Chicken Cacciatore

3 to 4 lb chicken, cut up
1/2 c flour
1/2 c olive oil
1 clove garlic, minced
1 c finely chopped onion
1 green pepper, finely diced
1 16-17 oz can tomatoes
1 8 oz can tomato paste
1/4 lb mushrooms, sliced
2 t salt
1/4 t pepper
1/2 t oregano

Wash chicken, dry well with paper towels. Dredge in flour. Turn temperature control know to 350 and preheat the skillet. Heat olive oil in skillet. Brown chicken on all sides. Add remaining ingredients. Turn temperature to 225. Cook covered, 1 hour until tender. Serve with hot spaghetti and grated Parmesan cheese. Six servings.

Swordfish Steak with Lime and Herbs

1 swordfish steak, 4-5 lbs, about 2 inches thick
Marinade:
1/4 c olive oil
1/4 c lime juice
1/4 t basil
1/4 t thyme
1/4 t fennel
1/4 t marjoram
1/4 t sage
1/4 t parsley
salt and pepper to taste

Herb Butter Sauce:
1/4 lb melted butter
1/2 t basil
1/2 t thyme
1/2 t fennel
1/2 t marjoram
1/2 t sage
1/2 t parsley

Combine marinade ingredients and brush very generously on both sides of swordfish steak. Refrigerate in non-metal container for several hours, turning several times to marinate evenly. Drain, adding remaining marinade to herb nutter sauce. At grilling time, brush both sides of steak with butter sauce and place over hot bed of coals. Grill 12 to 15 minutes on each side, basting top side occasionally with herb butter sauce to keep fish juicy. Test by inserting sharp knife in the thickest part of steak, when done meat should be white and firm. Carefully remove swordfish to large platter, pour over the remaining heated butter sauce and slice diagonally into serving pieces. Will serve 6 to 8.

10-minute Chocolate Cream Pie

1 package (4 oz) Baker's German Sweet Chocolate
1/3 c milk
2 T sugar
1 package (8 oz) cream cheese, softened
3 1/2 c (8 oz) Cool Whip topping, thawed
8 inch graham cracker crumb crust

Heat chocolate and 2 tablespoons of the mik in saucepan over low heat, stirring until chocolate is melted. Beat sugar into cream cheese, add remaining milk and chocolate mixture and beat until smooth. Fold in whipped topping, blending until smooth. Spoon into crust. Freeze until firm, about 4 hours. Garnish with whipped cream and chocolate curls if desired. Store any leftover pie in freezer.

Haricots Verts Sautes (Sauteed Green Beans)

2 pkgs (9 oz) frozen French cut green beans
2 c water
2 T chicken seasoned stock base
1/2 t chervil
1 1/2 t salt
1/4 c butter
1/4 c sliced almonds
2 t lemon juice

Combine green beans, water, chicken stock base, chervil and salt in a saucepan. Cover and bring to a boil. Turn heat down, simmer 6 to 8 minutes until beans are crisp-tender. Drain well. Melt butter in a heavy skillet. Add almonds and cook over low heat until golden. Stir in beans and lemon juice until combined. Serve at once. Makes 8 servings.

Chicken Tetrazzini

1 (5 - 5 1/2 lb) roasting chicken
1 T salt
1 T monosodium glutamate
1 lb spaghetti
1 1/2 lbs mushrooms sliced
1/2 c butter
1 clove garlic, crushed
7 T flour
1 c cream
3/4 c grated Parmesan cheese

Put the chicken in a deep pot with water to cover to which you have added salt and MSG. Bring to a boil and then simmer the chicken until tender. Add a little water from time to time if necessary. Allow chicken to cool in broth, then remove skin and cut chicken into bite size pieces. Strain the broth and chill. Skim off fat. All of this may be done the day before. Measure the broth, you will need 7 cups in all, so add water if you don't have enough. Bring it to a boil. Add to the spaghetti. Cook about 8 minutes, until barely tender, do not overcook. Drain the spaghetti, reserving the broth. Reduce broth to 3 cups. Saute the mushrooms for 5 minutes in 3-4 tablespoons butter. Melt 4 tablespoons butter with garlic, blend in flour, and add the broth and 1 cup cream. Cook, stirring constantly, until thick and boiling. Put a layer of spaghetti in a 4 quart casserole and then a layer of chicken and a layer of mushrooms. Sprinkle heavily with grated Parmesan cheese and cover with some of the cream sauce. Continue with this routine until the casserole is full, ending with cream sauce and a final topping or the grated cheese. Heat in a very hot oven, 450, until bubbling and brown on top. This delicious casserole may be made using medium broad noodles in place of spaghetti. Ten to twelve servings.

Meat Loaf in a Bread Basket

1 large round loaf unsliced french bread, about 9 inches in diameter (may use brown and serve or completely baked bread)
1/2 c milk
1/2 c packed parsley sprigs
1 small tomato
2 eggs
1 1/2 t salt
1/8 t pepper
1/4 t each oregano leaves and dry basil
1/ lb each lean ground beef, ground pork, and ground veal
2 oz jack cheese
2 T butter at room temperature

Slice off a 7 inch circle from top of loaf to form lid. Pull enough soft bread out of loaf and from inside lid to leave a 1/2 inch thick shell. Using metal blade, process enough of the soft bread to make 1 cup crumbs (save remaining bread for other uses). Turn crumbs into large mixing bowl, stir in milk and let stand 5 minutes. Process parsley until finely chopped; add to bread crumbs. Peel tomato, cut into chunks and process with on-off bursts until coarsely chopped. Add eggs, salt, pepper, oregano and basil to tomato and process 2 seconds to blend. Add to bread crumbs along with ground meats and mix well. Pack meat mixture into bread shell. Shred cheese with the shredding disc. Sprinkle over meat, then replace bread lid - it should fit tightly on bread. Rub butter on all sides of loaf. Wrap buttered loaf in a piece of heavy-duty foil or a double thickness of lightweight foil; place on a baking sheet. Bake in a 350 oven for 2 hours. Remove from oven and loosen foil to allow steam to escape. (If you use brown and serve bread open foil for last 10 minutes of baking so bread can brown.) Cool for 10 minutes, then cut in wedges with a serrated knife. If you wish to keep bread warm for several hours loosen foil and allow steam to escape then rewrap in foil. Makes 10 servings.

