and Hedges presents Entertaining With Style;
Philip Morris Inc. 1980
Cooking Light (periodical), Southern Living Inc, October 1987
Paul Prudhomme, Chef Paul Prudhomme's Louisiana Kitchen, 1984
Mr. Boston Spirited Dessert Guide, Glenmore Distilleries Co; 1982
~look what Santa brought Nancy Reagan one fortuitous Christmas morn~
I have a few cookbooks put out by cigarette companies, and let me tell you - they are surprisingly good cookbooks. This one is no exception. Maybe it's got something to do with that oral fixation smokers have...
The 80's was when noodles evolved into something much more chic in America... pasta.
1 c fresh basil leaves
3/4 c olive oil
1/4 c grated Parmesan cheese
1 Tbsp pine nuts
1 teaspoon minced garlic
1/2 tsp salt
1/4 tsp ground pepper
12 oz fettuccine
In a blender or food processor combine basil, olive oil, cheese, pine nuts, garlic, salt and pepper. Process until smooth.
Cook fettuccine in 6 to 8 quarts of salted boiling water, stirring occasionally to prevent sticking. Cook pasta until al dente, or "tender to the tooth", about 3 - 4 minutes. Drain pasta, reserving 2 tablespoons of the pasta water. Add the reserved pasta water to the pesto mixture. Toss the pesto with hot fettuccine. Makes 6 servings.
Gorgonzola Pear Flan
1/4 cup plus 2 tbsp crumbled gorgonzola cheese
1 12 oz carton low fat cottage cheese
vegetable cooking spray
2 Bosc or Bartlett pears, cored and thinly sliced
1 tbsp lemon juice
1 tsp honey
1/2 teaspoon crushed rosemary
Combine first 3 ingredients in a blender and process until smooth. Pour cheese mixture into a 9 inch pie plate coated with cooking spray. Arrange pear slices on top of cheese mixture.
Combine lemon juice and honey; brush pear slices with juice mixture. Sprinkle with rosemary. Bake at 325 degrees for 40 minutes or until a knife inserted in the center comes out clean. Let cool 10 minutes.
New Orleans locals worshipped such culinary wunderkinds as Austin Leslie, but no one can say Chef K Paul didn't bring the glorious cuisine of the Cajuns to the rest of us.Back when most everybody would have thought Emeril Lagasse retarded if he screamed out a "Bam!", Tourette's style, in a crowded room, Chef Prudhomme was flipping his lagniappe like a pro to more than pleased patrons. I met him once - he's a very nice guy. This cookbook is one of my most worn out.
2 bay leaves
1 tbsp salt
1 tsp cayenne
1 tsp black pepper
1/2 tsp white pepper
1/2 tsp ground cumin
1/2 tsp ground nutmeg
In a saucepan, melt 4 tbsp butter. Add 3/4 c onion, 1/2 c celery, 1/2 c. green sweet peppers, 1/4 c green onions 3-4 cloves garlic - all finely chopped. Add 1 tbsp Tabasco sauce, 1 tbsp Worcestershire, and spice mix. Stir over heat for 6 minutes, or until the mixture starts "sticking excessively" to the pan. Stir in 1/2 c evaporated milk and 1/2 cup Ketchup, scraping pan well. Cook for 2 minutes more, stirring occasionally. Remove from heat and cool to room temp.
In a large bowl, combine 1 1/2 lb ground beef, 1/2 lb ground pork, 2 eggs, lightly beaten, and 1 cup very fine bread crumbs. Remove the bay leaves from the vegetable mixture and add to meat. Combine well. Shape into a loaf that is about 1 1/2 inches high, 6 inches wide and 12 inches long on a baking pan. Bake uncovered at 350 degrees for 25 minutes, then raise heat to 400 degrees and continue cooking until done - about 35 minutes.
1 c butter, softened
1 c sugar
3 tbsp lemon juice
1 tbsp lemon zest, grated
2 tbsp almond liquor
2 1/2 c flour
2 tsp baking powder
1/2 tsp salt
sugar fro dusting
Beat sugar and butter together until light and fluffy. Add lemon juice, zest, liquor, and blend thoroughly. sift together flour, baking soda and salt and add to mixture. Blend well. Chill 3 hours. Shape into teaspoon sized balls and roll in sugar. Place on ungreased cookie sheet at 2 inches apart and bake in pre heated oven at 350 degrees for 12-14 minutes, until golden.