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Archive   : RECIPES2.ZIP
Filename : COOKBOOK.RA

Wash and cube unpeeled eggplant. Salt and let stand 1 hour. Squeeze dry. Saute in oil until soft. Remove. Saute onions and garlic in same oil. Add tomatoes, olives, and celery. Cook until tender--15 minutes. Add eggplant, capers, and pine nuts. In another pan heat vinegar and sugar. When dissolved, pour over eggplant. Season to taste and cook an additional 20 minutes. Serve hot or cold as relish with dinner or with french bread rounds as a buffet or cocktail dish. \ \ \ \ \ \ \ \ Coat chicken lightly with flour. Brown in butter and oil at medium high heat. Lower heat, add head of garlic and saute until aromatic. Pour off fat except 2 tbs. and add 1/2 cup each of water and wine. Simmer over low heat 1-1/2 hours, adding water and wine as needed. About 15 minutes before serving, heat 1/2 cup of oil in skillet and pan fry potatoes and addtional garlic. When nearly done add peas and heat through. Remove vegetables with slotted spoon. Add to chicken just before serving and heat briefly to blend flavors. There should be enough sauce, of a glaze-like consistency, to coat the chicken and vegetables lightly. \ \ \ \ Saute rice with oil in a heavy skillet until it is opaque. Add water, with salt if desired. Cover and cook over low heat until done--about 20 minutes. Cool. Add vegetables, pine nuts, and olives. Include other items if you wish: thinly sliced hard salami or artichoke hearts. Toss with dressing. DRESSING: Blend garlic, anchovies, herbs, lemon juice, oil and vinegar. Add salt and pepper to taste. \ \ \ \ \ \ \ \ Wash spinach well, drain and cut into coarse shreds. Plunge into boiling water and drain. Heat 2 tbs of butter and olive oil in pan. Add garlic and cayenne to taste. Cook over moderate heat for 2-3 minutes. Add raisins and pine nuts. Cook 2 minutes more. Mix into spinach until well blended. Arrange on a hot, flat ovenproof dish. Sprinkle cheese over top. Melt remaining butter and pour over the top. Brown quickly under the broiler. \ \ \ \ \ \ \ \ \ Heat milk and butter to a boiling point. Mix egg yolks and sugar. Add flour. Mix again. Add a little hot milk mixture to egg yolk mixture. Cook and stir over medium heat until thickened but do not let boil. Remove from heat and add Grand Marnier. Beat egg whites until stiff but not dry. Fold into yolk-milk mixture slowly and carefully. Pour into buttered 2 quart souffle dish. Bake at 350 degrees F for 30-35 minutes and serve immediately. \ \ \ \ \ \ \ \ Lightly poach the fish in the court bouillon until opaque. Remove the fish and reserve the liquid. Cook the mushrooms, green onions, and garlic in the butter until tender. Blend in the flour, nutmeg, and white pepper aqnd salt to taste. Add the milk and reserved liquid all at once. Stir constantly until wellblended. Cook over low heat until thick and bubbly. Add the fish. Heat and serve. \ \ \ \ \ \ \ \ \ \ Cook potatoes in as little boiling water as possible until tender. While still hot, peel. Place in a large mixing bowl and mash well. Beat with an electric mixer at medium speed and gradually add butter, milk, orange zest, sherry, and brown sugar. Beat egg whites until stiff and gently fold into potato mixture. Pour into buttered casserole dish. Sprinkle top with chopped pecans that have been mixed with melted butter. Bake at 350 degrees F for apprximately 30 minutes. \ \ \ \ \ \ \ \ Place onion and apple slices in the bottom of a dutch oven. Sprinkle with half of the thyme, cinnamon, and marjoram and all of the cloves and peppercorns. Place ham on top and rub remaining spices into the surface. Pour sherry over ham. Place uncovered in the oven and bake at 350 degrees F for 2 hours. Baste frequently with beef broth and pan juices. Cover for the final 30 minutes of baking. Allow to rest for 30 minutes before slicing. Serve with company ham sauce. \ \ \ \ \ \ \ Pour pan juices from baked ham through wire strainer, including onions and apples. Press on solids to extract as much juice as possible. Degrease strained juices. Add broth, sugar, and jelly to pan juices and heat to a boil in a saucepan. Mix