Combine bread crumbs, sugar, cinnamon, and     salt.  Mix well.  Sprinkle over bottom of pie  shell.  Arrange apple slices in swirl pattern  over crumb mixture and dot with butter.  Bake  at 425 for 10 minutes. Meanwhile, beat         together egg yolks, cream, sugar, and nutmeg.  Pour over apples.  Lower heat to 375 and       continue to bake until custard is set-- about  20-25 minutes.  Strain jam and heat to melt in saucepan.  Spoon over apples and serve.        \                                              \                                              \                                              \                                              \                                              \                                              \                                              \                                              \                                              Place egg, mustard, vinegar, horseradish,      sugar,pepper and garlic, in blender or food    processor.  Process until smooth. With motor   running, slowly add oil in steady stream, as   if making mayonnaise.  Process until smooth    and frothy.  Transfer to bowl, stir in parsley and adjust seasoning to taste.                 Place artichoke bottoms in shallow baking dish with hollow side up.  Spoon some sauce into    each one.  Sprinkle with cheese.  Broil 4      inches from heat for 5-6 minutes until sauce   is golden and bubbly.  Serve immediately.      \                                              \                                              \                                              \                                              \                                              \                                              \                                              Peel & dice avocados.  Combine in blender with onion juice, consomme or broth, sour cream and table cream.  Blend until smooth.  Season to   taste with salt, pepper and ginger.  Store in  covered, opaque container in refrigerator      until chilled and ready to serve.  Top with    additional sour cream if you like and sprinkle with paprika.                                  Note: plain yogurt can be substituted for the  sour cream for a somewhat more healthful dish. Be sure to pour off any excess water in the    yogurt before adding to other ingredients.     \                                              \                                              \                                              \                                              \                                              \                                              \                                              Place orange and avocado pieces in a           glass bowl.  Pour orange juice & vermouth over them & marinate at least 30 minutes.           (Refrigerate if prepared well in advance.)     Arrange lettuce in shallow salad bowl,         preferrably glass since this makes a pretty    salad.  Mix oil and vinegar.  Stir in about    half of marinade.  Pour over lettuce.  Add     pepper, scallions or onion rings and toss.     Arrange orange and avocado slices on top and   serve.                                         \                                              \                                              \                                              \                                              \                                              \                                              \                                              \                                              Cream butter and sugar.  Add eggs and blend    well.  Sift flour and soda.  Add to egg        mixture. Stir in mashed bananas and nuts.      Pour into greased loaf pan and bake at 350 for one hour and 15 minutes.  Cool at least 20     minutes before removing and slicing.           \                                              \                                              \                                              \                                              \                                              \                                              \                                              \                                              \                                              \                                              \                                              \                                              \                                              Sprinkle roast with salt & pepper. Brown in    oil in dutch oven for 15-20 minutes, turning   often. Add chopped onion, half of carrots &    celery, garlic, and stir briefly.  Add wine,   broth, bay leaf, thyme, parsley and cloves.    Stir. Cover and bake at 400 for 1-1/2 hours.   Reduce heat to 350 and bake another 30         minutes. Meanwhile, combine small onions,      remaining carrots & celery in kettle of cold   water to cover. Bring to boil.  Simmer 2       minutes, drain. Heat butter in skillet & saute parboiled vegetables with mushrooms until      golden.  Remove roast from oven.  Strain       cooking liquid. Return meat, vegetables and    strained sauce to pot. Bake another 30         minutes.                                       \                                              \                                              \                                              Season meat with salt & pepper to taste.       Place in large bowl.  Bring wine, vinegar &    water to boil.  Add garlic, onion, bay leaf,   peppercorns, sugar and cloves. Pour over beef. Cover and refrigerate 12 hours or overnight.   \                                              Remove meat and dry thoroughly.  Dredge meat   with flour.  Heat bacon drippings in large,    heavy kettle, add meat and brown on all sides. Add half of marinade.  Cover tightly and       simmer until tender (2-1/2 to 3 hours).        Remove meat to platter and keep hot.  Thicken  gravy with 2 tbs. each of flour & water mixed  and stirred into gravy over fairly high heat.  Stir in sour cream.  Pour over sliced meat.    \                                              \                                              \                                              \                                              Add 3 cups water to dried beans and soak 6-8   hours or overnight.  Bring to boil. Reduce     heat & simmer covered until tender (1-1/2 to 2 hours).  A  half hour before end of cooking    add red pepper.  