER FOR 20 MINUTES, DRAIN WELL SCOOP OUT CENTERS WITH AN APPLE CORER OR SHARP KNIFE
RESERVE AND MINCE CENTERS
SET ONION SHELLS UPRIGHT IN A WELL-BUTTERED CASSEROLE
HEAT BUTTER IN A SMALL SKILLET, OVER A MEDIUM FLAME
ADD MINCED ONIONS, WALNUTS, SAGE, AND APRICOTS
HEAT AND STIR UNTIL GOLDEN
REMOVE FROM HEAT
SPOON INTO ONION SHELLS
DOT WITH BUTTER
BAKE @ 350 DEGREES FOR 15-30 MINUTES, UNTIL SOFTENED AND TRANSPARENT
SERVE HO
Nutrition Facts
Amount Per Serving:
Calories 268 - Calories from Fat 86
Percent Total Calories From: Fat 32%, Protein 8%, Carbohydrate 58%
Totals and Percent Daily Values (2000 calories): Fat 10g, Saturated Fat 4g, Cholesterol 16mg, Sodium 126mg, Total Carbohydrate 39g, Dietary Fiber 3g, Sugars 0g, Protein 5g, Vitamin A 1063 units, Vitamin C 23 units, Calcium 0 units, Iron 1 units
| 12 | whole large fresh mushrooms |
| 3 | ounces room temperature cream cheese |
| 1/4 | cup finely chopped walnuts |
| 1 | teaspoon strained fresh lemon juice |
| 1/4 | teaspoon liquid hot pepper sauce |
WIPE MUSHROOMS WITH A DAMP TOWEL
REMOVE AND MINCE STEMS, SET ASIDE
PLACE CREAM CHEESE INTO A GLASS BOWL
MICROWAVE ON 30% POWER FOR 60-90 SECONDS, UNTIL SOFTENED ADD WALNUTS, LEMON JUICE, PEPPER SAUCE, AND MINCED STEMS-MIX WELL
ARRANGE MUSHROOM CAPS, STEM-SIDE UP, INTO A GLASS BAKING PAN FILL EACH MUSHROOM WITH 1 TABLESPOON OF THE CREAM CHEESE MIXTURE
MICROWAVE ON HIGH FOR 2 MINUTES
TURN PLATE 1/4 TURN
MICROWAVE ON HIGH FOR 2 MINUTES
SERVE HO
Nutrition Facts
Amount Per Serving:
Calories 47 - Calories from Fat 37
Percent Total Calories From: Fat 78%, Protein 10%, Carbohydrate 12%
Totals and Percent Daily Values (2000 calories): Fat 4g, Saturated Fat 2g, Cholesterol 8mg, Sodium 22mg, Total Carbohydrate 1g, Dietary Fiber 0g, Sugars 0g, Protein 1g, Vitamin A 105 units, Vitamin C 1 units, Calcium 0 units, Iron 0 units
| 4 | heads radicchio |
| 2 | each eggs, beaten |
| 1/3 | cup flour |
| 3/4 | cup fresh breadcrumbs |
| 1/2 | cup finely grated parmesan cheese |
| 1 | teaspoon salt |
| 1/2 | teaspoon finely ground white pepper |
| for frying olive oil | |
| 1 | each large egg |
| 1 | tablespoon peeled, roasted garlic |
| 2 | tablespoons strained fresh lemon juice |
| 1/2 | cup olive oil |
| 1/8 | teaspoon salt |
| 1/8 | teaspoon white pepper |
| 1 | tablespoon capers, drained |
QUARTER RADICCHIO LENGTHWISE, SET ASIDE
COMBINE BEATEN EGGS WITH 1 TABLESPOON WATER-MIX WELL COMBINE BREADCRUMBS, PARMESAN CHEESE, SALT, AND PEPPER-MIX WELL
COAT RADICCHIO WITH FLOUR, PAT WITH YOUR HANDS TO REMOVE EXCESS
MOISTEN LIGHTLY BUT COMPLETELY WITH EGG, ALLOWING EXCESS TO DRIP OFF
COAT COMPLETELY WITH BREADCRUMB MIXTURE
