A Millennium Cook Book

The recipes that follow are a small compilation of many of our favorites that I have cooked over the years.

Bowls of this satisfying soup will help take the edge off hearty holiday appetites.

Melt butter in heavy saucepan over medium heat. Add ham; saute until beginning to brown, about 5 minutes. Using slotted spoon, transfer ham to bowl. Add carrots, leek, onion, and bay leaves to saucepan. Cover; cook until onion and leek are translucent, stirring occasionally, about 12 minutes. Add 5 cups broth and turnips; bring to simmer. Cover partially; simmer until vegetables are very tender, about 35 minutes. Discard bay leaves. Puree soup in batches in blender. Return to same saucepan. Stir in ham. (Can be made 1 day ahead. Cover and chill.)

Bring soup to simmer, thinning with more broth, if desired. Season with salt and pepper. Ladle soup into bowls. Garnish with parsley, if desired.

The Germans haven't been called Krauts for naught- They do know their cabbages, grown, borrowed, or bought!

In a covered saucepan, saute over low heat, the onion and shredded cabbage. with 1 generous T of butter until bulk is reduced by half (about 30 minutes). Stir occasionally. Uncover and cook over high heat until all moisture has evaporated. Add, stirring constantly, the sugar until cabbage is glazed and looks slightly carmelized. Add the consomme (or vegetable juices). Lower heat cover, and simmer for 30-45 minutes (until cabbage is tender). Meanwhile, cook noodles; drain and set aside. To the soup, add the salt, pepper, celery seed, dill weed and rosemary; Add lemon juice and Tabasco and simmer uncovered for 15 minutes. Add the cooked noodles, dry sherry (to suit your taste). Heat-taste for additional salt. Serve very hot with poppy seed.

Albania spawned the dynasty that led to King Farouk; A much more savory product is this chicken lemon soup!

To the rich chicken soup, add minced parsley, chevril, tarragon, and chives. Bring to a fast boil. Lower heat and simmer 15 minutes. In a bowl combine heavy cream; eggs; lemon juice and brandy. Beating constantly, slowly blend in 1 cup soup. Add to soup pot, always stirring. Reheat to just below the boiling point. Serve (Do not let boil after eggs have been added!) Optional: 1 or 2 Tbs cooked rice or vermicelli per soup plate.

Cook bacon over moderate heat until crisp. Remove for the pan and set aside. Cook onions in bacon fat until yellow and transparent, not brown. Add potatoes and cover with boiling water. Cover and cook until the potatoes are tender. Add bay leaf, paprika, salt, and pepper to taste. Slowly stir in sour cream and bring to serving temperature. Break eggs into a saucer and slip gently into the soup, allowing 1 egg per serving. Cover and heat gently until eggs are cooked to the desired degree of doneness. Remove bay leaf. Remove eggs with slotted spoon to soup plates and pour hot soup over the top. Garnish with crisp bacon bits.

This most unusual soup hails for Colombia. Better try this one on guest or family known to like something off the accustomed path.

Saute in butter until limp, chopped onion and leaves and trimmings of celery. Add chicken stock and simmer until vegetables are soft. Puree in a blender with the soft peanut butter. Return to saucepan with heavy cream; cinnamon; tomato puree; lemon juice; thyme and simmer over a low flame until soup is thick and hot. Stir often. Add 1/4 cup dry sherry. and pinch of sugar. Serve sprinkled sparingly with chopped tarragon or parsley.

Our German neighbor in St. Louis, Rosemary showed us how to make this hearty soup. It will feed a big crew of hungry people. Leave the bacon grease out if you want to keep the fat level down. It doesn't affect the flavor very much.

Put ham bone in 1/2 pot water and simmer. Add 2 packages split peas and bring to boil. Add bouillon cubes; cover and let simmer. Peel potatoes and quarter; peel carrots and slice. Dice entire 1/2 celery bunch (including leaves). Add all to pot. Bring to boil, then simmer until all vegetables are soft. Put contents of pot through colander and return to pot. Add soy sauce, salt and pepper to taste. Fry bacon and brown sliced onions in pan with it. Add bacon, onions, and bacon grease to pot. If too thick, add water. Serve with smoked hot dogs.

This one comes from the Top of the Riverfront in the Regal Riverfront hotel in St. Louis.

Melt 1/4 cup butter in heavy large Dutch oven over medium heat. Add shallots, all onions and leek; saute until golden, about 15 minutes. Add 1 tablespoon garlic and cloves; saute 1 minute. Stir in broth and Sherry. Bring to boil. Reduce heat to medium-low, cover and simmer 30 minutes. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to simmer before continuing.)

Preheat broiler. Combine 2 tablespoons melted butter and 1 teaspoon garlic in small bowl. Place bread on baking sheet and brush with half of garlic butter. Broil bread until lightly toasted, about 2 minutes. Turn bread over and brush with remaining garlic butter. Broil until lightly toasted. Sprinkle with Parmesan cheese.

Preheat oven to 500^OF. Ladle soup into bowls. Top each bowl with 1 crouton. Place 1 slice of Swiss cheese and 1 slice mozzarella cheese atop each crouton. Bake until soup is hot and cheese melts, about 10 minutes.

The Spasskaya Chimes drone out the hour of 5. Rays of the sun, now gone beyond the ice-clogged river, stream through the street exits of the great Square. A mausoleum, home of the ungodly, sleeps incongruous now under the lengthened shadow of the onion-domed church. Sentinel automatons crunch through their rounds. Lights flash in windows above. A great star leers suddenly, red and malevolent, at the scurrying few. Bitter winds rise from the river, sending flurries of snow cascading into the now-leaden sky. Cold, heavy, stillness settles down. This is Moscow, winter.

Saute 1 large onion, coarsely cut, in 1 generous Tbs of butter until almost transparent. Add 2 medium size carrots thinly sliced; 3 stalks celery with leaves, coarsely cut; 1/2 green pepper, 1/2 inch slivers and 1 small cabbage, shredded. Saute all for 5 minutes. Add juice from 1 #2 can beets; 1 cup tomato puree; 4 cups strong beef consomme and simmer covered over low heat for at least an hour. Add 1 cup each cooked potatoes; cooked beets; and cooked green lima beans. (Feel free to donate to the pot cauliflower, cut green beans or peas). Simmer 30 minutes. Then add red wine vinegar, sugar, ground cloves, salt and pepper to taste. Simmer 30 minutes. 15 minutes before serving, stir in 2 generous Tbs Marsala. Serve very hot, in deep soup bowls with a heaping spoonful of sour cream. This is an extremely hearty soup . Borscht is best if prepared early in the day and reheated before serving.

This is one of creamy gold with a tinge of dawn, Like a midnight sun on a Norwegian fjord.

Puree the soup with vegetables in a blender. Cook in a double boiler over hot (not boiling) water. Stirring, add tomato puree ground coriander, white pepper, sour cream, shredded cheddar cheese, until the mixture is smooth and hot. Finish with dry sherry and chopped parsley. (If too thick to your taste, thin with warm milk.) Serve very hot.

I first prepared this for my students that I teach at Northwestern. Some of my students were young women that were on a vegetarian diet and they really loved this selection.

Combine carrots, potatoes, onion, stock, curry powder, ginger, and coriander in heavy large sauce pan. Bring to boil. Cover, reduce heat, and simmer until carrots and potatoes are tender, about 20 minutes. Remove from heat; let mixture cool slightly (covered), approximately 10 minutes.

Transfer all solids in saucepan to processor with slotted spoon. Puree until very smooth, stopping to scrape down sides of the work bowl as necessary. With machine running, gradually add stock in pan to processor. Return soup to saucepan. Bring to simmer. Season with salt if desired. Stir in lemon juice. Ladle into bowls and garnish with lemon slice and sliced green onion tops.

This will heat up your insides on a cold December day. This is the favorite recipe from National Live Stock and Meat Board

Heat oil in Dutch oven over medium-high heat. Add beef pieces, onion, and garlic; cook and stir until beef is browned. Pour off drippings. Combine oregano, cumin, red pepper, and salt; sprinkle over beef. Add 3 cups tomatoes and water; stirring to combine. Reduce heat to low; cover tightly and simmer 1 hour and 55 minutes or until bee if tender; stirring occasionally. Drain green chilies; set aside liquid. Cut chilies into 1/2 inch pieces; add to beef mixture. Combine cornstarch and liquid; gradually stir into stew and cook uncovered, until stew comes to a boil and thickens. Stir in remaining tomatoes; garnish with green onion tops.

In a large, deep kettle, saute the scallions in the melted butter until softened, 3 to 4 minutes. Blend in the flour and cook, stirring over low heat for 5 minutes. Stir in the milk and cream and cook, stirring until slightly thickened.

Stir the salt, spices, and Tabasco to taste into the soup mixture, blending well. Add the crabmeat but do not stir or the crabmeat may break into small pieces. Heat gently (do not lt boil) and serve.

Near Malaga, in the south of Spain, lies a village, sun endowed. It climbs softly from the sea over hilly slopes, and dozes itself away on the plains beyond. The old mill tower, so long ago unused, glances still at ships passing by. Down the long string of endless beach the fisherman eave their nets and wait for the early morn when they sail to sea. Mimosa fragrance hangs heavy in the sandy lanes. Bougainvillea palette the white-washed homes. Small boys scream as they dash and play. The ancient train rattles by. Sibilants slide from patio’d rooms. The traveler, still strange, wanders slowly-- there’s no hurry, here. This is Torremolinos.

Saute until barely tender, 4 trimmed sliced celery stalks and 1 coarsely cut onion in 2 t olive oil. Add 2 generous cups peeled, seeded, chopped ripe tomatoes; 1 C tomato puree; 1 C chopped sausage; and cook gently for 10 minutes.

Add 6 C chicken broth; 3 bay leaves, 1/8 t thyme; ½ t basil; 1 C chopped parsley; generous pinch of saffron. Simmer 30 minutes.

Blend 2 C mashed potatoes with some of the hot soup and a scant ½ C Madeira. Add to soup, stirring until smooth and hot. Remove bay leaves.

