Cook peeled potatoes in boiling water until tender. Drain well. Put potatoes in baking dish and place in moderate oven 10 minutes or until completely dry. Remove and mash well: add egg yolks, salt, pepper and nutmeg, mix well. Place mashed potato in piping... - 39.1596

Mix the cream, tomato puree, garam masala, ginger, garlic, chilli powder, almonds, cinnamon, cardamom, salt, water and saffron strands together in a bowl and set aside. Melt the butter with the oil in a medium-sized saucepan over a medium heat. Add the diced... - 38.7841

MAKING 1) In a microwavable jug, drop the saffron strands along with the stock and microwave uncovered for 1 minute 2) Allow the saffron strands to rest but give it a couple of quick stirs in between. 3) Fold in the cream and microwave uncovered for 1 1/2... - 36.9277

1. Combine the broth with salt and pepper to taste in a large saucepan and bring to a boil. Turn off the heat. In a separate 3-quart saucepan, heat 1 tablespoon of the oil. Add the rice and cook for 1 minute over low heat, stirring, until the kernels are... - 35.7887

1. Cook basmati rice, leave to cool. Heat oven to 160C/140C fan/gas 3. Grease a large ovenproof dish with some of the butter. Push the egg yolks through a sieve and roughly chop the whites. 2. Gently heat the cream in a frying pan until just below boiling... - 35.7531

1. In a small saucepan, bring 1/2 cup of the fish stock to a simmer. Transfer the fish stock to a measuring cup and crumble in the saffron threads. 2. In a large skillet, heat 2 tablespoons of the olive oil. Add the smashed garlic and cook over moderate heat... - 31.0575

MAKING 1) In a large saute pan, add salmon steaks and 4 cups of fish stock. The steaks should have enough space and should not be overlapping each other. 2) Add in sea salt, bay leaf and peppercorns. Bring the mixture to simmer. Place a lid on and cook for... - 43.3239

If you have live lobsters, plunge them into a pan of boiling water for 1 minute, then into cold water. To prepare the lobsters, break off the claws and crack them open with a hammer. Cut off the tip of the tail (with the fins), then sever the tail where it... - 41.8599

To make the stuffed sole: Preheat the oven to 400°F. Warm the oil in a large no-stick skillet over medium heat. Add the garlic, fennel, scallions, parsley, Italian herb seasoning, and 2 tablespoons of the shallots. Cook for 4 minutes, or until the fennel is... - 49.0953

Prepare the saffron tomato sauce: In a small skillet, heat the oil over medium heat. Add the onion and saute for 2 to 3 minutes, or until soft. Add the garlic and cook for 10 to 15 seconds. Add the wine and saffron. Reduce the heat to low and stir in the... - 42.0708

MAKING 1) In a saucepan, put white wine, saffron and shallots. Boil and reduce to about half of the original volume. 2) Add the scallops, mushrooms and oysters and season with salt and pepper. Cook over low flame for about 3 minutes but do not boil. 3) With a... - 42.554

In a 9" X 9" microwave-safe baking dish, combine the lemon juice, dill, salt, and 1/4 cup of the wine or water. Add the sea bass and turn to coat. Cover loosely with wax paper and microwave on high power for 4 minutes, or until opaque and cooked... - 50.1862

For the apples 1. Peel the apples and core the centres. 2. Warm the saffron and rub with a little water until it dissolves. 3. Add the sugar, lemon juice, 1 teacup of water and the apples and cook until soft. 4. Remove the apples from the syrup and keep... - 41.884

MAKING 1) In a pan, cook the Penne or orecchiette in the boiling salted water, until tender. Drain and keep warm. 2) In a large frying pan, gently saute the garlic and zucchini, until golden brown and crisp. 3) Season with the salt, pepper and nutmeg to... - 44.9777

1. Using a sharp knife, make 2 slashes into each chicken breast without cutting right: through. This will help the flavours and the heat to penetrate. 2. In a bowl, blend together the tomato puree, yoghurt, garlic, garam masala, fennel, cardamom, fromage... - 34.3129

Cut off the stems of the artichokes with a stainless-steel knife, break off the tough outer leaves, and cut off the top fourth of each artichoke. Snip off the tips of the remaining artichoke leaves with scissors and rub the cut edges with the lemon... - 34.0196

