Ingredients:
1 Envelope Active Dry Yeast
¾ cup Water (110° F)
¼ cup Granulated Sugar
¼ tsp Salt
1 Beaten Egg
½ Cup Evaporated Milk
3½ - 3¾ Cups All Purpose Flour
1/8 Cup Shortening
Vegetable oil for frying
Powder Sugar in a shaker/sifter

General Instructions:
Combine Yeast, Water, and Sugar in either:
the work bowl of a stand mixer fitted with a dough hook
in a food processor
or the old fashioned way, by hand
Let sit until frothy (~ 5 minutes)
Mix on low speed, adding Salt, Egg, and Evaporated Milk
Add half of the flour
When dough starts to come together, add the shortening
When shorting has been assimilated (Resistance is futile) add remaining flour, a little at a time
Knead the dough on a floured surface, adding just enough flour, as necessary to make it non-sticky and smooth
NOTE:When finishing the dough, it is like making bread; a touchy thing
Place it into a large oiled bowl, loosely cover and let rise until twice original size
NOTE: (Meany Chefs make it the night before and let it rise overnight in the refrigerator)
After dough has doubled in bulk, punch it down and turn it onto a floured surface
Roll out the dough into a rectangle that is about ½" thick
With knife, cut dough into 2" diagonal strips, then in opposite direction creating diamonds
Place Beignets on a floured baking sheet and into a barely warm oven for 40 min
Heat 2-3" of vegetable oil in a large saucepan to 350-360° F
Place 2-3 Beignets at a time into the oil, being careful not to smash or deflate them
Note: Flip them over continuously until they are a even golden brown, it happens fast !!
Remove to paper towel lined plates to drain.
Serve hot topped with plenty of powdered sugar
NOTE: because the dough doesn't contain much sugar, you may want to use alot!

Note that a smaller serving one is in the mushroom weekend section - this is the Meany size

Ingredients:
15 cups light brown sugar
7½ cups butter
30 tablespoons maple syrup
75 eggs
23½ cups canned milk
30 teaspoons vanilla
15 loafs French baguette, cut into ¾" slices
1/8 Cup Shortening
Vegetable oil for frying
Powder Sugar in a shaker/sifter

General Instructions:
Melt brown sugar, butter and maple syrup in a medium skillet over medium-low heat
Pour mixture into 13x9 " baking dish
In a large bowl whisk together eggs, milk and vanilla
Arrange bread slices over brown sugar in baking dish
Pour egg mixture over bread pressing bread down to absorb egg
Cover and refrigerate over night
Preheat oven to 350° F
Uncover baking dish and bake 30 minutes or until a middle is done, ie knife inserted comes out clean

Variation:
omit maple syrup and add 1½ cups of chipped apples on top of the brown sugar

Ingredients:
2 tablespoons extra-virgin olive oil, 2 turns of the pan
½ pound bulk breakfast sausage, such as maple sausage
1 medium sweet potato, scrubbed clean, cut in ½ lengthwise, thinly sliced into ½ moons
1 large red onion thinly sliced, divided
2 teaspoons chili powder
1 teaspoon ground cumin
2 teaspoons ground coriander
Salt and pepper
3 vine ripe tomatoes, seeded and diced
1 small jalapeno pepper, seeded and chopped
2 to 3 tablespoons chopped fresh cilantro, (a palm full)
1 lime, juiced
½ cup chopped flat-leaf parsley, a few handfuls
1 tablespoon butter
4 large eggs

Instructions:
Combine tomatoes, jalapeno, cilantro, lime juice and ¼ of red onion, season to taste with salt and pepper. Put off to the side
Preheat large skillet over medium high heat and coat with olive oil.
Break sausage up into little chunks, brown for 3 minutes.
Add sweet potatoes and the rest (~ ¾) of the chopped red onion
Season to taste with chili powder, cumin, coriander, salt and pepper
Stir frequently and cook for 10 to 12 minutes, or until the potatoes are nice and tender
Add chopped parsley, stir and transfer to a serving platter
In a Skillet (clean one or used one wiped), over medium-high heat, add the butter
Once butter has melted, crack eggs, season with salt and pepper and cook (scrambled or fried
Transfer the eggs to the top of the hash, sprinkle with the fresh tomato salsa and serve

