D'91 Cookbook

CASSDARDEN1991

с ٥٥ кв ٠٠ к

Authors: Jeann!e Tabor &aay F!!nn Gill

Sometime during our Darden years, many classmates shared their favorite recipes with Jeannie and Clay. Many of US have this cookbook, and since many don't, it's now electronic, lots of funny memories and great recipes. Bon Appetit

Salads and Dressings; Clay's Salad

Heart of Palm and Mandarin Orange Salad Raspberry vinaigrette

3222

Brunch Dishes:

84546658

TABLE OF CONTENTS

Brunch Strata

Cran-Raspberry Sour Cream Coffee Cake Oldie's Banana Bread

Cheese and Ham Christmas Breakfast Dish

Appetizers:CheeseChutney Spread

Spicy Oriental Salad Salad

Stuffed Mushrooms Sunshine Oyster Crackers

Fresh Asparagus with Herbed Caper Dip

Sour Cream Coffee Cake Sticky VegetableBunsCocktail

Great Norwegian Fishballs

Summer

1 ٥ 99 1 ٥ 9 HotSoups:and Sour Soup Split Pea Soup with Ham Shrimp Bisgue 121111 Main RosemaryVegetables:Entrees;IrishDelicacyPotato Galette Wild Rice Casserole Whole Green and Wax Beans with Parsley Sauce 13131414

Hot Crab Dip

Quiche -Quick and Delicious Reunion Bread

Cheese Straws

Soup and Salad;

HumusShrimp Dip

Red

WinterSpanokopetaGarden Chicken

Smiley's Cajun steak

Cobbler Cherry Nut Rum Cake Chess ChristmasPie Chocolate Chip Cookies Chocolate Mousse Chocolate Sheet Cake Coconut Pecan Squares Homemade Irish Cream Irresistible Chocolate Mint Demi-Tasse Cream Per's Birthday Cake 32313323333323434

Damn Good Chili

Hens

Chicken

Entrees

Pie

Grill

Country

Skewered

Yardley's Crab Cakes

RockRisottoCornish

sh

Rice

Marinades for

Apricot

Main

Chicken Rolls ChickenCalzone Almondine Chicken Enchiladas

Shrimp, Mushroom and Artichoke Casserole Lamb

White

151515

Mango Chutney Chicken

Manicotti

Apple

Chicken Roma with Spicy Sesame-Peanut Cream Captain ﬁ Mangi ﬁ que in Mirliton Pirogue

HamburgerFajitas

Sauces for Main Entrees; the

Craw

oriental Chicken Stir-Fry Beans and

Jimmy Schmidt's Rattlesnake Ribs or Stuffed Shells

Meat Sauce for Pasta Clam Sauce for Pasta

21211918181716171619222223252424262527272828293 ٥ 25

Curried Chicken on the Grill

APPET.ZERS

مل

crust mix

Roll dough very thin (1/8 inches) . Cut in strips Bake in hot

11/2 -2cups grated sharp cheese 1/2 -1teaspoon red pepper

2pounds fresh asparagus, trimmed, diameter asparagus- they tend to be sweeter.

1packageSTRAWSpie

For dip, beat cream cheese and sour cream until light and ﬂ uffy. Stir in remaining ingredients. Chill. Best made 1day in advance. Keeps up to 5days, asparagus around the dip.

Trymustardto

This appetizer is perfect for aspring, party. summer and early fall

Put dip in bowl on platter and arrange

Take half of

FRESH ASPARAGUS WITH HERBED CAPER DIP

Herbed Caper Dip: 1package of cream cheese softened 3scallions minced 2tablespoons minced parsley 1teaspoon herbs de provence (you can substitute other mild spices)

Suzanne Klineman

1box of ﬁ shballs (Foods of all Nations sells them)

GREAT NCRWEGIAN FISHBALLS Serves 4

Per Ragdem

Blend thoroughly and add amount of water called for on pie crust approximatelypackage, 1/2 inches wide and 2-3 inches long, oven (45 ٥ degrees) for 8minutes.

ﬁ nd the smaller

You are ready to go with this easy, nutritious, well tasting, and guick ethnic dish. Serve potatoes along and carrot slices. For sophistication, add shrimps to the sauce or curry powder.

Add: 2tablespoons ﬂ our 1tablespoon butter 1/2 teaspoon salt

Mix and bring to boil while stirring, until sauce thickens, put the ﬁ sh ball back in the sauce.

CHEESE

Mrs. Sally Flinn (Clay's mom)

boil for 3to 5minutes

1/2 cup sour cream 2tablespoons capers 1tablespoon dijon-style

Heat the balls in its own sauce until boiling point, the clear sauce and mix with whole milk, makes 4dl.

Add garlic, both Add juice from 2lemons and mix Serve with

2 б оипсе

1clove garlic redsalt hot pepper cumin

1can Progresso chick peas 1tablespoon olive oil 2tablespoons2lemons sesame oil

2cloves garlic, minced cans crabmeat 1/4 cup pimentos, chopped 2green onions, chopped

6green onions, chopped red pepper, 20 sprinkles 2cans shrimp, drained

2s-ounce packages cream cheese 1/2 cup mayonnaise 1/4 cup white wine or sherry 1/2 teaspoon Worcestershire Sauce round loaf of bread (with middle hollowedbeatout)

softened cream cheese until smooth, beat in mayonnaise, wine, onions, garlic and Stir in crabmeat and Bake at 3S ٥ -degrees for 20 minutes. Pour into hollowed Serve with crackers or

Ilearned this very simple Middle Eastern recipe from aLebanese woman who Iworked with in New York, together in the Treasury at Bangue Arabe et International D'investissement. At the time, we worked Connie Hallguist

SHRIMP DIP

and mayonnaise in the pepper and lemon juice Then add chopped onions. Refrigerate for several hours before serving.

Combine the cream cheese, Serveshrimp.Cuisinartwith dip sized fritos. or by hand.

1s-ounce package of cream cheese 3tablespoons lemon juice 1cup mayonnaise

At medium speed. WorcestershireGradually sauce until well blended, outpimentos,middle of around loaf of bread, HUMUSSkipbreadsticks.Horne

2

Η τ CRAB DIP

Jeannie Tabor

Boil chick peas until soft, 1 ٥ -15 minutes. Blend chick peas until creamy, add acouple drops of water if necessary, oils and salt to taste. Mix. again. Top Humus with olive oil, cumin and red pepper, bite size pieces of pita bread.

SÜN5HÏNE OYSTER CRACKERS

STUFFED MUSHROoMS MADEIRA

Serves 20CHEESE CHUTNEY SPREAD

Shape into Top ﬁ rst Serve with crackers.

Serves 6

12 large mushrooms, stems removed and reserved

1box oyster crackers

Mrs. Sally Flinn (Clay's mom) Stir

3tablespoons dry bread crumbs 1/4 cup grated Swiss cheese

Mix oil and seasonings and add to crackers in large bowl. . cG^er. Let sit at least one hour, stirring occasionally اا 7 ; Store in airtight tin or bag.

Place mushroom caps in buttered baking pan and brush with melted Chop mushroom stems and saute with onion؟ in 2tablespoon؟ Add Madeira and boil rapidly until reduced Remove from heat, add remaining ingredients, and spoon Bake 15 to 20 minutes at 375 degrees.

butterbutter, and oil. slightly,intomushroom caps.

2to 3tablespoons butter, melted 6tablespoons minced green onion 2tablespoons butter 1tablespoon vegetable oil 1/4 cup Madeira

Combine cheeses and blend with curry powder and sherry. ﬂ attened round on serving tray and spread with chutney, with onion and then egg. softened

4tablespoons minced parsley 1/2 teaspoon tarragon salt and pepper to taste 2to3 tablespoons heavy cream

18ounce package cream cheese1cupgrated Cheddar cheese 1teaspoon curry powder 4teaspoons sherry

Jeannie Tabor

1/2 to 1cup chutney to taste 3to4 teaspoons chopped green onion1hard-cooked egg, orated

Jeannie Tabor

1cup oil (vegetable or light olive) 1/2 teaspoon garlic powder 140 Ζ . package original Ranch Dressing

٠ ๐ 0 о ๐ о

DISHESBRUNCH

This scrumptious dish was enj oyed by many at apre-Fox ﬁ eld brunch at the Stud Farm in the fall of 199 ٥ Grace Fogg

Serves 4-6BRUNCH STRATA

1loaf day-old french bread (sliced on the diagonal into 1/2 inches thick pieces)

1 ٥ -12 sundried tomatoes coarsely chopped 1/3 pound wedge Brie (removing as much rind as possible, divided into thirds)

Add eggs one at atime beating well. Stir in mashed bananas. Bake at 35 ٥ degrees for 50 to 60 minutes in apreheatedAdd

Ruthie Hill

4eggs beaten 1/2 cup heavy cream

OLDIE'S BANANA BREAD

3mashed bananas

4

Combine milk and wine in bowl. Dip afew slices bread into milk mixture, sgueezing as much of the liguid off as possible without breaking bread to line bottom of one, greased 9inch sguare or round glass pan. Spread 1/3 prosciutto slices over ﬁ rst layer of distributingbread, as evenly as possible. Drizzle 1/3 pesto and sundried tomatoes on top of Brie. Repeat next two layers.

Beat eggs with 2tablespoons of the cream, Drizzlelayers. remaining cream over top. degrees until puffy and brown.

Pour over top of Bring to room temperature. Bake 45-55 minutes, at 35 ٥

1cup butter

Break off small pieces of Brie on top of prosciutto.

3/4 cup sugar 13/4 -2cups ﬂ our 1teaspoon baking soda 1teaspoon vanilla

1/4 pound sliced prosciutto cut into thin strips * 1/2 cup pesto

This layered dish can be prepared aday ahead of time and refrigerated overnight.

