One-Pan Bread

2 1/4 c tepid water

2 tsp salt

2 tsp sugar

1 tsp yeast

4 c flour

Mix the water, salt, sugar, and yeast into a nonstick pot.

Stir in the flour until it makes a gooey batter.

Cover and let sit at room temperature for 1.5 hours.

Break it up by slightly stirring.

Cover and place in the refrigerator over night (10-12 hours).

Next morning remove lid and bake in a preheated oven (425-450) for 40 minutes.

As it bakes it will pull away from the sides and can be dumped out to cool.

Ricotta Pancakes

1 2/3 cups water
1 1/2 teaspoon vanilla extract
2 cups pancake mix (Bisquick or Krusteaz)
1 cup whole milk ricotta cheese
2/3 cup frozen blueberries

Stir water and vanilla in a large bowl. Add the pancake mix and stir just until moistened but still lumpy. Gently stir in the ricotta, then fold in the blueberries.

Heat a griddle over medium heat. Brush with melted butter. Working in batches, spoon 1/4 cup batter onto griddle for each pancake. Cook until golden brown, about 3 minutes per side.

Ocracoke Fig Cake

Ingredients:
3 eggs
1 1/2 cups sugar
1 cup oil
2 cups all-purpose flour
1 teaspoon ground nutmeg
1 teaspoon ground allspice
1 teaspoon ground cinnamon
1 teaspoon salt
1/2 cup buttermilk (see Note)
1 teaspoon baking soda, dissolved in a little hot water
1 teaspoon vanilla
1 cup coarsely chopped preserved figs, or fig jam (see Note)
1 cup coarsely chopped pecans or walnuts
Buttermilk glaze, see recipe at left below

Directions:
This moist spice cake will keep for at least a week, which makes it an ideal choice when you have house guests. The cake also will keep in the freezer for six months.

Heat the oven to 350 degrees. Grease and flour a 10-inch tube pan and set aside. Beat the eggs until light yellow and smooth. Add the sugar and oil and continue beating well to make a thick, smooth batter.

Combine the flour with the nutmeg, allspice, cinnamon and salt in a small bowl, and stir with a fork to mix well. Add half the flour mixture to the egg-and-sugar mixture and stir with a wooden spoon to blend well. Add the buttermilk and mix well. Add the remaining flour along with the baking soda dissolved in water and the vanilla, and stir everything together into a fairly smooth batter. Gently stir in the figs and the nuts, mixing just until they are evenly distributed throughout the batter.

Quickly scrape the batter into the prepared pan, and bake at 350 degrees 40 to 50 minutes until the cake is handsomely brown and firm on top, and until a wooden skewer inserted in the center comes out clean. While the cake bakes, prepare the buttermilk glaze (see recipe below) and set aside until the cake is done.

Cool the cake in the pan on a wire rack or folded kitchen towel for about 15 minutes. Loosen the cake from the pan gently, running a table knife around the sides of the pan, and then gently turn it out onto the wire rack. Turn the cake top side up, and carefully place it on a serving plate or cake stand.

Spoon the buttermilk glaze over the warm cake, and cool completely before serving.

Note: If you don't have buttermilk, stir 1 tablespoon of vinegar or lemon juice into 1 cup of milk and let stand for 10 minutes.

If you want to use dried figs, remove the stems, halve lengthwise and simmer for 30 minutes in 1 cup of water mixed with 1 cup of sugar, and then cool and chop.
Makes 10 servings.
Per serving: calories, 664; fat, 36 grams (48% of calories); cholesterol, 77 milligrams, carbohydrate, 80 grams; fiber, 2 grams; protein, 6 grams; sodium, 435 milligrams; sugar, 56 grams Source: “Southern Cakes: Sweet and Irresistible Recipes for Everyday Celebrations,” by Nancie McDermott



Buttermilk Glaze

Ingredients:
1/2 cup buttermilk
1/2 cup sugar
1/4 cup (1/2 stick) butter
1 1/2 teaspoons cornstarch or flour
1/4 teaspoon baking soda
1 teaspoon vanilla extract


Directions:
While the cake is baking, make the glaze in a medium saucepan, combining the buttermilk, sugar, butter, cornstarch and baking soda and bringing to a gentle boil. Remove at once, stir well and cool to room temperature. Add the vanilla and set aside until the cake is done.

Source: “Southern Cakes: Sweet and Irresistible Recipes for Everyday Celebrations,” by Nancie McDermott

Menu for any Wilson Gathering Dinner

Best Ever casserole
Lima beans
Lime jello and pear salad
Lulu's Potato rolls
Chocolate-cherry cake or Apple pie with double crust

Halloween Party Menu

Apple Cake
Ginger Lemon Pudding Cake
Artichoke and Onion Dip with pumpernickel bread
Blue cheese/Apricot canapes
Lisa's pumpkin-shaped cheese ball
Chevre cheese and crackers
Blue Diamond smokehouse almonds
Spanikopita
Assorted chocolate Halloween candy
Apple cider
White and red wine
Beer
Water

Blue cheese- Apricot Canapes

Whole wheat bread slices
Cream cheese, softened
Blue cheese
Apricot preserves
Toasted walnuts, chopped

Cream together equal amounts of cream cheese and blue cheese.
Lay out the bread slices.
Spread cheese mixture on one slice bread, top with chopped walnuts.
Spread apricot preserves on another slice of bread, then top the first aka a sandwich.
Repeat with enough bread slices to use up your cheese mixture.
Cut off the crusts. Then cut into little canapes and secure with a tooth pick.
The smaller the bite the more impressive.
Keep in a plastic bag in the refrigerator until ready to serve.
Enjoy the cut-off crusts yourself.

Artichoke and Onion Dip

1 Tbs olive oil
1/2 sweet onion, finely choped
2 garlic cloves, smashed and minced
2 tsp pimentos, diced
1 can artichoke hearts, rinsed, drained, and chopped
Package frozen spinch, thawed (or 1 cup fresh spinach)
8 ounces de-rined brie and/or cream cheese, softened
3 handfuls of grated parmesean cheese
3 Tbs light cream or half-n-half
1/4 cup white wine

Carmelize onions and garlic in frying pan with the oil on medium to low heat for about 10 minutes. Add pimentos, spinach and artichokes and stir well. Add cream and wine and cook about 2 minutes. Add the cheeses, stir well. Pour into a small baking dish and bake for 20 minutes right before serving.

Pork and Chorizo Burgers with Green-Chile Mayo

Burgers
1/2 lb smoked chorizo sausage (fully cooked) casings removed, cut into 1" pieces
1 1/2 lbs ground pork
2 garlic cloves, minced
2 tsp Worcestershire sauce
1 1/2 tsp Cajun seasoning
3/4 tsp course salt
1/4 tsp cayenne pepper

1. In a food processor, pulse chorizo until finely chopped. Transfer to a large bowl and add ground pork, garlic, Worcestershire, Cajun seasoning, alt and cayenne; mix gently. Form mixture into four 1-inch-thick- patties. (To store, cover and refrigerate patties up to 1 day.)

2. Grill burgers, covered, until cooked through, 7-8 min per side. Serve with warmed buns and Green Chile Mayo.

MayoIn a food processor, combine 1 cup of mayo (or Greek plain yogurt), 1 minced garlic clove, 1 roasted jalepeno (or pablano) pepper (peeled and seeded), and 1 Tbs of fresh lime juice. Blend until smooth. Season with coarse salt and ground pepper.

from Everyday Food issue 63

Salade Nicoise

Hard-boiled eggs

Boiled potatoes

Skinned tomatoes

Stuffed olives

Anchovies

Tuna fish

Lettuce

Salt & pepper

Vinaigrette

Layer lettuce leaves on plate and arrange toppings around a center of tuna fish. Pour vinaigrette over all. garnish with anchovies.

Laced hoecakes

Ingredients:
Nonstick butter spray
2 cups all-purpose cornmeal
2 1/2 cups water
1 1/2 teaspoon salt
1/4 cup sliced, about 1/8-inch, thin rounds okra (or corn kernels)
Vegetable oil
Butter

Directions:
Spray pan with a nonstick butter spray, heat griddle to medium-high, so it gets hot.
Mix together the cornmeal, water, and salt, and allow mixture to sit for a few minutes. The batter should be very thin. Add sliced okra (or corn kernels) and stir together.

Reduce heat to no higher than medium. Add 2 tablespoons vegetable oil and pour batter into center of griddle, allowing it to spread to sides. The "lace" will form a crispy edge.

*Cook's Note: Use the "inverted plate on top" technique to flip hoecake.
* When the edges are slightly brown, place a wet glass plate over the hoecake. With a dishcloth, grab the handle of the pan, flip the pan and hoecake onto the plate. Slide the hoecake off the plate back in the pan to cook the other side, until golden brown. (A regular spatula turn worked for me) Put a little more oil on the pan for the second side.

Stir the batter and add oil to the pan before making your next hoecake. Serve with butter.

Recipe courtesy Paula Deen and foodnetwork.com

Sauteed Swiss Chard

Olive oil, for pan
2 large shallots, finely chopped
2 cloves garlic, smashed
Pinch crushed red pepper flakes
Pinch nutmeg
1 bunch Swiss chard, stems removed and cut into 1/2-inch lengths, leaves cut into 1 1/2-inch lengths
1/2 cup chicken or vegetable stock
Kosher salt

Coat a large saute pan lightly with olive oil and add the shallots, garlic and crushed red pepper. Bring the pan to medium-high heat. When the garlic has turned a lovely golden brown, remove from the pan and discard. Add the Swiss chard stems and the stock and cook until the stock has mostly evaporated. Add the Swiss chard leaves and nutmeg. Saute until they are slightly wilted. Season with salt.

Sausage-Cheese Balls

1 pound hot breakfast sausage
1 pound sharp Cheddar cheese, grated
3 cups Bisquick

Mix half of all ingredients together, then the other half (for ease). Roll into balls the size of marbles. Bake at 350 degrees for 15 minutes (or until golden brown). They freeze well after baking. Reheat in aluminum foil. Makes 100 balls. Serve with a dipping mustard.

