Melt butter. Add onions, vegetables and garlic. Sauté. Add chicken stock. Bring to boil. Strain out solids. Puree solids in processor. Return to broth. Add cream and serve with croutons.
Press a pie crust (I use Pillsbury found in the dairy case) into 9” tart pan with removable bottom. Line it with aluminum foil and fill with pie weights. Bake at 425 degrees until slightly set, 10-15 minutes. Remove and cool. Reduce oven temperature to 350 degrees.
Tapenade
Combine all ingredients in a food processor and pulse to form a coarse puree, adding more oil if needed for spread ability
Filling
In a large sauté pan over medium heat, melt butter with oil. Add onions and sauté, stirring occasionally until very soft, about 20 minutes. Sprinkle with flour, salt and pepper and continue to cook, stirring for 2 minutes. Add thyme, stir briefly, then let cool for 10 minutes. Meanwhile in a small bowl whisk together cream and eggs. Season with salt and pepper. Spread tapenade into pastry shell. Tope with onions. Slowly pour in cream mixture and sprinkle with cheese. Bake until custard is set, about 25 minutes. Cool for 10 minutes then remove pan sides and carefully slide tart onto a serving platter. Serve warm.
Soften the minced onion in the sherry. Blend the cream cheese with the mayo until smooth. Then add the onion-sherry mixture, the beef and olives. Serve with Triscuits.
40 Spanish olives with pimento
Mix cheese and butter. Add flour then rest of ingredients. Wrap 1 t. of dough around each olive. Bake on a greased sheet at 415 degrees for 10-15 minutes.
Melt butter in large broiler pan. Add Worcestershire and season salt. Add
remaining ingredients and toss. Bake for 45 minutes at 250 degrees
Arrange pancetta in a single layer in medium nonstick skillet.
Cook over medium heat until brown and crisp . Do not turn.
About 8 minutes. Transfer to paper towels to drain. Wisk oil and lemon
juice in a small bowl. Season dressing with salt and pepper. Place arugula and
olives in medium bowl; toss with dressing. Divide salad between plates. Top
with pancetta slices and Parmesan shavings.
THIS DOESN’T MAKE MUCH MORE THAN FOUR SERVINGS.
Preheat oven to 450 degrees. Saute simmered bacon in oil for 2-3 minutes. Remove bacon. Brown beef in bacon fat; then remove to platter with bacon. In same fat, brown the carrot and onion. Pour out excess fat and add beef and bacon to pan (9-10” fireproof casserole). Toss with salt and pepper and sprinkle with flour. Set casserole uncovered in middle position of pre heated oven for 4 minutes. Toss meat and return to oven for 4 more minutes. Remove casserole and turn oven down to 350 degrees. Stir in wine and enough beef stock so that meat is barely covered. Add tomato paste, garlic, thyme, and bay leaf. Bring to simmer on top of stove. Then cover casserole and set in lower 1/3 of oven. Regulate oven heat so that it simmers very slowly for 3-4 hours. When done add onions and mushrooms prepared below.
Spread in order given in layers with ½ the wafers on the bottom and ½ on top. Also mix the sugar, butter and eggs together before layering. Use a 9 x 13 Pyrex dish. Let stand one or two nights.
Mix vinegar and dry mustard. Let stand overnight. Next day put in sauce pan. Add egg and sugar and salt. Cook over slow heat until bubbling. Cool.
Mix with equal parts of mayo.
Mix and spread on bread. Sprinkle with crumbled bacon or ham and
shredded or sliced cheese. Wrap in foil Bake at 350 degrees for 30-35 minutes.
Variation:
Combine first five ingredients. Spread evenly on each bun half. Layer 8 bun halves evenly with cheese and
ham. Top with remaining halves. Wrap in aluminum foil and freeze. Bake frozen at 350 degrees for 1 hour.