4:32 PM 3/13/98
aol

++ NEW ENGLAND FISH BALLS IN REMOULADE SAUCE +++
2 C. COOKED AND SHREDDED SALT COD FISH
4 MEDIUM POTATOES
1/2 C. ONION, FINELY SHREDDED
3 EGGS,  LIGHTLY BEATEN
RINSE FISH WITH HOT WATER, PRESS WATER OUT AND SHRED.  BOIL POTATOES AND PUT THEM THROUGH A RICER (POTATOES SHOULD BE HOT WHEN RICED).  SAUTE ONIONS IN A LITTLE BUTTER, OR JUST SWEAT THEM, COVERED IN 2 TABLESPOONS OF WATER.  COMBINE FISH, ONION AND POTATOES WITH EGGS.  DROP MIXTURE FROM A SPOON INTO HOT (350 DEGREE) OIL AND FRY UNTIL BROWN.  REMOVE TO DRAIN.  MAKES ENOUGH FOR 6 AS AN APPETIZER OR 4 AS AN ENTREE.  DROP INTO AND COMBINE WITH SAUCE.
===REMOULADE SAUCE===
2 C. MAYONNAISE
1 T. PREPARED MUSTARD
1 T. SWEET PICKLE, FINELY CHOPPED
1 T. CAPERS, CHOPPED
1 T. PARSLEY, CHOPPED
1 tsp. CHERVIL, FINELY CHOPPED
1/2 tsp. ANCHOVY PASTE
2 OR 3 DROPS TOBASCO SAUCE
MIX ALL TOGETHER AND ALLOW TO REST, REFRIGERATED, FOR 2 OR MORE HOURS BEFORE USING.

SALAD
A NOTE FROM JACK:  THIS ONE IS FROM THE OLD RIVERSIDE INN IN OZARK, MISSOURI.
++ CAESAR SALAD RIVERSIDE INN ++
1 HEAD ROMAINE LETTUCE
1 C. BUTTERED CROUTONS
1 LEMON
2 T. PARMESAN CHEESE
1/4 tsp. BLACK PEPPER
1 EGG, ROOM TEMPERATURE
CUT ROMAINE INTO 1/2 INCH STRIPS AND DROP INTO SALAD BOWL.  ADD CROUTONS, SQEEZE LEMON OVER TOP, ADD CHEESE AND PEPPER.  BREAK EGG OVER TOP OF SALAD AND TOSS VERY THOROUGHLY.  ADD DRESSING BELOW, TOSS WELL AGAIN, AND CHILL UNTIL READY TO SERVE.
=== DRESSING ===
8 ANCHOVY FILLETS, MASHED TO A PASTE
1/4 TO 1/2 tsp. LEAN AND PERRINS WORCESTERSHIRE SAUCE
1/4 tsp. HOT MUSTARD
5 OZ. OLIVE OIL
1 CLOVE GARLIC, MASHED AND CHOPPED FINE
3 OZ. WINE VINEGAR
PLACE ALL IN A BOWL IN A PAN OF CRUSHED ICE, WHISK RAPIDLY FOR 2 TO 3 MINUTES AND LEAVE IN ICE BATH UNTIL READY TO COMBINE WITH SALAD.  WHEN READY TO SERVE, ADD DRESSING TO SALAD, TOSS THOROUGHLY AND SERVE IMMEDIATELY.

SOUP
A NOTE FROM JACK:
THIS IS ONE OF THE GREAT IMPORTS FROM THE FRENCH, IN FACT SO GREAT THAT IT SHOULD REALLY NO LONGER BE TERMED "FRENCH" BUT AMERICAN.  SO MANY WONDERFUL ADDITIONS HAVE BEEN MADE TO THE ORIGINAL THAT IT NO LONGER RESEMBLES THE HUMBLE SOUP THE FRENCH EXPORTED.  HERE IS ONE CLOSE TO THE ORIGINAL.
++ FRENCH ONION SOUP ++
4 T. BUTTER
2 T. OLIVE OIL
1 SMALL CLOVE GARLIC, CRUSHED
3 LARGE ONIONS, FINELY SLICED
1 tsp. FLOUR
4 C. BEEF STOCK
3/4 C. WHITE WINE
4 T. GRATED PARMESAN CHEESE
6 SLICES OF FRENCH BREAD, CUT 1/2 TO 3/4 INCHES THICK
GARLIC BUTTER
EXTRA PARMESAN
SALT AND PEPPER
BROWN ONIONS AND GARLIC IN COMBINED BUTTER AND OLIVE OIL.  REMOVE ONIONS AND SET ASIDE IN A WARM PLACE.  MIX FLOUR INTO BUTTER/OIL UNTIL IT MAKES A SMOOTH MIXTURE.  ADD STOCK AND WINE AND BRING TO A BOIL.  RETURN ONIONS TO THE POT AND ADD SALT AND PEPPER TO TASTE.  PLACE HOT SOUP IN EACH OF 6 BOWLS, TOP WITH ONE SLICE OF BREAD THAT HAS BEEN BUTTERED AND 1 TABLESPOON OF PARMESAN CHEESE PLACED ON TOP.  BROWN IN A HOT OVEN OR UNDER BROILER.  SERVE IMMEDIATELY.

