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3                                         ҙ)"@                                            ]!                                         0                             @               Z@[                                           HlL:n                                       (nP0[                                               XnL                                           \                         @                   Y y@                                 @       l                                                                                                @"Y                                        c[)a@                                                                                                                                                                                                 +                       `           @                                          Ys.@                                        މa                                                                                            8n                                          )e                                                                                                                                                                                                    oL                                        ^@                      `              @                       @ @                                                  ]-p                                                  4                   `L   ̄D   ]49@                                         L)rʙs                                        X0                          @                \)                                               a                                                                                    p3H@                                       \0(                    @                    {                            H                     Y ޛ                                           (nP*֘                                                                          @                                @    @               .L                                   @                                         @               s                                          c%0                                         b                                              \0+                                                @4*                                       +;L                                    @    t                                                                                       \\                                                                             @              s"Xd                                                                                                                                                                                                    [,p3Xs                                       Y                                     =%:)P                                    eP                                           [i                                                   Xry                                        ΋[p                                       ʘ                                              ڛ                                   B       [,	p\                                              9@)a                                          \0                        L    H     [o
9@                              D      Yk                          @                   %                                                    ֛                                           [@                                     8l                                            މa	\                      @                  Ήrː                                      @            !9s                                                                                                                                                                                                                                                         @                                            Y o                                          (n\                                          Yt                                              m                                                   @Xv0                   @    D              
n:                                           Xs                                             ފt
Y                                       e)r                                                \                          L            Hr                                       /Ir                                        ފt
P                                                                                         a0=%                                        p0y%                                     c[                                          )Yu                                                                                               <!                                          @                                      މa	                                     @                                                                                                              l.@                          @            \                           @   AAAAAA                                pn3                 @          @                                                               AAAAAA                                                                                                                                                                                                                                              )a                       `           @    +6l                                         މaٲP                                                                                                                                                   p                        @                                                                                                                                                                                                                                                                                                                                                                                                                                                                                -i                                        !                                          Ι%Js                       @         @       )a0<23                                  ޘ                                    @          )@Xl                                    Y                   @ H     J      %Ҟ                        H                                                                                                                       )"Y                                  l3                  `           @    y͛)e                                                                                                                                                     	c t                                                                                                                                                                                                                                                   \-                           @    Xt\a0                                   2P                             
                                                                                                             Xt                         `  @            3ﾹr                                   Xf                                        %                              @                                                                                                          eP                                      )ahs                                       ͎=%                                      xv                                                                                                                                                                                                                                                                                                             CHERRIES JUBILEE10
HOLIDAY MEALSFRUITDESSERT116 oz	CAN
CHERRIES
PITTEDDARK1/4cRUM3/4c
CURRANT JELLY1/4cBRANDY1quartVANILLA	ICE CREAMCUse a 16 oz can of pitted sweet cherries.  Drain can, reserving 1/4Cc of syrup.  Combine 1/4 cherry syrup with rum.  Pour over cherriesFand refrigerate for 1-2 hours.  In saucepan/chafing dish, melt currantHjelly over low heat.  Add in cherry mixture.  Cook, stirring constantly,until mixture simmers.DHeat brandy in another saucepan until warm.  Pour slowly over cherry=mixture and ignite immediately. Spoon cherries and sauce into	0individual dishes filled with vanilla ice cream."NOTE: Do not stir flaming mixture.ring constantly,LASAGNE SUPREME10MEATLESS MEALSENTREEPASTACHEESE2lb	SHREDDED
CABBAGE2small
SLICED
YELLOW SQUASH1/3cOIL15ozTOMATO SAUCE6ozTOMATO PASTE1/2cWATER1tSUGAR1/2tDRIEDBASIL	1/2
tSALT
1/2tPEPPER2mediumCHOPPEDTOMATO16ozRICOTTA4cSHREDDEDJACK2BEATEN EGG!12#LASAGNE$NOODLESHCore, trim and shred cabbage.  Trim and thinly slice squash.  In a largeHskillet saute cabbage for 10 minutes in hot oil.  Add squash and cook an5additional 10-15 minutes until vegetables are tender.BHeat tomato sauce and paste, water, sugar, basil, salt, pepper andFtomatoes to boiling.  Reduce heat and simmer 15 minutes.  Mix together;ricotta and jack cheese with egg. Cook noodles as directed.	@Into a 13x9" pan, spoon 1 c tomato sauce, layer half of noodles,
Dcheese, cabbage; repeat layers; top with sauce.  Bake at 350F for 45Cminutes.  Let stand 10 minutes and serve with a Cabernet Sauvignon. jack cheese witCALYPSO BEEF SALAD4CALIFORNIA BEEFSALAD	VEGETABLE12oz
COOKED BEEF1/3c
PLAINYOGURT2T
MAYONNAISE1/4tGROUNDGINGER10ozFROZEN	ASPARAGUS2mediumPEELEDORANGE1smallSLICED	RED ONION1/4cTOASTEDALMONDSSLICEDLETTUCECCombine yogurt, mayonnaise and ginger; cover and refrigerate.  Cook>asparagus according to package directions; drain.  Cut into 1"Fstrips.  Place asparagus in bowl of ice water 2-3 minutes; drain.  CutBoranges into 1/2" thick slices; cut into quarters.  Separate onion*slices into rings; combine with asparagus.CPlace lettuce on serving platter. Alternately arrange orange wedges=and asparagus pieces on lettuce. Place beef strips in center.
GSprinkle almonds over beef and then serve chilled dressing on the side.,A Colombard wine may go well with this dish. over beef and tHEARTY BEEF BARLEY SOUP8CALIFORNIA BEEFSOUPMEAT	VEGETABLE3lb	BONELESS
CHUCK CUBES1T
VEGETABLE OIL1lb
BEEF BONES3c
BEEF BROTH3cWATER3/4cCHOPPEDPARSLEY3
BAY LEAVES1tDRIEDTHYME	1/4
tPEPPER
1/2cPEARL BARLEY8smallPEELEDWHITE ONION3SLICEDCARROT8ozSLICED	MUSHROOMSFCut beef into 1/2" cubes.  Heat oil in Ducth oven until hot.  Cook and=stir beef in oil until beef is browned.  Add beef bones, beefEbroth, water, parsley, bay leaves, thyme, pepper and barley.  Simmer,covered, 1 hour.BAdd onions; cover.  Simmer 30 minutes.  Add carrots and mushrooms;=cover.  Simmer until beef and vegetables are tender, about 10Eminutes longer.  Strip beef from beef bones and add to soup.  Discard	8beef bones and bay leaves.  Season with salt and pepper.Drink with Chianti if desired.ey, bay leaves,
DUCK L'ORANGE6
HOLIDAY MEALSENTREEPOULTRY15-6 lb	CUT
DUCK1/2cRED WINE1TPEELINGSORANGE1cloveMINCEDGARLIC3T	SALAD OIL1T
POTATO STARCH1 1/4cORANGE JUICE1THONEY	1/4
tGINGER
1/8tPEPPER1cSECTIONSORANGEFPuncture duckling generously with fork; place on rack in roasting pan.IPour most of the sweet red wine over duckling pieces.  Roast in slow oven8(325F), basting occasionally, allowing 25 minutes/pound.@In medium saucepan, saute orange peel and garlic in oil.  Mix in?potato starch until smooth.  Slowly add orange juice, honey andBremaining wine.  Simmer 1 minute. Mix in ginger, pepper and orangesections; simmer 5 minutes.
@Serve hot sauce with roast duckling, and a Cabernet Sauvignon if
preferred.arch until smootSWEDISH COFFE LOAVES2DAILY BREADSFOOD PROCESSORDESSERT2pkg
YEAST1/4c
WARMWATER2/3cBUTTER1/3cSUGAR2tGROUNDCARDAMOM1/2tSALT3/4cSCALDEDMILK1largeEGG	4
cBREAD FLOUR
3/4cRAISINS1BEATENEGGCWith metal knife in place, add yeast, butter, sugar, cardamom, saltDand egg to processor.  Add 3 1/2 c flour and pulse to crumble butterCand blend egg.  Add raisins, water and then with motor running, addBcooled milk through feed tube. Process to form ball.  Add flour ifCnecessary and process to form smooth and elastic dough, 50 seconds.EPunch down.  Divide in half.  Cut each half into 3 pieces.  Roll intoFlong ropes.  Braid together for each loaf.  Place on baking sheets and	let rise, covered, 45 minutes.CBrush with beaten egg and bake in 375F oven for 20-25 minutes.  Topwith sugar and chopped nuts.Roll into$long BERRY DUMPLING6MEATLESS MEALS	BREAKFASTFRUITDESSERT2c
FLOUR2TSUGAR2 1/2t
BAKING POWDER1/2tSALT1/4tCINNAMON1/2c
SHORTENING1/2cMILKFILLING
3/4cSUGAR1/2cMELTEDBUTTER1/2tCINNAMON1/4tNUTMEG2c BLUEBERRIESDCrust: Sift together flour, sugar, baking powder, salt and cinnamon. Cut in shortening; stir in milk.FKnead slightly and roll out into a 12" square.  Place diagonally in an=8x8x2" pan.  Press to fit and leave edges hanging over sides.IFilling: Stir together sugar, melted butter, cinnamon and nutmeg.  Mix in	blueberries.@Spoon mixture into crust.  Fold corners of dough over mixture to%meet in center.  Sprinkle with sugar.
