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Recipes

RcpCardAlmond Baked Chicken
RcpCardAlmond-Honey Butter
RcpCardAlphabet Soup
RcpCardApple Roast Pork
RcpCardApple Sauerkraut
RcpCardApple Smoked Beef
RcpCardApple Stuffed Pork Roast
RcpCardApple-Sausage Pie
RcpCardApple-Spinach Pate
RcpCardApple-Stuffed Pork Chops
RcpCardAssorted Sausage Supper
RcpCardBacon-Cheddar Dip
RcpCardBaked Onions
RcpCardBaked Potato Crisps
RcpCardBaked Sesame Sticks
RcpCardBeef Pot Roast
RcpCardBeer and Edam Spread
RcpCardBeer Baked Beans
RcpCardBest Beans
RcpCardBest Boston Clam Chowder
RcpCardBird's Nest Potatoes
RcpCardBiscuits
RcpCardBlue Cheese Cocktail Turnovers
RcpCardBoston Baked Beans
RcpCardBoston Vanilla Ice Cream
RcpCardBraised Celery
RcpCardBraised Romaine
RcpCardBread Baker Wheat Bread
RcpCardBread Puffs
RcpCardBread Stuffing
RcpCardBread-Butter Pickles
RcpCardBreaded Potato Balls
RcpCardBuffet Salmon
RcpCardBulk Pork Sausage
RcpCardBurgundy Pot Roast
RcpCardCabbage Casserole
RcpCardCabbage Rolls
RcpCardCandied Sweet Potatoes
RcpCardCandied Yams
RcpCardCantaloupe Francais
RcpCardCarrot Cake in a Cone
RcpCardCarrots Marmalade
RcpCardCheddar Cheese Dip
RcpCardCheddar Spread
RcpCardCheddar Sticks
RcpCardCheese Canape Spread
RcpCardCherry Tomatoes Milano
RcpCardChicken Almondine au Vin
RcpCardChicken Spread
RcpCardChicken-Fried Steak
RcpCardChile Clam Chowder
RcpCardChive Canape Spread
RcpCardChops with Caramelized Apples
RcpCardChutney-Cheese Log
RcpCardClassic Boston Baked Beans

Any Comments?  E-mail me.

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Almond Baked Chicken

4 servings

4 each chicken breast halves
1/4 cup flour
1/3 cup melted butter
1 teaspoon celery salt
1 teaspoon sweet paprika
1 teaspoon salt
1/2 teaspoon curry powder
1/4 teaspoon ground oregano
1/2 teaspoon fresh ground white pepper
1 cup slivered blanched almonds
1 cup sour cream
1/4 cup seasoned breadcrumbs
2 tablespoons melted butter

COMBINE CHICKEN AND FLOUR IN A PAPER BAG
SHAKE TO COAT WELL, REMOVE CHICKEN, AND SHAKE OFF EXCESS COMBINE BUTTER, CELERY SALT, CURRY POWDER, PAPRIKA, OREGANO, SALT, AND WHITE PEPPER
ADD CHICKEN AND COAT EVENLY
PLACE INTO A LARGE CASSEROLE
TOP WITH SLIVERED ALMONDS
BAKE, COVERED, @ 350 DEGREES FOR 40 MINUTES
REMOVE CHICKEN WITH A SLOTTED SPOON, DRAIN
DEGREASE DRIPPINGS, RESERVING 1/4 CUP
REPLACE CHICKEN INTO CASSEROLE
COMBINE RESERVED 1/4 CUP DRIPPINGS AND SOUR CREAM-MIX WELL POUR OVER CHICKEN
BAKE, UNCOVERED, @ 350 DEGREES FOR 20-25 MINUTES, UNTIL GOLDEN
SERVE HO

Nutrition Facts
Amount Per Serving: Calories 729 - Calories from Fat 491
Percent Total Calories From: Fat 67%, Protein 21%, Carbohydrate 12%
Totals and Percent Daily Values (2000 calories): Fat 55g, Saturated Fat 20g, Cholesterol 149mg, Sodium 1343mg, Total Carbohydrate 21g, Dietary Fiber 1g, Sugars 0g, Protein 38g, Vitamin A 1447 units, Vitamin C 3 units, Calcium 0 units, Iron 3 units


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Almond-Honey Butter

4 servings

1/2 pound blanched almonds, toasted
1/4 teaspoon sea salt or kosher salt
1/4 teaspoon honey
1 tablespoon cashew oil, or peanut oil

COMBINE INGREDIENTS IN A FOOD PROCESSOR
PROCESS TO A SMOOTH PUREE
COVER AND CHIL

Nutrition Facts
Amount Per Serving: Calories 389 - Calories from Fat 299
Percent Total Calories From: Fat 77%, Protein 12%, Carbohydrate 11%
Totals and Percent Daily Values (2000 calories): Fat 33g, Saturated Fat 3g, Cholesterol 0mg, Sodium 153mg, Total Carbohydrate 11g, Dietary Fiber 1g, Sugars 0g, Protein 12g, Vitamin A 0 units, Vitamin C 0 units, Calcium 0 units, Iron 2 units


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Alphabet Soup

8 servings

1/4 cup olive oil
2 each new potatoes, peeled, diced
1 cup peeled, diced, carrot
3/4 cup minced onion
1 quart chicken broth
2 tablespoons minced fresh basil
1 teaspoon minced fresh oregano
3 cups small dice zucchini
3 cups tomato concasse
1 cup dry alphabet pasta
1/2 cup cooked peas
1/4 teaspoon salt, to taste
1/4 teaspoon white pepper, to taste
2 cups grated parmesan cheese

HEAT OLIVE OIL IN A STOCKPOT, OVER A MODERATE FLAME
ADD POTATOES, CARROTS, AND ONIONS AND SAUTE FOR 5 MINUTES ADD STOCK, BASIL, AND OREGANO
BRING TO A BOIL, REDUCE HEAT, AND SIMMER FOR 15 MINUTES
ADD ZUCCHINI AND 1 CUP OF THE TOMATOES, SIMMER 10 MINUTES ADD PASTA, PEAS, AND THE REMAINING TOMATOES
SIMMER UNTIL PASTA IS TENDER
SEASON TO TASTE WITH SALT AND PEPPER
SERVE HOT, WITH PARMESAN CHEESE TO THE SID

Nutrition Facts
Amount Per Serving: Calories 244 - Calories from Fat 125
Percent Total Calories From: Fat 51%, Protein 20%, Carbohydrate 29%
Totals and Percent Daily Values (2000 calories): Fat 14g, Saturated Fat 5g, Cholesterol 22mg, Sodium 1192mg, Total Carbohydrate 18g, Dietary Fiber 1g, Sugars 0g, Protein 12g, Vitamin A 4697 units, Vitamin C 30 units, Calcium 0 units, Iron 2 units


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Apple Roast Pork

6 servings

3 pounds boneless pork loin roast
1 tablespoon salt
3 tablespoons peanut oil
2 sprigs rosemary
3 pounds potatoes, large dice
2 cups peeled, cored, sliced apples
1 cup thinly sliced onion
3/4 cup apple cider
1 teaspoon black pepper

RUB PORK WELL WITH SALT AND OIL
PLACE ROSEMARY INTO A ROASTING PAN
PLACE ROAST ON TOP OF ROSEMARY
ROAST @ 350 DEGREES FOR 15 MINUTES
SURROUND ROAST WITH ONION AND APPLE SLICES
PLACE POTATOES ONTO APPLES AND ONIONS
POUR CIDER OVER ROAST AND GARNISH
SPRINKLE WITH BLACK PEPPER
INSERT A MEAT THERMOMETER
ROAST @ 350 DEGREES FOR 1-2 HOURS, TO AN INTERNAL TEMPERATURE OF 165 DEGREES
ALLOW TO REST FOR 20-30 MINUTES BEFORE CARVING
SERVE HO

Nutrition Facts
Amount Per Serving: Calories 758 - Calories from Fat 291
Percent Total Calories From: Fat 38%, Protein 26%, Carbohydrate 35%
Totals and Percent Daily Values (2000 calories): Fat 32g, Saturated Fat 10g, Cholesterol 145mg, Sodium 1338mg, Total Carbohydrate 67g, Dietary Fiber 2g, Sugars 0g, Protein 50g, Vitamin A 46 units, Vitamin C 40 units, Calcium 0 units, Iron 5 units


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Apple Sauerkraut

50 servings

1 pound bacon, finely minced
5 cups minced onions
3 cups minced celery
3 cups minced carrots
7 quarts sauerkraut, rinsed and drained
7 cups peeled, cored, diced apples
3 cups white wine
3 cups beer
3 cups chicken stock
1 tablespoon juniper berry
3 each bay leaves
1 tablespoon thyme

HEAT BACON IN A LARGE SAUTE PAN, OVER A MEDIUM FLAME
COOK UNTIL CRISP
REMOVE WITH A SLOTTED SPOON, SET ASIDE
ADD ONIONS, CELERY, AND CARROTS
HEAT AND STIR FOR 5-6 MINUTES
ADD RESERVED BACON AND REMAINING INGREDIENTS
BRING TO A BOIL, COVER, AND SIMMER FOR 30 MINUTES, STIRRING OFTEN
BAKE, COVERED, @ 325 DEGREES FOR 4-5 HOURS
SERVE HO

Nutrition Facts
Amount Per Serving: Calories 118 - Calories from Fat 50
Percent Total Calories From: Fat 43%, Protein 8%, Carbohydrate 38%
Totals and Percent Daily Values (2000 calories): Fat 6g, Saturated Fat 2g, Cholesterol 6mg, Sodium 1038mg, Total Carbohydrate 11g, Dietary Fiber 2g, Sugars 0g, Protein 2g, Vitamin A 1911 units, Vitamin C 24 units, Calcium 0 units, Iron 2 units


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Apple Smoked Beef

25 servings

10 to 8 pounds beef cross-rib roast
1 tablespoon sea salt
1 tablespoon black pepper
5 to 4 pounds apple wood chips

MASSAGE ROAST WITH SALT AND PEPPER
SOAK CHIPS IN WATER FOR 30 MINUTES
PLACE CHIPS ON CHARCOAL IN BRAZIER
PLACE MEAT ON A ROASTING RACK AND PLACE ONTO BRAZIER
COVER AND ROAST FOR 3 HOURS, TO AN INTERNAL TEMPERATURE OF 140 DEGREES FOR RARE, 150 DEGREES FOR MEDIUM RARE, AND 160 DEGREES FOR MEDIUM, ADDING ADDITIONAL CHARCOAL AS NEEDED
FINISH COOKING IN AN OVEN AS NEEDED
ALLOW TO REST 30 MINUTES BEFORE CARVING OR WRAP IN FOIL, COOL, THEN CHILL COMPLETELY BEFORE CUTTING
SERVE WARM, CHILLED, OR AT ROOM TEMPERATUR

Nutrition Facts
Amount Per Serving: Calories 208 - Calories from Fat 92
Percent Total Calories From: Fat 44%, Protein 55%, Carbohydrate 0%
Totals and Percent Daily Values (2000 calories): Fat 10g, Saturated Fat 4g, Cholesterol 86mg, Sodium 376mg, Total Carbohydrate 0g, Dietary Fiber 0g, Sugars 0g, Protein 29g, Vitamin A 0 units, Vitamin C 0 units, Calcium 0 units, Iron 3 units


