Separate endive leaves, rinse and set aside.
In large bowl, combine and toss crab meat, red onion, red bell pepper, roasted garlic and parsley. Mix well.
Add Worcestershire, hot sauce and half of the mayonnaise, mix well.
When desired consistency is reached, finish with salt and pepper. If too dry, add the rest of the mayonnaise and re-season.
Scoop about one tablespoon of crab salad into separated endive leaves and serve.
Grease a large casserole dish.
Put into it beef (do not brown the meat first), carrots, soup, bay leaf, potatoes, 1/2 cup wine and onions.
Cover and bake in 275\u00b0 oven for 4 hours.
Mix the cream cheese, soup and wine together.
Set aside.
In frying pan, melt 2 tablespoons butter and sprinkle in the Italian salad dressing mix.
Lightly saute chicken in pan.
Place in greased casserole dish. Top
with sauce mixture. Bake, covered, at 325\u00b0 for 45 minutes. Remove foil and bake an additional 15 minutes.
Heat oil and butter together in a skillet. Add mushrooms, onion, pepper, parsley and salt to taste. Saute on medium heat until mushrooms are tender (about 8 minutes). Meanwhile, mince garlic. After mushrooms are tender, add garlic to pan. Cook 2 minutes more.
Add scallops and sherry. Cook over a very high heat until sherry is reduced by half, turning scallops once (approximately 2 minutes per side). When finished, the scallops will be covered with an elegant light brown glaze.
eat; cook the onion, carrot and garlic for 5 minutes.
Preheat oven to 425 degrees F (220 degrees C).
Mix bread crumbs and olive oil in bowl to reach consistency that would be moist enough to stick to the meat when pressed. Place pork on a shallow cooking sheet. Press the crumb mixture onto all sides of the meat until there is no pink showing, usually 1/4 inch thick.
Bake for at least 35 minutes until a meat thermometer reads 165 degrees F (75 degrees C) or until there is no pink when the pork is cut. Let the pork rest for 10 minutes, then cut into 1/2 inch slices.
Amounts of ingredients depend on number being served.
Chop onions or shallots and garlic, cut sausages into bite size pieces. Flatten veal and chicken.
Saute all in olive oil and butter until golden on a medium to low heat.
Add fresh mushrooms; stir. Add Marsala wine to the above; saute for a few minutes.
Serve over hot cooked fettuccine.
Top with fresh grated Romano cheese. Serve with greens and garlic bread.
This dish is easy and elegant.
The Marsala wine amount should be enough to coat the fettuccine and the meats.
00b0F.
Take 4 ramekins, and spread 1 TBS of butter
Drain washed strawberries on toweling; set aside.
In chafing dish, heat butter until bubbly.
Add sugar, water, lemon peel and liqueur.
Stir over high heat until sugar dissolves and mixture is syrupy (2 or 3 minutes).
Warm brandy; ignite and pour over syrup. When flame dies, stir in 1 scoop of the ice cream until melted. Add berries and poach one minute, continually spooning sauce over berries.
Spoon remaining ice cream into dessert dishes.
Top with berries and sauce.
Serve at once.
Serves 6.
Cook fettucini as directed on package.
Drain, rinse and set aside.
Combine margarine, garlic and onion in 4-cup glass measure. Microwave on High for 2 to 3 minutes or until just about tender. Stir flour, bouillon, basil, nutmeg and pepper.
Blend in milk. Microwave on High for 5 to 6 minutes or until mixture boils and thickens slightly, stirring once.
Stir in seafood and Parmesan cheese.
Set aside.
Place all ingredients except the olive oil in a blender, and blend for 10 seconds.
Strain and chill thoroughly.
Stir in olive oil and mix well.
Add more V-8 juice to achieve the ideal consistency.
Serve chilled with cucumber cubes, chopped onion, chopped green pepper and herbed croutons in separate bowls.
eadcrumbs, rum, chopped mango and salt and pepper to taste, stir to
Drain pineapple, reserving juice; set juice aside.
Place half of pineapple in an ungreased 5 quart cooker.
Top with ham. Add cherries, remaining pineapple (to top of ham) and reserved pineapple juice.
Spoon marmalade over ham.
Cover and cook on low for 6 - 7 hours or until heated through.
Mix ingredients and serve in salad bowl.
Better if made a day before.
An easy and elegant salad.
In a large skillet, heat oil on high.
Brown meat on all sides. Drain any excess oil.
Combine soup, water and wine or broth.
Pour over steak.
Cover and simmer 15 minutes, stirring frequently.
Meanwhile, toss all remaining ingredients together and place on top of steak. Cover and continue to simmer until the meat is tender, about 1 hour.
Serve with rice.
Yields 6 to 8 servings.
Bake an angel food cake according to box directions.
Split in middle (horizontally) after baking and cool.
Use Cool Whip and chocolate syrup, mixed together.
Ice the inside layer first, then the sides and top.
Can decorate with nuts, strawberries or cherries.
May be frozen.
Mix the strawberries, pineapple, oranges, rum, the 2 tablespoons sugar and lime peel in a large bowl.
Let stand, tossing occasionally until sugar dissolves. About ten minutes.
Spread about 2 tablespoons of sugar on a plate.
Add one or two drops of red food coloring and blend until tinted.
OR, just spread the pink tinted sugar on a plate.
Dip rim of martini glass in water, then the sugar, to coat the rim.
Spoon in fruit and juice.
Slit a lime slice to garnish the side of the glass.
Saute onion in margarine.
Add remaining ingredients.
Bring to a boil.
Turn heat down and simmer for 25 to 30 minutes.
Makes about 2 quarts.
You can freeze it.
Great reheated.
er medium heat. Add mushrooms and shallots; saute until the
ver.
Defrost the liver and soak in cold water for