First prepare a raspberry vinegar; combine red and white wine vinegars and raspberries. Cover and let sit 48 hours. Strain the vinegar and store at room temperature. (You can also use commercial raspberry vinegar which is available at specialty stores.)

To make Raspberry-Maple dressing, whisk together in a bowl ½ cup of the raspberry vinegar, the oils, maple syrup, mustard, tarragon, and salt.

To serve, divide lettuce evenly onto 6 chilled plates and top each with the blue cheese, onion rings and toasted pine nuts.

I get raves about this every time I serve it and it goes great with chile and beer.

In a large bowl mix together the corn meal, baking powder, and salt. In another bowl, beat eggs until well mixed and mix in the buttermilk, butter, and corn. Blend egg mixture into the corn meal mixture. Pour 1/3 of the batter into a greased 8- or 9-inch square baking dish and over this 1/2 of the chilies and 1/2 the cheese. Pour the remaining batter into the pan and top with the rest of the chilies and the cheese. Bake in a preheated 350 F oven for 45 minutes. serve warm, directly from the pan, cut in 2-inch squares.

Note: This tasty bread may be served with steaks, roast beef, or Spanish omelets.

In both Germany and Austria, you will nibble often on Libtauer cheese-- a Hungarian delicacy made with goats' milk pot cheese. When it appears on the relish tray-- it disappears almost magically.

With a wooden spoon, rub the cottage cheese through a sieve into a mixing bowl. Cream the butter by beating it against the side of a mixing bowl with a wooden spoon. Beat in the cheese, the paprika, a generous grinding of black pepper, the salt, caraway seeds, mustard, capers, onions, and sour cream. Continue beating vigorously with a wooden spoon or by using an electric mixer at medium speed until the mixture forms a smooth paste. If the Liptauer cheese is to be used as a spread, shape it into a mound and decorate it with the chives, or shape it into a ball that may be rolled in the chives. Refrigerate it for 2 hours, or until it is firm.

To make Liptauer dip, stir the extra sour cream into the paste with a wooden spoon or beat it in with an electric mixer. Sprinkle the chives over the dip after it has been poured into a serving bowl.

Poor Man's Caviar is a close imitation to the real thing and we actually like it better since it isn't as salty.

Preheat the oven to 425^OF, Bake the eggplant on a rack in the center of the oven for about an hour, turning it over once or twice until it is soft and its skin is charred (poke a few small holes in it so it won't explode).

Meanwhile, cook the onions in 4 Tbs of olive oil over moderate heat for 6-8 minutes until they are soft but not brown. Stir in the green pepper and garlic and cook, stirring occasionally, for 5 minutes longer. With a rubber spatula, scrape the contents of the skillet into a mixing bowl.

Remove the skin from the baked eggplant with a small sharp knife, then chop the eggplant pulp finely, almost to a puree. Add it to the mixing bowl and stir in the tomatoes, sugar, salt, and a few grindings of black pepper. Mix together thoroughly. Heat the remaining 2 Tbs of olive oil in the skillet over moderate heat and pour in the eggplant mixture. Bring to a boil, stirring constantly, then turn the heat to low, cover the skillet and simmer for an hour. Remove the cover and cook for an additional half hour, stirring from time to time, until all moisture in the pan has evaporated and the mixture is thick enough to hold its shape in a spoon. Stir in 2 Tbs of lemon juice and taste for seasoning, adding more salt, pepper, and lemon juice to taste.

Transfer the "caviar" to a mixing bowl and chill, covered with plastic wrap, until ready to serve. Serve on squares of rye or pumpernickel bread or on some sesame seed crackers.

A traditional Southern dish. Serve chicken on platter surrounded with fluffy white rice sprinkled with currents.

Brown chicken in butter or oil. Put into a heavy casserole. Brown onion, pepper, and garlic in 1 Tbs butter. Add tomatoes and simmer 10 minutes. Add parsley, salt, curry powder, pepper, and thyme. Simmer 5 minutes more. Pour over chicken in casserole. Cover with foil. Cover with tight lid. Bake at 350^O for 45 minutes. Add almonds to sauce in pan and pass to be spooned over rice. Makes 4 servings.

Stick your fork in this pork--- Straighten you shoulders with pride; Your guests with great gusto soon will have it inside.

Use loin chops, about an inch thick, allowing 2 per person. In a roasting pan make a bed of well-drained sauerkraut about 1/4 inch deep. Sprinkle with seasoning salt and brown sugar. Arrange chop on sauerkraut.(Do not overlap). Cover chops with 2 onions. 2 tart apples, peeled cored and cut; celery trimmed and sliced thin; flat beer gingerale; fennel, cloves, and cinnamon; salt and pepper.

Cover pan-bake at 350^O for 1 hr 15 minutes. Uncover. Pour over dry sherry. Bake about 20 minutes or until brown. Serve chops topped with vegetables.

Pound steak to 1/4 inch thickness. Cut into 8 serving pieces. Season with salt and pepper and brush lightly with mustard. Top each piece with some of the copped bacon, onion, and thin slices of pickle. Roll firmly and fasten with thin white cord or wooden picks.

Melt butter or other fat in a heavy skillet. Dredge rolls with flour and brown on all sides over moderate heat. Add bouillon and wine, cover and simmer gently until fork tender, about 1 1/2 hours. Transfer to a serving dish.

Combine remaining 1 Tbs of butter with flour and blend. Add to pan drippings and cook and stir until thickened. If mixture is too thick, thin to desired consistency with a little water. Pour over rolls and sprinkle with minced parsley. Serve with mashed potatoes, green beans, and leaf lettuce salad.

Blend cracker crumbs, parmesan cheese, garlic salt and oregano together in bowl or zip lok bag. Dip chicken into melted butter and then coat with cracker crumb batter. Place on a baking sheet, sprayed with oil . Bake at 350 F for 1 1/2 hrs. Serve with parsley potatoes and peas.

On New Years Day, you can feel less guilty if you start the year with this tasty dish.

Heat oil in heavy skillet over medium heat. Add bell peppers, onion, and garlic and saute until soft, 6 minutes. Stir in tomatoes and simmer 7 minutes. Toss linguine with pesto. Divide evenly among 4 plates Spoon bell pepper sauce over. Sprinkle with Parmesan and serve.

*Put 1 1/2 cups dry basil ( 3 cups fresh), 3/4 cup olive oil, 1/4 cup pine nuts, 3 garlic cloves, and 1 tsp salt in a blender. Process until smooth. Add 1/2 cup Parmesan and 3 TBS Romano pecorino cheese or Parmesan. Mix to blend. Taste adjust for seasoning. Makes 1 cup.

I prepare this each year for my family when we go skiing in Colorado. It really satisfies your appetite after a day on the mountains. It is a real tradition in the Robinson family; just ask my sons, Jeff and Reid.

Saute julienned onions in shortening until transparent. Add the paprika, caraway seed, garlic salt, salt, marjoram and lemon rind. Gradually add the tomato puree, meet and water, blending thoroughly. Cover and simmer until meat is tender, about 1 1/2 hours. If the goulash becomes dry during cooking, add additional water. The Austrians serve this goulash with small sausages, hard-cooked egg slices, and salted cucumbers. Serves 6.

Wash the sauerkraut thoroughly under cold water, then soak it in cold water to reduce its sourness. Melt the lard in a 5-quart casserole and add the onions. Cook them over moderate heat, stirring occasionally, for 6 to 8 minutes or until they are lightly covered, then add garlic and cook a minute or 2 longer. Off the heat, stir in the paprika, continuing to stir until the onions are well coated. Pour in 1/2 cup of the stock or water and bring it to a boil; then add the pork cubes.

Now spread the sauerkraut over the pork and sprinkle it with the caraway seeds. In a small bowl, combine the tomato puree and the rest of the stock or water, and pour the mixture over the sauerkraut. Bring the liquid to a boil once more, then reduce the heat to the lowest point, cover the casserole tightly and simmer for 1 hour. Check every now and then to make sure the liquid has not cooked away. Add a little stock or water if it has; the sauerkraut should be moist.

When the pork is tender, combine the sour cream and heavy cream in a mixing bowl. Beat the flour into the cream with a wire whisk, then carefully stir this mixture into the casserole. Simmer for 10 minutes longer. Taste for seasoning. Serve Transylvania goulash in deep individual plates, accompanied by a bowl of sour cream.

Steaks Eszterhazy is very rich and a delicious way to serve round steak. It will definitely satisfy the appetite of you and your guests ; no one will leave your house hungry.

Salt and pepper the steaks, then dip them in flour and shake them to remove the excess. Heat the lard in a 12 inch skillet until a light haze forms over it, then brown the steaks over high heat for about 3 minutes on each side. Remove them to a platter and reduce the heat to medium.

Add the onions, garlic, and carrots and cook for about 8 minutes, stirring frequently, until the vegetables are lightly colored. Off the heat, stir in the 3 Tbs of flour, continuing to stir until all the flour is absorbed. Return the skillet to heat, add the stock and brig to a boil, stirring constantly with a whisk until the sauce is smooth and thick. Add the allspice, bay leaves, peppercorns, thyme, lemon peel, bacon, parsley, and vinegar. Return the meat to the skillet and bring the stock to a boil again. Reduce the heat to low, partially cover the pan and simmer for 50 minutes to an hour, or until the steaks show no resistance when pierced with the tip of a small sharp knife.

Drop the parsnip and carrot strips into a saucepan of boiling, lightly salted water. Boil uncovered for 2 or 3 minutes, or until the vegetables are slightly tender, then drain in a colander or sieve. Arrange the steaks on a platter and keep them warm in a 200^O while you prepare the sauce.

Strain the contents of the frying pan, pressing hard on the vegetables before discarding them. Skim off the surface fat from the sauce. Whisk the cream and lemon juice into the sauce and add the carrot, parsnip, and gherkin strips. Simmer for 2 or 3 minutes. Taste for seasoning. Pour the vegetables and the sauce over the steaks and serve at once.

