Christmas Foods - Seasons Greetings!

• 1 serving cooking spray
• ½ cup dried cranberries
• 1/3 cup apple cider
• 1 tsp. canola oil
• 2 medium onions or large shallots, chopped [about 1 cup]
• 2 tbsp. fresh sage, chopped
• 1 cup seasoned bread crumbs, coarse
• 3 lb. lean pork loin; boneless roast
• ½ cup fresh spinach leaves

Preheat oven to 375ºF.

Coat broiler pan with cooking spray; set aside.

In a small bowl, combine cranberries with cider. Cover and microwave on high for 1 minute. Set aside.

Meanwhile heat canola oil in skillet over medium-low heat; cook shallots and sage for about 5 minutes or until shallots are softened.

In a large bowl, mix together bread crumbs, cranberry mixture and shallot mixture.

Place pork on cutting board. Cut loin almost in half, but not all the way through. Open like a book so loin lies almost flat. Place spinach leaves over one half of loin. Place stuffing on top of spinach. Close the other half of loin on top of “filled” half and tie loin with cooking string to secure.

Place pork on broiler pan and roast until golden, about 1 hr. 20 min… Cover with foil. Let stand for 10 minutes. Carve into 1” thick slices. Remove string and serve.

• 1 ½ lbs leeks
• 1 lb. potatoes
• 2 tbsp. butter
• 2½ cups chicken broth
• 2½ cups milk
• 1¼ cups cream

Trim roots and coarse outer leaves from leeks and wash in cold water. Slice. Peel and coarsely dice potatoes.

Melt butter in large pot and add potatoes and leeks. Cook over medium heat for 5 to 7 minutes, stirring continuously.

Add in chicken stock and milk. Bring slowly to a boil. Season with salt and pepper.

Simmer for 20 to 25 minutes until vegetables are tender.

Puree in blender or food processor. Return to pot and add cream.

The colourful layers of vegetables look very pretty when this pie is cut in wedges. Serve it for a first course and follow with an elegant tureen of bouillabaisse along with a crusty French bread.

Pastry for a double crust pie

Filling:

• 3 cups sliced carrots
• 2 cups broccoli florets
• 1½ cups diced turnip
• ¼ cup butter
• 1 cup sliced mushrooms
• 2 leeks [white and light green part], chopped
• 1 onion chopped
• 1 clove garlic, minced
• Pinch dried basil
• ¾ cup cottage cheese, well drained
• 1 cup grated Swiss cheese
• 1 egg, well beaten
• Salt and pepper
• 1 ripe tomato, chopped and drained

Glaze:

• 1 egg yolk
• 1 tsp. water

Garnish:

Thinly sliced cucumber

Preheat oven to 435ºF.

Grease a 10 inch springform pan Roll out 2/3 of the pastry in a circle large enough to line pan with 1 inch overhang. Roll out remaining pastry into a 10 inch circle and cover with waxed paper while preparing filling.

Filling:

Separately cook carrots, broccoli and turnip in boiling salted water, just until tendercrisp. Refresh under cold-running water; drain well and set aside.

In heavy skillet, melt butter over medium heat; cook mushrooms, leeks, onions,

Garlic and basil until fragrant and tender. Set aside.

Combine Cottage cheese, Swiss cheese and egg; mix well.

To assemble, layer vegetables in pastry shell in the following order. Sprinkle each layer with cheese mixture and salt and pepper. Turnip, mushroom-leek mixture, broccoli and carrots. Top with chopped tomato.

Cover with reserved pastry, bringing overhang up over top crust. Cut a few openings to let steam escape.

Glaze:

With fork, mix together yolk and water. Brush over pastry.

Bake 50 to 60 minutes, and then remove sides from the springform pan. Loosen bottom with a knife and place delicately on a serving plate.

Garnish with cucumbers.

• 4 carrots
• 3 sweet potatoes
• 2 parsnips
• 5 sprigs fresh thyme
• 3 cloves garlic, peeled
• 1 red onion, cut into 8 wedges
• 1 lemon, cut into 8 wedges
• 1 tbsp extra virgin olive oil
• ½ cup salted blanched peanuts

Preheat oven to 400ºF

Peel carrots, parsnips and sweet potatoes. Cut into 1/2 “chunks. Place on rimmed baking sheet. Add thyme, garlic, red onion, lemon to vegetables. Toss in oil to coat.

Roast in center of oven for 30 minutes or until vegetables are tender.

Remove and discard thyme. Add peanuts, toss to mix. Roast 5 minutes or until peanuts are golden. Serve sprinkled with chopped fresh parsley. Serve warm or at room temperature.

• 1/3 cup sliced almonds
• 1 tbsp. and a half of butter
• 1 lb. of Brie cheese, [8oz.]
• Salt and pepper
• French bread of sourdough loaf
• Fresh strawberries, grapes, and apples

Preheat oven to 325ºF.

Melt butter in a small skillet over medium-low heat. Add almonds and sauté until golden. Remove from heat.

Place Brie in a small baking dish, season lightly with salt and pepper. Top with butter and toasted almond mixture.

Cover and bake 20-25 minutes or until brie is golden.

Serve baked Brie with bread and slices of fresh fruit for dipping.

• 18 [1 by ¼ in.] sticks Parmigiano-Reggiano [from a ½ lb. piece]
• 18 pitted dates, [preferably Medjool]
• 6 bacon slices, cut crosswise into thirds

Special Equipment-18 wooden picks

Preheat oven to 450ºF. Put oven rack in middle of oven.

Stuff 1 piece of cheese in each date, and then wrap one piece of bacon around each date, securing it with a pick.

Arrange dates 1 in. apart in a shallow baking dish.

Bake 5 min., then turn dates over with tongs and bake until bacon crisps, 5-6 minutes more.

Drain on paper towel, or parchment and serve immediately.

• 1 sheet frozen puff pastry [see note]
• 2 egg whites
• 1 cup grated Parmesan cheese
• ¼ tsp. chipotle chili powder
• ¼ tsp. garlic powder

Preheat oven to 375ºF. Grease cookie sheet well.

Unfold puff pastry and thaw at room temperature for about 20 minutes, or until pliable. Cut into 3 [about 10 in. long strips]. Cut each strip into 10 smaller strips, about 3 in. long, 3 in. wide.

Beat egg whites in a bowl. On a plate, stir together cheese, chili powder, and garlic powder. Dip each puff pastry strip into egg white, then into the cheese mixture to lightly coat.

Make one twist in each strip and place on cookie sheet.

Bake until golden, about 10 minutes. Remove to wire rack to cool.

NOTE: You’ll find frozen puff pastry in packages weighing about 17 ounces with two sheets per package. Use one sheet and return the second to the freezer.

• 8 loin lamb chops, double cut, about 2 inches thick
• Salt and freshly ground pepper to taste
• 1 tbsp. olive oil

Preheat the oven to 400ºF. Season the lamb with salt and pepper. Heat a large ovenproof frying pan and add the oil. Brown the chops quickly over medium-high heat. Place the whole pan with the lamb in the oven. Roast the lamb chops 2 minutes per side for medium rare. After 4 minutes in the oven, remove the pan and set the frying pan in a warm place and allow the meat to rest in the pan another 2 minutes. This will relax the meat and finish the cooking. Serve with Onions Sautéed with Yogurt and Sesame Oil.

• 2 large cloves garlic, finely chopped
• 1 tsp. marjoram leaves (optional)
• 1 tsp. thyme leaves
• 1 tsp. salt
• ¼ tsp. pepper
• 5 lb. standing rib roast (about 3 ribs)
• ¼ cup butter
• 2 cups thinly sliced mushrooms
• ¼ cup Madeira or dry red wine
• 1 tbsp. tomato paste
• 1 envelope beefy mushroom recipe soup mix
• 1 tbsp. all purpose flour
• 1½ cups water
• 1 tbsp. finely chopped parsley
• Pepper to taste

Preheat the oven to 500ºF. In a small bowl, combine garlic, marjoram, thyme, salt and pepper; set aside.

