rose fondue

Rose Fondue

1 clove garlic, halved
8 ounces rose wine
4 ounces grated Gruyere cheese
8 ounces grated red-veined Cheddar cheese
3 teaspoons flour
2 teaspoons kirsch
Cubes of sesame-coated French bread

Rub the inside of the fondue pot with the cut side of the garlic. Add the wine and heat until bubbling, then gradually stir in the cheeses until melted, stirring frequently.

In a small bowl, blend the flour smoothly with the kirsch and stir into the cheese mixture. Cook for a couple of minutes until smooth and thickened, stirring frequently. Serve with cubes of French bread.

Serves 4.

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chili fondue

Chili Fondue

2 cups shredded pepper jack cheese
2 cups shredded white Cheddar cheese (mild to medium)
2 tablespoons plus 1 1/2 teaspoons cornstarch
1 teaspoon minced garlic
1 1/2 cups chicken broth
6 tablespoons lemon juice
1/4 teaspoon dried oregano
1/4 teaspoon cumin
1 bunch scallions, thinly sliced
2 tablespoons chopped ripe black olives

In medium size bowl toss the shredded cheese with the cornstarch.

In medium size saucepan, heat the broth, lemon juice, garlic, oregano and cumin until barely simmering. Add the cheese, a handful at a time, stirring until the cheese is melted before adding more. When all the cheese has been added, stir in the scallions and olives.

Transfer fondue to a fondue pot and keep warm over a fondue burner. Serve with your favorite veggies for dipping.

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highland fondue

Highland Fondue

1 small onion, finely chopped
3 teaspoons butter
1 cup milk
4 cups grated Scottish or Cheddar cheese
3 teaspoons flour
4 tablespoons whiskey
Cubes of rye and onion bread

Put onion and butter into a saucepan and cook over a gentle heat until soft. Add milk and heat until bubbling. Gradually stir in cheese and continue to cook until melted, stirring frequently.

In a small bowl, blend flour smoothly with whiskey, then stir into cheese mixture and cook 2 to 3 minutes until thickened, stirring frequently. Pour into the fondue pot and serve with cubes of rye and onion bread.

Serves 4 to 6.

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coleslaw for 100

Coleslaw for 100

6 heads cabbage
5 cups shredded carrots
1 head purple cabbage, chopped

Shred cabbage and carrots and store in refrigerator until ready to serve. Add purple cabbage when you add the dressing.

Dressing
1 gallon mayonnaise
2 packages ranch dressing mix
1/4 cup vinegar
Sugar and salt to taste

Mix together, then mix with cabbage mixture just before serving. If dressing is too thick, add just a little milk.

Finely chopped green bell peppers may also be added to this salad, if desired.

The price of freedom of religion, or of speech, or of the press, is that we must put up with a good deal of rubbish. — Robert Jackson

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tossed green salad

Tossed Green Salad

3 heads iceberg lettuce
1 bunch romaine
2 bunches radishes, sliced
2 large cucumbers, thinly sliced
2 large green bell peppers, chopped
1 large onion, chopped (optional)
1 pint French dressing
2/3 cup sweet pickle relish
1/3 cup vinegar

Tear iceberg lettuce and romaine into bite-size pieces.

In several large salad bowls make layers of greens, radishes, cucumbers, green pepper and onion. Chill.

Combine remaining ingredients for dressing. Pour over salad just before serving. Toss lightly.

Makes 25 servings.

Philosopher A lover of wisdom, which is to say, Truth. — Francois Marie Arouet Voltaire

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freeze
bake biscuits

Freeze
Bake Biscuits

6 cups all-purpose flour
1/2 cup dry milk powder
1/4 cup baking powder
1/4 cup granulated sugar
2 teaspoons salt
2 teaspoons cream of tartar
2 cups shortening
1 1/2 cups water

In a large bowl, mix all dry ingredients together until well combined. Cut shortening into dry ingredients until mixture resembles coarse crumbs. Using fork, stir in water until mixture is just moistened.

Preheat oven to 400 degrees F.

Turn dough onto well-floured surface. Lightly flour your hands and knead dough 8 to 10 times until smooth. Pat out dough about 3/4-inch thick. Cut into 1 1/2-inch squares or cut with biscuit cutter, without twisting biscuit cutter. Place about 1/2-inch apart on baking sheet and bake 20 to 25 minutes or until golden.

Makes about 5 dozen.

To freeze, prepare but do not bake. Freeze, then place in plastic bags. Remove biscuits as needed and bake frozen for 30 to 35 minutes. Ingredients may be mixed, stored in container, water added and baked as needed.