Roasted Vegetables

Preheat oven to 425 degrees.
Combine any of the following vegetables in a bowl with a little olive oil, salt, pepper, thyme sprigs, and red pepper flakes.

Baby carrots
Quartered parsnips
Small or cut onions
Shallots
Small or cut potatoes
Garlic cloves
Brussell sprouts
Corn on the cob (hunks)
Quartered beets

Line a shallow baking dish with aluminum foil, pour in the prepared vegetables (one layer if possible) and roast at 425 degrees for about 30-40 minutes.

Chocolate Stuff

Beat
2 eggs
1 cup sugar
½ cup flour

Add
¼ tsp salt
1 stick melted butter
2 heaping Tbs cocoa

Stir in
1 over-running tsp vanilla extract

Pour into a greased glass loaf pan.
Set in a pan of water.
Bake at 300 degrees for 40-50 minutes.
Let cool. (Great with vanilla ice cream.)

Apple Cranberry Crisp

Preheat oven at 375 degrees.

Combine filling and put into a 9 x 13 baking dish:
5 medium Granny Smith apples, peel, cored and sliced
(or 1 can or White House canned apples, drained)
16-oz can whole cranberry sauce
¾ cup sugar
2 Tbs flour

Combine topping:
¼ cup chopped nuts
1 cup rolled oats
⅓ cup brown sugar
⅓ cup flour
1 tsp cinnamon

Melt ¼ cup margarine over other ingredients and stir.

Sprinkle topping over cranberry filling and bake 35-40 minutes until fruit is tender.

Plum Tart

Pastry:
1½ cups all-purpose flour
½ tsp salt
4 Tbs (1/2 stick) chilled unsalted butter
¼ cup Crisco
3-4 Tbs cold water

Stir together flour and salt. Cut in butter and Crisco. Sprinkle water 1 Tbs at a time and stir gently with a fork. Form into a ball. Flatten into a disk and use immediately or cover and refrigerate up to 2 days.

Place a baking sheet upside down on the middle rack in the oven and preheat to 400 degrees.

On a floured surface, roll out dough to ¼ inch thickness. Transfer to a tart pan.

Filling: Combine
1 lb plums, pitted and cut into ½-inch wedges (about 8 plums)
1 tsp fresh lemon juice
¼ cup sugar
3 Tbs all-purpose flour
½ tsp cinnamon

Transfer to tart shell and bake on the cookie sheet for 45 minutes.
Cool and drizzle warmed and strained apricot jam (about ¼ cup) over top.


Serve with ice cream, if desired.

Cranberry Mousse

3 cups cranberries
2 cups sugar
1 quart cranberry juice
3 envelopes gelatin
1/3 cup Kirsch
2 tsp grated orange rind
1 pint heavy cream
1 graham cracker pie crust (if desired)

1. Simmer for 5 minutes:
3 cups cranberries
2 cups sugar
1 cup cranberry juice

2. Dissolve:
3 envelopes gelatin in 1 cup cranberry juice.

3. Add:
2 cups cranberry juice
1/3 cup Kirsch
2 tsp grated orange rind

4. Mix all ingredients well and chill in large bowl for 3 hours.

5. In a chilled bowl, whip
2 cups whipping cream
pinch salt

6. Fold into chilled juice mixture and pour into a 2-quart mold sprayed with cooking oil.

7. Chill and unmold. Serve with raspberry sauce. May be poured into a graham cracker pie crust, if preferred.

Coffee Torte

Meringues:
6 egg whites
¼ tsp cream of tartar
1 cup sugar
1½ cups sifted powdered sugar
1 tsp almond extract
dash allspice and mace

Beat egg whites until foamy; add cream of tartar. Continue beating until egg whites hold a stiff peak. Slowly add sugars one tablespoon at a time, beating well after each addition. Add extract, allspice and mace; beat 2 minutes longer.

Cut four 8-inch circles from heavy brown paper. Divide meringue into 4 parts and spread evenly over the circles of paper. Place on baking sheets. Bake at 250oF oven 1 hour and 15 minutes. Remove from oven and cool. Remove paper from bottom of meringue layers.

Filling:
6 egg yolks
½ cup sugar
½ cup cold strong coffee
1 Tbs flour
½ cup soft butter
½ pint heavy cream, whipped

Combine egg yolks, sugar, coffee, and flour in the top of a double boiler. Cook over boiling water, stirring constantly until mixture thickens. Cool to lukewarm. Add butter; stir until well blended.

Assembly:

Spoon and spread filling over top of meringue layers, stacking as a layer cake. Decorate with rosettes of whipped cream. Chill. Serves 8 to 10.

Lemon Bread Pudding

3/4 cup sugar
2 cups low fat buttermilk
3/4 cup egg substitute
1/3 cup fresh lemon juice
2 Tbs margarine, melted
2 tsp grated lemon rind
8 (1-once) slices of french bread, cut into 1" cubes

Combine ingredients and let stand 1 hour.

Spoon mixture into an 11 x 7 x 2-inch baking dish coated with vegetable spray.

Bake at 350oF oven for 40 minutes or until set. Serve warm or at room temperature with raspberry or blackberry sauce. Serves 9. Serving size is 1/2 cup pudding and 1 Tbs sauce.

Blackberry Sauce:
Combine in blender:
1/4 cup sugar
1 16-oz package frozen blackberries, thawed
Blend until smooth.

Calories 247 (15% from fat) / Fat 4.3 g / CHOL 1 mg

Almond-Filled Strudel

Preheat oven 425 F

1/3 cup granulated sugar
1/4 cup margarine, at room temperature
1 large egg
1/2 cup ground almonds
1/4 tsp almond extract
1 sheet frozen puff pastry
1 egg mixed with 1 tsp water

In a small bowl beat sugar and margarine together until creamy. Beat in egg, almonds, and almond extract. Cover and chill 35-40 minutes.

Thaw pastry 20 minutes; unfold and roll on a lightly floured surface to a 14-x-10-inch rectangle. Transfer to a large ungreased cookie sheet. Spoon almond filling lengthwise down the center third of the sheet. Brush edges with egg-water mixture. Fold left side over filling. Fold right side over the entire filling, enclosing it completely. Pinch edges to seal. Turn the pastry over so that the folded edges are on the bottom; seal the ends by pressing with the tines of a fork. Brush the top with the egg-water mixture; refrigerate 30 minutes.

Using a sharp knife, score the top of the pastry several times being careful NOT to cut through the pastry. Bake 30 minutes or until puffed and golden brown. Cool on a wire rack for several hours before serving. Serves 8.

Raspberry-Orange Sauce

2 cups fresh or frozen raspberries, thawed
3/4 cup sifted powder sugar
1/4 cup Cointreau or other orange liqueur
1 Tbs frozen orange juice concentrate, thawed


Place raspberries in a container of an electric blender or food processor; process until smooth.

Add powdered sugar and remaining ingredients; process until blended.

Pour through a wire mesh strainer; press mixture with back of spoon to squeeze out liquid. Discard seeds.

Serve with pound cake. Makes 1 cup.

Sour Cream Pound Cake

1 cup margarine, softened
3 cups sugar
6 large eggs
3 cups flour
1/4 tsp baking soda
1 cup sour cream (8 oz. carton)
1 tsp vanilla extract
1 tsp almond extract

Preheat oven to 350 F.

Beat margarine at medium speed with an electric mixer about 2 min. or until soft and creamy.
Gradually add sugar, beating at medium speed 5 to 7 min.
Add eggs one at a time, beating just until the yellow disappears.
Combine flour and baking soda; add to creamed mixture alternately with sour cream, beginning and ending with flour mixture.
Mix at lowest speed just until blended after each addition.
Stir in the flavorings.
Pour batter into a greased and floured (use crisco) 10-inch tube pan.
Bake at 325 F for 1 hour and 20 minutes or until inserted pick comes out clean.

Cool in pan on wire rack for 15 minutes; remove from pan, and let cool completely on wire rack.

Serve with Raspberry-Orange Sauce.

Apple Cake

3 or 4 peeled and sliced apples 2 tsp cinnamon
2 cups plus 5 Tbs sugar 4 eggs
1 cup oil 1/4 cup orange juice
2 1/2 tsp vanilla 3 cups flour
1 Tbs baking powder

Peel, core, and slice apples.
Place in a bowl with cinnamon and 5 Tbs sugar. Mix well.
In a large bowl, beat eggs and stir in oil, orange juice,
2 cups sugar, and vanilla.
Add flour and baking powder and beat well.
Stir in apples.
Pour into a buttered and floured 10 inch tube pan.
Bake 60 minutes at 350 F or until it tests done.

Cherry Cobbler

Preheat oven 375 F

Place into a greased pie pan:
1 17 oz can pitted tart cherries, drained

In a medium bowl beat together until fluffy:
1 stick margarine
1 cup sugar

Add:
1 large egg

Beat until fluffy.

Add in and mix until well combined:
1 cup flour
1/2 tsp baking powder

Spoon batter over cherries. Do NOT cover cherries completely.
Bake for 40-50 minutes or until top is browned and fruit is bubbly.
Serve warm with ice cream.

Tatsu's Pudding (Flan)

 

Preheat oven 325 F

3 whole eggs
3 egg yolks
1/2 cup sugar
1 Tbs vanilla
2 cups milk

Lightly beat eggs, sugar and vanilla.
Scald milk (bubbles around the side).
Pour milk into egg mixture and lightly beat.
Refrigerate 30 minutes.

On a very high heat boil until lightly brown:
1/2 cup sugar (I use the microwave:cover 3-4 min. HIGH)
4 tsp water

Pour caramel into 6 to 8 small custard cups.
Place cups in a larger baking dish with water to reach half
way up the cups.
Bake for 2 & 1/2 hours. Rotate whole baking dish every hour.
(Tastes fine after 1 hour in oven. I'm not sure why Tatsu
bakes it so long.)

