10033002400020000CUSTARD APPLE TART             APPLES              CONTEMPORARY CUISINE          AMERICAN    4  7 FRUIT    13  PIE            301:00\                     CUSTARD GIVES A TWIST TO        TRADITIONAL APPLE PIE           6  1/3 CUP FINE DRY BREAD CRUMBS      2 TBS. SUGAR                       1 TSP. CINNAMON                    1/4 TSP. SALT                      1 9-INCH UNBAKED PIE SHELL         \                                  5 APPLES PEELES & SUGARED          1/4 CUP BUTTER CUT IN PIECES       1 CUP HEAVY CREAM                  1/4 CUP SUGAR                      3 EGG YOLKS                        1/4 TSP. NUTMEG                    1/2 CUP APRICOT JAM                \                                  \                                  \                                  10003000000000001ARTICHOKES W/SAUCE DIJON       ARTICHOKES          CONTEMPORARY CUISINE          AMERICAN    34 2 VEGETABLE1   \              100:15\                     MUSTARD SAUCE SPRUCES UP        CANNED ARTICHOKE BOTTOMS.       6  1 EGG                              1 TBS. DIJON MUSTARD               1 TBS. WHITE WINE VINEGAR          1/2 TSP. PREPARED HORSERADISH      1/4 TSP. SUGAR                     1/8 TSP. PEPPER                    3/4 CUP OLIVE OIL                  1-1/2 TBS. PARSLEY, CHOPPED        4 7-1/2 OZ. CANS ARTICHOKE          BOTTOMS, DRAINED                  2 TBS. PARMESAN CHEESE             \                                  \                                  \                                  \                                  \                                  10005000200000004AVOCADO SOUP                   AVOCADO             CONTEMPORARY CUISINE          AMERICAN    34 23VEGETABLE2   SOUP           100:30\                     \                               \                               6  4 RIPE AVOCADOS                    2 CUPS CHICKEN CONSOMME/BROTH      1 CUP SOUR CREAM                   1 CUP TABLE CREAM                   GROUND GINGER                      PAPRIKA                            SALT & PEPPER TO TASTE            \                                  \                                  \                                  \                                  \                                  \                                  \                                  \                                  \                                  10038003400030000ORANGE-AVOCADO SALAD           AVOCADO             CONTEMPORARY CUISINE          AMERICAN    34 2 VEGETABLE2   SALAD          100:45\                     ADD SHRIMP (COOKED, SHELLED, ANDDEVEINED) FOR A SUMMER LUNCHEON.6  2 ORANGES, PEELED & SECTIONED      1 LARGE AVOCADO, HALVED,            PEELED & SLICED LENGHTWISE        3 TBS. ORANGE JUICE                1 TBS. WHITE VERMOUTH              1 HEAD ROMAINE LETTUCE TORN IN      BITE-SIZE PIECES                  6 TBS. OLIVE OIL                   2 TBS. RED WINE VINEGAR            3 SCALLIONS, CHOPPED, OR           1 RED ONION THINLY SLICED           FRESH GROUND PEPPER               \                                  \                                  \                                  \                                  10019000300060000BANANA NUT BREAD               BANANA              CONTMPORARY CUISINE           AMERICAN    125\ GRAIN    13  BREAD          101:30\                     A NO-YEAST BREAD THAT IS        QUICK AND EASY.                 8  1 STICK BUTTER OR MARGARINE        1 SCANT CUP SUGAR                  2 EGGS, BEATEN                     2 CUPS FLOUR                       1 TSP. BAKING SODA                 3 BANANAS, MASHED                  1 CUP CHOPPED NUTS (WALNUTS OR      PECANS)                           \                                  \                                  \                                  \                                  \                                  \                                  \                                  \                                  10036002600070005CHUCK ROAST IN RED WINE        BEEF                CONTEMPORARY CUISINE          AMERICAN    4  3 MEAT     1   STEW           203:30\                     RED WINE MAKES THIS A DELICIOUS WINTERY NIGHT SPECIALTY.        6  1 4-LB BONELESS CHUCK ROAST        1 TBS. PEANUT OR CORN OIL          1 LARGE ONION, CHOPPED ROUGHLY     4 CARROTS CUT IN 2-INCH PIECES     4 RIBS CELERY, CHOPPED             1 LARGE CLOVE GARLIC, CHOPPED      2 CUPS DRY RED WINE                1 CUP BEEF BROTH                   1 BAY LEAF                         4 SPRIGS PARSLEY                   2 CLOVES                           2 WHITE TURNIPS, QUARTERED         1 TBS. BUTTER                      1/4 LB FRESH MUSHROOMS             \                                  \                                  10042003500580006SAUERBRATEN                    BEEF                CONTEMPORARY CUSINE           GERMAN      4  3 MEAT     1   \              103:00\                     TIME DOES NOT INCLUDE OVERNIGHT MARINADE.                       6  1 4-LB BONELESS ROAST              2 CUPS RED WINE AND RED             WINE VINEGAR MIXED                2 CUPS WATER                       1 CLOVE GARLIC, MINCED             3/4 CUP ONION, SLICED              1 BAY LEAF                         12 PEPPERCORNS                     1/4 CUP SUGAR                      3 CLOVES                            FLOUR                             2 TBS. BACON DRIPPINGS             1-1/2 CUPS SOUR CREAM              \                                  \                                  \                                  10029005800000000BLACK BEAN SOUP                BLACK BEANS         CONTEMPORARY CUISINE          AMERICAN    4  3 LEGUME   1   SOUP           203:00\                     TIME DOES NOT INCLUDE BEAN      SOAK OVERNIGHT.                 