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Pour pudding Iinto dish. Place in roasting pan. Add enough hot water to roasting pan to Hcome 1 1/2 inches up side of souffle dish. Bake until pudding is firm to $touch, about 1 1/2 hours. Serve hot.(Ouida & Vince Kelly)ake i mixer bowl. Peel yams. Puree in processor untilJsmooth. Add 1 1/2 cups to squash. Beat remaining ingredients into mixture.H(Can be prepared 1 day ahead and refrigerated. Bring to room temperaturebefore continuing.)K Preheat oven to 350 deg. Greason$1/2%tsp.&freshly grated'nutmeg(1/2)tsp.+saltF Preheat oven to 400 deg. Bake squash and yams until soft, about 1hour. Cool to room temperature.F Peel squash; discard seeds. Puree pulp in processor until smooth.FTransfer 1 1/2 cups toel)7powdered sugarE PreheatYAM & SQUASH PUDDING10Family Xmas for 10 Vegetable Side Dish1 1 1/2-lb. butternut squash 1 1/2 lb.yam1cupmilk1cupwhipping cream6room temperatureegg1/2cup brown sugar 1!tsp.#cinnamwhole#egg$4%tsp.'sugarF Puree undrained raspberries and strain to make 1 cup. Combine allDingredients with puree in blender and mix until smooth. Divide among&chilled glasses and serve immediately. /(Robert & Shelley Friedman/Ken & Phyllis NobFRAMBOISE FIZZLET6New Year's Day BrunchBeverageCold1 10-oz. pkg frozen raspberries in syrup 10cubesice1cupfresh orange juice3/4cup ginger ale3/4cupwhipping cream1/4cupfresh lemon juice 3"s golden brown and pulls awayIfrom sides of pan, 55 to 60 minutes. Cool cake completely in pan on rack. H(Can be prepared 1 day ahead and stored at room temperature.) Dust cake /with powdered sugar and serve with fr fruit.(Jacqueline McMahan) sugar and beat until light and fluffy. Beat in eggs 1 at aKtime. Fold in flour mixture and liquid alternately in 3 additions, startingHand ending with flour mixture; do not overblend. Pour into prepared pan.ISprinkle top with almonds. Bake until cake ionds7powdered sugarE Preheat oven to 350 deg. Grease 1 bundt or tube pan. Sift flour,Jbaking powder and salt into bowl. Blend amaretto, milk, vanilla and almondGextract in another bowl. Using electric mixer, beat butter until light.HGradually addlour 1 Tbs. baking powder1/4tsp.salt1/2cupamaretto liqueur1/2cuproom temperaturemilk1tsp.vanilla 1/2!tsp.#almond extract$1%cup&room temperature'unsalted butter(1 3/4)cups+sugar,4.room temperature/egg2slivered3almn brown, 15 to 18 minutes. Transfer to paper towels and cool (completely. Store in airtight container.(Ouida & Vince Kelly) AMARETTO CAKE8Family Xmas for 10CakeDessertDo-Ahead2 1/2 cups sifted all purpose fahead and refrigerated 3 days, or frozen8several months. Thaw in refrigerator before continuing.)E Preheat oven to 325 deg. Remove paper from dough. Cut dough intoH1/4-inch-thick slices. Arrange 1 1/2 inches apart on baking sheets. Bake Guntil goldeJ Beat first 5 ingredients with electric mixer until well combined. MixEin pecans. Divide dough into thirds. Form each into smooth 1 1/2-inchJdiameter log on sheet of waxed paper. Wrap tightly. Refrigerate at least 1Ghour to firm. (Can be prepared egg1tsp.vanilla 2" separated#egg$1/2%cup'sugar(16)oz.*room temperature+ cream cheese,1-Tbs./fresh lemon juice011tsp.2grated3 lemon peel41/25tsp.7vanilla9pinch;cream of tartar<3>peeled and sliced?kiwi@1ApintC strawberry(See Rose Wine Glaze.)K For crust: Mix first 6 ingredients (do not use blanched almonds) usingKheavy-duty mixer or by hand. Press dough evenly into 11-inch tart pan. TrimDand finish edges. Pierce all over with fork. Refrigerate 30 minutes.H Prehean. Stir in onion, celery, carrots, bay leaves and 1 tablespoon herbes deJProvence. Top with pheasant giblets, necks, chicken wings and backs. RoastEuntil well browned, turning frequently, about 40 minutes. Reduce oventemperature to 375 deg.I Meanws+chicken,1-cup.room temperature/unsalted butter01/41cup3Madeira415quart7 chicken broth819Tbs.;unsalted butter<1=Tbs.?all purpose flourAgarnishBsprigCparsleyI Preheat oven to 450 deg. Melt 2 tablespoons butter in large roastingJpayEntree2 Tbs. unsalted butter 1 (unpeeled)coarsely choppedonion3coarsely chopped celery stalk2coarsely choppedcarrot2bay leaf2Tbs. *herbes de Provence 3! 2 1/2-3 lb#pheasant$4&wings'chicken(2*backat room temperature 20Eminutes before serving.) Garnish with lime. Pass Boston Lettuce Sauce separately.%*Available at specialty foods stores.