Great for picnics!

Trincomalee Chicken Curry from Ceylon

2 cups cooked diced chicken
2 medium onions
4 t curry powder
2 T butter
2 T flour
1 tart apple
1 large tomato
Salt to taste
1 c chicken broth

Cook the chicken in the butter with the onions, thinly sliced, and the curry powder. When nicely browned add the flour, the apple and tomato, peeled and diced, the stock and salt to taste. Simmer until the apple is tender, and serve with rice. Serves four.

Chicken with Dumplings (Poulet aux Echaudes)

1 chicken
1 T shortening
1 T flour
1 t thyme
1 t parsley
1 bay leaf
Salt and pepper to taste

Clean and cut the chicken into pieces. Season well with salt and black pepper. Put a tablespoon of shortening into the stewpot and, when hot, add the flour. Let this brown and add chicken. Stir well and often. When every piece is nicely browned add the chopped thyme, parsley and bay leaf and one pint and a half of boiling water. Stir until it begins to boil. Season again to taste. Cover and let it simmer gently for an hour, or until tender. About twelve minutes before serving add the dumplings, dropping them in lightly and bringing the chicken to a brisk boil. Place the chicken and dumplings in the dish, pour the hot gravy over and serve.

Plain Paste for Dumplings (Pate a Dresser)
 2 c sifted flour
1/4 c shortening
3/4 c tepid water or milk
1/4 t salt
1/2 t baking powder

Blend the salt, baking powder and the flour, and then gradually mix in the shortening. Add the water or milk by degrees, using good judgement always and lifting the dough out as you wet it, never wetting twice in the same place. Mix and knead lightly, and then sift a light coating of flour on the board, and roll out with the rolling pin. Roll exceedingly thin and cut in small pieces of about  2 1/2 inches in length, 1 winch width and at least 1/8 inch in thickness.

Basil and Tomato Sauce

3 T olive oil
2 medium size onions, thinly sliced
1 clove garlic, finely minced
3 stalks celery, chopped
1 carrot, scraped and slices
16 or more fresh basil leaves or 1 t dried basil
1 (1lb 3 oz) can of tomatoes, preferable the Italian kind
3/4 c tomato puree
1 c water
salt to tast
2 bay leaves
1/2 t oregano

Heat the olive oil in a saucepan and cook the onions and garlic until the onions are wilted and transparent. Add the remaining ingredients and simmer, partially covered, three to four hours. Put the mixture through a sieve or a food mill and cook one or two hours longer. This sauce is best when it is cooked for a total of five hours. Yield: two to three cups of sauce.

Poetic Potato Salad

Potatoes
Scallions
7 T oil
3 T vinegar
2 riced egg yolks*
2 t prepared yellow mustard
1 t anchovy paste

Cook well-scrubbed new poatoes in their jackets until easily pierced by a fork.  Pull off skins. Cool throughly, slice thin.  Mince crisp green scallion ends and toss in with the potatoes. Add salt to taste and grind fresh pepper over all.

Mix the remaining ingredients in the electric blender for a few seconds until thouroughly homogenized. Makes 2/3 cup dressing. Use as you would regular mayonnaise. With potaoes this is much better than mayonaise.

*cook the egg yolks only and reserve the whites for some other purpose.  Easy to so by separating the eggs then sliding the yolks into boiling water.

Meat Pie

4 lbs lean beef chuck
7 T flour
1 t poultry seasoning
1/2 t pepper
1/4 t nutmeg
1/4 t cinnamon
1/4 t ginger
7 T butter
4 c tomato juice
2 c consomme
2 t salt
1/2 t thyme
1/2 t oregano
2 c sliced carrots
2 c potatoes
16 small white onions
2 packages frozen peas
1 T sugar
Biscuits

Have the chuck cut in 1 1/2 inch cubes. Mix 5 tablespoons flour with the poultry seasoning, pepper, nutmeg, cinnamon and ginger. Put the seasoned flour into a paper bag and shake the beef cubes in it until they are thoroughly coated. Melt 5 tablespoons butter in a large skillet. Reduce heat and brown the beef slowly, tuning occasionally. Cover meat with 2 cups tomato juice and 1 cup consomme. Season with salt, thyme and oregano. Cover and simmer gently for 2 hours. Cook the carrots, potatoes and onions in 2 cups tomato juice and 1 cup consomme 45 minutes before the meat is done. After 40 minutes of cooking add the peas and cook 5 minutes more. Transfer the meat and sauce to a large pan or casserole. Stir in the vegetables and sugar. Make a roux of 2 tablespoons melted butter and 2 tablespoons flour. Stir into sauce until well blended. Let the sauce come to a boil and drop biscuits on the bubbling gravy. Bake in hot over, 400, for about half an hour until biscuits are delicately browned. Eight to ten servings.

Cheese Fondue

1 lb Swiss or 1/2 lb emmentaler and 1/2 lb Gruyere shredded or diced
3 T flour
1 garlic clove
2 c dry white wine
1 T lemon juice
Dash of nutmeg
Paprika to taste
2 loaves French bread, cut in cubes, crust on each piece

Dredge the cheese lightly with the flour. Rub the cooking pot with garlic, pour in the wine, set over moderate heat. When air bubbles rise to surface add lemon juice. Then add the cheese by handfuls, stirring constantly with a wooden fork or spoon until the cheese is melting. Add the spices, stirring until blended. Spear the bread cubes through the soft side, dunk and swirl in the fondue. Serves four.

