In the words of the immortal Julia Child, “As is the case with most famous dishes, there are more ways than one to arrive at a good boeuf bourguignon.” Here, below, is the family recipe from NOK’s little red cookbook:
Nancy made the cooking section of the local newspaper (Manchester Herald) twice, once for this recipe, another time for her huge, huge-lobsterbakes. Enjoy.
Cerni Kuba (Czech) is a great dish for entertaining, e.g. a buffet during the holidays. It can be kept warm awhile in a lower-temp. oven, e.g. 275° F.
This is a recipe from the Sunbeam Food Processor Cookbook which came with our first food processor.. Easily adapted to a kitchen with no food processor. Just use your regular cheese shredding methods, mixer, blender, whatever.
The unusual thing about these cookies is that they “cook” in a preheated oven which is turned off as soon as the baking sheet goes into the oven. Cookies then remain in oven 8 hours or overnight. Resist temptation to open that oven door during this process! A favorite with the chocoholics among Gram’s grandkids.
An easy tasty approach to oven-baked chicken; honey, forget the Shake ‘n Bake.
Deep-fried cheese balls, made with leftover risotto, are as popular in our house as freshly made Risotto all Milanese. Consequently, we usually make a double recipe to ensure we have rice leftover.
While some folks may regard meatloaf with as much disdain asothers faced with the gift of a fruitcake, for those of you who enjoy ground beef as a way to add some variety to your dinner options, this recipe has a reliable track record.
Shirred eggs are essentially baked eggs, served in individual buttered ramekins or buttered gratin dishes, lightly salted and simply adorned with two to three tablespoonsful of milk, half-and-half or whole cream.
adapted from the Julia Child classic — useful alone as a vegetable or layered in a casserole with ham or chicken and Mornay sauce.
Soy sauce and sesame seed oil to which you add a bit of minced ginger root and finely chopped scallions OR crushed garlic–
Poppy and I learned this recipe when we took a Chinese-cooking class while we were graduate students at Johns Hopkins in the late sixties.
(This basic recipe from The Joy of Cooking is good due to the fairly largeamount of butter used and the careful folding in of the egg whites at the end ofthe batter preparation.)