(Ouida & Vince Kelly)se Wine Glaze over fruit. RefriMADEIRA ROAST PHEASANT10Family Xmas for 10Poultrsee recipe). Remove skin and dark-colored flesh fromIfish while warm. Cool to room temperature. Cut along back of fish. GentlyKremove top half of fish. Discard all bones and replace top of fish. (Can beHprepared 2 days ahead and refrigerated. Let stand ds under fish, wrapping loosely. Cut 3 small holes in top of bag. DBake fish 13 minutes per every inch of thickness. Cool salmon for 20 minutes in cooking bag. F Transfer salmon to platter. Strain cooking juices and reserve for JBoston Lettuce Sauce (front. Spoon 1/3 of vegetableFmixture atop limes. Place salmon on vegetables, tail end near opening.GSpoon remaining vegetables over salmon. Top with remaining lime slices.HTrim tail if necessary to close bag. Seal bag with nylon tie. Fold sides Gand enosition rack in center of oven and preheat to 350 deg. Combine firstG8 ingredients. Place large size oven cooking bag on baking sheet. SpoonH1/3 of vegetable mixture and 2 lime slices inside salmon. Arrange 4 limeDslices in bag on diagonal from back to alk1mincedcarrot2bay leaf1Tbs. *herbes de Provence 2!tsp.#salt$1%tsp.&whole' peppercorns(1* thinly sliced+lime,1-4-lb.. without head/salmon1 additional2sliced3lime!(See also: Boston Lettuce Sauce.)J Pead.) Let stand at room temperature 20minutes before serving.(Ouida & Vince Kelly)OVEN-POACHED SALMON10Family Xmas for 10FishDo-Ahead1 cup dry white wine 1/2choppedonion3w/leaves, minced celery st Overlay kiwi slices in center of tart. Place 1 strawberry on top.KThinly slice remaining berries. Arrange in overlapping rows around kiwis toGedge of tart. Spoon Rose Wine Glaze over fruit. Refrigerate at least 15Jminutes. (Can be prepared 2 hours ahf but not dry. Fold 1/4 of whites into cheese mixture to lighten; fold Din remaining whites. Spoon into crust. Bake until filling is firm toHtouch, about 20 minutes. Cool completely on rack. Refrigerate at least 1$hour. (Can be prepared 1 day ahead.)F n temperature to 350 deg. J For filling: Using electric mixer, beat yolks and 1/2 cup sugar until Ipale. Add cream cheese, lemon juice, lemon peel and 1/2 teaspoon vanilla. HBeat until smooth. Beat whites and cream of tartar in another bowl until Jstift oven to 375 deg. Line crust with parchment or foil and fillKwith pie weights or dried beans. Bake until dough is set, about 20 minutes.FRemove weights and paper. Pierce crust again. Bake until golden brown,Eabout 10 minutes. Cool 5 minutes. Reduce ovehile, make herb butter by mixing 1 cup butter with 1 tablespoonKherbes de Provence. Pat pheasants dry inside and out. Loosen breast skin onFeach by gently sliding fingers under neck flap and down between breast Gmeat and skin, being careful not to tear skin. Spread 1 1/2 tablespoons Gherb butter evenly over breast under skin of each. Sprinkle each cavity Gwith salt and pepper. Place 2 tablespoons herb butter into each cavity. ITruss pheasants to hold shape. Arrange on sides atop vegetable mixture in Kroaswater4 1/2cups cranberry1Tbs.grated lemon peel1/4cupcreme de cassis(Makes about 4 cups.)G Peel, core and coarsely dice apples. Heat sugar and water in heavyDlarge saucepan over low heat, swirling pan occasionally, until sugarH centers comes out clean, about 25 minutes. Serve warm or at room temperature./(Robert & Shelley Friedman/Ken & Phyllis Nobel)soning and rice. I Preheat CRANBERRY PRESERVESFamily Xmas for 10 Condiment2 medium apple 3 cupssugar3/4cuppurpose flour. SpoonKinto prepared muffin pans. Combine 4 to 6 tablespoons sugar with lemon peel Cin small bowl, rubbing between fingertips until sugar is moistened. KSprinkle evenly over batter. Bake until muffins are light golden and tester Ginserted inaking powder, salt and baking soda; set aside. CreamKbutter in large bowl. Gradually add 1 cup sugar, beating until smooth. BeatIin eggs. Blend milk into batter alternately with sifted ingredients. StirFin berries, which have been tossed in 1/4 cup all urebutter 1!cup#sugar$2'egg(1)cup+milk,2-cups.halved/ cranberry04-61Tbs.3sugar425medium6grated peel only7lemon(Makes 24 muffins.)J Preheat oven to 375 deg. Grease muffin pans or line with paper muffincups.G Sift flours, b5 minutes.(Ouida & Vince Kelly)b butter evenly over breast undCRANBERRY MUFFINSNew Year's Day BrunchBread2 cups all purpose flour 1 cupwhole wheat flour4tsp. baking powder1tsp.salt1/2tsp. baking soda2/3cuproom temperaeat. Add sausage, onions Iand mushrooms. Cook until sausage is no longer pink, stirring frequently, ,about 10 minutes. Mix in seasoning and rice. I Preheat oven to 350 deg. Butter 3-quart casserole. Add rice mixture. ,Cook until heated through, about 1-grainCrice and about 50 minutes for wild rice, adding water to steamer asCnecessary. Unwrap both. Transfer to bowl. Toss lightly with fork to9separate. (Can be prepared 1 day ahead and refrigerated.) K Melt butter in heavy large skillet over high ht of boiling water 10 minutes. Drain.HWrap loosely in 2 layers of cheesecloth. Repeat with wild rice, wrappingHseparately. Bring water to boil in steamer. Set rice packages on steamerKrack. Cover and steam until rice is tender, about 20 minutes for longonion1lb.choppedmushroom1tsp.crumbled driedmarjoram 1!tsp."crumbled dried#thyme$1%tsp.