ENTREE
++ FILET OF SOLE, BONNE FEMME ++
2 LB. BONELESS FILET OF SOLE
1 C. WATER
2 T. SAUTERNE WINE
1 tsp. SALT
1 BAY LEAF
2 OZ. BUTTER
1 SMALL ONION, FINELY CHOPPED
1/4 LB. MUSHROOMS, SLICED THIN
1/2 tsp. PEPPER
1 C. THIN VELOUTTE SAUCE (RECIPE TO FOLLOW)
1 T. CHOPPED PARSLEY
PLACE FILETS IN A SINGLE LAYER IN A PAN, ADD WATER MIXED WITH 1 TABLESPOON OF SAUTERNE, HALF OF THE SALT AND THE BAY LEAF.  
COVER THE PAN WITH WAX PAPER CUT TO FIT AND BAKE FOR 20 MINUTES IN A PREHEATED 350 DEGREE OVEN.  WHEN THE TIME HAS EXPIRED, REMOVE PAN FROM OVEN, DRAIN, SAVING THE COURT BOUILLON, AND PUT IN A WARM PLACE.  IN THE MEANTIME, IN ANOTHER PAN, PLACE BUTTER, ONIONS, MUSHROOMS AND SAUTE UNTIL THE ONIONS ARE TRANSPARENT.  ADD REMAINING SAUTERNE, SALT, PEPPER, CREAM SAUCE AND THE WATER FROM THE BAKING PAN.  LET SAUCE SIMMER UNTIL REDUCED BY HALF, ADD PARSLEY AND SERVE OVER FISH.
== VELOUTE SAUCE ==
1/8 LB. BUTTER
1/4 C. UNBLEACHED FLOUR
1 C. WHOLE MILK
1 tsp. SALT
1 C. WATER
MELT BUTTER IN SMALL SAUCEPAN, ADD FLOUR AND WHISK UNTIL SMOOTH, RETURNING TO HEAT TO KEEP LIQUID.  ADD MILK IN SMALL AMOUNTS, WHISKING AFTER EACH ADDITION.  ADD SALT AND GRADUALLY ADD WATER, WHISKING CONSTANTLY.  COOK OVER LOW HEAT, WHISKING UNTIL IT BEGINS TO THICKEN.  AS IT THICKENS, THE CHOICES ARE OPEN TO YOU.  TAKE OFF THE ONE CUP FOR THE RECIPE, THEN PUT THE REST ASIDE TO MAKE CHEESE SAUCE (ADD ONE CUP GRATED CHEESE AND HEAT UNTIL MELTED), ALFREDO SAUCE (ADD 1/2 C. GRATED PARMESAN OR ROMANO, HEAT UNTIL THICK), OR JACK'S CAJUN SAUCE (ADD 2 T. TOMATO PASTE, 1 tsp. LOUISIANA HOT SAUCE AND 1 T. LEMON JUICE, HEATING).  MANY MORE VARIATIONS POSSIBLE.
NOTE:  THIS IS A THIN, WHITE SAUCE.

VEGETABLE
++ ROQUEFORT POTATOES ++
4 LARGE BAKING POTATOES
3 1/2 OZ. ROQUEFORT CHEESE
4 T. SOUR CREAM
4 OZ. BUTTER
2 T. CHOPPED CHIVES
SALT AND PEPPER TO TASTE
BAKE POTATOES UNTIL JUST SOFT.  SPLIT POTATOES IN HALF AND REMOVE MUCH OF THE PULP, LEAVING SHELL INTACT.  PLACE PULP IN A MIXING BOWL AND COMBINE WITH CRUMBLED ROQUEFORT, SOUR CREAM, BUTTER, CHIVES AND SALT AND PEPPER.  MIX WELL AND RESTUFF THE SHELLS, EITHER PIPING IT IN OR SPOONING IT IN DECORATIVELY.  SPRINKLE WITH CHIVES AND PARSLEY AND SERVE HOT.++ END RECIPE ++