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Apple Stuffed Pork Roast

8 servings

2 tablespoons butter
1 cup minced onion
1/2 cup chopped cashews
2 cups medium dice bread
1 cup peeled, seeded, minced apple
1 cup minced celery
1 tablespoon minced parsley
1/2 teaspoon salt
1/2 teaspoon white pepper
1 teaspoon strained fresh lemon juice
4 pounds boneless pork loin roast
2 tablespoons peanut oil
3/4 cup apple cider, or apple juice

HEAT BUTTER IN A SKILLET, OVER A MODERATE FLAME
ADD ONIONS AND CASHEWS, HEAT AND STIR FOR 5 MINUTES
ADD BREAD, APPLES, CELERY, AND MINCED PARSLEY
HEAT AND STIR FOR 4-5 MINUTES
STIR IN LEMON JUICE, SALT, AND PEPPER
REMOVE FROM HEAT, COOL
SPREAD STUFFING ONTO LEAN SIDE OF PORK
ROLLUP AROUND STUFFING AND SECURE WITH COTTON TWINE
RUB WITH SALT AND PEPPER
PLACE ONTO A RACK, IN A ROASTING PAN
INSERT A MEAT THERMOMETER
ROAST @ 325 DEGREES FOR 1-1/2 TO 2-1/2 HOURS, TO AN INTERNAL TEMPERATURE OF 165 DEGREES
REMOVE ROAST FROM PAN, SET ASIDE TO REST
REMOVE RACK FROM PAN, SET ASIDE
DEGREASE PAN DRIPPINGS AND HEAT OVER A MEDIUM-LOW FLAME WHISK IN CIDER TO DEGLAZE PAN
POUR OVER ROAST
SERVE HO

Nutrition Facts
Amount Per Serving: Calories 611 - Calories from Fat 325
Percent Total Calories From: Fat 53%, Protein 31%, Carbohydrate 16%
Totals and Percent Daily Values (2000 calories): Fat 36g, Saturated Fat 12g, Cholesterol 154mg, Sodium 485mg, Total Carbohydrate 24g, Dietary Fiber 1g, Sugars 0g, Protein 48g, Vitamin A 188 units, Vitamin C 5 units, Calcium 0 units, Iron 4 units


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Apple-Sausage Pie

6 servings

1/4 cup chilled, cutup butter
1/2 cup flour
1/2 pound pork sausage
1 tablespoon butter
1 cup peeled, cored, diced apple
2 each egg yolks, beaten
1 each egg, beaten
1 cup heavy cream
1/4 teaspoon salt
1/2 cup finely grated sharp cheddar cheese

COMBINE CHILLED BUTTER WITH FLOUR AND A PINCH OF SALT
MIX TO THE CONSISTENCY OF COARSE CRUMBS
MIX IN 1-2 TABLESPOONS ICE-COLD WATER JUST TO BIND MIXTURE COVER AND CHILL FOR 30-60 MINUTES
MEANWHILE COOK SAUSAGE IN A SKILLET, OVER A MODERATE FLAME, UNTIL WELL BROWNED
DRAIN WELL AND SET ASIDE
HEAT 1 TABLESPOON BUTTER IN ANOTHER SKILLET, OVER A MEDIUM FLAME
ADD APPLES AND SAUTE FOR 1-2 MINUTES, JUST UNTIL SOFTENED REMOVE FROM HEAT AND SET ASIDE TO COOL
COMBINE YOLKS, EGG, CREAM, AND SALT-MIX WELL, SET ASIDE ROLLOUT DOUGH AND PRESS INTO THE BOTTOM OF A 9-INCH PIE PAN CRUMBLE THE SAUSAGE INTO THE BOTTOM OF THE CRUST
ARRANGE THE APPLES ONTO THE SAUSAGE
SPRINKLE WITH THE GRATED CHEESE
POUR EGG MIXTURE OVER THE TOP
BAKE @ 350 DEGREES FOR 50-60 MINUTES, UNTIL WELL SET
REMOVE FROM OVEN AND ALLOW TO COOL FOR 15-30 MINUTES, UNTIL FIRM ENOUGH TO CUT
SERVE WARM OR AT ROOM TEMPERATUR

Nutrition Facts
Amount Per Serving: Calories 473 - Calories from Fat 377
Percent Total Calories From: Fat 80%, Protein 10%, Carbohydrate 10%
Totals and Percent Daily Values (2000 calories): Fat 42g, Saturated Fat 22g, Cholesterol 217mg, Sodium 645mg, Total Carbohydrate 12g, Dietary Fiber 0g, Sugars 0g, Protein 12g, Vitamin A 1212 units, Vitamin C 1 units, Calcium 0 units, Iron 1 units


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Apple-Spinach Pate

6 servings

2 cups peeled, cored, diced apples
3 to 2 tablespoons unsalted butter
1 pound spinach, washed, stems removed
2 each eggs, beaten
1 cup finely ground walnuts
3/4 cup unseasoned fresh breadcrumbs
1/4 teaspoon salt, to taste
1/4 teaspoon white pepper, to taste

COMBINE APPLES AND BUTTER IN A SAUCEPAN, OVER A MEDIUM FLAME HEAT AND STIR FOR 4-5 MINUTES, UNTIL SOFTENED
REMOVE APPLES WITH A SLOTTED SPOON AND SET ASIDE
ADD SPINACH AND SAUTE UNTIL WILTED
DRAIN SPINACH WELL AND PUREE IN A FOOD PROCESSOR
COMBINE EGGS, WALNUTS, BREADCRUMBS, APPLES, AND SPINACH-MIX WELL
SEASON TO TASTE WITH SALT AND WHITE PEPPER
POUR INTO A PLASTIC-WRAPPED LONG LOAF PAN
COVER AND CHILL UNTIL FIRM
REMOVE FROM PAN AND LEAVE WRAPPED IN PLASTIC
PLACE PATE INTO A DEEP HOTEL PAN
POUR BOILING WATER INTO PAN TO COVER PATE
PLACE INTO A 300 DEGREE OVEN AND POACH FOR 30-45 MINUTES, UNTIL WELL SET
REMOVE FROM WATER AND CHILL FOR 4-48 HOURS
REMOVE PLASTIC
SERVE CHILLE

Nutrition Facts
Amount Per Serving: Calories 290 - Calories from Fat 170
Percent Total Calories From: Fat 58%, Protein 12%, Carbohydrate 29%
Totals and Percent Daily Values (2000 calories): Fat 19g, Saturated Fat 4g, Cholesterol 82mg, Sodium 273mg, Total Carbohydrate 21g, Dietary Fiber 2g, Sugars 0g, Protein 9g, Vitamin A 5380 units, Vitamin C 24 units, Calcium 0 units, Iron 3 units


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Apple-Stuffed Pork Chops

6 servings

1 cup croutons
1/2 cup peeled, seeded, minced apple
1/2 cup finely grated cheddar cheese
2 tablespoons seedless golden raisins
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
2 tablespoons strained fresh orange juice
2 teaspoons melted butter
6 each pork chops, about 2-inches thick
1/2 teaspoon salt
1/4 teaspoon white pepper

COMBINE CROUTONS, APPLES, CHEESE, RAISINS, 1/4 TEASPOON SALT, AND CINNAMON-MIX WELL
ADD ORANGE JUICE AND BUTTER-MIX WELL
CUT A POCKET INTO EACH OF THE PORK CHOPS
SEASON THE POCKETS OF EACH WITH SALT AND PEPPER
SPOON STUFFING MIXTURE INTO THE POCKETS OF THE CHOPS
PLACE INTO A SHALLOW BAKING PAN
BAKE @ 350 DEGREES FOR 60 MINUTES
COVER WITH FOIL
BAKE @ 350 DEGREES FOR 30 MINUTES
SERVE HO

Nutrition Facts
Amount Per Serving: Calories 443 - Calories from Fat 299
Percent Total Calories From: Fat 68%, Protein 24%, Carbohydrate 9%
Totals and Percent Daily Values (2000 calories): Fat 33g, Saturated Fat 13g, Cholesterol 100mg, Sodium 527mg, Total Carbohydrate 9g, Dietary Fiber 0g, Sugars 0g, Protein 27g, Vitamin A 175 units, Vitamin C 4 units, Calcium 0 units, Iron 1 units


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Assorted Sausage Supper

8 servings

2 tablespoons lard
1 cup minced onion
1 tablespoon minced garlic
2 cups sliced carrots
2 pounds sauerkraut, drained
2 cups apple cider
1/2 cup white wine
1/4 teaspoon pepper
3 tablespoons minced parsley
2 each bay leaves
1 pound spicy sausage link, cooked, drained,
1 pound Polish sausage, cooked, drained
1/2 pound cooked lil' smoky sausage
2 pounds canned small white potatoes, drained
1 cup peeled, cored, and minced apple

HEAT LARD IN A SKILLET, OVER A MODERATE FLAME
ADD ONIONS, GARLIC, AND CARROTS
HEAT AND STIR FOR 5 MINUTES
ADD SAUERKRAUT, APPLE CIDER, WINE , PEPPER, PARSLEY, AND BAY LEAVES
BRING TO A BOIL, REDUCE HEAT, AND SIMMER FOR 15-20 MINUTES REMOVE BAY LEAVES
ARRANGE SAUSAGES AND POTATOES IN A LARGE CASSEROLE
TOP WITH MINCED APPLES
POUR SAUERKRAUT MIXTURE OVER ALL
BAKE, COVERED, @ 350 DEGREES FOR 1 HOUR
SERVE HO

Nutrition Facts
Amount Per Serving: Calories 771 - Calories from Fat 459
Percent Total Calories From: Fat 60%, Protein 13%, Carbohydrate 27%
Totals and Percent Daily Values (2000 calories): Fat 51g, Saturated Fat 18g, Cholesterol 96mg, Sodium 2087mg, Total Carbohydrate 51g, Dietary Fiber 3g, Sugars 0g, Protein 24g, Vitamin A 7904 units, Vitamin C 41 units, Calcium 0 units, Iron 7 units


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Bacon-Cheddar Dip

16 servings

12 ounces cream cheese, room temperature
2/3 cup milk
3/4 cup mayonnaise
2 tablespoons strained fresh lemon juice
2 tablespoons very finely minced onions
1/2 teaspoon tabasco sauce
1/2 teaspoon Worcestershire sauce
1 cup grated sharp cheddar cheese
1/4 cup crumbled, crisp cooked bacon

SOFTEN CREAM CHEESE IN A MIXER
GRADUALLY BEAT IN MILK TO THIN
ADD REMAINING INGREDIENTS-MIX WELL
COVER AND CHILL
SERVE SLIGHTLY CHILLED OR AT ROOM TEMPERATUR

Nutrition Facts
Amount Per Serving: Calories 198 - Calories from Fat 177
Percent Total Calories From: Fat 89%, Protein 8%, Carbohydrate 3%
Totals and Percent Daily Values (2000 calories): Fat 20g, Saturated Fat 8g, Cholesterol 37mg, Sodium 189mg, Total Carbohydrate 1g, Dietary Fiber 0g, Sugars 0g, Protein 4g, Vitamin A 430 units, Vitamin C 2 units, Calcium 0 units, Iron 0 units


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Baked Onions

10 servings

3/4 cup hot water
1 each chicken bouillon cube
10 each medium sweet onions
2 tablespoons butter, cut up
1/2 teaspoon salt
1/2 teaspoon paprika

