• 3/4 CUP AND 4 TBLS SUGAR
• 4 TBLS WATER
• 2 CUPS OF MILK
• 4 EGGS
• 1 TSP VANILLA OR 2" OF BEAN
• CARMELIZE 4 TBLS SUGAR IN WATER
• COAT BOTTOM OF CASSEROLE
• BEAT EGGS WITH SUGAR
• BRING MILK TO A BOIL
• ADD HALF OF MILK TO THE EGGS AND SUGAR STIR AND ADD THE 2ND HALLF
• ADD VANILLA
• STRAIN INTO COATED CASSEROLE
• PUT CASSEROLE INTO A BAIN MARIE IN THE LOWER SHELF OF AN OVEN AT 325 FOR 50 MINUTES OR UNTIL DONE

2 oz day-old white bread torn in small pieces

1/2 cup of milk

1/2 lb each - ground veal, pork, lamb

• 3 lbs onions
• 4 cloves garlic, crushed or minced
• 1 cup vegetable oil
• 8 oz tomato paste
• 2 tbsp lemon juice
• salt
• 3 15oz cans chicken or beef stock
• 4 tbsp curry paste
• 2 tbsp tumeric
• 1 small jar apple sauce
• 1 can coconut cream (as for pina colada)
• Beef, lamb, chicken, or shrimps
  (serves 8-10)

1. process peeled onions in a cuisinart until almost 
   liquified
2. Heat oil in a large pot and add onions and garlic.
3. simmer without browning until onion has lost its 
   identity
4. Add tomato paste, lemon juice, salt, and stock to 
   pea soup consistency
5. Add curry paste and tumeric simmer for about 1/2 
   hour
6. Add apple sauce and coconut at low heat for last 
   15 minutes (avoid burning pan) 
   [curry sauce can be frozen at this point]
7. To serve heat and add meat over rice
8. If sauce looks pallid use gravy browning
9. Other accompaniments: chopped peanuts, diced
   cucumber with yogurt, and various chutneys.

• 1/2 LB BUTTER
• 1 ONION CHOPPED FINE
• 1/2 CUP PARSLEY CHOPPED
• 3/4 LB MUSHROOMS SLICED
• 2 CUPS BROTH
• 1 1/2 CUPS BARLEY

1. SAUTE VEGETABLES UNTIL SOFT ( 10 MIN ? )
2. ADD BARLEY AND SAUTE 10 MINUTES
3. ADD BROTH
4. PUT IN GREASED CASSEROLE BAKE FOR 1 1/2 HRS AT 350 

• 2 CANS ( 15 OZ ) CANNELLIINI BEANS OR I LB NAVY BEANS SOAKED AND COOKED
• 4 TOMATOES PEELED SEEDED & CHOPPED
• 2 TSP MINCED GARLIC
• 3/4 CUP CHOPPED BASIL
• 1 JALAPENO CHOPPED FINE
• 1/2 CUP OLIVE OIL
• 1/2 CUP GRATED PARMESAN CHEESE
• 1/2 LB FONTINA CHEESE DICED FINELY
• SALT & PEPPER

1. COMBINE ALL INGREDIENTS EXCEPT CHEESES AND BEANS LET STAND AT ROOM TEMP AT LEAST 3 HRS
2. HEAT BEANS SLOWLY IN 1/2 CUP WATER
3. DRAIN BEANS ADD CHEESES, SAUCE, AND TOSS
4. ADD TOMATO MIXTURE AND SERVE WARM

• 1 LB NAVY BEANS
• 1 LB LENTILS

1. SOAK AND COOK
   ADD
2. 1 LARGE CAN TOMATO PUREE (29 OZ )
3. 1 PEPPERONI DICED
4. 1 CHOPPED JALAPENO

1. GOOD SEASONS SALAD DRESSING
2. CHOPPED GARLIC ( LOTS FINELY DONE )

mushroom layer
Night before:
1) Grind 2 lbs mushrooms finely--place in cheesecloth--squeeze out liquid
2) chop onions finely-3/4 cup-saute lightly
3) add mushrooms - cook one minute
4)Add 1/4 cup finely chopped parsley - cook one minute.
5)Take off stove--add sherry and salt to taste. Return to cheesecloth, place in colander inside baking pan. Refrigerate overnight. Squeeze out liquid in morning (be tough--squeeze as much as possible).