cornstarch with mustard and sherry. Wisk rapidly into simmering sauce and stir for several minutes until blended and slightly thickened. Add currants or raisins and simmer 10-15 minutes before serving. \ \ \ \ \ \ \ \ Peel and devein shrimp. Cook bacon. Make a dark roux with bacon drippings and flour. Add shrimp to roux and stir together for several minutes. Set aside. Smother peppers, onions, and okra in oil. When okra is almost tender, add tomatoes and blend well. Add roux and shrimp mixture. Blend. Add water, bay leaf, garlic, salt, and cayenne or tabasco to taste. Cover and simmer gently for 30 minutes to 1 hour. Let stand until ready to serve. Reheat slowly and serve over rice. Oysters or crabmeat, drained, may be added during the final 15 minutes if desired. \ \ \ \ \ \ Cream butter and sugar. Beat eggs together well and add remaining ingredients. Fold egg mixture into butter/sugar mixture. Pour into pie shell. Bake at 400 degrees F for 10 minutes and then lower the heat to 325 degrees F and bake for an additional 25 minutes or until set. \ \ \ \ \ \ \ \ \ \ \ \ Grate carrot, being careful not to grate your finger, too! Toss (that means mix together with a fork) the carrot, raisins, lemon juice, and sugar. Put in the refrigerator until readyto serve. Add the mayonaise and, if you like, the nuts and coconut. Toss again to make sure the mayonaise coats all the carrot and serve. To make it fancy, put each serving on a piece of lettuce. \ \ \ \ \ \ \ \ \ \ Stir together flour, baking powder, salt, sugar and bran cereal. In another bowl beat egg well and then add milk, applesauce, and melted butter. Mix the egg mixture and flour mixture just until they are well blended. Divide the batter among 12 greased muffin tin cups. Each cup should be about 2/3 full. Bake at 400 degrees F for about 20 minutes. You can test to see if the muffins are done by sticking a toothpick into the center of them. If the toothpick comes out clean, the muffins are done. Otherwise, let them bake for another 5 minutes and try again. \ \ \ \ \ \ Place water and salt in a saucepan that has a cover. Bring to a boil. Add rice and cover. Cook over low heat for about 25 minutes until done. Meanwhile, carefully grate the cheeses and chop the green pepper and olives if you choose to use them. If you like corn you can use some frozen corn according to the instructions on the package. When the rice is done put it in a serving bowl, mix in the vegetables, the monterey jack cheese and the yogurt. Then stir in the cheddar cheese and cover the bowl for a few minutes so the cheese can melt. \ \ \ \ \ \ Use an electric mixer and beat butter or margarine until soft. Add 3/4 cup sugar and beat until fluffy. Add egg and vanilla or almond flavoring and beat again. Mix flour, baking powder, and salt together and add to butter-sugar-egg mixture a little bit at a time. Divide the dough into 2 parts, wrap in plastic wrap and put in the refrigerator for 30 minutes to get hard enough to play with like modeling clay. Then make small balls of dough and roll into ropes. Shape the ropes into numbers or letters on an ungreased cookie sheet, leaving a little space between them. Brush with a little milk, sprinkle on a bit of sugar and bake at 375 degrees F for about 10 minutes. Cool on a rack. \ \ \ Preheat the oven to 350 degrees F. Melt the butter and chocolate together in a large saucepan over very low heat. Be sure you don't let the butter and chocolate burn! Beat the eggs. Let the butter and chocolate cool a bit, then add the beaten eggs and all the other ingredients. Stir together until well blended. Grease an 8 inch square baking pan and pour in the brownie batter. Bake for 20 minutes and place the baking pan on a rack to cool. While the brownies are still warm, cut into squares but don't remove from the pan until cool. They will be too sticky. Sprinkle with a little confectioner's sugar if you like. Now don't eat too many!! \ \ \ \ Cream sugar and butter until soft and smooth. Sift together flour, baking powder, and salt. Add sifted ingredients alternately with milk. Fold in egg whites beaten stiff. Pour into large baking pan. Mix topping together until it