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Recipes

RcpCardQuick Puff Pastry #2
RcpCardRack of Lamb Primeurs
RcpCardRadicchio Garden Salad
RcpCardRanch Dip
RcpCardRancher Green Beans
RcpCardRaw Potato Pancakes
RcpCardRed Chile Pasta
RcpCardRed Pepper Cheesecakes
RcpCardRelish Tray
RcpCardRemoulade Canape Spread
RcpCardRice Pilaf
RcpCardRice Stuffed Artichokes
RcpCardRicotta-Basil Tart
RcpCardRoast Pork Loin with Cream Gravy
RcpCardRoast Rack of Lamb
RcpCardRoasted Chestnuts
RcpCardRoasted Citrus Chicken
RcpCardRoasted Onions
RcpCardRoasted Pheasant
RcpCardRoasted Pork Loin
RcpCardRoasted Potato Salad
RcpCardRoasted Red Pepper Cheese Mousse
RcpCardRoasted Red Pepper Cheese Mousse in Croustades
RcpCardRoasted Wild Duckling
RcpCardRolled Stuffed Flank Steak
RcpCardRondelay Stuffed Snow Peas
RcpCardRoquefort and Asiago Cheesecake
RcpCardRoquefort Canape Spread
RcpCardRoquefort Deviled Eggs
RcpCardRumaki Spread
RcpCardSage Pork Tenderloin
RcpCardSan Francisco Baked Rice
RcpCardSandwiches Glace
RcpCardSausage Puffs
RcpCardSausage Stuffed Onions
RcpCardSausage-Leek Soup
RcpCardSavory Apple Stuffed Pork Crown Roast
RcpCardSavory Asiago and Blue Cheesecake Spread
RcpCardSavory Bread Dressing
RcpCardSavory Breaded Pork Chops
RcpCardSavory Dressing Balls
RcpCardSavory Lime Corn
RcpCardSavory Mini Cheesecakes
RcpCardSavory Onion Crepes
RcpCardSavory Vegetable Tart
RcpCardSavoy Cabbage Au Gratin
RcpCardScallion-Cheddar Crackers
RcpCardScalloped Onions
RcpCardScalloped Potatoes Parma
RcpCardScotch Broth
RcpCardScotch Eggs
RcpCardSeafood Strudel
RcpCardSeafood Tortilla Rollups
RcpCardSesame Cheese Straws
RcpCardSesame Glazed Game Hens

Any Comments?  E-mail me.

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Quick Puff Pastry #2

1 servings

1 cup all-purpose flour
2/3 cup pastry or cake flour
1/2 teaspoon salt
1 cup cutup frozen butter

COMBINE FLOURS AND SALT ON A LARGE 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 2367 - Calories from Fat 1675
Percent Total Calories From: Fat 71%, Protein 4%, Carbohydrate 26%
Totals and Percent Daily Values (2000 calories): Fat 186g, Saturated Fat 115g, Cholesterol 497mg, Sodium 3056mg, Total Carbohydrate 152g, Dietary Fiber 0g, Sugars 0g, Protein 21g, Vitamin A 6948 units, Vitamin C 0 units, Calcium 0 units, Iron 7 units


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Rack of Lamb Primeurs

8 servings

2 whole rack of lamb, 8 ribs each
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon dried thyme
2 tablespoons minced garlic
2 cups white or Brown Veal Stock
4 ounces cooked, tourneed carrots
4 ounces cooked, tourneed turnips
2 ounces buttered cooked peas
2 ounces buttered cooked French style green beans
8 ounces cooked rissole potatoes

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
LEAVE BONES IN PAN
SET PAN 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 FOND 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 HO

Nutrition Facts
Amount Per Serving: Calories 62 - Calories from Fat 3
Percent Total Calories From: Fat 4%, Protein 16%, Carbohydrate 80%
Totals and Percent Daily Values (2000 calories): Fat 0g, Saturated Fat 0g, Cholesterol 0mg, Sodium 361mg, Total Carbohydrate 12g, Dietary Fiber 1g, Sugars 0g, Protein 2g, Vitamin A 4077 units, Vitamin C 14 units, Calcium 0 units, Iron 1 units


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Radicchio Garden Salad

4 servings

9 ounces frozen artichoke hearts
2 tablespoons olive oil
2 teaspoons strained fresh lemon juice
1 head radicchio, separated into leaves
1/2 cup fresh basil leaves
1/4 cup shredded parmesan cheese

COOK ARTICHOKE HEARTS ACCORDING TO PACKAGE DIRECTIONS RINSE IN COLD WATER AND DRAIN WELL
COMBINE WITH OLIVE OIL AND LEMON JUICE IN A BOWL-MIX WELL ALLOW TO MARINATE FOR 15 MINUTES
ADD REMAINING INGREDIENTS-TOSS TO MIX WELL
SERVE AT ROOM TEMPERATUR

Nutrition Facts
Amount Per Serving: Calories 127 - Calories from Fat 78
Percent Total Calories From: Fat 62%, Protein 14%, Carbohydrate 24%
Totals and Percent Daily Values (2000 calories): Fat 9g, Saturated Fat 2g, Cholesterol 4mg, Sodium 141mg, Total Carbohydrate 8g, Dietary Fiber 1g, Sugars 0g, Protein 5g, Vitamin A 1764 units, Vitamin C 15 units, Calcium 0 units, Iron 1 units


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Ranch Dip

4 servings

1/2 cup sour cream
1/4 cup mayonnaise
1 tablespoon milk
1 tablespoon dry ranch dressing mix

COMBINE INGREDIENTS-MIX WELL
COVER AND CHILL FOR 4 HOURS TO 4 DAYS
THIN WITH ADDITIONAL MILK AS NEEDED
SERVE CHILLE

Nutrition Facts
Amount Per Serving: Calories 167 - Calories from Fat 157
Percent Total Calories From: Fat 94%, Protein 2%, Carbohydrate 4%
Totals and Percent Daily Values (2000 calories): Fat 17g, Saturated Fat 4g, Cholesterol 17mg, Sodium 112mg, Total Carbohydrate 2g, Dietary Fiber 0g, Sugars 0g, Protein 1g, Vitamin A 190 units, Vitamin C 0 units, Calcium 0 units, Iron 0 units


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Rancher Green Beans

50 servings

3 pounds minced sliced bacon
12 cups minced scallions
1/3 cup finely minced green bell pepper
1 cup finely minced red onion
2 tablespoons very finely minced garlic
12 pounds fresh green beans, ends trimmed and strings removed
1/3 cup sugar
3/4 cup dry white wine
1/3 cup red wine vinegar
1 tablespoon red pepper flakes
1/2 teaspoon salt, to taste
1/2 teaspoon black pepper, to taste

COOK BACON IN A SAUCEPOT, OVER A MEDIUM FLAME, UNTIL CRISP REMOVE BACON WITH A SLOTTED SPOON, SET ASIDE
ADD SCALLIONS, BELL PEPPERS, ONIONS, AND GARLIC
HEAT AND STIR FOR 5-6 MINUTES, UNTIL SOFTENED
ADD GREEN BEANS, SUGAR, WINE, AND VINEGAR
COVER AND SIMMER FOR 4-5 MINUTES
ADD RED PEPPER FLAKES AND RESERVED BACON
SEASON TO TASTE WITH SALT AND PEPPER
CONTINUE SIMMERING UNTIL TENDER
TOSS WELL BEFORE SERVING
SERVE HO

Nutrition Facts
Amount Per Serving: Calories 198 - Calories from Fat 143
Percent Total Calories From: Fat 72%, Protein 8%, Carbohydrate 18%
Totals and Percent Daily Values (2000 calories): Fat 16g, Saturated Fat 6g, Cholesterol 18mg, Sodium 501mg, Total Carbohydrate 9g, Dietary Fiber 1g, Sugars 0g, Protein 4g, Vitamin A 558 units, Vitamin C 17 units, Calcium 0 units, Iron 2 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 84 - Calories from Fat 12
Percent Total Calories From: Fat 14%, Protein 14%, Carbohydrate 72%
Totals and Percent Daily Values (2000 calories): Fat 1g, Saturated Fat 0g, Cholesterol 51mg, Sodium 132mg, Total Carbohydrate 15g, Dietary Fiber 0g, Sugars 0g, Protein 3g, Vitamin A 78 units, Vitamin C 8 units, Calcium 0 units, Iron 1 units


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Red Chile Pasta

4 servings

2 each extra large eggs
2 teaspoons olive oil
1/2 teaspoon salt
1 cup flour
1/4 cup ground mild red chile
1/4 cup ground red hot chile

COMBINE INGREDIENTS IN A FOOD PROCESSOR
PULSE UNTIL MIXTURE FORMS A BALL
TURNOUT ONTO A FLOURED BOARD AND KNEAD FOR 3 MINUTES
WRAP IN PLASTIC AND ALLOW TO REST FOR 30 MINUTES
DIVIDE INTO FOURTHS
REMOVE ONE-FOURTH AND WRAP OTHERS IN PLASTIC
PROCESS WITH A PASTA MACHINE OR ROLLOUT TO A THICKNESS OF 1/32-INCH
CUT TO DESIRED SHAPE
REPEAT WITH REMAINING DOUGH
SIMMER IN BOILING SALTED WATER FOR 2-3 MINUTES, JUST UNTIL NO LONGER RAW TASTING
DRESS AS DESIRED
SERVE HO

