If necessary - pound Meat. Coat with flour. Brown meat in melted butter (in skillet). Stir in remaining ingredients. Heat to a boil. Lower heat to a simmer. Cover pan and simmer 30 minutes (Turn once). Melt the butter and pour it into a broiler dish. Add wine / lemon juice / garlic / onions / parsley. Stir together. Add drained scallops. Broil (or bake at 400) 5 minutes on each side. (or until scallops are opaque) * Avoid poking scallops (they dry out). De-Vein shrimp / Remove legs / Shell (leave tails) Melt butter and garlic in a skillet. Add Shrimp. Cook 1 - 2 minutes each side. (until shrimp are pink and opaque) Add lemon juice,salt and pepper. Quickly remove shrimp (place on a plate). Raise heat and boil pan juices (quickly) until syrupy. Add parsley and pour over shrimp. Mix all liquids together. Add dry ingedients (not meat) and mix. Add meat and mix well. Put into a meat loaf dish. Bake at 350 for 1 hour uncovered Drain excess fat. Pound cutlets if necessary. Season meat w/ salt and pepper / Coat with flour. Dip into egg then coat with bread crumbs. Heat oil and butter in a skillet. Brown meat over medium to low heat. Drain oil. Add water. Heat to boiling. Reduce heat and cover. Simmer for 30 minutes. Serve with lemon slices and parsley. Heat skillet. Add butter / garlic / worcestershire sauce / Teriyaki sauce. Cover and cook until done to taste. Peel / Slice / Separate onions. Add garlic / tobasco sauce / tomato sauce / and butter. Fry until onions are done. Defrost pie shell Chop spinach and saute in; (Butter , Onions, Lemon Juice and Worcestershire sauce) Spread spinach saute into pie shell. Add the grated Cheddar and Swiss cheeses. Mix Milk and Beaten eggs and pour over top. Bake at 375 for approximately 45 minutes or until a knife comes out dry. Wash and split hens lengthwise. Mix other ingredients over low heat in a saucepan. Broil hens for 10 minutes (5-6 inches from heat) Set oven to bake at 425 Turn over hens and baste with sauce. Bake hens for 20 - 25 minutes basting with sauce frequently. Cook shells as per package instructions and drain. Combine (Ricotta, Mozzarella, Egg, Bread crumbs, parsley, Salt, and Pepper). Stuff into shells. Pre-heat oven to 350. Spoon sauce lightly into a 13" X 9" oven dish. Add shells. Cover shells with sauce. Sprinkle on Parmesan. Bake for 30 minutes. Brown chicken legs in oil and paprika. (Over medium heat in skillet for 15 minutes) Add vegetables and Worcestershire sauce. Cover and simmer for 15 minutes. Stir in light cream. Serve. Mix (2 T butter, honey, mustard, salt, curry, tarragon) Melt together in a saucepan. Put chicken legs in a baking dish. Lightly cover w/ melted butter. Bake for 20 minutes at 450. Turn oven down to 325. Cover chicken with 1/2 of honey mixture. Bake for 30-45 minutes while frequently basting w/ the remaining honey mixture. Remove fat from the Pork chops. Grease skillet and add white wine and paprika Browm meat over medium heat. Mix 1/4 cup of peach syrup with the; Chile powder, tarragon, lemon juice and pepper. Pour over meat. Cover and simmer for 30 minutes. During last 5 minutes add chopped peaches(of 2 peach halves) Serve. Mix appropriate quantities of above ingredients. (To suite taste and servings) Top with dressing. In a saucepan melt/mix / Butter,Seasoning Salt & Lemon juice Put chicken parts into a baking dish and brush with the above mixture. (Save some for basting) Sprinkle on Oregano. Bake at 350 for 50-55 minutes (Frequently basting w/mixture) Mix all ingredients together in a bowl. Marinate for 2 hours. With the marinade; Grill or Broil steaks for 7-10 minutes each side. (4 inches from heat) Cook onions in oil over medium heat for 3 minutes. Add chicken and saute in onions for 5 minutes. Mix remaining ingredients in a small bowl. Pour sauce over chicken,cover and simmer until tender,about 30-40 minutes. Melt butter in heavy pan. Saute onion,celery,pepper and garlic until onion is wilted, 3 to 5 minutes. Add tomato paste,stirring constantly 3 minutes over low heat. Add 1.5 cups of water and sugar. Add pepper and cayenne. Cook uncovered over medium-low heat 20 minutes stirring occasionally. Add shrimp. Cook until shrimp are pink and opaque, about 3 minutes. Dissolve cornstarch in 0.50 cup water and add. Cook another 2 minutes, until thickened. Add green onions and parsley, and mix. Combine bread crumbs and cheese; reserve half for topping. In a small saucepan cook bacon until done. Remove from pan. In the bacon grease, cook onion until tender. Stir in flour until