Food Cookery

Chili con Carne Recipe

2010-08-12T00:36:00.000-07:00

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Ingredients of Chili con Carne Recipe:

1 ½ lbs. round streak (cut in bite-size cubes)
2 tbsp. shortening
2 to 3 tbsp. oil
3 tbsp. flour
2 cups water (warm)
6 tbsp. chili powder (with cumin)
1 tsp. salt
¼ tsp. garlic powder

Procedure of Chili con Carne Recipe:

In a large skillet, brown meat cubes in shortening until well cooked. Push meat to one side of skillet and add oil and flour to make a quick gravy. Allow flour to cook for a few minutes, then mix with meat cubes. Stir and heat for five minutes. (Add 1/8 cup of water if meat becomes dry.) Leave covered, off heat, set aside. To warm water, add chili powder and dissolve. (Make sure your chili powder has the seasoning cumin. This gives an added flavorful taste to chili con carne.) Add salt and garlic powder to chili mixture and stir. Then add chili to meat and mix thoroughly over medium heat. Heat to a boil, then reduce heat and let simmer, stirring frequently from 5 to 8 minutes. Remove from heat and leave covered until ready to serve. You should have a rich, gravy-like chili and meat.

Flour Tortillas Recipe

2010-08-12T00:30:00.000-07:00

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Ingredients of Flour Tortillas Recipe:

2 cups flour
1 teaspoon salt
1 teaspoon baking soda
1 tablespoon lard or margarine
½ cup cold water

Procedure of Flour Tortillas Recipe:

Preheat oven to 350°. Mix together all the ingredients well. If the dough sticks to your hands, all more flour, 1 teaspoon at a time, until it doesn’t stick. Divide the dough and roll into balls about the size of golf balls. Flatten the balls between 2 sheets of wax paper. If they stick, scrape them off, add more flour, and start over. Flatten to about ¼-inch thick. Place the tortillas on an ungreased baking sheet and bake in the oven for about 2 minutes. Flip and bake for 2 more minutes, or until lightly browned.Makes 8-20 depending on size.

Green Chili Sauce Recipe

2010-08-08T20:22:00.000-07:00

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Ingredients of Green Chili Sauce Recipe:

1 cup fresh green chilies (the type of your choice), roasted
1 cup canned tomatillos with juice
¼ cup fresh parsley
¼ cup onion
1 garlic clove
¼ canned jalapeno peppers, drained
1 teaspoon salt
½ teaspoon ground black pepper
¼ cup olive oil

Procedure of Green Chili Sauce Recipe:

Remove the skin, stems, and seeds from the green chilies. Combine the chilies, tomatillos with their juice, parsley, onion, garlic, jalapenos, salt, and pepper in a blender or food processor; puree. Heat the oil in a medium-sized frying pan over medium heat. Add the sauce and cook for about 5 minutes, stirring constantly.Yields 2 cups.

Red Chili Sauce Recipe

2010-08-08T20:15:00.000-07:00

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Ingredients of Red Chili Sauce Recipe:

12 dried red ancho chilies
1 small white onion
3 garlic cloves
3 large red tomatoes
4 cups water
¼ teaspoon salt
1 teaspoon granulated sugar

Procedure of Red Chili Sauce Recipe:

Preheat oven to 250°. Toast chilies on a baking sheet in the oven for 8 minutes. Transfer the chilies to a bowl filled with cold water. Remove the stems and seeds. Peel the onion and chop into ¼-inch pieces. Peel the garlic cloves. Chop the tomatoes into ¼-inch pieces. Combine all the ingredients in a medium pot. Cover and simmer on medium heat for 30 minutes. Every 5 minutes, remove the cover and push the chilies back down into the liquid. All mixture to blender, puree. Strain to remove the skins. Heat the sauce on medium in a frying pan. Then simmer for 5 minutes.Yields 2 ½ cups.

Tomato Salsa Recipe

2010-08-08T20:06:00.000-07:00

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Ingredients of Tomato Salsa Recipe:

4 medium tomatoes
1 medium-sized yellow onion
1 (4-ounce) can green chilies or 2 fresh green chilies
¼ cup fresh cilantro
½ cup canned or frozen corn
1 small green or red bell pepper

Procedure of Tomato Salsa Recipe:

Dice the tomatoes into ¼-inch pieces. Remove the skin from the onion and cut into ¼-inch pieces. If using fresh chilies remove the stem and seeds and cut into ¼-inch pieces. Chop the cilantro into ¼-inch pieces.
Remove the stem and seeds from the bell pepper and chop the pepper into ¼-inch pieces. Combine all the ingredients and let sit overnight in a covered container in the refrigerator.

