1. Preheat the broiler. 2. Peel the potatoes. If they are not very small,cut them in half. Put them in a saucepan and cover with water. 3. Trim and peel the carrot. Cut into 2-in. lenght, then cut into quarters. Peel the onions and cut them in half. Add the carrots and onions to the […]

1. Sprinkle the chops on both sides with the sage and salt and pepper to taste. 2. Heat the butter and oil in a heavy skillet large enough to hold the chops in one layer. Add the chops and cook about 10 min. on each side. 3. Meanwhile, core the apples and cut into thick […]

Mix, then grind in a spice grinder or coffee mill, then re-mix. Store in an airtight container, keep in a cool place away from light. Muchly used in French charcuterie and with slowly cooked meat and poultry dishes.

Heat brown sugar, almonds and margarine in 10-inch skillet to boiling; reduce heat. Stir in peaches. Cover and simmer about 3 minutes or until peaches are hot. Serve warm or cool over angel food cake. 6 SERVINGS; 390 CALORIES PER SERVING. To e: Place brown sugar, almonds and margarine in microwavable 2-quart casserole. Microwave uncovered […]

Beat yolks in a small bowl until foamy. Gradually add 3/4 cup sugar; beat until thickened. Beat egg whites in a large bowl until soft peaks form. Fold egg yolk mix into egg whites. Stir in cream and remaining 3/4 cup sugar. Transfer to 3 quart saucepan. Cook over medium heat, stirring constantly until mixture […]

Slice onions into 1/4 inch slices. Separate into rings. In a large bowl combine flour, baking powder, salt, egg, beer and oil. Blend until smooth. Dip onion rings into batter to coat well, fry in hot oil at 375 degrees until golden brown. Drain on paper towels.