blended. Add milk. Cook and stir over medium heat until thickened and bubbly. Stir in crumbled bacon and drained spinach. Dip chicken breasts in breadcrumb mixture and place in a suitable sized baking dish. Spoon spinach mixture over chicken; sprinkle with remaining breadcrumb mixture. Bake, uncovered, in a 350 degree oven for half an hour, or until chicken is no longer pink. Flatten pork cutlets to 0.25 inch thickness. Dust pork with flour. Dip pork into mixture of egg and waterthen coat with breadcrumbs. In a large skillet, saute pork in butter, about 3 minutes per side or until golden brown; add more butter if necessary Keep pork warm while preparing sauce. Saute carrot in same skillet until tender-crisp, about 2 minutes. Stir in gravy and milk, lemon juice, and dill; heatthrough. Stir sour cream into sauce just before serving. More sour cream or milk may be used to attain desired thickness of sauce. In a deep saucepan,heat the olive oil; add the garlic,onion,and green onion, and saute for 5 to 7 minutes. Add the tomato, tomato paste, red wine, parsley, and peppersand stir. Simmer gently for about 5 minutes. Add whole (boiled-open) clams and cover with sauce. Cover pan and simmer gently for 2 to 3 minutes, stirring gently. Serve. Using a meat grinder of food processor, gind together the bologna and swiss cheese. Mix into mixture india relish, chopped onion, mustard, and mayonnaise. Butter inside of each hotdog roll, and stuff the mixture equally into all 6 rolls. Wrap each roll separately in aluminum foil and refrigerate for at least 1 hour before baking. Mat also just be frozen for later use. Bake foil-wrapped rolls at 325 degrees for 25 minutes, or until insides are all melted. ( Defrost before baking.) Using a fork, mix together breadcrumbs, onions, garlic, milk, and egg. Add in the ground beef and mix together well. Form into meatballs approx. 2 inches in diameter. Brown meatballs lightly in hot oil in a large saucepan big enough to hold all meatballs at once. In an appropriate sized saucepan, mix together the jelly, ketchup, mustard, honey, and tarragon. Over low heat, simmeruntil jelly is melted. Stir ocassionally to prevent burning. In the same saucepan in which they were cooked, pour the jelly mixture over the browned meatballs and heat to simmer. Simmer on low heat for 20 minutes. Serve. In a blender, blend together eggs, cream, ham, and swiss until well blended, but not too long. Pour mixture into 6 buttered custard cups; place in pan of hot water. Place pan in oven preheated to 275 degrees. Bake for 40 minutes until set. Toast and butter English Muffin halves. Prepare Hollandaise Sauce according to package directions. When souffles are done, place each one onto a buttered muffin half. Top with Hollandaise. Chop hardboiled eggs into medium-sized chunks. Stir into eggs the chopped celery. Mix together the mayonnaise, paprika, ginger, and mustard. Serve on toast. Pound cutlets to 0.25 inch thickness. Lightly brown cutlets in butter in a medium sized saute pan. Remove to serving plates, keeping warm. Mix together wine, milk, mustard, Tarragon, and flour. Pour into same saucepan over medium heat. Stirring constantly,thicken sauce. Pour over chicken. Brown chicken in butter. Mix the juice of the orange, wine, onions, honey, and tarragon. Add to chicken, and simmer for 25 minutes. (Turn once.) Remove chicken and keep warm. Mix orange liquoer, flour, and the grated peel from the orange, and add to pan juiced. Thicken pan juices over medium heat, and pour over chicken. (Can also substitute shrimp for chicken.) Mix together all ingredients except potatoes. Add potatoes to mixture, mix well, and serve. Mix together orange juice, wine, red pepper, green onions, soy sauce, and orange peel. Marinate chicken slivers in mixture for 0.50 hour. Remove chicken from marinade and stir fry in butter in a medium sized saucepan. Mix corn starch with small amount of water and add to saucepan over medium heat. Stir constantly to thicken. Stir in peanuts and serve. In a small saucepan,over low heat,mix apricot preserves, syrup, lemon juice, and butter. Put cutlets in an ungreased baking dish, 13"x9"x2". Spread half of the sauce mixture over the chicken. Cover and bake for 15 minutes at 400 degrees. Uncover chicken and add potatoes. Cover chicken and potatoeswith remaining sauce mixture. Lower oven temperature to 300 degrees, and cook, u uncovered, for 10 minutes. (good with grren beans) Pound cutlets until 1/4 inch thick. Mix together cornstarch, garlic, paprika, and