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Frozen Vacherin Torte with Rhubarb Cream and Strawberries

Frozen Vacherin Torte with Rhubarb Cream and Strawberries



  • Nonstick vegetable oil spray
  • 1/4 teaspoon cream of tartar
  • 1/2 teaspoon vanilla extract

Rhubarb cream

  • 2 cups 1/2-inch pieces fresh rhubarb (from about 1 pound)
  • 3/4 cup halved hulled strawberries
  • 1/2 cup plus 1/3 cup sugar
  • 2 tablespoons fresh lemon juice
  • 1 cup chilled whipping cream
  • 1/2 teaspoon vanilla extract
  • Sweetened strawberries (optional)

Recipe Preparation

For meringues

  • Position racks in top third and center of oven and preheat to 250°F. Using 8-inch-diameter bowl or plate as guide, firmly trace 2 circles onto 1 sheet of parchment paper and 1 circle onto second sheet of parchment. Place papers, marked side down, on 2 baking sheets. Spray paper with nonstick spray.

  • Using electric mixer, beat egg whites in large bowl until frothy. Add cream of tartar and salt; beat until soft peaks form. Beat in sugar, 1 tablespoon at a time, then beat until whites are stiff and glossy. Beat in vanilla. Working in batches, spoon meringue into large pastry bag fitted with 1/2-inch plain tip. Starting in center of each traced circle and holding tip just above paper, pipe meringue in spirals to fill circles, forming 3 rounds.

  • Bake meringues until firm, dry, and pale golden, about 2 hours. Turn off oven; leave meringues in oven with door closed at least 4 hours or overnight.

For rhubarb cream

  • Combine rhubarb, strawberries, 1/2 cup sugar, water, and lemon juice in saucepan. Bring to boil, stirring to dissolve sugar. Reduce heat and simmer until rhubarb is very tender, about 15 minutes. Puree mixture in processor. Chill until cold, about 1 hour.

  • Whisk yolks and 1/3 cup sugar in large metal bowl to blend. Set bowl over saucepan of simmering water (do not allow bowl to touch water). Whisk until mixture thickens and instant-read thermometer registers 140°F for 3 minutes, about 7 minutes total. Chill mixture until cool, about 15 minutes. Gently fold rhubarb mixture into yolk mixture. Using electric mixer, beat whipping cream and vanilla in another large bowl until stiff peaks form. Fold cream into rhubarb mixture in 2 additions.

  • Place 1 meringue disk in 9-inch-diameter springform pan. Spread 1/3 of rhubarb cream (about 1 1/2 cups) over meringue, leaving 1/2-inch plain border. Top with second meringue disk, then 1/3 of rhubarb cream. Top with remaining meringue disk and rhubarb cream (cream will not spread to sides of pan). Freeze until cream is firm, about 6 hours. DO AHEAD Can be made 4 days ahead. Cover with foil; keep frozen.

  • Release cake pan sides. Serve torte with sweetened strawberries, if desired.

Recipe by Sarah Patterson Scott,Reviews Section

Unforgettable Desserts

This book has a range of desserts from simple to intimidating to make, and including a little of every dessert type (cakes, cookies, frozen desserts, pies, puddings, etc.). The first two chapters on "Basics" and "Equipment, Ingredients, and Techniques" were helpful for me as a beginning baker for general baking knowledge. Several recipes contain either chocolate or fruit, or both. There are recipes for many types of fruits, including apples, blackberries, blueberries, clementine oranges, cherries, mangoes, pears, strawberries, and mixed fruits: something for every season.

So far, I have made: 1) the brown sugar-buttermilk snack cake with blackberries and caramel-walnut drizzle (easy to make, a great coffee cake for my co-workers) 2) browned butter-almond brunch cake with blueberry sauce (easy I liked the almond flavor and texture) 3) almond-apricot brownies with tart cherry ganache (decadently rich, complex, wow!) 4) latticed browned butter-vanilla bean pear pie (excellent, and smells amazing) 5) deep-dish sour cream apple pie with lemon-cardamom streusel (the cardamom adds an interesting flavor) and 6) blueberry creme fraiche tart with poppy seed crust (great blend of berries & tangy creme fraiche, and looks impressive).

I agree with the other reviewers in that I wish there were more illustrations -- especially for the recipes that I am unfamiliar with, and the more complex recipes. "A picture is worth a thousand words" may not be accurate, but they are helpful.

Top critical review

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From the United States

This book has a range of desserts from simple to intimidating to make, and including a little of every dessert type (cakes, cookies, frozen desserts, pies, puddings, etc.). The first two chapters on "Basics" and "Equipment, Ingredients, and Techniques" were helpful for me as a beginning baker for general baking knowledge. Several recipes contain either chocolate or fruit, or both. There are recipes for many types of fruits, including apples, blackberries, blueberries, clementine oranges, cherries, mangoes, pears, strawberries, and mixed fruits: something for every season.

So far, I have made: 1) the brown sugar-buttermilk snack cake with blackberries and caramel-walnut drizzle (easy to make, a great coffee cake for my co-workers) 2) browned butter-almond brunch cake with blueberry sauce (easy I liked the almond flavor and texture) 3) almond-apricot brownies with tart cherry ganache (decadently rich, complex, wow!) 4) latticed browned butter-vanilla bean pear pie (excellent, and smells amazing) 5) deep-dish sour cream apple pie with lemon-cardamom streusel (the cardamom adds an interesting flavor) and 6) blueberry creme fraiche tart with poppy seed crust (great blend of berries & tangy creme fraiche, and looks impressive).

I agree with the other reviewers in that I wish there were more illustrations -- especially for the recipes that I am unfamiliar with, and the more complex recipes. "A picture is worth a thousand words" may not be accurate, but they are helpful.

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This is a really beautiful book, and I am a sucker for beautiful food pictures. Some things I wish I knew before buying:
- it has a lot of recipes combining fruit and chocolate

The techniques in here are great, and I am eager to try them out. I did try the chocolate cake recipe out and was excited because it contained no eggs. The batter was fabulous, so you can imagine my surprise when the cake was awful!(Even the kids wouldn't eat it) It looked beautiful with the chocolate ganache glaze.(also from the book, which was really good) It was dry and just . blah.

I don't have the courage to try another thing in the book right now. I am thinking of donating of to the library after I try a few of the techniques.

Dede Wilson does an excellent job of writing, and stressing types of chocolate you need to use. She makes recipes very clear, and easy to follow. I'd love to go to a class she is teaching. I would definitely buy her books again, I just wish I could've looked through this one first!

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I have cut out quite a few of Dede Wilson's recipes in Bon Appetit magazines so I had hopes for this book. She did not disappoint (except for the lack of photos for each dessert).

Dede provides clear & detailed instructions for "More than 140 Memorable Dessert Recipes for All Year Round." She offers tips throughout the book to help the reader achieve the best results.

The recipes range in difficulty. While a beginning baker should be able to make many of these delights, others seem rather challenging and involve quite a few steps. For instance, the Chocolate-Glazed Marzipan Cake with Cognac-Soaked Apricots involves baking two cakes, coating them in syrup, spreading the apricot spread, applying a marzipan circle, frosting with buttercream, topping it ganache, and then making apricot roses to use as decoration with marzipan roses, leaves and tendrils. This is an example of one of the recipes which really should have been accompanied by a photograph (but was not).

