IN THREE BATCHES ADDING 1/2 CUP CREAM TO EACH BATCH. BLEND EACH FOR 30 SECONDS. BRING STOCK TO A BOIL, LOWER HEAT AND WHEN SIMMERING STIR IN PUREE. ADD SHERRY, SEASONINGS AND ADJUST IF NECESSARY TO TASTE. TO SERVE HOT, POUR INTO TUREEN AND DECORATE WITH AVOCADO SLICES. TO SERVE COLD, REFRIGERATE, DECORATE AND SERVE COLD. 2 POUNDS SMELTS SALT FRESHLY GROUND PEPPER 1 1/2 CUPS FLOUR 1/2 GRATED PARMESAN CHEESE 1 CAN (14 OUNCE) TOMATO SAUCE FAT FOR FRYING CLEAN SMELT AND CUT OFF HEADS AND TAILS. WASH WELL AND PAT DRY WITH PAPER TOWELS. SPRINKLE INSIDE AND OUT WITH SALT AND PEPPER. COMBINE FLOUR AND CHEESE. DIP FISH IN TOMATO SAUCE THEN ROLL IN FLOUR MIXTURE TO COAT THOROUGHLY. DEEP FRY AT 350 DEGREES UNTIL BROWNED (ABOUT 2-4 MINUTES). KEEP WARM IN OVEN UNTIL FISH IS ALL COOKED. SERVE WITH CHILI OR SEAFOOD COCKTAIL SAUCE. 1 LEG OF LAMB (3-4 POUNDS) 3 TEASPOONS SALT 1/2 TEASPOONS PEPPER 1/4 CUP HONEY 1/8 TEASPOON GROUND GINGER 1/8 TEASPOON GROUND CINNAMON 1/8 TEASPOON GROUND CLOVES 2 TABLESPOONS COOKING OIL 1/4 TEASPOON SALT RUB THE MEAT WITH SALT AND PEPPER AND PLACE ON A RACK IN A ROASTING PAN. MIX LAST SIX INGREDIENTS AS A BASTING MIXTURE. ROAST THE LAMB AT 325 FOR 2 HOURS, BASTING EVERY 30 MINUTES WITH THE BASTING MIXTURE. POUR A LITTLE WATER INTO THE BOTTOM OF THE PAN TO PREVENT MIXTURE FROM BURNING. 6 TABLESPOONS SOFTENED BUTTER 1 TEASPOON DRY MUSTARD 1/4 TEASPOON BLACK PEPPER 1 TEASPOON SALT 1 TABLESPOON WORCESTERSHIRE SAUCE 1 TEASPOON CURRY POWDER 1/8 TEASPOON CAYENNE PEPPER 2-3 POUNDS LEAN SHORT RIBS OF BEEF IN 3-4 INCH PIECE HEAT OVEN TO 450 DEGREES PLACE THE BONES ON A GRILL RACK AND PLACE IN THE OVEN. MIX REMAINING INGREDIENTS AND BASTE THE BONES OFTEN DURING THE 1/2 HOUR COOKING PERIOD. PREPARE COOK AND PLACE THE BROCCOLI ON A SERVING DISH. WHILE STILL WARM, POUR OVER AN OLIVE OIL VINAIGRETTE AND LEAVE TO COOL BEFORE SERVING. CAN BE SERVED WITH GREEK DRESSING (LEMONOLATHO). PORATED. SET ASIDE TO COOL. CLARIFY THE BUTTER BY CUTTING INTO SQUARES AND MELTING OVER LOW HEAT. REMOVE FROM HEAT AND SKIM OFF ANY FOAM. ALLOW TO COOL IN THE PAN. WHEN COOL, REMOVE THE SOLID YELLOW BUTTER AND DISCARD THE MILKY LIQUID. REMELT THE CLARIFIED BUTTER AND SET ASIDE PREPARE THE FILLING. PLACE THE NUTS IN A PLASTIC BAG , THEN PLACE THE BAG INSIDE A SECOND BAG. WRAP IN A TEA TOWEL AND POUND WITH A ROLLING PIN UNTIL NUTS ARE NO BIGGER THEN GREEN PEAS - SOME WILL BE GROUND QUITE FINE. PLACE THE NUTS IN A BOWL AND ADD THE 1/3 CUP OF SUGAR. SET ASIDE. HEAT THE OVEN TO 350 DEGREES WITH A SHELF ON THE SECOND LOWEST LEVEL. SEPARATE THE PHYLLO DOUGH INTO PARTS OF APPROXIMATELY 1/3 AND 2/3. KEEP THE 2/3 WRAPPED IN A PLASTIC BAG OR IT WILL DRY OUT. WORKING QUICKLY BUTTER THE PAN, LAY A SHEET OF DOUGH ON TOP AND BUTTER IT. REPEAT THE LAYERS OF DOUGH AND BUTTER UNTIL THE 1/3 DOUGH IS USED UP. USE A PASTRY BRUSH FOR BUTTERING AND USE A LARGE SHALLOW DISH (ABOUT 18 X 12) FOR THE LAYERING. POUR ON THE FILLING MIXTURE AND SPREAD EVENLY. USING THE REMAINDER OF THE DOUGH, REPEAT THE LAYERING. THE FIRST FEW LAYERS TEND TO SLIP A BIT. CUT INTO SHAPES WITH A SHARP NIFE - DIAMONDS ARE TRADITIONAL BUT SQUARES ARE JUST AS GOOD. PIECES SHOULD BE ABOUT 1 - 2 INCHES ON A SIDE. BAKE ON LOW SHELF FOR 15 MINUTES. REMOVE, LOWER TEMPERATURE TO 325 AND MOVE SHELF TO MIDDLE POSITION. POUR ON ANY REMAINING BUTTER. REPLACE IN OVEN AND CHECK AFTER 25 MINUTES MORE. PASTRY SHOULD BE LIGHT GOLDEN BROWN. REMOVE AND DRIZZLE ON THE COLD SYRUP. ALLOW TO COOL. STORE IN REFRIGERATOR FOR 24 HOURS BEFORE SERVING. FREEZE BY PUTTING INTO INDIVIDUAL PAPER CASES SO YOU CAN DEFROST ONLY WHAT YOU NEED. NOTE - YOU CAN PREPARE THE SYRUP, BUTTER AND NUTS UP TO 2 DAYS AHEAD OF TIME. THIS RECIPE IS WELL WORTH THE EFFORT. 3 TABLESPOONS OLIVE OIL 1 CUP FINELY CHOPPED ONION 1 TABLESPOON CRUSHED GARLIC 1 LARGE CAN OF ITALIAN PLUM TOMATOES. 1 6 OUNCE CAN OF TOMATO PASTE 2 TABLESPOONS DRIED OREGANO 2 TABLESPOONS FRESH CUP BASIL OR DRIED BASIL 2 TEASPOONS SUGAR 1 1/2 TEASPOONS SALT 1-2 TEASPOONS LEMON JUICE 1/4 TEASPOONS GROUND HOT RED CHILLIES(OPTIONAL) FRESHLY GROUND BLACK PEPPER FRY THE ONIONS IN THE OLIVE OIL IN A LARGE SAUCEPAN OVER MODERATE HEAT FOR 7-8 MINUTES. WHEN THE ONIONS ARE SOFT, ADD THE GARLIC AND FRY FOR 2 MINUTES MORE. STIR CONSTANTLY DURING THIS PROCESS. ADD ALL REMAINING INGREDIENTS AND BREAK UP THE TOMATOES INTO SMALL CHUNKS. MIX ALL INGREDIENTS WITH A WOODEN SPOON. BRING THE SAUCE TO A BOIL, REDUCE HEAT TO SIMMER AND SIMMER UNCOVERD FOR 1-2 HOURS. STIR OCCASIONALLY UNTIL SAUCE IS THICK AND FAIRLY SMOOTH. PLEASE ADJUST SEASONING TO YOUR OWN TASTE. THIS SAUCE IS EXCELLENT FOR MOST ITALIAN FOODS. 4 TABLESPOONS BUTTER 1 1/2 CUPS CHOPPED ONIONS 1/2 CUP FINELY CHOPPED CARROTS 1 TEASPOON CRUSHED GARLIC 4-5 POUNDS VEAL SHANK IN 2 1/2 INCH PIECES 1/2 CUP OLIVE OIL 1 CUP DRY WHITE WINE 1 TEASPOON DRIED BASIL 3/4 CUP CHICKEN STOCK 1 TEASPOON DRIED THYME 1 LARGE CAN OF ITALIAN PLUM TOMATOES 6 PARSLEY SPRIGS 2 BAY LEAVES SALT, PEPPER AND A LITTLE FLOUR1 TABLESPOON GRATED LEMON PEEL 1 TEASPOON FINELY CHOPPED GARLIC 3 TABLESPOONS FINELY CHOPPED PARSLEY IN A HEAVY SHALLOW CASSEROLE WITH A TIGHT LID, MELT THE BUTTER OVER MODERATE HEAT AND ADD THE ONIONS, CARROT AND GARLIC ( 1 TEASPOON). COOK, STIRRING OCCASIONALLY FOR ABOUT 10 MINUTES. REMOVE FOM THE HEAT. SEASON THE VEAL WITH SALT AND PEPPER AND ROLL IN FLOUR SHAKING OFF THE EXCESS. IN A SKILLET, HEAT 6 TABLESPOONS OF THE OIL AND BROWN THE VEAL OVER HIGH HEAT, ADDING MORE OIL IF NECESSARY. TRANSFER THE BROWNED PIECES TO THE CASSEROLE AND STAND THEM UPRIGHT, SIDE BY SIDE. PREHEAT THE OVEN TO 350 DISCARD ALMOST ALL THE OIL FROM THE SKILLET. POUR IN THE WINE AND BOIL IT UNTIL REDUCED TO ABOUT 1/2 CUP. SCRAPE UP THE BROWNED BITS STICKING IN THE PAN. ADD THE STOCK, BASIL, THYME, TOMATOES, PARSLEY, AND BAY LEAVES AND BRING TO THE BOIL THEN POUR OVER THE VEAL. THE LIQUID SHOULD COME 1/2 WAY UP THE MEAT; IF NOT ADD MORE STOCK. BRING THE CASSEROLE TO THE BOIL ON TOP OF THE STOVE THEN PLACE IN THE OVEN AND BAKE FOR 1 1/4 HOURS, BASTING OCCASIONALLY. TO SERVE ARRANGE THE PIECES OF VEAL ON A PLATTER SPOON THE SAUCE AND VEGETABLES FROM THE CASSEROLE AROUND THEM. SPRINKLE THE TOP WITH GREMOLATA, MADE BY MIXING THE LEMON PEEL, SHOPPED GARLIC AND PARSLEY. CAN BE SERVED WITH RICE OR PASTA OR A RISOTTA. 3 LARGE RIPE AVOCADOES DICED 1 LARGE RIPE AVOCADO SLICED 6 CUPS CHICKEN STOCK 1 TEASPOON SALT 1 1/2 CUPS HEAVY CREAM 1/4 CUP PALE DRY SHERRY 1/2 TEASPOON GROUND WHITE PEPPER PUREE 3 AVOCADOES IN A FOOD PROCESSOR OR BLENDER, TIME BEATING WELL BETWEEN EACH. BLEND IN THE MELTED CHOCOLATE. BEAT IN THE DRY INGREDIENTS AND THE MILK ALTERNATELY. POUR THE BATTER INTO THE PREPARED PANS. BAKE ON THE MIDDLE SHELF FOR 30 MINUTES. THE CAKE IS DONE WHEN IT HAS PULLED AWAY FRRON THE SIDES OF THE PAN AND WHEN A TOOTHPICK COMES OUT DRY. NOTE* THIS MAKES 3 -9" LAYERS. A HALF RECIPE MAKES 2 LAYERS. FROST WITH A CHOCOLATE BUTTER CREAM. 