beef
Morning of party:
1) cook filet of beef 30-35 mins. at 400 degrees
2) Let cool - save drippings for gravy, discard fat
3) Refrigerate

pastry
Any time after beef is thoroughly cooled:
1) 2-3 large containers of Pillsbury Crescent Dough (two should be enough, but 2 1/2 is safer)
2) work hard at dough with rolling pin (It's very elastic, and you'll be exhausted before you're through). Not paper-thin, but should be fairly thin--too thin and it tears, too thick and it's soggy.
3)Roll out to size of beef, with 1" overlap.

This is the only tricky part--if you want to be really safe, have extra mushroom pate and crescent dough ready in casae you have problems the first time (i.e., my hands got shaky!)
Basically, try to handle pastry/mushroom./beef combination as little as possible--it only causes problems.

1) Put half of pate on top half of beef - cut rolled-out dough in half, put on top of pate.
2) Have ungreased baking pan ready--flip beef onto pan so that uncovered half of beef is up. Put other half of pate on, then other half of dough, then pinch overlapping ends together hard. If pastry is too thin, this is where it will stretch and tear; if not pinched hard enough, it will part. (Doesn't hurt the taste, but the looks will suffer.) Make seams as invisible as possible.
3) Brush with beaten egg
4) Prick all over with a fork.

[this can all be done early in the day--then just refrigerate it until dinner time]

Cook at 375 degrees for 35 minutes. This only cooks the pastry--the meat cooks no longer after it's covered with pastry, amazingly enough. This timing gives you quite pink beef, which is (technically) correct.

gravy
served hot beside beef:
Pan drippings, sherry to taste, a little consomme (depending on how much gravy you want).

Good Luck!!!!!!

• 1 LARGE HAM HOCK
• 3 QTS & 1 CUP WATER
• 1 LB BLACK BEANS
• 2 CUPS CHOPPED RED ONION
• 1 BAY LEAF
• 28 OZ CAN TOMATOES CHOPPED
• 2 TBLS LIME JUICE

1. SIMMER HAM HOCK IN 3QTS WATER 1 HOUR
2. ADD BEANS,ONION, AND BAY LEAF SIMMER 1 HR OR UNTIL BEANS ARE COOKED
3. ADD TOMATOES, CUP OF WATER COOK 45 MIN
4. DISCARD HAM HOCK AND BAYLEAF STIR IN LIME JUICE
5. SERVES 8

3 cups all-purpose flour           

1/4 teaspoon instant yeast

1 1/4 teaspoon salt

1 5/8 cups of water

Blend all the ingredients and add the water

After mixing put in a covered bowl

Let  rest for 18 - 24 hours at room temperature

Fold dough over on itself two or three times cover and let rest 15minutes

Shape dough into a ball cover and let rise for two hours

Set oven to 450 degrees and put in a heavy stew pot for at least 1/2 hour

Turn dough into hot pot cover and bake 30 minutes

uncover and bake another 15 - 30 minutes for a golden brown loaf

Chicken (3.5 -4lbs)  2 quarts water; 1/2cup regular salt(double with kosher); 1/2 cup sugar; 1-1/2 hrs

Turkey (12-17lbs)    2 gallons water;1 cup regular salt(^); 6-12 hrs incease all by 50% for larger bird 

2 cups kosher salt or 1 cup regular salt

1 cup sugar

2 quarts water

• 1 WHOLE BRISKET 7 - 8 POUNDS
• 2 LARGE ONIONS SLICED THIN
• 1 CUP BEEF STOCK
• 1 TBLS VEGETABLE OIL

1. BROWN MEAT ON BOTH SIDES
2. BROWN ONIONS
3. PRE HEAT OVEN TO 350 DEGREES
4. COMBINE ALL INGREDIENTS AND BAKE 3 - 4 HRS
5. COOL & REFRIGERATE - REMOVE FAT
6. RE HEAT

