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Retiredpostal | 1 Feb 15:21

Famous Recipes - All-Star Pork Meatballs


All-Star Pork Meatballs

1 lb ground pork
1 Tbs onion flakes
3/4 cup crushed corn flakes
1/2 tsp salt
1/8 tsp ground black pepper
1 egg
1/4 cup ketchup
3 Tbs brown sugar
1 tsp dry mustard

1 Heat oven to 375 degrees F. In a large bowl, combine ground pork, onion flakes, corn 
flakes, salt, pepper and egg.

2 In a small bowl stir together ketchup, brown sugar and dry mustard.

3 Spoon 2 tablespoons of the ketchup mixture into the pork and mix well.

4 Spray muffin tin with vegetable cooking spray. Form 6 meatballs and place in muffin tin.

5 Coat the top of each meatball with the remaining ketchup mixture.
6 Bake for 30 minutes at 375 degrees F., until nicely browned and glazed.

Servings: 6

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Retiredpostal | 1 Feb 15:22

Famous Recipes - breakfast burritos


Breakfast burritos

INGREDIENTS

    * 12 slices bacon, diced
    * 12 eggs, lightly beaten
    * salt and pepper to taste
    * 10 (8 inch) flour tortillas
    * 1 1/2 cups shredded Cheddar cheese
    * 1/2 cup thinly sliced green onions

DIRECTIONS

   1. In a skillet, cook bacon until crisp; remove to paper towels.
Drain, reserving 1-2 tablespoons drippings. Add eggs, salt and pepper
to drippings; cook and stir over medium heat until the eggs are
completely set.
   2. Spoon about 1/4 cup of egg mixture down the center of each
tortilla; sprinkle with cheese, onions and bacon. Fold bottom and
sides of tortilla over filling. Wrap each in waxed paper and aluminum
foil. Freeze for up to 1 month.
   3. To use frozen burritos: Remove foil. Place waxed paper-wrapped
burritos on a microwave-safe plate. Microwave at 60% power for 1-1/2
to 2 minutes or until heated through. Let stand for 20 seconds.

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Retiredpostal | 1 Feb 15:20

Famous Recipes - Buster Brown Cake


Buster Brown Cake

Ingredients 
2  cups all-purpose flour 
1  teaspoon baking soda 
1/4  teaspoon salt 
1/2  cup shortening 
2  cups packed brown sugar 
1  teaspoon vanilla 
2   egg yolks 
1  cup buttermilk 
2   egg whites 
   Delicious Icing 

Directions 
1. Grease and lightly flour two 8x11/2-inch round cake pans or grease 
one 13x9x2-inch baking pan; set the pan(s) aside. In a medium bowl stir 
together the flour, baking soda, and salt; set aside.  

2. In a large mixing bowl beat shortening with an electric mixer on 
medium to high speed for 30 seconds. Add brown sugar and vanilla; beat 
until well combined. Add egg yolks 1 at a time, beating well after each 
addition. Alternately add flour mixture and buttermilk to shortening 
mixture, beating on low speed after each addition just until combined.  

3. Thoroughly wash the beaters. In a medium mixing bowl beat egg whites 
with an electric mixer on medium speed until stiff peaks form (tips 
stand straight). Gently fold egg whites into the beaten mixture. Spread 
batter into the prepared pan(s).
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Retiredpostal | 1 Feb 15:17

Famous Recipes - French Cauliflower Gratin & Sarlat Potatoes


This classic French method is often used on extravagant foods such as lobster and 
scallops, but it does an excellent job of dressing up even the lowly cauliflower.

