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Recipes

RcpCardNew England Fish and Chips
RcpCardOld Style Baked Beans
RcpCardOnion Cakes
RcpCardOnion Cream Tartlets
RcpCardOnion Marmalade
RcpCardOnion Tart
RcpCardOven Bacon
RcpCardOven Jerky
RcpCardPaupers Pate
RcpCardPear and Roquefort Tart
RcpCardPeasant Style Pate
RcpCardPeppercorn Beef Flambe
RcpCardPickled Onions
RcpCardPicnic Beans
RcpCardPork Chops with Apple Cream Gravy
RcpCardPork Crown Roast
RcpCardPork Loin with Cream Gravy
RcpCardPork Seasoning Mix
RcpCardPork with Apples
RcpCardPotato Chowder
RcpCardPotato Dumplings
RcpCardPotato Kugel
RcpCardPotato Latkes with Applesauce
RcpCardPotato Nests
RcpCardPotato Pancakes
RcpCardPotato Pancakes II
RcpCardPotato Pillows
RcpCardPotato Puffs
RcpCardPotato Puffs II
RcpCardPotato Skins
RcpCardPotato Soup with Dumplings
RcpCardPotato-Chive Fritters
RcpCardPotato-Onion Gratin
RcpCardPoultry Seasoning Mix
RcpCardPumpkin Stuffed Pumpkins
RcpCardQuick Puff Pastry
RcpCardQuick Puff Pastry II
RcpCardRack of Lamb Primeurs
RcpCardRaw Potato Pancakes
RcpCardRice Pilaf
RcpCardRoast Rack of Lamb
RcpCardRoasted Chestnuts
RcpCardRoasted Onions
RcpCardRoasted Pheasant
RcpCardRoasted Pork Loin
RcpCardRoasted Potato Salad
RcpCardRoasted Wild Duckling
RcpCardSage Pork Tenderloin
RcpCardSauerkraut with Apples
RcpCardSausage Puffs
RcpCardSausage-Leek Soup
RcpCardSavory Dressing Balls
RcpCardSavory Mini Cheesecakes
RcpCardSavory Onion Crepes
RcpCardSavory Vegetable Tart

Any Comments?  E-mail me.

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New England Fish and Chips

50 servings

8 cups flour
2 tablespoons sweet paprika
12 each egg yolks, beaten
16 ounces dark beer
2 teaspoons salt
2 teaspoons white pepper
3 cups milk
3 cups white wine
peanut oil, for frying
50 each potatoes, peeled and cut into steak fries
18 each egg whites
1/2 teaspoon cream of tartar
18 pounds skinless, boneless firm white fish fillets
1 teaspoon salt, to taste
1 tablespoon malt vinegar, to taste

COMBINE FLOUR, PAPRIKA, EGG YOLKS, BEER, SALT, WHITE PEPPER, MILK, AND WINE-MIX WELL
COVER AND CHILL FOR 1-96 HOURS
HEAT OIL TO 375 DEGREES
ADD POTATOES; COOK UNTIL LIGHTLY BROWNED
DRAIN WELL ON A COOLING RACK, BLOT WITH PAPER TOWELS
KEEP WARM IN A LOW OVEN
BEAT EGG WHITES AND CREAM OF TARTER TOGETHER TO STIFF PEAKS FOLD INTO CHILLED BATTER MIXTURE
CUT FISH INTO 2-1/2x5-INCH PIECES
DIP INTO BATTER, ALLOWING EXCESS TO DRIP OFF
PLACE INTO HOT OIL AND FRY UNTIL GOLDEN
DRAIN WELL ON A COOLING RACK, BLOT WITH PAPER TOWELS
SEASON FISH AND POTATOES TO TASTE WITH SALT
SERVE HOT, ACCOMPANIED BY MALT VINEGA

Nutrition Facts
Amount Per Serving: Calories 459 - Calories from Fat 31
Percent Total Calories From: Fat 7%, Protein 34%, Carbohydrate 57%
Totals and Percent Daily Values (2000 calories): Fat 3g, Saturated Fat 1g, Cholesterol 122mg, Sodium 278mg, Total Carbohydrate 66g, Dietary Fiber 2g, Sugars 0g, Protein 39g, Vitamin A 325 units, Vitamin C 32 units, Calcium 0 units, Iron 4 units


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Old Style Baked Beans

12 servings

2 pounds navy beans
1/2 cup brown sugar
1/2 cup molasses
4 cups minced onions
2 tablespoons salt
4 teaspoons dry mustard
1/4 pound bacon, minced

COMBINE BEANS AND 12 CUPS WATER IN A DUTCH OVEN, OVER A HIGH FLAME
HEAT FOR A BOIL, BOIL FOR 2 MINUTES, AND REMOVE FROM HEAT COVER AND ALLOW TO STAND FOR 60 MINUTES, DRAIN WELL
ADD 12 CUPS WATER AND PLACE OVER A HIGH FLAME
HEAT TO A BOIL, REDUCE HEAT, AND SIMMER FOR 60 MINUTES
STIR IN REMAINING INGREDIENTS-MIX WELL
BAKE, COVERED, @ 350 DEGREES FOR 60 MINUTES
BAKE, UNCOVERED, @ 350 DEGREES FOR 60 MINUTES
SERVE HO

Nutrition Facts
Amount Per Serving: Calories 390 - Calories from Fat 63
Percent Total Calories From: Fat 16%, Protein 19%, Carbohydrate 65%
Totals and Percent Daily Values (2000 calories): Fat 7g, Saturated Fat 2g, Cholesterol 6mg, Sodium 1267mg, Total Carbohydrate 63g, Dietary Fiber 5g, Sugars 0g, Protein 19g, Vitamin A 6 units, Vitamin C 8 units, Calcium 0 units, Iron 8 units


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Onion Cakes

32 servings

1 package dry onion soup mix
3/4 cup sour cream
1 cup grated cheddar cheese
1/4 cup grated parmesan cheese
8 each 8-inch flour tortillas
3 to 2 tablespoons corn oil

COMBINE DIP MIX AND SOUR CREAM-MIX WELL
COMBINE DIP MIXTURE AND CHEESES-MIX WELL
SPREAD CHEESE MIXTURE EVENLY OVER HALF OF THE TORTILLAS
TOP WITH REMAINING TORTILLAS
BRUSH TOPS WITH OIL
BROIL UNTIL PUFFY AND LIGHTLY BROWNED, TURN
BRUSH TOPS WITH OIL
BROIL UNTIL LIGHTLY BROWNED
REMOVE FROM HEAT
ALLOW TO REST FOR 2-3 MINUTES
CUT INTO WEDGES
SERVE WAR

Nutrition Facts
Amount Per Serving: Calories 99 - Calories from Fat 41
Percent Total Calories From: Fat 41%, Protein 15%, Carbohydrate 44%
Totals and Percent Daily Values (2000 calories): Fat 5g, Saturated Fat 2g, Cholesterol 6mg, Sodium 213mg, Total Carbohydrate 11g, Dietary Fiber 0g, Sugars 0g, Protein 4g, Vitamin A 67 units, Vitamin C 0 units, Calcium 0 units, Iron 0 units


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Onion Cream Tartlets

12 servings

1/2 cup unsalted butter
1/2 cup minced red onion
1/2 cup minced white onion
1/3 pound peeled pearl onions
2 tablespoons finely minced shallots
3 tablespoons finely minced scallions
3 tablespoons finely minced garlic
1/2 cup dry white wine
1/2 cup whipping cream
1/4 cup grated parmesan cheese
2 tablespoons finely snipped chives
1/4 teaspoon salt, to taste
1/4 teaspoon fresh ground white pepper, to taste
24 each mini tart or pie shells

MELT BUTTER IN A HEAVY SKILLET, OVER A MEDIUM FLAME
ADD ALL ONIONS, SHALLOTS, SCALLIONS, AND GARLIC
HEAT AND STIR FOR 15 MINUTES, UNTIL SOFTENED
ADD WINE, INCREASE HEAT, AND REDUCE UNTIL ONLY 2 TABLESPOONS LIQUID REMAIN
ADD CREAM, HEAT AND STIR TO REDUCE UNTIL THICKENED
REMOVE FROM HEAT, STIR IN PARMESAN CHEESE AND CHIVES SEASON WITH SALT AND PEPPER TO TASTE
DIVIDE ONION MIXTURE EVENLY AMONG TARTLET SHELLS
BAKE @ 375 DEGREES FOR 10-12 MINUTES
BROWN SLIGHTLY UNDER A BROILER OR WITH A TORCH
COOL SLIGHTLY BEFORE SERVING
SERVE WAR

Nutrition Facts
Amount Per Serving: Calories 1941 - Calories from Fat 1190
Percent Total Calories From: Fat 61%, Protein 5%, Carbohydrate 33%
Totals and Percent Daily Values (2000 calories): Fat 132g, Saturated Fat 37g, Cholesterol 36mg, Sodium 2291mg, Total Carbohydrate 163g, Dietary Fiber 1g, Sugars 0g, Protein 24g, Vitamin A 693 units, Vitamin C 4 units, Calcium 0 units, Iron 9 units


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Onion Marmalade

1 servings

1 tablespoon olive oil
1 tablespoon sugar
1 teaspoon salt
1/2 teaspoon pepper
5 to 4 cups minced sweet onions
3 tablespoons wine vinegar

COMBINE OIL, SUGAR, SALT, AND PEPPER
HEAT AND STIR OVER A LOW FLAME TO DISSOLVE SUGAR
ADD ONIONS AND STIR TO COAT WELL
COVER AND SIMMER FOR 30 MINUTES, OVER A LOW FLAME, STIRRING OFTEN
STIR IN VINEGAR, COVER, AND SIMMER FOR 30-45 MINUTES, OVER A LOW FLAME, UNTIL THICKENED
COO

Nutrition Facts
Amount Per Serving: Calories 483 - Calories from Fat 132
Percent Total Calories From: Fat 27%, Protein 7%, Carbohydrate 65%
Totals and Percent Daily Values (2000 calories): Fat 15g, Saturated Fat 2g, Cholesterol 0mg, Sodium 2372mg, Total Carbohydrate 79g, Dietary Fiber 4g, Sugars 0g, Protein 9g, Vitamin A 2 units, Vitamin C 47 units, Calcium 0 units, Iron 2 units


