- Baked Goods Recipes
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——————————PATTI – VDRJ67A—————————— 1 c Corn syrup 3 Eggs; slightly beaten 1/8 ts Salt 1 ts Vanilla 1 c Sugar 2 tb Butter or margarine; melt 1 c Pecan halves 1 Unbaked 9″ pie shell Mix all ingredients for filling and add pecans last. Pour into pie shell. Bake at 400~ for 15 minutes. Reduce {More...}
- Baked Goods Recipes
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2 1/4 c all-purpose flour 2 tsps baking powder 1/2 tsp baking soda 1 tsp ground cinnamon 1/4 tsp ground nutmeg 1/4 tsp salt 1/2 c butter — softened 1/2 c packed light brown sugar 1/2 c granulated sugar 3 eggs 1 3/4 c canned pumpkin — (16 ounce can) 1/4 c milk 2 tsps {More...}
- Baked Goods Recipes
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1 1/4 c Sugar, divided 1 c All-purpose flour 7 ts Hershey cocoa, divided 2 ts Baking powder 1/4 ts Salt 1/2 c Milk 1/3 c Butter, melted 1 1/2 ts Vanilla 1/2 c Light brown sugar — packed 1 1/4 c Hot water Heat oven to 350 degrees. In medium mixing bowl, combine 3/4 {More...}
- Baked Goods Recipes
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1 lg Egg white 1/4 ts Cream of tartar 1/4 c Granulated sugar 1/2 ts Almond extract 1/2 ts Vanilla extract 2 tb Almonds; sliced 1/2 c Rolled oats; old fashioned Recipe by: The New Dr. Cookie Cookbook Preheat oven to 350 degrees; coat a cookie sheet with nonstick cooking spray. Beat the egg white {More...}
- Chicken Breast Recipes
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Yield: 4 servings 4 lg Chicken breast halves,wings attached 1/4 ts Coarsely ground black pepper1 sm Head Bibb lettuce 1/4 lb Blue cheese,crumbled 2 tb Bottled oil and vinegar dressing 3/4 c Loosely packed watercress leaves Watercress sprigs for garnish 2 tb Butter (1/4 stick),softened 1/2 ts Salt About 50 minutes before serving,with knife, remove bones from {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...}