COMBINE WATER AND BOUILLON IN AN 8-INCH BAKING DISH, STIR TO DISSOLVE
CUT ONIONS IN HALF, CROSSWISE
PLACE IN PAN, CUT SIDE DOWN
DOT WITH BUTTER AND SALT LIGHTLY
COVER WITH FOIL
BAKE @ 350 DEGREES FOR 90 MINUTES, BASTING OFTEN
REMOVE TO A HEATED SERVING DISH
SPRINKLE WITH PAPRIKA
SERVE HO

Nutrition Facts
Amount Per Serving: Calories 126 - Calories from Fat 25
Percent Total Calories From: Fat 20%, Protein 10%, Carbohydrate 71%
Totals and Percent Daily Values (2000 calories): Fat 3g, Saturated Fat 2g, Cholesterol 6mg, Sodium 264mg, Total Carbohydrate 22g, Dietary Fiber 2g, Sugars 0g, Protein 3g, Vitamin A 158 units, Vitamin C 16 units, Calcium 0 units, Iron 1 units


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Baked Potato Crisps

3 servings

1 cup lukewarm water
1/4 cup potato flour
salt, to taste

POUR 3/4 CUP WATER INTO A LARGE MIXING BOWL
GRADUALLY WHISK IN POTATO FLOUR, UNTIL SMOOTH
WHISK IN 1/2 TEASPOON SALT-MIX WELL
SLOWLY MIX IN REMAINING WATER-MIX WELL
DROP BY TABLESPOONSFUL ONTO A BUTTERED NON-STICK BAKING SHEET
SPRINKLE WITH SALT
BAKE @ 375 DEGREES FOR 15 MINUTES
BAKE @ 325 DEGREES FOR 8-12 MINUTES
REMOVE THE CHIPS THAT BROWN EARLY
SERVE WARM OR AT ROOM TEMPERATUR

Nutrition Facts
Amount Per Serving: Calories 54 - Calories from Fat 1
Percent Total Calories From: Fat 2%, Protein 9%, Carbohydrate 89%
Totals and Percent Daily Values (2000 calories): Fat 0g, Saturated Fat 0g, Cholesterol 0mg, Sodium 393mg, Total Carbohydrate 12g, Dietary Fiber 0g, Sugars 0g, Protein 1g, Vitamin A 0 units, Vitamin C 3 units, Calcium 0 units, Iron 3 units


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Baked Sesame Sticks

12 servings

2 cups buttermilk baking mix, such as Bisquik or Krusteaz
2/3 cup milk
1/3 cup melted butter
1 tablespoon sesame seeds

COMBINE BAKING MIX AND MILK IN A MIXER BOWL
BEAT ON MEDIUM-LOW SPEED FOR 30 SECONDS
TURNOUT ONTO A VERY LIGHTLY FLOURED BOARD
KNEAD 10-12 TIMES UNTIL SMOOTH
FORM INTO A 6x10-INCH RECTANGLE
CUT, CROSSWISE, INTO 1/2-INCH WIDE STRIPS
CUT EACH STRIP INTO 2 PIECES
GREASE BAKING PAN WITH MELTED BUTTER
ADD STRIPS AND TURN TO COAT WELL
SPRINKLE WITH SESAME SEEDS
COVER AND CHILL FOR 1-2 HOURS
BAKE @ 450 DEGREES FOR 12-18 MINUTES, UNTIL LIGHTLY BROWNED SERVE WARM OR AT ROOM TEMPERATUR

Nutrition Facts
Amount Per Serving: Calories 143 - Calories from Fat 77
Percent Total Calories From: Fat 53%, Protein 6%, Carbohydrate 40%
Totals and Percent Daily Values (2000 calories): Fat 9g, Saturated Fat 4g, Cholesterol 16mg, Sodium 319mg, Total Carbohydrate 14g, Dietary Fiber 0g, Sugars 0g, Protein 2g, Vitamin A 210 units, Vitamin C 0 units, Calcium 0 units, Iron 1 units


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Beef Pot Roast

25 servings

10 pounds lean boned beef chuck roast, in two pieces
1/2 cup oil
1 cup medium dice onion
1 cup medium dice celery
1 cup medium dice carrot
3/4 cup tomato puree
10 cups brown stock
1 each bay leaf, tied in a sachet
1/4 teaspoon thyme, tied in a sachet
6 each peppercorns, tied in a sachet
1 clove garlic, tied in a sachet
1 cup bread flour

HEAT OIL IN A DUTCH OVEN, OVER A MODERATE FLAME
ADD MEAT AND BROWN WELL ON ALL SIDES, REMOVE FROM PAN
ADD THE ONIONS, CELERY, AND CARROTS
HEAT AND STIR TO BROWN SLIGHTLY
ADD THE PUREE, STOCK, AND SACHET, HEAT TO A BOIL
REMOVE FROM HEAT AND RETURN THE MEAT TO THE POT
BAKE, COVERED, @ 300 DEGREES FOR 2-3 HOURS, UNTIL MEAT IS TENDER
REMOVE MEAT, KEEP WARM
REMOVE AND DISCARD SACHET
SKIM FAT FROM LIQUID, RESERVING 1/2 CUP
HEAT RESERVED FAT IN A SKILLET, OVER A MEDIUM FLAME
WHISK IN FLOUR, HEAT AND STIR TO A MEDIUM BROWN ROUX
HEAT REMAINING LIQUID TO A SIMMER
VIGOROUSLY WHISK IN THE ROUX AND SIMMER 15-20 MINUTES, UNTIL SLIGHTLY THICKENED
STRAIN WELL, SEASON TO TASTE
SLICE MEAT ACROSS THE GRAIN
PORTION 4 OUNCES MEAT WITH 2 OUNCES SAUCE
SERVE HO

Nutrition Facts
Amount Per Serving: Calories 354 - Calories from Fat 182
Percent Total Calories From: Fat 51%, Protein 42%, Carbohydrate 7%
Totals and Percent Daily Values (2000 calories): Fat 20g, Saturated Fat 6g, Cholesterol 118mg, Sodium 461mg, Total Carbohydrate 6g, Dietary Fiber 0g, Sugars 0g, Protein 37g, Vitamin A 1348 units, Vitamin C 4 units, Calcium 0 units, Iron 5 units


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Beer and Edam Spread

16 servings

2 each 7oz rounds edam
1 cup sour cream
2 ounces beer
2 teaspoons finely snipped chives

CUT A CIRCLE FROM TOP OF EACH CHEESE, ABOUT 1/2-INCH IN FROM SIDES
SCALLOP THE EDGES FOR AN ELEGANT PRESENTATION, DISCARD REMOVED WAX
SCOOP OUT CHEESE, LEAVING APPROXIMATELY A 1/2-INCH SHELL COMBINE CHEESE, SOUR CREAM, BEER, AND CHIVES IN A FOOD PROCESSOR
PROCESS UNTIL SMOOTH
SPOON BACK INTO SHELLS
COVER AND CHILL FOR 2-96 HOURS
SERVE SLIGHTLY CHILLED OR AT ROOM TEMPERATUR

Nutrition Facts
Amount Per Serving: Calories 34 - Calories from Fat 28
Percent Total Calories From: Fat 83%, Protein 6%, Carbohydrate 9%
Totals and Percent Daily Values (2000 calories): Fat 3g, Saturated Fat 1g, Cholesterol 6mg, Sodium 7mg, Total Carbohydrate 1g, Dietary Fiber 0g, Sugars 0g, Protein 0g, Vitamin A 77 units, Vitamin C 0 units, Calcium 0 units, Iron 0 units


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Beer Baked Beans

8 servings

1 pound dried navy beans
12 ounces beer
1/2 pound bacon, minced
1 each onion, quartered
2 tablespoons dark brown sugar
2 tablespoons molasses
2 tablespoons catsup
2 teaspoons mustard
1 teaspoon salt

COMBINE BEANS AND WATER TO COVER IN A SAUCEPOT, OVER A MODERATELY-HIGH FLAME
BRING TO A BOIL, COVER, REMOVE FROM HEAT, AND ALLOW TO STAND FOR 60 MINUTES
DRAIN, RINSE, AND DRAIN
TRANSFER TO A LARGE CASSEROLE OR DUTCH OVEN
COMBINE REMAINING INGREDIENTS AND POUR OVER THE BEANS
ADD WATER JUST TO COVER BEANS
BAKE, COVERED, @ 275 DEGREES FOR 5 HOURS, ADDING WATER TO KEEP COVERED
BAKE, UNCOVERED, @ 275 DEGREES FOR 30-60 MINUTES, UNTIL THICKENED
SERVE HO

Nutrition Facts
Amount Per Serving: Calories 404 - Calories from Fat 155
Percent Total Calories From: Fat 38%, Protein 16%, Carbohydrate 44%
Totals and Percent Daily Values (2000 calories): Fat 17g, Saturated Fat 6g, Cholesterol 19mg, Sodium 577mg, Total Carbohydrate 44g, Dietary Fiber 3g, Sugars 0g, Protein 16g, Vitamin A 40 units, Vitamin C 10 units, Calcium 0 units, Iron 5 units


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Best Beans

4 servings

1 cup dried beans
8 cups water

RINSE BEANS WELL DISCARD STONES, SKINS, AND SPLIT BEANS COMBINE BEANS AND 4 CUPS WATER IN A SAUCEPOT, OVER A HIGH FLAME
HEAT TO A BOIL, REDUCE HEAT, COVER, AND SIMMER FOR 10 MINUTES REMOVE FROM HEAT AND ALLOW TO STAND FOR 1 HOUR, DRAIN WELL COMBINE DRAINED BEANS AND REMAINING 4 CUPS WATER IN A SAUCEPOT, OVER A HIGH FLAME
HEAT TO A BOIL, REDUCE HEAT, AND SIMMER FOR 60-90 MINUTES, UNTIL TENDER
GARNISH AS DESIRED
SERVE HO

Nutrition Facts
Amount Per Serving: Calories 93 - Calories from Fat 1
Percent Total Calories From: Fat 1%, Protein 29%, Carbohydrate 71%
Totals and Percent Daily Values (2000 calories): Fat 0g, Saturated Fat 0g, Cholesterol 0mg, Sodium 3mg, Total Carbohydrate 16g, Dietary Fiber 2g, Sugars 0g, Protein 7g, Vitamin A 2 units, Vitamin C 1 units, Calcium 0 units, Iron 3 units


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Best Boston Clam Chowder

6 servings

1 pound finely minced clams
2 cups water
1/4 pound bacon, finely minced
1 cup thinly sliced celery
1 cup finely minced onion
3 cups small dice, peeled potatoes
1 cup thinly sliced carrot
2 cups water
1 teaspoon salt
1/4 teaspoon white pepper
1/4 teaspoon thyme
5 tablespoons butter
5 tablespoons flour
4 cups milk

COMBINE CLAMS AND 2 CUPS WATER IN A SAUCEPAN, OVER A MEDIUM FLAME
BRING TO A BOIL, REDUCE HEAT, COVER, AND SIMMER FOR 15 MINUTES, DRAIN WELL
HEAT BACON IN A LARGE SKILLET, OVER A MEDIUM-LOW FLAME
ADD CELERY AND ONIONS
HEAT AND STIR UNTIL SOFTENED AND TRANSPARENT
COMBINE POTATOES, CARROTS, REMAINING 2 CUPS WATER, SALT, PEPPER, AND THYME IN A SAUCEPAN, OVER A MEDIUM FLAME
HEAT TO A BOIL, REDUCE HEAT, COVER, AND SIMMER UNTIL ALMOST TENDER, DRAIN
MELT THE BUTTER IN A SAUCEPOT, OVER A MEDIUM FLAME
WHISK IN THE FLOUR, HEAT AND STIR UNTIL BUBBLY
SLOWLY WHISK IN THE MILK
ADD THE CLAMS, BACON MIXTURE, AND POTATO MIXTURE-MIX WELL HEAT AND STIR, WITHOUT BOILING, UNTIL HEATED THROUGH
SERVE HO