PLACE ONTO A SHEET OF WAXED PAPER AND CHILL FOR 1-4 HOURS MEANWHILE, COMBINE EGG, GARLIC, AND LEMON JUICE IN A FOOD PROCESSOR
PROCESS UNTIL WELL BLENDED
WITH MOTOR RUNNING, ADD OIL IN A THIN-STEADY STREAM
PROCESS UNTIL THICKNED, BUT POURABLE
SEASON TO TASTE WITH SALT AND PEPPER
ADD CAPERS-MIX WELL
COVER AND CHILL UNTIL NEEDED FOR SERVICE
HEAT 1/4-INCH OF OLIVE OIL IN A SKILLET OR SAUTE PAN, OVER A MODERATE FLAME
ADD RADICCHIO AND BROWN EVENLY ON ALL SIDES
DRAIN BRIEFLY ON PAPER TOWEL
TO SERVE: ARRANGE ON A BED OF ASSORTED GREENS OR PLACE ONTO A SMALL SALAD PLATE AND DRIZZLE WITH CHILLED CREAM MIXTURE
SERVE AT ONC
Nutrition Facts
Amount Per Serving:
Calories 538 - Calories from Fat 347
Percent Total Calories From: Fat 65%, Protein 11%, Carbohydrate 24%
Totals and Percent Daily Values (2000 calories): Fat 39g, Saturated Fat 8g, Cholesterol 168mg, Sodium 1103mg, Total Carbohydrate 32g, Dietary Fiber 1g, Sugars 0g, Protein 15g, Vitamin A 6550 units, Vitamin C 42 units, Calcium 0 units, Iron 3 units
| 1/4 | cup watercress |
| 1 | tablespoon finely snipped chives |
| 1/2 | cup sour cream |
COMBINE INGREDIENTS-MIX WEL
Nutrition Facts
Amount Per Serving:
Calories 11 - Calories from Fat 9
Percent Total Calories From: Fat 86%, Protein 6%, Carbohydrate 8%
Totals and Percent Daily Values (2000 calories): Fat 1g, Saturated Fat 0g, Cholesterol 2mg, Sodium 2mg, Total Carbohydrate 0g, Dietary Fiber 0g, Sugars 0g, Protein 0g, Vitamin A 47 units, Vitamin C 0 units, Calcium 0 units, Iron 0 units
| 1/2 | cup wild rice |
| 3 | cups water |
| 1/2 | pound sliced mushroom |
| 3 | tablespoons unsalted butter |
| 1/2 | teaspoon sage |
| 1/2 | teaspoon salt |
| 1/4 | teaspoon pepper |
| 1/8 | teaspoon thyme |
| 1 | each beaten egg yolk |
SIMMER RICE IN WATER FOR 25 MINUTES, SET ASIDE
SAUTE MUSHROOMS IN BUTTER, UNTIL TENDER
COMBINE ALL INGREDIENTS-MIX WELL
SPOON INTO A BUTTERED CASSEROLE
BAKE @ 350 DEGREES FOR 20 MINUTES
SERVE HO
Nutrition Facts
Amount Per Serving:
Calories 184 - Calories from Fat 93
Percent Total Calories From: Fat 51%, Protein 11%, Carbohydrate 39%
Totals and Percent Daily Values (2000 calories): Fat 10g, Saturated Fat 6g, Cholesterol 75mg, Sodium 300mg, Total Carbohydrate 18g, Dietary Fiber 1g, Sugars 0g, Protein 5g, Vitamin A 414 units, Vitamin C 2 units, Calcium 0 units, Iron 1 units
| 1 | pound fresh spinach |
| 1/2 | cup minced scallions |
| 2 | each chopped hard boiled eggs |
| 1 | each egg |
| 2 | tablespoons sugar |
| 1/4 | cup apple cider vinegar |
| 1/4 | pound crumbled, crisp cooked bacon |
| 1/4 | cup rendered bacon fat |
WASH SPINACH, DRAIN WELL
TEAR LEAVES INTO SMALL PIECES, DISCARD STEMS