Do not the most moving moments of our lives find us all without words — Marcel Marceau

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butter

Butter

1 cup heavy cream

Place bowl and blade of a food processor into the freezer for 4 to 5 hours.

Refit the bowl and blade, turn on the food processor, and pour the cream through the feed tube. Process for about 10 minutes, until butter has hardened around the blade, leaving the liquid that has separated from the cream in the bottom of the bowl.

Transfer the butter to a sieve and shake 2 or 3 times over the sink to allow any excess liquid to drain. Put the butter in a bowl, cover, and chill for at least 1 hour before using.

Store it in the refrigerator for up to 1 week.

Makes 2/3 to 3/4 cup.

Be less curious about people and more curious about ideas. — Marie Curie

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vegetarian mushroom burgers

Vegetarian Mushroom Burgers

Serves 50.

1/4 cup vegetable oil
1 pound shredded carrots
18 pounds finely chopped onions
4 pounds chopped mushrooms
12 ounces beaten pasteurized egg whites
1 (50 ounce) can condensed cream of mushroom soup
2 cups chopped pimiento
6 tablespoons Worcestershire sauce
1/4 cup chopped fresh parsley
2 tablespoons celery salt
4 teaspoons garlic powder
1 teaspoon ground sage
3/4 teaspoon pepper
3 pounds finely chopped cooked brown rice
14 ounce fresh bread crumbs
50 whole wheat buns, split and toasted

In large braising pan in hot oil cook carrots and onions until tender. Store covered in refrigerate at 40 degrees F or lower to cool.

Mix cooled carrots, onions mushrooms, and egg whites. Add soup, pimiento, Worcestershire, parsley, celery salt, garlic powder, sage and pepper. Mix well, stir in rice. Add bread crumbs, mix lightly. Portion using a 4 1/2 ounce scoop. Shape into 4 x 1/2-inch patties.

On a lightly oiled surface, grill at 375 degrees F for 5 minutes per side.

Place patties on a sheet pan sprayed with vegetable cooking spray. Bake at 350 degrees F. Bake until internal temperature is 140 degrees F or higher for 15 seconds, about 10 minutes.

Hold patties at 140 degrees F or higher.

Serve on buns with lettuce, tomato, mustard and ketchup.

Yield: 50 servings (4 1/2 ounce burger)

A conservative is one who admires radicals centuries after they
e dead. — Leo C. Rosten

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buttermilk cream pie

Buttermilk Cream Pie

1 cup granulated sugar minus 2 tablespoons
1/4 cup flour plus 2 tablespoons
1 (5 ounce) can evaporated milk
1 1/3 cups buttermilk
3 egg yolks
1 teaspoon vanilla extract
1 (9-inch) pie shell, baked

Mix sugar and flour and add evaporated milk, buttermilk and egg yolks. Stir until smooth. Place in medium-size saucepan over medium heat and stir constantly until it thickens and begins to boil. Remove from heat, let cool, and add vanilla extract. Pour into baked 9-inch pie shell.

Meringue
3 egg whites
6 tablespoons granulated sugar
1/4 teaspoon baking powder

Beat egg whites until stiff. Add sugar gradually. Beat well and fold in baking powder. Place on top of pie filling and bake at 325 degrees F for 15 minutes.

The biases the media has are much bigger than conservative or liberal. They
e about getting ratings, about making money, about doing stories that are easy to cover. — Al Franken

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honey grahams

Honey Grahams

2 cups whole wheat flour
1 cup all-purpose flour
1/2 cup turbinado sugar (or use regular sugar)
1/4 teaspoon salt
1/4 teaspoon baking powder
1/8 teaspoon cinnamon
1/2 cup (1 stick) butter or margarine, softened
1/4 cup honey
1/2 cup warm water

Preheat the oven to 375 degrees F. Lightly grease a baking sheet or line with parchment.

Mix together the flours, sugar, salt, baking powder, and cinnamon in a large bowl or in the food processor. Cut the butter into these dry ingredients until the mixture resembles coarse meal.

Dissolve the honey in the warm water. Add to the flour mixture and blend to form a dough that will hold together in a cohesive ball. Divide the dough into 2 equal portions.

On a floured surface or pastry cloth, roll each ball of dough out to about 3/16-inch thick. With a sharp knife, cut into 2 x 3-inch rectangles. Prick each one all the way through in 3 or 4 places with the tines of a fork. Place the crackers on the prepared baking sheet and bake for 10 minutes.

Turn and bake an additional 10 to 15 minutes, or until light brown. Cool on a rack.

Yields 35 to 40 honey grahams.

Anyone who goes to a psychiatrist ought to have his head examined. — Samuel Goldwyn

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