• 1/2 CUP SOFTENED SWEET BUTTER
• 1/2 CUP BROWN SUGAR
• 1/4 CUP MOLASSES
• 1/4 DARK KARO SYRUP
• 1 EGG / BEATEN
• 1/4 TSP SALT
• 1 1/2 CUPS FLOUR
• 1 TSP BAKING SODA
• 1/2 CUP (BUTTER) MILK
• 2 OZ GINGER PEELED & GRATED
• CREAM BUTTER AND SUGAR

1. ADD MOLASSES, KARO,EGGS, & SALT
2. BEAT UNTIL SMOOTH
3. MIX FLOUR AND SODA/BLEND SLOWLY
4. STIR IN GINGER
5. 8" BUTTERED SQUARE PAN
6. 350 DEGREES / 35 - 40 MINUTES

Silver Palate - 6 Servings

• 6 tbsp. sweet butter
• 1 lg. yellow onion, chopped
• 1/4 c. minced ginger
• 3 garlic cloves, minced

#Saute gently for 15-20 minutes Add

• 7 cups chicken stock
• 1 cup dry white wine
• 1 1/2 lbs, carrots, chopped

1. Simmer, uncovered, 40 minutes (until carrots soft)
2. Puree.
3. Season with 2 tbsp lemon juice,
4. pinch of curry, salt and pepper.
5. Garnish with chives

Serve hot or cold.

• 1 1/4 CUPS PINTO BEANS
• 3 CUPS WATER
• 5 CUPS CANNED TOMATOES
• 2 TBLS VEGETABLE OIL
• 4 CUPS CHOPPED ONIONS
• 4 CUPS CHOPPED PEPPERS
• 1/2 CUP CHOPPED PARSLEY
• 4 OZ BUTTER
• 3 1/2 LBS HAMBURGER
• 1/2 CUP CHILI POWDER
• 2 TSPS CUMIN
• SALT & PEPPER

1. SAUTE ONIONS & PEPPERS IN BUTTER
2. ADD BEEF COOK FOR 25 MIN
3. COOK BEANS AND ADD ALL OTHER INGREDIENTS
4. SIMMER FOR ABOUT AN HOUR

• 2 LBS POACHED CHICKEN (3 CUPS)
• 2 LBS WHITE BEANS COOKED OR CANELLINI BEANS RINSED
• 1 1/2 CUPS FINELY CHOPPED CELERY
• 3/4 CUP FINELY CHOPPED RED ONION
• 1/2 CUP MINCED PARSLEY
• 6 TOMTOES PEELED & DICED
• 2 RED PEPPERS PEELED - CUT IN STRIPS
• 4 ARTICHOKE HEARTS COOKED

DRESSING:
* 2 CLOVES GARLIC\1/4 TSP SALT MASHED TOGETHER 
* 3 TBLS LEMON JUICE
* 3 SNIPS THYME
* 1 1/2 TSPS FRESH OREGANO
* 3 TBSP BALSAMIC VINEGAR

1. WHISK TOGETHER WITH 1/4 CUP OLIVE OIL
2. DRIZZLE OVER SALAD

• 1 CUP PARSLEY
• 5 GARLIC CLOVES peeled

1. process in a cuisinart
   add

• 1/2 CUP OLIVE OIL
• 1/4 CUP RED WINE VINEGAR
• 1/4 CUP MINCED RED ONION
• 1/4 TBSP RED PEPPER FLAKES

• 2 CUPS COOKED COUSCOUS
• 2 1/2 CUPS BOILING WATER/BROTH
• 2 CUPS COUSCOUS, SALT & BUTTER
• STIR, REMOVE FROM HEAT AND LET STAND FOR 5 MIN

