Archive for July 16th, 2009


Southern Oyster Soup

Southern Oyster Soup

1 c Oyster liquor

2 Dozen oysters

6 c Milk

4 tb Butter

1/2 ts Mace

1/8 ts Salt

1 d Of pepper

From: Gone With The Wind Cook Book; Valerie Whittle Paprika Heat oyster liquor to boiling point. Add oysters and simmer until edges curl. Scald milk; add butter, oysters, liquor, and seasonings. Serve at once in hot soup bowls with a dash of paprika over soup. Serves 6

Reason is mans instrument for arriving at the truth, intelligence is mans instrument for manipulating the world more successfully the former is essentially human, the latter belongs to the animal part of man. — Erich Fromm

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honey fire nuts

honey fire nuts

honey fire nuts

Honey-Fire Nuts

4 cups whole almonds or Brazil nuts
1 tablespoon ground cumin
1 tablespoon honey
1 tablespoon apple juice or water
1 1/2 teaspoons crushed red pepper flakes

Place nuts in large bowl and lightly spray with water. Sprinkle with cumin, tossing well.

In small saucepan over low heat, combine honey, apple juice and red pepper flakes. Bring to boil. Remove from heat and drizzle over nuts.

Place nuts on ungreased baking sheet. Bake at 300 degrees F for 30 minutes, turning them every 10 minutes until lightly browned.

Before serving, heat cool nuts for a few minutes in a 300 degree F oven. They are best served warm.

Be courteous to all, but intimate with few and let those few be well tried before you give them your confidence. — George Washington

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Salade Tiede

Salade Tiede

1/4 lb Bacon

1/2 c Oil, walnut

1 ea Romaine, head

2 bn Watercress

3 ea Endive, heads

2 oz Vinegar, wine, red

2 oz Vinegar, raspberry

8 sl Bread, French, cubed and

– rubbed with garlic Salt (to taste) Pepper (to taste) Cut bacon into rough pieces and cook for 3 to 4 minutes; it should not color. Put greens in a bowl and add oil and bacon drippings, tossing to coat. Deglaze bacon pan with wine vinegar and reduce slightly. Pour this over the salad and add raspberry vinegar. Add croutons and toss. Correct seasoning. Serve. Source: Great Chefs of New Orleans, Tele-record Productions : Box 71112, New Orleans, Louisiana - 1983 : Chef Daniel Bonnot, Louis XVI Restaurant, : Marie Antoinette Hotel, New Orleans

Our flag is red, white and blue, but our nation is a rainbow-red, yellow, brown, black and white-and we
e all precious in Gods sight. — Jesse Louis Jackson

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