INGREDIENTS:
8 ounces red currant jelly
1 large orange
2 t. cornflour
1 t. mustard powder
1/2 t. grated orange rind

SUPPLIES:
Pot
Measuring spoon

INSTRUCTIONS:
Heat the jelly gently
Finely grate the orange rind and squeeze out the juice
Stir into the pan
Blend the cornflour and mustard powder with 4 tablespoons cold water and stir gradually into the jelly
Bring to the boil, stirring
Simmer until thick
Sprinkle with orange rind

INGREDIENTS:
1 rib celery minced
1 medium onion minced
1 stick butter
6 T. flour
1 clove garlic minced
Parsley
2 bay leavs
3 pints liquid ( the liquid from the oysters plus milk)
2 t. salt
1 t. white pepper
2 dozen raw oysters

SUPPLIES:
Measuring cup
Measuring spoon
Pot

INSTRUCTIONS:
Melt butter in large saucepan
Sauté the celery and onions until limp
Blend in the flour
Simmer for 3 more min.
Add garlic, parsley and bay leaves
Blend in the liquid
Bring to boil
Reduce to simmer for 15 minutes
Add salt and pepper
Add oysters simmer for 5 minutes
Serves: 8

INGREDIENTS:
4 beef cubed steaks(approx. 4 ounces each)
1 egg
1 T. water
1 to 2 T. olive oil Coating
1/2 cup seasoned dry bread crumbs
2 T. grated Parmesan cheese Topping
1/4 cup chopped tomato
Chopped parsley
1/2 t. salt
1/4 t. pepper

SUPPLIES:
Skillet
2 Shallow dishes

INSTRUCTIONS:
Season beef steaks on both sides with 1/2 t. salt and 1/4 t. pepper
In shallow dish, beat egg and water until blended
In second shallow dish, combine coating ingredients
Dip each steak into egg mixture, then into coating mixture to coat both sides
Heat 1 Tbsp. oil over medium to medium-high heat until hot in skillet
Add steaks (half at a time)
Cook 5 to 6 minutes, turning once
Sprinkle with tomato and parsley.
Serves 4

INGREDIENTS:
1/2 cup Butter or margarine
1/2 cup Flour
2 cup Chicken broth
1 1/2 cup Milk
2 t. Lemon juice; fresh
1/2 t. Salt
1/2 t. Pepper
1/4 t. Nutmeg
8 oz. Egg noodles; cooked & drained
3 cup Chicken; cooked, diced
2/3 cup Parmesan cheese; grated
2 t. Paprika

SUPPLIES:
Pot
Whisk
Mixing bowl
2 qt. casserole
Measuring cup
Measuring spoon

INSTRUCTIONS:
Preheat oven to 350 degrees
Melt butter in large saucepan over medium low heat
Whisk in flour and stir 3 minutes
Gradually whisk in broth and milk
Reduce heat, simmering until thick, about 10 minutes
Blend in lemon juice and seasonings
Combine cooked noodles and half the sauce, tossing gently to blend
Place in the bottom of a buttered 2-quart casserole
Top with chicken and remaining sauce
Combine Parmesan cheese and paprika, sprinkle over casserole
Bake until bubbling and golden brown, about 30 minutes
Serve hot
Serves 8

INGREDIENTS:
4 boneless salmon steaks, about 6 ounces each
1/2 t. salt
1/2 t. pepper
4 T. fresh chopped dill
1 T. olive oil
2 T. lemon juice

SUPPLIES:
Mixing bowl
Shallow dish
Broiler pan
Measuring spoon

INSTRUCTIONS:
Sprinkle Salmon with salt, pepper and dill
Blend the olive oil and lemon juice and pour it over the salmon
Cover with plastic wrap and marinate for 3 hours in refrigerator
Preheat broiler
Place salmon in a broiler pan skin side down, about 3 to 4 inches from heat
Broil for about 5 minutes without turning
Meat in the centre should be just barely cooked

INGREDIENTS:
1 cup white sugar
1/2 cups brown sugar
1/3 white corn syrup
1/3 cup butter
1/2 cup heavy cream 1/2 cups chopped pecans

SUPPLIES:
Pot
Measring cup
Cake or jelly roll pan

INSTRUCTIONS:
Mix together all ingredients, except nuts
Bring to boil and cook, stirring constantly, until a little tried in water, will form a ball
Add chopped nuts
Turn into a buttered cake or jelly roll pan
When cool, shape into little bite-sized pillows
Roll in powdered sugar
Wrap in waxed paper