Chicken Stock Recipe

2010-08-08T19:57:00.000-07:00

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Ingredients of Chicken Stock Recipe:

1 medium-sized yellow onion
2 celery ribs
2 large carrots
2-3 pounds chicken bones (leftovers are great)
2 teaspoons salt
1 teaspoon ground black pepper
1 tablespoon dried parsley
1 gallon water

Procedure of Chicken Stock Recipe:

Remove the skin from the onion and chop into 1-inch pieces. Clean the carrots and chop into 1/2 –inch rounds. Chop the celery into 1-inch pieces. Add all the ingredients to a large stockpot; bring to a boil. Reduce heat, cover, and let simmer for 3 hours. Strain the broth and discard the vegetables.

Côtes de Veau-au-Fromage Recipe

2010-08-08T19:28:00.000-07:00

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Ingredients of Côtes de Veau-au-Fromage Recipe:

4 veal chops 2cm thick
4 slices of ham
4 slices of Gryere cheese
2 eggs
100 gr. butter
breadcrumps
flour
1 lemon
salt and pepper

Procedure of Côtes de Veau-au-Fromage Recipe:

Carefully cut a pouch lengthwise into the veal chops. Place a slice of ham and one slice of Gryere into each pouch. Close with a skewer. Beat the eggs. Roll chops with flour, spice with salt and pepper, than roll in beaten eggs and than in breadcrumbs. Fry in butter for approximate 10 minutes on both sides. Serve with lemon slices, rice or mashed potatoes and vegetables.

Boudin Noir Recipe

2010-08-08T19:21:00.000-07:00

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Ingredients of Boudin Noir Recipe:

4 blood sausages (Boudin Noir)
4 onions, cut into rings
4 apples, cut into slices
butter
milk

Procedure of Boudin Noir Recipe:

Fry Boudin Noir in a little butter for about 20 minutes. Fry onion rings and apple slices in butter until golden brown. Serve Boudin Noir hot together with fried onions and apples. Serve with mashed potatoes.

Boudin Blanc Recipe

2010-08-08T18:46:00.000-07:00

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Ingredients of Boudin Blanc Recipe:

4 white sausages (Boudin Blanc)
Sweet mustard

Procedure of Boudin Blanc Recipe:

Place Boudin Blanc into a pot of cold water. Bring to the boil and simmer for 10 minutes. Serve hot with sweet mustard, mashed potatoes and salad.

Boeuf Bourgignon Recipe

2010-08-08T18:38:00.000-07:00

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Ingredients of Boeuf Bourgignon Recipe:

2 lbs. (1 kg) beef cut into chunks (not small cubes)
1 bottle of red wine (tip: use a reasonable quality full-bodied wine)
1 onion, chopped finely
5 chopped cloves of garlic
3 bay leaves
10 fresh green peppercorns (if you don’t have fresh green peppercorns, ground
black pepper can be used instead)
Olive oil
½ lb. (quarter kg) bacon in strips or cubes
20 pearl onions
5 medium sized carrots
¼ cup (70 ml) all purpose flour
1 tablespoon (17 ml) tomato paste

Procedure of Boeuf Bourgignon Recipe:

Marinate the beef for at least 4 hours (best over night) in the red wine mixed with the chopped onion, garlic, bay leaves and fresh peppercorns. Remove the meat from the marinade and dry with paper towel. In a large pan: Fry bacon in oil until slightly browned. Place bacon in a large ovenproof casserole. Then brown the pearl onions and cubed carrots in the pan and add to casserole. Then brown the meat in the pan. Depending on the size of the pan (i.e. if it is not possible to fit all the meat into the pan), do the meat in batches and store the meat already browned temporarily in a large dish. When all the meat has been browned, put it all into the pan, sprinkle 1 tablespoon of flower and mix well while continuing to brown (approx. 5 minutes) then add bit by bit the red wine marinade including onions, garlic, bay leaves and fresh peppercorns and last but not least the tomato paste. Add to casserole and mix carefully with bacon and pearl onions. Cook for 2 hours (or until tender) in oven at 180 Celsius (275 Fahrenheit). Best served with home made spaetzle.

Bacon & Smoked Oysters

2010-08-05T18:49:00.000-07:00

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Ingredients of Bacon & Smoked Oysters:

2 can smoked oysters
1/4 cup light vegetable oil
1/2 lb bacon strips
40 round wooden toothpicks
3 tablespoon garlic, minced

Procedure of Bacon & Smoked Oysters:

1. Cut bacon strips in thirds.
2. Wrap a bacon slice around each oyster and place a toothpick through to hold it in place.
3. In a medium skillet, heat oil, and add garlic.
4. Cook wrapped oysters in oil until bacon is crisp.
5. Remove from pan and drain on a paper towel to drain.

Bacon & Oysters

2010-08-05T18:42:00.000-07:00

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Ingredients of Bacon & Oysters:

12 oysters, selected
12 bacon slices, thin

Procedure of Bacon & Oysters:

Wrap each oyster, well-drained, in bacon. Skewer with wooden toothpick. Bake on a pan in a medium oven until bacon browns.

