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Recipe – “Cheese Nuggets”

Cheese Nuggets
 
 
1/2    cup butter
1        cup all-purpose flour
2        cups grated sharp cheddar cheese
1/4    tsp. Cayenne pepper
 
Mix butter and flour together well.   Add cheese and work in well.   Shape into small marble-size balls.  Place on un-greased baking sheet.
 
Bake in 375 degree Fahrenheit for about 10 minutes.
 
Makes 36.

Recipe – “Devilled Eggs”

Devilled Eggs
 
6    eggs
Hard-boil the eggs and remove shells.   Cut eggs in half lengthwise and remove yolk.  Place yolks in a small bowl.
Mash yolks with a fork and add the following:
 
6    tblsps. Mayonnaise
1    tsp. Mustard
Salt and pepper to taste
When well blended, fill the cup like white of the egg.
 
1    tsp. Paprika
Sprinkle paprika on top of each egg

Recipe – Water chestnuts

 
Water Chestnuts
 
10      oz. Water chestnuts, drained
1/4    cup soy sauce
 
1/4    cup granulated sugar or brown sugar
 
8 bacon slices, half cooked or raw, cut in half crosswise
 
 
Marinate chestnuts  in soy sauce for 30 minutes to 1 hour.  Stir often distribute.
 
Remove chestnuts and roll in sugar.
 
Wrap bacon around chestnut, securing with tooth pick. 
Arrange on baking sheet.  Bake in 400 degree Fahrenheit oven for 10 to 20 minutes until bacon is cooked.  May also be broiled.
 
Make 16.

Recipe – “Savory Beans”

“Savory Beans”

“A Culinary Guide to Herbs, Spices and Flavourings”

by Arabella Boxer, Jocasta Innes, Charlotte Parry-Crooke, Lewis Esson.

 

 

4            oz. dried cannelloni beans soaked for 2 to 3 hours, then drained

               salt

8             oz. shelled broad beans, fresh or frozen

2             Tablespoons olive oil

3             shallots, peeled and chopped

1              garlic clove, peeled and chopped (optional)

1-1/2     Tablespoons chopped fresh savory

                freshly ground black pepper

2             Tablespoons chopped fresh parsley

1              sprig fresh savory, to garnish

 

Preparation time:     15 minutes plus soaking

Cooking time:             45 to 60 minutes

 

1.  Put the cannelloni beans into a large saucepan and pour in fresh cold water to cover.  Bring to the boil, then lower the heat and simmer for 30 minutes.  Season with salt, and then cook for further 15 minutes or until tender.

2.  Meanwhile cook the French beans and broad beans in separate saucepans of slightly salted boiling water for 4 to 5 minutes or until just tender, then drain.

3.  Heat the oil in a frying pan, add the shallots and fry over a gentle heat for about 10 minutes until soft and golden.  Stir in the garlic, if using, and the savory, and fry for a further 2 minutes, stirring constantly.

4.  Drain the cannelloni beans and turn them into a warmed serving bowl.  Stir in the French beans and the broad beans and season to taste with salt and pepper.  Add the shallots, savory, garlic and fresh parsley and stir well to mix.  Garnish with a sprig of savory, and serve immediately with plainly grilled meat or poultry.

Recipe – “Shallot in Dill Sauce”

“Shallots in Dill Sauce”

“A Culinary Guide to Herbs, Spices and Flavourings”

by Arabella Boxer, Jocasta Innes, Charlotte Parry-Crooke, Lewis Esson.

 

12 oz.  shallots, peeled and left whole

¾          pint chicken stock

               salt

               freshly ground black pepper

1 oz.     butter

1            Tablespoon plain flour

2-1/4   fl. ounce single cream

2            Tablespoon chopped fresh dill

               sprigs of fresh dill, to garnish

 

Preparation time:     25 minutes

Cooking time:           40 minutes

 

1.         Put the shallots into a small saucepan and pour in the stock to cover.  Season lightly with salt and pepper and bring to the boil.  Lower the heat and simmer gently, half-covered, for 15 to 30 minutes, or until the shallots are tender when pierced with a fine skewer.   Drain, reserving the stock, transfer the shallots to a warmed serving dish and keep warm.

2.         Measure out ¼ pint of the stock.  Melt the butter in the rinsed out pan and stir in the flour.  Cook for 1 minute, stirring, remove from the heat and gradually stir in the stock.  Return to the heat and bring to the boil, stirring, then lower the heat and simmer for 3 minutes, stirring from time to time.

3.         Stir in the cream and heat through gently without boiling.  Stir in the chopped dill and pour the sauce over the shallots.  Garnish with sprigs of fresh dill and serve immediately, with one or two other vegetables, as an accompaniment to poultry, game, veal or fish dishes.

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