| Navigation Buttons | ||||
| 
| 
| 
| 
|
Olde English Corned Beef
Osso Buco
Parmesan Scalloped Potatoes
Picnic Beans
Pork and Apple Pie
Pork and Beans
Pork Chops with Apple Cream Gravy
Pork Chops with Caramelized Apple
Pork Crown Roast
Pork Sausage with Sage
Pork Seasoning Mix
Potato Dumplings
Potato Kugel
Potato Nests
Potato Pancakes
Potato Pillows
Potato Skins
Potato Soup with Dumplings
Potato-Chive Fritters
Potato-Corn Chowder
Potato-Onion Gratin
Pumpkin Stuffed Pumpkins
Pumpkin-Spice Pie
Puree of Split Pea Soup
Quick Cole Slaw
Ranch Dip
Rancher Green Beans
Raw Potato Pancakes
Rings 'n' Strings
Roast Chicken with 40 Cloves of Garlic
Roasted Pheasant
Roasted Pork Loin
Roasted Potato Salad
Sage Pork Tenderloin
Sausage Puffs
Sausage, Bread, and Cornbread Stuffing
Sausage-Leek Soup
Savory Dressing Balls
Savory Pork Loin with Cream Gravy
Savory Stuffed Pork Crown Roast
Scotch Broth
Scotch Eggs
Smoked Stuffed Peppers
Smokey's Navy Bean Soup
Smoky Almonds
Smoky Stuffed Celery
Soft Pretzels
Southern Cloud Biscuits
Special Baked Potatoes
Spicy Baked Sweet Potatoes
Spicy Party Mix
St Patricks Colcannon
Stuffed Cabbage
Stuffed Flank Steak
Stuffed Onions
E-mail me.
| 18 | pounds uncooked corned beef brisket |
| 1/3 | cup clove |
| 2 | tablespoons prepared horseradish |
| 1 | cup chili sauce |
| 2 | tablespoons dry mustard |
| 1 | cup apple cider vinegar |
| 3/4 | cup melted butter |
| 2 | cups light brown sugar |
COMBINE CORNED BEEF AND WATER TO COVER IN A STOCKPOT, OVER A HIGH FLAME
BRING TO A BOIL, SKIM, REDUCE HEAT, AND SIMMER UNTIL TENDER REMOVE FROM HEAT AND ALLOW TO COOL IN THE LIQUID FOR 2 HOURS, DRAIN WELL
REMOVE AND DISCARD ANY FAT FROM THE BEEF
STICK CLOVES INTO BEEF ON ALL SIDES
PLACE ONTO A RACK IN A ROASTING PAN
ROAST @ 350 DEGREES FOR 15 MINUTES
COMBINE REMAINING INGREDIENTS IN A SAUCEPAN, OVER A MEDIUM FLAME
BRING JUST TO A BOIL, REDUCE HEAT, AND SIMMER FOR 5-6 MINUTES REMOVE FROM HEAT, BRUSH LIBERALLY OVER ROAST
ROAST @ 350 DEGREES UNTIL GLOSSY
REMOVE FROM OVEN AND ALLOW TO STAND FOR 30 MINUTES, BEFORE CARVING
SERVE HOT, WARM, OR AT ROOM TEMPERATUR
Nutrition Facts
Amount Per Serving:
Calories 453 - Calories from Fat 307
Percent Total Calories From: Fat 68%, Protein 26%, Carbohydrate 6%
Totals and Percent Daily Values (2000 calories): Fat 34g, Saturated Fat 12g, Cholesterol 168mg, Sodium 1888mg, Total Carbohydrate 6g, Dietary Fiber 0g, Sugars 0g, Protein 30g, Vitamin A 579 units, Vitamin C 28 units, Calcium 0 units, Iron 3 units
| 50 | each veal shank, sliced crosswise to 2-inches |
| 1 | cup flour |
| 2 | tablespoons salt |
| 1 | teaspoon black pepper |
| 3 | cups olive oil |
| 6 | cups finely minced onions |
| 3 | cups white wine |
| 6 | cups slightly reduced beef stock |
| 3 | quarts tomato concasse |
| 1/3 | cup strained fresh lemon juice |
| 3 | each bay leaves |
| 3 | cups finely minced parsley |
| 1/4 | cup grated lemon zest |
COAT VEAL SHANKS SECTIONS WITH FLOUR
SEASON WITH SALT AND PEPPER
HEAT OIL IN A SAUCEPOT OR LARGE BRAIZIER, OVER A MEDIUM FLAME ADD ONIONS AND VEAL
HEAT AND STIR UNTIL VEAL IS GOLDEN AND ONIONS SOFTEN
ADD WINE AND STIR TO DEGLAZE
HEAT AND STIR UNTIL ALMOST EVAPORATED
ADD BEEF STOCK, TOMATO CONCASSE, LEMON JUICE, AND BAY LEAVES BRING TO A VERY LIGHT BOIL, REDUCE HEAT, AND SIMMER UNTIL VEAL IS VERY TENDER, BASTING OFTEN
REMOVE AND DISCARD BAY LEAVES
TRANSFER TO A SERVING PLATTER WITH A SLOTTED SPOON
LADLE A SMALL AMOUNT OF PAN DRIPPINGS OVER VEAL TO MOISTEN GARNISH WITH PARSLEY AND LEMON ZEST
SERVE HO
Nutrition Facts
Amount Per Serving:
Calories 162 - Calories from Fat 120
Percent Total Calories From: Fat 74%, Protein 4%, Carbohydrate 16%
Totals and Percent Daily Values (2000 calories): Fat 13g, Saturated Fat 2g, Cholesterol 1mg, Sodium 386mg, Total Carbohydrate 7g, Dietary Fiber 1g, Sugars 0g, Protein 2g, Vitamin A 557 units, Vitamin C 15 units, Calcium 0 units, Iron 2 units
| 2 | tablespoons butter |
| 4 | each red potatoes, peeled, sliced |
| 1/2 | cup grated parmesan cheese |
| 1/4 | teaspoon salt |
| 1/2 | teaspoon fresh ground white pepper |
| 1 | cup half and half, or light cream |
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 550 units, Vitamin C 31 units, Calcium 0 units, Iron 3 units
| 64 | ounces pork and beans |
| 1 | cup catsup |
| 1/4 | cup brown sugar |
| 1/2 | cup minced green bell pepper |
| 1/4 | cup minced onion |
| 1 | cup light molasses |
| 2 | teaspoons prepared mustard |
| 1 | teaspoon salt |
| 1/2 | cup minced bacon |
COMBINE INGREDIENTS IN A LARGE CASSEROLE
BAKE @ 375 DEGREES FOR 30 MINUTES, STIR
BAKE @ 225 DEGREES FOR 7 HOURS
SERVE HOT, WARM, OR AT ROOM TEMPERATUR
Nutrition Facts
Amount Per Serving:
Calories 235 - Calories from Fat 39
Percent Total Calories From: Fat 17%, Protein 11%, Carbohydrate 72%
Totals and Percent Daily Values (2000 calories): Fat 4g, Saturated Fat 2g, Cholesterol 11mg, Sodium 839mg, Total Carbohydrate 42g, Dietary Fiber 2g, Sugars 0g, Protein 7g, Vitamin A 374 units, Vitamin C 8 units, Calcium 0 units, Iron 3 units
| 2 | tablespoons corn oil |
| 2 | pounds large dice boneless lean pork |
| 1 | cup minced onion |
| 1 | teaspoon sage |
| 1 | teaspoon kosher salt |
| 1/4 | teaspoon pepper |
| 11 | ounces undiluted, condensed chicken broth |
| 3 | tart apples, cut into wedges |
| 2 | tablespoons flour |
| 3 | pounds cutup canned sweet potatoes |
| 1/4 | cup light brown sugar |
| 1/4 | cup unsalted butter |
| 1/4 | cup strained fresh orange juice |
HEAT OIL IN A LARGE SKILLET, OVER A MODERATE FLAME
ADD PORK AND BROWN WELL ON ALL SIDES
REMOVE WITH A SLOTTED SPOON, SET ASIDE
ADD ONIONS AND SAUTE FOR 5 MINUTES, UNTIL GOLDEN
ADD SAGE, SALT, AND PEPPER-MIX WELL
RETURN PORK TO THE SKILLET
ADD CHICKEN BROTH
BRING TO A BOIL, REDUCE HEAT, COVER, AND SIMMER FOR 60 MINUTES, UNTIL PORK IS TENDER
RESERVING 1 APPLE FOR GARNISH, TOSS THE REMAINING APPLES WITH FLOUR
ADD TO THE SKILLET AND SIMMER, UNCOVERED, FOR 15 MINUTES REMOVE FROM HEAT, COVER, AND SET ASIDE
DRAIN SWEET POTATOES AND PLACE INTO A FOOD PROCESSOR PROCESS TO A SMOOTH PUREE
COMBINE WITH BROWN SUGAR, 2 TABLESPOONS BUTTER, AND ORANGE JUICE IN A SMALL SAUCEPAN, OVER A MEDIUM FLAME
HEAT AND STIR FOR 5 MINUTES
REMOVE FROM HEAT
PLACE PORK MIXTURE INTO A LARGE SHALLOW CASSEROLE OR BAKING DISH, MOUNDING SLIGHTLY IN THE CENTER
SPOON SWEET POTATO MIXTURE INTO A PASTRY BAG, FITTED WITH A LARGE ROUND TIP
PIPE INTO SCALLOPS AROUND THE PORK MIXTURE
MELT REMAINING BUTTER IN A SAUCEPAN, OVER A MEDIUM FLAME SPOON OVER THE SWEET POTATO BORDER
PASS UNDER THE BROILER TO BROWN THE TOPS OF THE SWEET POTATO MIXTURE
SAUTE RESERVED APPLE IN A SMALL AMOUNT OF BUTTER UNTIL TENDER CRISP
ARRANGE ON TOP OF PORK
SERVE HO
Nutrition Facts
Amount Per Serving:
Calories 708 - Calories from Fat 226
Percent Total Calories From: Fat 32%, Protein 21%, Carbohydrate 47%
Totals and Percent Daily Values (2000 calories): Fat 25g, Saturated Fat 10g, Cholesterol 104mg, Sodium 868mg, Total Carbohydrate 83g, Dietary Fiber 2g, Sugars 0g, Protein 37g, Vitamin A 16648 units, Vitamin C 38 units, Calcium 0 units, Iron 4 units
| 1 | pound dried navy beans |
| 1/2 | pound salt pork, rinsed, drained |
| 1/2 | cup light molasses |
| 2 | tablespoons prepared mustard |
| 3 | cups boiling water |
| 1 | cup brown sugar |
SOAK BEANS IN COLD WATER OVERNIGHT, DRAIN
COMBINE BEANS AND SALT PORK IN A STOCKPOT
