Deasia's Recipes

Old-fashioned Icicle Pickles

Wash cucumbers; do not pare. Cut lengthwise into 6 to 8 strips, depending on size of cucumbers. Place in shallow baking dish; add enough ice water to cover cucumber strips. Let stand 3 hours. Sterilize a quart jar (see Directions for Steril- izing); leave in... - 36.9272

Best Of All Pizzas

Its surprising to know that you have not tried my Best Of All Pizzas recipe yet. European folks out there will love this recipe. This Best Of All Pizzas when served as a main dish will bring happiness in your dining room. Was it you or the fragrance of Best... - 47.0873

Greek Meatballs With Lemon Sauce

MAKING To make meatballs: 1. In medium bowl, combine chuck, onion, rice, parsley, salt and pepper with 1/4 cup cold water. 2. Using hands mix well to combine and shape mixture into meatballs, 1-1/4 inches in diameter. 3. In large kettle, combine bouillon... - 45.8662

Beef Wellington

GETTING READY 1. The day before make Brioche Dough. To roast filet of beef early the next day : 2. Preheat oven to 450F. 3. Remove most of surface fat from filet and wipe with damp paper towels. 4. Place filet on rack in shallow, open roasting pan, tucking... - 44.9046

Glogg

In large saucepan, combine all ingredients. Heat over medium heat, stirring, just until vapor starts to rise. Ignite with a match; stir until sugar is dissolved. Heat 10 minutes, stirring occasionally. Ladle immediately into punch cups, spooning some of the... - 30.855

Sirloin Steak With Red Wine

GETTING READY 1. Preheat oven to 350F. 2. Wipe steak with damp paper towels, rub each side with garlic and reserve garlic. MAKING 3. In a large heavy skillet heat oil, until very hot. 4. Over high heat, brown steak very well on both sides for about 3 to 5... - 41.9837

Tempura

MAKING 1. Drop shrimp into boiling, salted water to cover and bring back to boiling. 2. Reduce heat simmer, covered, 5 minutes, then drain and let it cool. 3. Cook lobster tails as the label directs, drain and cool. 4. With scissors cut shell away from meat... - 45.8792

Colcannon

GETTING READY 1. Pare potatoes and cut each into quarters. MAKING 2. In 1/2 inch boiling water, with 1 teaspoon salt, in medium saucepan, cook potato, covered, 15 to 20 minutes, or until fork-tender and completely cooked and drain. 3. Return pan to low heat,... - 43.7896

Creme Brulee

MAKING 1. In a heavy saucepan heat cream just until bubbles form around the edge of the pan. 2. In double-boiler top, with electric mixer, beat yolks with granulated sugar until thick and light yellow. 3. Gradually stir in cream and place over hot, not... - 36.8453

Sauerbraten

MAKING 1. In large bowl, combine vinegar, Burgundy, onion, carrot, celery, allspice, cloves, salt and pepper. 2. Wipe meat with damp paper towels, put in marinade and refrigerate, covered, 3 days, turning meat occasionally. 3. Remove meat from the marinade... - 45.3618

Butter Napoleon

GETTING READY 1. Day before soak beans (even though package says otherwise) overnight in cold water to cover. 2. Next day, drain beans in colander and rinse under cold water. To Prepare vegetables: 3. Dice zucchini pare and dice turnips and potato. 4. Pare... - 46.8692

Tea Eggs

GETTING READY To prepare the eggs the Day before: To hard-cook eggs : 1. Cover eggs with water to an inch above them and bring rapidly to a boil. 2. Take pan off heat, cover let it stand 20 minutes and then cool in cold water. 3. On a hard surface roll eggs... - 39.9244

Paella

Wash clams and shrimp thoroughly. Place clams in saucepan with 6 cups water; bring to boil- ing. Add shrimp; cook over high heat, covered, 5 minutes. Remove from heat. Pour off enough shellfish liquid to make 2-1/4 cups. Set aside clams and shrimp, in... - 42.1048

