PHS CFS Department

Artichoke Appetizer

Ingredients

3 oz. Pkg. Sargento Parmesan cheese

¾ cups mayonnaise

1 cans artichoke hearts (packed in water & salt)

1/3-cup red pepper sautéed in olive oil

2 egg whites

1/3 cup chopped onion sautéed in olive oil

Thinly sliced French bread of cocktail rye bread

Directions

Drain artichoke, rinse and chop them thinly. Combine mayonnaise, artichokes, Parmesan cheese, red pepper and onion. Beat egg whites until stiff, not dry. Fold egg whites into cheese mixture. Spread mixture on bread. Boil until golden brown on top. Watch carefully to prevent burning.

Coq au Vin

Ingredients:

1 (3lb) chicken, cut up

1 onion, sliced

1 carrot, sliced

3 tablespoons flour

½ teaspoon salt

¼ teaspoon pepper

½ mushrooms, sliced (optional)

1 cup red wine

1 clove garlic, minced

1 teaspoon basil, chopped and fresh

Directions:

Mix flour, salt and pepper. Coat chicken, onion and carrot in flour mixture and set aside. Sauté mushrooms, aside. Brown onions and carrots. Put chicken into large casserole on medium- high heat along with onions, carrots and mushrooms. Combine wine, garlic, and basil; pour over chicken. Cover the casserole; cook until chicken is ready (1-1.5 hours), stirring occasionally.

Potato Soup 1

Ingredients:

6 potatoes, peeled and cubed

1 onion, chopped

1 carrot, grated

4 slices crisp cooked bacon, crumbled

Salt to taste

Ground black pepper to taste

1 tablespoon chopped fresh fresh parsley

1-tablespoon margarine

1 tablespoon rendered bacon fat

4 cups milk

3 tablespoons dry potato flakes

Directions:

Place potatoes and chopped onion in a deep stock pan, and add water just o cover them. Bring to a boil, and cook until tender.

Add butter or margarine, bacon bits and fat, and carrots. Stir in milk, parsley, and instant potatoes; bring to a light boil. Salt and pepper to taste. Cover, and simmer on low until you are ready to eat.

Baguette

Ingredients:

1 envelope dry yeast

1-tablespoon sugar

2 tablespoons salt

2 cups warm water

4 cups flour

Direction:

In a large bowl dissolve yeast, sugar, salt and warm water. Let stand 10 minutes. Stir in 4 cups flour. Turn out onto floured surface. Lift and turn dough, which is very soft, until it sticks enough to knead. Add more flour if necessary. Knead 10 minutes or until smooth and elastic. Put in clean bowl, cover and let rise in warm place until double (45 minutes). Turn dough out onto floured surface; pat flat and dust with four. Fold in half and then half again. Return to bowl and let rise 30 minutes. Turn dough out onto floured surface, into 4 pieces. Roll each piece into a ball and let rest 5 minutes. Shape each ball into an oval and roll up like a jellyroll. Place on greased sheet. Let rise until almost double. Brush loaves with well-beaten egg and water mixture. Bake in 450 degree over for 20 to 25 minutes.