- Baked Goods Recipes
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4 Eggs; separated 3/4 c Plus 1 tablespoon sugar; div -ided 1/2 c All-purpose flour 1/3 c Hershey”s cocoa 1/2 ts Baking soda 1/4 ts Salt 1/3 c Water 1 ts Vanilla extract Pumpkin filling: 1 c Canned pumpkin 1/4 c All-purpose flour 1/3 c Butter or margarine; -softened 3 tb Shortening 1 ts Ground {More...}
- Baked Goods Recipes
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Pat dwigans 4 lg Eggs seperated 2 c Sugar 1 c Butter,softened 3 c Flour 2 ts Baking powder 1 c Milk 2 ts Grated lemon peel 1 tb Lemon juice 1 tb Vanilla –glaze– 1/3 c Sugar 1/3 c Lemon juice 1 tb Grated lemon peel Fresh berries Heat oven to 350. Beat egg {More...}
- Appetizer Recipes
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30 -minutes preparation time 10 -minutes cooking time ——————————–INGREDIENTS——————————– 1 1/2 c Mayonnaise 1 ts Dry mustard 1 tb Onion; minced 1 lb Chicken breasts; skinless -boneless, poached and cut -crosswise into 1/2inch strp 1/2 c Seasoned bread crumbs 1/4 c Sesame seeds 2 tb Honey 1 tb Dijon mustard 1. Preheat oven to 425F. {More...}
- Baked Goods Recipes
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Filling 4 cups peeled and sliced apples 1/2 cup sugar 1/2 tsp cinnamon 2 TBL all-purpose flour Topping 1/2 cup all-purpose flour 1/4 cup brown sugar — packed 1/2 tsp cinnamon 1/4 cup butter or margarine — softened 1/2 cup shredded coconut 1/2 cup chopped walnuts Mix filling ingredients and turn into uncooked 9″ crust {More...}
- Baked Goods Recipes
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4 c All-purpose flour 2 c Granulated sugar 1 tb Ground cinnamon 2 ts Pulverized baking ammonia (sold at pharmacies (or 1 tsp cream of tartar (mixed with 1 tsp baking -soda 1/2 ts Salt 1 c Butter 3 Eggs; beaten 2 ts Lemon peel; finely shredded 1 Egg white 1 tb Water Pearl sugar; {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...}