Chocolate Raspberry Torte

Cake:
Preheat oven 350 F

Shift together:
1 cup flour
2 1/2 Tbs cocoa
2/3 cup sugar
1 tsp baking soda
1/2 tsp salt

Add:
1 tsp almond extract
1 tsp vinegar
4 Tbs salad oil
1/4 cup framboise
1/2 cup water

Gently fold:
1 cup raspberries

Pour into one prepared 8" round spring form pan. Bake for 35 40 min., or until skewer comes out clean. Cool; remove sides of pan and cool on rack. Remove bottom of pan.

Glaze:
In a heavy saucepan combine:
1/3 cup raspberry jam
1 Tbs sugar

Stirring, boil mixture for 3 min. Force the mixture through a fine sieve directly onto cake. Discard seeds. Spread glaze over top and sides of cake. Let stand until glaze is set (about 1 hour).

Ganache:
1/4 cup heavy cream
6 oz chocolate chips

In microwave or heavy saucepan, bring cream to a boil.
Remove from heat and add chocolate chips. Stir until melted and ganache is smooth. Let cool 3 minutes. Pour over the torte and spread over top and sides.
Coarsely chop 1/2 cup slivered almonds and press to sides of torte.
Let stand 1 hour.
Garnish with mint or lemon balm leaves and fresh raspberries.

Fruit and Pudding Dessert

3 sticks margarine
2 cups vanilla wafers
2 eggs
2 cups powdered sugar
1 tsp vanilla
2 or 3 bananas
1 13 oz can crushed pineapple
1 13 oz cool whip (room temperature)
Cherries and nuts for decoration

Melt 1 stick margarine.
Crush vanilla wafers between wax paper with a rolling pin.
Mix melted margarine and crushed wafers together.
Line bottom of a 13 inch layer pan.

Mix in a large mixing bowl:
2 eggs
2 cups powdered sugar
1 tsp vanilla
2 sticks soft margarine

Beat 10 min. on HIGH.
Spoon mixture over wafers in pan.

Slice bananas lengthwise and place on top of mixture in pan.
Drain pineapple and place on top.
Spread cool whip over pineapple.
Sprinkle cherries and nuts on top.
Chill at least 1 hour before serving.

Oeufs a la Neige

2 cups milk
1 vanilla bean
5 egg whites
2/3 cup sugar

Sliced almonds
English Cream (see below)
Caramel  (see below)

1. Pour the milk into an 8 or 9 inch skillet and add the vanilla bean. Warm milk over low heat to a point where bubbles appear around the edge.

2. Meanwhile, beat the egg whites until foamy. Gradually add sugar, continuing to beat until egg whites are stiff.

3. Remove skillet from heat and drop the beaten egg whites on the milk in very large, rounded spoonfuls.

4. Return the skillet to very low heat; the surface of the milk should barely quiver. Cook the mounded egg whites 2 min. Using a skimmer, turn and cook 2 min. on the other side, or until meringues are firm to touch.

5. Remove meringues to a towel and drain. Reserve the milk and vanilla bean for the English cream.

6. Pile the meringues in a shallow bowl and chill. To serve desert, fill a bowl with the chilled English cream, float the poached meringues on top and trickle caramel and sliced almonds over the meringues.


Caramel: 1/2 cup sugar 1/4 cup water
Melt sugar in a small heavy skillet over a very low heat, stirring constantly with a wooden spoon. Remove from heat and add water. Return skillet to very low heat and simmer until the syrup is slightly thick and smooth. Trickle over meringues.


English Cream: Milk reserved from meringues
1/2 vanilla bean reserved
5 egg yolks
1/2 cup sugar

1. Strain milk into a 2 cup measure. Add enough fresh milk to fill it. Pour milk into top of double boiler, add half of the vanilla bean. Heat milk over boiling water to a point where bubbles form around the edge.

2. Blend egg yolks with sugar, using a fork. Add the hot milk gradually, stirring constantly.

3. Return the mixture with the bean in it, to the top of the double boiler. Cook over simmering water, stirring constantly, until the mixture thickens and coats a metal spoon.

4. Chill the mixture quickly by holding the top of the double boiler in ice water; stir occasionally while mixture cools. Strain and chill.

Upside Down Pineapple Cake

1/4 cup margarine
1 cup brown sugar
1 cup chopped pecan (optional)
8 slices drained canned pineapple
8 maraschino cherries

Melt margarine in a 9 or 10 inch iron skillet.
Mush in sugar until dissolved.
Remove from heat and add nuts if desired.
Place pineapple and cherries in the bottom of skillet.
Pour in Cottage Pudding batter.

Cottage Pudding:
1/2 cup sugar
1/4 cup margarine
1 egg
1 tsp vanilla
1 1/2 cups flour
2 tsp baking powder
1/4 tsp salt
1/2 cup milk

Cream sugar and margarine.
Beat in egg and vanilla.
Sift flour with baking powder and salt.
Alternate adding to batter in 3 parts with milk.
Beat until smooth.
Pour into skillet on top of pineapple.
Bake at 350 F for about 30 min.

Note:
This recipe can be adjusted to use other fruits or to use ramicans for individual servings as in the Upside Down Pear cake shown below.

Raspberry Liquer Mousse

7 large eggs, separated
1 cup sugar
1 1/2 ounces framboise
2 cups heavy cream
1/2 pint ripe raspberries.
pinch of salt

Combine the egg yolks and sugar in top of a double boiler.
Beat over simmering water until thickened to the consistency
of hollandaise sauce, about 5 min.
Remove from heat and stir in liqueur.
Whip the cream and reserve.
Reserve 8 large raspberries and coarsely chop the rest.
Fold chopped raspberries into the whipped cream.
Fold the egg yolk mixture into the whipped cream.
Whip egg whites with a pinch of salt until soft peaks form.
Carefully fold the cream mixture into the whites.
Taste and add more framboise if desired.
Chill 1 hour. Then pipe into individual serving dishes.
Chill. Should be prepared and served in same day.

Chocolate Cherry Cake

1 pkg Devil's Food Cake Mix
21 oz can Cherry pie filling
1 tsp almond extract
2 eggs, beaten
1/3 cup water

Preheat oven: 350 F
Grease & flour 2 round cake pans.
In large bowl, combine wet ingredients of cake and blend,
Add cake mix and pie filling and stir by hand until well
blended.
Pour into cake pans and bake 30-35 min.

Frosting:
1 cup sugar
5 Tbs margarine
1/3 cup milk
6 oz pkg (1 cup) semi sweet chocolate chips
In small saucepan, combine sugar, margarine and
milk. Boil, stirring constantly 1 min. Remove from
heat.
Stir in chocolate chips until smooth. Pour over cake and
smooth sides.

Triple Chocolate Fantasy Cake

1 3/4 cups flour 1 small pkg instant chocolate pudding
3/4 cup cocoa 1 1/2 tsp baking soda
1 1/2 tsp baking powder 2 cups sugar
1 tsp salt 1/2 cup oil
1 cup milk 2 1/2 tsp vanilla extract
2 large eggs
1 cup boiling water with 2 tsp instant coffee added
6 oz semisweet chocolate chips

Preheat oven to 350 F.
Grease and flour one 13" x 9" pan.
In a large mixing bowl combine and sift dry ingredients
together.

At medium speed on mixer, gradually blend in the vegetable
oil, milk, vanilla and eggs.
Slowly add the boiling water/coffee mixture and mix for
another 2 minutes.
Stir in the chips by hand.
Pour into prepared pan and bake for 30-40 min.
Cool and frost.

Frosting:
4 cups powdered sugar
1/2 cup margarine
2 Tbs milk mixed with 1/2 tsp instant coffee powder
2 tsp vanilla
1/3 cup cocoa
plain M&M's for garnish

Cream margarine and sugar until smooth and fluffy.
Add milk/coffee mixture and vanilla. Continue to beat.
Gradually add the cocoa and mix until smooth and well
blended.
Frost cooled cake and garnish with M&M's. Serves 12.

Apricot Cake

1 pkg yellow cake mix
3/4 cup apricot nectar (1 small can)
3/4 cup salad oil
2 tsp lemon extract
4 eggs, one at a time

Preheat oven 350 F
Add ingredients to cake mix in order of listing.
Beat 4 min. longer.
Bake in ungreased tube pan for 35 to 45 min.

Glaze: 1 & 1/2 cups powdered sugar
1/2 cup lemon juice

Mix powdered sugar and lemon juice.
Pour over hot cake in pan.
Let cool before removing.

Cottage Cheese Souffle with Raspberries

2 10 oz frozen raspberries or 1 pint fresh
1 stick unsalted butter, softened
1/2 cup + 3 Tbs sugar
1/4 tsp salt
1 tsp vanilla
1 tsp grated lemon rind
3 large eggs, separated
1 1/2 cups small curd whole milk cottage cheese
3/4 cup sour cream
3/4 cup raisins
powdered sugar

1. Sprinkle a buttered 2 qt souffle dish with granulated
sugar enough to coat bottom and sides. Spread raspberries
over bottom.

2. In a bowl, cream butter and 1/2 cup sugar until light &
fluffy. Beat in the salt, vanilla, rind & add egg yolks
one at a time; beating well after each. Then, beat in
cottage cheese, sour cream & raisins.

3. In another bowl, beat egg whites until soft peaks form,
add 3 Tbs sugar gradually and beat until peaks hold shape.
Stir 1/3 whites into cheese and fold remaining whites in
gently but thoroughly. Turn into prepared dish and bake
350 F for 40 45 min. Sprinkle hot souffle with powdered
sugar and serve immediately. Serves 6-8 people.

Gala Yule Log

4 eggs, separated 1/2 stick margarine
3/4 cup sugar 1 oz unsweetened chocolate, melted
1/2 tsp vanilla 1/2 tsp vanilla
1/2 cup flour 3 cups sifted powdered sugar
1 tsp baking powder 3 Tbs milk
1/4 tsp salt chopped nuts
powdered sugar 10 oz jar strawberry preserves

Beat egg yolks until thick and lemon colored.
Gradually beat in 1/4 cup sugar; add vanilla.
Beat egg whites until soft peaks form; gradually add 1/2 cup
sugar. Beat until stiff peaks form.
Fold yolks into whites.
Fold combined dry ingredients into egg mixture.
Spread batter evenly over greased 15x10x1 inch jelly roll pan
lined with wax paper.