Cauliflower Gratin (Gratin de Chou-Fleur)

1 large head cauliflower, cut into florets
4 Tbs (60 ml) butter
3 Tbs (45 ml) all-purpose flour
2 cups (500 ml) milk
Salt and freshly ground pepper to taste
A grating of fresh nutmeg
3/4 cup (180 ml) grated Gruyere cheese
1/2 cup (125 ml) grated Parmesan cheese
2 Tbs (30 ml) creme fraiche or heavy cream
1 egg yolk
2 slices white bread, crusts removed

Steam or boil the cauliflower in salted water until tender, about 15 minutes. Meanwhile, 
heat half the butter in a small saucepan over moderate heat and stir in the flour. Cook, 
stirring frequently, for 3 minutes. Stir in the milk, salt, pepper, and nutmeg and bring 
to a boil, stirring frequently. Reduce the heat and simmer for 10 minutes. Stir in 1/2 cup 
(125 ml) of the Gruyere, 1/4 cup (60 ml) of the Parmesan, the creme fraiche, and the egg 
yolk. Process the bread in an electric blender or food processor to make fresh bread 
crumbs. Combine the bread crumbs with the remaining cheese. Drain the cauliflower and put 
into a buttered gratin or shallow baking dish. Spread the sauce over the cauliflower and 
sprinkle the bread crumb mixture over the sauce. Dot with the remaining butter and bake in 
a preheated 475F (245C) oven for 10 minutes. Serves 4 to 6.

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Retiredpostal | 1 Feb 15:19

Famous Recipes - French Duck Confit & "Wheel" of Pork with Potatoes


This ancient method of preserving meat would surely raise the eyebrows of any American 
health inspector, but the French have known for centuries that meat cooked and stored in 
its own fat will keep for months without refrigeration. Most ducks raised outside of 
France don't have enough fat to do this recipe properly, so you will probably have to add 
fat from another duck, lard, or butter.

Duck Confit (Confit de Canard)

1 duck, quartered (two breasts, two hindquarters)
Coarse salt
1 cup (250 ml) water
2-3 cloves garlic, peeled
2-3 sprigs thyme
1 bay (laurel) leaf

Cut as much fat as possible from under the skin of the duck while keeping the skin 
attached as much as possible. Cut the duck fat into small pieces and refrigerate. Sprinkle 
the duck liberally with coarse salt and refrigerate overnight. Rinse the duck and pat dry. 
Melt the duck fat in a pot just large enough to hold the duck. Add the duck pieces and the 
remaining ingredients, and add enough lard or butter to completely cover the duck. Cook 
covered over low heat until the duck is very tender, about 2 hours. Remove the duck pieces 
and refrigerate until completely cooled. Strain the cooking liquid. Place the duck pieces 
in a glass jar or earthenware crock and pour the strained fat over them, adding additional 
fat if necessary to cover them completely. Store covered in the refrigerator for up to 2 
months. To serve, remove the duck pieces from the fat and saute in a skillet over moderate 
heat until browned on all sides and heated through. Serves 4.

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Retiredpostal | 1 Feb 15:24

Famous Recipes - Curried Lamb Chops


Curry powder is the unexpected star here. One tablespoon provides mild
curry flavor; add more if you are an enthusiast. I took the liberty of
serving the chops with a dollop of chutney to complement the spice
with sweetness.

Not a curry fan? No problem. Brush both sides of the chops with a
mixture of mustard and lemon juice before dredging in flour.

Curried Lamb Chops 
4 servings

If your chops are extra-large, you should only need one per serving.
The ones I found at the supermarket were pretty small.

2 tablespoons all-purpose flour
1 to 2 tablespoons curry powder, to taste
8 (1-inch-thick) lamb chops
2 tablespoons fresh lemon juice
1/4 cup Major Grey's mango chutney, or to taste

Preheat oven to 350 degrees.

On a plate, mix flour and curry powder and season with salt and
freshly ground pepper.

Dip both sides of chops into lemon juice, then dredge well in seasoned
flour to coat.

In a lightly oiled, large, ovenproof skillet over medium-high heat,
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Retiredpostal | 1 Feb 15:20

Famous Recipes - Heartland Crab Cakes


Heartland Crab Cakes

Ingredients 
   Sweet Tomato Dressing (recipe follows) 
2-1/4  cups  soft bread crumbs 
1/2  cup mayonnaise or salad dressing 
1/4  cup diced red sweet pepper 
2  tablespoons thinly sliced green onion 
3/4  teaspoon ground cumin 
3/4  teaspoon  chili powder 
1/2  teaspoon salt 
1  clove garlic, minced 
1/4  teaspoon ground black pepper 
1/2  pound lump or white crabmeat, flaked and cartilage removed 
2  tablespoons canola oil or cooking oil 

Directions 
1. Prepare Sweet Tomato Dressing.  