Ingredients:
4 cups old-fashioned rolled oats
2 cups sweetened shredded coconut
2 cups sliced almonds
¾ cup vegetable oil
½ cup good honey
1½ cups small diced dried apricots
1 cup small diced dried figs
1 cup dried cherries
1 cup dried cranberries
1 cup roasted, unsalted cashews

Instructions:
Preheat oven to 350° F
Mix oats, coconut, and almonds together in a large bowl.
Whisk oil and honey in a small bowl
Pour liquid over oat mixture and stir with a wooden spoon until all are evenly coated.
Pour onto a 13" X 18" X 1" sheet pan.
Bake, stirring occasionally, until mixture turns a even, golden brown, about 45 min.
Remove from oven and allow to cool, stirring occasionally
Mix in apricots, figs, cherries, cranberries, and cashews
Store in an airtight container

Ingredients:
3 (12 ounce) packages refrigerated biscuit dough
1 cup white sugar
2 teaspoons ground cinnamon
½ cup margarine
1 cup packed brown sugar
½ cup chopped walnuts
½ cup raisins (optional)

Instructions:
Preheat oven to 350° F/175° C
Grease one 9 or 10" tube pan
Mix white sugar and cinnamon in a plastic bag
Cut biscuits into quarters. Shake biscuit pieces in the sugar cinnamon mix
Arrange pieces in the bottom of the prepared pan
If using nuts and raisins, arrange them in and among the biscuit pieces as you go along
Melt margarine and brown sugar over medium heat, then boil for 1 minute. Pour over biscuits
Bake at 350° F (175° C) for 35 minutes. Let bread cool in pan for 10 minutes
Turn out onto a plate and serve. Do not cut! The bread just pulls apart

• Polenta Tamale Pie
  
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Ingredients:
1 pound ground beef
1 16 ounces jar salsa
1 15 ounces can black beans, rinsed with water
6 ounces beef broth (~ half a can)
½ cup cilantro, chopped
1 pound roll prepared polenta, sliced into 1/3" thick rounds
12 ounces cheese
cayenne pepper, ground cumin and garlic salt, to taste
Safflower oil, for sautéing

Instructions:
Cook and drain ground beef, place back on heat
Add salsa, beans, broth, cayenne, cumin, garlic salt and half of the cilantro
Simmer until mixture thickens
Oil 9" x 9" glass baking dish
Place a layer of polenta in bottom of dish
place a layer of meat mixture and then a layer of cheese
Repeat layering until all polenta rolls are used up
Top off with remaining cilantro and bake for 40 minutes at 350° F

Optionally
After taking dish out of oven, Broil for ~30 seconds to make top cheese layer crisp

• Chicken Marbella
  
• Baked Chicken Kiev
  
• Lasagna el Forno
  
• Alsace Tare Flambee
  
• Onion Soup Les Halles
  
• Mahogany Beef Stew
  
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Ingredients:
½ cup olive oil
½ cup red wine vinegar
1 cup pitted prunes
½ cup pitted Spanish green olives
½ cup capers with a bit of juice
6 bay leaves
1 head of garlic, peeled and finely pureed
¼ cup dried oregano
Coarse salt and freshly ground black pepper, to taste
4 chickens (2½ pounds each), quartered
1 cup brown sugar
1 cup dry white wine
¼ cup Italian (flat-leaf) parsley or cilantro, finely chopped

Instructions:
In a large bowl, mix olive oil, vinegar, prunes, olives, capers and juice, bay leaves, garlic, oregano and salt and pepper
Add the chicken and stir to coat. Cover and refrigerate overnight
Preheat oven to 350 °F
Arrange chicken in a single layer shallow baking pan(s)
Spoon the marinade over it evenly
Sprinkle chicken pieces with the brown sugar and pour the white wine around them
Bake ~ 1 hr, basting frequently with the pan juices, until thighs yield clear yellow juices (rather than pink) when pricked.
Transfer the chicken, prunes, olives and capers to a serving platter
Moisten with some of the pan juices, sprinkle with parsley or cilantro and serve with the remaining juices on the side
NOTE: To serve cold, cool to room temperature in the cooking juices, then transfer to a platter, cover and refrigerate. Reheat the chicken in the cooking juices, then bring to room temperature before serving
The outside should be crispy and golden

