QUICHE and VARIATIONS

Quiche & Variations
　
After you fill the quiche use your hands and fingers to sink the bits of filling that might protrude above the liquid filling down so that they are covered. Picky, yes, but just sayin'.
Garnish each plate with a muffin and a piece of fruit.

Quiche Lorraine:
This is the basic quiche recipe. From the late and lamented Victorian Sampler Tea Room in Eureka Springs, AR.

1 (9-inch) pastry shell, baked to light brown
5 or 6 slices bacon, fried crisp and crumbled
1/2 small onion, chopped
3 Tbsp. green pepper, diced
1 c. mushrooms, sliced
2 or 3 Tbsp. butter, melted
1 1/2 c. Swiss cheese, grated
1 c. mild Cheddar cheese, grated
3 eggs, slightly beaten
1 1/2 c. sour cream
Dash of salt
Dash of garlic powder
Dash of white pepper
Dash of Tabasco Sauce

Saute onion, green pepper and mushrooms in melted butter. Recently I've discovered this can be accomplished in the microwave oven-slice butter over onions and green pepper and zap 3 or 4 minutes on HIGH zap sliced mushrooms for 2 or 3 minutes on HIGH and drain off liquid. Combine eggs, sour cream and seasonings and thoroughly mix with wire whip or at low speed with electric mixer. Stir in vegetables, cheeses and bacon and pour into pastry shell. Bake at 350 degrees for 35 to 40 minutes until set and lightly browned on top. Serves 5 or 6.

Quiche Variations:
From our basic Quiche Lorraine most of the quiche of the day entrees for the Tea Room are made. Eliminate bacon, onion, green pepper and mushrooms and substitute as follows. (As you can see Jim's formula can be adapted for virtually anything. Use 2 cups filling and seasoning of choice. Smoked salmon, scallops (cooked), crab or faux crab, sausage, just follow your instincts. and don't add too much additional liquid.)

Vegetable Quiche:
(A Tea Room favorite)
Equal quantities for a total of approximately 2 cups per quiche - onion, cauliflower, broccoli, zucchini, carrots, chopped or sliced and sauteed or zapped in the microwave oven with butter until crisp-tender. Season as desired.

Broccoli-Mushroom Quiche:
1 c. mushrooms, sauteed or zapped in microwave and drained of excess liquid
1 c. broccoli, sauteed or zapped in microwave oven with butter
Seasoning (as desired)

Ham "Quiche:
1 cup cooked ham, shaved and chopped and tossed with 1 1/2 Tbsp. flour
1/2 c. onion and 1/2 c. green pepper, chopped and sauteed in butter
Seasoning (as desired)
Quiche Florentine:
1 c. cooked spinach, chopped and well-drained
1 c. (before sauteeing) mushrooms, sliced
5 or 6 slices bacon, fried crisp and crumbled
1/2 small onion, chopped

Shrimp-Artichoke Quiche:
1 or 1 1/2 c. shrimp, cooked, peeled and deveined
1/2 small onion, chopped
1 c. artichoke hearts, drained and chopped (we use a 15 oz. can for two quiche)

HAMBURGER STEAK

Hamburger Steak n’ Onion Gravy 
Maw Joad's version from the Grapes of Wrath would have been Hamburger patties, dusted with flour, fried till brown; add water and make a gravy.  This one is a little more substantial.

1 pound ground beef
1 egg
1/4 cup bread crumbs
1/8 teaspoon ground black pepper
1/2 teaspoon seasoned salt1/2 teaspoon onion powder1/2 teaspoon garlic powder
1 teaspoon Worcestershire sauce
1 tablespoon vegetable oil
1 cup thinly sliced onion
2 tablespoons all-purpose flour
1 cup beef broth
1 tablespoon cooking sherry
1/2 teaspoon seasoned salt

In a large bowl, mix together the ground beef, egg, bread crumbs, pepper, salt, onion powder, garlic powder, and Worcestershire sauce. Form into 8 balls, and flatten into patties.

Heat the oil in a large skillet over medium heat. Fry the patties and onion in the oil until patties are nicely browned, about 4 minutes per side. Remove the beef patties to a plate, and keep warm.

Sprinkle flour over the onions and drippings in the skillet. Stir in flour with a fork, scraping bits of beef off of the bottom as you stir. Gradually mix in the beef broth and sherry. Season with seasoned salt. Simmer and stir over medium-low heat for about 5 minutes, until the gravy thickens. Turn heat to low, return patties to the gravy, cover, and simmer for another 15 minutes.

WILTED LETTUCE

Wilted Lettuce

Although this calls for Romaine the event of spring was to take the first tender "leaf" lettuce  to make into a Wilted Lettuce salad.

4 hearts romaine, chopped
4 slices bacon
2 tablespoons sugar
1/4 cup vinegar
Kosher salt and freshly ground black pepper

Place romaine in a serving bowl. In a skillet over medium heat, cook bacon until crispy. Remove bacon and crumble over greens. To the pan, add sugar and vinegar, and simmer until sugar is dissolved, scraping up bacon bits that cling to the bottom of the pan. Season with salt and pepper, to taste. Pour hot dressing over greens and toss. Serve immediately.

NOTE. Hard Boiled Eggs or poached eggs are a wonderful addition.