Chocolate Cheesecake Squares

1 c all-purpose flour, unsifted
1/2 c sugar
3 T cocoa
1 t baking powder
1/4 t salt
1/2 c butter
1 egg, separated
1 t vanilla
1/2 c walnuts
Cheesecake filling (recipe follows)
1 square (1 oz) semisweet chocolate

Line the bottom and two opposite sides of a 9-inch square pan with a strip of foil that overlaps the sided of the pan, grease foil and all pan sides. Using metal blade process flour, sugar, cocoa, baking powder and salt for 2 seconds. Cut butter into chunks. While processor is running drop chunks down feed tube, one at a time, and process until mixture looks like cornmeal. Add egg yolk (save white for filling), vanilla and nuts, process until mixture forms a ball and nuts are coarsely chopped. Press mixture into prepared pan. Bake in 325 oven for 15 minutes. Remove crust from oven, let cool 5 minutes, then slowly pour cheesecake filling over crust. Return to oven and continue baking for 20 minutes or until filling is set. Cool in pan for 1 hour, then garnish top with chocolate curls made by scraping the square of chocolate (at room temperature) with a vegetable peeler. Cover and chill well. To serve, lift cheesecake from pan with foil sling, then cut into small squares. Makes 25 pieces.

Cheesecake filling
Orange zest
1/3 c sugar
1 package (8 oz) cream cheese
1/2 c sour cream
1 T flour
1/4 t salt
1/2 t vanilla
1 egg + reserved egg white

Cut a 1/2 by 3 inch strip of zest (colored part of peel) from and orange, cut zest into quarters, Using metal blade process zest and sugar until zest is finely chopped. Cut cream cheese in chunks, add to sugar and process until creamy. Add sour cream, flour, salt, vanilla, egg and reserved egg white. Process until smooth.

Tuna Tetrazzini

2 (7 oz) cans tuna
6 T chopped onion
2 T salad oil
2 (10 1/2 oz) cans cream of mushroom soup
1 1/3 c water
1/2 c grated Parmesan cheese
1 small can pitted black olives sliced
2 T chopped parsley
2 t lemon juice
Pinch thyme
Pinch marjoram
1/2 lb spaghetti

Saute the onion in salad oil until golden brown. Add mushroom soup, water and 1/4 cup Parmesan cheese. Drain and flake the tuna into bite size pieces. Add tuna and olives to sauce. Mix together and heat thoroughly without breaking the tuna pieces. Season the sauce the parsley, lemon juice, thyme and marjoram. Cook the spaghetti according to directions on package. Mix the cooked spaghetti with sauce and pour into greased 3 quart casserole. Top with remaining grated Parmesan cheese. Heat under broiler until hot and bubbly. Six to eight servings.

Beef Stroganoff

1 1/2 pounds sirloin steak
2 onions chopped fine
1/2 pound mushrooms sliced
1 clove garlic crushed
4-6 T butter

Sauce
2 T flour
1 (10 1/2 oz) can consomme
1 pint sour cream
1/2 t salt
1/4 t pepper
1 t paprika
1 T Worcestershire sauce

Remove the fat from the steak and cut into pencil-thin strips. Saute the onions with the mushrooms and garlic in 4 T butter for about five minutes. Add the beef, more butter if necessary. Season with salt and pepper. Have the heat high and toss the meat continuously for no more than three minutes. Remove the steak and vegetables.

Sauce: Pour off all but 2 T drippings and blend in the flour. Add the consomme and stir until smooth and thickened. Put in the sour cream, salt and pepper to taste and keep the heat low so the cream won't curdle. Add paprika and Worcestershire sauce. Just before serving add the beef and vegetables and heat together for a few minutes. Use more salt if necessary. Serve with noodles. Four servings.

Chocolate Sundae Pudding

1 c flour
2 t baking powder
1/2 t salt
2 T cocoa
2/3 c sugar
1/2 c milk
1/2 c chopped nuts
2 T melted butter
1 t vanilla

Topping
1/2 c brown sugar
1/4 c sugar
3 T cocoa
1 t vanilla
1/4 t salt
1 c boiling water
whipped cream (optional)

Sift the flour, baking powder, salt, cocoa and sugar together ina bow. Blend in the milk, chopped nuts, butter and vanilla. Pour into a greased 1 quart casserole.

Topping: Mix the brown and white sugars with the cocoa, vanilla and salt. Spread this evenly over the batter and poor the boiling water over all. DO NOT STIR! Bake in moderate oven, 350, for an hour. Serve hot or cold with or without whipped cream. Four to six servings.

German Meatballs with Sour Cream Gravy

1/2 c butter
1/2 c minced onion
2 lb ground beef
3 c coarse bread crumbs
1 t beef stock base
2 t salt, divided
1/4 t pepper, divided
1/2 c chopped parsley
4 t Worcestershire, divided
2 t dry mustard
2 eggs
2 cans (10 1/2 oz) consomme
2 t Kitchen Bouquet
1 c sour cream

Melt butter in saucepan; add onion; saute until tender. Combine ground beef and bread crumbs; add butter mixture and beef stock base. Add 1 t sale, 1/8 t pepper, parsley, 3 t Worcestershire, mustard and eggs; mix lightly but thoroughly. Shape meat mixture into 2-inch balls; place in baking dish. Bake at 350 for 30 -35 minutes. Meanwhile, prepare sour cream gravy: in saucepan combine consomme (which has been thickened with flour), remaining salt, pepper and Worcestershire.  Add Kitchen Bouquet; heat to simmering point, stirring occasionally. When ready to serve fold sour cream into hot gravy; heat a few minutes longer; pour over meat balls. Serve five or six.

Yes Kevin, you can still get Kitchen Bouquet

Meat Loaf

1 lb ground beef
1 egg
1/2 c chili sauce (ie: Heinz Chili Sauce)
1 t Worcestershire sauce
1 t salt
1/4 t pepper
13 saltines crushed
1 onion chopped
3-4 slices bacon

Mix together the ground beef, egg, chili sauce, Worcestershire sauce, salt, pepper, 10 saltines and the onion. Grease a loaf pan and pack the meat mixture into it. Crush 3 saltines and sprinkle over the top. lay the bacon slices over all. Bake in moderate oven, 350, for an hour. Serve hot or cold. Don't call me if it doesn't stay together. Cold is cheating by the way. Four to six servings.

(The photo is Michelle's, it didn't fall apart!)