Trim the fat off the roast. In a roasting pan, on rack, place the roast; rub with garlic mixture. Roast for 10 minutes, then decrease the heat to 350ºF and continue roasting 1 ½ hours or until meat thermometer reaches 130ºF (rare) or 150ºF (medium).

Remove the roast to a serving platter and keep warm. Skim fat from pan drippings. In as medium saucepan, combine the pan juices with the butter; stir in the mushrooms. Cook for 5 minutes or until mushrooms are tender. Stir in the wine and tomato paste, then onion recipe soup mix and flour blended with water. Bring to a boil, then simmer, stirring frequently, 5 minutes or until sauce is thickened. Stir in the parsley and pepper. Serve sauce with roast.

• 1 package of frozen broccoli spears, cooked and drained
• 2 cups cooked turkey, cubed
• 1 can (10 ½ oz.) reduced sodium cream of mushroom soup
• ¼ cup reduced calorie mayonnaise
• 1 ½ tsp. lemon juice
• 1 tsp. curry powder
• 1 cup seasoned croutons

Preheat the oven to 350ºF.

In an 8 inch square baking dish layer broccoli; top with turkey.

In a small bowl combine the soup, mayonnaise, lemon juice, and curry powder. Pour over the turkey and top with croutons.

Bake for 20 to 25 minutes or until bubbly.

• 2 lbs. boneless beef chuck, cut into 1 inch cubes
• ¼ cup all purpose flour
• 1 1/3 cups sliced carrots
• 1 can (14 ½ oz.) whole peeled tomatoes, undrained and chopped
• 1 bay leaf
• 1 envelope beef onion or onion recipe soup mix
• ½ cup dry red wine
• 1 cup of fresh or canned mushrooms
• 1 package (8 oz.) medium or broad egg noodles

Preheat the oven to 400ºF.

In a 2 quart casserole, toss beef with flour, then bake uncovered for 20 minutes. Add carrots, tomatoes, and bay leaf, and then beefy onion recipe soup mix blended with wine. Bake covered for 1 ½ hours or until the beef is tender. Add mushrooms and bake covered an additional 10 minutes. Remove the bay leaf.

Meanwhile, cook noodles according to package directions. To serve, arrange bourguignonne over noodles.

• ½ cup mayonnaise
• 2 tbsp. flour
• 1 tsp. instant chicken bouillon
• 1/8 tsp. pepper
• ¾ cup milk
• 1 ½ cups chopped cooked turkey or chicken
• 1 10-oz. package frozen mixed vegetables, thawed, drained
• 1 4-oz. can refrigerated quick crescent dinner rolls

Combine the salad dressing, flour, bouillon and pepper in a medium saucepan. Gradually add the milk. Cook, stirring constantly, over low heat until thickened. Add turkey and vegetables; heat thoroughly, stirring occasionally. Spoon into an 8 inch square baking dish. Unroll the dough into 2 rectangles. Press perforations together to seal. Place the rectangles side by side to form a square; press edges together to form a seam. Cover turkey mixture with the dough. Bake at 375ºF, for 15 to 20 minutes or until brown.

• 1 bone-in smoked ham (8 ½ lbs.)
• 1 can (20 oz.) sliced pineapple in syrup
• 1 cup apricot preserves
• 1 tsp. dry mustard
• ½ tsp. ground all spice
• Whole cloves
• Maraschino cherries

Preheat the oven to 325ºF. Remove rind from ham. Place the ham on a rack in open roasting pan, fat side up. Insert meat thermometer with bulb in thickest part away from fat or the bone. Roast ham in oven for about 3 hours.

Drain pineapple, reserving the liquid. In a small saucepan, combine syrup, preserves, mustard and allspice. Bring to a boil, stirring occasionally for 10 minutes. Remove the ham from the oven, but keep oven hot. Stud ham with cloves; brush with glaze. Using wooden picks, secure pineapple and cherries to ham. Brush again with the glaze. Return the ham to the oven. Roast for 30 minutes longer or until thermometer registers 160 degrees (about 25 minutes per pound total cooking time). Brush with glaze 15 minutes before ham is done. Let the ham stand for 20 minutes before slicing.

• 6 tbs. all purpose flour, divided
• 1 tsp. celery salt
• 1 tsp. dried marjoram leaves
• ½ tsp. dried summer savoury leaves
• 1/8 tsp. pepper
• 3 ½ to 4 lb. beef chuck roast
• ¼ cup oil
• 1 medium onion, thinly sliced
• ½ cup water
• 1 cans (8 oz.) tomato sauce
• 2 tsp. instant beef bouillon granules
• 4 medium carrots cut into 3 inch pieces
• 4 medium potatoes, quartered
• ¼ cup cold water

Mix 4 tablespoons flour, celery salt, marjoram leaves, summer savoury and pepper in a shallow baking dish. Coat the roast evenly with flour mixture. Heat oil in Dutch oven. Add roast and any remaining flour mixture. Brown over medium high heat. Add onion, ½ cup water, and tomato sauce and bouillon graduals. Cover. Reduce heat. Simmer for about 2 hours. Add carrots and potatoes; recover. Simmer for about 1 hour, or until vegetables are tender. Transfer roast and vegetables to serving platter, reserving cooking liquid in Dutch oven.

Place ¼ cup cold water in 1 cup measure or small bowl. Mix in remaining 2 tbsp. flour. Stir into reserved cooking liquid. Cook over medium high heat, stirring constantly, until thickened and bubbly. Serve with beef and vegetables.

• 2/3 cup mayonnaise
• 1/3 cup flour
• ½ tsp. celery salt
• Dash of pepper
• 2 cups milk
• 7 ozs. Spaghetti, broken into thirds, cooked, drained
• 2 cups chopped cooked turkey or chicken
• ¾ cup grated Parmesan cheese
• 1 4-oz. can mushrooms, drained
• 2 tbsp. chopped pimiento (optional)
• 2 cups fresh bread cubes
• 3 tbsp. butter, melted

Combine the salad dressing, flour and seasonings in a medium saucepan. Gradually add milk. Cook stirring constantly, over low heat until thickened. Add spaghetti, turkey, ½ cup cheese, mushrooms and pimiento; mix lightly. Spoon into a 2 quart casserole. Toss bread cubes with butter and remaining cheese; top casserole. Bake at 350ºF, for 30 minutes or until lightly browned.

• 12 to 14 lb. turkey, thawed if frozen
• 1 cup chopped celery
• ½ cup chopped onion
• 6 tbsp. Butter
• 2 tsp. poultry seasoning
• 8 cups slightly dried bread cubes (10 to 12 bread slices, cubed and dried overnight)
• 2 cups chopped red apple
• ¼ cup chopped fresh parsley
• 1 ½ tsp. shredded orange peel

Juice from orange plus water to make ¾ cup

Cook and stir celery and onion in butter in a medium saucepan over medium heat until crisp tender. Stir in the poultry seasoning. Combine bread cubes, apple, parsley, and orange peel in a large bowl. Add celery mixture and orange juice mixture; toss to mix. Preheat the oven to 325ºF. Prepare turkey for roasting; stuff neck and body cavities lightly. Roast immediately according to package directions.

• ¼ to 1/3 cup sifted flour
• ¼ cup turkey pan drippings or butter
• 2 cups hot water
• 2 tsp. chicken flavour instant bouillon or 2 chicken flavour bouillon cubes

In a medium skillet, stir flour into drippings until smooth; cook and stir until dark brown. Add water and bouillon; cook and stir until thickened and bouillon is dissolved. Refrigerate the leftovers.