• 6 GREEN ONIONS CHOPPED
• 2 TOMATOES CHOPPED AND SEEDED
• 1 CUP CUCUMBER SEEDED & CHOPPED
• 2 CUPS GARBANZO BEANS - COOKED
• 1 CUP PARSLEY - CHOPPED
• MIX TOGETHER WITH DRESSING
  * 3/4 CUP OLIVE OIL
  * 1/2 CUP LEMON JUICE
  * 2 CLOVES MINCED GARLIC
  * 1 TSP EACH - DIJON, GROUND CORIANDER, & GRINDS OF PEPPER
  SALT TO TASTE

• 1 can refried beans
• 1 pkg cream cheese
• 1 bunch green onions
• 2 cups sour cream
• taco seasoning mix ( to taste)
• 1 12 oz cheddar cheese cubed
• 1 12 oz monterey jack cubed
• 1 cup salsa
• 1 sm can diced chili peppers
• 1 garlic clove minced
• 1/2 tsp paprika

1. Bake 45 - 60 minutes at 350 degrees
2. Serve with tortilla chips or crackers

MARINADE

• 1/2 CUP VEGETABLE OIL
• 3/4 cup soy sauce
• 3 tblsp dry mustaard
• 1/4 cup worcestershire sauce
• 1/2 cup red wine vinegar
• 1 1/2 tsp parsley flakes
• 3 cloves garlic crushed
• 1/2 cup lemon juice 

MEAT

• 2.5lbs filet of beef

Mix all ingredients together and cut beef into large cubes removing fat & gristle

Marinate for at least 2.5 hours

Put cubes on skewers and cook over charcoal fire for no more than 4 minutes per side

• 4 CUPS TOMATO JUICE
• 1 ONION MINCED
• 2 CUPS TOMATOES DICED
• 1 CUP MINCED GREEN PEPPER
• 1 TSP HONEY
• 1 CUCUMBER DICED
• 2 SCALLIONS CHOPPED
• JUICE OF 1 LIME & 1/2 LEMON
• 2 TBLS WINE VINEGAR
• 1 TSP BASIL
• 1 CLOVE GARLIC CRUSHED
• 1/4 CUP PARSLEY CHOPPED
• 2 TLBS OLIVE OIL
• DASH OF TOBASCO
• SALT & PEPPER

1. COMBINE AND CHILL FOR AT LEAST TWO HOURS

• 1 CUP BUTTER
• 4 OZ UNSWEETENED CHOCOLATE
• 2 CUPS SUGAR
• 4 EGGS
• 1 CUP FLOUR
• 1 TSP VANILLA
• 1/4 TSP SALT

1. HEAT OVEN TO 350
2. GREASE 13 X 9 X 2 PAN
3. IN A LARGE BOWL MICROWAVE BUTTER & CHOCOLATE UNTIL SOFT (1 1/2 - 3 MINS ) STIR IN SUGAR
4. ADD EGGS ONE AT A TIME AND ADD OTHER INGREDIENTS
5. BAKE 30 -35 MINUTES
   MAKES ABOUT 3 DOZEN

• 1LB BLACK EYED PEAS
• 1/4 LB SMOKED HAM OR HAM HOCK
• 1 1/2 LBS SMOKED SAUSAGE IN 1/4 IN SLICES
• 6 CUPS CHICKEN BROTH
• 1 TBLS OLIVE OIL
• 1 ONION CHOPPED FINE
• 1 RIB CELERY CHOPPED FINE
• 1 TBLS GARLIC CHOPPED FINE
• 2 BAY LEAVES
• 1-2 SMALL CHILES CRUSHED
• 1 TSP BLACK PEPPER
• 1 TSP DRIED THYME - CRUMBLED
• 1 TBLS DRIES BASIL - CRUMBLED
• 1/2 TSP PICKLING SPICE
• 1 RED ONION - CHOPPED
• COOKED RICE
• TABASCO AND VINEGAR