Melt the butter in a frying pan. Add the chops, in batches, and brown on all sides. Pour the fat out of the pan and add the water, salt and pepper to taste, the cinnamon, garam masala, raisins and apricots. Bring to the boil, then cover and simmer for 20... - 43.2443

MAKING 1) Take a heavy gauge saucepan and place it over medium heat. Add 1 1/2 cups of milk in it and crumble saffron threads and mix with milk. 2) Boil the mixture, and then lower the heat and add rice. Allow the rice to cook for about 10 minutes,... - 46.0189

GETTING READY 1. If using dry mushrooms, soak then in water till them swell up to twice their size. 2. If using fresh mushrooms, dry and trim the stalks 3. Slice and set aside till required 4. Tie the spring onions in a bundle 5. In a large pan of boiling... - 46.545

GETTING READY 1. Chill the serving plates 2. Prepare a salad of the mache leaves by mixing them with olive oil, salt and pepper 3. Place the salad on the serving plates and chill till required 4. In a small pan, tip in the white wine and saffron with one... - 46.2485

In a large bowl mix together ingredients for the lobster stuffing. Cover and refrigerate. In a small skillet melt the butter and saute the shallots. Add the creme fraiche and heavy cream. Add the saffron, seasonings, and sherry. Reduce the heat, keeping the... - 34.0329

Sift the flour, baking powder, salt and saffron into a mixing bowl. Cream the butter and sugar until soft and creamy. Add the beaten eggs slowly making sure they don't curdle, then add the rose water. Using a metal spoon fold in the remaining mixture and the... - 37.0686

Grind the fat and meats together, using the coarse blade of a grinder, then pass half the mixture through the fine blade. Mix both the mixtures together with the basil, gin, eggs and seasoning. Add more egg, if necessary, to give a moist but not loose... - 39.1458

MAKING 1) In a cup, heat the vineger, add the saffron and allow to stand for 5 minutes. 2) Stir into the mayonnaise and allow the mixture to stand for minimum 2 hours at room temperature. 3) Soften and blend 1/2 the cream cheese with the mayonnaise mixture,... - 36.6962

Prepare a grill and preheat the oven to 325°F. Heat 3/4 cup of the stock in a small saucepan over low heat and add the saffron. Allow the saffron to steep until the liquid is a deep golden color. Remove from heat. Heat the 1/2 teaspoon olive oil in a small... - 37.7882

? Preheat oven to 375 °F (190 °C). ? Slice eggs in half lengthwise and carefully remove yolks. Arrange whites in baking dish. ? Place yolks in fine sieve and force through into bowl. Add white sauce and mix well. Add saffron, parsley and seasonings; mix... - 25.8653

Place sun-dried tomatoes in small bowl; cover with hot water. When softened, drain and cut into thin slices. Combine cream and saffron in small saucepan. Bring to a boil; reduce heat to low. Simmer until reduced by half; strain. Add to veloute sauce; keep... - 38.5995

GETTING READY 1) Preheat oven moderately to 200 degrees. 2) Squeeze out a lemon and reserve 2 teaspoons juice. 3) Cut apples in halves, core and cut into 1/4-inch-thick wedges. 4) Skin and mince shallots to measure 1/4 cup. 5) Peel and chop garlic.... - 46.8263

1. Heat 6 quarts of salted water to boiling in a large kettle. 2. While water comes to the boil: Heat cream slowly in a medium-size saucepan; remove from heat. Measure 3 tablespoons of the cream into a cup; add saffron and stir to blend well; beat egg yolks... - 30.2129

Cook the spinach according to the instructions on the packet and drain well. Keep warm. Detach the coral from the white body of the scallops. Cut the scallops in half or in thirds across the grain to give slender discs. Mix together the shallot, bay leaf,... - 47.5846

1. Heat the butter in a large skillet and add the vermouth. Cook for several minutes until the vermouth thickens and deglazes the pan. 2. Add the chicken broth and bring to a boil. Add the peas and scallions, turn the heat to high for 2 minutes, then remove... - 30.3944

MAKING 1. In a large sized sauce pan, heat oil. 2. Add onions and sauté on a medium flame till onions turn translucent. 3. Add mixed grains, saffron, salt and water. Mix well and bring to boil. 4. Once boiled, reduce flame and cover and cook for 35 minutes... - 42.8407