1 PACKAGE LADY FINGERS (BOUDOIR BISCUITS) 1 SMALL CAN CRUSHED PINEAPPLE 1 PINT WHIPPING CREAM 1 TSP SUGAR LINE A FLAT PYREX DISH (APPROXIMATELY 12"X6") WITH ONE LAYER OF BISCUITS. DRAIN THE PINEAPPLE AND POUR A VERY LITTLE OF THE JUICE OVER THE BISCUITS. SPREAD ON THE PINEAPPLE. WHIP THE CREAM ADDING THE SUGAR. SPREAD ON TOP OF THE PINEAPPLE. REFRIGERATE FOR SEVERAL HOURS OR OVERNIGHT. DECORATE WITH GLACE CHERRIES. 1/2 CUP SALAD OIL 1 CUP DRY RED WINE 1 CUP SLICED ONION 1/4 CUP CHOPPED PARSLEY 1 BAY LEAF 1/2 TEASPOON THYME 2 TEASPOONS SALT 1/2 TEASPOONS BLACK PEPPER 4 POUND POTROAST 3 STRIPS BACON 1 TABLESPOON VINEGAR MIX FIRST 8 INGREDIENTS AND POUR OVER THE MEAT IN A DEEP DISH. IF MARINADE DOES NOT COVER MEAT, TURN MEAT AT LEAST ONCE. PLACE THE BACON IN THE BOTTOM OF A CASSEROLE DISH, DRAIN THE MEAT AND PLACE ON THE BACON. STRAIN THE VEGETABLES (ONIONS PARSLEY ETC) AND ADD THESE VEGETABLES AND 1/2 CUP OF THE MARINADE TO THE CASSEROLE. RESERVE THE REST OF THE MARINADE. ROAST THE MEAT AT 350 DEGREES FOR 1 1/2 HOURS BASTING FREQUENTLY. SWITCH OFF THE OVEN. TRANSFER THE MEAT TO A PLATTER AND REPLACE IT IN THE OVEN. ADD THE PAN JUICES TO THE REMAINING MARINADE AND BOIL FOR FIVE MINUTES. IF DESIRED THIS CAN BE THICKENED WITH A LITTLE FLOUR OR CORNSTARCH. ADD THE VINEGAR AND SEASON TO TASTE. SERVE AS A SAUCE WITH THE MEAT. 1 CUP SOYA SAUCE 1/3 CUP DRY SHERRY 1 TSP GINGER POWDER 4 TABLESPOONS BROWN SUGAR 2 TEASPOONS GRATED ONION 1 CLOVE GARLIC CRUSHED 2 POUNDS SIRLOIN (1 INCH THICK) MIX ALL INGREDIENTS EXCEPT STEAK AND MARINATE THE STEAK FOR AT LEAST 3-4 HOURS AT ROOM TEMPERATURE OR OVERNIGHT IN THE REFRIGERATOR. DRAIN MEAT AND PAN FRY IN A VERY LITTLE OIL IN A SKILLET. AS MEAT COOKS, BASTE WITH THE SAUCE. COOK FOR 4-5 MINUTES ON EACH SIDE FOR RARE. NOTE: EVEN RARE THE MEAT WILL NOT BE READ AS THE MARINADE COLOURS THE MEAT. 1 EGG + 2 YOLKS 1 TABLESPOON LEMON JUICE 1/2 TEASPOON SALT 1/4 TEASPOONS MUSTARD POWDER 1 3/4 CUPS BLAND OIL (CORN OR SOYA) 1/4 CUP OLIVE OIL SALT, PEPPER AND LEMON JUICE BEAT EGGS, YOLKS, LEMON JUICE, SALT, MUSTARD IN PROCESSOR FOR 1 MINUTE. WITH MOTOR STILL ON, ADD FIRST CUP OF OIL, A FEW DROPS AT A TIME. STOP MOTOR AND SCRAPE DOWN SIDES IF NECESSARY. WITH MOTOR ON, ADD REMAINING OIL, IN A SLOW STREAM. WHEN THICK, SEASON TO TASTE. IF SAUCE THICKEN BEFORE ADDING ALL OIL, THIN WITH A LITTLE LEMON JUICE OR UP TO 2 TABLESPOONS VERY HOT WATER. KEEP SAUCE REFRIGERATED. 6 OUNCES MELTED BUTTER 1/2 + 1/2 OUNCES COLD BUTTER 3 EGG YOLKS 1 TABLESPOONS COLD WATER 1 TABLESPOON + DROPS LEMON JUICE 1 PINCH SALT SALT AND WHITE PEPPER TO TASTE MELT AND SET ASIDE THE 6 OUNCES BUTTER. IN A MEDIUM (2 PINT) STAINLESS STEEL OR ENAMEL SAUCEPAN WHISK THE EGG YOLKS FOR 1 MINUTE UNTIL THICK AND STICKY. (DO NOT USE ALUMINUM OR NON-STICK SAUCEPAN). BEAT IN ONE TABLESPOON EACH OF COLD WATER AND LEMON JUICE AND THE PINCH OF SALT FOR 30 SECONDS. ADD 1/2 OUNCE OF COLD BUTTER. PLACE SAUCEPAN OVER VERY LOW HEAT OR OVER A POT OF SIMMERING WATER AND WHISK FOR 2 MINUTES OR UNTIL YOU SEE THE PAN BOTTOM BETWEEN STROKES OF THE WHISK. IF SAUCE LUMPS REMOVE FROM HEAT, PLACE PAN IN COLD WATER AND WHISK UNTIL SMOOTH. REMOVE FROM HEAT WHEN THICKENED INTO A HEAVY CREAM AND BEAT IN 1/2 OUNCE COLD BUTTER. WHISK IN MELTED BUTTER IN A STEADY STREAM OF DROPS UNTIL SAUCE THICKENS THEN ADD MORE QUICKLY. DO NOT USE FOAM OR MILK SOLIDS FROM THE MELTED BUTTER. SEASON TO TASTER WITH SALT, PEPPER AND LEMON JUICE. KEEP NO MORE THAN LUKEWARM BY PLACING OVER WARM, NOT HOT, WATER. 1 1/4 CUPS SUGAR 1 CUP WATER 1 TABLESPOON LEMON JUICE 1 POUND SWEET BUTTER 1 POUND WALNUTS 1/3 CUP SUGAR 1 POUND PHYLLO DOUGH (AVAILABLE AT GREEK OR LEBANESE STORES) T MAKE SYRUP, BRING THE 1 1/4 CUPS SUGAR AND THE WATER TO THE BOIL.COVER THE SAUCEPAN WITH LID FOR A FEW MINUTES TO CREATE STEAM AND WASH DOWN SIDES OF THE PAN. DO NOT STIR AFTER IT HAS BEGUN TO BOIL. BOIL UNCOVERED FOR ABOUT 10 MINUTES UNTIL 220 DEGREES ON A CANDY THERMOMETER. ALLOW SYRUP TO COOL. DO NOT STIR BUT TILT THE SAUCEPAN. SYRUP SHOULD BE HEAVY LIKE CORN SYRUP OR THIN HONEY. IF TOO THIN, REBOIL FOR A FEW MINUTES. IF TOO THICK, ADD WATER AND REHEAT UNYIL INCORCE. KEEP REFRIGERATED UNTIL READY TO USE. 4 CUPS SUGAR 1/4 LB BUTTER 1 CUP MILK 2 TBSP SYRUP (ANY KIND) 1 CAN CONDENSED MILK 1TSP VANILLA 1/2 TSP CREAM OF TARTAR BUTTER A BAKING TIN (8X8) BRING SUGAR, BUTTER MILK AND SYRUP TO A BOIL AND BOIL FOR 7 MINUTES, STIRRING OCCASIONALLY. REMOVE FROM STOVE AND TURN HEAT UP TO HIGH. STIR IN CONDENSED MILK AND RETURN TO THE STOVE. BOIL ON HIGH HEAT FOR 15 MINUTES, STIRRING CONSTANTLY. BE CAREFUL IT DOES NOT STICK ON THE BOTTOM AND SCORCH. REMOVE FROM STOVE AND QUICKLY ADD VANILLA AND CREAM OF TARTAR. BEAT WITH A BEATER FOR A FEW MINUTES (2-3) AND QUICKLY POUR INTO BUTTERED PAN. ALLOW TO COOL. CUT INTO 1-1 1/2 INCH SQUARES WHEN COOL BUT NOT HARD. KEEP IN A CLOSED TIN TO PREVENT DRYING OUT. NOTE HAVE TIN BUTTERED AND ALL INGREDIENTS READY BEFORE YOU START. TIMINGS ARE IMPORTANT SO TIME EACH STEP. IF YOU PREFER A SOFTER FUDGE, REDUCE THE FIRST STEP TO 6 MINUTES AND THE SECOND TO 13. THIS FUDGE IS DEFINITELY WORTH THE EFFORT. CE WILL NO THICKEN OR CURDLES, WARM ANOTHER BOWL AND WHISK TOGETHER 1 TBSP OF PREPARED MUSTARD AND ONE TBSP OF THE SAUCE UNTIL WELL CREAMED. BEAT IN THE REST OF THE SAUCE A TBSP AT A TIME. IF YOU GET DESPERATE, PLACE THE BOWL OVER LUKEWARM WATER WHILE YOU BEAT IN THE FIRST 1/4 CUP OF THE SAUCE. SEASON WITH SALT, PEPPER AND LEMON JUICE. KEEP REFRIGERATED UNTIL READY TO USE. 2 LBS CHICKEN WINGS CUT INTO THREE PIECES PER WING FLOUR SALT PEPPER 1 TBSP OLIVE OIL 1 MEDIUM ONION CHOPPED 1/2 CUP SLICED GREEN ONION OR SHALLOTS 1 LARGE CLOVE GARLIC, CRUSHED 1/2 LB MUSHROOMS, QUARTERED 1 TBSP PARSLEY 1/2 TSP THYME 1/2 CUPS DRY WHITE WINE OE DRY VERMOUTH 3/4 CUPS CHICKEN STOCK 1 SMALL CAN PEELED TOMATOES PAT CHICKEN WING PIECES DRY, SEASON WITH SALT AND PEPPER AND DREDGE IN FLOUR, SHAKING OFF THE EXCESS. HEAT THE OIL OVER MODERATE HEAT IN A SKILLET AND BROWN THE CHICKEN. REMOVE THE PIECES AND PLACE ON A SIDE. IN THE REMAINING OIL (ADD MORE IF NECESSARY) SAUTE THE ONION, SHALLOTS AND GARLIC UNTIL SOFTENED. ADD THE MUSHROOMS, PARSLEY THYME SALT AND PEPPER TO TASTE AND SAUTE FOR 5 MORE MINUTES. ADD THE WINE AND BOIL DOWN UNTIL LIQUID IS REDUCED BY HALF. ADD TOMATOES AND STOCK, RETURN THE CHICKEN TO THE SKILLET AND BRING TO THE BOIL. REDUCE HEAT TO MEDIUM, COVER AND K. 6 - 3/4 INCH PORK CHOPS 1 TBSP OIL 3/4 CUP WATER 1 TBSP WORCESTERSHIRE SAUCE 1 TBSP BROWN SUGAR 1 7OZ CAN TOMATO SAUCE 1 LEMON SALT PEPPER SEASON CHOPS WITH SALT AND PEPPER AND BROWN IN OIL IN AN ELECTRIC FRYING PAN. POUR OFF EXCESS FAT. BLEND ALL REMAINING INGREDIENTS EXCEPT THE LEMON AND POUR OVER THE CHOPS IN THE PAN. SLICE THE LEMON AND PLACE HALF THE SLICES ON TOP. COVER AND SIMMER FOR 45 MINUTES, BASTING OCCASIONALLY. ARRANGE THE OTHER