With processor running, drop grated lemon, garlic, and jalapeno through the food tube and process until minced. Scrape down sides of work bowl. Add onions and process until coarsely chopped, using on/off turns. Heat oil in wok or heavy skillet over high heat. Add contents of work bowl and stir-fry 10 seconds. Add scallops, bell peppers, and half of the green onions. stir-fry until scallops are almost opaque, about 3 minutes. Add vinegar, fish sauce, sugar and salt. Cook 1 minute longer. Mix in remaining green onions and diced tomato. Adjust seasonings. spoon scallops over hot rice. Garnish with cilantro and serve.

Combine first seven ingredients in 9x13 inch baking dish. Add shrimp and toss to coat. Refrigerate for 1 hour. Preheat oven to 450^OF. Bake until shrimp are cooked through, stirring occasionally, about 10 minutes. Garnish with lemon wedges and serve shrimp with French bread.

You can whip this together in about 30 minutes. Its great when you are short on time but aren't up to eating another one of those delicious Big Macs.

Heat oil in heavy skillet over medium-high heat. Add onion, bacon, and garlic and cook until onion is tender and bacon is cooked, stirring occasionally, about 8 minutes. Stir in peppers, peas, and broth and simmer 1 minute. Transfer mixture to large bowl. Add pasta and toss well. Season, passing grated Parmesan separately.

One of our Dow corporate friends (Al Harvey) in Plaquemine, Louisiana, sent me a gumbo cook book last winter. This is the one my Illinois guests really like and you get to make a roux which is usually a first time event for anyone who isn't from the South. Incredibly delicious!!

Cook cleaned fish in boiling, salted water till it breaks apart with a fork (only takes a few minutes). Remove fish, debone, cut into chunks and reserve stock ( fillets are a lot less trouble). Melt butter in skillet; add flour and stir until lightly browned. Don't get in a hurry as a good roux is the key to good gumbo. Don't burn the roux. Mix everything together except seafood, in a post with stock and simmer about an hour. Add seafood and simmer 30-45 minutes. Serve over rice with a sprinkle of chopped parsley.

*K's Cajun Seasoning: 1-26 oz box salt, 3 Tbs black pepper, 2 Tbs garlic powder, 1 tsp onion powder, 1 tsp nutmeg, 2 Tbs Accent (optional), 2 Tbs dried parsley flakes, 4 Tbs red pepper (Cayenne) 2 Tbs chile powder.

I sometimes forget and let the beef marinate for 3-4 days before I cook it and it gets extremely tender. My sons always clean their plate on this one. I like to serve over noodles with parsley potatoes.

Wipe meat with damp cloth and trim off gristle. Rub with salt. Put into 4-quart crock or glass bowl. Combine onion, peppercorns, bay leaves, cloves and vinegar. Pour over meat, adding enough water to cover meat. Refrigerate 2-3 days, turning meat twice daily. Remove meat, saving 2 cups liquid. Brown meat on all side in shortening. Put into roasting pan. Brown flour in rest of drippings. Add sugar, ginger snaps, salt, and pepper. Stir in 2 cups reserved liquid. Stir to a boil until smooth and creamy. Pour over meat. Bake at 350 F, allowing 20-30 minutes per pound. Baste frequently with sauce. The last half-hour of baking, add wine. If necessary, add water or vinegar to gravy. Serve with noodles. Makes 8 servings.

In a large mixer bowl, stir together 1 ½ cups flour and yeast. Heat milk, butter, sugar and salt until warm, stirring constantly until butter melts. Add to dry mixture in mixer bowl; add egg. Beat at low speed with electric mixer for ½ minute, scraping bowl constantly. Beat 3 minutes at high speed. By hand, stir in enough of the remaining dough to make a moderately stiff dough. Turn out onto floured surface; knead 6-8 minutes. Place in greased bowl, turning once. Let rise till double ( about one hour).

Meanwhile prepare the walnut filling. In bowl, combine walnuts egg, brown sugar, milk, butter and spices. Set aside.

Punch dough down; cover and let rest 10 minutes. On floured cloth, roll dough to 1/4 inch thickness (about 25 x 10 inches). Stretch gently, working from center to edges. pulling very thin to about 30 x 20 inches. Spread with walnut filling. Starting at long side, roll up dough in a jelly roll fashion. Pinch edge to seal. Place one end of roll in center of large greased baking sheet. Coil dough in a snail-shaped spiral; seal end. Cover, let rise in warm place till nearly double, about 30 to 45 minutes. Bake in 350^O oven for 30 to 35 minutes or till golden brown. Makes 1 coffee bread.

Line 9 x inch loaf pan with foil, overlapping sides. Place first 4 ingredient(chocolate marshmallow, and peppermint) in metal bowl. Mix sugar, milk, water, cream, and butter in 3-quart sauce pan. Stir over medium-low heat until sugar dissolves. Brush down sugar crystals from sides of pan using pastry brush dipped into water. Increase heat to high; bring to rolling boil. Reduce heat to medium-high; stir slowly with wooden spoon until clip-on thermometer registers 232 F, about 9 minutes.

Pour boiling mixture over ingredients in bowl; do not scrape pan. Stir vigorously with wooden spoon until chocolate melts and fudge thickens slightly, about 2 minutes. (Mixture should still be very soft and glossy). Immediately pour fudge into prepared pan; smooth top with rubber spatula. Refrigerate fudge until firm enough to cut, approximately 2 hours.

Lift fudge from pan, using foil as aid. Fold down foil sides. Trim ends of fudge. Cut into 24 pieces. Press candied violet into center of each, if desired. (Can be made one week ahead. Chill in air tight containers. Serve at room temperature.)

1 LB skinless boneless salt cod (center cut) 2 TB Matouk’s hot sauce, or to taste

In a small bowl whisk together sauce ingredients until combined well and season with salt and pepper. Keeps covered and chilled for two days.

Cut salt cod into 1 inch pieces and in a colander rinse well. In a large bowl cover cod with cold water by 2 inches. Soak cod, chilled, changing water several times, for 24 hours.

In colander drain cod. In a saucepan cover cod with water by 2 inches. Bring water to a boil and simmer until cod just flakes, about 3 minutes. Drain cod in colander and, when cool enough to handle, finely chop. Transfer cod to a large bowl. Chop scallions and onion and add to cod. In a bowl whisk together eggs, milk, and hot sauce and stir into cod mixture. Sift flour and baking soda over cod mixture and stir until combined well. Let batter stand, covered and chilled, 1 hour.

In a 4-quart heavy kettle heat oil over moderate heat until a deep-fat thermometer registers 375 F. Working in batches of 6, drop heaping teaspoons of batter into oil and fry, turning fritters occasionally, until golden brown, about 3 minutes. Transfer fritters as fried with a slotted spoon to paper towels to drain. Return oil to 375 F, before each batch.

Preheat oven to 350 F. Melt butter in a medium skillet over medium heat. Add onion and cook until softened. Add breadcrumbs, ½ tsp. of the salt and the black pepper. Mix thoroughly, then cool.

Pound chicken breasts halves with flat side of a mallet, being careful not to break up meat, then season with remaining salt, pepper to taste, sugar and Pickapeppa Sauce. Cover each breast with a thin layer of stuffing and chopped eggs, roll carefully and secure with a wooden tooth pick. Place rolls in a baking pan. Bake in reheated oven 1 ½ hours. Cool and slice into bite size pieces.

Shred crabmeat: discard any shells or cartilage. Peel eggs and cut them in half lengthwise. Remove yolks and mash these thoroughly in a medium bowl; set whites aside. Add remaining ingredients and mix well. Stuff each egg half with filling. Cover and refrigerate until chilled before serving.

2 cups green peas, cooked, drained Salt and freshly ground black pepper to taste

Remove and discard all skin and bones from fish, then break flesh into flakes. In a large bowl, combine salad greens, peas, cheese, onion and fish. Cover and refrigerate until thoroughly chilled. To serve, combine mayonnaise and sugar in a small bowl, then season to taste with salt and black pepper. Pour dressing over salad and toss lightly. Sprinkle with crumbled bacon and cherry tomatoes.

Wash peas then combine peas and enough water to cover by 2 inches in a medium saucepan. Bring to a boil, reduce heat and simmer 45 minutes, then drain them well.

Heat oil in a medium skillet over medium heat. Add onion and garlic; cook until soft but not browned. Stir in tomato paste, shrimp and ham. When these are just heated through, remove from heat and stir in cooked peas. Season to taste with salt; sprinkle with lemon juice. Cover and refrigerate until chilled.

Melt the butter in a saucepan over medium heat. Add the vegetables and sauté 5 to 7 minutes or until softened, stirring occasionally. Add the seasonings and sauté 2 minutes. Stir in the rice and cook 2 more minutes, coating the rice with the seasoning mix. Add the coconut milk and cook over low heat 20 minutes.

Gently add the crabmeat, shrimp and peas, reduce heat and cook until the rice has absorbed all the liquid and the shrimp are firm and pink, 5 to 10 minutes.

Bring 6 to 8 inches of water to a boil in a large stockpot. Add lobsters. Partially cover; bring water to a simmer. Cook about 7 minutes. Remove lobsters with tongs. Cool and remove meat from shell. Shred meat by hand.

Heat oil in a medium skillet over medium-high heat. Add celery, onion, bell pepper, bacon and tomato paste; cook 4 to 5 minutes. Add minced lobster and tomatoes. Cook, stirring often, 4 to 5 minutes more. Add thyme, black pepper, chili, salt to taste and the water. Simmer about 3 minutes to reduce liquid. Serve over rice.

Combine the onion, garlic and chili in a food processor and pulse until coarsely chopped. Add the soy sauce, vinegar, brown sugar, oil, allspice, thyme, pepper, cloves and cinnamon and process to a coarse paste.

Arrange the chicken breasts in a 10 inch microwaveable baking dish with the thinner ends slightly over lapping in the center. Pour the marinade evenly over the chicken, cover and let stand at room temperature for at least 10 minutes.

Cover the dish with wax paper and cook in the microwave on high or full power for 1 ½ minutes; do not let the marinade boil. Transfer the chicken to a plate and pour the marinade into a microwaveable 2 measure.