• 2¼ cups water
• 1 3-oz. package strawberry flavoured gelatin
• 1 10 ½ oz. can frozen cranberry orange relish, thawed
• 1 8-oz. can crushed pineapple
• 1 3-oz. package lemon flavoured gelatin
• 2 cups of miniature marshmallows
• ½ cup mayonnaise
• 1 cup whipping cream, whipped

Bring 1 cup water to a boil. Gradually add to strawberry gelatin, stirring until dissolved. Add cranberry-orange relish; mix well. Pour into lightly oiled 6 ½ cup ring mold; cover. Chill until almost set. Drain pineapple, reserving liquid. Bring remaining water to boil. Gradually add to lemon gelatin, stirring until dissolved. Add marshmallows; stir until melted. Add reserved pineapple liquid; cover. Chill until partially set. Add mayonnaise and pineapple to marshmallow mixture. Fold in whipped cream; pour over strawberry layer. Cover; chill until firm. Unmold. Garnish as desired.

• 1½ cups water
• ¼ cup butter
• 1 package (6 oz.) corn bread stuffing mix
• 1 cup chopped apple
• ½ cup chopped celery
• 1 egg, beaten
  1 can (2.8 oz.) French fried onions
• 3 cups hot mashed potatoes
• 1 cup (4 oz.) shredded cheddar cheese

Prepare oven 350ºF. In a large saucepan, heat the water and butter until the butter melts; remove from heat. Stir in both pouches of stuffing mix, apple, celery, egg and ½ can French fried onions; mix well. Set aside. To hot mashed potatoes, add ½ cup cheddar cheese; stir. In a greased 8 x 12 inch baking dish, make 4 alternating rows of potatoes and stuffing. Bake, uncovered, at 350ºF oven for 30 minutes or until heated through. Sprinkle remaining cheese and onions between each row of stuffing and potatoes; bake, uncovered, 5 minutes or until onions are golden brown.

• 2 ½ cups cubed cooked potatoes, mashed
• 3 tbsp. milk
• 2 tbsp. butter
• 1 tbsp. chopped fresh chives
• ½ lb. Pasteurized process Cheese spread, cubed
• ¼ cup Parmesan cheese (grated)

Combine the potatoes, milk, butter, and chives; beat until fluffy. Stir in half of the process cheese spread. Spoon into a 1 quart casserole; sprinkle with parmesan cheese. Bake at 350ºF for 20 to 25 minutes or until thoroughly heated. Top with remaining process cheese spread; continue baking until process cheese spread begins to melt.

Turkey:

• 1 ½ tsp. poultry seasoning
• 1 tsp. paprika
• ½ tsp. dried thyme leaves, crushed
• ¼ tsp. salt
• ¼ tsp. pepper
• 6 lb. turkey, thawed
• Cooking spray

Sauce:

• 2 tbsp. margarine
• 1 cup fresh mushrooms, chopped
• 2 tbsp. all purpose flour
• ½ tsp. poultry seasoning
• 1/2 tsp.salt
• 1/8 tsp. dried thyme leaves, crushed
• 1/8 tsp. pepper
• 1 ½ cup chicken broth
• ½ cup half and half

Preheat oven to 325ºF.

Stir together poultry seasoning, paprika, thyme, salt and pepper in small dish to make seasoning mixture.

Remove giblets and neck from body and neck cavities of turkey. Drain juices and dry turkey with paper towel. Turn wings back and hold neck skin in place. Place turkey, breast side up, on flat rack in shallow roasting pan.

Coat turkey with cooking spray and sprinkle with seasoning mixture.

Roast turkey 3 to 3 ½ hours or until thigh is 180ºF. on a meat thermometer..

Cover breast and top of drumsticks with foil after 2 hours to prevent overcooking of breast.

When done, let turkey stand for 15 before carving.

For Sauce:

Melt margarine in small saucepan over low heat. Add mushrooms; cook and stir 1 minute. Stir in flour, poultry seasoning, thyme, salt and pepper.

Gradually stir in broth and half and half. Cook and stir constantly over medium heat until thick and bubbly.

Cook and stir 1 minute, serve over turkey slices.

• 8 tbsp. butter or margarine, divided
• 1 ½ lbs. white mushrooms, chopped
• 2/3 cup onion, diced
• ½ tsp. salt
• ¼ tsp. pepper
• ¾ cup carrot, chopped
• ½ cup celery, diced
• 1tbsp. garlic, chopped
• 395-450g stuffing mix
• 1 tsp. dries sage
• 1 tsp. dried thyme
• 1/3 cup dry white wine
• 1 can [405-445ml] chicken broth
• 1 large egg, beaten.

Preheat oven to 325ºF.

Melt 2 tbsp. of the butter in a 12” skillet over medium –high heat. Add onions, mushrooms, salt and pepper, cook 10 minutes. Stir in carrot and celery and garlic, Cook until browned.

Transfer to bowl, stir in stuffing mix, sage and thyme

Boil chicken broth, wine, and remaining butter in skillet. Stir into stuffing with egg.

Grease a 13×9 baking pan. Spoon mixture into pan and bake covered 30 minutes. Uncover and bake 19 minutes more.

• 8 medium potatoes, peeled, cut into 1” pieces
• 2 tsp. salt, divided
• ¼ cup butter, softened
• ½ to1 cup milk or cream

1 large saucepan, combine 5 cups water, potatoes, and 1 ½ tsp. salt. Bring to a boil. Reduce heat to medium; cover and cook 12 to 15 minutes or until potatoes are tender when pierced with a fork.

Drain potatoes thoroughly in colander. Return to saucepan; heat over med.-low heat for two to three minutes for potatoes to dry, stirring occasionally.

In saucepan, mash potatoes with potato masher or beat with an electric hand mixer. Stir in butter, remaining ½ tsp. salt and ½ cup of hot milk. Add additional milk a little at a time if needed, beat until light and fluffy.

• 12 oz. bag frozen or fresh cranberries
• 1 cup sugar
• 1 cup water

Combine sugar and water in medium saucepan, stir to dissolve sugar. Bring to a boil and add cranberries. Return to a boil. Reduce heat and boil gently for 10 minutes, stirring occasionally.

Remove from heat, and cool completely at room temperature.

Cover; store in refrigerator.

Tips for Cooking with Cranberries

• A 350g bag of cranberries equals 750 ml.
• Leftover cranberry sauce can be stored in the refrigerator several days. Or in a freezer foe up to a year.
• Fresh cranberries will stay fresh and retain nutrients for up to nine months to a year. Freeze in their original bag.
• Boiling cranberries is essential to release natural pectin inside the cranberry for gelling.
• To produce zing and texture to your stuffing, add sweetened dried cranberries to your recipes.

• 1 can Campbell’s Condensed cheddar Cheese soup
• 1 ¼ cup cold milk
• 2 tsp. hot prepared mustard
• 4 large potatoes thinly sliced [6 cups]
• 1 med. onion, chopped
• 1 tbsp. butter
• 1 cup Cheddar cheese
• ¼ cup Parmesan cheese, grated

Preheat oven to 375ºF.

Combine mixture of soup, milk, and mustard with potatoes, onion and butter in a large saucepan. Bring mixture to a boil.

Place in shallow pan. Sprinkle with mixture of cheeses.

Bake covered for30 minutes. Remove cover, bake for 15 minutes. Let stand 5 minutes before serving.

• 6 eggs
• 1 cup milk
• ¼ cup orange-flavoured liquor or orange juice
• ½ cup granulated sugar
• 1 cup all purpose flour
• ¼ tsp. salt
• ¼ lb. butter or margarine
• Strawberry sauce 
• Powdered sugar, if desired
• Dairy sour cream, if desired

Strawberry Sauce:

• 1 10 oz. pkg. frozen strawberries in syrup
• 1 tbsp. orange flavoured liquor or orange juice

Preheat oven to 425ºF.