FRENCH ONION SALISBURY STEAKS

French Onion Salisbury Steaks on Cheese Toasts
Cheese toasts? That's toast with cheese melted on it.
4 Serves

1 1/4 lbs ground chuck
1/4 cup minced fresh parsley
2 tablespoons scallions, minced
1 teaspoon kosher salt
½ teaspoon black pepper
2 tablespoons all-purpose flour
1 tablespoon olive oil
2 cups onions, sliced
1 teaspoon sugar
1 tablespoon garlic, minced
1 tablespoon tomato paste
2 cups beef broth
1/4 cup dry red wine
3/4 teaspoon kosher salt
½ teaspoon dried thyme leaves
2 tablespoons all-purpose flour
4 cheese toasts
4 teaspoons minced fresh parsley ( garnish)
4 teaspoons Parmesan cheese, shredded

Combine chuck, parsley, scallion, salt, and pepper. Divide evenly into 4 portions and shape into 3/4 to 1-inch thick oval patties.

Place 2 tablespoons of flour in a shallow dish; dredge each patty in flour. Reserve 1 teaspoon flour. Heat 1 tablespoon oil in a sautè pan.
Add onions and sugar to pan; sautè.

Sprinkle onions with reserved flour; cook 1 minute. Stir in broth and wine, and then add the salt and thyme.

Return meat to pan and bring soup to a boil. Reduce heat to medium-low, cover and simmer 10 minutes.

Serve steaks on Cheese Toasts with onion soup ladled over.

Garnish with parsley and Parmesan.

CHICKEN SALAD

Chicken Salad, Red Grapes and Walnuts

4 to 6 servings
　
4 cups cubed (1/2 inch) cooked chicken (about 1 3/4 pound)
1 cup walnuts, chopped, (toasted, if you like)
1 celery rib, cut into 1/4-inch-thick slices (1 cup)
2 tablespoons finely chopped, or two green onions
2 cups halved seedless red grapes
3/4 cup mayonnaise
3 tablespoons vinegar
2 tablespoons finely chopped fresh tarragon
1/2 teaspoon salt
1/2 teaspoon black pepper
　
Toss all ingredients together.

APPLESAUCE COOKIES

Applesauce Cookies

½ stick unsalted butter, melted
1 cup packed light brown sugar
½ cup granulated sugar
1 large egg
½ cup chunky-style applesauce
1½ cups old-fashioned rolled oats
1¼ cups all-purpose flour
½ teaspoon baking soda
¼ teaspoon baking powder
¼ teaspoon coarse salt
1 cup golden raisins
¼ teaspoon cinnamon

Preheat oven to 350 degrees. Line baking sheets with parchment paper, and place parchment paper on a wire cooling rack.

Mix the butter and sugars on low speed in the bowl of a standing mixer until combined.  Add egg and applesauce and beat for about 2 to 3 minutes, until thoroughly blended.

Mix in the dry ingredients — oats, flour, baking soda and powder, and salt — and then stir in the raisins.

Drop 1½-inch balls of dough onto your baking sheets, spacing them about 2 inches apart.  Bake until golden and just set, 13 to 15 minutes. Let the cookies cool on the baking sheets for 5 minutes before transferring them to the wire rack. Let cookies cool completely.

PORK RILLETTES

Pork Rillettes

5 lbs. Boneless Pork Butt
1 lb. Mirepoix. (2 parts onion, one part each carrots and celery) I estimate about 2 onions and 2 carrots and 4 stalks of celery. 
3 cloves garlic, mashed
1 tsp. Thyme
2 or three bay leaves
12 cups beef or chicken broth
Salt and pepper to taste

Cut up your meat into about 10 more or less equally sized portions. Put in a pot with all the other ingredients and bring to a boil. Reduce the heat immediately to a simmer. Cover and let it gently do it’s thing for about 8 hours. At very low heat. Test a piece, it should fall apart with very little encouragement. Refrigerate it overnight.
Next morning skim off all the fat and save it. Remove the meat and set it aside. Save the broth because it makes a luscious soup base. No need to save the vegetables, but you can eat them if you like.
Now the real work: Remove all the fat and any other waste from the pieces of meat, then squeeze, mash, and if necessary chop and stir until the meat is fairly smooth enough to tolerate being spread on a cracker or slice of bread.

If you feel you need to do so, add some of the broth to make it spreadable. You can make it ultra-smooth by buzzing it up in the processor.
Pack the spread into a pot, or pots of some kind, melt the fat and pour it over the meat, that will seal from oxygen and help preserve it. Refrigerate. When ready to serve remove the fat and spread on crackers, toasts etc. I like bread and butter pickles, onions, chopped eggs etc. on mine.

CHICKEN AND SLIPPERY DUMPLINGS

Chicken and Slippery Dumplings

1 stewing chicken (about 4 or 5 pounds), cut up
4 celery ribs, chopped
1 medium onion, chopped
1 carrot, chopped
2 teaspoons poultry seasoning

DUMPLINGS:
2 cups flour
2 teaspoons baking powder
1/4 teaspoon salt
3 tablespoons lard or butter
1/2 cup hot broth, (or if you prefer, cold milk)
Season chicken with salt and pepper; Place chicken, celery, onion and carrot in a Dutch oven.
Cover with water; bring to a boil. Reduce heat; cover and simmer until chicken is tender (about 20 minutes per pound).  Remove chicken and keep warm.

