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Recipes

RcpCardBeer Batter Pancakes
RcpCardBeer Biscuits
RcpCardBeer Fritter Batter
RcpCardBeer-Cheddar Biscuits
RcpCardBeet Pasta
RcpCardBest Onion Rings
RcpCardBird's Nest Potatoes
RcpCardBiscuits
RcpCardBloody Mary Aspic
RcpCardBlue Cheese and Olive Cocktail Turnovers
RcpCardBlue Cheese Stuffed Olives
RcpCardBraised Celery
RcpCardBraised Romaine
RcpCardBran Muffins
RcpCardBread and Butter Pickles
RcpCardBread Baker Wheat Bread
RcpCardBread Puffs
RcpCardBreaded Cheese Patties
RcpCardBreaded Potato Balls
RcpCardBroccoli Dip
RcpCardBroccoli-Cheddar Pie
RcpCardBroccoli-Cheese Puffs
RcpCardBroiled Madeira Game Hens
RcpCardBuffet Potato Salad II
RcpCardButternut Squash Gratin
RcpCardCabbage Casserole
RcpCardCalif Style Marinated Olives
RcpCardCalifornia Mock Sushi
RcpCardCalifornia Smoked Chicken Pate
RcpCardCalifornia Smoked Turkey Pate
RcpCardCanape Garnish I
RcpCardCanape Garnishes II
RcpCardCandied Ginger II
RcpCardCandied Jellies II
RcpCardCandied Sweet Potatoes
RcpCardCandied Yams
RcpCardCantaloupe Francais
RcpCardCaramelized Sweet Onion Tart
RcpCardCarrot Pasta
RcpCardCarrots Marmalade
RcpCardCaviar-Beef Canapes
RcpCardCelery Casserole
RcpCardCheddar Charlotte
RcpCardCheddar Cheese Dip
RcpCardCheddar Spread
RcpCardCheddar Sticks
RcpCardCheese Croutades
RcpCardCheese Nachos
RcpCardCherry Tomatoes Milano
RcpCardChevre Cheesecake
RcpCardChicago Style Pizza Dough
RcpCardChicken Concubines II
RcpCardChicken Spread with Variations
RcpCardChicken, Apple, and Mushroom Pate
RcpCardChicken-Apple Sausage Appetizers

Any Comments?  E-mail me.

ContentsNextRcp

Beer Batter Pancakes

6 servings

1 cup flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 each egg, beaten
3 tablespoons corn oil
1 tablespoon light molasses
12 ounces beer

COMBINE FLOUR, BAKING POWDER, BAKING SODA, AND SALT-MIX WELL IN ANOTHER BOWL, COMBINE EGG, OIL, AND MOLASSES-MIX WELL
ADD EGG MIXTURE AND BEER TO FLOUR MIXTURE-STIR JUST TO BLEND LIGHTLY (SOME LUMPS WILL REMAIN)
HEAT A GRIDDLE TO 350 DEGREES (A DROP OF WATER WILL JUST DANCE ON GRILL)
SPOON 2 TABLESPOONS OF BATTER ONTO GRIDDLE AND SPREAD INTO A 3-INCH CIRCLE WITH THE BACK OF THE SPOON
HEAT UNTIL BROWNED, TURN, AND BROWN ON THE OTHER SIDE REMOVE FROM GRIDDLE, KEEP WARM
REPEAT WITH REMAINING BATTER
SERVE HO

Nutrition Facts
Amount Per Serving: Calories 180 - Calories from Fat 71
Percent Total Calories From: Fat 39%, Protein 7%, Carbohydrate 45%
Totals and Percent Daily Values (2000 calories): Fat 8g, Saturated Fat 1g, Cholesterol 35mg, Sodium 337mg, Total Carbohydrate 20g, Dietary Fiber 0g, Sugars 0g, Protein 3g, Vitamin A 53 units, Vitamin C 0 units, Calcium 0 units, Iron 1 units


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Beer Biscuits

6 servings

2 cups flour
1 tablespoon baking powder
1/2 teaspoon salt
1/3 cup lard or vegetable shortening
6 ounces beer

COMBINE FLOUR, BAKING POWDER, AND SALT
CUT IN SHORTENING OR LARD UNTIL THE MIXTURE RESEMBLES COARSE CRUMBS
ADD BEER AND MIX UNTIL WELL BLENDED AND MIXTURE FORM A BALL TURNOUT ONTO A LIGHTLY FLOURED BOARD AND KNEAD FOR 2-3 MINUTES
ROLLOUT TO A THICKNESS OF 1/2-3/4 INCH
CUT INTO BISCUITS OF THE DESIRED SIZE
PLACE ONTO A PARCHMENT-LINED BAKING SHEET
BRUSH LIGHTLY WITH BEER
BAKE @ 450 DEGREES FOR 8-12 MINUTES, UNTIL GOLDEN
REMOVE FROM OVEN
SERVE HO

Nutrition Facts
Amount Per Serving: Calories 264 - Calories from Fat 106
Percent Total Calories From: Fat 40%, Protein 7%, Carbohydrate 50%
Totals and Percent Daily Values (2000 calories): Fat 12g, Saturated Fat 2g, Cholesterol 0mg, Sodium 373mg, Total Carbohydrate 33g, Dietary Fiber 0g, Sugars 0g, Protein 4g, Vitamin A 0 units, Vitamin C 0 units, Calcium 0 units, Iron 0 units


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Beer Fritter Batter

1 servings

1 cup flour
1 teaspoon baking powder
1 each egg, beaten
8 ounces beer
1/4 cup vegetable oil

COMBINE INGREDIENTS-MIX WELL
DIP FOOD AS DESIRED INTO BATTER, ALLOWING EXCESS TO DRIP OFF FRY IN HOT OIL UNTIL LIGHTLY BROWNED
DRAIN ON A COOLING RACK AND BLOT WITH PAPER TOWELS
SERVE HO

Nutrition Facts
Amount Per Serving: Calories 1105 - Calories from Fat 548
Percent Total Calories From: Fat 50%, Protein 7%, Carbohydrate 38%
Totals and Percent Daily Values (2000 calories): Fat 61g, Saturated Fat 8g, Cholesterol 213mg, Sodium 428mg, Total Carbohydrate 105g, Dietary Fiber 0g, Sugars 0g, Protein 20g, Vitamin A 318 units, Vitamin C 0 units, Calcium 0 units, Iron 2 units


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Beer-Cheddar Biscuits

8 servings

2 cups buttermilk baking mix
1/2 cup finely grated cheddar cheese
1/4 cup finely minced scallions
2/3 cup beer

COMBINE BISCUIT MIX, CHEESE, AND SCALLIONS-MIX WELL
ADD BEER AND STIR UNTIL MIXTURE PULLS AWAY FROM SIDES OF BOWL AND FORMS A BALL
TURNOUT ONTO A LIGHTLY FLOURED BOARD AND KNEAD FOR 2 MINUTES
ROLLOUT TO A THICKNESS OF 1/2-INCH AND CUT INTO DESIRED SHAPE PLACE ONTO A PARCHMENT-LINED BAKING SHEET
BAKE @ 450 DEGREES FOR 10-12 MINUTES, UNTIL GOLDEN
SERVE HOT OR WAR

Nutrition Facts
Amount Per Serving: Calories 164 - Calories from Fat 55
Percent Total Calories From: Fat 34%, Protein 10%, Carbohydrate 53%
Totals and Percent Daily Values (2000 calories): Fat 6g, Saturated Fat 2g, Cholesterol 7mg, Sodium 435mg, Total Carbohydrate 22g, Dietary Fiber 0g, Sugars 0g, Protein 4g, Vitamin A 87 units, Vitamin C 1 units, Calcium 0 units, Iron 1 units


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Beet Pasta

4 servings

1/2 pound beet, stems removed
1 tablespoon apple cider vinegar
1 each egg
1 teaspoon olive oil
2 cups semolina

PLACE BEETS ONTO A BAKING SHEET
BAKE @ 375 DEGREES FOR 90 MINUTES, UNTIL TENDER
REMOVE AND DISCARD SKINS
COMBINE BEETS AND VINEGAR IN A FOOD PROCESSOR
PROCESS TO A SMOOTH PUREE
COMBINE FLOUR, BEETS, AND EGG IN A FOOD PROCESSOR
WITH MACHINE RUNNING, ADD OIL, AND PROCESS UNTIL MIXTURE FORMS A BALL
KNEAD UNTIL PASTA IS GLOVE-LEATHER SOFT
ROLLOUT TO DESIRED THICKNESS
CUT INTO STRIPS OR SHAPES
COOK IN BOILING-SALTED WATER FOR 2-3 MINUTES, UNTIL BARELY TENDER
DRAIN WELL
SERVE HOT, GARNISHED AS DESIRE

Nutrition Facts
Amount Per Serving: Calories 349 - Calories from Fat 30
Percent Total Calories From: Fat 9%, Protein 15%, Carbohydrate 77%
Totals and Percent Daily Values (2000 calories): Fat 3g, Saturated Fat 1g, Cholesterol 53mg, Sodium 58mg, Total Carbohydrate 67g, Dietary Fiber 1g, Sugars 0g, Protein 13g, Vitamin A 91 units, Vitamin C 6 units, Calcium 0 units, Iron 4 units


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Best Onion Rings

8 servings

2 cups flour
2 cups flat beer
2 teaspoons salt, to taste
4 pounds sweet red onions, sliced to 1/4-inch
peanut oil, for frying