forms pea-sized crumbs. Blend in pecans. Spread over the top of batter and bake at 350 degrees F for 40-50 minutes. Cut into squares. \ \ \ \ \ \ \ \ \ \ Arrange fish in a single layer, oiled, shallow baking dish. Sprinkle with oil, parsley, shallots, Dill Weed, and oregano. Bake in a preheated oven at 350 degrees F until flesh barely separates when tested with a fork--15 to 20 minutes. Baste twice with pan juices while baking. Remove fish to a serving dish. Blend lemon juice into pan drippings, then pour over fish. \ \ \ \ \ \ \ \ \ \ Cover the meat with water. Add Mexican Seasoning. Bring to a boil. Simmer chicken until just done. With beef or pork cook until tender. Be careful not to overcook as meat will fall apart. Drain. Quickly brown meat in hot oil. Shred meat. Serve with warmed tortillas, fresh cilantro, chopped green onions, chopped tomatoes, salsa, and sour cream. Put condiments in separate bowls so everyone can take a tortilla and make their own burrito combinations. \ \ \ \ \ \ \ \ Mix and blend oil. cheese, nuts, and Pesto Seasoning and toss with cooked pasta. A little cream can be added for a smooth and creamier flavor. Serve at once. \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ On the wheel: Cut a wheel of Brie in half through the width. Remove top half. Cover generously with green peppercorns on one half. Place top half back on. Press firmly and evenly. Serve cheese at room temperature with sliced apples, pears, and/or crackers. Spread: Scrape soft Brie from outer rinds. Discard rind. Cream 4 parts Brie, 1 part butter, and 1 part crushed green peppercorns. Press into a crock or bowl and serve with sliced apples, pears and/or crackers. \ \ \ \ \ \ \ \ Mix All Purpose Salt Free Blend with vinegar. Add oil to salad and toss well. Add vinegar mix to salad and toss well. Serve. Spice Hunter All Purpose Blend is an exquisitely balanced, all purpose salt free blend. Sprinkle on top of appetizers and entrees to intensify flavor and provide and attractive appetizing garnish. Use on eggs, casseroles, meats, seafood, fish, vegetables, sandwiches and salads. \ \ \ \ \ \ \ \ \ Marinate chicken in next eight ingredients overnight. Wrap two slices of bacon around each breast and secure with a toothpick. Grill over medium hot coals for approximately 35 minutes or until moist but firm. Chicken can also be baked in the oven at 375 F for 40 minutes. \ \ \ \ \ \ \ \ \ \ \ \ In a stainless steel or glass pan, place flounder fillets which have been spread with Calvert's Cedar Street Chive Mustard. Pour 1/2 cup Calvert's Cedar Street Pecan Vinaigrette over fillets and marinate for 1 hour, turning once. Place each fillet of flounder on a rectangle of aluminum foil large enough to encase it. Top each marinated fillet with another tsp. of Pecan Vinaigrette, two slices of lemon, and 1/4 of the pecan halves. Sprinkle with one tbs. dry white wine. Seal foil to envelop fish. Bake in 375 F preheated oven for 20 minutes. Place flounder with garnish on individual, warmed plates. \ \ \ \ Trim fat from beef, wrap in foil, and place in freezer for 30 minutes to facilitate slicing. While meat is in freezer, make sauce by combining lemon juice, wine, shallots, capers, mustard, and parsley. Gradually whisk in olive oil by pouring in as a small stream. Add salt and mushrooms and toss. Refrigerate for at least 20 minutes. Remove meat from freezer and with a very sharp thin knife slice on a diagonal into paper thin slices. Place beef slices on platter or individual plates. Top with sauce with additional sauce served on the side. Sprinkle parmesan cheese over the filet slices. Serves 2 as an entree, and 6 as an appetizer. \ \ \ \ Shell and devein prawns. Melt butter in saute pan over medium high heat. Add shallots and garlic and saute 1 minute. Add prawns and saute quickly until just pink. Stir in champagne, lemon juice, and mustard, and simmer 3 minutes. Serve over a bed of hot rice or pasta. Garnish with fresh chopped parsley. \ \ \ \ \ \ \ \ \ \ \ Alternate slices of tomato, cheese, and onion, overlapping to form an attractive arrangement. Repeat this order until all of these three items have been used. Combine next