Mexican Cinnamon Cookies

In large bowl, with electric mixer at high speed, beat butter until light and fluffy. At low speed, beat in 1/2 cup confectioners' sugar, the flour, 1 teaspoon cinnamon, the vanilla, and salt just until combined—dough will be rather stiff. Shape into a... - 37.8552

Beef Bourguignon

GETTING READY 1. Preheat oven to 350F. MAKING 2. Slowly heat a 4-quart Dutch oven with tight- fitting lid, add 2 tablespoons butter, heat without letting it burn. 3. In hot butter, over high heat, brown beef cubes well all over (about a fourth at a... - 42.3579

Spiced Peaches

GETTING READY 1. Peel peaches, placing them as they are peeled in slightly salted water, to prevent discoloring. MAKING 2. In 5-quart kettle, combine sugar, vinegar, 3/4 cup water and spices tied in a cheesecloth bag and bring to boiling. 3. Add peaches,... - 41.3724

Rice With Mushrooms

MAKING 1. In heavy, 2-1/2-quart saucepan place rice add about 1 cup cold water and wash rice well, using fingers. 2. Pour off water, wash rice again and repeat until water is clear. 3. Add fresh cold water to cover rice about 1/2 inch—takes about 1-1/2 cups... - 37.4413

Pickled Pears

GETTING READY 1. Drain pears well, reserving 1/4 cup syrup. 2. Stud each pear half with 2 or 3 cloves. MAKING 3. In medium saucepan, combine reserved pear syrup, cider, vinegar, cinnamon and sugar and bring to boiling, slowly. 4. Add pear halves simmer pears... - 41.5372

Margaritas

Before squeezing lemons for juice, twirl rims of 8 cocktail glasses on cut lemon surface. Then dip rims of glasses in salt. Refrigerate glasses about 1 hour. Combine lemon juice, tequila, Cointreau, sugar, and ice in electric blender; cover, and blend at high... - 31.8922

Scandinavian Cabbage

Cook cabbage in boiling water, covered, 6 to 8 minutes, or until tender but still quite crisp. Drain very well. In top of double boiler, toss cabbage with rest of ingredients; cook, covered, over boiling water, 15 minutes (cabbage will still be slightly... - 24.846

Apricot Sauce

MAKING 1. In medium skillet, stir pineapple juice into mustard until mixture is smooth. 2. Add remaining ingredients and heat, stirring over low heat, until jam is melted. SERVING 3. Use on fried shrimp. - 31.3138

Port-wine Festival Jelly

Sterilize 4 (8-oz) jelly glasses (see Directions for Sterilizing); leave in hot water until ready to fill. In top of double boiler, combine port, sugar, cinnamon, and cloves. Place over rapidly boiling water; heat 2 minutes, stirring constantly. Then, over... - 31.9838

Creme-de-menthe And Creme-de-cassis Jelly

Wash apples; cut into quarters. Do not pare or core. Place in large saucepan or kettle; add 4 cups water. Bring to boiling; cover; reduce heat, and cook gently 25 minutes. Line a large colander with 3 thicknesses of cheesecloth; set over a large bowl or... - 34.1802

Steak With Mustard And Herbs

MAKING 1. In small bowl, combine soft butter with marjoram, basil and thyme, rubbing dried herbs between fingers while blending in and add 1/4 teaspoon pepper. 2. With point of sharp knife, make 1/2-inch-deep cuts in steak, 1-1/2 inches apart. 3. Fill each... - 43.86

Lobster Cantonese

MAKING 1. Heat a large, heavy skillet or wok until hot add just enough oil to coat pan then add 2 more table- spoons and heat and stir-fry adding pork until it is almost cooked for about 2 minutes. 2. Add black beans, garlic and ginger and stir-fry. 3. Add... - 44.5114