When chicken is cool enough to handle remove the skin and discard it.
Remove the meat from the bones and return the bones to the broth in the pot. Reserve the chicken meat.

Bring the bones and aromatic vegetables to a boil. Reduce heat and simmer for one hour, covered. Strain the broth and reserve it. Discard the bones and cooked vegetables

Add water to measure 4 qts. Set aside 1/2 cup for dumplings. Return remaining broth to the Dutch oven; add Poultry Seasoning.

The Dumplings: 
Combine the flour, baking powder and salt. Cut in the shortening with a pastry blender until the mixture forms fine crumbs. Stir in enough of the 1/2 cup of hot broth you set aside to make a firm but manageable dough.

Meanwhile, bring broth to a boil. Roll dough to 1/16-in. thickness; NO THICKER. If thicker they will be tough. Cut into 2-in. squares. Drop a few at a time into boiling broth. You want the broth to always continue to boil.

Reduce the heat to medium and cook dumplings uncovered until tender, about 15 minutes. Add the chicken and serve immediately.

RAISIN RICE

Raisin Rice
Serves 6

1/2 cup green onions, finely diced
1/2 cup chopped pecans
2 Tbsp butter
1/4 cup seedless raisins
4 cups cooked rice 
1 Tbsp. each of thyme basil and oregano
Salt and pepper to taste

Saute and green onions and pecans briefly in butter until the pecans are fragrant. Add raisins and heat thoroughly-they will puff up. Add the thyme, basil and oregano to the rice and toss. Salt and pepper to taste.

Chicken Tetrazzini

Chicken Tetrazzini
Serves 8

War has been declared on Chicken Tetrazzini in recent years.  chefs and food editors turn their noses up at it; which must mean it's really good, and it is.  You can't stack it, it never looks "sexy" and in other words, it's just not fashionable.  Fine by me!
Best not to reheat Tetrazzini, as it has a tendency to dry out. Cooking the pasta in the broth from boiling the chicken adds another layer of flavor. Layer flavors for more umph whenever you can.

1 3-pound chicken, cut in pieces, or the equivalent in pieces of whatever is on sale
1 tsp. Salt
1/4 tsp. Pepper
Celery tops from 1 stalk of celery (what you would normally throw away)
1 onion, chopped (thrown the ends and the skins in your pot with the chicken-makes a nice yellow color)
1 bay leaf
1/4 lb. Butter
1/4 lb. Mushrooms, sliced
1 pint heavy cream
2 Tsp. Dry vermouth
1 ½ Tbsp. Sherry
Salt and pepper to taste
2 tbsp butter
2 Tbsp. Flour
1/4 lb. Pasta
5 Tbsp. Grated Parmesan

Put the chicken pieces in the pot, cover with water. Add salt, pepper, celery tops, onion (with the trimmings you would normally throw away) and bay leaf. Bring to boil, simmer for about 45 minutes. When tender, drain. Let cool, then remove the chicken meat from the bone and cut into strips. Strain and reserve your broth for boiling your pasta.

Melt butter in skillet. Saute mushrooms. Add chicken, cream, vermouth and sherry. Season with salt and pepper.

Knead butter and flour together with your hands to form a smooth past-no lumps. Heat the chicken-cream mixture almost to boiling. Stir flour-butter paste into it. Stir, over medium heat, until thick and smooth.

Cook noodles in the broth from boiling the chicken until tender. Drain. Spread noodles in bottom of a buttered 8 x 11 pan. Pour chicken mixture with noodles. Sprinkle with grated Parmesan. Bake at 375 degrees for 20 minutes.

CHICKEN CACCIATORE

Chicken Cacciatore
Serves 4

1 4-lb chicken (or 4 # chicken pieces)
2 to 3 Tbsp. Flour
1/4 cup olive oil
2 Tbsp chopped French shallots
1 clove garlic, minced
1/4 cup tomato paste
½ cup white wine
1 tsp salt
1/4 tsp white pepper
3/4 cup chicken stock
1 bay leaf
1/8 tsp. thyme
1/8 tsp. Sweet marjoram
1 cup sliced or quartered fresh mushrooms
2 Tbsp brandy or muscatel wine (optional)

Cut chicken into individual pieces. Dredge pieces in flour. Sautè until golden brown in olive oil with the shallots. Add the garlic and cook it only briefly to keep from burning it.

Add the remaining ingredients to the sautèed chicken, cover, and simmer for 1 hour or until tender.

Serve with cooked pasta. Saute some minced garlic and parsley in butter and then toss the pasta with it. Sprinkle with Parmesan if you like.

CARBONNADES a la FLAMMANDE, Belgian Beef in Beer and Onions

Carbonnades a la Flammande
(Flemish Beef in Beer)
Serves 6.

3 lbs. Lean chuck or rump roast
3 Tbsp oil
6 cups sliced onions
salt and pepper to taste
4 cloves garlic, minced
1 cup beef stock
2 to 3 cups beer
2 Tbsp. Brown sugar
1 bay leaf, crumbled
½ tsp. Thyme
2 Tbsp cornstarch
2 Tbsp wine vinegar

Slice the beef into serving pieces ½ inch thick. Dry on paper towels. In a large heavy skillet or, brown beef slices quickly in oil. Remove from skillet and set aside.