Nutrition Facts
Amount Per Serving: Calories 526 - Calories from Fat 249
Percent Total Calories From: Fat 47%, Protein 23%, Carbohydrate 30%
Totals and Percent Daily Values (2000 calories): Fat 28g, Saturated Fat 14g, Cholesterol 111mg, Sodium 823mg, Total Carbohydrate 40g, Dietary Fiber 1g, Sugars 0g, Protein 30g, Vitamin A 6185 units, Vitamin C 39 units, Calcium 0 units, Iron 23 units


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Bird's Nest Potatoes

1 servings

3/4 pound potato, peeled, grated
2 tablespoons cornstarch
1/2 teaspoon salt
corn oil, for frying

PLACE POTATOES INTO A COLLANDER
RINSE WELL UNTIL WATER RUNS CLEAR, DRAIN WELL
WRAP IN A CLEAN COTTON TOWEL, SQUEEZE OUT EXCESS MOISTURE BLOT DRY ON PAPER TOWELS
COMBINE POTATOES, CORNSTARCH, AND SALT-TOSS TO MIX WELL HEAT OIL TO 375 DEGREES
DIP A 5-INCH STRAINER INTO HOT OIL, REMOVE
SPREAD POTATOES EVENLY INTO HEATED STRAINER
DIP ANOTHER STRAINER INTO HOT OIL, REMOVE
PLACE ON TOP OF POTATOES IN FIRST STRAINER AND PRESS TO FORM IMMERSE IN HOT OIL AND FRY @ 375 DEGREES, UNTIL GOLDEN SEASON LIGHTLY WITH SALT
DRAIN ON A COOLING RACK
BLOT EXCESS OIL WITH PAPER TOWELS
FILL AS DESIRED
SERVE AT ROOM TEMPERATURE ON A BED OF SHREDDED LETTUC

Nutrition Facts
Amount Per Serving: Calories 545 - Calories from Fat 125
Percent Total Calories From: Fat 23%, Protein 6%, Carbohydrate 71%
Totals and Percent Daily Values (2000 calories): Fat 14g, Saturated Fat 2g, Cholesterol 0mg, Sodium 1203mg, Total Carbohydrate 97g, Dietary Fiber 3g, Sugars 0g, Protein 8g, Vitamin A 0 units, Vitamin C 51 units, Calcium 0 units, Iron 4 units


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Biscuits

8 servings

2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon
1/4 cup butter, room temperature
3/4 cup milk

COMBINE DRY INGREDIENTS-SIFT TO MIX WELL
CUT IN BUTTER TO RESEMPLE A COARSE MEAL
ADD MILK AND MIX THOROUGHLY
ROLLOUT TO A THICKNESS OF 3/4-INCH
CUT INTO 1-1/2 INCH CIRCLES
PLACE ONTO A GREASED BAKING SHEET
BAKE @ 425 DEGREES FOR 15-20 MINUTES, UNTIL GOLDEN
SERVE HO

Nutrition Facts
Amount Per Serving: Calories 179 - Calories from Fat 62
Percent Total Calories From: Fat 35%, Protein 9%, Carbohydrate 56%
Totals and Percent Daily Values (2000 calories): Fat 7g, Saturated Fat 4g, Cholesterol 19mg, Sodium 308mg, Total Carbohydrate 25g, Dietary Fiber 0g, Sugars 0g, Protein 4g, Vitamin A 334 units, Vitamin C 0 units, Calcium 0 units, Iron 0 units


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Blue Cheese Cocktail Turnovers

50 servings

3 pounds blue cheese, crumbled
1 cup finely minced, pitted green olive
3 cups unsalted butter, room temperature
12 each egg yolks, beaten
3/4 cup cognac, or brandy
1 tablespoon black pepper
3/4 cup minced scallions
1 tablespoon minced garlic
1/4 cup cream, as needed for consistency
1/4 cup white wine, as needed for consistency
6 pounds frozen puff pastry, thawed
12 each egg whites, slightly beaten

COMBINE BLUE CHEESE, OLIVES, BUTTER, EGG YOLKS, COGNAC, PEPPER, SCALLIONS, AND GARLIC IN A FOOD PROCESSOR
PROCESS TO A SMOOTH PASTE
ADD CREAM AND WINE, PROCESS UNTIL SMOOTH
(MIXTURE SHOULD BE FAIRLY THICK)
ROLLOUT PUFF PASTRY TO A THICKNESS OF 1/8-INCH
CUT INTO 3-INCH SQUARES
BRUSH EDGES WITH BEATEN EGG WHITES
PLACE 1 TEASPOON CHEESE MIXTURE ONTO THE CENTER OF EACH SQUARE
FOLD A CORNER OVER, DIAGONALLY, TO ENCLOSE THE FILLING
PRESS THE EDGES TO SEAL
LIGHTLY BRUSH THE TOPS WITH BEATEN EGG WHITES
BAKE @ 425 DEGREES, IN THE TOP OF THE OVEN, FOR 12-14 MINUTES, UNTIL GOLDEN
SERVE HOT, WARM, OR AT ROOM TEMPERATUR

Nutrition Facts
Amount Per Serving: Calories 456 - Calories from Fat 323
Percent Total Calories From: Fat 71%, Protein 10%, Carbohydrate 18%
Totals and Percent Daily Values (2000 calories): Fat 36g, Saturated Fat 17g, Cholesterol 101mg, Sodium 721mg, Total Carbohydrate 21g, Dietary Fiber 0g, Sugars 0g, Protein 11g, Vitamin A 713 units, Vitamin C 0 units, Calcium 0 units, Iron 1 units


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Boston Baked Beans

8 servings

2 pounds navy beans
1/3 cup dark molasses
2 teaspoons dry mustard
1/4 cup brown sugar
1/4 teaspoon pepper
2 teaspoons salt
2 cups boiling water
1/4 pound bacon, minced
1 each onion, peeled
1 each apple, peeled, cored

PLACE BEANS IN A LARGE SAUCEPOT AND COVER WITH WATER
HEAT TO A BOIL, REDUCE HEAT, AND SIMMER FOR 30 MINUTES
DRAIN, RINSE WELL, DRAIN WELL
PLACE BEANS IN A 3-QUART CASSEROLE
COMBINE MOLASSES, MUSTARD, SUGAR, SALT, PEPPER, AND BOILING WATER-MIX WELL
POUR OVER THE BEANS
STIR IN THE BACON
BURY THE ONION AND APPLE IN THE BEANS
BAKE, COVERED, @ 300 DEGREES FOR 4 HOURS
BAKE, UNCOVERED, @ 300 DEGREES FOR 30 MINUTES
SERVE HO

Nutrition Facts
Amount Per Serving: Calories 545 - Calories from Fat 91
Percent Total Calories From: Fat 17%, Protein 20%, Carbohydrate 63%
Totals and Percent Daily Values (2000 calories): Fat 10g, Saturated Fat 3g, Cholesterol 10mg, Sodium 722mg, Total Carbohydrate 86g, Dietary Fiber 7g, Sugars 0g, Protein 27g, Vitamin A 20 units, Vitamin C 10 units, Calcium 0 units, Iron 10 units


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Boston Vanilla Ice Cream

32 servings

4 cups cream
2 cups sugar
6 each eggs, beaten
4 teaspoons vanilla
4 cups milk

COMBINE CREAM AND SUGAR IN A SAUCEPAN, OVER AN MEDIUM-LOW FLAME
HEAT AND STIR UNTIL SUGAR IS DISSOLVED
STIR 1 CUP HEATED CREAM MIXTURE INTO BEATEN EGGS-MIX WELL WHISK EGG MIXTURE BACK INTO HEATED CREAM MIXTURE-MIX WELL HEAT AND STIR FOR 5 MINUTES, UNTIL MIXTURE COATS A SPOON REMOVE FROM HEAT, COOL
STIR IN VANILLA
CHILL COMPLETELY
STIR IN MILK
PROCESS FREEZE, UNTIL FIRM
SERVE SLIGHTLY CHILLED

Nutrition Facts
Amount Per Serving: Calories 157 - Calories from Fat 85
Percent Total Calories From: Fat 54%, Protein 7%, Carbohydrate 39%
Totals and Percent Daily Values (2000 calories): Fat 9g, Saturated Fat 6g, Cholesterol 70mg, Sodium 38mg, Total Carbohydrate 15g, Dietary Fiber 0g, Sugars 0g, Protein 3g, Vitamin A 379 units, Vitamin C 0 units, Calcium 0 units, Iron 0 units


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Braised Celery

50 servings

12 pounds celery, peeled, split, halved
1 cup finely minced shallot
1/4 teaspoon salt, to taste
1/4 teaspoon white pepper, to taste
1/4 teaspoon freshly grated nutmeg, to taste
12 cups chicken broth
3 cups white wine
3 each bay leaves
1 cup unsalted butter
2 tablespoons Worcestershire sauce
1 tablespoon dry mustard
1/3 cup chopped, toasted blanched almonds
3/4 cup finely minced parsley

COMBINE CELERY AND SHALLOTS IN A BUTTERED SAUCEPAN
SEASON TO TASTE WITH SALT, PEPPER, AND NUTMEG
ADD CHICKEN BROTH, WINE, AND BAY LEAF
PLACE OVER A MODERATE FLAME
BRING TO A BOIL, REMOVE FROM HEAT
BAKE, COVERED, @ 350 DEGREES FOR 15-30 MINUTES, UNTIL TENDER DRAIN OFF LIQUID INTO A SAUCEPAN, OVER A MEDIUM FLAME
PLACE CELERY ONTO A HEATED SERVING PLATTER OR DISH
BRING LIQUID TO A BOIL AND REDUCE BY HALF
ADD BUTTER, STIR
COMBINE WORCESTERSHIRE AND DRY MUSTARD-MIX WELL
ADD TO SIMMERING LIQUID-MIX WELL
POUR OVER CELERY
GARNISH WITH ALMONDS AND PARSLEY
SERVE HO

Nutrition Facts
Amount Per Serving: Calories 80 - Calories from Fat 42
Percent Total Calories From: Fat 53%, Protein 8%, Carbohydrate 27%
Totals and Percent Daily Values (2000 calories): Fat 5g, Saturated Fat 2g, Cholesterol 10mg, Sodium 461mg, Total Carbohydrate 5g, Dietary Fiber 1g, Sugars 0g, Protein 2g, Vitamin A 772 units, Vitamin C 8 units, Calcium 0 units, Iron 1 units


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Braised Romaine

50 servings

25 heads halved, small romaine lettuce
cup boiling water
3 cups white wine
3 pounds bacon, finely minced
2 tablespoons very finely minced garlic
2 pounds onions, minced
3 cups minced celery
3 cups tomato concasse
1/3 cup parsley flakes
1 tablespoon Worcestershire sauce
1/4 teaspoon salt, or more to taste
1/4 teaspoon black pepper, or more to taste
beef broth

