Tagged: Poppy Tooker

Courtbouillon

Fish Fillet
1 lb. can of tomatoes
1 Onion, chopped
1 Bellpepper, chopped
3 Celery stalks, chopped
1/2 cup bacon grease or oil
1/2 cup flour
2 Garlic cloves
2 1/2 cups fish stock or water
2 Tsp. Thyme
2 Bay Leaves
1 Tsp. Pepper Sauce
Salt to taste

Chocolate Truffles (Yields 30)

1/3 cup heavy cream
6 Tablespoons unsalted butter
2 cups bittersweet chocolate chips

1/3 cup cocoa powder (or combination of other powdered ingredients) for dusting

Mulligatawny Soup (Serves 6 - 8)

1/2 cup chopped onion
2 stalks celery, chopped
1 carrot, diced
1/4 cup butter
1 1/2 tablespoons all-purpose flour
1 tablespoon curry powder
4 cups chicken broth
1 Granny Smith apple cored and chopped, with the peel on
1/2 cup, cooked white rice
1 cup cooked, diced chicken
1/2 teaspoon salt
1/4 teaspoon black pepper
1/8 teaspoon dried thyme
1/2 cup heavy cream

Molly Kimball's Cheesy Mashed Potatoes (Makes 4 cups)

4 cups cauliflower (fresh or frozen)
1 Tbsp. sour cream
1 Tbsp. half & half
1 Tbsp. butter
4 wedges of Laughing Cow Light Cheese
Dash of salt (optional) and pepper to taste

Garnish (optional): bacon bits, cheese & chives

Daube Glacee (Yields 4 dozen slices)

3/4 cup shredded beef (roast or boiled beef)
20 pimento stuffed green olives, sliced
1 box veal stock
2 packages gelatin
1 bunch green onions, minced
4 Tablespoons flat leaf Italian parsley, chopped
2 Tablespoons Lea & Perrin Worcestershire sauce

Aunt Daisy's Candied Grapefruit Peel

Yields 16 - 4 oz. gift jars

4 cups Louisiana grapefruit peels
cup Kosher salt
1 cup water
2 cups sugar
& 6 cups sugar

Cut a bag of grapefruit (8 - 12) in half, juice and reserve for later use.