Reduce heat to medium. Brown onions lightly in the dripping for about 10 minutes, stirring often. Remove from heat. Season with salt and pepper; stir in garlic.

Arrange half the beef in Dutch Oven and season lightly with salt and pepper. Cover with a layer of onion. Repeat.

Heat beef stock in the browning skillet and pour over meat. Add enough beer to barely cover meat. Stir in brown sugar. Place the crumbled bay leaf and thyme between some of the slicdes of meat and around and atop the contents of the Dutch oven. Bake in a 325 degree oven for 2 ½ hours. Remove from the oven.

Using a ladle, remove liquid from the casserole into a saucepan: skim off the fat. Blend together the cornstarch and vinegar, add to the liquid and simmer for 3 to four minutes. Taste for seasoning. Pour the sauce back over the meat. Serve. (This dish freezes well.)

Serve with parsley potatoes, green salad and, of course, some good Belgian Beer (i.e. Chimay).

TABOULIi

Tabouli
Serves 8

Often served with shish kebabs.

Tabouli should be equal parts minced parsley and cracked wheat (bulgur). Keep that in mind when you read 3 bunches of parsley in the recipe. Rarely you will find huge bundles of parsley in the grocery but that is exactly what you will need; in that case use only one bunch. Otherwise, use three or even four bunches of flat leaved parsley. Never use the curly parsley in food, it has virtually no flavor
Bulgur wheat can be purchased at a health food store if it’s not available in the supermarket.

1 ½ cups bulgur wheat or 1 ½ cups cracked wheat
1 bunch green onions
1 green pepper
1 cucumber, peeled and seeded
3 large tomatoes or 1 qt. halved cherry tomatoes
1 large bunch or 3 or four "regular" bunches flat leaved parsley.
3 Tbsp. Good olive
1/4 cup lemon juice
1 tsp. Salt
½ tsp pepper
1 clove garlic, minced

Pour boiling water over the wheat and let stand until water is absorbed, about ½ hour. Squeeze dry between your hands.

Chop the vegetables fine and mix with the wheat.
To vegetables and wheat mixture add oil, lemon juice, garlic, salt, pepper. Mix well, refrigerate and set for two hours.

CHINESE TURKEY, For buffet service

Chinese Turkey 
For cold buffet service.  

Very versatile.  Serve hot or cold.

1 8-lb. Turkey
Salt
1/4 cup grated fresh ginger or 3 Tbsp. Powdered ginger
3 Tbsp. Bourbon
3 Tbsp. Soy Sauce
Salad oil
Salt and pepper

The day before:
Combine ginger with bourbon and soy sauce. Rub turkey inside and out with ginger mixture. Put into brown paper bag (or plastic bag) and store in refrigerator overnight!
Next day:

Remove turkey from paper bag, rub inside and out with oil; do the same with salt and pepper.  Place on rack in roasting pan; do NOT cover!  bake at 400 degrees for 30 minutes; lower oven temperature to 350 degrees and bake for 2 1/2 hours. 

Remove meat from bones. Slice thinly and serve with an assortment of breads and rolls. Small bowls filled with soft butter, mayonnaise, hot mustard and creamy horseradish sauce completes the buffet feast.

BEER CHEESE SPREAD

Beer Cheese Spread

1 cup beer 1 pound extra-sharp Cheddar cheese, shredded 2 cloves garlic, minced 1 teaspoon dry mustard powder 1/2 teaspoon freshly ground black pepper

1/2 teaspoon cayenne pepper 1/4 teaspoon salt 1/4 teaspoon hot pepper sauce (such as Tabasco®) 1/4 teaspoon Worcestershire sauce 1 pinch cayenne pepper, or to taste

	Pour beer into a bowl and whisk until beer loses its carbonation, about 30 seconds. Set aside.
	Place shredded cheese into the work bowl of a food processor; add garlic, dry mustard powder, black pepper, 1/2 teaspoon cayenne pepper, salt, hot sauce, Worcestershire sauce, and flat beer.
	Process until smooth and creamy, pulsing a few times, scraping the sides, and blending for about 2 total minutes. Taste and adjust seasoning. If adding more seasoning, pulse a few times to mix.
	Transfer cheese spread to a bowl and sprinkle with a pinch of cayenne pepper. Spread tastes best when refrigerated overnight to blend flavors, but it can be served right away if needed.

SHE CRAB SOUP

She Crab Soup

I usually grate the onion.  The mace makes a lot of difference and is used in a good many southern things.  You can discreetly add it to so many things, it's a good investment.

Serves 6 to 8
2 Tbsp. Butter
2 Tbsp. finely minced onion
2 Tbsp flour
3 cups milk mixed with 1 cup cream
1 8-oz can of crabmeat
1/4 tsp. ground mace
½ tsp. Salt
1/8 tsp. Pepper
1/4 cup sherry
Salt and pepper to taste
2 Tbsp. Chopped parsley

Melt butter. Add onion, cook 1 minute. Stir in flour, Mix well. Add milk and cream all at once. Bring to boil, stirring constantly add crabmeat and any liquid from thawing, mace, salt and pepper. Reduce heat to low, cover, and simmer 20 minutes.

Add sherry just before serving and season to taste with salt and pepper. Transfer to a tureen or individual cups and sprinkle with parsley.