The first chapter, the Basics, includes "building block" recipes which are used throughout the book such as:
* Butter piecrust
* Sugar tart crust
* Blitz pastry crust
* Dark and moist chocolate cake
* Dark chocolate ganache
* Italian meringue buttercream (and vanilla variation)
* Pastry cream (and liqueur variation)
* Lemon cream
* Whipped cream
* Marzipan

The next chapter covers Ingredients, Equipment, and Techniques. Many of the ingredients are likely to be found in the average cook's home kitchen but I have to admit I am missing several (such as cacoa nibs, rose water, and gianduja as well as edible gold luster powder and 22-karat gold leaf). The author unfortunately does not always suggest a source from which to purchase specialty ingredients but there are three pages of resources at the back of the book. The necessary equipment is also likely to be in most home kitchens with a few exceptions (such as a blade-style coffee grinder used to grind poppy seeds as well as a pastry bag and certain tips).

The third chapter, entitled Breakfast, Brunch, and Snack Cakes, includes recipes for:
* Lemon-ginger scones
* Brown sugar-buttermilk snack cake
* Butter and cream sugar crunch cake
* Marble streusel pound cake with pecans, lemon, and orange
* Almond mounds of joy cake
* Poppy seed-honey-apricot pastries
* Passion fruit-citrus pound cake with tropical fruit
* Gianduja banana baby cakes with hazelnut streusel
* Browned butter-almond brunch cake with blueberry sauce
* Fresh red currant scones with currant cream
* French crullers with rose-amaretto glaze

The next chapter, Cookies and Bars, includes recipes for:
* Dark brown sugar-chocolate chunk bars with chocolate-molasses glaze
* Matcha tea leaf shortbreads
* Extreme milk chocolate brownies
* Cacao nib and caramelized almond biscotti
* Florentine bars with candied orange and cherries
* Classic shortbread
* Cranberry gingerbread cookies
* Mallowmores
* Giant meringue pillows with almonds
* Giant ginger chews
* Pistachio macaroons
* Almond macaroons with raspberry-rose filling
* Nutella linzer cookies
* Butterscotch-pecan brownies with boozy raisins
* Almond-apricot brownies with tart cherry ganache
* Pistachio butterballs
* Chocolate chunkochino cookies

The fifth chapter, Fruit Desserts, includes the following recipes:
* Ginger shortcakes with caramelized nectarines and sour cream
* Spiced plum pavlovas
* Mango, banana, and pineapple chocolate crisp
* Summer berry vacherin with crème fraiche
* Mango fool with blackberry-lime crush
* Thousand leaves with blackberry pastry cream
* Strawberry biscuit shortcakes
* Banana-walnut baklava with honey-cinnamon syrup
* Honey-glazed banana fritters with sesame seeds
* Red wine-poached cherries with chocolate-flecked shortcakes
* Six-fruit gazpacho with crystallized mint

The next chapter, Cakes, includes recipes for:
* Chocolate-glazed marzipan cake with cognac-soaked apricots
* Toasted coconut cake with lime cream and mount gay rum
* Rum raisin-chocolate roulade with whipped chocolate ganache
* Fruits and flowers flan
* Ricotta cheesecake with Clementine-cranberry marmalade
* Clementine-chocolate-almond torte
* Chocolate ganache cake with Armagnac-soaked prunes
* 24-karat manjari lemon truffle heart
* Walnut praline torte with espresso buttercream
* Pomegranate-chocolate mousse cake
* Chocolate mango cloud cake
* Cassata with chocolate, cherries, oranges, and almonds
* Chocolate mousse meringue cake with blueberries and cream
* Voluptuous chocolate-covered strawberry ganache cake
* Angelic chocolate-espresso mousse cake with chocolate-dipped strawberries
* Black cocoa blackout cake
* Crème fraiche cheesecake with rhubarb compote

The seventh chapter, Pies and Tarts, includes the following recipes:
* Latticed brown butter-vanilla bean pear pie
* Cheesecake tart with. tropical topping, classic strawberry topping or lemon-blueberry topping
* Berries pie
* Red and purple plum tart with marzipan crumble
* Cranberry-apricot linzer torte
* Pecan-coconut tart with chocolate crust
* Espresso black-bottomed pie in a chocolate chip cookie crust
* Lemon meringue tart
* Bittersweet chocolate-caramel tart with espresso cream and chocolate tangle
* Deep-dish sour cream-apple pie with lemon-cardamom streusel
* Caramelized banana cream tart in pecan crust
* Apple, pear, and quince pie with cheddar crust
* Fresh coconut custard cream pie
* Amaretto-almond crunch pumpkin pie
* Pear frangipane tart with red wine sauce
* Blueberry crème fraiche tart with poppy seed crust
* Double-decker "key" lime pie (two ways)
* White peach and raspberry "blossom" tartlets with pistachio and essensia
* Melon ribbon tartlets
* Glazed strawberry tart with champagne sabayon

The next chapter, Custards, Gelees, Mousses, and Puddings, includes recipes for:
* Peekaboo hazelnut-espresso crème brulee
* Creamy Arborio rice pudding with lemon cream, raspberry sorbet and chocolate
* Spiced pear-white chocolate tiramisu trifle
* Giant cream puff
* Champagne-cassis mousse with raspberries
* Warm chocolate velvet
* Pomegranate panna cotta with pomegranate-chocolate sauce
* Mocha-cointreau zebra éclairs
* Concord grape gelee panna cotta parfait
* Bajan crème brulee

The ninth chapter, Frozen Desserts and Sauces, includes recipes for:
* Browned butter-oatmeal cookie sandwiches with pan-roasted blueberry ice cream
* Frozen milk chocolate-peanut butter pie
* Peach melba profiteroles
* Frozen peanut butter-honey cheesecake with warm chocolate-honey sauce
* Raspberry-peach parfait cake with peach schnapps compote
* Espresso-stracciatella semifreddo with Kahlua-caramel sauce
* Frozen caramel soufflé with bittersweet chocolate whisky sauce
* Frozen apricot parfait with amaretto-poached apricots
* Frozen chocolate-mint parfait with crystallized mint
* Poached nectarines with rose granite' and frozen sabayon
* Boozy raisin-pecan butterscotch sauce

The final chapter, Candies, Confections, Truffles, and Tidbits, includes the following recipes:
* Chocolate raspberry bliss bites
* Hot chocolate truffle bombs
* Chocolate-covered caramelized macadamias
* Matcha chocolate-covered almonds
* Fleur de sel caramels
* Mango pate de fruit
* Ganache squares with blueberry pate de fruit
* Marcona almond-cacao nib praline bark

You may have noticed from the recipe titles that quite a few of these desserts require alcohol. I counted 30 recipes which call for alcohol (wine for poaching cherries, nectarines or pears Grand Marnier for sauce Kahlua for chocolate mousse etc.).

I would have liked to have seen many more photos, especially for less common desserts. I know what a brownie is supposed to look like, but not more exotic treats such as Angelic Chocolate-Espresso Mousse Cake with Chocolate-Dipped Strawberries (with an angel meringue crust). It would be helpful to see what the finished cake should look like. I counted only 28 photos for more than 100 desserts.

Saturday, April 23, 2011

Leftover Easter Eggs

After tomorrow you may have a lot of hard-cooked eggs around the house that have to be used up. There are only so many egg salad sandwiches a family can eat. Granted, we both really enjoy a hard-boiled egg for a snack, however, I had many beautiful, farm-fresh, already colored eggs to use for a centerpiece and have not so many people here anymore, so I dug through my cookbook collection for something new to do with all these gifts from the Easter Bunny.

By the way, if you are worried about the cholesterol content of eggs, it has been found that the link between eggs and heart disease is not established. Our bodies actually manufacture cholesterol whatever our diet, and it seems that the lecithin in the whites counteracts the cholesterol in the yolks. So, no more egg-white omelets. Lastly, eggs abound with vitamins and minerals, including vitamin D, that are essential to our bodies.