While beans cook, melt butter in large saucepot.  Add onion, garlic, curry,  tumeric.  Saute until onion is soft.  Add      remaining 1 cup water, potatoes, carrots,      parsnips and undrained can of tomatoes.  Bring to boil.  Cover and simmer until all           vegetables are tender--about 25 minutes.  Put  cooked beans, vegetable mixture, and liquid    from both through food mill into large         saucepot.  Add beef and chicken broth.  Bring  to boil and serve hot.                         \                                              \                                              \                                              \                                              Cook cauliflower in rapidly boiling water      until tender.  Drain.  Divide in flowerlets,   Reserve 1/2 cup smallest flowerlets.  Puree    remainder with a little bouillon.  Melt butter and saute onion and celery for several minutes.Stir in flour and cook, stirring, for several  minutes without browning.  Slowly stir in      remaining, hot bouillon.  Cook until smooth,   stirring constantly.  Add pureed cauliflower   and light cream.  Season with salt & pepper.   Cook over medium heat until smooth and coats a spoon.  For richer soup, beat egg yolks and    heavy cream, remove soup from heat and slowly  add egg-cream mixture while stirring.  Add     reserved flowerlets and serve hot.             \                                              \                                              \                                              \                                              Eggs:  Gradually beat milk into flour with a   whisk.  Stir slowly over moderate heat until   it boils & thickens.  Remove from heat. Beat inbutter, seasonings, then eggs one at a time,   and finally one cup cheese.  Turn half into    buttered baking dish.  Spread filling on top   and cover with remaining egg mixture.  Sprinkleremaining cheese on top, dot with butter, and  bake at 400 for 25 minutes.  Sprinkle on flour and stir for 2 minutes without browning.       Remove from heat and stir in cream.  Return to medium heat and stir until thickened.  Add     additional cream if too thick.  Stir in        parsley.  Season to taste.                     \                                              \                                              \                                              \                                              \                                              Slice sausage in 1/2-inch rounds and saute     in skillet until brown.  Drain on paper towels.Arrange in bottom of 8-cup baking dish,        reserving a few slices for garnish.  Cook      spinach in water clinging to washed leaves.    Drain & press out excess moisture.  Stir in    nutmeg.  Spread spinach over sausage.  Combine cheese, flour, worcestershire sauce, mustard   and beer in heavy saucepan.  Heat slowly,      stirring, until cheese melts and smooth sauce  forms.  Bring to boil and pour over            spinach/sausage mixture.  Garnish with         remaining sausage slices.  Run under broiler   to brown cheese lightly and serve.             \                                              \                                              \                                              \                                              \                                              Rub 2 tbs. butter in 2-qt. souffle dish and    refrigerate until needed.  Melt remaining      butter in saucepan and add flour, stirring withwhisk.  Add milk; blend well.  Add salt,       pepper, nutmeg & cayenne.  Cook 1 minute.  Mix cornstarch & water.  Add to hot sauce.  Cook   2-3 minutes, stirring.  Add egg yolks and cook another minute without boiling.  Transfer to   large bowl and add 1/4 lb. cheese.             Beat egg whites until stiff.  Add half to      souffle mixture and beat thoroughly.  Fold in  rest gently.  Spoon & scrape into cold souffle dish (first placing shrimp sauce in bottom if  used).  Bake 15 minutes at 400.  Reduce heat   to 375 and bake 20-25 minutes more.            \                                              \                                              \                                              \                                              Saute onion, shallots & garlic in half of      butter until wilted.  Add tomatoes, salt,      pepper, tarragon and parsley.  Simmer about 5  minutes.  Add wine and simmer about 15 minutes more.  Heat remaining butter in skillet large  enough to hold shrimp in one layer.  Add       shrimp, hot pepper, salt & pepper to taste.    Cook about 1 minute, turning shrimp until they are pink.  Add cognac, correct seasonings and  remove from heat.  Add shrimp to               onion/tomato/wine mixture.  Add some tomato    sauce if the mixture appears too thin and      correct seasonings again.  Use as a base for   souffle or over rice.                          \                                              \                                              \                                              \                                              \                                              Bring cherries, cinnamon, 1-1/3 cups of wine   and sugar to boil.  Reduce heat and simmer,    covered, for 10 minutes.  Remove cinnamon.     Cool a bit and puree.  Stir in cream.  Add     additional 1/4 cup wine.  Chill at least       several hours before serving.  Sprinkle a      little ground cinnamon on each portion when    serving.                                                                                      \                                              \                                              \                                              \                                              \                                              \                                              \                                              \                                              \                                              \                                              Coat chicken lightly in seasoned flour.  Brown in corn oil at medium high heat.  Lower heat,  add head of chopped garlic and saute until     aromatic. Pour off fat.  Add 1/2 cup each of   water and wine.  Simmer, covered, over low     heat 1-1/2 hours, adding water/wine as needed. About 15 minutes before serving, heat 1/2 cup  oil in skillet and pan fry potatoes  and       additional garlic.  When nearly done add peas  and heat through.  