If you don't feel the need to do this ahead of time, you can let egg soak into layers for 1hour or more at room temperature. Drizzle cream on top before baking. Refrigerate overnight.

*Country Ham may be used in place of prosciutto

2teaspoons2eggs baking powder

3/4 cup 2tablespoonsmilk dry white wine

Cream butter and sugar, ﬂ our, powder and soda all oven.vanilla, Addat once.

Mix 1/2 cup confectioners sugar with water (a little at atime) until it is about the consistency of an icing (thinner than frosting). After cake has been removed from pan and is completely cool, dribble icing over top.

5

1teaspoon2eggs baking soda

Mix 1/2 cup sugar and cinnamon together and set aside, butter and sugar together; beat until ﬂ uffy. Add eggs and beat until smooth. Set aside.

SOUR CREAM COFFEE CAKE

Cake batter: 1stick butter (1/2 cup)

1/2 pint sour cream

Pour 1/2 of cake batter into greased and ﬂ oured tube pan. Sprinkle with 1/2 of cinnamon/sugar and 1/2 chocolate chips. .Pour оП remaining batter and cover chips completely. Top with remaining cinnamon/sugar and chips. 45 minutes (until toothpick comes out clean). minutes before removing fromBakepan. at 350-degrees for approximately Cool for about 15

1teaspoonourbaking powder

1teaspoon vanilla

1cup chocolate chips

Sift together ﬂ our, baking soda and baking powder. Add to creamed mixture, alternating with sour cream. Mix well after each addition. Add vanilla and mix well.2tablespoons cinnamon Cream

VERSION OF ABOVE SOUR CREAM COFFEE CAKE

Mix together 1/4 cup sugar and 1tablespoon cinnamon. Mix together 3./4 cup sugar, 2tablespoon cinnamon, 2/3 cup ﬂ our and 1/4 cup melted ¿utter to form acrumbly topping. Set aside.

Pour 1/2 of batter into pan. CoverMake cake batter as above, batter with alayer of cran-raspberry sauce (or other type of fruit sauce or Addpreserves).remaining Sprinklebatter. cinnamon/sugar (1st mixture) over Sprinkle crumble mixture on top.Bakesauce.as above.

Topping:1/2cup sugar

Set aside.

1cup sugar 2cups ﬂ

Kate Feeney

Kate CRAN-RASPBERRYFeeney

PKTiFiSE AND НАМ CHRISTMAS BREAKFAST DISH

Catherine Armstrong You can prepare it aday ahead

1/4 cup pesto, purchased or homemade 2tablespoons chopped walnuts

Butter all the pieces of bread. cover the botto^ of a9xl3 ؛ neh -dish With half of the bread, butter side down. Place Cheese on each piece of bread. Cover with the slices of h^m. Place the remaining pieces of bread, butter side up, over the ham.

1/3 cup 2/32eggs11/22teaspoonssugarsaltcupsmilkcupchopped onion 1tablespoon butter

1/2 cup. shredded Swiss cheese 1tablespoon Dijon-style mustard 1whole almond poppy seed

Beat 5eggs, add the milk and the dry mustard and beat well, thenCover th¿ casserole and let stand for Bake for 45 minutes atpour on top of the bread, at least 2hours (may stand overnight).

In alarge mixing bowl mix 2cups of the all-purpose fl our and the yeast, in amedium saucepan heat and stir milk, sugar, the 1/4 cupMargarine or butter, and salt till warm (12 ٥ -130 degrees)., and margarine almost melts. Add milk mixture and whole eggs to fl our mixture. Beat with an electric mixer on low speed for 3 ٥ seconds, scraping constantly. Beat on high speed 3minutes. Using aspoon,stir in whole wheat fl our and aS muCh remaining all-purpose fl our as you can.

Smith ﬁ eld Ham, 12 thin slices cooked

6

1/2 cup 2tablespoonsmilk dry mustard 5eggsbutter

White bread, 12 pieces decrusted Old English Cheese

Serves 30REUNI-

1beaten egg white sesame seed caraway seed

This350-degrees.dishhas been served in the Maynard (C. Armstrong's maiden name) household for many years, which makes it very convenient for amorning on which you'd rather be doing things other than cooking.

21/2 -3cups all-purpose ﬂ our 2packages active dry yeast 1/4 cup margarine or butter 3cups whole wheat ﬂ our

٠

three I6x4 inch strips, one mixturestrip,down the center of another strip, down the center of remaining strip, of one strip.

Brush dough rings with beaten egg white, sesame se¿d, one with caraway seed and one with poppy seed, in a375-degree oven about 25 minutes or till golden, covering w؛th foil the laSt 10 minutes to prevent over-browning. Cool on awire

Patty rolls

2tablespoons water 1/2 cup chopped pecans

Brush the edges of the strips with egg white, over, enclosing ﬁ lling and forming arope. Shap¿ one rope into aring and place, seam side down, in the centerof alightly greased lalge baking sheet. Form the remaining 2 ropes into rings so they intertwine with the center ring, like the liUks of achain, placing them seam sides down. Seal ends well, place till almost double (45 to 60Cover; let rise in awarm minutes)

Divide rolls into 16 dough and roll it into aspiral-type roll, is loose so that sauce will get down inside.

STICKY-Illig1stickmargarine1cupbrownsugar2cansPillsburycrescent

Heat margarine, brown sugar, water and pecans and bring t.o aboil. Take the triangle of Make sure that the roll jelly roll" rolls.

٥ n alightly ﬂ oured surface, knead in enough remaining allpurpose ¿! оиГ to make amoderately stiff dough that is smooth and eiaStic (6 to 8minutes total). Shape into aball. Place in a lightly greased bowl ;turn once. Cover; let rise in awarm place till double (1 to 11/2 hours). Punch dough down. Turn out onto alightly ﬂ oured sur'face. Cover and let rest 10 minutes.

Fold each strip Pinch edges to seal.

Blair Peters

in asaucepan cook onion in the 1tablespoon margarine Combine pesto and walnuts; set On Cutalightlyinto Meanwhile,orbutter until tender; set aside. Combine cheese and mustard; set aside.aside,ﬂoured surface roll dough into a16x12 inch rectangle. Spread onion mixture down the center on leaving the edges clear of ﬁ lling.

Sprinkle one ring Bakewith

Spread pesto Spread cheese mixture Place one almond in the center

To freeze, wrap the loaf in freezer wrap and freeze f ٥ r up To ser^e, thaw in package for 1hour or heat in a Makes 1large loaf. torack, 300-degree3months.oven about 20 minutes.

In agreased sguare pan, place 16 rolls side by side and pour sauce over them. Or, yoU can use around tin-foil pie pan (a great gift). Bake at for 335- ه minutes. Agreat breakfast treat for company.

VEGETABLE COCKTAIL

Pour juice from canned tomatoes into at least a2-guart container.3onion, pepper and Gel^ry ﬁnely adding each .to theMix w¿ll ٠ Store in the Gets better as it ages. Chop juiCe.tomatoes,Addremaining ingredients, refrigerator. Serve cold.

1/2 teaspoon pepper

Unbaked pie shell

3eggs1cupheavy cream

8

6triangles Gruyere cheese

1medium onion

In place of the ham, Ijust Yummy.made Cookshell. about 25 to 3 ٥ minutes, before serving, so that it is ﬁ rm, vegetables are great (zucchini or broccoli or both),one with left-o^er Honey Baked Ham and sun dried tomatoes^ learned this re.cipe, while cooking with Margaret Tabor in ن Linville, N.C.

l-guart canned tomatoes (must be canned, suggests Hunts)

Simply combine the ingredients in blender and pour inpiepy D. يتت puree, better if chopped into bite sized pieces.Let Set tOr 2٥ minutes or so

Jeannie Tabor

2cups ham

Connie Dato

QUICHE -QUICK AND DELICIOUS

2tablespoons sugar pepper, 1tabl¿spoonadashgrated horseradish ٠

dash freshly grated nutmeg

1/2 green pepper 2-3 stalks celery 1/2 cup 1teaspoonvinegarsalt (optional)

SOUPS AND SALADS

Whisk vinegar, preserves and mustard in small bowl･ Whisk in oils,drop by drOP ̅ As dressing begins to bind, pour oil in a steady stream . AdZi ust seasonings to taste .

執 vinegaroil 教

Joyce Dorris

Grace

change from an ordinary garden salad . 2 tablespoons sugar 1/2 teaspoon salt

RESPBERRY VINHIGRETTE

百面八RT

9

All vinegars and olive oils are diﬀerent. Some are stronger than others. Ad言j ust ingredients accordingly to taste .

O F PA T,M HND MENDARI N O RENGE S HLHD

ThisSUMMERFogggnT,nDisanice

Toss lettuce, oranges, onions and pa]rsley．Heat honey, mix with the nuts, Polir oveXF salad. Pour dressing over all before serving .

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Jeannie Tabor

Straight from the little blue cookbook that came with Owen when l married him, from his mother Margaret．

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2tablespoonscornstarchpeanut oil

2/3 cup tofu, cut into strips 2eggs, 1tablespoonbeatensesame seed oil

Debbie Shultz

нот MD SOUR SOUP Serves б

1/2 teaspoon white pepper

8cups salt

2tablespoons cornstarch dissolved in 1/4 cup water

1/2 cup bamboo shoots

boiling water

1teaspoon

4tablespoons white wine vinegar

For richer soup:

Remove

1/2 cup lean pork

1/2 tablespoon salt

1/2 teaspoon black pepper

4dried black mushrooms

Put mushrooms and fungus in separate bowls and cover each with boiling water. Let soak 3or4 hours or overnight. Remove stems and woody parts. Cut mushrooms, tree ears, pork and bamboo shoots to ﬁ ne julienne. Mix port with salt and cornstarch in abowl. Stir-fry pork in heated oil.

SPLIT PEA soup WITH HAM

Rinse peas and soak for 345- ه minutes. Set peas aside.

1pound dried split peas

Save any meat from hambone. dice and water.save.