I really scoured to find some ideas that were different and not too difficult to use up my eggs. These three recipes fulfilled my wishes and turned out to be really tasty as well.

2 cups canned beef consommé (not broth)
1 pkg. unflavored gelatin
1 Tbsp. lemon juice
5 hard boiled eggs, shelled
Italian parsley leaves, watercress or fresh tarragon

Heat consommé, undiluted, until simmering. Soften gelatin in water and then set in the microwave for 30-60 seconds until gelatin is clear but not boiling. (This can be done by putting the gelatin in ¼ cup water in a custard cup and setting in a skillet with simmering water until gelatin is clear). Add gelatin to consommé and stir to completely dissolve. Add ice water to equal 1 ½ cups to mixture. Ladle a small amount of the mixture into a ring mold and refrigerate for 10 minutes, or until set. Dip sprigs of parsley in hot water, cut off stems and dry the leaves. Dip them into the mixture. Arrange the leaves around the mold refrigerate the mold again. Add another thin layer of mixture, refrigerate, and when the second layer has set, position eggs between the leaves. Add the rest of the consommé-gelatin mixture or until eggs are immersed and mold is full. Cover with plastic wrap and refrigerate until firm. Serve with a green salad for a surprisingly lovely lunch.

Eggs en Croute a la Lynette (serves 6)

6 hard-boiled eggs, shelled
6 English muffins, unsplit
2 Tbsp. melted butter

6 large mushroom caps
6 Tbsp. butter
2 Tbsp. dry white wine

Freshly ground pepper
1 Tbsp. prepared mustard
1 tsp. dry white wine

2 Tbsp. butter
2 Tbsp. flour
1 cup milk
1 cup vegetable juice (such as V-8)
3-4 dashes Tabasco sauce
2 ounces Parmesan or Pecorino-Romano cheese, freshly grated

Cut out around the whole English muffins with a serrated knife (a grapefruit knife works well), being careful not to cut through the bottom of the muffins and leaving a ½” edge. Pull out the center of each muffin leaving a shell. Reserve the muffin centers. Brush inside of muffin cases with melted butter and put into 250 degree oven for 15 minutes.

In large skillet, melt the 6 Tbsp butter. Pull out the stems and scrape the inside gills of the mushroom caps, leaving a shell. Reserve the stems and gills of mushrooms. Saute the mushroom caps, turning once until browned but not too limp, (about 5 minutes). Remove from pan and set aside. Finely chop the mushroom stems and gills and whirl the insides of the English muffins in a food processor or blender until fine crumbs. Add the chopped mushroom and the crumbs to the skillet with 2 tablespoons dry white wine. Cook, stirring constantly until mixture is golden, but not completely dry.

Slice peeled eggs lengthwise and carefully lift yolks into a medium bowl. Mix yolks, 2 Tbsp. softened butter, salt, pepper, mustard and 1 tsp. dry white wine with a fork until well blended. Taste for seasoning. Fill egg whites with this mixture.

In medium saucepan, melt 2 Tbsp. butter. Add 2 Tbsp. flour and mix until well blended and bubbly but not brown. Add milk, vegetable juice and tabasco slowly, stirring constantly. Cook and stir until bubbly and thick.

To assemble: In an individual gratin dish, well sprayed, ladle or spoon about ¼ cup of tomato-white sauce. Lay muffin case on sauce, slightly off-center. Fill muffin case with mushroom-bread crumb mixture, using about 1 Tbsp. Lay mushroom cap over stuffing. Fill cap with stuffed egg half. Lay other stuffed egg half aside the muffin case in gratin dish. Ladle Tomato-white sauce over all and sprinkle with cheese. Repeat with other egg-muffin cases. Bake at 425 degree oven for 10 minutes.

1 ¼ pounds sausage meat
8 hard-cooked eggs, shelled
1 egg, beaten
¾ cup fine dry bread crumbs
Fat for deep frying

With your hands, flatten sausage meat on a floured board and cut into eight pieces. Mold meat around each egg, rolling it around with your hands until egg is completely covered. (It helps to have wet hands). Dip eggs in beaten egg, then in bread crumbs and deep fry at 370 degrees for 4-5 minutes.

Preheat the oven to 160C/140C Fan/Gas 3. Line a large baking tray with baking parchment and draw a 30cm/12in circle in the middle of the paper. Draw a 15cm/6in circle in the centre of the larger circle to make a ring.

Put the egg whites in a clean mixing bowl and whisk with an electric whisk until soft peaks form when the whisk is removed. Gradually add the sugar a little at a time, whisking on maximum speed until they are stiff and glossy. Mix the vinegar and cornflour in a cup until smooth, then stir into the egg whites.

Spoon the meringue onto the ring drawn on the baking parchment. Using a large spoon make a shallow trench in the meringue for the cream and fruit to sit in.

Transfer to the oven and immediately reduce the temperature to 140C/120C Fan/Gas 1. Bake for 1 hour–1 hour 15 minutes, until the outside is hard but still white. Turn the oven off and leave the pavlova inside for an hour or overnight to cool and dry.

To assemble, whip the cream, vanilla paste and icing sugar until stiff peaks form when the whisk is removed. Spoon the cream into the trench in the meringue. Arrange the strawberries, raspberries, blueberries and pomegranate on top and decorate with a few mint leaves, if using. To serve, dust with icing sugar and cut into wedges.

Recipe Tips

The pavlova can be made up to 1 month ahead and stored: wrap it in cling film and then foil and store in a cool place.


Heat the oven to 110C/ 100C fan/gas ¼.

Line 2 baking sheets with non-stick liner or parchment paper (meringue can stick on greaseproof paper and foil).

Tip 4 large egg whites into a large clean mixing bowl (not plastic). Beat them on medium speed with an electric hand whisk until the mixture resembles a fluffy cloud and stands up in stiff peaks when the blades are lifted.

Now turn the speed up and start to add 115g caster sugar, a dessertspoonful at a time. Continue beating for 3-4 seconds between each addition. It’s important to add the sugar slowly at this stage as it helps prevent the meringue from weeping later. However, don’t over-beat. When ready, the mixture should be thick and glossy.

Sift one third of the 115g icing sugar over the mixture, then gently fold it in with a big metal spoon or rubber spatula. Continue to sift and fold in the remaining icing sugar a third at a time. Again, don’t over-mix. The mixture should now look smooth and billowy.

Scoop up a heaped dessertspoonful of the mixture. Using another dessertspoon, ease it on to the baking sheet to make an oval shape. Or just drop them in rough rounds, if you prefer.

Bake for 1 ½-1 ¾ hours in a fan oven, 1 ¼ hours in a conventional or gas oven, until the meringues sound crisp when tapped underneath and are a pale coffee colour.

Leave to cool on the trays or a cooling rack. (The meringues will now keep in an airtight tin for up to 2 weeks, or frozen for a month.) Serve two meringues sandwiched together with a generous dollop of softly whipped double cream.

Purée de haricots blancs

The idea for this Mediterranean-style dip came my way the other day when a friend brought me a packet of beautiful dried white broad beans. I wanted to use them quickly, but they were so large that I feared they might be intimidating if served whole. So I cooked them to tenderness and puréed them with lemon juice, olive oil, garlic and a dash of cumin. As my friends and I appreciate spice, I added a crushed cayenne pepper as well.