Shrimp With Apricot Sauce

GETTING READY 1. Leaving shell on tail, remove rest of shell from each shrimp. 2. Devein shrimp rinse in cold water and drain well on paper towels. MAKING 3. In medium bowl, with rotary beater, beat eggs slightly. 4. Add milk, flour, cornstarch, baking... - 44.6599

Cottage Broth

GETTING READY 1. Wipe lamb with damp paper towels. MAKING 2. In 6-quart kettle or Dutch oven, combine lamb, salt, pepper- corns, barley and 1-1/2 quarts water. 3. Bring to boiling simmer, covered for 2 hours and remove lamb from broth. 4. Separate meat from... - 44.8605

Quick Corn Relish

MAKING 1. Into a small saucepan drain liquid from corn. 2. Stir in mustard seed, mustard, salt, pepper, vinegar, oil and brown sugar and bring to a full boil. 3. In medium bowl combine corn, onion, pimiento and green pepper. 4. Pour hot liquid over corn... - 43.6726

Iowa Corn Relish

GETTING READY 1. Sterilize six pint jars with lids. 2. Boil fresh corn for 5 minutes and drain. 3. Plunge into cold water and let it stand until cool enough to handle. 4. Cut kernels from cobs and measure to get 2-1/2 quarts cut corn. MAKING 5. In a 6-quart... - 47.4178

Apple Kuchen

Preheat oven to 400F. Lightly grease a 13-by-9- by-2-inch baking pan. Into medium bowl, sift flour with 1/4 cup sugar, the baking powder, and salt. With pastry blender, cut in 1/4 cup butter until mixture resembles coarse crumbs. Add beaten egg, milk, and... - 40.3264

Cream-of-chicken Soup

In top of double boiler, combine egg yolks and chicken consomme; mix well. Cook, over hot water and stirring constantly, until mixture thickens and forms coating on metal spoon—about 10 minutes. Remove from heat. Stir in cream, salt, and pepper. Cook, over... - 34.4901

Roast Eye-round Provencale

GETTING READY To prepare the roast Day before: 1. Wipe roast with damp paper towels and make 8 slits, 1 inch deep, across top of meat. 2. Insert a sliver of garlic into each slit. 3. Rub entire surface of meat with 1 teaspoon salt, 1/2 teaspoon pepper and... - 46.3512

Fried Rice

MAKING 1. In a heavy skillet heat oil and saute rice, over medium heat, stirring with metal spoon, about 5 minutes until golden. 2. Stir eggs into rice cook, stirring constantly and over medium heat, until eggs are cooked—about 3 minutes. 3. Stir in bacon,... - 33.3469

Old-fashioned Chili Sauce

GETTING READY 1. Pour boiling water over tomatoes to cover let it stand several minutes, peel remove stems and chop tomatoes to measure about 3 quarts. 2. Wash drain peppers well, halve remove seeds and ribs and chop coarsely. MAKING 3. In a 12-quart kettle,... - 50.8343

Sukiyak (to Be Cooked At Table)

GETTING READY 1. Cut beef into 2-inch strips. 2. Preheat electric skillet to 350F. To Prepare vegetables: 3. Peel onions and slice very thin. 4. Diagonally slice green onions and tops into 1-inch pieces. 5. Slice mushrooms and bamboo shoots 1/4 inch... - 43.8863

Bouillabaisse

MAKING 1. In an 8-quart kettle heat olive oil. 2. Add chopped onion and the garlic and saute until the onion is tender for about 5 minutes. 3. Add clam juice, tomatoes with their liquid, 3/4 cup water, the orange peel, salt, saffron, fennel seed, thyme,... - 44.6645

Chili Relleno

MAKING 1. Insert a strip of cheese in each chile. 2. In medium bowl, beat egg whites until they form soft peaks. 3. In small bowl, beat egg yolks slightly and gently fold into egg whites. 4. Add 3 tablespoons flour and fold just until blended. 5. In electric... - 44.7963