Bake at 375 F for 12 15 min. or until lightly browned.
Immediately loosen sides and turn out onto a towel sprinkled
with powdered sugar. Spread with preserves.
Starting at narrow end, roll up cake and cool on rack.

Frosting:
Cream margarine; blend in chocolate and vanilla.
Add sugar and milk alternately; beating until light and
fluffy.

Frost log. Run tines of fork across frosting to
resemble bark.
Sprinkle with nuts.

Ginger Lemon Pudding Cake

1 1/3 cups flour 1/2 cup water
1/2 cup brown sugar 1/4 cup light molasses
3 tsp baking powder 1/4 cup cooking oil
1 tsp cinnamon 1/2 cup brown sugar
1/2 tsp salt 1/2 of 6 oz can frozen lemonade
1/2 tsp ginger concentrate, thawed
1 1/2 cups boiling water

Combine first 6 ingredients.
Combine the water, molasses, and oil.
Stir into dry ingredients.
Turn into ungreased 8x8x2 inch pan.
Combine remaining brown sugar, lemonade and boiling water.
Pour carefully over batter in pan.
Bake in 350 F oven for 40 to 45 min. Cool 30 min.

Allois Pudding

1/2 cup brown sugar 2 Tbs baking powder
3 Tbs margarine 1 cup raisins
1/2 cup milk 1 1/2 cups flour
pinch salt

Mix batter together in bowl.

Mix sauce in cake pan. Drop batter into sauce.
Bake 1/2 hour in moderate oven 350 F.
Serve warm with whipped cream.

Sauce:
1 1/2 cups brown sugar
1 Tbs cornstarch
3 cups boiling water
1 Tbs butter vanilla

Crazy Cake

Preheat oven 350 F

Sift together into greased 8" sq pan:
1 & 1/2 cups flour 3 Tbs breakfast cocoa
1 cup sugar 1 tsp baking soda
1/2 tsp salt

Add in separate holes in dry ingredients:
1 tsp vinegar 1 tsp vanilla
5 Tbs salad oil 1 cup water over all

Mix until smooth and bake for 35 min.
Serve plain or with whipped cream or ice cream & chocolate
sauce.

Sour Cream Coffee Cake

1 cup margarine 1 3/4 cup sifted flour
3 eggs separated 1 tsp baking soda
1 cup sugar 1 tsp baking powder
1 cup sour cream

Cream margarine and sugar. Add egg yolks and sour cream.
Beat until light and fluffy. Add remaining dry ingredients.
Beat egg whites until stiff; fold in.
Pour half of the batter into greased & floured Bundt pan.
Sprinkle half of the topping on batter.
Add remaining batter and sprinkle remaining topping, dot with
margarine.
Bake at 325 F for 45 minutes. Allow to cool in pan 15 min.
before removing.

Topping:
1/4 cup sugar
1/2 tsp cinnamon
1/2 cup chopped nuts

Double Crust Pastry

2 cups sifted flour
2/3 cup crisco + 2 Tbs cold margarine
1 tsp salt
1/4 cup water

Sift flour before measuring; spoon lightly into bowl and mix
with salt.

Cut in crisco and margarine with pastry blender until it
resembles course meal.
Add cold water and mix with fork.
Form into two balls. Press ball onto lightly floured wax
paper.

Roll out dough to 1 1/2 inches larger than inverted pie
plate. Slide dough, paper and all, to pie plate.
Carefully peel off paper leaving dough in place.
Fill pie bottom. Repeat same procedure for top.
Slit top of crust to allow steam to escape.
Turn top crust under bottom crust at edges and flute or
crimp.

Bake according to pie filling instructions.

Pastry Shell

1 1/3 cups sifted flour 1/2 cup crisco
1/2 tsp salt 3 Tbs water

Preheat oven to 425 F.
Sift flour before measuring; spoon lightly into bowl and mix
with salt.
Cut in crisco with pastry blender until it resembles course
meal.
Add cold water and mix with fork.
Form into ball. Press ball onto lightly floured wax paper.
Roll out dough to 1 1/2 inches larger than inverted pie
plate. Slide dough, paper and all, to pie plate.
Carefully peel off paper leaving dough in place.
Flute or crimp sides. Prick bottom and sides with fork if
baked before filling.
Bake for 10 to 15 min. or until brown as desired.

Lemon Meringue Pie

1 1/2 cups sugar 1 Tbs margarine
6 Tbs cornstarch 1 tsp grated lemon peel
1 Tbs flour 6 Tbs lemon juice
1 tsp salt 3 egg whites
2 1/4 cups boiling water 6 Tbs sugar
3 egg yolks, slightly beaten

Combine 1 1/2 cups sugar, cornstarch, flour, and salt in
medium saucepan.
Gradually stir in boiling water.
Cook over medium heat until mixture comes to a boil and is
thick and clear.

Stir a little of this mixture into the beaten egg yolks.
Return to saucepan; cook and stir 2 min. longer.
Remove from heat and add margarine, lemon peel, and lemon
juice. Pour into cooled baked 9 inch pastry shell.
Beat egg whites until frothy; gradually add 6 Tbs sugar and
beat until stiff but not dry. Spread over pie filling;
be sure to seal well to crust.
Bake at 425 F about 5 min. until golden brown.

Maple Walnut Pie

1 cup sugar 3 eggs
2/3 cup pure maple sugar 1 tsp vanilla
1 cup walnuts 1/2 stick margarine
1 Tbs flour pinch salt

Cream margarine until fluffy. Add sugar gradually until well
blended. Add maple syrup gradually until a smooth blend.
Beat eggs, then add with flour and salt. Break walnuts up by
hand. Add walnuts and vanilla. Pour into unbaked pie shell
and bake for 1 hour at 350 F. Pie will be brown and bubbly.

Apple Pie

1 can White House sliced apples (or 3 large apples)
1 large golden delicious apple, peeled, cored and sliced
1/2 cup sugar
1/4 tsp each; cinnamon, allspice, nutmeg, & cloves
1 Tbs flour
1 Tbs lemon juice
1 Tbs margarine

Mix apples, sugar, flour & spices. Let stand 10 min. Fill
pie crust and add lemon juice. Dot with margarine before adding
top crust. Paint milk on top crust and sprinkle with
cinnamon and sugar. Bake 10 min. at 450 F and then 40 min.
at 375 F until brown.


Alternative crumb topping:
Combine ½ cup flour
¼ cup sugar
Cut in ¼ cup butter
Sprinkle over top of apples.

Orange Crispies

1 cup sugar
1 cup Crisco
1 large egg
1½ tsp orange extract
1½ cups all-purpose flour
1 tsp salt

BEAT sugar and Crisco at low speed with an electric mixture until creamy. Add egg and extract, beating until blended. Gradually add flour and salt, beating dough until light and fluffy after each addition.

DROP mixture by rounded teaspoonfuls, 2 inches apart, onto ungreased baking sheets.

BAKE at 375 F for 10 minutes or just until edges begin to brown; remove to wire racks to cool. Makes 5 dozen.

Cranberry Pistachio Biscotti

⅓ cup extra virgin olive oil
¾ cup sugar
2 tsp vanilla
½ tsp almond extract
2 large eggs
1¾ cups unbleached flour
¼ tsp fine sea salt
1 tsp baking powder
½ cup dried cranberries
1½ cups unsalted shelled pistachios



1.Preheat oven to 350oF. Spray cookie sheet with nonstick spray and line with parchment paper.
2.In the bowl of an electric mixer, beat olive oil and sugar together. Add the vanilla and almond extracts and the eggs. Beat until mixture is completely blended.
3.In a small bowl, mix together the flour, salt, and baking powder with a hand whisk. On a low speed, gradually add the flour mix to the egg mixture. Slowly beat in the cranberries and pistachios.
4.Divide dough in half on the cookie sheet, form each half into a log about 12 inches long and 2 inches wide. Space about 4 inches apart (Rinse hands in cool water to prevent stickiness.)
5.Bake on a rack in the center of oven for about 35 minutes, or until light brown. Remove from the oven and reduce the heat to 275 degrees. Let logs cool on baking sheet 10 minutes.
6.With a long metal spatula, remove logs to cutting surface. Use a long knife to cut the logs diagonally into ¾–inch slices. Stand the slices upright on their sides on cookie sheet and return to oven for 8-9 minutes, until they are light brown.
7.Cool the biscotti on rack and store in an airtight container between sheets of wax paper up to two weeks.

Almond Roca

1 lb butter, melted 2 cups sugar
1 cup almonds (blanched), chopped 1 cup walnuts
1 large milk chocolate candy bar (Hershey's)

Melt butter, add sugar - boil 5 minutes.
Add almonds and boil until 285 F.
Pour on cookie sheet - let cool.
Spread melted chocolate bar and press on walnuts.
Crack off cooled pieces.

Scandinavian Almond Bars

Preheat oven 325 F

1 & 3/4 cups flour
2 tsp baking powder
1/4 tsp salt
1/2 cup margarine
1 cup sugar
1 egg
1/2 tsp almond extract
a little milk
1/2 cup sliced almonds, coarsely chopped

Almond Icing: 1 cup powdered sugar
1/4 tsp almond extract
enough milk to make thin, drizzling icing


Stir together flour, baking powder, and salt. In a large bowl cream margarine and sugar until fluffy. Add egg and almond extract and beat well. Add flour mixture and beat until well mixed.


Divide dough into fourths. Form each into a 12-inch roll. Place two rolls 4 to 5 inches apart on an ungreased cookie sheet. Flatten till 3 inches wide. Repeat with remaining rolls.


Brush flattened rolls with milk and sprinkle with almonds. Bake for 12 to 14 minutes or until edges are light brown. While cookies are still warm, cut them crosswise at a diagonal into 1-inch strips. Cool. Drizzle with almond icing. Makes 4 dozen.