2. For crab cakes: In a medium mixing bowl, combine 2 cups of the bread 
crumbs, mayonnaise, red sweet pepper, green onion, cumin, chili powder, 
salt, garlic and black pepper. Gently stir in crabmeat and mix well.  

3. Shape mixture into four 1/2-inch-thick patties. Coat the patties with 
the remaining 1/4 cup bread crumbs.  

4. Heat the oil in a large skillet. Cook crab cakes over medium heat for 
2 to 3 minutes on each side or until they're golden and heated through. 
If necessary, reduce heat to avoid overbrowning.
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Retiredpostal | 1 Feb 15:23

Famous Recipes - Thomas Keller's Favorite Simple Roast Chicken


Thomas Keller's Favorite Simple Roast Chicken - Serves 4

Ingredients

1 farm-raised chicken   2- to 3-pound
Kosher salt and freshly ground black pepper
2 teaspoons minced thyme (optional)
Unsalted butter
Dijon mustard

Instructions

Preheat oven to 450. Rinse chicken, then dry it very well with paper
towels, inside and out. The less it steams, the drier the heat, the
better.

Salt and pepper the cavity, then truss the bird: Place chicken on a
tray with the legs toward you. Tuck the wing tips under the bird. Cut
a piece of kitchen twine about 3 feet long and center it on top of
the neck end of the breast. Lift neck end of the bird and pull the
twine down around the wings and under the chicken, then bring ends up
over the breast, toward you, and knot twine, pulling it tight to
plump the breast. Bring ends of twine around the ends of drumsticks
and straight up. Tie as before to pull drumsticks together; tie again
to secure knot.

Now, salt the chicken - I like to rain the salt over the bird so that
it has a nice uniform coating that will result in a crisp, salty,
flavorful skin (about 1 tablespoon). When it's cooked, you should
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Retiredpostal | 1 Feb 15:21

Famous Recipes - Valentines Day Cheesecake Pancakes with Berry-Lemon Syrup


Valentines Day Cheesecake Pancakes with Berry-Lemon Syrup 

Cheesecake Pancakes: 

2 c Complete Buttermilk pancake 
-and waffle mix 
1 1/4 c Water 
1 c Small curd cottage cheese 
1 tb Sugar 
1 ts Vanilla extract 
Berry-Lemon Syrup:
1 c Syrup 
1 c Raspberries, blueberries, slice strawberries or combination 
1/2 ts Shredded lemon peel 

Pancakes: 

Preheat griddle. 

Combine ingredients in a medium bowl; stir well until blended. 

Pour batter by 1/4 cupfuls on hot, well-greased griddle. 

Turn pancakes when tops are covered with bubbles and edges look dry. Turn only once. 

Berry-Lemon Syrup: 
Combine syrup ingredients in small saucepan; heat through, stirring occasionally. 

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Retiredpostal | 2 Feb 15:09

Famous Recipes - Apple Charlotte


Apple Charlotte

Ingredients
12  medium Granny Smith apples (about 4 pounds)
1/4  cup butter
1/2  cup sifted powdered sugar
1  tablespoon ground cinnamon
2  teaspoons finely shredded lemon peel
1/2  cup coarsely chopped dried tart cherries or cranberries
1/2  cup chopped walnuts
   Butter and powdered sugar
18   thin slices firm-textured white bread (1 pound)
1/2  cup butter, melted
   Powdered sugar
   Vanilla ice cream (optional)

Directions
1. For the filling: Peel, core and thinly slice the apples (should have
about 12 cups). In a very large skillet, melt the 1/4 cup butter over
medium heat. Stir in the 1/2 cup powdered sugar, cinnamon and lemon
peel. Add the apple slices and cherries or cranberries, stirring to
coat. Cook apple mixture, uncovered, over medium heat for 15 to 20
minutes or till apples are tender and mixture is very thick, stirring
occasionally (apple mixture must be thick or itÂ’ll make bread soggy).
Stir in nuts; set aside.

2. For charlotte: Lightly butter a 2-quart souffle dish or casserole.
Lightly dust with powdered sugar; set aside.
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Gmane