Arroz Con Pollo

Wipe chicken pieces with damp paper towels. In heavy, 6-quart Dutch oven, heat olive oil. Brown chicken, a few pieces at a time, until golden- brown all over. Remove chicken as it browns. Preheat oven to 325F. Add chopped onion, garlic, and red pepper to... - 39.7331

Asparagus Quiche

GETTING READY 1. Wash asparagus break off and discard tough white portion. 2. With vegetable parer scrape ends of asparagus. 3. Set aside 12 of the best spears about 5 inches long for decoration. 4. Cut rest of asparagus into 1/2-inch pieces. 5. Preheat oven... - 47.5459

Pickled Beets

GETTING READY 1. Drain beets, reserving 1-1/4 cups liquid. 2. Place beets in 1-1/2-to 2-quart jar. MAKING 3. In medium saucepan, bring to boiling combining vinegar, sugar, salt, cloves, peppercorns, bay leaf and reserved liquid. 4. Reduce heat and simmer,... - 42.9247

Stewed Sweet Peppers

Wash peppers. Cut in half lengthwise. Discard cores and seeds. Slice each half into three long strips. In hot oil in large skillet, saute pepper strips, onion, and garlic, stirring occasionally, 15 minutes. Add tomatoes, salt, and pepper. Bring to boiling;... - 37.7024

Caramel Custard Flan

Preheat oven to 350F. Spread 1/2 cup sugar evenly over bottom of an 8-inch round baking dish. Heat in oven 30 to 35 minutes, or until sugar is melted to a golden-brown syrup. Remove from oven; let cool 10 minutes, or until hardened. Meanwhile, in medium bowl,... - 33.514

Quick And Easy Relishes Walnut Cranberry Relish

GETTING READY 1. Preheat oven to 350F. 2. Wash cranberries and drain. MAKING 3. Place in shallow baking pan with sugar and mix well. 4. Cover pan with foil and bake for 1 hour. 5. In a shallow baking pan spread nuts. 6. Place in oven with cranberries, about... - 40.3061

Egg-and-lemon Sauce

MAKING 1. In top of double boiler melt butter over direct heat. 2. Remove from heat stir in flour and salt until smooth. 3. Gradually stir in chicken broth and lemon juice. 4. Cook over low heat, stirring constantly, until mixture boils and place over hot,... - 44.7232

Roast Leg Of Lamb Olympia

GETTING READY To prepare the lamb : 1. The day before serving wipe it with damp paper towels. MAKING 2. In shallow roasting pan place lamb, fat side down. 3. Pour 1/4 cup lemon juice over meat sprinkle with 1 teaspoon salt, 1/4 teaspoon pepper and 1/2... - 44.2176

Steak Au Poivre

GETTING READY 1. Wipe steak with damp paper towels and rub 1 tablespoon pepper into each side. MAKING 2. Slowly heat a large, heavy skillet until very hot and add 1 tablespoon butter and the oil, stirring until butter is melted. 3. Add steak and brown steak... - 40.4453

Smoked Loin Of Pork

GETTING READY 1. Wipe pork loin with damp paper towels. 2. In large kettle, place pork, 2 quarts water, 2 bay leaves, the allspice and black peppercorns. 3. If necessary, cut pork loin in half to fit in kettle bring to boiling reduce heat and simmer covered... - 44.2747

Mushroom Relish

GETTING READY 1. Wash and dry mushrooms and slice thinly length- wise, through stems. MAKING 2. In large saucepan, combine mushrooms with 2 cups water. 3. Bring to boiling reduce heat, and simmer 5 minutes until almost tender and drain. 4. Arrange them in... - 46.4363

Green-chile Salsa

In medium bowl, combine all ingredients; mix well. Let stand about 15 minutes, to develop flavor, before serving. Makes about 2-1/2 cups. - 22.4607

Chicken Basquaise

GETTING READY 1. Preheat oven to 350F. 2. Wash chicken inside and out under cold running water also wash chicken giblets and dry on paper towels. MAKING 3. In a bowl combine 1/4 cup softened butter with 2 teaspoons tarragon and 2 teaspoons oregano. 4. Put... - 45.3309