&crumbled dried'sage(1)tsp.+ fennel seed,1-tsp./salt/(See also: Pork and Veal Sausage; use 1 pound.)J Cook long-grain rice in large poarately.%*Available at specialty foods stores.(Ouida & Vince Kelly)WILD RICE W/SAUSAGE10Family Xmas for 10GrainsPork Side Dish1/2 lb. long-grain rice 1/2 lb. wild rice3Tbs.butter1lb.choppedease.IMelt 1 tablespoon butter in heavy small saucepan over low heat. Add flourDand stir 3 minutes. Whisk in sauce in thin stream. Simmer 5 minutes,Jstirring frequently. Adjusting seasoning. Pour into bowl. Garnish pheasant$with parsley. Pass sauce sepis pierced, basting frequently, about 15Jminutes. Transfer pheasants to platter and discard string. Tent with foil.D Add broth to roasting pan. Boil until reduced to 3 cups liquid,Iscraping up any browned bits, about 6 minutes. Strain sauce and degrting pan. Roast 15 minutes, basting frequently with pan juices. Turn onKsecond side and roast 15 minutes, basting frequently. Turn pheasants breastGside up. Add Madeira to pan and continue roasting until juices run paleIpink when thickest part of thigh dissolves. Add cranberries, apples and lemon peel. Bring to boil. Reduce@heat to medium and cook until consistency of thick jam, stirringFfrequently, about 20 minutes. Stir in cassis to taste. Cool completely8before serving. (Can be stored in refrigerator 1 month.) (Ouida & Vince Kelly)muffin pans. Combine 4 to 6 tabFRUIT GRANOLA GRATIN10New Year's Day BrunchGrains4 cups  * Fruit Granola 2 cupsmilk2cupswater1/4cup firmly packed brown sugar1/8tsp.saltnd cook in2400 deg. oven until golden brown, about 5 minutes."(Ouida & Vince Kelly)ALMOND-SNOW FRUIT BOATS10New Year's Day BrunchDessertFruit4 unpeeled thin-sliced apple 3unpeeled thin-slicedbanana3udeg. oven about 3 minutes.) Servewarm.G Variation: For brown and serve rolls, bake until very light brown,Jabout 10 minutes. Transfer to racks and cool completely. Wrap airtight andKfreeze. Thaw rolls at room temperature. Arrange on baking sheet arise in warm draft-free area until doubled in volume, about 1hour.E Preheat oven to 400 deg. Bake rolls until golden brown, about 15Jminutes. Transfer to racks. (Can be prepared 1 day ahead. Cool completely.HWrap airtight. Reheat uncovered in 350 ce until smooth, aboutF2 minutes. Butter 30 muffin tins. Pinch off 1-inch pieces of dough andGroll into rounds between palms. Place 3 in each prepared tin. Blend eggGwith 1 tablespoon water for glaze. Brush over dough. Cover lightly withKtowel and let ough can also be mixed by hand.) HButter large bowl. Add dough, turning to coat entire surface. Cover bowlEwith plastic. Let dough rise in warm draft-free area until doubled involume, about 2 hours.K Punch dough down. Knead on lightly floured surfa cups flour into potato mixture, using dough hook. Add remaining Kflour 1/2 cup at a time unti soft dough forms. Knead dough with mixer until Jsmooth and shiny, about 10 minutes. Knead on lightly floured surface until Eno longer sticky, about 2 minutes. (Dl bowl. SprinkleKyeast over; stir to dissolve. Cream butter and sugar using heavy-duty mixerIuntil light and fluffy. Add 1 cup mashed potatoes, eggs and salt and beatKuntil smooth. Blend in yeast and milk. Combine both flours in another bowl. IMix 4 1/2 3 dozen.)G Peel potatoes and cut into 1-inch pieces. Cook in boiling water toHcover until tender. Drain, reserving cooking liquid. Mash potatoes. Cool&potatoes and liquid to 105 to 115 deg.I Measure 1/2 cup warm potato cooking liquid into smalBread2 baking potato 2 envelopesdryyeast11Tbs.room temperaturebutter1/2cupsugar2beaten to blendegg2tsp.salt 1!cup"warm (105-115 deg.)#milk$5%cups'all purpose flour(2)cups+whole wheat flour,1/egg(Makes aboutly browned at edges, stirring occasionally, about 15 minutes. Let cool7completely. Stir in fruit. Store in airtight container./(Robert & Shelley Friedman/Ken & Phyllis Nobel)evenly over batter. Bake until WHOLE WHEAT POTATO ROLLSFamily Xmas for 102chopped3 dried appleG Preheat oven to 400 deg. Blend oats, wheat flakes, sunflower seed,Jnuts (almonds, walnuts, pecans or combination), sesame seed, oil and honeyKin large bowl. Transfer to large roasting pan, spreading evenly. Bake untilKlighted oats 1 3/4 cupsrolled wheat flakes1cupsunflower seed1cupchoppednuts1/3cuptoasted sesame seed1/3cup sunflower oil 1/4!cup#honey$1/2%cup'raisin(1/2)cup*chopped+ dried apricot,1/2-cup.chopped/ dried peach01/21cup to 30 minutes.6Serve gratin warm with whipping cream and brown sugar.