WHISK TOGETHER FLOUR, BEER, AND 2 TEASPOONS SALT
COVER AND LET STAND FOR 3 HOURS
MEANWHILE SOAK ONION SLICES IN ICE WATER OR MILK
HEAT OIL IN A DUTCH OVEN OR DEEP FRYER TO A DEPTH OF AT LEAST 3-INCHES
REMOVE ONION RINGS TO DRAIN BRIEFLY
COAT WITH BATTER, ALLOWING EXCESS TO DRIP OFF
ADD TO OIL IN SMALL BATCHES AND FRY FOR 2-3 MINUTES, UNTIL GOLDEN BROWN
DRAIN ON A COOLING RACK AND BLOT WITH PAPER TOWELS
SEASON AS DESIRED
SERVE HOT
DRAIN ONIONS WELL, PAT DRY
DIP INTO BATTER, ALLOWING EXCESS TO DRIP OFF
ADD TO OIL AND FRY UNTIL GOLDEN ON BOTH SIDES
DRAIN ON PAPER TOWELS
SALT LIGHTLY
SERVE HO

Nutrition Facts
Amount Per Serving: Calories 243 - Calories from Fat 21
Percent Total Calories From: Fat 9%, Protein 10%, Carbohydrate 75%
Totals and Percent Daily Values (2000 calories): Fat 2g, Saturated Fat 0g, Cholesterol 0mg, Sodium 598mg, Total Carbohydrate 46g, Dietary Fiber 1g, Sugars 0g, Protein 6g, Vitamin A 0 units, Vitamin C 15 units, Calcium 0 units, Iron 1 units


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Bird's Nest Potatoes

1 servings

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

PLACE POTATOES INTO A COLLANDER
RINSE WITH COLD WATER, UNTIL WATER RUNS CLEAR, AND DRAIN 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 AND DRAIN
SPREAD POTATOES EVENLY INTO HEATED STRAINER
DIP ANOTHER STRAINER INTO HOT OIL, DRAIN
PLACE ON TOP OF POTATOES IN FIRST STRAINER
PRESS TO FORM
IMMERSE IN HOT OIL
FRY @ 375 DEGREES, UNTIL GOLDEN
SEASON LIGHTLY WITH SALT
DRAIN ON A COOLING RACK AND BLOT WITH PAPER TOWELS
FILL AS DESIRED
SERVE WARM OR 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 sugar
1/4 cup unsalted butter, room temperature
3/4 cup milk

COMBINE DRY INGREDIENTS-SIFT TO MIX WELL
CUT IN BUTTER TO RESEMBLE 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 180 - Calories from Fat 61
Percent Total Calories From: Fat 34%, Protein 9%, Carbohydrate 57%
Totals and Percent Daily Values (2000 calories): Fat 7g, Saturated Fat 4g, Cholesterol 19mg, Sodium 247mg, Total Carbohydrate 26g, Dietary Fiber 0g, Sugars 0g, Protein 4g, Vitamin A 246 units, Vitamin C 0 units, Calcium 0 units, Iron 0 units


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Bloody Mary Aspic

10 servings

1/2 cup cold water
2 envelopes unflavored gelatin
2 cups tomato juice
2 tablespoons strained fresh lemon juice
5 tablespoons vodka
1 teaspoon Worcestershire sauce
1/4 teaspoon tabasco sauce
1/4 teaspoon celery salt
1/4 teaspoon pepper
1 cup tomato concasse
1 cup rinsed and drained, minced onion
3 tablespoons minced scallion greens
1 each hard boiled egg, sliced
1 cup rinsed and drained, trimmed watercress

POUR WATER INTO A SAUCEPAN
SPRINKLE GELATIN OVER THE TOP AND ALLOW TO SOFTEN FOR 5 MINUTES
HEAT AND STIR OVER A LOW FLAME TO DISSOLVE GELATIN
REMOVE FROM HEAT
STIR IN TOMATO JUICE, LEMON JUICE, VODKA, WORCESTERSHIRE, TABASCO, CELERY SALT, AND PEPPER-MIX WELL
POUR INTO A LARGE BOWL
CHILL FOR 45 MINUTES
FOLD IN TOMATOES AND ONIONS
POUR INTO A MOLD, LINED WITH PLASTIC WRAP
CHILL FOR 4-6 HOURS, UNTIL WELL SET
INVERT ONTO A SERVING PLATTER
GARNISH WITH SLICED EGG AND WATERCRESS
SERVE SLIGHTLY CHILLE

Nutrition Facts
Amount Per Serving: Calories 52 - Calories from Fat 6
Percent Total Calories From: Fat 11%, Protein 21%, Carbohydrate 37%
Totals and Percent Daily Values (2000 calories): Fat 1g, Saturated Fat 0g, Cholesterol 21mg, Sodium 225mg, Total Carbohydrate 5g, Dietary Fiber 0g, Sugars 0g, Protein 3g, Vitamin A 575 units, Vitamin C 18 units, Calcium 0 units, Iron 1 units


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Blue Cheese and Olive Cocktail Turnovers

50 servings

3 pounds crumbled blue cheese
1 cup minced pitted green olive
3 cups room temperature unsalted butter
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 heavy cream, as needed
1/4 cup dry white wine, as needed
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 AS NEEDED, 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 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 462 - Calories from Fat 325
Percent Total Calories From: Fat 70%, 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 720 units, Vitamin C 0 units, Calcium 0 units, Iron 1 units


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Blue Cheese Stuffed Olives

12 servings

2 ounces blue cheese
2 cream cheese, room temperature
2 ounces butter
1/4 cup half and half, as needed to thin
salt, to taste
white pepper, to taste
12 each jumbo pitted black olives
as garnish, toasted pine nuts
as garnish, slivered lemon zest

COMBINE BLUE CHEESE, CREAM CHEESE, AND BUTTER-MIX WELL SEASON TO TASTE WITH SALT AND WHITE PEPPER
THIN WITH HALF & HALF AS NEEDED TO A PIPING CONSISTENCY
CUT OLIVES IN HALF, LENGTHWISE
PIPE CHEESE MIXTURE ONTO OLIVE HALVES WITH A LARGE STAR TIP GARNISH WITH TOASTED PINE NUTS AND LEMON ZEST STRINGS ARRANGE ONTO A SERVING PLATTER
SERVE AT ROOM TEMPERATUR

Nutrition Facts
Amount Per Serving: Calories 65 - Calories from Fat 57
Percent Total Calories From: Fat 88%, Protein 8%, Carbohydrate 4%
Totals and Percent Daily Values (2000 calories): Fat 6g, Saturated Fat 4g, Cholesterol 16mg, Sodium 243mg, Total Carbohydrate 1g, Dietary Fiber 0g, Sugars 0g, Protein 1g, Vitamin A 221 units, Vitamin C 0 units, Calcium 0 units, Iron 0 units


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Braised Celery

50 servings

12 pounds celery, peeled, split, and halved
1 cup finely minced shallot
1/4 teaspoon salt, to taste
1/4 teaspoon freshly ground white pepper, to taste
1/4 teaspoon freshly ground nutmeg, to taste
12 cups low sodium chicken broth
3 cups dry white wine
3 whole 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 SCALLIONS IN A BUTTERED SAUCEPAN
SEASON TO TASTE WITH SALT, PEPPER, AND NUTMEG
ADD CHICKEN BROTH, WINE, AND BAY LEAVES
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 81 - Calories from Fat 42
Percent Total Calories From: Fat 52%, Protein 9%, Carbohydrate 27%
Totals and Percent Daily Values (2000 calories): Fat 5g, Saturated Fat 2g, Cholesterol 10mg, Sodium 127mg, Total Carbohydrate 5g, Dietary Fiber 1g, Sugars 0g, Protein 2g, Vitamin A 763 units, Vitamin C 8 units, Calcium 0 units, Iron 1 units


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Braised Romaine

50 servings

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

TRIM OFF ANY UNSIGHTLY LEAVES FROM HEADS OF ROMAINE
SOAK IN COLD WATER TO CLEAN, DRAIN WELL
COMBINE BOILING WATER AND WINE IN A SAUCEPOT, OVER A MODERATE FLAME
ADD LETTUCE AND BLANCH FOR 2 MINUTES
REFRESH IN ICE 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
HEAT AND STIR 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
ADD 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 177 - Calories from Fat 142
Percent Total Calories From: Fat 81%, Protein 7%, Carbohydrate 7%
Totals and Percent Daily Values (2000 calories): Fat 16g, Saturated Fat 6g, Cholesterol 18mg, Sodium 238mg, Total Carbohydrate 3g, Dietary Fiber 0g, Sugars 0g, Protein 3g, Vitamin A 837 units, Vitamin C 17 units, Calcium 0 units, Iron 1 units


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Bran Muffins

12 servings

1 cup bran cereal shreds
1 cup sifted flour
1 teaspoon baking soda
1/2 teaspoon kosher salt
1/4 cup unsalted butter
1/4 cup sugar
1 beaten egg
1 cup sour milk
1/2 cup dates or seedless raisins

COMBINE THE BUTTER AND SUGAR-MIX WELL
ADD THE EGG AND BEAT WELL
COMBINE THE CEREAL, FLOUR, SODA, AND SALT-MIX WELL
ADD HALF TO THE BUTTER MIXTURE-MIX WELL
MOISTEN WITH HALF OF THE SOUR MILK-MIX WELL
ADD REMAINING CEREAL MIXTURE TO THE BUTTER MIXTURE-MIX WELL ADD REMAINING SOUR MILK-MIX WELL
STIR IN RAISINS IF USED
SPOON INTO BUTTERED MUFFIN CUPS, UNTIL TWO-THIRDS FULL
BAKE @ 400 DEGREES FOR 20-25 MINUTES, UNTIL GOLDEN
REMOVE TO COOL ON A WIRE RACK
SERVE WARM OR AT ROOM TEMPERATUR