Bacalao A La Viszcaina (Basque Style Codfish)

2010-08-05T18:32:00.000-07:00

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Bacalao A La Viszcaina (Basque Style Codfish)

2 lb thick salt cod, desalted and cooke; d, (see notes below), cut into 2- by 3-inch pieces (reserve 4 cups of the soaking liquid) Flour for dredging 1/2 cup pure Spanish olive oil FOR THE SOFRITO: 1/4 cup pure Spanish olive oil 1 large green bell pepper, seeded and finely chopped 6 cloves garlic, finely chopped 2 large onions, finely chopped 1 cup finely chopped drained pimientos 2 1/2 cups canned crushed tomatoes 1 tablespoon Spanish paprika or mild paprika 1/4 cup dry white wine Salt and freshly ground black pepper to taste TO COMPLETE THE DISH: 4 medium-size all-purpose potatoes, peeled and cut into 1/2-inch slices 3 pimientos, cut into strips, for garnish Fried Bread Rounds (recipe follows), as an accompaniment Notes: One day in advance of serving, rinse the salt cod under cold running water. Cut it into 2- by 3-inch pieces, place in a bowl, and cover with cold water. Change the water several times until it is no longer salty. This process should take 24 hours. Drain the fish, place it in a small saucepan, cover with fresh water, and bring to boil over medium-high heat. Lower the heat to low and simmer 5 minutes. Drain and cool the fish. 1. Dredge the cod in the flour. In a large skillet over medium heat, heat the oil until fragrant, then cook the fish until lightly browned, 3 to 4 minutes on each side. Remove the fish from the heat and set aside. 2. For the sofrito, in a large saucepan over medium heat, heat the oil until fragrant, then cook the bell peppers, stirring, until slightly softened, 3 to 4 minutes. Reduce the heat to low, add the garlic and onions, and cook, stirring, until tender, 6 to 8 minutes, adding more oil if necessary. Add the pimientos, tomatoes, paprika, and wine and cook, stirring occasionally, until thickened, another 10 to 12 minutes. 3. Place the reserved salt cod soaking water in a medium-size saucepan over medium-high heat and cook the potato slices until partially tender, 10 to 15 minutes. 4. Add the codfish chunks to the sofrito and cook over low heat 10 minutes. Arrange the cooked potato slices on top of the fish, do not stir, cover the pan, and shake it several times. Cook over low heat an additional 10 minutes so that the potatoes absorb the fish flavor. Transfer to a large serving platter and garnish with the pimientos. Serve with Pan Frito (Fried Bread Rounds) and Arroz Blanco. This makes 8 servings BACALAO A LA VISZCAINA

Bacalaitos (Salt Codfish Fritters)

2010-08-05T18:22:00.000-07:00

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Ingredients of Bacalaitos (Salt Codfish Fritters):

1/2 lb codfish, salt
2 cup flour, all-purpose
2 teaspoon baking powder
1 large garlic cloves; crushed
1 cup water
1 tablespoon annatto oil
1 oil, vegetable; for frying

Procedure of Bacalaitos (Salt Codfish Fritters):

Soak the codfish in cold water for 2 hours or longer, according the
the saltiness and hardness of the fish. Drain, rinse and place in a
small saucepan. Pour boiling water over the fish and allow to stand 5
minutes. Drain. Remove any bones and skin and shred the fish.
Sift the flour and baking powder into a large bowl. Add the garlic,
water and annatto oil and mix to a smooth batter. Add the shredded
fish and mix well. Heat oil to 370F in a deep fryer or large, heavy
saucepan. Fry the the mixture by teaspoonfuls until golden brown.
Drain on paper towels, keep warm and serve hot as hors-d'aeuvres.

Asparagus & Crab Meat Soup

2010-08-02T21:17:00.000-07:00

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Ingredients of Asparagus & Crab Meat Soup:

4 cup chicken broth
1 tablespoon plus 2 teaspoons nuoc mam (vietname; se fish sauce)
1/2 teaspoon sugar
1/4 teaspoon salt
1 tablespoon vegetable oil
6 shallots, chopped
2 garlic cloves, chopped
8 ounces lump crab meat, picked over; and drained
1 freshly ground black pepper
2 tablespoon cornstarch or arrowroot, mixed with
2 tablespoon cold water
1 egg, lightly beaten
15 oz white asparagus spears
1 tablespoon shredded coriander
1 scallion, thinly sliced

Procedure of Asparagus & Crab Meat Soup:

Cut into 1-inch sections with canning liquid reserved. This soup was probably created by some homesick Frenchman. White asparagus(a French import), packed in jars or cans, is used for this recipe. Traditionally, crumbled, salted duck egg yolk is added to season the soup. If white asparagus is unavailable, use frozen or fresh asparagus (in this case, add the fresh asparagus to the broth from the very beginning and cookuntil tender, before adding the remaining ingredients). Combine the broth, 1 tablespoon of the fish sauce, the sugar and salt in a 3 quart soup pot. Bring to a boil. Reduce the heat and simmer. Meanwhile, heat the oil in a skillet. Add the shallots and garlic and stir-fry until aromatic. Add the crab meat, the remaining 2 teaspoons fishsauce and black pepper to taste. Stirfry over high heat for 1 minute. Set aside. Bring the soup to a boil. Add the cornstarch mixture and stir gently untilthe soup thickens and is clear. While the soup is actively boiling, add the egg and stir gently. Continue to stir for about 1 minute. Add the crabmeat mixture and asparagus with its canning liquid; cook gently until heated through. Transfer the soup to a heated tureen. Sprinkle on the coriander, scallion and freshly ground black pepper. Yield: 4 to 6 servings.

Seafood Chowder (Halifax Version)

2010-07-28T21:03:00.000-07:00

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Ingredients of Seafood Chowder (Halifax Version):

2 tablespoon bacon drippings
2 tablespoon butter
4 each white onion, fresh picked
2 each celery rib, diced
1 lb sea-legs, chopped
2 lb mixed seafood
2 cup potatoes, cooked,diced
2 each tomato, large, diced
1 small yellow zucchini, chunked
1 small green zucchini, chunked
2 cup green peas, fresh
1 cup sweet peppers, vary colours
4 tablespoon flour
6 cup milk
1 1/2 cup Sauternes
1 milk to thin as needed
1 salt & pepper to taste
1 tomato sauce/soup to taste

Procedure of Seafood Chowder (Halifax Version):

Melt bacon fat and butter in heavy saucepan over medium-low heat. Add
onions and saute until clear, add celery and cook gently for about 5
minutes. Add seafood products and saute in saucepan at medium high heat
to coat, flavor and brown slightly.
Add flour, and milk, stirring well to avoid lumps.
Add remaining ingredients, except peas, in order of required cooking
time (eg. potatoes, zucchini, tomatoes, peppers, etc). Add wine and
season to taste. Heat until heated through, but do not boil. Add peas
about 20 min before serving. Use milk to thin as necessary.
sealegs are imitation crab meat, usually pollack with crab flavoring.
If chowder is to be frozen prior to serving, do not add the milk until
reheating.

Artichoke Oyster Soup

2010-07-28T20:54:00.000-07:00

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Ingredients of Artichoke Oyster Soup:

6 tablespoon butter, melted
1/2 cup shallots (chopped fine)
1/4 teaspoon thyme
1 bay leaf
1/2 teaspoon cayenne pepper
2 tablespoon flour
14 oz chicken broth (more or less won't hurt)
4 cup oysters, drained; reserve liquid (less, to
14 oz artichoke hearts, cooked
2 teaspoon salt
1/4 teaspoon tabasco
1/2 cup whipping cream
3 tablespoon parsley (chopped, fresh)

Procedure of Artichoke Oyster Soup:

In a 3-quart casserole, melt butter and saute shallots. When shallots are translucent, add thyme, bay leaf and cayenne pepper. Add flour and whisk well. Add broth, oyster water, artichoke hearts, salt and tabasco. Bring
to a boil. Add oysters and parsley. Simmer on medium, partly covered, for exactly 5 minutes. Add whipped cream and serve immediately.

Antoine's Oysters Rockefeller

2010-07-28T20:48:00.000-07:00

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Ingredients of Antoine's Oysters Rockefeller:

6 tablespoon butter
1/2 cup bread crumbs
2 cup fresh chopped spinach or-
2 pkg (10-oz) frozen spinach
1/2 cup parsley
1/2 cup diced celery
2 tablespoon diced onion
1 tablespoon Pernod liqueur; or anisette
1/4 teaspoon salt
3 drop Tabasco
18 large oysters

Procedure of Antoine's Oysters Rockefeller:

Melt butter; add crumbs and saute 1 minute, stirring constantly.
Combine with other ingredients, except oysters, in blender until
smooth. Arrange oysters in shells (or individual dishes). Top each
with 1 tablespoon spinach mixture and broil 3-5 minutes or until
lightly browned.

Tuna Casserole with Celery

2010-07-28T20:42:00.000-07:00

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Ingredients of Tuna Casserole with Celery:

1 can solid white tuna, drained
1 can cream of mushroom soup
1 can whole mushrooms, drained
1/4 cup celery, finely chopped
1/4 cup green pepper, finely chopped
1 large can chow mien noodles
1 dash of garlic powder

Procedure of Tuna Casserole with Celery:

Combine everything in a casserole dish. Reserve some of the chow mien
noodles for the topping. Bake at 350F for 25 minutes. Top with
remaining noodles and return to oven for 5 min.

