Foods Recipes

1 tb Butter

1 lb Sharp cheddar cheese,grated

3/4 c Beer

Dash of cayenne pepper OR Tabasco 1 ts Dry mustard

1/2 ts Salt

1/2 ts Worcestershire sauce

1 Egg, slightly beaten

8 Slices warm toast, each

Halved In the top of a double boiler set over hot,not boiling,water,melt butter.Add cheese and all but 1 tbsp. of the beer.Cook,stirring constantly,until cheese has melted and the mixture is smooth.Combine seasonings with remaining beer and stir into cheese.Beat a little of the hot mixture into the beaten egg to prevent curdling before adding the egg mixture to the melted cheese.Stir to combine. Arrange 4 triangles of toast on each plate and top immediately with 1/4 of the rabbit.Alternatives:Top each piece of toast with a very thin slice of baked Virginia ham before pouring on the melted cheese. Substitute boiled tomato halves,steamed asparagus or broccoli,toasted English muffins or corn muffins for the toast.Serves 4.

1 10-12 lbs Oven Ready Goose

1 ts Salt

1/2 ts Pepper

4 Thyme Sprigs

4 Bay Leaves

3 Tart Apples,quartered

2 Onions,peeled,quartered

2 Celery Ribs,cut 2 inches

5 c Cold Water

6 tb Flour

1 c Beef Broth

Remove neck and giblets from goose and set aside. Remove all the fat you can see in the cavity. Pat goose dry,rub with salt and pepper. Place the thyme,apples,celery and onions in cavity, scewer shut with poultry pins and tightly lace with twine. Fold the wings flat against the back and shewer the neckskin to the back. Place the goose breast side down in a lightly oiled large ,shallow roasting pan. Prick the skin well all over with a fork,roast goose,uncovered, for 30 minutes at 500 F, than reduce heat to 400 F and roast,uncovered 30 minutes longer.Pour off all drippings and

carefully turn goose over breast side up, roast uncovered for 1 hour. pour drippings out of pan again and prick the goose agin with fork and put the remainding 2 cups water in pan, and continue roasting the goose,uncovered for 1 to 1 1/2 hour.Pour off all drippings again and reserve. Put goose on platter ,cover with alu-foil like tent and let stand for 30 minutes. Skim 6 tablespoons of fat from the pandrippings and heat for 1 minute in heavy 10 inch skillet over low heat;add the flour and cook and stir for 3 minutes.Measure 3 cups of gibletjuice(cooked while goose was roasting)drippings and broth. Add to skillet and turn up the heat and cook,whisking constantly until thickened and smooth. Add salt and pepper to taste and the finely chopped giblets ,if desired.Traditionally served with red cabbage and mashed potatoes. From "The New German Cookbook"typed by Brigitte Sealing

1/4 c Parmesan cheese, grated

2 ts Paprika

1/2 ts Bacon bits

TT Ground white pepper 12 oz Baking potatoes, scrub

Cut potatoes into 3"x1/2" wedges. Preheat oven to 375oF. Spray nonstick baking pan with non-stick spray. Combine all ingredients except potatoes. Toss potatoes in mixture to coat thoroughly (suggestion to put in gallon size plastic bag, press out air, seal, & toss). Place potatoes on prepared baking sheet. Bake 10-12 min, turning over after 5 min. PER SERVING: 92 calories; 4 g protein;; 2 g fat (19.5%) 15 g carbohydrate; 116 mg sodium; 4 mg cholesterol Diabetic?

2 ts Extra-virgin olive oil

2 ts Lemon juice

6 lg Radicchio leaves,rinsed

-and dried 3 oz Teleme or Jack cheese,cut

-into 1/4" thick slices Freshly ground pepper Mix oil and lemon juice; brush mixture all over radicchio leaves. Set leaves, cut side up, in a 9x13" baking dish. Place an equal portion of the cheese in each radicchio cup. Sprinkle with pepper. Bake in a 350'F. oven just until the cheese melts, 4-6 minutes. Serve hot or warm.

1 lb Asparagus

1/2 c Olive oil

2 tb Dijon-style mustard

1/4 c White wine vinegar

1/4 ts Salt

1/4 ts Freshly ground black pepper

2 Shallots peeled, finely

-chopped 2 tb Minced fresh tarragon

This simple dish has such a compelling taste, you'll never have leftovers. Trim the asparagus, discarding woody ends. Steam the spears whole, for about 3 or 4 minutes, until just tender when pierced with a fork. Do not overcook. Rinse in cold water, drain. Place the olive oil in a small bowl; add the mustard and beat until the oil thickens. Add the vinegar, salt pepper, shallots and tarragon. Arrange the still-warm asparagus on a serving plate and pour the dressing over it. Serves 3 or 4. PER SERVING: 270 calories, 3 g protein, 6 g carbohydrate, 28 g fat (4 g saturated), 0 mg cholesterol, 234 mg sodium, 1 g fiber. From the San Francisco Chronicle, 4/21/93. Posted by Stephen Ceideberg; May 11 1993.