From the kitchen of Kath
This is a relatively easy-to-make recipe for chunky applesauce.
From the kitchen of Max Von Ballmoos
Original − Famous − Authentic − Genuine Swiss Fondue Recipe. Translated, improved, changed and mishandled by 3rd Chief Cook-Assistant, Fourth Ave. Inn, Ilion
Serves 4
From the kitchen of Karen's Kitchen
Great holliday candy
quick − ez
makes about 1 ½ lbs
From the kitchen of Karen's Kitchen
great holliday pie
quick and easy
From the kitchen of Karen
Flakey,tender and delicious
Good every time
Never Fail
From the kitchen of Gary's Kitchen
Christmas Pickled Eggs
From the kitchen of Jan Gordon
Serve with plenty of good bread and the rest of the wine.
Serves 4 as an entree, or 6 to 8 as the soup course.
From the kitchen of Jean-Georges: Cooking At Home with a Four-Star Chef (Broadway Books, 1998)
Makes 4 servings
A more-or-less traditional Thai dish that has been on the Vong menu since its opening, this combines bright flavors and a lovely combination of colors. The soup is yellow, with brown shiitake, white chicken, and bright green cilantro peeking through the broth.
The base of this can be prepared in advance and, in fact, tastes better when it is done a day ahead.
To turn into a main course, increase the amount of chicken to a pound or more, and serve with white rice, which can be eaten on the side or spooned into the soup.
From the kitchen of Moosewood Restaurant Cooks at Home
4 servings
Per 8 oz. serving: 296 calories, 11.3 g protein, 15 g fat, 31 g carbohydrate, 712 mg sodium, 142 mg cholesterol.
From the kitchen of Karen Van Evera
This is the apple crisp that mom always makes. It has graham crackers in it. Yum!
From the kitchen of Better Homes and Gardens
You can prepare this hearty soup on the range top to save time or slowly in a crockery cooker.
From the kitchen of New York Newsday
Contains shredded chicken, peas and rice in a peanut sauce. Assumes you have a rice cooker, but the instructions below accommodate boiling rice without one. Makes 4 servings.
An excellent accompaniment to any roast or grilled meats, this also makes a great lunch or brunch dish with a green salad and fruit for dessert.
Makes about 4 generous servings as a side dish, less as a light main course.
From the kitchen of Kathleen Van Evera
5 cups stuffing @ 410 calories per cup
From the kitchen of Emeril Lagasse
It’s named after Emeril’s good friend Jim Fifield who always comes into Emeril’s restaurant. This blueberry crumble will melt in your mouth. So push the old coffee cake aside replace it with a berry special treat.
(Recipe copyright © 2000, Emeril Lagasse)