This is Scott's favorite soup for cold winter nights -he likes it so much that he won't order it at restaurants anymore because he's afraid it won't be the same. We even had it for Thanksgiving this year with Brian and Patty Cowan! If you like Chinese food, especially the spicy kind, it's worth the trouble of ﬁ nding the "tree ears" (also known as black fungus, but don't tell your dinner guests) available at Chinese grocery stores.

1medium onion, chopped

Turn off heat. Add beaten eggs, stirring guickly for 3 ٥ seconds. Stir in sesame seed oil and serve, garnished with scallions. You may want to adjust the vinegar and pepper, depending on how spicy you like it. This soup may be made in advance and frozen, although it.s usually better to do the last three steps just before you serve it.

2tablespoons light soy sauce 6cups chicken stock

1/4 cup celery, chopped

1/4 cup tree ears

1/21hambonewaterteaspoon

1/4 cup carrots, chopped

1chicken bouillon cube

Bring chicken stock to boil in pot. Add mushrooms, tree ears, pork and bamboo shoots, stirring constantly. Add soy sauce, pepper and vinegar. Thicken with dissolved cornstarch, stirring constantly over medium heat. Add tofu and bring to aboil.

substitute whole milk for half the water.

1/2 teaspoon pepper

2scallions, cut into 1inch lengths

11

Serves 4-6

Ihad an apartment The women next doorall of us could cook.

heat to medium; add butter, onion, carrot and celery; cook. Stir in next 7ingredients Reduce heat to low; cover and simmer 15 Remove from heat.

Stir tomatoes into rice mixture and add cooked In covered Discard bay leaf, shrimp (I usually cut shrimp into three pieces). blender container at high speed, blend one half of mixture at a Return shrimp mix to Dutch oven; stir in cream.time until smooth, over medium heat, heat just to boiling.

In large pot, add water, bouillon, hambone, onion, salt, pepper, carrotS and celery. Bring to aboil, then simmer for 1hour. Remove hambone. Add meat, peas (and milk, if following optional recipe) .Simmer 3 ٥ minutes. D ٥ NOT B ٥ IL! إ

12

Anna Beyer

stirring occasionally, until tender, and heat to boiling, minutes or until rice is tender.

Serving size1/2 8 ؛ cups

SHRIMP

Jim Kent

Igot this recipe from my roommate in college, with four guys survived on ravioli and macaroni &cheese while we ate real food.

Some things Ihave changed from the base recipe are using at least two carrots and two celery stalks, sometimes using red wine instead of wtiite or combining both, using Uncle Ben's wild Rice when nothing else is available, and always buying the larger 28 ounce tomato can. used an electric mixer so it really becomes more like aGumbo than abisgue. with agood salad (like aCaesar's), acouple baguettes, some g ٥ od cheeses and anice bottle of wine.

11/2 lbs. medium shrimp, shelled and deveined (reserve shells) 1/4 cup butter 1large onion, diced 1carrot, chopped 1celery stalk, chopped 21/2 cups water

own ablender, Ihave alwaysSince Idon

1/4 teaspoon cayenne. 3chicken- ﬂ avor bouillon cubes ٧ 116-ounce can tomatoes 2cups heavy cream.

Reduceoven.

olive oil

1cup dry white wine 1/4 cup regular long-grain rice 1bay 1teaspoonleaf salt/

3tablespoonsBISQUE

Note:

In 4-guart Dutch oven (just abig pot) over medium-high heat hot olive oil, cook shrimp shells until pink, stirring constantly with slotted spoon. Disc¿rd shells, leaving ﬂ avored oil in Dutch Add deveined shrimp to oil and cook, over medium-high heat, stirring freguently, until shrimp turn pink, about 3minutes spoon into bowl. in

Ď

MAIN ENTREES

1pound wax beans

1/8 cup chicken broth

1/2 cup milk

2tablespoons all-purpose ﬂ our

2egg yolks

Boil, simmer, or steam beans. Meanwhile, prepare sauce ؛ In 2guart saucepan over medium heat, into hot butter, stir ﬂ our, salt and pepper until blended. Gradually stir in chicken broth; cook, stirring constantly, until sauce is thickened. Reduce heat to low.

11 ٥ .5-ounce can consomme, undiluted 4tablespoons butter

Soakbutterwild

rice overnight. Next day, combine rice with consomme in alarge saucepan and simmer uncovered until liguid is absorbed, around 30 minutes. In askillet, melt butter and saute vegetables combine with cooked rice in abuttered 2-guart Refrigerate until ready to use when ready to heat. Bake, covered, in 350-degree oven for 30-40 minutes. Great fora dinner party to prepare ahead. until dotcasserolelimp,dish,withbutter and add vermouth.

Serves 6-7

In small bowl, beat egg yolks with milk; stir in small amount of hot sauce. Slow;iy pour egg mixture into sauce stirring rapidly to prevent lumping; cook, stirring constantly, until thickened (do not boil). Stir in the beans and the chopped parsley.

2tablespoons butter

Note ؛ Iuse this sauce sometimes just to spruce up your everyday green beans or snow peas. It only takes about 15 to 2 ٥ minutes to make the whole thing and it tastes pretty yummy!

Serves 4WILD RICE CASSERDLE

Anna Beyer

1/2 pound mushrooms, sliced 11/2 cups celery, ﬁ nely sliced 1bunch scallions 16- оипсе can water chestnuts drained and chopped 1/2 cup vermouth

WHOLE GREEN AND WAX BEANS WITH PARSLEY SAUCE

11/2 teaspoons salt

1pound green beans

1cup chopped parsley

Blair Peters

13

1cup wild rice (or regular white or brown long grain rice)

Bill Mott

3/4 teaspoon dried th^e leaves

11/2 teaspoons chopped fresh rosemary leaves or Italian ( ﬂ atleaf) parsley

Place the skillet over medium-low heat, and cook until the bottom is crisp and golden brown, 45 minutes, onto a ﬂ at plate and slip it back into the skil.let. cooking until the other side is golden, 1 ٥ to 15 minutes.

Peter McHugh

4Idaho potatoes (8 ounces each)

Peel the potatoes and slice them very thin, dropping the slices into abowl of cold water as you proceed. When they are ali sliced, drain and pat dry. Melt 2tablespoons of the butter.in a 10-inch nonstick skillet. Swirl the butter to coat the surface,. then remove the skillet from the heat. Arrange one third of the potato slices in aspiral, starting in the center and overlapping that the bottom of the skillet is covered.

Serves 6-8R.SEMARY POTATO GALETTE

ProvideServe with butter or sour cream.Boil some potatoes. Guinness cGld, stout or Harp Lager to compliment this entree with another six courses.

14

Then invert the continuegalette

٠ Freshly ground black pepper and coarse (kosher) salt, to taste

8tablespoons (1 stick) unsalted butter

Cutso

2tablespoons of the butter into small pieces and sprinkle them over the potatoes. Then sprinkle the potatoes with 1/2 teaspoon of the roSemary, 1/4 teaspoon of the thyme, and salt and pe ؟ per. Repeat, making tWo more layers of potatoes, butter, and seasonings, pressing each layer down with aspatula.

Initial recipe implementation occurred at the International Food Festival. Mike McGinley and Peter McHugh were hosts.

IRISH DELICACY

TeriyakiBeyerfor

(I would buy the larger 28-ounce

WHITE CLAM SAUCE F.R PASTA

2-guart saucepan over Stir in

Teriyaki and Pineapple juice combined for steaks and chicken Teriyaki and orange juice for chicken (for aglaze, try orangemarmalade; can also be used when baking Cornish hens stuffed with wild rice ...yumlyum!)

chicken, ﬁ sh and steak

MEAT SAUCE FOR PASTA

Anna Beyer

2tablespoons white wine 1teaspoon basil 1/2 teaspoon salt

Anna

Teriyaki and Italian combined for chicken and ﬁ sh

Risa Dimacalli

38-ounce cans minced clams 1/4 cup olive oil 1garlic clove, minced 3/4 cup chopped parsley

Pineapple juice for steaks

15

4teaspoons sugar 2teaspoons oregano 13/4 teaspoons salt 1/8 teaspoon cayenne pepper 1bay leaf, crumbled

2tablespoons olive oil 1pound ground beef 1medium onion, chopped 1garlic clove, minced 116-ounce can tomatoes 112-ounce can tomato paste

Serving size:4 cups

In s-guart Dutch oven over medium heat, in hot olive oil, ground beef, onion and garlic until meat is well browned; s۶o ؟ n off excess fat (or drain in acolander). stir in tomatoes, th ẹ ؛ r liguid and remaining ingredients. Reduce heat to low; partiallycover and simmer tomato meat mixture 35 minutes or until very thick, stirring occasionally, can of tomatoeS and add more as you see ﬁ t).

Drain juice from clams, reserving juice, medium heat, in hot oil, cook garlic until tender. _ reserved clam juice and remaining ingredients except clams; со ٥ к 1 ٥ minutes, stirring occasionally. stir in drained clams; cook sauce just until clams are heated through.In

Serving size:3 cups

cook

Italian dressing for chicken and ﬁ sh

Mix (in asmall bowl) 4 Spread over chicken breasts. Starting at small end.

sliced almonds 1clove of garlic (diced)

David Roche

Season chicken with salt and pepper, tablespoons of the butter with basil. Sprinkle dried apricot slices over butter. rOll up breasts, jelly-roll style; secure with wooden toothpicks.

8tablespoons butter or margarine, softened 1/4 teaspoons dried basil (I use more)

18 dried apricot halves, cut into thin strips 1/4 cup ﬂ our 1cup bread crumbs

Melt remaining 4tablespoons butter, melted butter and bread crumbs in three separate Roll chicken breasts in ﬂ our, dip in butter, then Arrange chicken in a13x9x2 inch baking Uncover and bake 1 ٥

Anna bonelessCHICKEN--Beyerchicken breasts

6skinless, boneless chicken breast halves pounded to 1/4 inch saltthicknessandfreshly ground pepper

Ilike to serve the chicken with some sort of rice and vegetable, along with awhite wine, usually Chardonnay.