five ingredients and drizzle over salad arrangement. Chill until ready to serve. \ \ \ \ \ \ \ \ \ \ \ \ \ Cook pasta according to directions. While cooking, melt butter in saute pan over medium high heat. Add asparagus tips and cook briefly--about 4 minutes. Drain pasta and toss with olive oil. Add asparagus, butter, olives, mustard, lemon juice, and salt and pepper. Top with freshly grated cheese. \ \ \ \ \ \ \ \ \ \ \ \ 1. Cut the ribs between the bones into single pieces. Heat the sugar, vinegar, soy sauce, andsherry to a boil. Pour over the ribs and mari- nate for at least one hour. 2. Heat the oil in a large wok. Add the ribs and fry for 5 minutes or until golden brown. Turn off heat and allow to continue cooking an additional 4 minutes. Remove, drain, and serve. \ The sweet sauce, what we call honey, is our special touch. The ribs, if prepared perfectly, will be crisp on the outside, sweet and tender on the inside. \ \ \ \ \ 1. Mix together the shrimp, chicken, egg, and cornstarch. Heat 3 cups of the oil in wok. When it is hot, add shrimp and chicken mixture. Cook for 1/2 minute and drain. 2. Place above mixture in pot with the broth, mushroom, water chestnuts, bamboo shoots, and green beans. Bring to a boil. Add salt and sherry. Return to a boil. Reduce heat and allow to simmer. 3. Meanwhile, heat the remaining oil until it is hot. Add rice and brown quickly. Drain and add to soup. Serve. \ By cooking the rice before it is added to the soup, we add a crunchy texture to this savory dish. \ \ \ 1. Clean a fresh duck and pump it full of air through the neck to separate the skin from the meat. (At home, a bicycle pump may be used.) Pour boiling water over the duck three times. Carefully dry duck, slit stomach, and remove innards. 2. Prepare marinade of hot water, maltose, and vinegar. Rub outside of duck all over with the mixture. 3. Hang the duck by its neck at room tempera- ture, about 65 degrees, for at least 12 hours. 4. The next day, pre-heat oven to 400 degrees F. Place duck in pan and cook for 10 minutes. Turn heat to 450 degrees F and cook for additional 30 minutes or until the meat is tender and the skin is crispy. 5. To carve the duck, place it breast side up and cut downwards towards the head. (See part 2 for more) Slice thinly. Use only the outer slices-those which have skin. Slice both breasts. Slice the legs, cutting from the joint to the end of the leg. Discard remaining meat (without skin) or use for anothr dish. 6. Combine the sherry, sesame oil, sugar, soy sauce, and Hoisin Sauce. 7. To assemble, place duck slices on pancakes. Add scallions, cucumbers, and Hoisin Sauce mixture to each. Serve. \ We insist on using Long Island ducks for this, our specialty. When we carve the duck in front of our guests, they may request skin only (the traditional way of eating Peking Duck), skin with meat, or meat from a certain part of the duck. The air separates the skin from the meat; the marinade and the hanging help to a create a deliciously rich, crisp skin. 1. Combine the egg and cornstarch to make a batter. Dip the shrimp into the batter. Heat the oil and add shrimp one by one; cook until they are golden brown. Drain. 2. Meanwhile add the remaining ingredients to a saute pan. Add shrimp and swirl in pan until hot. Serve immediately. \ By adding the sherry and sugar, we change the traditionally hot taste of this dish. \ \ \ \ \ \ \ \ \ 1. Heat 2 cups of the oil in a wok and add the beans. Fry for one minute or until soft. Drain. 2. In a saute pan, add the remaining oil and heat. Add the beans, soy sauce, sherry, sugar, and broth. Add the sesame oil and scallion, swirling to heat through. Serve. \ Our beans are extremely crisp, which makes all the difference. \ \ \ \ \ \ \ \ \ 1. Roll the banana pieces in flour. Mix the baking soda with water to make a paste and roll the banana pieces in it. 2. Heat the oil until it is hot. Deep fry bananas for 4 minutes or until they are golden brown. Drain. 3. Pour 1 tablespoon of honey on each banana piece and serve. \ \ \ \ \ \ \ \ \ \ 1. Simmer the celery, leeks, and onions in clarified butter for six minutes. Add potatoes. Add the flour to thicken, continually stirring. 