SPEEDY BORSCHT

Speedy Borscht
It pays to keep a few convenience foods around.  This is brutally good.  Serve it HOT in winter too.
Serves 6

1 16-oz. Can beets
1 10 1/2-oz cans beef consumme
2 Tbsp. Lemon juice
Sour cream
Snipped or chopped parsley for garnish

Drain beets, reserving the liquid. Finely chop 2/3 cup of beets. Combine reserved beet liquid, chopped beets, consume and lemon juice. Chill soup. Also chill cups or bowls so that each serving will be frosty cold.

Stir borscht just before ladling into bowls. Top each serving with a dollop of sour cream. Sprinkle with parsley.

CHILLED TOMATO BOUILLION

Chilled Tomato Bouillon
More popular today in France than here, but once all the rage.
Serves 6

1/4 cup diced celery
1/4 cup diced carrots
1/4 cup chopped onion
2 sprigs parsley
4 cups tomato juice
1/8 to 1/4 tsp. White pepper
6 whole cloves
1 bay leaf
1 tsp. Salt
1/8 tsp. Dried thyme
2 cups chilled beef bouillon or consume 
6 thin slices lemon for garnish

Combine all the ingredients except the bouillon or consume, the lemon slices and green onions. Bring to a boil. Reduce heat, cover, and simmer over very low heat 1 hour. Strain; then refrigerate overnight to chill.

Fifteen minutes before serving, combine the tomato mixture with bouillon. Serve in punch cups, filled 1/4 full of crushed ice. Garnish with lemon slices.
For an elegant touch serve soup in silver or chilled crystal punch cups prior to dinner.
Serve green onions to the side as stirrers when using old-fashioned glasses.

HAM MOUSSE with CUMBERLAND SAUCE

Ham Mousse
Serve on slices of good French bread and Cumberland Sauce

2 Tbsp. Unflavored gelatin
½ cup cold chicken broth
1 cup hot chicken broth
3 egg yolks
1 ½ cups cream
2 cups cooked ham, cut in small pieces
½ cup sherry
1 cup heavy cream, whipped

Soften the gelatin in the cold broth, then dissolve the softened gelatin in the hot broth.
Beat the egg yolks, add cream and cook over low heat, stirring constantly until it thickens and the sauce coats the back of a spoon. Add gelatin mixture.

Put 1/4 of the chopped ham in a blender, add 1/4 of the cooked gelatin mixture and blend. Continue until the ham and sauce are all blended. Add sherry. Chill until mixture begins to set.
Whip the cream and fold it into the ham mixture. Pour into a mold (a glass mixing bowl will do) rinsed with cold water. Cover with plastic wrap and chill until firm.
NOTE: This has been adapted to a blender. The original called for chopping the meat very finely and added all of it to all of the sauce. 

Cumberland Sauce
This is the best of all sauces for cold meat, legendary with venison. The sauce is served cold but may be served with warm or hot meats, with smoked meats and chicken as well.

With a vegetable peeler pare the rind from 2 large oranges.
Slice into matchsticks. Plunge into boiling water and boil 5 minutes. Strain.
Put them in a bowl with 4 Tbsp. Redcurrant jelly, a heaping teaspoon of Dijon or Creole mustard, a pinch of pepper and salt and a pinch of ground ginger (dried).

Melt the mixture over very low heat, stirring-don’t let it catch on the bottom. Add 7 or 8 Tbsp. Port wine. Stir and cook for another 5 minutes.
You should have no lumps, if you do blend, it in your blender. Serve cold.

FRENCH (WHITE) REMOULADE

French (White) Remoulade
Any good hot and spicy mustard will work.  I like Woeber's up here in Indiana.

1 cup mayonnaise
½ cup Creole Mustard 
2 Tbsp. Lemon juice
½ tsp. Tabasco sauce, or sriracha
1 tsp. Worcestershire sauce
1 cove garlic, minced
½ tsp. Salt
3 green onions, diced

Combine all ingredients and stir together to blend well.

RED REMOULADE

Red Remoulade
The real thing from 1870-no mayonnaise in this one.

½ cup ketchup, or more to taste
½ cup Creole Mustard plus more to taste-(any coarse seeded mustard will do in a pinch)
1 Tbsp. Paprika
½ tsp. Salt
2 Tbsp. Lemon juice
1/4 tsp. Tabasco
½ tsp. Minced garlic
1 cup olive oil
3 green onions, chopped

Combine all ingredients except oil and green onions. Whisk in the oil until all is incorporated. Taste and adjust ketchup and mustard as desired. Stir in green onions.

Mix with cooked shrimp, put on a plate of salad greens and serve with wedges of hard boiled eggs and boiled potatoes and grilled slices of smoked sausage, cut on the bias.

COFFEE NOG

Coffee Nog
Makes one gallon

4 cups strong hot coffee
2 quarts vanilla ice cream
4 cups good bourbon
1 cup Myers dark rum

Pour coffee over ice cream to melt it.

FRESH STRAWBERRY PIE

Fresh Strawberry Pie

Makes 2 pies
2 (8 inch) pie shells, baked
2 1/2 quarts fresh strawberries (that’s the large baskets, if you’re using the small baskets you’ll need five of them
2 cup white sugar
4 tablespoons cornstarch
2 cups water
(3 ounce) package strawberry flavored
gelatin

Directions:
1. In a saucepan, mix together the sugar, jello and corn starch; make sure to blend corn starch in completely. Add the water, and bring to a boil over medium heat until mixture thickens. Remove from heat. Let mixture cool to room temperature.