Nutrition Facts
Amount Per Serving: Calories 174 - Calories from Fat 46
Percent Total Calories From: Fat 26%, Protein 15%, Carbohydrate 58%
Totals and Percent Daily Values (2000 calories): Fat 5g, Saturated Fat 1g, Cholesterol 106mg, Sodium 464mg, Total Carbohydrate 25g, Dietary Fiber 0g, Sugars 0g, Protein 7g, Vitamin A 1286 units, Vitamin C 23 units, Calcium 0 units, Iron 1 units


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Red Pepper Cheesecakes

12 servings

1 cup seeded baguette breadcrumbs
1/3 cup melted unsalted butter
8 ounces room temperature cream cheese
1/2 cup minced scallions
1/4 cup half and half
1/2 cup hickory wood chips
1 each red bell pepper, halved
2 tablespoons pureed, roasted red bell peppers
1 tablespoon corn syrup
1 teaspoon cornstarch
1/4 cup water

COMBINE BREADCRUMBS, BUTTER, AND SALT-MIX WELL
PRESS ONTO THE BOTTOM AND UP THE SIDES OF A MINI MUFFIN PAN COMBINE CREAM CHEESE, SCALLIONS, JACK CHEESE,AND HALF & HALF IN A MIXER BOWL-MIX WELL
BEAT IN THE EGGS, ONE AT A TIME, AND SET ASIDE
PREPARE A SMALL BED OF COALS
SOAK THE HICKORY CHIPS IN WATER FOR 15-30 MINUTES, DRAIN WELL PLACE THE HICKORY CHIPS ONTO THE HOT COALS
PLACE THE HALF RED PEPPERS ONTO A GRILL, WELL ABOVE AND ASIDE FROM THE COALS
COVER AND SMOKE FOR 10-15 MINUTES
CUT INTO A SMALL DICE
DIVIDE AMONG THE PREPARED CRUSTS
POUR THE EGG MIXTURE INTO THE PREPARED CRUSTS
BAKE @ 325 DEGREES UNTIL LIGHTLY BROWNED ON TOP
REMOVE FROM OVEN, COOL COMPLETELY
COMBINE THE RED PEPPER PUREE AND CORN SYRUP IN A SMALL SAUCEPAN OR SKILLET, OVER A MEDIUM-LOW FLAME
COMBINE THE CORNSTARCH AND WATER-MIX WELL
ADD TO THE PUREE IN THE PAN
HEAT AND STIR UNTIL WELL THICKENED
REMOVE FROM HEAT AND ALLOW TO COOL SLIGHTLY
SPOON A SMALL AMOUNT OF THE SWEETENED MIXTURE ON TOP OF EACH CHEESECAKE
SERVE WARM OR AT ROOM TEMPERATUR

Nutrition Facts
Amount Per Serving: Calories 162 - Calories from Fat 114
Percent Total Calories From: Fat 71%, Protein 7%, Carbohydrate 22%
Totals and Percent Daily Values (2000 calories): Fat 13g, Saturated Fat 8g, Cholesterol 37mg, Sodium 122mg, Total Carbohydrate 9g, Dietary Fiber 0g, Sugars 0g, Protein 3g, Vitamin A 912 units, Vitamin C 15 units, Calcium 0 units, Iron 1 units


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Relish Tray

50 servings

24 ounces jumbo pitted black olives
40 ounces large pimiento-stuffed green olives
64 ounces pepperoncini
62 ounces marinated artichoke hearts
62 ounces baby dill pickles
62 ounces sweet pickle
62 ounces bread and butter pickles
canned baby corn
gardineira
pickled onions


DRAIN INGREDIENTS WELL
ARRANGE ONTO A CHILLED PLATTER
SERVE SLIGHTLY CHILLED OR AT ROOM TEMPERATUR

Nutrition Facts
Amount Per Serving: Calories 214 - Calories from Fat 76
Percent Total Calories From: Fat 35%, Protein 5%, Carbohydrate 60%
Totals and Percent Daily Values (2000 calories): Fat 8g, Saturated Fat 2g, Cholesterol 0mg, Sodium 1821mg, Total Carbohydrate 32g, Dietary Fiber 3g, Sugars 0g, Protein 2g, Vitamin A 675 units, Vitamin C 39 units, Calcium 0 units, Iron 2 units


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Remoulade Canape Spread

24 servings

1 tablespoon capers, drained
1 tablespoon finely snipped chives
1 tablespoon crushed oregano
1/2 cup mayonnaise

COMBINE INGREDIENTS-MIX WEL

Nutrition Facts
Amount Per Serving: Calories 34 - Calories from Fat 33
Percent Total Calories From: Fat 98%, Protein 0%, Carbohydrate 2%
Totals and Percent Daily Values (2000 calories): Fat 4g, Saturated Fat 1g, Cholesterol 2mg, Sodium 32mg, Total Carbohydrate 0g, Dietary Fiber 0g, Sugars 0g, Protein 0g, Vitamin A 38 units, Vitamin C 0 units, Calcium 0 units, Iron 0 units


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Rice Pilaf

10 servings

1/4 cup unsalted butter
1/2 cup finely minced onion
2 cups long grain rice
3 1/2 cups boiling chicken stock or water
1/4 teaspoon salt, to taste

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
SEASON TO TASTE
COVER TIGHTLY AND BAKE @ 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 FOR SERVICE
STIR IN ADDITIONAL RAW BUTTER AS DESIRED
SERVE HO

Nutrition Facts
Amount Per Serving: Calories 142 - Calories from Fat 42
Percent Total Calories From: Fat 29%, Protein 1%, Carbohydrate 70%
Totals and Percent Daily Values (2000 calories): Fat 5g, Saturated Fat 3g, Cholesterol 12mg, Sodium 62mg, Total Carbohydrate 25g, Dietary Fiber 0g, Sugars 0g, Protein 0g, Vitamin A 174 units, Vitamin C 1 units, Calcium 0 units, Iron 1 units


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Rice Stuffed Artichokes

6 servings

6 each medium artichokes
1 each lemon, thinly sliced
1 teaspoon black peppercorns
2 tablespoons strained fresh lemon juice
3/4 teaspoon salt
1 1/2 cups wild and long grain rice, such as Harvest Blend
3 cups chicken broth, unsalted or low salt
1 tablespoon finely chopped cashews
1 1/2 cups mayonnaise

TRIM BOTTOM OF ARTICHOKES TO STAND UPRIGHT
TRIM THORNS FROM TIP OF LEAVES
REMOVE AND DISCARD TOP THIRD OF ARTICHOKES
TIE A LEMON SLICE ONTO THE TOP AND BOTTOM OF EACH
PLACE INTO A SAUCEPOT WITH WATER TO COVER, OVER A HIGH FLAME
ADD PEPPERCORNS, LEMON JUICE, SALT, AND ANY REMAINING LEMON SLICES
BRING TO A BOIL, REDUCE HEAT, AND SIMMER FOR 30-60 MINUTES, UNTIL TENDER
REMOVE FROM WATER, REMOVE LEMON SLICES, INVERT, AND DRAIN
ALLOWING TO COOL COMPLETELY
HEAT STOCK TO A BOIL, IN A SAUCEPOT, OVER A HIGH FLAME
ADD RICE MIX, COVER, REDUCE HEAT, AND SIMMER FOR 23-25 MINUTES
REMOVE FROM HEAT AND ALLOW TO STAND FOR 5 MINUTES
REMOVE CENTER LEAVES FROM COOLED ARTICHOKES
REMOVE CHOKE WITH A SPOON
FILL WITH HEATED RICE MIXTURE
SPRINKLE WITH CASHEWS
SERVE HOT, WITH MAYONNAISE TO THE SID

Nutrition Facts
Amount Per Serving: Calories 565 - Calories from Fat 427
Percent Total Calories From: Fat 75%, Protein 5%, Carbohydrate 20%
Totals and Percent Daily Values (2000 calories): Fat 47g, Saturated Fat 9g, Cholesterol 24mg, Sodium 1719mg, Total Carbohydrate 28g, Dietary Fiber 2g, Sugars 0g, Protein 7g, Vitamin A 484 units, Vitamin C 24 units, Calcium 0 units, Iron 3 units


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Ricotta-Basil Tart

8 servings

1/2 cup room temperature unsalted butter
1/2 cup sugar
1 cup yellow cornmeal
2 each room temperature eggs
1 teaspoon salt
1 cup flour
2 tablespoons butter
1/2 cup minced shallot
1 cup dry white wine
3/4 cup cream
12 ounces room temperature cream cheese
8 ounces fresh ricotta cheese
1/2 cup finely minced fresh basil leaves
3 each eggs
1/4 teaspoon salt, to taste

COMBINE BUTTER AND SUGAR IN A MIXER-CREAM UNTIL SMOOTH
ADD THE CORNMEAL, EGGS, AND SALT-MIX WELL
ADD THE FLOUR AND BEAT UNTIL SOFT AND MOIST, BUT MANAGEABLE ROLLOUT TO A THICKNESS OF 1/4-INCH
CUT TO DESIRED SIZE AND PRESS INTO A TART OR PIE PAN
BAKE @ 350 DEGREES FOR 5 MINUTES
REMOVE FROM OVEN, COOL
HEAT BUTTER IN A SAUCEPAN OR SKILLET, OVER A MEDIUM FLAME ADD THE SHALLOTS AND SAUTE FOR 4-5 MINUTES, UNTIL SOFTENED ADD THE WINE AND REDUCE BY HALF
ADD THE CREAM AND REDUCE BY HALF
REMOVE FROM HEAT, COOL
COMBINE CREAM CHEESE AND RICOTTA IN A MIXER BOWL-MIX WELL ADD THE BASIL AND COOLED REDUCTION-MIX WELL
BEAT IN THE EGGS, ONE AT A TIME, JUST UNTIL INCORPORATED SEASON TO TASTE WITH SALT
POUR INTO THE PREPARED PASTRY SHELL
BAKE @ 375 DEGREES FOR 30-35 MINUTES IN A CONVENTIONAL OVEN OR BAKE @ 300 DEGREES FOR 25-30 MINUTES IN A CONVECTION OVEN, UNTIL JUST SET IN THE CENTER
REMOVE FROM HEAT, COOL
GARNISH WITH SOUR CREAM AS DESIRED
SERVE WARM OR AT ROOM TEMPERATUR