Enchiladas Con Carne

2 large tomatoes, peeled and chopped (with a pinch of sugar)
1 clove garlic, minced
1/4 c shortening
1 1/2 t salt
Pepper to taste
1 large onion, minced
1/4 c grated mild cheese
Oregano to taste
Lettuce wedges and tomato slices
12 tortillas

Mix the chopped tomatoes and the garlic. Saute for about 5 minutes on a low flame in half the melted shortening. Add the salt and pepper. In another skillet, or in the oven, saute the tortillas in the remaining shortening. Be sure and brown on both sides. In the center of each tortilla place 1 1/2 t of tomato mixture, some chopped onion, and meat. Roll the tortillas and place on a serving dish. Top with grated cheese and oregano to taste. Serve with lettuce wedges and tomato slices. Makes 12.

Barbequed Beef Casserole

1 1/2 lbs round steak cut into 1 inch cubes
2 T butter
1/4 t ground pepper
12 small white onions
2 cloves garlic crushed
1/2 c vinegar
1/4 c water
1 T brown sugar
2 T Worcestershire sauce
1/2 c catsup
1 t salt
2 t dry mustard
2 c cooked peas

Heat the butter in a skillet and brown the meat. Sprinkle with pepper.  Add the onions, garlic, vinegar, water, brown sugar, Worcestershire sauce, catsup, salt and mustard. Bake in a covered 2-quart casserole 1 1/2 hours in a moderately slow oven, 325. Uncover and stir in the peas. Cover and bake for another 20 minutes. Four servings.

Roast Beef with Yorkshire Pudding

Roast Beef

3-4 lbs sirloin or standing rib roast
3-4 slices bacon
1 onion, chopped
1 clove garlic, chopped
1/2 green pepper, chopped
1 tomato, chopped

Place 3-4 slices of bacon on the bottom of a roasting pan and put the roast on top of them. Preheat the oven to 500 for 5 minutes, and while it heats add the onion, garlic, green pepper and tomato to the roasting pan. Slide the roast into hot oven for 5-10 minutes, then lower the oven heat to 300-350 and continue roasting, basting frequently until the meat is done to your liking.
In a 300 oven:    15 minutes per pound for rare
                        18 minutes per pound for medium
                        20 minutes per pound for well done

Yorkshire Pudding

1 c sifted flour
2 eggs, beaten
1 c milk
dash salt and white pepper
1/2 t baking powder
1/4 c water
Mix all the ingredients together and beat thoroughly with a rotary beater. When your roast is done, take it from the oven and let it rest under foil. This will distribute the juices and make the roast easier to carve. Turn the over heat to 450 and strain 1/4 cup of the fat from the bottom of the roasting pan into a heated heavy iron skillet. Pour the pudding batter over this fat and bake in the 450 oven for 25 minutes, or until nicely browned. Cut in wedges and serve in a separate dish with the roast beef.

Pan Gravy

Puree the vegetables from the roasting pan and heat then add about 1/2 cup of water mixed with 2-3 tablespoons of flour. Cook and stir until thickened.

Costolette di Pollo (Chicken Breasts with Cheese Sauce)

3 whole raw chicken breasts
1 1/2 t salt
1/4 t pepper
3 T flour
4 T butter
1/2 c milk
3 T grated Parmesan cheese
2 T grated Swiss cheese

Cut the chicken breasts in half through the breast bone. Remove the skin and bones. Place between two sheets of waxed paper and pound very thin. Rub with a mixture of the salt, pepper and two tablespoons flour.

Melt 3 tablespoons of butter in a s skillet, brown the chicken in it. Transfer to a shallow baking dish.

Melt 1 tablespoon butter in a saucepan, blend in the remaining flour. Gradually add the milk, stirring steadily to the boiling point, cook over low heat 5 minutes. Mix in the cheeses until melted. Spread over the chicken. Bake in a preheated 375 oven for 10 minutes or until browned. Serves 6.

Cheddarburgers

2 lbs lean beef, ground
6 slices bacon
6 small green onions, minced
1 t freshly ground black pepper
1/2 c grated sharp cheddar cheese
2 t Worcestershire sauce
2 t chili sauce
2 or 3 T cold tomato juice

Pan fry the bacon until crisp. Remove to paper towel, blot and crumble fine. Drain off all but 1 tablespoon bacon fat from pan and saute onions for 5 minutes. Combine ground beef, pepper, bacon crumbles and onions. Add grated cheese, Worcestershire and chili sauce. Add tomato juice. Form into 8 uniform patties. Chill.

Brush patties with bacon fat. Grill over hot coals 4 or 5 minutes on each side, turning only once.

Spritz

1 c soft butter
2/3 c sugar
3 egg yolks
1 t flavoring or 4 t grated almonds

Mix the above together thoroughly. Work with hands with 2 1/2 cups flour. Force the dough through a cookie press onto ungreasecdbaking sheet. (can roll into small balls and flatten with the bottom of a floured cup.) Bake until set, not brown. Temperature 400, time 7 to 10 minutes. About 6 dozen cookies.

Beef Barley Soup

1 lb stew meat
1 onion
1 can consomme
garlic salt
3/4 lb barley
1 package frozen green beans

Brown the meat and onions in butter. Sprinkle with garlic salt, add barley and consomme and cook over low heat for about 1 1/2 hours. Bring to a boil and add frozen green beans, cooking until beans are done.

you will likely need to add water as well.

Ceasar Salad

1 clove garlic cut
1/2 c olive oil
3 large heads romaine
1/4 t freshly ground pepper
1 t salt
6-8 T grated Parmesan cheese
1 egg
Juice 2 lemons
2 c bread cubes

Soak the garlic in oil overnight. Wash, dry and chill the romaine. When ready to serve tear greens into bite size pieces and put in large salad bowl. Add 1/4 of the garlic flavored oil and pepper, salt and cheese. Drop the raw egg on top of the greens and put the lemon juice on the egg. Toss thoroughly. Before serving add the bread cubes which have been browned in the remaining garlic oil. Six to eigth servings.