Remove vegetables with      slotted spoon and add to chicken just before   serving, heating briefly to blend flavors.     There should be enough sauce, of a glaze-like  consistency, to coat chicken and vegetables    lightly.                                       \                                              \                                              \                                              \                                              Place whole chicken, water, salt and navy      beans in large pot.  Bring to boil, cover and  simmer 30 minutes.  Add onions and kidney      beans.  Stir.  Replace top and cook 1 hour.    Remove chicken.  Add barley, basil, thyme,     pepper and tomatoes to pot.  Stir, replace top and simmer another hour, stirring occasionally.While mixture cooks remove meat from chicken   carcass, cutting into large chunks.  Add       remaining ingredients except chicken to pot,   stir, replace top and simmer 45 minutes more oruntil carrots are tender.  Add chicken and     allow to heat through.  Serve immediately in   large bowls.                                   \                                              \                                              \                                              \                                              \                                              Combine tomato sauce, yogurt and 1 cup water   in small bowl.  Put garlic and ginger in       blender with 2 tbs. water.  Blend smooth to    paste.  Heat oil in heavy casserole.  Brown    chicken and remove.  Add bay leaves,           cinnamon, cardamon, cloves and red pepper to   oil.  Stir once.  Add paste from blender and   tumeric.  Stir and fry a minute.  Add chicken, tomato sauce/yogurt mixture, salt, lemon juice and pepper.  Bring to boil.  Cover and reduce  heat.  Simmer 20 - 25 minutes, turning chicken once or twice.  Remove top, raise heat and     cook another 5 - 10 minutes to reduce and      thicken sauce.  Serve with rice.  Pass         raisins, chopped dry roasted peanuts and       grated coconut as accompaniments.              \                                              \                                              \                                              Place thinly sliced cabbage, carrot, cucumber, scallions, celery, mint leaves and coriander   or parsley in large salad bowl.  Cut chicken   breasts in small cubes and soak in teriyaki    sauce for about 5 minutes.  Saute in wok or    skillet for about 5 minutes until cooked.  Add to salad mixture.  In a separate bowl mix      lemon juice, fish sauce (from oriental food    store), sugar and crushed garlic.  Stir until  sugar is dissolved.  Toss salad with dressing  and allow to stand for 1/2 hour before         serving.                                       \                                              \                                              \                                              \                                              \                                              \                                              \                                              Place chicken wings, disjointed, in large flat pan.  Combine other ingredients and pour over  chicken. Let stand for at least 1 hour or over night.  Be sure all wings are well coated with marinade. Place pan in 350 oven and reduce     heat to 250. Bake 4-5 hours, turning wings at  regular intervals.  If all marinade is not     absorbed, pour off and dry wings out a bit     longer in oven (but not too much) before       serving.  Makes a great hors d'oeuvre or main  course despite being a bit messy to eat.       \                                              \                                              \                                              \                                              \                                              \                                              \                                              \                                              Cut corn from cob by holding vertically,       cutting down through middle of kernels and     then cutting off close to cob.  Scrape off     corn mix well.  In another bowl beat eggs,     then beat in cream, milk, and melted butter.   Add to corn mixture and combine well.  (Can be refrigerated at this point.)  To bake, stir    once more, pour into buttered 1-1/2 qt. baking dish and grate nutmeg on top.  Set baking dish in square cake pan and place on shelf of 350 F oven.  Pour boiling water in cake pan to within1 inch of top.  Bake for 1 hour or until knife comes out clean when inserted in center.       \                                              \                                              \                                              \                                              \                                              \                                              Stuffing: Combine dried fruit, rosemary, salt, thyme, nuts and melted butter and use to stuff hens.                                                                                         Basting Glaze: Combine apricot nectar, jam,    orange peel, sugar, cloves and cinnamon in     saucepan and bring to boil.  Mix wine and      cornstarch and stir into hot apricot mixture.  Cook, stirring until mixture is thick and      smooth.                                                                                       Stuff hens, cover with basting glaze and bake  at 350 until done, basting frequently with     glaze and pan juices.                          \                                              \                                              \                                              \                                              \                                              Dry cleaned crabs thoroughly and lightly coat  with seasoned flour.  Saute garlic in butter   until butter is scented.  Remove and discard   garlic.  Lightly brown crabs in butter on both sides.  Add lime juice, zest and vermouth.     Saute briefly over moderately high heat until  crabs are done and liquid reduced. Divide      crabs among four plates, garnish with lime     wedges and fresh parsley sprigs.               \                                              \                                              \                                              \                                              \                                              \                                              \                                              \                                              \                                              \                                              Combine cranberries with sugar and water. Cook over medium heat until berries stop popping.   Dissolve lemon gelatin and plain gelatin       (first softened in cold water) in 1 cup hot    water.  Then mix with cranberries and allow to cool.  Stir in remaining ingredients and pour  into oiled 9-inch square pan or mold.  Chill   well.  Make dressing: Melt butter in top of    double boiler and blend in flour.  Add         pineapple juice and cook until thick, stirring constantly.  Fold beaten egg white into hot    mixture.  Store in refrigerator.  Thin with    whipped cream as used.                         \                                              \                                              \                                              \                                              \                                              \                                              Boil eggplants for 8-10 minutes.  Cut in half  lengthwise and dig out pulp.  Reserve eggplant shells.  Place pulp in large bowl.  Saute      peppers, onions, celery and garlic together    until limp.  Then add eggplant pulp and saute  a bit longer until most, but not all, of       liquid is absorbed. Add shrimp.  Cook for      another few minutes.  Place in a large bowl,   fold in crabmeat and parsley, and cool.  Place in eggplant shells.  Set in oiled baking dish  and sprinkle with bread crumbs and paprika.    Dot with butter and bake at 350 until brown    (15-20 minutes).                                                                              Note: Tricks to a great dish are ensuring      eggplant is tender and stuffing is not to dry. \                                              \                                              \                                              Wash and cube unpeeled eggplant. Salt and      let stand one hour.  Dry.  Saute in oil until  soft.  Remove.  Saute onions and garlic in     same oil.  Add tomatoes, olives, celery.  Cook until celery is tender (15 minutes).  Add      eggplant, capers and pine nuts.  In another    pan heat vinegar and sugar. When dissolved,    pour over eggplant mixture.  Season to taste   and cook additional 20 minutes.  Serve hot or  cold as relish with dinner or on french bread  rounds as cocktail dish.                       \                                              \                                              \                                              \                                              \                                              \                                              \                                              \                                              In saucepan combine gelatin, sugar, and        water. Cook, stirring, at low heat to dissolve gelatin and sugar.  Slowly add hot mixture to  beaten egg yolks.  Return to saucepan and      cook over low heat until thickened, being      careful not to let mixture boil.  Cool         slightly.  Add rum.  Chill until partially     set, then whip until light in color and        texture.  Whip 1 cup cream to form soft peaks. Fold into egg mixture. Beat egg whites with    dash of sugar and fold into egg yolk-cream     mixture. Fold in chocolate chips.  Mound in    pie shell and chill until firm (about 4        hours).  Decorate with rest of whipped cream   and extra chocolate chips.                     \                                              \                                              \                                              \                                              Place chocolate chips in blender.  Heat cream  to scald and add to blender along with coffee. Blend until smooth.  Add egg yolks and grand   marnier. Beat well. Chill several hours in     individual cups.                               \                                              \                                              \                                              \                                              \                                              \                                              \                                              \                                              \                                              \                                              \                                              \                                              \                                              \                                              Mix egg yolks and sugar. Add flour and mix     again.  Heat milk and butter together to       boiling point.  Add a little hot milk          mixture to egg yolk mixture. Stir.  Add        remaining hot milk mixture.  Cook and stir     over medium heat until thickened.  Do not      boil.  Remove from heat.  Add grand marnier.   Beat egg whites until stiff but not dry.  Fold carefully into yolk mixture.  Pour into        buttered 2-quart souffle dish.  Bake at 350    30-35 minutes and serve immediately.           \                                              \                                              \                                              \                                              \                                              \                                              \                                              \                                              Combine all seasonings in small bowl.  Dip     fish pieces in melted butter, coating both     sides. Sprinkle with seasoning.  Heat a        black iron skillet over high heat about 5      minutes or longer until it is beyond smoking   stage and starts to lighten in color on the    bottom.  Add two or more fish filets and pour  1 tsp. butter on top of each piece. Skillet mayflame up so be careful.  Cook over high heat   about 1-1/2 minutes.  Turn, pour a bit more    butter on top and cook another 1-1/2 minutes.  Continue until all filets are cooked.  Serve   right away.                                                                                   Note:  Due to smoke produced, outdoor cooking  is recommended.                                \                                              \                                              \                                              Bread Dough: Dissolve yeast in water. Add 1    cup flour and stir well.  