* See Fruit Granola recipe./(Robert & Shelley Friedman/Ken & Phyllis Nobel), about 20 minutes. Stir in cas FRUIT GRANOLA10New Year's Day BrunchGrainsDo-Ahead4 cups rollgarnishwhipping cream!garnish# brown sugarK Preheat oven to 375 deg. Mix all ingredients (except garnish) in largeFbowl. Turn into shallow 14- to 16-inch gratin pan or baking dish. BakeHuntil all liquid is absorbed and top is browned, about 25npeeled thin-slicedpear2largefresh (with tops) pineapple2pintsstemmed and halved strawberry1 1/2lb.halved and seededgrape 1!pint#kumquat$1 1/2%cups'whipping cream(1 1/2)cups*sifted+powdered sugar,4-tsp./vanilla01/41tsp.3almond extract425quarts6finely crushed7ice83/49cup:toasted & slivered;almonds<3/4=cup?fresh orange juice@1/4AcupCkirschC Sprinkle bananas, apples and pears with fresh lemon juice. CutEpineapples in half. Using curved serrated kniferaspberry brandy$2&whole'egg(4)tsp.+sugarF Puree undrained raspberries and strain to make 1 cup. Combine allDingredients with puree in blender and mix until smooth. Divide among&chilled glasses and serve immediately./(Robert & Shelley Friedmrm diamonds.KStud decoratFRAMBOISE FIZZ4New Year's Day BrunchBeverageCold1 10-oz. pkg frozen raspberries in syrup 8cubesice1/2cupfresh orange juice1/2cupwhipping cream1/4cupgin1/4cupfresh lemon juice 1/4!cup# Heat all ingredients in heavy small saucepan over low heat, swirlingJpan occasionally, until jelly melts and sugar dissolves. Increase heat andDboil until syrupy, about 6 minutes. Use in Cheesecake Tart recipe as indicated. (Ouida & Vince Kelly)to for ale./(Robert & Shelley Friedman/Ken & Phyllis Nobel)lmon cooking juicesuntil reduROSE WINE GLAZEFamily Xmas for 10Dessert3/4 cup apple jelly 1 Tbs. rose wine1tsp.sugar(See Cheesecake Tart w/ Fruit.)(Makes about 3/4 cup.)I rm diamonds.KStud decoratively with cloves. Brush with syrup mixture and continue bakingFuntil brown and well glazed, basting once or twice. Transfer to heatedplatter. Slice thinly to serve. B*Can substitute other unsweetened fruit juice, beer or gingen in baking pan and pour apple cider*Gover. Bake 14 minutes per pound, basting bacon with pan juices every 15minutes.I Whisk maple syrup and mustard in small bowl. About 15 minutes beforeGend of baking time, score outside of bacon diagonally to fopineapple shells. TGLAZED CANADIAN BACON10New Year's Day Brunch Side DishPork1 3-5 lb. whole Canadian bacon 1/2-1 cup apple cider1/2cup maple syrup2tsp. dry mustardgarnishwholeclovesK Preheat oven to 325 deg. Set bacoot Ibutter in thin stream. Transfer to bowl. Mix in lettuce, green onions and Ilime peel. (Can be prepared 2 hours ahead. Cover surface with plastic and Blet stand at room temperature.) Serve warm or at room temperature.(Ouida & Vince Kelly) fruit into Iliquid as possible. Mince finely in processor. Boil salmon cooking juicesuntil reduced to 1 tablespoon.K Combine yolks, lime juice to taste, cooking juices, salt and pepper inHblender. Process until pale yellow. With machine running, slowly add h%tsp.&grated' lime peel;(See also: Oven-Poached Salmon; use salmon cooking juices.)(Makes about 3 cups.)H Trim lettuce and separate into leaves. Cook in large pot of boilingFwater 2 minutes. Drain, pressing with back of spoon to extract as muchON LETTUCE SAUCEFamily Xmas for 10Sauce6-8 oz. Boston lettuce 6yolks only-room tempegg3-4Tbs.fresh lime juice1tsp.salt1/2tsp.freshly ground white pepper1 1/2cupsmeltedunsalted butter 2" finely minced# green onion$4pineapple shells. Top with ice cream. Serve immediately. F*Can substitute any fresh seasonal fruit and combination of purple and&green grapes and red and green apples./(Robert & Shelley Friedman/Ken & Phyllis Nobel) down. Knead on lightly flouredBOSTBlend cream, powdered sugar and extracts in large bowl.KGradually fold in ice (or fresh clean snow) until mixture is consistency ofice cream. Fold in nuts. E Add reserved pineapple juice to fruit. Blend in orange juice and Dkirsch. Spoon fruit into , hollow out pineappleFhalves, leaving 1/2-inch shell (reserve shells and all juice). DiscardDcore. Cut pineapple into 1/4-inch cubes. Transfer to large bowl. AddDsliced fruit* and toss lightly. Cover and refrigerate up to 2 hours.K For ice cream: an/Ken & Phyllis Nobel)atively with cloves. Brush withPORK AND VEAL SAUSAGEFamily Xmas for 10Do-AheadPork3/4 lb. trimmed/boned loin pork 1/2 lb.groundveal1mincedshallot1tsp. fennel seed1tsp.crumbled driedsage3/4tsp.salt 1/2!tsp."crumbled dried#thyme$1/2%tsp.