| France |
| Quiche Lorraine 1. Fry 6 pcs bacon until crisp. Take from pan and pat oil off. Break into pieces 2. Use remaining oil to fry 1 small onion, chopped until soft drain oil Place onion and bacon in bottom of a pre-baked pie shell Prepare custard: 2 cups milk or � + � 3 eggs � tsp. Salt 1/8 tsp. Pepper nutmeg to taste 1 tsp. Prepared dijon type mustard Pour custard over pie ingredients and bake 35-40 minutes until a knife inserted in center of pie comes out clean. Chicken Normandie Ingredients: 1 � lbs. Chicken boneless, skinless breasts 3 T. Butter 3 tart apples, peeled and sliced 3 stalks celery, chopped � C. brandy � C. sherry 1 C. chicken stock 1 onion, diced 1 C. heavy cream salt and pepper to taste Directions saute chicken in butter so that all sides are brown but the chicken is still raw. Remove from pan. Add celery and onions and saute until limp. Add apples and stir-fry quickly Place chicken back in pan Heat and ignite the brandy Add stock and cover Simmer for � hour Add sherry the last 5 minutes Just before serving, stir in the heavy cream Serve over hot white rice that has had white raisins and butter added Potage of Celeraic Ingredients: 1 cup diced potato (1 large) 2 cups diced celeraic (about 3 small) 3 cups chicken stock salt, white pepper � cup heavy cream 2 T. Butter, opitional Directions place the potatoes and the celeraic into a large pot with the chicken stock and a pinch of salt bring the liquid to a boil, then cover and simmer until the vegetables are tender, about 45 minutes remove the pot from the heat and let it cool a little puree the soup in a blender or food processor return the soup to the pot and stir in the cream. Heat and season to taste with salt and pepper. If you would like the soup a little richer, stir in the optional butter (do not add the butter until serving time) Serve hot Pots de Creme Ingredients: 6 oz. Choc. Semi-sweet morsels � C. light cream 1 egg � C. liquor, brandy or rum Directions Bring cream to just about a boil. Add to a blender containing bits. Whirl and add the egg. Continue whirling and add liquor. Pour into little pots or souffle dishes. Let cool for 2 hours. Serve with whipped cream. Cheese Souffle Ingredients: 2 T. Butter 2 T. Flour salt and cayenne pepper to taste � C. milk 4 oz. Sharp cheddar cheese 4 egg yolks 6 stiffly beaten egg whites Directions melt butter in a medium saucepan mix in flour slowly add milk add pieces of cheese season with salt and cayenne pepper cook till it begins to thicken then take off the heat put batter in a large bowl and add the yolks 1 at a time whisking all the time meanwhile beat the egg whites in a perfectly clean and greaseless mixing bowl beat in 1/3 the whipped egg whites into the batter to make it light fold in the remaining 2/3 egg whites pour batter into a buttered and parmesan cheese coated souffle dish bake 17-18 minutes and DO NOT OPEN THE DOOR!!! Serve IMMEDIATELY French Quarter Oyster Sandwich Ingredients: � pint shucked oysters 1/3 cup all purpose flour � teaspoon salt 1/8 teaspoon pepper 1 beaten egg 1 tablespoon water � cup fine dry bread crumbs � cup butter or margarine, melted 1 small loaf French bread Directions Drain oysters; dry with paper toweling. In a bowl combine flour, salt, and pepper. Coat oysters with flour mixture. Dip oysters into a mixture of egg and water; roll in bread crumbs. In skillet fry oysters in half the melted butter till golden, about 5 minutes. Meanwhile, remove a think slice from top of bread. Hollow out loaf, leaving about � inch bread on all sides. Bush with remaining melted butter, bake at 400 degrees till golden, about 5 minutes. Fill with the fried oysters. Top with bread top. Makes 3 or 4 servings Little Ears Ingredients: 2 cups all purpose flour 2 T. Sugar 2 teaspoons baking powder � teaspoon salt � teaspoon ground nutmeg 2 well beaten eggs � cup butter or margarine, melted � cup milk 1 teaspoon grated orange peel Fat for frying Praline Sauce (see praline sauce recipe below) Directions In a mixing bowl combine the flour, sugar, baking powder, salt, and nutmeg; make a well in the center of the dry ingredients. Stir together the eggs, butter or margarine, milk, and orange peel; add all at once to dry ingredients. Mix till well combined. Cover and chill thoroughly, about 2 hours. Roll out half the dough at a time to 1/8 inch thickness. Cut dough into 4-inch rounds. Fry 3 or 4 dough rounds at a time in deep hot fat (375degrees) till puffed and light golden, 1 to 2 minutes on each side. Drain well on paper toweling; keep warm. Serve with warm praline sauce. Praline Sauce Ingredients: 1 cup dark corn syrup 3 T. Packed brown sugar 3 T. Water � cup coarsely chopped pecans � teaspoon vanilla Directions In a saucepan combine the corn syrup, brown sugar, and water. Cook and stir over medium heat till mixture boils; boil 1 minute. Remove from heat. Stir in nuts and vanilla. Drizzle over the little ears. Pain Perdu Ingredients: 2/3 cup milk 2 beaten eggs 2 T. Sifted powdered sugar 1 teaspoon grated lemon peel dash salt 8- 1inch thick sliced day old French bread butter or margarine sifted powdered sugar maple syrup or honey Directions In mixing bowl combine milk, eggs, 2 tablespoons sugar, lemon peel, and salt; mix well. Dip the bread in egg mixture, coating both sides. In a skillet over low heat, brown bread in butter on both sides. Sprinkle with powdered sugar. Serve hot with syrup or honey. Strawberry Crepes with Chocolate Sauce Equipment Needed: 1 � 5x7 inch nonstick frying pan or Electric Crepe Maker 1 � mixing bowl 1 � spatula (rubber type if using non stick surface) 1 � wire whisk or electric blender 1 � measuring cup 1 � set of measuring spoons 1 � squirt bottle for chocolate syrup 1 � shaker for powdered sugar 1 � side towel for clean up Ingredients: 2 large eggs 1 C. milk (whole, 2%, or skim can be used) 2 T. Vegetable oil or butter/margarine melted � tsp. salt Strawberry preserves Chocolate syrup Powdered sugar Directions: place the above ingredients except the flour, salt strawberry preserves, chocolate syrup and powdered sugar in a bowl and mix well. Add the flour and salt last and mix until smooth. The batter should be the consistency of heavy cream. *For a short cut, place the ingredients in a blender and blend for 30 seconds. Stop and stir down the sides and then blend another 30 � 60 seconds until smooth. Heat your nonstick frying pan over medium heat for a few minutes. If you are using an electric crepe mixer, heat and cook according to manufacture�s directions. If you are using a non stick frying pan pour about 2 T. Of batter on the heated surface and move then pan in a circular motion to spread the batter around covering the entire surface. When the crepe is almost dry on top and brown on the other side, flip the crepe to the opposite side and cook for a few more seconds. Remove the crepe from the pan. Squirt a zigzag pattern of chocolate syrup onto a plate. Fill the crepe with preserves and fold. Place the crepe onto a plate and dust with powdered sugar. Additional chocolate syrup can be added if desired. Makes about 10 crepes |
| Quiche Lorraine Chicken Normandie Potage of Celeraic Pots de Creme Cheese Souffle French Quarter Oyster Sandwich Little Ears Praline Sauce Pain Perdu Strawberry Crepes with Chocolate Sauce |
| The following recipes are in the order that follows |
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