-SANDWICH – 8 Monterey Jack Cheese, Slices 4 Tomato; Slices, Thin 4 Lettuce Leaves Salt & Pepper; To Taste Dill Pickle Wedge Stuffed Olives * Eggs should be peeled and chopped. ++++ Prepare the egg salad filling. Refrigerate for at least 1 hour to blend the flavors. Spread 4 of the cheese slices with the […]

Emmenthaler is a dry, aged cheese that accents the flavor of asparagus. Serve as the main course of a light lunch or supper. PREHEAT OVEN TO 350F. Snap coarse ends off asparagus stalks leaving spears about 3 1/2-inches long. (Save the trimmed-off ends to use for soup.) Peel the asparagus spears using a swivel-bladed vegetable […]

Lightly grease a 10″ pizza pan. Heat 2 tablespoon of oil in a saucepan. Add onion, garlic, tomato paste, tomatoes with juice and oregano. Stir well to break up tomatoes, then simmer, uncovered, 10-15 minutes or until well thickened; cool. Preheat oven to 375F. (190C.). Put flours, salt and yeast in a bowl and mix […]

Spread Monterey Jack cheese and half of cheddar cheese in the partially baked crust. Seed, chop and drain well the green chilies. Distribute evenly over the cheese. Beat eggs, milk, cream and salt; blend well. Pour into crust. Lightly sprinkle rest of cheddar cheese over the top. Bake in moderately slow (325 degree) oven about […]

Mexican Rarebit Sliced pimento Minced parsley In the top of a double boiler, saute green pepper in butter till tender. Place over hot water and add tomatos, corn, chilies, salt and cheese. Stir till well-blended and cheese is melted. Blend in crumbs and egg. Cook and stir till mixture is thickened. Put ina chafing dish, […]

In 10″ skillet over medium heat,in hot butter,cook potatoes 2 minutes;stir often.Stir in next 4 ingredients;heat through.Stir in corned beef.Reduce heat to low.Make 4 indentations in potato mixture.Break an egg into each.Cover;cook 10 minutes or until eggs are set.Makes 4 servings.

Salmon Cheese Ball xxxxxx xxxxxx xxxx Finely flake smoked salmon. Blend together with remaining ingredients. Shape into ball. Roll in chopped nuts or parsley if desired. Serve with crackers. This salmon ball freezes beautifully.

In saucepan cook celery in butter; blend in flour, salt, mustard and pepper. Add milk and bouillon granules. Cook and stir till thickened and bubbly. Stir in mushrooms; set aside. Cook the frozen asparagus according to package directions; drain thoroughly. Reserve 1/2 cup asparagus and 1 egg for garnish. In a 10″x6″x2″ baking dish arrange […]

GINGER APRICOT SAUCE 1/4 c Apricots; Dried (Abt. 10) 1/4 c Sugar 1 ts Ginger 1/4 ts Salt 1 tb Lemon Juice * Cabbage should be shredded. +++++ ++++++++ Saute the pork, onion, and cabbage in hot oil until lightly browned. Stir in the mushrooms, bean sprouts, currants, and almonds and saute, stirring for 1 […]

PREPARE THE TART DOUGH. Partially prebake it and set it aside. Preheat the oven to 450F. Slice the eggplants into rounds or diagonal pieces about 3/8-inch thick. Coat a baking sheet with a film of oil; then lay down the eggplant slices. Brush the surface generously with plenty of oil so the eggplant will not […]