Chocolate Truffles

8 oz bittersweet or semisweet chocolate, chopped or grated
4 oz margarine cut into 1/2" cubes
2 egg yolks, lightly beaten
2 Tbs framboise
cocoa (sweetened and/or unsweetened)

Melt chocolate in a bowl over hot water.
Remove bowl from hot water and whisk in margarine, then egg
yolks, then add the framboise.
Place bowl over pan of ice water and beat vigorously until
chocolate is thick and smooth.
When workable, form into little balls.
Roll into cocoa, place on plate and refrigerate until firm.
Roll in cocoa again and return to refrigerator until served.
Can be kept in a container in the refrigerator for 5 6 days.

(I used chocolate from Williams Sonoma, and I used their sweetened cocoa mixed with regular breakfast cocoa. We are talking extra yummy.)

Black Walnut Macaroons (Mac Heart Cookies)

2 cups sugar 1 cup margarine
2 eggs 1 Tbs vanilla
2 cups sifted flour 1 tsp baking soda
sprinkle salt 3 cups oatmeal
2 cups raisins 1 cup chopped black walnuts

Cream margarine and sugar at noon.
At supper time add eggs and beat lightly.
Add remainder of ingredients and mix thoroughly.
Set in cool place until next morning.
Make into little balls the size of hickory nuts and place far
apart in pan.
Bake in slow oven (300 F) and watch carefully (about 15 min).

Peanut Brittle

Mix together in a 1½ casserole: 1 cup sugar
½ cup light corn syrup
Microwave on HIGH 3 minutes.
Add and microwave on HIGH for 3 minutes: 1 cup roasted, salted peanuts
Add, blend and microwave on HIGH for 30 seconds: 1 tsp butter
1 tsp vanilla extract
Add, gently stir until foamy: 1 tsp baking soda

Pour mixture onto non-stick coated cookie sheet. Let cool ½ to 1 hour.
When cool, break into pieces and store in air-tight container. Makes about 1 pound.

Peanut Butter Candy

Mix:
2 sticks margarine
1 lb box powdered sugar
1 tsp vanilla
1 heaping cup peanut butter

Melt in top of double boiler:
12 oz pkg chocolate chips
1/2 square parafin

Make little balls of confection and place on parchment paper
on cookie sheets. Refrigerate several hours (overnight).
Dip balls into melted chocolate chips with a toothpick.
Place back on parchment paper and refrigerate until set.

Microwave Fudge

1 lb box powered sugar 1/2 cup cocoa
1/4 tsp salt 1/4 cup milk
1 Tbs vanilla extract 1/2 cup margarine
1 cup chopped nuts (macadamia nuts for special)

Stir together first five ingredients in a 1 1/2 qt dish. Top with margarine.
Microwave on HIGH for 2 to 2 1/2 minutes. Stir until smooth.
Blend in chopped nuts. Pour into well greased 8" square pan. Chill.

Meringue Mushrooms

3 egg whites pinch salt
1/4 tsp cream of tartar 1 cup superfine sugar
1 tsp vanilla cocoa
1/2 cup chocolate chips (optional)

Preheat oven 200 F

Cover large cookie sheet with parchment paper. In a clean bowl, beat egg whites at slow speed until frothy. Add salt and cream of tartar and beat until foamy. Gradually increase speed until whites hold their shape. Gradually add sugar and beat on HIGH for 10 minutes, until meringue is very stiff and the sugar is dissolved. Fill a large pastry bag with a round pastry tube (1/2 inch) with the meringue mixture, reserving about 3 Tbs for assembly later. Use meringue mixture immediately, do not let it stand.


Stems: Hold the bag straight up and gently press meringue out while slowly raising the bag from the cookie sheet. Make 36 stems about one inch high. (Don't worry about peaks on top).


Caps: Holding the bag straight up, press out about 36 rounds about 1/2 inch apart. Rounds should be about 1 1/2 inches in diameter and about 3/4 inch in height. Smooth peaks on top by touching lightly with your fingertip dipped in water. Strain cocoa through a fine sieve lightly over both caps and stems to simulate soil. Then place the sheets in the preheated oven.


Bake about one hour or more until stems and caps can be loosened easily but are not colored. Allow them to cool in the turned off oven overnight.


Assemble the cooled parts in two ways: 1) use the reserved meringue mixture to dip the peaks of the stems in and then lightly twist the stem into the slightly chiseled out hole in the bottom of a cap, place back in oven upside down and bake for another half hour; or 2) melt the chocolate chips and stir until smooth. Chisel a small hole in the underside of cap and spread a thin layer of chocolate just out to the edge, insert stem in hole and let stand, upside down until chocolate hardens.


Store in tin until ready to serve. The meringue mixture assembly is better than the chocolate method if the mushrooms will be stored for a week or so before use.

Finger Tips

1 stick margarine, softened
2 heaping Tbs powdered sugar
1 tsp vanilla
1 cup flour
pinch salt
1 cup pecans, finely chopped
powdered sugar

Preheat oven 350 F.
Cream margarine and sugar.
Add remaining ingredients and mix well.
Roll bits of dough the size of walnut between palms to form
finger lengths or crescents and place on ungreased
cookie sheet.
Bake 10 15 min.
While warm, roll in powdered sugar.
Can dip ends in melted chocolate and let harden if desired.

Cialde

1 egg 2/3 cup milk
1 cup sugar 2 Tbs brandy
2 tsp vanilla 1 Tbs anise seed
2 Tbs melted butter 1 1/2 cups flour

Beat egg and sugar until light yellow.
Add vanilla, melted butter, milk and brandy.
Beat well. Stir in anise seed and flour.
Heat pizzelle iron on both sides.
Brush lightly with butter and place about 1 Tbs of batter on
the iron. Cut off excess batter which oozes out.
Bake about 1/2 min. on each side or until golden brown.
Remove and roll into a cylinder immediately, cool on rack.

Pizzelle

3 eggs 1 tsp grated lemon peel
3/4 cup sugar 1 3/4 cups flour
4 oz sweet butter, melted 2 tsp baking powder
2 tsp vanilla

Beat eggs and sugar until light yellow.
Add melted butter, vanilla and lemon peel.
Sift together flour and baking powder and fold in gently.
Heat pizzelle iron on both sides.
Brush lightly with butter and place about 1 Tbs of batter on
the iron. Cut off excess batter which oozes out.
Bake about 1/2 min. on each side or until golden brown.
Remove and cool on rack.

Gingerbread Cookies

1 cup sugar                  1 cup margarine, melted
2 tsp ginger                  1/2 cup evaporated milk
1 tsp nutmeg                1 cup unsulfered molasses
1 tsp cinnamon            4 cups unbleached flour
1/2 tsp salt                  1 1/2 tsp baking soda

Combine sugar, ginger, nutmeg cinnamon, salt, and baking soda.
Mix well. Add the melted margarine, evaporated milk, and molasses.
Mix well. Add the flour 1 cup at a time, stirring constantly.
The dough should be stiff enough to handle without sticking to fingers.
Knead the dough for a smoother texture.
Add up to an additional 1/2 cup of flour if necessary to prevent sticking.
When dough is smooth, roll it out 1/4 inch thick on a floured surface and cut it into cookies. Can be rolled directly on cookie sheet and scraps removed.
Bake on floured or greased cookie sheet in preheated 375 F oven for 10 to 12 min.
The cookies are done when they spring back when touched.

Lemon Snowbars

Crust Filling:
1 stick margarine 2 eggs
1 1/3 cups flour 3/4 cup sugar
1/4 cup sugar 2 Tbs flour
1/4 tsp baking powder
3 Tbs lemon juice

In bowl, combine crust ingredients. Mix on low speed 1 min.
Pat into ungreased 8 inch square pan and bake near center of
350 F oven for 15 to 20 min. or until brown edges.
Meanwhile, prepare filling. Pour filling over partially
baked crust.

Return to oven for 18 to 20 min. or until set.
Sprinkle with powdered sugar and cool before cutting into
squares.

Ginger Spice Cookies

3/4 cup margarine
1 egg
1 cup brown sugar
1/4 cup molasses
2 1/2 cups flour
2 tsp baking soda
1 tsp each; ginger, cinnamon
1/2 tsp each; cloves, nutmeg
juice and pulp of 1 lemon

Cream margarine and sugar. Add beaten egg & lemon.
Sift dry ingredients 3 or 4 times.
Mix all ingredients together. (Dough should be light)
Spoon balls onto greased cookie sheets and press down.
Bake at 375 F for 10 to 15 min.

Cry Babies

Preheat oven 375 F

1 cup sugar
1 egg
1 cup molasses
1/2 cup shortening
4 cups unsifted flour
2 tsp baking soda
1 tsp each; cinnamon, ginger, salt
1/2 tsp each; nutmeg, cloves
1 cup milk

Beat together sugar, molasses, egg and shortening.
Blend flour, soda and spices.
Mix sugar mixture and flour alternatively with milk.
Drop by teaspoonfuls on greased cookie sheet.
Bake for ten min. until lightly browned.

Butterscotch Squares

1 tsp water 1 lb brown sugar
1 stick margarine 2 eggs
1 1/2 cups flour 2 tsp baking powder
1 cup chopped pecans 1 tsp vanilla
1/4 tsp salt

Boil the water, brown sugar, and margarine in a large saucepan.
Stir frequently as it comes to a boil.
Remove from heat and let cool 5 min.

Break 2 eggs (one at a time) into the mixture and beat hard.
Add rest of ingredients and mix well.
Place mixture into pan and bake at 350 F about 25 minutes.
Cut when cool and roll squares into powdered sugar.

Scottish Shortbread

8 oz. softened butter (2 sticks)
4 oz. superfine sugar (½ cup + 1 Tbs)
1 lb. flour (3¾ cups)

Squeeze together. Divide into 3 pieces. Roll out into 7-inch circles.
Score into wedges, poke with fork & sprinkle with more sugar.
Bake at 325 F for 25-30 minutes.

Sugar Cookies (Mother's Cookies) Ellen Emack

1 stick margarine
1 1/2 cups sugar
1 tsp almond extract (or vanilla, or lemon)
1 Tbs milk (or water)
2 eggs
3 cups sifted flour
1 tsp baking powder

Cream margarine and flavored sugar.
Add milk and eggs.
Combine with dry ingredients and mix well.
Roll thin on a cookie cloth with a rolling pin cover.
Cut into shapes and sprinkle with sugar.
Bake at 350 F for a few minutes. Watch closely.