Preheat oven to 35 ٥ degrees. Place ﬂ our shallow dishes, roll in bread crumbs, dish. Bake 2 ٥ minutes, minutes more, until chicken is lightly brown and tender. Cover with foil.

2teaspoons brown sugar 1/2 teaspoon prepared white horseradish

While chicken is cooking, place apricot halves, chili sauce, brown sugar, horseradish and 1/4 teaspoon salt in ablender or food Blend until smooth. Place in asmall saucepan and heat White rice made with chicken broththrough,processor,complements this dish very well. Serve over chicken.

1/2 stick of butter parmesan cheese garlic salt

Serves 6APRICOT CHICKEN ROLLS

1can (16 oz.) apricot halves or 4fresh apricots, peeled and halved1/4cup chili sauce

Melt butter and garlic in saucepan. Moisten chicken in butter and garlic. Roll chicken in parmesan cheese, almonds, and garlic salt. It's easiest if the cheese, almonds and salt are mixed together ا on aplate). Bake for 40 minutes at 400 degrees.

frozenCALZONEbread dough (Rich's, Goodhue's, etc.) !،؛pourل pound cold cuts (salami, pepperoni, ham, ca¿icola', etc.)د2Cups shredded mozzarella chLsep sliced green peppers and onions grated parmesan cheese

AddIn

1cup chopped onion 1clove garlic, minced 116-ounce can tomatoes, chopped1teaspoon sugar

1/2 teaspoon salt 1/2 teaspoon basil 12 corn tortillas

sauce es

1s-ounce can tomato 1/4 cup chopped, mild green chil 1teaspoon ground cumin 1/2 teaspoon oregano 2cups Monterey Jack Cheese (8 ounces) 11/2 cups sour cream (12 ounces)

Bill Mott

serve warm.

1egg,garlicoreganopowderbeatendough (abo^t 2-؛ hours) ,٠ do not let rise too much.Place dough on ﬂ oured surface and sprinkle with lloUr. oiling pin, roll dough to form ؟ inches With an oval/rectangle about, 8xl6 can be any size really). oregano and garlic powder. Leave about 2inches uncovered

Cut chicken meat into 12 strips and salt to taste. Set aside, asaucepan, saute onion and garlic in butter until soft. salt, оГедЭпо and ,؟omato sau^e., chileS, sugar, cumi؛t ةةة؟؛هجحbasil. Bring to aboil, reduce heat and slHimer cOve^ed for 20minutes. Remove from heat.

Cut into 1-2 inch slices and (t.his is very approximate. Sprinkle dough withcold cuts down center of dough,each side. Placeon

.peppers and.onions. Sprinkle mozzarella on top بق،ةlittl o.uf together, one side over the other, and seal (use a!necessary) .Place calzone on grCase¿"cOOkle sheet خلئايج ن؛ . Bake at 325-degrees for about 25 minutes . ح ? ؟

17

Kate 2largeCHICKENFeeneyENCHILADASwholechicken breasts, poached2tablespoons butter

r٥h tomato mixture to soften. Rlace one piece of ٥٤؟ chicken and 2.^ab^espo؟ns of cheese on each ţortilla! Roll upplace s.eam side down in an ungreased 9xl3 inch pan. Eiend sour cream .into remaining sauce mixture and pour Over enchiladas! Sprinkle top with remaining cheese. Bake Covered at 350-degreesfor 40 minutes, or until heated through.

2medium garlic cloves, ﬁ nely chopped

easy.

2medium1/2 scallions, ﬁ nely chopped

Joyce Dorris

2tablespoons honey

3tablespoons cilantro leaves, chopped fresh

1/4 cup peanut or vegetable oil

6tablespoons peanut butter

l-pound feoned and skinned chicken breasts, cut crosswise into 1/2inch wide strips.

6tablespoons soy sauce

Stir fry chicken, peanuts, garlic and Reduce to low heat and add sesame paste. Stir until melted Stir in Gentlyenoughboil.

1/4 cup blanched peanuts

1cup cold water

CHICKEN WITH SPICY SESAME-PEANUT CREAM

Catherine

ThisCHICKENROHAPowellisguickand

Heat oil over high heat, ginger 3-4 minutes, peanut butter, soy sauce, chili oil and honey, and blended, then simmer about 3minutes more, water to thin sauce to asmooth, coating consistency, then serve immediately over cooked pasta (Chinese egg noodles). Garnish with scallions and cilantro.

2whole, boneless chicken breasts split in half (4 pieces) 1/2 pound fresh mushrooms, sliced thin 5tablespoons butter 6-8 slices provolone cheese salt and pepper

2tablespoons ﬁ nely chopped fresh ginger 1/2 cup sesame paste

in shallow baking dish, cover with mushrooms. Season with salt and pepper, of the mushrooms. Dot the breasts with remaining butter. point you can store the meal in the refrigerator) or cook in ¿reheated 4 ٥٥ -degree oven for 15 minutes or until bubbly.

Pound the chicken between pieces of wax paper until ﬂ attened to 1/2 their original thickness. Melt 3tablespoons of butter and cook chicken about 4minutes on each side or until almost cooked through. Remove from pan. If necessary add more butter and saute Placemushrooms.chicken

Place adouble thickness of cheese on top (At this

2tablespoons hot chili oil

18

2teaspoons sweet paprika 3/4 teaspoon ground red pepper (prefer cayenne)

1/2 cup milk vegetable1egg oil for frying 3/4 bread crumbs

1teaspoon minced garlic 11/2 pounds peeled craw ﬁ sh tails

19

21/2 ounces slivered almonds, toasted.

3/4 cup all-purpose ﬂ our 1.3 cup minced onions 11/2 cups heavy cream

1cup currants

1/2 teaspoon dry mustard 1/2 teaspoon gumbo ﬁ le ( ﬁ le powder- optional)

1teaspoon thyme

Bill IN MIRLITON PIROGUE 6

1/2 teaspoon onion powder

in butter and Prepare sauce as

Seasoning

11/2 sticks unsalted butter

2teaspoons vinegar

1clove garlic, chopped

1teaspoon curry powder

3/4 teaspoon black pepper

CRAWFISHMott MAGNIFIQUE

1/4 teaspoon dried sweet basil leaves

1large onion, chopped

1/2 teaspoon garlic powder

1/2 -1cup parsley, chopped

1/2 cup butter

1/4 teaspoon dried th^e leaves

Roll chicken in ﬂ our and paprika, place in aroaster огаз Í/¿-quart casserole, follows:

Craw ﬁ sh Magni ﬁ gue:

3/41tablespoonMix:saltteaspoonwhite pepper

2teaspoons dry mustard, or 2tablespoons mustard

Preheat oven to 30 ه . Fry onion, garlic and green pepper in butter. Add tomatoes, parsley and all other ingredients except the currants, mushrooms and almonds. Cook slowly until well-blended. Add mushrooms and pour sauce over chicken. Cook slowly 1hour. Add currants over top 15 minutes before serving. Sprinkle toastedalmonds and serve with rice.

1cup tomatoes, guartered

1teaspoon salt

Serves

1tablespoon Worcestershire

1fryer, cut in pieces (or 6-8 chicken breasts)

COUNTRY CAPTAIN

1/4 cup vegetable oil 1/2 cup minced green bell peppers 1/4 cup minced celery

1large green pepper, chopped

ServesBrownbutterpaprika6chicken

1teaspoon pepper

4ounces canned mushrooms

3/4 cup ﬁ nely chopped green onions

3medium-size mirlitons (eggplants)

Bill Mott

saucepan heat the cream to aguick simmer over high heat, whisking almOst constantly. Gradually add the roux, stirring until dissolved between each addition. Bring to aboil, whisking constantly so mixture doesn't scorch. Remove from heat and set aside.

20

Thoroughly combine the seasoning mix ingredients in asmall bowl and set aside. In alarge skillet combine the butter with the green onions and garlic; cook over low heat until butter melts, stirring occasionally. Add the craw fi sh and I1/2 tablespoons of the seasoning mix; turn heat to high and saute until craw fi sh are hot, about 3minutes, stirring almost constantly. stir the cream mixture into the craw fi sh mixture. Reduce heat to very low to keep craw fi sh sauce hot while frying the mirlitons; stir occasionally. Heat the serving plates in a25 ٥ degree oven.

Place the remaining 1/2 cup fl our in apan (loaf, cake and pie pans work well). Place the bread crumbs in another. Add 13/4 teaspoons of the seasoning mix to the fl our and 2teaspoons to the bread crumbs, mixing each well, teaspoon seasoning mix on both sides of the mirlitons, separate pan combine the milk and egg until well blended. Heat 1 inch of oil in a2-guart saucepan or deep fryer to 350 degrees. Meanwhile, dredge each mirliton the seasoned fl our, shaking off excess; then coat well with the milk mixture and then with the bread crumbs. Fry the mirlitons in the hot oil until golden brown, about Ito 2minutes per side (adjust heat as necessary to maintain oil's temperature at about 350 degrees). Do not crowd. Drain on paper towels. Serve immediately. To serve, place apirogue on each heated serving plate and spoon in about 3/4 cup craw fi sh sauce.

Boil the mirlitons just until fork tender. Cool and peel, each in half lengthwise and trim off the tough pulp at the end closest to the seed. Remove seed (eat or save to put in asalad). Cut athin slice from the rounded side of each mirliton half so it will sit level. Carefully spoon out pulp from inside, leaving a 1/4-inch-thick shell. (Use pulp in another recipe). Set aside.

