"If you can read, you can cook"
INGREDIENTS
2 large pkg cream cheese
1/2 cup mayonnaise
1 garlic clove, minced
2 tsp prepared mustard
2 tsp sugar
dash salt
2/3 stick grated extra sharp cheddar cheese
6 tsp sherry
1 pkg langoustines
DIRECTIONS
Melt cream cheese over low heat and add the rest of ingredients. Serve in chafing dish with raw vegetables or firm crackers.
INGREDIENTS
lb can peaches
lb can pears
lb can bing cherries
lb can pineapple chunks
lb can apricots
1 box frozen strawberries or raspberries (thawed)
DIRECTIONS
Drain and save the syrups, but not the cherry or strawberry syrups. Place the fruit in layers in a 12 cup casserole (glass) and sprinkle brown sugar and cinnamon on each layer. Combine the juice of 1 lemon and 1 orange with 1/2 cup Grand Marnier and pour over and dot with butter. Bake at 350 degrees for 45 minutes. Mix 3/4 cup juices, 1/4 cup cornstarch and pour over. Bake an additional 15 minutes.
INGREDIENTS
6 eggs
1 cup sugar
1 cup honey
2 Tbsp oil
1/2 cup raisins
1/2 cup chopped nuts
1/4 cup chopped citron
1/2 tsp allspice
1 tsp ground cloves
1/2 tsp cinnamon
2 tsp apricot or plum brandy
1 1/2 tsp baking powder
1 tsp baking soda
3 2/3 cups flour
DIRECTIONS
Beat eggs well. Add sugar gradually and continue beating until light. Stir in honey and oil and then the rest of the ingredients. Sift flour, baking powder and soda together and add last. Pour into paper lined and oiled 9 x 13 pan or a tube pan and bake at 310 degrees 1 hour. Invert pan and allow cake to cool before removing.
INGREDIENTS
1/2 cup butter
1 1/2 cups graham cracker crumbs
1 can flaked coconut
1 small pkg chocolate chips
1 cup chopped nuts
1 can sweetened condensed milk
DIRECTIONS
Melt butter in a 9 x 13 pan while preheating oven to 375 degrees. Layer each remaining ingredient over the butter. (Do Not Mix). Bake 25 minutes. Cool pan on a rack. Cut in small squares. Makes about 48.
INGREDIENTS
3/4 lb butter
1 lb Velveeta cheese
1 14 oz can frozen lobster, thawed
2 loaves Arnold bread
DIRECTIONS
Melt butter and cheese in top of double boiler and add cut up lobster and cool. Cut off the crusts from two loaves thin sliced Arnold bread. Roll thin and spread liberally with mixture. Roll up and spread with melted butter. Cut each into two or three pieces. Bake at 450 degrees until brown.
INGREDIENTS
2 cans whole asparagus
2 loaves white bread
1/2 cup butter
8 oz Roquefort cheese
8 oz cream cheese
1 egg, beaten
1 Tbsp mayonnaise
DIRECTIONS
Cut off all crusts. Roll bread flat. Combine cheeses, egg, and mayo and spread with mixture. Place 1 spear on top each piece. Roll up and cut in thirds. Dip each in melted butter. Place on a cookie sheet. Bake 350 degrees 15 minutes. Turn after 7 minutes. Makes about 5 dozen.
INGREDIENTS
1 can bing cherries
1 pkg cherry gelatin
1 cup sweet red wine
DIRECTIONS
Drain cherries. Heat the juice and dissolve gelatin. Add wine and cherries and refrigerate. Can be doubled.
INGREDIENTS
Marinade:
1/2 cup olive oil
1/2 tsp Chinese hot oil
2 shallots, finely chopped
juice of 1 lemon
1/2 tsp lemon zest
1 clove garlic, crushed
1 Bay leaf, torn up
freshly ground pepper
DIRECTIONS
Mix marinade ingredients. Pour over peeled jumbo shrimp and marinate for at least 2 hours. Thread shrimp on soaked bamboo skewers and barbeque 3 minutes on each side.
INGREDIENTS
1 pkg gingerbread mix
1 small can evaporated milk
1/3 cup water
2 cups sliced fresh peaches or bananas
DIRECTIONS
Mix together the mix, milk, and water. Beat until smooth. Pour into greased and floured 8″ square pan. Bake 350 degrees 30 – 35 minutes. Remove to wire rack. When cold, split to make two layers. Fill and top with whipped cream and fruit. Refrigerate until set and then serve.
INGREDIENTS
6 lbs fish (whitefish, pike and small amount carp)
5 onions
2 quarts water
4 tsp salt
freshly ground pepper
3 eggs
1/2 tsp sugar
3 Tbsp matzo meal
3/4 cup ice water
3 carrots, sliced
DIRECTIONS
Filet the fish and save the skin and bones. Combine the skin and bones with 4 sliced onions, water, 2 tsp salt and pepper. Cook over high heat while preparing fish. Grate the onion and add the eggs, salt, and pepper, sugar, matzo meal, and ice water. Mix well. Moisten hands and shape into patties or balls. Carefully place balls into fish stock. Add carrots. Lower heat and cook 1 1/2 – 2 hours. Cool and remove from liquid. Strain liquid over with carrots. Serves about 12-15.