Add corn oil and     salt. Stir.  Add remaining flour and knead 10  minutes.  Place in oiled bowl and allow to     double.  Punch down.  Divide in 6 pieces and   form each into 10 inch circles.                                                               Saute onion, garlic, mushrooms and green       pepper in olive oil until soft.  Add red       pepper flakes.  Spoon heaping tbs. tomato sauceon each dough circle.  Cover with vegetables   within 1 inch of edge. Add pepperoni,          mozzarella and parmesan.  Fold circles in      half, pinch edges to seal shut. Cover w/towel  and allow to rise 45 minutes.  Deep fry or bakeat 350 until golden. Spoon some tomato sauce   in each serving bowl, add calzone and top with bechamel sauce.                                \                                              Sift together flour, baking powder, baking     soda and salt.  Cream butter and sugar until   light. Add eggs one at a time to butter-sugar  mixture. Add flour mixture in thirds           alternately with sour cream.                   Make filling by combining chocolate chips,     brown sugar and 2 tbs. instant coffee.         Spoon 1/3 of flour mixture into greased tube   pan.  Sprinkle with half of filling. Continue  to layer ending with flour mixture.  Bake at   350 degrees F for 1 hour and 10 minutes.       When cool glaze with 2 tsp. instant coffee     dissolved in 3 tbs. boiling water, combined    with confectioner's sugar.  Dribble over top   and sides.                                     \                                              \                                              \                                              \                                              Make bread dough.  Thaw spinach and squeeze    dry.  Add to bechamel sauce and stir in        cheeses, garlic, nutmeg, salt and pepper to    taste.  Divide dough into 2 pieces, one        slightly larger than the other.  Roll larger   piece to form 14-inch circle.  Oil pizza pan   and place dough on it.  Spread half prosciutto to within 1-inch of dough edge.  Spoon spinach mixture over and cover with remaining          prosciutto.  Roll other piece of dough to      13-inch circle.  Place over prosciutto, fold uplower dough edge and pinch crusts together to  seal. Slash top to allow steam to escape.      Brush with egg yolk/cream wash.  Allow to rise 45 minutes.  Serve immediately.                \                                              \                                              \                                              \                                              Place sugar, dates and butter in bowl and pour in one cup boiling water.  Allow to cool. Sift together flour, baking powder, baking soda     and salt.  Add to date mixture. Then add egg   and chopped nuts.  Pour into greased loaf pan  and bake 1 hour and 15 minutes.                \                                              \                                              \                                              \                                              \                                              \                                              \                                              \                                              \                                              \                                              \                                              \                                              \                                              Tear bread in pieces and soak in milk for at   least an hour.                                 Beat eggs with sugar and vanilla.              Add to bread mixture.                          Stir in raisins.  Melt 3 tbs. butter in        oblong baking dish. Pour pudding into baking   dish and bake at 350 for approximately 1 hour. Let cool, then cut into serving cubes and      place in individual bowls. Top with whiskey    sauce and serve.                               To make sauce melt butter in top of double     boiler.  Add sugar and stir until hot and      sugar well dissolved.  Add beaten egg and cook briefly.  Remove from heat and add bourbon.    Note: The secret to this recipe is excellent   french bread and good bourbon.                 \                                              \                                              \                                              Place lamb, opened flat with skin side down,   on board and pound briefly.  Sprinkle with     lemon juice. Blend garlic, parsley and         anchovies in a food processor to form a paste. Mix with olives, rosemary and pepper. Spread   mixture down length of lamb and sprinkle pine  nuts on top.  Roll lamb and tie at intervals   to maintain shape while cooking. Rub with      olive oil.  Place lamb in ovenproof casserole  dish or clay pot prepared according to         manufacturer's instructions.  Scatter onions   and carrots around lamb.  Roast at 350 or, for clay pot, place in cold oven and set           temperature for 400.  Bake for 1-1/4 to 1-1/2  hours.                                         \                                              \                                              \                                              \                                              Place egg yolks, 3/4 cup sugar, lemon juice &  zest in heavy saucepan and cook over low heat, always stirring, until mixture thickens enough to coat a spoon.  Remove from heat.  Sprinkle  gelatin over cold water & allow to soften.     Add to yolk mixture & stir until it begins to  set.  Beat egg whites with cream of tartar,    slowly adding remaining sugar & beating until  stiff.  Beat cream to form soft peaks.  Stir 1 cup egg white into yolk mixture.  Fold in      remaining white rapidly, then fold in cream.   Place in 8-cup souffle dish & chill at least 4 hours.  Decorate with rosettes of whipped      cream and fruit such as strawberries and       kiwis.                                         \                                              \                                              \                                              \                                              In heavy kettle saute shallots in 1/2 stick    butter until soft. Add mussels & wine. Steam   mussels over high heat until open (5-6 Min).   Remove mussels, shell & place in buttered      gratin dish.  Cover.  Strain cooking liquid    through cheesecloth into saucepan, reserving 3 tbs.  