6  1 CUP DRIED BLACK BEANS            4 CUPS WATER                       1/4 TSP. DRIED HOT PEPPER FLAKES   1/4 CUP BUTTER                     2 MEDIUM ONIONS, CHOPPED           1 LARGE CLOVE GARLIC, CHOPPED      1/2 TSP. CURRY POWDER              1/4 TSP. TUMERIC                   2 MEDIUM POTATOES, QUARTERED       2 MEDIUM CARROTS, QUARTERED        1 1-LB CAN STEWED TOMATOES         1 10-1/2 OZ CAN CHICKEN BROTH      1 10-1/2 OZ CAN BEEF BROTH         \                                  \                                  \                                  10053002500000000CAULIFLOWER SOUP               CAULIFLOWER         CONTEMPORARY CUISINE          AMERICAN    4  6 VEGETABLE1   SOUP           201:00\                     \                               \                               4  1 MEDIUM HEAD CAULIFLOWER           BOILING WATER                     4 CUPS HOT CHICKEN BOUILLON        4 TBS. BUTTER                      2 TBS. GRATED ONION                1 3-INCH PIECE CELERY, MINCED      2 TBS. FLOUR                       2 CUPS LIGHT CREAM, HEATED         2 EGG YOLKS (OPTIONAL)              SALT                               WHITE PEPPER                      \                                  \                                  \                                  \                                  \                                  10046003100000012LES OEUFS FORESTIERE           EGGS                CONTEMPORARY CUISINE          FRENCH      12 3 EGG      1   SOUFFLE        201:00\                     \                               \                               4  1/2 CUP FLOUR                      2 CUPS COLD MILK                   4 TBS. BUTTER                      1/4 TSP. SALT                      1/8 TSP. WHITE PEPPER               NUTMEG                            4 EGGS                             1-1/3 CUPS GRATED SWISS CHEESE     \                                  1-1/2 CUPS CHOPPED FRESH MUSHROOMS 2 TBS. BUTTER                      2 TBS. MINCED SHALLOTS             1 TBS. FLOUR                       4 TBS. HEAVY CREAM                 2 TBS. PARSLEY, CHOPPED             SALT & PEPPER                     10049004800140000SPINACH/CHEESE CASSEROLE       CHEESE              CONTEMPORARY CUISINE          AMERICAN    12 3 DAIRY    1   CASSEROLE      201:00\                     GOOD BRUNCH DISH SERVED         WITH BISCUITS AND FRUIT         8  2 LBS. KIELBASA OR OTHER            SAUSAGE                           3 10-OZ. BAGS FRESH SPINACH        1/2 TSP. NUTMEG                    4 CUPS MILD CHEDDAR CHEESE,         SHREDDED                          2 TBS. FLOUR                       1 TSP. WORCESTERSHIRE SAUCE        3/4 TSP. DRY MUSTARD               1 CUP BEER OR ALE                  \                                  \                                  \                                  \                                  \                                  \                                  10015005300100028CHEESE SOUFFLE                 EGGS                CONTEMPORARY CUISINE          AMERICAN    34 3 EGG      1   SOUFFLE        201:00\                     SEE RECIPE #13 FOR ACCOMPANYING SHRIMP SAUCE.                   4  1/4 LB. GRUYERE OR SWISS CHEESE,    COARSELY GRATED                   8 EGGS                             6 TBS. BUTTER                      5 TBS. FLOUR                       2 CUPS MILK                         SALT & WHITE PEPPER               1/8 TSP. NUTMEG                    1/8 TSP. CAYENNE                   2 TBS. CORNSTARCH                  3 TBS. WATER                       1/4 CUP GRATED PARMESAN CHEESE     2 TBS. GRATED GRUYERE OR SWISS     \                                  \                                  \                                  10047003200000047SHRIMP SAUCE                   SHRIMP              CONTEMPORARY CUISINE          AMERICAN    34 3 SEAFOOD  1   SAUCE          201:30\                     SEE RECIPE #12 FOR ACCOMPANYING SOUFFLE                         4  4 TBS. BUTTER                      2 TBS. ONION, CHOPPED              1 TBS. SHALLOT, CHOPPED            1 TSP. GARLIC, MINCED              2 CUPS TOMATOES                     SALT & PEPPER TO TASTE            1 TBS. FRESH TARRAGON, CHOPPED      OR                                1-1/2 TSP. DRIED TARRAGON          2 TBS. PARSLEY, CHOPPED            1/3 CUP DRY WHITE WINE             1 LB. SHRIMP,PEELED & DEVEINED     1 HOT DRIED RED PEPPER             2 TBS. COGNAC                      \                                  \                                  10051005000180011TART CHERRY SOUP               CHERRIES            CONTEMPORARY CUISINE          AMERICAN    34 26FRUIT    2   SOUP           100:30\                     TIME DOES NOT INCLUDE CHILLING  BEFORE SERVING.                 8  2 16 OZ. CANS TART CHERRIES         WITH LIQUID                       1 3-INCH PIECE STICK CINNAMON      1-1/3 CUPS MEDOC (RED) WINE        1/3 CUP SUGAR                      2 CUPS HEAVY CREAM                 1/4 CUP MEDOC                      \                                  \                                  \                                  \                                  \                                  \                                  \                                  \                                  \                                  10016001200190016CHICKEN CLEMENCEAU             CHICKEN             CONTEMPORARY CUISINE          FRENCH      4  3 POULTRY  1   \              203:00\                     GARLICKY BUT GOOD.              \                               4  1 3-LB. CHICKEN, DISJOINTED        1 HEAD GARLIC,PEELED & CHOPPED     2 TBS. CORN OIL                    1 CUP WATER OR STOCK               1 CUP WHITE WINE OR VERMOUTH       2 CUPS GREEN PEAS, COOKED          4 POTATOES PEELED & CUBED          6 CLOVES GARLIC, CHOPPED           1/2 CUP CORN OIL                   \                                  \                                  \                                  \                                  \                                  \                                  \                                  10026001500150017CHICKEN HOT POT                CHICKEN             CONTEMPORARY CUISINE          AMERICAN    4  3 POULTRY  1   STEW           204:00\                     MOST OF THE TIME IS             FOR SIMMERING THE POT.          6  1 2-LB. BROILER/FRYER              4-1/2 QUARTS WATER                 1 TSP. SALT                        1/3 DRIED NAVY (PEA) BEANS         2 LARGE ONIONS, CHOPPED            1 CUP DRIED KIDNEY BEANS           1/3 CUP PEARL BARLEY               1/4 TSP. DRIED SWEET BASIL         1/4 TSP. DRIED THYME               3/4 TSP. BLACK PEPPER              1 1-LB. CAN TOMATOES               1-1/2 CUPS FRESH SLICED CARROTS    3/4 CUPS CELERY, CHOPPED           3/4 FROZEN GREEN PEAS              \                                  \                                  10044003300160018INDIAN CHICKEN                 CHICKEN             CONTEMPORARY CUSINE           INDIAN      4  3 POULTRY  1   \              201:15\                     SERVE WITH RICE, CHUTNEY, AND   MINTED CUCUMBER IN YOGURT       4  1 3-LB. CHICKEN, DISJOINTED        1/4 CUP TOMATO SAUCE               1/4 CUP PLAIN YOGURT               4 CLOVES GARLIC, CHOPPED           1 1-INCH PIECE FRESH GINGER,        PEELED AND CHOPPED                6 TBS. CORN OIL                    1 CINNAMON STICK                   2 BAY LEAVES                       5 WHOLE CARDAMON PODS              5 WHOLE CLOVES                     1 HOT DRIED RED PEPPER             1 TSP. GROUND TUMERIC              1 TSP. SALT                        1 TBS. LEMON JUICE                  FRESHLY GROUND BLACK PEPPER       10052005100170014VIETNAMESE SALAD               CHICKEN             CONTEMPORARY CUISINE          ASIAN       34 3 POULTRY  2   SALAD          201:00\                     \                               \                               4  1/2 HEAD GREEN CABBAGE, GRATED     1 CARROT, GRATED                   1 CUCUMBER, SEEDED & SLICED        1 BUNCH SCALLIONS                  2 RIBS CELERY, THINLY SLICED       5 SPRIGS FRESH MINT LEAVES         2 SPRIGS FRESH CORIANDER OR         PARSLEY                           2 CHICKEN BREASTS, BONED            TERIYAKI SAUCE                    1/4 CUP LEMON JUICE                2 TBS. FISH SAUCE (BOTTLED)        3 TSP. SUGAR                       1 CLOVE GARLIC, CRUSHED            \                                  \                                  10058000500270015BARBEQUED CHICKEN WINGS        CHICKEN WINGS       CONTEMPORARY CUISINE          AMERICAN    46713POULTRY  13  \              106:00\                     REQUIRES MARINATING AND LONG    COOKING TIME BUT IT IS SIMPLE.  10 35 CHICKEN WINGS, TIPS REMOVED     1 STICK BUTTER                     1 CUP BROWN SUGAR                  1/2 TAMARI SAUCE                   1/2 CUP DRY RED WINE               2 TSP. DRY MUSTARD                 2 LARGE GARLIC CLOVES, CRUSHED     1/4 CUP FRESH LEMON JUICE           FRESH GROUND PEPPER TO TASTE      \                                  \                                  \                                  \                                  \                                  \                                  \                                  10023003600210000CORN PUDDING                   CORN                CONTEMPORARY CUISINE          AMERICAN    4  5 VEGETABLE1   CASSEROLE      202:00\                     GOOD ACCOMPANIMENT TO BARBEQUED CHICKEN RIBS.                   8  2 CUPS FRESH CORN CUT FROM COB      (ABOUT 6 EARS)                    1/3 CUP SUGAR                      1 TSP. SALT                        3 EGGS                             1/2 CUP HEAVY CREAM                1 CUP MILK                         3 TBS. MELTED BUTTER                FRESH GRATED NUTMEG               2 TBS. SOFTENED BUTTER             \                                  \                                  \                                  \                                  \                                  \                                  10050004900230020STUFFED CORNISH HENS           CORNISH HENS        CONTEMPORARY CUISINE          AMERICAN    4  3 POULTRY  1   STUFFING       202:00CHRISTMAS             FRUIT STUFFING AND A GLAZE OF   APPRICOT                        2  2 1-LB. CORNISH HENS               1/2 CUP APRICOT NECTAR             1 TBS. APRICOT JAM                 1/2 TSP. GRATED ORANGE PEEL        1 TBS. LIGHT BROWN SUGAR           2 WHOLE CLOVES                      DASH CINNAMON                     4 TSP. WHITE WINE                  1/2 TSP. CORNSTARCH                \                                  1/4 TSP. ROSEMARY                  1/4 TSP. SALT                      1/4 CUP CHOPPED PECANS             3 TBS. MELTED BUTTER               1 CUP DRIED FRUT MIX CHOPPED       1/2 TSP. THYME                     10028004700480000SOFTSHELLS ASTRAL PLANE        SOFTSHELL CRABS     CONTEMPORARY CUISINE          AMERICAN    4  3 SEAFOOD  1   \              100:15\                     GARNISH WITH LIME WEDGES AND    FRESH PARSLEY SPRIGS            4  8 SOFTSHELL CRABS                  1/4 CUP FLOUR                      1/4 CUP BUTTER                     1 LARGE GARLIC CLOVE, CRUSHED      1 LIME (JUICE & GRATED ZEST)       1/3 CUP WHITE VERMOUTH              LIME WEDGES                        FRESH PARSLEY SPRIGS              \                                  \                                  \                                  \                                  \                                  \                                  \                                  \                                  10024002000000021CRANBERRY WALDORF DELIGHT      CRANBERRIES         CONTEMPORARY CUISINE          AMERICAN    4  45FRUIT    2   MOLDED SALAD   201:00THANKSGIVING          A DIFFERENT CRANBERRY           ACCOMPANIMENT FOR HOLIDAYS.     