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Onion Tart

8 servings

1/2 cup unsalted butter
1/2 cup sugar
1 cup cornmeal
1 teaspoon salt, omit if using salted butter
1 cup flour
1 cup medium dice onion
2 tablespoons unsalted butter
3 each eggs, beaten
1 cup sour cream
1/2 cup half and half
1/2 teaspoon salt, to taste
1/2 teaspoon fresh ground white pepper, to taste
1/4 cup minced sun-dried tomatoes
1/4 cup small dice smoked mozzarella cheese

COMBINE BUTTER AND DRY INGREDIENTS-MIX TO A MEALY TEXTURE BEAT IN EGGS, ONE AT A TIME, UNTIL DOUGH COMES TOGETHER
WRAP IN PLASTIC AND CHILL UNTIL FIRM
ROLLOUT AND PRESS ONTO THE BOTTOM AND UP THE SIDES OF TART PANS
COMBINE REMAINING BUTTER AND ONIONS IN A SKILLET, OVER A MEDIUM FLAME
HEAT AND STIR FOR 6-8 MINUTES, UNTIL VERY SOFT WITHOUT BROWNING
REMOVE FROM HEAT, COOL
COMBINE EGGS, SOUR CREAM, AND HALF & HALF-MIX WELL
SEASON TO TASTE WITH SALT AND A SMALL AMOUNT OF WHITE PEPPER
ARRANGE ONION MIXTURE INTO TART PANS
POUR EGG MIXTURE OVER THE ONIONS
BAKE @ 375 DEGREES FOR 30-35 MINUTES, UNTIL SET
REMOVE FROM OVEN AND ALLOW TO REST FOR 15-30 MINUTES BEFORE CUTTING
GARNISH WITH SUN-DRIED TOMATOES AND SMOKED MOZZARELLA CHEESE
SERVE WARM OR AT ROOM TEMPERATUR

Nutrition Facts
Amount Per Serving: Calories 444 - Calories from Fat 237
Percent Total Calories From: Fat 53%, Protein 8%, Carbohydrate 39%
Totals and Percent Daily Values (2000 calories): Fat 26g, Saturated Fat 14g, Cholesterol 141mg, Sodium 537mg, Total Carbohydrate 43g, Dietary Fiber 0g, Sugars 0g, Protein 9g, Vitamin A 991 units, Vitamin C 2 units, Calcium 0 units, Iron 1 units


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Oven Bacon

4 servings

1 pound sliced bacon

ARRANGE BACON SLICES ON A RACK, IN A FOIL-LINED BAKING PAN
BAKE @ 400 DEGREES FOR 15-20 MINUTES, COOL
COVER AND CHILL FOR 2-48 HOURS
REHEAT @ 450 DEGREES FOR 5 MINUTES, UNTIL CRISP
SERVE HO

Nutrition Facts
Amount Per Serving: Calories 628 - Calories from Fat 588
Percent Total Calories From: Fat 94%, Protein 6%, Carbohydrate 0%
Totals and Percent Daily Values (2000 calories): Fat 65g, Saturated Fat 24g, Cholesterol 76mg, Sodium 829mg, Total Carbohydrate 0g, Dietary Fiber 0g, Sugars 0g, Protein 10g, Vitamin A 0 units, Vitamin C 25 units, Calcium 0 units, Iron 1 units


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Oven Jerky

12 servings

1 pound boneless top round steak or flank steak
1/2 cup liquid smoke
1 tablespoon black pepper
1 teaspoon salt
1/2 cup soy sauce
1 tablespoon red pepper flakes

TRIM ALL FAT FROM BEEF
PLACE INTO A FREEZER UNTIL FIRM
SLICE INTO THIN STRIPS
PLACE INTO A LARGE SHALLOW BOWL
COMBINE REMAINING INGREDIENTS-MIX WELL
POUR OVER BEEF, WEIGHT DOWN WITH A PLATE
COVER AND CHILL FOR 4-24 HOURS
DRAIN WELL AND PAT DRY WITH A CLEAN TOWEL
ARRANGE ONTO A RACK, IN A SINGLE LAYER
PLACE INTO A SHALLOW BAKING PAN
BAKE @ 250 DEGREES FOR 3-4 HOURS, UNTIL DRY
REMOVE FROM OVEN AND ALLOW TO AIR DRY FOR 24 HOURS
SERVE AT ROOM TEMPERATUR

Nutrition Facts
Amount Per Serving: Calories 77 - Calories from Fat 26
Percent Total Calories From: Fat 34%, Protein 44%, Carbohydrate 23%
Totals and Percent Daily Values (2000 calories): Fat 3g, Saturated Fat 1g, Cholesterol 19mg, Sodium 911mg, Total Carbohydrate 4g, Dietary Fiber 0g, Sugars 0g, Protein 8g, Vitamin A 338 units, Vitamin C 0 units, Calcium 0 units, Iron 1 units


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Paupers Pate

12 servings

2 slices bacon, minced
3/4 cup minced onion
1/4 cup small dice carrot
3 pounds skinless boneless chicken
1/2 pound pork sausage
1 tablespoon minced parsley
1/4 teaspoon ground ginger
1/8 teaspoon poultry seasoning
1 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon ground allspice

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

Nutrition Facts
Amount Per Serving: Calories 327 - Calories from Fat 225
Percent Total Calories From: Fat 69%, Protein 30%, Carbohydrate 2%
Totals and Percent Daily Values (2000 calories): Fat 25g, Saturated Fat 8g, Cholesterol 117mg, Sodium 486mg, Total Carbohydrate 1g, Dietary Fiber 0g, Sugars 0g, Protein 24g, Vitamin A 1545 units, Vitamin C 5 units, Calcium 0 units, Iron 2 units


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Pear and Roquefort Tart

8 servings

2 cups flour
1 cup unsalted butter
1 teaspoon salt, omit if using salted butter
1/2 cup very cold water
4 each pears, peeled and thinly sliced
2 cups crumbled Roquefort cheese

COMBINE FLOUR AND SALT ON A PASTRY BOARD OR IN A LARGE BOWL CUT IN BUTTER TO THE SIZE OF SMALL PEAS
MAKE A WELL IN THE CENTER AND POUR IN HALF OF THE WATER
TOSS AND CUT IN THE WATER UNTIL WELL MIXED
ADDITIONAL WATER MAY BE ADDED UNTIL DOUGH HOLDS TOGETHER DO NOT KNEAD DOUGH
FORM INTO A CAKE, WRAP IN PLASTIC, AND CHILL
ROLLOUT AND CUT INTO 9-INCH CIRCLES
ARRANGE PEAR SLICES ONTO THE PREPARED DOUGH CIRCLES FOLD-UP THE EDGES OF THE DOUGH AROUND THE PEARS
BAKE @ 400 DEGREES FOR 10-12 MINUTES, UNTIL CRUST IS GOLDEN SPRINKLE WITH CHEESE
BAKE @ 400 DEGREES FOR 5 MINUTES
REMOVE FROM HEAT
SERVE HO

Nutrition Facts
Amount Per Serving: Calories 485 - Calories from Fat 296
Percent Total Calories From: Fat 61%, Protein 8%, Carbohydrate 31%
Totals and Percent Daily Values (2000 calories): Fat 33g, Saturated Fat 20g, Cholesterol 89mg, Sodium 840mg, Total Carbohydrate 37g, Dietary Fiber 1g, Sugars 0g, Protein 10g, Vitamin A 1199 units, Vitamin C 3 units, Calcium 0 units, Iron 1 units


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Peasant Style Pate

16 servings

1 pound lean ground pork
1 pound lean ground beef
1 cup minced onion
3 tablespoons minced garlic
1/4 cup minced scallions
1/2 cup fresh breadcrumbs
3 each eggs, lightly beaten
1/2 teaspoon dried thyme
1/2 teaspoon ground bay leaf
1 teaspoon fresh ground black pepper
1/4 teaspoon salt, to taste
1/2 pound thick sliced smoked slab bacon

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

Nutrition Facts
Amount Per Serving: Calories 249 - Calories from Fat 173
Percent Total Calories From: Fat 69%, Protein 23%, Carbohydrate 8%
Totals and Percent Daily Values (2000 calories): Fat 19g, Saturated Fat 7g, Cholesterol 92mg, Sodium 208mg, Total Carbohydrate 5g, Dietary Fiber 0g, Sugars 0g, Protein 14g, Vitamin A 71 units, Vitamin C 2 units, Calcium 0 units, Iron 1 units


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Peppercorn Beef Flambe

4 servings

1 tablespoon crushed black peppercorns
2 pounds beef flank steak
1/4 cup butter
1/4 cup warm brandy
1/4 cup heated cream

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

Nutrition Facts
Amount Per Serving: Calories 579 - Calories from Fat 355
Percent Total Calories From: Fat 61%, Protein 31%, Carbohydrate 1%
Totals and Percent Daily Values (2000 calories): Fat 39g, Saturated Fat 20g, Cholesterol 162mg, Sodium 285mg, Total Carbohydrate 2g, Dietary Fiber 0g, Sugars 0g, Protein 45g, Vitamin A 578 units, Vitamin C 0 units, Calcium 0 units, Iron 5 units


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Pickled Onions

1 servings

4 cups boiling water
8 cups pearl onions
1/2 cup salt
1 cup sugar
2 tablespoons pickling spice

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

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


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Picnic Beans

16 servings

64 ounces canned pork and beans
1 cup catsup
1/4 cup brown sugar
1/2 cup minced green bell pepper
1/4 cup minced onion
1 cup light molasses
2 teaspoons prepared mustard
1 teaspoon salt
1/2 cup finely minced bacon

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

Nutrition Facts
Amount Per Serving: Calories 235 - Calories from Fat 39
Percent Total Calories From: Fat 17%, Protein 11%, Carbohydrate 72%
Totals and Percent Daily Values (2000 calories): Fat 4g, Saturated Fat 2g, Cholesterol 11mg, Sodium 839mg, Total Carbohydrate 42g, Dietary Fiber 2g, Sugars 0g, Protein 7g, Vitamin A 374 units, Vitamin C 8 units, Calcium 0 units, Iron 3 units


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Pork Chops with Apple Cream Gravy