Seafood Chowder

2010-07-28T20:30:00.000-07:00

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Ingredients of Seafood Chowder:

2 tablespoon butter or margarine
1/2 each onion,large,diced
1 each celery rib, diced
1 lb sealegs, chopped
1 cup potatoes, cooked,diced
1 each tomato, large, diced
2 tablespoon flour
3 cup milk
1 cup water
1 salt & pepper to taste

Procedure of Seafood Chowder:

Melt butter in heavy saucepan over medium-low heat. Add onions and
saute until clear, add celery and cook gently for about 5 mins. Add
flour, milk and water, stirring well to avoid lumps. Add remaining
ingredients and season to taste. Heat until heated through, but do
not boil. Serve with baking powder biscuits. Sealegs are a blend of
pollock and crab meat.

Angel Hair Pasta With Sea Scallops

2010-07-24T00:25:00.000-07:00

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Ingredients of Angel Hair Pasta With Sea Scallops

1/2 cup soft breadcrumbs
8 oz angel hair pasta
1 uncooked
1 tablespoon olive oil for vegetables
1 teaspoon olive oil for scallops
1/2 cup chopped fresh parsley
1 divided
1 clove garlic minced
1 teaspoon dried whole basil
1/2 teaspoon dried whole oregano
1/4 teaspoon salt
1 tablespoon all-purpose flour
1/4 teaspoon pepper
8 oz clam juice (1 bottle)
1 lb fresh sea scallops
1 cut into 1/2-inch pieces

Procedure of Angel Hair Pasta With Sea Scallops

Place breadcrumbs on a baking sheet. Bake at 375 deg for 5 minutes or until golden brown; set aside. Cook pasta according to package directions, omitting salt and fat. Drain and rinse under cold running water; drain well. Place in a large bowl; set aside. Heat 1 tablespoon oil in a nonstick skillet over medium heat. Add 1/4
cup parsley and next 4 ingredients; saute 1 minute. Add flour and pepper; cook 1 minute, stirring constantly with a whisk. Gradually add clam juice, stirring constantly. Cook 1 minute or until thickened, stirring constantly. Pour over pasta; toss well. Set aside, and keep warm. Heat remaining 1 teaspoon oil in skillet over medium heat; add scallops, and saute 4 minutes or until scallops are done. Add to pasta mixture; toss gently. Yield: 4 servings (serving size: 1-1/4 cups).

All-In-One Tuna Casserole

2010-07-23T23:09:00.000-07:00

The All-In-One Tuna Casserole is now available in any site directories. Focus on cooking and studying Ingredients for the latest food. There one of the latest food for this day All-In-One Tuna Casserole. If you want to know about All-In-One Tuna Casserole just visit this site and read some tips of cooking of All-In-One Tuna Casserole. It is free also to read the guidelines in cooking of All-In-One Tuna Casserole and the ingredients of this food stated their.

Ingredients of All-in-One Tuna Caserole

1 each env. golden onion soup mix
1 1/2 cup milk
10 oz frozen peas & carrots
8 oz medium egg noodles
6 1/2 oz tuna, drained & flaked
2 oz shredded cheddar cheese

Procedure of All-in-One Tuna Caserole

Frozen Peas & Carrots should be thawed.
Egg Noodles should be cooked and drained.
Cheese should equal 1/2 C

Cauliflower Romaine

2010-07-21T17:45:00.000-07:00

Cauliflower Romaine

A nice choice for a luncheon or buffet dish.

Ingredients of Cauliflower Romaine:

1 large cauliflower
2 cups chicken broth
2 large tomatoes
1/4 lb. butter
I medium onion, finely chopped

1/2 tsp. chervil
1/2 tsp. chives
4 garlic sausages
6 slices white bread

Procedure of Cauliflower Romaine:

Break cauliflower into small floweret’s. Bring chicken broth to boil In saucepan. Add cauliflower and cook 10 minutes. Drain well. Peel, seed and chop tomatoes. Melt 2 tablespoons butter in skillet. Add tomato, onion, chervil and chives. Slice sausages and add to mixture. Cook slowly 25 minutes. Add cauliflower. Transfer mixture to a flat casserole. Bake in 375°F oven 20 to 25 minutes. Melt remaining butter in large skillet. Trim bread and cut into triangles. Fry in hot butter until nicely browned on both sides. Arrange toasted triangles about the casserole and serve at once. This can make 6 servings.