In a large bowl, mix eggs, milk, liquor or orange juice, granulated sugar, flour and salt until blended. [If using a mixer, batter will turn lumpy].

Melt butter or margarine in a 13″ by 9″ baking dish in oven until it sizzles. Do not let brown!

Remove baking dish from oven and immediately pour batter into sizzling butter or margarine.

Bake in middle of oven for 20 minutes or until puffed and browned.

While pancake is baking, prepare strawberry sauce.

Remove pancake from oven, sprinkle with powdered sugar if desired.

Pancake falls quickly, so serve immediately with warm strawberry sauce and sour cream

Strawberry Sauce:

Heat strawberries in saucepan until hot. Stir in liqueur or orange juice, serve warm.

• ½ cup butter, softened
• 1 tsp. granulated sugar
• 1 cup shredded Swiss cheese
• 1 cup all purpose flour
• 2 tsp. crushed dried rosemary
• ½ tsp. paprika

Preheat oven to 350ºF.

Using electric mixer beat together butter and sugar. Beat in Swiss cheese.

In separate bowl, mix together flour, rosemary and paprika.

Using a wooden spoon, stir flour mixture into butter mixture. Divide dough in half.

On lightly floured surface, shape dough into two 7 in. logs. Cut into half in. coins. Transfer to parchment-lined baking sheet.

Bake in centre of oven for 14 to 16 minutes, or until golden.

Ingredients

• 1 cup chopped walnuts
• 1cup white flour
• ½ cup margarine, melted
• 3 tbsp. white sugar

Filling

• 8 oz. cream cheese
• 1cup icing sugar
• 1 large container Cool Whip
• 3 cups frozen berries [blue or others if preferred]

Preheat oven to 350ºF.

Mix ingredients together and spread out onto cookie sheet. Bake for 20 minutes or until lightly browned.

Cool and break into crumbled pieces.

In a mixing bowl, whip cream cheese and icing sugar together. Fold in Cool Whip and berries.

In a serving bowl, layer ½ crumbled pieces. Spoon on top the filling. Top filling with other half of crumbled pieces.

• 1 cup of all purpose flour
• 1 cup corn meal
• 3 tbsp. granulated sugar
• 2 tsp. baking powder
• ½ tsp. salt ½ tsp. dried basil leaves
• 1 egg
• 1 cup milk
• ¼ cup vegetable oil
• 1 cup cooked corn kernels
• 1/3 cup chopped black olives [75]
• ¼ cup chopped sun-dried tomatoes [50]

Preheat oven to 400ºF. Grease muffin cups or line them with papers.

Combine first 6 dry ingredients.

Beat eggs, milk, and oil in large bowl. Add dry ingredients, mixing lightly just until blended. Stir in corn, olives, and sun dried tomatoes. Spoon into prepared muffin cups, filling about ¾ full.

Bake in centre of preheated oven for 15 to 20 minutes, or until toothpick inserted in centre comes out clean.

• 2 cups chopped, fresh broccoli florets
• 1 onion, chopped
• 2 tbsp. Crisco Oil
• 1 cup shredded Monterey Jack cheese
• 1 cup sliced sweet red pepper
• 1 med. Tomatoes, seeded and chopped
• 2 cups shredded Cheddar cheese
• 1 1/3 cups milk
• 1/3 cup Robin Hood Best for blending flour
• 2 tbsp. finely chopped fresh basil
• 4 eggs
• Salt and pepper to taste

Preheat oven to 350ºF. Grease an 8″ square baking pan.

Sauté broccoli, onion, and red pepper in oil in large pan until tender.

Layer Monterey Jack, cheese, red pepper-broccoli mixture, tomatoes and Cheddar cheese in prepared pan.

Combine remaining ingredients with a whisk until smooth, pour into pan.

Bake in center of preheated oven for 35-40 minutes or until set.

Let stand 10 minutes before cutting

Menu

It’s customary to eat foods cooked in oil for Hanukkah as a remembrance of the miracle of the Temple oil. However, the menu varies from country to country. Jews who come from Eastern Europe serve potato pancakes, called latkes. Israelis eat jelly-filled fried doughnuts called soofganiyot, and the Greek specialty is loukoumades.

Another Hanukkah favourite, apple fritters, makes a fine sweet ending to the holiday feast.

• 1¼ cups flour
• 1 to 2 tbsp. sugar
• ¼ tsp. salt
• ¼ tsp. baking powder
• 1¼ cups white wine or apple cider
• Vegetable oil, for deep-frying
• 4 apples, peeled and cut into thin wedges
• Confectioner’s sugar

Place the flour in a large bowl. Add one Tbsp. sugar if using apple cider; add 2 Tbsp. of sugar if using white wine. Stir in the salt and baking powder. Add the wine and whisk to mix. Set aside for I hour.

Pour I inch of oil in a large, heavy-bottomed skillet and heat to 375ºF. Dip a few apple slices at a time in the batter. Ease into the oil. Fry until golden on one side, about 2 minutes, turn and brown the second side, 1 to 2 minutes. Remove with a slotted spoon. Drain on a platter lined with paper towels. Dust generously with Confectioner’s sugar. Serves 8.

• 1 package of frozen broccoli spears, cooked and drained
• 2 cups cooked turkey, cubed
• 1 can (10 ½ oz.) reduced sodium cream of mushroom soup
• ¼ cup reduced calorie mayonnaise
• 1 ½ tsp. lemon juice
• 1 tsp. curry powder
• 1 cup seasoned croutons

Preheat the oven to 350ºF.

In an 8 inch square baking dish layer broccoli; top with turkey.

In a small bowl combine the soup, mayonnaise, lemon juice, and curry powder. Pour over the turkey and top with croutons.

Bake for 20 to 25 minutes or until bubbly.

• 1½ lbs. fresh asparagus
• 2 tbsp. olive oil

• ½ cup extra virgin olive oil
• 1 tbsp. white wine vinegar
• 1 tbsp. fresh lemon juice
• Salt and freshly ground black pepper

Break off the tough woody ends of the asparagus spears. Bring a large pot of water to a boil. Add the 2 tbsp. of olive oil and the asparagus. Blanch the asparagus only 2 minutes if they are of medium thickness. Do not overcook! Drain in a colander and immediately rinse under ice-cold water. Drain well and place on a platter.

In a bowl, mix all the ingredients for the dressing together well and pour over the asparagus. Cover with plastic wrap. Chill the asparagus, turning them once, for 2 hours.

• 2 tbsp. butter, melted
• 1/3 cup bread crumbs
• ½ tsp. salt
• 1/8 tsp. dried thyme, whole

Peel the onions but leave them whole. Place the peeled onions in a large pot and add the chicken stock. Bring to a boil, cover, and simmer gently for 30 minutes. Carefully drain the onions, reserving the stock for another use. Place the onions in a shallow ovenproof baking dish so that they fit comfortably. Combine the melted butter, paprika, black pepper, and salt and pour the mixture over the onions. Turn the onions so that all are coated with the seasoned butter mixture. Bake in a preheated 400 degree oven for 15 minutes.

Mix together all the ingredients for the crumb topping and sprinkle it over the onions. Bake 15 minutes longer.

• 6 medium yellow onions
• 2 qt. chicken stock
• 3 tbsp. butter, melted
• ½ tsp. paprika
• ¼ tsp. freshly ground black pepper
• ¼ tsp. salt

• 3 lbs. red cabbage, cored and shredded
• 1½ cups Beef stock
• ½ cup firmly packed brown sugar
• ½ cup cider vinegar
• 4 tbsp. butter
• ¼ tsp. freshly ground black pepper

Combine all the ingredients, except the salt, in a 10 to 12 quart stainless steel pot. Bring to a boil, stir, cover, and simmer over low heat, stirring occasionally, 1 hour and 15 minutes. Add salt to taste.

