Pecan Cocoons (Yields 3 dozen)
1 cup butter4 Tablespoons powdered sugar2-3/4 cups flour1 cup finely chopped pecans4 teaspoons vanilla1 Tablespoon ice water2 cups powdered sugar for rolling
1 pint small, hot peppers of choice 1 pint of cider vinegar
Put the peppers in a clean, glass bottle. Fill with vinegar and screw the top on tightly. Store the pepper vinegar in a cool, dark place for at least a week before using.
Use as a condiment as desired.
***This pepper vinegar improves with age and can be renewed by periodically adding more vinegar to the bottle. It is not necessary to add more peppers.
Oysters Rockefeller (Serves 4)
1 lb. thawed, frozen spinach, squeezed dry 1 bunch green onions 1 celery heart cup flat leaf parsley 2 sticks melted butter 2 tablespoons anchovy paste Juice of 1 lemon 4 tablespoons Lea & Perrin Worcestershire sauce 4 oz. Herbsaint or Pernod Tabasco to taste 1/2 cup Progresso seasoned breadcrumbs 1 quart shucked or 18 - 24 oysters on the half shell