Nutrition Facts
Amount Per Serving: Calories 147 - Calories from Fat 46
Percent Total Calories From: Fat 32%, Protein 9%, Carbohydrate 60%
Totals and Percent Daily Values (2000 calories): Fat 5g, Saturated Fat 3g, Cholesterol 31mg, Sodium 240mg, Total Carbohydrate 22g, Dietary Fiber 0g, Sugars 0g, Protein 3g, Vitamin A 418 units, Vitamin C 3 units, Calcium 0 units, Iron 1 units


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Bread and Butter Pickles

3 servings

3 each 16oz canning jars, with lids
1 pound small cucumber, washed and sliced to 1/4-inch
pickling lime
water
1 quart ice
2 quarts cold water
1 cup vinegar
1 cup sugar
1 cup water
3/4 pound small onion, peeled and thinly 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, AND 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
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 357 - Calories from Fat 6
Percent Total Calories From: Fat 2%, Protein 3%, Carbohydrate 96%
Totals and Percent Daily Values (2000 calories): Fat 1g, Saturated Fat 0g, Cholesterol 0mg, Sodium 18mg, Total Carbohydrate 85g, Dietary Fiber 2g, Sugars 0g, Protein 2g, Vitamin A 68 units, Vitamin C 14 units, Calcium 0 units, Iron 1 units


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Bread Baker Wheat Bread

1 servings

2 packages active dry yeast
1/4 cup warm (105-110 degree) water
2 cups warm milk
1/4 cup light molasses
1/4 cup honey
2 tablespoons corn oil
1 tablespoon salt
4 cups bread 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 MIXTURE 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 FOR 1-3 HOURS, UNTIL DOUBLED
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 REMOVE FROM OVEN AND BRUSH TOP WITH MARGERINE
PLACE ONTO A WIRE RACK TO COOL
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 AND WIPE OFF EXCESS FAT WITH A PAPER TOWE

Nutrition Facts
Amount Per Serving: Calories 4707 - Calories from Fat 624
Percent Total Calories From: Fat 13%, Protein 14%, Carbohydrate 73%
Totals and Percent Daily Values (2000 calories): Fat 69g, Saturated Fat 18g, Cholesterol 66mg, Sodium 7329mg, Total Carbohydrate 861g, Dietary Fiber 12g, Sugars 0g, Protein 160g, Vitamin A 615 units, Vitamin C 5 units, Calcium 0 units, Iron 51 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 buttery flavored oil or ghee
1/2 cup water
corn oil, for frying

COMBINE FLOURS AND SALT
CUT IN GHEE OR BUTTERY OIL 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 AND ROLL EACH INTO A 4-INCH ROUND HEAT OIL TO 375 DEGREES
ADD ROUNDS IN SMALL BATCHES AND FRY FOR 1-2 MINUTES, 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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Breaded Cheese Patties

6 servings

1/3 cup unsalted butter
1 teaspoon prepared mustard
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup flour
1 cup milk
2 cups finely grated Swiss cheese
2 cups very finely minced onions
2 each egg yolks, beaten
2 each eggs, beaten
3/4 cup dry breadcrumbs
1/2 cup olive oil
3 to 2 cups marinara sauce

HEAT BUTTER IN A SAUCEPAN, OVER A MEDIUM FLAME
STIR IN MUSTARD, SALT, PEPPER, AND TWO-THIRDS OF THE FLOUR GRADUALLY STIR IN MILK
HEAT AND STIR UNTIL THICKENED
STIR IN CHEESE AND ONIONS, UNTIL SMOOTH
REMOVE FROM HEAT AND ALLOW TO COOL FOR 10 MINUTES
STIR 1 TABLESPOON CHEESE MIXTURE INTO YOLKS-MIX WELL
STIR YOLK MIXTURE BACK INTO CHEESE MIXTURE
HEAT AND STIR, UNTIL THICKENED
COVER AND CHILL FOR 6-8 HOURS
SETUP A STANDARD BREADING LINE WITH REMAINING FLOUR IN ONE BOWL, BEATEN EGGS IN ANOTHER, AND BREADCRUMBS IN THE LAST DIVIDE CHEESE MIXTURE INTO EQUAL PORTIONS
FORM 3 BALLS PER PORTION AND FLATTEN EACH INTO A PATTIE
COAT IN FLOUR AND PAT WITH YOUR HANDS TO REMOVE EXCESS
DIP IN BEATEN EGG, ALLOW EXCESS TO DRIP OFF
COAT EVENLY WITH BREADCRUMBS
PLACE ONTO A SHEET OF WAXED PAPER
REPEAT WITH REMAINING CHEESE PATTIES
CHILL FOR 1-2 HOURS TO SET COATING
HEAT OIL IN A DEEP SKILLET, TO 360 DEGREES
ADD CHEESE PATTIES IN SMALL BATCHES AND BROWN FOR 2 MINUTES ON EACH SIDE
DRAIN BRIEFLY ON A COOLING RACK AND BLOT WITH PAPER TOWELS HEAT MARINARA SAUCE IN A SAUCEPAN, OVER A MEDIUM FLAME ARRANGE CHEESE PATTIES ON A PLATTER
SERVE HOT OR WARM, WITH MARINARA SAUCE TO THE SID

Nutrition Facts
Amount Per Serving: Calories 672 - Calories from Fat 422
Percent Total Calories From: Fat 63%, Protein 12%, Carbohydrate 25%
Totals and Percent Daily Values (2000 calories): Fat 47g, Saturated Fat 18g, Cholesterol 207mg, Sodium 963mg, Total Carbohydrate 42g, Dietary Fiber 1g, Sugars 0g, Protein 21g, Vitamin A 1759 units, Vitamin C 14 units, Calcium 0 units, Iron 2 units


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Breaded Potato Balls

4 servings

4 cups seasoned or unseasoned mashed potatoes
2 tablespoons parsley flakes
1/2 cup medium dice cheddar cheese
1 cup flour
1/4 teaspoon salt, to taste
1/4 teaspoon white pepper, to taste
1 each egg, beaten
1 cup dry breadcrumbs
corn 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 FLOUR, SHAKE OFF EXCESS
DIP INTO BEATEN EGG, ALLOW EXCESS TO DRIP OFF
GENTLY ROLL IN BREADCRUMBS
PLACE ONTO A SHEET OF 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 PAPER TOWELS
SERVE WAR

Nutrition Facts
Amount Per Serving: Calories 490 - Calories from Fat 108
Percent Total Calories From: Fat 22%, Protein 13%, Carbohydrate 65%
Totals and Percent Daily Values (2000 calories): Fat 12g, Saturated Fat 5g, Cholesterol 73mg, Sodium 1074mg, Total Carbohydrate 80g, Dietary Fiber 1g, Sugars 0g, Protein 16g, Vitamin A 421 units, Vitamin C 15 units, Calcium 0 units, Iron 3 units


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Broccoli Dip

2 servings

10 ounces cooked broccoli florets
1/2 cup sour cream
2 tablespoons finely grated parmesan cheese
2 teaspoons strained fresh lemon juice
1/2 cup finely minced onion

COMBINE INGREDIENTS IN A BLENDER OR FOOD PROCESSOR
PROCESS UNTIL SMOOTH
COVER AND CHILL FOR 4-96 HOURS, ALLOWING FLAVORS TO MELD
SERVE SLIGHTLY CHILLED OR AT ROOM TEMPERATUR

Nutrition Facts
Amount Per Serving: Calories 221 - Calories from Fat 131
Percent Total Calories From: Fat 59%, Protein 15%, Carbohydrate 25%
Totals and Percent Daily Values (2000 calories): Fat 15g, Saturated Fat 5g, Cholesterol 27mg, Sodium 157mg, Total Carbohydrate 14g, Dietary Fiber 2g, Sugars 0g, Protein 9g, Vitamin A 2495 units, Vitamin C 138 units, Calcium 0 units, Iron 1 units


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Broccoli-Cheddar Pie

6 servings

20 ounces frozen chopped broccoli, thawed
3 cups grated cheddar cheese
2/3 cup minced onion
1 cup milk
3 each eggs, beaten
3/4 cup buttermilk baking mix
3/4 teaspoon salt
1/4 teaspoon pepper

HEAT OVEN TO 400 DEGREES
GREASE A 10-INCH PIE PAN
COMBINE BROCCOLI, ONIONS, AND TWO-THIRDS OF THE CHEESE SPOON INTO PIE PAN, SET ASIDE
COMBINE EGGS, MILK, BAKING MIX, SALT, AND PEPPER
BEAT UNTIL SMOOTH
POUR ONTO BROCCOLI
BAKE @ 400 DEGREES FOR 25-35 MINUTES
TOP WITH REMAINING CHEESE
BAKE @ 400 DEGREES FOR 10 MINUTES, UNTIL CHEESE MELTS
REMOVE FROM OVEN AND LET STAND FOR 10 MINUTES BEFORE CUTTING
SERVE HO

Nutrition Facts
Amount Per Serving: Calories 391 - Calories from Fat 223
Percent Total Calories From: Fat 57%, Protein 23%, Carbohydrate 20%
Totals and Percent Daily Values (2000 calories): Fat 25g, Saturated Fat 14g, Cholesterol 171mg, Sodium 914mg, Total Carbohydrate 19g, Dietary Fiber 1g, Sugars 0g, Protein 23g, Vitamin A 2764 units, Vitamin C 55 units, Calcium 0 units, Iron 2 units