Brussels Sprouts and Chestnuts

2010-07-21T02:32:00.001-07:00

Brussels Sprouts and Chestnuts

Ingredients of Brussels Sprouts and Chestnuts:

1 lb. chestnuts
2 cups oil
3 tbs. butter
2 tbs. sherry
1 tsp. Bovril
1 tsp. tomato paste
1 tbs. potato flour or cornstarch
1 cup beef stock
1 bay leaf
1 lb. Brussels sprouts

Procedure of Brussels Sprouts and Chestnuts:

Make a crisscross slash in the flat side of chestnuts. Heat oil to 35W. Drop chestnuts into hot oil and cook 5 minutes. Remove chestnuts. Drain and allow to cool slightly. Remove shells and the skin inside shells. Melt butter in a skillet. Add chestnuts and cook gently until nicely browned. Pour in sherry and Ignite. When flame goes out, set pan off heat and remove chestnuts. Add Bovril. Tomato paste and potato flour to skillet. Blend In stock. Return pan to heat. Stir sauce until it boils. Correct seasoning arid add bay leaf. Return chestnuts to the pan. Cook very slowly until tender. Trim Brussels sprouts and score the bottom of each one. Cook by the Paul Mayer Method on page 4. Drain and set over low heat to drive away any excess moisture. Combine Brussels sprouts with chestnuts and sauce just before serving. Reheat, and serve in a fiat casserole. This can make 4 to 6 servings.

Brussels Sprouts in Cream Cheese Sauce

2010-07-21T02:30:00.000-07:00

Brussels Sprouts in Cream Cheese Sauce

Ingredients of Brussels Sprouts in Cream Cheese Sauce:

1-1/2 lbs. Brussels sprouts
1 pkg. (3 oz.) softened cream cheese
1/4 cup sour cream
2 tbs. cream
1 tsp. lemon juice
1/4 tsp. Worcestershire sauce
1/4 tsp. salt
1/4 cup chopped walnuts

Procedure of Brussels Sprouts in Cream Cheese Sauce:

Trim and wash Brussels sprouts. Cut an X into the bottom of stem so they will cook evenly. Set aside. Blend cream cheese, sour cream and cream in the top of double boiler. Stir over simmering water until heated. Add lemon juice, Worcestershire and salt. Mixture should be of pouring consistency. Add more cream if needed. Keep sauce warm over water until vegetable is cooked. Cook prepared Brussels sprouts according to the Paul Mayer Method on page 4. Drain well. Place in heated serving dish. Pour hot sauce over Brussels sprouts. Garnish with nuts. Serve immediately. This can make 6 servings.

Brussels Sprouts in Lemon

2010-07-16T20:47:00.000-07:00

Brussels Sprouts in Lemon

Ingredients of Brussels Sprouts in Lemon:

1 lb. Brussels sprouts
1/4 cup fresh lemon Juice
1/4 cup olive oil
1/2 tsp. salt

Procedure of Brussels Sprouts in Lemon:

Trim sprouts and score the bottom of each. Cook by the Paul Mayer Method on page 4. Drain and set over tow heat to drive away excess moisture combine remaining Ingredients in a small bowl. Whisk until creamy. Pour over sprouts. Serve hot. This can make 4 servings.

Broccoli with Almonds in Wine Sauce

2010-07-16T20:25:00.000-07:00

Broccoli with Almonds in Wine Sauce

Ingredients of Broccoli with Almonds in Wine Sauce:

1.1/2 lbs. broccoli
1 bouillon cube
3/4 cup boiling water
1/4 cup butter
1/4 cup flour
1 cup cream

2 tbs. sherry
2 tbs. lemon juice
1/2 tsp. Accent pepper to taste
1/4 cup Parmesan cheese
1/4 cup toasted silvered almonds

Procedure of Broccoli with Almonds in Wine Sauce:

Wash and trim broccoli. Cook according to the Paul Mayer Method on page 4. Drain well. Place in shallow baking dish. Dissolve bouillon cube in water. Melt butter In saucepan. Add flour and stir until mixture bubbles. Remove from heat. Slowly blend in bouillon and cream. Return to medium heat. Cook, stirring constantly, until mixture thickens and comes to a boll. Add sherry, lemon Juice, Accent and pepper. Pour over broccoli. Sprinkle on cheese and almonds. Bake in 375°F oven 20 minutes or until thoroughly heated. This can make 6 servings.

Broccoli with Cheese Custard

2010-07-16T20:20:00.000-07:00

Broccoli with Cheese Custard

Ingredients of Broccoli with Cheese Custard:

1 lb. broccoli
3 eggs
2/3 cup milk
1-1/4 cups grated sharp cheddar cheese
salt and pepper to taste

Procedure of Broccoli with Cheese Custard:

Wash and trim broccoli. Cook according to the Paul Mayer Method on page 4. Drain well and place in buttered shallow casserole. Beat eggs. Add milk, cheese. Salt and pepper. Blend and pour over broccoli. Set casserole in another pan with about 1 inch of hot water. Bake in 350°F in the oven for 30 minutes, or until custard is set. This can make 4 servings.