Nutrition Facts
Amount Per Serving: Calories 628 - Calories from Fat 379
Percent Total Calories From: Fat 60%, Protein 9%, Carbohydrate 27%
Totals and Percent Daily Values (2000 calories): Fat 42g, Saturated Fat 25g, Cholesterol 252mg, Sodium 599mg, Total Carbohydrate 43g, Dietary Fiber 0g, Sugars 0g, Protein 14g, Vitamin A 3054 units, Vitamin C 2 units, Calcium 0 units, Iron 2 units


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Roast Pork Loin with Cream Gravy

25 servings

17 pounds center-cut pork loin roast with bone
1/2 teaspoon salt
1/2 teaspoon pepper
1 teaspoon rubbed sage
1 cup minced onion
1/2 cup minced carrot
1/2 cup minced celery
1 quart unsalted white stock
1 quart milk
5 ounces flour
1 cup heavy cream
1/4 teaspoon salt, to taste
1/4 teaspoon freshly ground white 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
REMOVE CHINE BONES AND RESERVE FOR STOCK OR SOUP
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 WHICK THE ROUX INTO THE SAUCEPAN
HEAT AND STIR UNTIL THICKENED AND SLIGHTLY REDUCED
STRAIN THROUGH A CHINOIS
FINISH GRAVY WITH HEAVY CREAM
ADJUST THE SEASONINGS
CUT BETWEEN THE RIBS INTO CHOPS
SERVE HO

Nutrition Facts
Amount Per Serving: Calories 1070 - 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 268mg, 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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Roast Rack of Lamb

8 servings

2 whole rack of lamb, 8 ribs each
1 teaspoon salt
1 teaspoon pepper
1 teaspoon thyme
2 tablespoons minced garlic
2 cups unsalted white or Brown Veal Stock
1/4 cup minced garlic
1 cup fresh breadcrumbs
1/3 cup minced parsley
1 tablespoon room temperature unsalted butter

REMOVE CHINE BONE AND SEPARATE RACK INTO TWO HALVES
CUTOFF ENDS OF BONES WITH A CLEAVER OR SAW, 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, LEAVE BONES IN PAN
SET PAN 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, RESERVING BONES FOR STOCK 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
PLATE 2 CHOPS PER PORTION WITH 1 OUNCE JUS
SERVE HO

Nutrition Facts
Amount Per Serving: Calories 92 - Calories from Fat 21
Percent Total Calories From: Fat 22%, Protein 15%, Carbohydrate 63%
Totals and Percent Daily Values (2000 calories): Fat 2g, Saturated Fat 1g, Cholesterol 5mg, Sodium 588mg, Total Carbohydrate 14g, Dietary Fiber 0g, Sugars 0g, Protein 3g, Vitamin A 256 units, Vitamin C 5 units, Calcium 0 units, Iron 2 units


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Roasted Chestnuts

24 servings

24 whole chestnuts
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
ROAST @ 425 DEGREES FOR 25-30 MINUTES, UNTIL TENDER
SERVE HO

Nutrition Facts
Amount Per Serving: Calories 7 - Calories from Fat 5
Percent Total Calories From: Fat 74%, Protein 1%, Carbohydrate 25%
Totals and Percent Daily Values (2000 calories): Fat 1g, Saturated Fat 0g, Cholesterol 0mg, Sodium 0mg, Total Carbohydrate 0g, Dietary Fiber 0g, Sugars 0g, Protein 0g, Vitamin A 0 units, Vitamin C 0 units, Calcium 0 units, Iron 0 units


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Roasted Citrus Chicken

8 servings

1/4 cup strained fresh lemon juice
1/4 cup strained fresh lime juice
1/4 cup strained fresh orange juice
1/4 cup olive oil
1 tablespoon crushed red chiles
1 teaspoon
1 teaspoon ground cumin
1 teaspoon kosher salt
2 each sweet onions, sliced paper-thin
8 each chicken breast halves

COMBINE JUICES, PEPPER FLAKES, CHILE POWDER, CUMIN, AND SALT-MIX WELL
STIR IN ONION SLICES
PLACE CHICKEN PARTS INTO A GLASS BAKING PAN
POUR MARINADE OVER CHICKEN
COVER AND CHILL FOR 12-24 HOURS
REMOVE CHICKEN TO A ROASTING PAN
SURROUND WITH ONION SLICES
ROAST @ 375 DEGREES FOR 45 MINUTES, UNTIL JUICES RUN CLEAR, BASTING OFTEN WITH MARINADE
SERVE WITH ONION SLICES

OR COOL, WRAP IN FOIL WITH ONIONS, AND SERVE IN FOI

Nutrition Facts
Amount Per Serving: Calories 223 - Calories from Fat 76
Percent Total Calories From: Fat 34%, Protein 51%, Carbohydrate 15%
Totals and Percent Daily Values (2000 calories): Fat 8g, Saturated Fat 1g, Cholesterol 68mg, Sodium 378mg, Total Carbohydrate 8g, Dietary Fiber 1g, Sugars 0g, Protein 28g, Vitamin A 614 units, Vitamin C 15 units, Calcium 0 units, Iron 1 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 large sweet 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 IN BAKING DISH, CUT SIDE DOWN
ROAST @ 400 DEGREES, ON TOP RACK OF OVEN, 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 70 - 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 2g, Vitamin A 0 units, Vitamin C 8 units, Calcium 0 units, Iron 0 units


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Roasted Pheasant

4 servings

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

SEASON THE PHEASANT WITH SALT AND PEPPER INSIDE AND OUT 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 SLICES
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 559 - Calories from Fat 314
Percent Total Calories From: Fat 56%, Protein 38%, Carbohydrate 6%
Totals and Percent Daily Values (2000 calories): Fat 35g, Saturated Fat 16g, Cholesterol 166mg, Sodium 803mg, Total Carbohydrate 8g, Dietary Fiber 1g, Sugars 0g, Protein 53g, Vitamin A 792 units, Vitamin C 30 units, Calcium 0 units, Iron 3 units


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Roasted Pork Loin

16 servings

1 whole 8-10 pound pork loin roast with bone
1/2 cup olive oil
3 tablespoons garlic salt
3 tablespoons salt
3 tablespoons black pepper
3 tablespoons paprika
3 tablespoons dry mustard
3 to 2 quarts 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
COVER WITH HEATED GLAZE
SERVE HO

Nutrition Facts
Amount Per Serving: Calories 961 - Calories from Fat 437
Percent Total Calories From: Fat 45%, Protein 10%, Carbohydrate 45%
Totals and Percent Daily Values (2000 calories): Fat 49g, Saturated Fat 16g, Cholesterol 102mg, Sodium 1463mg, Total Carbohydrate 108g, Dietary Fiber 0g, Sugars 0g, Protein 23g, Vitamin A 837 units, Vitamin C 10 units, Calcium 0 units, Iron 4 units


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Roasted Potato Salad

10 servings

3 pounds red potatoes
2/3 cup olive oil
1 teaspoon minced garlic
1/4 cup wine vinegar
1 teaspoon rosemary
1/4 teaspoon salt, to taste
2 cups halved and thinly sliced sweet red onions
2 pounds fresh green beans, ends trimmed and strings removed
24 each nicoise green olives, halved
rosemary sprig, 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 325 - Calories from Fat 143
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 529mg, Total Carbohydrate 40g, Dietary Fiber 2g, Sugars 0g, Protein 5g, Vitamin A 350 units, Vitamin C 27 units, Calcium 0 units, Iron 3 units


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Roasted Red Pepper Cheese Mousse

60 servings

2 each red bell peppers, roasted
11 ounces farmer cheese, broken into chunks
1 clove garlic, thinly sliced
1 teaspoon olive oil
teaspoon salt, to taste

REMOVE AND DISCARD STEM AND SEEDS FROM ROASTED PEPPERS
COMBINE PEPPERS, CHEESE, AND GARLIC IN A FOOD PROCESSOR
PROCESS TO A SMOOTH PUREE
WITH MACHINE RUNNING, ADD OLIVE OIL AND PROCESS TO MIX WELL
SEASON TO TASTE WITH SALT
COVER AND CHILL FOR 4-96 HOUR

Nutrition Facts
Amount Per Serving: Calories 20 - Calories from Fat 14
Percent Total Calories From: Fat 69%, Protein 25%, Carbohydrate 6%
Totals and Percent Daily Values (2000 calories): Fat 2g, Saturated Fat 5g, Cholesterol 0mg, Sodium 63mg, Total Carbohydrate 0g, Dietary Fiber 0g, Sugars 0g, Protein 1g, Vitamin A 195 units, Vitamin C 5 units, Calcium 0 units, Iron 0 units


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Roasted Red Pepper Cheese Mousse in Croustades