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Broccoli-Cheese Puffs

18 servings

8 ounces cream cheese, room temperature
1 cup grated cheddar cheese
1 cup broccoli florets
1 each egg, slightly beaten
1 cup flour
1 cup milk
2 tablespoons oil
corn oil, for frying

COMBINE CREAM CHEESE AND CHEDDAR IN A FOOD PROCESSOR PROCESS UNTIL WELL BLENDED
MOLD 1 TABLESPOON CHEESE MIXTURE AROUND EACH FLORET
COVER AND CHILL FOR 60-90 MINUTES
COMBINE EGG, FLOUR, MILK, AND 2 TABLESPOONS OIL-MIX WELL
HEAT AT LEAST 4 INCHES CORN OIL TO 365-370 DEGREES
DIP FLORETS IN BATTER, ALLOWING EXCESS TO DRIP OFF
ADD TO HOT OIL IN SMALL BATCHES AND FRY FOR 2-3 MINUTES, UNTIL GOLDEN
DRAIN ON A COOLING RACK AND BLOT WITH PAPER TOWELS
SERVE WAR

Nutrition Facts
Amount Per Serving: Calories 129 - Calories from Fat 86
Percent Total Calories From: Fat 67%, Protein 13%, Carbohydrate 21%
Totals and Percent Daily Values (2000 calories): Fat 10g, Saturated Fat 5g, Cholesterol 34mg, Sodium 88mg, Total Carbohydrate 7g, Dietary Fiber 0g, Sugars 0g, Protein 4g, Vitamin A 357 units, Vitamin C 5 units, Calcium 0 units, Iron 0 units


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Broiled Madeira Game Hens

50 servings

50 each Rock Cornish game hens, halved
1 cup melted unsalted butter
2 tablespoons Dijon mustard
2 tablespoons salt
1 tablespoon white pepper
1 tablespoon cayenne
6 cups medium dice carrots
6 cups medium dice celery
3 cups unsalted chicken stock
1 cup dry white wine
3 cups olive oil
6 cups Madeira
6 cups cream
6 each egg yolks, slightly beaten

COAT GAME HENS WITH MELTED BUTTER AND DIJON MUSTARD SEASON WITH SALT, WHITE PEPPER, AND CAYENNE
PLACE ONTO A RACK IN A BROILER PAN
ARRANGE CARROTS AND CELERY IN BROILER PAN
MOISTEN MIREPOIX WITH CHICKEN STOCK AND WINE
DRIZZLE OLIVE OIL OVER GAME HENS
BROIL UNDER A HIGH FLAME, TURNING AND BASTING OFTEN, UNTIL FLESH IS NO LONGER PINK IN THE CENTER
REMOVE TO A HEATED SERVING PLATTER OR PLATES, KEEP WARM PLACE THE BROILER PAN OVER A MEDIUM FLAME
DEGLAZE THE PAN WITH MADEIRA WINE
HEAT AND STIR TO DISSOLVE THE FOND
COMBINE CREAM AND EGG YOLKS-MIX WELL
WHISK INTO THE PAN
HEAT AND STIR, OVER A LOW FLAME, UNTIL SLIGHTLY THICKENED STRAIN WELL THROUGH A FINE CHINOIS
POUR AROUND GAME HENS
SERVE HO

Nutrition Facts
Amount Per Serving: Calories 990 - Calories from Fat 760
Percent Total Calories From: Fat 77%, Protein 18%, Carbohydrate 1%
Totals and Percent Daily Values (2000 calories): Fat 84g, Saturated Fat 23g, Cholesterol 489mg, Sodium 534mg, Total Carbohydrate 3g, Dietary Fiber 0g, Sugars 0g, Protein 46g, Vitamin A 4672 units, Vitamin C 9 units, Calcium 0 units, Iron 4 units


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Buffet Potato Salad II

12 servings

3 pounds red or white new potatoes
8 ounces Catalina dressing, or french dressing, heated
1/4 cup minced sweet red onion
1/4 cup thinly sliced celery
1/4 cup halved pitted black olive
1/2 cup mayonnaise, as needed to moisten
1/4 teaspoon Jane's salt, or more to taste
1/4 teaspoon white pepper, or more to taste
1 each hard boiled egg, sliced, as garnish

SIMMER POTATOES IN SALTED WATER, UNTIL ALMOST TENDER
DRAIN WELL, PEEL, AND CUTUP OR SLICE
COMBINE WARM POTATOES WITH HEATED CATALINA DRESSING
COVER AND CHILL FOR 2-48 HOURS
COMBINE POTATOES WITH ONIONS, CELERY, AND OLIVES-MIX GENTLY BUT THOROUGHLY
ADD MAYONNAISE JUST TO MOISTEN AND COAT EVENLY
SEASON TO TASTE WITH SALT AND PEPPER
GARNISH WITH SLICED HARD-BOILED EGG
SERVE SLIGHTLY CHILLE

Nutrition Facts
Amount Per Serving: Calories 284 - Calories from Fat 144
Percent Total Calories From: Fat 51%, Protein 5%, Carbohydrate 44%
Totals and Percent Daily Values (2000 calories): Fat 16g, Saturated Fat 3g, Cholesterol 32mg, Sodium 445mg, Total Carbohydrate 31g, Dietary Fiber 1g, Sugars 0g, Protein 4g, Vitamin A 85 units, Vitamin C 18 units, Calcium 0 units, Iron 2 units


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Butternut Squash Gratin

12 servings

1 whole butternut squash, about 1# each
2 tablespoons unsalted butter
3 cups halved and sliced onions
3 cups peeled, cored, sliced apples
3 tablespoons flour
1/2 cup unsalted chicken broth
3/4 cup fresh breadcrumbs
3/4 cup grated sharp cheddar cheese
1/2 pound sliced bacon, crisp cooked, drained, and crumbled

PEEL SQUASH AND CUT IN HALF LENGTHWISE
REMOVE CENTER SEEDS AND STRINGS, THEN SLICE THINLY
HEAT BUTTER IN A SKILLET, OVER A MEDIUM FLAME
ADD ONIONS AND SAUTE FOR 10 MINUTES
COMBINE APPLES AND FLOUR-TOSS TO COAT WELL
PLACE HALF OF THE SQUASH INTO A BUTTERED 9x13x2-INCH BAKING DISH OR HOTEL PAN
ARRANGE HALF THE APPLES IN A LAYER ON TOP OF THE SQUASH PLACE THE REMAINING SQUASH ON TOP OF THE APPLES
COVER WITH THE REMAINING APPLES
TOP WITH THE SAUTEED ONIONS
POUR STOCK OVER ALL
BAKE @ 350 DEGREES FOR 45 MINUTES, UNTIL SQUASH IS TENDER COMBINE BREADCRUMBS, CHEESE, AND BACON-MIX WELL
SPREAD MIXTURE OVER THE GRATIN
BAKE @ 350 DEGREES FOR 15-25 MINUTES, UNTIL LIGHTLY BROWNED REMOVE FROM HEAT AND ALLOW TO COOL SLIGHTLY BEFORE SERVING
SERVE HO

Nutrition Facts
Amount Per Serving: Calories 275 - Calories from Fat 142
Percent Total Calories From: Fat 52%, Protein 9%, Carbohydrate 39%
Totals and Percent Daily Values (2000 calories): Fat 16g, Saturated Fat 7g, Cholesterol 26mg, Sodium 295mg, Total Carbohydrate 27g, Dietary Fiber 2g, Sugars 0g, Protein 6g, Vitamin A 9016 units, Vitamin C 32 units, Calcium 0 units, Iron 1 units


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Cabbage Casserole

8 servings

1 head cut into sixths cabbage
1 1/2 cups grated cheddar cheese
1/4 cup unsalted butter
1/4 cup flour
1/4 teaspoon salt
1/4 teaspoon black 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 TWO-THIRDS OF THE 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
TOP WITH REMAINING CHEESE
BAKE @ 350 DEGREES FOR 20 MINUTES
SERVE HO

Nutrition Facts
Amount Per Serving: Calories 204 - Calories from Fat 126
Percent Total Calories From: Fat 62%, Protein 16%, Carbohydrate 22%
Totals and Percent Daily Values (2000 calories): Fat 14g, Saturated Fat 9g, Cholesterol 42mg, Sodium 241mg, Total Carbohydrate 11g, Dietary Fiber 1g, Sugars 0g, Protein 8g, Vitamin A 623 units, Vitamin C 54 units, Calcium 0 units, Iron 1 units


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Calif Style Marinated Olives

6 servings

1 pound green olive, well rinsed
2 tablespoons white wine vinegar
2 tablespoons tarragon vinegar
1/2 cup olive oil
4 to 3 ounces marinated white pearl onions
2 sprigs fresh tarragon
2 sprigs parsley
1 tablespoon kosher salt, to taste

COMBINE INGREDIENTS IN A GLASS JAR
SALT TO TASTE
COVER AND SHAKE WELL
ALLOW TO MARINATE AT ROOM TEMPERATURE FOR 12 HOURS, SHAKING OFTEN
STORE COVERED IN REFRIGERATOR FOR UP TO 6 MONTHS, SHAKING EVERY 2-3 WEEKS
SERVE CHILLED OR AT ROOM TEMPERATUR

Nutrition Facts
Amount Per Serving: Calories 263 - Calories from Fat 249
Percent Total Calories From: Fat 95%, Protein 2%, Carbohydrate 3%
Totals and Percent Daily Values (2000 calories): Fat 28g, Saturated Fat 3g, Cholesterol 0mg, Sodium 3043mg, Total Carbohydrate 2g, Dietary Fiber 1g, Sugars 0g, Protein 1g, Vitamin A 306 units, Vitamin C 1 units, Calcium 0 units, Iron 2 units


