5 pork chops
1/2 cup uncooked rice
1/2 cup diced green pepper
2 cups strained tomatoes
1 1/2 tsp salt
1/8 tsp pepper
fry chops slightly in a hot pan. move chops to one side and add rice to the fat; allow rice to brown. push rice to side of pan and finish browning chops. add green pepper, tomatoes, and seasoning. cover; cook slowly over low heat for 1 hour.
leftover frosting of any type
salted soda crackers in sheets of 4, (if you can find them,) OR individual crackers packed in sleeves
lay out the crackers, salt side down on a cookie sheet, counter, or platter. spread the unsalted side with frosting.
makes as many crackers as you have frosting to top
1 cup oatmeal
1 1/2 cups boiling water
1 stick butter
1 cup sugar
1 cup firmly packed brown sugar
1 1/3 cups flour
1 tsp baking soda
1 tsp cinnamon
1/2 tsp nutmeg
1 cup chocolate chips
2 eggs
1/2 cup chopped nuts
place oatmeal, butter and boiling water in a bowl. stir well and set aside to cool. combine remaining dry ingredients with oatmeal mixture and eggs. fold in 1/2 cup chocolate chips. grease and flour a 9″x13″ pan. pour batter into the pan, then sprinkle nuts and remaining 1/2 cup chocolate chips on top before placing in the oven. bake at 350 degrees for 35-40 minutes.
1 ready crust graham cracker crust*
1 pint vanilla ice cream, softened
1 (8 oz) container cool whip, thawed
8 oz malted milk balls
additional cool whip OR whipped cream
*can used chocolate-flavored crust also
combine softened ice cream and cool whip until well blended. reserve 8 whole malted milk balls for garnish. crush remaining malted milk balls. add 1 cup crushed crushed candy to ice cream mixture. reserve remaining 1/2 cup crushed candy. spoon ice cream mixture into pie crust. top pie with reserved crushed candy. freeze 4 hours. to serve, garnish with whipped topping or whipped cream & 8 malted milk balls.
NOUVELLE CUISINE – a modern style of cooking that emphasizes lightness of sauces and seasonings, shortened cooking times, and new and sometimes startling combinations of foods.
CHEF – the person in charge of a kitchen or of a department of a kitchen.
EXECUTIVE CHEF – the manager of a large kitchen or food production department.
SOUS CHEF – a cook who supervises food production and who reports to the executive chef.
STATION CHEF – a cook in charge of a particular department in a kitchen or food production facility.
SAUCIER – the sauce cook; prepares sauces and stews and sautes foods to order.
POISSONIER – fish cook.
ENTREMETIER – the cook who prepares vegetables, starches, soups, and eggs.
ROTISSEUR – cook who prepares roasted, braised, and broiled meats.
GRILLARDIN – broiler cook.
GARDE MANGER – (1) the cook in charge of cold food production, including salads and buffet items. (2) the department o a kitchen in which these foods are prepared.
PATISSIER – pastry cook.
TOURNANT – a cook who replaces other station cooks; relief cook or swing cook.
WORKING CHEF – is in charge of such operations not large enough to have an executive chef. in addition being in charge of the kitchen, the working chef also handles one of the production stations.
SHORT-ORDER COOK – in many small operations, is the backbone of the kitchen during service time. this cook may handle the broiler, deep fryer, griddle, sandwich production, and even some sauteed items. in other words, the short-order cook’s responsibility is preparation of foods that can be quickly prepared to order.
Fried chicken is the most popular meal ordered in sit down restaurants in the U.S. The next in popularity are roast beef, spaghetti, turkey, baked ham, and fried shrimp.
In an authentic Chinese meal, the last course is soup because it allows the roast duck entree to “swim” toward digestion.
The color of a chili pepper is no indication of its spiciness, but size usually is. The smaller the pepper, the hotter it is
1 lb baking potatoes (about 3), peeled
1/2 lbs carrots, peeled
1/2 cup flour
2 shallots, minced
2 tbs chopped fresh OR dried rosemary
5 lg eggs, lightly beaten
salt and pepper to taste
1 tbs roasted garlic oil OR olive oil
1 tbs butter
1/4 cup grated parmesan cheese
sour cream
grate the potatoes and the carrots, and press between paper towels to remove excess moisture. combine with the flour, shallots, rosemary, and eggs, and season with salt and pepper. shape into 6 round cakes.
in a large, heavy skillet over medium heat, heat the oil and butter, then saute the cakes, 1 or 2 at a time, until golden brown, about 4 minutes each side. sprinkle with the parmesan cheese and serve hot with sour cream.
serves 4-6
1 1/2 lbs fresh spinach, washed, stemmed, and torn into small pieces
2 tbs roasted garlic oil OR olive oil
1/2 cup water
salt and pepper to taste
pinch of grated nutmeg
3 tbs heavy cream (optional)
dunk the spinach in cold water. in a wok or large casserole over medium-high heat, heat the oil and toss the wet spinach into it. stir-fry 3-4 minutes, until the spinach turns a rich green and begins to wilt. add the water, cover, reduce the heat to medium, and braise, stirring often, until the water is gone, about 6 minutes. remove from the stove and allow to finish cooking in its own heat. season with salt and pepper, nutmeg, and the cream, if you wish. serve hot.
serves 4-6