• 3 lbs. small yellow onions, (larger than pearl onions)
• 2 cups chicken stock
• 3 tbsp. butter
• 6 tbsp. all-purpose flour
• 1 cup half and half
• ¼ cup dry sherry
• Salt and freshly ground white pepper to taste
• 1/8 tsp. ground nutmeg
• 2 tbsp. chopped fresh parsley

Trim the ends of the onions and peel. Place the onions in a saucepan and add the chicken stock. Bring to a boil, cover, and simmer 10 minutes, or until just tender. Strain, reserving the stock, and set the onions aside. Return the stock to the pan and bring to a simmer.

In a small frying pan, melt the butter and add the flour. Cook together to make a roux. Do not brown. Add the roux to the hot stock and whisk until smooth and thickened. Stir in the half and half and sherry and simmer 2 minutes more. Add salt and pepper to taste, the nutmeg, and parsley. Combine the cream sauce with the onions and place in a small round ovenproof casserole. Bake in a preheated 375ºF oven for 35 to 45 minutes until hot and bubbly. Brown the top under the broiler, if you wish.

• 3 lbs. chicken backs and necks
• 3 qt. cold water
• 4 ribs celery, coarsely chopped
• 6 carrots, unpeeled, sliced thick
• 2 medium yellow onions, peeled and quartered
• 8 whole black peppercorns

Place the chicken backs and necks in a soup pot and rinse with very hot tap water. Drain and add the cold water to the pot, along with the other ingredients. Bring to a simmer and cook for 2 hours. Be sure to skim off the froth that forms when the pot first comes to a simmer.

The stock will taste a bit flat to you since it has no salt. Salt will be added when you use the stock in the preparation of soups, sauces, or stews.

• 5 lbs. bare beef rendering bones, sawed in 2 inch pieces
• 1 bunch of carrots, unpeeled and chopped
• 1 bunch of celery, chopped
• 3 yellow onions, unpeeled and chopped

Tell your butcher that you need bare rendering bones. They should not have any meat on them at all, so they should be cheap. Have him saw them into 2 inch pieces.

Roast the bones in an uncovered pan at 400 degrees for 2 hours. Be careful with this because your own oven may be a bit too hot. Watch the bones, which you want to be toasty brown, not black.

Place the roasted bones, along with the fat, in a soup pot and add 1 quart of water for each pound of bones. For 5 pounds of bones, add 1 bunch of carrots, chopped; 1 bunch of celery, chopped; 3 yellow onions, chopped with peel and all. (The peel will give a lovely color to the stock.)

Bring to a simmer, uncovered, and cook for 12 hours. You may need to add water to keep the soup up to the same level. Do not salt the stock.

Strain the stock, and store in the fridge. Allow the fat to stay on the top of the stock when you refrigerate it; the fat will seal the stock and allow you to keep it for several days.

• 4 medium red bell peppers
• 4 medium green bell peppers
• 3 tbsp. olive oil
• 3 cloves garlic, peeled and sliced
• 1 tsp. dried oregano, whole
• 1 tsp. dried rosemary, whole
• 1/3 cup dry red wine
• Salt and freshly ground pepper to taste
• ¼ cup chopped fresh parsley

Core both the red and green peppers and cut into large strips; set aside. Heat a large frying pan and add the olive oil, garlic, and onion. Sauté a few minutes until the onion begins to collapse. Add the bell peppers, oregano, and rosemary, and sauté 5 minutes. Add the wine and continue cooking until tender. Add salt and pepper to taste and the parsley and toss together.

• 1 cup coarse-grain bulgur wheat
• 2 cups chicken stock
• ½ cup orzo pasta (found in Greek or Italian markets)
• 3 green onions, chopped
• ¼ cup pine nuts, toasted
• 1 tbsp. chopped fine parsley
• 2 eggs, beaten
• ¼ cup whipping cream
• 2 tbsp. pesto
• Salt and freshly ground pepper to taste

Combine the bulgur and the chicken stock in a small saucepan. Bring to a boil and simmer, covered, 15 minutes until the bulgur has absorbed the stock. Set aside.

In another small saucepan, bring 2 cups of water to a boil. Add the orzo and cook until just tender. Drain well and set aside.

Combine the cooked bulgur, drained orzo, and the remaining ingredients in a mixing bowl. Pack the mixture into well greased timbale molds and place in a baking pan. Fill the pan with hot water so that it comes one third of the ways up the sides of the molds. Bake, uncovered, in a 375ºF oven for 45 minutes. Remove the baking pan from the oven and remove the molds from the pan. Invert the timbales onto plates. If you have any trouble getting the timbales out, run the blade of a table knife around the insides of the molds.

• 1 lb. smoked pork jowl, diced
• 2 medium yellow onions, peeled and sliced
• 1 lb. green cabbage, cored and shredded
• 2 qt. sauerkraut (packed in a glass jar)
• 1 apple, cored and coarsely chopped
• 2 cups dry white wine
• 1 tbsp. light brown sugar1 tsp. caraway seeds
• 1 tsp. freshly ground black pepper, or to taste

Heat a 4 to 6 quart pot and add the diced pork jowl. Brown the jowl to render most of it’s fat. Remove the pieces of pork from the pot and set aside. Pour off most of it’s fat, leaving 2 tablespoons in the pot. Add the onions to the pot and sauté a few minutes. Add the cabbage and reserved cooked jowl and cook, covered, 5 minutes until the cabbage collapses.

Rinse the sauerkraut in a colander and squeeze dry. Add the sauerkraut to the pot with the remaining ingredients and combine. Cover and simmer gently for 1 hour, stirring occasionally.

• ½ lb. bacon, chopped
• 1 medium yellow onion, peeled and sliced
• 1 lb. green split peas, washed and soaked in 6 cups of water for 6 hours or overnight
• Salt and freshly ground pepper to taste
• 4 tbsp. butter

Brown the bacon in a frying pan. Remove the bacon and set aside. Discard all but 2 tbsp. of the fat in a pan. Heat the reserved fat in the frying pan and add the onion. Sauté the onion until tender.

Drain the peas and place in a 4 to 6 quart pot along with the reserved bacon and sautéed onions. Add enough fresh water to just cover the peas. Bring to a boil and simmer, covered, about 1½ hours, or until the water is absorbed and the peas are thick. Stir occasionally to prevent sticking and add more water if necessary. Stir in salt and pepper to taste and the butter.

• 1 tsp. freshly ground coarse black pepper
• Juice of 2 lemons
• 1 tbsp. red wine vinegar
• 1½ tbsp. minced shallots

In a small bowl, combine all the ingredients and chill. Serve with raw oysters on the half shell.

• 1 4 oz. can dry mustard
• 1 cup malt vinegar
• 1 cup sugar
• 6 eggs, beaten

In a small stainless steel bowl, mix the mustard and the vinegar until smooth. Allow to sit on the counter for 3 hours. Combine the mustard mixture with the sugar and eggs in the top of a double broiler. Bring to a gentle simmer and cook 20 to 25 minutes, stirring regularly until thickened (the consistency of mayonnaise). Store in the fridge.

• 1¾ lbs. rutabaga, peeled and quartered
• 1½ lbs. turnips, peeled and quartered
• 1 lb. russet potatoes, peeled and quartered
• ¼ cup butter, melted
• ½ cup whipping cream
• Salt and fresh ground pepper to taste

The vegetables can be peeled ahead of time if you hold them in separate containers covered with water and Fruit Fresh to prevent browning. Drain before cooking. Place the drained rutabaga in a 6 quart pot with ample fresh water and a pinch of salt. Boil 15 minutes. Add the turnips and potatoes and boil 15 minutes more, until all the vegetables are tender. Drain well. Mash the vegetables with the remaining ingredients. You can also puree them in several batches in a food processor.