1. COVER PEAS WITH TWO INCHES WATER - BOIL 2 MINUTES - LET REST 1 HOUR.
2. ADD HAM, 1/2 OF THE SAUSAGE AND THE BROTH BRING TO A BOIL
3. SAUTE THE ONION ( YELLOW ) AND CELERY IN OIL UNTIL SOFT - ADD TO PEAS WITH REMAINING SPICES - SIMMER COVERED FOR TWO HOURS
4. BROWN REMAINING SAUSAGE - ADD TO PEAS -SIMMER UNCOVERED FOR 15/20 MINUTES UNTIL LIQUID IS SLIGHTLY THICKENED
5. SERVE OVER RICE WITH RED ONION AND CONDIMENTS

• 1 RUMP OR BONELESS CHUCK ROAST 3 LBS
• OLIVE OIL
• 3 CLOVES GARLIC
• 1 LB ONIONS CHOPPED
• 2 CARROTS CHOPPED
• 2 CELERY RIBS CHOPPED
• 1 CUP TOMATOES SEEDED & CHOPPED
• 1 TBLS TOMATO PASTE
• 1/4 CUP CHOPPED BASIL
• 1/2 CUP DRY RED WINE

1. PUT GARLIC SLIVERS IN MEAT
2. BROWN MEAT IN OLIVE OIL
3. BROWN VEGETABLES IN OIL
4. STIR IN WINE AND TOMATOES
5. COVER TIGHTLY AND COOK OVER VERY LOW HEAT FOR AT LEAST 3 HOURS
6. REMOVE FAT AN PUREE COOKED VEGETABLES FOR THE SAUCE

1. Peel and cut into quarters as many potatoes as needed.
2. Put in cold water, and bring water to boil.
3. As soon as water boils, strain potatoes and put into a previously heated baking pan (preferably a heavy one, as it spreads the heat better) which has had an oil/butter mix heated in it in a 400 degree oven.
4. Put in oven, roast, turning after half an hour, then again as needed, for an hour.
   This is a no-fail recipe, except that, rather like souffle, the guests need to be ready when the potatoes are, so that they don't become uncrunchy. However, a wait of 10-15 minutes is bearable.

• 1 Bay leaf
• 4 Cloves of garlic unpeeled
• 2 Tsps rosemary
• 2 3/4 lbs boned leg of lamb
  
• Bring a pot of water to a boil,
• add the herbs and the lamb.
• Bring back to a boil
• Simmer for 1 1/2 hours turning each 1/2 hr
• let meat cool in the liquid.
  (see sardine sauce & enriched vinaigrette).

1. PRE HEAT OVEN TO 450
2. COOK LAMB FOR 15 MIN
3. LOWER OVEN TO 350
4. COOK FOR 1 HOUR 15 MIN- to 125/130 internal degrees
5. REST FOR 20 MINUTES @ 120

• 2 pkg. lemon jello (can be any flavor)
• 2 cups Tom Collins mix (or Sprite)
• 1 Pt. heavy cream
• grated rind of one lemon (or orange, etc.)

1. Make jello according to directions, using lemon/lime soda instead of cold water.
2. Add grated lemon rind.
3. Refrigerate: wait until jello is just setting--beat with beater until fluffy (about 30 seconds); beat heavy cream until stiff, but not too stiff.
4. Fold cream into jello--let set for at least an hour.

I started making this at 4:00, served it at 8:00. Caveat: If jello or cream are too stiff, they won't blend together as seamlessly as they should, but will still taste good.!

1-1/2 cups coarsely chopped fresh flat-leaf parsley
1/3 cup coarsely chopped fresh mint
3 Tbs. coarsely chopped fresh rosemary
8 medium cloves garlic, peeled
1/4 cup fresh lemon juice (from 2 medium lemons)
1/4 cup soy sauce
Kosher salt and freshly ground black pepper
1/2 cup extra-virgin olive oil
2 flank steaks (about 3 lb. total), trimmed of excess fat

 

Set aside 2 Tbs. of the parsley. Combine the remaining parsley with the mint, rosemary, and garlic in a food processor and pulse until finely chopped. Add the lemon juice, soy sauce, 1 tsp. salt, and 1 tsp. pepper and process until smooth. With the motor running, add the olive oil in a thin stream.