=Bake at 400F for 30 minutes or until light brown. Serve warm.re.  Place diago
RED LIMA SOUP6MEATLESS MEALSSOUP	VEGETABLE1 1/2c	DRY

LIMA BEANS6cWATER2cDICEDTOMATO1cTOMATO SAUCE1mediumCHOPPEDONION1cCHOPPEDCELERYCcubesVEG BOULLION1/4tSALT	1/4
tPEPPER
1/2tCHILI POWDER-Rinse and sort beans.  Soak overight.  Drain.@Place beans, 3 c water and all remaining ingredients in soup potBand bring to a boil.  Reduce heat and simmer, covered, for about 2Ghours until beans are tender.  Stir soup often, adding boiling water if$needed to reach desired consistency.OMATO SAUCE1
CROISSANTS12DAILY BREADSBREAD	BREAKFAST2T	WARM
WATER1pkgYEAST2TSUGAR1tSALT2TMILK1/4cMILK2cUNBLEACHFLOUR14TSOFTBUTTER	1YOLKEGG
2TWATERFDissolve yeast in water with 1/2 t sugar.  Mix rest of sugar with saltand 2 T milk.  Set aside.DIn saucepan, heat 1/4 c milk, 1 c water, and 2 T butter.  In a bowl,Bmix flour, and the liquids.  Knead to form soft dough, adding moreBflour if necessary.  Place dough into greased bowl.  Cover and let6rise in warm place for 45-55 minutes or until doubled.	EOn floured board, roll into 7x11" rectangle.  Dot the top 2/3 with 12
BT of butter.  Fold bottom third toward center, then fold top thirdGover this part.  Roll into another rectangle 14x16".  Fold down the top@third and lift bottom over this. Sprinkle with flour.  Cover and
Cchill 1 hour.  Cut dough in half, crosswise, and chill 1 hour more.@Remove 1/2 of dough.  Roll into a rectangle 1/2" thick.  Turn up>bottom third and turn down top third.  Repeat with other half.FCover and chill 30 minutes.  Roll dough to 9x16".  Cut down the centerElengthwise.  Cut into triangles. Roll broad side toward point to formEcrescents.  Put on baking sheets, cover with towel.  Rise 30 minutes.GBrush tops with egg and water.  Bake at 475F for 5 minutes.  Lower heat.to 400F and bake for 10 minutes. Cool briefly.f.!Cover and chTURKEY-POTATO PANCAKES6
SPECIAL DIETSENTREE	MILK-FREEPOULTRY3	BEATEN
EGG3c
SHREDDEDPOTATO1 1/2cCHOPPED
COOKED TURKEY1 1/2cGRATEDONION1T	SOY FLOUR1 1/2tSALT1CANSAUCE	CRANBERRY(Combine eggs, potato, turkey, and onion.+Add flour, salt, and dash pepper; mix well.CDrop about 1/4 c batter for each pancake onto hot, greased griddle,"spreading to about 4" in diameter.3Cook over medium-low heat 3-4 minutes on each side.
&Serve with cranberry sauce if desired.3-4minutes on HOME-MADE PRETZELS12DAILY BREADSBREAD	APPETIZER1 1/4c	WARM
WATER1pkgYEAST1/2tSUGAR3 1/2cBREAD FLOUR1BEATENEGG1TWATERSESAME SEEDSSALT>Mix yeast and sugar with 1/4 c water.  Set aside until bubbly.DPlace flour and yeast mixture into a mixing bowl and blend to form adough.IKnead on a floured surface for about 5 minutes, until smooth and elastic.GPlace in a greased bowl, cover, let rise 1-1 1/2 hours.  Punch down and>shape the pretzels as follows: Divide dough into 12 pieces and>shape into sticks 6" long.  Or divide dough into 10 pieces and	Fshape into knots.  Place on greased cookie sheets.  Cover and let rise
I45 minutes.  Glaze with 1 egg beaten with 1 T of water.  Sprinkle tops ofDpretzels with coarse salt or sesame seeds.  Preheat oven to 475F and;bake for 10 minutes.  Cool and store in airtight container.75F and$bake foLINGUINI WITH CHEESE4FOOD PROCESSORPASTACHEESEENTREE8oz
PARMESAN10oz
FROZENSPINACHCHOPPED8ozRICOTTA1TLEMON JUICE8ozLINGUINI2GREEN ONIONGCut Parmesan cheese into 1" cubes. Lock bowl in position.  Insert steel@blade.  Process Parmesan until finely chopped, 6 or 7 cubes at a?time.  Remove to a bowl as processed.  Cook spinach as directedBon package.  Drain well.  Process spinach and Ricotta cheese untilBblended and smooth.  Put into the top of a double boiler.  Stir inFParmesan cheese and lemon juice and heat over hot water while linguini?cooks.  Cook liguini in boiled salted water (6 c water with 2 tEsalt), until tender yet firm, about 8 minutes.  Drain.  Serve liguini	Awith green cheese sauce, topped with chopped onions.  May also be
)accompanied by a Cabernet Sauvignon wine. (6 c water withRAISIN-CINNAMON DOUGHNUT6DESSERTSDESSERT2c	SIFTED
FLOUR1/4cSUGAR1T
BAKING POWDER1tSALT1/4tCINNAMON1/3c
SHORTENING3/4cMILK2/3cCHOPPEDRAISINS	1/2
cMELTEDBUTTER
1/4cSUGAR2tCINNAMONFSift togther all dry ingredients. Cut in shortening with pastry cutterGor two knives.  Mixture should look like small bowls.  Stir in milk andGraisins.  Turn onto lightly floured board.  Roll out to 1/2" thickness.-Cut into rounds with floured doughnut cutter.FArrange doughnuts on cookie sheets. Brush with melted butter.  Bake 12minutes in a 425F oven.	DBrush again with melted butter. Combine 1/4 c sugar and 2 t cinnamon
to make cinnamon sugar.Makes 1 dozen.board.  Roll outBANANA CRUNCH SALAD6
KIDS' COOKERYSALADFRUIT2	SLICED
APPLE2
SLICEDBANANA1/4cLEMON JUICE1/2c
MAYONNAISE6TSOFTENED
PEANUT BUTTER1/3cHULLEDSUNFLOWER SEED6leavesLETTUCE1/2cPEANUTS@Wash, core and slice the apples. Quickly dip them into the lemonjuice and let drain.FPeel and slice bananas.  Quickly dip them into the lemon juice and letdrain.BIn a medium sized mixing bowl, combine the mayonnaise and softenedpeanut butter until well mixed.
5Stir the sunflower seeds into the mayonnaise mixture.BStir the apple slices into the mayonnaise mixture until all slices
are well coated.&Put lettuce leaves on to small plates.CSpoon the banana mixture on to the lettuce leaves and sprinkle withpeanuts.er until well miSCALLOP CREOLE4
SPECIAL DIETSENTREESEAFOODLOW-CHOLESTEROL1lb
SCALLOP1/2c
CHOPPEDONION1/2cCHOPPEDGREEN PEPPER1cloveMINCEDGARLIC2TOIL16ozCANTOMATO8ozTOMATO SAUCE1tSUGAR	1/2
tSALT
1/4tCRUSHEDTHYME1/4tCRUSHEDBASIL1/8tPEPPER2
BAY LEAVES2T 
CORNSTARCH!1/4"c$WATER.Thaw scallops if frozen; cut into 3/4" pieces.GCook onion, green pepper, and garlic in oil until tender.  Add tomatoesB(cut up), tomato sauce, sugar and seasonings.  Cover and simmer 15
minutes more.FRemove bay leaves.  Blend cornstarch and water; add to scallops.  Cookand stir until thickened.
8Serve over rice, with a Sauvignon Blanc wine if desired.auce, sugar andSTRAWBERRY JAM8	MICROWAVEFRUIT	SIDE DISH4 1/2c	WASHED
STRAWBERRIES
CLEANEDCRUSHEDFRESH1 3/4ozPOWDEREDFRUIT PECTIN7cSUGAR;In 3-quart casserole, place berries and pectin.  Stir well.BCover. Place in microwave oven and heat at FULL POWER 8-10 minutes#until mixture is at a rolling boil.@Add sugar to boiling mixture and stir well.  Return uncovered toBmicrowave oven and heat at FULL POWER 8-10 minutes, stirring after55 minutes, until mixture reaches a full rolling boil.
Let boil 1 minute longer.ERemove from oven and skim off foam with metal spoon, stirring jam for
?5 minutes.  Ladel into hot sterilized glasses. Seal. Makes 8 c.at FULL"POWER 8SUNNY PEANUT-OAT COOKIES12
SPECIAL DIETSDESSERT
WHEAT-FREE	MILK-FREE1/2c

PEANUT BUTTER1/2cHONEY1/4tSALT1 1/2cROLLED OATS1/2cUNSALTEDSUNFLOWER SEEDIIn a medium-sized bowl stir together peanut butter, honey, and salt untilwell mixed.Stir in oats and seeds.-Drop by teaspoon onto ungreased cookie sheet.+Bake at 350F for 10 minutes or until brown. BUTTER1/2c
BABAS AU RHUM8
HOLIDAY MEALSBREADDESSERT1pkg
YEAST1/2c
WARMWATER3largeEGG1/4tSALT1 1/2cALL-PURPFLOUR5tSUGAR6TMELTEDBUTTERSYRUP	1/2
cSUGAR
1/2cJUICEAPRICOTORJUICEORANGE1tJUICELEMON1/2cRUMDStir yeast into water, beat 2 eggs, add salt and stir into the yeastGmixture.  Place flour into another bowl.  Make a hole in center and addAegg mixture.  Beat with a spoon until smooth.  Beat the other eggBand add to dough.  Cover bowl and let rise 1 hour in a warm place.BBeat in the sugar and cooled butter. Cover.  Let rise 1 more hour.DGrease 8 muffin cups.  Fill 1/3 full and bake in 400F oven for 15-207minutes.  Turn onto wire rack set over a jellyroll pan.DSYRUP: Simmer sugar and apricot or orange juice for 10 minutes.  Off	Eheat, add lemon juice and 1/2 c rum. Invert babas and pour syrup over
1them, basting several times.  Flambe if you wish.s.  Turn onto wiHEAVENLY BROWNIES16DESSERTSDESSERT3/4c
FLOUR1/4tBAKING SODA1/4tSALT1/3cBUTTER1.2cSUGAR2TWATER12ozCHOCOLATE CHIP1tVANILLA	2EGG
1/2cCHOPPEDALMONDSECombine flour, baking soda and salt in  small bowl and set aside.  InDsaucepan, bring butter, sugar and water just to a boil.  Remove fromDheat and add 6 oz of chocolate chip morsels and vanilla.  Stir untilsmooth.CPlace chocolate mixture into a mixing bowl.  Add eggs one at a timeIand beat well after each egg.  Blend in flour mixture.  Stir in remaining/chocolate chip morsels and the chopped almonds.