LEMON SLICES DECORATIVELY ON TOP. SIMMER FOR 15 MINUTES MORE AND SERVE WITH RICE. 1LB STEAK FOR BROILING 2 TBSP KETCHUP 2 TBSP WORCESTERSHIRE SAUCE 2 TBSP VINEGAR 1/2 TSP DRY MUSTARD POWDER 1 ONION, GRATED COMBINE INGREDIENTS AND MARINADE STEAK IN MIXTURE FOR AT LEAST 2 HOURS. DRAIN. HEAT A FILM OF OIL IN A FRYING PAN AND FRY THE STEAK FOR 4 MINUTES PER SIDE. POUR THE MARINADE OVER THE STEAK AND SIMMER FOR 5 MINUTES. SERVE WITH SALAD AND POTATOES. T TBSP BUTTER 1 LARGE ONION, CHOPPED 1 CLOVE GARLIC, CRUSHED 2 TBSP PARSLEY 1 LARGE CAN TOMATOES (PREFERABLY ITALIAN PLUM) SALT PEPPER 4 CUPS CHICKEN BOUILLON OR BROTH SAUTE ONIONS AND GARLIC IN THE BUTTER UNTIL SOFT BUT NOT BROWN. ADD THE PARSLEY, TOMATOES, SALT AND PEPPER. SIMMER, STIRRING OCCASIONALLY FOR 25 MINUTES. BREAK UP THE TOMATOES AS YOU DO SO. ADD THE CHICKEN BOUILLON AND SIMMER FOR 1/2 HOUR. 1 UNBAKED PIE CRUST 1 CUP SOUR CREAM 1 EGG 2 TSP LEMON JUICE 2 TBSP FLOUR 3 CUPS SLICED BAKING APPLES 1/2 CUP SUGAR 1/2 CUP FLOUR 1 TSP CINNAMON 1/2 CUP SOFT BUTTER PREHEAT OVEN TO 375 DEGREES COMBINE THE SOUR CREAM, EGG, LEMON JUICE, APPLE AND 2 TBSP FLOUR. PLACE THIS MIXTURE IN THE PASTRY SHELL. BLEND THE SUGAR, REMAINING FLOUR AND CINNAMON. MIX IN THE SOFT BUTTER WITH A PASTRY BLENDER OR FORK. SPRINKLE OVER THE APPLES. BAKE FOR ONE HOUR AND SERVE WARM WITH OR WITHOUT CREAM. 4 CUPS FLOUR 2 TEASPOONS BAKING SODA 1 1/2 TEASPOONS SALT 1 CUP BUTTER 2 1/2 CUPS SUGAR 4 EGGS 6 OZS SEMI-SWEET BAKING CHOCOLATE MELTED 1/2 CUP VINEGAR 1 1/2 CUPS MILK 2 TEASPOONS VANILLA - - - - 3 9" DIAMETER PANS GREASED AND COCOA-ED PRE-HEAT OVEN TO 350 DEGREES WITH A SHELF IN THE MIDDLE OF THE OVEN. SIFT THE FLOUR, BAKING SODA AND SALT. ADD THE VINEGAR TO THE MILK THEN ADD THE VANILLA. CREAM THE BUTTER ADDING THE SUGAR SLOWLY AND BEAT UNTIL FLUFFY. ADD THE EGGS ONE AT AUCE IS EXCELLENT FOR MOST ITALIAN FOODS. 4 S 1 1/2 S PED S 1/2 PED CARROTS 1 CRUSHED 4-5 POUNDS SHANK IN 2 1/2 PIECES 1/2 1 DRY 1 3/4 1 1 CAN OF ITALIAN PLUM ES 6 SPRIGS 2 , A LITTLE FLOUR1 D 1 PED 3 S PED IN A WITH A TIGHT , OVER S, CARROT ( 1 ). , R FOR 10 S. REMOVE FOM . WITH ROLL IN FLOUR SHAK . IN A , 6 S OF OVER , MORE IF . ED PIECES TO ST M UPRIGHT, BY . OVEN TO 350 DISCARD ALMOST FROM . IN IT D TO 1/2 . UP ED BITS STICK IN . , , , ES, , TO OVER . LIQUID SHOULD COME 1/2 WAY UP ; IF MORE . TO ON OF IN OVEN FOR 1 1/4 S, . TO PIECES OF ON A S FROM AROUND M. WITH GREMOLATA, MADE BY , SHOPPED . CAN BE D WITH OR PASTA OR A RISOTTA. L IT UNTIL REDUCED TO ABOUT 1/2 CUP. SCRAPE UP THE BROWNED BITS STICKING IN THE PAN. ADD THE STOCK, BASIL, THYME, TOMATOES, PARSLEY, AND BAY LEAVES AND BRING TO THE BOIL THEN POUR OVER THE VEAL. THE LIQUID SHOULD COME 1/2 WAY UP THE MEAT; IF NOT ADD MORE STOCK. BRING THE CASSEROLE TO THE BOIL ON TOP OF THE STOVE THEN PLACE IN THE OVEN AND BAKE FOR 1 1/4 HOURS, BASTING OCCASIONALLY. TO SERVE ARRANGE THE PIECES OF VEAL ON A PLATTER SPOON THE SAUCE AND VEGETABLES FROM THE CASSEROLE AROUND THEM. SPRINKLE THE TOP WITH GREMOLATA, MADE BY MIXING THE LEMON PEEL, SHOPPED GARLIC AND PARSLEY. CAN BE SERVED WITH RICE OR PASTA OR A RISOTTA. 3 RIPE ES DICED 1 RIPE D 6 S 1 1 1/2 S CREAM 1/4 PALE DRY 1/2 PUREE 3 ES IN A OR ER, IN THREE BATCHES 1/2 CREAM TO BATCH. FOR 30 S. TO A , IN PUREE. , S IF TO . TO , INTO TUREEN WITH S. TO , , . AT AND WHEN SIMMERING STIR IN PUREE. ADD SHERRY, SEASONINGS AND ADJUST IF NECESSARY TO TASTE. TO SERVE HOT, POUR INTO TUREEN AND DECORATE WITH AVOCADO SLICES. TO SERVE COLD, REFRIGERATE, DECORATE AND SERVE COLD. 2 POUNDS SS FRESHLY 1 1/2 S FLOUR 1/2 D PARMESAN CHEESE 1 CAN (14 ) FAT FOR CLEAN S HEADS TAILS. WASH WELL PAT DRY WITH TOWELS. IN OUT WITH . FLOUR CHEESE. DIP FISH IN ROLL IN FLOUR TO COAT THOROUGHLY. AT 350 S ED ( 2-4 S). IN OVEN FISH IS ED. WITH CHILI OR SEA COCKTAIL . NTIL BROWNED (ABOUT 2-4 MINUTES). KEEP WARM IN OVEN UNTIL FISH IS ALL COOKED. SERVE WITH CHILI OR SEAFOOD COCKTAIL SAUCE. 1 LEG OF (3-4 POUNDS) 3 S 1/2 S 1/4 HY 1/8 1/8 1/8 S 2 S 1/4 RUB WITH ON A IN A . LAST SIX S AS A . AT 325 FOR 2 S, E 30 S WITH . A LITTLE INTO BOTTOM OF TO FROM BURN. SIX INGREDIENTS AS A BASTING MIXTURE. ROAST THE LAMB AT 325 FOR 2 HOURS, BASTING EVERY 30 MINUTES WITH THE BASTING MIXTURE. POUR A LITTLE WATER INTO THE BOTTOM OF THE PAN TO PREVENT MIXTURE FROM BURNING. 6 S ENED 1 DRY 1/4 1 1 SHIRE 1 1/8 CAYENNE 2-3 POUNDS LEAN SHORT RIBS OF BEEF IN 3-4 PIECE OVEN TO 450 S BS ON A IN OVEN. S BS DUR 1/2 PERIOD. OVEN TO 450 DEGREES PLACE THE BONES ON A GRILL RACK AND PLACE IN THE OVEN. MIX REMAINING INGREDIENTS AND BASTE THE BONES OFTEN DURING THE 1/2 HOUR COOKING PERIOD. BROCCOLI ON A . WHILE STILL , OVER AN VINAIGRETTE LEAVE TO . CAN BE D WITH GREEK DRESS (OLATHO). N BE SERVED WITH GREEK DRESSING (LEMONOLATHO). 1 1/2 LBS SALMON FILETS 1/4 1/4 COARSE 1 CED SPRIGS OF DILL 1/4 COGNAC 1/4 DRY SALMON WITH . GRIND ON WITH DILL. PRESS S INTO FISH. IN A CERAMIC OR GLASS JUST ENOUGH TO HOLD FISH COGNAC . SALMON SKIN UP, WITH PLASTIC WRAP WEIGHT WITH A 2 LB WEIGHT. LET IT FOR 3 DAYS IN FRIDGE. REMOVE WEIGHT PLASTIC WRAP. SALMON TO A T BOARD, S SALMON INTO FINE HORIZONTAL S. . REMOVE THE WEIGHT AND THE PLASTIC WRAP. TRANSFER THE SALMON TO A CUTTING BOARD, SCRAPE OFF THE SEASONINGS AND CUT THE SALMON INTO FINE HORIZONTAL SLICES. HE SAUCE. SEASON WITH SALT, PEPPER AND LEMON JUI ON, ADD REMAINING OIL, IN A SLOW STREAM. WHEN THICK, SEASON TO TASTE. IF SAUCE THICKEN BEFORE ADDING ALL OIL, THIN WITH A LITTLE LEMON JUICE OR UP TO 2 TABLESPOONS VERY HOT WATER. KEEP SAUCE REFRIGERATED. 6 S 1/2 + 1/2 S 3 S 1 S 1 + DROPS 1 P TO 6 S . IN A (2 PINT) OR ENAMEL S FOR 1 STICKY. (DO OR NON-STICK ). IN OF P OF FOR 30 S. 1/2 OF . OVER OR OVER A OF FOR 2 S OR YOU SEE BOTTOM STROKES OF . IF LUMPS REMOVE FROM , IN SMOOTH. REMOVE FROM ENED INTO A CREAM IN 1/2 . IN IN A STEADY OF DROPS ENS MORE . DO FOAM OR SOS FROM . TO R WITH , . NO MORE THAN BY PLAC OVER , , . EAT, PLACE PAN IN COLD WATER AND WHISK UNTIL SMOOTH. REMOVE FROM HEAT WHEN THICKENED INTO A HEAVY CREAM AND BEAT IN 1/2 OUNCE COLD BUTTER. WHISK IN MELTED BUTTER IN A STEADY STREAM OF DROPS UNTIL SAUCE THICKENS THEN ADD MORE QUICKLY. DO NOT USE FOAM OR MILK SOLIDS FROM THE MELTED BUTTER. SEASON TO TASTER WITH SALT, PEPPER AND LEMON JUICE. KEEP NO MORE THAN LUKEWARM BY PLACING OVER WARM, NOT HOT, WATER. 1 1/4 S 1 1 1 POUND SWEET 1 POUND WALS 1/3 1 POUND PHYLLO (AVAILABLE AT GREEK OR LEBANESE STORES) T , 1 1/4 S TO . WITH FOR A S TO CREATE STEAM WASH S OF . DO AFTER IT HAS BEGUN TO . ED FOR 10 S 220 S ON A CY RMOMETER. OW TO . DO TILT . SHOULD BE LIKE CORN OR HY. IF TOO , RE FOR A S. IF TOO , RE UNYIL INCORPORATED. TO . CLARIFY BY T INTO SQUARES OVER . REMOVE FROM SKIM FOAM. OW TO IN . , REMOVE SO YEL DISCARD Y LIQUID. RE CLARIFIED FILL. S IN A PLASTIC BAG , BAG IN A BAG. WRAP IN A TEA TOWEL POUND WITH A ROLL PIN S ARE NO BIGGER GREEN PEAS - SOME WILL BE QUITE FINE. S IN A 1/3 OF . . OVEN TO 350 S WITH A ON EST LEVEL. SEPARATE PHYLLO INTO PARTS OF APPROXIMATELY 1/3 2/3. 