Welsh Curd Tarts

GETTING READY 1. Prepare piecrust mix as package label directs and divide in half. 2. On lightly floured surface or pastry cloth, roll out half of pastry to 1/8-inch thickness. 3. With 3-1/2-inch round cutter, cut out 8 circles. 4. Fit each circle into a... - 47.7841

Gnocchi Parisienne

MAKING To Make Gnocchi: 1. In medium saucepan, combine 1 cup water, 1/2 cup butter and 1 teaspoon salt and bring to boiling. 2. Remove from heat. 3. With wooden spoon, beat in 1 cup flour. 4. Over low heat, beat mixture until it leaves side of pan and forms... - 45.8201

Pasta E Fagioli

In a large bowl, combine beans with 6 cups cold water. Refrigerate overnight. Next day, turn beans and water into 6-quart kettle. Add 1-1/2 teaspoons salt. Bring to boiling; reduce heat, and simmer, covered, about 3 hours, or until beans are tender. Stir... - 40.98

Tortillas

MAKING 1. In large bowl, combine masa, flour and salt. 2. Add 1 cup water, stirring until mixture is completely moistened. 3. Add more water if necessary and form into a ball. 4. On lightly floured surface, knead or work dough with hands until it is no longer... - 36.1797

Chocolate Pot De Crème

Make and bake as in Pots de Creme, above, adding chocolate to cream and sugar in step Cook, stir- ring, until chocolate is melted and mixture is hot. - 20.5417

Egg-drop Soup

MAKING 1. In a large saucepan heat broth to boiling point. 2. In small bowl, make a smooth paste of cornstarch and 1/4 cup cold water. 3. Into hot broth, slowly stir cornstarch mixture, with sugar, salt and pepper. 4. Heat to boiling point, stirring... - 39.2896

Potatoes Nicoise

GETTING READY 1. Preheat oven to 400F. 2. Rub inside of 12-by-8-inch casserole with cut clove of garlic. 3. Pare potatoes and slice 1/4-inch thick. 4. Scald tomatoes in boiling water peel skin and slice them 1/2 inch thick. 5. Slice onions as thinly as... - 47.0723

Pickled Garden Relish

MAKING 1. In large skillet, combine ingredients with 1/4 cup water. 2. Bring to boil and stir occasionally. 3. Reduce heat and simmer, covered, 5 minutes. 4. Cool then refrigerate at least 24 hours and drain well. SERVING 5. Use as side or with dishes as... - 42.1637

Tropical Jam

Sterilize 10 (6-oz) jelly glasses (see Directions for Sterilizing); keep in hot water until ready to fill. Wash berries gently in cold water. Drain; hull. In large bowl, with potato masher, crush berries. Measure 3-2/3 cups. In large kettle, combine berries,... - 33.6044

Strawberry Flan

MAKING To make flan shell: 1. Grease and lightly flour an 8- by-l-l/2-inch round layer-cake pan. 2. In a medium bowl, with electric mixer at medium speed, cream butter with 2 tablespoons granulated sugar, the almond paste and lemon peel until well... - 43.0616

Dill Whole Carrots

GETTING READY 1. Wash carrots and trim ends. 2. Place in large sauce- pan and add boiling water to cover. 3. Bring to boiling reduce heat and simmer, covered, for 10 minutes just until skins can be easily scraped off without letting it overcook. 4. Drain... - 43.7307

Potato Pancakes

On medium grater, grate potatoes. Drain very well; pat dry with dish towel; measure 3 cups. In large bowl, combine grated potato with onion, eggs, flour, salt, nutmeg, and pepper. . In large, heavy skillet, slowly heat oil, 1/8 inch deep, until very hot but... - 38.7428