Reduce again until slightly thickened.   Whisk in remaining butter a tablespoon at a    time.  Strain sauce through a sieve into bowl. Add saffron, lemon juice and pepper. Heat egg  yolks with reserved mussel liquid until hot,   stirring constantly.  Whisk into saffron sauce and add herbs. Pour over mussels and brown     quickly under broiler.  Serve in soup bowls    with french bread.                             \                                              \                                              \                                              \                                              Cook rice with water and beef broth according  to package instructions.  Add butter to cooked rice.  Heat oysters until edges curl.  Layer   rice and oysters in casserole.  Cover with     sauce and bake at 350 degrees F for 30         minutes.                                       Sauce:  Saute onion and mushrooms in butter.   Sprinkle with flour and stir another minute or two.  Add oyster liquid slowly, stirring       constantly.  You may not need a full cup,      depending on how much liquid the mushrooms     give up.  Stir in curry powder and then cream. Heat thoroughly and pour over oyster/rice      mixture.                                       Note:  The seasoning in the rice mix is quite  salty.  Diluting the broth with water prevents a too salty dish.                              \                                              \                                              Heat butter over low heat in heavy saucepan    until bubbling.  Whisk in flour and cook 4-5   minutes without browning.  Whisk in cream a    bit at a time, then sherry, keeping the        mixture lump-free.  Add 3 tsp. cheese, pepper. Stir in caviar and remove from heat.  Adjust   seasoning if necessary.  Arrange oysters       single layer in baking dish.  Spoon sauce over each one and sprinkle with parmesan.           Bake at 400 degrees F for 6-8 minutes until    golden on top.  Serve immediately garnished    with lemon, parsley, and scallions.            \                                              \                                              \                                              \                                              \                                              \                                              \                                              Blanch separately green vegetables and carrots in boiling water for 1-2 minutes until         crisp-tender.  Drain.  Saute tomatoes briefly  in 1 tbs. oil and 1 clove garlic, adding       parsley, hot pepper flakes, and salt and pepperto taste.  Saute pine nuts in remaining oil    until golden brown.  Add all vegetables and    second clove of garlic.  Stir over medium heat until hot.  Cook pasta until al dente and      drain.  Make a sauce with butter, cream, and   cheese, stirring over low heat until well      blended.  Pour sauce over pasta and toss.  Add 1/2 of vegetables and toss again.  Top with    remaining vegetables.                          \                                              \                                              \                                              \                                              \                                              Rub meat and bones with salt and pepper.       Add onion, garlic, carrots, celery, thyme,     rosemary, bay leaf, and wine to cover.  Let    stand overnight.  Remove meat and bones and    pat dry.  Drain vegetables and retain, along   with marinade.  Heat oil in large dutch oven   and brown meat and bones.  Add vegetables and  bake uncovered at 400 degrees F for 10         minutes.  Sprinkle with flour, stir to         distribute and bake 20 minutes longer.  Pour   off fat, add marinade and bring to boil on top of stove.  Partially cover and bake 1 hour or  more until tender.  Remove meat.  Strain sauce and then boil for 10 minutes to reduce.  Skim  fat.  Saute mushrooms in butter.  Combine with pork and sauce.                                \                                              \                                              \                                              Slice potatoes thin, dry well on paper towels. Place in large bowl with other ingredients and mix thoroughly, making sure each slice is well coated.  Add additional oil if necessary to    coat all slices but limit yourself to only 2   more tbs.  Spread potatoes on cookie sheet in  2-3 layers and bake at 425 degrees F for 35-40 minutes.  Top layer should be crisp and        golden.  Texture of lower layers will be       softer.  Cut into squares, remove with spatula and place directly on individual serving       plates along with other items (such as lamb or ragout pork).                                  \                                              \                                              \                                              \                                              \                                              \                                              Sift together flour, baking powder, salt, and  sugar.  Combine milk, butter, and eggs, and    add to flour mixture.  Add pumpkin and pecans  and stir until fairly smooth.  Heat griddle or frying pan to moderately hot and grease        lightly before cooking each batch of pancakes. Use approximately 1/4 cup butter for each one. Cook until bubbles form and begin to break on  top.  Flip and brown other side.  Serve with   maple syrup.                                   \                                              \                                              \                                              \                                              \                                              \                                              \                                              \                                              \                                              Saute rice in oil in heavy skillet until rice  is opaque.  Add water (and salt if desired).   Cover and cook over low heat until done (20-25 minutes).  Cool.  Toss with a third of         dressing.  Add vegetables, pine nuts, and      olives.  Include other items if you wish.      (Thin sliced hard Italian sausage, for         example).  Toss with remaining dressing.       To make dressing, blend garlic, anchovies,     herbs, lemon juice, vinegar, and oil.  