Wash fiddleheads and remove skins; trim off the ends.
If using fresh fiddleheads, cook in 4 quart rapidly.
boiling, salted water for 20 seconds. Refresh under.
cold water and drain.
To prepare escargot butter, cream butter and gradually.
whisk in remaining ingredients. (Recipe can be.
prepared ahead to this stage.) Just before serving,.
melt escargot butter in a large frying pan over high.
heat. Add ferns, either cooked or canned (drained, if.
canned) and saute for 1 to 2 minutes, or until.
thoroughly heated.
Rinse escargot in a colander in order
ave shells, you can use escargot baking dishes - this is actually
rowned.
Stir in the escargot, and season with sage and
Rinse and drain escargot; pat dry.
Wipe mushrooms and remove stems.
Chop stems fine.
Place mushroom caps on a baking sheet; place escargot in caps.
tuff each cap with the escargot. Some caps will be able
75 degrees.
Stuff one escargot into each mushroom cap.
Brown the bottom of your mushrooms in 2 tbsp of butter- 3 minutes flip and brown the top edge 2 minutes.
Stuff each mushroom with 1/2 tsp chopped garlic,tuck in 2-3 escargot, top with 1 tsp butter.
Place mushrooms side by side in an oven proof pan or better use individual escargot oven proof dishes.
Pre heat oven to 375F Bake for 15-20 minutes Serve with warm crisp rolls.
0 minutes.
Stir in escargot, reserved liquid, chives, parsley and
Combine mushrooms, onion, chicken stock and simmer 20 minutes.
In another pot, melt 4 Tbs butter at medium heat, stir in flour.
Add milk and cream, cook stirring constantly until thickened and smooth.
Add salt and pepper to taste.
Stir mushroom-chicken stock mixture into sauce.
Saute escargot, garlic, parsley and green onion in remaining butter (1-2 minutes only).
Add to soup with wine.
wo tablespoons butter and add escargot, garlic, parsley and green onion
br>Combine the beef/onions, canned chiles, spice mix, and two
Using key supplied, open canned ham but do not remove from can.
Bake at 350\u00b0 for 1/2 hour.
Remove from oven; pour off juices and pour over the ham the barbecue sauce and maple syrup. Bake for another hour.
Remove from can and slice.
Cook macaroni until tender.
Cook onion in fat until tender. Add flour and blend.
Add milk and cook over low heat until thick. Stir in chicken soup.
Add remaining ingredients.
Pour into greased casserole.
Bake in oven for 30 minutes at 350\u00b0.
May substitute 6 1/2 or 7 ounce can tuna for the jar of canned salmon.
Canned chicken breast salad sandwich.
ot recommended for canning. Choose recipes that you can freeze. In
Pre-heat grill on high.
Season steaks with salt and pepper, place on grill and cook for roughly 5 min on each side (or to your liking).
Rinse garbanzos and mix with tomatoes, red onions, olive oil and balsamic vinegar.
Place garbanzo salad mixture on plate. Slice cooked steak into strips and layer atop.
Garnish with fresh basil.
Find more fresh recipes ideas online at walmart.ca/recipes.
Preheat oven to 425 degrees.
Reduce the consomme and wine to 1 Cup over high heat cooked with the bay leaf and garlic.
Put the shells in a colander and pour the warm water over them and drain well.
Place shells in a shallow casserole dish large enough to hold all shells in one layer.
Put a dab of snail butter in each shell.
Simmer the snails briefly in the hot reduced consomme-wine mixture.
Place snail in each shell and cover with remaining snail butter.
Pour wine-consomme mixture in the bottom of dish holding the shells ...
Wash and drain the snails.
Heat 1 tbsp butter and the garlic over medium low heat for a minute or two.
Pour this mixture in a food processor and add the parsley, remaining butter and cream. Mix until smooth.
Take 2 tsp of this mixture and the snails in a saute pan. Cook over medium low heat for 5 minutes.
Remove from heat and put the snails in shells (if desired) or directly on plate.
Drizzle remaining sauce over them.
Serve with a good crusty bread for dipping up the sauce.
Drain and rinse the escargots.
Put escargots, bay leaf and consomme in sauce pan.
Simmer for 40 minutes without covering.
Drain the escargots.
Meanwhile melt butter and add the crushed garlic; set aside.
Spoon escargots in garlic butter and let rest 2 hours on counter.
Place escargots in each hole of escargot dish.
Spoon on garlic butter.
Cover with grated cheese.
Set under broiler for 5 minutes.
Serve with toasts.