TRIM OFF ANY UNSIGHTLY LEAVES
SOAK IN COLD WATER TO CLEAN, AND DRAIN
COMBINE BOILING WATER AND WINE IN A SAUCEPOT, OVER A MODERATE FLAME
ADD LETTUCE AND BLANCH FOR 2 MINUTES
REFRESH IN COLD WATER, AND SET ASIDE
SAUTE BACON IN A SKILLET, OVER A MEDIUM FLAME, UNTIL CRISP REMOVE BACON WITH A SLOTTED SPOON AND SET ASIDE, DRAIN OFF HALF OF THE FAT
ADD GARLIC, ONIONS, AND CELERY
SAUTE FOR 5 MINUTES ADD TOMATO CONCASSE AND PARSLEY, STIR ADD LETTUCE AND WORCESTERSHIRE SAUCE
SEASON TO TASTE WITH SALT AND PEPPER
BRING TO A BOIL, REDUCE HEAT, COVER, AND SIMMER FOR 3-4 MINUTES, OR UNTIL LETTUCE IS BARELY COOKED, ADDING BEEF BROTH AS NEEDED TO KEEP MOIST
ARRANGE ROMAINE HALVES ONTO SERVING PLATES
SPOON SAUCE MIXTURE OVER THE TOP
GARNISH WITH CRISP BACON BITS
SERVE HO

Nutrition Facts
Amount Per Serving: Calories 178 - Calories from Fat 142
Percent Total Calories From: Fat 80%, Protein 7%, Carbohydrate 8%
Totals and Percent Daily Values (2000 calories): Fat 16g, Saturated Fat 6g, Cholesterol 18mg, Sodium 223mg, Total Carbohydrate 3g, Dietary Fiber 0g, Sugars 0g, Protein 3g, Vitamin A 837 units, Vitamin C 18 units, Calcium 0 units, Iron 1 units


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Bread Baker Wheat Bread

1 servings

2 packages yeast
1/4 cup 105-110 degree water
2 cups warm milk
1/4 cup molasses
1/4 cup honey
2 tablespoons oil
1 tablespoon salt
4 cups flour
3 cups whole wheat flour
1 cup wheat germ

DISSOLVE YEAST IN WARM WATER, IN A LARGE BOWL
STIR IN MILK, MOLASSES, HONEY, AND OIL
ADD SALT-MIX WELL
IN A SEPARATE BOWL, COMBINE FLOUR, WHEAT FLOUR, AND WHEAT GERM-MIX WELL
SLOWLY ADD FLOUR MIXTURE TO LIQUID
WORK UNTIL DOUGH HANDLES EASILY
TURNOUT ONTO LIGHTLY FLOURED SURFACE
KNEAD UNTIL SMOOTH AND FIRM, ABOUT 200 TIMES
PLACE IN A GREASED BOWL
COVER AND ALLOW TO RISE IN A WARM PLACE, UNTIL DOUBLED (1-3 HOURS)
NOTE: IT IS IMPORTANT TO LET DOUGH RISE FULLY
PUNCH DOWN DOUGH, USE BISCUIT CUTTER TO CUT THROUGH DOUGH LAYER DOUGH INTO GREASED AND SEASONED CLAY BREAD POT (BOWL)
FILL POT HALF WAY WITH DOUGH
COVER AND ALLOW TO RISE, UNTIL DOUBLED
BAKE @ 350 FOR 20-30 MINUTES, UNTIL TOP IS LIGHTLY BROWNED BRUSH TOP OF LOAF WITH MARGERINE, COOL ON A WIRE RACK RETURN COOLED BREAD TO POT TO SERVE
TO SEASON POT: WASH WITH SOAP AND WATER, DRY THOROUGHLY RUB INSIDE WITH UNSALTED SHORTENING
BAKE @ 300 DEGREES FOR 2 HOURS
REMOVE FROM OVEN
WIPE OFF EXCESS FAT WITH A PAPER TOWE

Nutrition Facts
Amount Per Serving: Calories 4517 - Calories from Fat 587
Percent Total Calories From: Fat 13%, Protein 13%, Carbohydrate 74%
Totals and Percent Daily Values (2000 calories): Fat 65g, Saturated Fat 15g, Cholesterol 66mg, Sodium 7394mg, Total Carbohydrate 837g, Dietary Fiber 12g, Sugars 0g, Protein 146g, Vitamin A 615 units, Vitamin C 5 units, Calcium 0 units, Iron 42 units


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Bread Puffs

24 servings

1 cup whole wheat flour
1 cup all-purpose flour
1/2 teaspoon salt
3 tablespoons ghee, or buttery oil
1/2 cup water
corn oil, for frying

COMBINE FLOURS AND SALT
CUT IN GHEE TO A COARSE MEAL
STIR IN WATER TO MAKE A STIFF DOUGH
TURNOUT ONTO A LIGHTLY FLOURED SURFACE
KNEAD FOR 8-10 MINUTES
COVER AND LET STAND FOR 30-45 MINUTES
DIVIDE INTO EQUAL PORTIONS, ROLL EACH INTO A 4-INCH ROUND
HEAT OIL TO 375 DEGREES
ADD ROUNDS IN SMALL BATCHES AND FRY UNTIL GOLDEN AND FLUFFY DRAIN ON A COOLING RACK AND BLOT WITH PAPER TOWELS
SERVE WARM OR AT ROOM TEMPERATUR

Nutrition Facts
Amount Per Serving: Calories 58 - Calories from Fat 22
Percent Total Calories From: Fat 39%, Protein 9%, Carbohydrate 53%
Totals and Percent Daily Values (2000 calories): Fat 2g, Saturated Fat 1g, Cholesterol 5mg, Sodium 49mg, Total Carbohydrate 8g, Dietary Fiber 0g, Sugars 0g, Protein 1g, Vitamin A 67 units, Vitamin C 0 units, Calcium 0 units, Iron 0 units


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Bread Stuffing

6 servings

1 pound bread, cubed
1 teaspoon poultry seasoning
1/4 teaspoon pepper
3/4 cup minced onion
3/4 cup minced celery
1 cup butter

SAUTE ONIONS AND CELERY IN BUTTER, UNTIL TENDER
COMBINE WITH REMAINING INGREDIENTS-MIX WELL
SPOON INTO A BUTTERED 1-1/2 QUART CASSEROLE
BAKE, COVERED, @ 350 DEGREES FOR 20 MINUTES
SERVE HO

Nutrition Facts
Amount Per Serving: Calories 506 - Calories from Fat 298
Percent Total Calories From: Fat 59%, Protein 6%, Carbohydrate 35%
Totals and Percent Daily Values (2000 calories): Fat 33g, Saturated Fat 20g, Cholesterol 85mg, Sodium 766mg, Total Carbohydrate 44g, Dietary Fiber 0g, Sugars 0g, Protein 8g, Vitamin A 1184 units, Vitamin C 2 units, Calcium 0 units, Iron 2 units


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Bread-Butter Pickles

3 servings

3 each 16oz canning jars, with lids
1 pound cucumber, washed, sliced
pickling lime
water
4 cups ice
2 quarts cold water
1 cup vinegar
1 cup sugar
1 cup water
3/4 pound pearl onions, peeled, sliced
1 tablespoon pickling spice
1 teaspoon cayenne

STERILIZE JARS AND LIDS
PLACE CUCUMBER SLICES INTO A CROCK
COVER WITH PICKLING LIME AND WATER
COVER AND CHILL OVERNIGHT
DRAIN, RINSE WELL, AND DRAIN WELL
PLACE INTO A BOWL OF WATER, SEPARATE SLICES, DRAIN
REPEAT TWICE
COVER WITH ICE AND COLD WATER
CHILL FOR 3 HOURS, DRAIN WELL
LET STAND FOR 60 MINUTES, TO RETURN TO ROOM TEMPERATURE COMBINE VINEGAR, 1 CUP WATER, SUGAR, ONIONS, AND SPICES IN A STAINLESS SAUCEPAN, OVER A MODERATE FLAME
COVER, BRING TO A BOIL, UNCOVER, AND BOIL FOR 8 MINUTES, UNTIL SLIGHTLY THICKENED
STRAIN WELL AND RETURN LIQUID TO SAUCEPAN, OVER A LOW FLAME HEAT TO A BOIL, REMOVE FROM HEAT
ALTERNATELY LAYER CUCUMBER SLICES AND ONIONS INTO JARS
POUR IN HEATED LIQUID TO WITHIN 1/2-INCH OF TOP
LIGHTLY SCREW ON LIDS
PROCESS FOR 10 MINUTES IN A HOT WATER BATH (20 MINUTES FOR 1 QUART JARS)
COOL AND STORE IN A COOL, DRY, DARK PLACE
SERVE SLIGHTLY CHILLED OR AT ROOM TEMPERATUR

Nutrition Facts
Amount Per Serving: Calories 360 - Calories from Fat 7
Percent Total Calories From: Fat 2%, Protein 3%, Carbohydrate 95%
Totals and Percent Daily Values (2000 calories): Fat 1g, Saturated Fat 0g, Cholesterol 0mg, Sodium 18mg, Total Carbohydrate 86g, Dietary Fiber 2g, Sugars 0g, Protein 2g, Vitamin A 314 units, Vitamin C 15 units, Calcium 0 units, Iron 1 units


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Breaded Potato Balls

4 servings

4 cups leftover mashed potatoes
2 tablespoons parsley flakes
1/4 teaspoon salt
1/4 teaspoon white pepper
1/4 pound cheddar cheese, cut into small cubes
1 cup flour
1 teaspoon egg, beaten
1 cup seasoned breadcrumbs
oil, for frying

COMBINE POTATOES AND PARSLEY-MIX WELL
SHAPE INTO 1-INCH DIAMETER BALLS
PRESS 1 CHEESE CUBE INTO THE CENTER OF EACH
RESHAPE BALL TO COVER CHEESE
COMBINE FLOUR, SALT, AND PEPPER
COAT POTATO BALLS WITH SEASONED FLOUR, SHAKE OFF EXCESS
DIP INTO BEATEN EGG, ALLOW EXCESS TO DRIP OFF
ROLL IN SEASONED BREADCRUMBS
PLACE ONTO WAXED PAPER
CHILL FOR 60 MINUTES TO SET COATING
HEAT OIL TO 375 DEGREES
ADD POTATO BALLS IN SMALL BATCHES AND FRY UNTIL CRISP AND GOLDEN
DRAIN ON A COOLING RACK AND BLOT WITH PAPER TOWELS
SERVE WAR

Nutrition Facts
Amount Per Serving: Calories 532 - Calories from Fat 141
Percent Total Calories From: Fat 26%, Protein 13%, Carbohydrate 60%
Totals and Percent Daily Values (2000 calories): Fat 16g, Saturated Fat 7g, Cholesterol 41mg, Sodium 1149mg, Total Carbohydrate 80g, Dietary Fiber 1g, Sugars 0g, Protein 18g, Vitamin A 500 units, Vitamin C 15 units, Calcium 0 units, Iron 3 units


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Buffet Salmon

12 servings

3 quarts water
1 cup white wine
1 cup small dice onion
1 cup small dice carrot
1 cup small dice celery
2 each bay leaves
5 each whole cloves
1 teaspoon salt
1 each whole salmon, about 3 lbs, cleaned+scaled
2 cups peeled, seeded, minced cucumbers
1/2 cup sour cream
1/2 cup mayonnaise
1/2 teaspoon minced dill
1 tablespoon finely snipped chives
1/4 teaspoon salt