Tuna Pie

Pastry for 2 crust 9 inch pie
2 (7 oz) cans of tuna
1/2 c chopped onion
1 (3 oz) can sliced mushrooms, drained
1 (10 1/2 oz) can cream of mushroom soup
2 T grated Parmesan cheese
1 1/2 t lemon juice
1/2 t chopped parsley
1/8 t thyme

Line a 9 inch pie plate with pastry. Saute the onion in 1 tablespoon oil. Add the mushrooms and continue cooking until mushrooms are slightly browned. Add the mushroom soup and stir until smooth. Remove from heat and season with grated cheese, lemon juice, parsley, and thyme. Arrange the tuna in the pie shell. Pour sauce over all. Roll out the remaining pastry, cut steam slits and arrange on top of pie. Crimp edges. Bake in very hot oven, 450, for 10 minutes. Reduce heat to 350 and continue baking until crust is brown, about 35 minutes. Six servings.

I had to add it as it is in the cookbook, but yuck!

Crepes with Curried Seafood or Chicken

Filling:
1 large onion, chopped
2 green apples, peeled and chopped
2 ribs celery, chopped
6 T butter
2 T curry powder
6 T flour
3 c stock (see recipe)
1 c heavy cream
3 cups cooked seafood or chicken (see recipe)
Salt

Cook onion, apple and celery in butter until soft. Stir in curry powder and flour and cook, stirring, for 3 or 4 minutes. Add stock (use fish fumet or bottled clam juice if pancakes are to be stuffed with shellfish, chicken stock for chicken). Simmer, covered, for 2 hours. Press through a sieve or whirl smooth in a blender. Add the cream, then taste and add salt and more curry powder if desired. Reserve 2 cups of the sauce and add the shellfish (shrimps, crabmeat or lobster) or chicken cut in small dice. Put a larfe spoodfull on the unbrowned side of each pancke, roll and arrange on a buttered shallow baking dish, side by side. Pour over remaining sauce and put in hot oven or under the broiler until hot and flecked with brown. Serves six or more.

Crepes:
3 eggs
1 c milk
1 c flour
3/4 t salt
2 T cognac
1/4 c melted butter

Mix all the ingredients together and beat or whirl in a blender until smooth. Let stand and hour before using. Heat a 6 or 7 inch skillet or crepe pan, brush with melted butter, then pour about 2 tablespoons of the mixture. Tip and roll the pan so that the batter flows evenly over the bottom. When browned on the bottom, slide onto a plate over a pan ot hot water to keep warm. (it is not necessary to turn). Continue until all crepes are made.
Very good with chicken, have not tried seafood.

Deviled Swiss Steak

1 1/2 lbs sirloin steak, cut into 2x3 inch pieces
1 c sliced onion
1 clove garlic crushed
3 T shortening or salad oil
2 c canned tomatoes
1 c water
2 T Worcestershire sauce
1 T dry mustard
1 T brown sugar
Dash paprika
Dash pepper

Saute the onion and garlic in the shortening or oil until golden. Dredge the meat with seasoned flour and saute in skillet with onion until brown. Mix the tomatoes and water. Add the Worcestershire sauce, mustard, sugar, salt, paprika and pepper. Pour this mixture over the meat in the skillet. Simmer until tender, 1 / 1 1/2 hours. Four servings.

Chinese Pot Roast Chicken

1 cut up fryer plus 3 chicken legs
3/4 t salt
1/4 c soy sauce
2 T vegetable oil
8 dried mushrooms soaked in 1 cup water
1 T chopped fresh ginger or 1/2 t powdered ginger
1/4 c sherry
6 scallions cut in 1 inch pieces
1 1/2 T cornstarch
1 1/2 c water
1 t monosodium glutamate
2 t sugar

Sprinkle salt on chicken, then rub with 1/4 cup soy sauce. Let stand for 20 minutes. Slice mushrooms, discard stems and water. In a large dutch oven or roasting pot brown chicken in oil. Add mushrooms, ginger and sherry. Cover and simmer slowly for half hour. Remove chicken to hot serving dish. Make paste of cornstarch and water and add it along with the rest of the ingredients to the mushrooms, scraping drippings from bottom of pan. Add soy sauce left from marinating chicken parts. Cook till sauce thickens, stirring occasionally. Pour over chicken and serve. Serves 6.

To prepare ahead: Cook chicken int eh morning, Make sauce, combine with chicken. Set aside. Before serving reheat over low flame till hot.

Variation: A box of frozen snow peas may be added as the sauce thickens. Cook only until peas are defrosted and hot. If prepared ahead, add snow peas when chicken is reheated.

Sour Cream Roquefort Dressing

1 (1 1/4 oz) wedge Roquefort cheese

1/2 c sour cream
2 T lemon juice
1/4 t salt
dash pepper

Crumble the Roquefort cheese and mix with the sour cream. Add lemon juice, salt and pepper.  Mix thoroughly. Yield: 3/4 cup.

Barbecued Chicken

1 2 1/2 to 3 lb chicken, cut up
2 onions sliced
3/4 c catsup
3/4 c water
3 T cider vinegar
2 T Worcestershire sauce
1 t paprika
Salt and pepper to taste
1 t chili powder

Preheat the oven to 350 degrees. Place the chicken pieces in a casserole. Mix together the remaining ingredients and pour over chicken. Bake uncovered, 1 1/2 hours. Four servings.

Thousand Island Dressing

2 c mayonnaise
1/2 t dry mustard
2 T Worcestershire sauce
1/2 c finely chopped onion
1/2 c finely chopped green pepper
1/3 c finely chopped gherkin
3/4 c chili sauce
1/2 c catsup
1 t paprika

Mix all of the ingredients together. This makes a thick and quite interesting Thousand Island dressing. Yield: 1 quart.

Spicy Raisin Sauce for Ham

1 c light or dark raisins
1 3/4 c water
1/3 cup brown sugar (packed)
1 1/2 T cornstarch
1/4 t cinnamon
1/4 t cloves
1/4 t dry mustard
1/4 t salt
1 T butter
1 T vinegar

Rinse raisins. Add water and boil 5 minutes. Belnd together sugar, conrstarch, spices, mustard and salt; add to raisins and cook and stir until clear and thickened. Blend in butter and vinegar. Serve hot with boiled or baked ham. Makes about 1 1/2 cups sauce.