DSpread into a 9" square baking pan and bake for 30 minutes in a 325F!oven.  Cool and cut into squares.a time$and beatPOT AU FEU SOUP10SOUPS AND SALADSSOUPMEAT	VEGETABLE3lb	RUMP
BEEF6pints
COLDWATER1lb
BEEF BONES2
BAY LEAVES10wholePEPPERCORNS5sprigsFRESHPARSLEY3HALVEDCARROT3CUTTURNIP	1HALVEDPARSNIP
1smallCUTCABBAGE4smallWHOLEONION3LEEK4wholeCLOVE2clovesMINCED GARLIC!1"T$SALTHWash meat in cold water, put in pot; add water, bones and spices.  BringGto a quick boil; skim until all fat has disappeared and stock is clear.@Lower heat and continue cooking for 1 hour.  Quarter turnips andCcabbage; add to stock along with remaining vegetables, salt, garlicand other favorite spices.CSimmer for about 4 hours.  Remove the meat.  Strain broth in a soupEtureen.  Chop vegetables into spoon size pieces (except cabbage), and	@return to soup.  Slice meat for portions and serve with cabbage.EServe hot.  Sprinkle with chopped parsley.  If you wish to serve wine$with this meal, a Zinfandel is good. portions and seNORWEIGAN MEATBALLS5	MICROWAVEENTREEMEAT1/4c	DRY
BREAD CRUMBS1/2c
CREAM OR	EVAP MILK1/2lbLEANGROUND BEEF1/2lbLEANGROUND VEAL1BEATENEGG3/4tSALT1/4tWHITE PEPPER1/2cMINCEDONION	2
TMASHEDCAPERS
3TFLOUR1 1/3cCHICKENBOUILLON1/3cBUTTER
PAN DRIPPINGS1 1/2ozGRATEDSWISS CHEESEOR GRTD GJETOST!2"T#MINCED$PARSLEY9Pour milk or cream over bread crumbs and soak 15 minutes.?Blend beef and veal, egg, salt, pepper, onion, capers and crumb@mixture.  Shape into 1" meatballs and arrange on a shallow dish.@Place in microwave oven and cook at FULL POWER FOR 8-10 minutes.GRest 5 minutes and make gravy of the rest of the ingredients except the	Iparsley which is topping.  The gravy will take 3-5 minutes to cook in the
microwave oven.=Pour gravy over meatballs and top with parsley.  Serve with a
Zinfandel wine if desired.vy$will take 3-BRIOCHE12DAILY BREADSFOOD PROCESSORBREAD	BREAKFAST1t
SUGAR2T
WARMWATER1/4pkgYEAST2TMILK2largeEGG4TMELTEDBUTTER3/4tSALT2cUNBLEACHFLOURGLAZE:1BEATENEGG1tWATERCDissolve sugar in water and add yeast.  Let stand 10 minutes.  WithEmetal knife in place, add milk, 2 eggs, butter and salt to processor.CAdd yeast mixture and process 3-4 seconds.  With motor running, addG1-1 3/4 c flour through feed tube. If dough does not ball, add 2 T moreIflour.  Process and place in greased bowl.  Coat top with oil.  Cover and@let rise in warm place for 1-1 1/2 hours.  Punch down and shape.CRolls: Divide 3/4 dough into 12 pieces.  Shape into balls and place	Cin greased brioche pans.  With floured thumb, press hole in center.
@Divide remaining dough into 12 balls.  Loosely place into top ofbrioche.
BBRIOCHE: Shape 3/4 of dough into ball.  Place into greased briocheGpan and form a hole in the center. Shape and form a hole in the center.?Shape rest of dough into ball. Place loosely on top of brioche.HLet brioche rise, uncovered but free from drafts, about 1 hour.  Mix eggDglaze.  Brush brioche, but do not glaze meeting points of 2 parts ofEthe bread.  Glaze again and bake in 400F oven for 15 minutes.  Reduce@heat to 350F and bake 20 minutes longer.  Cool 15 minutes beforeserving.6Delicious filled with chicken salad or other fillings. a hole in the cFORTUNE COOKIES12	MICROWAVEDESSERT
KIDS' COOKERY1	UNBEATEN
EGG
WHITE1/4cSUGAR1/4cFLOUR1/2tVANILLA1/2tCINNAMON1/8cBUTTERICombine unbeaten egg white and sugar in a small 1-quart bowl and mix wellDuntil all sugar is dissolved.  Stir in, one at a time, the other dry+ingredients.  Then beat until well blended.BMelt butter in a small 1-quart bowl in microwave oven, 15 seconds.1Remove from oven and beat batter into the butter.	DDrop by teaspoonfuls, well apart onto a lightly greased baking dish.
CMicrowave at FULL POWER 3 minutes. (9-12 cookies can bake at once.)FLet stand only one minute because it is necessary to curl cookie while
Hwarm.  The top of the cookie will be the outside and the underneath part'will be folded inward with the message.Repeat for the next batch.Makes 1 to 1 1/2 dozen. because it!is CARROT WHEAT BREAD2DAILY BREADS	SIDE DISHBREAD	VEGETABLE2/3c	SCALDED
MILK2TSUGAR2tSALT3T	MARGARINE2pkgYEAST1cWARMWATER1largeEGG2cWHOLEWHEAT FLOUR	4
cUNSIFTEDBREAD FLOUR
2cGRATEDCARROT3/4cCHOPPEDPECANSGMix sugar, salt and margarine with the scalded milk.  Cool to lukewarm.BIn a large bowl, dissolve yeast in warm water.  Add to yeast, milkEmixture, egg, whole wheat flour and 1 c white bread flour.  Mix untilCsmooth.  Add more white flour to make a soft dough.  Knead on well-Bfloured board until smooth and elastic for 8-10 minutes.  Place inCgreased bowl and turn to grease top. Cover and let rise for 1 hour.EPunch down dough and divide in half. Shape into 2 loaves and place in	Fgreased 9x5" loaf pans.  Cover and let rise 1 hour.  Bake in 375F oven
'for 35-40 minutes.  Cool on wire racks.ixture, egg, whoAPPLE-APRICOT BREAD6DAILY BREADSBREADFRUIT2/3c	BOILING
WATER1c
DICEDAPRICOT2cALL-PURPFLOUR2 1/2t
BAKING POWDER1/4tBAKING SODA1/2tSALT1/2tALLSPICEMILK	1/2
c
SHORTENING
3/4cSUGAR1BEATENEGG1cCHOPPEDAPPLE3/4cCHOPPEDWALNUTSBPour boiling water over dried apricots and let stand.  Sift flour,Bbaking powder, soda, salt and allspice.  Add milk to apricot juiceHto make 2/3 c.  Beat the shortening adding sugar gradually.  Beat in the<egg.  Add dry ingredients alternately with the liquid.  FoldEin the fruit and walnuts.  Spoon into a greased and floured pan, 9x5.,Bake in 350F oven for 1 hour.  Cool on rack.ricot juice#to ZUCCHINI STICKS8
APPETIZERSCHEESE	APPETIZER	VEGETABLE1pkg	FROZEN
PUFF PASTRY1bunchBROCCOLI1/2lbCHEDDAR CHEESE1EGG1/2c
SOUR CREAM1WHITE OFEGG1cCHOPPEDHAMGCook broccoli and grind in blender or food processor until well ground.EShred cheese and add to broccoli. Stir in egg, chopped cooked ham and@sour cream.  Mix with broccoli. Thaw pastry puff for 20 minutes.BRoll out each sheet on a lightly floured board.  Divide each sheetFinto four squares.  Fill each sheet with broccoli mixture leaving a 1"Fborder on each side of the square. Brush borders with egg white.  FoldGsquares diagonally in half to form triangles.  Brush with egg white andBpierce top with fork.  Place on cookie sheet and bake in 400F oven	=for 30 minutes or until golden brown.  Serve warm, and with a
Sauvignon Blanc if desired.les.  Brush withRIBBON SANDWICH10BREADS & SPREADS
APPETIZERSSEAFOODSANDWICH1loaf	UNSLICED
WHEAT BREAD1loaf
UNSLICEDWHITE BREAD8ozCANTUNADRAINED1/4cMINCEDCELERY1TCHOPPEDSWEET PICKLE4EGG1/2c
MAYONNAISE	1/2
tMUSTARDdashSALTdashPEPPER:Hard boil eggs.  Shell and chop eggs.  Mix eggs with 1/4 cAmayonnaise, mustard, salt and pepper.  Drain tuna.  Mix tuna withC1/4 c mayonnaise, celery and sweet pickle.  Refrigerate in separate?bowls.  Trim crusts from each loaf. Slice each loaf into 5 to 7Ghorizontal slices.  Take out egg and tuna mixture.  Alternate spreading?tuna and egg mixture on each horizontal slice.  Wrap in foil orFplastic and refrigerate over night. Unwrap next day.  Cut this loaf ofDalternating bread and fillings into 15 to 20 crosswise slices.  Each	5slice can be halved.  Keep refrigerated until served.tal slice.  WrapWALNUT CHIP POUND CAKE8DESSERTSDESSERT2c