2. Place strawberries in baked pie shells; position berries with points facing up. Pour cooled gel mixture over strawberries.

3. Refrigerate until set. Serve with whipped cream, if desired.

SWEET BEER BREAD

Sweet Beer Bread

3 cups self-rising flour
1/2 cup sugar
1 (12-ounce) bottle beer
1/4 cup butter or margarine, melted 

Preparation
Stir together first 3 ingredients; pour into a lightly greased 9- x 5-inch loaf pan.
Bake at 350 degrees for 45 minutes. Pour melted butter over top. Bake 10 more minutes.

*Non-alcoholic or light beer may be substituted.
Cheddar-Chive Beer Bread: Add 3/4 cup shredded sharp Cheddar cheese and 2 tablespoons chopped fresh chives to dry ingredients.

CHESS PIE

Chess Pie

5 eggs
2 cups sugar
1 Tbsp. Cornmeal
1/4 cup plus 2 Tbsp butter, melted
2 Tbsp lemon juice
1 ½ tsp. Vanilla extract
Pastry (recipe follows)

Beat eggs with a wire whisk or fork; add next 3 ingredients, mixing well. Stir in lemon juice and vanilla; pour into prepared pastry shell. Bake at 400 degrees for 10 minutes. Reduce heat to 350 degrees and bake an additional 30 minutes.

Pastry:
1 1/3 cups flour
½ tsp. Salt
1/8 tsp ground nutmeg
1/3 cup vegetable oil
3 Tbsp cold milk

Combine flour, salt and nutmeg; add oil and milk, stirring until mixture forms a ball.
Roll Dough to 1/8 inch thickness ona lightly floured surface. Fit pastry into a 9-inch pie plate.

HONEY PECAN MUFFINS

Honey Pecan Muffins
Makes 2 dozen

1 cup milk
1 cup honey
½ cup sugar
1/4 cup butter
2 1/4 cups flour
1 tsp. Baking soda
½ tsp. Salt
½ tsp. Nutmeg
2 egg yolks
3/4 cup chopped pecans
cream cheese (optional)

In a saucepan over medium-low heat, heat milk, honey, sugar and butter until well blended, stirring occasionally. Cool to near room temperature.
On a sheet of waxed paper, sift together flour, baking soda, salt and nutmeg, set aside.

In a large bowl, beat egg yolks slightly with fork. Stir in cooled honey mixture.  Gradually stir in flour and pecans just until mixed. Pour into greased muffin tins and let stand 5 minutes. Bake until golden brown (about 20 to 25 minutes) in a 400 degree oven. Serve piping hot with cream cheese.

BARBEQUED CHICKEN in FOIL PACKETS

No Mess Barbequed Chicken

Chicken BBQ Sauces in the deep South tend to be lighter and include a little lemon juice. The virtue of this sauce is that it is not only good, but requires no cooking and is made from things you probably already have in the pantry.
This is basically the same technique used in my Oven Ribs Recipe.

BBQ Sauce (double this recipe for 4 whole chicken breasts)
½ cup water
1/3 cup vinegar
1/3 cup ketchup
1/4 cup brown sugar
4 Tbsp. Butter, melted
2 Tbsp. Worcestershire Sauce
2 Tbsp. lemon juice
1 Tbsp. salt, (start with 1 tsp. And add more at the table as needed)
2 tsp. Paprika
2 tsp. Dry mustard
1 tsp. Pepper
1 Tbsp. Chili powder
4 whole chicken breasts, (split in half)

Place all ingredients for sauce in an electric blender and blend well, or just mix up thoroughly with a whisk or spoon.

Place single portion of chicken in foil packages, skin side up.
Pour barbeque sauce over chicken packages, reserving 1 cup sauce. Close the foil and bake 45 minutes in a 400 degree oven.

Open foil packages and pour remaining sauce over chicken.
Bake 15 minutes longer.
No muss, no fuss. Clean up is a breeze. 

NOTE:
If you don’t have time to make the sauce just use any sauce you have on hand. In the 1950's they often used salad dressings as barbeque sauces and here that would be quite good.

FRESH CRANBERRY ORANGE RELISH

FRESH CRANBERRY ORANGE RELISH

1 12 oz pkg fresh cranberries
1 orange

Put washed, drained cranberries in a food processor with 1 orange which has been peeled and quartered with all seeds being removed.
Pulse for a few seconds, just until coarsely chopped. Stop and scrape down sides of bowl, if necessary, to chop evenly.

Add 3/4 to 1 cup of sugar and taste adjusting sweetness as desired.  Stir well and refrigerate for at least 2 hours before serving.
Cranberry Orange Relish may be frozen for up to 2 months.
Makes about 2 1/2 cups.