12 1 LB. FRESH CRANBERRIES            2 SCANT CUPS SUGAR                 1 3-OZ. PKG LEMON GELATIN          1 TBS. PLAIN GELATIN               1 CUP CHOPPED APPLES               1 CUP CHOPPED CELERY               1 CUP CHOPPED NUTS                 \                                  1/2 CUP BUTTER                     1/3 CUP FLOUR                      1/2 CUP SUGAR                      1 EGG YOLK                         1-1/4 CUPS PINEAPPLE JUICE         1 EGG WHITE, BEATEN STIFF           WHIPPED CREAM                     \                                  10001002300280025CREOLE STUFFED EGGPLANT        EGGPLANT            CONTEMPORARY CUISINE          CREOLE      4  3 VEGETABLE1   \              201:00\                     SEAFOOD MAKES THIS A MEAL IN    ITSELF.                         12 6 MEDIUM EGGPLANTS                 4 BELL PEPPERS, CHOPPED            4 MEDIUM ONIONS, CHOPPED           1/2 CUP CELERY, CHOPPED            3 CLOVES GARLIC, MINCED            1 STICK BUTTER                     1 LB. SMALL SHRIMP, PEELED &        DEVEINED                          1 LB. WHITE LUMP CRABMEAT          1/2 CUP PARSLEY                    1/4 CUP BREAD CRUMBS                PAPRIKA                            BUTTER                            \                                  \                                  \                                  10009003000240050CAPONATA                       EGGPLANT            CONTEMPORARY CUISINE          ITALIAN     46715VEGETABLE13  RELISH         101:00\                     SERVE AT BUFFETS, COCKTAIL      PARTIES, OR AS A RELISH.        20 2 LARGE EGGPLANTS                  1 TBS. SALT                        3/4 CUP OLIVE OIL                  2 CLOVES GARLIC, CRUSHED           2 ONIONS, CHOPPED                  1 NO. 2 CAN PLUM TOMATOES          3 CELERY STALKS, DICED             1 1-LB CAN PITTED BLACK OLIVES     1 12-OZ. JAR ITALIAN OLIVE          SALAD DRESSING                    1/4 CUP CAPERS                     1/2 CUP PINE NUTS                  1/4 CUP RED WINE VINEGAR           2 TBS. SUGAR                        SALT & PEPPER TO TASTE            \                                  10006001600000027CHOCOLATE CHIP RUM PIE         CHOCOLATE           CONTEMPORATY CUSINE           AMERICAN    4  7 EGG      2   PIE            201:00\                     TIME DOES NOT INCLUDE CHILLING  TO SERVE.                       8  1 9-INCH BAKED PIE SHELL           1 ENVELOPE UNFLAVORED GELATIN      3/4 CUP SUGAR                      3/4 CUP WATER                      5 EGG YOLKS                        2 CUPS WHIPPED CREAM               1/2 CUP RUM, OR MORE, TO TASTE     2 EGGS                             3/4 CUP CHOCOLATE CHIPS            \                                  \                                  \                                  \                                  \                                  \                                  \                                  10041004300260019QUICK POTS DE CREME            CHOCOLATE           CONTEMPORARY CUISINE          FRENCH      4  7 EGG      2   CUSTARD        100:30\                     TIME DOES NOT INCLUDE CHILLING  TO SERVE.                       4  1 6-OZ PACKAGE CHOCOLATE CHIPS     1-1/4 CUPS HEAVY CREAM             2 EGG YOLKS                        2 TBS. STRONG COFFEE (HOT)         2 TBS. GRAND MARNIER OR OTHER       ORANGE LIQUER                     \                                  \                                  \                                  \                                  \                                  \                                  \                                  \                                  \                                  \                                  10048002200120024SOUFFLE GRAND MARNIER          EGGS                CONTEMPORARY CUISINE          FRENCH      4  7 EGG      1   SOUFFLE        101:00\                     \                               \                               6  2 CUPS MILK                        1 TBS. SWEET BUTTER                6 EGGS, SEPARATED                  1/2 CUP SUGAR                      3/4 CUP FLOUR                      6 TBS. GRAND MARNIER LIQUEUR       \                                  \                                  \                                  \                                  \                                  \                                  \                                  \                                  \                                  \                                  10030000800000000BLACKENED REDFISH              REDFISH             CONTEMPORARY CUISINE          CREOLE      4  3 FISH     1   \              100:30\                     POMPANO OR TILEFISH CAN BE      SUBSTITUTED.                    4  1 TSP. SALT                        1/2 TSP. RED PEPPER                1/2 TSP. WHITE PEPPER              1/4 TSP. BLACK PEPPER              1/4 TSP. DRIED THYME               1/4 TSP. DRIED BASIL               1/4 TSP. DRIED OREGANO             2 TSP. PAPRIKA                     8 SKINLESS BONELESS FILETS OF       FISH, 1/4 LB. EACH                1/2 CUP MELTED BUTTER              \                                  \                                  \                                  \                                  \                                  10025002900000031CALZONE                        FLOUR               CONTEMPORARY CUISINE          ITALIAN     4  3 GRAIN    1   PIE            202:00\                     DEEP FRY OR BAKE THESE FOLDED   PIZZAS.                         