Purée de haricots blancs / Mediterranean-style white bean dip

There were smiles all around when I served the dip at cocktail hour, accompanied by warm pita triangles and some veggie sticks. It is similar to hummus but lighter because there is little olive oil and no tahini, the rich sesame paste that is puréed with chick peas to make hummus. It’s the sort of dip you might find in Provence, or along the French coast near the Spanish border, or (let me dream) in a Greek taverna on a sparkling cove.

My first experience with Mediterranean-style beans was in the 1990s when a Lebanese friend in Paris served me ful medames, made of darker beans but with essentially the same flavorings as white bean dip. I was so blown away by this zingy, earthy dish that I had to have the recipe — and made it at home the next day. Ful medames, in which the beans are cooked to mouth-watering tenderness but not puréed, is actually an ancient Egyptian dish described as ‘probably as old as the Pharoahs’ by Claudia Roden in her Book of Middle Eastern Food. The dish is now served across much of the Arab world.

Like ful medames, the white bean dip offered today is packed with nutrients and also vegan. But the main thing is that it’s a crowd pleaser that can get any festive occasion off to a good start. And as I discovered, leftover dip will last a while if refrigerated. A snack to have on hand while waiting for the day when we can travel to Greece…

Michelin star dessert recipes

Browse this collection of impressive Michelin star desserts from some of Britain's greatest chefs to bring a little Michelin quality to your dinner party. There's no point spending hours in the kitchen to produce a stunning starter and a dazzling main course only to present your guests with a slab of Vienetta for pudding. For many people dessert is the main part of the dinner as it is, and even if you're not catering for quite such sweet toothed companions ending on something spectacular is the surest way of cementing your skills in the memory of your guests.

William Drabble's rich Chocolate mousse cake recipe is the perfect dessert for chocoholics, or opt for something a little lighter with Agnar Sverrisson's white chocolate mousse recipe, matched with dill and cucumber to create a stunning dessert that is as elegant as it is refreshing. Learn how to temper chocolate with Lisa Allen's Dark chocolate cylinder and smoked hazelnut praline, or create showstopping sugarwork with Graham Hornigold's exquisite Sheep's milk mousse, pandan curd and caramelised puffed rice.


ALL of these 576 Recipe Cards are available Individually (for $2 @),

or in quantities of either:
Your Choice of Any 5 for $9 (or $1.80 @), do name search for "Choice of 5",
Your Choice of Any 10 for $16 (or $1.60 @), do name search for "Choice of 10",
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All orders are shipped for $5 for First Item, then FREE SHIPPING for additional items in the same order, within the US by US Post Office Media Mail, and each includes a copy of our Complete 12-page Index.

What Recipe Cards (Recipages) Are In Each Section:

Section 2 - Appetizers
Appetizers 1: Tempura
Appetizers 2: Pate’ Maison
Appetizers 3: Harvest Vegetables With Sour-Cream Dip Florentine
Appetizers 4: Artichokes With Hollandaise Sauce
Appetizers 5: Steak Tartare
Appetizers 6: Cheddar-Cheese Pineapple
Appetizers 7: Ham Pate’ En Croute
Appetizers 8: Indonesian Satays
Appetizers 7: Ham Pate’ En Croute
Appetizers 8: Indonesian Satays
Appetizers 9: Swedish Meatballs
Appetizers 10: Stuffed Grape Leaves
Appetizers 11: Chiles Rellenos
Appetizers 12: Chinese Barbecued Spareribs
Appetizers 13: Skewered Japanese Nibblers
Appetizers 14: Chile Con Queso
Appetizers 15: Guacamole Dip With Crisp Vegetables
Appetizers 16: Savory Edam Cheese
Appetizers 17: Parsleyed Cheese-And-Ham Pate’

Section 3 - Breads
Breads 1: Philadelphia Sticky Buns
Breads 2: Cinnamon Raisin Bread
Breads 3: 100-Percent Whole Wheat Bread
Breads 4: Southern Raised Biscuits
Breads 5: Vienna Brioche Loaf
Breads 6: Croissants
Breads 7: Babka
Breads 8: Refrigerator Potato Rolls
Breads 9: Braided Sesame-Seed Bread
Breads 10: Jelly Doughnuts
Breads 11: Apricot-Prune Coffeecake
Breads 12: Honey Whole-Wheat Bread
Breads 13: Hungarian Poppy-Seed Bread
Breads 14: French Crullers & Beignets
Breads 15: Swedish Limpa Bread
Breads 16: Brioche
Breads 17: Potica
Breads 18: Pandolce
Breads 19: Brown-Sugar Oatmeal Bread
Breads 20: Tennessee Corn Bread With Whipped Honey Butter
Breads 21: Holiday Fruit-Nut Bread
Breads 22: Vasilopita
Breads 23: Irish Soda Bread
Breads 24: Whole-Wheat Irish Soda Bread
Breads 25: Streusel-Layered Coffee Cake
Breads 26: Pumpkin-Nut Bread
Breads 27: Black-Pepper Bread
Breads 28: Brethren’s Cheese Bread
Breads 29: Breakfast Scones
Breads 30: Virginia Sally Lunn
Breads 31: Austrian Easter Braid
Breads 32: Sunday Special Coffee Cake
Breads 33: Herb-Parmesan Bread
Breads 34: Conchas
Breads 35: Blueberry Coffeecake
Breads 36: Pineapple Sopapillas

Breads 37: Old-Fashioned Potato Bread

Breads 38: Creole Doughnuts

Breads 39: Popovers & Yorkshire Pudding

Breads 40: Cheese Spoon Bread

Breads 41: Honey-Nut Kuchen

Breads 42: Blueberry or Strawberry Pancakes

Breads 44: Cranberry Muffins

Breads 45: Oatmeal Batter Bread

Breads 46: Banana-Bran Bread

Breads 47: Zucchini-Walnut Bread

Breads 48: Buneulos With Anise-Sugar Syrup

Breads 49: Cinnamon-Sugar Muffins & Variations

Section 4 - Cakes, Cookies
Cakes, Cookies 1: Perfect Chocolate Cake
Cakes, Cookies 2: Coconut-Cream Cake With Lemon-And-Lime Filling
Cakes, Cookies 3: Mocha Cream Cake
Cakes, Cookies 4: Strawberry Meringue Cake
Cakes, Cookies 5: McCall’s Best Daffodil Cake
Cakes, Cookies 6: Chocolate Mousse Cake
Cakes, Cookies 7: Carrot-Walnut Cake
Cakes, Cookies 8: Creole Chocolate Cake
Cakes, Cookies 9: Angel-Food Cake
Cakes, Cookies 10: Chocolate Gateau
Cakes, Cookies 11: Poundcake
Cakes, Cookies 12: Cocoa-Nut Layer Cake
Cakes, Cookies 13: Old-Fashioned Pineapple Upside-Down Cake
Cakes, Cookies 14: Swiss Biberli
Cakes, Cookies 15: Strawberry Cream Cake
Cakes, Cookies 16: Nathan’s Lebkuchen
Cakes, Cookies 17: Chocolate Zucchini Cake
Cakes, Cookies 18: Walnut-Raisin Spice Cake
Cakes, Cookies 19: Pumpkin Cake With Cream-Cheese Frosting
Cakes, Cookies 20: Sour-Cream Plum Cake
Cakes, Cookies 21: Lady Baltimore Cake
Cakes, Cookies 22: Old-Fashioned Nut Cake
Cakes, Cookies 23: Raisin Gingerbread
Cakes, Cookies 24: Blueberry Tea Cake
Cakes, Cookies 25: Cherry Cobbler a la Mode
Cakes, Cookies 26: Crème-de-Menthe Chocolate Cake
Cakes, Cookies 27: Caramel-Walnut Bars
Cakes, Cookies 28: Mayor’s Chocolate Cake
Cakes, Cookies 29: Clove Cake With Caramel Frosting
Cakes, Cookies 30: Festive Chocolate Chip Cookies
Cakes, Cookies 31: Peanut Butter Cake
Cakes, Cookies 32: Greek Butter Cookies (Kourabiedes)
Cakes, Cookies 33: Old-Fashioned Raisin Cake
Cakes, Cookies 34: Speculaas
Cakes, Cookies 35: Oatmeal Praline Cake
Cakes, Cookies 36: Cassata alla Siciliana
Cakes, Cookies 37: Apricot-Filled Cookies
Cakes, Cookies 38: Peach-Melba Shortcake
Cakes, Cookies 39: Spice Cookies
Cakes, Cookies 40: Chocolate & Coconut Macaroons
Cakes, Cookies 41: Black Forest Cake
Cakes, Cookies 42: Dobos Triangle
Cakes, Cookies 43: Pine-Nut Cookies
Cakes, Cookies 44: Boston Cream Pie
Cakes, Cookies 45: Mashed-Potato Spice Cake
Cakes, Cookies 46: Orange-Pineapple Praline Cake
Cakes, Cookies 47: Washington Cake (Currant Poundcake)
Cakes, Cookies 48: Molasses Drop Cookies
Cakes, Cookies 49: Lemon-Coconut Fancy Cake
Cakes, Cookies 50: Lane Cake
Cakes, Cookies 51: Pecan Torte