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California Mock Sushi

8 servings

4 cups hot cooked rice
1/2 cup rice vinegar
1/4 cup sugar
1/4 teaspoon salt
8 pieces nori sheets, or fruit leather
mandarin orange segments, as filling
cantaloupe, as filling
pineapple, as filling
red bell pepper, cut into strips, as filling
pimiento, sliced, as filling
asparagus, blanched, as filling
sesame seeds, toasted, as garnish
1 cup pickled ginger
1 cup soy sauce
1/4 cup wasabe paste

COMBINE VINEGAR, SUGAR, AND SALT IN A SAUCEPAN, OVER A LOW FLAME
HEAT AND STIR UNTIL SUGAR AND SALT HAVE DISSOLVED
POUR OVER RICE
STIR AND TURN RICE TO MOISTEN EVENLY WITH VINEGAR MIXTURE QUICKLY COOL WITH AN ELECTRIC OR HAND FAN, UNTIL GLOSSY SPREAD A THIN LAYER ONTO A PIECE OF NORI OR FRUIT LEATHER SPRINKLE WITH SESAME SEEDS
COVER WITH PLASTIC WRAP
TURN OVER SO THAT RICE-SIDE IS DOWN AND NORI OR FRUIT LEATHER-SIDE IS UP
ARRANGE CHOICE OF FRUIT OR VEGETABLE FILLING ALONG THE LENGTH OF ONE EDGE
ROLLUP AROUND FILLING, REMOVING PLASTIC WRAP AS YOU GO
PLACE ROLL ONTO A SUDARE (BAMBOO MAT) LINED WITH PLASTIC WRAP
FORM INTO A LOG, SQUARE, OR TRIANGLE SHAPE AS DESIRED
GENTLY SLICE INTO 1-INCH SECTIONS, WIPING KNIFE WITH A DAMP CLOTH BETWEEN EACH CUT
ARRANGE, CUT-SIDE UP ONTO A SERVING PLATTER
SERVE AT ROOM TEMPERATURE WITH PICKLED GINGER, SOY SAUCE, AND WASABE DO NOT REFRIGERATE; MAY BE STORED WRAPPED IN PLASTIC IN A COOL PLACE FOR 1-2 HOURS AT MOS

Nutrition Facts
Amount Per Serving: Calories 376 - Calories from Fat 15
Percent Total Calories From: Fat 4%, Protein 9%, Carbohydrate 87%
Totals and Percent Daily Values (2000 calories): Fat 2g, Saturated Fat 0g, Cholesterol 0mg, Sodium 2177mg, Total Carbohydrate 81g, Dietary Fiber 3g, Sugars 0g, Protein 9g, Vitamin A 4628 units, Vitamin C 97 units, Calcium 0 units, Iron 4 units


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California Smoked Chicken Pate

12 servings

2 cups medium dice smoked chicken
1/4 cup toasted blanched almonds
2 tablespoons finely minced scallions
1/4 cup unsalted butter
1/4 cup flour
1 cup milk
3 slightly beaten egg yolks
3 stiffly beaten egg whites
1/2 cup unsalted chicken stock
1/2 teaspoon ground tarragon
1/2 teaspoon kosher salt
1/2 teaspoon Dijon mustard
2 tablespoons dry white wine
36 steamed asparagus tips
5 slices carrots

COMBINE CHICKEN, ALMONDS, AND SCALLIONS IN A FOOD PROCESSOR PULSE TO FINELY CHOP WITHOUT REDUCING TO A PUREE
HEAT BUTTER IN A SMALL SAUCEPAN, OVER A MEDIUM FLAME
WHISK IN FLOUR, HEAT AND STIR FOR 2 MINUTES
GRADUALLY STIR IN MILK, HEAT AND STIR UNTIL SLIGHTLY THICKENED REMOVE FROM HEAT, SET ASIDE
COMBINE EGG YOLKS AND BROTH-MIX WELL
COMBINE CHICKEN MIXTURE, SAUCE MIXTURE, AND YOLK MIXTURE-MIX WELL
ADD TARRAGON, SALT, MUSTARD, AND WINE-MIX WELL
GENTLY FOLD IN WHITES
ARRANGE HALF OF THE ASPARAGUS IN A GREASED LOAF PAN
SPOON HALF OF THE CHICKEN MIXTURE OVER THE ASPARAGUS ARRANGE THE REMAINING ASPARAGUS IN THE LOAF PAN
TOP WITH THE REMAINING CHICKEN MIXTURE
PLACE INTO A LARGE BAKING PAN OR HOTEL PAN
PLACE INTO THE OVEN
POUR BOILING WATER INTO THE LARGE BAKING PAN TO A DEPTH OF 1-2 INCHES
BAKE @ 350 DEGREES FOR 55-60 MINUTES, UNTIL A SKEWER INSERTED IN THE CENTER COMES OUT CLEAN
REMOVE FROM OVEN AND ALLOW TO COOL FOR 10 MINUTES
INVERT ONTO A SERVING PLATTER
GARNISH WITH CARROT SLICES
SERVE WARM, CHILLED, OR AT ROOM TEMPERATUR

Nutrition Facts
Amount Per Serving: Calories 154 - Calories from Fat 88
Percent Total Calories From: Fat 57%, Protein 20%, Carbohydrate 22%
Totals and Percent Daily Values (2000 calories): Fat 10g, Saturated Fat 4g, Cholesterol 78mg, Sodium 212mg, Total Carbohydrate 9g, Dietary Fiber 1g, Sugars 0g, Protein 8g, Vitamin A 9210 units, Vitamin C 18 units, Calcium 0 units, Iron 1 units


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California Smoked Turkey Pate

12 servings

2 cups medium dice smoked turkey
1/4 cup toasted blanched almonds
2 tablespoons finely minced scallions
1/4 cup unsalted butter
1/4 cup flour
1 cup milk
3 slightly beaten egg yolks
3 stiffly beaten egg whites
1/2 cup unsalted chicken stock
1/2 teaspoon ground tarragon
1/2 teaspoon kosher salt
1/2 teaspoon Dijon mustard
2 tablespoons dry white wine
36 steamed asparagus tips
5 slices carrots

COMBINE TURKEY, ALMONDS, AND SCALLIONS IN A FOOD PROCESSOR PULSE TO FINELY CHOP WITHOUT REDUCING TO A PUREE, SET ASIDE HEAT BUTTER IN A SMALL SAUCEPAN, OVER A MEDIUM FLAME
WHISK IN FLOUR, HEAT AND STIR FOR 2 MINUTES
GRADUALLY STIR IN MILK, HEAT AND STIR UNTIL SLIGHTLY THICKENED REMOVE FROM HEAT, SET ASIDE
COMBINE EGG YOLKS AND BROTH-MIX WELL
COMBINE TURKEY MIXTURE, SAUCE MIXTURE, AND YOLK MIXTURE-MIX WELL
ADD TARRAGON, SALT, MUSTARD, AND WINE-MIX WELL
GENTLY FOLD IN WHITES
ARRANGE HALF OF THE ASPARAGUS IN A GREASED LOAF PAN
SPOON HALF OF THE TURKEY MIXTURE OVER THE ASPARAGUS ARRANGE THE REMAINING ASPARAGUS IN THE LOAF PAN
TOP WITH THE REMAINING TURKEY MIXTURE
PLACE INTO A LARGE BAKING PAN OR HOTEL PAN
PLACE INTO THE OVEN POUR BOILING WATER INTO THE LARGE BAKING PAN TO A DEPTH OF 1-2 INCHES
BAKE @ 350 DEGREES FOR 55-60 MINUTES, UNTIL A SKEWER INSERTED IN THE CENTER COMES OUT CLEAN
REMOVE FROM OVEN AND ALLOW TO COOL FOR 10 MINUTES
INVERT ONTO A SERVING PLATTER
GARNISH WITH CARROT SLICES
SERVE WARM, CHILLED, OR AT ROOM TEMPERATUR

Nutrition Facts
Amount Per Serving: Calories 151 - Calories from Fat 76
Percent Total Calories From: Fat 51%, Protein 25%, Carbohydrate 23%
Totals and Percent Daily Values (2000 calories): Fat 8g, Saturated Fat 4g, Cholesterol 74mg, Sodium 434mg, Total Carbohydrate 9g, Dietary Fiber 1g, Sugars 0g, Protein 9g, Vitamin A 9094 units, Vitamin C 17 units, Calcium 0 units, Iron 1 units


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Canape Garnish I

1 servings

parsley
chili pepper
pepper
radish
tarragon
water chestnuts
watercress
anchovy fillets
shrimp
salmon
sesame seeds

Nutrition Facts
Amount Per Serving: Calories 142 - Calories from Fat 48
Percent Total Calories From: Fat 34%, Protein 46%, Carbohydrate 20%
Totals and Percent Daily Values (2000 calories): Fat 5g, Saturated Fat 1g, Cholesterol 52mg, Sodium 1683mg, Total Carbohydrate 7g, Dietary Fiber 1g, Sugars 0g, Protein 17g, Vitamin A 5257 units, Vitamin C 112 units, Calcium 0 units, Iron 5 units


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Canape Garnishes II

1 servings

beet
capers
carrot
celery, or celery leaves
cherry tomatoes
chives
cilantro
cucumber
dill
sieved hard boiled egg
endive
mushroom
nuts
olive
paprika