Grill or broil the chicken for 3 to 4 minutes per side, brushing occasionally with the marinade, until lightly charred and just cooked through. Bring the remaining marinade to the boiling point and serve alongside the sliced chicken breasts.

Make a marinade by mixing together peppercorns, cloves, oregano, salt, olive oil, vinegar and rum in a large glass bowl. Add roast and marinate overnight.

Next day combine ham, prunes and olives in a small bowl; set aside. Drain meat, reserving marinade. Cut several slits in roast and stuff with ham mixture. Place in a roasting pan, add sugar and beer to reserved marinade; pour over roast.

Pre heat oven to 350 F. Roast in preheated oven about 20 minutes per pound until internal temperature of meat reaches 120 F, basting frequently. Let roast stand 15 to 20 minutes before slicing. Pour off sauce, degrease and reduce until syrupy in a saucepan over high heat. Serve sauce with roast.

Make slits on top and bottom of roast and stuff garlic slivers into the slits. Set roast in a large bowl. To prepare the marinade, place a large skillet over medium-high heat; add chilies, bell pepper, onion, garlic, cumin, basil, pepper, cinnamon and a bay leaf. Cook, stirring, until vegetables are lightly charred. Remove skillet from heat and stir in limejuice. Pour over the roast and turn to coat thoroughly. Cover with plastic wrap and refrigerate overnight, turning occasionally.

Preheat oven to 350 F. Remove roast from marinade and place in a roasting pan, reserving marinade. Cook the roast 35 minutes per pound, or until meat thermometer registers 160 F.

Combine the tomato puree with the reserved marinade in a small saucepan. Bring to a boil, then reduce heat and simmer 5 minutes. Taste and adjust seasonings. Remove bay leaf. Strain, if desired. Transfer the roast to a serving platter and let stand 10 minutes before slicing. Spoon the sauce over the sliced meat.

In a medium saucepan, mix soaked beans and coconut milk; cook over medium heat until tender, but not mushy. Add garlic, onions, thyme, rice, salt and sugar. Cook covered, over medium heat, stirring once or twice, until rice reaches desired texture. Add additional water if necessary.

Combine corn, bell peppers and butter in a large skillet. Cover and cook over medium heat 2 minutes. Reduce heat. Add half-and-half, season with salt and pepper and cook, uncovered, over low heat 5 to 7 minutes more, or until liquid is absorbed. Stir frequently during cooking.

A Southwestern Feast

by John R. Taylor, Amhurst, NH.

Fiesta Shrimp

Serves 8 – 10

Marinade

3 TB vegetable oil1 TB balsamic vinegar

2 cloves garlic, minced1 Serrano chili, seeded and minced

1 tsp. dry mustard1/8 tsp. ground cayenne pepper

1 tsp. salt2 TB fresh cilantro, minced

¼ cup fresh lemon juice1 lime, thinly sliced

Shrimp

1 ½ lb shrimp½ cup thinly sliced red onion

1 lime, halved and thinly sliced½ cup black olives, pitted

½ cup roasted red pepper, diced

Whisk together all the marinade ingredients in a medium bowl.

Make a court bouillon and bring to boil. Add shrimp, turn off heat and let stand 5 minutes. Drain and when cool enough peel and devein.

In a large bowl, toss together the onion, lime, olives, bell pepper and marinade. Add the shrimp; cover and refrigerate for up to 3 hours.

Creamy Chicken Nachos

Makes about 96

1 Whole boneless chicken breast 1 tsp. powdered cumin

8 oz cream cheese at room temperature 1 tsp. chipotle chili powder

2 jalapeños, seeded and minced 6 oz coarsely grated Monterey jack cheese

3 TB minced red onion salt and freshly ground black pepper to taste

2 garlic cloves, minced 12 oz flat, round tortilla chips (approx. 100)

Poach and shred chicken breast.

Cream all ingredients, except the tortilla chips, with an electric mixer until well blended. Refrigerate until ready to use, but bring to room temperature before assembling so that the mixture can be easily spread.

Spread each chip with a generous amount of the mixture. Arrange the chips on a baking sheet and broil about 3 inches away from the broiler until puffed and golden.

Crab and Roasted Pepper Nachos

Makes about 36

2 TB unsalted butter Salt and freshly ground white pepper to taste

½ cup finely chopped sweet onion 8 oz fresh or frozen, well-drained crabmeat

1 cup heavy cream 1 roasted red pepper diced

8 oz cream cheese at room temperature 2 Anaheim chilies, roasted, peeled, cored, diced

¼ cup grated asadero or provolone cheese 5 oz round flat tortilla chips (approx. 36)

1/8 tsp. cayenne pepper

Cut cream cheese into pieces and bring to room temperature.

Heat the butter over medium-high heat in a skillet. Add the onion and sauté until slightly softened, about 2 minutes. Add the cream; bring to a boil and cook, stirring occasionally, until the cream is reduced by half. Add the cream cheese and stir until blended. Stir in the cheese, cayenne pepper, salt and white pepper. Fold in the crabmeat, roasted pepper and chilies. The mixture can be refrigerated until needed.

Spread each tortilla chip with about 1 TB of the crab-pepper mixture and place on a baking sheet. Broil about 3 inches from the broiler until the nachos are hot and bubbly, 2-3 minutes.

Southwestern Caesar Salad

Serves 8

2 eggs ¼ tsp. cayenne pepper

3 garlic cloves 2/3 cup extra-virgin olive oil

1 chipotle chili in adobo sauce 1/3 cup corn oil

¼ tsp. ground cumin salt and freshly ground pepper to taste

1 TB Dijon mustard vegetable oil for frying

2 tsp. anchovy paste 4 corn tortillas cut into ¼ by 3 inch strips.

1 TB balsamic vinegar 1 tsp. chili powder

1 TB fresh lime juice 1 heads romaine lettuce

1 shallot ½ cup crumbled cotija or Parmesan cheese

Place the eggs in boiling water for 1 minute. Remove from water and separate; reserve the white for another use. Place the yolks and all the remaining dressing ingredients except the oils and salt and pepper in a medium bowl and whisk until well blended. Slowly add the olive oil, then the corn oil. Add salt and pepper.

Pour ¼ inch of vegetable oil into a skillet. Heat oil to medium-high. Sprinkle the tortilla strips with the chili powder and fry in the hot oil until crisp and lightly browned. Drain on paper towel.

Toss the lettuce with the dressing; gently mix in the cheese and tortilla strips.

Shellfish Fajitas with Ancho Cream

Serves 8 to 12

1 very small sweet potato (3 or 4 oz) 3 TB diced red bell pepper

2 cups heavy cream 3 TB dices yellow bell pepper

3 TB corn oil 3 TB dices green bell pepper

3 Ancho chilies, cored and seeded 1 TB chopped fresh basil

1 lb shrimp, peeled, deveined and diced 1 TB chopped fresh cilantro

½ cup corn kernels salt and pepper to taste

½ lb bay scallops 3 cups chicken stock

1 TB maple syrup 12 6 inch flour tortillas

Cilantro, diced tomatoes and chopped sweet onion for garnish

Peel sweet potato and cut into small dice. Place diced sweet potato in a saucepan and cover with the chicken stock. Add ½ tsp salt and the maple syrup; bring to a boil. Reduce heat and simmer for 4 minutes. Strain reserving the stock. Plunge the sweet potato into ice water and drain again. Set aside.

Cut one of the ancho chilies into julienne and set aside. Soak the other 2 ancho chilies in very hot water until softened, about 20 minutes. Remove from the water and purée in a blender. Strain into a bowl and set aside. In a medium saucepan, boil the cream to reduce it to 1 cup. In a separate saucepan, boil the remaining reserved potato cooking liquid to reduce to ½ cup. In a sauté pan, heat the corn oil over medium heat until lightly smoking. Add the shrimp, julienned ancho and corn; sauté for 1 minute. Add the scallops, peppers, ancho purée, basil, cilantro, reduced cream, reserved sweet potatoes and reduced cooking stock. Bring to a boil, reduce heat and simmer for 1 minute. Add salt and pepper to taste.

Wrap the flour tortillas in damp paper towel, place on microwave proof plate and cook on high for 1 ½ minutes, or until hot. Serve immediately.

Baked Southwest Chicken with Jack Cheese and Peppers

Serves 6

3 TB Southwest Seasoning Mix 1 ½ tsp. chili powder

3 TB dry bread crumbs 2 TB minced cilantro

6 boneless, skinless half chicken breasts Salt and ground black pepper to taste

12 thin slices of Monterey jack cheese 1 avocado, diced & tossed

1 red bell pepper cut into ¼ by 3 inch strips with 1 TB lime juice, for garnish

1 yellow bell pepper cut into ¼ by 3 inch strips 1 ripe tomato, diced for garnish

Red Pepper Sauce

Preheat an oven to 375 F. Lightly oil a baking dish large enough to hold the chicken breasts in a single layer. In a small bowl, stir together the seasoning mix and the bread crumbs; set aside.

Cut a pocket along the length of each chicken breast and keeping one edge attached, fold back the top of the pocket. Line each pocket with a slice of cheese and top with rows of red, then yellow bell peppers. Sprinkle ¼ teaspoon chili powder, 1 tsp. cilantro, salt and pepper over the last row of peppers and top with a second slice of cheese. Fold the top back over the filling and secure with toothpicks.

Coat both sides of each stuffed chicken breast with the seasoned bread crumb mixture. Place the breasts in the baking pan; cover and bake for 10 minutes. Uncover and bake another 10 minutes. Transfer the breasts to a cutting board, remove the toothpicks and slice the breasts diagonally into ½ inch slices. Fan the slices on a platter and sprinkle with the avocado and tomato. Serve with red bell pepper sauce.

