- Baked Goods Recipes
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For cookies: 1/3 c Butter 1/3 c Shortening 3/4 c Granulated sugar 1 Egg 1 tb Milk 1 ts Vanilla 2 c All-purpose flour 1 1/2 ts Baking powder 1/2 ts Salt For frosting to spread: 1 1/2 c Powdered sugar 1 ts Vanilla 2 tb Water Liquid or paste food -coloring For frosting to {More...}
- Chicken Salad Recipes
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Yield: 2 servings 9 oz Frozen artichoke hearts 1 tb Soy sauce 2 c Italian salad dressing 2 tb Butter 3 c Cooked, cubed chicken 1/2 c Pecan halves 1/3 c Sliced water chestnuts 1 pn Mixed vegetable seasoning 1/4 c Slivered green olives 3/4 c Diced celery Cook artichoke according to package directio ns {More...}
- Baked Goods Recipes
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TOPPING: 1/2 c. sugar 1/2 c. margarine 1/2 c. flour Pie: 2 tbsp. flour 1 tsp. cinnamon 1/2 c. sugar 1/2 tsp. nutmeg 2 tbsp. lemon juice Peel, core and quarter apples. Half each quarter crosswise to get chunks. Put in large bowl and combine with the sugar, cinnamon, nutmeg and flour. Sprinkle over the {More...}
- Baked Goods Recipes
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1 pk Yeast 1/4 c Warm water 6 ts Milk, scalded and cooled 4 c Flour (to 5 cups) 1/2 lb Butter 3/4 c Sugar 1/4 ts Salt 4 Eggs 2 ts Melted butter Small plastic doll (or bean) Light corn syrup for topping Granulated sugar for topping – green, yellow, purp Dissolve yeast in {More...}
- Chicken Breast Recipes
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Yield: 4 servings 4 (4 Oz.) Boneless Skinned Chicken Breasts1 tb Olive Oil 1/4 c Dry Vermouth 2 tb Flour 1 md Size Red Bell Pepper Cut Into Julienne Strips2 tb Finely Chopped Fresh Sage1/4 ts Grated Nutmeg Fresh Sage Sprigs 1/8 ts Salt, 1/8 t. Pepper Trim Fat From Chicken. Combine Flour, Sage, Nutmeg, {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...}