MAKING 1. In a medium sized bowl, combine rice and 1 litre water. Keep aside to soak for 30 minutes. 2. Post 30 minutes, drain well and keep aside. 3. In a large sized sauce pan, heat oil. 4. Add whole spices, mushrooms and rice. Mix well and sauté on a... - 47.4378

1. Heat oven to 160C/140C fan/gas 3. Lightly butter a round, deep 20cm cake tin, then cut out two discs of baking parchment, using the outside of the tin as a template. Measure circumference of the tin, then cut two lengths of baking paper to match it, about... - 36.8016

GETTING READY 1) Grease a glass baking dish with oil. 2) Spread half of the picante sauce on the base of the dish. 3) Arrange the chicken breasts on sauce. MAKING 4) Stream the remaining picante sauce over the chicken in a thick layer. 5) Dredge generously... - 39.8885

In a heavy pot, melt the butter. Add the onions and toss them lightly over a high heat until they are transparent about two minutes. Add the tripe and toss it lightly for two minutes, then sprinkle it with the flour and moisten it with the stock. Season with... - 39.3427

Untruss the chicken if necessary, remove any lumps of excess fat and cut off the parson's nose. Tip the contents of the can of tomatoes into a measuring jug, mash with a fork to break them up, then make up the quantity of 450 ml/ 3/4 pint with water. Pour... - 44.233

GETTING READY 1) With a knife remove both skins from the sole and divide into four fillets. 2) Rub seasonings and roll up. 3) Preheat moderate oven (355°F. - Gas Mark 4) MAKING 4) Grease a buttered pie dish and arrange fillets in it. 5) Pour milk around the... - 45.0308

Rinse the fish and set aside. Crumble the saffron threads into a small heatproof bowl, add the tablespoon of boiling water, and set aside. Prepare the remaining ingredients. Melt the butter in a nonreac-tive skillet. Add the garlic and saute for a minute or... - 42.2061

1. To make Beurre Blanc, combine wine, garlic, lemon juice and saffron in a stainless-steel saucepan. Bring to a simmer and reduce by half. Add cream and reduce by half. Turn the heat to high and whisk in cut-up butter, 2-3 pieces at a time, until all butter... - 30.0184

1. Place beef in shallow glass baking dish. 2. Combine bourbon, brown sugar, soy sauce and red pepper flakes in small bowl; whisk until sugar has dissolved completely. Pour over beef and marinate 15 minutes, stirring occasionally. 3. Cook rice according to... - 40.0097

GETTING READY 1) In a small bowl, mix the saffron in water and allow to stand for 10 minutes. 2) Mix the flour and salt on a work surface, make a depression in the center, then add the eggs and saffron water, blend in the flour with a fork. 3) Knead with... - 45.492

GETTING READY 1) In a small bowl of hot water, stir in the saffron. Let soak. 2) Remove all the excess fat and gristle from the meat. MAKING 3) On a saute pan, saute the veal strips for about 2 minutes till browned on all sides. 4) Add in the strained... - 42.5296

In a large skillet, heat oil. Add chicken and brown on all sides. Add celery, garlic and parsley. Cook stirring vegetables, 2 minutes longer. Add salt, bay leaf and wine. Cover. Simmer until chicken is tender, about 40 minutes. If desired, thicken sauce with... - 39.2059

Melt butter in a large frying pan over medium heat. Add shallot and cook, stirring frequently, until soft, 5 minutes. Add saffron, saffron water and wine and simmer rapidly until reduced by half, 5 minutes. Add cream and cook until thickened, 1 minute. Add... - 40.6713

GETTING READY 1) Preheat the grilling equipment. MAKING 2) Take peppers and put under the hot grill for about 10 minutes or until their skins are charred . Flip occasionally to evenly roast on all sides. 3) In the meantime, take a small bowl and soak... - 46.3206

Combine first 5 ingredients in a bowl; stir well. Arrange scallops in a single layer in a 1 1/2-quart casserole; spoon about 6 tablespoons ketchup mixture over scallops. Cover and chill 30 minutes. Combine water and next 7 ingredients in a medium saucepan,... - 38.4187

GETTING READY 1) In a colander, sprinkle the zucchini with a little salt and allow to drain for 30 minutes. MAKING 2) In a large pan, saute the swordfish in half the butter, until thoroughly cooked. Remove with a slotted spoon and keep aside. 3) Saute onions... - 44.0219

GETTING READY 1. Use a soup spoon to remove the scallops from their shells 2. Separate the white from the red flesh which is the roe and wash the scallops well 3. Halve the scallops and then place them on a cloth to dry out 4. When they are dried, season them... - 45.4437