2/3 WRAPPED IN A PLASTIC BAG OR IT WILL DRY OUT. WORK , LAY A SHEET OF ON IT. S OF 1/3 IS D UP. A BRUSH FOR A ( 18 X 12) FOR . ON FILL EVENLY. DER OF , . S TEND TO SLIP A BIT. INTO SHAPES WITH A SHARP NIFE - DIAMONDS ARE TRADITIONAL SQUARES ARE JUST AS GOOD. PIECES SHOULD BE 1 - 2 ES ON A . ON FOR 15 S. REMOVE, TO 325 MOVE TO POSITION. ON . IN OVEN CHECK AFTER 25 S MORE. SHOULD BE LIGHT GOLDEN . REMOVE DRIZZLE ON . OW TO . STORE IN FOR 24 S . FREEZE BY PUTT INTO INDIVIDUAL CASES SO YOU CAN DEFROST ONLY WHAT YOU NEED. - YOU CAN , S UP TO 2 DAYS AHEAD OF TIME. RECIPE IS WELL WORTH EFFORT. HAPES WITH A SHARP NIFE - DIAMONDS ARE TRADITIONAL BUT SQUARES ARE JUST AS GOOD. PIECES SHOULD BE ABOUT 1 - 2 INCHES ON A SIDE. BAKE ON LOW SHELF FOR 15 MINUTES. REMOVE, LOWER TEMPERATURE TO 325 AND MOVE SHELF TO MIDDLE POSITION. POUR ON ANY REMAINING BUTTER. REPLACE IN OVEN AND CHECK AFTER 25 MINUTES MORE. PASTRY SHOULD BE LIGHT GOLDEN BROWN. REMOVE AND DRIZZLE ON THE COLD SYRUP. ALLOW TO COOL. STORE IN REFRIGERATOR FOR 24 HOURS BEFORE SERVING. FREEZE BY PUTTING INTO INDIVIDUAL PAPER CASES SO YOU CAN DEFROST ONLY WHAT YOU NEED. NOTE - YOU CAN PREPARE THE SYRUP, BUTTER AND NUTS UP TO 2 DAYS AHEAD OF TIME. THIS RECIPE IS WELL WORTH THE EFFORT. 3 S 1 PED 1 CRUSHED 1 CAN OF ITALIAN PLUM ES. 1 6 CAN OF PASTE 2 S 2 S FRESH OR 2 S 1 1/2 S 1-2 S 1/4 S RED CHILLIES(OPTIONAL) FRESHLY S IN IN A OVER FOR 7-8 S. S ARE , FOR 2 S MORE. DUR . S BREAK UP ES INTO SM CHUNKS. S WITH A . TO A , TO D FOR 1-2 S. IS FAIRLY SMOOTH. PLEASE TO YOUR OWN . IS EXCELLENT FOR MOST ITALIAN S. IS PROCESS. ADD ALL REMAINING INGREDIENTS AND BREAK UP THE TOMATOES INTO SMALL CHUNKS. MIX ALL INGREDIENTS WITH A WOODEN SPOON. BRING THE SAUCE TO A BOIL, REDUCE HEAT TO SIMMER AND SIMMER UNCOVERD FOR 1-2 HOURS. STIR OCCASIONALLY UNTIL SAUCE IS THICK AND FAIRLY SMOOTH. PLEASE ADJUST SEASONING TO YOUR OWN TASTE. THIS SATH A LITTLE FLOUR. . 1 1/4 S 1 1 1 POUND SWEET 1 POUND WALS 1/3 1 POUND PHYLLO (AVAILABLE AT GREEK OR LEBANESE STORES) TO , 1 1/4 S TO . WITH FOR A S TO CREATE STEAM WASH S OF . DO AFTER IT HAS BEGUN TO . ED FOR 10 S 220 S ON A CY RMOMETER. OW TO . DO TILT . SHOULD BE LIKE CORN OR HY. IF TOO , RE FOR A S. IF TOO , RE UNYIL INCORPORATED. TO . CLARIFY BY T INTO SQUARES OVER . REMOVE FROM SKIM FOAM. OW TO IN . , REMOVE SO YEL DISCARD Y LIQUID. RE CLARIFIED FILL. S IN A PLASTIC BAG , BAG IN A BAG. WRAP IN A TEA TOWEL POUND WITH A ROLL PIN S ARE NO BIGGER GREEN PEAS - SOME WILL BE QUITE FINE. S IN A 1/3 OF . . OVEN TO 350 S WITH A ON EST LEVEL. SEPARATE PHYLLO INTO PARTS OF APPROXIMATELY 1/3 2/3. 2/3 WRAPPED IN A PLASTIC BAG OR IT WILL DRY OUT. WORK , LAY A SHEET OF ON IT. S OF 1/3 IS D UP. A BRUSH FOR A ( 18 X 12) FOR . ON FILL EVENLY. DER OF , . S TEND TO SLIP A BIT. INTO SHAPES WITH A SHARP KNIFE - DIAMONDS ARE TRADITIONAL SQUARES ARE JUST AS GOOD. PIECES SHOULD BE 1 - 2 ES ON A . ON FOR 15 S. REMOVE, TO 325 MOVE TO POSITION. ON . IN OVEN CHECK AFTER 25 S MORE. SHOULD BE LIGHT GOLDEN . REMOVE DRIZZLE ON . OW TO . STORE IN FOR 24 S . FREEZE BY PUTT IN INDIVIDUAL CASES SO YOU CAN DEFROST ONLY WHAT YOU NEED. - YOU CAN , S UP TO 2 DAYS AHEAD OF TIME. RECIPE IS WELL WORTH EFFORT. 1 1/2 POUNDS LEAN BEEF 1/2 INE CER CRUMBS 1/2 PED S 1/4 PED FRESH OR 1 1 LIGHTLY EN 2 X 7 1/2 CANS OF 1 FRESHLY IF DESIRED: CARROTS, SM ES TOGER BEEF, CERS, S, , , , OF CAN OF . IT WELL. SHAPE INTO A LOAF 6 ES LONG. LIGHTLY A OR DUTCH OVEN. PUT IN LOAF, TIGHTLY OVER FOR 20 S. FAT. IF S M ROUND A CANS OF OVER S . TIGHTLY AGAIN FOR 45 S OF S ARE ED. REMOVE TO A ED SURROUND WITH S. SKIM FAT FROM . EN WITH A LITTLE GRAVY ENER. A LITTLE OVER AS GRAVY. ED TRIMMS INTO 3/4 LENGTHS. EN IN IN A ED . IN FLOUR, LIQUOR WITH TRIMMS. FOR AN . PUREE IN A ER PASS THROUGH A SIEVE. MORE LIQUOR OR WITH . TO JUST BE IN CREAM. WITH CROUTONS OF BREAD. 1 1/2 PIECE OF FRESH 3 S 2 GREEN OR RED CHILLIES 1/2 UNED CASHEWS 1/4 TO 1/2 4 S 1/4 CARDAMOM SEEDS 1 CORIER SEEDS 1 POPPY SEEDS 4 S 2 S PED 2 POUNDS LEAN , CUBED 1 1/4 S YOGURT 1/4 SAFFRON SOAKED IN 2 S 1 OF 1/4 1 CORIER 1 D PUT , , CHILIES, CASHEWS IN A ER TO A SMOOTH PASTE. S, CARDAMOM, CORIER POPPY SEEDS BALANCE OF . IN A S GOLDEN . SPICE PASTE , R FOR 3 S. ON S. YOGURT WITH SAFFRON INTO SPICE PASTE IN . TO , FOR 1 . IN , CORIER FOR A FURR 20 S OR IS TENDER. GARNISHED WITH PIECES OF D . 1 1/2 POUNDS BEEF 1/2 BREAD CRUMBS 2 S 1/2 PED S 1 FRESHLY 1 (14 ) CAN BEEF, CRUMBS, S, S, , 1/3 OF . ONTO A SHEET ( A IE SHEET AS IT MUST HAVE A LIP ROUND) SHAPE IT INTO A LOAF. AT 350 S FOR AN . AFTER AN ON . AT END OF FAT, ON FOR 10 S. 3 POUND INTO PIECES 1 , LY D 1 , CRUSHED 1 1 8 CAN PASTER 2 S 1/4 1/2 D S 1/2 DRY RED 1 WITH IN A . LIGHTLY. , PASTE, FOR . S , ED FOR 5 S MORE. 3 S 2 S PAPRIKA 2 S FAT 1 1/2 POUNDS STEW 2 S BEEF 3 S FLOUR 1/8 2 S 1/2 SOUR CREAM D S PAPRIKA IN FAT FOR 10 S. GENTLY. , TENDER ( 1 1/2 S). FLOUR, SOUR CREAM. 5 S IS D, INTO TO JUST BE . WITH DUMPLS OR NOODLES. 3 STRIPS BACON 1 8 S OVER IN A . IF DOES , TURN AT ONCE. BACON IN BOTTOM OF A , ON BACON. STRAIN S (S ETC) SE S 1/2 OF TO . OF . AT 350 S FOR 1 1/2 S FREQUENTLY. SWITCH OVEN. TO A IT IN OVEN. S TO FOR FIVE S. IF DESIRED CAN BE ENED WITH A LITTLE FLOUR OR CORNSTARCH. TO . AS A WITH . 4 S 1 1/2 S PED S 1/2 PED CARROTS 1 CRUSHED 4-5 POUNDS SHANK IN 2 1/2 PIECES 1/2 1 DRY 1 3/4 1 1 CAN OF ITALIAN PLUM ES 6 SPRIGS 2 , A LITTLE FLOUR 1 D 1 PED 3 S PED IN A WITH A TIGHT , OVER S, CARROT ( 1 ). , R FOR 10 S. REMOVE FOM . WITH ROLL IN FLOUR SHAK . IN A , 6 S OF OVER , MORE IF . ED PIECES TO ST M UPRIGHT, BY . OVEN TO 350 DISCARD ALMOST FROM . IN IT D TO 1/2 . UP ED BITS STICK IN . , , , ES, , TO OVER . LIQUID SHOULD COME 1/2 WAY UP ; IF MORE . TO ON OF IN OVEN FOR 1 1/4 S, . TO PIECES OF ON A S FROM AROUND M. WITH GREMOLATA, MADE BY , SHOPPED . CAN BE D WITH OR PASTA OR A RISOTTA. TRIMMS FROM A BUNDLE OF 3 1/2 OZ PED 1 2 OZ 1 FLOUR 3/4 PINT LIQUOR PED 6 S WHIPP CREAM UNED TRIMMS INTO 3/4 LENGTHS. EN IN IN A ED . IN FLOUR, LIQUOR WITH TRIMMS. FOR AN . PUREE IN A ER PASS THROUGH A SIEVE. MORE LIQUOR OR WITH . TO JUST BE IN CREAM. WITH CROUTONS OF BREAD. 1 1/2 PIECE OF FRESH 3 S 2 GREEN OR RED CHILLIES 1/2 UNED CASHEWS 1/4 TO 1/2 4 S 1/4 CARDAMOM SEEDS 1 CORIER SEEDS 1 POPPY SEEDS 4 S 2 S PED 2 POUNDS LEAN , CUBED 1 1/4 S YOGURT 1/4 SAFFRON SOAKED IN 2 S 1 OF 1/4 1 CORIER 1 D PUT , , CHILIES, CASHEWS IN A ER TO A SMOOTH PASTE. S, CARDAMOM, CORIER POPPY SEEDS BALANCE OF . IN A S GOLDEN . SPICE PASTE , R FOR 3 S. ON S. YOGURT WITH SAFFRON INTO SPICE PASTE IN . TO , FOR 1 . IN , CORIER FOR A FURR 20 S OR IS TENDER. GARNISHED WITH PIECES OF D . 