Ingredients:
¼ cup butter, softened
1/8 teaspoons garlic powder
4 tablespoons chopper fresh parsley
5 cups honey-sweetened corn flake cereal
1½ teaspoons garlic powder
1 teaspoons paprika
1 teaspoon dill
1 teaspoon salt
6 skinless, boneless chicken breast halves
¼ cup buttermilk

Instructions:
Place chicken breast in wax paper or seran-wrap and pound to ¼" thickness
Mix the butter, garlic powder, and 1 tablespoon of parsley
Spread mixture ½" thick onto a piece of aluminum foil, place in freezer to harden
Place cereal in a large plastic resealable bag, and crush with a rolling pin
Add garlic powder, paprika, salt and remaining parsley. seal the bag, and shake to mix
Preheat the oven to 375° F (190° C)
Grease a 9" x 13" baking dish
Remove the slab of butter mixture from the freezer, and slice into 6 strips
Place one strip onto center of each chicken breast, roll up and secure with toothpicks
Dip rolled breasts into buttermilk, then into cereal mixture, placing each into baking dish
Bake, uncovered, for 30 to 40 min or until chicken is no longer pink, and the juices run clear
The outside should be crispy and golden

Ingredients:
1 package (~1 pound) lasagna noodles
Olive oil
1 onion, chopped
2 cloves garlic, sliced
2 tablespoons fresh basil, chopped
2 tablespoons fresh oregano, chopped
3 bay leaves
1½ pounds ground beef
1 pound ground Italian sausage
6 ounces tomato paste, (1 can)
30 ounces ricotta cheese, (2 containers)
¼ cup Italian flat-leaf parsley, finely chopped
2 tablespoons fresh oregano, chopped
Salt and black pepper, to taste
2 eggs, lightly beaten
½ cup grated Parmesan cheese
4 cups tomato sauce, prepared
1 pound mozzarella cheese, shredded
Grated Parmesan and mozzarella, for topping

Instructions:
Cooking lasagna:

In large pot, add salt and bring water to a boil. (size pot to allow noodles to tumble)
Cook Lasagne (stir to prevent sticking) until pliable and barely tender, (~10 minutes)
Drain noodles and place them in cold water to keep them moist and easy to work with
Preparing filling:
Coat skillet with olive oil, over medium heat, saute onion, garlic and herbs. ~5 minutes
Add beef and sausage and cook until no longer pink, ~15 minutes
Drain fat and discard
Stir in tomato paste completely. Set aside to cool
In a mixing bowl, combine ricotta, parsley and oregano. Stir in beaten eggs
Add Parmesan, season to taste with salt and pepper
Assembling:
Coat bottom of a 13" X 9" pan with tomato sauce
line each end of the pan with a noodle. This forms a collar that holds in the corners
Lay noodles lenghtwise, between the end noodles so that they cover the bottom
Spread a thin layer of the meat mixture over the pasta
using a spatula, spread ricotta mixture over the meat, right to edges
Sprinkle mozzarella on top of the ricotta
Top with tomato sauce, spread evenly
Repeat layering until all finished
Top last layer with noodles, sauce and shredded mozzarella and Parmesan
Tap the pan to force out air bubbles
Bake in a preheated 350° F oven for 1 hour
Remove from oven. Let lasagna rest for 30 minutes so the noodles will settle and cut easily

Ingredients:
8 to 10 ounces fresh puff pastry dough or one package frozen puff pastry, thawed
2/3 cup fromage blanc or Quark cheese
3 tablespoons heavy cream
Pinch of nutmeg
3 strips bacon, cut into thin strips
½ medium onion, finely chopped
Salt and pepper

Instructions:
On a lightly floured flat surface, roll the pastry to 1/8" thickness.
Cut into discs about 3" in diameter and place on a lightly greased heavy baking sheet.
Optionally,roll out to fit a pizza pan or pizza stone.
Mix together the fromage blanc, cream, nutmeg and a pinch of salt.
Spread a small portion of the cheese mixture on each pastry disc.
Scatter with the bacon and onion.
Chill or freeze on parchment-lined tray until needed. (will keep well in the freezer for two weeks if tightly covered).
Place pizza pan or stone on the bottom rack of the oven, then heat to 450 ° F.
Place the tartes on the pan or stone and bake for approximately 15 minutes, or until undersides are golden brown.

