6 medium-sized peaches2 1-inch sticks cinnamon 12 whole cloves cup sugar cup water cup heated rum Peel and slice peaches. Place in skillet. Add stick cinnamon and whole cloves, and sprinkle with sugar. Add water, cover and let simmer over… Continue Reading →
Soak gelatin in cold milk. Mix egg yolks, 1/2 cup of sugar, salt, and stir in scalded milk. Stir over hot water until mixture thickens slightly. Remove from heat, add soaked gelatin and stir until dissolved. Add cream and flavoring… Continue Reading →
Melt butter or margarine. Add crumbs, seasonings and watercress, and mix well. Arrange drained oysters in alternate layers with buttered crumbs in greased shallow baking dishes, using crumbs for the top layer. Bake in a hot oven (450 F.) 20… Continue Reading →
Combine wine with onion, garlic, spices and herbs. Make incisions in pot roast with sharp knife. Pour wine-spice mixture over meat in deep casserole and let stand several hours, turning meat occasionally. Remove meat and brown on all sides in… Continue Reading →
Soak bread crumbs in milk 5 minutes. Add eggs, onion, chili sauce, salt and pepper. Add ground meat and mix lightly until well blended. Pack in greased loaf pan 9x5x3. Cover with bacon and bake in moderately hot oven (400… Continue Reading →
Have veal steak sliced thin and cut into 6 portions. Spread generously with liver sausage, roll and skewer. Saute bacon until lightly browned and remove from fat. Add 2 tablespoons butter or margarine and saute veal rolls in this on… Continue Reading →
Dredge veal with seasoned flour. Cook in hot olive oil quickly on both sides. Add wine and lemon juice. Cover and cook over low heat until tender. Sprinkle with salt, pepper and minced parsley. Garnish with sliced lemon dipped in… Continue Reading →
Fold mayonnaise into sour cream. Stir in vinegar gradually and add remaining ingredients. Yield: 12 servings.
Cook lobster tails in boiling salted water. If thawed, boil 11 minutes. If unthawed, allow 1 minute longer. Drain, and drench with cold water. Cut with scissors through thin undershell and pull out meat with fingers. Chill and cut into… Continue Reading →