1 1/2 POUNDS BEEF 1/2 BREAD CRUMBS 2 S 1/2 PED S 1 FRESHLY 1 (14 ) CAN BEEF, CRUMBS, S, S, , 1/3 OF . ONTO A SHEET ( A IE SHEET AS IT MUST HAVE A LIP ROUND) SHAPE IT INTO A LOAF. AT 350 S FOR AN . AFTER AN ON . AT END OF FAT, ON FOR 10 S. 3 POUND INTO PIECES 1 , LY D 1 , CRUSHED 1 1 8 CAN PASTE 2 S 1/4 1/2 D S 1/2 DRY RED 1 WITH IN A . LIGHTLY. , PASTE, FOR . S , ED FOR 5 S MORE. 3 S 2 S PAPRIKA 2 S FAT 1 1/2 POUNDS STEW 2 S BEEF 3 S FLOUR 1/8 2 S 1/2 SOUR CREAM D S PAPRIKA IN FAT FOR 10 S. GENTLY. , TENDER ( 1 1/2 S). FLOUR, SOUR CREAM. 5 S IS D, INTO TO JUST BE . WITH DUMPLS OR NOODLES. 1/2 PINT 1 PACKET GELATINE 2 OR 3 SM S, ED MASHED 2 S PED OR SPR , , 1-2 S 1-2 S TABASCO MAYONAISE 1/4 PINT DOUBLE CREAM WHIPPED 2 S 1/4 PINT VINAIGRETTE 4-5 S PED 4-5 SPR S PED 16-20 STD S, HALVED DISSOLVE GELATINE IN A LITTLE ED. , , TO A SMOOTH . FLAVOUR WITH S S. PUT IN IT BEGINS TO HAS CONSISTENCY OF . FOLD IN MAYONAISE, CREAM . CHECK . INTO AN ED DECORATIVE MOLD CHILL . UNMOLD ONTO A . SPR WITH VINAIGRETTE OVER MOUSSE. WITH S. AS A STARTER OR AS CENTERPIECE FOR A MAIN COURSE. 2 POUNDS STE BEEF 1 PED 1 , CRUSHED 1 PAPRIKA 1 1/2 MARJORAM 1/8 CARRAWAY SEED 1 1 INTO 1 CUBES LY IN A LITTLE FAT. IS ABSORBED. PAPRIKA . OR IS TENDER. EN WID Y LIQUID. RE CLARIFIED FILL. S IN A PLASTIC BAG , BAG IN A BAG. WRAP IN A TEA TOWEL POUND WITH A ROLL PIN S ARE NO BIGGER GREEN PEAS - SOME WILL BE QUITE FINE. S IN A 1/3 OF . . OVEN TO 350 S WITH A ON EST LEVEL. SEPARATE PHYLLO INTO PARTS OF APPROXIMATELY 1/3 2/3. 2/3 WRAPPED IN A PLASTIC BAG OR IT WILL DRY OUT. WORK , LAY A SHEET OF ON IT. S OF 1/3 IS D UP. A BRUSH FOR A ( 18 X 12) FOR . ON FILL EVENLY. DER OF , . S TEND TO SLIP A BIT. INTO SHAPES WITH A SHARP NIFE - DIAMONDS ARE TRADITIONAL SQUARES ARE JUST AS GOOD. PIECES SHOULD BE 1 - 2 ES ON A . ON FOR 15 S. REMOVE, TO 325 MOVE TO POSITION. ON . IN OVEN CHECK AFTER 25 S MORE. SHOULD BE LIGHT GOLDEN . REMOVE DRIZZLE ON . OW TO . STORE IN FOR 24 S SERVI. FREEZE BY PUTTTO INDIVIDUAL CASES SO YOU CAN DEFROST ONLY WHAT YOU NEED. - YOU CAN , S UP TO 2 DAYS AHEAD OF TIME. RECIPE IS WELL WORTH EFFORT. 3 S 1 PED 1 CRUSHED 1 CAN OF ITALIAN PLUM ES. 1 6 CAN OF PASTE 2 S 2 S FRESH OR 2 S 1 1/2 S 1-2 S 1/4 S RED CHILLIES(OPTIONAL) FRESHLY S IN IN A OVER FOR 7-8 S. S ARE , FOR 2 S MORE. DUR . S BREAK UP ES INTO SM CHUNKS. S WITH A . TO A , TO D FOR 1-2 S. IS FAIRLY SMOOTH. TO YOUR OWN . IS EXCELLENT FOR MOST ITALIAN S. 3 RIPE ES DICED 1 RIPE D 6 S 1 1 1/2 S CREAM 1/4 PALE DRY 1/2 PUREE 3 ES IN A OR ER, IN THREE BATCHES 1/2 CREAM TO BATCH. FOR 30 S. TO A , IN PUREE. , S IF TO . TO , INTO TUREEN WITH S. TO , , . 2 POUNDS SS FRESHLY 1 1/2 S FLOUR 1/2 D PARMESAN CHEESE 1 CAN (14 ) FAT FOR CLEAN SS HEADS TAILS. WASH WELL PAT DRY WITH TOWELS. IN OUT WITH . FLOUR CHEESE. DIP FISH IN ROLL IN FLOUR TO COAT THOROUGHLY. AT 350 S ED ( 2-4 S). IN OVEN FISH IS ED. WITH CHILI OR SEA COCKTAIL . 1 LEG OF (3-4 POUNDS) 3 S 1/2 S 1/4 HY 1/8 1/8 1/8 S 2 S 1/4 RUB WITH ON A IN A . LAST SIX S AS A . AT 325 FOR 2 S, E 30 S WITH . A LITTLE INTO BOTTOM OF TO FROM BURN. 6 S ENED 1 DRY 1/4 1 1 SHIRE 1 1/8 CAYENNE 2-3 POUNDS LEAN SHORT RIBS OF BEEF IN 3-4 PIECES OVEN TO 450 S BS ON A IN OVEN. S BS DUR 1/2 PERIOD. BROCCOLI ON A . WHILE STILL , OVER AN VINAIGRETTE LEAVE TO . CAN BE D WITH GREEK DRESS (OLATHO). 1 1/2 LBS SALMON FILETS 1/4 1/4 COARSE 1 CED SPRIGS OF DILL 1/4 COGNAC 1/4 DRY SALMON WITH . GRIND ON WITH DILL. PRESS S INTO FISH. IN A CERAMIC OR GLASS JUST ENOUGH TO HOLD FISH COGNAC . SALMON SKIN UP, WITH PLASTIC WRAP WEIGHT WITH A 2 LB WEIGHT. LET IT FOR 3 DAYS IN FRIDGE. REMOVE WEIGHT PLASTIC WRAP. SALMON TO A T BOARD, S SALMON INTO FINE HORIZONTAL S. 6 TO 8 OXTAILS INTO PIECES 3 S SHORTEN 2 S, LY D 1 MARJORAM 1 2 S 1 OXTAILS ON S IN SHORTEN. GENTLY. TO A PRESSURE ER OR WITH A . S. IN PRESSURE ER FOR 40 S OR ED IN A FOR 2 1/2 S. WITH OR NOODLES. 2 POUNDS S INTO THREE PIECES PER FLOUR 1 1 PED 1/2 D GREEN OR SHOTS 1 , CRUSHED 1/2 LB S, QUARTERED 1 1/2 1/2 S DRY OE DRY VERMOUTH 3/4 S 1 SM CAN ED ES PAT PIECES DRY, WITH DREDGE IN FLOUR, SHAK . OVER IN A . REMOVE PIECES ON A . IN ( MORE IF ) , SHOTS ENED. S, , TO FOR 5 MORE S. LIQUID IS D BY . ES , TO TO . TO , FOR 35 S. REMOVE FOR 10 MORE S OR HAS ENED. 1/2 SALAD 1 DRY RED 1 D 1/4 PED 1 1/2 2 S 1/2 S 4 POUND ( KIND) 1 CAN CONDENSED 1 1/2 CREAM OF TARTAR A TIN (8X8) , TO A FOR 7 S, R . REMOVE FROM TURN UP TO . IN CONDENSED TO . ON FOR 15 S, R . BE CAREFUL IT DOES STICK ON BOTTOM SCORCH. REMOVE FROM CREAM OF TARTAR. WITH A ER FOR A S (2-3) INTO ED . OW TO . INTO 1-1 1/2 SQUARES HARD. IN A CLOSED TIN TO DRY OUT. HAVE TIN ED S YOU START. TIMS ARE IMPORTANT SO TIME STEP. IF YOU PREFER A ER FUDGE, STEP TO 6 S TO 13. FUDGE IS DEFINITELY WORTH EFFORT. 6 - 3/4 S 1 3/4 1 SHIRE 1 1 7 CAN 1 S WITH IN IN AN ELECTRIC . FAT. S OVER S IN . S ON . FOR 45 S, . OR S DECORATIVELY ON . FOR 15 S MORE WITH . 1 POUND 2 2 SHIRE 2 1/2 DRY 1 , D S IN FOR AT 2 S. . A FILM OF IN A FOR 4 S PER . OVER FOR 5 S. WITH SALAD ES. 2 S 1 , PED 1 , CRUSHED 2 S 1 CAN ES (PREFERABLY ITALIAN PLUM) 4 S BOUILLON OR BROTH S IN . , ES, . , R FOR 25 S, BREAK UP ES AS YOU DO SO. BOUILLON FOR 1/2 . 1 UND PIE CRUST 1 SOUR CREAM 1 2 S 2 S FLOUR 3 S D APPLES 1/2 1/2 FLOUR 1 S 1/2 OVEN TO 375 S SOUR CREAM, , , APPLE 2 S FLOUR. IN SHELL. , FLOUR . IN WITH A ER OR FORK. OVER APPLES. FOR WITH OR WITHOUT CREAM. 4 S FLOUR 2 S SODA 1 1/2 S 1 2 1/2 S 4 S 6 S SEMI-SWEET 1/2 1 1/2 S 2 S - - - - 3 9" DIAMETER S GREASED COCOA-ED PRE- OVEN TO 350 S WITH A IN OF OVEN. SIFT FLOUR, SODA . TO . CREAM LY FLUFFY. S AT A TIME WELL . IN . IN DRY S ALTERNATELY. BATTER INTO D S. ON FOR 30 S. CAKE IS D IT HAS PULLED AWAY FROM S OF A TOOTHPICK COMES OUT DRY. * S 3 -9" S. A RECIPE S 2 S. FROST WITH A CREAM. 1 PACKAGE LADY FERS (BOUDOIR BISCUITS) 1 SM CAN CRUSHED 1 PINT WHIPP CREAM 1 LINE A FLAT PYREX (APPROXIMATELY 12"X6") WITH OF BISCUITS. A LITTLE OF OVER BISCUITS. ON . WHIP CREAM . ON OF . FOR S OR . WITH GLACE CHERRIES. 1 1/3 DRY 1 4 S 2 S D 1 CRUSHED 2 POUNDS SIRLOIN (1 ) S FOR AT 3-4 S AT ROOM OR IN . IN A LITTLE IN A . AS S, WITH . FOR 4-5 S ON FOR RARE. : EVEN RARE WILL BE RED AS COLOURS . 1 + 2 S 1 1/2 1/4 S 1 3/4 S BL (CORN OR ) 1/4 , S, S, , , IN FOR 1 . WITH STILL ON, OF , A DROPS AT A TIME. S S IF . WITH ON, , IN A . , TO . IF EN , WITH A LITTLE OR UP TO 2 S . D. 6 S 1/2 + 1/2 S 3 S 1 S 1 + DROPS 1 P TO 6 S . IN A (2 PINT) OR ENAMEL S FOR 1 STICKY. (DO OR NON-STICK ). IN OF P OF FOR 30 S. 1/2 OF . OVER OR OVER A OF FOR 2 S OR YOU SEE BOTTOM STROKES OF . IF LUMPS REMOVE FROM , IN SMOOTH. REMOVE FROM ENED INTO A CREAM IN 1/2 . IN IN A STEADY OF DROPS ENS MORE . DO FOAM OR SOS FROM . TO WITH , . NO MORE THAN BY PLAC OVER , , . 1 1/4 S 1 1 1 POUND SWEET 1 POUND WALS 1/3 1 POUND PHYLLO (AVAILABLE AT GREEK OR LEBANESE STORES) TO , 1 1/4 S TO . WITH FOR A S TO CREATE STEAM WASH S OF . DO AFTER IT HAS BEGUN TO . ED FOR 10 S 220 S ON A CY RMOMETER. OW TO . DO TILT . SHOULD BE LIKE CORN OR HY. IF TOO , RE FOR A S. IF TOO , RE UNYIL INCORPORATED. TO . CLARIFY BY T INTO SQUARES OVER . REMOVE FROM SKIM FOAM. OW TO IN . , REMOVE SO YEL DISCARTH WHIPPED CREAM. 