48 servings

2 each red bell peppers, roasted+peeled
11 ounces cream cheese, softened
1 clove garlic, thinly sliced
1 teaspoon olive oil
teaspoon salt, to taste
ground white pepper, to taste
2 loaf-ves sliced sourdough french bread
1 cup butter, or olive oil
2 tablespoons garlic puree

REMOVE AND DISCARD SKINS, STEMS, AND SEEDS FROM ROASTED PEPPERS
COMBINE PEPPERS, CHEESE, AND GARLIC IN A FOOD PROCESSOR
PROCESS TO A SMOOTH PUREE
WITH MACHINE RUNNING, ADD OLIVE OIL AND PROCESS TO MIX WELL
SEASON TO TASTE WITH SALT AND WHITE PEPPER
COVER AND CHILL FOR 4-96 HOURS
MEANWHILE, CUT THE BREAD INTO 2-1/2" ROUNDS, WITH A CUTTER
HEAT BUTTER OR OIL IN A SKILLET, OVER A MEDIUM FLAME
ADD GARLIC AND REMOVE FROM HEAT
ALLOW TO STAND FOR 4-5 MINUTES, UNTIL FRAGRANT
FLATTEN THE BREAD ROUNDS WITH A ROLLING PIN
COAT THE BREAD ROUNDS WITH THE GARLIC MIXTURE
PRESS INTO A MINI MUFFIN PAN
BAKE @ 375 DEGREES FOR 10-15 MINUTES, UNTIL VERY CRISP
REMOVE FROM OVEN AND ALLOW TO COOL COMPLETELY
PIPE CHEESE MIXTURE INTO CRUSTADES
GARNISH AS DESIRED
SERVE AT ROOM TEMPERATURE

Nutrition Facts
Amount Per Serving: Calories 64 - Calories from Fat 56
Percent Total Calories From: Fat 88%, Protein 5%, Carbohydrate 7%
Totals and Percent Daily Values (2000 calories): Fat 6g, Saturated Fat 4g, Cholesterol 18mg, Sodium 113mg, Total Carbohydrate 1g, Dietary Fiber 0g, Sugars 0g, Protein 1g, Vitamin A 413 units, Vitamin C 6 units, Calcium 0 units, Iron 0 units


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Roasted Wild Duckling

4 servings

2 whole ducklings, well cleaned and picked
1/4 teaspoon salt
1/4 teaspoon pepper
1 cup minced onion
1 cup peeled, seeded, minced apple
1 cup minced celery
1 tablespoon minced garlic
11 ounces undiluted beef consomme
1 cup dry 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
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 1325 - Calories from Fat 1126
Percent Total Calories From: Fat 85%, Protein 12%, 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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Rolled Stuffed Flank Steak

6 servings

2 pounds beef flank steak
1 tablespoon pepper
1 cup fresh breadcrumbs
3/4 cup minced celery
1 cup minced onion
1/4 cup melted butter
1/2 teaspoon salt
1/8 teaspoon white pepper
1/8 teaspoon ground thyme
water
1/4 cup flour
1/4 teaspoon ground ginger

SCORE FLANK ON BOTH SIDES, IN A DIAGONAL CROSSHATCH PATTERN RUB WITH PEPPER ALL OVER
COMBINE BREADCRUMBS, CELERY, ONIONS, SALT, THYME, ONE-FOURTH THE BUTTER, WHITE PEPPER, AND JUST ENOUGH WATER TO MAKE A THICK PASTE-MIX WELL
SPREAD PASTE ONTO STEAK, LEAVING A 1-INCH BORDER ALL AROUND ROLLUP LENGTHWISE AND SECURE WITH STRING
DREDGE IN FLOUR, PATTING WITH YOUR HANDS TO REMOVE EXCESS HEAT 2 TABLESPOONS BUTTER IN A DUTCH OVEN, OVER A MODERATE FLAME
ADD ROLLED FLANK AND BROWN WELL ON ALL SIDES
ADD 1 CUP WATER
BRING TO A BOIL, REDUCE HEAT TO VERY LOW, COVER, AND SIMMER FOR 2 HOURS
REMOVE TO A SERVING PLATTER
REMOVE STRING AND KEEP WARM
COMBINE GINGER, CORNSTARCH, AND 2 TABLESPOONS WATER-MIX WELL
ADD TO DUTCH OVEN AND PLACE OVER A MEDIUM-LOW FLAME
HEAT AND STIR UNTIL THICKENED
POUR INTO A GRAVY BOAT
SERVE FLANK STEAK HOT, WITH GRAVY TO THE SID

Nutrition Facts
Amount Per Serving: Calories 434 - Calories from Fat 222
Percent Total Calories From: Fat 51%, Protein 31%, Carbohydrate 18%
Totals and Percent Daily Values (2000 calories): Fat 25g, Saturated Fat 12g, Cholesterol 100mg, Sodium 519mg, Total Carbohydrate 20g, Dietary Fiber 0g, Sugars 0g, Protein 33g, Vitamin A 313 units, Vitamin C 3 units, Calcium 0 units, Iron 4 units


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Rondelay Stuffed Snow Peas

12 servings

4 ounces cream cheese
2 teaspoons minced garlic
2 tablespoons parsley flakes
tablespoon salt, to taste
tablespoon ground white pepper, to taste
24 each snow peas

COMBINE CREAM CHEESE, GARLIC, AND PARSELY FLAKES IN A FOOD PROCESSOR
PROCESS UNTIL SMOOTH AND WELL BLENDED
COVER AND CHILL FOR 8-96 HOURS
REMOVE STEMS AND STRINGS FROM SNOW PEAS
SLIT ALONG ONE EDGE AND REMOVE PEAS
BLANCH FOR 10-15 SECONDS IN BOILING WATER
IMMEDIATELY IMMERSE IN ICE WATER TO CRISP
COVER AND CHILL FOR 30 MINUTES OR MORE
ALLOW CHEESE MIXTURE TO WARM SLIGHTLY
SPOON INTO A PASTRY BAG FITTED WITH A LARGE STAR TIP
PIPE INTO SNOW PEA PODS
ARRANGE ONTO A SERVING PLATTER
SERVE SLIGHTLY CHILLED OR AT ROOM TEMPERATUR

Nutrition Facts
Amount Per Serving: Calories 39 - Calories from Fat 30
Percent Total Calories From: Fat 77%, Protein 10%, Carbohydrate 13%
Totals and Percent Daily Values (2000 calories): Fat 3g, Saturated Fat 2g, Cholesterol 10mg, Sodium 615mg, Total Carbohydrate 1g, Dietary Fiber 0g, Sugars 0g, Protein 1g, Vitamin A 189 units, Vitamin C 2 units, Calcium 0 units, Iron 0 units


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Roquefort and Asiago Cheesecake

8 servings

2 cups dry French breadcrumbs
1/4 cup finely grated asiago
3 tablespoons melted unsalted butter
1 cup finely minced onion
1 tablespoon butter
16 ounces room temperature cream cheese
6 ounces crumbled Roquefort cheese
1/3 cup cream
1/2 teaspoon salt
4 each eggs

COMBINE THE BREADCRUMBS, ASIAGO CHEESE, AND MELTED BUTTER-MIX WELL
PRESS ONTO THE BOTTOM AND UP THE SIDES OF A 10-INCH SPRINGFORM PAN
COMBINE ONIONS AND BUTTER IN A SKILLET, OVER A MEDIUM FLAME HEAT AND STIR FOR 4-5 MINUTES, UNTIL SOFTENED WITHOUT BROWNING
REMOVE FROM HEAT, COOL
COMBINE CREAM CHEESE AND ROQUEFORT CHEESE IN A MIXER BOWL-MIX WELL
ADD THE CREAM AND SALT-MIX WELL
ADD THE ONION MIXTURE-MIX WELL
BEAT IN THE EGGS, ONE AT A TIME, JUST UNTIL INCORPORATED
POUR INTO THE PREPARED CRUST
BAKE @ 325 DEGREES FOR 60 MINUTES, OR UNTIL SET
REMOVE FROM HEAT, COOL
SERVE AT ROOM TEMPERATUR

Nutrition Facts
Amount Per Serving: Calories 515 - Calories from Fat 357
Percent Total Calories From: Fat 69%, Protein 13%, Carbohydrate 18%
Totals and Percent Daily Values (2000 calories): Fat 40g, Saturated Fat 24g, Cholesterol 216mg, Sodium 995mg, Total Carbohydrate 23g, Dietary Fiber 0g, Sugars 0g, Protein 17g, Vitamin A 1528 units, Vitamin C 1 units, Calcium 0 units, Iron 2 units


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Roquefort Canape Spread

24 servings

2 tablespoons crumbled Roquefort cheese
1 teaspoon parsley flakes
1/2 cup sour cream

COMBINE INGEDIENTS-MIX WEL

Nutrition Facts
Amount Per Serving: Calories 13 - Calories from Fat 11
Percent Total Calories From: Fat 84%, Protein 9%, Carbohydrate 7%
Totals and Percent Daily Values (2000 calories): Fat 1g, Saturated Fat 0g, Cholesterol 2mg, Sodium 13mg, Total Carbohydrate 0g, Dietary Fiber 0g, Sugars 0g, Protein 0g, Vitamin A 33 units, Vitamin C 0 units, Calcium 0 units, Iron 0 units


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Roquefort Deviled Eggs

50 servings

25 each hard boiled eggs, peeled
1 cup mayonnaise
1 tablespoon fresh lemon juice, or vinegar
1 teaspoon dry mustard
1 teaspoon Worcestershire sauce
6 ounces mashed Roquefort cheese
1/8 teaspoon salt, to taste
1/8 teaspoon white pepper, to taste
1/8 teaspoon cayenne, to taste
parsley, as garnish
sliced black olives, as garnish
pimiento-stuffed green olives, as garnish
fresh dill weed, as garnish
chili powder, as garnish
caviar, as garnish