• 8 navel oranges (about 4½ lbs.) or 14 lemons (about 4½ lbs.)
• 4 cups granulated sugar
• 1 cup water

Using a paring knife, quarter the fruit lengthwise, cutting through the peel only. Remove each quarter of peel from the fruit. Save the flesh of the fruit for another use. Place the peels in a 4 to 6 quart pot and cover with cold water. Bring to a boil, uncovered, and simmer for 10 minutes. Drain and allow cooling. Using a tablespoon, carefully dig out most of the white pith on the peels and discard. Julienne the peels lengthwise into ¼ inch strips and set aside.

Return the pot to the burner and add 2 cups of the sugar and the 1 cup water. Heat to dissolve the sugar. Add the julienned peel and simmer gently, covered, 45 minutes. Stir occasionally. Remove the peel to drain on a fine mesh cooling rack with a pan underneath. Spread the peel out so it will drain evenly. Allow to cool and dry out for 1 hour. Place the drained dry peel in a large bowl and toss with the remaining 2 cups of sugar until evenly coated. Sift the excess sugar through your hands. Place the sugar-coated peel on a baking sheet and allow to dry overnight. Store in canning jars up to 2 weeks.

• 1 lb. light brown sugar
• 1 lb. confectioners’ sugar
• ½ lb. butter, at room temperature
• 1 qt. vanilla ice cream, slightly melted
• Light rum
• Ground nutmeg for Garnish

In a large bowl, blend the first four ingredients together well. Add rum to taste and garnish with nutmeg.

• 3 packages of dry yeast
• ½ cup warm water (105 to 115 degrees)
• Pinch of sugar
• 6 egg yolks, at room temperature
• 1 tsp. vanilla
• ½ tsp. salt
• 1/3 cup sugar
• 2 to 3 cups all-purpose flour
• ½ cup butter, at room temperature, cut into 10 pieces
• 1/3 cup diced candied orange or lemon peel
• ¼ cup raisins
• 2 tbsp. melted butter to brush loaf

In a small bowl, combine the yeast, water, and sugar. Set aside in a draft-free spot until the mixture is full of bubbles. Pour the mixture into a large bowl. Stir in the egg yolks, vanilla, salt, and sugar. Blend in 2 cups of flour, ½ cup at a time, and beat until the dough pulls away from the sides in strands. Cut the butter into the dough.

Add the candied peel and raisins. Add about 1 cup more of the flour, a little at a time, mixing it now with your hands. The dough should be firm, not sticky.

Turn the dough onto a lightly floured board, and knead until it is smooth and shiny.

Put the dough back in the bowl and smear a little butter all over to keep the surface from crusting. Cover the bowl with plastic wrap and let sit in a warm place (80 to 85ºF) until the dough rises to about double its original size.

Grease 1 large or 2 small coffee cans, or a panettone pan. The cans will be about half filled with dough. Cover lightly with wax paper and return to the warm place until the dough has doubled in bulk-near but not over the top of the rim of the can. Preheat the oven to 400ºF. Remove the middle shelf.

Brush the top of the dough with melted butter. Bake the loaf or loaves on the bottom shelf in a hot oven for 10 minutes. Reduce the heat to 350ºF and bake for an additional 30 to 40 minutes. Halfway through the baking, brush again with the butter and rotate the tins. The loaves will be crisp and brown when they are done. Pierce with a metal skewer; if it comes out clean, the loaf is done. If the loaf tests done but the sides are not brown enough, unmold and return to the oven for another 5 to 10 minutes. Watch closely so it doesn’t overbrown.

Remove the bread from the oven. Handle the tall loaf or loaves with special care while they are hot; they are somewhat delicate. Place on a wire rack until they are cool. Panettone stays fresh for a long time, if it is well wrapped.

• 2 28-oz. cans tomato puree
• 1 6-oz. can tomato paste
• 1 qt. chicken stock
• 2 cups dry white wine
• ¼ cup olive oil
• 2 yellow onions, peeled and minced
• 6 cloves garlic, peeled and minced
• 2 ribs of celery, with leaves, minced
• 1 unpeeled carrot, grated
• ½ cup chopped fresh parsley
• ½ lb. fresh mushrooms, chopped
• ½ tsp. crushed red pepper flakes
• 1 tbsp. dried oregano, whole
• 1 tsp. dried rosemary, whole
• 1 tbsp. dried basil, whole, or 2 tbsp. chopped fresh
• 2 whole cloves
• ½ tsp. freshly ground black pepper to taste
• 2 tbsp. salt, or to taste
• 1 tsp. sugar

Place the tomato puree, tomato paste, chicken stock, and wine in a large pot. Heat a frying pan and add the olive oil. In it sauté the onions, garlic, celery, and carrot until they just begin to brown a bit. Add the vegetables to the tomato mixture with all the remaining ingredients. Bring to a gentle boil, and then reduce to a simmer. Simmer for 2 hours, partly covered, stirring occasionally. Store in the refrigerator in plastic, glass, or stainless-steel containers-never aluminium. The sauce will keep for a week in the fridge.

• ½ lb. Baccala, (dried salt cod) cut in 1 inch pieces, rinsed, and soaked
• 3 cloves garlic, peeled and sliced
• ½ cup olive oil
• 1 cup dry white wine
• 4 to 6 cups Italian Tomato sauce
• ¾ lb. littleneck or cherrystone clams, rinsed and drained (be sure the clams are closed tight and none are filled with mud)
• ¾ lb. mussels, beards removed, rinsed, and drained
• ½ lb. crab claws
• ½ lb. fresh cod
• ½ lb. medium shrimp, peeled
• ½ lb. squid, cleaned and cut into ½ inch rings
• 2 lbs. penne or linguine pasta

For the Baccala:
Rinse the Baccala several times and soak it in plenty of cold water for a minimum of 12 hours. Change the water a few times during the soaking process. Drain well. The cod is ready to use.

Bring a large pot of water to a boil to cook the pasta. In another large pot, sauté the garlic in the olive oil for 1 minute. Add the wine and tomato sauce. Simmer gently, covered, for 5 minutes. Stir in the Baccala, clams, mussels, crab claws, and the fresh cod. Cover and simmer until the clams and mussels just begin to open. Add the shrimp and squid and simmer about 2 minutes until the shrimp turn pink and are barely cooked through. At the same time, cook the pasta in the boiling water with a pinch of salt until al dente. When the pasta is cooked and the seafood is done, drain the pasta well and place on a large platter. Discard any shellfish with unopened shells. Pour the cooked seafood and the sauce over the pasta.

• ½ oz. dried porcini mushrooms
• 3 cups beef stock
• 2 cups chicken stock
• ½ cup dry red wine
• 1 tbsp. butter
• 1 tbsp. olive oil
• ½ cup minced shallots
• ½ lb. fresh mushrooms, chopped
• 2 tbsp. chopped fresh mint
• Salt and freshly ground pepper to taste

In a small bowl, soak the dry mushrooms in ¾ cup warm water for 45 minutes. Drain and chop the mushrooms, discarding the liquid. In a small pot, combine the beef stock, chicken stock, wine and simmer, uncovered, for 20 minutes. Heat a frying pan and add the butter, olive oil, and shallots. Sauté until the shallots are tender. Add the fresh mushrooms to the pan and sauté until tender. Add the drained and chopped dried mushrooms to the pot of stock, along with the sautéed mushroom mixture. Simmer gently, uncovered, for 1 hour. Add the mint and salt and pepper to taste.