Shortnin Bread Cookies

4 cups flour
1 cup light brown sugar
1 lb butter

Mix flour and sugar. Add butter.
Place on floured surface and pat into 1/2 inch thickness.
Cut into desired shapes and bake in 350oF oven for 20 to 25
min.

Popovers

Preheat oven to 450 degrees F.
Bake 6-muffin tin with oil ⅓ full (set on top of a pan) for about 10 minutes.

Meanwhile mix
3 eggs
½ cup flour
½ cup milk
¼ tsp salt
After resting, fill hot muffin tins.
Bake for 20 minutes.

Raita

Roast 2 tsp cumin seeds
Grind the seeds into powder

Add with
16 oz yogurt
1 large cucumber, shredded
1 potato, boiled and peeled
½ cup black salt
1 tsp salt, to taste
Refrigerate for at least 1 hour.Serve chilled.

Cilantro Chutney

Blend together in al electric blender:
1 coarsely chopped onion
2 cups cilantro leaves, whole
5 large chili peppers, to taste
Juice from 2 lemons
3 tsp salt
¼ cup fresh ginger root (about 2 inches)
½ tsp cumin seeds
4 garlic cloves
¼ cup fresh mint leaves

Serve chilled.

Home-made Mayonnaise

⅓ cup egg beaters egg substitute
¼ tsp dry mustard
½ tsp salt
1 Tbs vinegar
1 Tbs lemon juice
¾ cup canola oil
¼ cup olive oil

Put egg beaters into blender. Add next four ingredients. Blend on LOW for 10 seconds.

Combine the oils into a measuring cup. Add ¼ cup oil and blend on low to a slow count of 5. Dribble remaining oil. Store in refrigerator.

LuLu's Potato Rolls

1. Boil one large potato until soft in over 1 pint of water.

2. Mash potato and set aside 1 cup of potato water.

3. Dissolve 1 yeast cake in ¼ cup water.

4. Melt together:
½ cup Crisco (melt the Crisco first, then add the sugar and salt)
¼ cup sugar
2 tsp salt

5. Combine melted ingredients and mashed potato with yeast and 2 eggs.

6. Add reserved potato water and up to 5 cups flour a little at a time until dough is the right consistency.

7. Refrigerate overnight.

8. Make out rolls (with melted margarine) and let rise 2 hours in a warm place.

9. Bake at 450 F for 15 minutes.

Cranberry-Orange Scones

Preheat oven to 400 F

2 cups flour
1/4 cup sugar
1 & 1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/4 cup margarine, chilled in small pieces
1/3 cup cranberries
1/4 cup nonfat buttermilk
1/4 cup orange juice
1 tsp orange rind sliced
1 egg, lightly beaten
Vegetable cooking spray
1 egg white, lightly beaten
1 Tbs sugar

Combine first 4 ingredients into a bowl; cut in margarine with a pasty blender until mixture resembles a coarse meal. Add cranberries; toss well. Combine buttermilk, juice, and egg; add to dry ingredients, stirring until the dry ingredients are moistened. (Dough will be sticky).

Turn dough out onto lightly floured surface; with floured hands, knead 4 to 5 times. Pat dough into a 9-inch circle on a cookie sheet coated with vegetable spray. Cut dough into 12 wedges, cutting to but not through dough. Brush with egg white, and sprinkle with 1 Tbs sugar. Bake for 15 minutes or until golden. Serve warm. Yields 1 dozen scones.

Note: I have used cranberry sauce when I couldn't get cranberries. Also, you can substitute chopped dried apricots for the cranberries, apricot nectar for the juice and lemon rind for the orange rind for apricot scones.


Calories 150 (27% from fat) / Protein 3.2 g / Fat 4.5 g / Carb 24g / Fiber .7g / Chol 18 mg

Bearnaise Sauce

Boil & reduce to 2 Tbs, cool & strain:
1/4 cup wine vinegar
1/4 cup dry vermouth
1 Tbs shallots
1/2 Tbs tarragon leaves
1/8 tsp pepper
pinch salt

3 egg yolks
2 Tbs cold butter
1/2 to 2/3 cup melted butter
2 Tbs chopped parsley

Beat egg yolks until thick.
Add one Tbs cold butter and thicken over low heat.
Remove from heat. (Have a pan of cold water to place pot in)
Add vinegar mixture and beat.
Beat in other Tbs of cold butter; then melted butter by
drops.
Add parsley.

Irish Soda Bread

4 cups buttermilk
2 eggs
1/4 tsp baking soda
7 cups flour
2 cups raisins
1/2 cup sugar
1/2 cup caraway seeds
2 Tbs & 2 tsp baking powder
2 tsp salt

In bowl beat buttermilk, eggs and soda.
In large bowl, mix all other ingredients.
Mix everything together until moist.
Divide into 2 oiled pans.
Bake at 375 F for 1 hour and 15 min. until well browned.

Hollandaise Sauce

3 egg yolks
1 stick of margarine, sliced
juice of 1/2 lemon
dash Tabasco sauce
pinch salt

Place ingredients in top of double boiler and let stand 1/2 hour.
When ready to serve, put pan over simmering water and stir
constantly until thickened.
Remove from heat and spoon into serving dish. Do not stir again.

Tomato Sauce

2 Tbs olive oil
1/2 cup finely chopped onions
2 cup Italian plum tomatoes, coarsely chopped but NOT drained
3 Tbs tomato paste
1 Tbs finely cut fresh basil (1 tsp dried basil)
1 tsp sugar
1/2 tsp salt
freshly ground black pepper

Using a 2-3 quart enameled or stainless steel saucepan, heat olive oil until a light haze forms over it. Add the onions and cook them over moderate heat for 7-8 minutes or until they are soft but not brown.

Add the tomatoes, tomato paste, basil, sugar, salt and a few grindings of pepper. Reduce heat to very low and simmer with pan partially covered for 40 min. Stir occasionally. Optional: Sauté cut Italian sausage initially, but pour off most of the fat before adding the onions.

Apple Muffins

1 egg 2 tsp baking powder
1/2 cup milk 1/2 tsp cinnamon
1/4 cup salad oil 1/2 tsp salt
1 1/2 cup flour 1 cup finely chopped apple
1/2 cup sugar

Preheat oven to 400 F.
Grease bottoms of 12 muffin pan cups.
Beat egg. Stir in milk and oil.
Mix remaining ingredients. Batter should be lumpy.
Fill muffin cups 2/3 full. Sprinkle with topping.

Topping:
1/3 cup broken nuts
1/3 cup brown sugar
1/2 tsp cinnamon

Bake 25-30 minutes or until golden brown.
Immediately remove from pan.
Yields 1 dozen muffins.

Zucchini Bread

Preheat oven 340 F

Mix:
3 eggs
1 1/2 cup sugar
1/2 brown sugar
1 cup oil
1 tsp vanilla

Add sifted:
3 cups flour
1 tsp salt
1 tsp baking powder
1 tsp baking soda
1/2 tsp cinnamon

Stir in:
2 to 3 cups grated zucchini with skin on (squeezed)
1 cup chopped nuts
Bake for 1 hour.

Baking Powder Biscuits

2 cups sifted flour
1/2 tsp salt
4 tsp baking powder
3 heaping Tbs Crisco
3/4 to 1 cup milk (with a little water added)

Sift flour with salt and baking powder into a medium size
bowl.

Cut in Crisco with fork or pastry cutter.
Mix liquid and dry ingredients with fork trying not to mash
down too much. Use upward movements when handling the
dough on board before rolling out.
Cut with biscuit cutter and place on slightly floured cookie
sheet.

Bake at 500 F until brown on top, 12-15 min.

Sweet Potato Biscuits

3 cups self rising flour
6 Tbs Crisco
1/2 cup sugar
1/3 to 1/2 cup milk
1 cup cooked sweet potato, mashed

Microwave 3 large sweet potatoes on HIGH for 14 min. Mash.
Beat together Crisco, milk, sugar and sweet potatoes.
Gradually add flour until it can be kneaded lightly on a
floured board. May be refrigerated for up to a week.
Pinch off pieces and shape or roll out and cut with a biscuit
cutter.

Place on pan and bake at 425 F 8-12 min. until brown.
Makes about 2 dozen biscuits.

The following recipe uses butter rather than Crisco.

Microwave one large sweet potato for about 5 minutes, cool, peel and mash.
Stir in 1/2 cup sugar.  (can be refrigerated at this point until ready to finish) 
You need about 1 cup of this cooked mashed potato mixture.
Stir together with 3/4 cups buttermilk.

Combine:
  3 cups all-purpose flour
  1 1/2 TBS baking powder
  1 1/2 tsp salt

Cut in 1 1/2 sticks of butter  (12 oz) until crumbly.

Mix in the sweet potato/sugar/buttermilk until mostly blended then turn out on floured surface.
Knead 3-4 minutes.
Roll out to 1/2 inch thickness.
Cut with a 2-3 inch biscuit cutter and place on lightly greased baking sheet.

Bake at 425 F for 10-15 minutes or until golden.
Makes 14-24 biscuits.

Cornbread

Preheat oven 400 F

1 cup stone ground cornmeal
1 cup self rising flour
2 Tbs sugar
1 tsp baking powder
1 tsp salt
1/2 tsp baking soda
1/4 cup oil
1 cup buttermilk
2 beaten eggs

Combine dry ingredients.
Mix in oil, buttermilk and eggs.
Bake for 20 min. in a greased iron skillet.

"RoseMary Laurel" Chicken

2- 3 chicken breasts (skinned and boned)

1 Tb butter and 1 Tb olive oil in frying pan
Add pressed garlic and chopped onion.
Saute chicken breasts on both sides (about 10 minutes)
(on the second side add fresh chopped rosemary)
Remove chicken and de-glaze pan with 1 cup white wine and chicken stock combined.
Reduce, return chicken to pan and sprinkle fresh chopped parsley on top.
Cover and simmer 5 minutes.
Can add other flavors at the end such as lime juice or lemon juice for variation.