COMBINE WATER, WINE, MIREPOIX, BAY LEAVES, CLOVES, AND SALT IN A FISH POACHER, OVER A MODERATE FLAME
BRING TO A BOIL, REDUCE HEAT, AND SIMMER FOR 15 MINUTES
CUT 3-4 LAYERS OF CHEESECLOTH TO TWICE THE SIZE OF THE SALMON PLACE SALMON IN THE CENTER OF THE CLOTH
CAREFULLY LOWER INTO THE SIMMERING LIQUID
RETURN TO A SHIMMER, COVER, AND SIMMER FOR 15-20 MINUTES, UNTIL MEAT FLAKES EASILY WITH A FORK
REMOVE FROM HEAT AND ALLOW TO REST FOR 30 MINUTES
CHILL SALMON IN WINE MIXTURE FOR 2-4 HOURS, UNTIL WELL CHILLED LIFT SALMON IN CHEESECLOTH TO A LARGE BAKING PAN, LEAVING FISH ON CLOTH
REMOVE AND DISCARD SKIN AND FINS
TRANSFER TO A LARGE SERVING PLATTER
REMOVE AND DISCARD CHEESECLOTH
COVER AND KEEP CHILLED
COMBINE CUCUMBERS, SOUR CREAM, AND MAYONNAISE IN A FOOD PROCESSOR
PROCESS UNTIL SMOOTH
STIR IN MINCED CHIVES AND SALT-MIX WELL
SERVE SALMON SLIGHTLY CHILLED OR AT ROOM TEMPERATURE, WITH CHILLED SAUCE TO THE SID

Nutrition Facts
Amount Per Serving: Calories 296 - Calories from Fat 159
Percent Total Calories From: Fat 54%, Protein 37%, Carbohydrate 6%
Totals and Percent Daily Values (2000 calories): Fat 18g, Saturated Fat 4g, Cholesterol 80mg, Sodium 1051mg, Total Carbohydrate 4g, Dietary Fiber 0g, Sugars 0g, Protein 27g, Vitamin A 2790 units, Vitamin C 4 units, Calcium 0 units, Iron 2 units


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Bulk Pork Sausage

100 servings

25 pounds ground pork, about 15-20% fat
1/2 cup salt
1/2 cup light brown sugar
1/4 cup ground sage
2 tablespoons black pepper
2 tablespoons ground red pepper

COMBINE INGREDIENTS-MIX WELL
CHILL OR FREEZE TO STOR

Nutrition Facts
Amount Per Serving: Calories 177 - Calories from Fat 73
Percent Total Calories From: Fat 41%, Protein 57%, Carbohydrate 2%
Totals and Percent Daily Values (2000 calories): Fat 8g, Saturated Fat 3g, Cholesterol 72mg, Sodium 638mg, Total Carbohydrate 1g, Dietary Fiber 0g, Sugars 0g, Protein 25g, Vitamin A 111 units, Vitamin C 1 units, Calcium 0 units, Iron 1 units


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Burgundy Pot Roast

8 servings

3 tablespoons vegetable oil
5 pounds boneless beef chuck
1 cup tomato sauce
1 cup red Burgundy
2 tablespoons finely grated orange zest
4 each whole cloves
4 each cinnamon sticks, about 2-inches each
1 tablespoon minced garlic
12 each white boiling onions, peeled
1 tablespoon cornstarch
3 tablespoons water

HEAT OIL IN A DUTCH OVEN, OVER A MODERATELY-HIGH FLAME
ADD ROAST AND BROWN WELL ON ALL SIDES
ADD TOMATO SAUCE, 1/2 CUP WINE, ORANGE ZEST, CINNAMON, CLOVES, AND GARLIC
BAKE, COVERED, @ 300 DEGREES FOR 3 HOURS
ADD ONIONS AND REMAINING WINE
BAKE, COVERED, @ 300 DEGREES FOR 1 HOUR
REMOVE FROM OVEN, LET STAND FOR 20 MINUTES
SKIM OFF FAT
REMOVE MEAT AND ONIONS TO A HEATED SERVING PLATTER
STRAIN JUICES AND DISCARD SOLIDS
COMBINE CORNSTARCH AND WATER-MIX WELL
STIR INTO STRAINED DRIPPINGS
HEAT AND STIR, OVER A MEDIUM FLAME, UNTIL THICKENED
POUR OVER MEAT AND ONIONS
SERVE HO

Nutrition Facts
Amount Per Serving: Calories 572 - Calories from Fat 267
Percent Total Calories From: Fat 47%, Protein 40%, Carbohydrate 11%
Totals and Percent Daily Values (2000 calories): Fat 30g, Saturated Fat 10g, Cholesterol 185mg, Sodium 407mg, Total Carbohydrate 15g, Dietary Fiber 1g, Sugars 0g, Protein 57g, Vitamin A 304 units, Vitamin C 14 units, Calcium 0 units, Iron 8 units


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Cabbage Casserole

4 servings

1 each cabbage, cut into sixths
1 cup grated cheddar cheese
1/4 cup butter
1/4 cup flour
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon sugar
1/4 teaspoon garlic puree
1 cup milk

HEAT 4 QUARTS WATER TO A BOIL IN A LARGE SAUCEPOT, OVER A HIGH FLAME
ADD CABBAGE AND SIMMER FOR 10 MINUTES, DRAIN
ALTERNATE LAYERS OF CABBAGE AND 1 CUP CHEESE IN A CASSEROLE HEAT BUTTER TO MELT IN A SAUCEPAN, OVER A MEDIUM FLAME
ADD GARLIC, FLOUR, SALT, SUGAR, AND PEPPER
HEAT AND STIR UNTIL BUBBLY
GRADUALLY WHISK IN MILK HEAT AND STIR UNTIL THICKENED
POUR OVER CABBAGE AND TOP WITH REMAINING CHEESE
BAKE @ 350 DEGREES FOR 20 MINUTES
SERVE HO

Nutrition Facts
Amount Per Serving: Calories 350 - Calories from Fat 211
Percent Total Calories From: Fat 60%, Protein 15%, Carbohydrate 25%
Totals and Percent Daily Values (2000 calories): Fat 23g, Saturated Fat 14g, Cholesterol 69mg, Sodium 511mg, Total Carbohydrate 22g, Dietary Fiber 2g, Sugars 0g, Protein 13g, Vitamin A 1097 units, Vitamin C 108 units, Calcium 0 units, Iron 2 units


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Cabbage Rolls

16 servings

2 heads large cabbage
1 cup long grain rice
1/3 cup boiling water
1 pound lean ground beef
1 pound lean ground pork loin
1 cup finely minced onion
2 each eggs, beaten
1 tablespoon salt
1 teaspoon white pepper
2 cups drained sauerkraut
2 cups tomato sauce
2 cups tomato concasse
1 cup sliced onion
2 tablespoons minced garlic
1/4 teaspoon caraway seeds

SIMMER CABBAGE IN SALTED WATER TO COVER, UNTIL TENDER
DRAIN WELL, RESERVING 1/4 CUP COOKING LIQUID
REMOVE 1 LARGE UNTORN LEAF PER PORTION FROM CABBAGE
FINELY CHOP REMAINING CABBAGE AND PLACE INTO A DUTCH OVEN COMBINE RICE AND 1/3 CUP BOILING WATER IN A SAUCEPAN, OVER A MEDIUM FLAME
COVER AND SIMMER FOR 5-6 MINUTES, REMOVE FROM HEAT, AND COOL SLIGHTLY
COMBINE RICE, BEEF, PORK, MINCED ONIONS, EGGS, 2 TEASPOONS SALT, AND 1/4 TEASPOON WHITE PEPPER-MIX WELL
DIVIDE RICE MIXTURE INTO EQUAL PORTIONS AND PLACE 1 PORTION ONTO THE CENTER OF EACH RESERVED CABBAGE LEAF
ROLLUP, FOLDING EDGES IN TO SEAL
PLACE, SEAM SIDE DOWN, ON TOP OF MINCED CABBAGE IN DUTCH OVEN
COVER WITH A LAYER OF SAUERKRAUT
SEASON LIGHTLY WITH SALT AND WHITE PEPPER
POUR TOMATO SAUCE OVER ALL
ARRANGE TOMATO CONCASSE, SLICED ONIONS, AND GARLIC IN DUTCH OVEN
TOP WITH CARAWAY SEEDS
SEASON LIGHTLY WITH SALT AND WHITE PEPPER
PLACE OVER A MODERATE FLAME
BRING TO A BOIL, REDUCE HEAT, AND SIMMER FOR 90 MINUTES
SERVE HO

Nutrition Facts
Amount Per Serving: Calories 222 - Calories from Fat 81
Percent Total Calories From: Fat 36%, Protein 26%, Carbohydrate 37%
Totals and Percent Daily Values (2000 calories): Fat 9g, Saturated Fat 3g, Cholesterol 66mg, Sodium 886mg, Total Carbohydrate 21g, Dietary Fiber 2g, Sugars 0g, Protein 15g, Vitamin A 624 units, Vitamin C 70 units, Calcium 0 units, Iron 3 units


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Candied Sweet Potatoes

4 servings

6 cups large dice sweet potatoes
1/2 cup melted butter
1 cup sugar
1/4 cup water

COMBINE INGREDIENTS IN A CASSEROLE
STIR TO COAT SWEET POTATOES WELL
BAKE, COVERED, @ 350 DEGREES FOR 30 MINUTES
BAKE, UNCOVERED, @ 350 DEGREES FOR 15-30 MINUTES, UNTIL LIGHTLY TOASTED ON TOP
SERVE HO

Nutrition Facts
Amount Per Serving: Calories 620 - Calories from Fat 213
Percent Total Calories From: Fat 34%, Protein 2%, Carbohydrate 63%
Totals and Percent Daily Values (2000 calories): Fat 24g, Saturated Fat 14g, Cholesterol 62mg, Sodium 261mg, Total Carbohydrate 98g, Dietary Fiber 2g, Sugars 0g, Protein 4g, Vitamin A 40894 units, Vitamin C 45 units, Calcium 0 units, Iron 1 units


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Candied Yams

4 servings

6 cups large dice yams
1/2 cup melted butter
1 cup sugar
1/4 cup water

COMBINE INGREDIENTS IN A CASSEROLE
STIR TO COAT YAMS WELL
BAKE, COVERED, @ 350 DEGREES FOR 30 MINUTES
BAKE, UNCOVERED, @ 350 DEGREES FOR 15-30 MINUTES, UNTIL LIGHTLY TOASTED ON TOP
SERVE HO

Nutrition Facts
Amount Per Serving: Calories 729 - Calories from Fat 216
Percent Total Calories From: Fat 30%, Protein 2%, Carbohydrate 68%
Totals and Percent Daily Values (2000 calories): Fat 24g, Saturated Fat 15g, Cholesterol 62mg, Sodium 350mg, Total Carbohydrate 124g, Dietary Fiber 2g, Sugars 0g, Protein 4g, Vitamin A 21910 units, Vitamin C 32 units, Calcium 0 units, Iron 3 units


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Cantaloupe Francais

4 servings

2 each cantaloupes, seeded, halved
2 each tomatoes, quartered, cored
1/4 cup minced green bell pepper
1/4 cup minced scallions
1/2 cup oil and vinegar based French salad dressing