CAKE FLOUR1/4tSALT1t
BAKING POWDER12ozCHOCOLATE CHIP1c
SHORTENING1cSUGAR5EGG1tVANILLA	1/2
cCHOPPEDWALNUTSFSift flour, salt and baking powder. Set aside.  Finely grind chocolate:chips in food chopper or food processor (one quick pulse).ECream shortening with sugar till light and fluffy.  Add eggs one at a=time.  Beat till creamy.  Blend in flour mixture, walnuts andchocolate until smooth.DPour into greased loaf pan and bake in a 300F oven for 90 minutes or	until done.Can be served with ice cream.r mixture, walnuALL AMERICAN POT ROAST6CALIFORNIA BEEFMEAT	VEGETABLEENTREE3lb	BONELESS
	POT ROAST2c
BEEF BROTH1/2cWINE VINEGAR3clovesCRUSHEDGARLIC1CHOPPEDONION1/4cMUSTARD2TWORCESTERSHIRE2tDRIEDTHYME	6CUBED
NEW POTATO
1lbSLICEDCARROT1lbTRIMMEDGREEN BEANS1 1/2TFLOUR1/2cWATERCPlace roast in glass bowl; mix next 7 ingredients.  Pour over beef;Gcover.  Refrigerate 24 hours.  Place roast and marinade in pot; heat toEboiling.  Reduce heat and simmer 2 1/2 hours or until beef is tender.=Remove beef from liquid; let stand 10 minutes before slicing.DCook vegetables separately just until tender.  Strain cooking liquidIfrom beef into pan.  Blend flour and water.  Heat liquid to boiling, stirCin flour and water mixture.  Cook and stir until thickened.  Cook 2	>minutes.  Arrange beef and vegetables on platter.  Spoon gravy
Eover beef; serve remaining gravy in sauceboat.  Accompany meal with aBurgundy wine if desired..  Arrange beef HOT AND SWEET RIBS6CALIFORNIA BEEFENTREEMEAT3lb

SHORT RIBS1/4c	SOY SAUCE1TMINCEDGARLIC2tGRATEDORANGEPEEL2tMINCEDGINGER1/4tBLACK PEPPER1/4cHONEY	1
T	SOY SAUCE
1TDRYMUSTARD1TFRESHLEMONJUICEETrim excess fat from ribs.  Lightly score top of ribs.  Combine 1/4 cBsoy sauce, garlic, orange rind, ginger and black pepper.  Marinate?ribs in mixture for 8 hours or overnight, turning occasionally.>Combine honey, 1 T soy sauce, mustard and lemon juice in smallbowl; set aside.CTake ribs from marinade; place on grill 4-5" from medium-low coals.CGrill 15-18 minutes, turning and basting with marinade.  Brush ribs	Awith honey baste mixture.  Continue grilling 2-3 minutes or until
desired doneness.5Drink with a Burgundy or Zinfandel wine if preferred.ribs#with honeyBORSCHT4
BASIC RECIPESSOUP	VEGETABLE5	PEELED
BEET1 1/2quartWATER1CHOPPEDONION1cTOMATO PUREE1TLEMON JUICE1tSUGAR2EGG1c
SOUR CREAMSALTPEPPERFGrate beets and combine with onion and water in a heavy kettle.  Bring-to a boil; cover and simmer about 45 minutes.EAdd tomato, lemon juice, salt and pepper.  Cook 45 minutes more.  Mix<the eggs together and stir into soup.  Heat but do not boil.)Serve hot or cold topped with sour cream.tSUGAR2
LACEY COOKIES8FOOD PROCESSORDESSERT1c	BLANCHED
ALMONDS1/2cSUGAR1/2cBUTTER1TFLOUR2TMILKHLock bowl in position.  Insert steel blade.  Process nuts, a half cup at?a time, until finely ground. Combine with remaining ingredients?in a small saucepan and stir and blend over moderate heat untilBbutter is melted.  Drop by teaspoon- fuls on a greased and flouredDbaking sheet.  Bake in a preheated 350F oven 6 to 8 minutes.  RemoveAcarefully with a spatula to a rack to cool.  Yields about 2 dozencookies. cup ata time,MARCELLA'S PATE12
APPETIZERSMEAT	APPETIZERPOULTRY1lb

CHICKEN LIVER1 1/2lb
GROUNDPORK1/4lbHAM1/2lbBACON1/2lbFRESH	MUSHROOMS1EGG2TCOGNAC1tTARRAGON	1
tFRESHBASIL
1tTHYME6wholeCLOVEdashSALTdashPEPPER3 
BAY LEAVESDFry chicken livers, pork and ham chunks until brown; drain.  Fry 1/4Elb bacon; drain.  Place all meat in food processor or blender and mixDwith 1 egg until blended.  Saute mushrooms in frying pan.  Add herbs?and cognac to meat mixture in processor.  Remove from processorBand mix with mushrooms in small bowl.  Line 1 quart oven-proof panHor casserole dish with remaining 1/4 lb of bacon.  Pour in mixture.  TopCwith bay leaves and whole cloves. Place casserole dish in a shallowGpan of water, and put in oven.  Bake 1 1/2 hours in a 350F oven.  Cool.	@Refrigerate.  Remove from casserole dish and serve with bread or
 crackers, and a Chardonnay wine. mushrooms in smBROCCOLI SQUARES8
APPETIZERS	VEGETABLE	APPETIZER2pkgs	FROZEN
BROCCOLI3TBUTTER1/2cCHOPPEDONION1/4lb	MUSHROOMS4BEATENEGG1/4cBREAD CRUMBS1can
MUSHROOM SOUP1/2cPARMESANCHEESE	1
tTARRAGONdashSALTdashPEPPERFCook broccoli until tender.  Grind broccoli in food processor/blender.;Saute onions and mushrooms in butter until onions are limp.DCombine eggs with bread crumbs, 2 T parmesan cheese, soup, herbs and@broccoli.  Blend with the onion mixture and turn into greased 9"3square baking pan.  Sprinkle with remaining cheese.EBake at 325F for 40 minutes or until set.  Cool and refrigerate.  Cut	into 1" squares.DServe either at room temperature or preheat for 10 minutes in a 350Foven.e onions and musVEGETABLE STOCK6SOUPS AND SALADSSOUP	VEGETABLE8c	COLD
WATER3
CHOPPEDCARROT2stalksCHOPPEDCELERY1dicedTURNIP3SLICEDLEEK1largeCHOPPEDONION1/4lbCHOPPED	MUSHROOMS1
BAY LEAVES	5
sprigsFRESHPARSLEY
3T	OLIVE OIL1/2tSUGAR1tSALT1/2tPEPPEREHeat oil in pot, add leeks and onion Saute until they begin to brown.FAdd carrots, celery, turnip, sugar and seasonings; continue to fry 2-4Iminutes.  Add 1/3 c of water.  Cover pot and simmer until mixture becomesHa glaze.  Add rest of water.  Bring to a boil, lower heat, add mushroomsFand simmer 20-30 minutes or until vegetables are tender but not mushy.Strain.<This stock may be used at once or as a base for other soups.dd leeks and oniTURKEY STUFFING8FOOD PROCESSOR	SIDE DISH	VEGETABLE1/2lb	DRIED
BREAD1large
PEELEDONION3ribsCELERY1cPACKEDPARSLEYFRESH1 1/2tDRIEDSAGE1/2tDRIEDTHYME1/2tSALTFRESH
GROUND PEPPER
1/2cBUTTER1EGG2/3c
CHICKEN BROTHFLock bowl in position.  Insert steel blade.  Break 3 or 4 slices breadGinto bowl at a time and process to coarse crumbs.  As processed, removeCto a large bowl.  Cut onion into eighths.  Wash celery and cut intoD1" pieces.  Process vegetables until finely chopped.  Heat butter inAskillet and add vegetables and seasonings and cook over low heat,Babout 10 minutes.  Add to bread crumbs and mix well.  With plastic?blade, combine egg and broth.  Mix into bread crumbs.  Use as aFstuffing for turkey (or a roasting chicken if the recipe is halved and	1 small egg is used). bowl.  Cut onioPAELLA8ENTREE
BASIC RECIPESPOULTRYSEAFOOD12 lb	CUT
CHICKEN1/4c
PEANUT OIL1/4cWATER1/2cCHOPPEDONION1cloveCRUSHEDGARLIC2cUNCOOKEDRICE1/4tSAFFRON4c
CHICKEN BROTH	1
lbCOOKEDSHRIMP
1/2lbITALIANSAUSAGE15CLAMS1cTHAWEDPEASDHeat oil in large skillet.  Add cut chicken and brown all over.  AddAwater, cover and simmer 30 minutes. Remove chicken and set aside.FIn the same skillet add onion and garlic; saute until clear.  Add riceFand saffron; cook over low heat till rice is light brown.  Add chicken>broth, bring to a boil, cover, reduce heat and simmer about 17Cminutes.  Toss in peas.  Arrange rice, chicken, shrimp, sausage andBclams in layers of a large oiled casserole dish.  Bake at 350F for	515-20 minutes.  If using clams, bake until they open.4A Sauvignon Blanc wine would go well with this meal..  Add chicken
