|
| |
| In bacon grease and butter,
sauté remaining ingredients. Bake 1 hr at 225, stirring every 10 min. Drain well.
Optional: season w taco mix or add grated cheese 15 min before done |
Party Roll-ups
Mix cream cheese spread and feta cheese until well blended. Spread evenly
onto tortillas; top evenly w salmon and spinach. Roll up tightly; wrap
individually in plastic wrap. Refrigerate 2 hours or overnight. Remove plastic
wrap just before serving. Cut each roll-up crosswise into 12 pieces. Arrange on
serving plate.
| Ingredient
Quantity |
| Cheese, Feta 4 oz crumbled |
| Cream Cheese 8 oz Chive & Onion Spread |
| Salmon 8 oz smoked |
| Spinach 1 c baby leaves |
| Tortillas 8 flavored |
Pate de Foie
de Porc
|
Place all
ingredients except salt pork in large mixing bowl . Beat or blend until
smooth. Slice salt pork thin and use to cover bottom and sides of mold.
Fill w/ pork mix. Cover w/ heavy foil. Place in large pan half filled w
water. Bake for 2 hrs at 350. Cool, uncovered 30 min. Refrigerate until
cold, then recover. Put a weight on pate. Refrig at least 12 hours. Serve
on slices of French bread. |
|
Pork Liver |
2.5 |
|
lb, ground |
|
Grease a jelly
roll pan with peanut oil. Beat egg whites until foamy. Fold in hot pepper
sauce, garlic powder, paprika, and seasoned salt. Add peanuts, stir to
coat evenly. Spread in pan. Bake at 250 for 45 minutes. Remove from oven.
Break up any large pieces. Store in airtight container. Makes 1 pound. |
|
Garlic Powder |
0.5 |
|
tsp |
| |
Hot pepper sauce |
1 |
tsp |
|
|
Pears,
Peppered w Blue Cheese & Fried Sage |
Serves |
|
Halve pears
lengthwise and core. Cut pears lengthwise into 1/4" slices and
sprinkle on both side w pepper. In large non-stick skillet heat 1T butter
over moderately high heat until foam subsides and sauté half of pear
slices on both sides until golden brown, about 3 min total. Transfer to
plate and drizzle w half lemon juice. Repeat. Divide among 4 plates.
Sprinkle w blue cheese and serve w fried sage leaves (see How To section) |
|
Cheese, Blue |
0.5 |
|
c crumbled |
Pecans--Savory Meringue Baked
Preheat oven to 325. Butter a shallow 10x15 inch jelly roll pan. Beat
egg whites until stiff. Mix spices and salt into sugar. Keeping the beater
running, add sugar mix, 1T at a time. Fold in melted butter and nuts. Spread in
prepared pan and bake 15 min. Remove pan from oven. Using a spatula, carefully
flip mix one small section at a time. When all the pecans have been turned,
return pan to oven and bake an additional 15 min. Watch carefully and do not
allow to burn. Cool on paper towels. These are great in a green salad.
Sugar 0.33 c
Nutmeg 0.75 tsp
Cumin 0.75 tsp
Pepper 0.75 tsp
Cayenne Pepper 0.75 tsp
Salt 1 tsp Kosher
Egg White 2
Nuts, Pecans 1 lb |
Pepper
(Sweet) Tapinade
|
Coarsely chop
peppers and place in food processor w garlic and almonds. Process until
smooth. Add olive oil, lemon juice, salt and pepper and process until
combined. Scrape into a fine mesh sieve and drain well. Stir in parsley.
Makes about 2/3 c. |
|
Peppers, Red |
2 |
|
roasted, 1
stemmed, cored, etc. (all sweet) |
|
Nuts, Almonds |
2 |
|
tsp ground |
|
Parsley |
2 |
|
tsp Italian,
chopped |
|
Thaw pastry 20
min. Unfold and roll on lightly floured surface to 14 x 11 rectangle.
Spread evenly w pesto and sprinkle w Parmesan. Starting at long edge, roll
up pastry like a jelly roll. Cut crosswise in 3/8 in slices. Place on
lightly greased baking sheet and brush w egg mix. Bake at 400 for 8-10 min
or till golden brown. Transfer to wire rack and serve while warm (35
pinwheels) |
|
Egg |
1 |
|
beaten w 1Tsp
water |
|
Working in
batches, coarsely grind the portobellos in a food processor. In a very
large skillet over medium high, heat the oil. Add shallots and garlic and
cook, stirring, until softened, 1 to 2 min. Add mushrooms, reduce heat to
medium and cook, stirring occasionally, until all liquid is evaporated,
about 30 min. Raise heat to high, add vinegar, and cook, stirring, until
vinegar has evaporated. Remove from heat. Season w salt and pepper.
Garnish w parsley and serve warm or at room temp w bread or crackers. (2
c) (Will keep in refrigerator overnight) |
|
Mushrooms |
1.5 |
|
lb portobellos,
trimmed |
|
Preheat oven to
400. Grease 36 tiny muffin cups. In large bowl, whisk together eggs, oil,
meal, salt and baking powder. Add onion. Working quickly, in 2 batches,
peel and quarter potatoes and chop finely in food processor. Add to egg
mix and stir until coated well. Working quickly, spoon a rounded T of mix
into each muffin cup and bake in upper and lower thirds of oven, switching
position of pans halfway through until golden, about 30 min. |
|
Potato |
1.25 |
|
lb yellow (Yukon
Gold) |
| Pumpkin seeds, Zippy toasted | Serves |
| Mix all ingredients and put in jelly roll pan. Toast in moderate oven (375), stirring every 5 min, 15 min or until toasted. |
| Pumpkin Seeds | 14 |
| oz can, or use fresh |
|