Nutrition Facts
Amount Per Serving: Calories 386 - Calories from Fat 75
Percent Total Calories From: Fat 19%, Protein 18%, Carbohydrate 62%
Totals and Percent Daily Values (2000 calories): Fat 8g, Saturated Fat 2g, Cholesterol 212mg, Sodium 1052mg, Total Carbohydrate 60g, Dietary Fiber 11g, Sugars 0g, Protein 18g, Vitamin A 22590 units, Vitamin C 97 units, Calcium 0 units, Iron 7 units


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Candied Ginger II

16 servings

1 pound fresh ginger root, peeled
3 cups sugar
3 tablespoons water

PLACE GINGER ONTO AN UNGREASED BAKING SHEET
BAKE @ 140 DEGREES FOR 8-10 HOURS
REMOVE FROM OVEN, SLICE THINLY
COMBINE GINGER AND WATER TO COVER, OVER A MEDIUM FLAME BRING TO A BOIL, REDUCE HEAT, AND SIMMER FOR 30 MINUTES
DRAIN WELL
ALLOW TO STAND AT ROOM TEMPERATURE, UNTIL COMPLETELY COOLED
COMBINE GINGER, 2-1/2 CUPS SUGAR, AND 3 TABLESPOONS WATER IN A SAUCEPAN, OVER A LOW FLAME
HEAT AND STIR UNTIL GINGER IS TRANSPARENT AND PAN IS ALMOST DRY
REMOVE FROM HEAT
COMBINE GINGER AND REMAINING 1/2 CUP SUGAR-TOSS TO COAT EVENLY
STORE IN A SEALED GLASS JA

Nutrition Facts
Amount Per Serving: Calories 170 - Calories from Fat 2
Percent Total Calories From: Fat 1%, Protein 1%, Carbohydrate 98%
Totals and Percent Daily Values (2000 calories): Fat 0g, Saturated Fat 0g, Cholesterol 0mg, Sodium 4mg, Total Carbohydrate 42g, Dietary Fiber 0g, Sugars 0g, Protein 0g, Vitamin A 0 units, Vitamin C 1 units, Calcium 0 units, Iron 0 units


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Candied Jellies II

4 servings

4 tablespoons unflavored gelatin
1/4 cup water
1/3 cup granulated sugar
2/3 cup strained fruit juice
1/3 cup light corn syrup
food coloring, as desired
1/4 cup powdered sugar

SPRINKLE GELATIN OVER WATER
ALLOW TO SOFTEN FOR 10 MINUTES
COMBINE SUGAR, FRUIT JUICE, AND CORN SYRUP IN A SAUCEPAN, OVER A MEDIUM FLAME
HEAT AND STIR UNTIL SUGAR DISSOLVES
ADD GELATIN AND STIR UNTIL DISSOLVED
ADD FOOD COLORING AND STIR
SKIM WELL POUR INTO A DAMPENED PAN OR CANDY MOLDS
ALLOW TO STAND FOR 3-4 HOURS, UNTIL COOLED AND FIRM
UNMOLD ONTO A COOL SLICK SURFACE
CUT INTO SQUARES OR TRIM MOLD LINES
DUST WITH POWDERED SUGAR AS DESIRED
STORE IN AN AIRTIGHT CONTAINER WITH PAPER TOWELS TO ABSORB MOISTUR

Nutrition Facts
Amount Per Serving: Calories 249 - Calories from Fat 0
Percent Total Calories From: Fat 0%, Protein 20%, Carbohydrate 80%
Totals and Percent Daily Values (2000 calories): Fat 0g, Saturated Fat 0g, Cholesterol 0mg, Sodium 34mg, Total Carbohydrate 50g, Dietary Fiber 0g, Sugars 0g, Protein 12g, Vitamin A 248 units, Vitamin C 1 units, Calcium 0 units, Iron 1 units


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Candied Sweet Potatoes

4 servings

6 cups large dice, peeled sweet potatoes
1/2 cup melted unsalted 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 30mg, 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, peeled yams
1/2 cup melted unsalted 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 118mg, 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 whole cantaloupes, halved and seeded
2 each plum tomatoes, cut into wedges
1/4 cup minced, seeded 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
SPOON INTO CANTALOUPE SHELLS
SERVE SLIGHTLY CHILLE

Nutrition Facts
Amount Per Serving: Calories 243 - Calories from Fat 113
Percent Total Calories From: Fat 46%, Protein 5%, Carbohydrate 49%
Totals and Percent Daily Values (2000 calories): Fat 13g, Saturated Fat 3g, Cholesterol 16mg, Sodium 417mg, Total Carbohydrate 30g, Dietary Fiber 1g, Sugars 0g, Protein 3g, Vitamin A 8884 units, Vitamin C 125 units, Calcium 0 units, Iron 1 units


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Caramelized Sweet Onion Tart

8 servings

1/4 pound finely minced sliced bacon
3 tablespoons unsalted butter
8 cups very thinly sliced sweet onions
8 ounces frozen puff pastry, thawed

HEAT BACON IN A SKILLET, OVER A MEDIUM FLAME
HEAT AND STIR FOR 8-10 MINUTES, UNTIL LIGHTLY BROWNED
ADD BUTTER AND ONIONS
REDUCE FLAME AND COOK OVER A LOW FLAME FOR 60 MINUTES, STIRRING OFTEN, UNTIL ONIONS HAVE COMPLETELY CARAMELIZED
REMOVE FROM HEAT AND SEASON WITH SALT AND PEPPER
ALLOW TO COOL COMPLETELY, COVER, AND CHILL
ROLLOUT PASTRY TO A 13x13-INCH SQUARE
DRAPE OVER AN 11-INCH DROP-CENTER TART PAN
GENTLY FIT INTO BOTTOM INTO FLUTED SIDES
RUN A ROLLING PIN OVER THE TOP TO TRIM EXCESS DOUGH FROM SIDES
PLACE INTO FREEZER FOR 30 MINUTES
REMOVE FROM FREEZER
FILL CRUST WITH CHILLED ONION MIXTURE
BAKE @ 425 DEGREES FOR 20-25 MINUTES, UNTIL GOLDEN
REMOVE FROM OVEN AND ALLOW TO COOL FOR AT LEAST 30 MINUTES
SERVE WARM OR AT ROOM TEMPERATUR

Nutrition Facts
Amount Per Serving: Calories 312 - Calories from Fat 186
Percent Total Calories From: Fat 60%, Protein 7%, Carbohydrate 34%
Totals and Percent Daily Values (2000 calories): Fat 21g, Saturated Fat 8g, Cholesterol 21mg, Sodium 245mg, Total Carbohydrate 26g, Dietary Fiber 1g, Sugars 0g, Protein 5g, Vitamin A 163 units, Vitamin C 15 units, Calcium 0 units, Iron 1 units


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Carrot Pasta

4 servings

1/2 pound carrot, peeled and sliced
2 cups unsalted chicken broth
1 each egg
1 teaspoon olive oil
2 cups semolina

COMBINE CARROTS AND BROTH IN A SAUCEPAN, OVER A MODERATE FLAME
BRING TO A BOIL, REDUCE HEAT, AND SIMMER FOR 25-30 MINUTES, UNTIL TENDER AND LIQUID HAS EVAPORATED
(WATCH CAREFULLY TOWARDS THE END)
PUREE CARROTS IN A FOOD PROCESSOR
COMBINE FLOUR, CARROTS, AND EGG IN A FOOD PROCESSOR
WITH MACHINE RUNNING, ADD OIL, AND PROCESS UNTIL MIXTURE FORMS A BALL
KNEAD UNTIL PASTA IS GLOVE-LEATHER SOFT
ROLLOUT TO DESIRED THICKNESS
CUT INTO STRIPS OR SHAPES
COOK IN BOILING-SALTED WATER FOR 2-3 MINUTES, UNTIL BARELY TENDER
DRAIN WELL
SERVE HOT, GARNISHED AS DESIRE

Nutrition Facts
Amount Per Serving: Calories 358 - Calories from Fat 35
Percent Total Calories From: Fat 10%, Protein 15%, Carbohydrate 75%
Totals and Percent Daily Values (2000 calories): Fat 4g, Saturated Fat 1g, Cholesterol 53mg, Sodium 766mg, Total Carbohydrate 67g, Dietary Fiber 1g, Sugars 0g, Protein 13g, Vitamin A 16076 units, Vitamin C 5 units, Calcium 0 units, Iron 4 units


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Carrots Marmalade

8 servings

4 cups thinly sliced carrots
1/3 cup strained fresh orange juice
1/2 teaspoon salt
1/4 teaspoon minced candied ginger
1/3 cup orange marmalade
1 tablespoon unsalted butter
1 tablespoon 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 79 - Calories from Fat 14
Percent Total Calories From: Fat 18%, Protein 4%, Carbohydrate 78%
Totals and Percent Daily Values (2000 calories): Fat 2g, Saturated Fat 1g, Cholesterol 4mg, Sodium 169mg, Total Carbohydrate 15g, Dietary Fiber 1g, Sugars 0g, Protein 1g, Vitamin A 15583 units, Vitamin C 11 units, Calcium 0 units, Iron 1 units


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Caviar-Beef Canapes

24 servings

3 pounds beef eye of round roast
1 cup mashed avocado
3 ounces room temperature cream cheese
2 ounces red caviar
1 bunch flat-leaf parsley

PLACE EYE OF ROUND ONTO A RACK IN A ROASTING PAN
ROAST @ 325 DEGREES FOR 60 MINUTES, OR TO DESIRED DONENESS REMOVE FROM OVEN
WRAP IN PLASTIC AND CHILL THOROUGHLY
CUT SLICES TO A THICKNESS OF 1/4-INCH
COMBINE MASHED AVOCADOS AND CREAM CHEESE-MIX WELL
SPREAD ONTO BEEF SLICES
GARNISH EACH WITH RED CAVIAR AND A PARSLEY LEAF
SERVE SLIGHTLY CHILLED OR AT ROOM TEMPERATUR