Southwest Seasoning Mix

1 TB chili powder 1 tsp. sugar

1 TB paprika 1 tsp. salt

1 tsp ground cumin ½ tsp. freshly ground pepper

1 tsp ground coriander ½ tsp. cayenne pepper

Red Pepper Sauce

1 Garlic clove, minced 1 cup chicken stock

2 shallots, chopped 2 roasted red bell peppers

1 red jalapeño or Serrano chili diced salt and freshly ground pepper to taste

In a small saucepan over medium-high heat, bring the garlic, shallots, chili and chicken stock to a boil; reduce heat and simmer for 15 minutes. Transfer the mixture to a blender; add the diced bell peppers and purée until smooth. Add salt and pepper. Can be made up to 3 days ahead and refrigerated. Reheat before serving.

Pork Tenderloin Stuffed with Serrano, Cheese and Piñons

Serves 6

2 Garlic cloves, minced 2 TB olive oil

¼ cup finely chopped green onions Salt and freshly ground pepper to taste

1 TB minced fresh cilantro 2 pork tenderloins (approx. 12 oz each)

1 serrano chili, minced ½ cup grated jalapeño jack cheese

1 TB grated fresh ginger ¼ cups piñon nuts, toasted

2 TB fresh lime juice

In a ceramic bowl, whisk together the garlic, green onions, cilantro, chili, ginger and lime juice. Slowly whisk in the olive oil and salt and pepper. Spread half of the mixture on a flat side of one of the tenderloins. Sprinkle the cheese and pine nuts over the marinade mixture. Fit the second tenderloin over the first, matching the thin ends to the thick to make an even roast; tie securely with cotton string. Spread the remaining marinade over the outside of the tenderloins. Place in a glass or ceramic dish; cover and refrigerate several hours or overnight.

Preheat an oven to 400 degrees. Cook the tenderloins on a rack in a baking sheet until they reach an internal temperature of 150 degrees, about 40 to 50 minutes. Remove from the oven, cover loosely with aluminum foil and let sit for 10 minutes. Remove the string and cut into slices. Reserving any juices to spoon on top.

Stuffed Rib Roast with Ancho Chili Sauce

Serves 16

1 8 lb. rolled rib roast 4 TB fresh oregano, minced

4 heads of garlic Salt and freshly ground pepper to taste

2 TB olive oil 3 Anaheim chilies, roasted and peeled

Ancho Chili Sauce

10 ancho chilies Salt and freshly ground pepper to taste

10 poblano chilies roasted and peeled 1 cup heavy cream

Preheat oven to 350 degrees. Rub the heads of garlic with the olive oil; wrap the garlic in aluminum foil and bake in the oven for 1 hour. Make a paste of the puréed garlic, oregano, and salt and pepper. Make a slit along the top of the rib roast and generously rub the inside of the slit with the garlic mixture. Place strips of the Anaheim chilies in the slit and close. Season the roast with salt and pepper and place in oven until it reaches 130 degrees, internal temperature. To make the sauce, place the ancho chilies in a bowl and cover with very hot water; let soak for 45 minutes. Reserve 2 cups of the water in which chilies were soaked; place ancho and poblano chilies in a blender with the water and purée until smooth. Strain into a small saucepan and add salt and pepper and cream. Heat and adjust the seasonings.

Serve meat and spoon a little sauce over each slice.

Southwest Barbecued Beef Brisket

Serves 12

For dry rub

½ cup paprika 3 TB sugar

3 TB freshly ground black pepper 2 TB chili powder

3 TB coarse salt

For basting liquid

12 oz. beer ¼ cup vegetable oil

½ cup cider vinegar 2 TB Worcestershire sauce

½ cup water 2 TB minced jalapeño chilies

1 8 lb. untrimmed whole beef brisket 5 lb. natural lump charcoal

4 cups hickory wood. (Soak in cold water for 30 minutes if in chip form.)

1 cup barbecue sauce of choice 1 TB chili powder

Transfer 1 TB dry rub to small bowl to save for basting liquid. Spread remaining dry rub all over brisket. Cover with plastic and chill overnight.

Mix basting ingredients plus reserved dry rub and heat in saucepan for 5 minutes. Reserve ½ cup for use in barbecue sauce. Chill all liquid until ready to use.

Start fire in smoker and bring smoker up to about 225 degrees. Add some hickory and place brisket, fat side up, on rack in smoker. Cover and cook until tender when pierced with a fork and meat thermometer registers 185 degrees, about 10 hours. Every 1 ½ to 2 hours add enough charcoal to maintain single layer and to maintain 200 to 225 degrees. Add more hickory wood.

Brush brisket with basting liquid each time charcoal is added. When done transfer brisket to platter and let stand 15 minutes. (Can be made 1 day ahead. Cool 1 hour. Wrap in foil and chill. Before continuing, re-warm brisket, still wrapped, in 350 degree oven about 45 minutes.) Combine barbecue sauce and chili powder in small saucepan. Add any accumulated juices from brisket and bring to boil, thinning sauce with some of reserved ½ cup of basting liquid, if desired.

Slice across grain and serve with sauce.

Chipotle Baked Beans

Serves 8 to 10

6 bacon slices 3 TB packed dark brown sugar

1 ½ cups chopped onion 2 TB Worcestershire sauce

1 ¼ cups barbecue sauce of choice 1 TB soy sauce

¾ cup dark beer 4 to 6 tsp. minced canned chipotle chilies

¼ cup light molasses 6 16 oz. cans great northern or navy beans

3 TB Dijon mustard Chopped fresh parsley

1 TB adobo sauce from chipotle chilies

Preheat oven to 350 degrees. Cook bacon in skillet until crisp. Drain on paper towel. Transfer 2 ½ TB bacon drippings from skillet to large bowl. Finely chop bacon and add to bowl. Add onion and next 8 ingredients to bowl and whisk to blend. Whisk in 4 to 6 tsp. chipotle chilies. Stir in drained beans. Transfer bean mixture to 13 x 9 x 2 inch glass baking dish. Bake uncovered until liquid bubbles and thickens slightly, about 1 hour. Cool 10 minutes before serving, sprinkled with parsley.

Southwestern Rice

Serves 6

¼ cup vegetable oil 1/3 cup tomato paste

1 cup long-grain rice 2 garlic cloves, minced

2 TB diced red bell pepper 2 ½ cups cold water

¼ cup finely chopped onion ¾ tsp. salt

1 TB minced fresh parsley

Heat the oil in a large, heavy saucepan over medium heat. Add the rice and cook, stirring constantly, until the rice is golden, about 5 minutes. Add the red pepper and onion and cook another 5 minutes, stirring. Reduce heat; add the parsley, tomato paste and garlic; stir well. Add the water salt, raise heat and bring to a boil. Cover tightly and reduce heat to low; simmer for 20-30 minutes, or until the water is absorbed. Remove from heat and let sit for 10 minutes before serving.

Southwestern Zucchini

Serves 6

2 TB olive oil 2 TB minced fresh basil

4 cups thinly sliced zucchini ½ cup Salsa Fresca

½ cup finely chopped celery salt and freshly ground pepper to taste

1 cup finely chopped red onion 1 cup grated Monterey jack cheese

1 red bell pepper diced

Heat the olive oil in a large, heavy skillet over medium-high heat. Add the zucchini, celery, onion and bell pepper; sauté, stirring constantly, until the vegetables begin to soften, about 5 minutes. Add the basil, salsa, salt and pepper. Cover and lower heat; simmer for another 5 minutes. Uncover, add the cheese and stir until the cheese is melted and the vegetables are tender. Serve immediately.

Margarita Roulade

Serves 12

Cake

4 Eggs, separated 2 tsp. grated lime zest

¼ cup granulated sugar ¼ tsp. salt

1 TB fresh lime juice ½ cup sifted unbleached flour

Soaking syrup

1 TB fresh lime juice 1 TB tequila

2 TB Triple Sec

Lime Cream

3 egg yolks 2 TB tequila

¼ cup Triple Sec 1 tsp. gelatin, dissolved in 2 TB of cold water

2 tsp. grated lime zest ¼ cup heavy cream, whipped until stiff

2 TB fresh lime juice

Filling and Topping

½ cup Margarita Jam or lime marmalade Sifted confectioners’ sugar for dusting

Preheat an oven to 375 degrees. Butter a 10 by 15 inch jellyroll pan. Line the bottom with waxed paper and butter the paper. Dust the pan with flour and tap out any excess.

Beat the egg yolks with an electric mixer. Gradually add the sugar, then the lime juice, lime zest and salt. Beat until the mixture is thick and pale, about 5 min. in a large bowl beat the egg whites until stiff but not dry. Fold one third of the egg whites into the egg yolk mixture. Sift one third of the flour over the batter and gently fold in until blended. Repeat with another one third of whites, then flour. Finish folding in the whites and flour and fill the prepared pan with the batter, spreading it evenly bake for 15 minutes, or until the cake is lightly browned and the edges have started to pull away from the sides of the pan. Let cool for 5 minutes.

Place a damp towel on 2 wire racks placed side by side and turn the cake out onto the towel. Remove the waxed paper. Stir together all the soaking syrup ingredients and sprinkle it even over the cake. Starting with a long side, fold one edge up about 2 inches. Continue to roll up the cake in the towel, with the towel between the layers. Let sit until cool, at least 15 minutes, but not longer than 1 hour.

To make the lime cream, in a heavy non-aluminum saucepan, combine the egg yolks, Triple Sec, lime zest, lime juice and tequila. Whisk over medium heat until the mixture is thick enough to leave a trace as the whisk is pulled through it, about 10 min. Beat in the dissolved gelatin and whisk over heat just until well blended. Strain into a bowl and cool over a bowl of ice water, stirring occasionally for about10 min., or until cold. Fold the cooled mixture into the whipped cream. Cover and refrigerate until almost set, about 30 minutes.

To serve, unroll the cake. Spread a thin layer of the jam evenly over the cake. Spread the lime cream over the jam. Roll the cake up again without the towel, allowing 2-3 inches for the first fold. Wrap in plastic wrap and refrigerate for at least 3 hours or up to 2 days before serving. Just before serving, sprinkle with confectioners’ sugar and cut into slices. Serve with caramel sauce.