Put the steaks in a nonreactive baking dish large enough to hold them both. Pour the marinade over them and turn to coat. Cover and refrigerate for at least 4 hours or overnight, turning occasionally.

1.2 lbs Sweet Italian Sausage
1 lb. Ground Beef (80% lean)
1.5 T butter
1/2 cup fresh breadcrumbs
2" piece of fresh ginger, minced]actually, we threw these in to the Cuisinart with cilantro, etc
2 garlic cloves - minced ]
1 red pepper
1.5 tsps coriander
1/4 tsp tumeric
1/2 tsps cumin
cracked black pepper
1/2 tsp cayenne
1/4 c cilantro
2 eggs
1/4 c ketchup
2 oz parmesan/reggiano
1/2 tsp sweet or hot paprika
1/2 yellow onion, chopped

Glaze: ketchup, hoisin sauce, cumin

***All the above items are very forgiving of changing around - Katy and Mum substituted things that were at hand for at least 1/3 of the items (such as the Italian sausage) -

Toast breadcrumbs in butter - remove to bowl to cool
If desired, use cuisinart to finely chop onions, then ginger/pepper/garlic and finally cilantro (saute onions first 4-5 minutes, then add finely chopped ginger/pepper/garlic for 1-2 minutes, then dry spices for 1 minute, then allow to cool)
Saute with 2 tsps salt for 4-5 minutes (soft and beginning to brown)
Add dry spices for one minute
Heat oven to 350 degrees
Mix sausage, beef,eggs, ketchup, cheese and paprika with breadcrumbs
Combine with cooked onion mixture and knead gently until mixed
Form 9×5 loaf on parchment paper on a baking sheet
Bake 45 minutes, glaze and cook to internal temp of 160 degrees
Let rest for 15 minutes - just as good cold as hot

We served with carrots and green salad - the meatloaf has a very subtle taste, and could go with anything.

• 1 1/2 LBS ELBOW MACARONI
• 1/4 CUP OLIVE OIL
• 1 PACKAGE COOKED CORN
• 1 CUCUMBER PEELED, SEEDED & CHOPPED
• 1 CUP PARSLEY CHOPPED

DRESSING
* 1/2 CUP OLIVE OIL
* 4 TLBS LEMON JUICE
* PEPPER & SALT

1. COOK PASTA AL DENTE
2. RINSE IN COLD WATER
3. ADD OLIVE OIL AND VEGETABLES
4. DRIZZLE ON DRESSING

OPTIONALLY CRUMBLE FETA CHEESE ON TOP

• 2 1/2 LBS SMALL RED POTATOES
• 1 TBSP LEMON JUICE
• 1/2 CUP SOUR CREAM
• 1/2 CUP MAYONNAISE
• 1/4 CUP BASIL STRIPS
• 1/4 CUP MINCED PARSLEY
• 2 GARLIC CLOVES / MINCED
• 2 TBSP VINEGAR
• 1 TSP WORCESTERSHIRE
• 1/2 TSP DIJON MUSTARD
• 1/2 TSP PEPPER
• 1/2 TSP SALT

1. BOIL POTATOES WITH LEMON JUICE AND SALT FOR 12 MINUTES
2. MIX OTHER INGREDIENTS FOR DRESSING
3. CUT UP POTATOES WHEN COOL, TOSS SALAD.

First cut Ribbed Roast beef

remove bones and tie onto roast

Pre heat oven to 250 degrees

Brown roast  on top of stove or on a grill

Place on a rack in a roasting pan

Roast to 130 degrees/med rare - a 7lb roast will take about 3.5 hours

Let stand covered for 30 minutes

• 3 - 4 LB PORK CENTER CUT LOIN
• GARLIC
• ROSEMARY
• PARSLEY
• OLIVE OIL

1. CHOP THE HERBS, MIX WITH THE OLIVE OIL, AND COAT THE LOIN.
2. LET SIT FOR SEVERAL HOURS
3. PRE HEAT THE OVEN TO 350 DEGREES
4. COOK 15/20 MIN PER POUND.
5. CHECK AT 1 1/2 HRS- ROAST IS DONE WHEN THE INTERNAL TEMPERATURE REACHES 145 - 150 DEGREES

Roast meat in a 325° oven (except as noted).