Sweet-and-sour Pork

MAKING 1. In large, shallow dish, toss pork with sherry, soy sauce, monosodium glutamate and ginger and let it stand for 10 minutes. 2. In 3-quart saucepan or deep-fat fryer, slowly heat oil to 375F on deep-frying thermometer. To Make Batter: 3. In medium... - 45.9059

Steamed Raisin Pudding With Irish-whisky Sauce

MAKING 1. In the top of double boiler over hot water heat milk and raisins 20 minutes. 2. Remove top of double boiler from water and set aside 10 minutes, to cool. 3. Sift flour with baking powder, sugar, salt, nutmeg and cinnamon. 4. In large bowl, with... - 47.9942

Meatball And Mozzarella Filling

This Meatball And Mozzarella Filling recipe incorporated in pizza is good enough to surprise your family in a pleasant way . The Meatball And Mozzarella Filling is a glorious invention of the European cuisine. Dish up this Meatball And Mozzarella Filling for... - 40.6907

Spaghetti And Meatballs Napoli

Make Meatballs: Preheat oven to 450F. In medi- um bowl, beat eggs slightly. Add milk and bread; mix well. Let stand 5 minutes. Add rest of meatball ingredients; mix until well blended. Shape into 12 balls—they'll be about 2-1/2 inches in diameter. Place in... - 40.68

Batter For Tempura

Make batter just before using: Beat eggs, in medium bowl, with rotary beater Add shoyu and 1-1/4 cups water. Gradually add flour, sugar, and salt, beating until smooth.Makes 2-1/3 cups - 19.4473

Shrimp And Lobster In White Wine

MAKING 1. In large kettle, bring 21/2 quarts water to boiling. 2. Add lobster tails return to boiling, reduce heat and simmer, covered for 8 minutes. 3. With slotted utensil, lift out lobster tails and set aside until they are cool enough to handle. 4. Return... - 47.4981

Chicken Cacciatore With Polenta

GETTING READY 1. Wash chicken and pat dry with paper towels. MAKING 2. In Dutch oven heat oil and butter and brown well on all sides adding a few chicken pieces at a time and brown well on all sides. 3. Remove as browned and set aside. 4. Add onion and... - 44.7644

Almond Junket

MAKING 1. In small bowl, sprinkle gelatin over 1/4 cup cold water and let it stand for 5 minutes to soften. 2. In medium saucepan, combine boiling water with 3 tablespoons sugar and boil for 2 minutes. 3. Remove from heat and stir in milk. 4. Add softened... - 42.6115

Refried Beans

Wash beans. Turn into large bowl; cover with 6 cups cold water. Refrigerate, covered, overnight. Next day, turn beans and liquid into a large saucepan. Bring to boiling; reduce heat, and simmer, covered, about 1-1/2 hours, or until tender. Drain beans,... - 33.0821

Raspberries Sabayon

MAKING To Make Sabayon Sauce: 1. In top of double boiler, with electric mixer at medium speed, beat egg yolks until thick. 2. Gradually beat in sugar and beat until mixture is light and soft peaks form when beater is slowly raised. 3. Place double-boiler top... - 40.9591

Artichoke Halves

MAKING 1. In large kettle, combine 6 quarts water, the lemon juice, olive oil and salt and bring to boiling. 2. Trim stems from artichokes and cut a 1-inch slice from tops. 3. Remove discolored leaves and snip off spiny ends of leaves. 4. Cut each artichoke... - 36.2874

Sauerkraut And Pork

MAKING 1. Stud each onion with 4 cloves. 2. In a large kettle put onions, carrots, bacon and smoked butt. 3. Add peppercorns and berries, tied in cheesecloth bag. 4. Cover with sauerkraut and add butter. 5. In a bowl combine broth, wine and lemon... - 43.1802

Roast Prime Ribs Of Beef

GETTING READY 1. Preheat oven to 325F. 2. Wipe the roast of beef with damp paper towels. MAKING 3. In a bowl combine flour, mustard, salt and pepper and rub all over beef. 4. Place roast, fat side up, with the ribs as rack, in roasting pan. 5. Insert meat... - 37.0687