GETTING READY 1. Slice the top of the each pepper off. 2. Remove the seeds and the internal membranes 3. Set aside till required MAKING 4. In a large saucepan, heat the oil 5. Add the vegetables and stir fry for 4 minutes without browning the vegetables 6.... - 47.5625

GETTING READY 1) Prepare the homemade ravioli dough by sifting the flour and salt into a large bowl. Make a depression in the centre. Add in the eggs and shortening. Slowly, add in 1/2-cup of boiling water into the mixture, while kneading. Depending on the... - 45.3031

GETTING READY 1) For the Rouille, soften chillies in salted water. 2) Rinse and chop chillies finely. MAKING 3) Heat oil and cook onion and garlic until soft. 4) Add tomato puree and cook for a few minutes. 5) Add fish, fish trimming, wine, water, sugar,... - 43.7902

GETTING READY 1. Preheat the oven to 350°F 2. Slice large onions into thin rings MAKING 1. To make the caramelized onions, in a medium skillet, melt 4 tablespoons of butter over a medium flame. 2. Saute onions slowly until soft, lightly browned. Take pan... - 46.0914

Soften the onion and garlic in the oil over a gentle heat, then add the tomato puree (paste) and cook for a few minutes more. Add the fish and fish trimmings, water, wine, herbs, saffron, sugar and seasoning, bring to the boil and simmer, uncovered, for half... - 46.1396

1. Wash rice and cook till soft in 3 cups of water in a pressure cooker. Mix vigorously till the rice grains are mashed. 2. Heat the milk in a flat, wide mouthed vessel. Add the sugar, bring to the boil and then add the rice mixture and allow to cook over a... - 24.3331

Scrape the brown skin off the lotus roots and wash 2" cut pieces very thoroughly. Place 2 cups of water in a vessel over medium heat. When hot, add the salt, lotus stems, powdered ginger and fennel, cumin and the asafoetida and cook for 12 to 15 minutes,... - 31.4284

In a large saucepan, heat the olive oil with the garlic over moderate heat. Add the stock and the saffron and bring to a boil. Add the mussels, cover the pan, and steam until all the mussels have opened, 2 to 3 minutes; discard any unopened mussels. With a... - 44.1002

1. Heat a large frying pan on a high heat and season the chicken. Add the olive oil to the pan, then the chicken. Brown for about 5 mins on each side, remove onto a plate, then set aside. 2. Lower the heat to medium. In the remaining fat, fry the onions for 3... - 36.5052

Wash and drain the turkey livers and cut into 1-inch pieces. Peel the mango and cut in thick slices from the pit. Cut each slice into 3 pieces. Skewer the mango and liver equally on 4 skewers. Mix 1 tsp. of the curry powder with the paprika and the coconut... - 42.4712

MAKING 1) Melt the butter in a saucepan and stir in the corn syrup, sugar and 2 tablespoons of water. 2) Bring the mixture to a boil. 3) Add the milk and stir well. 4) Gently simmer the sauce, constantly stirring, till it reaches a thread stage (230... - 31.8538

MAKING 1. In a medium heavy saucepan, heat the oil over moderate heat 2. Stir in the flour and sauté for 2 to 3 minutes until the flour begins to froth. 3. Gradually pour in stock, stirring constantly to remove lumps and form a smooth sauce. 4. Cook over... - 36.8537

MAKING 1) Versatile Carob Syrup: Sift the carob powder. 2) In a medium saucepan, cook the carob powder and water over a low heat, for about 6 minutes, stirring constantly, until smooth. 3) Cool and refrigerate in an airtight container until needed. 4) In a... - 39.6381

Heat 3 tablespoons of the butter in heavy skillet. Over medium heat, cook onions in it until golden. Lower heat. Simmer, covered, for 20 minutes, or until onions are very soft. Stir occasionally. Melt remaining butter in another skillet. Cook mushrooms in it... - 40.7899

MAKING 1)In a 1-quart sized sauce pan, add water and sugar. Heat water until sugar melts completely. 2)Cool mixture to room temperature. 3)In a small bowl, mix cream until peaks appear with an electric mixer. 4)In a medium bowl, mix together white wine... - 37.0715