6 servings

6 each center cut pork chops, about 1/2-inch thick
3 tablespoons flour
1/4 teaspoon salt
1/2 teaspoon white pepper
3 tablespoons unsalted butter
1/2 cup slivered onion
2 tablespoons flour
1 cup light cream
1/2 cup apple cider
1 cup peeled, cored, and sliced apple
1/4 teaspoon ground mace

RINSE CHOPS WELL, PAT DRY
COMBINE 3 TABLESPOONS FLOUR, SALT, AND PEPPER
DREDGE CHOPS IN SEASONED FLOUR AND PAT TO REMOVE EXCESS
HEAT BUTTER IN A SKILLET, OVER A MODERATE FLAME
ADD ONIONS AND SAUTE FOR 6-8 MINUTES, UNTIL GOLDEN
REMOVE WITH A SLOTTED SPOON, SET ASIDE
ADD CHOPS AND BROWN WELL ON BOTH SIDES
REMOVE FROM PAN, AND SET ASIDE
WHISK REMAINING 2 TABLESPOON FLOUR INTO PAN DRIPPINGS
HEAT AND STIR UNTIL BUBBLY, WITHOUT BROWNING
REDUCE FLAME TO MEDIUM
GRADUALLY WHISK IN CREAM AND CIDER
HEAT AND WHISK UNTIL BUBBLY
STIR IN ONIONS
PLACE CHOPS INTO A SAUCEPOT, IN A SINGLE LAYER
TOP WITH APPLE SLICES
SPRINKLE WITH GROUND MACE
COVER AND SIMMER FOR 15 MINUTES, OVER A MEDIUM-LOW FLAME REMOVE TO A SERVING PLATTER
SERVE HO

Nutrition Facts
Amount Per Serving: Calories 557 - Calories from Fat 407
Percent Total Calories From: Fat 73%, Protein 18%, Carbohydrate 9%
Totals and Percent Daily Values (2000 calories): Fat 45g, Saturated Fat 21g, Cholesterol 146mg, Sodium 182mg, Total Carbohydrate 13g, Dietary Fiber 0g, Sugars 0g, Protein 25g, Vitamin A 685 units, Vitamin C 3 units, Calcium 0 units, Iron 1 units


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Pork Crown Roast

6 servings

1/2 cup golden raisins
1/4 cup orange liqueur
3/4 cup ground pork sausage
1 cup minced onion
2 cups peeled, cored, and diced apples
1/2 cup shelled, chopped walnuts
1/4 teaspoon ground cinnamon
1/2 teaspoon finely grated orange zest
1/2 cup fresh breadcrumbs
1 each egg, beaten
1 teaspoon salt
1 teaspoon pepper
8 to 7 pounds pork crown roast
6 each peeled, pitted apricots
6 each marachino cherries

PLUMP RAISINS IN LIQUEUR FOR 60 MINUTES, SET ASIDE
COMBINE SAUSAGE AND ONIONS IN A LARGE SKILLET, OVER A MODERATE FLAME
HEAT AND STIR FOR 10 MINUTES, UNTIL SAUSAGE IS NO LONGER PINK
DRAIN WELL, DISCARDING DRIPPINGS
ADD APPLES, WALNUTS, CINNAMON, ORANGE ZEST, BREADCRUMBS, AND RAISIN MIXTURE
STIR IN EGG-MIX WELL
RUB ROAST INSIDE AND OUT WITH SALT AND PEPPER
PLACE ONTO A RACK IN A ROASTING PAN
SPOON STUFFING INTO CAVITY, DO NOT PACK TIGHTLY
COVER CHINES AND STUFFING LOOSELY WITH FOIL
BAKE @ 325 DEGREES UNTIL THICKEST PART OF MEAT REACHES AN INTERNAL TEMPERATURE OF 165-170 DEGREES
REMOVE FROM OVEN
TRANSFER TO A SERVING PLATTER, REMOVE FOIL
DECORATE TIPS OF CHINE BONES WITH PAPER BOOTIES
CUT APRICOTS THROUGH THE MIDDLE ALMOST IN HALF
TURN 90 DEGREES AND CUT THROUGH THE MIDDLE NEARLY IN HALF AGAIN SO THAT THEY RESEMBLE A FOUR PETAL FLOWER
PLACE A CHERRY INTO THE CENTER OF EACH
ARRANGE AROUND ROAST
SERVE HO

Nutrition Facts
Amount Per Serving: Calories 1988 - Calories from Fat 1482
Percent Total Calories From: Fat 75%, Protein 18%, Carbohydrate 7%
Totals and Percent Daily Values (2000 calories): Fat 165g, Saturated Fat 57g, Cholesterol 428mg, Sodium 911mg, Total Carbohydrate 34g, Dietary Fiber 1g, Sugars 0g, Protein 89g, Vitamin A 1129 units, Vitamin C 12 units, Calcium 0 units, Iron 6 units


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Pork Loin with Cream Gravy

25 servings

17 pounds center cut pork loin roast with bone
1 tablespoon salt
1 tablespoon fresh ground black pepper
1 teaspoon sage
1 cup minced onion
1/2 cup minced carrot
1/2 cup minced celery
1 quart chicken, veal, or pork white stock
1 quart milk
5 ounces flour
1 cup heavy cream
1 teaspoon salt, to taste
1 teaspoon black pepper, to taste

REMOVE CHINE BONES WITH A MEAT SAW SO LOINS MAY BE SEPARATED INTO CHOPS WHEN COOKED
RUB THE LOINS WITH SALT, PEPPER, AND SAGE
PLACE CHINE BONES INTO THE BOTTOM OF A ROASTING PAN
PLACE LOINS, FAT SIDE UP, ON TOP OF THE BONES
INSERT A MEAT THERMOMETER INTO THE THICKEST PART OF THE MUSCLE
ROAST @ 325 DEGREES FOR 60 MINUTES
PLACE MIREPOIX INTO THE BOTTOM OF THE PAN AND BASTE WITH FAT ROAST @ 325 DEGREES FOR 60-90 MINUTES, TO AN INTERNAL TEMPERATURE OF 160 DEGREES
REMOVE ROAST FROM PAN, KEEP WARM
SET ROASTING PAN OVER A MODERATE FLAME
COOK UNTIL MIREPOIX IS BROWNED AND MOISTURE HAS EVAPORATED DRAIN OFF AND RESERVE FAT
DEGLAZE PAN WITH STOCK
COMBINE CONTENTS WITH MILK IN A SAUCEPAN, AND SKIM WELL
HEAT 5 OUNCES OF THE RESERVED FAT IN A SKILLET
ADD THE FLOUR, HEAT AND WHISK TO MAKE A HONEY-COLORED ROUX
WHISK THE ROUX INTO THE SAUCEPAN
HEAT AND WHISK UNTIL THICKENED AND SLIGHTLY REDUCED
STRAIN THROUGH A CHINOIS
FINISH GRAVY WITH HEAVY CREAM
ADJUST THE SEASONINGS
CUT BETWEEN THE RIBS INTO CHOPS
SERVE HOT WITH 2 OUNCES GRAV

Nutrition Facts
Amount Per Serving: Calories 1071 - Calories from Fat 840
Percent Total Calories From: Fat 78%, Protein 19%, Carbohydrate 3%
Totals and Percent Daily Values (2000 calories): Fat 93g, Saturated Fat 35g, Cholesterol 241mg, Sodium 573mg, Total Carbohydrate 8g, Dietary Fiber 0g, Sugars 0g, Protein 50g, Vitamin A 838 units, Vitamin C 3 units, Calcium 0 units, Iron 3 units


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Pork Seasoning Mix

1 servings

1 tablespoon salt
1 teaspoon sugar
1 tablespoon grated lemon zest
1 teaspoon msg
1 teaspoon fresh ground black pepper
1 teaspoon paprika

COMBINE INGREDIENTS-MIX WELL
RUB INTO PORK BEFORE GRILLING OR ROASTIN

Nutrition Facts
Amount Per Serving: Calories 37 - Calories from Fat 3
Percent Total Calories From: Fat 9%, Protein 7%, Carbohydrate 84%
Totals and Percent Daily Values (2000 calories): Fat 0g, Saturated Fat 0g, Cholesterol 0mg, Sodium 7027mg, Total Carbohydrate 8g, Dietary Fiber 1g, Sugars 0g, Protein 1g, Vitamin A 1405 units, Vitamin C 9 units, Calcium 0 units, Iron 1 units


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Pork with Apples

4 servings

4 each pork loin chops
1 cup apple juice
1 teaspoon ground sage
2 tablespoons brown sugar
1 cup minced onion
3 each gravenstein apples
1/4 teaspoon salt
1/4 teaspoon pepper

COMBINE APPLE JUICE, LEMON JUICE, SAGE, BROWN SUGAR, AND ONIONS IN A SAUCEPAN, OVER A MEDIUM FLAME
HEAT AND STIR JUST TO DISSOLVE SUGAR
POUR OVER PORK CHOPS
COVER AND CHILL FOR 4-24 HOURS, TURNING ONCE
REMOVE FROM MARINADE, DRAIN WELL
GRILL FOR 20 MINUTES, TURNING AND BASTING OFTEN
CORE APPLES AND CUT INTO THICK RINGS
GRILL AND BASTE APPLES AND PORK FOR 15 MINUTES, UNTIL PORK IS NO LONGER PINK IN THE CENTER
SEASON WITH SALT AND PEPPER
SERVE HO

Nutrition Facts
Amount Per Serving: Calories 309 - Calories from Fat 69
Percent Total Calories From: Fat 22%, Protein 29%, Carbohydrate 48%
Totals and Percent Daily Values (2000 calories): Fat 8g, Saturated Fat 3g, Cholesterol 62mg, Sodium 216mg, Total Carbohydrate 37g, Dietary Fiber 2g, Sugars 0g, Protein 22g, Vitamin A 97 units, Vitamin C 38 units, Calcium 0 units, Iron 2 units


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Potato Chowder

24 servings

1/2 pound ground salt pork
1 1/2 cups minced onions
1/2 cup minced celery
1/4 cup flour
3 quarts chicken stock
1 pound peeled, small dice new potatoes
48 ounces canned cream-style corn
6 cups heated milk
1 cup heated heavy cream
1/2 teaspoon salt, to taste
1/2 teaspoon fresh ground white pepper, to taste
1/4 cup minced parsley