VEGETABLE
++ SPICED CARROTS ++
1 LB. BABY CARROTS
1 PT. WHITE VINEGAR
1/4 C. PICKLING SPICES
1/2 C. SUGAR
1 tsp. BEEF EXTRACT (MAGGI IS GOOD)
COOK CARROTS IN WELL SALTED WATER AND ALLOW TO COOL.  BRING VINEGAR, SPICES, SUGAR AND BEEF EXTRACT TO A BOIL, POUR OVER CARROTS AND ALLOW TO STAND OVERNIGHT, REFRIGERATED.  BEFORE SERVING, DRAIN CARROTS, PLACE IN A SHALLOW OVEN PROOF DISH AND HEAT JUST THROUGH.  SERVE 1/4 OF THE CARROTS TO EACH PLATE, ALLOWING SOME OF THE PICKLING SPICES TO STAY ON THE CARROTS.

DESSERT
A NOTE FROM JACK:
THIS ONE IS FROM THE CORNER CUPBOARD INN IN GRAND LAKE, COLORODO, OR AT LEAST IT DID, BACK IN 1954!
++ CORNER CUPBOARD INN FUDGE CAKE ++
1 C. MILK
3 SQUARES CHOCOLATE
1 C. SUGAR
1/3 C. BUTTER
2 EGGS
1 tsp. BAKING SODA
1 1/2 C. SIFTED FLOUR
1/2 tsp. BAKING POWDER
PINCH OF SALT
1 tsp. VANILLA
WARM 1/2 C. MILK AND COOK CHOCOLATE IN IT UNTIL MELTED.  ALLOW TO COOL.  BLEND SUGAR WITH BUTTER, BEAT IN EGGS AND REMAINING 1/2 CUP MILK.  DISSOLVE SODA IN A LITTLE HOT WATER AND BEAT IN FLOUR, BAKING POWDER, SALT AND VANILLA.  BLEND THE THREE MIXTURES; CHOCOLATE, EGGS AND FLOUR, TOGETHER AND POUR INTO TWO 9 INCH BUTTERED AND FLOURED CAKE PANS.  BAKE IN 350 DEGREE OVEN FOR 2O MINUTES OR UNTIL THE CENTER IS SPRINGY.  FROST AS YOU WISH.

THIS SECOND MENU IS BY ME, ELAINE, AKA CCCHEFELAN.
THIS APPETIZER SERVES 6, BUT CAN BE EASILY DOUBLED OR TRIPLED FOR A PARTY.
APPETIZER
++ STUFFED CHEDDAR EGGS ++
6 HARD COOKED EGGS
4 T. CRUMBLED SHARP CHEDDAR CHEESE
1/2 C. SOFTENED CREAM CHEESE
2 T. MINCED FRESH PARSLEY
CHERVIL
CUT EGGS IN HALF LENGTHWISE.  REMOVE YOLKS.  IN A SMALL BOWL, MIX YOLKS, CHEESE AND PARSLEY UNTIL WELL BLENDED.  STUFF WHITES WITH MIXTURE.  GARNISH EACH HALF WITH CHERVIL. 

A HEARTY SOUP FOR A COLD WINTER NIGHT IS NEXT...
++ POTATO GRUYERE SOUP ++
4 PEELED, DICED POTATOES
2 CHOPPED GREEN ONIONS
2 T. BUTTER
2 CHICKEN BOUILLON CUBES
2 C. BOILING WATER
1 1/4 C. MILK
1/4 C. LIGHT CREAM
1/4 tsp. SALT
1/4 tsp. PEPPER
1/8 tsp. NUTMEG
1/8 tsp. LEMON RIND
1 C. SHREDDED GRUYERE CHEESE
1 T. CHOPPED CHIVES
IN A POT, COOK POTATOES IN WATER TO COVER FOR 5 MINUTES; DRAIN.  IN ANOTHER POT, COMBINE BUTTER AND GREEN ONIONS.  COOK SLOWLY FOR 3 MINUTES.  REMOVE FROM HEAT.  ADD POTATOES.  IN A BOWL, DISSOLVE BOUILLON CUBES IN BOILING WATER.  ADD TO POTATO MIXTURE.  RETURN POT TO HEAT.  COOK UNTIL POTATOES ARE SOFT.  REMOVE FROM HEAT.  POUR MIXTURE INTO BLENDER AND BLEND UNTIL PUREED.  RETURN MIXTURE TO POT.  ADD MILK, CREAM, SALT, PEPPER, NUTMEG, LEMON RIND AND CHEESE.  COOK SLOWLY, STIRRING CONSTANTLY, UNTIL CHEESE MELTS.  GARNISH WITH CHIVES.  SERVES 6.