Jellied Cranberry Mold

MAKING 1. In large bowl pour boiling water over gelatin and stir until gelatin dissolves. 2. Add cranberry sauce and stir with fork until well blended. 3. Refrigerate until consistency of unbeaten egg white for about 1 hour. 4. Fold in celery and walnuts and... - 38.846

Florentine Chuck Steak

MAKING 1. Wipe steak with damp paper towels and sprinkle with meat tenderizer, as label directs. 2. In a bowl mix well combining olive oil, lemon juice, salt and pepper. 3. Place steak on rack in broiler pan and brush with about 2 tablespoons oil... - 36.4455

Sauce For Veal Parmigiana

MAKING 1. In hot oil in medium saucepan, saute onion and garlic until golden-brown—about 5 minutes. 2. Mix well adding the undrained tomatoes, sugar, salt, oregano, basil and pepper, mashing the tomatoes with a fork. 3. Bring to boiling reduce heat and... - 39.4765

Minestrone

MAKING 1. In large kettle place shin of beef, 1 tablespoon salt and 4 quarts water. 2. Bring to boiling, covered and then skim surface. 3. Add carrots, parsley, celery, onion and bay leaf simmer, uncovered, 3 hours. 4. Remove beef and carrots set aside and... - 47.1302

Dilly Vegetables

GETTING READY 1. Slice onions 1/4 inch thick and separate into rings. 2. Sprinkle with coarse salt toss to mix well and let it stand for 1 hour. 3. Pare carrots trim ends and slice, on the diagonal, 1/4 inch thick. 4. Let stand in ice water until ready to... - 45.2335

Veal Parmigiana

Personally, I think that this Veal Parmigiana recipe is the best in the world. Am I not excited about sharing this with you? It is an European cuisine delicacy. I never fail to eat Main Dish while dining out and this is the most common dish that I order.... - 46.9697

Salsa Fria

GETTING READY 1. Peel tomatoes and chop coarsely. 2. Also peel onion and chop. 3. Drain chilies and chop. MAKING 4. In medium bowl mix well combining chopped vegetables oil, vinegar, salt, pepper and oregano. 5. Refrigerate, covered, until well chilled for... - 43.0569

Leg Of Lamb With White Beans

GETTING READY 1. Preheat oven to 325F. MAKING 2. In 6-quart kettle, combine beans with 6 cups water, bring to boiling and simmer for 2 minutes. 3. Cover, remove from heat and let it stand for 1 hour. 4. Drain beans, reserving liquid and add water to liquid... - 45.3366

Roasted Peppers

GETTING READY 1. Preheat the oven to 450F. 2. Wash red peppers and drain them well. MAKING 3. Place peppers on cookie sheet and bake about 20 minutes until the skin of the peppers becomes blistered and charred. 4. Turn the peppers every 5 minutes, with... - 40.7799

Moules Mariniere

GETTING READY 1. Check mussels, discarding any that are not tightly closed. 2. Scrub well under cold running water, to remove sand and seaweed. 3. With a sharp knife, trim off the "beard" around edges. 4. Place mussels in large bowl cover with cold water and... - 44.1272

Snails In Garlic Butter

GETTING READY 1. Prepare several hours before serving. 2. Wash snail shells and drain well on paper towels. 3. Drain snails thoroughly and set aside. MAKING 4. In medium bowl, combine butter with remaining ingredients and mix well. 5. In each shell place a... - 44.669

Tomato Marmalade

Sterilize 5 half-pint jars (see Directions for Sterilizing). Peel tomatoes; chop coarsely. Place in 3-quart saucepan; add lemon and ginger. Bring to boiling; reduce heat, and simmer, uncovered, 1 hour. Stir in sugar; boil, uncovered and stirring fre- quently,... - 28.5034

Warm Apple Slices With Custard Sauce

MAKING To make custard sauce: 1. In top of double boiler heat milk, over direct heat, until bubbles form around the edge of the pan. 2. In small bowl, slightly beat egg yolks with 3 tablespoons granulated sugar and the salt. 3. Gradually add hot milk,... - 45.207