2. Add the chopped clams and juice. Continue simmering for one minute. Add the heavy cream and water. Simmer for 5 minutes. Add salt to taste. \ To bring out the full flavor of this delicious chowder, remove it from the heat and allow it to sit for a few minutes. this steeping will enrich its taste. If the chowder is too thick, add more water. \ \ \ \ \ 1. Preheat oven to 350 degrees F. 2. Lay out four large pieces of aluminum foil, each roughly 18 inches by 18 inches. (The foil should be large enough to cover the fillets and fold over, leaving enough air space to form a large bag.) Lay one fillet on each piece of foil. Arrange one quarter of the scallops, shrimp, and mussels around each fish. Divide the Garlic Marinara in four portions and cover each fish with one portion. Place one tablespoon of Cafe de Paris Sauce over the Garlic Marinara. Fold foil over, leaving plenty of air room. Seal the edges tightly. 3. Place on individual oven-proof platters and cook in oven for 12 minutes. Place platter on second platter for serving at the table. Slit foil cross-wise to open. Fold back to make eating easy. 1. Drain tomatoes and chop. 2. Saute garlic in saute pan with olive oil for one minute or until golden. Remove garlic and add tomatoes. Saute for 4 minutes. Add oregano and parsley. Saute for one more minute. \ \ \ \ \ \ \ \ \ \ \ \ \ 1. Whip all ingredients together. \ Make sure that the Garlic Marinara is very thick. If it is too runny, the liquid from the mussels will make this dish too watery. The butter, too, is very strongly seasoned so that only the minumum need be added to give the right flavor. We serve this light natural tasting steamed dish with rice. \ \ \ \ \ \ \ \ \ \ Toss ingredients together and sprinkle with dressing. \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ 1. Whisk vinegar into salt, pepper, tarragon and mustard. Add oils, continuously whisking until dressing is light and fluffy. \ This light, tasty salad is a perfect accompaniment to a fish dinner. \ \ \ \ \ \ \ \ \ \ \ \ \ Preheat oven to 375 F. In a 1 quart saucepan on a low flame, bring water, margarine, salt, and cayenne to a boil. When margarine melts, lower heat. Add flour. Dough will form a ball. Stir ball with a wooden spoon continually for 2to 3 minutes. Scrape bottom of pan often to keep dough from sticking. Remove from heat and place dough in a large mixing bowl. Spread dough in the bowl and let cool for 10 minutes. Since your hands will soon become very sticky, place a large baking sheet near bowl before beginning next step. When dough is cool enough so that eggs do not cook in dough, add all of eggs to dough. Mash by hand until eggs are completely mixed. Add cheese and mix thoroughly. Place ball of dough in center of ungreased baking sheet. Spread dough from center to form a 5 x 8 inch oval ring. Bake in a 375 F oven for 30-35 minutes until light golden brown and puffy. Let cool 10 minutes. Brioche will deflate. Remove from pan. Slice into 1-2 inch slices. Serve hot or at room-temperature on a wooden cutting board. Yields 16 slices. \ \ \ \ \ \ \ \ \ \ \ \ \ Preheat oven to 400 F. In a large bowl, mix flour, salt, cayenne pepper, and cheese thoroughly. Add melted margarine and mix. Chill dough in refrigerator for 20 minutes. Place dough on a large, floured board. Place a large piece of waxed paper on top of dough or use a heavily-floured rolling pin. Roll dough to 1/4-inch thick. Remove wax paper. Holding a fork upside down, draw the prongs vertically along dough from top to bottom, making ridges. With a wide, flat knife cut dough into rectangular shapes 3 x 1 inch. Oil a cookie sheet and place cut cheese on it. Bake in 400 F oven for 10-12 minutes until cheese straws look dry but not brown. Let cool. Repeat procedure until all of dough is baked. Serve at room-temperature. Freezes well. Yields 7 dozen. Preheat oven to 400 F. In a mixing bowl, blend cheese spread and margarine until light and fluffy. Add Tabasco and Worcestershire sauce. Mix well stirring in flour thoroughly. Use about 1-1/2 teaspoons of dough per olive and shape dough around each olive. Place balls on ungreased baking sheet. Bake