CUSTARD BREAD PUDDING8WOK COOKINGDESSERT5c
WATER2EGG1/2cSUGAR1quartMILK1tCINNAMON1TEXTRACTVANILLA8cCUBEDBREADSTALE	1/3
cRAISINS5Preparation time: 10 minutes Cooking time    : 1 hourGPlace steamer insert into wok.  Pour water into wok.  In a large mixingCbowl combine eggs, sugar, milk, cinnamon and vanilla extract.  Pour>1/3 of the mixture into the bottom of a 1 1/2-quart oven proofDcasserole dish.  Add 1/3 of the bread and raisins.  Press down untilEbread absorbs some liquid.  Continue to layer ingredients ending withAmilk mixture.  Press down until bread absorbs most of the liquid.	EPlace casserole dish on steamert insert, cover top of dish with waxed
Gpaper.  Cover wok.  Set heat control dial at 250F.  Steam.  Check waterElevel after 30 minutes.  Add water as needed.  Be sure not to let theFwok cook dry.  Steam for an hour or until a knife inserted 1" from the
Ccenter comes out dry.  Serve warm or cold with whipped cream or icecream.paper.  Cover woKASHA SALAD6
BASIC RECIPESSALAD	VEGETABLE1c
KASHA1c
COOKEDPEAS1cSLICED	MUSHROOMS2mediumCHOPPEDTOMATO1peeledCHOPPEDCUCUMBER1/2cCHOPPEDCELERY1/4cCHOPPEDSCALLION4TCHOPPEDPARSLEY	2
TCHOPPEDPIMENTO
2clovesCRUSHEDGARLIC1/2c	SALAD OIL1/4cVINEGAR1/2tSALT4c WATER$PEPPER>Place kasha in pot of water or chicken bouillon, some salt and/pepper; bring to a boil, cover and reduce heat.HCook until tender, about 15 minutes. Combine cooked kasha with remaining3ingredients, chill and serve over a bed of lettuce.1/4cVINEGARBANANA AND DATE SALAD4SOUPS AND SALADSSALADFRUIT4peeled	SLICED
BANANA2T
JUICELEMON3TWHIPPEDCREAM12DATE12ALMONDS3TSHREDDEDCOCONUTDPrepare banana and sprinkle with lemon juice.  Add whipped cream andDblend.  Chill thoroughly; place in serving dishes.  Stuff one nut in&each date and place on top of bananas.'Garnish with coconut and serve chilled."blend.  Chill tDILLY-ONION LOAF2BREADS & SPREADSDAILY BREADSFOOD PROCESSORBREAD5c
BREAD FLOUR1/2tBAKING SODA2tSALT2pkgsYEAST3TSUGAR2TBUTTER1/2cWARMWATER3-4TCHOPPEDONION	2
cCOTTAGE CHEESE
2largeEGG3t	DILL SEED1BEATENEGG1TMILK KOSHER SALT#SOFTENED$BUTTER@Saute onions in butter and set aside.  With the plastic blade inFplace, add 4 c flour, baking soda, salt, yeast, and sugar to processorCbowl and pulse 1-2 seconds.  Add onions, cottage cheese, eggs, dillDand then the water through the feed tube with motor running.  Run toGform a ball of dough.  Add flour if necessary until dough is smooth andDelastic.  Then, knead dough 40-50 seconds.  Place dough into greasedDbowl.  Cover and let rise in warm place for 1 hour or until doubled.EPunch down, shape into 2 loaves. Place into greased loaf pans.  Cover	Hand let rise 45 minutes.  Brush with egg-milk mixture.  Bake at 375F for
H30-35 minutes.  Brush top with soft butter and coarse salt and let cool.knead dough 40-5CHEESE BRUNCH BAKE4
KIDS' COOKERY	BREAKFASTCHEESE8slices
BREAD4slicesCHEESE4T
BACON BITS4BEATENEGG2cMILK3/4tSALT1/4tPEPPER1TCHOPPEDONION	1
tMUSTARD8Lightly grease an oven-proof baking dish (about 8x8x2").FPut 4 slices of bread next to each other on the bottom of the prepareddish.+Put a slice of cheese on top of each slice.DSprinkle bacon bits over top of cheese.  Top with the other 4 slices		of bread.2In a small mixing bowl, beat the eggs until foamy.
/Stir in the milk, salt, pepper, onion, mustard.+Pour the egg mixture over the bread stacks.FCover the baking dish and let it sit on the counter for at least 1 1/23hours or put it into the refrigerator for 12 hours.)When ready to bake, preheat oven to 325F.2Remove cover from pan and bake for about one hour.,Let dish cool for about 5 minutes and serve. until foamy.SCORN CHOWDER8WOK COOKINGSOUP1/4lb	1" CUT
BACON1medium
CHOPPEDONION1 1/2cSLICEDCELERY6cKERNELSCORN2c
CHICKEN BROTH13ozEVAPMILK1tSALT1tPEPPER9Preparation time: 10 minutes Cooking time    : 25 minutes>Place bacon in wok.  Set heat control dial at 300F.  Fry bacon@until crisp, about 5 minutes.  While bacon is frying prepare all=ingredients.  Remove bacon and crumble into bits for garnish.FDiscard all but 2 T of bacon fat. Add onion and celery and saute untilClightly browned, about 3 minutes. Add remaining ingredients to wok.HBring to a boil.  Cover.  Turn heat control dial to 225F.  Simmer for 20	5minutes. Garnish soup with bacon bits.  Makes 8 cups.il.  Cover.  TurNUTTY CAROB BROWNIES8
KIDS' COOKERYDESSERT1/2c	MELTED
BUTTER1/2cCAROB POWDER1/2c
PEANUT BUTTER1/2cHONEY1TMOLASSES4EGG3/4cFLOUR1cCHOPPEDNUTSPreheat oven to 350F. Lightly oil in 8x8" baking dish.FIn a medium sized mixing bowl, mix the melted butter and carob powder.AAdd the peanut butter, honey and molasses to the mixture and stiruntil well mixed.
@Add the eggs and mix them in completely.  Add the flour and nuts.and stir until all ingredients are well mixed.
BPour the batter into the prepared pan.  Bake for about 25 minutes.Cut into squares to serve.l mixed.!Pour tNUTTY CHEESE LOG4BREADS & SPREADSCHEESE
APPETIZERS1T
BUTTER1/3cPECANS1/4tSALT2tPARSLEY2cSHREDDEDCHEDDAR CHEESE3ozSOFTENEDCREAM CHEESE2TMILK1TDIJONMUSTARD	1
tSAUCEWORCESTERSHIRE
1/2tPEPPER SAUCEBIn skillet, melt butter and add pecans.  Saute over low heat until@lightly browned.  Cool and chop fine.  Stir in salt and parsley.@Set aside.  In small bowl, beat cream cheese and cheddar cheese.DAdd milk, mustard, worcestershire sauce and pepper sauce to cheeses.EChill until firm for one hour.  Roll cheese into log using wax paper.8Roll in nut mixture.  Wrap airtight and chill overnight.EMakes a 7" log; serve with fruit, crackers or crudities.  A sparkling	-wine of your choice would be a festive touch..Set aside.  IRED CABBAGE SLAW6SOUPS AND SALADS	SIDE DISH	VEGETABLE1medium	SHREDDED
RED CABBAGE2tart
CHOPPEDAPPLE1/4cMINCEDCELERY2TLEMON JUICE1/4cWINEVINEGAR1/4c	SALAD OIL1THONEY1/2tDRYMUSTARD	3
TCHOPPEDPARSLEY
1/2cCHOPPEDWALNUTSdashSALTdashPEPPERDIn large mixing bowl place cabbage, apples and celery; sprinkle overlemon juice.EIn separate bowl mix vinegar, oil, mustard, parsley, salt and pepper.8Add to cabbage mixture, add nuts; toss and chill 1 hour.	SALAD OIL1MOO SHU PORK4WOK COOKINGENTREE	VEGETABLEMEAT1/4c

VEGETABLE OIL1/4lb
SHREDDEDPORK1cloveMINCEDGARLIC1smallCHOPPEDONION1T	SOY SAUCE1cCHOPPEDBOK CHOY10DRIEDTIGER LILY BUDPRESOAKDRAINED	4
CLOUDEAR	MUSHROOMSPRESOAKDRAINED3LIGHTLYBEATENEGG1/4c
CHICKEN BROTH1tSALT1/4t PEPPER!1/2"t$SUGAR+Makes: filling for 8 (6") Chinese Pancakes.9Preparation time: 15 minutes Cooking time    : 10 minutesBPour 2 T oil into wok.  Set heat control dial at 350F.  When lightEgoes out add pork and stir-fry 3 minutes.  Push up sides of wok.  AddCgarlic, onion and soy sauce and stir fry 30 seconds.  Push up sidesEof wok.  Add remaining oil.  When light goes out add bok choy, liliesAand cloud ears and stir-fry 1 minute.  Remove all ingredients andBreserve.  Add eggs and scramble. Before eggs set, add broth, salt,	=pepper, sugar and reserved ingredients.  Stir until combined.
