Gourmet’s guacamole

Ingredients

4 ripe avocados (preferably california)
1 lg garlic clove, mashed to a paste
8 oz container sour cream
4 oz can mild green chilies, drained and chopped fine
1 whole pickled jalapeno, seeded and minced
2 vine ripened tomatoes, seeded and chopped fine
1 sm onion, chopped fine
Accompaniment: tortilla chips

How to prepare

Halve and pit avocados and scoop flesh into a lg bowl mash avocado with a fork And stir in remaining ingredients and salt and pepper to taste, combining well chill Guacamole, surface covered with plastic wrap, at least one hour before and up to one Day stir guacamole well and serve with tortilla chips makes about 9 cups from Gourmet may 1995

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Raspberry curd

Ingredients

3 half-pint baskets raspberries
about 1/2 cup. Sugar
4 tbsp unsalted butter
1 1/2 tbsp lemon juice, or to taste
2 eggs
2 egg yolks

How to prepare

Puree the raspberries and put them through a fine strainer to remove the seeds. Measure 1 1/2 cup. Puree, heat it in a non-corroding saucepan, and stir in the sugar and butter. Taste and add the lemon juice to taste. Whisk the eggs and egg yolks just enough to mix them, then stir in some of the hot puree to warm them. Return to the pan and cook over low heat, stirring constantly, until the mixture is thick-it should reach a temperature of 170 degrees. Chill. (makes cup. 2 cup., Enough to fill one 9″ tart shell) this can be used as a cake filling, or to fill a tart or tartlets. Garnish with a little creme chantilly.

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Irish bread

Ingredients

3 cups flour
1-1/2 tsp salt
1-1/2 cups milk
1 cup raisins
4-1/2 tsp baking powder
1/2 cup sugar

1 slightly beaten egg
4 tbsp melted shortening

How to prepare

Sift flour, measure, add baking powder, salt, sugar and sift again. Add raisins. Combine egg, milk, slightly cooled melted shortening. Pour into flour mixture and stir just enough to moisten dry ingredients. Do not beat. Turn into greased 9 1/2 by 5 1/2 loaf pan. Bake at 350 degrees for about 1 hour. (optional topping-mix 1 cup of confectionery sugar with a few tsp of water to make consistency of loose paste and pour over cooled bread.)

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Peas with prosciutto, roman style

Ingredients

1 medium sized red onion, cleaned
1 tbsp lard or sweet butter
4 tbsp olive oil
1 1/2 lb fresh peas or 1 1/2 lb fresh frozen peas not defrosted
1 cup chicken or meat broth
salt and ground black pepper

Pinch of saffron
3 oz. Prosciutto, cut very thin

How to prepare

Finely chop the onion. Place a medium sized casserole with the lard and olive oil over medium hat and when the lard is melted, add the onion and saut

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Paris chuck roast

Ingredients

3 lb chuck roast, cut into 2″ cubes
1 1/2 tbs. Vegetable oil
1/2 tbs. Salt
1 tsp. Pepper
1/8 cup butter or margarine
4 cups peeled, sliced onion
2 lg cloves garlic, peeled & minced
1 can (12 oz) light beer
2 tbs. Light brown sugar, packed
1 1/2 tbs. Salt
2 large sprigs parsley
1 large bay leaf
1/2 tsp. Dried thyme
1 1/2 tbs. Cornstarch
2 tbs. White vinegar

How to prepare

In a large skillet, over medium heat, saut

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Slow cooker pot roast

Ingredients

3 lb chuck roast
1/2 med onions, chopped
2 garlic cloves, minced
16 oz can stewed tomatoes
1 tbsp worcestershire sauce
8 oz water
2 tbsp oil

Salt & coarsely ground pepper
flour

How to prepare

Season the roast with salt & pepper and then dredge in flour. Brown roast in frying pan and transfer to the slow cooker. In the same frying pan saut

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