• 3 lbs onions
• 4 cloves garlic, crushed or minced
• 1 cup vegetable oil
• 8 oz tomato paste
• 2 tbsp lemon juice
• salt
• 3 15oz cans chicken or beef stock
• 4 tbsp curry paste
• 2 tbsp tumeric
• 1 small jar apple sauce
• 1 can coconut cream (as for pina colada)
• Beef, lamb, chicken, or shrimps
  (serves 8-10)

1. process peeled onions in a cuisinart until almost
   liquified
2. Heat oil in a large pot and add onions and garlic.
3. simmer without browning until onion has lost its
   identity
4. Add tomato paste, lemon juice, salt, and stock to
   pea soup consistency
5. Add curry paste and tumeric simmer for about 1/2
   hour
6. Add apple sauce and coconut at low heat for last
   15 minutes (avoid burning pan)
   [curry sauce can be frozen at this point]
7. To serve heat and add meat over rice
8. If sauce looks pallid use gravy browning
9. Other accompaniments: chopped peanuts, diced
   cucumber with yogurt, and various chutneys.

• 1/2 LB BUTTER
• 1 ONION CHOPPED FINE
• 1/2 CUP PARSLEY CHOPPED
• 3/4 LB MUSHROOMS SLICED
• 2 CUPS BROTH
• 1 1/2 CUPS BARLEY

1. SAUTE VEGETABLES UNTIL SOFT ( 10 MIN ? )
2. ADD BARLEY AND SAUTE 10 MINUTES
3. ADD BROTH
4. PUT IN GREASED CASSEROLE BAKE FOR 1 1/2 HRS AT 350
   

• 2 CANS ( 15 OZ ) CANNELLIINI BEANS OR I LB NAVY BEANS SOAKED AND COOKED
• 4 TOMATOES PEELED SEEDED & CHOPPED
• 2 TSP MINCED GARLIC
• 3/4 CUP CHOPPED BASIL
• 1 JALAPENO CHOPPED FINE
• 1/2 CUP OLIVE OIL
• 1/2 CUP GRATED PARMESAN CHEESE
• 1/2 LB FONTINA CHEESE DICED FINELY
• SALT & PEPPER

1. COMBINE ALL INGREDIENTS EXCEPT CHEESES AND BEANS LET STAND AT ROOM TEMP AT LEAST 3 HRS
2. HEAT BEANS SLOWLY IN 1/2 CUP WATER
3. DRAIN BEANS ADD CHEESES, SAUCE, AND TOSS
4. ADD TOMATO MIXTURE AND SERVE WARM

• 1 LB NAVY BEANS
• 1 LB LENTILS

1. SOAK AND COOK
   ADD
2. 1 LARGE CAN TOMATO PUREE (29 OZ )
3. 1 PEPPERONI DICED
4. 1 CHOPPED JALAPENO

1. GOOD SEASONS SALAD DRESSING
2. CHOPPED GARLIC ( LOTS FINELY DONE )

mushroom layer
Night before:
1) Grind 2 lbs mushrooms finely--place in cheesecloth--squeeze out liquid
2) chop onions finely-3/4 cup-saute lightly
3) add mushrooms - cook one minute
4)Add 1/4 cup finely chopped parsley - cook one minute.
5)Take off stove--add sherry and salt to taste. Return to cheesecloth, place in colander inside baking pan. Refrigerate overnight. Squeeze out liquid in morning (be tough--squeeze as much as possible).

beef
Morning of party:
1) cook filet of beef 30-35 mins. at 400 degrees
2) Let cool - save drippings for gravy, discard fat
3) Refrigerate

pastry
Any time after beef is thoroughly cooled:
1) 2-3 large containers of Pillsbury Crescent Dough (two should be enough, but 2 1/2 is safer)
2) work hard at dough with rolling pin (It's very elastic, and you'll be exhausted before you're through). Not paper-thin, but should be fairly thin--too thin and it tears, too thick and it's soggy.
3)Roll out to size of beef, with 1" overlap.

This is the only tricky part--if you want to be really safe, have extra mushroom pate and crescent dough ready in casae you have problems the first time (i.e., my hands got shaky!)
Basically, try to handle pastry/mushroom./beef combination as little as possible--it only causes problems.

1) Put half of pate on top half of beef - cut rolled-out dough in half, put on top of pate.
2) Have ungreased baking pan ready--flip beef onto pan so that uncovered half of beef is up. Put other half of pate on, then other half of dough, then pinch overlapping ends together hard. If pastry is too thin, this is where it will stretch and tear; if not pinched hard enough, it will part. (Doesn't hurt the taste, but the looks will suffer.) Make seams as invisible as possible.
3) Brush with beaten egg
4) Prick all over with a fork.

