- Appetizer Recipes
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4 md Carrots. slivered 1/3 c Vodka 1 t Sugar 1 T Grated orange peel 1/4 c Butter or margarine 1. In a deep, 1 1/2-quart. heat-resistant, non-metallic casserole place slivered carrots and Vodka. Sprinkle sugar and grated orange peel over carrots. Dot with 1/4 cup butter or margarine. 2. Heat, covered, in Microwave Oven {More...}
- Baked Goods Recipes
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1 egg 1/2 cup packed brown sugar 1/3 cup shortening 1 cup buttermilk 1 1/2 cups granola (any flavor) — slightly crushed 1 1/4 cups all-purpose flour 1 teaspoon salt 1 teaspoon baking powder 1/2 teaspoon baking soda Heat oven to 400 F. Grease bottoms of 12 medium muffin cups., 2 1/2×1 1/4″. Beat in {More...}
- Baked Goods Recipes
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1 Egg 1/2 c Granulated sugar 1 c All-purpose flour pn Salt 1/2 ts Ground cinnamon 1/4 ts Ground white pepper 1/4 ts Mixed Spice 1 tb Cornstarch 1/2 ts Baking powder 1 Finely grated lemon peel 2 tb Chopped mixed candied peel Powdered sugar (opt) Whisk egg and granulated sugar until light and fluffy. {More...}
- Appetizer Recipes
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Ingredients 2 pk cocktail wieners 1 each medium bottle chili sauce 1 each medium jar grape jelly Directions:Combine in crockpot and cook on low 6 to 8 hours. {More...}
- Baked Goods Recipes
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1 Pastry for one pie crust —–LEMON FILLING—– 1/4 ts Cornstarch 3 tb Flour 1 3/4 c Sugar 1/4 ts Salt 4 Egg yolks, lightly beaten 1/2 c Lemon juice 1 tb Grated lemon peel 1 tb Butter —–MERINGUE—– 4 Egg whites 1/4 ts Cream of tarter 1/2 c Sugar On lightly floured pastry cloth, {More...}
- Appetizer Recipes
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Karen Mintzias —————————–TO PREPARE SNAILS—————————– Wheat, flour and/or thyme Salt ————————FOR FIRST RECIPE, TO SERVE 1———————— 1 lb Snails 1/2 c Olive oil 1/4 c Red wine vinegar ————————FOR SECOND RECIPE, SERVING 1———————— 1 lb Snails 1/2 c Olive oil Salt 1 Onion; grated 1/4 c Chopped fresh parsley 1 lb Peeled, chopped tomatoes The {More...}
- Appetizer Recipes
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100 Snails Vinegar 2 Thyme sprigs 1/2 Bay leaf 1 Basil sprig 1 Pared orange peel 7 oz Pork rind 1/2 c Olive oil 1/2 lb Fatty bacon 6 Shelled walnuts, ground 4 Canned anchovy fillets 3 Garlic cloves Salt and pepper 3 tb Flour 6 1/2 lb Whole trimmed spinach leaves Preparation time 3 {More...}
- Appetizer Recipes
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100 Snails Vinegar 2 Thyme sprigs 1/2 Bay leaf 1 Basil sprig 1 Pared orange peel 7 oz Pork rind 1/2 c Olive oil 1/2 lb Fatty bacon 6 Shelled walnuts, ground 4 Canned anchovy fillets 3 Garlic cloves Salt and pepper 3 tb Flour 6 1/2 lb Whole trimmed spinach leaves Preparation time 3 {More...}
- Appetizer Recipes
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1 lb Butter 1/2 c Parsley, chopped 1 tb Crushed garlic 3 tb Shallots, chopped 12 Canned anchovy fillets 1 tb Salt 1 ts Pepper 1 tb Quatre-epices 100 Canned snails 1/2 c White wine (optional) 2 c Fresh white breadcrumbs Preparation time 25 minutes. Cooking time 8 minutes. Make snail butter by working the {More...}
- Appetizer Recipes
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1 lb Butter 1/2 c Parsley, chopped 1 tb Crushed garlic 3 tb Shallots, chopped 12 Canned anchovy fillets 1 tb Salt 1 ts Pepper 1 tb Quatre-epices 100 Canned snails 1/2 c White wine (optional) 2 c Fresh white breadcrumbs Preparation time 25 minutes. Cooking time 8 minutes. Make snail butter by working the {More...}
- Appetizer Recipes
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6 tb Lard 3 oz Raw country ham 10 Shallots Fresh white breadcrumbs 1/4 c Dry white bordeaux Chicken stock Salt and pepper Bouquet garni 100 Petits-gris snails Preparation time 1 hour. Cooking time 1 hour. Melt the lard in a saute pan and brown the ham and chopped shallots; add a small amount of {More...}
- Appetizer Recipes
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6 tb Lard 3 oz Raw country ham 10 Shallots Fresh white breadcrumbs 1/4 c Dry white bordeaux Chicken stock Salt and pepper Bouquet garni 100 Petits-gris snails Preparation time 1 hour. Cooking time 1 hour. Melt the lard in a saute pan and brown the ham and chopped shallots; add a small amount of {More...}
- Appetizer Recipes
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24 Large Paris mushrooms Salt and pepper 1/2 c Oil 100 Canned Burgundy snails 1/2 c Snail butter Preparation 15 minutes. Cooking 15 minutes. About 100 snails. Remove the stalks from the mushrooms. Season the mushroom caps with salt, pour the oil over them and sweat them in the oven. Take the mushroom caps out {More...}
- Appetizer Recipes
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24 Large Paris mushrooms Salt and pepper 1/2 c Oil 100 Canned Burgundy snails 1/2 c Snail butter Preparation 15 minutes. Cooking 15 minutes. About 100 snails. Remove the stalks from the mushrooms. Season the mushroom caps with salt, pour the oil over them and sweat them in the oven. Take the mushroom caps out {More...}
- Appetizer Recipes
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24 Large Paris mushrooms Salt and pepper 1/2 c Oil 100 Canned Burgundy snails 1/2 c Snail butter Preparation 15 minutes. Cooking 15 minutes. About 100 snails. Remove the stalks from the mushrooms. Season the mushroom caps with salt, pour the oil over them and sweat them in the oven. Take the mushroom caps out {More...}