Baked Lemon Pork Chops

6 thick loin chops
1 T shortening
6 slices lemon (or 3 t lemon juice)
3/4 c catsup
1/4 c water
3 T brown sugar

Brown chops on both sides in shortening. Sprinkle with salt and pepper.  Lift out chops and arrange in a baking dish. Put a slice of lemon on each chop (if substituting lemon juice mix in with sauce). Mix catsup, water and brown sugar. Pour over chops. Bake, uncovered, in moderate oven 350 until done, 45 minutes to an hour. You may need to add a little water in the latter part of baking if sauce cooks down too much. Six servings.

Pasta Ai Tre Formaggi (Macaroni with Three Cheeses)

1 lb macaroni
3 T butter
1 c grated parmasan cheese
1/2 c grated Gruyere or Swiss cheese
1/2 c grated fontina or mozzarella cheese
1 c heavy cream

Use any shape macaroni you like. Cook in deep, boiling, salted water until tender but still frim. Drain, rinse under cold water and drain again.

In a caserrole, toss the macaroni with the butter, then the three cheeses. Add the cream. Bake in 400 oven 20 minutes or until browned. Four to six servings.

Spaghetti and Meat Balls

Meat Balls:
1 1/2 lb ground beef
3 T mil
3/4 c soft bread crumbs
1 egg
1/4 c minced onion
1 1/2 t salt
1/2 t garlic salt
1/2 t MSG
1/4 t pepper
1/4 t thyme
1/4 t oregano
2 T butter
3/4 c chopped onion

Sauce
1 (1 lb 4 oz) can tomatoes
4 oz tomato paste
1 clove garlic crushed
1/4 t oregano
1/8 t thyme
1/8 t basil
1/4 c cooked crumbled bacon
1/2 lb spaghetti

Meat Balls: Add the milk to the bread crumbs and squeeze dry. Mix with ground beef, egg and minced onion. Season with salt, garlic salt and MSG. Then add the pepper, thyme and oregano. Remix to blend flavors. Shape into small meat balls and brown in skillet in butter. Remove them when browned and 2/4 cup chopped onion. Brown the onion and then put meat balls back in the skillet.

Sauce: Over the meat balls pour the tomatoes, tomato paste, garlic, oregano, thyme, basil and bacon. Simmer about 45 minuted. Remove from heat and adjust seasoning. Cook the spaghetti according to directions. Serve sauce on spaghetti. Six servings.

Potato Pancakes

1/3 c sifted flour
1 1/2 t salt
1/4 t pepper
3 eggs, well beaten
3 c grated potatoes
1/4 c grated onion
butter or margarine

Sift together flour, salt and pepper. Squeeze the excess liquid out of the potatoes by pressing between paper towels. Mix egg with potato and onion and add to flour mixture, stir well to mix.

Preheat the griddle or skillet to 375. Grease pan with a little butter. Drop pancake mixture by spoonfuls on pan. Bake, turning once to brown on both sides. If desired, serve with applesauce. Makes 12 to 16 pancakes.

Corn Bread

1 1/2 c sour milk or buttermilk
2 eggs
1 T sugar
1 t salt
1/2 t baking soda
1 1/2 c corn meal
1/2 c flour
1/2 c melted butter

Beat together the sour milk or buttermilk, eggs, sugar, salt and baking soda. With a few strokes stir in the corn meal which has been sifted with the flour. Add melted butter, mix and pour into well-greased round pan 8 x 1 1/2 inches. Bake in hot over, 400, for 30-40 minutes. Six to eight servings.

If you want a nice crust on the bread cook it in an iron skillet which has been heated in the oven for about ten minutes.

Beef with Snow Peas (Soot Dow Ngow)

1/4 lb flank steak1/4 lb snow pea pods
dash of pepper
1/2 t sugar
1/4 t monosodium glutamate
1/4 c water
1 t soy sauce
1 slice ginger root
1/4 t salt
1 t sherry
1 t cornstarch mixed with 3 T water

Slice flank steak across the grain into thin slices. String snow peas, leaving the pods intact. Mix pepper, sugar, MSG, soy sauce and water. Using a high flame heat a well greased frying pan. Add ginger root and salt. Stir fry the steak for 1 minute, at the same time sprinkling sherry over the meat. Add water mixture and snow pea pods. Cover and cook for 2 minutes. Add the cornstarch past and cook and stir for 1/2 minute.

Beef with Mushrooms (Moo Goo Ngow)

1/4 lb flank steak
dash of pepper
1 t soy sauce
1/4 t salt or to taste
1/4 t monosodium glutamate
1/2 t sugar
3/4 c water
1 slice ginger root
1 t sherry
1/4 c sliced mushrooms
1 1/4 t cornstarch mixed with 3 T water

Slice the flank steak across the grain into thin slices. Mix pepper, soy sauce, salt, MSG, sugar and water. Using a high flame heat a well greased frying pan and add the ginger root. Add steak and stir fry for 1 minute, at the same time sprinkling sherry over the meat. Add mushrooms and water mixture. Cook and stir until it comes to a boil. Add cornstarch paste and cook and stir for 1/2 minute.

Tacos Nacionales

1 dozen tortillas
3 cups chicken or turkey minced

Sauce
1/ 1/2 t olive oil
1 green onion, minced including the tops
1 small can tomato sauce
1/2 c canned hot green chilis, chopped
1 small clove garlic, minced

Garnish
Sour cream
Sauce above

Crisp the tortillas by sauteing them in a small amount of oil and fill with some of the chicken or turkey. Roll up and place open side down on a serving dish. To make the sauce, combine all the ingredients and mix well. Put some red chili sauce an sour cream on each taco before serving.

Mushroom Gravy for Hamburgers

1 1/4 c water1/3 t soy sauce
1 T beef concentrate
1 T Worcestershire sauce
1/4 t minced onion
1 pinch salt
1 pinch nutmeg
1 T plus 1 t sherry wine
4 T flour blended in 3/4 c cold water
8 oz mushrooms sliced thin

Place all ingredients except flour past and mushrooms in a sauce pan. Stir and bring to a boil and down to a simmer.  Mix the flour and water and then strain into the gravy - stirring with a french whip until thickened. Add mushrooms, heat and pour over hamburger patties.

