auce, lime juice, brown sugar, bon appetit seasoning, crushed red pepper and
Cut dried beef into pieces.
Add sour cream, mayo, dash of Worcestershire sauce and dash of Bon Appetit.
If unable to find Bon Appetit, you may use any other herb seasoning.
Mix all ingredients thoroughly.
Best if made the day before it is served. Hollow out round Italian bread.
Cut the center into cubes.
Place dip into center of bread.
Circle cubes around the bread.
Add stock to water; cook rice in this, covered, until water is absorbed, about 50 minutes.
Add 1/4 cup of butter, basil leaves, cinnamon, parsley, 2 teaspoons Bon Appetit, onion, salt and pepper; mix well.
Fill cavities of hens.
Cover exposed stuffing with aluminum foil to prevent drying.
Brush hens with a mixture of 1/4 cup of butter and remaining Bon Appetit.
Roast in a 450\u00b0 oven for 20 minutes.
Reduce oven to 350\u00b0; roast 45 minutes.
Blend mayo, parsley, minced onion, dill weed, Bon Appetit and cream cheese.
Stir in sour cream.
Refrigerate for several hours or overnight to allow flavors to blend.
Serve with chips or cut up vegetables (raw carrots, celery, green peppers, cucumbers, cauliflower, broccoli, etc.).
onsistency you want.
Add Bon Appetit using more or less, to
Melt butter; stir in flour, Bon Appetit and salt. Cook until bubbly
Chip meats into pieces; I use my Cuisinart.
Add Bon Appetit or Jane's Krazy Mixed-Up salt.
Combine remaining ingredients, then add meat and seasoning.
ou like instead of the Bon Apetit or substitute your favorite
mix butter with sugar till light and fluffy -- add cornstarch and flour, mixing well.refrigerate until easy to handle.about 1-2 hours.
preheat oven to 350* --
shape dough into 1\" balls.
Place balls on nuts scattered on waxed paper.
flatten with bottom of glass .
put cookies, nut side down on ungreased cookie sheet.
bake 15 minutes.
frost with bon bon frosting.
to prepare BON BON FROSTING:.
blend sugar, butter and lemon juice.till smooth.if desired, add yellow food coloring.
Melt Margarine and combine with all bon bon ingredients.
Make into balls.
Chill or freeze at least 2 hours.
Melt paraffin in top of double boiler.
Add chocolate chips. Melt together.
Drop in balls and cover with chocolate.
Chill until chocolate is hard and serve.
IRON 15%.
Banana Cake Bon Bons:
Remove cake from
Top with nuts.
Bon Appetit, June 1994
Serves 8
east 3-4 hours.
Bon Appetit!
ant to make more.
Bon Appetit!
In medium mixing bowl, add the first five ingredients, beat.
In small frying pan, heat oil.
Add egg mixture and stir until eggs are just fluffy, do not overcook. Set aside.
The water from the milk will pool.Drain from the eggs. Add optional salt if desired.
Butter one side of two slices of bread.
Flip over on the dry slice.
Put one slice of provolone cheese and spoon
eggs on top, put another slice of provolone cheese on top. Place buttered slice with the eggs and cheese in frying pan,buttered side down. Top with ...
Preheat oven to 350'F.
Add dry to wet ingredients and combine to make a nice smooth batter.
Bake in a greased loaf pan for about 50 minutes.
Cool and remove from pan.
Slice and serve with your favorite fruit compote.
Bon Appetit!
Make crust: Preheat oven to 350\u00b0F Blend first 3 ingredients in processor until nuts are finely chopped. Add butter; process until moist crumbs form. Press onto bottom and 1 inch up sides of 9-inch-diameter springform pan with 2 3/4-inch-high sides. Bake until lightly toasted, about 10 minutes. Cool. Wrap outside of pan with double thickness of heavy-duty foil.
Make filling: Using electric mixer, beat first 4 ingredients in large bowl until smooth. Add pumpkin; beat until blended. Add eggs and vanilla; beat until smooth. Transfer to ...
ide and enjoy!
Itadakimasu! (Bon appetit!).
Peel the ginger.
Cut it up into 1/2 inch pieces.
Put it in your blender with the water and process until the ginger is totally broken down and you have a frothy yellow juice.
Then get yourself a large bowl and a fine metal kitchen seive with a handle and pour the ginger juice into it.
Using a laddel slowly press the ginger mixture through the sieve getting all the liquid out.
Disgard the ginger pulp.
Store in the fridge in a tightly sealed jar.
Add to your favorite fruit drinks.
Bon Appetit!
br>Chill and eat.
Bon Appetit!