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

Nutrition Facts
Amount Per Serving: Calories 231 - Calories from Fat 128
Percent Total Calories From: Fat 55%, Protein 9%, Carbohydrate 36%
Totals and Percent Daily Values (2000 calories): Fat 14g, Saturated Fat 7g, Cholesterol 30mg, Sodium 1114mg, Total Carbohydrate 21g, Dietary Fiber 1g, Sugars 0g, Protein 5g, Vitamin A 349 units, Vitamin C 7 units, Calcium 0 units, Iron 1 units


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Potato Dumplings

6 servings

2 cups leftover mashed potatoes
1/3 cup flour
1 teaspoon salt
1/4 cup farina
1 each egg, beaten
2 teaspoons milk

COMBINE INGREDIENTS IN A MIXER BOWL
BEAT ON A MEDIUM SPEED FOR 1-2 MINUTES, UNTIL BLENDED-SCRAPING BOWL OFTEN
FORM INTO 1-INCH BALLS
DROP INTO HOT BROTH AND SIMMER UNTIL THEY FLOAT
SERVE HO

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


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Potato Kugel

50 servings

12 pounds finely grated potatoes
3 pounds grated onions
3 pounds grated carrots
1 cup finely minced parsley
6 cups flour
1/3 cup finely ground almonds
24 each beaten eggs
3 cups dark or golden raisins
3 tablespoons salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 tablespoon freshly ground black pepper
1 teaspoon cayenne
2 cups rendered chicken fat

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

Nutrition Facts
Amount Per Serving: Calories 328 - Calories from Fat 89
Percent Total Calories From: Fat 27%, Protein 11%, Carbohydrate 62%
Totals and Percent Daily Values (2000 calories): Fat 10g, Saturated Fat 3g, Cholesterol 108mg, Sodium 477mg, Total Carbohydrate 51g, Dietary Fiber 2g, Sugars 0g, Protein 9g, Vitamin A 7980 units, Vitamin C 22 units, Calcium 0 units, Iron 3 units


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Potato Latkes with Applesauce

6 servings

4 cups peeled, finely grated potatoes
1 cup very finely minced onion
1/4 cup flour
1 teaspoon salt
1/4 teaspoon white pepper
2 each eggs, beaten
1/2 cup vegetable oil
1/4 cup sour cream, as garnish
1/2 cup applesauce, as garnish

COMBINE POTATOES AND ONIONS IN A CLEAN TOWEL
SQUEEZE-OUT EXCESS MOISTURE COMBINE POTATO MIXTURE, FLOUR, SALT, AND WHITE PEPPER-MIX WELL
MOISTEN WITH BEATEN EGGS-MIX WELL
HEAT OIL IN A SKILLET, OVER A MEDIUM FLAME
DROP POTATO MIXTURE, BY TABLESPOONSFUL, INTO HOT OIL
FRY TO A MEDIUM BROWN ON BOTH SIDES
DRAIN BRIEFLY ON A COOLING RACK AND BLOT WITH PAPER TOWELS
GARNISH WITH SOUR CREAM AND APPLESAUCE
SERVE HO

Nutrition Facts
Amount Per Serving: Calories 364 - Calories from Fat 200
Percent Total Calories From: Fat 55%, Protein 6%, Carbohydrate 39%
Totals and Percent Daily Values (2000 calories): Fat 22g, Saturated Fat 3g, Cholesterol 75mg, Sodium 426mg, Total Carbohydrate 35g, Dietary Fiber 1g, Sugars 0g, Protein 6g, Vitamin A 153 units, Vitamin C 17 units, Calcium 0 units, Iron 2 units


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Potato Nests

1 servings

peeled, thinly sliced potato
peanut oil, for frying

RINSE POTATOES WELL, DRAIN WELL, AND PAT DRY
SQUEEZE DRY IN A KITCHEN TOWEL
HEAT OIL TO 375 DEGREES
DIP BASKET INTO HOT OIL
ARRANGE A SINGLE LAYER OF POTATOES INTO BASKET
CLOSE BASKET AND SECURE TOP
HEAT OIL TO 375 DEGREES
PLACE POTATO BASKET INTO HOT OIL
FRY UNTIL GOLDEN
REMOVE FROM BASKET
DRAIN ON A COOLING RACK AND BLOT WITH PAPER TOWELS
KEEP WARM IN A 300 DEGREE OVEN
FILL AS DESIRE

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


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Potato Pancakes

4 servings

6 cups peeled and finely grated potatoes
1/2 cup minced scallions
1 each egg, beaten
1/2 teaspoon salt
1/4 teaspoon white pepper
1 tablespoon flour
1 tablespoon baking powder
2 tablespoons half and half
oil, for frying

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

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


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Potato Pancakes II

4 servings

1 cup seasoned breadcrumbs
1 teaspoon minced parsley
1 teaspoon minced chives
2 cups leftover mashed potatoes
1/4 teaspoon salt
1/4 teaspoon pepper
2 each eggs, beaten
corn oil, or shortening for frying

COMBINE BREADCRUMBS, PARSLEY, AND CHIVES, SET ASIDE
SEASON MASHED POTATOES TO TASTE WITH SALT AND PEPPER
DIVIDE INTO EQUAL PORTIONS AND FORM INTO TWO PATTIES PER PORTION
DIP INTO BEATEN EGGS, ALLOWING EXCESS TO DRIP OFF
COAT WITH CRUMB MIXTURE
PLACE ONTO WAXED PAPER AND CHILL FOR 30 MINUTES TO SET COATING
HEAT OIL TO 375 DEGREES
ADD CAKES AND FRY UNTIL CRISPY ON BOTH SIDES
DRAIN ON A COOLING RACK AND BLOT WITH PAPER TOWELS
KEEP WARM IN A 300 DEGREE OVEN
SERVE HO

Nutrition Facts
Amount Per Serving: Calories 251 - Calories from Fat 69
Percent Total Calories From: Fat 27%, Protein 13%, Carbohydrate 59%
Totals and Percent Daily Values (2000 calories): Fat 8g, Saturated Fat 2g, Cholesterol 110mg, Sodium 681mg, Total Carbohydrate 37g, Dietary Fiber 0g, Sugars 0g, Protein 8g, Vitamin A 219 units, Vitamin C 7 units, Calcium 0 units, Iron 2 units


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Potato Pillows

6 servings

1 each peeled, shredded potato
1 each peeled, shredded carrot
1 each shredded zucchini
1 cup minced onion
3/4 cup seasoned breadcrumbs
2 each eggs, beaten
1 teaspoon kosher salt
1/4 teaspoon pepper
2 tablespoons corn oil

COMBINE POTATOES, CARROTS, ZUCCHINI, AND ONIONS
STIR IN BREADCRUMBS, EGGS, SALT, AND PEPPER-MIX WELL
HEAT OIL IN A LARGE SKILLET, OVER A MODERATELY-HIGH FLAME DIVIDE MIXTURE INTO EQUAL PORTIONS
PLACE ONE PORTION INTO HOT SKILLET
FLATTEN WITH A SPATULA
HEAT FOR 10-12 MINUTES, UNTIL WELL BROWNED, TURN
HEAT FOR 10-12 MINUTES, UNTIL WELL BROWNED
REMOVE FROM PAN, DRAIN ON A COOLING RACK AND BLOT WITH PAPER TOWELS
KEEP WARM IN A 200 DEGREE OVEN
SERVE HO

Nutrition Facts
Amount Per Serving: Calories 170 - Calories from Fat 62
Percent Total Calories From: Fat 37%, Protein 12%, Carbohydrate 51%
Totals and Percent Daily Values (2000 calories): Fat 7g, Saturated Fat 1g, Cholesterol 71mg, Sodium 513mg, Total Carbohydrate 22g, Dietary Fiber 1g, Sugars 0g, Protein 5g, Vitamin A 3571 units, Vitamin C 10 units, Calcium 0 units, Iron 1 units


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Potato Puffs

16 servings

4 cups leftover mashed potatoes
1/4 cup butter
1/2 cup milk
2 each egg yolks
2 each egg whites, beaten stiff
1/2 teaspoon salt, to taste
1/2 teaspoon fresh ground white pepper, to taste
1/4 cup grated parmesan cheese

COMBINE BUTTER AND MILK IN A SAUCEPAN, OVER A MEDIUM FLAME HEAT AND STIR UNTIL BUTTER MELTS
REMOVE FROM HEAT AND STIR IN MASHED POTATOES
BEAT IN EGG YOLKS
SEASON TO TASTE WITH SALT AND PEPPER
FOLD IN EGG WHITES
DROP BY TABLESPOONSFUL ONTO A BUTTERED BAKING SHEET OR PAN SPRINKLE WITH PARMESAN CHEESE
BAKE @ 350 DEGREES FOR 30-40 MINUTES, UNTIL PUFFY AND GOLDEN SERVE HO

Nutrition Facts
Amount Per Serving: Calories 89 - Calories from Fat 40
Percent Total Calories From: Fat 45%, Protein 12%, Carbohydrate 44%
Totals and Percent Daily Values (2000 calories): Fat 4g, Saturated Fat 3g, Cholesterol 36mg, Sodium 297mg, Total Carbohydrate 10g, Dietary Fiber 0g, Sugars 0g, Protein 3g, Vitamin A 176 units, Vitamin C 4 units, Calcium 0 units, Iron 0 units


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Potato Puffs II

15 servings

4 to 3 cups leftover mashed potatoes
2 tablespoons butter
1/4 teaspoon salt
1/4 teaspoon white pepper
1/2 cup choux paste
corn oil, for frying

COMBINE POTATOES, BUTTER, SALT, AND PEPPER-MIX WELL
ADD CHOUX PASTE-MIX WELL
HEAT OIL TO 360 DEGREES
DROP DOUGH BY SPOONSFUL INTO HOT OIL
FRY UNTIL PUFFED AND LIGHTLY BROWNED
DRAIN ON A COOLING RACK AND BLOT WITH PAPER TOWELS
KEEP WARM
SERVE HO

Nutrition Facts
Amount Per Serving: Calories 57 - Calories from Fat 24
Percent Total Calories From: Fat 42%, Protein 6%, Carbohydrate 52%
Totals and Percent Daily Values (2000 calories): Fat 3g, Saturated Fat 1g, Cholesterol 5mg, Sodium 182mg, Total Carbohydrate 7g, Dietary Fiber 0g, Sugars 0g, Protein 1g, Vitamin A 66 units, Vitamin C 3 units, Calcium 0 units, Iron 0 units