Ingredients:
"For the broth:"
6 ounces butter
8 large onions or 12 small onions, thinly sliced
2 ounces port wine
2 ounces balsamic vinegar
2 quarts dark chicken stock, or low-sodium chicken or beef broth
4 ounces slab bacon, cut into 1/2-inch cubes
1 bouquet garni
"For the croutons and cheese:"
16 baguette croutons sliced and toasted in the oven with a little olive oil
12 ounces grated Gruyère cheese real, imported Gruyère!

Instructions:
"For the broth:"
In a large pot, heat the butter over medium heat until it is melted and begins to brown.
Add onions and cook over medium heat, stirring occasionally, until they are soft and browned (about 20 minutes)
NOTE: Onion soup, unsurprisingly, is all about the onions. Make real sure the onions are a nice, dark, even brown color
Increase the heat to medium high and stir in the port wine and the vinegar, scraping all that brown goodness from the bottom of the pot into the liquid.
Add the chicken stock
NOTE: That the better and more intense your stock, the better the soup’s going to be. This soup, in particular, is a very good argument for making your own
Add the bacon and the bouquet garni, and bring to a boil
Reduce to a simmer, season with salt and pepper, and cook for 45 minutes to an hour, skimming any foam off the top with a ladle
Remove the bouquet garni
"For the croutons and cheese"
When the soup is finished cooking, ladle it into the individual crocks. Float two croutons side by side on top of each
Spread a generous, even heaping amount of cheese over the top of the soup
NOTE: You want some extra to hang over the edges as the crispy, near-burnt stuff that sticks to the outer-sides of the crocks is often the best part, once it comes out from under the heat
Place each crock under a preheated, rip-roaring broiler until the cheese melts, bubbles, browns, and even scorches slightly in isolated spots
NOTE: The finished cheese should be a panorama of molten brown hues ranging from golden brown to dark brown to a few black spots where the cheese blistered and burned
Serve immediately and carefully - you don’t know pain until you’ve spilled one of these things
NOTE: If your broiler is too small or too weak to pull this off, you can try it in a preheated 425° F/220° C oven until the cheese is melted
"A nice optional move"
Once the mound of grated cheese starts to flatten out in the oven, remove each crock and, with a propane torch, blast the cheese until you get the colors you want
"Beverage pairing:"
Argyle Pinot Noir, Oregon
NOTE: Depending on the depth and meatiness of the stock you use in this soup, you could go with wines of varying weight. Pinot Noir captures the middle ground, and this one from Oregon brings deep plum and berry fruit as well as a touch of smoke and lush texture to match the soup

Ingredients:
4 tablespoons olive oil
3½ pounds boneless beef chuck roast, trimmed, cut into 2½" pieces
3½ cups chopped onions
2 cups Cabernet Sauvignon
1 14.5 ounce can diced tomatoes with Italian herbs, undrained
½ cup hoisin sauce (Available in any Asian market or Asian section of a market)
2 bay leaves
1 pound slender carrots, peeled, cut diagonally into 1-inch lengths
1 tablespoon cornstarch mixed with 1 tablespoon water
2 tablespoons chopped fresh parsley

Instructions:
Sprinkle meat with salt and pepper
Heat 2 tablespoons oil in heavy large pot over high heat
Add meat to pot; sauté until brown on all sides, about 10 minutes
Push meat to sides of pot. Reduce heat to medium
add 2 tablespoons oil and onions; sauté until golden brown, about 15 minutes
Mix meat into onions
Add 1 cup wine, tomatoes with juices, hoisin sauce, and bay leaves. Bring to boil
Reduce heat to low, cover pot and simmer 45 minutes, stirring occasionally
Add carrots and 1 cup wine. Cover; simmer 30 minutes, stirring occasionally
Uncover, increase heat to high; boil until sauce is slightly thickened, stirring occasionally, about 15 minutes
Reduce heat to medium, add cornstarch mixture and simmer until sauce thickens, stirring occasionally, about 8 minutes
Discard bay leaves
Season stew with salt and pepper
Bring to simmer before serving. Transfer stew to large bowl. Sprinkle with parsley; serve

