Free Online Recipes

4 oz Sliced mushrooms, drained

1. Prepare Medium White Sauce according to recipe.

2. Add mushrooms during the last 1 1/2 minutes of heating.

Makes 1 1/4 cups

3 tb Butter

3 tb Flour

1/2 ts Salt

1/8 ts Cayenne

1 1/2 c Half and half (Cream & milk)

3 tb Dry white wine

1/2 c Cooked lobster

1/2 c Cooked clams, minced

Pastry shells 1 cn Mushrooms (4 1/2oz) drained

In a saucepan, saute onion in butter until tender. Blend in flour, salt and cayenne. Add the half and half all at once. Cook, stirring constantly, until mixture is thick and bubbly. Add the wine, clams, lobster and button mushrooms. Heat through and serve in warm pastry shells.

1/4 t Celery salt

1 Chicken bouillion cube

1 c Boiling water

Dash pepper 1/4 c Chopped onion

1 qt Milk

1 c Butter

Chopped parsley 3 T Flour

Dissolve boullion cube in water. Cook onion in butter until tender, blend in flour and seasonings. Add milk and bouillion gradually; cook until thick, stirring constantly. Add crabmeat, heat. Garnish with parsley.

2 md Onions, chopped

1/2 ts Rosemary

1 1/2 lb Jerusalem artichokes, washed

1 3/4 pt Water

1 tb Oatmeal

1 sm Garlic clove, crushed

2 tb Soy sauce

Salt Heat oil & saute the onion & rosemary for 5 minutes. Add the artichokes & water & bring to a boil. Reduce heat, cover & simmer for 30 minutes. Blend the soup till smooth with the garlic, soy sauce & salt. Reheat to serve.

8 oz Sour cream

1 Jar Armour dry beef (chop)

4 oz Grated chedder cheese

1 Lea-Perrins Sauce sprinkle

1 Garlic to taste

1 Tabasco to taste

3 Chopped green onions

1 Round sour dough bread loft

Wrap in foil 350 degrees 45 minutes.

6 tb Milk

2 1/4 c Brown sugar

3 ts Vanilla

6 Apples; sliced

Blend all ingredients together. Dip sliced granny smith apples in the dip, then into crushed peanuts. Enjoy! Makes a great fruit dish for a party or buffet or you can just enjoy it at home like we do. Hope you like it!

1/2 c Catsup

1/2 c Horseradish

1 T Lea & perrins worcestershire

1/2 t Salt

1 T Lemon or lime juice

1/2 c Parsley, chopped fine

1 x Louisiana hot sauce

1 x Boiled crawfish or shrimp

Combine all ingredients to make sauce. Pour over crawfish or shrimp, or dip the crawfish or shrimp in the sauce. Justin Wilson’s “Gourmet and Gourmand Cookbook”

Dinner Rolls 1/3 c Finely chopped cranberries

2 T Cracker crumbs

1 t Grated orange peel

1 t Sugar

Unroll dough; separate into 8 triangles. Combine remaining ingredients; spread evenly over each triangle. Roll, place and bake Crescents as directed on package label.

2 ea Eggs

1/3 c Catsup

2 T Soy sauce

1/4 t Pepper

12 oz Chili sauce

1 T Lemon juice

1 c Corn flakes, crumbs

1/3 c Parsley, fresh, minced

2 T Onion, green and minced

1 ea Garlic clove, pressed

16 oz Cranberry sauce, whole ber

1 T Brown sugar

Combine first 9 ingredients ina large bowl; stir well. Shape meat mixture into 1-inch balls. Place in an ungreased 15×10x1 jellyroll pan. Bake uncovred at 500F for 8 - 10 minutes. Drain meatballs and transfer to a chafing dish, and keep warm. Combine cranberry sauce with remaining ingredients in a sauce pan. Cook over medium heat until bubbly, stirring occasionally; pour over meatballs. Serve warm. Yield: 5 dozen

4 Scallions chopped

1 ts To 2 ts chopped garlic

1 Hot green chili, finely

-chopped and seeded (or use dried red pepper -flakes) 1 tb Curry powder

3/4 To 1 lb crab meat, shredded

2 tb Chopped fresh coriander

-leaves, if possible 2 tb Finely chopped parsley

Salt nd freshly ground -pepper 6 tb To 8 tb crab liquid or clam

-broth 2 c Bread crumbs

Melt butter in skillet; add scallions, garlic and chili peppers and cook until scallions are wilted. Add curry powder to this mixture and blend thoroughly. Add crab, coriander and parsley. Add salt, pepper and crab liquid (if more is needed, add melted butter). Blend in bread crumbs. Fill the mixture in 8 clam shells and bake at 400 degrees F about 10 minutes or until browned. Serves 8 as an appetizer or 3 to 4 as a main course. ////\ From the hearth in Sandee’s Kitchen…