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Potato Skins

16 servings

12 each Idaho potatoes
1/4 cup melted butter

SCRUB, RINSE, AND DRY POTATOES
LIGHTLY PRICK WITH A FORK ON ALL SIDES
BAKE @ 400 DEGREES FOR 40-45 MINUTES, UNTIL TENDER
REMOVE FROM OVEN, COOL SLIGHTLY
CUT INTO QUARTERS, LENGTHWISE
SCOOP OUT FLESH, LEAVING ABOUT A 3/8-INCH SHELL
RESERVE FLESH FOR ANOTHER USE
BRUSH SHELLS INSIDE AND OUT WITH MELTED BUTTER
BAKE @ 400 DEGREES FOR 15-30 MINUTES, UNTIL CRISP
GARNISH AS DESIRED
SERVE HO

Nutrition Facts
Amount Per Serving: Calories 194 - Calories from Fat 27
Percent Total Calories From: Fat 14%, Protein 7%, Carbohydrate 79%
Totals and Percent Daily Values (2000 calories): Fat 3g, Saturated Fat 2g, Cholesterol 8mg, Sodium 41mg, Total Carbohydrate 38g, Dietary Fiber 1g, Sugars 0g, Protein 4g, Vitamin A 109 units, Vitamin C 20 units, Calcium 0 units, Iron 2 units


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Potato Soup with Dumplings

10 servings

1/4 cup butter
1 cup minced onion
4 cups water
3 pounds peeled, small dice potatoes
1 cup minced celery
1 tablespoon salt
1/2 teaspoon white pepper
2 tablespoons minced parsley
2 tablespoons butter, room temperature
1/3 cup flour
2 each eggs, beaten
1/4 teaspoon salt
1/8 teaspoon freshly ground nutmeg
1 cup sour cream

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

Nutrition Facts
Amount Per Serving: Calories 300 - Calories from Fat 118
Percent Total Calories From: Fat 39%, Protein 8%, Carbohydrate 52%
Totals and Percent Daily Values (2000 calories): Fat 13g, Saturated Fat 6g, Cholesterol 70mg, Sodium 877mg, Total Carbohydrate 39g, Dietary Fiber 1g, Sugars 0g, Protein 6g, Vitamin A 506 units, Vitamin C 23 units, Calcium 0 units, Iron 2 units


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Potato-Chive Fritters

50 servings

12 pounds potatoes, peeled, cooked, cooled, and riced
2 cups sour cream
3/4 cup minced parsley
1 tablespoon minced garlic
6 each eggs, beaten
1/3 cup minced chives
9 tablespoons strained rendered bacon fat
1 tablespoon dry mustard
1 teaspoon ground thyme
1/4 teaspoon salt, to taste
1/4 teaspoon white pepper, to taste
1 pinch cayenne, to taste
1/2 cup flour, for dredging
corn oil, for frying

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

Nutrition Facts
Amount Per Serving: Calories 179 - Calories from Fat 51
Percent Total Calories From: Fat 28%, Protein 9%, Carbohydrate 63%
Totals and Percent Daily Values (2000 calories): Fat 6g, Saturated Fat 2g, Cholesterol 32mg, Sodium 41mg, Total Carbohydrate 28g, Dietary Fiber 1g, Sugars 0g, Protein 4g, Vitamin A 173 units, Vitamin C 17 units, Calcium 0 units, Iron 2 units


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Potato-Onion Gratin

50 servings

1 cup olive oil
3/4 cup strained rendered bacon fat
4 quarts sliced sweet red onions
2 tablespoons minced garlic
1/4 cup finely minced fresh thyme
3/4 cup finely minced scallion top
12 pounds new potatoes, peeled, sliced, and rinsed
1/4 teaspoon salt, to taste
1/4 teaspoon black pepper, to taste
3/4 cup unsalted butter, room temperature
6 cups fresh breadcrumbs

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

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


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Poultry Seasoning Mix

1 servings

1 tablespoon salt
1 tablespoon freshly ground black pepper
1 teaspoon msg
1 teaspoon paprika
1 teaspoon dry mustard
3 each bay leaves
1 tablespoon minced garlic

COMBINE INGREDIENTS-MIX WELL
RUB INTO POULTRY BEFORE GRILLIN

Nutrition Facts
Amount Per Serving: Calories 104 - Calories from Fat 23
Percent Total Calories From: Fat 22%, Protein 15%, Carbohydrate 63%
Totals and Percent Daily Values (2000 calories): Fat 3g, Saturated Fat 0g, Cholesterol 0mg, Sodium 7033mg, Total Carbohydrate 16g, Dietary Fiber 3g, Sugars 0g, Protein 4g, Vitamin A 1790 units, Vitamin C 11 units, Calcium 0 units, Iron 6 units


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Pumpkin Stuffed Pumpkins

8 servings

8 each mini fresh pumpkins
2 each eggs
16 ounces canned solid-pack pumpkin, not pie filling
3/4 cup brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground allspice
1/4 teaspoon salt
2/3 cup half and half
1/2 cup orange juice
2 cups cream, whipped
2 teaspoons grated orange zest

RINSE PETITE PUMPKINS IN COLD WATER
PIERCE WITH A KNIFE IN SEVERAL PLACES
PLACE INTO A BAKING PAN
BAKE @ 375 DEGREES FOR 45-60 MINUTES, UNTIL TENDER
REMOVE FROM OVEN, COOL
REMOVE AND DISCARD TOPS FROM PUMPKINS
SCOOP-OUT AND DISCARD SEEDS AND STRINGS
COMBINE EGGS, PUMPKIN, SUGAR, CINNAMON, GINGER, ALLSPICE, AND SALT IN A FOOD PROCESSOR
PROCESS TO A SMOOTH PUREE
ADD HALF & HALF AND ORANGE JUICE, PULSE TO BLEND WELL
POUR TO WITHIN 1/2-INCH OF THE TOP OF PREPARED SHELLS
BAKE @ 375 DEGREES FOR 20-25 MINUTES, UNTIL SET IN THE CENTER REMOVE FROM OVEN, COOL
PLACE INTO INDIVIDUAL DESSERT CUPS
PLACE A DOLLOP OF WHIPPED CREAM ON TOP OF EACH
GARNISH WITH GRATED ORANGE ZEST
SERVE AT ROOM TEMPERATUR

Nutrition Facts
Amount Per Serving: Calories 803 - Calories from Fat 203
Percent Total Calories From: Fat 25%, Protein 10%, Carbohydrate 65%
Totals and Percent Daily Values (2000 calories): Fat 23g, Saturated Fat 13g, Cholesterol 113mg, Sodium 194mg, Total Carbohydrate 131g, Dietary Fiber 23g, Sugars 0g, Protein 19g, Vitamin A 313675 units, Vitamin C 66 units, Calcium 0 units, Iron 21 units


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Quick Puff Pastry

24 servings

3 cups all-purpose flour
1 cup cake flour, such as Soft as Silk
1 teaspoon salt
3 cups chilled butter
1 cup ice cold water

COMBINE DRY INGREDIENTS
CUT BUTTER INTO 1/2-INCH CUBES
FLATTEN INTO FLAKES WITH YOUR FINGERS
COMBINE WITH FLOUR AND CHILL FOR 10 MINUTES
(BUTTER MUST REMAIN FIRM)
MIX IN WATER UNTIL DOUGH HOLDS SHAPE
TURNOUT ONTO A FLOURED BOARD AND FORM INTO AN 8x18-INCH RECTANGLE
SPRINKLE WITH FLOUR AND FOLD INTO THIRDS
COVER AND CHILL FOR 30 MINUTES
ROLLOUT, SPRINKLE WITH FLOUR, FOLD, COVER, AND CHILL THREE MORE TIMES
COVER AND CHILL FOR ANOTHER 2 HOURS
ROLLOUT, FOLD, COVER, AND CHILL TWICE MORE
CHILL OVERNIGH

Nutrition Facts
Amount Per Serving: Calories 280 - Calories from Fat 209
Percent Total Calories From: Fat 75%, Protein 3%, Carbohydrate 22%
Totals and Percent Daily Values (2000 calories): Fat 23g, Saturated Fat 14g, Cholesterol 62mg, Sodium 333mg, Total Carbohydrate 15g, Dietary Fiber 0g, Sugars 0g, Protein 2g, Vitamin A 868 units, Vitamin C 0 units, Calcium 0 units, Iron 1 units


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Quick Puff Pastry II

1 servings

1 cup flour
2/3 cup cake flour, such as Soft as Silk
14 tablespoons cutup, frozen butter
1/2 cup or more chilled cream

COMBINE FLOURS AND SALT ON A LARGE COOL WORK SURFACE
CUT IN BUTTER TO RESEMBLE SMALL PEAS
ADD 1/2 CUP CREAM AND MIX GENTLY
ADDING ADDITIONAL CREAM AS NEEDED, UNTIL DOUGH FORMS A BALL ROLLOUT ON A LIGHTLY FLOURED SURFACE INTO A 10x20 INCH RECTANGLE
FOLD NARROW ENDS OVER THE MIDDLE INTO THIRDS
WRAP IN PLASTIC AND CHILL FOR 60-90 MINUTES
UNWRAP DOUGH, ROLLOUT, FOLD AND CHILL AGAIN
UNWRAP, ROLLOUT, FOLD, AND CHILL AGAIN
USE OR FREEZE FOR UP TO 4 WEEK

Nutrition Facts
Amount Per Serving: Calories 2456 - Calories from Fat 1736
Percent Total Calories From: Fat 71%, Protein 4%, Carbohydrate 25%
Totals and Percent Daily Values (2000 calories): Fat 193g, Saturated Fat 119g, Cholesterol 539mg, Sodium 1691mg, Total Carbohydrate 156g, Dietary Fiber 0g, Sugars 0g, Protein 24g, Vitamin A 7202 units, Vitamin C 1 units, Calcium 0 units, Iron 7 units


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Rack of Lamb Primeurs

8 servings

16 each rack of lamb, ribs, two per portion
1 teaspoon salt
1 teaspoon pepper
1 teaspoon thyme
2 tablespoons minced garlic
2 cups veal based white stock
1/4 pound cooked, turned carrot
1/4 pound cooked, turned turnip
1/8 pound cooked, buttered peas
1/8 pound cooked, buttered green beans
1/2 pound cooked, rissole potato