• Apple Crostatas
  
• Banana Split Cake
  
• Bavarian Apple Torte
  
• Blueberry Coffee Cake
  
• Blueberry Dumplings
  
• Cardamom Shortcake w/Maple Berries
  
• Eclair Cake
  
• S'more Pie
  
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Ingredients:
Crust
1½ cups all-purpose flour
2 tablespoons sugar
½ teaspoon salt
10 tablespoons (1¼ sticks) unsalted butter, chilled, cut into ½" pieces
3 tablespoons ice water


Filling
2 small Golden Delicious apples, peeled, halved, cored, cut into 1/8" thick slices
1 Pippin apple, peeled, halved, cored, cut into 1/8" thick slices
¼ cup plus 1 tablespoon sugar
1 teaspoon fresh lemon juice
1 large egg white beaten with 1 tablespoon of water (for egg wash)
2 tablespoons sliced almonds, toasted

Instructions:
Crust:
Mix flour, sugar, and salt in a processor. Add the butter. Pulse until the mixture resembles a coarse meal
Add the ice water and pulse until moist clumps forms
Gather the dough and flatten into a disk
If the dough still crumbles and does not form into a ball, add another tablespoon of ice water
Wrap dough in plastic and refrigerate until firm (~ 1 hour)
Filling:
Combine the apples, ¼ cup of sugar, and lemon juice in a bowl; toss gently to blend Set aside for 10 minutes.
Position a rack in the center of oven and preheat to 400° F
Dust parchment paper with flour and roll out the dough to an 11" round
Transfer dough to a heavy large baking sheet
Spoon the apple mixture over dough, leaving a 2" border
Fold dough border over the filling to form an 8" round, leaving part of filling exposed
Pleat loosely and pinch the dough to seal any cracks.
Brush the crust with the egg wash and sprinkle with the remaining 1 tablespoon of sugar
Bake until crust is golden and the apples are tender, (~ 40 minutes)
Remove from oven; cool for 10 minutes
Slide a metal spatula under the crust to free the crostata from the baking sheet
Cool the crostata to lukewarm. Sprinkle with the almonds and serve

Ingredients:
2 cups graham cracker crumbs
1½ cups melted butter
2 cups confectioners' sugar
2 eggs
1 cup butter, softened
6 peeled bananas, halved lengthwise
1 20 ounce can crushed pineapple, drained
1 20 ounce can cherry pie filling
1 16 ounce package frozen whipped topping, thawed
chocolate syrup
1 cup chopped walnuts

Instructions:
Combine cracker crumbs and melted butter or margarine thoroughly
Press into bottom of 9" X 12" baking pan. Chill in freezer for at least 15 minutes
Combine confectioners sugar, eggs, and softened butter or margarine in a electric mixer bowl
Using electric mixer, beat at medium speed for 20 minutes
NOTE: This step is important, so don't try to save time)
Spread above mixture evenly over chilled crust
Place bananas, cut side down, evenly on top of buttercream
Spoon pineapple evenly over bananas followed by cherry pie filling, then whipped topping
Add chocolate syrup and sprinkle with walnuts
Refrigerate for at least 3 hours or overnight before serving

Ingredients:
½ cup Margarine
~1 cup sugar
¾ teaspoon Vanilla
1 cup flour
1 8 ounce package Philly Cream Cheese
1 egg
½ teaspoon vanilla
½ teaspoon Cinnamon
4 cup sliced apples
¼ cup sliced almonds

Instructions:
Cream together margarine, 1/3 cup sugar and ¼ teaspoon vanilla; then blend in flour
Spread dough in the bottom and sides of a 9" spring form pan
Blend together cream cheese, ¼ cup sugar, egg and ½ teaspoon vanilla
Spread cream cheese mixture evenly over dough in pan
Combine 1/3 cup sugar, cinnamon and sliced apples and spread over cream cheese layer
Sprinkle with almonds
Bake at 450° F for 10 minutes, the at 400° F for another 25 minutes

Ingredients:
½ cup packed light brown sugar
½ teaspoon ground cinnamon
1 12 oz can buttermilk biscuits
½ cup (1 stick) butter, melted
1 cup quick-cooking rolled oats
1½ cups fresh or frozen blueberries
½ cup sugar