6  1 PKG. DRY YEAST                   1 CUP WARM WATER                   3 CUPS FLOUR                       3 TBS. CORN OIL                    1 TSP. SALT                        2 CUPS BECHAMEL SAUCE              4 TBS. OLIVE OIL                   1 MEDIUM ONION, CHOPPED            1 CLOVE GARLIC, MINCED             1/2 LB. MUSHROOMS, SLICED          1 LARGE GREEN PEPPER, CHOPPED      1 TSP. RED PEPPER FLAKES           3 CUPS THICK TOMATO SAUCE          8 OZ. PEPPERONI, THINLY SLICED     8 OZ. GRATED MOZZARELLA CHEESE     1/2 CUP GRATED PARMESAN CHEESE     10010004500300032KIT'S POUND CAKE               FLOUR               CONTEMPORARY CUISINE          AMERICAN    4577 GRAIN    3   CAKE           202:00\                     POUND CAKE WITH THAT OLD        SEDUCER--CHOCOLATE              10 3 CUPS FLOUR                       3 TSP. BAKING POWDER               1 TSP. BAKING SODA                 1 TSP. SALT                        1 CUP BUTTER                       1 CUP SUGAR                        1 8-OZ CARTON SOUR CREAM           1 6-OZ PACKAGE CHOCOLATE CHIPS     1/2 CUP PACKED BROWN SUGAR         2 TBS. INSTANT COFFEE              \                                  2 TSP. INSTANT COFFEE              1-3/4 CUPS CONFECTIONER'S SUGAR    \                                  \                                  \                                  10013004200310033SFINCIUNI                      FLOUR               CONTEMPORARY CUISINE          ITALIAN     4  3 GRAIN    1   PIE            203:00\                     HEARTY LIKE CALZONE.            SERVE WITH SALAD AND WINE       6  1 RECIPE PIZZA DOUGH (SEE           RECIPE FOR CALZONE)               1 10-OZ. PKG. FROZEN SPINACH       1 CUP BECHAMEL SAUCE               1 CUP GRATED MOZZARELLA CHEESE     1/2 CUP GRATED PARMESAN CHEESE     1 CLOVE GARLIC, MASHED              FRESH GRATED NUTMEG                OIL FOR COOKING                   4 OZ. THINLY SLICED PROSCUITTO     1 EGG YOLK                         2 TBS. CREAM                       \                                  \                                  \                                  \                                  10017000100320000DATE NUT BREAD                 FLOUR               CONTEMPORARY CUISINE          AMERICAN    1355 GRAIN    3   BREAD          101:30\                     QUICK & GOOD ANY TIME           \                               10 3/4 CUP SUGAR                      1 CUP CHOPPED DATES                2 TBS. BUTTER                      2-1/4 CUPS FLOUR                   1 TSP. BAKING POWDER               1 TSP. BAKING SODA                 1 TSP. SALT                        1 EGG, BEATEN                      1 CUP CHOPPED NUTS                 \                                  \                                  \                                  \                                  \                                  \                                  \                                  10004003700000000NEW ORLEANS BREAD PUDDING      FRENCH BREAD        CONTEMPORARY CUISINE          CREOLE      4  7 GRAIN    1   PUDDING        101:00\                     A NEW ORLEANS DESSERT FAVORITE. \                               8  1 LOAF FRENCH BREAD                1 QT. MILK                         3 EGGS                             1-1/3 CUPS SUGAR (MOST RECIPES      CALL FOR 1-1/2 TO 2 CUPS,BUT       THE SAUCE IS VERY SWEET)          1 CUP RAISINS                      2 TBS. VANILLA                     3 TBS. BUTTER                      \                                  1 CUP SUGAR                        1 STICK BUTTER                     1 EGG                              3 TBS. BOURBON OR TO TASTE         \                                  \                                  10007004100360000ROSEMARY-ANCHOVY LAMB          LAMB-LEG            CONTEMPORARY CUISINE          ITALIAN     4  3 MEAT     1   \              203:00\                     SUITABLE FOR ROMERTOF           (CLAY POT) COOKING              8  1 6-7 LB. LEG OF LAMB, BONED        (4-5 LBS ONCE BONED)              3 CLOVES GARLIC, CHOPPED           1 LEMON-JUICE ONLY                 1/2 CUP PARSLEY, CHOPPED           8 ANCHOVY FILETS                   1/3 CUP BLACK OLIVES, CHOPPED      1 TSP. ROSEMARY                     FRESH GROUND PEPPER               3 TBS. PINE NUTS                   8 SMALL WHITE ONIONS, PEELED       4 CARROTS                          \                                  \                                  \                                  \                                  10020000600000035COLD LEMON SOUFFLE             LEMON               CONTEMPORARY CUISINE          AMERICAN    34 7 FRUIT    2   SOUFFLE        101:00\                     ADD CHILLING TIME.  SERVE       WITH FRUIT AND CREAM GARNISH.   8  5 EGG YOLKS                        3/4 CUP FRESH LEMON JUICE          1-1/2 CUPS SUGAR                   1 TBS. GRATED LEMON ZEST           1 ENVELOPE PLAIN GELATIN           1/4 CUP COLD WATER                 5 EGG WHITES                        PINCH CREAM OF TARTAR              PINCH SALT                        1 CUP HEAVY CREAM                  \                                  \                                  \                                  \                                  \                                  \                                  10034004600000000MUSSELS IN SAFFRON SAUCE       MUSSELS             CONTEMPORARY CUISINE          FRENCH      4  2 SEAFOOD  1   \              200:45\                     RICH BUT DELICIOUS. FOLLOW WITH SIMPLE DISHES.                  