Section 5 - Chicken, Poultry
Chicken, Poultry 1: Roast Chicken Nouvelle Cuisine
Chicken, Poultry 2: Roast Cornish Hens
Chicken, Poultry 3: Duckling A L’Orange
Chicken, Poultry 4: Coq au Vin
Chicken, Poultry 5: Chicken Pot Pie
Chicken, Poultry 6: Chicken Marengo
Chicken, Poultry 7: Tamale Pie
Chicken, Poultry 8: Roast Chicken With Stuffing
Chicken, Poultry 9: Roast Chicken With Herbs
Chicken, Poultry 10: Moroccan Chicken And Chick-Peas
Chicken, Poultry 11: Chicken Fricassee With Dumplings
Chicken, Poultry 12: Chicken Kiev
Chicken, Poultry 13: Couscous
Chicken, Poultry 14: Chicken Curry
Chicken, Poultry 15: Turkey Breast Galantine, Part I
Chicken, Poultry 16: Turkey Breast Galantine, Part II
Chicken, Poultry 17: Chicken Cacciatore With Polenta
Chicken, Poultry 18: Chicken Breasts Tonnato
Chicken, Poultry 19: French Country-Style Chicken
Chicken, Poultry 20: Turkey Tetrazzini
Chicken, Poultry 21: Poached Chicken With Vegetables
Chicken, Poultry 22: Arroz Con Pollo
Chicken, Poultry 23: Chicken Paprikash With Galuska
Chicken, Poultry 24: Chicken-And-Noodle Potpie
Chicken, Poultry 25: Chicken Thighs Parmigiana
Chicken, Poultry 26: Sour-Cream Chicken Breasts
Chicken, Poultry 27: Turkey Chow Mein
Chicken, Poultry 28: Country Captain Chicken
Chicken, Poultry 29: Old-Fashioned Roast Turkey
Chicken, Poultry 30: Cranberry-Orange Stuffing & Giblet Gravy
Chicken, Poultry 31: Fresh-Cranberry-Sauce In Orange Shells & Candied-Orange-Ring Chain
Chicken, Poultry 32: Honey-Glazed Chicken Breasts
Chicken, Poultry 33: Belgian Chicken Stew
Chicken, Poultry 34: Chicken Orientale
Chicken, Poultry 35: Roast Pheasant And Wild-Rice Casserole
Chicken, Poultry 36: Chicken In The Snow
Chicken, Poultry 37: Chicken in Wine Sauce With Pasta
Chicken, Poultry 38: Poached Chicken With Orange
Chicken, Poultry 39: Chicken Breasts Savoyarde
Chicken, Poultry 40: Curried Chicken Breasts With Fresh Fruit
Chicken, Poultry 41: Chicken Sausalito
Chicken, Poultry 42: Orange-Glazed Roast Duckling
Chicken, Poultry 43: Chicken A La King
Chicken, Poultry 44: Trader Vic’s Chicken Mauna Kea
Chicken, Poultry 45: Old-Fashioned Chicken And Dumplings
Chicken, Poultry 46: Roast Breast Of Turkey
Chicken, Poultry 47: Fried Chicken And Biscuits
Chicken, Poultry 48: Roast Cornish Game Hens With Fresh Vegetables
Chicken, Poultry 49: Roast Duckling With Vegetables

Section 6 - Desserts
Desserts 1: Crème Brulee
Desserts 2: Vacherin Glace’ au Chocolat
Desserts 3: Caramel Rice Custard
Desserts 4: Royal Meringue Dessert
Desserts 5: A Golden Floating Island
Desserts 6: Paris-Brest
Desserts 7: Cheesecake
Desserts 8: Biscuit Tortoni
Desserts 9: Baba au Rhum
Desserts 10: Lemon Mousse
Desserts 11: Molded Apricot Souffle’
Desserts 12: Strawberries Sabayon in Cookie Shells
Desserts 13: Caramel Custard
Desserts 14: Blintzes
Desserts 15: Chocolate Souffle’
Desserts 16: Eclairs
Desserts 17: Fresh Peach Kuchen
Desserts 18: Pear Tarte Tatin
Desserts 19: Cannoli
Desserts 20: Crepes Suzette
Desserts 21: Black Forest Trifle
Desserts 22: Frozen Pineapple-Marshmallow Parfait
Desserts 23: No-Bake Strawberry Cheesecake
Desserts 24: Fresh Plum Kuchen
Desserts 25: Esponjosa (Cold Caramel Souffle’)
Desserts 26: Chocolate Mousse
Desserts 27: Apple Charlotte With Custard Sauce
Desserts 28: Almond Custard
Desserts 29: Pineapple Savoy Trifle
Desserts 30: Chocolate Marble Cheesecake
Desserts 31: Mincemeat Glace’
Desserts 32: Kahlua Mocha Mousse
Desserts 33: Orange Snow Pudding
Desserts 34: Vanilla Ice-Cream Bombe Surprise
Desserts 35: Bread Pudding
Desserts 36: Frozen Strawberry Parfait
Desserts 37: Date-Nut Torte
Desserts 38: Pots de Crème au Café
Desserts 39: Flaming Baked Apples
Desserts 40: Trifle
Desserts 41: Molded Rice Cream
Desserts 42: Pineapple-Peach Melba
Desserts 43: Almond Pudding
Desserts 44: Caramel-Pumpkin Flan
Desserts 45: Peach Cobbler
Desserts 46: Apricot-Tapioca Parfait
Desserts 47: Watermelon Basket
Desserts 48: Strawberry Flan
Desserts 49: Apricot Kuchen
Desserts 50: Honeydew-Melon & Lemon Ice
Desserts 51: Macaroon Bavarian Cream
Desserts 52: Ricotta-Wheat Crepes With Blueberry Sauce

