The right word may be effective, but no word was ever as effective as a rightly timed pause
Famous Quotes – Mark Twain
Dessert Recipes February 27, 2008
AMBROSIA FOR ONE. A. L. OOLAH, OR GEORGE VAN FLEET.
Fill a saucer with fresh peaches, finely sliced, or strawberries,
carefully picked and selected; over this, place a measure of
ice-cream, vanilla flavor. Cover all with powdered sugar to the depth
of one-fourth inch. Eat with spoon (if your income is over twenty
thousand dollars, you can use a strawberry fork). Serve with angels
food, or almond macaroons.
Cookbook Recipes – Mussels Mariniere February 25, 2008
Thoroughly clean the mussels and then put them in a deep pan and pour
over them half a glass of white wine. Chop an onion, a clove of garlic
and some parsley fine and put in the pan, together with a tablespoonful
of butter. Let these boil very quick for twelve minutes, keeping the pan
tightly covered. Take off half shells and place the mussels in a chafing
dish and pour over them Bechamel sauce and then add sufficient milk
gravy to cover. Serve hot from chafing dish.Chicken Recipes
Famous Recipes February 24, 2008
FIG PUDDING. MRS. B. B. CLARK.
One-half pound figs, one-fourth pound grated bread, two and one-half
ounces powdered sugar, three ounces butter, two eggs, one cup milk.
Chop the figs fine; and mix first with the butter; add the other
ingredients by degrees. Put in a buttered mold, sprinkle with bread
crumbs, cover tightly, and boil for three hours.
WINE-COUNTRY CORNISH February 4, 2008
When you buy (or pick) the tomatoes called for in this recipe, store them at room temperature rather than in the refrigerator. The tomato farmers say that refrigerator temperatures destroy a tomato’s flavor and texture. Try to use tomatoes soon after you buy them while they’re still at their best.
4 fresh Cornish game hens
salt and ground pepper to taste
3 tablespoons olive oil
1 large onion, thinly sliced
2 cloves garlic, minced
1 tablespoon flour
1/2 cup dry white wine or vermouth
1/2 cup chicken broth
2 tomatoes, peeled and chopped
2 tablespoons tomato paste
1 1/2 teaspoons minced, fresh oregano or 1/2 teaspoon dried
Season hens inside and out with salt and pepper. Fold wings back and tie legs together. In a Dutch oven large enough to hold all 4 Cornish, over medium-high heat, heat oil. Brown hens on breast side. If you don’t have a pan big enough to do four at a time, brown one or two at a time. Remove hens and reserve. Add onion and garlic and saute for 5 minutes. Stir in flour. Add remaining ingredients and season to taste with salt and pepper. Stir. Return hens to Dutch oven breast side up, and bring liquid to a boil. Reduce heat to medium-low, cover and simmer for 45 minutes. Cornish are done when juices run clear with no hint of pink when thigh is pierced.
Chicken Recipes – The Perdue Chicken Cookbook
Copyright (C) by Mitzi Perdue – Used with Permission