Orange Bizcochitos

Makes about 24

2 ½ cups unbleached all-purpose flour 2 eggs lightly beaten

1 tsp. baking powder 2 tsp. Triple Sec

1 ½ cups plus 1 TB sugar ½ tsp. orange zest

1 cup unsalted butter at room temperature 1 TB ground cinnamon

1 ½ tsp. aniseed, crushed

Sift together the flour and baking powder. Cream together 1 ½ cups sugar and the butter; add the aniseed, eggs, Triple Sec and orange zest. Stir in the flour mixture and mix to a soft dough. Shape the dough into a disk, wrap in plastic and refrigerate for at least 2 hours or until firm enough to roll.

Preheat oven to 375. Lightly butter a baking sheet. On a floured board, roll the dough to ¼ inch thickness and cut out with cookie cutters. Mix the cinnamon and the remaining 1 TB sugar together and sprinkle liberally over the cookies. Transfer to the prepared baking sheet and bake for 10 minutes, or until lightly browned. Let cool on a rack.

Caramel Sauce with Piñons

Makes 1 ½ cups

1 cup sugar 1 cup heavy cream

¼ cup water ½ cup toasted piñon nuts

In a heavy saucepan, bring the sugar and water to a boil over high heat, stirring occasionally. Continue to boil until the sugar melts and begins to turn brown, about 10-15 minutes. Remove the pan from heat and immediately add the cream, stirring until completely blended. Stir in the toasted nuts and let cool to room temperature. Keeps refrigerated for up to 1 week.

Margarita Jam

Makes 4 cups

2/3 cup tequila 2 TB lime zest

1/3 cup Triple Sec 3 cups sugar

2/3 cup fresh lime juice 1/3 cup liquid pectin

In a heavy saucepan, stir together the tequila, Triple Sec, lime juice, the zest and sugar. Bring to a boil over medium heat, stirring, until the sugar is dissolved. Add the pectin and stir for 1 minute. Ladle into hot, sterilized jars and seal. If sealed with paraffin, the jam will keep for 2 months un-refrigerated. If kept covered in the refrigerator, the jam will keep up to 2-3 months.

A Culinary Tour of the World

by John R. Taylor, Amhurst, NH

Maryland Style Crab Cakes with Lemon & Green Peppercorn Remoulade

Makes 16 appetizer portions

1 large egg ¼ tsp. freshly ground black pepper

4 TB. Mayonnaise ¼ tsp. salt

1 TB. Dijon mustard 1 lb. lump crab, picked over

¼ cup chopped bottled pimiento ¾ cup finely crushed Ritz crackers

3 TB. Minced flat leaf parsley 2 TB olive oil

1 tsp. Old Bay seasoning 1 TB unsalted butter

1 tsp. Worcestershire sauce lemon wedges as an accompaniment

2 dashes of Tabasco or to taste lemon & green peppercorn remoulade

Whisk together the egg, mayonnaise, the mustard, the pimiento, the parsley, the Old Bay Seasoning, the Worcestershire sauce, the Tabasco, the pepper, and the salt. Add the crabmeat and ¼ cup of the crushed crackers, and toss the mixture gently. Spread the remaining ½ cup crackers on a plate, form the crab mixture into patties of 16 equal portions.

Coat the top and bottom of each patty with the crushed crackers, and transfer to a piece of waxed paper. In a large non-stick skillet heat the oil and the butter over medium-high heat until the foam subsides and sauté in batches for 1 to 2 minutes per side until they reach a golden brown. Transfer to platter and serve with lemon wedges and remoulade.

Lemon & Green Peppercorn Remoulade

1 cup mayonnaise 2 tsp. green peppercorns

1 TB Dijon mustard 1 tsp. anchovy paste

2 TB chopped parsley 1 TB chopped dill pickle

1 TB chopped fresh chives 1 tsp. fresh lemon juice

1 TB chopped capers fresh ground pepper to taste

Mix the mayonnaise and mustard until completely blended. Stir in the rest of the ingredients and serve with crab cakes.

Danish Lachs-Tartar with Black Caviar

Makes 8 servings

1 lb smoked salmon, finely chopped ¼ tsp freshly ground black pepper

2 ex-large hard boiled eggs, finely chopped 4 tsp black caviar, preferable beluga

2 TB finely minced shallots Lemon slices & watercress for garnish

Mix salmon, eggs, shallots and pepper in food processor until flecks of egg are no longer visible. Cover and chill until ready to use. Place wilted watercress leaves about serving plate, mound salmon in middle of plate, make indentation for caviar and garnish with lemon slices. Serve with small squares of black bread and or crackers.

Andalusian Meatballs with Hot Pepper-Nut Sauce

Approx. 6 servings

1 lb lean ground pork1 lb lean ground beef

½ lb chorizo, minced¼ cup minced parsley

3 TB dry sherry2 eggs

1 small onion, minced3 cloves garlic, minced

1 tsp dried oregano1 tsp salt

¾ tsp nutmeg¼ tsp allspice

Grated peel of 1 lemon

Combine all ingredients thoroughly. (Can be prepared a day ahead of time and refrigerated in an airtight container.)

Form walnut sized balls. Dredge lightly in flour, shaking off excess, and fry in batched in a large skillet that has ¼ inch of oil heated to about 400 degrees. Shake frequently browning on all sides until cooked through, about 10 minutes. Remove with slotted spoon and drain on paper towel. (Can be kept warm in chafing dish or low oven, for about 1 hour before serving.)

Hot Pepper-Nut Sauce

2 Small ripe tomatoes peeled and seeded. (Use canned tomatoes when out of season.)

1 Garlic Clove ½ tsp salt

¼ cup blanched almonds 1/8 tsp hot chili powder

½ cup olive oil 1 TB red wine vinegar

Mince garlic and put in food processor together with almond s, chili powder, salt and tomatoes. Mix until smooth. With machine running pour olive oil through feed tube in slow steady stream and mix thoroughly. Sauce will be smooth and thick. Add vinegar and blend well. Refrigerate sauce until ready to serve.

Serve warm meatballs in chafing dish with sauce for dipping.

German Husumer Shrimp Salad

Makes 6 Servings

Salad: Dressing:

½ lb cooked small shrimp ½ cup mayonnaise

2 ex-lg. hard boiled eggs, coarsely chopped 1 TB Dijon mustard

1 cup drained, cooked peas ¼ cup heavy cream whipped to stiff peaks

1TB finely chopped fresh chives 1 TB fresh lemon juice

2 TB finely chopped fresh dill 1/8 tsp salt

2 TB minced parsley 1/8 tsp freshly ground black pepper

Lightly toss all salad ingredients together in a bowl. Combine all dressing ingredients in a 2 cup measure, pour half over the salad, cover, and refrigerate for at least 1 hour. Cover and refrigerate the remaining dressing. Just before serving, toss the salad well, adding a little more dressing, if necessary. Also correct seasonings at this point. Serve with the remaining dressing.

WuXi Boc Choy Salad

1 Large head of Boc Choy or Chinese cabbage - shredded

1 bunch green onions - sliced

2 pkgs. Ramin oriental chicken noodles

¾ cup slivered almonds

6 T. wine vinegar

4 T (or less) sugar

½ cup oil

2 season packets from the noodles

Mix the cabbage and onions and store in a Zip Lock bag.

Break up the noodles and place them on cookie sheet with the almonds. Roast at 275 for 30 minutes – stirring once. Cool and store in a separate bag.

Mix the last four ingredients and store in a jar. Refrigerate all the ingredients. Just before serving mix all together (Salad will wilt when left standing for very long).

Lasagne Bolognese

Serves 8 as a main course

For the Ragu:

5 TB extra-virgin olive oil ½ tsp extra-virgin olive oil

3 TB unsalted butter Approx. 4 cups of unbleached flour

1 carrot, finely chopped

1 medium onion, finely chopped For the Béchamel

1 celery rib, finely chopped 5 TB unsalted butter

2 garlic cloves, chopped ¼ cup all-purpose flour

¼ lb sliced pancetta, cut in 4 pieces 3 cups whole milk

1 lb ground veal 1 ½ tsp salt

1 lb ground pork ½ tsp freshly grated nutmeg

1/3 cup tomato paste `

1 cup whole milk To assemble the lasagne

1 cup Pinot Grigio 2 TB salt

1 tsp salt 2 TB extra-virgin olive oil

½ tsp freshly ground black pepper 9 TB finely grated Parmigiano-Reggiano

For the pasta dough Special equipment

1 TB salt Pasta machine

1 cup firmly packed spinach 13 x 9x2 inch roasting pan

4 extra large eggs

About 4 cups of unbleached flour

Make ragu

Heat oil and butter in a wide 8 quart heavy pot over moderate heat until butter is melted, then cook carrot, onion, celery, and garlic stirring occasionally, until tender but not browned. About 10 to 12 minutes. While vegetables are cooking finely chop the pancetta.

When vegetables are tender, increase heat to high and stir in veal, pork, and pancetta. Cook stirring occasionally, breaking up any lumps, until meat is starting to brown, 12 to 15 minutes. Stir in tomato paste, milk, and wine and gently simmer, uncovered, over low heat, stirring occasionally, until almost all liquid has evaporated but ragu is still moist, 1 to ½ hours. Stir in salt and pepper and remove from heat.

Make pasta dough

Bring about 3 quarts of water to a boil and add 1 TB salt. Place a large bowl of ice water next to stove. Blanch spinach in water about 45 seconds. Drain in sieve and chill completely in ice bath. Drain spinach and squeeze dry in kitchen towel. Chop very fine. Stir together spinach, eggs, and oil in a bowl until well mixed.

Mound about 3 ½ cups of flour in the center of a large wooden cutting board. Make a well in the center of the mount and add the egg mixture. Using a fork, beat egg mixture, incorporating a flour a little at a time, starting with the inside wall of mound and being careful to not break through the mound. Use your other hand to keep wall intact. When you have a thick paste that you can’t beat anymore start kneading dough with both hands and incorporating some of the flour from board. Once you have a cohesive mass (you will have some flour leftover) remove dough from board and scrape board clean.