in 400 F oven for 12-15 minutes or until light brown. Serve hot or at room-temperature. Yields 25 balls. \ \ \ \ \ \ \ \ \ Preheat oven to 425 F. Crust: Prepare pie crust as directed. Place pastry on the bottom and sides of a 9-inch pie pan. Filling: Over the dough, sprinkle all of crabmeat, then all of cheese. In a bowl, beat eggs, cream, onion, salt, and cayenne until blended. Pour mixture over crabmeat and cheese. Sprinkle with parsley. Place pan on a cookie sheet and set on middle rack in oven. Bake at 425 F for 15 minutes, then reduce heat to 300 F. Bake 30 minutes more or until knife, when inserted, comes out clean. Remove quiche from oven and let cool 10 minutes. Cut and serve warm. Yields 6 slices. \ \ \ \ Day 1: In a large skillet, heat bacon grease and add meat. Cook meat a few minutes to brown lightly on all sides. Add green and red peppers and cook until tender. Set meat and peppers in a bowl. Sprinkle salt, cayenne, and black pepper to coat all sides of meat. Cover and refrigerate for 1 day. Day 2: In a large cooking pot, heat oil; then brown pork chops on both sides for a few minutes over a medium flame. Add beef and peppers from day 1. Add water and simmer, covered, for 30 minutes. Add carrot, onions, garlic, bay leaf, thyme, clove, lemons, salt, and pepper. Simmer on a low flame, stirring occasionally. Turn meat about every 30 minutes until done. After the first 30 minutes, add 1 can beef bouillon and more water if necessarey to keep meat covered. \ After 1-1/2 hours of cooking, meat should be very tender. Remove meat from pot and let cool. Reserve broth and vegetables. Discard all fat and bones from meat. Shred meat into thin long slivers. Remove lemon slices and carrot from broth. Slice carrot into 1/8 inch circles. Strain remaining broth thoroughly into bowl. There should be about 4 cups liquid. If there are not, add more beef bouillon. Add sherry. In a bowl, soften gelatin in 2 tablespoons water. Add gelatin to warm broth mixture. Stir until completely dissolved. Using 2 loaf pans, place 1/4 of shredded meat into each pan. Then spread slices of lemon, carrot, and black olives over met. Distribute remaining meat and liquid equally in each pan. Daube Glace should be about 3/4 inch thick. \ When mixture is cool, cover and refrigerate for 3 to 4 hours until Daube is congealed. To serve: Fill kitchen sink with a few inches of hot water. Dip pans into water for 30 to 60 seconds. Dry pans and invert onto serving platter. Spread a thin layer of mayonnaise on top and sides of Daube and decorate sides with sprigs of parsley. Serve with saltine crackers on the side. Cut Daube into bite-size pieces, place on crackers, and eat. \ \ \ \ \ \ \ \ In a mixing bowl, mash avocado. Add onion, mayonnaise, thyme, basil, rosemary, sage, marjoram, and sour cream. Mix well. serve with crackers or chips. Yields 2 cups. \ \ \ \ \ \ \ \ \ \ \ \ \ \ Preheat oven 350 F. In a large bowl, blend cream cheese and milk. Stir in chipped beef, onion, green pepper, pepper and sour cream. Mix well. Pour into a small baking dish and sprinkle pecans on top. Bake, uncovered, for 20 minutes in a 350 F oven. Serve hot with chips or crackers. \ \ \ \ \ \ \ \ \ \ \ \ In a medium size bowl, mix cucumber, onion, vinegar, water, and sugar. Let stand covered in refrigerator overnight. Drain well. Finely chop cucumbers and onions. Drain again. In a blender, place cucumbers, onions, and cream cheese, yogurt, salt, pepper, and dill. Blend on low speed for 1 to 2 minutes until thoroughly mixed. Place in serving bowl and chill for 1 hour. Serve with crackers and raw vegetables. Yields 2 cups. \ \ \ \ \ \ \ \ Drain red beans. Mix them with spices in a blender for a few minutes until they are pureed. Add more Tabasco to taste. Mix well. Can be served hot or at room temperature. Serve with crackers or chips. Yields 1-1/2 cups. \ \ \ \ \ \ \ \ \ \ \ \ \ In a large, heavy skillet, make a roux by heating flour and oil over a medium flame. Mix thoroughly and stir constantly. Mixture should bubble slowly. Let cook a few minutes until light brown. Add shallots and celery. Cook on a medium flame for about 10 minutes or until celery is soft. Add