Nutrition Facts
Amount Per Serving: Calories 107 - Calories from Fat 50
Percent Total Calories From: Fat 47%, Protein 50%, Carbohydrate 3%
Totals and Percent Daily Values (2000 calories): Fat 6g, Saturated Fat 2g, Cholesterol 48mg, Sodium 77mg, Total Carbohydrate 1g, Dietary Fiber 0g, Sugars 0g, Protein 13g, Vitamin A 156 units, Vitamin C 1 units, Calcium 0 units, Iron 1 units


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Celery Casserole

4 servings

1/2 cup slivered blanched almonds
2 tablespoons unsalted butter
1 1/2 cups unsalted chicken broth
2 heads celery, quartered lengthwise
4 tablespoons unsalted butter
2 cups julienned, seeded red or green bell peppers
1 tablespoon minced parsley
1 tablespoon finely snipped chives
1 teaspoon finely minced garlic
2 tablespoons olive oil

HEAT CHICKEN BROTH IN A SAUCEPAN UNTIL REDUCED BY ONE-THIRD
HEAT 2 TABLESPOONS BUTTER IN A SKILLET, OVER A MEDIUM FLAME ADD ALMONDS, SAUTE FOR 10 MINUTES
REMOVE FROM HEAT AND SET ASIDE
TRIM LEAVES AND OUTER RIBS FROM CELERY
HEAT 4 TABLESPOONS BUTTER IN A LARGE SKILLET, OVER A MODERATE FLAME
ADD CELERY AND SAUTE UNTIL LIGHTLY BROWNED ON ALL SIDES PLACE IN A SHALLOW CASSEROLE
ADD BELL PEPPERS, PARSLEY, CHIVES, GARLIC, AND OLIVE OIL
TOP WITH ALMONDS
POUR REDUCED BROTH OVER ALL
BAKE, COVERED, @ 350 DEGREES FOR 30 MINUTES, BASTING OFTEN BAKE, UNCOVERED, @ 350 DEGREES FOR 15-30 MINUTES, UNTIL TENDER
ADD ADDITIONAL BROTH OR WATER AS NEEDED TO KEEP MOIST
SERVE HO

Nutrition Facts
Amount Per Serving: Calories 444 - Calories from Fat 312
Percent Total Calories From: Fat 70%, Protein 8%, Carbohydrate 22%
Totals and Percent Daily Values (2000 calories): Fat 35g, Saturated Fat 13g, Cholesterol 47mg, Sodium 949mg, Total Carbohydrate 24g, Dietary Fiber 4g, Sugars 0g, Protein 8g, Vitamin A 4245 units, Vitamin C 128 units, Calcium 0 units, Iron 3 units


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Cheddar Charlotte

4 servings

1 teaspoon oil
1 cup croutons
1 cup milk
8 slices bread, crusts removed
3 tablespoons room temperature unsalted butter
3 each egg whites, stiffly beaten
3 each egg yolks, slightly beaten
1 tablespoon flour
1 cup grated cheddar cheese
1/2 teaspoon salt
1/4 teaspoon freshly ground nutmeg
1/2 cup half and half

GREASE A LARGE CASSEROLE WITH OIL, SET ASIDE
COMBINE BREAD CUBES AND 1/2 CUP MILK IN A BOWL
COMBINE BREAD SLICES AND REMAINING 1/2 CUP MILK IN A LARGE BOWL
CREAM BUTTER UNTIL SOFTENED
MIX IN YOLKS, ONE AT A TIME
ADD BREAD CUBE MIXTURE, CHEESE, HALF & HALF, SALT, FLOUR, AND NUTMEG-MIX WELL
FOLD IN WHITES WITH A METAL SPOON
LINE BOTTOM AND SIDES OF CASSEROLE WITH SOAKED BREAD SLICES POUR IN CHEESE MIXTURE
BAKE @ 400 DEGREES FOR 45-50 MINUTES, UNTIL GOLDEN AND PUFFY
REMOVE FROM OVEN AND ALLOW TO STAND FOR 10 MINUTES
SERVE HO

Nutrition Facts
Amount Per Serving: Calories 543 - Calories from Fat 294
Percent Total Calories From: Fat 54%, Protein 16%, Carbohydrate 30%
Totals and Percent Daily Values (2000 calories): Fat 33g, Saturated Fat 17g, Cholesterol 228mg, Sodium 987mg, Total Carbohydrate 41g, Dietary Fiber 0g, Sugars 0g, Protein 21g, Vitamin A 1067 units, Vitamin C 1 units, Calcium 0 units, Iron 2 units


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Cheddar Cheese Dip

16 servings

12 ounces room temperature cream cheese
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

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 room temperature cream cheese
1/4 cup unsalted 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 CRACKERS TO THE SID

Nutrition Facts
Amount Per Serving: Calories 756 - Calories from Fat 412
Percent Total Calories From: Fat 55%, Protein 6%, Carbohydrate 39%
Totals and Percent Daily Values (2000 calories): Fat 46g, Saturated Fat 8g, Cholesterol 40mg, Sodium 339mg, Total Carbohydrate 74g, Dietary Fiber 0g, Sugars 0g, Protein 12g, Vitamin A 747 units, Vitamin C 0 units, Calcium 0 units, Iron 5 units


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Cheddar Sticks

12 servings

1 1/2 cups finely grated sharp cheddar cheese
1 cup room temperature unsalted butter
4 ounces 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 AND PIPE 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 311 - Calories from Fat 183
Percent Total Calories From: Fat 59%, Protein 9%, Carbohydrate 31%
Totals and Percent Daily Values (2000 calories): Fat 20g, Saturated Fat 13g, Cholesterol 56mg, Sodium 141mg, Total Carbohydrate 24g, Dietary Fiber 0g, Sugars 0g, Protein 7g, Vitamin A 729 units, Vitamin C 0 units, Calcium 0 units, Iron 1 units


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Cheese Croutades

60 servings

3/4 cup unsalted butter
1/4 pound cream cheese
1 cup yellow cornmeal
2 cups flour
1/2 teaspoon salt

COMBINE BUTTER AND CREAM CHEESE IN A MIXER BOWL-CREAM TOGETHER TO MIX WELL
SIFT CORNMEAL, FLOUR, AND SALT TOGETHER INTO BUTTER MIXTURE-MIX WELL
KNEAD BRIEFLY
DIVIDE INTO 1-INCH DIAMETER BALLS
ROLLOUT AND PRESS ONTO THE BOTTOM AND UP THE SIDES OF A MINI-MUFFIN TIN
BAKE @ 350 DEGREES FOR 18-20 MINUTES, UNTIL LIGHTLY BROWNED
REMOVE FROM OVEN AND ALLOW TO COOL
FILL AND SERVE AS DESIRE

Nutrition Facts
Amount Per Serving: Calories 51 - Calories from Fat 27
Percent Total Calories From: Fat 54%, Protein 6%, Carbohydrate 40%
Totals and Percent Daily Values (2000 calories): Fat 3g, Saturated Fat 2g, Cholesterol 8mg, Sodium 26mg, Total Carbohydrate 5g, Dietary Fiber 0g, Sugars 0g, Protein 1g, Vitamin A 123 units, Vitamin C 0 units, Calcium 0 units, Iron 0 units


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Cheese Nachos

25 servings

3/4 cup diced green chiles
2 cups finely grated cheddar cheese
2 cups finely grated jack cheese
100 each round tortilla chips

ARRANGE TORTILLA CHIPS ONTO AN UNGREASED BAKING SHEET SPREAD LIGHTLY WITH DICED CHILES
SPRINKLE WITH GRATED CHEESE
PASS UNDER THE BROILER TO MELT THE CHEESE
SERVE HO

Nutrition Facts
Amount Per Serving: Calories 111 - Calories from Fat 69
Percent Total Calories From: Fat 63%, Protein 17%, Carbohydrate 20%
Totals and Percent Daily Values (2000 calories): Fat 8g, Saturated Fat 4g, Cholesterol 18mg, Sodium 211mg, Total Carbohydrate 6g, Dietary Fiber 0g, Sugars 0g, Protein 5g, Vitamin A 209 units, Vitamin C 3 units, Calcium 0 units, Iron 0 units


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Cherry Tomatoes Milano

8 servings

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

HALVE TOMATOES, SPRINKLE WITH SALT
INVERT AND ALLOW TO DRAIN FOR 15 MINUTES
RINSE LIGHTLY, ALLOW TO DRAIN
COMBINE BASIL LEAVES, EGG, EGG YOLK, SALT, AND LEMON JUICE IN A FOOD PROCESSOR
PROCESS TO BLEND WELL
WITH MOTOR RUNNING, ADD OILS IN A THIN STEADY STREAM
PROCESS UNTIL THICKENED
ARRANGE TOMATOES UPRIGHT ONTO A CHILLED PLATTER
SPOON BASIL MAYONNAISE ONTO 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 380mg, 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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Chevre Cheesecake

8 servings

2 cups fresh French breadcrumbs
1/3 cup sesame seeds
1/2 teaspoon salt
2 tablespoons melted unsalted butter
1/2 cup finely minced shallot
2 tablespoons unsalted butter
1 cup white wine
3/4 cup whipping cream
2 pounds chevre
16 ounces room temperature cream cheese
1/4 cup heavy cream
3 each eggs
1/4 teaspoon salt, to taste