Quick Chili

1 lb lean ground beef
1 large onion chopped
1 clove garlic crushed
1 green pepper shredded lengthwise
1 (1 lb) can kidney beans drained
2 1/2 T chili powder
1/4 c cold water
1 (8 oz) can tomato sauce
bay leaf
1 1/2 t salt
1/2 t cumin seed

Saute the onion, garlic and green pepper for 10 minutes in 2 tablespoons butter. Add the meat and brown. Put in the kidney beans and lower heat. Add chili powder and water and stir in tomato sauce. Season with bay leaf, salt and cumin seed. Bring to a boil. Cover and simmer for half an hour. Four servings.

Popovers

1 c flour
1/2 t salt
2 eggs
1c milk
2 t melted butter

Sift the flour and salt together.  Beat the eggs, add the milk and shortening.  Add the liquid mixture to the flour and beat hard for 2 minutes.  Pour into 8 cups of popover pan which have been greased generously and heated. Bake in a very hot over, 450, for 15 minutes. Reduce heat to moderate, 350 and bake for another 15-20 minutes. Yield: 8 large popovers.

Scampi

1 lb medium sized shrimp
1 stick butter
juice of 1 lemon
1 t salt
1/8 t pepper
1 clove garlic, minced

Clean and shell the shrimp, leaving on the tails. Melt the butter in a saucepan and add the lemon juice, salt, pepper, and garlic. Toss the shrimp in this mixture to coat well. Furn into a broiler pan and broil 3 inches from the flame for about 5 minutes, or until pink and tender. Tomatoes broiled in the same pan with the shrimp are delicious.

Piperade (Eggs Basque Style)

1/2 green pepper, cut in thin strips
3 T olive oil
1/2 t salt
1 small white onion, minced
1 small garlic clove, crushed
1 or 2 tomatoes, peeled and chopped or 2 T tomato catsup
2 T minced ham
4 eggs, beaten until light

Saute the pepper in olive oil over moderate heat, sprinkle with salt as it cooks. Add onion and garlic, cook until soft, add tomatoes, cook until the consistency of mush (use tomato catsup when local tomatoes are not in season, adding with the ham). Add ham, cook about 20 minutes longer over very low heat. Add eggs, stirring quickly and deftly to blend with vegtables. Lift up with spatula as the egg thickens, and as soon as mixture is firm throughout slide out onto heated plates. Makes 2 to 4 servngs. Double to serve 6 people.

Tamale Pie

1/2 lb ground beef
3 c water
1 c corn meal
1 1/2 t salt
1 T salad oil
1/3 c chopped green pepper
1/2 c chopped pitted olives
2 c tomato sauce
1 T chili powder
1/2 t garlic salt
1/2 cup cubed sharp cheese (cheddar)

Heat to boiling 2 cups water. Mix the corn meal with 1 teaspoon salt and 1 cup cold water. Pour into boiling water, stirring constantly.  Cook until thickened, stirring frequently. Cover, continue cooking over low heat 10 minutes. Heat the salad oil in a skillet. Add the green pepper and ground beef. Cook 2 minutes, stirring until meat browns. Add the olives, tomato sauce, chili powder, 1/2 teaspoon salt and garlic salt. Line bottom and sides of a greased casserole with cooked cornmeal. Fill with meat and tomato mixture. Sprinkle top with the cheese. Bake in moderate oven, 350, for half an hour. Four servings.

Mexican Torte

3/4 c coarsely chopped onion
1 - 2 cloves garlic, finely minced
3 T olive oil
1 lb ground round steak
2 (8oz) cans tomato sauce
1 c beef stock
1 small can sliced black olives
3 T chili powder
1 t ground cumin
9 tortillas (approximately)
1 c grated cheese, Monterey Jack
1/2 c finely chopped onion
1/2 c sour cream, approximately

Cook the onion and garlic in the olive oil five minutes, but do not brown. Add the meat and cook, stirring, until it loses it's red color. Add the tomatoes, beef stock, chili powder, cumin, salt and pepper. Simmer 45 minutes. Preheat oven to 350. Spoon a little of the sauce over the bottom of a buttered casserole and cover it with three tortillas, overlapping them if necessary. Sprinkle with 1/3 of the cheese, 1/3 of the finely chopped onion and add a tablespoon of sour cream.  Continue adding layers, including sauce, until all the ingredients are used, ending with a top layer of sauce. Spoon the remaining sour cream into the center of the torte. Bake the casserole until if bubbles, about 20 minutes. Four to six servings.

Stuffed Green Peppers

4 green peppers
1/2 t salt
1 lb ground beef
2/3 c finely chopped onion
1/4 t salt
1/4 t oregano
1/8 t pepper
1 c tomato sauce
1 t beef stock base
1 T chopped parsley

Cut out the tops, seeds and white membranes of the peppers.  Simmer them in salted water for about 5 minutes. Remove, drain and salt and pepper the insides. Filling: brown the meat in a lightly salted hot skillet. Add chopped onion and cook until tender. Season with 1/4 t salt, oregano and pepper. Add 1/2 cup tomato sauce and the beef stock base. Simmer gently for a few minutes. Add the parsley and stuff the peppers. Pour 2 tablespoons tomato sauce over each. Place in a baking dish and cover. Bake in a moderate over, 350, until heated through, about 15-20 minutes. Four servings.

Ranch Swiss Steak

2 lb round steak (3/4 inch thick)
3 T shortening
1 1/2 t salt
1/2 t pepper
1 clove garlic crushed
1 medium onion sliced
1 t paprika
1 t onion salt
1 c water

Cut the steak into 6 pieces. Brown well in the shortening. Season with salt and pepper. Add the garlic and onion. Continue cooking until the onion is tender and browned. Add paprika, onion salt and water. Cover and bake in moderately hot over, 375, until meat is tender, about 2 hours. Add more water if necessary. Make gravy by adding flour and water paste to the juices in the pan. Six servings.