mushrooms, oysters, oyster liquor, and garlic. Cook slowly, uncovered, until mushrooms become tender and sauce thickens, about 15 to 20 minutes. Add parsley, pepper, and salt. Stir well. Serve hot with crackers, chips, or raw vegetables. Yields 3 cups. \ \ \ \ \ Preheat oven 350 F. Melt margarine in saucepan. Stir pecans in melted margarien until they are thoroughly coated. Spread pecans on a cookie sheet. Bake 15 to 20 minutes in 350 F oven until lightly toasted, stirring once. Remove from oven. Sprinkle lightly with salt. Let cool and serve. Store in airtight container. Yields 1/2 lb. pecans. \ \ \ \ \ \ \ \ \ \ Preheat oven 350 F. In a 11 x 7 x 2 inch baking pan, spread shrimp to cover the bottom in 1 layer. Sprinkle evenly with cayenne pepper. Add more pepper for hotter shrimp. Dot shrimp with margarine. Bake in 350 F oven for 5 minutes. Stir shrimp thoroughly to coat with margarine. Bake 5 more minutes, then stir again. Bake 5 more minutes and remove from oven. Serve hot, immediately. Do not overcook or else shrimp will becom mushy. Serve as is, peeling them at the table. Yields 1 pound. \ \ \ \ \ \ Preheat oven to 400 F. Steam spinach about 5 minutes until tender, pour in a colander, and drain thoroughly. Coarsely chip scallion (tops incluced), celery, parsley, and lettuce. In a blender, puree all of spinach, 2 cups at a time. Place spinach in a bowl. Puree scallion, celery, parsley, and lettuce in blender. Pour mixture into spinach bowl. Mix thoroughly. Stir in Worchestershire, anchovy paste, salt Tabasco, and anise seeds to spinach mixture. Blend mixture in blender for 2 minute on medium speed. Pour mixture into bowl. Add bread crumbs and stir thoroughly. Set aside or store in refrigerator. Bring to room-temperature before using. (See part 2 for more) \ \ To cook: Oysters are best baked using oyster shells, rock salt, and pie pans to keep oysters hot when served. If shells and salt are not available, use a jelly roll pan. Spread rock salt to cover the bottoms of four 6-inch pie pans. Place 6 oyster shells in each pan on top of rock salt. Place 1 oyster in each shell. If using jelly roll pan, spread oysters should look a little dry. Remove from oven. Immediately cover each oyster completely with lots of sauce (about 3 tablespoons sauce per oyster). Bake in a 400 F oven for 15 to 20 minutes until tops are brownish. To serve: If using pie pans, place pan salt, and oysters on heat-proof dinner dishes and serve immediately. Eat oysters and sauce out of shell with a fork. If not using pie pans, place 6 oysters with sauce on each hot serving dish. Yields 24 oysters. In a 1 quart saucepan, on a medium flame, poach oysters in oyster liquor with bay leaf and Worchestershire (about 2 minutes, until the edges of the oysters curl). Remove oysters from liquor and set aside. Discard liquor. Cut bacon strips in thirds. Wrap each oyster with bacon and fasten with a toothpick. Roll in flour, dip in eggs, and then roll in bread crumbs. Heat oil in a 9 inch skillet. When oil smokes, reduce heat and fry oysters for 5 minutes. Drain on paper bag and serve immediately. Yields 12 oysters. \ \ \ \ Make pastry and set aside. Marinate chicken in 2 ounces brandy for 2 or 3 hours. In a small bowl, thoroughly mix ground pork, 2 ounces brandy, salt, and pepper. Roll 3/4 of pastry dough and floured wooden board to 1/8 inch thick. Line bottom and sides of loaf pan with rolled pastry shell. There should be about 1/2 inch of extra dough on top of sides. Layer half of pork on the bottom of the pan. Then layer all of chicken and pour marinade on top. Next, layer all of sliced ham. Then cover ham with rest of pork. Roll remainder of pastry to 1/8 inch thick and cover top of pan. Crimp edges to seal. Beat 1 egg and rush top of pastry with it. (see part 2 for more.) \ \ Cut 2 holes (1/2 inch wide) in the top of the crust and insert aluminum foil to form chimneys allowing heat to escape. Place pan on a baking sheet, then place in 350 F oven for about 1-1/2 hours. If top crust begins to brown too quickly, cover it with foil. The pate may be served hot from the oven or at room-temperature. Slice and serve with crackers. \ \ \ \ \ \ \ \ \ \