• 1½ lbs. fresh Brussels sprouts
• 2 tbsp. olive oil
• 2 cloves garlic, peeled and sliced
• 1 medium yellow onion, peeled and thinly sliced
• ¼ cup balsamic vinegar
• 2 tbsp. butter
• Salt and freshly ground pepper to taste

Trim off the stems and remove any limp leaves from the Brussels sprouts. Blanch the sprouts in boiling water to cover for 5 minutes. Drain and rinse under cold water to stop the cooking.

Heat a large frying pan and add the olive oil, garlic, and onion. Sauté a few minutes until the onion just becomes tender. Add the blanched drained Brussels sprouts. Sauté a few minutes until Brussels sprouts are cooked to your liking. Add the vinegar and toss so that all the Brussels sprouts are coated with vinegar. Add the butter and salt and pepper to taste and toss together again.

• 4 lbs. baking potatoes
• ½ cup butter, melted
• ½ tsp. salt
• ¼ tsp. freshly ground black pepper
• ¼ tsp. sweet paprika
• 2 cloves garlic, peeled and crushed
• ½ cup chicken stock
• Flour for dusting, if desired

Peel the potatoes and quarter them lengthwise. Place the potatoes in a 13 x 9 inch baking dish or sheet pan. Add the remaining ingredients, except the chicken stock. Turn the potatoes to coat them evenly. Bake in a preheated 350ºF oven for 1 hour. Add the chicken stock and bake 1 hour longer, turning the potatoes a few times during cooking. You may also dust the potatoes with a little flour toward the end of the cooking time and place under the broiler for a nice browned effect.

• ¼ cup prepared horseradish
• ¼ cup sour cream
• ¼ cup mayonnaise

In a bowl, combined all the ingredients. Serve with beef.

• 2½ cups beef stock
• ½ cup dry white wine
• Salt to taste

Bring the beef stock and wine to a boil in a small saucepan. Simmer, uncovered, until reduced to 2 cups. Add any pan drippings from the rib roast to the sauce. Strain the sauce and skim off as much fat as possible. Add salt to taste. Serve with roasted beef.

• Freshly ground black pepper to taste
• 1 tbsp. dark soy sauce
• 1½ tbsp. Kitchen Bouquet
• 1 tbsp. dry Colman’s mustard
• 1 8 to 9lb. beef rib roast. Bone in
• 1 cup peeled and sliced (1/8 inch thick) yellow onion

Rub the seasonings on the roast in the order listed. Pack the sliced onion on the roast. Place the roast on the rack in a roasting pan. Roast in a preheated 450ºF oven for 20 minutes. Reduce the oven temperature to 325ºF and roast 1 hour more. Reduce the oven again to 300 and roast about 1 hour more, or until the beef registers 115ºF for rare in the center when tested with a meat thermometer. Remove from the oven and allow to stand 15 minutes in a warm place. Slice and serve immediately.

• 1 4 lb. beef brisket
• Salt and freshly ground black pepper to taste
• 2 medium yellow onions, peeled and chopped coarse
• 2 ribs celery, chopped coarse
• ¼ cup chopped fresh parsley
• 3 cups beef stock
• Juice of 1 lemon
• 3 whole cloves
• 1½ inch piece cinnamon stick or ½ tsp. ground cinnamon
• 2½ lbs. sweet potatoes, peeled and quartered
• 5 medium carrots, peeled and cut into 2 inch pieces
• 1 12 oz. box of pitted prunes
• 1 tbsp. honey
• 2 tbsp. distilled white vinegar

Season the brisket lightly with salt and pepper. Place the meat on a rack in a large roasting pan. Brown the beef, fatty side up, in a preheated 475ºF oven for 25 minutes. Remove the meat on the rack and set aside. Add the onions, celery, and parsley to the roasting pan. Place the browned brisket on top of the vegetables, without the roasting rack. Add the beef stock, lemon juice, cloves, and cinnamon stick. Cover the pan with a lid or aluminium foil. Reduce the oven temperature to 300ºF and bake the brisket for 2 hours and 15 minutes. Remove the pan from the oven and add the sweet potatoes, carrots, and the prunes. Mix the honey with the vinegar and pour over the meat. Return the pan to the oven and bake, covered, for 1 hour and 15 minutes more. Season with salt and pepper to taste. Slice the meat and serve with the vegetables and sauce that has formed in the pan.

• 2 cups coarsely grated potatoes, peeled
• 1 egg, beaten
• 1 tsp. salt
• ½ medium yellow onion, peeled and chopped fine
• Peanut oil for frying
• ½ pt. sour cream
• 1 cup applesauce

Squeeze as much water as possible out of the potatoes. In a bowl, mix with the remaining ingredients. Place a bit of the mixture spread out to 4 inches in a frying pan containing a little peanut oil. Fry until golden brown on both sides. Serve the pancakes with a bit of sour cream and applesauce on top of each.

To Corn the Roast:

• 2 gallons water
• 1 lb. pickling salt
• 1 tsp. saltpeter
• 8 lbs. boneless pork butt, tied
• 2 bay leaves
• 15 whole peppercorns
• 5 whole allspice

In a large stainless steel pot or pickling crock, mix the water, pickling salt, and saltpeter together until dissolved. Untie the pork roast and place in the pickling solution. Place a heavy plate on top of the pork so that it will remain submerged. Cover and refrigerate for 10 days. Check occasionally to be sure the pork is covered by the liquid.

After 10 days, remove the pork and retie it into a roast. Rinse well with fresh water. Place the roast in a large kettle, cover with cold water, and simmer 2 hours and 15 minutes. Slice the pork and place on a large platter.

• 7/8 cup all-purpose flour
• ½ tsp. salt
• ½ cup milk, at room temperature
• ½ cup water, at room temperature
• 2 eggs, beaten, at room temperature
• 2 tbsp. fat drippings from the roasting pan, or 2 tbsp. olive oil

Blend the flour and salt together in a mixing bowl. Form a well in the center of the flour. Stir in the milk and beat until light and airy. Stir in the eggs and the water and beat the batter until large bubbles rise to the surface. Heat a 10 inch ovenproof frying pan until very hot. Add the fat drippings and quickly pour the batter into the hot frying pan. Cook over high heat for a few seconds. Place the pan in a preheated 400ºF oven and bake for 20 minutes. Reduce the oven temperature to 350ºF and continue baking 5 to 10 minutes more, until puffy and golden brown. Remove to a serving plate or serve right out of the frying pan.

• 3 cups beef stock
• 4 tbsp. butter
• ½ cup all-purpose flour
• 1 tbsp. Maggi Liquid seasoning
• 2 tsp. Kitchen Bouquet
• Salt and pepper to taste

Bring the beef stock to a simmer in a 4 quart saucepan. In a small frying pan, melt the butter and add the flour. Cook together over low heat, stirring, until browned slightly, but do not burn. Stir the roux into the hot stock, using a wire whisk. Whisk and simmer until smooth. Add the Maggi, Kitchen Bouquet, and salt and pepper to taste.

• 1 crown roast of pork
• Freshly ground black pepper to taste
• 1 tbsp. dried sage, whole
• 1 tbsp. dried thyme, whole
• 1½ cups dry white wine for basting
• Salt to taste

Dressing for the Pork
For this dish you must find a real, live butcher. Have him cut and tie a crown roast of pork for you.