Instructions:
Preheat oven to 375° F
Generously grease a 9" X 9" baking dish
In a small bowl, combine brown sugar and cinnamon and mix well with a fork
Separate biscuit dough into 10 biscuits and cut into quarters
Dip each piece in melted butter and coat with the brown sugar mixture
Arrange in a single layer in baking dish. Sprinkle with ½ cup of the oats
Combine blueberries and sugar in a bowl and spoon it over biscuits
Sprinkle with remaining oats
Drizzle remaining melted butter on top
Bake for 20 minutes or until cake is golden brown and center is done
Cool for 20 minutes and serve warm

Ingredients:
1 cup all-purpose flour
1 tablespoon sugar, plus 1½ cups
1 teaspoon baking powder
Pinch salt
½ cup (1 stick) butter, softened
¼ cup milk
1 quart fresh or frozen blueberries
2 cups water
Vanilla ice cream or fresh cream, for serving

Instructions:
Stir flour, 1 tablespoon sugar, baking powder, and salt together into a medium bowl
Add butter in chunks, using a pastry cutter or fork
Add milk to form dough. Set aside
In a large saucepan, combine berries, 1½ cups sugar, and water and bring to a boil
Drop dumplings into hot boiling berries by the tablespoonful
Cover pot, reduce heat to low, and cook slowly for 20 to 30 minutes
NOTE: Do not remove the lid before 20 minutes has passed, and do not stir dumplings.- ie no sampling.
Serve warm with vanilla ice cream or fresh cream

Ingredients:
2 cups all-purpose flour
½ cup plus 2 tablespoons sugar
2 teaspoons baking powder
1 teaspoon ground cardamom
½ teaspoon salt
1¾ cups plus 3 tablespoons heavy cream
2 pounds strawberries, hulled and quartered
1 cup maple syrup

Instructions:
Preheat the oven to 375° F
Cakes:
Put the flour, ½ cup of sugar, baking powder, cardamom, and salt in a mixing bowl
Add 1 ¾ cups of the heavy cream and mix until a dough forms
Put the dough onto a floured surface and pat into a disk 12" in diameter
Cut into 6 wedges and place on a baking sheet
Brush wedges with the remaining cream and sprinkle with the remaining sugar
Place in top half of oven and bake for 25 minutes, oruntil golden and firm to the touch
Remove from the oven and let cool
Filling:
Macerate berries and maple syrup in a bowl until ready to assemble
Assembly:

Slice each shortcake in half and place the bottom halves on a platter
Divide the berries among the 6 cake bottoms
Top with the shortcake tops and garnish with whipped cream

Ingredients:
Cake:
1 1 pound box graham crackers
2 3 1/4-ounce boxes instant French vanilla pudding
3 1/2 cups milk
1 (8-ounce) container frozen whipped topping, thawed
Frosting:
1 1/2 cups confectioners' sugar
1/2 cup cocoa
3 tablespoons butter, softened
3 tablespoons milk
2 teaspoons light corn syrup
2 teaspoons pure vanilla extract

Instructions:
Cake:
Butter the bottom of a 13 by 9 by 2-inch pan
Line the whole with graham crackers
In electric mixer bowl, mix pudding with milk; beat at medium speed for 2 minutes
Fold in whipped topping
Pour half the pudding mixture over graham crackers
Place another layer of whole graham crackers on top of pudding layer
Pour over remaining pudding mixture and cover with another layer of graham crackers
Frosting:
Blend sugar and cocoa
Add butter and milk, mixing well
Add corn syrup and vanilla
Stir until creamy. Cover cake with frosting and refrigerate for 24 hours

Ingredients:
1 box brownie mix
1 pre made graham cracker pie crust
1 bag marshmallows

Instructions:
Make brownie batter as per box instructions
Pour brownie batter into Graham Cracker Pie Crust
Bake as per box instructions
After baking, put marshmallows on top
Run under broiler to turn marshmallows golden brown

• mushroom shrimp sandwiches
  
• Spinch Parmesan Balls
  
• Barley Mushroom Risotto
  
• Morel Dip
  
• Apple Streusel Kuchen
  
• Brown Sugar Baked French Toast
  
• French Provenical Cobbler
  
• Mulled Cranberry Punch
  
• Tartlets
  
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Ingredients:
Mushroom duxelle to taste
8 ounces whipped cream cheese
8 ounces salad shrimp, diced
1 clove garlic
¼ cup chopped chives
1/4 teaspoon salt
freshly ground pepper
1 stick butter
juice of 1 small lemon
2 teaspoons fresh parsley
20 slices thinly sliced white bread