COMBINE SPINACH, SCALLIONS, AND HARD-BOILED EGGS IN A BOWL, SET ASIDE
COMBINE RAW EGG, VINEGAR, AND SUGAR-MIX WELL
HEAT BACON FAT IN A SMALL SKILLET, OVER A MEDIUM FLAME
WHISK IN VINEGAR MIXTURE
HEAT AND STIR UNTIL THICKENED
POUR OVER SPINACH-TOSS TO MIX WELL
SERVE IMMEDIATEL
Nutrition Facts
Amount Per Serving:
Calories 404 - Calories from Fat 312
Percent Total Calories From: Fat 77%, Protein 11%, Carbohydrate 12%
Totals and Percent Daily Values (2000 calories): Fat 35g, Saturated Fat 13g, Cholesterol 191mg, Sodium 388mg, Total Carbohydrate 12g, Dietary Fiber 1g, Sugars 0g, Protein 11g, Vitamin A 7896 units, Vitamin C 40 units, Calcium 0 units, Iron 4 units
| 4 | cups flour |
| 1 | cup warm water |
| 3 | tablespoons active dry yeast |
| 1/2 | cup julienned, soaked sun-dried tomatoes |
| 1/2 | cup olive oil |
| 2 | teaspoons dried basil |
| 1 | teaspoon dried oregano |
| 1 | teaspoon dried tarragon |
| 2 | teaspoons salt |
| 1 | cup grated asiago |
| 1/4 | cup cornmeal |
| 2 | cups tomato concasse |
| 2 | cups thinly sliced onions |
| 2 | tablespoons olive oil |
| 1 | cup shredded parmesan cheese |
PLACE FLOUR INTO A LARGE BOWL
MAKE A WELL IN THE CENTER AND POUR WATER INTO THE WELL SPRINKLE YEAST OVER THE WATER AND LET STAND FOR 10 MINUTES MIX WELL, ADDING ADDITIONAL WATER AS NEEDED TO MAKE A DRY DOUGH
KNEAD GENTLY A FEW TIMES
COVER AND LET RISE FOR 30-45 MINUTES
PUNCH DOWN, COVER, AND LET RISE AGAIN
TURNOUT ONTO A LIGHTLY FLOURED BOARD AND ROLLOUT TO A THICKNESS OF 1/4-INCH
EVENLY DISTRIBUTE DRIED TOMATOES, OLIVE OIL, BASIL, OREGANO, TARRAGON, SALT, AND ASIAGO CHEESE OVER THE DOUGH
FOLD IN HALF AND KNEAD GENTLY TO MIX IN ADDITIONS
DIVIDE INTO FOUR EQUAL PORTIONS, SHAPE INTO 9-INCH ROUNDS, AND PLACE ONTO CORNMEAL-DUSTED BAKING SHEETS
HEAT OLIVE OIL IN A LARGE SKILLET, OVER A MEDIUM FLAME
ADD THE ONIONS AND SAUTE FOR 6-8 MINUTES, UNTIL SOFTENED AND JUST BEGINNING TO COLOR
REMOVE FROM HEAT AND STIR IN TOMATOES
SPREAD TOMATO/ONION MIXTURE ONTO PREPARED CRUSTS
SPRINKLE PARMESAN EVENLY OVER THE TOP
BAKE @ 400 DEGREES FOR 15-20 MINUTES, UNTIL GOLDEN
REMOVE FROM OVEN AND ALLOW TO COOL FOR 15-30 MINUTES BEFORE CUTTING
SERVE WARM OR AT ROOM TEMPERATUR
Nutrition Facts
Amount Per Serving:
Calories 272 - Calories from Fat 119
Percent Total Calories From: Fat 44%, Protein 12%, Carbohydrate 44%
Totals and Percent Daily Values (2000 calories): Fat 13g, Saturated Fat 4g, Cholesterol 9mg, Sodium 513mg, Total Carbohydrate 30g, Dietary Fiber 1g, Sugars 0g, Protein 8g, Vitamin A 265 units, Vitamin C 8 units, Calcium 0 units, Iron 1 units
| 10 | cups shredded cabbage |
| 2 | cups shredded carrots |
| 1/2 | cup sweet pickle relish |