ADD COLD WATER TO COVER, PLACE OVER A MODERATE FLAME
HEAT TO A BOIL, REDUCE HEAT, AND SIMMER FOR 30 MINUTES, DRAIN REMOVE SALT PORK, CUT INTO SMALL CHUNKS, AND PLACE INTO A CASSEROLE
STIR IN BEANS, MUSTARD, AND MOLASSES
ADD BOILING WATER AND BROWN SUGAR TO TASTE-MIX WELL
BAKE, COVERED, @ 350 DEGREES FOR 2 HOURS
BAKE, UNCOVERED, @ 350 DEGREES FOR 45 MINUTES, UNTIL GOLDEN SERVE HO
Nutrition Facts
Amount Per Serving:
Calories 694 - Calories from Fat 285
Percent Total Calories From: Fat 41%, Protein 11%, Carbohydrate 48%
Totals and Percent Daily Values (2000 calories): Fat 32g, Saturated Fat 11g, Cholesterol 33mg, Sodium 623mg, Total Carbohydrate 83g, Dietary Fiber 4g, Sugars 0g, Protein 19g, Vitamin A 3 units, Vitamin C 2 units, Calcium 0 units, Iron 7 units
| 6 | each center cut pork chops, cut to 1/2-inch thick |
| 3 | tablespoons flour |
| 1/4 | teaspoon salt |
| 1/2 | teaspoon white pepper |
| 3 | tablespoons butter |
| 1/2 | cup slivered onion |
| 2 | tablespoons flour |
| 1 | cup light cream |
| 1/2 | cup apple cider |
| 1 | cup peeled, cored, sliced apple |
| 1/4 | teaspoon ground mace |
RINSE CHOPS WELL, PAT DRY
COMBINE 3 TABLESPOONS FLOUR, SALT, AND PEPPER
DREDGE CHOPS IN SEASONED FLOUR, SHAKE OFF EXCESS
HEAT BUTTER IN A SKILLET, OVER A MODERATE FLAME
ADD ONIONS AND SAUTE FOR 6-8 MINUTES, UNTIL GOLDEN
REMOVE WITH A SLOTTED SPOON, SET ASIDE
ADD CHOPS AND BROWN WELL ON BOTH SIDES
REMOVE FROM PAN, AND SET ASIDE
WHISK REMAINING 2 TABLESPOON FLOUR INTO PAN DRIPPINGS
HEAT AND STIR UNTIL BUBBLY, WITHOUT BROWNING
REDUCE FLAME TO MEDIUM
GRADUALLY WHISK IN CREAM AND CIDER
HEAT AND WHISK UNTIL BUBBLY
STIR IN ONIONS AND REMOVE FROM HEAT
ARRANGE CHOPS IN A SAUCEPOT, IN A SINGLE LAYER
TOP WITH APPLE SLICES AND SPRINKLE WITH GROUND MACE
PLACE OVER A LOW FLAME, COVER, AND SIMMER FOR 10 MINUTES
TRANSFER TO A HEATED SERVING PLATTER
SERVE HO
Nutrition Facts
Amount Per Serving:
Calories 557 - Calories from Fat 407
Percent Total Calories From: Fat 73%, Protein 18%, Carbohydrate 9%
Totals and Percent Daily Values (2000 calories): Fat 45g, Saturated Fat 21g, Cholesterol 146mg, Sodium 240mg, Total Carbohydrate 13g, Dietary Fiber 0g, Sugars 0g, Protein 25g, Vitamin A 685 units, Vitamin C 3 units, Calcium 0 units, Iron 1 units
| 1 | each apple, peeled, cored, and sliced |
| 4 to 3 | tablespoons strained fresh lemon juice |
| 2 | tablespoons unsalted butter |
| 2 | tablespoons oil |
| 4 | each center cut pork chops |
| 1/4 | cup white wine |
| 1 | cup apple cider |
SPRINKLE APPLE SLICES WITH LEMON JUICE, TOSS TO COAT
HEAT 1 TABLESPOON BUTTER WITH OIL, UNTIL MELTED
ADD PORK CHOPS AND BROWN 2-3 MINUTES ON EACH SIDE
REMOVE CHOPS, SET ASIDE
POUR OFF FAT AND DEGLAZE PAN WITH WINE
ADD 1 CUP CIDER, AND REDUCE TO 1 CUP
ADD CHOPS AND SIMMER SLOWLY FOR 5 MINUTES
TURN AND SIMMER FOR ANOTHER 5 MINUTES, UNTIL TENDER
REMOVE TO A PLATTER, KEEP WARM
STRAIN JUICES, KEEP WARM
MELT REMAINING BUTTER IN A SKILLET
ADD APPLES AND REMAINING CIDER
HEAT AND STIR FOR 10 MINUTES, UNTIL CARAMELIZED
REMOVE FROM HEAT; ARRANGE ON AND AROUND CHOPS ON PLATTER REDUCE RESERVED JUICES, UNTIL THICKENED
SPOON OVER CHOPS AND APPLES
SERVE HO
Nutrition Facts
Amount Per Serving:
Calories 526 - Calories from Fat 358
Percent Total Calories From: Fat 68%, Protein 18%, Carbohydrate 13%
Totals and Percent Daily Values (2000 calories): Fat 40g, Saturated Fat 14g, Cholesterol 102mg, Sodium 71mg, Total Carbohydrate 17g, Dietary Fiber 0g, Sugars 0g, Protein 23g, Vitamin A 256 units, Vitamin C 9 units, Calcium 0 units, Iron 1 units
| 1/2 | cup golden raisins |
| 1/4 | cup orange liqueur, heated |
| 3/4 | pound ground pork sausage |
| 1 | cup minced onion |
| 2 | cups peeled, cored, diced apples |
| 1/2 | cup chopped walnuts |
| 1/4 | teaspoon ground cinnamon |
| 1/2 | teaspoon grated orange zest |
| 1/2 | cup fresh breadcrumbs |
| 1 | each egg, beaten |
| 1 | teaspoon salt |
| 1 | teaspoon pepper |
| 8 to 7 | pounds pork crown roast |
| 6 | each apricots, peeled, pitted |
| 6 | each marachino cherries |
PLUMP RAISINS IN LIQUEUR FOR 60 MINUTES, SET ASIDE
COMBINE SAUSAGE AND ONIONS IN A LARGE SKILLET, OVER A MODERATE FLAME
HEAT AND STIR FOR 10 MINUTES, UNTIL NO PINK REMAINS, DRAIN
ADD APPLES, WALNUTS, CINNAMON, ORANGE ZEST, BREADCRUMBS, AND RAISIN MIXTURE
STIR IN EGG-MIX WELL
RUB ROAST INSIDE AND OUT WITH SALT AND PEPPER
PLACE ON A ROASTING RACK IN A PAN
SPOON STUFFING INTO CAVITY, DO NOT PACK TIGHTLY
COVER CHINES AND STUFFING LOOSELY WITH FOIL
BAKE @ 325 DEGREES UNTIL THICKEST PART OF MEAT REACHES AN INTERNAL TEMPERATURE OF 165-170 DEGREES, REMOVE FROM OVEN TRANSFER TO A SERVING PLATTER, REMOVE FOIL
DECORATE TIPS OF CHINE BONES WITH PAPER BOOTIES
CUT APRICOTS THROUGH THE MIDDLE ALMOST IN HALF
TURN 90 DEGREES AND CUT THROUGH THE MIDDLE NEARLY IN HALF AGAIN SO THAT THEY RESEMBLE A FOUR PETAL FLOWER
PLACE A CHERRY INTO THE CENTER OF EACH
ARRANGE AROUND ROAST
SERVE HO
Nutrition Facts
Amount Per Serving:
Calories 2122 - Calories from Fat 1592
Percent Total Calories From: Fat 75%, Protein 18%, Carbohydrate 6%
Totals and Percent Daily Values (2000 calories): Fat 177g, Saturated Fat 62g, Cholesterol 453mg, Sodium 1287mg, Total Carbohydrate 34g, Dietary Fiber 1g, Sugars 0g, Protein 95g, Vitamin A 1129 units, Vitamin C 12 units, Calcium 0 units, Iron 7 units
| 1 | pound salt |
| 1/4 | cup rubbed sage |
| 1/4 | cup freshly ground black pepper |
| 2 | tablespoons red pepper flakes |
| 13 | pounds pork fat |
COMBINE INGREDIENTS AND RUN THROUGH A GRINDER
MIX VERY WELL AND RUN THROUGH A GRINDER AGAIN
STUFF INTO PREPARED CASINGS
COLD SMOKE FOR 2-4 HOURS
HANG TO STORE OR
CHILL FOR 2-3 DAYS AND FREEZE TO STOR
Nutrition Facts
Amount Per Serving:
Calories 533 - Calories from Fat 532
Percent Total Calories From: Fat 100%, Protein 0%, Carbohydrate 0%
Totals and Percent Daily Values (2000 calories): Fat 59g, Saturated Fat 23g, Cholesterol 56mg, Sodium 1762mg, Total Carbohydrate 0g, Dietary Fiber 0g, Sugars 0g, Protein 0g, Vitamin A 86 units, Vitamin C 0 units, Calcium 0 units, Iron 0 units
| 1 | tablespoon salt |
| 1 | tablespoon sugar |
| 1 | tablespoon grated lemon zest |
| 1 | teaspoon msg |
| 1 | teaspoon fresh ground black pepper |
| 1 | teaspoon paprika |
COMBINE INGREDIENTS-MIX WELL
RUB INTO PORK BEFORE GRILLIN
Nutrition Facts
Amount Per Serving:
Calories 70 - Calories from Fat 3
Percent Total Calories From: Fat 5%, Protein 4%, Carbohydrate 91%
Totals and Percent Daily Values (2000 calories): Fat 0g, Saturated Fat 0g, Cholesterol 0mg, Sodium 7027mg, Total Carbohydrate 16g, Dietary Fiber 1g, Sugars 0g, Protein 1g, Vitamin A 1405 units, Vitamin C 9 units, Calcium 0 units, Iron 1 units
| 2 | cups mashed potatoes |
| 1/3 | cup flour |
| 1 | teaspoon salt |
| 1/4 | cup farina |
| 1 | each egg |
| 2 | teaspoons milk |
COMBINE INGREDIENTS IN A MIXER BOWL
BEAT ON A MEDIUM SPEED FOR 1-2 MINUTES, UNTIL BLENDED, SCRAPING BOWL OFTEN
FORM INTO 1-INCH BALLS
DROP INTO HOT BROTH AND SIMMER FOR 15 MINUTES, UNTIL DUMPLINGS FLOAT
SERVE HO
Nutrition Facts
Amount Per Serving:
Calories 122 - Calories from Fat 13
Percent Total Calories From: Fat 11%, Protein 13%, Carbohydrate 76%
Totals and Percent Daily Values (2000 calories): Fat 1g, Saturated Fat 1g, Cholesterol 37mg, Sodium 616mg, Total Carbohydrate 23g, Dietary Fiber 0g, Sugars 0g, Protein 4g, Vitamin A 68 units, Vitamin C 5 units, Calcium 0 units, Iron 2 units