4  1/4 CUP MINCED SHALLOTS            1-1/4 STICKS UNSALTED BUTTER       4 LBS. MUSSELS, CLEANED            1 CUP DRY WHITE WINE               1-1/3 CUPS HEAVY CREAM             1/4 TSP. SAFFRON THREADS            LEMON JUICE TO TASTE               WHITE PEPPER TO TASTE             3 EGG YOLKS                        2 TBS. PARSLEY, CHOPPED            1 TSP. TARRAGON                    1 TSP. CHERVIL                     \                                  \                                  \                                  \                                  10039000400000039OYSTER AND RICE CASSEROLE      OYSTERS             CONTEMPORARY CUISINE          AMERICAN    4  3 SEAFOOD  1   CASSEROLE      201:00\                     \                               \                               8  3 PTS. OYSTERS, DRAINED;            SAVE LIQUID                       5 CUPS BEEF BROTH AND WATER        2 PKG. LONG GRAIN, WILD             RICE MIX                          1/4 CUP BUTTER                     \                                  4 TBS. BUTTER                      1/4 CUP CHOPPED ONION              3 TBS. FLOUR                       1 CUP OYSTER LIQUID                1/2 LB. MUSHROOMS                  2 TSP. CURRY POWDER                1/2 CUP HEAVY CREAM                \                                  \                                  10040003800380000OYSTERS WITH CAVIAR            OYSTERS             CONTEMPORARY CUISINE          AMERICAN    46 12SEAFOOD  1   \              201:00\                     MOST OF THE TIME IS FOR         SHUCKING THE OYSTERS            6  2 TBS. BUTTER                      2 TBS. FLOUR                       3/4 CUP HEAVY CREAM                1/4 CUP DRY SHERRY                 2 TBS. PARMESAN CHEESE             1/8 TSP. WHITE PEPPER              3 TBS. BLACK CAVIAR                2 DZ. OYSTERS ON HALF SHELL         LEMON QUARTERS                     PARSLEY, CHOPPED                   SCALLIONS, THINLY SLICED          \                                  \                                  \                                  \                                  \                                  10043003900000000PASTA PRIMAVERA                PASTA               CONTEMPORARY CUISINE          AMERICAN    34 3 PASTA    1   \              200:45\                     USE FETTUCCINI, LINGUINI OR     YOUR OWN FAVORITE PASTA.        4  1 LB. PASTA                        1 CUP ZUCCHINI, SLICED             1 CUP CARROTS, SLICED              1-1/2 CUPS BROCCOLI FLOWERLETS     1-1/2 CUPS SNOW PEAS               12 CHERRY TOMATOES                 3 TBS. OLIVE OIL                   2 CLOVES GARLIC, MINCED            1/4 CUP PARSLEY                    1/3 CUP PINE NUTS                  12 LARGE MUSHROOMS, SLICED         1/3 CUP BUTTER                     1 CUP HEAVY CREAM                  3/4 CUP PARMESAN CHEESE, GRATED     DRIED HOT PEPPER FLAKES           \                                  10035002700420000RAGOUT OF PORK                 PORK LOIN           CONTEMPORARY CUISINE          FRENCH      4  3 MEAT     1   \              202:00\                     TIME DOES NOT INCLUDE           OVERNIGHT MARINADE              12 1 8-LB. PORK LOIN, CUT INTO 2       CUBES, BONES SAWED.               1 LARGE ONION, CHOPPED             1 CLOVE GARLIC, MINCED             1 CARROTS, SCRAPED AND CHOPPED     2 CELERY RIBS, CHOPPED             1/2 TSP. ROSEMARY                  1/2 TSP. THYME                     1 BAY LEAF                         8 CUPS DRY RED WINE                1/2 CUP CORN OIL                   1/2 CUP FLOUR                      1 LB. MUSHROOMS, SLICED            2 TBS. BUTTER                      \                                  \                                  10032000700000041SAVORY RED POTATOES            POTATOES - RED      CONTEMPORARY CUISINE          FRENCH      4  5 VEGETABLE1   \              101:00\                     SLICED POTATOES BAKED IN HERBS  AND OLIVE OIL.                  6  8 MEDIUM RED POTATOES, THINLY       SLICED BUT NOT PEELED             1/2 CUP OLIVE OIL                  2 TSP. SUMMER SAVORY               2 TSP. THYME                       1 TSP. SALT                         FRESH GROUND PEPPER TO TASTE      4 TBS. PARSLEY, CHOPPED            1 CLOVE GARLIC, CRUSHED            \                                  \                                  \                                  \                                  \                                  \                                  \                                  10027004000000000PUMPKIN PANCAKES               PUMPKIN             CONTEMPORARY CUISINE          AMERICAN    1  3 GRAIN    1   \              100:30THANKSGIVING          A DIFFERENT APPROACH TO         A HOLIDAY TRADITION             4  2 CUPS FLOUR                       5 TSP. BAKING POWDER               2 TSP. SALT                        3 TBS. SUGAR                       2 CUPS MILK                        5 TBS. MELTED BUTTER               2 EGGS BEATEN                      1 CAN PUMPKIN                      1/2 CUP PECANS CHOPPED              CORN OIL FOR GRIDDLE              \                                  \                                  \                                  \                                  \                                  \                                  10045001700000045ITALIAN RICE SALAD             RICE                CONTEMPORARY CUISINE          ITALIAN     3  3 GRAIN    2   SALAD          100:30\                     ALTERNATE VEGETABLES AS         YOU WISH.                       4  2 TBS. OLIVE OIL                   3/4 CUP ABRORIO OR LONG GRAIN       RICE                              1-1/2 CUPS BOILING WATER           1 MEDIUM ZUCCHINI, JULIENNED       1/3 CUP ROASTED RED