RED VELVET CAKE

Red Velvet Cake 

2 ½ cups self-rising flour (preferably White Lily)
1 teaspoon baking soda
1 1/2 cups sugar
1 1/2 cups vegetable oil
2 large eggs, lightly beaten
1 teaspoon white vinegar
1 teaspoon pure vanilla extract
1 cup whole buttermilk
2 ½ tablespoons red food coloring
Vegetable-oil cooking spray

Preheat oven to 350 degrees. Spray three 9-by-2-inch round cake pans with cooking spray, and line with wax paper. Set aside. In a medium bowl, sift together flour and baking soda. Set aside.

In a medium bowl, combine sugar, vegetable oil, eggs, vinegar, and vanilla. With an electric mixer, beat until light and fluffy, about 2 minutes. Gradually add flour mixture, and mix on low speed just until flour has been incorporated. Slowly add buttermilk. Add food coloring, and beat to combine.

Divide batter among pans; each pan will be about half full. Tap pans on counter to remove bubbles. Bake until a cake tester inserted into the middle comes out clean, about 30 minutes. Remove the pans to a rack to cool for 5 minutes. Invert pans onto wire racks sprayed with vegetable oil to cool cake completely, or quick-chill in the freezer for 10 to 15 minutes.

To assemble, place one layer, top side down, on a cake stand. Using an offset spatula, spread with 1/4 inch of frosting. Repeat with remaining layers. To frost the top and sides of the cake, work from the center toward and over the edge, making sure to evenly coat. Store in an airtight container for up to one week.

Cream Cheese Frosting for Red Velvet Cake
Makes 6 cups

8 ounces cream cheese, room temperature
½ cup (1 stick) margarine, room temperature
1 pound confectioner's sugar, sifted
1 cup finely chopped pecans
1 teaspoon pure vanilla extract
Place cream cheese and margarine in a medium bowl. With a handheld electric mixer, beat until light and fluffy, about 2 minutes. Add sugar, pecans, and vanilla. Beat, on low speed to combine. If too soft, chill until slightly stiff, about 10 minutes, before using.

MARINARA SAUCE

Marinara Sauce

1 quart whole tomatoes, undrained
24 ounces tomato sauce
1 cup chopped onion
1/4 cup sugar
3 garlic cloves, minced
1 tablespoon olive oil
2 teaspoons dried basil
1 teaspoon dried oregano
1 teaspoon dried Italian spices
1/8-1/4 teaspoon red pepper flake
1 bay leaf

Sautè onions and garlic in oil till soft. Add whole tomatoes, breaking them up with spoon into smaller chunks. Let tomato liquid simmer down for about 15 minutes. Add all other ingredients and simmer on low heat for 30 minutes. 
Serves 6.

SHRIMP BOIL

Shrimp Boil
Social Catalyst as well as brilliant food!

Use the same technique for crawfish or crabs or a mixture.

6 quarts water
3/4 cup of Old Bay, 1 package Zatarain’s Shrimp and Crab Boil or 1 small bottle Zatarain’s liquid crab boil.
4 onions, quartered, 6 whole heads of garlic,
4 lemons, squeezed, drop in the squeezed skins,
1 bunch celery, chopped into 3-inch sticks
4 carrots, peeled and cut into 1-inch lengths
2 pounds new red potatoes
2 pounds hot smoked sausage links, cut into 2 inch pieces
8 ears corn - husked, cleaned and broken into quarters
5 pounds large fresh shrimp, unpeeled
　
Bring water and Old Bay Seasoning to boil in a large stockpot.
Add potatoes, onions garlic, lemons, celery, carrots. Return to the boil and cook for 15 minutes. Add sausage, return to the boil and cook for 5 minutes more. Add corn, return to the boil and cook for another 5 minutes. Stir in the shrimp and cook until shrimp are pink, about 5 minutes (no need to return to the boil). Drain immediately and serve.

VIETNAMESE PORK MEATBALLS with ASIAN NOODLES

Vietnamese Pork Meatballs with Asian Noodles

SOFTEN IN 6 CUPS BOILING WATER:
¼ lb. rice stick noodles or Ramen noodles
Soften the noodles by pouring boiling water over them and soaking until
pliable, about 15 minutes. Pull apart any clumps with your fingers, drain,
and set aside.

FOR THE MEATBALLS—
Combine, taste test, and chill:
½ lb. ground pork, chilled
3 T. scallions, minced (white and
green part)
2 T. chopped fresh cilantro
1 T. fresh ginger, peeled, minced
1 T. garlic, minced (about 2 cloves)
1 T. low-sodium soy sauce
1 t. chili garlic sauce
1/4 t. each kosher salt and pepper

For the meatballs, gently mix all ingredients in a small bowl.
To taste test for seasoning, heat a small nonstick skillet over medium heat and
add a small patty of the meatball mixture. Saute on both sides until cooked
through; taste and adjust seasonings if necessary. Chill until ready to use. You can do this ahead of time, even the day prior to assembling the soup.

FOR THE SOUP—
Bring to a simmer:
6 cups chicken stock,
2 T. soy sauce
1 T. fresh ginger, peeled, minced
1 T. garlic, minced (about 2 cloves)
1 T. sugar
1 t. chili garlic sauce
1 t. fish sauce

In large saucepan, simmer chicken stock, soy sauce, ginger, garlic, sugar,
chili garlic sauce, and fish sauce. Add, by teaspoon fulls and simmer:

The meatball mixture
Add the meatball mixture to the simmering
broth in small teaspoonfuls. Simmer just until meatballs are cooked (they'll float when done). Off the heat add:
Softened rice stick noodles
1 cup napa cabbage,
cut into 1" ribbons
½ cup carrot, peeled, julienned
1 T. fresh lemon juice
½ t. dark sesame oil
Off heat, add noodles, cabbage, carrot,
lemon juice, and sesame oil.
Ladle into bowls, garnish with scallions, and serve.