I LOVE THIS SALAD, IT'S SWEET AND CRUNCHY!
SALAD
++ APPLE-NUT SALAD ++
2 1/2 C. DICED APPLES (I USE GALA OR GOLDEN DELICIOUS)
1/2 C. FINELY CHOPPED CELERY
1/4 C. CHOPPED PECANS
1/4 C. CHOPPED WALNUTS
1/2 C. RAISINS
2/3 C. MAYONNAISE
1 T. LEMON JUICE
1/8 tsp. SALT
LETTUCE OF YOUR CHOICE
IN A BOWL, COMBINE ALL INGREDIENTS. EXCEPT LETTUCE, AND TOSS WELL.  COVER AND CHILL 1 HOUR.  SERVE ON CRISP LETTUCE LEAVES.

I DON'T KNOW EXACTLY WHERE THIS RECIPE CAME FROM, BUT I'VE BEEN MAKING IT FOR YEARS.  IT DOESN'T EVEN HAVE A NAME WRITTEN ANYWHERE, SO THIS IS WHAT I CALL IT...
ENTREE
++ BEEF AND NOODLES ++
1 LB. GROUND BEEF
1 tsp. VEGETABLE OIL
1 (1 LB.) CAN CRUSHED TOMATOES
1 ( 8 OZ.) CAN TOMATO SAUCE
1 1/2 tsp. SALT
1 1/2 tsp. SUGAR
1/4 tsp. GARLIC SALT (YOU CAN USE GARLIC POWDER, IF YOU PREFER)
1/3 C. BURGUNDY WINE
2 C. MEDIUM NOODLES
1 1/2 C. WATER
SOUR CREAM
IN A FRYING PAN, BROWN BEEF IN OIL.  ADD TOMATOES, TOMATO SAUCE, SALT, SUGAR, GARLIC SALT, BURGUNDY AND 1/2 CUP WATER.  BOIL FOR 10 MINUTES.  ADD 1 C. WATER.  REDUCE HEAT; COOK FOR 10 MINUTES.  BRING TO A BOIL; ADD NOODLES AND STIR.  COVER AND COOK 15 TO 20 MINUTES UNTIL NOODLES ARE TENDER.  ADD MORE WATER IF NECESSARY.  TOP EACH SERVING WITH A GENEROUS SPOONFUL OF SOUR CREAM.  SERVES 6.

THIS VEGETABLE DISH IS QUICK TO MAKE AND SOOOO GOOD!
VEGETABLE
++ SWEET PEPPER CORN ++
3 C. SWEET KERNELED CORN
1/2 C. CHOPPED GREEN PEPPER
1/4 C. CHOPPED ONION
3 T. BUTTER
1 tsp. SALT
1/8 tsp. PEPPER
IN A FRYING PAN, COOK GREEN PEPPER AND ONION IN BUTTER UNTIL SOFT.  ADD CORN, SALT AND PEPPER.  COVER; COOK SLOWLY FOR 10 MINUTES UNTIL CORN IS TENDER.

DESSERT
++ PEAR CRUMBLE PIE ++
1 (9 INCH) UNBAKED PIE SHELL
2 T. SUGAR
1 1/2 T. CORNSTARCH
DASH SALT
DASH NUTMEG
1 (1 LB., 13 OZ.) CAN PEAR HALVES, DRAINED
1 C. PEAR LIQUID
1/2 tsp. GRATED LEMON RIND
1 tsp. LEMON  JUICE
1 T. BUTTER
1/2 C. BROWN SUGAR
1/2 C. CHOPPED WALNUTS
1/4 tsp. CINNAMON
PREHEAT OVEN TO 425 DEGREES.  IN A POT, COMBINE SUGAR, CORNSTARCH, SALT AND NUTMEG.  SLOWLY ADD PEAR LIQUID.  MIX WELL.  COOK SLOWLY, STIRRING OCCASIONALLY, UNTIL THICK.  ADD LEMON RIND, JUICE AND BUTTER.  ARRANGE PEAR HALVES IN PIE SHELL.  COVER WITH SYRUP MIXTURE.  IN A BOWL, COMBINE BROWN SUGAR, WALNUTS AND CINNAMON.  SPRINKLE OVER PIE FILLING.  BAKE 20 TO 25 MINUTES.