2 ENVELOPES UNFLAVOURED GELATINE 8 S 1 1 12 CAN OF FROZEN ORANGE DEFROSTED 1 3 S 8 S 1 WHIPP CREAM WHIPP CREAM FOR DECORAT A SOUFFLE . FOLD AN 8" WIDE STRIP OF WAX IN . TIE IT AROUND SOUFFLE TO A COLLAR OVERLAPP EDGES PINN M IF TO HOLD IT TOGER. INTO A PROOF . ON GELATINE OW IT TO EN FOR A S. IN A CONTAINER OF GELATINE HAS DISSOLVED. IT . S Y ARE PALE . IN ENED GELATINE. IN A OVER A TO JUST COATS A LIGHTLY. REMOVE IT FROM IN CONCENTRATED ORANGE . IN A CHILL IT FOR AN OR IT BECOMES Y. S Y ARE FOAMY. 1 OF IN LOTS OF 3 S S ARE STIFF GLOSSY. CREAM IT HOLDS PEAKS IN 3 S OF . FOLD CREAM INTO ORANGE . IF ORANGE HAS G TOO STIFF LUMPY IT WITH A IT SMOOS OUT FOLD IN CREAM. FOLD IN S WELL ED ( RE ARE NO STREAKS). INTO D SOUFFLE SMOOTH WITH A SPATULA. FOR AT 4 S OR FIRM. REMOVE COLLAR, WITH SWIRLS OF WHIPPED CREAM . 2 S GOOD QUALITY DRY RED 1 2 S 1 2" STICK OF OR 1/2 6 SM OR 3 FIRM PEARS , , OVER A DISSOLVES. , CORE HALVE PEARS. PEARS IN . PARTIY , TO FOR 15 S. PEARS SHOULD BE PIERCED WITH A KNIFE. PEARS IN . OR REMOVE . EIR OR . MAY BE D WITH A CUSTARD OR WITH WHIPPED CREAM. 1 1/2 POUNDS LEAN BEEF 1/2 INE CER CRUMBS 1/2 PED S 1/4 PED FRESH OR 1 1 LIGHTLY EN 2 X 7 1/2 CANS OF 1 FRESHLY IF DESIRED: CARROTS, SM ES TOGER BEEF, CERS, S, , , , OF CAN OF . IT WELL. SHAPE INTO A LOAF 6 ES LONG. LIGHTLY A OR DUTCH OVEN. PUT IN LOAF, TIGHTLY OVER FOR 20 S. FAT. IF S M ROUND A CANS OF OVER S . TIGHTLY AGAIN FOR 45 S OF S ARE ED. REMOVE TO A ED SURROUND WITH S. SKIM FAT FROM . EN WITH A LITTLE GRAVY ENER. A LITTLE OVER AS GRAVY. 4 TO 6 RED ES 2 S 4 TO 6 OF FRESH 1/4 FRESHLY SKIN ES BY PLUNG M INTO FOR 20 TO 30 S INTO TO . BY PULL SKIN. IT SHOULD COME EASILY. ES IN , SQUEEZE OUT SEEDS . FLESH INTO CHUNKS. IN A GLASS . CRUSH OR . IT TO . TEAR, DON'T , IN SM PIECES M TOO. WITH TOSS WHOLE LOT WITH . FOR AT 2 S. FRESH PASTA (LUINI, TAGLIATELLI) AL DENTE. . IMMEDIATELY INTO A . IMMEDIATELY TOSS IN . 3 S PED 4 S 1 SAMBAL OELEK 2 S CORIER 1 CUMIN 2 S LAOS 3 MACADAMIA S 1/4 TRASSI 3 POUND 1 PED 1 COCO 4 S 1 1 KECAP MANIS 8 S IN A LITTLE FOR 1 - 2 S., R TO AVOID BURN. INTO PIECES WITH . IN WITH PED . ED SPICE PASTE COCO , R WELL ED. S IS TENDER, 35 S. 1/2 DIJON 2 S 1 1 ROSEMARY 1/2 PED FRESH (OR 1/4 ED ) 1 (EIR 4-6 POUND LEG OR 4-6 S OR 1 1/2 POUND CUBED BD ) S FOR IN A ER OR . WELL. COAT WITH OW TO IN A FOR S. FOR LEG OF , ON A IN A ER FOR 1 TO 1 1/4 S AT 350 S FOR RARE. FOR S, 3-4 ES FROM FOR 6 S ON (1-1 1/4 S). FOR CUBES, THREAD ONTO S FOR 4 S ON FOR 1 CUBES. 3 S AT ROOM 1 1/2 1/4 DRY 1 3/4 S (CORN OR ) 1/4 S A 3 PINT ROUND BOTTOMED CERAMIC OR ( ) WITH . S TO . DRY , S FOR S WITH A WIRE STICKY. , FOR 30 S. , 1/4 , A DROP AT A TIME FOR 10 S WITHOUT MORE . WITH 1/4 OF CONTINU HAS BEEN ED. OF IN A STEADY OF DROPS, WHILE YOU . IF ENS TOO MUCH IS ED, WITH MORE TO /OR UP TO 4 S . IF WILL EN OR CURDLES, TOGER 1 OF D 1 OF WELL CREAMED. IN OF A AT A TIME. IF YOU GET DESPERATE, OVER WHILE YOU IN 1/4 OF . WITH , . D TO . 4 S 1/4 POUND 1 2 Y OUT. IF YOU ARE GO TO IMMEDIATELY UPRIGHT IN A JUG WITH 1 1/2" OF . IN FRIDGE DO OW M TO FREEZE. YOU ARE TO , REMOVE M FROM FRIDGE. HOLD SPEAR SNAP STEM AS CLOSE TO BASE AS IT WILL SNAP. A SHARP KNIFE START FROM STEM END MOV KNIFE TOWARDS TIP T EST AT STEM FINISH 3 ES FROM TIP. REMOVES TOUGH FIBRES OWS TO EAT WHOLE SPEAR. STEMS TO INTO SOUP. A OF TO . ( 1 TO 3 QUARTS OF ). IF TRIM SPEARS SO THAT Y CAN LIE FLAT IN . IS DROP IN . IT IS TO BUNDLE OR ST M UP. IF SPEARS ARE EQUY DROP IN EST SPEARS, WAIT 1 NER S. FOR 4 S. REMOVE SPEAR WITH A PAIR OF TONGS. IF YOU HOLD IT IN ENDS SHOULD JUST BEGIN TO DROOP. DO Y ARE LIMP. IMMEDIATELY REMOVE SPEARS FROM . IF IMMEDIATELY IN ON A TO . DO IMMERSE IN OR Y MAY GO SOGGY. IF IN A LINED WITH A SERVIETTE. 6-8 SPEARS OF PER PERSON 2 HARD ED S 3 S CHIVES ED 3 S OR RASPBERRY 1 1/2 TABLEPOONS DIJON 1/4 PEA, CORN OR FRESHLY (SEE '') CHILL. PRESS HARD ED S THROUGH A SIEVE, WITH HERBS . IN A IN IN A STEADY OF DROPS. WELL WITH . JUST DRESS OVER , WITH /HERB WITH DRESS PASSED SEPARATELY. 10 S GOOD SEMI-SWEET 1/2 POUND ALMONDS OR FILBERTS 1/4 POUND SWEET ENED 6 S BENEDICTINE LIQUEUR OR DARK RUM 2/3 COCOA ( DRINK ) OVER BARELY . DO OVER . CRUSH S IN A BE CAREFUL TO . ONTO A SHEET TOAST LIGHTLY UNDER A BRER. S INTO , ED OW TO . IN LIQUEUR. FIRM. HARD ROLL WAL SIZE PIECES IN COCOA ROUGHLY ROUND. IN FRIDGE OR FREEZER. 1 POUND FETTUCINE 8 S ENED 1/4 (WHIPP) CREAM 1/2 FRESHLY D PARMESAN CHEESE 1 CANNED TRUFFLE LY D (OPTIONAL) CREAM LIGHT FLUFFY. IN CREAM A LITTLE AT A TIME CHEESE A AT A TIME. . IF IT IS GO TO BE D IMMEDIATELY IT IN FRIDGE. REMOVE 1 SO THAT IT COMES TO ROOM . A IN OR IN A OVEN WHILE YOU FETTUCINE. A OF TO - 6 TO 8 QUARTS OF FOR 1 POUND OF PASTA. IT IS 1 OF A OF . PASTA WITH A SO THAT IT DOES STICK. SO THAT DOES S . FOR 8 S. TEST A STR. IT SHOULD BE RESISTANT HARD. PASTA INTO A COLER SHAK . IT IN . CREAM, CHEESE TOSS PASTA IS WELL COATED. DON'T TAKE TOO LONG OR FETTUCINE WILL . WITH FRESHLY . WITH OPTIONAL TRUFFLE. WITH EXTRA PARMESAN. 1 RIPE P PER PERSON 1 PER P 1 ALMONDS PER P 1 FRUIT PER P WHIPP CREAM IN A SM ENOUGH TO OR PES AT A TIME. CAREFULLY PES INTO . REMOVE FROM LEAVE PES IN FOR 20 S. REMOVE PES FROM SLIP SKINS. Y SHOULD QUITE EASILY. IF SKINS WILL LEAVE PES IN FOR A MORE MOMENTS. WITH PES Y HAVE BEEN ED. P IN ALONG NATURAL CREASE LINE. REMOVE STS. ALMONDS, A LITTLE OF TO A PASTE. FILL CAVITY OF P WITH SOME OF . PRESS P HALVES BACK TOGER. IN A SLE, FAIRLY TIGHTLY PACKED IN AN OVEN-PROOF . WITH OF A LITTLE . AT 350 S FOR 10 TO 15 S. AFTER 5 S. Y ARE D PES SHOULD HOLD IR SHAPE SHOULD BE TENDER. CHILL . WITH WHIPPED CREAM. 1 ENVELOPE UNFLAVOURED GELATINE 3 S D 1/4 FRESH 1 WHIPP CREAM 1/4 1/2 PLUS 3 S 2 S D ENOUGH OF TO 2 S. EN IN SQUEEZE IT TO 1/4 OF . . IN A PROOF ON GELATINE. OW IT TO EN FOR A S. IN A CONTAINER OF LEAVE GELATINE HAS DISSOLVED. S WITH 1/2 A OF IT IS PALE YEL A RIBBON FORMS ERS ARE LIFTED. IN GELATINE, . CREAM IT HOLDS GENTLE PEAKS. 1/4 INTO FOLD IN . S WITH CLEAN ERS (IF RE IS FAT ON ERS S WILL ) Y ARE FROTHY. ON IN LOTS OF 3 S AT A TIME S ARE GLOSSY STIFF. FOLD S INTO WELL BLEMDED. INTO 6 INDIVIDUAL GLASS ES. WITH PLASTIC WRAP FOR AT 3 S. WITH SM S OF WI : 1 RED 1 PED, SEEDED DERIBBED FRESH RED CHILLIES 4 S PED 2 S CUMIN 2 S FRESHLY 1/2 HONTAKA CHILIS 1 ANNATO (ACHIOTE) SEEDS, PULVERISED WITH A MORTAR PESTLE 1 1 A 4-5 POUND BEEF HEART, TRIMMED INTO 1 CUBES. IN A S. CUBES OF BEEF HEART. IF DOES HEART, MORE . , ED FOR 24 S. REMOVE FROM BOTH . BREAK CHILIES IN BRUSH OUT SEEDS. CHILIES IN A OVER 3/4 . LET M SOAK FOR 30 S, M DISCARD . CHILIES, 3/4 OF D S FOR 15 S. STR BEEF HEARTS ON S BRUSH WITH . BR OVER COALS OR UNDER A FOR 3-4 S, 3 ES FROM COALS. TURN FREQUENTLY BRUSH WITH ONCE OR TWICE. . 