HALVE THE EGGS LENGTHWISE AND REMOVE THE YOLKS
OR, HALVE THE EGGS CROSSWISE, REMOVE THE YOLKS, AND TRIM THE ENDS OF THE WHITES TO STAND FLAT
SIEVE OR MASH THE YOLKS
COMBINE YOLKS, LEMON JUICE, DRY MUSTARD, AND WORCESTERSHIRE SAUCE-MIX WELL
STIR MASHED CHEESE INTO YOLK MIXTURE-MIX WELL
SEASON TO TASTE WITH SALT, WHITE PEPPER, AND CAYENNE
SPOON INTO A PASTRY BAG, FITTED WITH A STAR TIP
PIPE INTO EGG WHITES
GARNISH AS DESIRED
SERVE SLIGHTLY CHILLED OR AT ROOM TEMPERATUR

Nutrition Facts
Amount Per Serving: Calories 83 - Calories from Fat 65
Percent Total Calories From: Fat 79%, Protein 19%, Carbohydrate 2%
Totals and Percent Daily Values (2000 calories): Fat 7g, Saturated Fat 2g, Cholesterol 111mg, Sodium 124mg, Total Carbohydrate 0g, Dietary Fiber 0g, Sugars 0g, Protein 4g, Vitamin A 192 units, Vitamin C 0 units, Calcium 0 units, Iron 0 units


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Rumaki Spread

4 servings

6 slices bacon
1/2 pound chicken liver
1/4 cup minced onion
2 tablespoons dry white wine
1/4 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon tabasco sauce
8 ounces sliced water chestnuts, drained and minced
2 tablespoons minced parsley
1 pound assorted savory crackers

COOK BACON IN A LARGE SKILLET, OVER A MODERATE FLAME, UNTIL CRISP
DRAIN ON A COOLING RACK AND BLOT WITH PAPER TOWELS, RESERVING 1 TABLESPOON RENDERED FAT
CRUMBLE BACON, SET ASIDE
HEAT RESERVED FAT IN A SKILLET OVER A MEDIUM FLAME
ADD LIVERS AND ONIONS, HEAT AND STIR FOR 5 MINUTES, UNTIL LIVERS ARE NO LONGER PINK AND ONIONS ARE WELL SOFTENED DRAIN ON PAPER TOWELS
COMBINE LIVER MIXTURE, WINE, SALT, GARLIC POWDER, AND TABASCO SAUCE IN A FOOD PROCESSOR
PROCESS UNTIL SMOOTH
FOLD IN WATER CHESTNUTS AND CRUMBLED BACON
LINE A 4 CUP MOLD WITH PLASTIC
SPOON IN MIXTURE, PACK TIGHTLY
COVER AND CHILL FOR 4-24 HOURS
INVERT ONTO A SERVING PLATTER
REMOVE PLASTIC
GARNISH WITH MINCED PARSLEY
SERVE SLIGHTLY CHILLED OR AT ROOM TEMPERATURE, WITH ASSORTED CRACKERS TO THE SID

Nutrition Facts
Amount Per Serving: Calories 918 - Calories from Fat 491
Percent Total Calories From: Fat 54%, Protein 10%, Carbohydrate 36%
Totals and Percent Daily Values (2000 calories): Fat 55g, Saturated Fat 8g, Cholesterol 272mg, Sodium 679mg, Total Carbohydrate 83g, Dietary Fiber 0g, Sugars 0g, Protein 22g, Vitamin A 12070 units, Vitamin C 29 units, Calcium 0 units, Iron 11 units


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Sage Pork Tenderloin

6 servings

2 pounds pork tenderloins, well trimmed
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 256 - Calories from Fat 123
Percent Total Calories From: Fat 48%, Protein 52%, Carbohydrate 0%
Totals and Percent Daily Values (2000 calories): Fat 14g, Saturated Fat 4g, Cholesterol 83mg, Sodium 264mg, Total Carbohydrate 0g, Dietary Fiber 0g, Sugars 0g, Protein 33g, Vitamin A 13 units, Vitamin C 0 units, Calcium 0 units, Iron 1 units


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San Francisco Baked Rice

10 servings

1/4 cup unsalted butter
1/2 cup minced onion
2 cups long grain rice
3 1/2 cups unsalted chicken stock or water
1 teaspoon salt

HEAT BUTTER IN A LARGE SKILLET, OVER A MEDIUM FLAME
ADD ONIONS AND SAUTE FOR 5 MINUTES, UNTIL SOFTENED BUT NOT BROWNED
STIR IN RICE TO THOROUGHLY COAT WITH BUTTER
ADD BOILING BROTH-MIX WELL
SEASON TO TASTE WITH SALT
COVER AND BAKE @ 350 DEGREES FOR 18-20 MINUTES, UNTIL TENDER AND ALL LIQUID HAD BEEN ABSORBED
REMOVE FROM OVEN AND TASTE
NOTE: If not yet tender, return to the oven for 3-6 minutes, as needed)
TRANSFER TO A HOTEL PAN
FLUFF WITH A FORK
SERVE HO

Nutrition Facts
Amount Per Serving: Calories 142 - Calories from Fat 42
Percent Total Calories From: Fat 29%, Protein 1%, Carbohydrate 70%
Totals and Percent Daily Values (2000 calories): Fat 5g, Saturated Fat 3g, Cholesterol 12mg, Sodium 239mg, Total Carbohydrate 25g, Dietary Fiber 0g, Sugars 0g, Protein 0g, Vitamin A 174 units, Vitamin C 1 units, Calcium 0 units, Iron 1 units


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Sandwiches Glace

12 servings

12 slices rye bread
1/2 cup sour cream
1/2 cup finely chopped, shelled pistachios
1/4 cup creamy Italian salad dressing
1/2 teaspoon dry mustard
1 1/2 cups finely grated cheddar cheese
3/4 cup thinly shaved smoked ham
2 teaspoons unflavored gelatin
3 tablespoons cold water
2 cups mayonnaise
1/3 cup cream
walnut halves, as garnish
sliced black olives, as garnish
watercress, as garnish
pimiento strips, as garnish

CUT BREAD SLICES INTO ASSORTED SHAPES, AS LARGE AS POSSIBLE RESERVE CRUSTS FOR ANOTHER USE, SET BREAD SHAPES ASIDE COMBINE SOUR CREAM, NUTS, ITALIAN DRESSING, AND DRY MUSTARD ADD CHEDDAR CHEESE-MIX WELL
SPREAD CHEESE MIXTURE ONTO BREAD SLICES
CUT 2-3 HAM SLICES TO MATCH EACH BREAD SLICE
PLACE HAM SLICES ON TOP OF DRESSED BREAD SLICES
COVER AND CHILL FOR 60-90 MINUTES
SPRINKLE GELATIN OVER COLD WATER, IN A SMALL SAUCEPAN
ALLOW TO SOFTEN FOR 5 MINUTES
HEAT AND STIR OVER A LOW FLAME UNTIL GELATIN IS DISSOLVED REMOVE FROM HEAT, ALLOW TO COOL SLIGHTLY
COMBINE MAYONNAISE AND WHIPPED CREAM
STIR IN GELATIN-MIX WELL
REMOVE CHILLED SANDWICHES TO A WIRE RACK
SPOON GELATIN MIXTURE OVER SANDWICHES TO COVER COMPLETELY GARNISH AS DESIRED
COVER AND CHILL FOR 60-90 MINUTES, UNTIL SET
SERVE SLIGHTLY CHILLE

Nutrition Facts
Amount Per Serving: Calories 517 - Calories from Fat 399
Percent Total Calories From: Fat 77%, Protein 8%, Carbohydrate 15%
Totals and Percent Daily Values (2000 calories): Fat 44g, Saturated Fat 11g, Cholesterol 42mg, Sodium 634mg, Total Carbohydrate 19g, Dietary Fiber 0g, Sugars 0g, Protein 10g, Vitamin A 407 units, Vitamin C 2 units, Calcium 0 units, Iron 1 units


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Sausage Puffs

1 servings

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

SLICE THE SAUSAGE TO A THICKNESS OF 1/8-INCH
CUT SLICES INTO QUARTERS OR 1/2x1/2-INCH SQUARES
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 1244 - Calories from Fat 771
Percent Total Calories From: Fat 62%, Protein 9%, Carbohydrate 29%
Totals and Percent Daily Values (2000 calories): Fat 86g, Saturated Fat 26g, Cholesterol 235mg, Sodium 1798mg, Total Carbohydrate 90g, Dietary Fiber 0g, Sugars 0g, Protein 28g, Vitamin A 318 units, Vitamin C 0 units, Calcium 0 units, Iron 4 units


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Sausage Stuffed Onions

4 servings

4 each large yellow onions
1/2 pound spicy pork sausage

PEEL ONIONS
PARBOIL IN BOILING SALTED WATER FOR 20 MINUTES
DRAIN WELL AND ALLOW TO COOL SLIGHTLY
CORE ONIONS, REMOVE WITH A FORK
SPOON SAUSAGE INTO ONIONS
PLACE INTO A BUTTERED CASSEROLE
BAKE @ 375 DEGREES FOR 20-30 MINUTES, UNTIL SAUSAGE IS WELL DONE
DRAIN ON A COOLING RACK AND BLOT WITH PAPER TOWELS
SERVE HO