Banana Nut Bread

1/2 c butter
1 c sugar
2 eggs
3 crushed bananas
2 c flour
1 t baking soda
1/2 c nut meats

Crush bananas and whip until very light. Cream butter and sugar, add eggs, the flour, soda and nuts. Add bananas. Turn into a well greased loaf pan. Bake at 350 for 1 hour.

Six Threes Ice Cream

6 c half & half (or 3 c cream, 3 c milk)
3 c sugar
juice of 3 oranges
juice of 3 lemons
3 bananas

Mash the bananas or puree in blender. Mix ingredients together and freeze in ice cream freezer.

Gazpacho Valenciana

2 cloves garlic
1 t salt
1/4 t cumin
1/4 cup olive oil
8 large tomatoes, peeled, seeded and pureed
1 T red wine vinegar
cucumber, minced
green pepper, minced
green onion, minced

Puree garlic, salt, cumin and olive oil in blender. Combine with pureed tomatoes and vinegar. Beat in blender until smooth. Chill thoroughly. Serve the minced vegetables in separate bowls to add to the soup as garnish. Serves six.

Baked Potato Halves, Paprika

4-5 large baking potatoes
1/2 c butter
salt
paprika

Wash and dry potatoes. Cut in half (lengthwise) and score tops in 1/2" squares, making cuts about 1/2" deep. Melt butter in baking dish; sprinkle with salt and paprika. Place potatoes cut side down in butter. Bake in 425 oven for 45 minutes.

Cauliflower with Mustard Sauce

1 large head cauliflower
2 T prepared mustard
6 T mayonnaise
2 t red wine vinegar

Prepare and cook the cauliflower in the usual way. In the meantime, add the mustard to the mayonnaise and thin with vinegar.  Mix this well. Drain the cauliflower, dry and place on a warm platter and pour the sauce over it. Four servings.

This recipe may be made equally successfully with broccoli instead of cauliflower.

Tuna Puff

2 (7 oz) cans tuna
2 T minced onion
2 T minced parsley
1/8 t pepper
4 cups mashed potatoes
2 eggs
1/2 t salt
2 T melted butter

Add the onion, parsley and pepper to the flaked tuna. Combine with mashed potatoes.  Beat the eggs until light and add to the fish and potato mixture. Add salt to taste and the melted butter. Pour into greased 1 1/2 quart casserole and bake in a very hot oven, 450, for 15-20 minutes until brown. Four servings.

Prawn Curry from India

2 large onions
1/3 c butter
1 T curry powder
1 pound shrimp
1/2 t salt
1/4 c water
2 tomatoes
1 cucumber

Slice onions and cook in butter until golden. Add curry powder, shrimp, salt and water. Peel and seed tomatoes and cucumber, add cut in dice. Add and simmer all together for 15 minutes. Serves four.

7 Layer Cookie Bars

Another one of mine, just for you, Ed.

1/4 lb. butter

1 c. crushed graham crackers
1 c. angel flakes coconut
1 pkg. chocolate chips (6 oz.)
1 pkg. butterscotch chips (6 oz.)
1 can sweetened condensed milk, NOT evaporated milk
1 c. walnuts meats, chopped

Melt butter in an 8 1/2 x 11 inch pan. Add layer by layer (do not mix) above ingredients in order listed. Bake 32 minutes at 350 degrees in an aluminum pan OR 28 minutes at 350 degrees for a glass pan. Cut bars when cool.

Kevin's Creamed Tuna

1/2 package frozen peas
1 can cream of mushroom soup
1 can tuna
1T minced onion
1 t Worcestershire sauce
Toast

Cook peas according to package directions. Do not drain, mix the remaining ingredients together in the pan with the peas. Heat together for a few minutes, add more water if too thick. Serve over toast.

Cowboy Caviar

This recipe is mine, but Leslie is always asking for it, so here it is:

2 tablespoons red wine vinegar
1 1/2 t Tabasco

2 teaspoons vegetable OR olive oil
2 cloves garlic, minced
Freshly ground black pepper to taste
1 firm, ripe avocado
1 (15-ounce) can black-eyed peas, drained
1 (11-ounce) package frozen corn kernels, thawed
2/3 cup sliced green onion
2/3 cup chopped fresh cilantro
½  pound Roma (plum) tomatoes, coarsely chopped
Tortilla chips for accompaniment

In a large bowl, mix vinegar, Tabasco, oil, garlic and pepper. Peel, pit and cut avocado into ½-inch cubes. Add to vinegar mixture and toss lightly.

Add peas, corn, onion, cilantro and tomatoes. Mix gently to coat. Add salt to taste. Refrigerate, well sealed.

Serve with tortilla chips. Great for New Year's day to get your black eyed peas for luck!

Spicy Beef Julienne

3 lbs lean top round of beef
1/4 c flour
1/2 t salt
1/8 t pepper
6-8 T butter
1 1/2 c chopped onion
1 c diced green pepper
2 cloves garlic crushed
2 c canned tomatoes
1 (6oz) can tomato paste
3 1/2 c consomme
1 T chili powder
3/4 t cumin seed
3/4 t oregano
3/4 t sugar
1/2 t pepper
3 (1 lb) cans kidney beans

With a sharp knife cut the beef into thin strips about 1/8 inch wide, 1/8 inch thick and 1 1/2 inches long. Toss with a fork in seasoned flour (flour, salt and pepper). Heat 2 T butter in a large skillet until sizzling; brown a handful of beef quickly on all sides. Remove and drain on paper toweling. Repeat until all beef is browned, using 2 T of butter each time. To same skillet add another 2 T butter and saute the onion, green pepper and garlic until golden. Transfer to a large kettle.  Add tomatoes, tomato paste consomme, chili powder, cumin seed, oregano, sugar and pepper. Cover and heat until bubbling; stir occasionally. Now add the beef strips and cook over low heat for 3/4 hour. Stir occasionally and add a little hot water if the mixture appears too thick or sticks to the bottom of the kettle. Fifteen minutes before serving add the kidney beans. Add more chili powder to taste. Serve with hot rice.  Eight to ten servings.