[this can all be done early in the day--then just refrigerate it until dinner time]

Cook at 375 degrees for 35 minutes. This only cooks the pastry--the meat cooks no longer after it's covered with pastry, amazingly enough. This timing gives you quite pink beef, which is (technically) correct.

gravy
served hot beside beef:
Pan drippings, sherry to taste, a little consomme (depending on how much gravy you want).

Good Luck!!!!!!

• 1 LARGE HAM HOCK
• 3 QTS & 1 CUP WATER
• 1 LB BLACK BEANS
• 2 CUPS CHOPPED RED ONION
• 1 BAY LEAF
• 28 OZ CAN TOMATOES CHOPPED
• 2 TBLS LIME JUICE

1. SIMMER HAM HOCK IN 3QTS WATER 1 HOUR
2. ADD BEANS,ONION, AND BAY LEAF SIMMER 1 HR OR UNTIL BEANS ARE COOKED
3. ADD TOMATOES, CUP OF WATER COOK 45 MIN
4. DISCARD HAM HOCK AND BAYLEAF STIR IN LIME JUICE
5. SERVES 8

3 cups all-purpose flour           

1/4 teaspoon instant yeast

1 1/4 teaspoon salt

1 5/8 cups of water

Blend all the ingredients and add the water

After mixing put in a covered bowl

Let  rest for 18 - 24 hours at room temperature

Fold dough over on itself two or three times cover and let rest 15minutes

Shape dough into a ball cover and let rise for two hours

Set oven to 450 degrees and put in a heavy stew pot for at least 1/2 hour

Turn dough into hot pot cover and bake 30 minutes

uncover and bake another 15 - 30 minutes for a golden brown loaf

• 1 WHOLE BRISKET 7 - 8 POUNDS
• 2 LARGE ONIONS SLICED THIN
• 1 CUP BEEF STOCK
• 1 TBLS VEGETABLE OIL

1. BROWN MEAT ON BOTH SIDES
2. BROWN ONIONS
3. PRE HEAT OVEN TO 350 DEGREES
4. COMBINE ALL INGREDIENTS AND BAKE 3 - 4 HRS
5. COOL & REFRIGERATE - REMOVE FAT
6. RE HEAT

• 1/2 CUP SOFTENED SWEET BUTTER
• 1/2 CUP BROWN SUGAR
• 1/4 CUP MOLASSES
• 1/4 DARK KARO SYRUP
• 1 EGG / BEATEN
• 1/4 TSP SALT
• 1 1/2 CUPS FLOUR
• 1 TSP BAKING SODA
• 1/2 CUP (BUTTER) MILK
• 2 OZ GINGER PEELED & GRATED
• CREAM BUTTER AND SUGAR

1. ADD MOLASSES, KARO,EGGS, & SALT
2. BEAT UNTIL SMOOTH
3. MIX FLOUR AND SODA/BLEND SLOWLY
4. STIR IN GINGER
5. 8" BUTTERED SQUARE PAN
6. 350 DEGREES / 35 - 40 MINUTES

Silver Palate - 6 Servings

• 6 tbsp. sweet butter
• 1 lg. yellow onion, chopped
• 1/4 c. minced ginger
• 3 garlic cloves, minced

#Saute gently for 15-20 minutes Add

• 7 cups chicken stock
• 1 cup dry white wine
• 1 1/2 lbs, carrots, chopped

1. Simmer, uncovered, 40 minutes (until carrots soft)
2. Puree.
3. Season with 2 tbsp lemon juice,
4. pinch of curry, salt and pepper.
5. Garnish with chives

Serve hot or cold.

• 1 1/4 CUPS PINTO BEANS
• 3 CUPS WATER
• 5 CUPS CANNED TOMATOES
• 2 TBLS VEGETABLE OIL
• 4 CUPS CHOPPED ONIONS
• 4 CUPS CHOPPED PEPPERS
• 1/2 CUP CHOPPED PARSLEY
• 4 OZ BUTTER
• 3 1/2 LBS HAMBURGER
• 1/2 CUP CHILI POWDER
• 2 TSPS CUMIN
• SALT & PEPPER

1. SAUTE ONIONS & PEPPERS IN BUTTER
2. ADD BEEF COOK FOR 25 MIN
3. COOK BEANS AND ADD ALL OTHER INGREDIENTS
4. SIMMER FOR ABOUT AN HOUR

• 2 LBS POACHED CHICKEN (3 CUPS)
• 2 LBS WHITE BEANS COOKED OR CANELLINI BEANS RINSED
• 1 1/2 CUPS FINELY CHOPPED CELERY
• 3/4 CUP FINELY CHOPPED RED ONION
• 1/2 CUP MINCED PARSLEY
• 6 TOMTOES PEELED & DICED
• 2 RED PEPPERS PEELED - CUT IN STRIPS
• 4 ARTICHOKE HEARTS COOKED