2 1/2 POUND INTO SECTIONS 3 S 3 S 1 1/2 S PED S 1 PED 1 1/2 S PED ROOT 1 CUMIN 2 S TURMERIC 1 CORIER 1 PED RED CHILI 1/4 FENNEL 1/2 2 S PED CANNED OR FRESH ES 2 S PED FRESH CORIER 1/2 UNFLAVOURED YOGURT 1 1 PIECES WITH IN A IN . TO A PLATE. S, TO FOR 7-8 S R . TO , CUMIN, TURMERIC, CORIER, CHILI, FENNEL A LITTLE OF FOR A OR SO, R . IN ES, OF FRESH CORIER, YOGURT OF . S THAT HAVE ACCUMULATED IN PLATE AS WELL AS . TO TURN TO COAT PIECES EVENLY. PED CORIER ON , GENTLY FOR 20 S OR IS TENDER. JUST , . WITH INDIAN BREAD OR PITA. 3 POUNDS LOBSTER 1/2 3 S 1 SM PED 6 SHOTS PED 1 CRUSHED 6 RIPE ES, ED, SEEDED PED 3 S 1 FRESH OR 1 , TARRAGON 1 1/2 S 1/2 1 1/2 S OR DRY VERMOUTH 3 S PUREE WASH LOBSTER(S) WELL. WITH A SHARP KNIFE TAIL INTO SECTIONS. IF WHOLE LOBSTERS BODY IN . SAVE CORAL LIVER, IF , FOR LATER. . LOBSTER PIECES TURN RED. REMOVE TO A PLATE. OF S SHOTS. , ES, HERBS. LOBSTER PIECES FOR 20 S. TAKE CARE THAT IT DOES DRY OUT. IF . PUREE, TO . IF RE WAS CORAL OR LIVER IT AT STAGE. WITH PLAIN . 2 S 1/2 PED S 1 CAN (2 S) ITALIAN PLUM ES, PED ED 3 S PASTE 1 PED FRESH (OR 1 ) 1 1/2 FRESHLY 2-3 QUART ENAMEL OR ( ) , S . OR S WITH ION OF . TO , WITH A S GUARD OR PARTIY WITH . OVER FOR 30 S. . AFTER 35 S CAREFULLY (IT WILL BE ). S , AS REQUIRED. PRESS THROUGH A SIEVE. DO AS IT SEEMS TO CHANGE COLOUR. DO OVER AS IT WILL LOOSE ITS FRESH . MAY BE D WITH PASTA OR D AS BASE ON PIZZA. 1 SAGE 1 ROSEMARY 1 PED OR CRUSHED 1 2 S 1 3/4 DRY OR DRY VERMOUTH 1 FRESH PED 4 S 1" S. WITH A LITTLE . HERBS IN PALM OF YOUR LEFT H CRUSH WITH HEEL OF YOUR RIGHT. OVER S. ON , , FOR 20-30 S OR S ARE TENDER. REMOVE S TO A ED . SKIM FAT IN , TURN UP Y. TO , IN OVER S. WITH . MAY BE MADE WITH S CHANGE HERBS TO TARRAGON OR . 1/2 POUND FRESH S LY D 2 S 1/4 CHIVES OR SPR S 3 S ( CORN FOR A BLER ) 1/2 TOSS S ED. OR S CHILL FOR AN . 5 , RED ES 1/2 2 S 1 FRESH TORN INTO SM PIECES 1/4 CRUSHED 1 FRESHLY 2 S LY D SCIONS OR SHOTS 1 PED ITALIAN ES 1/4" DECORATIVELY ON A GLASS . , , , , IN A SM BOTTLE. CLOSE SHAKE TO WELL. OVER ES. SCIONS OVER . 5 S 1 2 S 1/3 MARSALA DOUBLE ER OR A -PROOF A IN BOTTOM OF DOUBLE ER . S, WHOLE IN PORTION OF DOUBLE ER. WITH A OR ROTARY ER IT IS PALE FLUFFY. IN MARSALA A LITTLE AT A TIME CONTINUE ZABAGLI CAN HOLD ITS SHAPE ON A . CAN TAKE UP TO 10 S DON'T RAISE TO EN OR YOU MAY SCRAMBLE . AS SOON AS IT IS INTO GLASS S OR CHAMPAGNE GLASSES. IMMEDIATELY ON ITS OWN OR WITH 'CATS TONGUES'. CHOOSE WHICH ARE FIRM WITH TIGHTLY CLOSED TIPS STEMS WHICH DON'T LOOK AS IF BOTTOMS ARE DRy g INDONESIAN CHICKEN BESEGNEK nMUSTARD LAMB w<MAYONAISE - BY HAND yCONDENSED MILK FUDGE UHUNTERS CHICKEN WINGS B<TANGY PORK CHOPS (yMONKEY GLAND STEAK $YYEAR-ROUND TOMATO SOUP n SOUR CREAM APPLE PIE  CHOCOLATE DEVIL'S FOOD CAKE W BOUDOIR BISCUIT (LADY FINGERS) DESERT Zn MARINATED POT ROAST OF BEEF | STEAK TERIYAKI MAYONAISE IN A FOOD PROCESSOR #jHOLLANDAISE SAUCE 1BAKLAVA SWEET DESERT ;>TOMATO AND GARLIC SAUCE `zBRAISED VEAL SHANKS OSSO BUCO @GAVOCADO CREAM SOUP C|(CRISP FRIED SMELTS G%LEG OF LAMB WITH HONEY IDEVILLED BEEF BONES MGRAVLAKS (MARINATED SALMON) RIOXTAIL WITH HERBS jCREAM OF ASPARAGUS SOUP ~AVOCADO MOUSSE L.BROCCOLI SALAD nLAMB AND CASHEW NUT CURRY SKEWERED SPICED BEEF HEART WITH CHILI SAUCE yCHICKEN CURRY { LOBSTER A L'AMERICAINE z FETTUCINE AL BURRO (PASTA, CREAM & CHEESE) 3w@!ITALIAN TOMATO SAUCE x`"CHICKEN CACCIATORE aH#BRAISED PORK CHOPS $MUSHROOM SALAD $%TOMATO SALAD &ZABAGLIONE (ZABAIONE) ,$'ASPARAGUS Xt(COLD ASPARAGUS VINAIGRETTE "MIMOSA" i-)CHOCOLATE TRUFFLES $*PEACHES IN SHERRY +LEMON CREAM DESERT 0x,COLD ORANGE SOUFFLE GL-PEARS POACHED IN RED WINE O.POT-ROASTED MEAT LOAF {/VEAL PAPRIKAS u;0OVEN BAKED BEEF LOAF \\(1MARINATED TOMATOES (WITH PASTA) i2HUNGARIAN GOULASH  :THE COCO COOKBOOK 4 :BY NORMAN MANCHEVSKY P :(C) 1983 COMPUTERWARE i :LAST WORK 02/19/85 p:  12000: &H19B,&H82: &H19C,&HB9 WS65 :PRINTER WIDTH+1 HS56 :# OF PRINTED LINES ES66 :LINES PER PAGE SK1 FI(&H1B)256(&H1C)3:L(FI2)256(FI1):STFIL:A(1)FI((ST2))256(ST3):A(4)FI((ST4))256(ST5):1A(1):4A(4):T$(269)5:"***** RECIPE FILE PROGRAM ******":@160,"***** INDEX BEING ACCESSED *****":"D",#1,"INDEX",51:#1,5ND$,1IN$,45IT$:RN0:49:NOST1:I1NO:RNI:49Q RNIN SKSK1:24vT$(I)T$(45(T$)," ")(I)I:CC1:NM0:@224," ***** SORT IN PROGRESS *****":A1((T$(0)))::" ********* SORT ENDED *********":K0J69:DV2AA$" ******** ALPHABETIC LIST OF RECIPES *********":34:PL3:51:I0NOSK:RN$(T$(I),(T$(I))45):(RN$)031(RN$)3RN$" "RN$:27AA$(T$(I),45)" "RN$:34:CC130PL1:51NM32I:#DV,(12) 33::50,32717:"COOKBOOK"j!@416,"PRESS ANY KEY TO CONTINUE":A4(442)::@K1," ";:LC(K32)1|"(AA$)048#(AA$)WCC44$(AA$,WCC1,1)" "46%IIWCC11:A$(AA$,II,1):A$" "A$","A$"-"A$"/"41&II:CC140'PL1:51:NM:35((IIWCCE)C$(AA$,II):51:NMY*PL1:51:NMy+AA$(AA$,(AA$)II):35,C$AA$:51:NM-48.C$(AA$,WCC):AA$(AA$,(AA$)(WCC1)):51:NM/350x1#1,RN1:T$IT$:ND(ND$):IN(ND108):NDND(IN108):ST(ND104):ENND(ST104):EN(EN.1):ININ256(IN$)::K512K480:@511," "~23PL0564CC1545#DV,(13);:606PLPL1:PL07#DV," ":60:548CC1(C$,1)" "C$(C$,(C$)1)9(C$)0[:#DV,C$;:CCCC(C$): CCW : DV0 59 : #DV,(13);f;60:DV065?#DV," ";(13):LCLC1:LCES 63 : #DV," ";@LC0:6A@480,"CONTINUE OR STOP - C/S";:A4(505):A&H4368DBA8365MCNM1_D:CC1:LC0:E@128,"PRINTER - Y/N":@192,"ALIGN PAPER TO TOP OF FORM":"IF YES":A4(234):A89DV2:WWS:HHS:FA78DV0:W33:H13: G@256,"INVALID RESPONSE";:33:69>4^0O4'*EE$4BGmE&2a )'2a Z&5#BGGBEħEE3Ea0a&2c&2b94@O5@~`ĭ& ĭ' " '&~ `9:WWS:HHS:FA78DV0:W33:H13: G@256,"INVALID RESPONSEB& :THE COCO COOKBOOK&<:WRITTEN BY NORMAN MANCHEVSKY&^:COPYRIGHT 1983 COMPUTERWARE&w(:LAST WORK 02/19/85&~2:&<2000&F:POKE150,18 'FOR 2400 BAUD&PWS65 :PRINTER WIDTH+1&ZHS56 :# OF PRINTED LINES&dES66 :LINES PER PAGE'nA(&H1B)256(&H1C)8:A'xT$(45,"-"):KT$(45,"-"):FI(&H1B)256(&H1C)3:L(FI2)256(FI1):STFIL:I010:A(I)FI((ST(2I))256(ST1(2I))):I:0A(0):1A(1):2A(2):3A(3):4A(4)(5A(5):6A(6):7A(7):8A(8):9A(9)(WLEA(10):REFLA(10)1:KTA(10)2:AD(KT$):KT,(AD256)(KT1,(AD(AD256)256):RO$(190),RD$(20),ST(270):X0((T$)):"D",#1,"INDEX",51:#1,5ND$,1IN$,45IT$:"D",#2,"RECIPES",16:#2,16RO$)170:ST1:EN1:IN0:RN0:670)*RN0:690:NRST:NLEN)LC0:FL0:KW0:RF0: RE,0:CC1:NM0::"******** COCO COOKBOOK *********":@32,"COPYRIGHT(C) 1983 - COMPUTERWARE":@96,"VALID OPTIONS - ":@128,(13,"-"):@170,"A - ADD RECIPE")NR1200*@202,"C - CHANGE RECIPE"*v@234,"T - CHANGE TITLE":@266,"D - DELETE RECIPE":@298,"F - FIND RECIPE":@330,"L - LIST RECIPES"*ȇ@362,"E - END PROGRAM":@416,"ENTER DESIRED OPTION":A4(438):A651010:180*҅ A69990*܅NR1180+A671350:180+A68310:180+'A701050+6A761640+EA841560+A42290::@96,(32,"*"):"DO YOU WANT TO INITIALIZE A NEW":"RECIPE DISKETTE? - Y/N":(32,"*"):A4(216):A89ST1:EN1:IN0:RN0:670:170:180, "@384,"INVALID OPTION":300:180,J,KW2::@416,"PRESS ANY KEY TO CONTINUE":A4(442):,p6FL1:370:RN999999420:180,@RNNR180,J690:INRN360,TT$IT$:K128:DV0:W33:H13:430:@256,"OK TO DELETE - Y/N":A4(275):A89- ^IN0:ST0:EN0:T$" ":670:@320,"DELETED":300-Eh@256,"RECIPE NOT ON FILE":300-rRN999999::@96,"ENTER RECIPE NUMBER";: FL0 380 : @128,"PRESS ENTER FOR KEYWORD SEARCH";-|FL1FL0-: RN: RN0 FL0 410-RN0RN999999:.RN0RNNRINRN:.c@256,"INVALID RECIPE NUMBER - ":@320,"VALID NUMBERS ARE 1 TO ";NR1:IN888888:300:.