Instructions:
Mix cream cheese, shrimp, garlic, chives, duxelle, salt and pepper
In a separate bowl, mix cream butter, adding lemon juice and parsley
Spread butter mixture on 10 slices bread, then spread on the cream cheese/shrimp mixture
Top with the remaining bread slices and remove crusts
Cut each sandwich into 4 triangles or 4 squares. Makes 40 tea sandwiches

Ingredients:
½ cup of a mushroom Duxelle
1 pound package frozen chopped spinach, thawed
5 eggs
1 large minced onion
10 tablespoons melted margarine
1 cup shredded Parmesan
2 minced garlic cloves
½ teaspoon dried thyme leaves
½ teaspoon cayenne
1 ¾ cups Italian-style bread crumbs

Instructions:
Preheat the oven to 350 ° F
Mix all ingredients
Form balls from mixture and place on a large greased (or parafin papered) baking pan
cook until done

Ingredients:
5 Cups heavy cream (or chicken broth)
1 Bay leaf
1 Tablespoon butter
1 tablespoon olive oil
1 Chopped onion
1 Pound sliced mushrooms
1 Cup pearl barley
2 Chopped garlic
¾ Teaspoon dried thyme
2 tablespoon chopped fresh parsley
Parmesan cheese

Instructions:
Barley Mixture:
Bring cream (broth) to simmering in a seperate sauce pan
Melt butter in large skillet over medium heat, add onion and saute for 5 minutes
Add barley, thyme, bay leaf and 2 cups of the hot cream (broth). Bring to a near boil
Reduce the heat to low Simmer until most of the liquid is absorbed, ~10 minutes
Pour in remaining liquid, (½ cup at a time), stirring and allowing it to be absorbed before adding more, (~50 minutes)
Saute mushrooms in olive oil until tender, add garlic, and cook for 3 more minutes
Stir in barley mixture, parmesan cheese and parsley. Remove the bay leaf
NOTE: Once you have mixed all ingredients together you can put into a baking dish and place it in the oven on low heat to continuing to soften the barely if you like.
It also reheats really well too, so you can prepare it the day before
Variation
We used the mixed wild dried mushrooms from Costco. Boletus works well too and you can also add a little ginger and muscat wine and omit the cheese for sweeter risotto

Ingredients:
3 ounces cream cheese any kind
2-4 fresh garlic cloves diced
Morel Mushrooms
grape or olive oil
if using dried mushrooms - wine, water or beer

Instructions:
With dried morels, rehydrate in wine, beer or water and cook 5 minutes. (dried give more flavor)
With fresh morel, saute 3-5 in grape or olive oil
Place cream cheese, garlic and mushrooms in small food processor and mixed together
Add salt or ¼ teaspoon of soy sauce to taste
If needed, add little more red wine to thin down
Serve with bread or crackers

Variations:
Cook the garlic with mushrooms if you want less garlic flavor in the dip

Ingredients:
250 grams (~ 2¼ sticks) Salted Butter
200 grams (~¾ cup) Sugar
1 teaspoon Vanilla
1 Egg
500 grams (~ 2 cups) Flour
2 teaspoons Baking Powder
¼ teaspoon salt
750 grams (~ 1½ lbs) sliced apples (or other fruit)
Powder Sugar and nutmeg for dusting (optional)

Instructions:
Cream butter well
Add sugar, egg and vanilla and cream till light and fluffy
Mix flour, baking powder and salt; add it slowly to butter mixture and until dough is crumbly
If needed, add up to ¼ cup more flour to make the dough crumbly
Press ½ of the dough firmly into the bottom of a greased 9" x 12" baking pan
Add Layer of apples, then crumble remaining dough on top loosely
Bake 375° F for about 40-50 min or until golden brown and apples are tender
Remove from oven and optionally sprinkle with powdered sugar and freshly grated nutmeg

Ingredients:
1 cup light brown sugar
½ cup butter
2 tablespoons maple syrup
5 eggs
1½ cups canned milk
2 teaspoons vanilla
1 loaf French baguette, cut into ¾" slices