Dust board with fresh flour and continue kneading until dough is elastic, about 8 minutes. You may need to dust from time to time to keep the dough from sticking to board. Wrap dough in plastic wrap and allow dough to rest for about 45 minutes, at room temperature.

Make Béchamel while dough rests

Melt butter in a 3 quart heavy saucepan over medium heat. Whisk in flour until smooth, then cook, whisking frequently, until pale golden brown, 4 to 6 minutes. Meanwhile heat the milk until just about to boil.. Add milk 1 cup at a time whisking constantly until very smooth. Bring sauce to a boil and cook for 30 seconds whisking constantly. Remove from heat and whisk in salt and nutmeg. Cover with a buttered round of wax paper and cool to room temperature stirring occasionally.

Roll out pasta while Béchamel cools

Cut pasta dough into 8 equal pieces. Cover 7 with plastic wrap and press1 into a flat rectangle. Dust with a little flour. Set rollers on the pasta machine to the widest setting and feed the pasta rectangle through the machine. Fold the pasta in half and feed the folded end through the pasta machine 6 or 7 more times. Dust with flour to prevent sticking, if necessary.

Turn dial to next setting and feed dough without folding. Continue rolling once at each setting until narrowest setting is reached. Lay pasta sheet on a lightly floured surface to dry until slightly firm but still flexible, about 10 minutes. Roll out remaining 7 pieces of dough in same fashion.

Trim ends and cut crosswise into 5 inch pieces. Cover with barely dampened kitchen towel.

Assemble and bake lasagne

Put oven rack in middle of oven and preheat to 375 degrees. Bring 6 quarts of water to boil in 8 quart pot and add 2 TB of salt. Have a bowl of ice water next to the stovetop and add a little olive oil to ice bath. Drop 6 pieces of pasta into pot and cook 1 minute. Transfer with slotted spoon to ice bath to chill and then lay flat on kitchen towels and pat dry.

Lightly oil the lasagne pan and spread 1 cup ragu over bottom. Sprinkle with 1 ½ TB of Parmigiano-Reggiano, then cover with cooked pasta pieces overlapping slightly. Spread ½ cup Béchamel over pasta.

Repeat above procedure 4 more times. The final layer of Béchamel will be 1 cup. Sprinkle top with remaining 3 TB of cheese

Bake lasagne, uncovered, until top is pale golden in spots and sauces are bubbling, about 45 minutes. Let stand 10 minutes before serving.

Shrimp Laced with Mild Spices

(Masala Jheengari)

For 6 persons

2 LB shrimps (about 28 to 32 per pound) 2 tsp. ground coriander

½ tsp. turmeric 1 ½ tsp. paprika

½ cup mixture of oil and usli ghee (p. 11) ¼ cup of plain yogurt

1 ½ cups finely chopped onions 1 ½ tsp. Kosher salt

2 tsp. finely chopped garlic 2 green chilies, seeded and minced

1 ½ tsp. ground roasted white poppy seeds ¼-1/3 cup heavy cream

1 tsp. ground cumin 2 TB finely chopped fresh coriander leaves

Shell and de-vein shrimps and wash them thoroughly. Bring 1 quart of water to a boil on high heat. Add turmeric and shrimps, and cook for 4 minutes (reduce the cooking time if you are using smaller shrimps). Immediately drain the shrimps, reserving the water, and set aside.

Heat oil in a large heavy-bottomed pan, preferably one with a non-stick surface, and add onions. Over high heat, fry the onions until they turn golden brown (about 8 minutes), stirring constantly to prevent burning. Add garlic, and cook for an additional ½ minute. Reduce heat, and add ground poppy seeds, cumin, coriander, and paprika. Stir rapidly for 5 seconds, and add half the reserved liquid in which the shrimps were cooked. Increase heat to high and boil rapidly, uncovered, for 10 minutes. Add the remaining liquid, and continue boiling, uncovered, until the sauce reduces to a thick pulpy gravy (about 20 minutes). Stir occasionally to ensure that the sauce does not stick to the pan. Add yogurt, salt, chilies, and continue cooking for an additional 2-3 minutes, stirring constantly. Add cooked shrimps, and stir to mix. Reduce heat and gently simmer, covered, for a couple of minutes, or until the shrimps are heated through and absorb some of the gravy. Turn off heat, and stir in cream. Let the dish rest at least 1 hour. When ready to serve, gently simmer until heated through. Check for salt, stir in the chopped coriander leaves, and serve sprinkled with a few more chopped leaves.

Note: This dish improves with keeping. For best results, prepare it the day before you are going to serve it, and refrigerate. Reheat gently, taste and if necessary add salt, cream, and chopped coriander before serving.

Thai Red Chicken with Cherry Tomatoes

Serves 8

2TB sunflower oil 6 fresh kaffir lime leaves

2 lb skinless, boneless chicken breasts 1 lb sweet potato

4 garlic cloves, crushed 2 pints coconut milk

4 TB Thai red curry paste 1 lb cherry tomatoes, halved

4 TB grated fresh galangal or ginger root 6 TB chopped fresh coriander

2 TB tamarind paste Jasmine rice

Peel and dice the sweet potato. Thinly slice the chicken breasts. Heat the oil in a large preheated wok or frying pan. Add the chicken to the pan and stir-fry for 5 minutes. Add the garlic, curry paste, galangal, tamarind paste and lime leaves to the pan and stir-fry for 1 minute.

Add the coconut milk and sweet potato to the mixture in the pan and bring to the boil. Simmer for 20 minutes, or until the juices begin to thicken and reduce.

Add the cherry tomatoes and coriander to the curry and cook for a further 5 minutes, stirring occasionally. Transfer to serving plates and serve hot with jasmine rice.

English Roast Beef

Serves 12 to 16

7 to 8 lb choice, rolled rib roast kosher salt and black pepper

1 TB dry mustard (Coleman’s) 2 TB flour

2 TB Dijon Mustard 2 cups beef bouillon

2 TB granulated sugar

Combine the dry mustard, Dijon mustard and sugar and rub the mixture over the entire roast. Refrigerate roast for 3 hours or overnight.

Heat the oven to 450 degrees and place the roast on a rack in a shallow roasting pan. Salt and pepper the roast.

Roast for 15 to 20 minutes at 450 degrees then lower the over to 350 degrees and continue roasting the meat, basting every 20 minutes. After roasting for approximately 10 minutes a pound, check the internal temperature. It should be 120 degrees for rare. Remove the roast from pan and transfer to platter and cover with foil and let stand at least 15 minutes.

Remove all but about 2 TB of fat, return pan to medium heat and stir in the flour scraping up the brown bits on the pan’s bottom. Cook about 2 minutes. Add the bouillon and cook until the gravy thickens. Season with salt and pepper, to taste, and add any juices that accumulate in the platter where the roast is resting.

Thai Pork with Soy and Sesame Glaze

Serves 8

4 10 oz pork fillets 2 TB sesame seeds

4 TB dark soy sauce 2 onions, thinly sliced into rings

4 TB clear honey 2 TB plain flour seasoned

4 garlic cloves, crushed sunflower oil, for frying

Preheat oven to 400 degrees. Trim pork fillets and place in a wide glass dish. Mix the soy sauce, honey and garlic together in a small bowl and then spread over the pork, turning to coat evenly. Sprinkle evenly with sesame seeds and place pork in a shallow baking pan. Roast the pork in the oven for 20 minutes, spooning any juices over pork. Cover loosely with foil to prevent over browning and roast for a further 10-15 minutes or until meat is done or 140 degrees internally.

Meanwhile dip the onion slices in the seasoned flour and shake off excess. Heat the oil in a small frying pan and fry the onions until golden and crisp, turning occasionally. Serve the pork in slices with the fried onions.

Mixed Vegetables, Castile Style

Serves 8

6 TB extra virgin olive oil 2 heads broccoli, separated into florets

4 TB butter 4 red peppers, seeded & coarsely chopped

4 cloves garlic, mashed ½ tsp salt

½ cup chopped prosciutto ham freshly ground black pepper, to taste

2 small onions, peeled and sliced 4 TB dry sherry

4 carrots, peeled and thinly sliced 4 TB cognac

2 cups sliced mushrooms Grated Parmesan cheese

In a large skillet, heat the oil and butter and sauté the garlic, ham and onion until onion is soft. Add the carrots, mushrooms, broccoli, red peppers, salt and pepper and sauté over high heat, shaking the pan briskly, until vegetables are almost tender. Add the sherry and cognac and flambé until flames subside.

Remove to serving dish and sprinkle with Parmesan cheese. Serve immediately.

Holt Road Cheesecake

Vanilla Wafer Crust 8 oz sour cream

3, 8 oz cream cheese pkgs., softened ½ tsp vanilla extract

1 cup sugar 1-1/3 cups (8 oz pkg.) heath Milk Chocolate

3 eggs Toffee Bits, divided

Vanilla Wafer Crust: Combine 1-3/4 cups vanilla wafer crumbs (about 55 wafers) and 2 tablespoons sugar; stir in ¼ cup (1/2 stick) melted butter. Press onto bottom and 1 inch up side of 9-inch spring form pan. Refrigerate about 30 minutes.

Beat cream cheese and sugar in large bowl on medium speed of mixer until well blended. Add eggs, one at a time, beating well after each addition. Add sour cream and vanilla; beat on low speed until blended.

Pour half of cheese mixture into crust. Reserve ¼ cup toffee bits for topping; sprinkle remaining toffee bits over cheese mixture in pan. Spoon in remaining cheese mixture.