| 12 | pounds potatoes, peeled, grated, and squeezed dry |
| 3 | pounds onions, peeled and grated |
| 3 | pounds carrots, peeled and grated |
| 1 | cup finely minced parsley |
| 6 | cups flour |
| 1/3 | cup finely ground almonds |
| 24 | each eggs, beaten |
| 3 | cups golden or seedless raisins |
| 3 | tablespoons salt |
| 1 | teaspoon ground cinnamon |
| 1 | teaspoon freshly ground nutmeg |
| 1 | tablespoon fresh ground black pepper |
| 1 | teaspoon cayenne |
| 2 | cups rendered chicken fat |
COMBINE ALL INGREDIENTS, EXCEPT CHICKEN FAT-MIX WELL
HEAT A SMALL AMOUNT OF FAT IN A LARGE SKILLET OR SAUTE PAN
ADD A SMALL AMOUNT OF POTATO MIXTURE AND SAUTE FOR 1 MINUTE REMOVE TO A HOTEL PAN
REPEAT WITH REMAINING FAT AND POTATO MIXTURE
BAKE @ 375 DEGREES UNTIL GOLDEN
SERVE HO
Nutrition Facts
Amount Per Serving:
Calories 328 - Calories from Fat 89
Percent Total Calories From: Fat 27%, Protein 11%, Carbohydrate 62%
Totals and Percent Daily Values (2000 calories): Fat 10g, Saturated Fat 3g, Cholesterol 108mg, Sodium 477mg, Total Carbohydrate 51g, Dietary Fiber 2g, Sugars 0g, Protein 9g, Vitamin A 7980 units, Vitamin C 22 units, Calcium 0 units, Iron 3 units
| peeled, thinly sliced potato | |
| corn oil, for frying |
RINSE POTATOES WELL, DRAIN WELL, AND PAT DRY
HEAT OIL TO 370-385 DEGREES
DIP A NESTED POTATO BASKET INTO HEATED OIL
ARRANGE A SINGLE LAYER OF POTATO SLICES INTO NESTED BASKET SECURE BASKET TOP
PLACE POTATO BASKET INTO HOT OIL AND FRY UNTIL GOLDEN
REMOVE FROM BASKET DRAIN ON A COOLING RACK, THEN ON PAPER TOWELS
KEEP WARM IN A 300 DEGREE OVEN
FILL AS DESIRED
SERVE WAR
Nutrition Facts
Amount Per Serving:
Calories 338 - Calories from Fat 123
Percent Total Calories From: Fat 36%, Protein 6%, Carbohydrate 58%
Totals and Percent Daily Values (2000 calories): Fat 14g, Saturated Fat 2g, Cholesterol 0mg, Sodium 16mg, Total Carbohydrate 49g, Dietary Fiber 2g, Sugars 0g, Protein 5g, Vitamin A 0 units, Vitamin C 31 units, Calcium 0 units, Iron 3 units
| 6 | cups peeled, finely grated potatoes |
| 1/2 | cup minced scallions |
| 1 | each egg, beaten |
| 1/2 | teaspoon salt |
| 1/4 | teaspoon freshly ground white pepper |
| 1 | tablespoon flour |
| 1 | tablespoon baking powder |
| 2 | tablespoons half and half |
| oil, for frying |
SQUEEZE POTATOES DRY IN A CLEAN TOWEL
COMBINE POTATOES, SCALLIONS, EGGS, FLOUR, SALT, WHITE PEPPER, BAKING POWDER, AND MILK-MIX WELL
HEAT OIL IN A LARGE SKILLET, OVER A MEDIUM TO MODERATE FLAME DROP POTATO MIXTURE BY TABLESPOONSFUL INTO HOT OIL
FRY UNTIL LIGHTLY BROWNED ON BOTH SIDES AND NO LONGER WET IN THE CENTER
DRAIN ON PAPER TOWELS
SERVE HO
Nutrition Facts
Amount Per Serving:
Calories 315 - Calories from Fat 52
Percent Total Calories From: Fat 17%, Protein 10%, Carbohydrate 74%
Totals and Percent Daily Values (2000 calories): Fat 6g, Saturated Fat 1g, Cholesterol 56mg, Sodium 595mg, Total Carbohydrate 58g, Dietary Fiber 2g, Sugars 0g, Protein 8g, Vitamin A 160 units, Vitamin C 36 units, Calcium 0 units, Iron 3 units
| 1 | each Idaho potato, peeled, finely grated |
| 1 | each carrot, peeled, finely grated |
| 1 | each zucchini, finely grated |
| 1 | cup finely minced onion |
| 3/4 | cup seasoned breadcrumbs |
| 2 | each eggs, beaten |
| 1 | teaspoon sea salt |
| 1/4 | teaspoon ground white pepper |
| 2 | tablespoons corn oil |
COMBINE POTATOES, CARROTS, ZUCCHINI, AND ONIONS
STIR IN BREADCRUMBS, EGGS, SALT, AND PEPPER-MIX WELL
HEAT OIL IN A LARGE SKILLET, OVER A MODERATELY-HIGH FLAME DIVIDE MIXTURE INTO EQUAL PORTIONS AND FORM INTO BALLS
PLACE INTO HOT SKILLET AND FLATTEN WITH A SPATULA
HEAT FOR 10-12 MINUTES, UNTIL WELL BROWNED, TURN
HEAT FOR 10-12 MINUTES, UNTIL WELL BROWNED
REMOVE FROM PAN, DRAIN ON PAPER TOWELS
KEEP WARM
SERVE HO
Nutrition Facts
Amount Per Serving:
Calories 172 - Calories from Fat 62
Percent Total Calories From: Fat 36%, Protein 12%, Carbohydrate 52%
Totals and Percent Daily Values (2000 calories): Fat 7g, Saturated Fat 1g, Cholesterol 71mg, Sodium 513mg, Total Carbohydrate 22g, Dietary Fiber 1g, Sugars 0g, Protein 5g, Vitamin A 3571 units, Vitamin C 9 units, Calcium 0 units, Iron 1 units
| 12 | each Idaho potatoes |
| 1/4 | cup melted butter |
SCRUB, RINSE, AND DRY POTATOES
LIGHTLY PRICK WITH A FORK ON ALL SIDES
BAKE @ 400 DEGREES FOR 40-45 MINUTES, UNTIL TENDER
REMOVE FROM OVEN, COOL SLIGHTLY
CUT INTO QUARTERS, LENGTHWISE
SCOOP OUT FLESH, LEAVING ABOUT A 3/8-INCH SHELL
RESERVE FLESH FOR ANOTHER USE
BRUSH SHELLS INSIDE AND OUT WITH MELTED BUTTER
BAKE @ 400 DEGREES FOR 15 MINUTES, UNTIL CRISP
GARNISH AS DESIRED
SERVE HOT, WARM, OR AT ROOM TEMPERATUR
Nutrition Facts
Amount Per Serving:
Calories 194 - Calories from Fat 27
Percent Total Calories From: Fat 14%, Protein 7%, Carbohydrate 79%
Totals and Percent Daily Values (2000 calories): Fat 3g, Saturated Fat 2g, Cholesterol 8mg, Sodium 41mg, Total Carbohydrate 38g, Dietary Fiber 1g, Sugars 0g, Protein 4g, Vitamin A 109 units, Vitamin C 20 units, Calcium 0 units, Iron 2 units
| 1/4 | cup unsalted butter |
| 1 | cup minced onion |
| 4 | cups water |
| 3 | pounds new potatoes, peeled, small dice |
| 1 | cup minced celery |
| 1 | tablespoon salt |
| 1/2 | teaspoon freshly ground white pepper |
| 2 | tablespoons minced parsley |
| 2 | teaspoons unsalted butter, room temperature |
| 1/3 | cup flour |
| 2 | each eggs, beaten |
| 1/4 | teaspoon salt |
| 1/8 | teaspoon freshly ground nutmeg |
| 1 | cup sour cream |
HEAT 1/4 CUP BUTTER IN A STOCKPOT, OVER A MEDIUM FLAME
ADD ONIONS, HEAT AND STIR FOR 5-6 MINUTES
ADD WATER AND BRING TO A BOIL, OVER A MODERATE FLAME
ADD POTATOES, CELERY, 1 TABLESPOON SALT, AND PEPPER
RETURN TO THE BOIL, REDUCE HEAT, AND SIMMER FOR 15-20 MINUTES MEANWHILE, COMBINE BUTTER AND FLOUR-MIX WELL
BEAT IN EGGS, REMAINING 1/4 TEASPOON SALT, AND NUTMEG
DROP BY TEASPOONSFUL INTO SIMMERING SOUP
COVER AND SIMMER FOR 10 MINUTES
REMOVE FROM HEAT AND UNCOVER
GENTLY STIR IN SOUR CREAM
SERVE HO
Nutrition Facts
Amount Per Serving:
Calories 286 - Calories from Fat 105
Percent Total Calories From: Fat 37%, Protein 9%, Carbohydrate 55%
Totals and Percent Daily Values (2000 calories): Fat 12g, Saturated Fat 5g, Cholesterol 66mg, Sodium 807mg, Total Carbohydrate 39g, Dietary Fiber 1g, Sugars 0g, Protein 6g, Vitamin A 448 units, Vitamin C 23 units, Calcium 0 units, Iron 2 units
| 12 | pounds potatoes, peeled, cooked, and riced |
| 2 | cups sour cream |
| 3/4 | cup minced parsley |
| 1 | tablespoon minced garlic |
| 6 | each eggs, beaten |
| 1/3 | cup finely snipped chives |
| 1/2 | cup rendered bacon fat |
| 1 | tablespoon dry mustard |
| 1 | teaspoon ground thyme |
| 1/4 | teaspoon salt, or more to taste |
| 1/4 | teaspoon freshly ground white pepper, or more to taste |
| 1/8 | teaspoon cayenne |
| 1 | cup flour, for dredging |
| corn oil, for frying |
COMBINE POTATOES, SOUR CREAM, PARSLEY, GARLIC, EGGS, CHIVES, BACON FAT, DRY MUSTARD, AND THYME-MIX WELL
SEASON TO TASTE WITH SALT, PEPPER, AND CAYENNE
FORM INTO 1-INCH BALLS, AND DREDGE IN FLOUR
HEAT OIL TO 375 DEGREES
ADD BALLS IN SMALL BATCHES AND FRY FOR 1 MINUTE, UNTIL GOLDEN TRANSFER TO A HOTEL PAN, KEEP WARM
REPEAT WITH REMAINING BALLS
SERVE HO
Nutrition Facts
Amount Per Serving:
Calories 181 - Calories from Fat 48
Percent Total Calories From: Fat 27%, Protein 9%, Carbohydrate 64%