REMOVE CHINE BONE AND SEPARATE RACK INTO TWO HALVES
CUTOFF ENDS OF BONES WITH A CLEAVER OR SAW AND RESERVE FOR ANOTHER USE
TRIM OFF EXCESS FAT FROM TOP OF MEAT, LEAVING A THIN LAYER PLACE CHINE BONES INTO THE BOTTOM OF A ROASTING PAN
PLACE MEAT, FAT SIDE UP, ON TOP OF THE BONES
SEASON WITH SALT, PEPPER, AND THYME
ROAST @ 450 DEGREES FOR 30 MINUTES, UNTIL RARE TO MEDIUM-RARE
REMOVE FROM PAN, KEEP WARM
LEAVE BONES IN PAN AND SET OVER A MODERATE FLAME TO CARAMELIZE THE JUICES AND CLARIFY THE FAT
POUR OFF THE FAT
ADD GARLIC TO THE PAN AND COOK FOR 1 MINUTE
ADD STOCK AND STIR TO DEGLAZE THE PAN AND DISSOLVE THE DRIPPINGS
HEAT UNTIL REDUCED BY HALF
STRAIN THROUGH A CHINOIS
DEGREASE AS NEEDED
SEASON TO TASTE
POUR JUS INTO A SAUCE BOAT
CUT BETWEEN RIBS INTO CHOPS
PLACE ONTO A HEATED PLATTER AND GARNISH WITH THE ASSORTED VEGETABLES
SERVE HOT, WITH JUS TO THE SID

Nutrition Facts
Amount Per Serving: Calories 68 - Calories from Fat 5
Percent Total Calories From: Fat 7%, Protein 17%, Carbohydrate 76%
Totals and Percent Daily Values (2000 calories): Fat 1g, Saturated Fat 0g, Cholesterol 1mg, Sodium 331mg, Total Carbohydrate 13g, Dietary Fiber 1g, Sugars 0g, Protein 3g, Vitamin A 4094 units, Vitamin C 14 units, Calcium 0 units, Iron 1 units


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Raw Potato Pancakes

12 servings

2 each large potatoes
3 each egg yolks
1/2 teaspoon salt
1 tablespoon sugar
2 tablespoons flour
1/2 teaspoon baking powder
3 each egg whites

SCRUB POTATOES WELL GRATE INTO A BOWL, WITHOUT PEELING
BEAT YOLKS UNTIL LIGHT AND LEMON COLORED
ADD THE POTATOES, SALT, SUGAR, FLOUR, AND BAKING POWDER-MIX WELL
BEAT WHITES TO STIFF PEAKS
GENTLY FOLD INTO POTATO MIXTURE
DROP BY SPOONSFUL ONTO A GREASED GRIDDLE OR SKILLET, TO MAKE 3-INCH CAKES
FRY UNTIL WELL BROWNED ON BOTH SIDES
KEEP WARM IN A 300 DEGREE OVEN
SERVE HO

Nutrition Facts
Amount Per Serving: Calories 63 - Calories from Fat 12
Percent Total Calories From: Fat 18%, Protein 16%, Carbohydrate 66%
Totals and Percent Daily Values (2000 calories): Fat 1g, Saturated Fat 0g, Cholesterol 51mg, Sodium 131mg, Total Carbohydrate 10g, Dietary Fiber 0g, Sugars 0g, Protein 3g, Vitamin A 78 units, Vitamin C 5 units, Calcium 0 units, Iron 1 units


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Rice Pilaf

10 servings

1/4 cup butter
1/2 cup finely minced onion
2 cups long grain rice
4 to 3 cups boiling hot chicken stock

HEAT THE BUTTER IN A HEAVY SAUCEPAN, OVER A MEDIUM FLAME
ADD THE ONIONS AND SAUTE UNTIL SOFTENED, WITHOUT BROWNING ADD THE RICE (WITHOUT WASHING), STIR TO COAT COMPLETELY
POUR IN THE BOILING LIQUID
ALLOW TO RETURN TO A BOIL
REMOVE FROM HEAT AND COVER TIGHTLY
BAKE, COVERED, @ 350 DEGREES FOR 15-18 MINUTES, UNTIL LIQUID IS ABSORBED AND RICE IS DRY AND FLUFFY
TASTE RICE AND BAKE AN ADDITIONAL 3-5 MINUTES AS NEEDED TURNOUT INTO A HOTEL PAN AND FLUFF WITH A FORK
KEEP WARM IN A SLOW OVEN, STEAM TABLE, OR CHAFING DISH
FOR SERVICE STIR IN ADDITIONAL RAW BUTTER AS DESIRED
SERVE HO

Nutrition Facts
Amount Per Serving: Calories 148 - Calories from Fat 45
Percent Total Calories From: Fat 30%, Protein 2%, Carbohydrate 68%
Totals and Percent Daily Values (2000 calories): Fat 5g, Saturated Fat 3g, Cholesterol 12mg, Sodium 488mg, Total Carbohydrate 25g, Dietary Fiber 0g, Sugars 0g, Protein 1g, Vitamin A 185 units, Vitamin C 1 units, Calcium 0 units, Iron 1 units


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Roast Rack of Lamb

8 servings

2 whole rack of lamb, about 8 ribs each
1/2 teaspoon salt
1/2 teaspoon pepper
1 teaspoon thyme
2 teaspoons minced garlic
2 cups or brown stock, veal based white stock
1/4 cup minced garlic
1 cup fresh breadcrumbs
1/3 cup minced parsley
1 tablespoon butter, room temperature

REMOVE CHINE BONE AND SEPARATE RACK INTO TWO HALVES
CUTOFF ENDS OF BONES WITH A CLEAVER OR SAW AND RESERVE FOR SOUP
TRIM OFF EXCESS FAT FROM TOP OF MEAT, LEAVING A THIN LAYER PLACE CHINE BONES INTO THE BOTTOM OF A ROASTING PAN
PLACE MEAT, FAT SIDE UP, ON TOP OF THE BONES
SEASON WITH SALT, PEPPER, AND THYME
ROAST @ 450 DEGREES FOR 30 MINUTES, UNTIL RARE TO MEDIUM-RARE
REMOVE FROM PAN, KEEP WARM, AND LEAVE BONES IN PAN
SET PAN OVER A MODERATE FLAME TO CARAMELIZE THE JUICES AND CLARIFY THE FAT
POUR OFF AND DISCARD THE FAT
ADD GARLIC TO THE PAN AND COOK FOR 1 MINUTE
ADD STOCK TO DEGLAZE THE PAN AND STIR TO DISSOLVE THE FOND
HEAT UNTIL REDUCED BY HALF
STRAIN THROUGH A CHINOIS AND DEGREASE AS NEEDED
SEASON TO TASTE
SPREAD THE TOPS OF THE RACKS WITH THE SOFTENED BUTTER COMBINE THE GARLIC, BREADCRUMBS, AND PARSLEY AS THE PERSILLADE
PACK THE TOPS OF THE RACKS WITH THE PERSILLADE
BROWN UNDER THE SALAMANDER
CUT BETWEEN RIBS INTO CHOPS
SERVE 2 RIBS PER PORTION WITH 1 OUNCE JU

Nutrition Facts
Amount Per Serving: Calories 88 - Calories from Fat 21
Percent Total Calories From: Fat 24%, Protein 14%, Carbohydrate 62%
Totals and Percent Daily Values (2000 calories): Fat 2g, Saturated Fat 1g, Cholesterol 5mg, Sodium 277mg, Total Carbohydrate 14g, Dietary Fiber 0g, Sugars 0g, Protein 3g, Vitamin A 256 units, Vitamin C 4 units, Calcium 0 units, Iron 2 units


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Roasted Chestnuts

6 servings

24 each chestnuts
2 teaspoons olive oil
2 tablespoons water

PREHEAT OVEN TO 425 DEGREES
CUT A CROSS IN THE FLAT SIDE OF EACH CHESTNUT
PLACE IN A CASSEROLE
ADD A COUPLE TEASPOONS OIL AND SWIRL PAN TO COAT EVENLY
ADD WATER AND COVER TIGHTLY
BAKE @ 425 DEGREES FOR 25-30 MINUTES, UNTIL TENDER
SERVE HO

Nutrition Facts
Amount Per Serving: Calories 21 - Calories from Fat 14
Percent Total Calories From: Fat 66%, Protein 1%, Carbohydrate 33%
Totals and Percent Daily Values (2000 calories): Fat 2g, Saturated Fat 0g, Cholesterol 0mg, Sodium 0mg, Total Carbohydrate 2g, Dietary Fiber 0g, Sugars 0g, Protein 0g, Vitamin A 1 units, Vitamin C 2 units, Calcium 0 units, Iron 0 units


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Roasted Onions

8 servings

3/4 cup water
1/2 cup red wine vinegar
2 tablespoons brown sugar
1/8 teaspoon pepper
4 each sweet red onions
1 teaspoon salt, to taste

COMBINE WATER, VINEGAR, SUGAR, AND PEPPER
POUR INTO A 9x13x2 GLASS BAKING DISH
CUT ONIONS IN HALF, LENGTHWISE
PLACE, CUT-SIDE DOWN, INTO BAKING DISH
PLACE PAN ONTO TOP RACK OF OVEN AND ROAST @ 400 DEGREES, FOR 60-75 MINUTES
ARRANGE, CUT SIDE UP, ONTO A SERVING PLATTER
SEASON TO TASTE WITH SALT
SERVE HO

Nutrition Facts
Amount Per Serving: Calories 69 - Calories from Fat 2
Percent Total Calories From: Fat 3%, Protein 9%, Carbohydrate 75%
Totals and Percent Daily Values (2000 calories): Fat 0g, Saturated Fat 0g, Cholesterol 0mg, Sodium 299mg, Total Carbohydrate 13g, Dietary Fiber 1g, Sugars 0g, Protein 1g, Vitamin A 0 units, Vitamin C 8 units, Calcium 0 units, Iron 0 units


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Roasted Pheasant

4 servings

1 whole pheasant, about 3 pounds, cleaned and picked
1/2 teaspoon salt
1/2 teaspoon white pepper
1 each crumbled bay leaf
1 tablespoon minced garlic
1/2 cup celery leaves
1/8 each lemon, thinly sliced
1/4 pound sliced bacon
1/4 cup melted butter
1 cup sliced onion
1 cup sliced mushroom
1 cup chicken broth