Nutrition Facts
Amount Per Serving: Calories 295 - Calories from Fat 163
Percent Total Calories From: Fat 55%, Protein 16%, Carbohydrate 29%
Totals and Percent Daily Values (2000 calories): Fat 18g, Saturated Fat 6g, Cholesterol 35mg, Sodium 552mg, Total Carbohydrate 22g, Dietary Fiber 1g, Sugars 0g, Protein 11g, Vitamin A 0 units, Vitamin C 16 units, Calcium 0 units, Iron 2 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 fresh dill weed
4 cups unsalted chicken broth
1 cup cream
1/2 cup grated parmesan cheese
1/4 teaspoon salt, to taste
1/4 teaspoon pepper, 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 PEPPER
SERVE HO

Nutrition Facts
Amount Per Serving: Calories 363 - Calories from Fat 276
Percent Total Calories From: Fat 76%, Protein 12%, Carbohydrate 12%
Totals and Percent Daily Values (2000 calories): Fat 31g, Saturated Fat 17g, Cholesterol 86mg, Sodium 1649mg, Total Carbohydrate 11g, 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 Apple Stuffed Pork Crown Roast

16 servings

8 pounds pork crown roast, (16 ribs)
1 tablespoon salt
2 tablespoons cracked black pepper
2 cups minced cranberries
1/2 cup sugar
1/2 cup melted unsalted butter
1 cup minced onion
2 cups minced celery
3 cups fresh cubed bread
2 cups peeled, cored, small dice apples
1/2 cup apple cider
1 each egg, beaten
1 teaspoon poultry seasoning

RUB ROAST WITH 1 TEASPOON EACH SALT AND PEPPER
PLACE, RIBS DOWN, ONTO A RACK, IN A ROASTING PAN
ROAST @ 325 DEGREES FOR 2 HOURS
COMBINE SUGAR AND CRANBERRIES, SET ASIDE
HEAT BUTTER IN A DUTCH OVEN, OVER A MEDIUM FLAME
ADD ONIONS AND CELERY
HEAT AND STIR FOR 10 MINUTES
STIR IN CRANBERRY MIXTURE, REMAINING SALT AND PEPPER, BREAD CUBES, APPLES, CIDER, BEATEN EGG, AND POULTRY SEASONING
HEAT AND STIR FOR 2 MINUTES
REMOVE FROM HEAT
REMOVE ROAST FROM PAN AND RACK
DRAIN DRIPPINGS AND RESERVE FOR ANOTHER USE
PLACE ROAST, RIBS UP, ONTO RACK, IN ROASTING PAN
FILL CENTER WITH CRANBERRY MIXTURE
ROAST @ 325 DEGREES FOR 60 MINUTES
LIGHTLY COVER STUFFING WITH A PIECE OF FOIL
ROAST @ 325 DEGREES FOR ANOTHER 30 MINUTES
REMOVE FROM OVEN AND LET REST FOR 15 MINUTES
SERVE HO

Nutrition Facts
Amount Per Serving: Calories 889 - Calories from Fat 645
Percent Total Calories From: Fat 73%, Protein 17%, Carbohydrate 11%
Totals and Percent Daily Values (2000 calories): Fat 72g, Saturated Fat 27g, Cholesterol 193mg, Sodium 685mg, Total Carbohydrate 23g, Dietary Fiber 1g, Sugars 0g, Protein 38g, Vitamin A 292 units, Vitamin C 6 units, Calcium 0 units, Iron 3 units


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Savory Asiago and Blue Cheesecake Spread

24 servings

1 3/4 pounds cream cheese
1/2 pound asiago
1/2 pound blue cheese
5 each eggs
1/3 cup whipping cream
1/4 teaspoon freshly ground white pepper

PREHEAT OVEN TO 325 DEGREES
WRAP ALUMINUM FOIL AROUND THE BASE AND SIDES OF A 9-INCH SPRINGFORM PAN
COMBINE CREAM CHEESE, ASIAGO, AND BLUE CHEESE IN A FOOD PROCESSOR
PROCESS UNTIL SMOOTH AND WELL BLENDED
ADD EGGS, CREAM, AND WHITE PEPPER-MIX WELL, SCRAPING SIDES OFTEN
POUR INTO PREPARED SPRINGFORM PAN
PLACE INTO A ROASTING PAN
POUR WARM WATER INTO ROASTING PAN, AROUND SPRINGFORM PAN, TO A DEPTH OF 1-INCH
BAKE @ 325 DEGREES FOR 40-50 MINUTES, UNTIL TOP IS LIGHTLY BROWNED AND CENTER HAS SET
REMOVE TO COOL COMPLETELY
SERVE AT ROOM TEMPERATURE, GARNISHED WITH JALAPENO JELLY OR ONION MARMALAD

Nutrition Facts
Amount Per Serving: Calories 216 - Calories from Fat 176
Percent Total Calories From: Fat 82%, Protein 15%, Carbohydrate 3%
Totals and Percent Daily Values (2000 calories): Fat 20g, Saturated Fat 12g, Cholesterol 98mg, Sodium 380mg, Total Carbohydrate 2g, Dietary Fiber 0g, Sugars 0g, Protein 8g, Vitamin A 713 units, Vitamin C 0 units, Calcium 0 units, Iron 1 units


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Savory Bread Dressing

6 servings

1 cup unsalted butter
3/4 cup minced onion
3/4 cup minced celery
1 teaspoon poultry seasoning
1/4 teaspoon salt, to taste
1/4 teaspoon pepper
1 pound croutons

HEAT BUTTER IN A SKILLET, OVER A MEDIUM FLAME
ADD ONIONS AND CELERY
HEAT AND STIR FOR 6-8 MINUTES, UNTIL TENDER
ADD POULTRY SEASONING-MIX WELL
SEASON TO TASTE WITH SALT AND PEPPER
REMOVE FROM HEAT
ADD CROUTONS-MIX WELL
SPOON INTO A BUTTERED 1-1/2 QUART CASSEROLE
BAKE, COVERED, @ 350 DEGREES FOR 20 MINUTES
BAKE, UNCOVERED, @ 350 DEGREES FOR ANOTHER 10 MINUTES
SERVE HO

Nutrition Facts
Amount Per Serving: Calories 469 - Calories from Fat 350
Percent Total Calories From: Fat 75%, Protein 5%, Carbohydrate 20%
Totals and Percent Daily Values (2000 calories): Fat 39g, Saturated Fat 21g, Cholesterol 83mg, Sodium 535mg, Total Carbohydrate 24g, Dietary Fiber 0g, Sugars 0g, Protein 6g, Vitamin A 1184 units, Vitamin C 2 units, Calcium 0 units, Iron 0 units


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Savory Breaded Pork Chops

4 servings

4 each 1" thick pork loin chops
1/4 teaspoon salt
1/2 teaspoon white pepper
1 each egg, beaten
2 tablespoons water
2 cups dry breadcrumbs
1/4 cup clarified butter
1/4 cup sage

COMBINE BEATEN EGG AND WATER-MIX WELL
PLACE BREADCRUMBS INTO A PAPER BAG
DIP CHOPS INTO EGG MIXTURE, ALLOWING EXCESS TO DRIP OFF
PLACE INTO PAPER BAG AND SHAKE TO COAT EVENLY
SHAKE OFF ANY EXCESS
PLACE ONTO A SHEET OF WAXED PAPER
CHILL FOR 60 MINUTES TO SET COATING
COMBINE CLARIFIED BUTTER AND SAGE IN A SKILLET, OVER A MODERTE FLAME
ADD CHOPS AND BROWN WELL ON BOTH SIDES
PLACE INTO A BAKING DISH
BAKE @ 350 DEGREES FOR 30 MINUTES
SERVE HO

Nutrition Facts
Amount Per Serving: Calories 473 - Calories from Fat 201
Percent Total Calories From: Fat 42%, Protein 25%, Carbohydrate 32%
Totals and Percent Daily Values (2000 calories): Fat 22g, Saturated Fat 11g, Cholesterol 148mg, Sodium 713mg, Total Carbohydrate 38g, Dietary Fiber 1g, Sugars 0g, Protein 30g, Vitamin A 638 units, Vitamin C 2 units, Calcium 0 units, Iron 4 units


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Savory Dressing Balls

16 servings

1 pint turkey giblet, gizzards, heart, and/or liver
1 teaspoon salt
1 teaspoon pepper
1 cup medium dice celery
1 cup medium dice
1 cup medium dice onion
3/4 teaspoon thyme
1/4 teaspoon ground bay leaf
1/4 teaspoon ground rosemary
3 tablespoons parsley flakes
1 teaspoon finely grated lemon zest
1/8 teaspoon ground marjoram
2 each eggs, beaten
4 cups moist fresh breadcrumbs
3 to 2 tablespoons unsalted 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, 3/4 TEASPOON PEPPER, CELERY, CARROTS, ONIONS, 1/2 TEASPOON 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
PULSE JUST 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 173 - Calories from Fat 45
Percent Total Calories From: Fat 26%, Protein 20%, Carbohydrate 54%
Totals and Percent Daily Values (2000 calories): Fat 5g, Saturated Fat 2g, Cholesterol 83mg, Sodium 423mg, Total Carbohydrate 24g, Dietary Fiber 2g, Sugars 0g, Protein 8g, Vitamin A 3650 units, Vitamin C 6 units, Calcium 0 units, Iron 4 units


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Savory Lime Corn

8 servings

8 shucked ears of corn on the cob
1/2 cup room temperature unsalted butter
1 teaspoon finely minced fresh savory
1 teaspoon finely grated lime zest