Broccoli a la San Francisco

2010-07-16T20:16:00.000-07:00

Broccoli a la San Francisco

Ingredients of Broccoli a la San Francisco:

2 lbs. broccoli
melted butter
Parmesan cheese
3 tbs. butter
3tbs. flour
salt, cayenne pepper, celery salt
1 cup milk
I tbs. lemon juice
3 tbs. orange Juice
1 tbs. grated orange rind
1 tsp. grated lemon rind
heavy cream
blanched slivered almonds

Procedure of Broccoli a la San Francisco:

Wash and trim broccoli. Remove tough portions of stems with a vegetable peeler. Cook according to the Paul Mayer Method on page 4. Drain and quickly rinse in cold water to prevent further cooking. Drain thoroughly. Dip cooked broccoli in melted butter. Sprinkle liberally with Parmesan. Arrange on a flameproof serving dish. Melt 3 tablespoons butter In saucepan. Stir in flour, salt, cayenne and celery salt. Cook 1 minute. Remove from heat. Blend In milk. Return to heat and stir until mixture thickens and boils. Add juices, grated rinds and just enough cream to thin the sauce a bit and give It a creamy consistency. Spread carefully over broccoli. Bake in hot oven 425’F until sauce and almonds are both browned and dish is bubbling. Serve immediately. This can make 6 servings.

Toast cups with Asparagus

2010-07-16T20:12:00.000-07:00

Toast cups with Asparagus

Asparagus prepared in this creamy, tomato-herb sauce can stand alone as a luncheon dish, or supply both starch and vegetable to accompany roasts of all description.

Ingredients of Toast cups with Asparagus:

10 slices firm white bread
3/4 cup melted butter
2 bunches asparagus
4 tbs. butter
2 tbs. onion, finely chopped
2 tbs. celery, finely chopped
1 can (16 oz.) Italian-style tomatoes
salt and black pepper
sugar
pinch thyme, oregano, sweet basil
1/4 cup flour
milk
4 egg yolks
1/4 cup cream
1/4 cup grated Parmesan cheese

Procedure of Toast cups with Asparagus:

Remove crusts from 8 slices of bread. Make crumbs of the remaining two slices. Place bread slices between two pieces of waxed paper. Roll with a rolling pin to make as thin as possible. Saturate rolled slices with melted butter. Press them over the backs of muffin tins. Place in 375°F oven 20 to 30 minutes, or until bread is toasted and browned through. Allow to stand 5 minutes before unmolding. Arrange toast cups on a flameproof serving dish. Wash asparagus thoroughly. Remove tough stem ends. Cook by the Paul Mayer Method on page 4. Melt 4 tablespoons butter in a large skillet. Add onion and celery and sauté until vegetables are soft but not brown. Drain tomatoes and save juice. Chop tomatoes and add to skillet. Continue cooking until mixture is well reduced. Season highly with salt, pepper and herbs. Remove from heat and add flour. Add enough milk to the reserved tomato liquid to make 1-1/2 cups. Blend into skillet mixture. Return to heat and stir until sauce boils. Beat egg yolks into cream. Add a little of the hot sauce and pour this mixture back into the skillet, stirring rapidly. Cut asparagus into small pieces and add to the sauce. Reheat without boiling. Spoon into toast cups. Combine breadcrumbs and cheese. Sprinkle over filled cups and brown under the broiler. Serve at once. This can make 8 servings.

Pastry

2010-06-23T22:44:00.000-07:00

Pastry

Ingredients of Pastry:

1-1/2 cups flour
1/8 tsp. salt
3tbs. butter
3-1/2 tbs. Milk (approximately)
3 tbs. Crisco

Procedure of Pastry:

Measure some flour into bowl. Add butter and Crisco. Work into flour, along with .alt, until mixture resembles coarse meal. Start adding milk, one tablespoon at a time until the dough Just gathers. Do not clutch at dough, but move it gently until It comes together. Roll it out between 2 sheets of waxed paper. Fit it Into a 10-inch pie plate. Flute edges nicely. Prick crust all over with the tines of a fork. Bake in 375°F oven until nicely browned. Remove to rack to cool.

Asparagus Tarts

2010-06-23T22:16:00.000-07:00

Asparagus Tarts

Ingredients of Asparagus Tarts:

Pastry
2 cups (1 pt.) whipping cream
1 bay leaf
4 sprigs parsley
4 thin onion slices
thyme and marjoram
3 lbs. butter
1/4 lb. lean veal, ground
1 lb. cooked asparagus
1/2 cup grated Gruyere cheese
dry bread crumbs

Procedure of Asparagus Tarts:

Prepare pastry shell. Combine cream In a heavy saucepan with bay leaf, parsley, onion slices and a pinch of each herb. Do not add salt. Simmer gently 15 minutes. Melt 1 tablespoon butter In another saucepan. Add veal and cook 2 minutes, stirring constantly. Strain seasoned cream. Add It gradually to the veal. Stir until the mixture begins to boll. Lower heat and simmer 30 minutes, stirring occasionally to prevent scorching. Line bottom of the baked pastry shell with a layer of asparagus, points in. Just barely cover asparagus with a layer of sauce. Arrange another layer of tips, points out this time. Blend cheese Into remaining sauce. Pour Into shell. Sprinkle with bread crumbs. Dot with remaining butter. Bake In hot oven 475oF until crumbs brown and pie is heated through. This can makes 6 servings.