Beef and Cilantro Curry

1 lb sirloin steaks
1 tsp oil
2 Tbs butter
1 onion, chopped
2 cloves garlic
1 can chopped tomatoes
3 bouillon cubes
Hot or chili sauce
Salt and pepper
Ginger root, grated
3 cups water
Fresh cilantro
Lime zest and lime juice

Brown sirloin steak slices in oil and butter in a big pot, remove.
Lower heat and add chopped onions and garlic to pan, sweat for 10 minutes with salt and pepper.
Add 2 tsp cumin, 1 can chopped tomatoes, grated ginger root (about 2 inches), and grated lime zest.
Return meat to pan.
Add chopped fresh cilantro and 3 cups water and 3 beef bouillon cubes.
Season with chili or hot sauce. Cover and simmer for 30 minutes.
Add more fresh cilantro and lime juice and serve with rice.

Marinated Flank Steak

Combine marinade ingredients:
1½ lbs flank steak
½ cup vegetable oil
⅓ cup soy sauce
¼ cup red wine vinegar
2 Tbs lemon juice
1 Tbs Worcestershire sauce
1 glove garlic
¼ tsp pepper

Marinate in a large zip-lock bag for 4 hours or overnight in refrigerator.
Grill 5 minutes on each side so it’s brown but still rare inside.
Slice steak diagonally across the grain into thin slices.

Middle-Eastern Chicken

Mix lemon juice, olive oil, and garlic.
Marinate chicken breasts 8-24 hours.
Broil or grill.

(Serve with rice and Ful Imdammas)

Chili

1 lb. ground sirloin
1 chopped onion
1 small can (15 oz.) each:
     kidney beans
     okra
     tomatoes
½ Tbs oregano
½ Tbs basil
1 tsp chili powder
Several dashes Tabasco sauce

Sauté ground beef in 1 tsp oil until brown in large skillet. Sprinkle salt and pepper. Add onion and sauté until lucid. Add canned vegetables and herbs and spices. Simmer for 1 hour.

Chicken Panini

Combine in bowl:
Romaine lettuce
Tomato chunks
Chicken breast, grilled
Red or green peppers (grilled w. the chicken)
Blue cheese
Sliced red onion

Add:
1 lemon, juiced
3 Tbs extra-virgin olive oil
Salt and pepper

Toss well.

Slice ciabatta bread (or baguettes) lengthwise.
Cut out the center of ciabatta bread on each half.
Sprinkle olive oil on inside and outside of bread.
Place the salad inside sandwich and grill on Foreman Grill about 5 minutes.

Cranberry Brisket

1. Trim fat from beef brisket (marked first cut).

2. Place in aluminum foil with:
2 thinly sliced onions
1 pkg. dried onion soup mix
handful of cranberries
1 can cranberry sauce
½ cup red wine or water

3. Seal well and place in pan in oven. Bake 4 hours at 325oF oven.

4.Slice thinly and serve with juice produced from baking.

Salas Nicoise

2 boiled potatoes
3 hard boiled eggs
2 summer tomatoes
1 can solid white tuna packed in water
ripe or stuffed olives
anchovies (if desired)
red leaf lettuce
fair amount of vinaigrette
salt & pepper

Wash lettuce leaves and dry.
Arrange bed of leaves on each individual dinner plate.
Divide tuna among the plates and center the tuna on the
lettuce.
Quarter the potatoes, eggs and tomatoes.
Arrange them alternately around the tuna in a pretty design.
Place the olive and anchovies around the middle.
Salt & pepper the whole dish.
Drizzle the vinaigrette overall.
Serves 2.

Tunafish Salad

1 large can solid white tuna packed in water
1 Tbs lemon juice
2 hard boiled eggs chopped
3 stalks celery chopped
1/2 onion chopped
1/4 cup chopped stuffed olives
2 to 3 Tbs mayonnaise
salt & pepper to taste

Combine all ingredients and mix well.
Cover and refrigerate until served.

Crabmeat Casserole

Gently mix together:

1 lb crabmeat
1 cup milk
4 eggs
margarine
dash Worcestershire Sauce
salt & pepper

Toss bread crumbs on top
Bake at 350 F for 20 minutes.

Broiled Coriander Honey Chicken

1 chicken cut up
6 Tbs soy sauce
1 Tbs honey
1 Tbs ground coriander seed
1 to 2 garlic cloves, minced and mashed into paste
2 tsp finely grated peeled fresh gingeroot
1/4 tsp turmeric
1/4 tsp cayenne

Cut each breast half crosswise into 2 pieces.
Cut 2 parallel diagonal slits on the meat side of each
drumstick, thigh, and breast; cutting all the way to the
bone.

In a large bowl whisk together remaining ingredients.
Add the chicken, turning to coat it with the marinade.
Let marinate covered for 1 hour (or 2 if refrigerated).
Broil the chicken skin side down on an oiled broiler rack
about 6 inches from the heat, turning it once and
basting with the marinade.
Broil for 12 15 minutes, or until golden brown and cooked
through. Note that the breasts may cook sooner.
Transfer chicken to a platter and serve.

Marinated Grilled Chicken

1/2 cup grand marnier or creme de cassis
1/3 cup kayro syrup
1/3 cup vinegar
3 Tbs Worcestershire sauce
1 heaping Tbs tarragon mustard
1 tsp crushed hot red pepper
3 boneless chicken breasts halved
olive oil

Combine first six ingredients in a glass 2 cup measure and
microwave 1 minute on HIGH.
Let cool to room temperature.
In a shallow dish, marinate chicken in mixture for at least 4
hours or overnight.
Turn chicken over several times.
Remove chicken and discard marinade.
Brush sides with olive oil and grill over very hot coals for
3 1/2 min. on each side.
Serve the chicken sliced at an angle.

Pork & Cabbage Soup

PORK & CABBAGE SOUP
1 lb lean boneless pork cubed 1 Tbs oil
1 can tomato soup 1 can beef broth
2 cans of water
1 small head shredded cabbage (4 cups)
1/2 chopped onion 1/4 cup dry sherry
1 tsp salt dash pepper
1/2 tsp paprika 1 bay leaf
sour cream

Brown pork in 4 quart dutch oven in oil.
Add ingredients except for sour cream.
Bring to boil and simmer for 40 min. until pork is tender.
Serve with salt & pepper to taste with a dollop of sour
cream.

Chicken Casserole

6 chicken breasts halved, skinned & boned
1 chopped onion
1/4 cup olive oil
2 cans consommé
3/4 cup tomato juice
1/2 stick margarine
6 Tbs flour
1/2 cup sherry
pinch salt
garlic salt
paprika

Brown chicken in olive oil in bottom of dutch oven & remove.
Melt margarine in pan & fry onions. Stir in flour until smooth.
Add consommé a little at a time, tomato juice, sherry and
seasonings. Simmer 15 min.
Put chicken back in sauce and cover. Simmer 1 1/2 hours.

Rouladen

Place a whole baby dill pickle and a slice of onion on top of a cube
steak or thin rump roast slice of beef. Roll up and secure with toothpicks.
Roll in flour and fry until brown in margarine.
Put a cup of water in pan, bay leaf, Worcestershire sauce,
salt, pepper, tabasco and boullion cube.
Add a few small or chopped baking potatoes and carrots to
pan. Cover and cook one hour until tender.
Take out of pan and add flour mixed with water to thicken
gravy. Add 2 Tbs sour cream.

Salsbury Steak

1 lb ground beef
1 tsp salt
1/4 tsp pepper
margarine
1/2 cup milk blended with chopped onion.
bread crumbs

Add milk with onion juice and herbs to meat and mix lightly
with fork.
Shape meat into 6 inch diameter 1 1/2 inch thick round.
Coat with bread crumbs.
Melt margarine in pan and fry steak on one side and then on the
other. Use to spatulas to turn steak.
When done, take out steak and add a little water to pan to
make thin gravy.

Best Ever

1 lb ground beef
1 chopped onion and ½ chopped green pepper
1 can tomato soup
½ can water
3 slices American cheese
8 oz flat noodles

Boil noodles until soft. Use directions on box. Drain.
Brown beef in skillet, stirring to separate.
Sauté diced onions (& peppers) until lightly brown & soft.
Add soup, water, and cut up cheese. Cook until blended.
Season to taste (salt, pepper, Tabasco, Worcestershire sauce,
garlic salt, oregano, Italian herbs).
Put noodles into greased casserole dish and cover with meat
sauce. Mix well. (Can sprinkle with bread crumbs and parmesan cheese.)
Bake at 350 F for 45 min.

Chicken in Hot Pepper Sauce

2 chicken breasts skinned & boned
1/4 tsp dry red pepper
1/2 cup cashews
1/8 tsp ground ginger
1 Tbs soy sauce
1 1/2 Tbs cornstarch
2/3 cups oil
1 2 green peppers

Cut chicken into 1 inch cubes.
Add soy sauce & cornstarch.
Stir evenly in one direction.
Soak for 1/2 hour.
Cut green pepper into thin strips or 1 inch cubes.

Prepare sauce:
2 Tbs soy sauce 1 tsp cornstarch
1 Tbs white wine 1/2 tsp salt
1/2 Tbs brown vinegar 1 tsp sesame oil
1 Tbs sugar

1. Fry cashews and green peppers about 2 min. & remove.
2. Fry chicken until pink is gone & remove.
3. Fry red pepper until black.
Add ginger & chicken and stir quickly.
Add green pepper & cashews.
4. Add sauce and stir until thickened and heated throughly.
Serve with rice.

Helvetia Dinner

Serves 20 people (divide by 5 for 4 people).

Kraut:
1 gallon sourkraut
2 onions fried in margarine
1 grated apple
8 Tbs brown sugar
4 Tbs caraway seeds
Simmer about 20 min. May be frozen and thawed.

Sausage:
10 lbs sausage
1 1/2 chopped onion
2 Tbs sage
2 Tbs marjoram
4 tsp salt
2 tsp pepper
1 tsp garlic salt

Mix well by hand and make into patties. May be frozen ahead.
Fry until brown. Serve with applesauce with horseradish.