COMBINE BREADCRUMBS, SESAME SEEDS, SALT, AND MELTED BUTTER-MIX WELL
PRESS ONTO BOTTOM AND UP THE SIDES OF A 10-INCH SPRINGFORM PAN
COVER AND CHILL
COMBINE SHALLOTS AND BUTTER IN A SMALL SAUCEPAN OR SKILLET, OVER A MEDIUM FLAME
HEAT AND STIR FOR 4-5 MINUTES, UNTIL SOFTENED WITHOUT BROWNING
STIR IN WINE AND REDUCE BY HALF
STIR IN WHIPPING CREAM AND REDUCE BY HALF
REMOVE FROM HEAT AND COOL SLIGHTLY
COMBINE THE SLIGHTLY COOLED REDUCTION, WITH THE CHEVRE CHEESE, CREAM CHEESE, AND HEAVY CREAM IN A MIXER-MIX WELL BEAT IN THE EGGS, ONE AT A TIME
SEAON TO TASTE WITH SALT
POUR INTO THE PREPARED CRUST
BAKE @ 325 DEGREES FOR 60 MINUTES, UNTIL SET
REMOVE FROM OVEN AND ALLOW TO COOL BEFORE CUTTING
SERVE WARM OR AT ROOM TEMPERATUR

Nutrition Facts
Amount Per Serving: Calories 812 - Calories from Fat 570
Percent Total Calories From: Fat 70%, Protein 14%, Carbohydrate 13%
Totals and Percent Daily Values (2000 calories): Fat 63g, Saturated Fat 32g, Cholesterol 269mg, Sodium 958mg, Total Carbohydrate 27g, Dietary Fiber 0g, Sugars 0g, Protein 29g, Vitamin A 2837 units, Vitamin C 1 units, Calcium 0 units, Iron 3 units


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Chicago Style Pizza Dough

8 servings

3 cups flour
1/2 cup cornmeal
1 package active dry yeast
1 tablespoon sugar
1/2 teaspoon salt
1 cup water
2 tablespoons olive oil

COMBINE FLOUR, CORNMEAL, YEAST, SUGAR, AND SALT IN A BOWL GRADUALLY MIX IN WATER
BEAT UNTIL MIXTURE FORMS A BALL
KNEAD IN MIXER FOR 1-2 MINTUES
REMOVE FROM MIXER AND SHAPE INTO A BALL
COAT WITH OIL
COVER, PUT IN A WARM PLACE, AND ALLOW TO RISE FOR 60 MINUTES ROLLOUT, GARNISH, AND COOK AS DESIRE

Nutrition Facts
Amount Per Serving: Calories 237 - Calories from Fat 36
Percent Total Calories From: Fat 15%, Protein 10%, Carbohydrate 75%
Totals and Percent Daily Values (2000 calories): Fat 4g, Saturated Fat 1g, Cholesterol 0mg, Sodium 148mg, Total Carbohydrate 44g, Dietary Fiber 0g, Sugars 0g, Protein 6g, Vitamin A 36 units, Vitamin C 0 units, Calcium 0 units, Iron 1 units


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Chicken Concubines II

12 servings

12 whole chicken wings
1/2 cup soy sauce
1 tablespoon minced garlic
1 tablespoon minced ginger
1/4 cup minced scallions
1/4 teaspoon white pepper
1 each egg, beaten
1/2 cup water chestnut flour
peanut oil, for frying

BEND FIRST JOINT BACK TO SEPARATE, PULL FLESH DOWN AND INSIDE-OUT THEN CUT TO SEPARATE FROM REST OF WING
CUT AROUND SECTION ATTACHED TO TIP, NEAR JOINT
BEND JOINT BACK TO SEPARATE, PULL FLESH DOWN AND INSIDE-OUT CUT TO SEPARATE TIP, RESERVE TIP FOR ANOTHER USE
PULL BEND SMALLER BONE BACK AND PUSH THROUGH TO SEPARATE REMOVE AND DISCARD SMALLER BONE
COMBINE CHICKEN, SOY SAUCE, GARLIC, GINGER, SCALLIONS, AND PEPPER-MIX WELL
COVER AND CHILL FOR 2-24 HOURS
REMOVE FROM MARINADE, DRAIN WELL, AND DISCARD MARINADE
ADD BEATEN EGG AND TOSS TO MIX WELL
COMBINE WATER CHESTNUT FLOUR AND CHICKEN IN A PAPER BAG SHAKE TO COAT WELL
REMOVE TO A WAXED-PAPER LINED BAKING SHEET
CHILL FOR 30 MINUTES
MEANWHILE, HEAT OIL TO 370 DEGREES
ADD CHICKEN IN SMALL BATCHES AND FRY UNTIL CRISP AND LIGHTLY BROWNED ON ALL SIDES
DRAIN ON PAPER TOWELS
SERVE HOT OR AT ROOM TEMPERATURE, WITH SWEET-HOT MUSTARD TO THE SID

Nutrition Facts
Amount Per Serving: Calories 137 - Calories from Fat 85
Percent Total Calories From: Fat 62%, Protein 30%, Carbohydrate 8%
Totals and Percent Daily Values (2000 calories): Fat 9g, Saturated Fat 3g, Cholesterol 55mg, Sodium 728mg, Total Carbohydrate 3g, Dietary Fiber 0g, Sugars 0g, Protein 10g, Vitamin A 107 units, Vitamin C 1 units, Calcium 0 units, Iron 1 units


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Chicken Spread with Variations

24 servings

2 cups small dice cooked chicken
1/4 cup minced celery
1/3 cup mayonnaise
1/4 teaspoon salt, to taste
1/4 teaspoon white pepper, to taste
1/4 cup chopped nuts
1 tablespoon sweet pickle relish
1/2 teaspoon minced onion
1 each chopped hard boiled egg
1/2 teaspoon Dijon mustard
1/4 cup crushed pineapple
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 4-48 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, Apple, and Mushroom Pate

12 servings

prepared grape leaves, to line pan
1 pound boneless chicken, medium dice
1 cup small dice, peeled tart apple
2 each egg whites
2 cups heavy or whipping cream, chilled
2 tablespoons Dijon mustard
1 ounce minced shiitake mushroom
1 cup natural California pistachios, chopped
2 each shallots, minced
each dried thyme, to taste
each salt, to taste
each ground white pepper, to taste
each freshly grated nutmeg, to taste

PREHEAT OVEN TO 350 DEGREES
GREASE A LOAF PAN OR TERRINE,LINE THE BOTTOM WITH PARCHMENT
LINE THE BOTTOM AND SIDES WITH GRAPE LEAVES
COMBINE THE CHICKEN, SHALLOTS, AND MUSTARD IN A FOOD PROCESSOR-PROCESS TO A SMOOTH PUREE
ADD THE EGG WHITES-PULSE JUST TO BLEND
ADD THE CREAM AND SEASONINGS-PULSE JUST TO BLEND
STIR IN THE MUSHROOMS, APPLES, AND PISTACHIOS
FRY 1 TEASPOON OF THE MIXTURE IN A SMALL SKILLET
ADJUST THE SEASONINGS TO TASTE
GENTLY POUR MIXTURE INTO THE LINED LOAF PAN OR TERRINE
PLACE INTO A LARGER BAKING PAN OR HOTEL PAN
POUR HOT WATER INTO THE BAKING OR HOTEL PAN TO COME HALF-WAY UP THE SIDES OF THE LOAF PAN OR TERRINE
BAKE @ 350 DEGREES FOR 60 MINUTES
REMOVE FROM OVEN AND ALLOW TO COOL
COVER AND CHILL FOR 4-72 HOURS OR FREEZE FOR UP TO 3 MONTHS
SERVE AT ROOM TEMPERATURE OR SLIGHTLY CHILLED ACCOMPANIED BY A SPICY MUSTARD

Nutrition Facts
Amount Per Serving: Calories 305 - Calories from Fat 232
Percent Total Calories From: Fat 76%, Protein 14%, Carbohydrate 10%
Totals and Percent Daily Values (2000 calories): Fat 26g, Saturated Fat 11g, Cholesterol 89mg, Sodium 213mg, Total Carbohydrate 7g, Dietary Fiber 1g, Sugars 0g, Protein 11g, Vitamin A 1024 units, Vitamin C 3 units, Calcium 0 units, Iron 1 units


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Chicken-Apple Sausage Appetizers

12 servings

2 pounds chicken-apple sausage
1/4 pound sliced bacon
6 ounces beer
2 tablespoons Sweet-hot mustard

CUT SAUSAGES INTO 1-INCH PIECES
RENDER FAT FROM BACON, IN A LARGE SKILLET, OVER A LOW FLAME
REMOVE BACON, RESERVE FOR ANOTHER USE
RAISE FLAME TO MODERATELY-HIGH
ADD SAUSASGE AND BROWN VERY WELL ON ALL SIDES
ADD BEER AND SIMMER FOR 4-5 MINUTES, STIRRING OFTEN
TRANSFER TO A CHAFER
INSERT WOODEN PICKS INTO SAUSAGE BITES
SERVE WITH SWEET-HOT MUSTARD TO THE SIDE

Nutrition Facts
Amount Per Serving: Calories 178 - Calories from Fat 96
Percent Total Calories From: Fat 54%, Protein 40%, Carbohydrate 4%
Totals and Percent Daily Values (2000 calories): Fat 11g, Saturated Fat 4g, Cholesterol 62mg, Sodium 442mg, Total Carbohydrate 2g, Dietary Fiber 0g, Sugars 0g, Protein 18g, Vitamin A 0 units, Vitamin C 2 units, Calcium 0 units, Iron 1 units


This page last updated on 28 May 2001.
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