Archive for August, 2005

Combine ingredients and blend well. Add more salt if needed. Serve with cold tongue or other cold meats. Yield: 12 servings.

Pick over crabmeat carefully and add sherry. Melt butter or margarine, and add flour and salt. Blend well and add hot cream gradually while stirring over low heat. When sauce thickens and boils, add crabmeat and sherry and heat. Stir a little of the sauce into the beaten egg yolks and stir this into the hot mixture. Blend thoroughly and serve with toast points or over toasted split English muffins. Yield: 12 servings.
Note: Canned crabmeat may be used if drained and flaked. Flaked, cooked or canned lobster meat may replace the crabmeat. Or frozen South African rock lobster tails may be boiled, chilled and cut into dice.

Cut meat into 2-inch pieces and roll in seasoned flour. Melt cup butter or margarine. Add garlic and meat and brown very lightly. Add water, cover and simmer over very low heat about 1 hour until tender. Remove garlic. Cream remainder butter or margarine with the ? cup flour. Stir into mixture and when sauce thickens remove from heat and add sour cream and paprika. Test for seasoning. Serve with Noodles with Poppy Seeds and garnish with strips of pimiento. Yield: 12 servings.

Add rice slowly to rapidly boiling salted water. Cover and cook over low heat about 15 minutes until water is absorbed. Remove cover, cover with towel, and set in warm place to dry. Melt butter. Add clove of garlic, cook slowly 5 minutes and remove. Add chopped parsley and a little thyme. Use fork to blend with rice. Yield: 6 servings.
Note: 1/4 cup coarsely cut nuts may be lightly browned in the butter.
If white rice replaces wild rice, add 1 tablespoon poppy seeds with the thyme.

Cook noodles in boiling salted water until just tender, rinse with hot water and drain. Melt 2 tablespoons butter, add nutmeats and stir over heat until lightly browned. Add remaining butter, paprika and poppy seeds, and blend with the noodles. Yield: 6 servings.

Bring tomatoes to a boil and simmer until very soft. Heat olive oil, add onions and garlic and cook over low heat until lightly brown. Press tomatoes through sieve and add strained olive oil. Add tomato paste, water and seasonings. Bring to a rapid boil. Let simmer an hour or more. Place portion of cottage cheese on each serving plate. Add hot spaghetti and pour sauce over all. Sprinkle with Parmesan cheese. Meat balls may be added after sauce is boiling and allowed to simmer with it. Yield: 10-12 servings.

Melt butter or margarine in chafing dish or skillet. Tear beef in pieces, add to butter or margarine and saute over direct heat until lightly browned and frizzled. Sprinkle with the flour and pepper, and stir until the fat is absorbed. Add milk gradually while stirring constantly. Cook until sauce thickens and boils. Serve on toast, waffles or split hot biscuits. Yield: 6 servings.

Soak bread crumbs in milk 5 minutes. Add onion, meat, seasonings and egg, and blend well with hands. Form small balls with floured hands and saute in small amount of butter or margarine, just enough to keep meat from sticking to pan. Dilute condensed mushroom soup with same amount of milk, in saucepan. Stir over low heat until blended and hot, but not boiling. When meat is well browned on all sides cover with hot mushroom soup. Cover and let simmer over low heat for 5 minutes. Yield: 20-25 small balls.

cup butter or margarine
cup flour
1 teaspoon salt
1/5 teaspoon pepper
4 cups hot milk
3 pints oysters
2 cups diced raw celery
cup minced green pepper paprika or parsley

Melt butter or margarine. Blend in flour, salt and pepper, and stir in hot milk gradually while cooking over low heat. When sauce thickens, add oysters, celery and green pepper. Continue cooking over low heat until edges of oysters curl. Serve on hot toast, between split biscuits or in patty shells. Sprinkle with paprika or minced parsley.
Yield: 12 servings.

2 cloves garlic, peeled
cup olive oil
2 cups toasted bread cubes
2 heads romaine or other greens
1/3 cup olive oil
1 tablespoon Worcestershire sauce
teaspoon salt
teaspoon pepper
cup grated Parmesan cheese
cup crumbled blue cheese
1 egg
juice of 1 lemon

Add garlic to cup olive oil and let stand several hours. Remove garlic from oil and mix with the toasted bread cubes. Tear greens into pieces and place in salad bowl. Add ? cup olive oil, Worcestershire sauce, salt and pepper and cheese, and toss. Break an egg over this, add lemon juice and mix well. Add bread cubes, toss again. Note: Six cut anchovies may also be added.