BRING 6 QUARTS WATER TO BOIL IN A STOCKPOT, OVER A MODERATELY-HIGH FLAME
ADD CORN AND SIMMER FOR 7-10 MINUTES, UNTIL TENDER
DRAIN AND ARRANGE IN A SERVING DISH
COMBINE BUTTER, SAVORY, AND LIME ZEST-MIX WELL
SERVE CORN HOT, WITH FLAVORED BUTTER TO THE SID

Nutrition Facts
Amount Per Serving: Calories 247 - Calories from Fat 112
Percent Total Calories From: Fat 46%, Protein 7%, Carbohydrate 48%
Totals and Percent Daily Values (2000 calories): Fat 12g, Saturated Fat 7g, Cholesterol 31mg, Sodium 8mg, Total Carbohydrate 29g, Dietary Fiber 1g, Sugars 0g, Protein 4g, Vitamin A 743 units, Vitamin C 9 units, Calcium 0 units, Iron 1 units


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Savory Mini Cheesecakes

36 servings

3 cups 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 finely snipped chives
1/4 teaspoon salt
1/4 teaspoon white pepper
2 teaspoons melted unsalted butter
sliced black olives, as garnish
pimiento strips, as garnish
scallions, as garnish
3 pounds assorted savory crackers

COMBINE CHEDDAR, COTTAGE CHEESE, 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 GARNISH AS DESIRED
SERVE SLIGHTLY CHILLED OR AT ROOM TEMPERATURE, WITH ASSORTED SAVORY CRACKERS TO THE SID

Nutrition Facts
Amount Per Serving: Calories 287 - Calories from Fat 157
Percent Total Calories From: Fat 55%, Protein 10%, Carbohydrate 35%
Totals and Percent Daily Values (2000 calories): Fat 17g, Saturated Fat 3g, Cholesterol 15mg, Sodium 290mg, Total Carbohydrate 25g, Dietary Fiber 0g, Sugars 0g, Protein 7g, Vitamin A 228 units, Vitamin C 1 units, Calcium 0 units, Iron 2 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 drained, pureed onion
2 tablespoons very finely minced scallions
3 cups milk
3 cups dry white wine
3/4 teaspoon liquid hot pepper sauce
12 each eggs, beaten
12 each egg yolks, beaten
1/3 cup melted unsalted butter

SIFT FLOUR, SALT, AND PEPPER TOGETHER
ADD ONION PUREE, 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 THIN TO DESIRED CONSISTENCY
HEAT A CREPE PAN, OVER A MEDIUM FLAME
WIPE SPARCELY WITH A BUTTERED CLOTH
LADLE A SMALL AMOUNT OF BATTER INTO HOT PAN
QUICKLY TILT PAN TO COAT ENTIRE BOTTOM EVENLY
HEAT UNTIL LIGHTLY COLORED ON BOTTOM (bubbles will appear)
TURN AND HEAT JUST UNTIL NO LONGER MOIST
REMOVE TO A PLATTER, COVER WITH A TOWEL TO KEEP WARM
REPEAT WITH REMAINING BATTER
FILL AS DESIRED
SERVE WARM OR AT ROOM TEMPERATUR

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 306mg, 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 yellow cornmeal
1 teaspoon salt
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 freshly grated 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


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Savoy Cabbage Au Gratin

4 servings

2 cups unsalted chicken stock
1 whole Savoy cabbage, cored and shredded
1/4 cup unsalted butter
1/4 cup flour
1 cup milk
1 cup buttered breadcrumbs
1 each lemon, thinly sliced

HEAT CHICKEN STOCK IN A LARGE SAUCEPAN, OVER A HIGH FLAME
ADD CABBAGE AND SIMMER FOR 6 MINUTES
DRAIN AND RESERVE 1 CUP STOCK
PLACE CABBAGE IN A LARGE CASSEROLE, SET ASIDE
HEAT BUTTER TO MELT IN THE TOP OF A DOUBLE-BOILER
WHISK IN FLOUR TO BLEND WELL
HEAT AND WHISK FOR 3-4 MINUTES TO COOK SLIGHTLY, WITHOUT COLORING
GRADUALLY WHISK IN MILK AND RESERVED STOCK
HEAT AND STIR, UNTIL THICKENED
ADD TO CABBAGE IN CASSEROLE-MIX WELL
TOP WITH BUTTERED CRUMBS AND LEMON SLICES
BAKE, UNCOVERED, @ 400 DEGREES FOR 20 MINUTES
SERVE HO

Nutrition Facts
Amount Per Serving: Calories 341 - Calories from Fat 140
Percent Total Calories From: Fat 41%, Protein 12%, Carbohydrate 47%
Totals and Percent Daily Values (2000 calories): Fat 16g, Saturated Fat 9g, Cholesterol 41mg, Sodium 994mg, Total Carbohydrate 40g, Dietary Fiber 2g, Sugars 0g, Protein 10g, Vitamin A 2285 units, Vitamin C 63 units, Calcium 0 units, Iron 2 units


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Scallion-Cheddar Crackers

20 servings

1/2 cup unsalted butter
2 cups finely grated cheddar cheese
1/2 ounce dry scallion dip mix
1 cup flour

COMBINE BUTTER AND CHEESE IN A MIXER BOWL-BEAT UNTIL SMOOTH
STIR IN DIP MIX AND FLOUR-BEAT UNTIL WELL
BLENDED DIVIDE IN HALF AND SHAPE INTO LOGS
WRAP IN PLASTIC AND CHILL FOR 4-24 HOURS
CUT INTO 1/4-INCH SLICES
PLACE ONTO A GREASED BAKING SHEET
BAKE @ 375 DEGREES FOR 10-12 MINUTES, UNTIL EDGES ARE LIGHTLY BROWNED
SERVE WARM OR AT ROOM TEMPERATUR

Nutrition Facts
Amount Per Serving: Calories 112 - Calories from Fat 76
Percent Total Calories From: Fat 68%, Protein 13%, Carbohydrate 19%
Totals and Percent Daily Values (2000 calories): Fat 8g, Saturated Fat 5g, Cholesterol 24mg, Sodium 134mg, Total Carbohydrate 5g, Dietary Fiber 0g, Sugars 0g, Protein 4g, Vitamin A 294 units, Vitamin C 0 units, Calcium 0 units, Iron 0 units


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Scalloped Onions

6 servings

1/4 cup unsalted butter
4 each large onions, halved and sliced
2 cups cracker crumbs
1/4 teaspoon salt
1/4 teaspoon white pepper
1 cup half and half

GREASE A LARGE CASSEROLE OR HOTEL PAN WITH HALF THE BUTTER PLACE A LAYER OF ONIONS IN THE BOTTOM
SEASON LIGHTLY WITH SALT AND PEPPER
SPRINKLE WITH CRACKER CRUMBS
REPEAT FOR A TOTAL OF 4 LAYERS
POUR IN HALF & HALF
DOT WITH REMAINING BUTTER
BAKE @ 375 DEGREES FOR 45 MINUTES, UNTIL TOP IS WELL BROWNED
SERVE HO

Nutrition Facts
Amount Per Serving: Calories 358 - Calories from Fat 187
Percent Total Calories From: Fat 52%, Protein 6%, Carbohydrate 42%
Totals and Percent Daily Values (2000 calories): Fat 21g, Saturated Fat 8g, Cholesterol 36mg, Sodium 364mg, Total Carbohydrate 37g, Dietary Fiber 1g, Sugars 0g, Protein 6g, Vitamin A 527 units, Vitamin C 13 units, Calcium 0 units, Iron 2 units


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Scalloped Potatoes Parma

4 servings

2 tablespoons butter
4 each potatoes, peeled and sliced
1/2 cup grated parmesan cheese
1/4 teaspoon salt
1/2 teaspoon black pepper
1 cup half and half

BUTTER A LARGE CASSEROLE
ARRANGE A SINGLE LAYER OF POTATOES IN THE BOTTOM
SEASON LIGHTLY WITH PARMESAN, SALT, AND PEPPER
CONTINUE TO LAYER AND SEASON POTATOES
POUR HALF & HALF OVER ALL
BAKE, COVERED, @ 375 DEGREES FOR 30 MINUTES
BAKE, UNCOVERED, @ 375 DEGREES FOR 20-30 MINUTES, UNTIL TENDER AND GOLDEN
SERVE HO

Nutrition Facts
Amount Per Serving: Calories 395 - Calories from Fat 143
Percent Total Calories From: Fat 36%, Protein 11%, Carbohydrate 53%
Totals and Percent Daily Values (2000 calories): Fat 16g, Saturated Fat 10g, Cholesterol 46mg, Sodium 433mg, Total Carbohydrate 52g, Dietary Fiber 2g, Sugars 0g, Protein 11g, Vitamin A 551 units, Vitamin C 31 units, Calcium 0 units, Iron 3 units


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Scotch Broth

50 servings

6 pounds medium dice boneless lamb
6 quarts water
6 cups dry white wine
1/3 cup barley
2 tablespoons salt
1 teaspoon black pepper
3 whole bay leaves
6 cups small dice, peeled new potatoes
1 cup minced carrot
1 cup minced peeled turnip
1 cup minced onion
1 cup minced leeks, white part only
1 cup minced celery
1/3 cup minced scallion greens
1/3 cup sieved, hard boiled egg yolk

