Marinate roast for several hours in mixture of soy, sugar and bourbon. Bake 350 degrees for 2-2 ½ hours until done.
Serve with sauce below:
Mix and let stand one hour.
For filling: Mix everything (except flour and eggs) together in a large crockery bowl.
For dough: Make a well in the flour (either on a board or in a pot). Add eggs to well. Start kneading. Need about 30 minutes or until soft and elastic. Put dough through a pasta press until correct thinness is reached. Then about a tablespoon of filling for every square. Cut out and press edges with a fork to seal. Cook in boiling water until they float to the top.
Slowly sauté sausage in bite sized pieces with onion in olive oil. Add zucchini and egg plant and garlic and sauté. Add tomatoes, parsley, salt and pepper. Add tomato paste. Cook for about 20 minutes on low heat. Sprinkle cheese liberally over top. Serve. You can throw anything else you have into this, i.e. green peppers, olives, etc.
Cut eggplant crosswise into slices ½ inch thick, then cut each slice into strips about 1 inch long. Quarter zucchini length-wise, then halve crosswise into 2 to 3 inch lengths. Place eggplant and zucchini in medium bowl, sprinkle with salt, and toss lightly. Allow to stand 30 minutes. Drain off all liquid, rinse vegetables and
dry thoroughly with paper towels. Toss gently in flour.
Heat 3 T. oil in 12” skillet over medium-high heat until very hot.
Add half the eggplant and zucchini and sauté until golden. Transfer to bowl. Add 3 more tablespoons oil and sauté remaining eggplant and zucchini. Add to
bowl. Place about 2 more Tbs. oil in same skillet and sauté onion, green pepper and garlic briefly, about 3-4 minutes. Add tomatoes, salt and pepper to taste and cook about 5 minutes longer.
Place 1/3 tomato-onion mix in oven skillet and sprinkle with 1/3 each of parsley, dill, cheese, and basil. Top with half of eggplant-zucchini mixture. Continue
layering, ending with herbs and cheese. Cover and simmer gently over low heat 10 minutes. Uncover, add capers and continue simmering 30-45 minutes, or until most of liquid has evaporated. Serve hot or at room temperature.
Mix together (mix eggs and cream together first) and bake at 375 degrees for 35 minutes.
Cook potatoes in water until tender. Drain well. Place in large mixing bowl with butter, milk and egg yolks. Beat until well blended and no lumps remain. Beat in cream cheese. Pour into well-greased, large casserole dish having high sides.
Sprinkle with cheese. Bake at 350 degrees for 25-30 minutes. If preparing ahead, cover and refrigerate.
When ready to serve, bake at 350 degrees for 45 minutes.
Thaw potatoes. Mix all ingredients. Bake in greased casserole at 350 degrees for one hour.
#1 Marinade
#2 Marinade
#3 Marinade
Marinate overnight or 2-4 hours. Set out at room temperature for 20 minutes. Brown meat in oil. Roast at 425 degrees covered with marinade for 10-15 minutes.
Pound pork slices flat. Spread with mustard on one side of each
slice. Brown meat in butter, mustard side down. 5 minutes each side. Remove from pan. Add beef stock and tarragon, scraping up brown bits. Simmer 2 minutes until reduced by ½ . Add Half & Half until sauce is slightly thickened.