DRESSING:
* 2 CLOVES GARLIC\1/4 TSP SALT MASHED TOGETHER
* 3 TBLS LEMON JUICE
* 3 SNIPS THYME
* 1 1/2 TSPS FRESH OREGANO
* 3 TBSP BALSAMIC VINEGAR

1. WHISK TOGETHER WITH 1/4 CUP OLIVE OIL
2. DRIZZLE OVER SALAD

• 1 CUP PARSLEY
• 5 GARLIC CLOVES peeled

1. process in a cuisinart
   add

• 1/2 CUP OLIVE OIL
• 1/4 CUP RED WINE VINEGAR
• 1/4 CUP MINCED RED ONION
• 1/4 TBSP RED PEPPER FLAKES

• 1 egg
• 2 egg yolks
• 2 garlic cloves crushed
• 1 tbsp mustard
• 1/4 cup lemon juice
• 1/2- 1 cup olive oil and vegetable oil
  (equal amts)
• 1/2 bunch cilatrano,finely chopped
• 1 can chipotle chiles
• 1 red onion finely chopped ( optional )

1. In a food processor/blender combine egg,yolks,
   garlic,mustard,and lemon juice.
2. with the machine running andd oil slowly until
   the texture is of mayonnaise.
3. Add the cilatrano and the chilies and blend
   until smooth.
4. Add onion, if wanted,for rustic texture.

DARBY SCOTT

• 1 cabbage sliced thin
• 2-3 carrots peeled and sliced in ribbons w/peeler
• 1 tsp chopped onions
• mayonnaise 1/2 cup
• sugar 3/4 cup
• vinegar 1/2 cup

1. garnish with parsley and chives

• 2 cups chopped tomatoes
• 1 medium onion
• 2 cups frozen corn
• 1 1/3 cups shredded cheddar

1. Heat tomatoes in a double boiler
2. Saute onion in butter until translucent
3. Undercook corn
4. add the above together, add cheese - stir until
   it melts

• 2 CUPS COOKED COUSCOUS
• 2 1/2 CUPS BOILING WATER/BROTH
• 2 CUPS COUSCOUS, SALT & BUTTER
• STIR, REMOVE FROM HEAT AND LET STAND FOR 5 MIN

• 6 GREEN ONIONS CHOPPED
• 2 TOMATOES CHOPPED AND SEEDED
• 1 CUP CUCUMBER SEEDED & CHOPPED
• 2 CUPS GARBANZO BEANS - COOKED
• 1 CUP PARSLEY - CHOPPED
• MIX TOGETHER WITH DRESSING
  * 3/4 CUP OLIVE OIL
  * 1/2 CUP LEMON JUICE
  * 2 CLOVES MINCED GARLIC
  * 1 TSP EACH - DIJON, GROUND CORIANDER, & GRINDS OF PEPPER
  SALT TO TASTE

• 3/4 CUP AND 4 TBLS SUGAR
• 4 TBLS WATER
• 2 CUPS OF MILK
• 4 EGGS
• 1 TSP VANILLA OR 2" OF BEAN
• CARMELIZE 4 TBLS SUGAR IN WATER
• COAT BOTTOM OF CASSEROLE
• BEAT EGGS WITH SUGAR
• BRING MILK TO A BOIL
• ADD HALF OF MILK TO THE EGGS AND SUGAR STIR AND ADD THE 2ND HALLF
• ADD VANILLA
• STRAIN INTO COATED CASSEROLE
• PUT CASSEROLE INTO A BAIN MARIE IN THE LOWER SHELF OF AN OVEN AT 325 FOR 50 MINUTES OR UNTIL DONE

• 1 can refried beans
• 1 pkg cream cheese
• 1 bunch green onions
• 2 cups sour cream
• taco seasoning mix ( to taste)
• 1 12 oz cheddar cheese cubed
• 1 12 oz monterey jack cubed
• 1 cup salsa
• 1 sm can diced chili peppers
• 1 garlic clove minced
• 1/2 tsp paprika

1. Bake 45 - 60 minutes at 350 degrees
2. Serve with tortilla chips or crackers

• 4 CUPS TOMATO JUICE
• 1 ONION MINCED
• 2 CUPS TOMATOES DICED
• 1 CUP MINCED GREEN PEPPER
• 1 TSP HONEY
• 1 CUCUMBER DICED
• 2 SCALLIONS CHOPPED
• JUICE OF 1 LIME & 1/2 LEMON
• 2 TBLS WINE VINEGAR
• 1 TSP BASIL
• 1 CLOVE GARLIC CRUSHED
• 1/4 CUP PARSLEY CHOPPED
• 2 TLBS OLIVE OIL
• DASH OF TOBASCO
• SALT & PEPPER

1. COMBINE AND CHILL FOR AT LEAST TWO HOURS