pepper. Coat cutlets with mixture. In hot butter or vegetable oil, in medium high heat in a saucepan, quickly brown cutlets. Remove to serving plate and keep warm. To hot skillet juices, add capers and lemon juice. Stir to mix pan juices and scrapings (deglaze) and pour over cutlets. Serve with lemon slices. In a large bowl, mix salad dressing and honey. Add shrimp and marinate 1 hour. Slice orange and lemon into "circle" slices. Into each slice, make one radial cut to center. Twist slices into an "s" shape. On barbeque skewers, skewer shrimp, lemons, and oranges alternately. Grill on barbeque, brushing frequently with marinade. Shrimp are cooked when they turn opaque. Slice scrubbed potatoes inti 1/2 inch slices. Boil potato slices until tender, approximately 15 minutes. Drain potatoes and return to pot. Add butter and scallions. Toss to mix well. Slice scrubbed squash crosswise in 1/2 inch slices. Slice out seeds from slices. Place squash in a large skillet. Add enough water to cover. Bring to boiling. Reduce heat and simmer, uncovered,until squash is translucent and tender, about 10 minutes. Melt butter in a small saucepan. Blend in brown sugar, orange juice concentrate, cinnamon, and nutmeg. Bring to boiling. Cook and stir until mixture is smooth, about 1 minute. Drain squash and put onto serving plate. Pour hot sauce mixture over squash. Combine eggs, milk, garlic, and a dash of pepper. Add potatoes, spinach(drained), and cheese. Mix well, and pour into a well-greased 8 inch skillet. Cook, covered, over medium heat 10 to 12 minutes or until center is soft-set and bottom is golden. Remove from heat; let stand, covered, 5 minutes. Cut into wedges. In a bowl, combine sherry, soy sauce, ginger, garlic, and mustard. Add chicken. Stir to coat and let marinate 2 hours at room temperature. Remove chicken from marinade with a slotted spoon, reserving marinade. Broil for 15 to 20 minutes, turning every 5 minutes and brushing with marinade. Arrange on serving dish and garnish with scallions. Mix chili sauce, honey, and vinegar. Serve as a dip for the hot chicken. In a 10 inch skillet, heat 1 tablespoon oil. Add onion and saute for several minutes more. Add the tomatoes, oregano, parsley, and capers. Cover and simmer for about 10 minutes. Remove tomato mixture and set aside. Rinse and patdry pounded cutlets. Season with pepper and dust with flour. Into the same skillet, add the remaining tablespoon of oil. When the oil is hot, add the veal and lightly brown both sides. Lower heat to simmer and add the tomato mixture. Cover and cook about 5 minutes or until done as desired. Garnish with chopped parsley and diced tomatoes. In a small saucepan over low heat, melt together the Marsalawine, garlic, parsley, and butter. Set aside. Mix together bread crumbs and lemon juice and set aside. Boil open the clams. Remove immediately from water and twistoff the empty half of the opened shell. Discard shells. Pull clam away from remaining half of shell and rinse. Put clam back on half shell.(Handle carefully so as not to bruise clam.) Arrange clams(on half shell) on a broiling dish. Pour half of butter mixture over clams. Sprinkle bread crumb mixture over clams. Sprinkle chopped peppers over clams. Top with 1 inch strips of uncooked bacon. Pour remainder of butter mixture over clams. Broil until bacon is cooked. Serve with the pan drippings and the lemon wedges. Dredge cutlets in bread crumbs. Into a large saucepan, add oil, dill, and Marsala. Heat to a boil over high heat. Add cutlets and saute until lightly browned. Remove to serving dish. Add Heinz Brown Gravy to saucepan and reduce over high heat. Pour over turkey and serve. Slice eggplant into 1/4 inch slices. Dip each slice into beaten egg and then breadcrumbs to coat. In a large saucepan, heat 1/8 inch oil until very hot. Brown eggplant pieces on both sides. Spread a small amount of the spaghetti sauce over the bottom of a 13x9x2 baking dish, and arrange sauteed eggplantin dish. Cover with remaining spaghetti sauce. Sprinkle with shredded Mozzarella and sprinkle with Parmesancheese. Bake, uncovered, at 350 degrees for 1/2 hour. Serve. Slice sausages into 1 inch pieces and saute in oil in saucepan over medium heat for 5 minutes. Add sliced onions and peppers and cook 5 minutes longer. Add sausage mixture to spaghetti sauce and serve over cooked spaghetti. Saute garlic in wine and butter over medium heat. Add scallions and saute until wilted. Add sliced mushrooms, bacon, and shrimp. Quickly cook shrimp until opaque. Serve.
