French riviera stew

Ingredients

1 tsp salt
1/8 tsp pepper
2 1/2 lb boned veal shoulder in 1 1/2″ cubes
1 tbsp white wine vinegar
2 tbs. Olive oil or vegetable oil
3/4 lb. Sliced fresh mushrooms

1/2 cup minced onion
1 10 oz. Can whole tomatoes and juice
1 large green bell pepper, seeded, cut in 1″ strips
1 tsp. Sugar
1 1/2 tsp. Salt
2 tsp. Dried oregano
1/2 cup converted rice

How to prepare

Salt (1 teas.) And pepper the veal cubes, and sprinkle with vinegar. In a medium skillet, over medium heat, heat the oil and saut

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Mock bernaise sauce

Ingredients

1/4 cup wine vinegar
1/4 cup dry white wine
1 tbsp minced green onions
1 tbsp minced fresh tarragon
1/8 tsp white pepper
1 tbsp cornstarch
1 tbsp acceptable vegetable oil
3/4 cup homemade chicken broth
1 egg yolk, lightly beaten

How to prepare

Place vinegar, wine, onions, tarragon and pepper in a small saucepan over medium heat. Bring to a boil, stirring constantly. Reduce heat to medium low and continue cooking until liquid is reduced to ab. 2 tsp set aside. Combine oil and cornstarch in a small saucepan. Stir to mix well. Place over low heat and cook, stirring constantly, until mixture is smooth. Add broth and increase heat to medium. Cook, stirring constantly, until mixture thickens. Remove from heat and add a small amt. Of the sauce to beaten egg yolk. Stir to mix well and pour egg mixture slowly into the sauce. Cook over low heat, stirring constantly, for 1 minute. Remove from heat and add vinegar mixture. Stir well. Serve over fish or vegetables if desired. Yield: 1 cup

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Corn souffl

Ingredients

4 eggs
16 oz can creamed corn
2/3 cup milk
1/4 cup all-purpose flour
1/4 cup melted butter
1/4 tsp white pepper
1 tbsp sugar

1/4 tsp salt
1 tbsp baking powder

How to prepare

Beat the eggs lightly and stir in the corn, salt, pepper, melted butter, flour, sugar and milk. Mix well. Add the baking powder, mixing well. Spoon into a souffl

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Stuffed snow peas

Ingredients

36 snow peas
1/4 cup creme fraiche
1 tbsp fresh dill, minced
2 tbsp cream cheese
1 lime, juice & zest only
2 oz caviar, salmon or lumpfish
red lettuce leaves

Black pepper, ground
salt

How to prepare

Blanch the snow peas in boiling salted water for 2 minutes. Drain at once. Rinse under cold running water. Pat dry. Use a sharp knife to slit the peas down only one of the long sides. Open carefully. Put the creme fraiche in a bowl. Mix in the dill and cream cheese. Grate in the lime zest. Add the lime juice. Fold in the caviar. Stuff the peas with the mixture. Serve on a bed of red lettuce leaves.

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Godiva strawberry torte

Ingredients

2 envelopes unflavored gelatin
1/2 cup cold water
3 egg yolks
1/2 cup sugar
1/4 tsp salt
1/2 cup milk, scalded
1 tsp vanilla extract
10-oz package frozen strawberries, pureed
2 cups godiva liqueur, divided
1 cup heavy cream
9″ sponge cake
1 quart fresh hulled strawberries
whipped cream

How to prepare

Soften gelatin in water, set aside. In double boiler, cook egg yolks, sugar, salt and milk until slightly thickened, stirring constantly. Remove from heat, add gelatin and stir until dissolved. Add vanilla, strawberry puree and 1-1/2 cups liqueur, chill until slightly thickened and mixture mounds on a spoon
whip cream until stiff, fold into strawberry mixture and set aside. To assemble the torte, place sponge cake in 9″ greased springform pan, sprinkle with godiva liqueur, cover with strawberries, hulled side down and top with strawberry mousse. Refrigerate several hours before serving. Garnish with whipped cream and fresh strawberries. Serves 12.

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Roasted red snapper

Ingredients

2 fresh fennel bulbs, trimmed, chopped
6 large shallots or green onions, chopped
1/2 cup chopped italian parsley
2 cups fresh french bread crumbs
1/4 cup olive oil

3 1/2 lb to 4 lb red snapper
1/4 cup dry white wine
olive oil

How to prepare

Combine first 3 ingredients in medium bowl. Transfer 1 cup fennel mixture to large bowl. Add bread crumbs and 1/4 cup olive oil to 1 cup fennel mixture in large bowl. Season with salt and pepper. (can be prepared 1 day ahead. Cover fennel mixture and bread crumb mixture separately and refrigerate.) Preheat oven to 450

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String beans & tomatoes provencale

Ingredients

3 tbsp olive oil
5 tbsp cooking oil
1 large onion, chopped
1-1/2 lbs fresh string beans, trimmed
1 cup tomatoes
salt and pepper to taste

How to prepare

In a large skillet, heat the olive oil with 2 tbsp of the cooking oil. Add onion and cook over medium heat until lightly wilted. Add string beans and the remaining oil, cover, and cook at medium heat for 10 minutes, stirring occasionally. Add tomatoes, season with salt and pepper, and continue cooking for another three to five minutes. Check seasoning. Allow to cool and then refrigerate. Yield: four to six servings.

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Green bean pate with basil

Ingredients

1/2 lb fresh green beans, trimmed
1 tbsp vegetable oil
1 small onion, coarsely chopped
3 hard-cooked eggs, cut up
3 tbsp finely chopped fresh basil
1 tsp lemon rind
mayonnaise, preferably homemade

Salt and pepper
crackers or pita toasts

How to prepare

Cook beans until tender by boiling or steaming them. In a skillet, heat oil; add onions and saut

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