Add     salt and pepper to taste.                      \                                              \                                              \                                              \                                              \                                              \                                              \                                              \                                              Heat bacon drippings in large dutch oven.  Add vegetables, parsley, ham (or combination of    ham and lean pork) and saute 15 minutes to     brown.  Add sausage and seasonings.  Continue  cooking and stirring for 20 monutes over low   heat.  Add rice and saute briefly.  Add beef   stock (or combination of beef stock and oyster liquid) and bring to boil.  After 5 minutes    lower heat, gently stir in oysters, cover and  cook over very low heat for 45-50 minutes      without disturbing.                            Note:  Chicken and shrimp can be substituted   for ham and oysters if you like, but the ham   and oyster combination is a good one.          \                                              \                                              \                                              \                                              \                                              Wash, trim, and cube mushrooms--there should   be about 2 cups.  Heat half of butter in       ovenproof pan with tight fitting lid.  Add     onion and garlic.  Saute several minutes and   then add mushrooms.  Cook about 5 minutes,     stirring.  Sprinkle with tumeric and add rice  and bay leaf.  Stir until rice is coated.  Add chicken broth and salt and pepper to taste.    Cover and bring to boil on top of stove.       Place in 400 degree F oven and bake 20         minutes.  Remove.  Discard bay leaf and stir   in remaining butter with fork.                 \                                              \                                              \                                              \                                              \                                              \                                              \                                              Place shrimp with allspice and salt to taste   in saucepan.  Add cold water to barely cover.  Bring to boil, turn off heat and let stand     until room temp.  Drain, shell, and devein     shrimp.  Peel and slice onions.  Place in      small bowl.  Pour boiling water over and stir  for 15 seconds.  Drain immediately and refresh in ice water.  Drain again.  Peel and slice    oranges.  Arrange on top of lettuce leaves on  4 salad plates.  Place shrimp on top of orange slices.  Then garnish with onion rings,        anchovy filets, and olives.  Spoon vinaigrette over each serving.  Make vinaigrette by        blending dijon mustard, garlic, vinegar, olive oil, and rosemary.  Add fresh ground black     pepper to taste.                               \                                              \                                              \                                              Wash and drain spinach.  Cut into coarse       shreds.  Plunge into boiling water and         immediately drain.  Heat 2 tbs. butter and     olive oil in frying pan.  Add garlic and       cayenne.  Cook over moderate heat 2-3 minutes, then add raisins and pine nuts.  Cook 2        minutes more and add spinach, stirring until   well blended.  Place in hot, flat ovenproof    serving dish.  Sprinkle with cheese.  Melt     remaining butter and pour over.  Brown quickly under broiler.                                 Note:  Taste for salt before placing in baking dish, but remember that parmesan cheese is a   bit salty.                                     \                                              \                                              \                                              \                                              \                                              Wash and hull berries.  Reserve half (the best looking ones) and mash the rest in a heavy     saucepan.  Add sugar and cornstarch.  Place    over medium heat and cook for 5 minutes or     more until thickened and clear.  Stir in lemon juice and grated zest if tangy taste desired   (recommended).  Cool.  Add remaining berries,  except for 5 or 6 to use as garnish.  Pour in  baked pie shell.  Arrange reserved berries on  top and chill well.  Before serving, top with  ruffle of whipped cream.                       \                                              \                                              \                                              \                                              \                                              \                                              \                                              \                                              Sprinkle cubes of eggplant with salt and let   stand 30 minutes to drain.  Rinse, dry and     saute in 1/2 cup olive oil until tender.       (Cover and place over low heat for part of     cooking time to minimize moisture loss and     limit need for additional oil.)  Do not        overcook.  Chill.  Add to the eggplant the     tomatoes, garlic, basil leaves, remaining      olive oil, and salt and pepper.  Cover bowl    and refrigerate for at least 2 hours.  When    ready to serve cook pasta shells in boiling    water until al dente.  Drain and place in      serving bowl.  Immediately add sauce from      refrigerator.  Toss and serve.                 \                                              \                                              \                                              \                                              \                                              Sprinkle veal with salt and pepper to taste.   Heat butter in heavy casserole dish and brown  roast on all sides over moderate heat, about   15 minutes, turning often.  Add carrots, onion,garlic, and rosemary.  Stir.  Add wine,        tomatoes, and parsley.  Cover and cook over    low heat 1-1/4 hours, turning occasionally.    Uncover and cook about 15 minutes longer.      \                                              \                                              \                                              \                                              \                                              \                                              \                                              \                                              \                                              \                                              \                                              Peel, quarter, and seed squash.  