COMBINE LAMB, WATER, AND WINE IN A STOCKPOT, OVER A MEDIUM FLAME
BRING TO A BOIL, SKIM WELL
ADD BARLEY, SALT, BLACK PEPPER, AND BAY LEAVES
BRING TO A BOIL, REDUCE HEAT, AND SIMMER FOR 60 MINUTES
ADD POTATOES, CARROTS, TURNIPS, ONIONS, LEEKS, AND CELERY PARTIALLY COVER AND SIMMER FOR 60 MINUTES
REMOVE AND DISCARD BAY LEAVES
RETURN TO A SIMMER
SEASON TO TASTE WITH ADDITIONAL SALT AND PEPPER
LADLE INTO INDIVIDUAL BOWLS OR A TUREEN
GARNISH WITH SCALLIONS AND SIEVED EGG YOLKS
SERVE HO

Nutrition Facts
Amount Per Serving: Calories 194 - Calories from Fat 108
Percent Total Calories From: Fat 55%, Protein 21%, Carbohydrate 14%
Totals and Percent Daily Values (2000 calories): Fat 12g, Saturated Fat 5g, Cholesterol 59mg, Sodium 323mg, Total Carbohydrate 7g, Dietary Fiber 0g, Sugars 0g, Protein 10g, Vitamin A 666 units, Vitamin C 4 units, Calcium 0 units, Iron 1 units


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Scotch Eggs

8 servings

8 each hard boiled eggs
1/4 cup sifted flour
1 pound spicy pork sausage
3/4 cup dry breadcrumbs
1/2 teaspoon ground sage
1/4 teaspoon salt
1/4 teaspoon white pepper
2 each eggs, beaten
corn oil, for frying

COAT BOILED EGGS WITH FLOUR
DIVIDE SAUSAGE INTO EQUAL PORTIONS
MOLD SAUSAGE EVENLY AROUND BOILED EGGS
COMBINE BREADCRUMBS, SAGE, SALT, AND PEPPER-MIX WELL
DIP EGGS INTO BEATEN EGG, ALLOWING EXCESS TO DRIP OFF
COAT EVENLY WITH BREADCRUMB MIXTURE
PLACE ONTO WAXED PAPER
CHILL FOR 60 MINUTES TO SET COATING
HEAT OIL TO 370 DEGREES
ADD EGGS AND FRY UNTIL WELL BROWNED ON ALL SIDES
DRAIN ON A COOLING RACK AND BLOT WITH PAPER TOWELS
SERVE WARM OR AT ROOM TEMPERATUR

Nutrition Facts
Amount Per Serving: Calories 352 - Calories from Fat 237
Percent Total Calories From: Fat 67%, Protein 20%, Carbohydrate 12%
Totals and Percent Daily Values (2000 calories): Fat 26g, Saturated Fat 9g, Cholesterol 301mg, Sodium 764mg, Total Carbohydrate 11g, Dietary Fiber 0g, Sugars 0g, Protein 18g, Vitamin A 362 units, Vitamin C 0 units, Calcium 0 units, Iron 3 units


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Seafood Strudel

8 servings

1 tablespoon butter
1 cup minced onion
1 teaspoon minced garlic
8 ounces flaked crabmeat or smoked salmon
3/4 cup dry white wine
8 ounces room temperature cream cheese
1/4 teaspoon salt
2 teaspoons Worcestershire sauce
1/8 teaspoon liquid hot pepper sauce
3 ounces filo dough
1/2 cup melted unsalted butter
2 tablespoons sliced toasted blanched almonds

SAUTE ONION IN BUTTER, UNTIL SOFTENED
ADD GARLIC AND SAUTE FOR 1 MINUTE
ADD SEAFOOD AND WINE
SIMMER UNTIL ALL LIQUID HAS EVAPORATED
REMOVE FROM HEAT AND ALLOW TO COOL
COMBINE SEAFOOD MIXTURE, CREAM CHEESE, SALT, AND WORCESTERSHIRE SAUCE-MIX WELL
ADD TABASCO SAUCE TO TASTE
PLACE 2 FILO SHEETS ONTO A DAMP KITCHEN TOWEL AND BRUSH WITH MELTED BUTTER
ADD 2 MORE SHEETS AND BRUSH WITH BUTTER
REPEAT UNTIL 8 SHEETS ARE STACKED
SPOON FILLING ONTO 1 EDGE OF FILO, LEAVING 3-INCHES ON EACH SIDE CLEAR
FOLD DOUGH OVER FILLING TWICE
FOLD IN EDGES AND FOLD TO THE END
SEAL LOOSE EDGE WITH BUTTER
PLACE, SEAM SIDE DOWN, ONTO A GREASED JELLY ROLL PAN
SCORE TOP TO ALLOW STEAM TO ESCAPE
BRUSH TOP WITH BUTTER
BAKE @ 350 DEGREES FOR 40 MINUTES
FINISH BROWNING UNDER A BROILER IF NECESSARY
SLICE INTO PORTIONS
GARNISH WITH ALMONDS
SERVE WARM OR AT ROOM TEMPERATUR

Nutrition Facts
Amount Per Serving: Calories 316 - Calories from Fat 228
Percent Total Calories From: Fat 72%, Protein 11%, Carbohydrate 13%
Totals and Percent Daily Values (2000 calories): Fat 25g, Saturated Fat 15g, Cholesterol 73mg, Sodium 784mg, Total Carbohydrate 10g, Dietary Fiber 0g, Sugars 0g, Protein 8g, Vitamin A 919 units, Vitamin C 2 units, Calcium 0 units, Iron 1 units


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Seafood Tortilla Rollups

48 servings

12 each 10-inch flour tortillas
1 pound room temperature cream cheese
1 tablespoon garlic powder
1/4 cup spicy seafood cocktail sauce
1 pound picked, flaked crabmeat

SPREAD TORTILLAS WITH CREAM CHEESE
SPRINKLE 1/4 TEASPOON GARLIC POWDER ON EACH
SPREAD 1 TEASPOON COCKTAIL SAUCE ONTO EACH
DIVIDE CRAB MEAT EVENLY BETWEEN ALL TORTILLAS
ROLLUP TIGHTLY
PLACE, SEAM SIDE DOWN, ONTO A SHEET OF WAXED PAPER
COVER AND CHILL FOR 4-24 HOURS, UNTIL FIRM
SLICE INTO 1-INCH PIECES
PLACE, CUT SIDE UP, ONTO A SERVING PLATTER
SERVE SLIGHTLY CHILLED, OR AT ROOM TEMPERATUR

Nutrition Facts
Amount Per Serving: Calories 107 - Calories from Fat 46
Percent Total Calories From: Fat 43%, Protein 16%, Carbohydrate 41%
Totals and Percent Daily Values (2000 calories): Fat 5g, Saturated Fat 3g, Cholesterol 24mg, Sodium 180mg, Total Carbohydrate 11g, Dietary Fiber 0g, Sugars 0g, Protein 4g, Vitamin A 169 units, Vitamin C 1 units, Calcium 0 units, Iron 0 units


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Sesame Cheese Straws

12 servings

1 pound chilled unsalted butter
1 pound flour
1 teaspoon salt
1 cup ice cold water
1 each slightly beaten egg white
1/2 cup grated parmesan cheese
2 tablespoons untoasted sesame seeds

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

Nutrition Facts
Amount Per Serving: Calories 439 - Calories from Fat 296
Percent Total Calories From: Fat 68%, Protein 6%, Carbohydrate 27%
Totals and Percent Daily Values (2000 calories): Fat 33g, Saturated Fat 20g, Cholesterol 86mg, Sodium 268mg, Total Carbohydrate 29g, Dietary Fiber 0g, Sugars 0g, Protein 6g, Vitamin A 1182 units, Vitamin C 0 units, Calcium 0 units, Iron 1 units


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Sesame Glazed Game Hens

50 servings

2 cups strained fresh lemon juice
2 tablespoons very finely minced garlic
3 cups soy sauce
2 tablespoons very finely minced ginger
1 cup dry white wine
1/3 cup vinegar
1/3 cup sugar
1/3 cup sesame oil
50 each Rock Cornish game hens, halved
3 peanut oil, for frying

COMBINE LEMON JUICE, GARLIC, SOY, GINGER, WINE, VINEGAR, SUGAR, AND SESAME OIL-MIX WELL
ADD GAME HENS, COVER, AND ALLOW TO MARINATE AT ROOM TEMPERATURE FOR 20-30 MINUTES
DRAIN WELL, RESERVING MARINADE
HEAT OIL IN A WOK OR LARGE SAUTE PAN, OVER A MODERATE FLAME ADD HALVED GAME HENS IN SMALL BATCHES
HEAT AND STIR UNTIL SEARED ON ALL SIDES
ADD RESERVED MARINADE, BRING TO A BOIL, AND SIMMER UNTIL FLESH IS NO LONGER PINK IN THE CENTER
REMOVE FROM SAUCE WITH A SLOTTED SPOON
ARRANGE ONTO A HEATED SERVING PLATTER
MOISTEN WITH A SMALL AMOUNT OF SAUCE
SERVE HO

Nutrition Facts
Amount Per Serving: Calories 760 - Calories from Fat 560
Percent Total Calories From: Fat 74%, Protein 24%, Carbohydrate 2%
Totals and Percent Daily Values (2000 calories): Fat 62g, Saturated Fat 15g, Cholesterol 429mg, Sodium 1108mg, Total Carbohydrate 4g, Dietary Fiber 0g, Sugars 0g, Protein 45g, Vitamin A 449 units, Vitamin C 11 units, Calcium 0 units, Iron 4 units


This page last updated on 28 May 2001.
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