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(
knead) with hands about 5 minutes, or until soft dough forms. *Dough will be
easier to shape if at room temperature. LET STAND 1/2 hour. Then SHAPE and
FRY in hot oil.
Chicken Liver Pate
1
1
1
pound chicken livers
/2 pound butter--soft; not melted
/2 teaspoon thyme
Pinch cinnamon
2
1
1
1
1
tablespoons dry sherry
small onion, finely chopped
teaspoon salt
/4 teaspoon pepper
hard boiled egg, finely chopped
WASH chicken livers and REMOVE any greenish spots. BLANCH them in
enough boiling water to cover--no longer than 3 minutes, leaving them slightly
*undercooked. DRAIN the livers and put them in the blender with the butter;
PUREE until smooth. ADD thyme, cinnamon, sherry, chopped onion, salt,
pepper, and BLEND until smooth. CHILL WELL before serving. GARNISH with
chopped egg. Note: Cooking time, as well as doneness, is a personal decision;
recipes are suggestions from the person experienced in cooking said item.
Russian Tea
1
1
1
1
1
1
1
large bottle (jar) of Tang
cup white sugar
cup brown sugar
teaspoon ground cinnamon
teaspoon ground cloves
/2 cup instant tea
small package dry lemonade mix
MIX together. When serving use 1 tablespoon dry mixture for each cup boiling
water. Remember, you use as much dry mixture as needed to suit your taste.
Salami
4
1
1
2
2
pounds lean hamburger
/4 cup mild curing salt
1/2 teaspoons garlic powder
teaspoons coarse black pepper
tablespoons red wine
MIX all ingredients well. REFRIGERATE for 24-hours.
ADD:
2
2
1
1
1
teaspoons chili powder
teaspoons crushed red pepper or pepper corns
teaspoon cumin
teaspoon basil
teaspoon oregano
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