In aheavy l-guart saucepan heat the vegetable oil until it begins to smoke, aboUt 2minutes. with along-handled metal whisk or a wooden spoon, gradually stir in 1/4 cup of the ﬂ our and cook, whisking constantly or stirring briskly, until roux is adark redbrown, about 2to 3minutes; remove pan momentarily from heat if the roux is browning too guickly for you to keep it from scorching (be careful not to splash it on your skin). Remove from heat and immediately add the bell peppers, onions and celery. Continue whisking constantly until mixture cools, about 3minutes. Set aside.Ina2-guart

Cut

Sprinkle atotal of about 1/4 In a

Combine the peanuts, marmalade tarragon, curry powder, and salt in abowl, pieces thoroughly with this marinade. Place in ashallow roasting pan and refrigerate, turning the pieces occasionally, 4to 6hours. Preheat oven to 350-degrees and prepare hot coals for grilling the chicken. oil, orange juice, mustard. Coat the chicken

Bake the chicken with the marinade for 35 minutes, chicken from the marinade and grill 4inches above the hot coals 8to 10 minutes on each side, basting freguently with the marinade. Remove the chicken to alarge serving platter and sprinkle with the coconut and currants.

Remove the

1/2 teaspoon black pepper 1/2 teaspoon oregano 1teaspoon ground cumin 2cloves garlic, minced 1teaspoon salt mushrooms, sliced 1/4 teaspoon cayenne pepper

21

1pound bitter orange marmalade

1tablespoon chili powder 116-ounce can dark red kidney beans

Drain beans. Brown meat, onions and spices. Add meat, onions and spices to large pot. Add water, tomato sauce and beans to pot. Simmer at very low heat for 1-2 hours.

Jim Kent

1cup salted roasted peanuts, ﬁ nely ground

This recipe is from Carroll Shelby, builder of Shelby Cobras and Mustangs. Shelby served this to his pit crew at the 1960 Sebring 12-hour sports car races. My parents got it from him that year.

CURRIED CHICKEN ON THE GRILL

Bill Mott

Serves 6-8

1/2 cup olive oil

1teaspoon salt

1/2 cup fresh orange juice (1 large orange) 1jar (6 ounces) Dijon-style mustard 1/4 cup fresh tarragon leaves or 2tablespoons dried 2teaspoons curry powder

2chickens (3 1/2 pounds each), cut into 8pieces each 1cup shredded coconut (garnish) 1cup dried currants (garnish)

DAMN GGOD CHILI

2pounds ground round (or hamburger) 1large onion, chopped 1green pepper, chopped 18-ounce can tomato sauce 8ounces of water

Serves 8

Relishsalt ؛

SkirtFAJITASsteaks

2big tomatoes 1/4 Cup cilantro (fresh, it ؟ o ş sible) chopped jalapeno or green chilles toonionstaste1large onion juice of 1/2 lemon

22

Add meat to grill. Turn and cook until done, .usually a.prettyshort time. ^ace on platter with blackened onions to .slice, ạ nd eat On faiitas:Serve with relish, warm tortillas, and anything else you ¿Ight want to add, but don't forget the beer.

Several years ago, before Americans had even hear_of fajitas., Scottand ISpent aGoUple of months in Brownsville, Texas -- right onthe WeXlcan border. Some Mexican friends from the plant where Scott worked used to take US to the beach on weekends, where they taught uS to make fajitas over agrill. This reçipe ؛s very, verysimple and deli'cious. Make as much as your family will eat.

1medium onion, frozen pie crusts

Jim Kent

With sharp knife, .cut steak int؟ strips and score ^in.p؛tte?n ؛n both sides. Salt lightly. Laye?: meat in ق ءه٧ج؟جةcontainer, giving each layer agenerous dousing w؛th !؟mon,juice and asprinkling of lime ^uice. Cover and marinade afew hours,shaking it up оПсе in awhile to mix.

Serves 4-6

are the authentic meat, but any thin steak will do several lemonsa few limes

salt and pepper, to taste mushrooms, chopped (optional) peppers, chopped (optional)

Chop tomatoes and large onion, toss in abowl wiţh cllamf؟๐аррегГAddlemonjuiceandmixthoroughly^blendingthe ﬂavorsT؛ Place afew whole onions on grill over hot coals (you. ؟ an peel, and foil-wrap them If you'd rather, but the bu^nt p؟el ạdds somethingto the eftect, 1 ج no the ﬂ .avor) .Grill 15 minutes or so, depending on size, turning freguently.

Saute onions, burger meat and spices. Place one crust, in pi ۶ ^late. Add eat, sduce, etc. to crUst. Cover with second pie crustand s¿al edges. Cook according to pie crust directions.(аЬои١1؛ hour at 350-degrees). This is my ¿other's recipe. It's really easy and good on acold night. Reheats well

chopped 1pound hamburger 4ounces tomato sauce 2ready-made

Debbie Shultz

٠

11/4 tablespoons qarlic powder 3tablespoons Tabasco sauce

Combine all the inqredients in amedium sized bowl,and whisk until the sauce is well blended. Adjust seasoninqs to taste.

1tablespoon cayenne pepper1/4 cup honey

3tablespoons dry mustard

Serves 4JIMMY SCHMIDT«s RATTLESNAKE RIBS

1/2 cup paprika

3/، cup red wine vineqar1 tablespoon qround qinqer

1tablespoon ﬁ nely pressed qarlic

1/4 cup qarlic salt

1tablespoon molasses

1/4 cup Worcestershire 1/2 cup beer

Stir

1/4 cup dry mustard

SPICE MIXTURE:

Combine all the spice mixture inqredients in amedium-size bowl., and stir to form apaste. (Add more beer it if is too dry). R ụ b the paste over all surfaces of the ribs. Wrap each slab in aluminum foil, dull side out, and refriqerate until ready to cook. (These can be prepared up to 4days in advance)

1/4 cup grated freSh horseradish, or 2tablespoons prepared

1tablespoon qround tamarind seeds or Worcestershire sauce

11/2 tahlespo.ns qround cumin1tablespoon salt

1tablespoon red wine vineqar

1/4 cup steak sauce

1tablespoon Tabasco sauce

Bill Mott

23

1tablespoon qround white pepper

1cup ketchup

4quarts homemade beef stock or canned broth

1cup chili sauce

3cups Barbecue Sauce (*)

1tablespoon jalapeno salsa (spicy)

Combine all the braisinq liquid inqredients in alarqe pot. well, and brinq to asimmer over medium heat. Add the ribs, andsimmer until tender but not fallinq apart, about 1hour and 45 minutes. When done, transfer the ribs to abakinq sheet.

Preheat the oven to 400 deqrees and prepare hot coals for qrillinq. Place the rack 3to 4inches from the heat. Cover abakinq sheet with aluminum foil, and arranqe the ribs on the foil. Coat the ribs with 2cups of the barbecue sauce, and bake on the center rack of the oven fOr 10 minutes. Transfer the ribs to the qrill, and cook lonq enouqh to char.

BARBECUE SAUCE(*):

BRAISING LIQUIDS AND RIBS:

1/4 cup red wine vineqar

1tablespoon paprika1 cup tomato paste

4slabs baby back ribs (1 1/4 pounds each)

1/4 cup dry white wine

2frying chickens cut into guarter ş or parts

1cup chicken broth

3cups broccoli ﬂ orets

mix broth, sherry, cornstarch, soy sauce and. tabasco. Return chicken to skillet, add sauce and stir, until thick. م with cashews and serve on rice. Top

Serves 6-8MANGO CHUTNEY CHICKEN

3tahlespoons thinly sliced scallions

11/3 cUps mango chutney, pureed wi ţ h syrup

6tablespoons unsalted butter (3/4 stick)

3tablespoons dry sherry

Inconstantly.skillet,skillet,smallbowl

1/2 pound mushrooms, sliced

1/3 cup cashew nuts (optional) hot rice

Place the chicken pieces in abaking pan and baste with the butter mixture. Bake for 30 minutes. Remove from the oven and spr.ead, ţ he mango chutney over the chicken. Bake for 30 minutes m^re, bastingfpegUently. Remove the chicken to a. serving ,platte.r. .Pour the ,pan juices into asmall saucepan and boil for 3to 4.minutes,to r ؟ duce the sauce Slightly. Pour the sauce over the chicken and sprinkle with coconut and chives. Serve immediately.

1/2 teaspoon tabasco

Preheat oven to 350 degrees. Melt the butter in asmall s ạ ucepanover low hPat. Add th¿ curry powder and cook for 2to 3minutes. Add the wine and stir until blended. Remove from heat.

3chicken breasts, skinned, boned and cut into 1-inch sguares

Suzanne Klineman

1tablespoon snipped fresh chives (optional)

Add chicken and

Tom Peters

24

1tablespoon cornstarch

ORIENTAL CHICKEN STIR-FRY

1medium green pepper -cut into bite sized pieces

2tablespoons curry powder

1/4 cup salad oil (1 teaspoon chopped ginger opti ọ nal)

2tablespoons Shredded Coconut (option ؟ !)

1tablespoon soy sauce

In wok or skillet, heat oil (and saute ginger). CGok until chicken turns white, stirring constantly. Remove from Place broccoli, pepper, muShrooms and scallions .in Add more oil If needed. Cook 3minutes, stirring

1/2 medium onion chopped 1/2 cup white wine salt and pepper, apinch 1/2 cup parmesan cheese

25

Susan

YARDLEY’SBrakeCRAB

-TTI OR STUFFED SHELLS

Combine above ingredients. Set aside. Cook shells until abit chewy”. Run hot shells under cool water, stuff with the ﬁ lling. Fill the bottom of a9xl3 inch pan with sauce of your choice. Lay shells in sauce and cover with sauce. Sprinkle with parmesan and parsley.

Serves 4-6

1pound lump crab meat 2slices 1tablespoonbreadprepared mustard and pepper.