Roast fat side up. Do not let fat side or bone touch bottom of pan.

Do not cover. Do not add water.

When testing fore temp., put thermometer in center of thickest part of meat.

Let meat rest for 10 to 15 minutes before carving.

 

Meat Cuts	Approx. Weight	Internal Temp on Removal From Oven	Approx. Cooking Time
Beef
Rib Roast	4 to 6	140° (rare) 160° (medium) 170° (well-done)	2 – 2 ½ hrs. 2 ½ - 3 ¼ hrs. 2 ¾ - 4 hrs.
Rib Roast	6 to 8	140° (rare) 160° (medium) 170° (well-done)	2 1/2 – 3 hrs. 3 – 3 ½ hrs. 3 1/2 – 4 ¼ hrs.
Boneless Rib Roast	5 to 7	140° (rare) 160° (medium) 170° (well-done)	2 ¾ - 3 ¾ hrs. 3 ¼ - 4 ¼ hrs. 4 – 5 ½ hrs.
Boneless Round Rump Roast	4 to 6	150° to 170°	2 – 2 ½ hrs.
Round Tip Roast	3 ½ to 4	140° to 170°	2 ¼ - 2 ½ hrs.
Rib Eye Roast ( roast at 350°)	4 to 6	140° (rare) 160° (medium) 170° (well-done)	1 ¼ - 1 ¾ hrs. 1 ½ - 2 hrs. 1 ¾ - 2 ¼ hrs.
Tenderloin Roast (roast at 425°)	4 to 6	140° (rare)	¾ - 1 hr.
Pork
Shoulder Arm Picnic	5 to 8	170°	3 – 4 hrs.
Smoked Shoulder Picnic Whole Cook-before-eating Fully Cooked	5 to 8 5 to 8	170° 140°	3 – 4 ½ hrs. 2 ½ - 3 ¼ hrs.
Boneless Shoulder Blade Boston Roast	3 to 5	170°	2 – 3 hrs.
Loin Blade Roast	3 to 4	170°	2 ¼ - 2 ¾ hrs.
Loin Center Loin Roast	3 to 5	170°	1 ¾ - 2 ½ hrs.
Loin Center Rib Roast	3 to 5	170°	1 ¾ - 2 ½ hrs.
Rib Crown Roast	4 to 6	170°	2 ¾ - 3 ½ hrs.
Boneless Loin Top Loin Roast	2 to 4	170°	1 ¼ - 2 hrs.
Loin sirloin Roast	3 to 5	170°	2 ¼ - 3 ¼ hrs.
Tenderloin	1	170°	¾ - 1 hr.
Leg (fresh ham)	12 to 16	170°	5 – 6 hrs.
Leg (fresh ham) Half	5 to 8	170°	3 ¼ - 4 ¾ hrs.

 

• 1/4 c. balsalmic vinegar
• 2 tbsp Dijon mustard
• 2 tbsp fresh lemon juice
• 1 clove garlic, minced
• dash of Worcestershire

1. Whisk together.
2. then whisk in 1/2 c. extra-virgin olive oil
   salt and pepper to taste
3. Also good on potato salad

• 1 SLICE ROUGH BREAD IN PIECES
• 1 1/2 TBLS RED WINE VINEGAR
• 1 1/2 CUPS PARSLEY LEAVES CHOPPED
• 2 TBLS CAPERS
• 1 CLOVE GARLIC CHOPPED
• 3 FLAT ANCHOVIES
• 1 TSP DIJON MUSTARD
• 1/2 CUP VIRGIN OLIVE OIL