MAKING 1. In a medium bowl, combine the mayonnaise with lemon peel and juice, seasonings and herb. 2. With a fork, whisk until smooth and well blended. 3. Add cucumber and whisk lightly. 4. This recipe make about 1 cup of sauce which should be stored in... - 35.7886

1.Melt butter in frying pan, add mushrooms, stir constantly over medium heat for about 3 minutes or until mushrooms are soft. Remove mushrooms from pan. 2.Add extra butter to the same pan, stir in flour and stock cube, stir constantly over medium heat for... - 37.6804

MAKING 1. In top of double boiler place butter beaten with rotary beater until creamy before placing over hot water. 2. Mix well adding salt, cayenne and lemon peel. 3. Gradually add lemon juice and beat constantly. 4. Add egg yolks, one at a time, beating... - 33.8789

MAKING 1) Cut the cucumber lengthwise in half and scoop out the seeds. 2) Shred just enough cucumber to make 1 cup. Do not drain the cucumber. 3) Combine together the mayonnaise, sour cream, onion, parsley, vinegar, salt and pepper. 4) Blend the ingredients... - 37.877

MAKING 1) In a skillet melt butter and add flour and seasonings. 2) In a bowl mix dry milk with 1/3 cup beer. 3) Gently add remaining beer to flour mixture. 4) Stir and cook the mixture till thick and bubbly. 5) Mix thoroughly cheese and creamer till... - 40.4961

GETTING READY 1)Thaw frozen crabmeat and shrimp. 2)Chop the shrimp into coarse pieces. MAKING 3)In a 3 quart saucepan, heat butter and cook onion and celery until tender. 4)Add in shrimp and sitr cook until pink in color over medium heat for 2 to 3 minutes.... - 40.8583

MAKING 1) In a small mixing bowl, mix in the yogurt, garlic, and olive oil. 2) To a small serving bowl, transfer this sauce. 3) On a large platter, arrange the artichoke, potatoes, carrots, beets, and chickpeas. SERVING 4) Serve the vegetables immediately... - 37.6797

MAKING 1. In a bowl, beat egg until foamy, add melted butter and blend well. 2. Add sugar and beat until smooth, add whipped cream, vanilla and blend well. SERVING 3. Serve cool with cakes and desserts. - 29.0275

Place all ingredients in food processor and blend until very smooth. Allow to stand 1 hour to blend flavors. Taste and correct seasoning, then heat in a saucepan over medium-low heat. - 28.5683

400g/1lb salmon filet 2dl cream 2-3table spoons white wine or cooking wine 1 table spoon fish stock Salt and whitepepper mixed vegetables; you could for example use carrots, sugar peas, broccolli and green beans - 35.5022

1. Preheat the oven to 325° In a large ovenproof skillet, flameproof clay pot or enameled cast-iron baking dish, melt the butter. Add thegarlic and poblano, season with salt and pepper and cook over moderate heat until the poblano starts to soften, about 5... - 29.3819

1 ln a 12 inch nonstickskillet, heat the oil over low heat. Add the garlic and cook for 1 minute or until fragrant. Add the tomatoes, sugar, and cinnamon and cook, uncovered, for 12 minutes or until thickened. Stir in the clam juice and cook 3 minutes... - 38.9944

GETTING READY 1) Preheat oven to 350°F. MAKING 2) Use a buttered 9 X 9-inch baking dish to layer with 1/2 of the tagliatelle. 3) Spread 1/2 of the Mascarpone onto tagliatelle. 4) Sprinkle with 1/2 of the peas and 1/2 of the prosciutto and top with 1/2 of... - 39.7306

GETTING READY 1. In a blender, process ricotta cheese and milk on high speed for 1 minute; scrape down the sides if necessary. 2. Separate 1 teaspoon Parmesan cheese and keep aside for garnishing. MAKING 3. In a 9-inch nonstick skillet, heat margarine to... - 48.4441

GETTING READY 1) Rinse the cauliflower and cut off and discard heavy stalks and leaves. MAKING 2) In a small bowl, mix 1 teaspoon seasoned stock base with water. 3) In a saucepan, place the cauliflower and pour over the stock base. 4) Cover and bring to... - 44.2192

1. Preheat the oven to hot (400°). Line a 15 x 10 x 1-inch jelly-roll pan with aluminum foil. 2. Beat the whole egg and the water together in a small pie plate. Pour the bread crumbs onto a piece of wax paper. Dip the fish first into the egg mixture; then... - 31.6895