CAKES Serves 6

12-ounce jumbo shells 11/2 pound ricotta cheese 1/2.pound mozzarella; grated 1egg, beaten slightly 2tablespoons chopped fresh parsley

1tablespoon1egg chopped parsley 1teaspoon Worcestershire salt

3/4 cup parmesan cheese 2-3 cloves fresh garlic 1/2 lemon, freshly sgueezed salt and pepper to taste

Pull inside of bread into small pieces, soak well in beaten egg with mustard and seasonings; add crab meat (try not to break it). Form into cakes and cook until brown in very hot bacon fat.

1/2 cup butter 11/2 cups chicken stock 1cup rice

Saute onions in butter until onion is golden. Add wine, stock, salt and pepper. Bring to aboil. Add rice and continue boiling 5minutes stirring freguently. Cover, reduce heat as low as possible. Cook until rice is tender, about 15 minutes. Remove from heat and fold in parmesan cheese. Cover and let stand until cheese has melted. Note:This recipe can also be done in oven on 35 ٥ . If you do so, add 1/2 cup more water or stock and pop in oven after you have added wine, stock, and salt and pepper.

Bill Mott

Excellent accompaniment to poultry, seafood, and beef; also as a stand alone with agreen salad.

Suzanne Klineman

serve redtgo anywhere in Mississippi where they don't beans and tice, and its always the cheapest thing 0 ท th ؟ . ؟ enu (usually $3.25 tor abig serving, iced tea included) .since Halseyand Ifell in love in Mississippi, this dish is especially dear to Also, Danny Ray would sing the blues for aplateful of You can my theseheart,red beans.

of dried kidney beans

Michele Wren

4-6 small (or 2-3 large) very spicy sausage links 3/4 cup canned or fresh crushed tomato

ة؛?ظ؛جهد.“ل"دل-ح؛ةذهل٠ط٠ '٠با""f "لا:ا،;: ٠٠;لع;;لل;ن

couple good shakes of

Since the red beans are best with athicker gravy, you might want To this.to dip in acoffee cup and get agood bit of th ؟ juice,add about 5or 6tablOspoons of cornstarch and mix thoroughly withaforkT Add tt back to the red beans and stir well. Do this again if It's still not thick enough. Serve on good white rice with a scallion and aslice of plain french bread

ỈỈỈ

water..tomatoes

1 ท the meantime, saute about 1/2 an old ﬁ nely Chopped, and abig clove of garlic, crushed in 4When the onions are soggy and clear, add

RED BEMS DRICE red goodpepperwhite rice scallionsfrenchbreadbaygarliconroncuminleaf1package

For the spices, add aspoonful of cumin, a. red рерреГ, alot of black pepper, agood bit of oregan٥ and abayleaf" Then split the sausage links longways and cook them in afry ¿an on mediul heat. When they're just, starting to get brown andhave let out some fat, slide them all into the bean pot. stir it up and put the top on the pot and cook for about 4hours or more, stirring occasionally.

26

Youalongside.canuse agreen appleVegetarian red beans are wonderful, too. t. create agood ﬂ avor -just cut it in half and add it when you ﬁ rst start cooking the beans.

Sort the beans and soak them overnight in abig pot with alot of ns over؟The next day, add aspoonful of salt and put the be tablespoons of butter,it to the beans, and then add about 3/4 cup of crushed

ｑＳ工『ｈｔｅｎｍ１-ｅｇｒｔａ〃ｈｒＳｔｂｆｔｒｅＯｅｒｕｌｕＳｋ工了ｑｅｃａｂｎＳＳｎｃＯ１ｏ１ｏｐＣｅｎｏｈｐｐｅｐ４ｐＯＳｅａｂｃｄａＳｌｕ《ｐｂｅａ○ｒノノｐａｔｔ２ｈＣ１６１ＣｌｕｅｔａＯｖｎｅＳＳＯｄｍｒｎｒｃｒｔｎｐｙｅｅｇｄｒａｅｅａｏ今ｐｅｈａＰｌｅＳｅＣＷｅｐｐｎＳｄｕｔｅＣｃｐｎｕｕＳａＳ１１２ｓ４ノノノノａ２２Ｃｌｈ工〈』＋ＳｘＯｓ，１ａｅＭＳＯｈｅＲｆ唖壷錘画巧畦昼亜℃-ｌｅｂｅａ玉、唾ｒ１１ａ○ｅＷｂｙｍ歴垣辻ｅｅＣｖ》埋唖》》ｔｏＢｅ”ｈ埴ｒｘｅａ・、、．壁・轌匪ｈｃｌｅｄＳｃ１ｏユｎｍ○垣函ａｂ四ｈ亟止ｑ句工ｔｎａ亟蔀唖牢・Ｓ、クｈｎ５罪堕竺皿・・工ｎｔ型，煙迂座辛函○Ｓｎｔｒｔ吐率》趣画ｎｅｎｔｇ工・９〃、士１ＷｏＯｎｒｒａｈｄｅｅＳＯＳｈｔｕｔＳｅ工ｒ工ユＯａｒｌａｄＰｌｌｙｅＩＤＳｎ》十Ｓａ工ｎ工ｒａｒｒｕＣｒｎｅｅｄｔｌｒｔｄｅｕｏｐ写ｑＳｅｐｐＣｕｕｎＣＣｕｅ４２ｕＯｃ１１１ＳノノノノＯａｅｒ１ｈＳＳｕｅｔｔＰｅｅｅＳｒｅｓｈＣａｅｙＣｔＣｒｎｒｒ》ｑａＯＯｅｎｅＳ今ｐＳｔＷｈ１ｍｒｎｐｒｅＯ冬ｖ１ｒｔａｌＣ〃ｂｃＣｋｕｌｕｕａｐｐｅｐｐｅＳｐｐＰｄＷａｐＯｒｈｐ２ｌｔ２４ａノノａノノノノｐ１Ｓ１１３だｂｐＳｂｌｕｈｕＯｔｅｔｕｔａｔｒｅｒｅｒｔｒＳｅｍＳＳｋ工ＯＳｎｎｏｒｏｎｏｏｈｈｒＯｐｐｉＳｐｏＯＣＳｈｏ工-１１『ａｎｌｌｅｅｒｄｍｅｋＳＳｔＳｕＳｍｂｂｕｄｂａａｎｏｎａノノノノ２ノノノノＣ２２２ｐ２ｕＣｏｐｔｔａｐｕｔ３４４１１１２／ノ〃／４１１川丑１２ーｒｎＪ『ＳＳａｅ１-ｙ．、ｅ工ｅｎａｅｌ○ｅｎｒｔ睡Ｓ叱吐・ｎＳし皿叩ａ醜工（、ｍｏｏｈｏＣｅ唾ｏＯｌｍ唾ｔ叩ｅＳ９ｏｔｕｎＣｕｍ１ａｄｎｕａＳ諏画壼ｄｐｍ韮諏ｒｍｙｅ工ｍＣｔｒｈｍｍ辻〃く・ｂＳ工《ＯｕＳＰ式、。鮨睡垂唖皿ｅ今ｐｒＳｋ聖弘正ｍｋ１士匪函廻韮ｒｒＳノノ》》麺型ｈｄｌｔＣーーエェ可ａＯｏｅｅｃＢⅢ へ To make sauce：Meﾕt 4 1／2tablespoons butter．Stirrinq with aW"e､ whiSk, add the flout, therTEfE ̅iiI1jg̅5iE̅ 6re5iH．Stir untilthick･ "d sherrX, Worcestershire , salt and pepPet̅EO clair s5ii55:Ppur saUQe over Jayered ingrediehts． Sprinkle top with gratedghggSe ; then Sprinkle with paprika5 - BakgEig.565uE̅fO=Whi:hEE:Serve over rice・ The sauce is wonderful over chicken breasts aS ThisWell．_ is anOther wonderful recipe from Owen ' s mother．エ made this Jeannieveryだ○E_｡YenaPmy:houseduringtlIeChristmasholidayg̅of̅1355verynextdayheproposed!Weknowwhat'simporfaht̅$o̅6WEfl.Thenextdayheproposed！WeknowwhatIsimportanttoOwen．TaborROCKCORNISHHENgMixingredientsinsaucepan.Occasionallyuntilwell-blended.BillMottSHRIMP"MUSHROO班RND2teaspoonslemonjuice1/4teaspoonallspicelCook歪or1OUsetobasteminutes,stirringhens.Serves6Serves4へ 27 fi ERTICHOKEnelyCRSSEROLE