&freshly ground'pepper(Makes about 1 1/3 pounds.)I Grind pork loin. Mix with other ingredients in bowl, using hands. ToFcheck seasoning, pinch off small piece of mixture and fry until cookedK large bowl untilKpale yellow and slowly dissolving ribbon forms when beaters are lifted. AddIto whites. Beat cream until soft peaks form. Add to eggs and fold mixtureHtogether. Gently stir in milk. Slowly stir in bourbon and rum. Cover andrefrigerateash bourbon 9!Tbs."dark#rum&freshly grated'nutmegA Beat whites until soft peaks form. Add 6 tablespoons sugar 1Itablespoon at a time and beat until stiff but not dry. Transfer to gallonIcontainer or punch bowl. Beat yolks and 3/4 cup sugar inKen & Phyllis Nobel) frequently, about 8 minutes. AGRANDFATHER'S EGGNOG24Family Xmas for 10BeverageColdDo-Ahead9 separated, room temp egg 1 cupsugar2Tbs.sugar3cups well-chilledwhipping cream3cupsmilk3cupssour mk or fork, until egg begins to set. StirAin leek and cook until mixture forms soft curds. Taste and adjust Hseasoning. Turn out onto heated platter. Garnish with fresh mint sprigs. ,* Can substitute 1 tsp. dried mint, crumbled/(Robert & Shelley Friedman/essary, until>all liquid evaporates; do not brown. Remove leek from skillet.G Melt 2 tablespoons butter in same skillet over low heat. Add eggs,Croom temperature cream cheese, fresh mint*, salt and freshly groundKpepper and cook, stirring with whismincedmint#salt'pepper)garnish*sprigs+mintD Melt 3 tablespoons butter in heavy large skillet over low heat.GThinly slice leek and add, cover and cook, stirring occasionally, untilIsoft, about 20 minutes. Uncover and continue cooking, if nec& Vince Kelly), aboutF2 minutes. Butter 30 mFRENCH SCRAMBLED EGGS10New Year's Day BrunchEggEntree3 Tbs. butter 4 mediumwhite part onlyleek2Tbs.butter20beaten to blendegg8oz.cut in small pieces cream cheese1Tbs. (Can be prepared 1 dayAahead and refrigerated. Bring zucchini to room temperature before continuing.)G Preheat oven to 400 deg. Bake zucchini until hot, about 7 minutes.DGarnish with lemon slices and tarragon sprigs and serve immediately.(Ouida until soft, stirring frequently, about 8 minutes. Add Hzucchini balls and garlic and stir just until zucchini begins to soften, Jabout 3 minutes. Add peas, dried tarragon, salt and pepper. Stir 1 minute. IAdd lemon juice. Spoon mixture into zucchini cups.lJcrisp-tender, about 4 minutes. Rinse with cold water and drain thoroughly.FBrush all over with melted butter. Sprinkle inside with salt. Stand in baking dish. K Melt 1/4 cup butter in heavy medium saucepan over medium-low heat. Add Donion and cookcchini to create striped appearance. Cut into 1 1/2-inch lengths.IHollow out pieces from one end using melon baller, leaving 1/4-inch-thick0sides and 1/2-inch base. Reserve zucchini balls.A Cook zucchini cups in large pot of boiling salted water unti1/2%tsp.&crumbled dried'tarragon(1/2)tsp.+salt,1/4-tsp.freshly ground/ white pepper011tsp.3fresh lemon juice5garnish6sliced7lemon9garnish:sprigs;tarragonI Choose 1-pound, 2 1/2-inch-diameter zucchini. Peel lengthwise stripsHfrom zur ale./(RobZUCCHINI CUPS W/PEAS10Family Xmas for 10 Vegetable Side Dish5 large ends trimmed zucchini 2 Tbs.meltedbuttersalt1/4cupbutter1/2cupmincedonion2clovesmincedgarlic 2 1/2!cups"thawed#frozen tiny peas$through. Taste, then adjust seasoning of uncooked portion. (Can be prepared2 days ahead and refrigerated.)E Use this in Wild Rice w/Sausage. Sausage can also be formed into patties and fried for breakfast. (Ouida & Vince Kelly)uice, beer or ginge overnight.K Just before serving, gently fold ingredients together. Ladle into cups and top with nutmeg.(Ouida & Vince Kelly)heated platter. Garnish with frPOLENTA ALLA TONETTI8Holiday Dinner Side Dish2 cups yellow cornmeal 4 cupswater1 1/2cupsfreshly gratedParmesan cheese1/2cupbutter2Tbs.buttersalt!garnish#paprikaG Combine cornmeal and 2 cups cold water in large mixing bowl. BringIremaining 2 cups water to boil in 4-quart saucepan over medium-high heae. bunchBelgian endivegarnishpaprika!(Makes about 2 dozen appetizers.)G Combine cheeses, butter and 1/4 cup whipping cream in processor or=blender and mix until creamy, adding more cream as necessary.F Separate endive leaves; wash and drENDIVE W/ BLEU CHEESEHoliday Dinner AppetizerColdDo-Ahead3 oz. room temperature cream cheese 3 oz.room temperature bleu cheese2-3Tbs.room temperatureunsalted butter1/4cupwhipping cream2 lgntil thickened. Stir in Cognac and morels and heat through. Transfer toheated sauceboat.G Arrange watercress between tomatoes and cauliflower florets. Serve"roast immediately with warm sauce.)*Can substitute fresh oregano or parsley.% (Mary Dorra)utter in medium saucepan overKmedium-high heat. Add morels and saute about 2 to 3 minutes. Set aside. AddHbeef broth and cornstarch to reserved pan juices. Place over medium-highGheat and cook, scraping up any browned bits. Reduce heat and let simmerHunutes.GArrange tomatoes on platter between cauliflower florets. Turn off oven.?When temperature is reduced, return roast to oven to keep warm.G For sauce: Soak morels in cold water until soft. Rinse thoroughly,Bdrain and chop finely. Melt 1/4 cup bemperature to 400 deg. Core and halve tomatoesHhorizontally. Arrange in shallow baking dish. Dot each with 1/4 teaspoonEbutter and sprinkle with rosemary.