SCOOP MELON BALLS FROM CANTALOUPE HALVES
SCRAPE THE INSIDE OF SHELLS SMOOTH
COVER AND CHILL SHELLS
COMBINE MELON BALLS, TOMATOES, BELL PEPPERS, AND SCALLIONS POUR FRENCH DRESSING OVER ALL-TOSS TO MIX WELL
COVER AND CHILL FOR 3-4 HOURS
SERVE CHILLED, IN CANTALOUPE SHELL

Nutrition Facts
Amount Per Serving: Calories 250 - Calories from Fat 114
Percent Total Calories From: Fat 45%, Protein 5%, Carbohydrate 50%
Totals and Percent Daily Values (2000 calories): Fat 13g, Saturated Fat 3g, Cholesterol 16mg, Sodium 420mg, Total Carbohydrate 31g, Dietary Fiber 2g, Sugars 0g, Protein 3g, Vitamin A 9074 units, Vitamin C 135 units, Calcium 0 units, Iron 1 units


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Carrot Cake in a Cone

12 servings

2 cups flour
2 teaspoons baking powder
2 teaspoons baking soda
2 teaspoons ground cinnamon
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon ground allspice
1 teaspoon salt
1 cup oil
4 each eggs
1 cup sugar
1 cup firm packed brown sugar
3/4 teaspoon vanilla
4 cups peeled, grated carrots
1 cup peeled, cored, grated apple
12 each ice cream cones

PREHEAT OVEN TO 350 DEGREES
SIFT TOGETHER FLOUR, BAKING POWDER, BAKING SODA, CINNAMON, NUTMEG, ALLSPICE, AND SALT, SET ASIDE
WHISK TOGETHER OIL, EGGS, SUGARS, AND VANILLA UNTIL SMOOTH STIR IN APPLE, CARROTS, AND DRY INGREDIENTS UNTIL JUST BLENDED
POUR INTO A GREASED AND FLOURED 9x13x2 BAKING PAN
BAKE @ 350 FOR 40-50 MINUTES, UNTIL TOP IS FIRM AND SIDES BEGIN TO PULL AWAY FROM PAN
REMOVE FROM OVEN AND COOL ON A RACK
SCOOP INTO ICE CREAM CONES
FROST AS DESIRED WITH CREAM CHEESE FROSTING
SERVE AT ROOM TEMPERATUR

Nutrition Facts
Amount Per Serving: Calories 412 - Calories from Fat 188
Percent Total Calories From: Fat 46%, Protein 5%, Carbohydrate 50%
Totals and Percent Daily Values (2000 calories): Fat 21g, Saturated Fat 2g, Cholesterol 72mg, Sodium 439mg, Total Carbohydrate 51g, Dietary Fiber 1g, Sugars 0g, Protein 5g, Vitamin A 10431 units, Vitamin C 4 units, Calcium 0 units, Iron 1 units


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Carrots Marmalade

8 servings

4 cups thinly sliced carrots
1/3 cup orange juice
1/2 teaspoon salt
1/4 teaspoon finely minced ginger
1/3 cup orange marmalade
1 tablespoon unsalted butter
1 cup minced parsley

COMBINE CARROTS, ORANGE JUICE, SALT, GINGER, AND MARMALADE IN A CASSEROLE
DOT WITH BUTTER
COVER AND BAKE @ 350 DEGREES FOR 30 MINUTES
GARNISH WITH MINCED PARSLEY
SERVE HO

Nutrition Facts
Amount Per Serving: Calories 87 - Calories from Fat 15
Percent Total Calories From: Fat 18%, Protein 6%, Carbohydrate 77%
Totals and Percent Daily Values (2000 calories): Fat 2g, Saturated Fat 1g, Cholesterol 4mg, Sodium 179mg, Total Carbohydrate 17g, Dietary Fiber 1g, Sugars 0g, Protein 1g, Vitamin A 16118 units, Vitamin C 12 units, Calcium 0 units, Iron 3 units


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Cheddar Cheese Dip

16 servings

12 ounces cream cheese, room temperature
2/3 cup milk
3/4 cup mayonnaise
2 tablespoons strained fresh lemon juice
2 tablespoons very finely minced onions
1/2 teaspoon tabasco sauce
1/2 teaspoon Worcestershire sauce
1 cup finely grated sharp cheddar cheese

SOFTEN CREAM CHEESE IN A MIXER
GRADUALLY BEAT IN MILK TO THIN
ADD REMAINING INGREDIENTS-MIX WELL
COVER AND CHILL
SERVE SLIGHTLY CHILLED OR AT ROOM TEMPERATUR

Nutrition Facts
Amount Per Serving: Calories 186 - Calories from Fat 166
Percent Total Calories From: Fat 89%, Protein 8%, Carbohydrate 3%
Totals and Percent Daily Values (2000 calories): Fat 18g, Saturated Fat 8g, Cholesterol 36mg, Sodium 173mg, Total Carbohydrate 1g, Dietary Fiber 0g, Sugars 0g, Protein 4g, Vitamin A 430 units, Vitamin C 1 units, Calcium 0 units, Iron 0 units


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Cheddar Spread

8 servings

3/4 cup grated cheddar cheese
3 ounces cream cheese, room temperature
1/4 cup butter
1/3 cup milk
1 tablespoon minced scallions
1/2 teaspoon Dijon mustard
1/4 teaspoon Worcestershire sauce
1/8 teaspoon tabasco sauce
2 pounds assorted savory crackers

COMBINE CHEDDAR AND CREAM CHEESE IN A FOOD PROCESSOR PROCESS UNTIL SMOOTH, SCRAPE DOWN SIDES
ADD REMAINING INGREDIENTS
PROCESSS UNTIL SMOOTH AND WELL BLENDED
COVER AND CHILL FOR 6-24 HOURS
SERVE CHILLED OR AT ROOM TEMPERATURE, WITH ASSORTED SAVORY CRACKER

Nutrition Facts
Amount Per Serving: Calories 685 - Calories from Fat 319
Percent Total Calories From: Fat 47%, Protein 7%, Carbohydrate 47%
Totals and Percent Daily Values (2000 calories): Fat 35g, Saturated Fat 17g, Cholesterol 40mg, Sodium 1124mg, Total Carbohydrate 80g, Dietary Fiber 6g, Sugars 0g, Protein 12g, Vitamin A 497 units, Vitamin C 0 units, Calcium 0 units, Iron 2 units


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Cheddar Sticks

12 servings

1 cup finely grated sharp cheddar cheese
1 cup butter, room temperature
1/2 cup beer
1 teaspoon Worcestershire sauce
3 cups flour
1/4 teaspoon dry mustard
1/4 teaspoon salt

COMBINE CHEESE AND BUTTER IN A FOOD PROCESSOR
PROCESS UNTIL WELL BLENDED
COVER AND LET STAND FOR 30-60 MINUTES, ALLOWING FLAVORS TO MELD
ADD BEER AND WORCESTERSHIRE SAUCE-MIX WELL
COMBINE FLOUR, DRY MUSTARD, AND SALT-MIX WELL
ADD TO CHEESE MIXTURE-MIX WELL
SPOON INTO A PASTRY BAG
PIPE IN STRIPS ONTO A PARCHMENT-LINED BAKING SHEET
BAKE @ 400 DEGREES FOR 7-8 MINUTES, UNTIL EDGES ARE LIGHTLY BROWNED
REMOVE FROM OVEN
SERVE HOT, WARM, OR AT ROOM TEMPERATUR

Nutrition Facts
Amount Per Serving: Calories 292 - Calories from Fat 169
Percent Total Calories From: Fat 58%, Protein 8%, Carbohydrate 33%
Totals and Percent Daily Values (2000 calories): Fat 19g, Saturated Fat 12g, Cholesterol 51mg, Sodium 266mg, Total Carbohydrate 24g, Dietary Fiber 0g, Sugars 0g, Protein 6g, Vitamin A 679 units, Vitamin C 0 units, Calcium 0 units, Iron 0 units


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Cheese Canape Spread

24 servings

1/4 cup grated parmesan cheese
1 teaspoon parsley flakes
1/2 cup mayonnaise

COMBINE INGREDIENTS-MIX WEL

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


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Cherry Tomatoes Milano

8 servings

1 pint cherry tomatoes
1/4 teaspoon salt
1/3 cup fresh basil, leaves
1 each egg, room temperature
1 each egg yolk, room temperature
1/4 teaspoon salt
1 tablespoon strained fresh lemon juice
1/2 cup corn oil
1/2 cup olive oil

HALVE TOMATOES, SPRINKLE LIGHTLY WITH SALT
INVERT AND ALLOW TO DRAIN FOR 15 MINUTES
RINSE LIGHTLY, ALLOW TO DRAIN
ADD BASIL LEAVES TO A BLENDER
PROCESS TO CHOP
ADD EGG, EGG YOLK, SALT, AND LEMON
PROCESS TO BLEND WELL
WITH BLENDER RUNNING, ADD OILS IN A THIN STEADY STREAM
BLEND UNTIL THICKENED
ARRANGE TOMATOES UPRIGHT ONTO A CHILLED PLATTER
SPOON BASIL MAYONNAISE INTO TOMATO HALVES
SERVE CHILLE

Nutrition Facts
Amount Per Serving: Calories 273 - Calories from Fat 257
Percent Total Calories From: Fat 94%, Protein 2%, Carbohydrate 4%
Totals and Percent Daily Values (2000 calories): Fat 29g, Saturated Fat 4g, Cholesterol 52mg, Sodium 160mg, Total Carbohydrate 3g, Dietary Fiber 0g, Sugars 0g, Protein 2g, Vitamin A 383 units, Vitamin C 13 units, Calcium 0 units, Iron 1 units


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Chicken Almondine au Vin

4 servings

1/2 cup melted butter
4 each boneless chicken breast halves
1/2 cup sliced blanched almonds
2 tablespoons oil
1/4 cup butter
1/4 cup finely minced onion
1/4 pound mushroom, sliced
1 cup brut Champagne
1/2 cup cream
1 teaspoon salt
1 teaspoon white pepper
parsley, as garnish

COAT CHICKEN WITH MELTED BUTTER
SEASON WITH SALT AND WHITE PEPPER
PLACE INTO A ROASTING
PAN BAKE @ 375 DEGREES FOR 30 MINUTES
PLACE ALMONDS INTO A SHALLOW BAKING PAN, SPRINKLE LIGHTLY WITH OIL, AND TOSS TO COAT EVENLY
BAKE @ 375 DEGREES FOR 5-7 MINUTES, UNTIL LIGHTLY TOASTED HEAT 1/4 CUP BUTTER IN A SAUCEPAN, OVER A MEDIUM FLAME
ADD ONIONS AND MUSHROOMS
HEAT AND STIR FOR 10 MINUTES, UNTIL ONIONS ARE GOLDEN SPRINKLE WITH FLOUR, HEAT AND STIR FOR 1 MINUTE
STIR IN CHAMPAGNE, HEAT AND STIR UNTIL THICKENED SLIGHTLY PLACE CHICKEN ONTO A SERVING PLATTER
LADLE SAUCE OVER CHICKEN
GARNISH WITH PARSLEY AND TOASTED ALMOND SLICES
SERVE HO