Section 7 - Eggs. Cheese
Eggs, Cheese 1: Omelet
Eggs, Cheese 2: Eggs en Gelee
Eggs, Cheese 3: Cheese Souffle’ Roll
Eggs, Cheese 4: Fabulous Cheese Souffle’
Eggs, Cheese 5: Baked Macaroni-And-Cheese Loaf With Cheese Sauce
Eggs, Cheese 6: Broccoli-Cheese Puff
Eggs, Cheese 7: Cheese-Scalloped Potato Casserole
Eggs, Cheese 8: Quiche-Without-A-Crust
Eggs, Cheese 9: Eggs Mornay With Fresh Tomato Sauce
Eggs, Cheese 10: Red-Beet Eggs
Eggs, Cheese 11: Quiche Lorraine
Eggs, Cheese 12: Eggs Ranchero
Eggs, Cheese 13: Spinach-And-Cottage-Cheese Tart
Eggs, Cheese 14: Deviled Eggs Chaudfroid
Eggs, Cheese 15: Baked Cheese-And-Corn Fondue
Eggs, Cheese 16: Italian Cheese-It Casserole
Eggs, Cheese 17: Egg Foo Yung
Eggs, Cheese 18: Mexican-Style Scrambled Eggs
Eggs, Cheese 19: Asparagus Quiche
Eggs, Cheese 20: Eggs Benedict
Eggs, Cheese 21: Potatoes Basquaise
Eggs, Cheese 22: Piperade (Spanish Omelet)

Section 8 - Fish, Seafood
Fish, Seafood 1: Seafood Au Gratin
Fish, Seafood 2: Bouillabaisse
Fish, Seafood 3: Fillets Of Sole Florentine
Fish, Seafood 4: Coquilles St. Jacques
Fish, Seafood 5: Fried Scallops, Shrimp And Sole
Fish, Seafood 6: Fillets Of Sole Queen Victoria
Fish, Seafood 7: Fillets Of Sole Beaulieu
Fish, Seafood 8: Shrimp Curry
Fish, Seafood 9: Salmon Steaks en Gelee
Fish, Seafood 10: A Shrimp Mousse With Sole
Fish, Seafood 11: Fillets Of Sole Bonne Femme
Fish, Seafood 12: Mousse Of Sole With Lobster Sauce
Fish, Seafood 13: Seviche
Fish, Seafood 14: Tuna Loaf
Fish, Seafood 15: Seafood And Vegetables en Casserole
Fish, Seafood 16: Baked Stuffed Red Snapper With Creole Sauce
Fish, Seafood 17: Fillet Of Flounder Divan
Fish, Seafood 18: Seafood Newburg en Croute
Fish, Seafood 19: Haitian Rice Ring
Fish, Seafood 20: Moules Mariniere
Fish, Seafood 21: Baked Haddock
Fish, Seafood 22: Salmon Mousse With Sliced Cucumbers
Fish, Seafood 23: Shrimp a la Creole
Fish, Seafood 24: Fish Florentine Casserole
Fish, Seafood 25: Crab Imperial
Fish, Seafood 26: Baked Lobster
Fish, Seafood 27: Scampi
Fish, Seafood 28: Oysters Rockefeller
Fish, Seafood 29: Lobster in Sherry Sauce
Fish, Seafood 30: Aioli Summer Feast
Fish, Seafood 31: Codfish Balls
Fish, Seafood 32: New England Clambake
Fish, Seafood 33: Pompano en Papillote
Fish, Seafood 34: Fillets Of Sole Tampico
Fish, Seafood 35: Seafood Fondue
Fish, Seafood 36 : Baked Striped Bass
Fish, Seafood 37: Poached Salmon With Erin Sauce
Fish, Seafood 38: Deviled Lobster
Fish, Seafood 39: Scallops in Fresh Tomato Sauce
Fish, Seafood 40: Pickled Trout
Fish, Seafood 41: Shrimp Mull
Fish, Seafood 42: Sweet-And-Sour Fish
Fish, Seafood 43: Fillets Of Sole Duglere
Fish, Seafood 44: Cioppino
Fish, Seafood 45: Trout Amandine
Fish, Seafood 46: Crabmeat Creole
Fish, Seafood 47: Fillets Of Sole in White Wine
Fish, Seafood 48: Lobster Cantonese

Section 9 - Holiday Delights
Holiday Delights 1: Floating Heart Ritz
Holiday Delights 2: Spritz Cookies
Holiday Delights 3: Walnut-Raisin Cake
Holiday Delights 4: Holiday Chocolate Log
Holiday Delights 5: Old-Fashioned Bread
Holiday Delights 6: Cinnamon Stars
Holiday Delights 7: Danish Pastry Wreath
Holiday Delights 8: Pepparkakor
Holiday Delights 9: Pinecone Cake
Holiday Delights 10: Christmas Cake
Holiday Delights 11: English Plum Pudding
Holiday Delights 12: Leckerli
Holiday Delights 13: Viennese Crescents
Holiday Delights 14: Christmas Angel Food Cake
Holiday Delights 15: Kifli
Holiday Delights 16: Marzipan Crescents
Holiday Delights 17: Steamed Fig Pudding
Holiday Delights 18: Nesselrode-Ice Cream Cake
Holiday Delights 19: Orange Pumpkin Pie
Holiday Delights 20: Cardinal Snow Pudding With Custard Sauce
Holiday Delights 21: Ice-Cream Pumpkin

Section 10 - Main Dishes
Main Dishes 1: Enchiladas
Main Dishes 2: Stuffed Green Cabbage
Main Dishes 3: Cassoulet
Main Dishes 4: Pizza Rustica
Main Dishes 5: Spinach-Filled Crepes
Main Dishes 6: Moussaka
Main Dishes 7: Osso Buco
Main Dishes 8: Beef Stew, La Fonda del Sol
Main Dishes 9: Vienna-Sausage Pilaf
Main Dishes 10: Lamb Stew With Vegetables
Main Dishes 11: Boiled Tongue With Vegetables
Main Dishes 12: Chuck Steak With Vegetables
Main Dishes 13: Baked Tuna-Stuffed Potatoes
Main Dishes 14: Baked Macaroni, Cheese And Chicken Casserole
Main Dishes 15: Beef With Peppers And Eggplant
Main Dishes 16: Drumstick-And-Sausage Paella
Main Dishes 17: Meal in A Pie
Main Dishes 18: Grits ‘n’ Grillades
Main Dishes 19: Sicilian Pizza
Main Dishes 20: Creole Gumbo
Main Dishes 21: Burritos Con Queso
Main Dishes 22: Tzimmes
Main Dishes 23: Shish Kebabs
Main Dishes 24: Fresh-Ham Hocks, Country Style
Main Dishes 25: Sukiyaki
Main Dishes 26: Planked Hamburger Steak With Vegetables
Main Dishes 27: Lamb-And-Potato Hot Pot
Main Dishes 28: Chili Tacos
Main Dishes 29: Lattice-Topped Turkey-Vegetable Pie
Main Dishes 30: Pork And Pasta Florentine
Main Dishes 31: Pot Roast In Red Wine With Baked Stuffed Onions
Main Dishes 32: Deep-Dish Salmon (Or Tuna) Potato Pie
Main Dishes 33: Veal Ragout
Main Dishes 34: Sweet-And-Sour Meatballs
Main Dishes 35: Vegetable Meat Loaf
Main Dishes 36: Beef-And-Vegetable Pot Pie