* Season with salt and pepper. BakeEuntil tomatoes are soft but still hold their shape, about 12 mit to serving platter. Place whole Dcauliflower in center of roast and florets around base. Pat reserved Kbreadcrumbs over top of whole cauliflower. Freeze juices in roasting pan or4other shallow container for 10 minutes; discard fat.B Increase oven t About 15 minutes before roast is ready, add whole cauliflower to large Gsaucepan half filled with boiling salted water. Let cook 5 minutes. Add Jcauliflower florets and continue cooking until crisp-tender, about 9 to 10 Cminutes. Drain well. Transfer roasround meat to retain moistness. Transfer pork to+roasting pan and cook 35 minutes per pound.K Meanwhile, melt 1/4 cup butter in small skillet over medium heat. StirFin breadcrumbs and cook 3 to 4 minutes. Season with salt and pepper totaste.K cups6rich7 beef broth829Tbs.; cornstarch<2=Tbs.?CognacAgarnishC watercressE Preheat oven to 325 deg. French bones on pork loin and form intoGcrown. Cover tips of pork bones with pieces of aluminum foil to preventKburning. Wrap pork strips as pork back fat1/4cupbutter1cupfine dry breadcrumbs1mediumwhole cauliflower1mediumbroken into florets cauliflower 5"ripe#tomato$2 1/2%tsp.'butter(1)sprig* chopped fresh+rosemary,12-15/ dried morel01/41cup3butter425o 350 deg. Bake until top is brown and crusty, about 35 !to 45 minutes. Serve immediately. *Can substitute Romano Cheese. (Mary Dorra) minutes. Add peas, dried tarraCROWN ROAST OF PORK8Holiday DinnerEntreePork1 6-8-lb. loin pork 6 stripand stir in Parmesan cheese* andH1/2 cup plus 2 tablespoons butter, blending well. Season with salt. PourEinto shallow 9x12-inch baking dish and sprinkle with paprika. (Can be 8prepared ahead to this point, covered and refrigerated.) J Preheat oven tt.DAdd cornmeal mixture, stirring well. Reduce heat to medium and cook,Dstirring constantly, until mixture is thick and begins to form largeEbubbles, about 3 to 5 minutes. Continue cooking, stirring constantly,Ianother 1 to 2 minutes. Remove from heat ain. Spoon cheese mixture intoKpastry bag fitted with star tip and pipe into endive leaves. Arrange leavesHin spoke pattern on large platter and sprinkle with paprika. Refrigerateuntil ready to serve. (Mary Dorra) preventKburning. Wrap pork stSOLE SOUFFLE MOUSSELINE8Holiday DinnerFish Appetizer1 1/2 Tbs. minced shallot 3/4 lb. sole fillet3/4cupdry white wine1/4tsp.saltfreshly groundpepper3Tbs.butter 3 1/2!Tbs.#all purpose flour$1 1/2%cups&scalded'milk(1/1/2 cup berries. Let cool.J For charlotte: Beat yolks with 3/4 cup sugar in large bowl until paleJyellow and slowly dissolving ribbon forms when beaters are lifted, about 7 Hminutes. Sprinkle gelatin over 1/4 cup cold water in custard cup and let Csthigh heat. Blend 1/4 cup waterFand cornstarch, then stir mixture into berries. Bring berries to boil,Jstirring constantly. Reduce heat and stir until slightly thickened, 4 to 5Jminutes. Strain sauce through fine sieve set over bowl. Blend in remainingerry puree01/41cup3 dry Sherry5pinch7cream of tartar829cups;whipping cream<20-24>split? ladyfingersA additionalBwholeC blackberryF For sauce: Combine mashed berries,* 3 tablespoons sugar and lemonHjuice in heavy large saucepan over medium-s mashed fresh blackberry 3 Tbs.sugar1Tbs.fresh lemon juice1tsp. cornstarch1/2cupfresh blackberry6separated, room tempegg 3/4!cup#sugar$2% envelopes'unflavored gelatin(2)tsp.+fresh lemon juice,1/2-cup.sieved/blackblowlybefore serving.)E Transfer mousseline to sauceboat and garnish with parsley. Serve )immediately with Sole Souffle Mousseline. (Mary Dorra) about 8 minutes (doJnot overcBLKBERRY CHARLOTTE RUSSE10Holiday DinnerDessertDo-Ahead2 cup low heat and whisk until sauce is creamyIand coats whisk lightly. Remove from heat. Whisk in butter one piece at aItime, blending well (sauce should resemble thin hollandaise). Season withDsalt and pepper to taste. (Can be prepared ahead and reheated secesbuttersaltfreshly groundpeppergarnishfine-chopped freshparsleyB(See also: Sole Souffle Mousseline; use reserved poaching liquid.)E Combine cream, egg yolks and 1/2 cup reserved poaching liquid inK1-quart non-aluminum saucepan over'is puffed and golden, 18 to 20 minutes.1 Serve hot; pass Mousseline Sauce separately. (Mary Dorra)Hbeef broth and cornstarch to rMOUSSELINE SAUCEHoliday DinnerSauce1/2 cup whipping cream 3 yolks onlyegg1 1/2cupscut into 8-10 pi-inch flameproof baking dish. CrumbleGpoached fillets into 8 to 10 mounds (depending upon number of servings)Eover souffle. Cover mounds completely with remaining souffle mixture,Ismoothing with spatula. Sprinkle with reserved cheese. Bake until soufflemove fromKheat. Lightly beat egg yolks and stir into hot mixture. Beat egg whites andEsalt in large bowl until stiff. Gently fold whites into yolk mixture.:Blend in Swiss cheese (reserve 3 tablespoons for garnish).J Spread half of souffle into 11x7heat. Remove from heat and blend in flour. HReturn