Ingredients

1lb      Chicken livers

1/2C   Softened butter

1         Minced onion

2T       Fresh parsley, minced

1/4t     Nutmeg

1/4t     Allspice

2t        Dry mustard

Salt

Pepper

2T       Cognac

Process

Wash and dry the chicken livers

Melt half the butter in a skillet and sauté the onions until soft

Add the chicken livers and season with salt and pepper

Sauté until the livers are just pink inside, turning often

Puree the livers in a blender a few at a time with the liquid in the skillet and put into a bowl

Mix all the seasonings – parsley, nutmeg, mustard, allspice, cognac, the rest of the butter and salt and pepper to taste.

Put in a terrine and chill thoroughly or freeze for up to 30 days

                                                                                                 3 Servings

Ingredients

2 Rashers     Bacon

Grease          From bacon

1                    Russet potato

1/3                 Onion diced

1 2/3C           Milk

1/3C              Heavy cream

1T                 Chopped basil

10                  Shrimp peeled and deveined

1/3T              Cayenne

1                    Lime (Garnish)

2                    Ears corn

1/4C              Olive oil for marinade

Process

Combine 1/4C oil, basil, salt, and pepper in a bowl

Refrigerate 30 minutes

Grill the shrimp on skewers and serve on the side

Cook bacon and set aside. Reserve the grease

Sauté onions in bacon grease on Medium heat

Add potatoes and cook 2 minutes

Add milk and cream and bring to a boil on Medium High

Reduce heat to Medium Low

Simmer until potatoes are tender (10 minutes)

Add corn and bacon

Cook 5 minutes

Transfer 1C to bowl and blend until smooth with immersion blender

Return to soup

Add Cayenne, salt, and pepper

Garnish with lime

Serve the grilled shrimp on the side

INGREDIENTS

Dough

2T            Warm water (105°F to 115°F)

1 package          Active dry yeast

1/2C         Whole milk

6T            Sugar

5T            Butter, diced, room temperature

1t             Salt

2 large     Egg yolks

1t             Finely grated orange peel

1/2t          Ground cardamom

1/4t          Ground nutmeg

2 to 2 1/4C         All purpose flour

Filling:

2T            Butter

6T            Golden brown sugar (packed)

1 1/4lbs    Golden Delicious apples (about 3 medium), peeled, cored, quartered, cut crosswise into 1/4-inch slices

1 teaspoon finely grated orange peel

1 teaspoon finely grated lemon peel

1/2 teaspoon ground cinnamon

1/8 teaspoon ground cardamom

1/8 teaspoon ground nutmeg

Nonstick vegetable oil spray

1/3 cup finely crumbled vanilla wafer cookies or soft ladyfingers

Glaze:

1 1/2 cups powdered sugar

2 tablespoons (or more) orange juice

PREPARATION

For dough:
Place 2 tablespoons warm water in small cup.

Mix in yeast.

Let stand until yeast dissolves, about 6 minutes.

Stir milk, sugar, butter, and salt in medium saucepan over medium-low heat just until sugar dissolves and butter melts (mixture should be just warm).

Scrape milk mixture into large bowl; cool to lukewarm if necessary.

Whisk in yeast mixture, egg yolks, orange peel, and spices.

Add 2 cups flour; mix with rubber spatula until dough comes together.

Turn dough out onto floured work surface.

Knead until smooth and silky, sprinkling with more flour by tablespoonfuls as needed, about 6 minutes.

Place in clean large bowl.

Cover with plastic wrap and kitchen towel.

Place in warm draft-free area; let rise until light and almost doubled in volume, about 2 1/2 hours.

For filling:
Melt butter in heavy medium skillet over medium-high heat.

Add brown sugar.

Cook until thick grainy sauce forms, about 1 minute.

Mix in apples.

Cook until apples are tender and sauce is reduced to glaze, tossing often, about 7 minutes.

Mix in all grated peel and spices.

Cool filling at least 30 minutes and up to 3 hours.

Place large sheet of foil on work surface; spray with nonstick spray.

Turn dough out onto foil.

Roll out to 14×12-inch rectangle.

Sprinkle cookie crumbs in 4-inch-wide strip down center, leaving 1/2-inch border at top and bottom.

Arrange apples with any juices atop crumbs.

Starting 1/2 inch from each long side of apples, cut straight to edge of dough at 1-inch intervals, making about 13 strips on each side.

Fold dough strips alternately and on slight angle over filling, forming lattice.

Seal open ends of dough.

Slide foil with dough onto large rimmed baking sheet; trim foil overhang.

Cover cake loosely with plastic and towel.

Place cake in warm draft-free area; let dough rise until light and puffy, about 1 3/4 hours.

Preheat oven to 375°F.

Bake cake uncovered until golden brown, 30 to 35 minutes.

Gently run spatula under cake to loosen from foil. Cool 30 minutes.

For glaze:
Mix powdered sugar and 2 tablespoons orange juice in small bowl to blend, adding more juice by 1/2 teaspoonful if too thick.

Drizzle glaze over cake.

Cut crosswise into slices.

Serve slightly warm or at room temperature.

INGREDIENTS                             18 Egg Rolls 

1lb           Pork, hamburger, chicken, (protein) cooked

2C           Celery diced

1              Clove garlic

1 Medium onion diced

1C           Carrots, shredded

2C           Napa cabbage or slaw mix

1C           Red cabbage or slaw mix

1/2C        Mushroom diced

1T            Fresh Ginger (1t powdered)

2C           Bean sprouts

18           Egg roll wrappers

1/2t          Sugar

2T            Hoisin sauce

2T            Soy sauce

3T            Peanut oil

1/2C        Water to seal edges

1T            Cornstarch to seal the edges

oil (for frying)

Process

Sauté the root vegetables in peanut oil on medium high until tender (celery, onions, carrots, water chestnuts)

Add garlic.

Add mushrooms, cabbage

Cook until the cabbage wilts (4 to 5 minutes)

Add soy sauce, sugar, ginger, and Hoisin sauce

Cook 2 minutes.

Drain in colander and cool completely

Make egg rolls according to package directions.

Deep fry at 375F about 3 minutes

Drain on paper towels

Serve hot with dipping sauce

223 calories, 11.1 fat, 1 fiber, 18.9 carbs, 2.55 sodium,  12 protein

Chicken stock