Asparagus Vinaigrette

2010-06-22T18:46:00.000-07:00

Asparagus Vinaigrette

Ingredients of Asparagus Vinaigrette:

2 lbs. asparagus
2 to 3 tbs. kosher-style dill pickle pieces
1 cup olive oil
1/2 cup tarragon vinegar
Salt and pepper to taste
Pinch dry mustard, paprika
2 to 3 tbs. each capers and chives

Procedure of Asparagus Vinaigrette:

Cook asparagus according to the Paul Mayer Method on page 4. Drain and dry with paper towels. Remove seeds from pickles and chop very fine. Combine with remaining ingredients. Chill. To serve, arrange chilled asparagus on salad plates. Spoon dressing over asparagus spears. Serve well chilled. This can makes 6 to S servings.

Asparagus Chantilly

2010-06-22T18:43:00.000-07:00

Asparagus Chantilly

If you like asparagus with hollandaise sauce, you will love this “lily-gilded” version made more delicate by the addition of whipped cream.

Ingredients of Asparagus Chantilly:

Chantilly Sauce
2 lbs. asparagus
3 tbs. grated Parmesan cheese

Procedure of Asparagus Chantilly:

Prepare Chantilly Sauce according to the recipe. Thoroughly wash asp aragus. Snap off tough ends. Cook spears according to the Paul Mayer Method on page 4. Drain and arrange on a flameproof serving dish. Mask asparagus with Chantilly Sauce, leaving tips uncovered. Sprinkle with Parmesan and run dish under heated broiler until browned. This can makes 6 servings.

Asparagus with Italian-style Tomato Sauce

2010-06-22T18:29:00.000-07:00

Asparagus with Italian-style Tomato Sauce

Baked asparagus is unusual, to say the least. This delicious dish can be prepared ahead and baked when needed. It goes especially well with veal dishes.

Ingredients of Asparagus with Italian-style Tomato Sauce:

1-1/2 lbs. asparagus
3 tbs. melted butter
2 tbs. onion, finely chopped
2 tbs. celery, finely chopped
1 tbs. grated Parmesan cheese
1 tbs. soft bread crumbs
1 can (8 oz.) Italian-style tomatoes
salt and black pepper
pinch sugar, thyme, oregano

Procedure of Asparagus with Italian-style Tomato Sauce:

Wash asparagus wcll. Break off tough ends. Pour melted butter Into oven- proof dish. Lay asparagus in even rows in the bottom of the dish. Scatter onion, celery, cheese and bread crumbs over asparagus. Remove tomatoes from their juice. Chop and combine again with the juice. Season with salt, pepper, sugar and herbs. Pour over contents of baking dish. Bake in 375° F on the oven in 35 to 40 minutes or until asparagus is tender. This can makes 6 servings.

Artichoke Bottoms with Green Beans

2010-04-21T00:41:00.000-07:00

Artichoke Bottoms with Green Beans

A splendid accompaniment for your favorite roast.

Ingredients of Artichoke Bottoms with Green Beans:

1 large jar (15 oz.) artichoke bottoms

1 Lbs green beans

5 tbs. butter

1/4 cup flour

3/4 cup whipping cream

salt and cayenne pepper

1 tsp. lemon juice

2 egg yolks

6 tbs. grated Gruyere cheese

Procedure of Artichoke Bottoms with Green Beans:

Drain artichoke bottoms and reserve 1/2 cup liquid. Run beans through a French slicer. Cut slices into 2-1/2 inch lengths. Cook according to the Paul Mayer Method on page 4. Drain beans. Reserve 1/2 cup cooking liquid. Melt 2 tablespoons butter in a heavy saucepan. Remove pan from heat. Blend in flour. Stir in artichoke liquor, bean liquor and 1/2 cup cream, Season highly with salt and cayenne pepper. Return to heat. Stir until it boils. Add lemon juice. Beat egg yolks into remaining cream and add a little hot sauce. Then stir mixture rapidly back into sauce. Stir in green beans. Saute artichoke bottoms in 3 tablespoons foaming butter. Place in flameproof serving dish. Spoon green bean mixture onto bottoms. Sprinkle with Gruyere. Run dish under heated broiler until cheese is melted, crusted and browned. It can make 6 servings. Artichoke Bottoms with Green Beans