In a small bowl, whisk together vinegar, soy sauce, pepper and salt to taste and add oil in a stream, whisking until emulsified. May be made 1 day ahead and chilled, covered. Bring to room temp. before serving. In bowl, toss mesclun with vinaigretteand divide among 8 salad plates. Top salads with dates and gost […]

Melt 3 tablespoons butter in heavy large skillet over low heat. Thinly slice leek and add, cover and cook, stirring occasionally, until soft, about 20 minutes. Uncover and continue cooking, if necessary, until all liquid evaporates; do not brown. Remove leek from skillet. Melt 2 tablespoons butter in same skillet over low heat. Add eggs, […]

* The Chicken Breast should be skinned, boned and split and weigh about 12 to 14 oz. ** The sticks of cheddar cheese should measure 5 X 1/2 X1/2-inches each. +++++ ++++++++ Combine the flour, salt and pepper and pound the mixture into the meat until the meat becomes thin. Cut the meat into 2 […]

-GARNISH – Paprika * The artichoke hearts should not be marinated Artichoke Hearts. Just the plain ones. +++++ ++++++++ Rinse and rain the artichoke hearts, then remove and discard the fuzzy chokes. Chop the artichoke hearts. Mix all of the ingredients, blending well and place in a greased 1 1/2 quart casserole. Dust the top […]

* Use 1 8-oz tube of store bought biscuits, or your favorite 12 biscuit ** Use store bought sauce or your favorite recipe. +++++ ++++++++ In a skillet brown the ground beef and then drain off the excess fat. Add the bbq sauce, onion and brown sugar and set aside. Separate the biscuit dough into […]

Cut asparagus in 1 inch pieces; cook in boiling salted water until tender, about 2 to 4 minutes. Drain thoroughly. Melt 1 T butter in 8 inch skillet, preferably one with non-stick lining; saute garlic and mushrooms until done and moisture has evaporated. Remove from pan; keep warm. In a small bowl, combine eggs, milk, […]

Place eggs in quart jar. Combine remaining ingreds in enameled saucepan and bring to boil. Pour over eggs. Cover, cool and refrigerate for at least 8 hrs.

Place the five quarts of buttermilk in a non corrosive pan; i.e. enamel or stainless steel. Pour water at least half way up the sides of the containers (use cardboard ones; not glass bottles). Bring to a boil and let it go for 20 minutes. Turn of and wait until the water is tepid. hang […]

In 10″ non-stick skillet, cook potato and onion in olive oil over medium heat until potato is tender. Remove from pan and set aside. In same skillet add egg product and pepper. As egg begins to set, run spatula under edge of omelet, lifting cooked portion and allowing uncooked portion to spread to bottom of […]

-OMELETS – 8 Eggs 1/2 c Water 4 tb Butter or margarine 1. In medium saucepan over medium heat, cook onion, bell pepper and celery in butter, stirring occasionally, until tender but not brown, about 5 minutes. 2. Stir in tomatoes, breaking apart with spoon if necessary. 3. Stir in seasonings; increase heat to high […]