Baked Beans & Vienna Sausage

2 tall cans baked beans
6 cans vienna sausage
3/4 cup brown sugar
3/4 cup ketchup
capful lemon juice
1/2 tsp coffee
dash cinnamon
dash clove

Drain beans without pork.
Add mixture and sausages.
Bake at 350 F for one hour.

Chicken in the Wok

Cut skinned and boned chicken breasts into chunks.
salt and pepper.
Cover in flour, drain.
Heat olive oil in wok.
Sauté chopped, mashed garlic.
Add chicken pieces.
Stir to brown.
Add chopped parsley and stir.
Remove and douse with lemon juice.
Serve with rice.

Rump Roast

3 or 4 lb rump (or bottom round) roast
4 potatoes peeled bunch carrots scraped and quartered
several small onions peeled 1 celery top leaves
2 bouillon cubes 1 large onion sliced
salt and pepper garlic salt
Worcestershire and tabasco sauce
Coat meat with flour and brown in a little oil in medium hot
dutch oven until brown on all sides. Be patient until
it is very brown so gravy will be good and dark. Season
all sides with salt, pepper and garlic salt.
Brown sliced onion around meat. Add bouillon cubes and 2 cups
of water. When this is boiling, add other spices; few
herbs too if you want. Cover and simmer 1 hour or more.
Add vegetables and simmer another hour. Add another cup or
two of water.
Mix thoroughly flour and water in a container and add to
liquid after removing meat and vegetables. Simmer until
gravy is thickened.

Leftovers:

Cut meat into cubes: dredge in flour and brown in oil.
Add water and stir to make more gravy.
Add leftover potatoes, onion, and carrots to make stew.

Sherried Chicken Divan

6 cooked chicken breasts sliced
2 10 oz packages broccoli cooked
1/4 cup + 2 Tbs Parmesan cheese

Sauce:
1/4 cup margarine
1/4 cup flour
2 cups chicken stock
1/2 cup heavy cream
3 Tbs sherry
salt & pepper

Stir flour into margarine in saucepan.
Add remainder of sauce ingredients and stir until thick.
Arrange broccoli in greased casserole dish.
Top with 1/2 of the sauce.
Layer with chicken slices.
Add 1/4 cup Parmesan to the sauce and pour over chicken.
Sprinkle 2 Tbs Parmesan on top.
Bake at 350 F for 20 minutes.

Fried Rice

1/4 to 1/2 cup diced pork, chicken, or shrimp
1/4 cup each celery, carrot, onion
2 cups cooked rice
1/2 tsp sugar
1/2 tsp salt
2 tsp soy sauce
1 egg, beaten

Heat 2 Tbs oil in wok.
Cook vegetables. Add meat, rice, and seasons.
Make a whole in middle.
Add 1 Tbs oil.
Cook egg till it begins to set, then stir into rice.

Turkey Croquettes

Grind leftover turkey & stuffing.
Add mashed potatoes.
Mush up with some white sauce.
Roll in bread crumbs and mold into cones.
Chill or freeze.
Deep fry until brown.
Serve with white sauce.

Chicken Pot Pie

2 cups cooked chicken
1/4 cup cooked carrots
1/2 cup cooked peas
1/2 cup cooked potatoes
1 cup cooked onions
salt & pepper

Sauce:
2 Tbs margarine
2 1/2 Tbs flour
3/4 cup chicken stock
3/4 cup milk
salt & pepper
sherry

Thicken flour in margarine in saucepan.
Add rest of sauce ingredients and cook until thick.
Stir in leftovers and pour into greased casserole dish.
Top with piece of puff pastry dough.
Bake at 425 F for 25 minutes. Serves 4.

Sour Dough French Bread

This recipe make 2 loaves or you can double for 4 loaves.

Bring to boil:
1/2 cup milk (to double 1 c)
1 cup water (2 c)
1 1/2 Tbs oil (3 Tbs)

Add to the wet ingredients and set aside to cool:
2 1/2 tsp salt (1 Tbs)
4 1/2 tsp sugar (3 Tbs)

Sift:
4 3/4 cups flour into large bowl. (8 c)

Dissolve:
1 powdered yeast cake in
1/4 cup water (2 yeast cakes in 1/2 cup water)

Make well in dry ingredients. Add cooled wet ingredients.

Mix: dough will be moist. Knead 5 minutes.
Let rise one hour covered with cloth.
Remove 2 Tbs of dough. Put in refrigerator as starter for
next batch. (Next time stir this starter into the wet ingredients before adding to the flour.)

Divide dough in half. Press until flat on floured wax paper
or board. Fold one side to middle and press down with
fingers. Fold other side onto the first and press down.
Form into loaves. Let rise one hour.

Bake on foil lined cookie sheets 10 minutes on 450 F and
lower to 350 F for 10 min. more.

Iceberg Wedge

1 large head iceberg lettuce, cut into large wedges
1 cup grape tomatoes, split down the middle
2 tablespoons chopped flat-leaf parsley, for garnish
2 cloves garlic, minced
Kosher salt and freshly ground black pepper
extra-virgin olive oil

Bleu cheese dressing:
1 1/2 cups mayonnaise
1 1/2 cups sour cream
1 tablespoon fresh lemon juice
6 ounces (3/4 cup) crumbled mild blue cheese
2 tablespoons chopped fresh chives
Kosher salt and freshly ground black pepper

Remove outer leaves of lettuce and wash thoroughly in cold water.
Drain and pat dry with paper towels then split into wedges and arrange on plates.
Scatter grape tomato halves over and around the lettuce.
Make dressing by combining mayonnaise and sour cream in a large mixing bowl.
Squeeze in fresh lemon juice, fold in blue cheese and chives and season with salt and pepper. Pour dressing over wedge and grape tomatoes.
Drizzle with a little extra-virgin olive oil and top with chives.

I found this at Food Network. Serves 4-6

Potato Hash Brown

1 1/2 pounds russet potatoes
1 cup bacon lardoons
1 medium shallot, sliced
1 egg white
4 green onions, roughly chopped
2 sprigs thyme, leaves picked
Kosher salt and freshly ground black pepper
Extra-virgin olive oil
2 tablespoons chopped flat-leaf parsley

Preheat oven to 425 degrees F.
Peel potatoes and wash. Use a mandolin, or food processor with the grater attachment to finely shred potatoes. Place in a kitchen towel and squeeze dry.
Take a 9-inch oven proof skillet and add bacon and sliced shallots. Set over medium heat and render fat, 4 to 5 minutes. Shallots will caramelize. Using a slotted spoon, remove the bacon and shallots and put in a large mixing bowl (reserve the bacon fat and pan) with potato slices, egg white, green onions, and thyme leaves and season well with salt and pepper. Toss to combine. Spoon mixture into the hot pan with the bacon fat. Pack it in well pressing down with a large spoon to compress the mixture a little. Drizzle the top with some extra-virgin olive oil and season with salt and pepper. When it starts to get golden brown and crispy around the edges flip the hash brown over and pop into the oven to bake for 15 minutes. Remove from oven and allow to cool slightly before running a knife around the edges and then inverting the potato onto a cutting board. Slice into wedges, garnish with chopped flat leaf parsley and serve.

I found this at Food Network. Serves 6

Cornish Pasties

For the Short-crust Pastry:
2 1/4 cups all-purpose flour
2 teaspoons confectioners' sugar
1 teaspoon salt
3 ounces cold, unsalted butter, cut into pieces
4 ounces lard or vegetable shortening, cut into pieces
1 egg yolk
6 tablespoons cold water

Sift the flour, confectioners' sugar, and salt into a mixing bowl and add the butter and lard. Using your fingers, 2 knives, or a pastry blender, cut the butter and lard into the dry ingredients until mixture resembles fine crumbs. In a small bowl, whisk the egg yolk and water together and add to the flour mixture. Mix quickly, but thoroughly, until mixture just comes together to form a dough. Knead briefly until pastry is smooth with no cracks; the trick to making this delicate pastry easy to work with is kneading it just enough so that it can be rolled out and manipulated without breaking but yet retains its lovely crumbly texture.

Press into a flattened disk shape and wrap in plastic. Refrigerate for at least 30 minutes and up to overnight before proceeding.

Remove the pastry from the refrigerator and unwrap. Allow to soften slightly, then place on a lightly floured work surface and roll the pastry to a thickness of 1/4-inch. Using a small plate or saucer as a guide, cut out 6 (6-inch) rounds. (Scraps may be combined and reformed if you cannot get 6 rounds out of the first batch.) Stack the pastry rounds onto pieces of plastic wrap or parchment paper (with pieces between each round to keep them from sticking together) and refrigerate while you prepare the filling.

For the Filling:
10 ounces chuck steak, trimmed and cut into scant 1/4-inch dice
1 small onion, very finely chopped
1 medium carrot, cut into 1/4-inch dice
1 small Idaho potato, cut into 1/4-inch dice
1 1/2 teaspoons salt
3/4 teaspoon freshly ground black pepper
1 egg, lightly beaten

Preheat the oven to 400 degrees F.
Remove the pastry circles from the refrigerator. In a mixing bowl, combine the meat, onion, carrot, potato, salt and pepper and mix until thoroughly combined. Place the pastry circles on a clean work surface and place about 1/2 cup of the filling in the center of 1 side of the pastry. Using the beaten egg, brush the edges of the pastry and then bring the unfilled side over the filled side so that edges meet. Press edges together to seal and then crimp using your fingers or a fork. Repeat with the remaining turnovers and then transfer to a baking sheet. Brush the tops of the turnovers with the remaining egg and then cut several slits into the top of each pastry.

Bake for 20 minutes, or until pastry is golden brown around the edges. Reduce the heat to 350 degrees F and continue to bake until the pasties are golden brown. Remove from the oven and allow to cool for 10 to 15 minutes before serving.

*Chef's Note: If you find that the pastry breaks when you try to roll it out, simply gather it together and add a bit more water and knead lightly so that it comes together in a smooth ball. Allow to rest briefly then try again. This pastry is delicate but worth the extra effort.

I found this at Food Network. Makes 6 pasties.