This Mornay Sauce is actually French Cheese Sauce with a subtle flavor of onion, celery, carrot and mustard. Mornay Sauce is best served with baked or boiled vegetable dishes. - 43.2103

MAKING 1) In every slice of ham, wrap each piece of celery. 2) Lay the prepared pieces in an ovenproof dish and pour the cheese sauce all over. 3) Allow to cool. 4) To freeze the preparation, cover it with a piece of foil, seal, label and place in the... - 32.2745

1. Put the chicken in a large saucepan with the celery, carrot, onion, parsley, bay leaf, peppercorns, and 1 teaspoon salt. Add water to cover and bring to a boil. Partially cover and simmer for about 1 hour. 2. Remove the chicken from the pot, and, when cool... - 44.418

In a large skillet fry the bacon, add the carrot, celery and onion and saute until tender, drain excess fat, place in a small mixing bowl and cool to room temperature. Combine the sauteed mixture together with the cheese, and press onto the chicken... - 32.4152

GETTING READY 1. Preheat the oven at 425°. 2. Cook brown rice according to the package directions. MAKING 3. In a large skillet cook bacon until crisp and remove bacon, reserving 2 tablespoons drippings in skillet. 4. Drain bacon well, crumble and set... - 45.4305

Pour water into skillet. Stud one quarter of onion with clove and place all in pan. Add celery, lemon juice and salt; bring to boil. Add fish and cook over low heat for 3 to 4 minutes. Remove fish and drain well; set aside. Heat butter in saucepan. Add... - 40.6523

Wash and pat dry the chicken. Place the chicken in a large kettle or Dutch oven along with the onions, carrots and celery and bouquet. Cover with the broth and bring to a boil, reduce temperature simmer gently for 1 1/2 hours. Remove the chicken and reserve... - 42.0574

MAKING 1. Apply salt and pepper over the chicken and brown in a Dutch oven in shortening briskly; drain the chicken on a brown paper bag 2. Add flour to shortening and stir till a dark brown; add onions, pepper, celery and green onions and saute till soft 3.... - 40.6729

Lightly flour chicken pieces and brown on both sides in olive oil, about 7 minutes each side. Remove chicken from pan and add onion and garlic. Saute until very tender. Add remaining ingredients. Return chicken to the sauce and cook for 20 to 30 minutes,... - 39.0944

GETTING READY 1. In a shallow container or a wax sheet, combine the 1/2 cup plus 2 teaspoons flour with 1 teaspoon each salt and pepper. Mix this well 2. Dredge the chicken pieces in the flour and set aside MAKING 3. In a 12-inch skillet, heat the margarine... - 44.942

MAKING 1. In a large kettle, Place the chicken, add onion and celery and pour over the boiling water. 2. Place on a high flame and bring to a boil then reduce the flame and simmer for about 20 minutes. 3. Add the carrots to the pot and continue to simmer for... - 43.9437

Wash and pat dry the lamb. Place the lamb in a large kettle or Dutch oven along with the onions, carrots, celery and bouquet. Cover with the broth and bring to a boil, reduce temperature and simmer gently for 1 1/2 hours. Remove the lamb and reserve... - 41.0709

Melt butter; cook onion and celery in it until soft. Add flour; blend. Add bouillon. Season with salt and pepper. Add mushrooms and cream, and cook for a moment. Simmer oysters in their liquid only until edges curl; drain; reheat in sauce. Add Worcestershire... - 39.5118

GETTING READY 1. Separate the meat from the chicken using sharp pointed knife. Preserve the carcass for further use. 2. Cut down the bone meat into a 1- 2 inch pieces. 3. Preheat the oven to 250°F. ( If oven is used). MAKING 4. Take a saucepan and melt 2... - 44.9008

GETTING READY 1. Preheat the oven to 250°F. (If using oven for preparation). MAKING 2. Take a heavy saucepan, soften 2 tbsp of butter and saute veal cubes, and cook until it gets browned on all sides. Cook on medium heat. 3. Spoon salt and pepper along with... - 44.3958

MAKING 1 In a pan, mix all the ingredients for the court-bouillon and add cray fish. 2 Cook the fish in the mixture for about 5 minutes. 3 Cut the chicken into 8 pieces. 4 In a pan,add butter and saute the chicken pieces then cook, covered in the... - 42.4516

Scrape carrots and cut into 2-inch pieces. Halve or quarter lengthwise the larger carrots. Put in heavy saucepan with celery and chicken broth. Cover and simmer until tender, 15 to 20 minutes. Drain off broth and save it. Transfer carrots and celery to... - 40.7262

In a large skillet fry the bacon, add the carrot, celery and onion and saute until tender, drain excess fat, place in a small mixing bowl and cool to room temperature. Combine the sauteed mixture together with the cheese, and press onto the cutlets. Roll the... - 32.577

GETTING READY 1. Preheat the oven to 375°F. MAKING 2. In a pan in 4 tablespoons butter saute the onion and celery until soft. 3. Adding the mushrooms continue cooking for 5 minutes. 4. Add salt and pepper to taste and stir in the bread crumbs. 5. If... - 43.1091

GETTING READY 1) Preheat the oven at 450 degrees. MAKING 2) In a bowl,mix sugar, cornmeal mix, egg and buttermilk. 3) Put cottage cheese in the bowl and stir. 4) Take a 10 inch skillet and put the prepared batter into it. 5) Keep the skillet for baking for... - 46.5546

GETTING READY 1.Preheat the oven at 425 degrees. MAKING 2.Take a large sized skillet, heat butter and put onion, celery, parsley, shallots, green pepper and garlic in it and cook on medium flame. 3.Once the vegetables are cooked put flour in the skillet and... - 40.8954