Brown the garlic whole in the olive oil in a large pot, then remove the garlic and chop it finely. Brown the bread in the same oil that the garlic was cooked in. Chop the bread into small (crouton-sized) pieces and add the garlic and bread back into the pot and add the broth, then bring to a simmering boil. Beat the eggs and drizzle in.
Serves 4
Mix together as for meatloaf. Place in loaf pan and bake at 325 for 1 to 11/2 hours. Drain off fat and let stand 15 minutes before slicing.
Raspberry sauce:
Chicken:
For raspberry sauce: Puree raspberries, white wine vinegar, and sugar in blender until smooth. With blender running, gradually add safflower oil. Add water by teaspoonfuls as needed to thin to desired consistency. Season raspberry sauce to taste with salt and pepper. [JP: This sauce would also work well as a raspberry vinaigrette.]
For chicken: Preheat oven to 375°F. Mix hazelnuts, panko, 1 tablespoon coarse salt, and 2 teaspoons pepper in shallow bowl.
Mix honey mustard, mint leaves, mayonnaise, Dijon mustard, remaining 1 teaspoon coarse salt, and remaining 1 teaspoon pepper in bowl. Add chicken; coat, leaving to marinate for a bit.
Dip chicken pieces, 1 at a time, into crumb-nut mixture, coating both sides and pressing to adhere. Transfer coated chicken pieces to baking sheet.
Divide equal amounts of butter and peanut oil between 2 large nonstick skillets (try to use a minimal amount of oil for your skillets); heat over medium-high heat. Add 2 chicken pieces to each skillet; reduce heat to medium and cook until chicken is light brown, about 4 minutes per side. Place chicken on rimmed baking sheet; transfer to oven. Roast chicken until cooked through, about 15 minutes.
Divide salad greens among 4 plates; top with chicken. Garnish with fresh raspberries and serve raspberry sauce alongside.
Bon Appetit, July 2008
Preheat oven to 350, grease 9 x 5 inch loaf pan.
Whisk first 4 ingredients until blended. Mix the next 5 ingredients in a bowl. Beat the liquid ingredients into the dry ones until just blended. Fold in the nuts. Pour the batter into the greased pan. Bake until a toothpick inserted in the center comes out clean, about 40 minutes. Cool slightly then unmold.
Joy of Cooking calendar
Melt shortening, add sugar, and cool. Beat 1 egg at a time into sugar mixture. Add dry ingredients, blend well. Then add chips and nuts.
Use a well greased cookie sheet (with sides). Spread dough evenly with greased hands into pan.
Bake at 350 for 15 minutes.
Ott family recipe
Wash the mushrooms and cut off the stems. Slice six caps and save for garnish. Discard any dried ends from stems. Grind or chop the remaining caps and stems very fine. Simmer, covered in the broth with the onion thirty minutes.
Sauté the saved caps in one tablespoon of butter.
Melt the remaining butter in a saucepan, add the flour and stir with a wire whisk until blended. Meanwhile bring the milk to a boil and add all at once to the butter-flour mixture, stirring vigorously until the sauce is thickened and smooth. Add the cream.
Combine the mushroom-broth mixture with the sauce and season to taste with salt, pepper, and Tabasco sauce. Reheat and add the sherry before serving. Garnish with the sautéed sliced mushrooms.
New York Times Cookbook
Melt butter, add brown sugar. Cook over low heat for two minutes, stirring constantly. Add milk and continue cooking and stirring until mixture boils. Remove from heat, cool. Gradually add powdered sugar until the mixture is of fudge consistency. Stir in nuts and spread in a buttered 8x8x2" pan. Cool.
Mix 2 sticks melted butter, peanut butter, sugar, and graham cracker crumbs together and spread in 15 x 10 1/2 in cookie sheet.
Melt chocolate chips and butter together, pour over peanut butter mixture.
Chill in refrigerator for 2 hours, then let stand at room temperature before cutting.
Jackie Ott