- Appetizer Recipes
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4 oz Pickled HerringIn Sour Cream 1/2 c Apple; Tart, Finely Diced 1 tb White Onion; Finely Diced 1 c Sour Cream Puree the herring (sauce and all) in a food processor or blender until smooth. Add all the other ingredients and continue to process until smooth. Cover and chill. Makes about 2 cups of {More...}
- Baked Goods Recipes
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1 tb Shortening; for greasing pan 1 1/2 c Sifted all-purpose flour 1 c Granulated sugar 1/3 c Unsweetened cocoa powder 1 ts Baking soda 1/2 ts Salt 1 c Cold water 1/2 c Corn oil 2 tb Apple cider vinegar 2 ts Pure vanilla extract Powdered sugar Or frosting Your choice For best results, {More...}
- Appetizer Recipes
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2 c All purpose flour 1 ts Salt 2/3 c Milk 1 tb Baking powder 1/4 c Shortening 1 lb Hot bulk sausage Combine flour, baking powder and salt. Cut into shortening until it resembles coarse meal. Add milk; stir and blend. Turn out on floured surface and knead 3 or 4 times. Roll dough {More...}
- Appetizer Recipes
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1/2 lb Chedder cheese, finely -grated 3 oz Package cream cheese, -softened 3 tb Sherry 1/4 c Coarsely chopped, pitted -ripe olives 1/2 ts Worcestersire sauce 1 ds Onion salt 1 ds Garlic salt 1 ds Celery salt 1/2 c Coarsely snipped dried beef Several days ahead or day before serving, mix in a large {More...}
- Baked Goods Recipes
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1 3/4 c. flour — (1 3/4 to 2) 1 Pinch salt 1/2 cup confectioners” sugar 1 cup softened butter 1 cup crushed pecan meats 1 teaspoon vanilla Mix together and shape into balls or crescents or rings. Bake 10 to 15 minutes at 325 degrees. Makes about 3 dozen. {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...}