Totals and Percent Daily Values (2000 calories): Fat 5g, Saturated Fat 2g, Cholesterol 31mg, Sodium 40mg, Total Carbohydrate 29g, Dietary Fiber 1g, Sugars 0g, Protein 4g, Vitamin A 173 units, Vitamin C 17 units, Calcium 0 units, Iron 2 units
| 8 | ounces salt pork, ground |
| 1 1/2 | cups small dice onions |
| 3/4 | cup small dice celery |
| 1 | cup flour |
| 3 | quarts chicken stock |
| 1 | pound potato, peeled, small dice |
| 48 | ounces creamed corn |
| 6 | cups milk, heated |
| 1 | cup heavy cream, heated |
| 1/2 | teaspoon salt, to taste |
| 1/2 | teaspoon fresh ground white pepper, to taste |
| 1/2 | cup minced parsley |
COOK THE SALT PORK IN A HEAVY SAUCEPOT, OVER A LOW FLAME, TO RENDER THE FAT
ADD THE ONIONS AND CELERY, COOK UNTIL SOFTENED WITHOUT BROWNING
ADD THE FLOUR, HEAT AND STIR TO MAKE A WHITE ROUX
SLOWLY WHISK IN THE STOCK, HEAT AND WHISK TO A BOIL
ADD THE POTATOES AND SIMMER UNTIL TENDER
STIR IN THE CREAMED CORN
STIR IN HEATED MILK AND CREAM
SEASON TO TASTE WITH SALT AND WHITE PEPPER
GARNISH WITH MINCED PARSLEY
SERVE HO
Nutrition Facts
Amount Per Serving:
Calories 246 - Calories from Fat 128
Percent Total Calories From: Fat 52%, Protein 9%, Carbohydrate 39%
Totals and Percent Daily Values (2000 calories): Fat 14g, Saturated Fat 7g, Cholesterol 30mg, Sodium 1116mg, Total Carbohydrate 24g, Dietary Fiber 1g, Sugars 0g, Protein 6g, Vitamin A 399 units, Vitamin C 8 units, Calcium 0 units, Iron 1 units
| 1 | cup olive oil |
| 3/4 | cup rendered bacon fat, strained |
| 4 | quarts sliced sweet red onions |
| 2 | tablespoons minced garlic |
| 1/4 | cup finely minced fresh thyme |
| 3/4 | cup minced scallion greens |
| 12 | pounds new potatoes, peeled, sliced, and rinsed |
| 1/4 | teaspoon salt, or more to taste |
| 1/4 | teaspoon black pepper, or more to taste |
| 3/4 | cup unsalted butter, room temperature |
| 6 | cups fresh breadcrumbs |
HEAT OLIVE OIL AND BACON FAT IN A SAUCEPOT, OVER A LOW FLAME ADD ONIONS, GARLIC, THYME, AND SCALLIONS
COVER AND HEAT FOR 10 MINUTES
REMOVE FROM HEAT, SET ASIDE
ARRANGE A LAYER OF SLICED POTATOES IN THE BOTTOM OF A BUTTERED BAKING PAN
SEASON LIGHTLY WITH SALT AND PEPPER
SPREAD A THIN LAYER OF THE ONION MIXTURE ON TOP OF THE POTATOES
CONTINUE TO BUILD LAYERS, FINISHING WITH A LAYER OF POTATOES COMBINE BUTTER AND BREADCRUMBS-MIX WELL
SPREAD ON TOP OF POTATOES
BAKE @ 425 DEGREES UNTIL WELL BROWNED
SERVE HO
Nutrition Facts
Amount Per Serving:
Calories 280 - Calories from Fat 101
Percent Total Calories From: Fat 36%, Protein 7%, Carbohydrate 57%
Totals and Percent Daily Values (2000 calories): Fat 11g, Saturated Fat 4g, Cholesterol 11mg, Sodium 121mg, Total Carbohydrate 40g, Dietary Fiber 1g, Sugars 0g, Protein 5g, Vitamin A 111 units, Vitamin C 20 units, Calcium 0 units, Iron 2 units
| 8 | each petite fresh pumpkins |
| 2 | each eggs, slightly beaten |
| 16 | ounces canned pumpkin, (not pumpkin pie mix) |
| 3/4 | cup light brown sugar |
| 1 | teaspoon ground cinnamon |
| 1/2 | teaspoon ground ginger |
| 1/4 | teaspoon ground allspice |
| 1/4 | teaspoon salt |
| 2/3 | cup half and half, or light cream |
| 1/2 | cup strained fresh orange juice |
| 2 | cups cream, whipped |
| 2 | teaspoons finely grated orange zest |
RINSE PETITE PUMPKINS IN COLD WATER
PIERCE WITH A KNIFE IN SEVERAL PLACES
PLACE INTO A BAKING PAN
BAKE @ 375 DEGREES FOR 45-60 MINUTES, UNTIL TENDER
REMOVE FROM OVEN, COOL
COMBINE EGGS, CANNED PUMPKIN, SUGAR, CINNAMON, GINGER, ALLSPICE, AND SALT IN A FOOD PROCESSOR
PROCESS TO A SMOOTH PUREE
ADD HALF & HALF AND ORANGE JUICE, PULSE TO BLEND WELL
POUR TO WITHIN 1/2-INCH OF THE TOP OF PREPARED SHELLS
BAKE @ 375 DEGREES FOR 20-25 MINUTES, UNTIL SET IN THE CENTER REMOVE FROM OVEN, COOL
PLACE INTO INDIVIDUAL DESSERT CUPS
PLACE A DOLLOP OF WHIPPED CREAM ON TOP OF EACH
GARNISH WITH GRATED ORANGE ZEST
SERVE AT ROOM TEMPERATUR
Nutrition Facts
Amount Per Serving:
Calories 803 - Calories from Fat 203
Percent Total Calories From: Fat 25%, Protein 10%, Carbohydrate 65%
Totals and Percent Daily Values (2000 calories): Fat 23g, Saturated Fat 13g, Cholesterol 113mg, Sodium 194mg, Total Carbohydrate 131g, Dietary Fiber 23g, Sugars 0g, Protein 19g, Vitamin A 313693 units, Vitamin C 69 units, Calcium 0 units, Iron 20 units
| 1 | cup canned pumpkin, (not pumkpin pie filling) |
| 1 | cup light brown sugar |
| 1 | teaspoon freshly ground nutmeg |
| 1 | teaspoon ground cinnamon |
| 1 | teaspoon ground allspice |
| 1/2 | teaspoon powdered ginger |
| 3 | each eggs, beaten |
| 14 | ounces evaporated milk |
| 1 | each pie crust |
COMBINE PUMPKIN, SUGAR, AND SPICES IN A FOOD PROCESSOR PROCESS TO A SMOOTH PUREE
ADD EGGS-MIX WELL
ADD EVAPORATED MILK-MIX WELL
POUR INTO A PREPARED PIE CRUST
BAKE @ 425 DEGREES FOR 15 MINUTES
BAKE @ 350 DEGREES FOR 25-35 MINUTES, UNTIL A TOOTHPICK, INSERTED IN THE CENTER, COMES OUT CLEAN
REMOVE FROM OVEN TO COOL
SERVE CHILLED OR AT ROOM TEMPERATURE, GARNISHED WITH A DOLLOP OF WHIPPED CREA
Nutrition Facts
Amount Per Serving:
Calories 281 - Calories from Fat 120
Percent Total Calories From: Fat 43%, Protein 11%, Carbohydrate 46%
Totals and Percent Daily Values (2000 calories): Fat 13g, Saturated Fat 5g, Cholesterol 94mg, Sodium 220mg, Total Carbohydrate 33g, Dietary Fiber 1g, Sugars 0g, Protein 7g, Vitamin A 6997 units, Vitamin C 2 units, Calcium 0 units, Iron 2 units
| 1/2 | pound minced bacon |
| 2 | cups minced onions |
| 2 | cups minced carrots |
| 2 | cups peeled, small dice new potatoes |
| 1 | pound dried green split peas |
| 7 | cups water |
| 10 | ounces undiluted beef consomme |
| 1 | each bay leaf |
| 1/2 | teaspoon Worcestershire sauce |
| 1/2 | teaspoon black pepper |
SAUTE BACON UNTIL BROWN, BUT NOT CRISP
ADD ONIONS AND SAUTE FOR 2 MINUTES
ADD REMAINING INGREDIENTS
HEAT TO A BOIL, REDUCE HEAT, COVER, AND SIMMER FOR 2 HOURS REMOVE AND DISCARD BAY LEAF
PUREE WITH A HAND BLENDER
SEASON TO TASTE
SERVE HO
Nutrition Facts
Amount Per Serving:
Calories 858 - Calories from Fat 311
Percent Total Calories From: Fat 36%, Protein 17%, Carbohydrate 47%
Totals and Percent Daily Values (2000 calories): Fat 35g, Saturated Fat 12g, Cholesterol 38mg, Sodium 486mg, Total Carbohydrate 100g, Dietary Fiber 6g, Sugars 0g, Protein 37g, Vitamin A 15672 units, Vitamin C 36 units, Calcium 0 units, Iron 7 units
| 1 | head cabbage |
| 1/4 | cup minced onion |
| 2 | teaspoons sugar |
| 1/3 | cup mayonnaise |
| 1/4 | teaspoon salt |
| 1/4 | teaspoon freshly ground white pepper |
WASH AND CORE CABBAGE, CUT INTO SMALL WEDGES
PLACE INTO A FOOD PROCESSOR AND PROCESS UNTIL FINELY MINCED ADD ONIONS AND SUGAR-PULSE TO MIX
ADD ONLY ENOUGH MAYONNAISE TO MOISTEN
COVER AND CHILL FOR 4-24 HOURS
SERVE CHILLED OR SLIGHTLY CHILLE
Nutrition Facts
Amount Per Serving:
Calories 139 - Calories from Fat 91
Percent Total Calories From: Fat 65%, Protein 6%, Carbohydrate 29%
Totals and Percent Daily Values (2000 calories): Fat 10g, Saturated Fat 2g, Cholesterol 4mg, Sodium 197mg, Total Carbohydrate 10g, Dietary Fiber 1g, Sugars 0g, Protein 2g, Vitamin A 235 units, Vitamin C 72 units, Calcium 0 units, Iron 1 units
| 1/2 | cup sour cream |
| 1/4 | cup mayonnaise |
| 1 | tablespoon milk |
| 1 | tablespoon ranch dressing mix |
COMBINE INGREDIENTS-MIX WELL
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
| 3 | pounds bacon, minced |
| 12 | cups minced scallions |