Tarragon-wine Jelly

Sterilize 5 (6-oz) jelly glasses with lids and 5 forks (see Directions for Sterilizing). Wash and dry tarragon leaves; chop finely. Turn into small bowl with bay leaf. Add boiling water. Let stand, covered, 5 minutes. In 3-quart saucepan, combine tarragon... - 37.3943

Steamed Rice

MAKING 1. In a heavy, 3-quart saucepan with lid, combine rice, water and salt, bring to boiling and reduce heat to very low. 2. Fold a kitchen towel in quarters place over pan and cover with a heavy lid. 3. Cook 25 to 30 minutes such that rice should be... - 36.0575

Yorkshire Pudding

GETTING READY 1. Increase oven temperature to 425F. MAKING 2. In a medium bowl, with a rotary beater, beat eggs, milk, flour and salt to make a smooth batter. 3. Pour drippings into a 10-inch pie plate and tilt to coat bottom and side of pie plate. 4. Pour... - 33.8766

Pickled Corn On The Cob

Husk corn. Trim ends from each ear; then cut each ear into 4 pieces (about 1-1/2 inches long). Wash com; cover with water; add salt. Refrigerate. Sterilize two 1-quart jars (see Directions for Sterilizing); leave in hot water until ready to fill. In large... - 35.3788

Red Cabbage

Remove outer leaves from cabbage, and discard. Cut cabbage into quarters; cut out core. Shred cabbage. Measure 10 cups. In large skillet, combine cabbage, salt, butter, vinegar, sugar, and 1/2 cup cold water. Cook, covered, stirring occasionally, over medi-... - 35.7428

Shrimp Toast

GETTING READY 1. Trim crusts from bread and let slices dry out slightly. 2. Chop shrimp very, very fine put in blender, if desired, to chop fine. MAKING 3. In a medium bowl toss chopped shrimp with onion, salt, sugar, cornstarch and monosodium glutamate and... - 44.9107

Almond Tile Cookies

GETTING READY 1. Preheat oven to 400F. 2. Grease a large cookie sheet with salad oil and dust with flour (omit if using a pan with nonstick coating). MAKING 3. In medium bowl, combine egg whites, sugar and vanilla beat with wire whisk about 2 minutes until... - 40.5804

Sour Green-tomato Pickles

Wash tomatoes; remove stems. Cut each tomato into 4 wedges. Sterilize two 1-quart jars or a 2-quart jar (see Directions for Sterilizing); leave in hot water until ready to fill. In medium saucepan, combine vinegar with salt and 2 cups water. Bring mixture to... - 35.4065

Stuffed Eggs

Halve eggs lengthwise. Remove yolks to a small bowl. Reserve whites. Mash yolks with fork. Add salmon, mayonnaise, parsley, mustard, salt, and pepper; mix well. Fill each white with yolk mixture, mounding it high. Garnish with crescent-shape pieces of olive... - 36.9837

Cannoli Shells

MAKING 1. Sift flour with sugar and cinnamon onto a board. 2. Make a well in center fill with port and gradually blend flour into port with a fork. 3. When dough is stiff enough to handle, knead about 15 minutes until dough is smooth and stiff. 4. If too... - 39.1451

Cannoli

MAKING 1. In a large bowl, with portable electric mixer, beat ricotta cheese 1 minute. 2. Add 2-1/2 cups confectioners' sugar and beat until light and creamy for about 1 minute at low speed adding chocolate, citron, cherries and cinnamon until well... - 47.3735

Amaretti

GETTING READY 1. Preheat oven to 300F and lightly grease cookie sheets. MAKING 2. In large bowl of electric mixer, let egg whites warm to room temperature for about 1 hour. 3. In medium bowl, combine the ground almonds with the sugar, mixing well. 4. Beat... - 40.9953

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