ｅｔＯｒａ工・ｂｌ１七七土、ｌａｏｄｕａ１・ｙｎｈｈｆ工（１ＯｅｍｎｎＪｄｅｆｍＳ〃Ｊｅｅｑ》ＣｎｄｎｍｔＳｎ涯魍胆》》癖』》》ＯＣｈｒ頤吐韮画・咋頤Ｃｅｅ町正ｔｕ。工-ａ４『》一》垂睡奉加ｔＳＷ走四・哩偉》ｔｍ歴ｍ。函》耐正包・》》唖陞殖吋覗Ｓｅｂ》》》唾・》》》ｕＣ。。○ａ〃ｓ唾皿ｒ函血》ｄｈ皿・函唾垣杢亟Ｃｅｍユ・山、》律ａ垂・郵・画・》唾睦工ｔ函皿ａｔＳｎｅｒ２ｏＳＳｍ歴ｉ趣ｔＯａＳ１Ｏ，ｔｃ率型輌唖函、．七Ｓ麺・唾》唖・》》ｎｍ１ｅｔ１工・ｆＳｔＳｅｒｇ○ａｔｄｎｕ，唾ｗ釦型垂Ｃｕ工ｄＣ韮註罹坤、唇『Ｊａ，ｅｎｎ七四乱画ｂｖｅｏｅｅＳ画・堀率吐函準Ｏｈ印錘迅ｄ郵函ｍ》壼函麺亜垂唾一型睡廻》《》割函趣ｖｌｅ鋤釦》》華唾》準》《『》》》》》岬・ｙＯＢ並砿唾四瑁嘩埜唖・》》》》》ｍｌａ工ｏ１Ｌ『Ｓｃｎ担娃過型皿ｍｎｍＳｌｌｇｕｒｐ呼皿唖．垂並却墾・》》唾》垂評匪孝正○渥遅ＬＤｅＰｎ２ｎｂｎｕｒ１１ノノユ。ａ垂旦・垂，１唾亟函、、、ロ・Ｃ趣ｒｔ１ｔｔだｇｍａａｍだｔａＡａｂ６Ｓ２２１４２ｔｂｔＳＳｌｔｍｅＫｉａｍｎｌｄａｇａ４ｖｅＳｒ》ｑＣＴＭ，ｒ０〃ａａｓｅｍｒ』、ｅｎ七坐ｐ１ｈｌｎａａＣｅ工・ｔａｒｎｅｎｅ。ｅｂｎ・工○ｖ１１〃ｄ工ｋ亜ａぜＯ●ｎく、．１・ｙｎｃｅｅｎＳｒａ工・９ｍｔｔａｎａａＣｈｍ・輻-ｎＳｌｒｔ二ｖｅＯｏｔ工・印ｎａｓ工・ｕ工《ｄｕｓＣｃ函垣ｅｅＯ〔、ｕ○ｇｇＨｆｔ壼趣》．》圭印ユ・正ＰａｓＳｏｈ煙ｐ垣，睡》一皿・麺式ｕ、ェユ率四》碑唖痒《一封呼埋踵垂Ｓ土『○ｒ工・ａ９ＳｇＳＯＰｏａｉｏｆｒｔｒｎｔｏｏｎｍＳｆｎ工工・ｅｅｇｈｏｒＳｕＰ症ＳＷｉ１ａｄａＷｅｎｓ○ｅｉｂｌｋｉｒｈＳＷｏｔｏｒＯＳｆＳｅ１１今ｐ○だａｎｅ丘ｈｒＪ１ｎ工・ｔａｏｒｒｎｂａｔｔＣｅｍ工《ｃＰｄｃｃＣＯｃ皿・ｌｈ函再睡一郵伽平司卒正函卦壬唖ｒｒｉｏｐｋｅｏＰｏｔｐｎｎｎｏｅＳｎｏｎｅｄＯｏｄノ一ノｓ○○工ｏａｘｔ２１２ｔｔｔ２ｔｂｌｋＳｅｏｅａｅａａｏＯｔａａｔｔｔａｂａｂｔ○１ＳｅａＳ１Ｓｂ１ｔＰｖーノｌｐａｌｂｐｅＰ１ｉｅ１Ｏｅｏｏｓ工１ｏＳｏ》ｑＳｅｕＣｒＭ２１ａ１１４１１ｉ３１ー）（Ｓｅｖａｌｅｔ、ａａＳｒｔｙｅｔｏｒｏＳｅｐｄｅ工・曇ｐＳｎｅｈｅｒ-ｑｒａｎａｌｅｄ１工・ＣｂｔｃｈａＯｂ，中準皿ｌａｃ」ｐａｃｒｅｍｋｕｄ工ＳＣＰｈｆｅｅｒｖｏａｏｏ１ｏｕＳｒｎｎｖｒｎ》ｑＯＯ１ＯＳＳＳｇｏｐｐｏｈａｏｂｂＣ１ＳｖｌｌｕｙｐｅｅｅＰだ１２ｌｌｌｒノノｅｔｃｔｔ４ＳｅｌａａｒSKEWEREDBillMottSMTT,EYuSー一へへ 28 maMB Serves 4 CnJUN STEAK

3packages feta cheese, crumbled 1box ﬁ lo pastry 2sticks butter, melted 3Italian sausage links (combine spicy and sweet)

Important:make sure that you take the ﬁ lo pastry from the freezer into the refrigerator the day before making dish and remove from refrigerator an hour or two before cooking.

Jeannie Tabor

2tubs ricotta cheese

Cook sausage until pink. Cook spinach and drain. Combine ricotta and feta cheeses and then fold in sausage.

With abasting brush, spread butter on bottom of Spread a ﬁ lo pastry leaf on bottom of dish and then baste the top Continue adding leaves and basting in between each Use about 7or 8leaves on bottom. with butter. (To keep leaves fromseparating,layer, keep aslightly damp cloth on top of unused portion of Spreaddough).

was an employee of mine in Donaldsonville, LA. were ducking work and making fun of my ٥kie spin on classic Cajun activities. To me, every fall the locals engaged in cane harvest, to him it was grinding. To me, you peeled oysters, to him, you shucked them. Tinally-, to me all wildlife enforcement agents were game rangers, to him, wardens. ٥ ur two different cultures clashed , e ؟ or three delightful years, Ilearned to slow down and savor li ؛ he learned that the World was alot larger than Ascension Parish and that people from north of Shreveport, necessarily '.Yankee's". Louisiana aren

His specialties

le dish.

٥ -ounce packages spinach

the cheese and sausage mixture and then the spinach over the leaves. Fold corners Of pastry into the mixture and begin adding leaves to cover the dish, basting in between each layer. Cook until ﬁ lo pastry is brown -about 3 ٥ minutes at 35 ٥ -degrees. This is extremely rough, there is de ﬁ nitely room to play around with the measurements. It is delicious, however, and people are impressed with the pastry, even though it is pretty simple.

Use individualThis recipe is also fun to use as an appetizer, leafs and put adab of the spinach and sausage and cheese mixture into center. Then roll the dough up like a ﬂ ag.

29

Tracy SPANOKOPETAShirley3l

1/4 cup ﬂ our peanut oil for deep-frying 1scallion, ﬁ nely chopped 11/2 pound fresh spinach, cleaned

Set aside. BlendCoat chicken evenly with ﬂ our.

Add scallion. stir-fry guickly. Pour Add chicken. stir-fry 30 seconds.

Mix well

Scott likes to have it when company is coming Cur whole family loves

1/4Sauce:cup

This is gorgeous ! because it looks so nice on the platter, this slightly spicy sweet-and-sour dish, although Harlan McMurray might diSagree, because Iforgot the sugar in the sauce when we made it for him.

Drain.

1teaspoon cornstarch

WINTER GARDEN CHICK- ΕΝ

Debbie Shultz

3teaspoonscatsupchili oil

Combine chicken, egg, 1teaspoon salt, and cornstarch, with hand, sauce ingredients in small bowl. Heat oil to 375-degrees for deepfrying. Fry chicken pieces afew at atime until golden brown, about 2minutes.

Reheat 3tablespoons oil until smoking hot.Add 1/2 teaspoons salt. Stir-fry spinach briskly 1minute. Discard liguid. Arrange around chicken on platter and serve hot. Serve it with rice and soup or egg rolls for an oriental meal. You may want to prepare the chicken in advance (not too far) and keep it warm, because it takes awhile.

2tablespoons sugar 1/4 cup chicken stock

1pound chicken breast, cut into strips 1egg, beaten 11/2 teaspoon salt 1tablespoon cornstarch

3 ٥

Reheat 2tablespoons oil. in sauce and heat to boiling. Arrange on large platter and keep warm.

DESSERTS

3/4 cups milk 3(2 cups) Granny Smith Apples (peeled &sliced)

1/3 cup water 1/3 cup 1packagerumyellow cake mix 1stick butter 3/4 cup oil

1stick butter 1pinch 1tablespoonsalt vinegar

DO NOT STIR! Ỉ Mix 1cup sugar with sliced apples and place evenly on top. Bake at 3S ٥ -degrees for 1hour.

Catherine Armstrong

1package instant vanilla pudding

Melt butter in an 8-inch sguare pyrex dish (or some other casserole dish of comparable size) and add vanilla, sift ﬂ our, 1cup sugar, baking powder and salt into abowl. Slowly add 3/4 cups of milk and stir. Pour this batter over the melted butter in the pyrex.

Spray4eggs

2cups 2teaspoonssugarbaking powder

Serves 6

CHESS PIE

3/4 cup ﬂ our salt, 6tablespoonsapinch butter

Everyone will think that you spent all day on this delicious

CHERRYdessert.BlairPetersNUTRUM

Ithink of Chess Pie as being somewhat of aSouthern phenomenon, probably because my grandmother who is from the thriving metropolis of Cheraw, sc used to always bake it. It's fairly sweet and yummy!

CAKE

3eggs, slightly beaten 1teaspoon vanilla 1tablespoon cornmeal

1/2 cup Maraschino cherries, sliced in half

bundt pan with non-stick spray. Place cherries, pecans and brown sugar in bottom of pan. Melt butter, pour over nuts, cherries and sugar. Mix together remaining cake ingredients and pour over all. Bake at 325-degrees for 555- ه minutes.

1/2 cup coarsely chopped pecans 1/2 cup brown sugar

Joyce Dorris

Perfect for the holidays!

Melt the butter and let it cool-. Mix all ingredients together then bake for 45 minutes or until set at 325-degree.

APPLE C.BBLER

CHRISTMAS CHOCOLATE CHIP COOKIES

Makes one guart.

112-ounce package semi-sweet chocolate chips In2eggsdouble

Kate Feeney

Chill 32

Bake at 375-degrees for 6-8 minutes, always abig hit with our family and friends and since,it makes so таПу , there's plenty to giveThesecookies.areCookies, submitted by Patty Illig Kathy__Sc ئاثة (A woman actually paid $250 for the recipe)

2cups butter

1teaspoon1teaspoonoursaltbaking soda s-ounce Hershey bar, grated

brown sugar. Add eggs and ؛Cream togethe.r the buttẹr, sugarvanilla to ^iXtur؛.Mix ﬂour, oatmeal (powdered in لاججقج؛baking powder and baking soda. Combine al^ ingrediefs andcolate bar? Make gOlf ball lized؛hipi and gratXd ch؛)teP؛

1cup6eggswhiskey or bourbon 1 саП evaporated milk

IRISH CREAM

2cups brown sugar

HOMEMADE

1teaspoon vanilla 1can condensed milk 1/2 teaspoon instant coffee

not boiling, water, melt chocolate With hand mixer, beat Add extract and beat.