Rub the roast with freshly ground pepper, and the sage and thyme. Wrap the ends of the ribs with foil so that they do not burn during roasting. Place a ball of crumpled piece aluminium foil in the center of the roast. Place the roast on a rack in a roasting pan. Bake in a preheated 325ºF oven for about 25 minutes per pound. Use a meat thermometer and roast the meat until it reaches an internal temperature of 165ºF. Baste from time to time with the wine. Allow the roast to sit a few minutes before you carve it. When ready to serve, remove the foil and place a large bouquet of parsley in the center of the roast. You may also fill the center with dressing. Salt to taste.
Stuffing for Crown Roast of Pork

• 2 tbsp. olive oil
• 4 tbsp. butter
• 3 cloves garlic, peeled and sliced
• 3 medium yellow onions, peeled and sliced
• 3 stalks celery, chopped
• ¼ cup chopped fresh parsley
• 1 lb. cooked breakfast sausage, coarsely chopped
• 1½ tbsp. dried sage, whole
• 2 cups chicken stock
• 3 eggs, beaten
• Salt and freshly ground black pepper to taste

Heat a large frying pan and add olive oil, butter, garlic, onions, celery, and parsley. Saute until the vegetables are tender. In a large bowl, combine the dried bread cubes, sautéed vegetables, and all the remaining ingredients. Mix together until everything is evenly incorporated. Bake in a covered casserole at 350ºF for 1 hour. Fill the center of the cooked crown roast with the cooked dressing.

• 2 rack of lamb (approximately 1½ lbs. per rack)
• Salt and freshly ground pepper to taste
• 3 tbsp. Dijon mustard
• ½ cup butter
• 2 cloves garlic, peeled and minced
• 1 cup plain bread crumbs
• 2 tbsp. finely chopped fresh parsley

Season the rack of lamb with salt and pepper. Heat a heavy frying pan and brown the fat on top of the lamb over high heat. This will take 1 to 2 minutes and no oil is needed. Remove the meat from the pan and allow cooling. Rub the meat (not the bones) of each rack with 1½ tbsp. of the mustard. Set aside.

In another frying pan, heat the butter. Sauté the garlic a few seconds. Remove from heat and stir in the bread crumbs and parsley. Coat the meat with the bread crumb mixture by rolling the racks of lamb directly in the frying pan of bread crumbs. There should be a coating of bread crumbs on the meat only, not the bones. Place the racks on a shallow roasting pan. Roast in a preheated 450ºF oven for 15 minutes for rare. (Add 10 minutes if you like it medium rare but be careful not to overcook.) Remove the pan from the oven and allow meat to stand in a warm place (but not on top of the stove.) for 5 minutes. Slice into individual bone sections and serve at once.

The dough:

• ¾ cup butter, at room temperature
• 3 tbsp. confectioners’ sugar
• 1½ cups all-purpose flour

The filling:

• 2 eggs, at room temperature
• ¾ cup granulated sugar
• Grated peel of 2 lemons
• Juice of 2 lemons
• ¾ cup butter, at room temperature

The Garnish:

• 1 lemon
• Granulated sugar for sprinkling

Cream together the butter and confectioners’ sugar for the dough. Add the flour and blend until coarse and grainy. Place the dough in a plastic bag and refrigerate 30 minutes. Press the dough onto the bottom and sides of a 10 inch tart pan. Bake the pastry shell in a preheated 425ºF oven for 10 minutes. Remove and cool.

Blend together the eggs and the granulated sugar. Add the grated peel, lemon juice, and butter. Mix well. Place the tart pan on a cookie sheet and pour the filling into the pastry shell. Peel the outer rind off another lemon so that only a thin layer of white pith remains (a potato peeler works great)! Cut 8 thin slices from the peeled lemon and carefully place the slices in eighths on the tart.

Bake in a 350ºF oven for 35 minutes. Remove from the oven and sprinkle a little granulated sugar on the slices of lemon on the tart. Turn the oven to high broil. Place the tart under the broiler on the top rack and allow to brown slightly on top. Watch closely so that you don’t burn the crust. Allow to cool completely. You could also use a blowtorch to add an attractive browning to the top of the tart.

• 3 tbsp. olive oil
• 2 cloves garlic, peeled and crushed
• 1 cup peeled and sliced yellow onions
• 1 cup julienned red bell pepper
• ¼ cup chopped fresh parsley
• 3 eggs, beaten
• 2 cups half and half
• 1 10-oz. package frozen peas, thawed
• 1 lb. penne
• ½ cup chopped fresh basil
• ¼ cup grated Parmesan cheese
• Salt and freshly ground black pepper to taste

Heat a large frying pan and add the olive oil, garlic, onions, bell pepper, and parsley. Sauté until tender. Bring a large pot of water with a pinch of salt to a boil. In a small bowl, beat the eggs together with the half and half and set aside. Place a colander in the sink and put the thawed peas in it. Cook the pasta in the boiling salted water until al dente and drain it into the colander onto the peas (this will cook the peas sufficiently).

Return the drained pasta and peas to the pot and add the sautéed vegetables, basil, egg and half and half mixture, and Parmesan cheese. Toss this all together and serve immediately.

• 1 10-lb. goose
• Salt and pepper to taste
• 1 tbsp. lemon juice
• 1 recipe stuffing for Goose

Remove the fat from the Goose cavity and save for another use. Remove the neck and giblets and place in a small pot. Cut off the wing tips and add to the pot. Add enough cold water to cover, about 2½ cups. Bring to a boil and simmer, covered, 1½ hours. Discard the wing tips and the neck. Remove the giblets and grind or chop fine. Reserve the giblets for the stuffing and save the stock for the gravy.

Rub the inside of the goose with salt, pepper, and the lemon juice. Pack the cavity of the goose with the stuffing. Don’t pack too tightly; any leftover stuffing can be baked separately. Close up the cavity, using poultry pins and string. Tie the legs together and tie the wings close to the body. Using a poultry pin, prick the skin of the goose all over. Place the goose, breast side down, on a rack inside a large roasting pan. Pour 2 cups of boiling water over the goose. Roast, uncovered, in a preheated 400ºF oven for 1 hour. Reduce the oven temperature to 350ºF. Remove the goose from the oven and discard the liquid in the bottom of the pan. Turn the goose over so that it is breast side up. Pour an additional 2 cups boiling water over the goose. Continue roasting the goose 1 hour longer at 350ºF. Remove the pan from the oven and pour off all the liquid again. Roast 1 hour longer or until nicely browned. Remove from the oven and let stand 15 to 20 minutes in a warm place before carving. Reserve the fat in the roasting pan to make gravy.
Stuffing for Goose

• 1½ lbs. white bread, cubed and dried overnight
• Reserved cooked and ground giblets from roast goose
• 2 tbsp. olive oil
• 4 tbsp. butter
• 3 cloves garlic, peeled and sliced
• 3 medium yellow onions, peeled and sliced
• 3 stalks celery, chopped
• ¼ cup chopped fresh parsley
• 1½ tbsp. dried sage, whole
• 2 cups chicken stock
• 3 eggs, beaten
• Salt and freshly ground black pepper to taste

Heat a large frying pan and add the olive oil, butter, garlic, onions, celery, and parsley. Sauté until the vegetables are tender. In a large bowl, combine the dried bread cubes, sautéed vegetables, and all remaining ingredients. Mix together until everything is evenly incorporated. Pack into the cavity of the goose.
Gravy for Goose

• 3 tbsp. reserved fat from Roast Goose
• 5 tbsp. all-purpose flour
• 4 cups reserved giblet stock plus enough chicken stock to make 4 cups stock total
• ¼ cup dry wine
• 1 tsp. Kitchen Bouquet
• 1 tbsp. Maggi Liquid Seasoning
• Salt and black pepper to taste

Heat the reserved goose fat in a 2-quart saucepan and stir into the flour. Cook over low heat for 2 minutes to form a roux. Do not burn. Heat the stock and use the wine in another saucepan and add to the roux. Use a wire whisk for this and whisk the whole time until a smooth sauce is achieved. Simmer, uncovered, until reduced to about 3 cups. Add the remaining ingredients and simmer the gravy a few minutes more.