1. SOFTEN BREAD IN VINEGAR
2. PUT ALL INGREDIENTS IN A PROCESSOR
3. WITH MOTOR RUNNING ADD OIL IN A STREAM

JOAN MILLSPAUGH

• 2 Sticks soft butter
• 1 cup sugar
• 1 egg
• 2 cups flour added slowly
• 1 tsp vanilla

1. Beat togther. Make balls- roll in sugar-flatten
2. 300 10-15 minutes (spreads very slowly )

• 2 CHOPPED ONIONS
• 2 CHOPPED GARIC CLOVES
• 1/2 CUP MARGARINE
• 6 CUPS CHICKEN BROTH
• 4LBS PEELED TOMATOES CHOPPED
• 4 TBLS TOMATO PASTE ( 1/2 CAN )
• 1/2 CUP CHOPPED BASIL

1. SIMMER ALL BUT THE BASIL FOR 15 - 20 MINUTES UNTIL SLIGHTLY THICKENED
2. FREEZES WELL MAKES 14 CUPS

1. Preheat oven to 350
2. Brush turkey with melted butter
3. Roast, breast side down, in a rack and covered with
4. tin foil for one hour
5. Reduce heat to 200, and roast for three hours
6. Turn breast side up and roast for an additional 3.45 hours
7. ( 18/20 lb bird) to internal temp of 160/170
8. [12 /15 lb bird - roast breast side down at 200 for 2 hours
   and breast side up for 2.45 hours to same temp]
9. Remove tin foil and roast at 400
   for ten minutes 170/175 internal temp

• 5 POTATOES PEELED & SLICED
• 5 SCALLIONS (WHITE PART ) CHOPPED
• 48OZ CHICKEN BROTH

1. COOK TOGETHER UNTIL SOFT
2. PUREE AND SEASON (CAN BE FROZEN AT THIS POINT)
3. ADD 1 PINT OF HEAVY CREAM OR HALF & HALF
4. CHILL THOROUGHLY – AT LEAST 2 HRS

Makes 8 cups

*Serves 4-6

Ingredients:
1/2 lb. dried navy beans, picked over
1 large onion, chopped
1 stick unsalted butter
1/4 c. all-purpose flour
3/4 c. chicken broth
2 c. half=and-half
1 tsp Tabasco, or to taste
1 1/2 tsps. chili powder
1 tsp ground cumin
1/2 tsp salt, or to taste
1/2 tsp white pepper, or to taste
2 4-oz. cans whole mild green chilies, drained and chopped
5 boneless, skinless chicken breast halves (about 2 lbs) cooked and cut into 1/2" pieces
1 1/2 c. grated Monterey Jack (about 6 oz)
1/2 c sour cream

garnish: fresh coriander sprigs (cilantro)
accompaniment: salsa

Preparation:

In a large kettle, soak beans in cold water to cover by 2: overnight. Drain in a colander and return to kettle with cold water to cover by 2:. Cook beans at a bare simmer until tender, about 1 hr., and drain in colander.
*
In a skillet, cook onion in 2 tbsp butter over moderate heat until softened.

In a 6- to 8-quart heavy kettle melt remaining 6 tbsp butter over moderately low heat and whisk in flour. Cook roux, whisking constantly, 3 minutes. Stir in onion and gradually add broth and half-and-half, whisking constantly. Bring mixture to a boil and simmer, stirring occasionally, 5 minutes or until thickened.

Stir in Tabasco, chili poweder, cumin, salt and white pepper. Add beans, chilies, chicken and Monterey Jack and cook mixture over moderately low heat, stirring, 20 minutes. Stir sour cream into chili.

Garnish with cilantro and serve with Salsa.

N.B. from Alison: " Didn't add much cheese or sour cream at the end, and [I} doubled up on beans and chicken. Also added some extra chicken broth when I reheated.

N.B. from Maudie: This just tasted better and better, having started off being superb anyway, as the next 3 days went by (Kev and I took off with what was left from the BG dinner)**