In a large soup pot, melt one stick of butter. Add the celery, onions, white pepper and cayenne. Stir and cook over low heat until vegetables begin to soften. Over low heat in another pan, make a roux by combining 8 tablespoons melted butter and the flour to make a base for thickening the soup. […]

Prosciutto should be thinly sliced and cut into julienne strips. Veal shoulder should be like scaloppine, pounded In a small bowl, mix the hot wine, broth and tomato paste until the paste dissolves. Set aside and keep warm. Spread the veal slices on a flat surface, then cover each with pepper, cheese and prosciutto. Roll […]

vegetable oil for deep frying Preheat oven to 300 deg. Spread bread crumbs on baking sheet. Bake crumbs for about 10 minutes to dry. Peel eggs, halve and separate yolks from whites. Melt butter in heavy small skillet over low heat. Add herbs and stir until wilted, about 1 minute. Cool slightly. Mash yolks in […]

-OIL AND VINEGAR DRESSING- 1/2 c Vegetable Oil 1/4 c Vinegar 1 tb Ketchup 3/4 ts Sugar 1/4 ts Salt 1/2 ts Garlic Salt 1/8 ts Pepper Combine the lettuce, spinach, green pepper, carrots, cucumber, ham, cream cheese, eggs and onion in a large bowl; cover and refrigerate. Prepare the Oil And Vinegar Dressing; cover […]

1. In a medium-sized bowl combine eggs, milk, salt and pepper; beat until well blended. 2. Melt butter in a 10-inch, heat-resistant, non-metallic pie pan in e Oven 30 seconds. Rotate pan so it is completely coated with butter. 3. Pour egg mixture into pie pan and cover tightly with plastic wrap. 4. Heat in […]

1. Wash cauliflower and separate into flowerets. 2. Place flowerets and water in a deep, 1 1/2-quart, heat- resistant, non-metallic casserole. 3. Heat, covered, in e Oven 7 to 9 minutes. Set aside. 4. In a medium-sized, heat-resistant, non-metallic bowl melt butter, uncovered, in Microwave Oven 15 seconds. 5. Blend in flour and salt. Stir […]

Grate cheese. Add all ingredients, chill a little and divide into thirds. Roll in paprika. Can be frozen.

GARNISHES Paprika Parsley Mash the cheddar cheese and add the eggs mixing well. Stir in the flour and salt. Drop by TBLS into the rapidly boiling water then cover and boil for 15 minutes. Drain and serve with melted butter and sour cream. Sprinkle with chopped parsley or paprika, if desired.

In fry pan, combine onions, garlic and oil. Heat gently for 5 minutes. Add tomatoes and chili. Meanwhile, in separate pan, poach eggs. Heat tortillas by steaming them. Place tortillas on individual plates and top with poached eggs. Pour sauce over the top and sprinkle with cheddar cheese.

BEARNAISE SAUCE 2/3 c Dry white wine 1/3 c Tarragon vinegar 3 tb Shallots, minced 2 tb Fresh tarragon, chopped 1/2 ts White pepper 1/2 c Unsalted butter (1 stick) 3 Egg yolks Salt and cayenne pepper 4 Whole eggs 2 qt Water 1 tb Wine vinegar Artichoke Preparation: Cut the stems and most of […]