to low heat and cook, stirring constantly, about 1 minute (do not Fbrown). Slowly pour in hot milk, stirring constantly. Add salt, pepper Kand nutmeg. Increase heat and bring to boil. Let boil 1 minute. Reium-high and cook until liquid is reduced to 1/2 cup. Strain intoHbowl and set aside for sauce. (Can be prepared 1 day ahead to this point and chilled.) F Preheat oven to 450 deg. Lightly beat egg yolks. Melt butter in 2 F1/2-quart saucepan over low lot. Arrange fillets overGtop. Add white wine, salt, pepper and enough water to cover fish. PoachHgently over medium heat until fish flakes with fork, about 8 minutes (doJnot overcook). Transfer fish to platter using slotted spoon. Increase heatGto med2)tsp.+salt-pinch.freshly ground/ white pepper1pinch2freshly grated3nutmeg426 yolks only7egg85-6: whites only;egg<1/2=tsp.?salt@3/4AcupBgratedC Swiss cheese(See also: Mousseline Sauce.)J Sprinkle bottom of medium saucepan with shaland 5 minutes. Set cup in small pan of very hot water and stir to Gdissolve gelatin. Stir 2 teaspoons lemon juice into blackberry puree.** FStir Sherry into yolks, then gradually blend in berry mixture. Stir in Jgelatin in thin steady stream. Beat whites with cream of tartar in anotherJlarge bowl until stiff but not dry. Gently but thoroughly fold whites intoGberry mixture. Whip cream until soft peaks form. Gently fold cream intoberry mixture.J Lightly grease bottom of 9-inch springform pan. Line btter and top with sauce. Ignite Cognac>and pour over top, shaking platter until flame subsides. Serve immediately. (Mary Dorra)am until soft peaks form. GentlCREAM CHEESE COOKIESSuperbowl LunchDessertCookies8 oz. room temperature cream chet, about 15Jminutes. Meanwhile, combine 1/3 cup reserved filling, 2 tablespoons CognacHand 1/3 cup reserved kumquat syrup in small saucepan and bring to simmer7over low heat. Warm remaining Cognac in small saucepan.J To serve, arrange crepes on plapared baking dishes. (Can be assembled to this point C1 day ahead, covered and refrigerated, or frozen for several days.) G Preheat oven to 350 deg. Sprinkle crepes with remaining pecans and Gsugar and drizzle with melted butter. Bake until bubbling hod frozen.)G To assemble crepes: Generously butter two 7x11-inch baking dishes.HReserve 1/3 cup filling for sauce. Fill each crepe with about 1 1/2 to 2 Itablespoons filling. Roll crepes up cigar fashion. Arrange seam side down Jin single layer in prekumquat syrup. Combine eggs, 1 1/2 cups pecans, 3/4 cup sugar, 3/4 cupIbutter, kumquats and 3 tablespoons Cognac in processor or blender and mixJwell using on/off turns. Turn into bowl. Cover and freeze at least 1 hour.+(Filling can be prepared ahead anupsugar3/4cuproom temperaturebutter3Tbs.Cognac 1/2!cup"diced#pecan$1/4%cup'sugar(1/4)cup*melted+butter,1/2-cup/Cognac"(See also: Cognac Dessert Crepes.)D For filling: Seed, chop and pat dry kumquats, reserving 1/3 cupFered and refrigerated.). (Use these to make Kumquat-Pecan Crepes.) (Mary Dorra)hly fold whites intoGberry mixKUMQUAT-PECAN CREPES8Holiday DinnerDessertDo-Ahead1/2 cup preserved kumquat 3 largeegg1 1/2cupsdicedpecan3/4cnue cooking until second side is browned, about 1 minute. Slide crepe Kout onto plate. Repeat with remaining batter, adding more butter to skilletHas necessary and stacking finished crepes between sheets of waxed paper.9(Crepes can be prepared ahead, covttom is covered with thin Jlayer of batter. Pour excess back into bowl. Return skillet to medium-high Gheat and cook until bottom of crepe is browned, shaking pan in circular Imotion to prevent sticking, about 1 minute. Turn (or flip) crepe over and Jcontih. Let stand at room temperature for at least 2 hours.H Lightly coat 6- or 7-inch crepe pan or skillet with butter and heatKuntil almost smoking. Remove pan from heat. Ladle 3 to 4 tablespoons batterJinto corner of pan, tilting and swirling until boCrepes.)K Resift flour with sugar and salt into medium bowl. Combine beaten eggsFand milk in another large bowl. Stir flour mixture into milk, blendingKwell. Seed and finely chop kumquats. Add kumquats, melted butter and CognacJand stir until smootDinnerDessertDo-Ahead1 1/2 cups sifted all purpose flour 1 1/2 Tbs.sugar lge. pinchsalt4beatenegg2cups lowfat milk1/2cuppreserved kumquat 1 1/2!Tbs."melted#butter$1 1/2%Tbs.'Cognac+butter!(See also: Kumquat-Pecan r. Pour sauce in star pattern over top. Garnish inside top%edge of charlotte with whole berries.*Can substitute frozen berries."**Can substitute blackberry juice. (Joan & Wade Baxley)d cook, scraping up any brownedCOGNAC DESSERT CREPES8Holiday ottom and sidesGwith ladyfingers rounded side out. Pour filling into pan, smoothing topCwith spatula. Cover surface with circle of waxed paper. Refrigerate overnight.F To serve, remove sides of springform. Transfer charlotte to largeGrimmed platteese 1/2 cuproom temperatureunsalted butter3/4cupsugar1-2Tbs. finely grated orange peel1tsp.vanilla1 1/2cupsall purpose flour 2!tsp.