SEASON THE INSIDE AND OUTSIDE OF PHEASANT WITH SALT AND PEPPER
PLACE BAY LEAF, GARLIC, CELERY LEAVES, AND LEMON IN THE CAVITY TRUSS THE LEGS AND WINGS WITH COTTON STRING
PLACE, BREAST-SIDE UP INTO A ROASTING PAN
DRAPE BACON SLICES OVER THE BREAST
MOISTEN A PIECE OF CHEESECLOTH WITH MELTED BUTTER AND PLACE OVER THE BACON
ARRANGE THE ONIONS AND MUSHROOMS AROUND THE BIRD
MOISTEN PHEASANT WITH CHICKEN BROTH
ROAST @ 350 DEGREES FOR 80-90 MINUTES, UNTIL TENDER, BASTING OFTEN
REMOVE AND DISCARD CHEESECLOTH AND COTTON STRING
SERVE HO

Nutrition Facts
Amount Per Serving: Calories 555 - Calories from Fat 314
Percent Total Calories From: Fat 56%, Protein 38%, Carbohydrate 5%
Totals and Percent Daily Values (2000 calories): Fat 35g, Saturated Fat 16g, Cholesterol 166mg, Sodium 1065mg, Total Carbohydrate 7g, Dietary Fiber 1g, Sugars 0g, Protein 53g, Vitamin A 789 units, Vitamin C 25 units, Calcium 0 units, Iron 3 units


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Roasted Pork Loin

16 servings

1 whole pork loin, about 8-10 pounds
1/2 cup olive oil
3 tablespoons garlic salt
3 tablespoons Jane's salt
3 tablespoons black pepper
3 tablespoons paprika
3 tablespoons dry mustard
3 to 2 cups fruit glaze

RUB PORK LOIN LIBERALLY WITH OLIVE OIL
COMBINE GARLIC SALT, JANE'S SALT, PEPPER, PAPRIKA, AND DRY MUSTARD
RUB ROAST ALL OVER WITH SEASONING MIXTURE
PLACE ONTO A RACK IN A ROASTING PAN
ROAST @ 400 DEGREES FOR 45 MINUTES
ROAST @ 350 DEGREES FOR 60 MINUTES
REMOVE FROM OVEN, LET STAND FOR 15-30 MINUTES
MEANWHILE, HEAT GLAZE IN A SAUCEPAN, OVER A LOW FLAME
CARVE ROAST INTO THIN SLICES
ARRANGE SLICES ONTO A HEATED PLATTER AND COVER WITH HEATED GLAZE
SERVE HO

Nutrition Facts
Amount Per Serving: Calories 197 - Calories from Fat 71
Percent Total Calories From: Fat 36%, Protein 3%, Carbohydrate 61%
Totals and Percent Daily Values (2000 calories): Fat 8g, Saturated Fat 1g, Cholesterol 0mg, Sodium 2418mg, Total Carbohydrate 30g, Dietary Fiber 0g, Sugars 0g, Protein 1g, Vitamin A 814 units, Vitamin C 5 units, Calcium 0 units, Iron 1 units


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Roasted Potato Salad

10 servings

3 pounds red potatoes
2/3 cup olive oil
1 tablespoon finely minced garlic
1/4 cup wine vinegar
1 teaspoon dried rosemary
1/4 teaspoon salt, to taste
2 cups julienned red onions
2 pounds fresh green beans, trimmed and cut
24 each nicoise green olives, pitted and halved
4 sprigs rosemary, as garnish

HALVE POTATOES AND CUT INTO 1-INCH WEDGES HEAT
1/3 CUP OLIVE OIL IN THE BOTTOM OF A ROASTING PAN
ADD THE POTATOES AND TOSS TO COAT WELL
ROAST @ 425 DEGREES FOR 10 MINUTES, TURN
ROAST @ 425 DEGREES FOR 10 MINUTES, TURN
ROAST @ 425 DEGREES FOR 10 MINUTES, UNTIL TENDER
REMOVE PAN FROM OVEN AND ALLOW POTATOES TO COOL IN THE PAN MEANWHILE, COMBINE GARLIC, VINEGAR, ROSEMARY, AND SALT IN A FOOD PROCESSOR OR BLENDER
PROCESS TO A FINE PUREE
WITH MACHING RUNNING, ADD REMAINING OIL IN A THIN-STEADY STREAM AND PROCESS UNTIL THICKENED
SOAK THE RED ONIONS IN WATER FOR 5 MINUTES
DRAIN WELL AND PAT DRY
BLANCH THE GREEN BEANS IN BOILING WATER FOR 5 MINUTES
DRAIN, REFRESH IN COLD WATER, AND DRAIN WELL
COMBINE THE POTATOES, ONIONS, AND OLIVES-TOSS TO MIX WELL MOISTEN WITH THE DRESSING
GARNISH WITH ROSEMARY SPRIGS
SERVE SLIGHTLY CHILLED OR AT ROOM TEMPERATUR

Nutrition Facts
Amount Per Serving: Calories 328 - Calories from Fat 144
Percent Total Calories From: Fat 44%, Protein 6%, Carbohydrate 50%
Totals and Percent Daily Values (2000 calories): Fat 16g, Saturated Fat 2g, Cholesterol 0mg, Sodium 530mg, Total Carbohydrate 41g, Dietary Fiber 2g, Sugars 0g, Protein 5g, Vitamin A 362 units, Vitamin C 28 units, Calcium 0 units, Iron 3 units


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Roasted Wild Duckling

4 servings

2 whole ducklings, cleaned and picked
1/4 teaspoon salt
1/4 teaspoon pepper
1 cup minced onion
1 cup peeled, cored, and minced apple
1 cup minced celery
1 tablespoon very finely minced garlic
11 ounces undiluted concentrated beef consomme
1 cup red wine
2 tablespoons Worcestershire sauce

SEASON DUCKS INSIDE AND OUT WITH SALT AND PEPPER
COMBINE ONIONS, APPLES, CELERY, AND GARLIC-MIX WELL
STUFF DUCKS LOOSELY WITH THE ONION MIXTURE
TRUSS LEGS AND WINGTIPS WITH COTTON TWINE
PLACE, BREAST DOWN, INTO A ROASTING PAN
POUR CONSOMME AND WINE OVER THE TOP
SPRINKLE WITH WORCESTERSHIRE SAUCE
ROAST @ 325 DEGREES FOR 3 HOURS, BASTING OFTEN
TURN BREAST-SIDE UP
ROAST @ 325 DEGREES FOR 30-60 MINUTES, UNTIL BROWNED, BASTING OFTEN
SERVE HO

Nutrition Facts
Amount Per Serving: Calories 1363 - Calories from Fat 1126
Percent Total Calories From: Fat 83%, Protein 11%, Carbohydrate 3%
Totals and Percent Daily Values (2000 calories): Fat 125g, Saturated Fat 42g, Cholesterol 241mg, Sodium 422mg, Total Carbohydrate 11g, Dietary Fiber 1g, Sugars 0g, Protein 38g, Vitamin A 588 units, Vitamin C 17 units, Calcium 0 units, Iron 8 units


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Sage Pork Tenderloin

6 servings

2 pounds trimmed pork tenderloins
5 to 4 sprigs fresh sage
1/2 teaspoon salt
1/2 teaspoon pepper
1 tablespoon olive oil

BUTTERFLY AND LAY PORK OPEN
PLACE SAGE IN OPEN CUT
SPRINKLE WITH SALT AND PEPPER
FOLD BACK OVER AND TIE INTO ORIGINAL SHAPE
BROWN WELL DIRECTLY OVER HOT COALS
REMOVE TO EDGE OF GRILL
RUB WITH OIL
PLACE ADDITIONAL SAGE SPRIGS ONTO COALS AS DESIRED
COVER AND COOK TO AN INTERNAL TEMPERATURE OF 160 DEGREES CARVE INTO THIN SLICES
SERVE HOT, WITH A FLAVORED BUTTE

Nutrition Facts
Amount Per Serving: Calories 258 - Calories from Fat 124
Percent Total Calories From: Fat 48%, Protein 51%, Carbohydrate 1%
Totals and Percent Daily Values (2000 calories): Fat 14g, Saturated Fat 4g, Cholesterol 83mg, Sodium 264mg, Total Carbohydrate 1g, Dietary Fiber 0g, Sugars 0g, Protein 33g, Vitamin A 49 units, Vitamin C 1 units, Calcium 0 units, Iron 1 units


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Sauerkraut with Apples

8 servings

1 quart sauerkraut, drained
2 each cored, thinly sliced apples
1/2 cup apple cider
1 tablespoon light brown sugar
2 tablespoons butter

COMBINE INGREDIENTS IN A SAUCEPAN, OVER A MEDIUM FLAME
SIMMER FOR 5 MINUTES
REMOVE FROM HEAT
SERVE HO

Nutrition Facts
Amount Per Serving: Calories 96 - Calories from Fat 29
Percent Total Calories From: Fat 30%, Protein 5%, Carbohydrate 65%
Totals and Percent Daily Values (2000 calories): Fat 3g, Saturated Fat 2g, Cholesterol 8mg, Sodium 810mg, Total Carbohydrate 16g, Dietary Fiber 2g, Sugars 0g, Protein 1g, Vitamin A 156 units, Vitamin C 20 units, Calcium 0 units, Iron 2 units


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Sausage Puffs

1 servings

pepperoni, or spicy sausage
thawed frozen puff pastry
egg, beaten with water

SLICE THE SAUSAGE TO A THICKNESS OF 1/8-INCH
CUT SLICES INTO QUARTERS OR SQUARES APPROXIMATELY 1/2x1/2-INCH
ROLLOUT PUFF PASTRY TO A THICKNESS OF 1/8-INCH
ARRANGE SAUSAGE PIECES ON ONE HALF, 2 TO A STACK, SPACED ABOUT 1-INCH APART
BRUSH BETWEEN STACKS WITH EGG MIXTURE
BRUSH REMAINING HALF WITH EGG MIXTURE AND FOLD OVER SAUSAGE
HALF PRESS TO SEAL BETWEEN STACKS AND CUT WITH A KNIFE OR PASTRY WHEEL
PIERCE TOP OF EACH PACKAGE WITH A FORK
COVER AND CHILL THOROUGHLY
PLACE ONTO A PARCHMENT-LINED BAKING SHEET
BAKE @ 400 DEGREES UNTIL LIGHTLY BROWNED
REMOVE FROM OVEN
SERVE WAR