Section 11 - Meat
Meat 1: Braised Short Ribs With Vegetables
Meat 2: Roast Pork With Herbs
Meat 3: Pot Roast Of Lamb
Meat 4: Beef Roulades With Vegetables
Meat 5: Baked Ham And Scalloped Potatoes
Meat 6: Beef Stew With Parsley Dumplings
Meat 7: Choucroute A L’Alsacienne
Meat 8: Sauerbraten With Red Cabbage
Meat 9: Hungarian Goulash With Sauerkraut
Meat 10: Prune-Stuffed Roast Pork With Browned Potatoes, Swedish Style
Meat 11: Beef Stew Provencal
Meat 12: Moroccan Lamb Stew
Meat 13: Steak With Marrow Sauce And Stuffed Mushrooms
Meat 14: Beef Bourguignon
Meat 15: Beef Brisket With Browned Potatoes
Meat 16: Roast Fresh Ham With Apricot Stuffing
Meat 17: Beef A La Mode
Meat 18: Sweet-And-Sour Pork
Meat 19: Stuffed Flank Steak
Meat 20: Perfect Pot Roast
Meat 21: Party Meat Loaf
Meat 22: Leg Of Lamb With White Beans
Meat 23: Baked Stuffed Pork Chops
Meat 24: Meat Loaf En Croute
Meat 25: Steak-And-Kidney Pie
Meat 26: Ham-And-Potato Pie
Meat 27: Stuffed Cabbage Rolls
Meat 28: Breast Of Veal Chaudfroid
Meat 29: Roast Pork Boulanger
Meat 30: Summer Baked Ham
Meat 31: Sauteed Liver Alsacienne
Meat 32: Veal Rolls Marsala
Meat 33: Roast Sirloin Of Beef With Sauteed Cucumbers
Meat 34: Ham-Loaf Ring With Mustard-Glazed Fruits
Meat 35: Veal Saint-Tropez
Meat 36: Minted Rack Of Lamb
Meat 37: Baked Pork Chops With Apples
Meat 38: Skillet Meat Loaf
Meat 39: Stir-Fried Beef And Vegetables
Meat 40: Country Pork Stew With Herb Biscuits
Meat 41: Roast Ham With Apricot-Pecan Stuffing
Meat 42: Barbecued Lamb Riblets
Meat 43: Pineapple-Glazed Roast Pork
Meat 44: Spiced Sirloin Steak Madeira
Meat 45: Veal Chops With Mushrooms
Meat 46: Sliced Chicken And Pork
Meat 47: Standing Rib Roast With Burgundy Gravy
Meat 48: Orange-Glazed Pork Chops
Meat 49: Sirloin Steak With Herbs
Meat 50: Roast Lamb Karma
Meat 51: Glazed Corned Beef
Meat 52: Roman Veal Scallopini
Meat 53: Tournedos With Bordelaise Sauce
Meat 54: Crown Roast Of Pork With Fruit Stuffing
Meat 55: Boiled Ham Dinner
Meat 56: Roast Eye Round Of Beef
Meat 57: Baked Stuffed Breast Of Veal

Section 12 - Pasta, Rice
Pasta, Rice 1: Noodles With Pesto Sauce
Pasta, Rice 2: Baked Manicotti With Cheese Filling
Pasta, Rice 3: Gnocchi
Pasta, Rice 4: Linguine Carbonara
Pasta, Rice 5: Baked Pasta Shells Marinara
Pasta, Rice 6: Shrimp Spaghetti
Pasta, Rice 7: Greek Pastitsio
Pasta, Rice 8: Frittata de Spaghetti
Pasta, Rice 9: Baked Ziti-And-Italian-Sausage Casserole
Pasta, Rice 10: Mexican Rice
Pasta, Rice 11: Lasagna
Pasta, Rice 12: Spaghetti And Meatballs
Pasta, Rice 13: Ham-Rice Loaf
Pasta, Rice 14: Canneloni
Pasta, Rice 15: Baked Stuffed Macaroni Shells
Pasta, Rice 16: Peppers And Broccoli With Whole Wheat Fettuccine
Pasta, Rice 17: Lasagna Florentine
Pasta, Rice 18: Noodles Creole
Pasta, Rice 19: Baked Stuffed Tufoli

Section 13 - Pies, Pastry
Pies, Pastry 1: Coconut Cream Pie
Pies, Pastry 2: French Apple Pie
Pies, Pastry 3: Fruit Tartlets
Pies, Pastry 4: Pumpkin Pie With A Secret
Pies, Pastry 5: Lemon Chiffon Pie
Pies, Pastry 6: Grenoble Tart
Pies, Pastry 7: Baklava
Pies, Pastry 8: Almond-Pear Pie
Pies, Pastry 9: Peach-And-Blueberry Pie
Pies, Pastry 10: Baked Cranberry-Apple Dumplings
Pies, Pastry 11: Lemon Meringue Pie
Pies, Pastry 12: Italian Cheese Pie
Pies, Pastry 13: Puff Pastry
Pies, Pastry 14: Cornets & Papillons
Pies, Pastry 15: Napoleons
Pies, Pastry 16: Perfect Apple Pie
Pies, Pastry 17: Nesselrode Pie
Pies, Pastry 18: Apple Dumplings With Hard Sauce
Pies, Pastry 19: Southern Pecan Pie
Pies, Pastry 20: Mincemeat Tarts
Pies, Pastry 21: Grasshopper Pie
Pies, Pastry 22: Pear Feuilletes With Caramel
Pies, Pastry 23: Shoofly Pie
Pies, Pastry 24: Apple-Butter Pie
Pies, Pastry 25: Latticed Linzer Torte
Pies, Pastry 26: Rhubarb Custard Pie
Pies, Pastry 27: Chocolate Pecan Pie
Pies, Pastry 28: Apple Strudel
Pies, Pastry 29: Cranberry-Raisin Pie
Pies, Pastry 30: Pineapple-Cheese Tart
Pies, Pastry 31: Mexican Chocolate Pie
Pies, Pastry 32: Walnut-Apple Pie
Pies, Pastry 33: Fresh Blackberry Pie
Pies, Pastry 34: Macaroon Pie
Pies, Pastry 35: Ambrosia Pie
Pies, Pastry 36: Apricot-Apple Tart
Pies, Pastry 37: Sweet-Potato Pie
Pies, Pastry 38: Pumpkin Cream-Cheese Pie
Pies, Pastry 39: Individual Rhubarb-And-Strawberry Pies
Pies, Pastry 40: Dutch Apple Pie
Pies, Pastry 41: Damson Plum Tarts
Pies, Pastry 42: Warm Cream-Cheese Strudel
Pies, Pastry 43: Fresh Lime Pie
Pies, Pastry 44: Sour-Cherry Pie
Pies, Pastry 45: Blum’s Coffee-Toffee Pie
Pies, Pastry 46: Dessert Turnovers
Pies, Pastry 47: Peach Meringue Tarte
Pies, Pastry 48: Blueberry Cloud Pie

Section 14 - Salads
Salads 1: Deluxe Turkey Salad
Salads 2: Salade Nicoise
Salads 3: Old-Fashioned Potato Salad
Salads 4: Caesar Salad
Salads 5: Chicken Salad In Aspic
Salads 6: Coleslaw With Tomatoes
Salads 7: Ensalada Mexicana
Salads 8: Molded Cranberry Salad
Salads 9: Vegetable Salad Provencal
Salads 10: Cobb Salad With Russian Dressing
Salads 11: New-Potato-And-Zucchini Salad
Salads 12: Fiesta Salad Platter
Salads 13: White-Bean-And-Tuna Salad
Salads 14: Tabbouleh
Salads 15: Curried-Chicken Salad In Avocado Halves
Salads 16: Layered Vegetable Salad
Salads 17: Frozen Fruit Salad
Salads 18: Seafood Chef’s Salad
Salads 19: Molded Gazpacho Salad With Avocado Dressing
Salads 20: Shrimp Louis
Salads 21: Ham-And-Fresh-Fruit Salad
Salads 22: Perfection Salad
Salads 23: Taco Salad Bowl
Salads 24: Salade Regine
Salads 25: Marinated Vegetable Salad