| 1/3 | cup finely minced green bell pepper |
| 1 | cup finely minced sweet red onion |
| 2 | tablespoons finely minced garlic |
| 12 | pounds green beans, stems and strings removed |
| 1/3 | cup sugar |
| 3/4 | cup white wine |
| 1/3 | cup red wine vinegar |
| 1 | tablespoon red pepper flakes |
| 1/2 | teaspoon salt, or more to taste |
| 1/2 | teaspoon black pepper, or more 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 212 - Calories from Fat 143
Percent Total Calories From: Fat 67%, Protein 9%, Carbohydrate 22%
Totals and Percent Daily Values (2000 calories): Fat 16g, Saturated Fat 6g, Cholesterol 18mg, Sodium 234mg, Total Carbohydrate 12g, Dietary Fiber 1g, Sugars 0g, Protein 5g, Vitamin A 906 units, Vitamin C 29 units, Calcium 0 units, Iron 2 units
| 2 | each large Idaho 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 AND 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
FRY UNTIL WELL BROWNED ON BOTH SIDES
KEEP WARM IN A 300 DEGREE OVEN
SERVE HO
Nutrition Facts
Amount Per Serving:
Calories 64 - Calories from Fat 12
Percent Total Calories From: Fat 18%, Protein 15%, Carbohydrate 67%
Totals and Percent Daily Values (2000 calories): Fat 1g, Saturated Fat 0g, Cholesterol 51mg, Sodium 131mg, Total Carbohydrate 11g, Dietary Fiber 0g, Sugars 0g, Protein 2g, Vitamin A 78 units, Vitamin C 4 units, Calcium 0 units, Iron 1 units
| 2 | cups flour |
| 2 | cups flat beer |
| 2 | teaspoons salt |
| 2 | pounds sweet red onions, sliced to 1/4-inch |
| 2 | pounds Idaho potatoes, peeled |
| 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
CUT POTATOES INTO 1/8x1/8x5-INCH SHOESTRINGS
TRANSFER POTATOES TO ICE WATER AS THEY ARE CUT
SOAK FOR AT LEAST 30 MINUTES
HEAT OIL IN A DUTCH OVEN OR DEEP FRYER TO A DEPTH OF AT LEAST 3-INCHES
DRAIN POTATO STRINGS WELL, PAT DRY
ADD TO OIL AND FRY FOR 2-3 MINUTES, UNTIL GOLDEN BROWN
DRAIN ON PAPER TOWELS, KEEP WARM
DRAIN ONIONS WELL, PAT DRY
DIP INTO BATTER, ALLOWING EXCESS TO DRIP OFF
ADD TO OIL IN SMALL BATCHES AND FRY UNTIL GOLDEN
DRAIN ON PAPER TOWELS
SALT LIGHTLY
SERVE HO
Nutrition Facts
Amount Per Serving:
Calories 323 - Calories from Fat 21
Percent Total Calories From: Fat 6%, Protein 9%, Carbohydrate 80%
Totals and Percent Daily Values (2000 calories): Fat 2g, Saturated Fat 0g, Cholesterol 0mg, Sodium 603mg, Total Carbohydrate 65g, Dietary Fiber 1g, Sugars 0g, Protein 7g, Vitamin A 0 units, Vitamin C 22 units, Calcium 0 units, Iron 2 units
| 1 | whole roasting chicken, about 4 pounds |
| 1/4 | cup olive oil |
| 1 1/2 | tablespoons dried thyme |
| 1 1/2 | tablespoons dried sage |
| 1 | tablespoon crushed rosemary |
| 2 | teaspoons garlic powder |
| 2 | teaspoons kosher salt |
| 1 | teaspoon freshly ground black pepper |
| 1 | each lemon, quartered |
| 6 | sprigs fresh thyme |
| 3 | heads garlic, separated into unpeeled cloves |
| 12 | ounces chardonnay wine |
| 1/2 | cup chicken stock |
| 2 | tablespoons minced fresh parsley |
RINSE CHICKEN, DRAIN WELL, AND PAT DRY WITH A TOWEL
RUB SKIN WITH A TABLESPOON OF OLIVE OIL
COMBINE THYME, SAGE, ROSEMARY, GARLIC POWDER, SALT, AND PEPPER-MIX WELL
RUB CHICKEN INSIDE AND OUT WITH HERB MIXTURE
PLACE QUARTERED LEMON AND THYME SPRIGS INTO CAVITY
COVER AND CHILL FOR AT LEAST 2 HOURS
HEAT REMAINING OLIVE OIL IN AN OVENPROOF CASSEROLE, OVER A MEDIUM FLAME
ADD GARLIC AND SAUTE FOR 3-4 MINUTES
AND CHARDONNAY AND CHICKEN STOCK
BRING TO A BOIL, REDUCE HEAT, AND SIMMER FOR 3 MINUTES
PLACE CHICKEN INTO CASSEROLE
ROAST, COVERED, @ 375 DEGREES FOR 25 MINUTES
ROAST, UNCOVERED @ 450 DEGREES FOR 45-55 MINUTES, UNTIL THIGH JUICES RUN CLEAR WHEN PIERCED WITH A FORK, ADDING ADDITIONAL WINE OR STOCK TO MAINTAIN AT LEAST A SMALL AMOUNT OF LIQUID IN CASSEROLE AT ALL TIMES
REMOVE CASSEROLE FROM OVEN
REMOVE CHICKEN AND CUT INTO PORTIONS
ARRANGE CHICKEN ON A SERVING PLATTER
MOISTEN WITH PAN JUICES
ARRANGE GARLIC CLOVES AROUND EDGE OF PLATTER
GARNISH WITH MINCED PARSLEY
SERVE HOT, INSTRUCTING GUESTS TO SQUEEZE GARLIC ONTO CHICKEN AS IT IS EATE
Nutrition Facts
Amount Per Serving:
Calories 613 - Calories from Fat 388
Percent Total Calories From: Fat 63%, Protein 28%, Carbohydrate 3%
Totals and Percent Daily Values (2000 calories): Fat 43g, Saturated Fat 11g, Cholesterol 204mg, Sodium 1070mg, Total Carbohydrate 5g, Dietary Fiber 1g, Sugars 0g, Protein 42g, Vitamin A 1944 units, Vitamin C 12 units, Calcium 0 units, Iron 6 units
| 1 | each pheasant, about 3lbs, cleaned and plucked |
| 1/4 | teaspoon salt |
| 1/4 | teaspoon white pepper |
| 1 | each bay leaf, crumbled |
| 1 | tablespoon minced garlic |
| 1/2 | cup celery leaves |
| 1/8 | each lemon, sliced |
| 1/4 | pound sliced bacon |
| 1/4 | cup melted butter |
| 1 | cup sliced onion |
| 1 | cup sliced mushroom |
| 1 | cup chicken broth |
SEASON THE PHEASANT INSIDE AND OUTSIDE WITH SALT AND PEPPER PLACE BAY LEAF, GARLIC, CELERY LEAVES, AND LEMON IN THE CAVITY TRUSS THE LEGS AND WINGS WITH COTTON STRING
PLACE, BREAST-SIDE UP INTO A ROASTING PAN
DRAPE BACON SLICES OVER THE BREAST
MOISTEN A PIECE OF CHEESECLOTH WITH MELTED BUTTER AND PLACE OVER THE BREAST
ARRANGE THE ONIONS AND MUSHROOMS AROUND THE BIRD
MOISTEN PHEASANT WITH CHICKEN BROTH
ROAST @ 350 DEGREES FOR 80-90 MINUTES, UNTIL TENDER, BASTING OFTEN
REMOVE AND DISCARD CHEESECLOTH AND COTTON STRING
SERVE HO
Nutrition Facts
Amount Per Serving:
Calories 555 - Calories from Fat 314
Percent Total Calories From: Fat 57%, Protein 38%, Carbohydrate 5%
Totals and Percent Daily Values (2000 calories): Fat 35g, Saturated Fat 16g, Cholesterol 166mg, Sodium 918mg, Total Carbohydrate 7g, Dietary Fiber 1g, Sugars 0g, Protein 53g, Vitamin A 789 units, Vitamin C 25 units, Calcium 0 units, Iron 2 units
| 10 to 8 | pounds whole pork loin |
| 1/2 | cup olive oil |
| 3 | teaspoons garlic salt |
| 3 | teaspoons Jane's salt |
| 3 | tablespoons freshly ground black pepper |
| 3 | tablespoons paprika |
| 3 | tablespoons dry mustard |
| 3 to 2 | quarts apple jelly, or other 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 JELLY OR GLAZE IN A SAUCEPAN, OVER A LOW FLAME
CARVE ROAST INTO THIN SLICES
ARRANGE SLICES ONTO A HEATED PLATTER
MOISTEN WITH HEATED GLAZE
SERVE HO
Nutrition Facts
Amount Per Serving:
Calories 856 - Calories from Fat 218
Percent Total Calories From: Fat 25%, Protein 24%, Carbohydrate 51%
Totals and Percent Daily Values (2000 calories): Fat 24g, Saturated Fat 7g, Cholesterol 143mg, Sodium 983mg, Total Carbohydrate 108g, Dietary Fiber 0g, Sugars 0g, Protein 51g, Vitamin A 828 units, Vitamin C 10 units, Calcium 0 units, Iron 5 units
| 3 | pounds red potatoes |
| 2/3 | cup olive oil |
| 1 | teaspoon minced garlic |
| 1/4 | cup white wine vinegar |
| 1 | teaspoon rosemary |
| 1/4 | teaspoon salt, to taste |
| 2 | cups slivered sweet red onions |
| 2 | pounds fresh green beans, stemmed, stringed, cut |
| 24 | each nicoise green olives, pitted, halved |
| sprig fresh rosemary, as garnish |
HALVE POTATOES AND CUT INTO 1-INCH WEDGES
HEAT 1/3 CUP OLIVE OIL IN THE BOTTOM OF A ROASTING PAN
ADD THE POTATOES AND TOSS TO COAT WELL
ROAST @ 425 DEGREES FOR 10 MINUTES, TURN
ROAST @ 425 DEGREES FOR 10 MINUTES, TURN
ROAST @ 425 DEGREES FOR 10 MINUTES, UNTIL TENDER
REMOVE PAN FROM OVEN AND ALLOW POTATOES TO COOL IN THE PAN MEANWHILE, COMBINE GARLIC, VINEGAR, ROSEMARY, AND SALT IN A FOOD PROCESSOR OR BLENDER