Nutrition Facts
Amount Per Serving: Calories 761 - Calories from Fat 640
Percent Total Calories From: Fat 84%, Protein 11%, Carbohydrate 5%
Totals and Percent Daily Values (2000 calories): Fat 71g, Saturated Fat 31g, Cholesterol 196mg, Sodium 1024mg, Total Carbohydrate 9g, Dietary Fiber 1g, Sugars 0g, Protein 21g, Vitamin A 2297 units, Vitamin C 4 units, Calcium 0 units, Iron 3 units


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Chicken Spread

24 servings

2 cups diced cooked chicken
1/4 cup minced celery
1/3 cup mayonnaise
1/4 teaspoon salt
1/4 teaspoon white pepper
1/4 cup chopped nuts
1 tablespoon sweet pickle relish
1/2 teaspoon minced onion
1 each chopped hard boiled egg
1/2 teaspoon Dijon mustard
1/4 cup canned crushed pineapple in juice
1 tablespoon chopped macadamia nuts
1/4 cup minced water chestnuts
1 teaspoon soy sauce

COMBINE INGREDIENTS IN A FOOD PROCESSOR
PROCESS UNTIL COARSELY CHOPPED AND WELL BLENDED
COVER AND CHILL FOR 2-96 HOURS
SERVE SLIGHTLY CHILLE

Nutrition Facts
Amount Per Serving: Calories 47 - Calories from Fat 36
Percent Total Calories From: Fat 76%, Protein 24%, Carbohydrate 1%
Totals and Percent Daily Values (2000 calories): Fat 4g, Saturated Fat 1g, Cholesterol 12mg, Sodium 52mg, Total Carbohydrate 0g, Dietary Fiber 0g, Sugars 0g, Protein 3g, Vitamin A 82 units, Vitamin C 0 units, Calcium 0 units, Iron 0 units


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Chicken-Fried Steak

8 servings

8 each beef top round steak, about 6oz each
1 teaspoon salt
1/2 teaspoon black pepper
1 cup flour
1 cup milk
shortening, for frying
1/4 cup pan drippings
1/2 cup butter
1/2 cup flour
4 cups scalded milk
2 teaspoons salt
1 teaspoon white pepper

SCORE STEAKS ON BOTH SIDES, POUND TO A THICKNESS OF 1/4-INCH SEASON LIGHTLY WITH SALT AND PEPPER
COAT LIGHTLY IN FLOUR, SHAKING OFF EXCESS
MOISTEN IN 1 CUP MILK, ALLOWING EXCESS TO DRIP OFF
COAT WELL IN FLOUR, SHAKE OFF EXCESS
HEAT SHORTENING IN A SKILLET, OVER A MODERATE FLAME
ADD STEAKS AND FRY FOR 2-3 MINUTES PER SIDE
REMOVE STEAKS TO A HEATED SERVING PLATTER
HEAT DRIPPINGS AND BUTTER IN A SKILLET, OVER A MEDIUM FLAME WHISK IN FLOUR, HEAT AND STIR FOR 4-5 MINUTES, UNTIL JUST BEGINNING TO TURN TO A VERY LIGHT GOLDEN COLOR
VERY SLOWLY WHISK IN MILK, HEAT AND STIR UNTIL THICKENED STRAIN OUT LUMPS
SEASON TO TASTE WITH SALT AND PEPPER
SERVE STEAK HOT, WITH CREAM GRAV

Nutrition Facts
Amount Per Serving: Calories 349 - Calories from Fat 216
Percent Total Calories From: Fat 62%, Protein 9%, Carbohydrate 29%
Totals and Percent Daily Values (2000 calories): Fat 24g, Saturated Fat 13g, Cholesterol 59mg, Sodium 1095mg, Total Carbohydrate 25g, Dietary Fiber 0g, Sugars 0g, Protein 8g, Vitamin A 627 units, Vitamin C 1 units, Calcium 0 units, Iron 0 units


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Chile Clam Chowder

6 servings

1 tablespoon olive oil
1 cup minced onion
1 tablespoon minced garlic
1 tablespoon flour
28 ounces tomato puree
20 ounces minced clams
2 teaspoons sugar
1 tablespoon
1/2 teaspoon ground thyme
2 cups small dice, peeled potatoes
1/2 cup finely minced green bell pepper

HEAT OIL IN A LARGE SAUCEPOT, OVER A MEDIUM FLAME
ADD ONIONS; HEAT AND STIR FOR 5-6 MINUTES, UNTIL SOFTENED
ADD GARLIC AND FLOUR; HEAT AND STIR UNTIL SMOOTH AND BUBBLY GRADUALLY STIR IN TOMATO PUREE
DRAIN CLAMS, RESERVING LIQUID
ADD LIQUID TO THE SAUCEPOT
ADD SUGAR, CHILE POWDER, THYME, POTATOES, AND BELL PEPPERS BRING TO A BOIL, REDUCE HEAT, COVER, AND SIMMER FOR 15-20 MINUTES, UNTIL POTATOES ARE TENDER
ADD CLAMS AND HEAT THOROUGHLY
SEASON TO TASTE WITH SALT AND PEPPER
SERVE HO

Nutrition Facts
Amount Per Serving: Calories 303 - Calories from Fat 41
Percent Total Calories From: Fat 14%, Protein 38%, Carbohydrate 49%
Totals and Percent Daily Values (2000 calories): Fat 5g, Saturated Fat 1g, Cholesterol 63mg, Sodium 148mg, Total Carbohydrate 37g, Dietary Fiber 2g, Sugars 0g, Protein 28g, Vitamin A 2750 units, Vitamin C 86 units, Calcium 0 units, Iron 29 units


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Chive Canape Spread

24 servings

1 tablespoon finely snipped chives
1/2 cup butter

COMBINE INGREDIENTS-MIX WEL

Nutrition Facts
Amount Per Serving: Calories 35 - Calories from Fat 35
Percent Total Calories From: Fat 99%, Protein 1%, Carbohydrate 0%
Totals and Percent Daily Values (2000 calories): Fat 4g, Saturated Fat 2g, Cholesterol 10mg, Sodium 39mg, Total Carbohydrate 0g, Dietary Fiber 0g, Sugars 0g, Protein 0g, Vitamin A 153 units, Vitamin C 0 units, Calcium 0 units, Iron 0 units


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Chops with Caramelized Apples

4 servings

1 each apple, peeled, cored, sliced
4 to 3 tablespoons to taste fresh lemon juice
2 tablespoons unsalted butter
2 tablespoons oil
4 each center cut pork chops, about 3/4-inch thick
1/4 cup white wine
2 cups apple cider

SPRINKLE APPLE SLICES WITH LEMON JUICE, TOSS TO COAT
HEAT 1 TABLESPOON BUTTER WITH OIL, IN A SKILLET, OVER A MODERATELY-HIGH FLAME, UNTIL MELTED
ADD PORK CHOPS AND BROWN 2-3 MINUTES ON EACH SIDE
REMOVE CHOPS, SET ASIDE
POUR OFF FAT
DEGLAZE PAN WITH WINE AND 1 CUP APPLE CIDER
HEAT AND SHAKE PAN TO REDUCE TO 1 CUP
REDUCE FLAME TO MEDIUM-LOW
ADD CHOPS AND SIMMER SLOWLY FOR 5 MINUTES
TURN AND SIMMER FOR ANOTHER 5 MINUTES, UNTIL TENDER
REMOVE TO A PLATTER, KEEP WARM
STRAIN JUICES, KEEP WARM
MELT REMAINING BUTTER IN A SKILLET, OVER A MEDIUM FLAME
ADD APPLES AND REMAINING CIDER
HEAT AND STIR FOR 10 MINUTES, UNTIL CARAMELIZED
REMOVE FROM HEAT
ARRANGE ON AND AROUND CHOPS ON PLATTER
REDUCE RESERVED JUICES, UNTIL THICKENED
SPOON OVER CHOPS AND APPLES
SERVE HO

Nutrition Facts
Amount Per Serving: Calories 558 - Calories from Fat 359
Percent Total Calories From: Fat 64%, Protein 17%, Carbohydrate 17%
Totals and Percent Daily Values (2000 calories): Fat 40g, Saturated Fat 14g, Cholesterol 102mg, Sodium 71mg, Total Carbohydrate 24g, Dietary Fiber 0g, Sugars 0g, Protein 23g, Vitamin A 256 units, Vitamin C 9 units, Calcium 0 units, Iron 1 units


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Chutney-Cheese Log

6 servings

1 cup finely grated sharp cheddar cheese
2 tablespoons butter
1/3 cup milk
1 teaspoon Worcestershire sauce
1/2 teaspoon tabasco sauce
1/4 cup minced major gray chutney
1/3 cup finely chopped cashews
1 pound assorted savory crackers

COMBINE CHEESE AND BUTTER IN A FOOD PROCESSOR
PROCESS UNTIL SMOOTH
ADD MILK, WORCESTERSHIRE, AND TABASCO SAUCE-MIX WELL
STIR IN CHUTNEY
SHAPE INTO A LOG AND WRAP IN PLASTIC
CHILL FOR 4 HOURS TO 4 DAYS
ALLOW TO WARM SLIGHTLY
ROLL IN MINCED CASHEWS
SERVE WITH ASSORTED CRACKER

Nutrition Facts
Amount Per Serving: Calories 553 - Calories from Fat 259
Percent Total Calories From: Fat 47%, Protein 8%, Carbohydrate 45%
Totals and Percent Daily Values (2000 calories): Fat 29g, Saturated Fat 13g, Cholesterol 32mg, Sodium 805mg, Total Carbohydrate 62g, Dietary Fiber 4g, Sugars 0g, Protein 12g, Vitamin A 388 units, Vitamin C 1 units, Calcium 0 units, Iron 2 units


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Classic Boston Baked Beans

6 servings

2 pounds navy beans, soaked overnight
1 teaspoon baking soda
1 each onion, peeled
1 pound bacon, minced
1/2 cup sugar
2/3 cup molasses
2 teaspoons dry mustard
4 teaspoons salt
1/2 teaspoon pepper

COMBINE BEANS AND BAKING SODA WITH 4 QUARTS WATER IN A DUTCH OVEN, OVER A MODERATE FLAME
HEAT TO A BOIL, REDUCE HEAT, AND SIMMER FOR 10 MINUTES, DRAIN, RINSE, AND DRAIN WELL
PLACE ONION IN THE BOTTOM OF A LARGE CASSEROLE OR DUTCH OVEN
ADD HALF OF THE DICED BACON
ADD BEANS AND TOP WITH REMAINING BACON
COMBINE SUGAR, MOLASSES, MUSTARD, SALT, AND PEPPER-MIX WELL POUR EVENLY OVER BEANS
ADD ENOUGH WATER TO BARELY COVER, DO NOT STIR
BAKE @ 300 DEGREES FOR 2 HOURS, STIR
BAKE @ 300 DEGREES FOR 2 HOURS, ADDING WATER ONLY AS NEEDED BAKE @ 300 DEGREES FOR A TOTAL OF 6 HOURS
SERVE HO

Nutrition Facts
Amount Per Serving: Calories 1106 - Calories from Fat 414
Percent Total Calories From: Fat 37%, Protein 15%, Carbohydrate 48%
Totals and Percent Daily Values (2000 calories): Fat 46g, Saturated Fat 17g, Cholesterol 51mg, Sodium 2314mg, Total Carbohydrate 132g, Dietary Fiber 9g, Sugars 0g, Protein 41g, Vitamin A 9 units, Vitamin C 23 units, Calcium 0 units, Iron 16 units


This page last updated on 28 May 2001.
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