1/8 : ts Baking soda
2 : tb Butter
1/2 : c Each finely chopped
-onion, : -onion, celery, carrot
1 : ts Minced garlic
1/3 : c Flour
2 : ts Cornstarch
3 : c Chicken stock
1/2 : lb Each Stilton and Cheddar,
-crumbled : -crumbled
1 : c Cream, heavy or light,
-as : -as desired
1/3 : c Dry white wine, if desired
Salt, : Salt, to taste
Dash : Dash of cayenne
1/4 : ts Freshly ground black pepper
-(or : -(or white, for appearances)
1 : Bay leaf
1/4 : c Shopped fresh parsley,
-for : -for garnish
7/8 : c WATER; WARM
1 : ga WATER; ICE
1 : lb CHEESE CHEDDER
2 : lb COTTAGE CHEESE 5 LB
1 : oz MILK; DRY NON-FAT L HEAT
6 : lb CELERY FRESH
1 : /2 lb Ground beef
1/4 : ts Salt
1/3 : c Crumbled blue cheese
3 : oz Cream cheese; softened
1 : tb Country-style Dijon mustard
4 : Onion buns
1 : /2 c Fresh mushrooms; sliced /4"
2 : md Onions; sliced 1/8"
1/4 : ts Salt
1/4 : ts Pepper
1 : tb Worchestershire sauce
4 : sl Ripe tomato
20 : lg Fresh mushrooms
2 : tb Butter or margarine
1/4 : c Finely chopped red pepper
1/2 : c Heavy cream
1/3 : c Crumbled blue cheese
1 : /2 c Cooked rice
1 : tb Minced fresh basil
1/8 : ts Ground white pepper
1/2 : c Carrot; Shredded
1/4 : c Pecans; Chopped
1/4 : c Cheese, Blue; crumbled
1 : Onions, Green; sliced
1 : ts Worcestershire sauce;
4 : Pork loin chops;
1/4 : c Yogurt, Plain;
4 : ts Flour, All-purpose;
3/4 : c Milk;
1/2 : ts Instant chicken bouillon;
ds : ds Pepper;
4 : md Baking potatoes; (about 1.5
-lbs) : -lbs)
1/2 : c Sour cream
1/2 : c (1 oz) crumbled blue cheese
1/4 : c Milk
1/4 : c Butter or margarine; melted
1/4 : ts Salt
1/8 : ts Pepper
BARB : BARB DAY - GWHP32A-----
4 : Tenderloin steaks -- 1"
Thick : Thick
2 : ts Onion -- minced
2 : tb Cream cheese -- softened
1 : ds White pepper
4 : ts Blue cheese -- crumbled
1 : lg Garlic clove -- halved
4 : ts Plain yogurt -- low-fat if
1/2 : ts Salt -- divided
Desired : Desired
2 : ts Parsley -- chopped
6 : oz Roquefort; =OR=- other blue
-che : -che
6 : tb Unsalted butter
1 : tb Cognac; (optional)
Freshly : Freshly ground pepper
2 : tb Finely chopped walnuts
4 : sl Bread; (thin)
0: Place blueberries in a bowl with enough hot water to cover
1: Soak for about 5 minutes
2: Preheat oven to 450 F
3: Drain blueberries
4: Mix together flour, baking powder, 1 Tbsp sugar and salt in a bowl
5: Cut in butter, using a pastry blender or two knives
6: Stir in blueberries
7: In a separate bowl, beat eggs
8: Reserve 2 Tbsp and add remaining eggs to dry ingredients
9: Pour in cream
10: Combine with a few swift strokes
11: Place on a slightly floured board and pat or roll to a thickness of 3/4 inch
12: Cut with a knife into diamond shapes or into 2-inch rounds
13: Brush with reserved egg and sprinkle with sugar
14: Bake for 15 minutes
15: -- Contra Costa Times per Shelley Rodgers From: Waring@ima
16: Infomail
17: Com Date: 08/17/95 Posted to FOODWINE Digest by Abbott <labbott@MHO
18: NET> on Jan 21, 1998