PROCESS TO A FINE PUREE
WITH MACHING RUNNING, ADD REMAINING OIL IN A THIN-STEADY STREAM AND PROCESS UNTIL THICKENED
SOAK THE RED ONIONS IN WATER FOR 5 MINUTES, DRAIN WELL, AND PAT DRY
BLANCH THE GREEN BEANS IN BOILING WATER FOR 5 MINUTES
DRAIN, REFRESH IN COLD WATER, AND DRAIN WELL
COMBINE THE POTATOES, ONIONS, AND OLIVES-TOSS TO MIX WELL MOISTEN WITH THE DRESSING MIXTURE
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
| 2 | pounds trimmed pork tenderloins |
| 5 to 4 | sprigs fresh sage |
| 1/2 | teaspoon salt |
| 1/2 | teaspoon pepper |
| 1 | tablespoon olive oil |
BUTTERFLY AND LAY PORK OPEN
PLACE SAGE IN OPEN CUT
SPRINKLE WITH SALT AND PEPPER
FOLD BACK OVER AND TIE INTO ORIGINAL SHAPE
BROWN WELL DIRECTLY OVER HOT COALS
REMOVE TO EDGE OF GRILL
RUB WITH OIL
PLACE ADDITIONAL SAGE SPRIGS ONTO COALS AS DESIRED
COVER AND COOK TO AN INTERNAL TEMPERATURE OF 160 DEGREES CARVE INTO THIN SLICES
SERVE HOT, WITH A FLAVORED BUTTER
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
| pepperoni, or other spicy sausage | |
| 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 294 - Calories from Fat 206
Percent Total Calories From: Fat 70%, Protein 18%, Carbohydrate 12%
Totals and Percent Daily Values (2000 calories): Fat 23g, Saturated Fat 8g, Cholesterol 235mg, Sodium 729mg, Total Carbohydrate 9g, Dietary Fiber 0g, Sugars 0g, Protein 13g, Vitamin A 318 units, Vitamin C 0 units, Calcium 0 units, Iron 1 units
| 1 | pound pork sausage |
| 2 | cups minced celery |
| 2 | cups minced onions |
| 5 | cups cornbread stuffing mix |
| 5 | cups dried herb seasoned stuffing cubes |
| 1 | teaspoon ground poultry seasoning |
| 1 | teaspoon dried sage |
| 1/2 | teaspoon freshly ground black pepper |
| 3 | cups low sodium chicken broth |
COMBINE SAUSAGE, CELERY, AND ONIONS IN A NON-STICK SAUCEPOT, OVER A MODERATE FLAME
HEAT AND STIR FOR 12-15 MINUTES, UNTIL SAUSAGE IS BROWN AND VEGETABLES TENDER
DRAIN OFF FAT
ADD REMAINING INGREDIENTS-MIX WELL
SPOON INTO A BUTTERED BAKING DISH OR CASSEROLE
BAKE, COVERED, @ 350 DEGREES FOR 35 MINUTES
REMOVE COVER AND BAKE @ 350 DEGREES FOR 10 MINUTES, UNTIL SLIGHTLY CRUSTY ON TOP
SERVE HOT
Nutrition Facts
Amount Per Serving:
Calories 555 - Calories from Fat 209
Percent Total Calories From: Fat 38%, Protein 11%, Carbohydrate 52%
Totals and Percent Daily Values (2000 calories): Fat 23g, Saturated Fat 7g, Cholesterol 81mg, Sodium 1148mg, Total Carbohydrate 72g, Dietary Fiber 1g, Sugars 0g, Protein 15g, Vitamin A 300 units, Vitamin C 3 units, Calcium 0 units, Iron 4 units
| 1/2 | pound smoked summer sausage |
| 1/4 | cup unsalted butter |
| 3 | cups finely minced leeks |
| 2 | teaspoons finely minced dill |
| 4 | cups chicken broth |
| 1 | cup cream |
| 1/2 | cup grated parmesan cheese |
| 1/4 | teaspoon salt, to taste |
| 1/4 | teaspoon freshly ground white 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 AND THE CHICKEN BROTH
BRING TO A BOIL, REDUCE HEAT, AND SIMMER FOR 20-30 MINUTES REMOVE FROM HEAT AND PUREE WITH A HAND BLENDER
PLACE OVER A LOW FLAME AND STIR IN CREAM
GRADUALLY STIR IN THE GRATED CHEESE
SEASON TO TASTE WITH SALT AND PEPPER
SERVE HO
Nutrition Facts
Amount Per Serving:
Calories 364 - 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 1650mg, Total Carbohydrate 11g, Dietary Fiber 1g, Sugars 0g, Protein 11g, Vitamin A 786 units, Vitamin C 11 units, Calcium 0 units, Iron 2 units
| 1 | pound turkey giblet |
| 1 | teaspoon salt |
| 1 | teaspoon pepper |
| 1 | cup medium dice celery |
| 1 | cup medium dice carrot |
| 1 | cup medium dice onion |
| 3/4 | teaspoon ground thyme |
| 1 | each bay leaf, ground |
| 1/2 | teaspoon ground rosemary |
| 3 | tablespoons parsley flakes |
| 1 | teaspoon very finely grated lemon zest |
| 1/8 | teaspoon ground marjoram |
| 2 | teaspoons eggs, beaten |
| 4 | cups moist fresh breadcrumbs |
| 3 to 2 | tablespoons butter |
HEAT 4 CUPS WATER TO A BOIL IN A SAUCEPOT, OVER A MODERATE FLAME
ADD GIBLETS, REDUCE HEAT, AND SIMMER UNTIL SCUM STOPS RISING SKIM WELL
ADD SALT, 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
PROCESS TO FINELY MINCE
ADD BROTH, REMAINING THYME, PARSLEY, LEMON ZEST, REMAINING PEPPER, MARJORAM, EGGS, AND BREADCRUMBS
PULSE JUST TO MIX WELL
DIVIDE INTO EQUAL PORTIONS, FORM EACH INTO A BALL
SAUTE IN BUTTER UNTIL BROWNED LIGHTLY ON ALL SIDES
PLACE INTO AN UNGREASED BAKING PAN
BAKE @ 325 DEGREES FOR 25-30 MINUTES
SERVE HOT, ACCOMPANIED BY GRAV
Nutrition Facts
Amount Per Serving:
Calories 156 - Calories from Fat 35
Percent Total Calories From: Fat 23%, Protein 23%, Carbohydrate 54%
Totals and Percent Daily Values (2000 calories): Fat 4g, Saturated Fat 2g, Cholesterol 88mg, Sodium 381mg, Total Carbohydrate 21g, Dietary Fiber 0g, Sugars 0g, Protein 9g, Vitamin A 4248 units, Vitamin C 3 units, Calcium 0 units, Iron 3 units
| 17 | pounds center cut pork loin roast with bone |
| 1 | teaspoon salt |
| 1 | teaspoon pepper |
| 1 | teaspoon ground sage |
| 8 | ounces minced onions |
| 4 | ounces minced carrots |
| 4 | ounces minced celery |
| 1 | quart white stock |
| 1 | quart milk |
| 5 | ounces flour |
| 1 | cup heavy cream |
| 1/2 | teaspoon salt |
| 1/2 | teaspoon freshly ground white pepper |
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
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 ADD THE ROUX TO THE SAUCEPAN HEAT AND STIR UNTIL THICKENED AND SLIGHTLY REDUCED
STRAIN THROUGH A CHINOIS
FINISH GRAVY WITH HEAVY CREAM
SEASON TO TASTE WITH SALT AND WHITE PEPPER
CUT BETWEEN THE RIBS INTO CHOPS
SERVE HOT WITH 2 OUNCES GRAVY PER PORTIO
Nutrition Facts
Amount Per Serving:
Calories 1073 - 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 341mg, Total Carbohydrate 8g, Dietary Fiber 0g, Sugars 0g, Protein 50g, Vitamin A 1500 units, Vitamin C 4 units, Calcium 0 units, Iron 3 units
| 8 to 7 | pounds pork crown roast, (1 rib per portion) |
| 1 | tablespoon salt |
| 2 | tablespoons black pepper |
| 2 | cups minced cranberries |
| 1/2 | cup sugar |
| 1/2 | cup melted butter |
| 1 | cup minced onion |
| 2 | cups minced celery |
| 3 | cups cubed, fresh bread |
| 2 | cups peeled, seeded, minced, 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
BAKE @ 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
RESERVE DRIPPINGS 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 798 - Calories from Fat 572
Percent Total Calories From: Fat 72%, Protein 17%, Carbohydrate 12%
Totals and Percent Daily Values (2000 calories): Fat 64g, Saturated Fat 24g, Cholesterol 173mg, Sodium 728mg, Total Carbohydrate 23g, Dietary Fiber 1g, Sugars 0g, Protein 33g, Vitamin A 290 units, Vitamin C 5 units, Calcium 0 units, Iron 3 units
| 6 | pounds boneless lamb, medium dice |
| 6 | quarts water |
| 6 | cups white wine |
| 1/3 | cup barley |
| 2 | tablespoons salt |
| 1 | teaspoon black pepper |
| 3 | each bay leaves |
| 6 | cups peeled, small dice new potatoes |
| 1 | cup minced carrot |
| 1 | cup minced 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 |
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
RETURN 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
GARNISH WITH SCALLIONS AND SIEVED EGG YOLKS
SERVE HO
Nutrition Facts
Amount Per Serving:
Calories 190 - Calories from Fat 104
Percent Total Calories From: Fat 55%, Protein 21%, Carbohydrate 14%