Section 15 - Sauces
Sauces 1: Perfect Sauces
Sauces 2: The Difficult Sauces
Sauces 3: Don’s Barbecue Sauce For Spareribs
Sauces 4: Texas-Style Barbecue Sauce For Beef Ribs
Sauces 5: Herb-Butter Sauce For Grilled Steak
Sauces 6: Tarragon-Mint Sauce For Lamp Chops
Sauces 7: Chutney Sauce For Barbecued Cornish Game Hens
Sauces 8: Lemon-Dill Sauce For Grilled Salmon Steaks
Sauces 9: Mother’s Chili Sauce
Sauces 10: Meatless Marinara Sauce & Spaghetti Sauce With Meat

Section 16 - Soups
Soups 1: Split-Pea Soup With Kielbasa
Soups 2: Mulligatawny Soup
Soups 3: French Oxtail Soup
Soups 4: Minestrone With Pesto Sauce
Soups 5: Borsch With Piroshki
Soups 6: Vichyssoise
Soups 7: Gazpacho
Soups 8: Cream-Of-Cauliflower Soup
Soups 9: Turkey-And-Vegetable Chowder
Soups 10: Broccoli-Leek Soup
Soups 11: Thick Lentil Soup
Soups 12: Beef-And-Vegetable Soup
Soups 13: Shrimp-And-Vegetable Gumbo
Soups 14: Old-Fashioned Lima-Bean Soup
Soups 15: Oyster Stew
Soups 16: Fresh Vegetable Soup With Spaetzle
Soups 17: Rhode Island Clam Chowder
Soups 18: Green-Pease Soup
Soups 19: Shrimp-And-Crab Soup
Soups 20: Black-Bean Soup
Soups 21: Senegalese Soup
Soups 22: Potage Printanier
Soups 23: French Onion Soup
Soups 24: Creamy Corn Chowder With Cheese Biscuits

Section 17 - Vegetables
Vegetables 1: Eggplant Parmigiana
Vegetables 2: Baked Beans With Boston Brown Bread
Vegetables 3: Calico Corn Custard
Vegetables 4: Sweet-Potato-And-Banana Casserole
Vegetables 5: Orange-Glazed Parsnips
Vegetables 6: Creamed Spinach And Potato au Gratin
Vegetables 7: Carrot-And-Rutabaga Ring
Vegetables 8: Potato Pancakes With Rosy Applesauce
Vegetables 9: Baked Acorn Squash With Apples
Vegetables 10: Vegetables A La Grecque
Vegetables 11: Broccoli-And-Cheese Pie
Vegetables 12: Spring Vegetables
Vegetables 13: Potatoes Anna
Vegetables 14: Stir-Fry Tofu And Vegetables
Vegetables 15: Baked Lima Beans
Vegetables 16: Baked Vegetables Au Gratin
Vegetables 17: Ratatouille-Stuffed Peppers
Vegetables 18: Deep-Dish Potato Pie
Vegetables 19: Creamy Squash Casserole
Vegetables 20: Glazed Sweet Potatoes And Apples
Vegetables 21: Baked Eggplant Creole
Vegetables 22: Marinated Celery Hearts
Vegetables 23: Candied Cranberry Squash
Vegetables 24: Spaghetti Primavera
Vegetables 25: Asparagus With Hollandaise
Vegetables 26: Zucchini With Cheese
Vegetables 27: Red Cabbage With Kielbasa
Vegetables 28: Carrot Fritters
Vegetables 29: Antipasto-Style Vegetable Platter
Vegetables 30: Summer Vegetables With Kielbasa
Vegetables 31: White Beans With Pasta
Vegetables 32: Fresh Spinach Loaf With Cheese Sauce
Vegetables 33: Corn Oysters
Vegetables 34: Eggplant Stew
Vegetables 35: Fresh-Carrot Flan
Vegetables 36: Skillet Potatoes With Savory Sweet Peppers
Vegetables 37: Broccoli Souffle’
Vegetables 38: Tomato-Onion-Cheese Casserole
Vegetables 39: Stuffed Eggplant Creole
Vegetables 40: Potatoes Nicoise
Vegetables 41: Mixed Vegetables In A Wok
Vegetables 42: Patio Baked Beans With Corn Dogs
Vegetables 43: Spinach Pie
Vegetables 44: Greek Stuffed Vegetables
Vegetables 45: Scalloped Potatoes Polonaise
Vegetables 46: Refried Beans
Vegetables 47: Summer Vegetable Pie
Vegetables 48: Stuffed Artichokes With Mayonnaise

Again, you are welcome and encouraged to call me (Phil Keener at 262-293-9137) with any questions, or to place an order for whichever of the above Recipages desired.
We also have the McCall's Cooking School 3-Ring Binders and 18-Tab Divider Sets available.
Hope that this helps - and good cooking!

Orecchiette aux petits pois et jambon de pays

One of the pleasures of spring is fresh peas, and one of my favorite ways to serve them is in pasta with dry-cured ham and cream. The flavors marry delightfully, and the dish takes only moments to prepare. The only problem this spring, with farmers markets closed in France, has been getting hold of the peas. I found some the other day at an improvised veggie stand set up by chef Rodolphe Paquin of Le Repaire de Cartouche.

My pasta of choice for this dish is orecchiette — ‘little ears’ — which cup nicely around the peas. But you can use any pasta you have on hand — penne, fusilli, farfale, conchiglie, pipe rigate, etc. For the ham, I prefer a dry-cured variety, such as proscuitto or jambon de Bayonne. Other recipes call for cubed baked ham. Choose whichever you like.

Preparation takes less than half an hour if you start with peas in the pod, and even less if you use frozen peas. You can put a pot of water on to boil while you’re shelling the peas. When the water boils, add the pasta, slice up the ham, grate some parmesan and, just before the pasta is ready, throw in the peas. After draining the pasta and peas, you heat the cream to bubbling. Then everything is combined. Simplissimo!

Back to Rodolphe Paquin, a genial fellow and one of my favorite chefs (I interviewed him a few years back — you can read the interview here). Like every restaurateur in France, he had to close eight weeks ago when the lockdown started, taking a hit to his bottom line. But restaurants are allowed to sell food for take-out or home delivery. Monsieur Paquin is currently offering a three-course take-out menu at lunchtime — his fresh pea soup is a knock-out — and also began selling top-quality produce that he receives from his supplier.

The back-door veggie stand at Le Repaire de Cartouche is as magnificent as a painting. I neglected to take a photo the other day, which I regret. Monsieur Paquin proudly presides over rosy white-tipped radishes, asparagus spears in shades of green, white and violet, spring carrots bunched with their fronds attached, perky heads of lettuce, lush purple garlic, spring onions, plump strawberries, sturdy rhubarb stalks — he’s got it all. Also on offer are his homemade terrines, goat cheeses, thick country bread and fresh flowers. A couple weeks ago he had lilacs. Now the peonies have arrived.

Of course, it isn’t cheap, and I am hugely looking forward to the reopening of the markets next week. The French lockdown ends (partially) on Monday, with most stores allowed to reopen as well as the markets. But restaurants and cafés will stay shuttered until early June, if not longer. Beaches are also still off limits, and we can travel no farther than 100 kilometers (60 miles) from home. Happily, no one has declared a ban on home cooking.

So gather your ingredients, chill a bottle of crisp rosé and liven up your spring by trying this recipe of pasta with fresh peas. Guaranteed to cheer you up.