| 1/2 | cup mayonnaise |
| 1/2 | teaspoon salt |
| 1/2 | teaspoon sugar |
| 1/2 | teaspoon dry mustard |
| 1 | teaspoon white pepper |
COMBINE INGREDIENTS-MIX WELL
COVER AND CHILL FOR 2-48 HOURS
SERVE SLIGHTLY CHILLE
Nutrition Facts
Amount Per Serving:
Calories 81 - Calories from Fat 52
Percent Total Calories From: Fat 64%, Protein 4%, Carbohydrate 33%
Totals and Percent Daily Values (2000 calories): Fat 6g, Saturated Fat 1g, Cholesterol 3mg, Sodium 181mg, Total Carbohydrate 7g, Dietary Fiber 1g, Sugars 0g, Protein 1g, Vitamin A 3956 units, Vitamin C 22 units, Calcium 0 units, Iron 0 units
| 1 | each honeydew melon |
| 1 | large cantaloupe |
| 1 | pound smoked turkey, sliced paper thin |
| 1 | pound baked ham, sliced paper thin |
| lettuce, as garnish |
CUT MELONS IN HALF IN A ZIG-ZAG PATTERN
REMOVE AND DISCARD SEEDS
SCOOP OUT FLESH WITH A MELON BALLER
LINE SHELLS WITH LETTUCE LEAVES
CUT TURKEY AND HAM INTO 1-INCH WIDE STRIPS
WRAP 1 STRIP AROUND EACH MELON BALL, FASTEN WITH A TOOTHPICK
ARRANGE IN LINED MELON SHELLS
SERVE CHILLE
Nutrition Facts
Amount Per Serving:
Calories 91 - Calories from Fat 36
Percent Total Calories From: Fat 39%, Protein 38%, Carbohydrate 23%
Totals and Percent Daily Values (2000 calories): Fat 4g, Saturated Fat 1g, Cholesterol 19mg, Sodium 514mg, Total Carbohydrate 5g, Dietary Fiber 0g, Sugars 0g, Protein 9g, Vitamin A 987 units, Vitamin C 24 units, Calcium 0 units, Iron 0 units
| 1 | tablespoon corn oil |
| 1 | cup medium dice, peeled yam |
| 1 | cup small diced, seeded red bell pepper |
| 1 | cup small dice sweet onion |
| 1/4 | cup minced fresh thyme |
| 1/8 | teaspoon salt, to taste |
| 1/8 | teaspoon white pepper, to taste |
| 2 | slices bread, crumbled |
| 14 | ounces peeled whole canned tomatoes |
| 4 | each apples, cored and hollowed-out |
HEAT OIL IN A SKILLET, OVER A MEDIUM FLAME
ADD YAMS, BELL PEPPERS, ONIONS, AND THYME
HEAT AND STIR FOR 6-8 MINUTES
SEASON TO TASTE WITH SALT AND WHITE PEPPER
REMOVE FROM HEAT
ADD CRUMBLED BREAD-MIX WELL
MOISTEN WITH ENOUGH JUICE FROM THE CANNED TOMATOES TO HOLD MIXTURE TOGETHER
SPOON INTO APPLES
POUR THE TOMATOES AND REMAINING JUICE INTO A CASSEROLE ARRANGE THE STUFFED APPLES ON TOP
BAKE @ 400 DEGREES FOR 25-30 MINUTES, UNTIL APPLES ARE TENDER SERVE HO
Nutrition Facts
Amount Per Serving:
Calories 301 - Calories from Fat 45
Percent Total Calories From: Fat 15%, Protein 5%, Carbohydrate 80%
Totals and Percent Daily Values (2000 calories): Fat 5g, Saturated Fat 1g, Cholesterol 0mg, Sodium 329mg, Total Carbohydrate 60g, Dietary Fiber 3g, Sugars 0g, Protein 4g, Vitamin A 5652 units, Vitamin C 82 units, Calcium 0 units, Iron 2 units