Totals and Percent Daily Values (2000 calories): Fat 12g, Saturated Fat 5g, Cholesterol 43mg, Sodium 323mg, Total Carbohydrate 7g, Dietary Fiber 0g, Sugars 0g, Protein 10g, Vitamin A 639 units, Vitamin C 4 units, Calcium 0 units, Iron 1 units
| 8 | each hard boiled eggs, peeled |
| 1/4 | cup sifted flour |
| 1 | pound ground 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, ALLOW 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 IN SMALL BATCHES AND FRY UNTIL WELL BROWNED ON ALL SIDES
DRAIN ON A COOLING RACK AND BLOT DRY 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
| 8 | each red bell peppers, seeded |
| 1/4 | cup corn oil |
| 2 | cups minced onions |
| 2 | tablespoons minced garlic |
| 2 | cups uncooked long grain rice |
| 4 | cups chicken broth, or beef broth |
| 1/2 | pound smoked summer sausage |
TRIM BOTTOMS FROM PEPPERS TO STAND UPRIGHT
BLANCH PEPPERS IN BOILING WATER FOR 60 SECONDS
RINSE IN COLD WATER AND INVERT ONTO PAPER TOWELS TO DRAIN HEAT OIL IN A LARGE SAUCEPOT, OVER A MEDIUM FLAME
ADD ONIONS AND SAUTE BRIEFLY
ADD GARLIC AND SAUTE FOR 5-6 MINUTES TO SOFTEN WITHOUT BROWNING
ADD RICE AND BROTH
BRING TO A BOIL, COVER, AND SIMMER FOR 20-30 MINUTES, UNTIL ALL LIQUID HAS BEEN ABSORBED
ADD MINCED SAUSAGE-MIX WELL
SPOON SAUSAGE/RICE MIXTURE INTO PEPPER SHELL TO FILL LOOSELY ARRANGE PEPPERS IN A BAKING PAN
PLACE PAN ON GRILL-AWAY FROM COALS
COVER AND SMOKE FOR 1-1/2 TO 2 HOURS, UNTIL TENDER
SERVE HO
Nutrition Facts
Amount Per Serving:
Calories 327 - Calories from Fat 137
Percent Total Calories From: Fat 42%, Protein 8%, Carbohydrate 50%
Totals and Percent Daily Values (2000 calories): Fat 15g, Saturated Fat 4g, Cholesterol 19mg, Sodium 1058mg, Total Carbohydrate 41g, Dietary Fiber 1g, Sugars 0g, Protein 6g, Vitamin A 4237 units, Vitamin C 148 units, Calcium 0 units, Iron 2 units
| 1 | pound dried navy beans |
| 2 | cups medium dice smoked ham |
| 8 | cups water |
| 1/2 | teaspoon red pepper flakes |
| 1 | teaspoon salt |
| 1/2 | teaspoon white pepper |
COMBINE BEANS AND WATER TO COVER IN A STOCKPOT, OVER A HIGH FLAME
BRING TO A BOIL, SIMMER FOR 2 MINUTES, AND REMOVE FROM HEAT COVER AND LET STAND FOR 60 MINUTES, DRAIN WELL
ADD WATER JUST TO COVER AND PLACE OVER A MODERATE FLAME BRING TO A BOIL AND SIMMER UNTIL MOST OF THE LIQUID HAS EVAPORATED
ADD WATER JUST TO COVER AND SIMMER TO REDUCE LIQUID BY HALF ADD REMAINING INGREDIENTS-MIX WELL
BRING TO A BOIL, REDUCE HEAT, AND SIMMER UNTIL BEANS ARE TENDER
REMOVE 1 CUP BEANS, MASH, AND RETURN TO THE POT
HEAT AND STIR UNTIL THICKENED
SERVE HO
Nutrition Facts
Amount Per Serving:
Calories 261 - Calories from Fat 48
Percent Total Calories From: Fat 18%, Protein 29%, Carbohydrate 53%
Totals and Percent Daily Values (2000 calories): Fat 5g, Saturated Fat 2g, Cholesterol 14mg, Sodium 736mg, Total Carbohydrate 35g, Dietary Fiber 3g, Sugars 0g, Protein 19g, Vitamin A 87 units, Vitamin C 9 units, Calcium 0 units, Iron 4 units
| 2 | cups blanched almonds |
| 2 | tablespoons melted unsalted butter |
| 1/4 | teaspoon seasoned salt |
| 1/4 | teaspoon liquid smoke |
| 1/8 | teaspoon garlic salt |
ARRANGE NUTS IN A SINGLE LAYER ON A BAKING SHEET
BAKE @ 350 DEGREES FOR 8-10 MINUTES
COMBINE REMAINING INGREDIENTS-MIX WELL
POUR OVER NUTS-TOSS TO MIX WELL
BAKE @ 350 DEGREES FOR 5 MINUTES
SERVE WARM OR AT ROOM TEMPERATUR
Nutrition Facts
Amount Per Serving:
Calories 255 - Calories from Fat 197
Percent Total Calories From: Fat 78%, Protein 12%, Carbohydrate 11%
Totals and Percent Daily Values (2000 calories): Fat 22g, Saturated Fat 4g, Cholesterol 8mg, Sodium 137mg, Total Carbohydrate 7g, Dietary Fiber 1g, Sugars 0g, Protein 7g, Vitamin A 109 units, Vitamin C 0 units, Calcium 0 units, Iron 1 units
| 5 | ounces smoked cheddar cheese, room temperature |
| 2 | ounces deviled ham |
| 2 | tablespoons sweet pickle relish |
| 1/8 | teaspoon salt |
| 1 | teaspoon Dijon mustard |
| 1 | head celery, washed, trimmed |
COMBINE CHEESE, SALT, HAM, RELISH, AND DIJON MUSTARD-MIX WELL SPOON INTO CELERY RIBS
SERVE SLIGHTLY CHILLED OR AT ROOM TEMPERATUR
Nutrition Facts
Amount Per Serving:
Calories 77 - Calories from Fat 45
Percent Total Calories From: Fat 58%, Protein 22%, Carbohydrate 20%
Totals and Percent Daily Values (2000 calories): Fat 5g, Saturated Fat 3g, Cholesterol 15mg, Sodium 257mg, Total Carbohydrate 4g, Dietary Fiber 1g, Sugars 0g, Protein 4g, Vitamin A 229 units, Vitamin C 6 units, Calcium 0 units, Iron 0 units
| 1 | cup 105-110 degree water |
| 2 | tablespoons yeast |
| 1 | teaspoon liquid malted barley |
| 1 | tablespoon sugar |
| 1 | teaspoon shortening, warmed |
| 1/2 | each beaten egg |
| 3 | cups bread flour |
| 2 | each egg whites, slightly beaten |
| 1 | teaspoon salt |
| 1 | tablespoon kosher salt |
| 1/3 | cup liquid malted barley |
COMBINE WATER, YEAST, 1 TEASPOON MALT, AND SUGAR
ALLOW TO WORK FOR 10-15 MINUTES, UNTIL FROTHY
COMBINE YEAST MIXTURE, SHORTENING, EGG, AND 1-2/3 CUP BREAD FLOUR IN A FOOD PROCESSOR
PROCESS TO COMBINE INGREDIENTS WELL
ADD 1 CUP FLOUR AND PROCESS UNTIL MIXTURE FORMS A BALL AND CLEANS BOWL
ADDING FLOUR OR WATER AS NEEDED TO MAKE DOUGH MOIST, NOT STICKY OR DRY
TURNOUT ONTO A LIGHTLY FLOURED BOARD
KNEAD UNTIL VERY SMOOTH AND ELASTIC
PLACE INTO A GREASED BOWL, TURN TO COAT
COVER AND PUT IN A WARM PLACE TO RISE FOR 90 MINUTES, UNTIL DOUBLED
PUNCH DOWN AND DIVIDE INTO EQUAL PORTIONS
ROLL EACH PIECE INTO AN 18-INCH ROPE AND TWIST INTO A PRETZLE SHAPE (PINCH AT ENDS TO SEAL)
HEAT 8 CUPS WATER AND REMAINING 1/3 CUP MALTED BARLEY TO A SIMMER, IN A SAUCEPAN, OVER A MEDIUM FLAME
ADD 1 PRETZLE, SIMMER FOR 30 SECONDS ON EACH SIDE, AND DRAIN WELL
REMOVE TO A COOKIE SHEET
REPEAT WITH REMAINING PRETZELS
BRUSH WITH EGG WHITES
BAKE @ 400 DEGREES FOR 20 MINUTES
DIP INTO KOSHER SALT
SERVE HOT OR WARM, WITH ASSORTED MUSTARD
Nutrition Facts
Amount Per Serving:
Calories 198 - Calories from Fat 13
Percent Total Calories From: Fat 6%, Protein 14%, Carbohydrate 80%
Totals and Percent Daily Values (2000 calories): Fat 1g, Saturated Fat 0g, Cholesterol 11mg, Sodium 956mg, Total Carbohydrate 40g, Dietary Fiber 0g, Sugars 0g, Protein 7g, Vitamin A 16 units, Vitamin C 0 units, Calcium 0 units, Iron 2 units
| 1 | package yeast |
| 5 | tablespoons 105-110 degree water |
| 5 | cups flour |
| 3 | tablespoons sugar |
| 5 | teaspoons baking powder |
| 1/2 | teaspoon baking soda |
| 1 | teaspoon salt |
| 1 | cup peanut oil |
| 2 | cups buttermilk |
SPRINKLE YEAST OVER WATER, LET STAND FOR 5 MINUTES
COMBINE FLOUR, SUGAR, BAKING POWDER, BAKING SODA, AND SALT STIR IN OIL UNTIL MIXTURE SEPARATES INTO SMALL PIECES
STIR IN BUTTERMILK AND YEAST MIXTURE-MIX WELL
COVER AND CHILL FOR 1-24 HOURS
TURNOUT ONTO A LIGHTLY FLOURED BOARD AND KNEAD LIGHTLY ROLLOUT TO A THICKNESS OF 1/2-INCH
CUTOUT TO A DIAMETER OF 2-1/2 INCHES
PLACE BARELY TOUCHING ONTO A GREASED COOKIE SHEET
COVER AND LET RISE FOR 30 MINUTES, JUST UNTIL PUFFY-NOT UNTIL DOUBLED
BAKE @ 400 DEGREES FOR 10-15 MINUTES, UNTIL GOLDEN
SERVE HOT OR WAR
Nutrition Facts
Amount Per Serving:
Calories 455 - Calories from Fat 204
Percent Total Calories From: Fat 45%, Protein 7%, Carbohydrate 48%
Totals and Percent Daily Values (2000 calories): Fat 23g, Saturated Fat 4g, Cholesterol 2mg, Sodium 505mg, Total Carbohydrate 54g, Dietary Fiber 0g, Sugars 0g, Protein 8g, Vitamin A 16 units, Vitamin C 0 units, Calcium 0 units, Iron 1 units