Cut into      1/4-inch slices.  Saute in butter and oil      until lightly browned (2-3 minutes).  Butter a 1-qt. baking dish.  Place half of squash in    dish.  Sprinkle with salt and pepper.  Pour on half of a mixture of the cream and madeira.    Top with remaining squash and season.  Pour on remaining cream and madeira mixture.  Combine  bread crumbs and nuts with melted butter and   sprinkle on top.  Bake at 325 degrees F for 45 minutes or until suqash is done.               \                                              \                                              \                                              \                                              \                                              \                                              \                                              \                                              Steam squash until crisp-tender.  Sprinkle     with a little salt if desired.  Combine egg    yolks, sour cream, and flour.  Fold in egg     whites.  Place half of squash in 12 x 7 x 2    inch greased baking dish.  Top with half of    egg mixture.  Sprinkle with cheese and all of  bacon.  Add second layer of squash , egg       mixture, and cheese.  Melt butter and stir in  bread crumbs.  Sprinkle over top of casserole. Bake at 350 degrees F for 20-25 minutes.       \                                              \                                              \                                              \                                              \                                              \                                              \                                              \                                              \                                              Sift dry ingredients.  Mix with remaining      ingredients.  Divide batter between 2 greased  and floured loaf pans.  Bake at 350 degrees F  for 45 minutes to 1 hour, or until done.       \                                              \                                              \                                              \                                              \                                              \                                              \                                              \                                              \                                              \                                              \                                              \                                              \                                              \                                              \                                              Wash zucchini.  Cut in 1/4 in. slices.  Place  in 3-qt saucepan with 1 cup  water and 1/4 tsp salt.  Bring to boil and simmer 10-12 minutes  until zucchini is tender.  Drain.  Soak bread, torn in small pieces, in milk.  Saute onion &  garlic in butter and oil over low heat until   soft.  Mash zucchini in bowl.  Add  bread,     after squeezing out excess milk.  In small     bowl beat eggs until light.  Add to zucchini   mixture along with onion & garlic.  Gently     fold in cheese, 1/2 tsp salt, and white        pepper.  Pour in buttered 1-1/2 qt. souffle    dish and bake at 375 for 45 minutes or until   firm in center.                                \                                              \                                              \                                              \                                              \                                              Chop zucchini into 1-inch cubes and set aside. Melt butter in a deep kettle and add chopped   onion.  Cook, stirring until onion is wilted.  Add zucchini and cook a minute or two longer.  Sprinkle flour on top, stir in and cook        another two minutes.  Add chicken broth,       garlic, and salt & pepper to taste.  Cover and simmer about 5 minutes.  Zucchini must remain  somewhat crisp.  Chill.  Stir in the yogurt.   Serve sprinkled with chopped green onions.     \                                              \                                              \                                              \                                              \                                              \                                              \                                              \                                              \                                              Grate zucchinni into colander.  Place colander over large bowl, sprinkle salt on zucchini and allow to drain 30 minutes.  In large bowl      combine flour, baking powder, cayenne, black   pepper.  Press zucchini between paper towels   to remove excess moisture.  Add zucchini and   bell pepper to flour mixture and toss well to  coat zucchini.  Add beaten egg and toss again. Cover bottom of skillet with thin layer of oil & heat to smoking over medium heat.  Drop      mixture by large tablespoonsful in skillet,    flatten with wooden spoon into cakes.   Fry    until lightly browned.  Flip and fry other     side.  Keep warm in oven while frying the rest.Sprinkle with parmesan when serving.           \                                              \                                              \                                              \                                              Wash endive and chicory in cold water and      dry.  Cut off bottom of endives, separate      leaves and split lengthwise.  Cut chicory in   1/2-inch pieces and add to endives in salad    bowl.  Combine mustard, lemon juice and        walnut oil, adding fresh ground pepper to      taste.  Add to salad and toss well.  Sprinkle  walnuts on tip and toss lightly once more      before serving.                                \                                              \                                              \                                              \                                              \                                              \                                              \                                              \                                              \                                              \                                                                                            