{PL0:AA$T$:510:.J1:Z6(0):KSTEN:#2,K:Z6((RO$)):K:Z6(1):RF1460.’LE,240:J7((RD$(1))):/̒LE,16:J7((RO$(1))):/[S2ST:E2STJ1:ST$T$:SNIN:KS2E2:RO$RO$(KST1):#2,K:K:ENK1:670:FL9500/hFL0/tNRNR1/NLEN1:T$" ":IN0:RN0:STNR:ENNL:670:/@K1," ";:LC(K32)1/(AA$)0660/(AA$)WCC6200 (AA$,WCC1,1)" "6400M&IIWCC11:A$(AA$,II,1):A$" "A$","A$"-"A$"/"5900_0II:CC15800{:PL1:710:NM:5300DIIWCC0NC$(AA$,II):710:NM0XPL1:710:NM0bAA$(AA$,(AA$)II):5300lC$AA$:710:NM0v66019C$(AA$,WCC):AA$(AA$,(AA$)(WCC1)):710:NM1C5301I1jIN255XL1:ININ256:XL01NDXL108ST104EN:MN$(IN):IT$T$:ND$(ND):IN$MN$:#1,RN1:2N#1,RN1:T$IT$:ND(ND$):IN(ND108):NDND(IN108):ST(ND104):ENND(ST104):EN(EN.1):IN(IN256)(IN$)::K512K480:@511," "2T2bƅPL07602sЅ CC1 7402ڇ#DV,(13);:8102PLPL1:PL02#DV," ":810:7402CC1(C$,1)" "C$(C$,(C$)1)2(C$)03 #DV,C$;: (C$,1)(13)8003TCCCC(C$): CCW : DV0 800 : #DV,(13);3` 810:3*LCLC1:CC1:LCH 830 : DV2 #DV," ";343>DV08603H#DV," ";(13):LCLC1:LCES 840:#DV," ";3RLC0:4\ RF1 9104Cf@480,"(C)ONTINUE OR (S)TOP";:A4(500): A&H43 9004RpA838604[zNM14m:CC1:LC0:4@480,"PRESS ANY KEY TO CONTINUE";:A4(507):9004440:CC1:PL0:M1J:B$RD$(M)4(B$)09604O3((B$)):O(B$)9705AA$B$:520:NM5)M:#DV,(13):5]ʅO1PL2:710:NM:B$(B$,(B$)1):9305AA$(B$,O1):520:NM:B$(B$,(B$)O):PL1:710:NM:9305ޞ:@96,"OK TO END PROGRAM - Y/N?":A4(120):A89300:1806:@192,"END OF RECIPE PROGRAM":6$NL7776144065NR26916006KINNR:RNIN:STNL6W33:1400:J2((RO$(1))):KSTSTJ1:RO$RO$(KST1):#2,K:K:ENK1:670:NRNR1:NLEN1:T$" ":IN0:RN0:STNR:ENNL:670:6370:RN99999912807$IN8888881807!.690:INRN360:1807D8FL9FL99A78:1260:13607BKW21170::PL0:LC0:W33:DV0:H13:AA$"RECIPE NUMBER - "(RN): 520:PL2: 710:AA$IT$:520:PL2:710:AA$"(S)CREEN, (P)RINTER, (B)YPASS, (Q)UIT OR (A)UTO": 5208LA    !"#$%&'COOKBOOKBAS TS******BASINDEX DAT)RECIPES DAT4(209)8V A8012208%` A83123084jA6612408BtA811808Z~A651190:12508e11008:PL2:LC0:710:AA$"RECIPE NUMBER - "(RN):520:PL2:710:AA$IT$:520:DV2PL2:PL18710:920:#DV,(12):300:KW01320:1809i:@128,"PRINTER - Y/N":@192,"ALIGN PAPER TO TOP OF FORM":"IF YES":A4(234):A89DV2:WWS:HHS:9A78DV0:W33:H13:911909ć@224,"ALIGN PAPER TO TOP OF FORM": 300:DV2:WWS:HHS: 11709DV0:W33:H13:1170:؅KW01320:180:KW1KW2:1170:1170::A78DV0:W33:H13::e@256,"INVALID RESPONSE";:300:1190::KT$"":KW1:@96,"ENTER KEYWORD OR PHRASE":KT$:KT$""300:180: (KT$)45KT$(KT$,45);:YK1NR1:RNYK:NM0:690: RNIN 1320;Z9(0):Z01330;.(YK:300:180;=2KW21170;H<1090;^FFL9:370:1060;|P1400:FL991570:440;ZJ1((RO$(1))):J1ENST1390;dFL8:470:FL0:;nSTNL:RNIN:470:FL0:<x:PL0:LC0:AA$"RECIPE NUMBER - "(RN):520:FL9FL997STST(RN):690:I1RN:J1:Z5(0):KSTEN:#2,K:Z5((RO$)):K:Z5(1):ST(RN)0:NL1:FL9>Mҁ1520:RN01510>STST(RN):690:ST(RN)0:440:STNL:470:1550:1490>RNI1:690:FL9:J8((RO$(1))):1390:1550:RF0:FL0:REFL,0:300?R20:L2LL:RN1NR1:ST(RN)01540?ST(RN)L2R2RN:L2ST(RN)?/RN:RNR2:?}AA$(SN)" "(S2)"-"(E2)" "ST$:PL1:710:520:PL1:710:?FL99:370:1060?"@96,"ENTER NEW TITLE NOW":T$:T$""300:180?,(T$)45T$(T$,45)?6670:300:180@l@:@96,"INDEX APPEARS TO BE FULL":"SHOULD I SEARCH FOR DELETED":"RECIPES NOW? - Y/N":A4(180):A89@JI1269:RNI:690:INRN 1630 : I@T@224,"INDEX IS FULL":300@^NRNR1:STNL:INRN:1040A$h:@96,"ALPHABETIC OR NUMERIC":"SEQUENCE? - A/N":A4(145):A651730A3rA781670A>|1640A1190:DV2AA$" ******** NUMERIC LIST OF RECIPES ********":520:PL3:710A:RN0:690:NOST1:I1NO:RNI:690:INRN1720ARN$(RN)B (RN$)3RN$" "RN$:1700B;AA$T$" "RN$:520:PL1:710:NM01740B[I:#DV,(12):300:180BkŽ"TS******"Ḃ#DV,(12):300:180&P!_%$$"R""@$ҽ n401V0%[l0 _ 500 30{ -0W K0ꯍ H0 b E0 B0 ?0 ¯ <0 90 c 60  30 _ 00 q -94p  MTITLE`(   o ,\'o l  >ENTER`RECIPE`NOW'o j^\'m y&6  a'm j'o d> ' ' m$ o$Ko #  "  -/- 3_!  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WASH WELL AND PAT DRY WITH PAPER TOWELS. SPRINKLE INSIDE AND OUT WITH SALT AND PEPPER. COMBINE FLOUR AND CHEESE. DIP FISH IN TOMATO SAUCE THEN ROLL IN FLOUR MIXTURE TO COAT THOROUGHLY. DEEP FRY AT 350 DEGREES UNTIL BROWNED (ABOUT 2-4 MINUTES). KEEP WARM IN OVEN UNTIL FISH IS ALL COOKED. SERVE WITH CHILI OR SEAFOOD COCKTAIL SAUCE. STE AND THE COCONUT MILK, STIRRING UNTIL WELL BLENDED. ADD THE REMAINING INGREDIENTS AND SIMMER UNTIL CHICKEN IS TENDER, ABOUT 35 MINUTES. E SOFTENED GELATINE. PLACE THE MIXTURE IN A SAUCEPAN AND COOK OVER A LOW TO MODERATE HEAT JUST UNTIL THE MIXTURE COATS A SPOON LIGHTLY. REMOVE IT FROM THE HEAT AND QUICKLE STIR IN THE CONCENTRATED ORANGE JUICE. PLACE THE MIXTURE IN A LARGE BOWL AND CHILL IT FOR ABOUT AN HOUR OR UNTIL IT BECOMES SYRUPY. BEAT THE EGG WHITES UNTIL THEY ARE FOAMY. ADD 1 CUP OF SUGAR IN LOTS OF ABOUT 3 TABLESPOONS AND BEAT UNTIL THE EGG WHITES ARE STIFF AND GLOSSY. BEAT THE CREAM UNTIL IT HOLDS SOFT PEAKS THEN BEAT IN THE 3 TABLESPOONS OF SUGAR. FOLD THE CREAM INTO THE EGG YOLK AND ORANGE MIXTURE. IF THE ORANGE MIXTURE HAS GONE TOO STIFF AND LUMPY BEAT IT WITH A WHISK UNTIL IT SMOOTHES OUT BEFORE FOLDING IN THE CREAM. FOLD IN THE EGG WHITES UNTIL WELL BLENDED (WHEN THERE ARE NO WHITE STREAKS). POUR INTO THE PREPARED SOUFFLE DISH AND SMOOTH THE TOP WITH A SPATULA. REFRIGERATE FOR AT LEAST 4 HOURS OR UNTIL FIRM. REMOVE THE COLLAR, DECORATE WITH SWIRLS OF WHIPPED CREAM AND SERVE. 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CMPA #72m` LBEQ HINm BRA USR1LPm*m *SPACE INPUTn(*nZSPACE TST RDFL,PCRn BGT USR1LXn LBSR INCORn LBSR ADCARo" LBSR PRCHRoT DEC CN,PCRo TST CN,PCRo BGT SPACEo BRA USR1LXp*pN * "C" INPUTp*pCOR TST RDFL,PCRp BGT USR1LX 2 POUNDS SMELTS SALT FRESHLY GROUND PEPPER 1 1/2 CUPS FLOUR 1/2 CUP GRATED PARMESAN CHEESE 1 CAN (14 OUNCE) TOMATO SAUCE FAT FOR FRYING CLEAN SMELTS AND CUT OFF HEADS AND TAILS. WASH WELL AND PAT DRY WITH PAPER TOWELS. SPRINKLE INSIDE AND OUT WITH SALT AND PEPPER. COMBINE FLOUR AND CHEESE. DIP FISH IN TOMATO SAUCE THEN ROLL IN FLOUR MIXTURE TO COAT THOROUGHLY. DEEP FRY AT 350 DEGREES UNTIL BROWNED (ABOUT 2-4 MINUTES). KEEP WARM IN OVEN UNTIL FISH IS ALL COOKED. SERVE WITH CHILI OR SEAFOOD COCKTAIL SAUCE. TE AND THE COCONUT MILK, STIRRING UNTIL WELL BLENDED. ADD THE REMAINING INGREDIENTS AND SIMMER UNTIL CHICKEN IS TENDER, ABOUT 35 MINUTES. SOFTENED GELATINE. PLACE THE MIXTURE IN A SAUCEPAN AND COOK OVER A LOW TO MODERATE HEAT JUST UNTIL THE MIXTURE COATS A SPOON LIGHTLY. REMOVE IT FROM THE HEAT AND QUICKLE STIR IN THE CONCENTRATED ORANGE JUICE. PLACE THE MIXTURE IN A LARGE BOWL AND CHILL IT FOR ABOUT AN HOUR OR UNTIL IT BECOMES SYRUPY. BEAT THE EGG WHITES UNTIL THEY ARE FOAMY. ADD 1 CUP OF SUGAR IN LOTS OF ABOUT 3 TABLESPOONS AND BEAT UNTIL THE EGG WHITES ARE STIFF AND GLOSSY. BEAT THE CREAM UNTIL IT HOLDS SOFT PEAKS THEN BEAT IN THE 3 TABLESPOONS OF SUGAR. FOLD THE CREAM INTO THE EGG YOLK AND ORANGE MIXTURE. IF THE ORANGE MIXTURE HAS GONE TOO STIFF AND LUMPY BEAT IT WITH A WHISK UNTIL IT SMOOTHES OUT BEFORE FOLDING IN THE CREAM. FOLD IN THE EGG WHITES UNTIL WELL BLENDED (WHEN THERE ARE NO WHITE STREAKS). POUR INTO THE PREPARED SOUFFLE DISH AND SMOOTH THE TOP WITH A SPATULA. REFRIGERATE FOR AT LEAST 4 HOURS OR UNTIL FIRM. REMOVE THE COLLAR, DECORATE WITH SWIRLS OF WHIPPED CREAM AND SERVE. 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