3Serve with Chinese Pancakes (see Wok Cooking disk).Add eggs and scrCHINESE CHICKEN SALAD6
SPECIAL DIETSSALADEGG-FREEPOULTRY1/3lb
MEI FUN2
STEAMEDCHICKEN BREAST1headSHREDDEDLETTUCE3GREEN ONION3/4cSLICEDCELERY1smallSLICEDCUCUMBER3TTOASTEDSESAME SEEDS3TTOASTEDNUTS	6
TSUGAR
7TRICE VINEGAR2tSALT1tLEMON JUICE1/4tWHITE PEPPER1/4c OIL)(OPTIONAL): 1 t MSG 1/4 t Chinese 5-spiceGBreak apart mei fun (rice noodles) and deep fry in hot oil, above 350F.FNoodles will fry within seconds and will be white and crisp when done.Drain and set aside.>Mix dressing (last six ingredients), shake well and set aside.	DSteam chicken breasts 20 minutes. Cool, then shred.  Mix 1 or 2 T of
$dressing with chicken and set aside.DJust before serving, lightly mix fried mei fun, vegetables, chicken,
0sesame seeds, and nuts; then pour over dressing.one.Drain and CHICK-PEA SALAD6MEATLESS MEALSENTREE	VEGETABLECHEESE4c	COOKED

CHICK-PEAS3TOIL1TVINEGAR1tGROUNDCUMIN1/2tDRIEDTHYME2TCHOPPEDPARSLEY1/2lbSHREDDEDSWISS CHEESE1/2lbSHREDDEDCHEDDAR CHEESE	1/3
cCHOPPEDGREEN ONION
4smallQUARTERDTOMATO4HRD BOILEGG1c
ITAL DRESSING1/2headLETTUCEECombine the cooked chick-peas with the oil, vinegar, cumin, thyme and#parsley.  Let marinate for 2 hours.<In large bowl, combine the chick-peas and marinade, lettuce,!cheeses and onion.  Toss lightly.?Spoon into serving dish, arrange tomatoes and eggs on top; pour&dressing over all.  Serve immediately.th"the oil, vinLAMB WITH A CRUST6FOOD PROCESSORENTREEMEAT5lb	ROAST
LAMB
LEG OFSALTFRESH
GROUND PEPPER3slicesFIRMWHITE BREAD3medium
BAY LEAVES2clovesPEELEDGARLIC4TSOFTENEDBUTTER	1
cdry
WHITE WINEERemove all fat from lamb.  Place on a rack in a flat roasting pan andDsprinkle with salt and pepper.  Lock bowl in position.  Insert steelFblade.  Break bread into pieces and put into processor with bay leavesIand garlic.  Spread lamb with butter and press crumbs into butter.  RoastEat 325F for about 3 hours.  Remove from pan and let roast stand 15 to>20 minutes before slicing. Meanwhile, put wine in roasting pan)and heat and scrape any residue from pan.	@Serve as pan gravy with lamb, and if preferred, drink with a dry
Chardonnay. lamb with butte
ZABAGLIONE3
BASIC RECIPESDESSERT4	YOLKS
EGG2T
POWDEREDSUGAR2TSHERRYBBeat egg yolks and powdered sugar till thick.  Put in a heavy bowlCover hot water.  Beat constantly, adding a little sherry at a time,'until the mixture starts to hold shape.<Place immediately into heated cups for serving warm or cold.0Use of marsala instead of sherry is traditional.warm or cold.#UCREAMY PINWHEELS3
KIDS' COOKERYSANDWICHCHEESE3slices
RAISIN BREAD1/2c
PEANUT BUTTER3ozSOFTENEDCREAM CHEESE1/4cCHOPPEDNUTS>On a piece of wax paper, use a rolling pin or a sturdy plasticCglass to flatten the slices of raisin bread.  (Plain bread may also	be used).CIn a small mixing bowl, combine the peanut butter, cream cheese andnuts.FCarefully spread the creamy mixture on to the bread, being careful not	to tear a hole in the bread.8Starting with the long side, roll each slice into a log.
"Cut the log into rounds and serve.combine thepeaROAST LEG OF LAMB7	MICROWAVEENTREEMEAT5lb	LEG OR
LAMB
SHOULDER2clovesSPLITGARLIC1TPAPRIKASALTPEPPER?Place lamb, fat side down on microwave rack or trivet in bakingDdish.  Wrap last 2" with foil.  Be sure foil does not touch walls of?oven.  Place in microwave oven on ROAST (70% power) 15 minutes.DTurn over roast, remove foil, and season by cutting wedges on top ofFroast and inserting garlic pieces. Rub paprika over top and sides, addAsalt and pepper, and baste if necessary.  Return to oven and cookDat FULL POWER 15-25 minutes more depending on how well done you like	
your lamb.DVariation: Baste with orange juice instead of lamb drippings.  Try a!Pinet Noir wine too, if you like.es, addsalt anCHICKENBURGERS6FOOD PROCESSORENTREESANDWICHPOULTRY13-4 lb
CHICKEN3slices
SOFTBREAD1mediumCUTONION1tSALTFRESH
GROUND PEPPER1EGGFLOURBUTTERGCut chicken meat from carcass.  Do not use skin.  Save carcass and skinHto make chicken broth.  Cut chicken meat into 1-2" pieces.  There shouldbe about 2 1/2 c.DLock bowl in position.  Insert steel blade.  Add bread, onion, salt,Hpepper and egg.  Process until onion is chopped fine.  Remove to a bowl.BAdd chicken about 1 c at a time and process with steel blade untilFfinely chopped.  Continue until all chicken is processed, adding bread	Bmixture after each processing.  Mix lightly to blend.  Chill well.
CShape into patties.  Dip in flour. Heat butter in skillet and sauteIpatties over moderate heat, about 10 minutes turning to brown both sides.HServe with chili sauce, if desired, and a white Zinfandel wine.  This is
Bthe basic Chickenburger recipe. Variations can be made as follows:CAdd to bread mixture while it is processing--6-8 sprigs of parsley;Ior 1/2 t fresh grated nutmeg; or 1/2 c blanched almonds; or 1/2 t poultryseasonings.CYield: About 6 patties; or to serve on buns, makes 8; or several ofcocktail size.riations can be CALZONE6DAILY BREADSFOOD PROCESSORENTREEBREAD1/2lb	CHUNKS
FETA1/4lb
CUBES
MOZZARELLA1/4cRICOTTA1/2cSLICED	PEPPERONI1/4cGRATEDPARMESAN1/4tCHOPPEDROSEMARY1/2tCRUSHEDBASIL1/2tCRUSHEDOREGANO	2
TCHOPPEDPARSLEYFRESHLY
GROUND PEPPER2largeEGG1TWATER1/2lbSLICED	MUSHROOMS1/2cCHOPPED BELL PEPPER!1/2"c#SLICED$ONIONEDOUGH: With metal blade, place 1-1/2 pkgs yeast, 4 c bread flour, and@pinch of salt in processor bowl. Add 2 T olive oil and 1-1 1/2 cGwater.  Process to knead and place in oiled bowl to rise 1-1 1/2 hours,covered.ASet aside 2 baking sheets.  Mix cheeses, meats, vegetables, 1 eggand herbs.  Set oven to 400F.	EDivide dough in half.  Roll each into 6" circles.  Spoon filling over
B1/2 of each circle, leave edges free for sealing.  Fold dough overCfilling and press edges.  Place on sheets, slit tops and brush with,egg beaten with 1 T water.  Bake 30 minutes.Spoon filling ovPEKING PRECIOUS POT6WOK COOKINGENTREEMEATSEAFOOD8c

BEEF BROTH1lb THIN
SLICEDFLANK STEAKANGLECUT2SKINNEDBONEDCHICKEN BREASTCUT IN1"PIECES3/4lbCLEANEDSHRIMPSHELLEDDEVEINED1lbSTEAKSFISH
CUT IN1"CHUNKS
1lbCHINESECABBAGE1/2lbBOK CHOYCUT IN1"PIECES1/2lb CELL-OPHANENOODLES1/2lb SPINACH!12"WHOLE#WHITE$SCALLION?Preparation time: 20 minutes Cooking time    : 10 min to 1 hourAPour broth into wok.  Set heat control dial at 250F.  While broth>is heating prepare ingredients, dividing them into 6 portions.DSupply each guest with a tray of ingredients, chop sticks, or a longDhandled fondue fork and small bowls of Mustard Sauce, Sweet and Sour8Sauce and Plum sauce. When broth is boiling, cooking canGbegin.  Each guest dips his own food into the broth, cooking to desiredGdoneness.  When all food is cooked, place cellophane noodles into broth	?and cook until soft, about 10 minutes.Serve each guest a cup of
$soup. MUSTARD SAUCE:In a small bowl,Dcombine 6 T Chinese Mustard, 2 T mayonnaise, 2 T sugar, 1 t vinegar,>1/2 t sesame seeds, 1/2 t Hoisin Sauce and 2 minced scallions.
Makes 1/2 c of sauce.?BASIC SWEET & SOUR SAUCE: Combine 2 T soy sauce, 1/4 t powdered>ginger, 1/4 c white vinegar, 1 T brown sugar, 1 c pineapple orAorange juice and pour into wok. Simmer, stirring constantly until3mixture thickens, about 1 minute. Makes 1 1/4 cups.CPLUM SAUCE: Combine 1 jar (10 ozs) of plum preserves, 1 c sweet andEsour sauce, 1/2 c orange juice, 1 t soy sauce, 1/2 t Hoisin Sauce andok. !Simmer, stiWHEAT-GERM BURGER BUNS18DAILY BREADSFOOD PROCESSORBREADSANDWICH5-6c
BREAD FLOUR2pkgYEAST1/4cSUGAR1c
WHEAT GERM2/3cDRYMILK SOLIDS2largeEGG4tSALT8TCOLDBUTTER	2
cWARMWATERTOPPING:1BEATENEGG1TWATER3TSESAME SEEDSEWith plastic blade in place, add 5 c flour, yeast, sugar, wheat germ,Bmilk solids, salt and butter to processor.  Pulse to blend butter.EAdd eggs.  With motor running, add water through feed tube.  Process,Eadding flour if necessary to form smooth and elastic dough.  Let rise)in greased bowl, covered for 1-1/2 hours.DPunch down.  On floured surface, roll into cylinder, 18"x4".  Cut 1"Fcircles.  Shape into buns 3"x1-1/2" thick.  Place 1 to 1-1/2" apart on	Fbaking sheets.  Cover with towels and let rise 45 minutes.  Brush with
Cegg-glaze.  Sprinkle with  seeds. Bake in 400F oven for 15 minutes.Cool on racks.ts.  Cover with GRASSHOPPER PIE6DESSERTSDESSERT1 1/2c
COCOA WAFERS1/4c
MELTEDBUTTER3cSMALLMARSHMALLOWS1/2cMILK1/4cMINT LIQUEUR3T
CACAO LIQUEUR1 1/2cWHIPPEDCREAM1/4cGRATED	CHOCOLATEENOTE: Use chocolate cookie wafers to make crust.  Creme de menthe andDcreme de cacao are suggested for required liqueurs.  Crush chocolateIwafers till very fine crumbs and add melted butter.  Press evenly into anD8" pie pan.  Bake in 350F oven for 10 minutes.  In saucepan, combine?marshmallows and milk.  Cook, stirring constantly, till melted.GChill till thickened.  Gradually add liqueurs into marshmallow mixture.BWhip cream, if necessary.  Fold 1 c of whipped cream into mixture.	GPour into baked crust.  Garnish with remaining whipped cream and grated
Fchocolate.  Chill at least 4 hours before serving.  Keep refrigerated.allow mixture.