| 4 | each large Idaho potatoes |
| 3 | tablespoons virgin olive oil |
| 1/2 | pound sliced bacon |
| 1/2 | cup minced scallions |
| 1/4 | cup unsalted butter |
| 1/3 | cup milk |
| 1 | teaspoon caraway seeds |
| 1 | teaspoon salt |
| 1 | cup grated cheddar cheese |
COAT POTATOES ALL OVER WITH OLIVE OIL, PRICK WITH A FORK
BAKE @ 400 DEGREES FOR 45 MINUTES
REMOVE FROM OVEN AND COOL
FRY BACON UNTIL CRISP, DRAIN WELL
CUT BACON INTO 1/2-INCH PIECES
SAUTE SCALLIONS IN 1 TABLESPOON OIL FOR 2 MINUTES
CUT POTATOES IN HALF LENGTHWISE, LEAVING 1/4-INCH OF SHELL REMOVE PULP TO A BOWL
ADD BUTTER AND MASH UNTIL SMOOTH
ADD MILK, BACON, AND SCALLIONS-MIX WELL
SPRINKLE POTATO SKINS WITH GRATED CHEESE
SPOON FILLING INTO SHELLS
BROIL 4-INCHES FROM HEAT FOR 5 MINUTES, TO BROWN TOPS
SERVE HO
Nutrition Facts
Amount Per Serving:
Calories 432 - Calories from Fat 291
Percent Total Calories From: Fat 67%, Protein 8%, Carbohydrate 25%
Totals and Percent Daily Values (2000 calories): Fat 32g, Saturated Fat 14g, Cholesterol 51mg, Sodium 603mg, Total Carbohydrate 27g, Dietary Fiber 1g, Sugars 0g, Protein 9g, Vitamin A 404 units, Vitamin C 20 units, Calcium 0 units, Iron 2 units
| 3 | pounds unpeeled sweet potatoes |
| 3/4 | cup brown sugar |
| 1/4 | cup unsalted butter |
| 1/2 | teaspoon ground cinnamon |
| 1/2 | teaspoon freshly grated nutmeg |
| 1/4 | teaspoon salt |
| 1 | cup milk |
COMBINE SWEET POTATOES AND WATER TO COVER IN A SAUCEPAN, OVER A HIGH FLAME
BRING TO A BOIL, REDUCE HEAT, AND SIMMER FOR 20-25 MINUTES, UNTIL TENDER
DRAIN WELL AND ALLOW TO COOL
REMOVE AND DISCARD PEELS, MASH POTATOES TO A SMOOTH PUREE COMBINE MASHED POTATOES WITH ALL BUT 2 TABLESPOONS BROWN SUGAR
STIR IN THE BUTTER, CINNAMON, NUTMEG, SALT, AND MILK-MIX WELL SPOON INTO A GREASED CASSEROLE
TOP WITH THE REMAINING 2 TABLESPOONS BROWN SUGAR
BAKE @ 400 DEGREES FOR 30 MINUTES
SERVE HO
Nutrition Facts
Amount Per Serving:
Calories 297 - Calories from Fat 66
Percent Total Calories From: Fat 22%, Protein 5%, Carbohydrate 72%
Totals and Percent Daily Values (2000 calories): Fat 7g, Saturated Fat 4g, Cholesterol 20mg, Sodium 115mg, Total Carbohydrate 54g, Dietary Fiber 1g, Sugars 0g, Protein 4g, Vitamin A 34443 units, Vitamin C 39 units, Calcium 0 units, Iron 1 units
| 5 | cups chex or crispix cereal squares |
| 1 | cup salted mixed nuts |
| 1 | cup pretzel sticks |
| 1/3 | cup melted butter |
| 1 | cup salted cashews |
| 2 | teaspoons |
| 1 | teaspoon garlic powder |
| 1 | teaspoon tabasco sauce |
COMBINE CEREAL, NUTS, AND PRETZELS IN A 9x13x2 PAN, SET ASIDE STIR TOGETHER REMAINING INGREDIENTS
POUR OVER CEREAL MIXTURE AND STIR OR TOSS GENTLY TO COAT BAKE @ 250 DEGREES FOR 15 MINUTES, STIR
REPEAT FOR A TOTAL OF 45 MINUTES
OR MICROWAVE FOR 2 MINUTES, STIR, AND MICROWAVE 2 MINUTES MORE
COOL ON PAPER TOWELS
STORE IN AN AIRTIGHT CONTAINER
SERVE AT ROOM TEMPERATUR
Nutrition Facts
Amount Per Serving:
Calories 214 - Calories from Fat 119
Percent Total Calories From: Fat 56%, Protein 9%, Carbohydrate 36%
Totals and Percent Daily Values (2000 calories): Fat 13g, Saturated Fat 4g, Cholesterol 10mg, Sodium 204mg, Total Carbohydrate 19g, Dietary Fiber 1g, Sugars 0g, Protein 5g, Vitamin A 234 units, Vitamin C 8 units, Calcium 0 units, Iron 3 units
| 6 | quarts shredded cabbage |
| 3 | each bay leaves |
| boiling water | |
| 3 | cups white wine |
| 3/4 | cup melted unsalted butter |
| 15 | quarts mashed potatoes |
| 3/4 | cup butter, room temperature |
| 1 | tablespoon dry mustard |
| 6 | cups milk, warmed |
| 6 | each egg yolks, beaten |
| 2 | cups finely minced scallions |
| 3 | cups finely minced baked ham |
| 2 | tablespoons salt |
| 1 | teaspoon white pepper |
| 3/4 | cup finely minced parsley |
COMBINE CABBAGE, BAY LEAVES, AND WINE IN A STOCKPOT, OVER A MODERATE FLAME
ADD BOILING WATER JUST TO COVER
BRING TO A BOIL AND COOK FOR 10 MINUTES, DRAIN WELL
REMOVE AND DISCARD THE BAY LEAVES
HEAT MELTED BUTTER IN A SAUCEPOT, OVER A MODERATE FLAME
ADD CABBAGE, HEAT AND STIR FOR 2 MINUTES
COVER, REMOVE FROM HEAT, AND SET ASIDE
COMBINE MASHED POTATOES, BUTTER, AND DRY MUSTARD-MIX WELL STIR 1 TABLESPOON HEATED MILK INTO EGG YOLKS-MIX WELL COMBINE YOLK MIXTURE WITH REMAINING HEATED MILK-MIX WELL GRADUALLY STIR INTO POTATO MIXTURE
CONTINUE STIRRING UNTIL VERY THICK
ADD CABBAGE AND REMAINING INGREDIENTS TO POTATO MIXTURE-MIX WELL
SERVE HO
Nutrition Facts
Amount Per Serving:
Calories 324 - Calories from Fat 89
Percent Total Calories From: Fat 27%, Protein 10%, Carbohydrate 60%
Totals and Percent Daily Values (2000 calories): Fat 10g, Saturated Fat 5g, Cholesterol 52mg, Sodium 1201mg, Total Carbohydrate 48g, Dietary Fiber 1g, Sugars 0g, Protein 8g, Vitamin A 466 units, Vitamin C 36 units, Calcium 0 units, Iron 2 units
| 1 | each green cabbage |
| 8 | slices bacon |
| 1 | cup minced onion |
| 3/4 | pound ground round, or sirloin |
| 2 | cups cooked rice |
| 1/8 | teaspoon paprika |
| 1/2 | teaspoon salt |
| 1/4 | teaspoon pepper |
| 16 | ounces drained sauerkraut |
| 8 | ounces tomato sauce |
| 4 | ounces undiluted condensed tomato soup |
| 2 | teaspoons sugar |
REMOVE CORE FROM CABBAGE AND SEPARATE INTO LEAVES
RESERVE 12 LARGE LEAVES AND RESERVE REMAINDER
BLANCH CABBAGE LEAVES IN BOILING WATER FOR 5 MINUTES, DRAIN SAUTE 4 STRIPS OF BACON WITH ONIONS UNTIL CRISP, DRAIN
ADD BEEF, RICE, PAPRIKA, SALT, AND PEPPER-MIX WELL
PLACE 2 TABLESPOONS FILLING ONTO EACH LEAF
ROLLUP, FOLD IN ENDS, AND SECURE WITH A TOOTHPICK
PLACE SAUERKRAUT INTO A CASSEROLE
PLACE ROLLS ON TOP OF SAUERKRAUT
COMBINE TOMATO SAUCE AND SOUP-MIX WELL
POUR OVER CABBAGE ROLLS
SPRINKLE WITH SUGAR
BAKE, COVERED, @ 325 DEGREES FOR 30 MINUTES
BAKE, UNCOVERED, @ 325 DEGREES FOR 30 MINUTES
SERVE HO
Nutrition Facts
Amount Per Serving:
Calories 532 - Calories from Fat 303
Percent Total Calories From: Fat 57%, Protein 13%, Carbohydrate 30%
Totals and Percent Daily Values (2000 calories): Fat 34g, Saturated Fat 13g, Cholesterol 69mg, Sodium 1348mg, Total Carbohydrate 40g, Dietary Fiber 3g, Sugars 0g, Protein 17g, Vitamin A 709 units, Vitamin C 106 units, Calcium 0 units, Iron 5 units
| 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 powdered ginger |
| 2 | teaspoons cornstarch |
SCORE FLANK ON BOTH SIDES, IN A DIAGONAL CROSSHATCH PATTERN RUB WITH PEPPER ALL OVER
COMBINE BREADCRUMBS, CELERY, ONIONS, SALT, THYME,
1TABLESPOON BUTTER, 1/8 TEASPOON WHITE PEPPER, AND
2TABLESPOONS WATER-MIX WELL
SPREAD ONTO STEAK, LEAVING A 1-INCH BORDER ALL AROUND
ROLLUP LENGTHWISE AND SECURE WITH STRING
DREDGE IN FLOUR, SHAKING OFF EXCESS
HEAT 2 TABLESPOONS BUTTER IN A DUTCH OVEN, OVER A MODERATE FLAME
ADD ROLLED FLANK STEAK 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, 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 437 - Calories from Fat 222
Percent Total Calories From: Fat 51%, Protein 30%, Carbohydrate 19%
Totals and Percent Daily Values (2000 calories): Fat 25g, Saturated Fat 12g, Cholesterol 100mg, Sodium 519mg, Total Carbohydrate 21g, Dietary Fiber 0g, Sugars 0g, Protein 33g, Vitamin A 313 units, Vitamin C 3 units, Calcium 0 units, Iron 4 units
| 4 | each large yellow onions |
| 1/2 | pound ground pork sausage |
PEEL ONIONS
PARBOIL IN BOILING SALTED WATER FOR 20 MINUTES, DRAIN WELL 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 DONE DRAIN ON 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