Combine ingredients. Use as a dipping sauce for bite-size cooked chicken pieces, french fries, or tortilla chips. - 21.0134

MAKING 1) Let the sauce cool a little. 2) Beat in milk or cream. 3) In a double saucepan, over low heat, heat the sauce to avoid curdling. SERVING 4) Use as required. - 25.6848

MAKING 1.To make the sauce, in medium jar of a liquidizer or blender, combine all ingredients. 2.Close the jar and pulse in bursts to blend into a smooth consistency sauce. 3.To make sauce without a liquidizer, sieve the cottage cheese through a fine mesh... - 40.5225

MAKING 1. Mix all the ingredients in a bowl 2. Set aside till required SERVING 3. Soak any fish or meat in the marinade for at least 30 minutes before serving - 31.4777

MAKING 1. In saucepan, melt butter over medium heat and stir in flour until blended. 2. Stir in chicken stock and cook, stirring constantly, for about 5 minutes until sauce boils and thickens. 3. Stir in dill, cream, lemon juice and vermouth. SERVING 4.... - 32.7238

Melt butter in skillet. Add flour and stir to form smooth paste. Add bouillon and cream, stirring slowly all the while. Add salt and pepper to taste. Cook until you have a medium-thick sauce. Add cheese. - 32.811

MAKING 1. In a small saucepan, combine the soup and milk. 2. Place pan on a medium flame and simmer stirring frequently, until bubbly. 3. Alternatively, combine ingredients in a microwavable bowl (1-quart) and heat through on HIGH for 2 minutes in the... - 26.5229

Melt butter or margarine in saucepan. Add onion. Cook until tender. Add paprika. Cook for 1 minute. Stir in sour cream, tomato paste and pepper. Heat just to serving temperature. Serve with veal. - 35.2915

MAKING 1. In a blender, combine all the ingredients and process at medium speed SERVING 2. Place the mixture over a slice of banana, garnish with mint and serve - 29.3063

1. Fry the chicken pieces without fat in a non-stick or heavy pan, turning until evenly browned. 2. Stir in the brandy, orange juice and spring onions. Bring to the boil, then cover and simmer for 15 minutes, or until the chicken is tender and the juices run... - 34.103

In small glass bowl, heat butter at medium 3/4 to 1 minute, or until melted; stir in flour. Gradually add broth and milk, stir until smooth. Heat at medium 5 to 5 1/2 minutes, or until sauce is slightly thickened; stir twice. Stir in cheeses and parsley. Heat... - 36.2386

MAKING 1) In a heavy saucepan add butter to melt over low heat. 2) Add onion and sauté till brown. 3) Sprinkle flour and cook for another minute by continuous stirring, until it turns foamy. 4) Slowly pour in milk. 5) Set the heat at medium and cook by... - 41.432

MAKING 1. In a heavy bottomed saucepan, combine milk and syrup. 2. Stir lightly to blend. 3. Place on a medium low flame and heat to boiling. 4. Take pan off the heat and add the Butterscotch morsels. 5. Stir until the morsels melt and blend into the milk,... - 33.5552

MAKING 1. In saucepan, melt butter over medium heat and stir in flour until blended. 2. Stir in chicken stock; cook, stirring constantly, for about 5 minutes until sauce boils and thickens. 3. Stir in dill, cream, lemon juice and vermouth. SERVING 4. Season... - 32.4732

Combine first 7 ingredients in heavy saucepan; mix well. Cook over very low heat, stirring constantly, until mixture thickens, about 5 minutes. Remove from heat. Cool thoroughly. Whip cream and fold into mustard mixture. - 31.9149

1. Day or two before serving or giving as a gift: In small bowl, with electric mixer at high speed, cream butter until light 2. Add vanilla and confectioners' sugar; beat until fluffy. Divide in half. Refrigerate in gift containers. - 24.7146

MAKING 1. In a bowl combine heavy cream and sour cream and whip until stiff. 2. Stir in Bon Appetit and powdered horseradish. 3. Let it stand 30 minutes to 1 hour in refrigerator for flavors to blend. SERVING 4. Serve with roast beef, boiled beef or corned... - 29.6181

MAKING 1. Melt chocolate over low heat, stirring and mix well adding remaining ingredients. 2. Cook over low heat, stirring constantly, until smooth and thickened. SERVING 3. Serve warm over ice cream or cake. - 28.7155