Skip CHOCOLA--Horne

4eggs, separated 1/2 teaspoon rum extract 112-ounce pkg Cool Whip

fűtés ,؟In large bowl, with mixer at high ,.speed, beat ،egstiff ^eaks fOrm. Add. choco.late mixture to ẹgg whites and ؛ol؛gently fold in most of the Cool ,ا3]؛: til blended. with wire^ Whip (about 3/4 of container). Pour into large serving bowl or several ind ؛ v ؛ dual d^she ؟ . ew hours). Garnish with remaining Cool Whip.؛ Until set (a

boiler, over hot, chips; remove from heat and cool slightly, in Whole eggs and egg yolks, one at atime. Set aside.

2teaspoons vanilla

4cups4eggs ﬂ

4cups 1teaspoonoatmealbaking powder 24-ounCe bag of chocolate chips

Mix in blender. Refrigerate and serve chilled.

2cups sugar

gOCOmUTPetersPECRNSOUHRE

Sニーニーーー

1 stick margarine

This recipe has been a hol iday favorite in my family . Hope someone else could enj oy them too 1 f ConnieCHOCOXa風rEDatoSTTEET

C.八頁E へ

Cream butter with dark brown sugar・ Add ﬂ our and mix well・ Press "to a greased 8x8x2 inch square pan, spreading batter evenly intothe corners．Bake in a moderate oven 350-degrees for 20 minutes .

ＳＷｙｄｒｅｕｒ空ｐＳｐｏＩｎｅｎＳｙｇｅｒａＣＳｋａｈ工ｐｅｔｂｄａＳＨｌｅｎＳｎ《ｐａＯＯ○ｐｒｐＣｎｏｃＣｐａｇｈｅＯｓａｎＳｅｕｐｕａｔＳｕＯｅ６ノノｕｃ-ｔ２ｐ２１４ｌｃノノノノ１１１１１Ｓ今ｐ工ｈＣｅｔａ八○ｈｌｎＯｌｅｃａｅＯＯｍｎｕａｂｒｒａｖ》ｑ》ｑａａｎｒＣ１。ユｏｎｐｒｋｃＯｌｕＳＳＣｏａｐｇ工●-ｅｕｇｔ６』＋ｃｅＳ４《４《工今４Ｌ『ｋ工１ｏｍｎｏ工ｔａｎｒｒａａ》ｑＣｕＳｐｕＳｏｏＣ《ｐ》ｑｕｎ２２エノノＣ３Ｃ工● ｏｄ〃ｅｑ『Ｌ『ａＯｋａｌＣｄｂＣａａｅｎユ ℃-○ｎａｔｅｅｔｎｈｈｇｄｍｍｄ．諏丘ｂｅｅｎｔｖａＬ『Ｏ咋印ｎ工ｃｌｅＲ唾正・ｕｕＳａｅＳｒ亡ｔｎ工・ｕａＳｍｍｌｎｔＳ』（ＳａｒｎＣｏｅ今ｐｄｅ工１ｄ竝唾雲韮四ｐｔ睡韮函●Ｃｃｃｔｇｅ工ｏａｎｅ１１・ｎＯｒ１ｏｉｍｃｒｂｈｔｏＣＳＣＳｎａＣｅ今ｐｒｅｎＯｓｒｒｃｎｅｋＳｈＳーユｖｐ、Ｓｆｒｕ-１Ｃ○９ｏｈＷａｕＯｎｒｒｐＰＳｅｕｄｇａｅ，ｂｐ９ｃｃｌＳｕｔａｅｃＰ工-ＳｏＯｐｐａｄｎ１・○ｒａ工《ｔａｕｇ○ａノノｎ｛１ｔＣｅ２ｃＳ２１２１ｔｕｒｎａＯ》ｑｃｕｌｎａＣｏＳｌｄＷｒｒｔｒｔｕｖｅｔＳａｄｂｅｔｎｄｒｒ工ｅｏｐｅｕｕａａｃｐｐＣｒＳｕｕｅｐｐ１工《ｐｄｏ工・１ｏｓ９ｏｂｃｎｈｈｕｕｒノノノノｅｔ２Ｃｃ２ｐ１１１１１ｔ１・・ｒｕｌｔｒａＣｔＳｕｇｎｕＯｕｄｕｒ１ＳａｒｎＣ工（ｎＯｄｈＷ土『ｅｔＯＯＳｋ工・ｒＯｅａＷｂ亜正ｂｇｔｅ９ｒｎｈ池垂咋理・函亜却却瞳却釦叫匪吐ｙｅｏ。亜哩ｒｖ○１ＳｅＳｎｌｍｅ１Ｃｍ画壷廻麺吐》》唾韮叫》唖韮》屋ＷｅＳｄ工・ｋｍｍ・ｕＬ唾ｄＡ亜電、ｓａ欧牢ｑ工・ａｌａｕＳｍｍｔ七亟睡唾皿、電ｄｔｂｓｍｖ工ｅｈｅＯｈｎ正，２並ｕｑ１ＯｒＷｔｌ-ｒｏａユ０ｏｌｅＳｎＯｂＷｌｂ工《ｎｅｈｔｌｋａｄａｎｅａｅｎｅ工ＷＢＳａＭへʻー 33

Grease l3x9 inch tin cake pan．Cream l stick margarine with l cup sugar．Add in eggs，one at a time， rlour，baking powder， salt，vanilla and syrup. MiX well . Bake at 350-degrees rdis 35 minutgg．

Blair

Per Ragdem へへ

34 9 Serves 6 ｒａジｑｕＳｅ工『ＯａｋｎｍＳｒ工ｏＯＣｍ今ｐＳｄｐｅｅｕｌユｐａ-ｑｐＣｂｇユ４ｔｅｎノノＷＪへ２ｌｄｅｔｏｍＣＰ工・ｈｔｎ○１）十ＣＯＯｎＳｌａｃａｌｈｔＪｌｎｅａ〃ｐ《ｐｍＳｅエｅｔＩｆｒｈｐａｅＳ-ｐｌｅ工-ｅ１Ｗｎｐ工Ｓｒｎ-ａＳａ１ｏｏｅ》ｑｎｖｍ二ｖｏｎＳｒ《ｐ○ｒＳｏＳｅｅ今ｐｅｂ１ＳｃＷｂａｎａａｅｕｔｒｔｔＯｓ３１６ｄｅｐｄＳｐＯｅｂｒ１１『ＳｈｕｅｈＯＷＯＣ○ｐｆＳｒｅ二ｖｕｄＬ『○Ｓｅｌ工苦ｖｕ、℃Ｊ『Ｉ○ｑＯｎｔｅ１ｔｈｔＯｔａｂｒｒＯｅｅＣｈＪＯＣｔＯｄｖｅｔａｌｌｆざｖＳｎｍⅢ＆ｅｏａｕＭｋ聖ｖ〃Ｃｄ１ｈ〃ｔｅｓＯｕｔｏｒｇ工（ｄｎａｈＯｌ『ｅｕａ工《ｍｒａｅｔｒｒｒ-ｌｅｅｏＬ-ｃａｅａｍ工《ｕｏｍｄｈｒｙｅｏｏＳａａ工《ｔｃＳｎｔＷｇｅエユｎ。ｅ工●工・ｓ七ｔｇａｔｎｎｒｕａユ○《ｐＺＤｂュ・ｔｅｙｐｈｃｒ◇ｒａｅ工《ｔＪ、ｏＭｈｆ七ｏｐｈｏｌ工ｒ○○Ｗ○工《匝ｒｅｄＷＯ冬ｐｑｎｒｋ○工ｕａＬｂ工（ｎｔｏａＯｅｐｈＳＷａｅ上『ｔｄ２２ｇＳノノノノｇｌｌｅ１１４０ＩＩＩＩ１ｆｌＩｌ■

Turn form around on a barred plate when done. Wait until completely cold. Cut cake into two or three slices .

Suz anne Kl ineman

1 1/2 deci liter (dl) sugar 1 dl potato starch

YOu may use angel food cake mix instead, but be brave, do it from scratch -it 1 s better)

PERu S BIRTHDEY CHKE

Combine chocolate and other ingredients in blender or Whirl until smooth. Pour into demi-tass cups．Chill . made 4 -6 hours before serving. Serve with a dollop cream topped with a strawberry .

Mix eggs and sugar and whip on high．Put in the rest through a skillet while mixing･ Butter up a spring form, 24 cm for this size of dough. Cover sides and bottom thinly wi.th ﬂour. Bake in bottom of oven for 45 minutes at 300 degrees .

T画画面鳳工S亜ェ直LE cHOcOLnTE MINT DE班エーTHSSE CRERM

This dessert is easy to make and tastes fantastic．工七工s especially nice when you serve it in demi-tasses or anything of the sort .

Now comes the fun part : Sprinkle the cake slices lightly with milk or pineapple juice to make them moist． Ⅲix l/2 quart (or more) whip cream and sugar to the sweetness you desire. On the bottom layer, put whipped cream all over topped with a combination of some of the foﾕﾕowing ( small pieces ) : banana, strawberry, blueberry , rasPberry, Pineapple, kiwi ( or use your fantasy ) put on the next layer and do the same．

The cake is usually best if you make it the night before and let it soak over night. The cake will last for a couPle o歪 days in the fridge．Vel bekommen !

16 ٥ ζ ٠ PHILADELPHIA

2Tblsp. Green onion

Vicki Carter

CREAM CHEEE BALL

16 oz. Philadelphia Cream Cheese

1/4 c. Green Pepper

SaltISoz. can crushed pineapple Ş Roll in either pecans or sun ﬂ ower seeds

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