PEPPERS        1/4 CUP PINE NUTS, TOASTED         12 ITALIAN BLACK OLIVES, PITTED    1 CLOVE GARLIC MASHED              2 ANCHOVIES, MASHED                1/2 TSP. OREGANO                   1/2 TSP. BASIL                     1/2 TSP. DRY MUSTARD               1 LEMON (JUICE ONLY)               2 TBS. RED WINE VINEGAR            6 TBS. OLIVE OIL                   10031004400440046JAMBALAYA                      RICE                CONTEMPORARY CUISINE          CREOLE      4  3 GRAIN    1   \              202:00\                     VARIOUS COMBINATIONS OF         INGREDIENTS WORK HERE.          4  3 TBS. BACON DRIPPINGS             2 CUPS CHOPPED ONION               2/3 CUP CHOPPED GREEN PEPPER       1/2 CUP SCALLIONS, CHOPPED         1/4 CUP PARSLEY, CHOPPED           2 LARGE CLOVES GARLIC, MINCED      2 CUPS BAKED HAM, CUBED            4 CREOLE SAUSAGE                   1/8 TSP. CAYENNE                   1/2 TSP. CHILI POWDER              2 BAY LEAVES, CRUSHED              1/2 TSP. THYME                     1/4 TSP. GROUND CLOVES             1-1/2 CUPS LONG GRAINED WHITE RICE 3 CUPS BEEF STOCK                  1 PT. OYSTERS DRAINED              10037001000450000MUSHROOM RICE WITH TUMERIC     RICE                CONTEMPORARY CUISINE          AMERICAN    4  5 GRAIN    1   CASSEROLE      100:45\                     GREAT WITH GRILLED FISH,        SEAFOOD OR CHICKEN              4  3/4 LB. MUCHROOMS, CUBED           4 TBS. BUTTER                      1/2 CUP ONION, FINELY CHOPPED      1 CLOVE GARLIC, MINCED             1/2 TSP. GROUND TUMERIC            1 CUP RICE                         1 BAY LEAF                         1-1/4 CUPS CHICKEN BROTH           \                                  \                                  \                                  \                                  \                                  \                                  \                                  \                                  10022001300130000SHRIMP/ORANGE APPETIZER        SHRIMP              CONTEMPORARY CUISINE          ITALIAN     4  2 SEAFOOD  2   \              100:30\                     ANCHOVIES ADD TO THE TASTE      OF THIS DISH                    4  24 RAW SHRIMP                      6 WHOLE ALLSPICE                   2 SMALL RED ONIONS                 3 LARGE SEEDLESS NAVEL ORANGES     8 FLAT ANCHOVY FILETS              1/2 CUP SAUCE VINAIGRETTE WITH      ROSEMARY                          12 ITALIAN BLACK OLIVES             ROMAINE LETTUCE LEAVES            2 TSP. DIJON MUSTARD               1/2 TSP. GARLIC, MINCED            4 TSP. RED WINE VINEGAR            1/2 CUP OLIVE OIL                  1 TSP. FRESH ROSEMARY OR           1/2 TSP. DRIED ROSEMARY            \                                  10011002800520022SPINACH WITH PINE NUTS         SPINACH             CONTEMPORARY CUISINE          AMERICAN    34 5 VEGETABLE1   \              100:15\                     PINE NUTS, RAISINS, AND CHEESE  ARE INGREDIENTS                 4  2 LBS. FRESH SPINACH               4 TBS. UNSALTED BUTTER             3 TBS. OLIVE OIL                   2 CLOVES GARLIC, MINCED             SALT TO TASTE                      CAYENNE TO TASTE                  4 TBS. GOLDEN SEEDLESS RAISINS     4 TBS. PINE NUTS                   2 TBS. PARMESAN CHEESE             \                                  \                                  \                                  \                                  \                                  \                                  \                                  10021001100000000STRAWBERRY PIE                 STRAWBERRIES        CONTEMPORARY CUISINE          AMERICAN    4  7 FRUIT    2   PIE            105:00\                     EASY BUT NEEDS TO CHILL         \                               8  1 9-INCH PIE SHELL, BAKED          1-1/2 QTS. FRESH STRAWBERRIES      1 SCANT CUP SUGAR                  3 TBS. CORNSTARCH                  2 TBS. LEMON JUICE PLUS             GRATED LEMON ZEST                  WHIPPED CREAM                     \                                  \                                  \                                  \                                  \                                  \                                  \                                  \                                  \                                  10014002100250000SUMMER PASTA SAUCE             EGGPLANT            CONTEMPORARY CUISINE          ITALIAN     4  3 VEGETABLE1   SAUCE          100:45\                     MAKE AHEAD.  SAUCE GOES IN      REFRIGERATOR UNTIL SERVING.     4  1 MEDIUM EGGPLANT, UNPEELED         AND CUBED TO BITE SIZE            1 LB. FRESH TOMATOES, CHOPPED      4 CLOVES GARLIC, CHOPPED           1/2 CUP FRESH BASIL, COARSELY       CHOPPED AND PACKED                1 CUP OLIVE OIL                    1 LB. SMALL PASTA SHELLS            SALT AND PEPPER TO TASTE          \                                  \                                  \                                  \                                  \                                  \                                  \                                  10018001400000000VEAL ROAST WITH ROSEMARY       VEAL                CONTEMPORARY CUISINE          FRENCH      4  3 MEAT     1   \              102:30\                     \                               \                               4  1 2-1/2 LB. BONED VEAL ROAST,       TIED                              2 TBS. BUTTER                      3/4 CUP FINELY CUBED CARROTS       3/4 CUP FINELY DICED ONION         1 LARGE GARLIC CLOVE, MINCED       2 SPRIGS FRESH ROSEMARY OR         2 TSP. DRIED ROSEMARY              1/2 CUP DRY WHITE WINE             1 CUP DICED TOMATOES               1/4 CUP PARSLEY CHOPPED            \                                  \                                  \                                  \                                  \                                  10054001800000048WINTER SQUASH WITH MADEIRA     SQUASH - WINTER     CONTEMPORARY CUISINE          AMERICAN    4  5 VEGETABLE1   CASSEROLE      101:30\                     \                               \                               6  1-1/4 LBS. ACORN OR BUTTERNUT       SQUASH                            2 TBS. BUTTER                      2 TBS. CORN OIL                    1 CUP HEAVY CREAM                  1/4 CUP MADEIRA WINE                SALT AND PEPPER TO TASTE          1/2 CUP CHOPPED WALNUTS            2 TBS. MELTED BUTTER               1/2 CUP DRY BREAD CRUMBS           \                                  \                                  \                                  \                                  \                                  \                                  10012000900560054CHEDDAR SQUASH BAKE            ZUCCHINI            CONTEMPORARY CUISINE          AMERICAN    4  35VEGETABLE1   CASSEROLE      201:00\                     \                               \                               8  6 CUPS THINLY SLICED ZUCCHINI      6 EGG YOLKS, SLIGHTLY BEATEN       1 CUP SOUR CREAM                   2 TBS. FLOUR                       2 EGG WHITES, BEATEN STIFF         1-1/2 CUPS SHREDDED CHEDDAR        6 SLICES BACON, COOKED CRISP       1 TBS. BUTTER                      1/4 CUP FINE DRY BREAD CRUMBS      \                                  \                                  \                                  \                                  \                                  \                                  \                                  10055005200530055ZUCCHINI BREAD                 ZUCCHINI            CONTEMPORARY CUISINE          AMERICAN    5  \ GRAIN    3   BREAD          201:00\                     \                               \                               16 3 EGGS, WELL BEATEN                1-3/4 CUPS SUGAR                   1 CUP CORN OIL                     2 CUPS GRATED RAW ZUCCHINI          PACKED; DO NOT PEEL               2 TSP. VANILLA                     3 CUPS UNSIFTED FLOUR              1 TSP. SALT                        1 TSP. BAKING POWDER               2 TBS. GRATED ORANGE RIND          2 TSP. CINNAMON                    1/2 CUP RAISINS                    1/2 CUP PECANS, CHOPPED            \                                  \                                  \                                  10056005400540057ZUCCHINI SOUFFLE               ZUCCHINI            CONTEMPORARY CUISINE          AMERICAN    34 3 VEGETABLE1   SOUFFLE        201:15\                     \                               \                               6  6 MEDIUM ZUCCHINI (2-LBS)          3/4 TSP. SALT                      2 SLICES WHITE BREAD               1 CUP MILK                         1 ONION FINELY CHOPPED             1 CLOVE GARLIC, MINCED             2 TBS. BUTTER                      2 TBS. CORN OIL                    4 EGGS                             1/2 CUP GRATED PARMESAN CHEESE     1/4 TSP. WHITE PEPPER              \                                  \                                  \                                  \                                  \                                  10057005500000053ZUCCHINI SOUP                  ZUCHINNI            CONTEMPORARY CUISINE          AMERICAN    34 6 VEGETABLE2   SOUP           100:30\                     TIME DOES NOT INCLUDE CHILLING  TO SERVE.                       8  3 LBS. ZUCCHINI                    8 TBS. BUTTER                      4 CUPS CHOPPED ONION               1/4 CUP FLOUR                      3 CUPS CHICKEN BROTH DEGREASED     1 CLOVE GARLIC, MINCED              SALT & PEPPER TO TASTE            2 CUPS PLAIN YOGURT                1/2 CUP CHOPPED GREEN ONIONS       \                                  \                                  \                                  \                                  \                                  \                                  \                                  10000005600550000ZUCCHINI-PEPPER PANCAKES       ZUCCHINI            CONTEMPORARY CUISINE          AMERICAN    34 5 VEGETABLE1   \              201:00\                     GOOD USE FOR THOSE ZUCCHINI THATGOT TOO BIG.                    4  1-1/2 LBS. ZUCCHINI, GRATED        1 TSP. SALT                        1/2 CUP FLOUR                      1 TSP. BAKING POWDER               1/2 TSP. CAYENNE PEPPER             FRESH GROUND PEPPER               1/4 CUP CHOPPED RED BELL PEPPER    1 EGG BEATEN                        CORN OIL FOR FRYING                FRESH GROUND PARMESAN CHEESE      \                                  \                                  \                                  \                                  \                                  \                                  10008001900000007BELGIAN ENDIVE SALAD           BELGIAN ENDIVE      CONTEMPORARY CUISINE          FRENCH      34 4 VEGETABLE2   SALAD          100:15\                     \                               \                               4  2 HEADS BELGIAN ENDIVE             1 SMALL HEAD CHICORY               1/2 CUP BROKEN WALNULTS            1 TSP. DIJON MUSTARD               3 TBS. LEMON JUICE                 1/4 CUP WALNUT OIL                  FRESH GROUND PEPPER               \                                  \                                  \                                  \                                  \                                  \                                  \                                  \                                  \                                                                                      