#CHOCOLATE SOUFFLE6
HOLIDAY MEALSDESSERT2/3c
SUGAR2T
CORNSTARCH1cMILK2squares	CHOCOLATE4EGG2TBUTTER1 1/2tVANILLA1/2tSALT	1/4
tCREAM OFTARTARCButter and sugar a 1 quart souffle dish.  Prepare souffle collar toBhelp extend depth of the dish. Combine sugar, cornstarch, milk andBunsweetened chocolate in saucepan. Cook, stirring constantly until<mixture thickens and chocolate melts.  Boil for 1 minute andFremove from heat.  Separate eggs. Beat egg yolks till thick and add to=chocolate mixture.  Stir in butter and vanilla.  Cool to roomHtemperature.  In meantime, beat egg whites with salt and cream of tartarIuntil stiff peaks form.  Fold 1/2 of the egg whites into cooled chocolate	Cmixture.  Fold in remaining egg whites.  Pour into prepared souffle
<dish and bake 50 minutes in a 350F oven.  Serve immediately.  Pour into prepCREAM OF CARROT SOUP2FOOD PROCESSORSOUP	VEGETABLE2c
MILK1TFLOUR2TBUTTER1/2tSALT1cCUBEDCARROTRAW2cut in1"piecesSCALLION3sprigsPARSLEYFRESH
GROUND PEPPERGLock bowl in position.  Insert steel blade.  Put 1 c milk and remainingFingredients in bowl and process to blend.  Add the remaining c of milk:while processing.  Pour into saucepan and bring to a boil,/stirring.  Let simmer 2 to 3 minutes and serve.CARROTRAW2SWEET AND SOUR FISH4WOK COOKINGENTREESEAFOOD3c

VEGETABLE OIL1EGG1/3cALL-PURPFLOUR1tSALT1/4tPEPPER1lbFILETFISH2CHOPPEDSCALLION1cloveCRUSHEDGARLIC	6
ozSLICEDWATER CHESTNUT
2T	SOY SAUCE2t
CORNSTARCH1lbCHUNKS	PINEAPPLEwithLIQUID2T 
WHITE VINEGAR;Preparartion time: 10 minutes Cooking time     : 10 minutesHPour oil into wok.  Set heat control dial at 425F.  While oil is heatingDcombine egg, flour, salt and pepper in a bowl to form a batter.  DipAfish fillets into batter.  When light goes out carefully add fishCand deep-fry until golden brown, about 5 minutes.  Remove and drainDon tempura rack or absorbent paper towels.  Carefully remove all butC1 T of oil from wok.  Add scallions, garlic and water chestnuts andIstir-fry 1 minute.  Push up sides of wok.  Combine remaining ingredients.	CPour mixture into wok and simmer, stirring constantly until mixture
Fthickens, about 1 minute.  Stir in vegetables and heat.Pour over fish.d drain"on tempRASPBERRY CHEESECAKE8	MICROWAVEDESSERTFRUIT18crushed	ZWIEBACK
CRACKERS3TBUTTER1TSUGAR16ozCREAM CHEESE1/2cSUGAR2YOLKSEGG1tGRATEDORANGE PEEL1TLEMON JUICE	2
beatenWHITEEGG
1c
SOUR CREAM2TSUGAR1textractVANILLA16ozFROZENRASPBERRIESor!1"pint#FRESH$RASPBERRIES=Lightly grease a 9" heat-resistant, non-metallic baking dish.AIn a small bowl, combine cracker crumbs, softened butter, and theIsmaller amount of sugar.  Press into the bottom of a greased baking dish.@Heat at FULL POWER, uncovered, in microwave oven 2 minutes.  Setaside.	BIn a large mixing bowl, beat cream cheese and the larger amount of
Csugar together until light and fluffy.  Add egg yolks, 1 at a time,?beating well after each addtion. Beat in orange peel and juice.
CFold in stiffly beaten eggs whites. Pour into prepared baking dish;smooth with a spatula."Microwave at FULL POWER 6 minutes.DIn a small bowl, combine sour cream, the remaining sugar and vanilla=until well blended.  Carefully spread over top of cheesecake.!Microwave at FULL POWER 1 minute.=Arrange raspberries on top of cheesecake as desired and chillEseveral hours before serving.  Serve with a late harvest Zinfandel ifdesired.ooth with a spatCAMEMBERT SPREAD16BREADS & SPREADS
APPETIZERS	APPETIZERCHEESE8oz	CHEESE
	CAMEMBERT8oz
SOFTENEDCREAM CHEESE3TDRY
WHITE WINE1/4tWORCESTERSHIRE1/2cGROUNDPECANS?In mixing bowl, combine camembert cheese and cream cheese untilBsmooth.  Gradually beat in wine. Add steak sauce or worcestershiresauce.DGradually add ground pecans.  Mix well.  Fill pastry bag with cheeseBmixture and spread mixture over melba toast, crackers or on Frenchbread.	EIf you don't have a pastry bag, use knife to spread.  There is enough
!mixture for 7 to 8 dozen canapes.ine camembertcRAISIN-CINNAMON DOUGHNUT6DESSERT2c	SIFTED
FLOUR1/4cSUGAR1T
BAKING POWDER1tSALT1/4tCINNAMON1/3c
SHORTENING
01-01-19803/4cMILK2/3cCHOPPEDRAISINS	1/2
cMELTEDBUTTER
1/4cSUGAR2tCINNAMONFSift togther all dry ingredients. Cut in shortening with pastry cutterGor two knives.  Mixture should look like small bowls.  Stir in milk andGraisins.  Turn onto lightly floured board.  Roll out to 1/2" thickness.-Cut into rounds with floured doughnut cutter.FArrange doughnuts on cookie sheets. Brush with melted butter.  Bake 12minutes in a 425F oven.	DBrush again with melted butter. Combine 1/4 c sugar and 2 t cinnamon
to make cinnamon sugar.Makes 1 dozen.s 1 dozen.board.  Roll outBANANA CRUNCH SALAD6
KIDS' COOKERYSALADFRUIT2	SLICED
APPLE2
RAISIN-CINNAMON DOUGHNUT6DESSERT2c	SIFTED
FLOUR1/4cSUGAR1T
BAKING POWDER1tSALT1/4tCINNAMON1/3c
SHORTENING
01-01-19803/4cGRASSHOPPER PIE6DESSERT1 1/2c
COCOA WAFERS1/4c
MELTEDBUTTER3cSMALLMARSHMALLOWS1/2cMILK1/4cMINT LIQUEUR3T
CACAO LIQUEUR
01-01-19801 1/2cWHIPPEDCREAM1/4cGRATED	CHOCOLATEENOTE: Use chocolate cookie wafers to make crust.  Creme de menthe andDcreme de cacao are suggested for required liqueurs.  Crush chocolateIwafers till very fine crumbs and add melted butter.  Press evenly into anD8" pie pan.  Bake in 350F oven for 10 minutes.  In saucepan, combine?marshmallows and milk.  Cook, stirring constantly, till melted.GChill till thickened.  Gradually add liqueurs into marshmallow mixture.BWhip cream, if necessary.  Fold 1 c of whipped cream into mixture.	GPour into baked crust.  Garnish with remaining whipped cream and grated
Fchocolate.  Chill at least 4 hours before serving.  Keep refrigerated.PER PIE6DESSERT1 1/2c
COCOA WAFERS1/4c
MELTEDBUTTER3cSMALLMARSHMALLOWS1/2cMILK1/4cMINT LIQUEUR3T
CACAO LIQUEUR
01-01-19801 1/2cWHIPPEDCREAM1/4cGRATED	CHOCOLATEENOTE: Use chocolate cookie wafers to make crust.  CHEAVENLY BROWNIES16DESSERT3/4c
FLOUR1/4tBAKING SODA1/4tSALT1/3cBUTTER1.2cSUGAR2TWATER
01-01-198012ozCHOCOLATE CHIP1tVANILLA	2EGG
1/2cCHOPPEDALMONDSECombine flour, baking soda and salt in  small bowl and set aside.  InDsaucepan, bring butter, sugar and water just to a boil.  Remove fromDheat and add 6 oz of chocolate chip morsels and vanilla.  Stir untilsmooth.CPlace chocolate mixture into a mixing bowl.  Add eggs one at a timeIand beat well after each egg.  Blend in flour mixture.  Stir in remaining/chocolate chip morsels and the chopped almonds.