Nutrition Facts
Amount Per Serving: Calories 294 - Calories from Fat 206
Percent Total Calories From: Fat 70%, Protein 18%, Carbohydrate 12%
Totals and Percent Daily Values (2000 calories): Fat 23g, Saturated Fat 8g, Cholesterol 235mg, Sodium 729mg, Total Carbohydrate 9g, Dietary Fiber 0g, Sugars 0g, Protein 13g, Vitamin A 318 units, Vitamin C 0 units, Calcium 0 units, Iron 1 units


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Sausage-Leek Soup

6 servings

1/2 pound smoked summer sausage
1/4 cup unsalted butter
3 cups finely minced leeks
2 tablespoons minced dill
4 cups chicken broth
1 cup cream
1/2 cup finely shredded parmesan cheese
1/4 teaspoon salt, or more to taste
1/4 teaspoon white pepper, or more to taste

MINCE OR CUT THE SAUSAGE INTO THIN SLICES
HEAT BUTTER IN A LARGE SAUCEPAN, OVER A MODERATE FLAME
ADD THE SAUSAGE, HEAT AND STIR FOR 5-6 MINUTES
ADD THE MINCED LEEKS, HEAT AND STIR FOR 5 MINUTES
ADD THE DILL, STIR
ADD THE CHICKEN BROTH
BRING TO A BOIL, REDUCE HEAT, AND SIMMER FOR 20-30 MINUTES REMOVE FROM HEAT AND PUREE WITH A HAND BLENDER OR IN A FOOD PROCESSOR
PLACE OVER A LOW FLAME
STIR IN CREAM
GRADUALLY STIR IN THE GRATED CHEESE
SEASON TO TASTE WITH SALT AND WHITE PEPPER
SERVE HO

Nutrition Facts
Amount Per Serving: Calories 367 - Calories from Fat 277
Percent Total Calories From: Fat 75%, Protein 12%, Carbohydrate 13%
Totals and Percent Daily Values (2000 calories): Fat 31g, Saturated Fat 17g, Cholesterol 86mg, Sodium 1651mg, Total Carbohydrate 12g, Dietary Fiber 1g, Sugars 0g, Protein 11g, Vitamin A 786 units, Vitamin C 11 units, Calcium 0 units, Iron 2 units


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Savory Dressing Balls

16 servings

1 pound turkey giblet
1 teaspoon salt
1 teaspoon pepper
1 cup medium dice celery
1 cup medium dice carrot
1 cup medium dice onion
3/4 teaspoon thyme
1 each crumbled bay leaf
1/2 teaspoon rosemary
3 tablespoons parsley flakes
1 teaspoon blanched, grated lemon zest
1/8 teaspoon ground marjoram
2 each eggs, beaten
4 cups moist fresh breadcrumbs
3 to 2 tablespoons butter

HEAT 4 CUPS WATER TO A BOIL IN A SAUCEPOT, OVER A MODERATE FLAME
ADD GIBLETS, REDUCE HEAT, AND SIMMER UNTIL SCUM STOPS RISING SKIM WELL
ADD SALT, HALF OF PEPPER, CELERY, CARROTS, ONIONS, HALF OF THYME, BAY LEAF, AND ROSEMARY
COVER AND SIMMER FOR 15 MINUTES
REMOVE LIVER TO A COVERED BOWL AND CHILL
COVER POT AND SIMMER FOR 60 MINUTES, REMOVE FROM HEAT REMOVE GIBLETS, SET ASIDE
STRAIN BROTH AND DISCARD SOLIDS
PLACE GIBLETS IN A FOOD PROCESSOR
PROCESS TO FINELY MINCE
ADD BROTH, REMAINING THYME, PARSLEY, LEMON ZEST, REMAINING PEPPER, MARJORAM, EGGS, AND BREADCRUMBS
PULSE JUST TO MIX WELL
DIVIDE INTO EQUAL PORTIONS, FORM EACH INTO A BALL
SAUTE IN BUTTER UNTIL BROWNED LIGHTLY ON ALL SIDES
PLACE INTO AN UNGREASED BAKING PAN
BAKE @ 325 DEGREES FOR 25-30 MINUTES
SERVE HOT, ACCOMPANIED BY GRAV

Nutrition Facts
Amount Per Serving: Calories 164 - Calories from Fat 40
Percent Total Calories From: Fat 25%, Protein 24%, Carbohydrate 52%
Totals and Percent Daily Values (2000 calories): Fat 4g, Saturated Fat 2g, Cholesterol 112mg, Sodium 389mg, Total Carbohydrate 21g, Dietary Fiber 0g, Sugars 0g, Protein 10g, Vitamin A 4284 units, Vitamin C 3 units, Calcium 0 units, Iron 4 units


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Savory Mini Cheesecakes

36 servings

1 cup finely grated cheddar cheese
2 cups small curd cottage cheese, drained
2 tablespoons prepared horseradish, drained
1/2 cup mayonnaise
2 tablespoons Dijon mustard
1/4 pound very finely minced Canadian bacon
1 tablespoon very finely snipped chives
1/4 teaspoon salt
1/4 teaspoon white pepper
2 tablespoons melted butter
pitted black olive, sliced, as garnish
pimiento, sliced, as garnish
scallions, sliced, as garnish
assorted savory crackers

COMBINE CHEDDAR AND COTTAGE CHEESES, HORSERADISH, MAYONNAISE, MUSTARD, CANADIAN BACON, CHIVES, SALT, PEPPER, AND BUTTER IN A FOOD PROCESSOR
PROCESS UNTIL SMOOTH AND WELL BLENDED
POUR INTO AN UNGREASED MINI-MUFFIN PAN
COVER AND CHILL FOR 4-48 HOURS
UNMOLD ONTO A SERVING PLATTER OR INDIVIDUAL SERVING PLATES SERVE SLIGHTLY CHILLED OR AT ROOM TEMPERATURE, ACCOMPANIED BY ASSORTED SAVORY CRACKER

Nutrition Facts
Amount Per Serving: Calories 61 - Calories from Fat 45
Percent Total Calories From: Fat 75%, Protein 21%, Carbohydrate 4%
Totals and Percent Daily Values (2000 calories): Fat 5g, Saturated Fat 2g, Cholesterol 10mg, Sodium 183mg, Total Carbohydrate 1g, Dietary Fiber 0g, Sugars 0g, Protein 3g, Vitamin A 96 units, Vitamin C 1 units, Calcium 0 units, Iron 0 units


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Savory Onion Crepes

50 servings

8 cups flour
2 tablespoons salt
2 teaspoons finely ground black pepper
3/4 cup pureed onion
2 tablespoons very finely minced scallions
3 cups milk
3 cups white wine
3/4 teaspoon tabasco sauce
12 each eggs, beaten
12 each egg yolks, beaten
1/3 cup melted butter

SIFT FLOUR, SALT, AND PEPPER TOGETHER
ADD ONIONS, SCALLIONS, MILK, WINE, AND TABASCO SAUCE-MIX WELL COMBINE EGGS, YOLKS, AND BUTTER-MIX WELL
ADD TO FLOUR MIXTURE-MIX WELL
COVER AND CHILL FOR 1-96 HOURS
STIR IN ADDITIONAL MILK AS NEEDED TO DESIRED CONSISTENCY PREPARE AS DIRECTED FOR CREPE

Nutrition Facts
Amount Per Serving: Calories 133 - Calories from Fat 39
Percent Total Calories From: Fat 29%, Protein 14%, Carbohydrate 50%
Totals and Percent Daily Values (2000 calories): Fat 4g, Saturated Fat 2g, Cholesterol 105mg, Sodium 319mg, Total Carbohydrate 17g, Dietary Fiber 0g, Sugars 0g, Protein 5g, Vitamin A 217 units, Vitamin C 0 units, Calcium 0 units, Iron 1 units


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Savory Vegetable Tart

8 servings

1/2 cup unsalted butter
1/2 cup sugar
1 cup cornmeal
1 teaspoon salt, omit if using salted butter
1 cup flour
1 cup minced onion
1 cup minced leeks, white part only
2 tablespoons butter
1/4 cup heavy cream
1 cup pumpkin puree
1/2 teaspoon salt, to taste
2 teaspoons honey
1/8 teaspoon white pepper
1/8 teaspoon nutmeg
3 each eggs, beaten

COMBINE BUTTER AND DRY INGREDIENTS-MIX TO A MEALY TEXTURE BEAT IN EGGS, ONE AT A TIME, UNTIL DOUGH COMES TOGETHER
WRAP IN PLASTIC AND CHILL UNTIL FIRM
ROLLOUT AND PRESS ONTO THE BOTTOM AND UP THE SIDES OF TART PANS
COMBINE ONIONS, LEEKS, AND BUTTER IN A SKILLET, OVER A MEDIUM FLAME
HEAT AND STIR FOR 6-8 MINUTES, UNTIL SOFTENED WITHOUT BROWNING
REMOVE FROM HEAT, COOL
COMBINE ONION MIXTURE, CREAM, PUMPKIN, SALT, HONEY, WHITE PEPPER, AND NUTMEG-MIX WELL
ADD EGGS-MIX WELL
POUR INTO TART SHELLS
BAKE @ 375 DEGREES FOR 25-30 MINUTES, UNTIL SET AND SLIGHTLY PUFFY
REMOVE FROM HEAT
GARNISH WITH BLANCHED FRESH VEGETABLES
SERVE WARM OR AT ROOM TEMPERATUR

Nutrition Facts
Amount Per Serving: Calories 386 - Calories from Fat 177
Percent Total Calories From: Fat 46%, Protein 7%, Carbohydrate 47%
Totals and Percent Daily Values (2000 calories): Fat 20g, Saturated Fat 11g, Cholesterol 129mg, Sodium 504mg, Total Carbohydrate 46g, Dietary Fiber 1g, Sugars 0g, Protein 6g, Vitamin A 7610 units, Vitamin C 4 units, Calcium 0 units, Iron 1 units


This page last updated on 28 May 2001.
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