Bake 1 hour or until filling is set. Cool 15 minutes. Sprinkle reserved toffee bits over top. With knife, loosen cake from side of pan. Cool completely; remove side of pan. Cover; refrigerate at least 4 hours before serving. Cover; refrigerate leftover cheesecake. 12 to 16 serving

1/4 cup	butter (1/2 stick)
1/4 pound	smoked ham cut into 1/4 inch cubes
3	large carrots, chopped
1 1/2 cups	chopped leeks (white and pale parts only)
1/2	medium onion, chopped
1/2 tsp	dried thyme
2	bay leaves
5 cups	canned low-salt chicken broth
3	medium turnips (about 1 1/2 lbs), peeled, chopped
	Fresh parsley leaves

4 slices	bacon, diced
3 small	onions, diced
6-8 medium	potatoes, peeled and diced
1/2	bay leaf
1 tsp	paprika
1 cup	dairy sour cream
4-6	eggs

1	Ham bone or cup of diced ham
2	pkg. split peas
3	bouillon cubes
6-7	potatoes
5-6	large carrots
1/2 bunch	celery
1/2 lb	bacon
7	onions
4 Tbs.	soy sauce or Maggi

1/4 cup	butter
3	shallots, thinly sliced
1	small onion, thinly sliced
1	small red onion, thinly sliced
2	green onions, chopped
1	leek (white and pale green parts), chopped
1 Tbs.	minced ginger
1/8 tsp.	ground cloves
4 cups	canned beef broth
2/3 cup	Sherry
2 Tbs.	butter, melted
1 tsp	minced garlic
4 slices	French bread
1/2 cup	Parmesan cheese
4 slices	Swiss cheese
4 slices	mozzarella cheese

2 Tbs	olive oil	2 cloves	garlic. minced
1	green bell pepper, chopped	1 cup	plum tomatoes, canned
1	red bell pepper. chopped	9 oz	spinach linguine
1	yellow bell pepper, chopped	1/2 cup	pesto sauce*
1/2	onion, chopped	Grated	Parmesan cheese

1 medium	onion, sliced
1/2 head	cabbage, shredded
1/4 cup	sugar
1/4 pound	wide egg noodles
1 tsp	salt
1/2 tsp	white pepper
1/2 tsp	celery seed
pinch	dill weed
pinch	rosemary
1/4 cup	lemon juice
3-4 dashes	Tabasco sauce
1/4-1/2 cup	dry sherry
1 tsp	poppy seed
6 cups	beef consomme

7 cups	chicken stock
1 tsp	minced parsley
1/2 tsp	chevril
1/2 tsp	tarragon
1/2 tsp	chives
1 cup	heavy cream
2	eggs
1/4 cup	lemon juice
1 Tbs	brandy
1 cup	cooked rice or vermicelli

2 cup	celery
1/2	green pepper. chopped
2 cans	cream of mushroom soup
2 cans	milk
1/2 cup	tomato puree
1/4 tsp	coriander, ground
1/2 tsp	white pepper
1/4 cup	sour cream
2 cups	cheddar cheese, shredded
1/2 cup	dry sherry
2 Tbs	chopped parsley

1 lb	carrots, peeled, cut into 1/2 inch pieces
2	med russet potatoes
1	med onion, chopped
3 cups	chicken stock
1 Tbs	curry powder
2 tsp	grated peeled fresh ginger
1 tsp	ground coriander
1 tsp	fresh lemon juice
4 .slices	lemon, paper thin

1 Tbs	vegetable oil
1 1/2 lbs	well trimmed beef tip roast cut into 1 inch pieces.
1/2 cup	coarsely chopped onion
1 clove	garlic, minced
1 1/2 tsp	dried oregano leaves
1 tsp	ground cumin
1/2 tsp	each of red pepper and salt
4	medium tomatoes, chopped and divided ( about 4 cups)
1/2 cup	water
1 can (4 oz)	whole green chilies
1 Tbs	cornstarch
1/4 cup	sliced green onion tops

3 cups	milk
5 or 6	scallions, white and green parts chopped
4 Tbs	unsalted butter
1/4 cup	all-purpose butter
1 ½ cup	heavy cream
2 tsp	coarse kosher salt
½ tsp	ground mace
½ tsp	paprika
dash	Tabasco sauce
1 pound	lump crabmeat, picked over for shell andcartilage

4 stalks	celery
1 medium	onion
2 t	olive oil
2 cups	peeled, seeded, shopped ripe tomatoes(or usecanned ones)
1 cup	tomato puree
1 cup	chopped (Italian or Spanish) sausage
6 cup	chicken broth
3	bay leaves
1/8 t	thyme
½ t	basil
1 cup	chopped parsley
2 cup	mashed potatoes
3 Tbs	sugar
½ cup	Madeira wine
1 pinch	saffron

1 cup	white wine vinegar	1 cup	red wine vinegar
½ cup	raspberries	½ cup	olive oil
½ cup	vegetable oil	½ cup	maple syrup
2 Tbs	Dijon mustard	2 Tbs	dried tarragon leaves
Dash	salt	1 head	Bibb lettuce, washedand dried
3 Tbs	pine nuts, toasted
1/4 cup	crumpled blue cheese	12 rings	red onion, 1/4 “ thick

1 cup	yellow corn meal
3 tsp	baking powder
1/2 tsp	salt
3	eggs
1 cup	buttermilk
1/2 cup	butter, melted
1 cup	corn, fresh from cob or frozen
4 oz	chopped green chilies
2 cups	shredded Cheddar cheese

8 oz	cottage cheese	8 Tbs	unsalted butter
1 Tbs	Hungarian paprika		black pepper
1/4 tsp	salt	2 tsp	caraway seeds
1 tsp	chopped capers	1 Tbs	finely chopped onions
½ cup	sour cream	3 Tbs	finely chopped chives
1 tsp	dry mustard

1	large eggplant	1 cup	finely chopped onions
6 Tbs	olive oil	½ cup	chopped green pepper
1 tsp	finely chopped garlic	2	large tomatoes, peeled, seeded and finely chopped.
½ tsp	sugar	pinch	ground black pepper
2-3 Tbs	lemon juice	2 tsp	salt

1 cut-up	Frying Chicken	1 Tbs	parsley, chopped
1/4 cup	Butter	1 tsp	salt
1 medium	Onion, thinly sliced	1 tsp	curry powder
1 large	Bell Pepper,chopped	1/2 tsp	white pepper
1 clove	Garlic. crushed	1/2 tsp	thyme
2-1 lb cans	tomatoes	1/4 lb	blanched almonds

8 chops	pork chops	1/4 tsp	fennel
1 jar	sauerkraut	1/4 tsp	cloves
	seasoning salt	1/4 tsp	cinnamon
	brown sugar		salt
2 medium	onions, thinly sliced		pepper
2	tart apples	1/4 cup	dry sherry
6 stalks	celery	1 cup	beer, flat

1 1/2- 2 lbs	round steak	1 large	dill pickles
1 1/2 tsp	salt	3 Tbs	butter
	ground pepper	1 cup	beef bouillon
	Dusseldorf mustard	1/2 cup	red table wine
8 slices	bacon	1 Tbs	butter
1 medium	onion	1 Tbs	flour

1	large chicken, cut in pieces or 6 chicken breasts
2 sticks	butter, melted
1 cup	cracker crumbs
1 cup	grated parmesan cheese
1 teaspoon	garlic salt
1 teaspoon	oregano

2 pounds	lean beef cut in cubes	3 Tbs	paprika
5	medium onions	1/2 tsp	garlic salt
1	small can tomato puree	1/2 tsp	marjoram
2 1/2 cups	water	1 tsp	salt
1 tsp	grated lemon rind	1/2 tsp	caraway seed
1/4 cup	shortening

1 lb	sauerkraut, fresh or canned	2 Tbs	lard
1 cup	chopped onions	1/4 tsp	chopped garlic
2 Tbs	paprika	3 cups	chicken stock
1 1/2 tsp	caraway seeds	1/4 cup	tomato puree
	salt	1/2 cup	sour cream
1/2 cup	heavy cream	2 Tbs	flour
2 Tbs	Hungarian paprika	2 lbs	boneless pork shoulder, cut in 1 inch cubes.

1 Tbs	grated lemon peel	1	large garlic clove
1	jalapeno chili, stemmed	2	small onions
3 Tbs	peanut oil	1 lb	sea scallops
1	red bell pepper	1	green bell pepper
6 large	green onions, thinly sliced	7 Tbs	seasoned rice vinegar
3 Tbs	Thai fish sauce (nam pla)	1 1/2 tsp	sugar
1/8 tsp	salt	1 large	tomato, seeded diced
	Freshly cooked rice	3 Tbs	cilantro leaves

2 Tbs	olive oil	1	small onion
2	bacon slices, chopped	3	garlic cloves
1	7-oz jar roasted red bell peppers, drained and sliced	1 cup	frozen peas
1/4 cup	canned chicken broth	12 oz	fettucine, freshly cooked
	Freshly grated Parmesan cheese

3 lbs	whole catfish, or 2 lbs fillets
12	whole crawfish
1 lb	shrimp , peeled
6 cups	water
1 ½ tsp	salt
1 stick	butter
3 Tbs	flour
1 cup	chopped onion
1 cup	chopped bell pepper
2 cups	chopped celery
1 lb	chopped okra, fresh or frozen
1- 28 oz can	can tomatoes
½ tsp	salt, pepper, and red pepper or K's Cajun Seasoning*
1 Tbs	chopped parsley

4 pounds	Beef roast		water
1 1/2 Tbs	salt	2 Tbs	shortening
1	onion, sliced	2 Tbs	flour
10	peppercorns	2 Tbs	sugar
3	each bay leaves and whole cloves	5-6	small gingersnaps
1 cup	vinegar	1/2 cup	red wine

3 ½ cups	all purpose flour	1 tsp	salt
1 cup	milk	1	egg
2 Tbs	sugar	1 pkg	yeast
2 Tbs	butter

2 cups	ground walnuts	2 Tbs	butter, melted
1	egg, beaten	1 tsp	cinnamon
1/4 cup	brown sugar or honey	½ tsp	vanilla
2 Tbs	milk

6 oz	bittersweet orsemisweet chocolate	1/4 cup	marshmallowcreme
1 ½ oz	unsweetenedchocolate	½ tsp	peppermint extract
1 ½ cups	sugar	3/4 cup	sweetenedcondensed milk
1/3 cup	water	1/3 cup	whipping cream
1/4 cup (½ stick)	unsalted butter	24	candiedviolets(optional)