Instructions:
Melt brown sugar, butter and maple syrup in a medium skillet over medium-low heat
Pour mixture into 13" X 9" baking dish
Arrange bread slices over mixture in baking dish
In a large bowl, whisk together eggs, milk and vanilla
Pour egg mixture over bread, pressing bread down to absorb egg
Cover and refrigerate over night
Preheat oven to 350° F
Uncover dish and bake for 30 minutes or until a knife inserted in the middle comes out clean

Variation:
Omit syrup and add 1½ cups of chopped apples on top of the brown sugar/butter mixture

Ingredients:
2-3 tablespoons Dried culinary ?provence? lavender buds
2-3 tablespoons quick cooking tapioca
1¼ cups sugar
2 teaspoons cinnamon
4 cups blueberries rinsed
4 cups raspberries, rinsed
3 tablespoons Lemon juice
1 cup Flour
½ cup butter cut into ½" chunks
½ cup chopped almonds

Instructions:
In a blender mix lavender and tapioca until finely ground. Pour into a large bowl
Stir in ¾ cup sugar and cinnamon
Add blueberries, raspberries and lemon juice. Mix gently
Pour into a shallow 2½ - 3 qt. baking dish and put aside
Combine flour, butter and remaining sugar. Rub or whirl until coarse crumbs form
Stir in almonds and squeeze handfuls of mixture together
Crumble into about ½" chunks over fruit mixture
Set dish on a foil-lined baking pan
Bake at 350° F for 60-70 minutes (Juices are bubbling in center and the streusel is browned)
Cool on a rack at least 45 minutes. Serve warm or cool

Ingredients:
1 cup fresh or frozen cranberries
1 bottle (48 oz) cranberry juice
1 bottle (48 oz) apple juice
1 bottle (48 oz) Cranberry/raspberry juice
Juice of one fresh lemon
½ cup raisins
4 to 6 cinnamon sticks
¼ cup brown sugar
1 teaspoons almond extract
¾ cup orange flavor liqueur or fresh squeezed Orange Juice

Instructions:
Simmer for 20 minutes - for thicker consistency, simmer for a minimum of 1 hour

Ingredients:
1 cup Mayo (Best Foods only)
1 cup Swiss cheese
1 cup Parmesan Cheese
Basil Chopped
Fresh tomatoes chopped
1 Can of Pillsbury Grand Flakey Biscuits

Instructions:
Press thin layers of biscuits into sprayed mini muffin pans
Mix remaining ingredients together and fill muffin pans
Bake at 350° F for 8-10 minutes

• Boudreaux's Cajun Gumbo
  
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Ingredients:
1 cup All purpose floor
¾ to 1 cup oil (your choice - olive, canola, vegtable)
1 raw chicken or 2 cups peeled raw shrimp (use either)
2 - 3 links sausage (Andouille preferred but use what your like - precooked type)
2 cups chopped Okra
1 can stewed tomatoes (fresh tomatoes okay)
2 medium to large onions (spanish type, not sweet)
2 cloves garlic
2 quarts water (more or less)
½ cup green bell pepper
¼ cup green onion (optional)
1 tablespoon parsley
Seasoning (Tony Chachere's Creole Seaoning is good or just use salt, black and cayenne pepper)

Instructions:
Making roux:
On low to medium heat, In a cast iron skillet, brown oil and flour slowly, stirring constantly until dark brown; careful not to burn it. Set it aside
'smother' the okra:
In a small pot, cook okra, simmering it with ¼ cup onions and can of tomatoes. (tomatoes will eliminate the 'okra slime'). Add water as needed to simmer
Making gumbo:
In a large pot, brown rest of onions in small amount of oil, simmer on low to medium heat, cover for at least 30 minutes
Add hot water; stir in the roux (light flavored gumbo use half, richer gumbo use all of it)
Add celery, bell pepper, garlic, and green onion (may add green onion at the end)
Add precooked sausage and cooked okra at the last 15 minutes
Ladle gumbo over a bowl of cooked white rice
Variations:
Chicken - add chicken in the first "Making Gumbo" step; cook for about an hour
NOTE: When using chicken, pull out the skin and bones before serving
Shrimp - Cook normal gumbo for 30 minutes first, then add shrimp and cook for 25 minutes
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