# baking powder%pinch'salt(1/2)cup*chopped+pecan/powdered sugar(Makes about 5 dozen.)K Combine cheese and butter in large bowl of electric mixer and cream atIhigh speed until very light and fluffy. Gradually beat in sugar. Blend ingrated orange peel and vanilla.I Sift flour, baking powder and salt together. Gradually add to onionErings and add to bowl with olives and feta cheese. Top with artichokeKhearts and marinade. Pour red wine vinegar over salad, sprinkle with pepperIand toss well. Chill several hours or overnight; toss occasionally. Serveat room temperature. (Wented black olive1medium thinly sliced red onion1/2lb.cubed feta cheese 1! 6-oz. jar"(with marinade)#artichoke heart$1/4%cup&red wine'vinegar*freshly ground+pepperJ Combine tomatoes, zucchini and cucumber in large bowl. Separate ese, onion andavocado, if desired. (Larry & Vicki Cansler)custard to large bowl. Cool at FETA GARDEN SALAD6Superbowl LunchSalad2 medium cored, cut in wedges tomato 1 mediummatchstick juliennezucchini1slicedcucumber1cuppits browned. Stir in next 7 ingredients and bring to boilGover medium-high heat. Reduce heat to medium-low and simmer, uncovered,Fabout 45 to 55 minutes. Taste and season with salt, pepper and cayenneDpepper, if desired. Ladle into bowls. Garnish with cheTbs.+cumin,2-tsp./paprika011tsp.3sugar6 (optional)7cayenne pepper:shredded;cheddar cheese>chopped? red onionBslicedCavocado(Makes about 8 cups.)I Heat oil in 6-quart saucepan. Add ground beef, onions and garlic andIsaute until meat iSuperbowl LunchEntreeBeef2 Tbs. vegetable oil 2 lb. lean groundbeef2mediumchoppedonion2clovesfinely choppedgarlic1 28-oz canwholetomato1 12-oz. canbeer 5!Tbs.# chili powder$2&seeded & chopped'jalapeno chili(1)ream. Transfer to ice cream maker (in batches if necessary) andKfreeze according to manufacturer's instructions. To serve, spoon into large)bowl and garnish with fresh strawberries.(Rodney Eubanks) small saucepan.J To serveTRUE TEXAS CHILI6stard coats back of spoon; do not boil. Immediately Itransfer custard to large bowl. Cool at least 2 hours. If possible, cover /and refrigerate for several hours or overnight. C Strain custard, discarding cinnamon and vanilla bean. Whisk inIwhipping cwhen beatersJare lifted. Reheat half and half over low heat. Gradually beat 2 cups halfIand half into egg yolk mixture. Stir yolk mixture into remaining half and Jhalf. Cook over low heat, stirring constantly, until thermometer registers B180 deg. and cuy largeIsaucepan. Scald over very low heat. Remove from heat, cover and let stand$at room temperature at least 1 hour.I Combine sugar and egg yolks in large bowl of electric mixer and beatGat high speed until mixture forms slowly dissolving ribbon 1 oz.small pieces stickcinnamon1split lengthwise vanilla bean2 1/2cupssugar12 yolks onlyegg4cupswhipping cream!garnish"fresh# strawberry(Makes 1 gallon.)K Combine half and half, cinnamon sticks and vanilla bean in heavto set around edges, about 7 to 8 minutes (centers will be soft).5Transfer to racks and cool completely before serving.(Rodney Eubanks)an and bring to simmer7over loCINNAMON ICE CREAMSuperbowl Lunch Iced DessertDo-Ahead6 cups half and half f dough and roll Kinto balls. Arrange on prepared baking sheets. Dip fork into powdered sugar Iand press into each cookie twice to form crosshatch design, flattening to K1/4- to 3/8-inch thickness. Bake until cookies are just lightly browned and Jstarting cheeseImixture at low speed. Stir in pecans. Form dough into ball. Wrap in waxed&paper or plastic and chill 30 minutes.J Position rack in upper third of oven and preheat to 400 deg. Grease 2 Ilarge baking sheets. Pinch off small walnut-size pieces ody Silverman)r in next 7 ingredients and briSTONE-GROUND CORN ROLLSSuperbowl LunchBread2 cups milk 3/4 cup stone-groundcornmeal1/2cupsugar1/2cupsolid shortening1 1/2tsp.salt1packagedryyeast 1/4!cup"warm#water$2&beaten'egg(6)cups+all purpose flour(Makes about 32 rolls.)K Grease baking sheets. Combine milk and cornmeal in large saucepan overJlow heat and cook, stirring frequently, until thick, about 15 minutes. AddIsugar, shortening and salt and mim, draft-free+area until doubled, about 1 1/2 to 2 hours. G Preheat oven to 375 deg. Bake rolls 15 minutes. Serve immediately.(Henry Miller)utes. Taste and season with salt, pepper and cayenneDpepper, if desired. Ladle into bowls. Garnish with chex well. Cool to lukewarm. Dissolve yeastKin warm water and blend into mixture with beaten eggs. Slowly mix in flour.IKnead until smooth, about 12 minutes. Pinch off 1 1/2- to 2-inch diameterKballs of dough and arrange on prepared sheets. Let rise in war