DSpread into a 9" square baking pan and bake for 30 minutes in a 325F!oven.  Cool and cut into squares.chip morsels and the chopped almonds.
DSpread into a 9" square baking pan and bake for 30 minutes in a 325F!oven.  Cool and cut into squares.a time$and beatPOT AU FEU SOUP10SOUPS AND SALADSSOUPMEAT	VEGETABLE3lb	RUMP
BEEF6pints
COLDWATER1HEWALNUT CHIP POUND CAKE8DESSERT2c

CAKE FLOUR1/4tSALT1t
BAKING POWDER12ozCHOCOLATE CHIP1c
SHORTENING1cSUGAR
01-01-19805EGG1tVANILLA	1/2
cCHOPPEDWALNUTSFSift flour, salt and baking powder. Set aside.  Finely grind chocolate:chips in food chopper or food processor (one quick pulse).ECream shortening with sugar till light and fluffy.  Add eggs one at a=time.  Beat till creamy.  Blend in flour mixture, walnuts andchocolate until smooth.DPour into greased loaf pan and bake in a 300F oven for 90 minutes or	until done.Can be served with ice cream.eased loaf pan and bake in a 300F oven for 90 minutes or	until done.Can be served with ice cream.r mixture, walnuALL AMERICAN POT ROAST6CALIFWALNUT CHIP POUND CAKE8DESSERT2c

CAKE FLOUR1/4tSALT1t
BAKING POWDER12ozCHOCOLATE CHIP1cZUCCHINI STICKS8	APPETIZERCHEESE	VEGETABLE1pkg	FROZEN
PUFF PASTRY1bunchBROCCOLI1/2lbCHEDDAR CHEESE1EGG1/2c
SOUR CREAM1WHITE OFEGG
01-01-19801cCHOPPEDHAMGCook broccoli and grind in blender or food processor until well ground.EShred cheese and add to broccoli. Stir in egg, chopped cooked ham and@sour cream.  Mix with broccoli. Thaw pastry puff for 20 minutes.BRoll out each sheet on a lightly floured board.  Divide each sheetFinto four squares.  Fill each sheet with broccoli mixture leaving a 1"Fborder on each side of the square. Brush borders with egg white.  FoldGsquares diagonally in half to form triangles.  Brush with egg white andBpierce top with fork.  Place on cookie sheet and bake in 400F oven	=for 30 minutes or until golden brown.  Serve warm, and with a
Sauvignon Blanc if desired.d.les.  Brush withRIBBON SANDWICH10BRZUCCHINI STICKS8	APPETIZERCHEESE	VEGETABLE1pkg	FROZEN
PUFF PASTRY1bunchBROCCOLI1/2lbCHEDDAR CHEESE1EGG1/2c
SOUR CREAM1WHITE OFEGG
01-01-19801cCHOPPEDHAMGCook broccoli and griRIBBON SANDWICH10BREADS & SPREADS	APPETIZERSEAFOODSANDWICH1loaf	UNSLICED
WHEAT BREAD1loaf
UNSLICEDWHITE BREAD8ozCANTUNADRAINED1/4cMINCEDCELERY1TCHOPPEDSWEET PICKLE
01-01-19804EGG1/2c
MAYONNAISE	1/2
tMUSTARDdashSALTdashPEPPER:Hard boil eggs.  Shell and chop eggs.  Mix eggs with 1/4 cAmayonnaise, mustard, salt and pepper.  Drain tuna.  Mix tuna withC1/4 c mayonnaise, celery and sweet pickle.  Refrigerate in separate?bowls.  Trim crusts from each loaf. Slice each loaf into 5 to 7Ghorizontal slices.  Take out egg and tuna mixture.  Alternate spreading?tuna and egg mixture on each horizontal slice.  Wrap in foil orFplastic and refrigerate over night. Unwrap next day.  Cut this loaf ofDalternating bread and fillings into 15 to 20 crosswise slices.  Each	5slice can be halved.  Keep refrigerated until served.ce.  WrapWALNUT CHIP POUND CAKE8DESSERTSDESSERT2c

CAKE FLOUR1/4tSALT1t
BAKING POWDER12ozCHOCOLATE CHIP1c
SHORTENING1cRIBBON SANDWICH10BREADS & SPREADS	APPETIZERSEAFOODSANDWICH1loaf	UNSLICED
WHEAT BREAD1loaf
UMARCELLA'S PATE12	APPETIZERMEATPOULTRY1lb

CHICKEN LIVER1 1/2lb
GROUNDPORK1/4lbHAM1/2lbBACON1/2lbFRESH	MUSHROOMS1EGG
01-01-19802TCOGNAC1tTARRAGON	1
tFRESHBASIL
1tTHYME6wholeCLOVEdashSALTdashPEPPER3 
BAY LEAVESDFry chicken livers, pork and ham chunks until brown; drain.  Fry 1/4Elb bacon; drain.  Place all meat in food processor or blender and mixDwith 1 egg until blended.  Saute mushrooms in frying pan.  Add herbs?and cognac to meat mixture in processor.  Remove from processorBand mix with mushrooms in small bowl.  Line 1 quart oven-proof panHor casserole dish with remaining 1/4 lb of bacon.  Pour in mixture.  TopCwith bay leaves and whole cloves. Place casserole dish in a shallowGpan of water, and put in oven.  Bake 1 1/2 hours in a 350F oven.  Cool.	@Refrigerate.  Remove from casserole dish and serve with bread or
 crackers, and a Chardonnay wine.I SQUARES8
APPETIZERS	VEGETABLE	APPETIZER2pkgs	FROZEN
BROCCOLI3TBUTTER1/2cCHOPPEDONION1/4lb	MUSHROOMS4BEATENEGG1/4cBREAD CRUMBS1can
MUSHROOM SOUP1/2cPARMESANMARCELLA'S PATE12	APPETIZERMEATPOULTRY1lb

CHIBROCCOLI SQUARES8	APPETIZER	VEGETABLE2pkgs	FROZEN
BROCCOLI3TBUTTER1/2cCHOPPEDONION1/4lb	MUSHROOMS4BEATENEGG1/4cBREAD CRUMBS
01-01-19801can
MUSHROOM SOUP1/2cPARMESANCHEESE	1
tTARRAGONdashSALTdashPEPPERFCook broccoli until tender.  Grind broccoli in food processor/blender.;Saute onions and mushrooms in butter until onions are limp.DCombine eggs with bread crumbs, 2 T parmesan cheese, soup, herbs and@broccoli.  Blend with the onion mixture and turn into greased 9"3square baking pan.  Sprinkle with remaining cheese.EBake at 325F for 40 minutes or until set.  Cool and refrigerate.  Cut	into 1" squares.DServe either at room temperature or preheat for 10 minutes in a 350Foven.BLE STOCK6SOUPS AND SALADSSOUP	VEGETABLE8c	COLD
WATER3
CHOPPEDCARROT2stalksCHOPPEDCELERY1dicedTURNIP3SLICEDLEEK1largeCHOPPEDONION1/4lbCHOPPED	MUSHROOMSBROCCOLI SQUARES8	APPETIZER	VEGETABLE2pkgs	FROZEN
BROCNUTTY CHEESE LOG4BREADS & SPREADSCHEESE	APPETIZER1T
BUTTER1/3cPECANS1/4tSALT2tPARSLEY2cSHREDDEDCHEDDAR CHEESE3ozSOFTENEDCREAM CHEESE
01-01-19802TMILK1TDIJONMUSTARD	1
tSAUCEWORCESTERSHIRE
1/2tPEPPER SAUCEBIn skillet, melt butter and add pecans.  Saute over low heat until@lightly browned.  Cool and chop fine.  Stir in salt and parsley.@Set aside.  In small bowl, beat cream cheese and cheddar cheese.DAdd milk, mustard, worcestershire sauce and pepper sauce to cheeses.EChill until firm for one hour.  Roll cheese into log using wax paper.8Roll in nut mixture.  Wrap airtight and chill overnight.EMakes a 7" log; serve with fruit, crackers or crudities.  A sparkling	-wine of your choice would be a festive touch..Set aside.  IRED CABBAGE SLAW6SOUPS AND SALADS	SIDE DISH	VEGETABLE1medium	SHREDDED
RED CABBAGE2tart
CHOPPEDAPPLE1/4cMINCEDCELERYNUTTY CHEESE LOG4BREADS & SPREADSCHEESE	APPETIZER1T
BUTTER1/3cPECANS1/4tSALT2tCAMEMBERT SPREAD16BREADS & SPREADS	APPETIZERCHEESE8oz	CHEESE
	CAMEMBERT8oz
SOFTENEDCREAM CHEESE3TDRY
WHITE WINE1/4tWORCESTERSHIRE1/2cGROUNDPECANS
01-01-1980?In mixing bowl, combine camembert cheese and cream cheese untilBsmooth.  Gradually beat in wine. Add steak sauce or worcestershiresauce.DGradually add ground pecans.  Mix well.  Fill pastry bag with cheeseBmixture and spread mixture over melba toast, crackers or on Frenchbread.	EIf you don't have a pastry bag, use knife to spread.  There is enough
!mixture for 7 to 8 dozen canapes.RAISIN-CINNAMON DOUGHNUT6DESSERT2c	SIFTED
FLOUR1/CAMEMBERT SPREAD16BREADS & SPREADS	APPETIZERCHEESE8oz	CHEESE
	CAMEMBERT8oz
SOFTENEDCREAM CHEESE3TDRY
WHITE WINE1/4tWORCESTERSHIRE1/2cGROUNDPECANS
01-01-1980?In mixing bowl, combine camembert cheese and cream ch                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                      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