Just before serving garnish with:
1/4 cup scallions cut on the bias (crossways and at a slant-that's the Asian way)

SALMON RILLETTES

Salmon Rillettes

8 ounce piece of salmon, preferably wild, bones removed
salt
5 tablespoons butter
1 tablespoon olive oil
1½ tablespoons fresh lemon juice
2 tablespoons chopped chives
4 ounces smoked salmon, cut into thin strips, then cut into ½-inch pieces
¼ teaspoon chili powder

Season the salmon on both sides lightly with a bit of salt. Put on a plate with a Tablespoon of water, cover with plastic wrap and microwave about 4 minutes, until it flakes easily.

In a medium-sized bowl, mash together with a fork the butter and the olive oil until very smooth; otherwise there’ll be big chunks of butter in the finished rillettes.

Stir in the lemon juice, then the chopped chives and smoked salmon.

Remove the skin from the salmon (if it has any) and flake the cooked salmon over the mixture, then fold the pieces of salmon into the rillette mixture along with the chili powder.

Season with salt, if necessary.

Scrape into a serving dish, cover, and chill for at least two hours. Let come to room temperature before serving.

Storage: The rillettes can be made up to two days in advance of being served and refrigerated. They can also be frozen, well-wrapped, for up to two months.

　

HONEY, MUSTARD and CURRY GRILLING SAUCE

Honey, Mustard and Curry Grilling Sauce

Excellent for charcoaling chicken, ham or pork. It is also a fine table sauce.

1 c honey
1 c. prepared (yellow) mustard
1 tsp. Curry powder

Mix and warm. Use to baste meat after it gets half-cooked.

CREOLE ITALIAN MEATBALLS in RED GRAVY

Creole Italian Meatballs in Red Gravy

General observations for good meatballs:
Handle the meat gently; don’t pack it. The object is to keep them tender, yet firm enough not to fall apart. Mix your meat and seasonings with your hands, gently but thoroughly. Use an ice cream scoop to dip out each meatball; put the meatballs on a foil or paper-covered cookie sheet (to minimize clean-up); then roll each into a round ball. No ice cream scoop? No problem, use a Tablespoon; just make those 10 meatballs about the same size. Keep nearby a bowl of water in which to dip your hands, preventing the meat from sticking to them.

Use the pan in which you fried your meatballs to fry your sauce ingredients-those crusty bits left behind from frying the meatballs harbor a good deal of flavor.
　
Serve with 1 pound pasta of choice.

1 pound lean ground beef, preferably chuck
1 medium onion, minced
3 or 4 toes garlic, minced
½ small green pepper (optional), minced
2 eggs
3-inch piece stale French bread, soaked in water, squeezed out well
Salt and pepper and chopped parsley
½ to 1 cup Italian bread crumbs
½ cup grated Parmesan cheese (optional)
Olive oil for pan-frying, you do not deep-fry these. You may need to add a little from time to time
　
Place all ingredients except bread crumbs in a large bowl and mix gently but thoroughly. Add bread crumbs to tighten the consistency of the meat and add Parmesan cheese if desired.
Make a small patty. Fry in olive oil, and taste for seasoning. Adjust salt, pepper or bread crumbs if necessary.

Shape mixture into 10 balls. Heat olive oil in a large skillet and brown the meatballs. After browning, move meatballs to the pan in which the gravy is to be cooked. Stir the sauce carefully so as not to cut into the meatballs.

Tomato Gravy
about 1/4 cup olive oil
1 large onion, chopped
2 green onions, chopped
3 or 4 large cloves of garlic, chopped
1/4 to ½ green bell pepper, chopped (optional)
1 (6-ounce) can tomato paste
1 or 2 Tbsp. sugar
Oregano and sweet basil to taste
1 (16 ounce) can canned plum tomatoes in puree with basil, slightly chopped
Salt and pepper
Chopped fresh Italian Parsley

In the same skillet in which the meatballs were fried, heat olive oil and fry onions, garlic and green pepper until soft. Scrape up browned pieces of meat while frying vegetables. Do not let the garlic burn or it will taste bitter.

Add tomato paste, sugar, oregano, basil and parsley. Fry until slightly brown, being sure not to burn the paste. Add plum tomatoes to the skillet. Mix well and let simmer a couple of minutes to evaporate some of the liquid.

Transfer this mixture to a large saucepan. Fill each empty tomato and tomato paste can twice with water; add to sauce. You may add a splash of wine when adding the water. Add salt and pepper to taste. Add parsley. Cover saucepan, bring to a boil, reduce heat and let simmer until thick or the consistency you prefer.

At this point you can put hot meatballs and sauce into a Dutch Oven together and bake, covered for 30 minutes at 300 degrees. Highly recommended.

Variation: Brown Italian sausages or chicken pieces (wings in particular) as you would the meatballs, then place them in the pan with sauce to be cooked. Proceed as for meatballs.

To add to your confusion. The plum tomatoes in puree with basil are entirely optional. You can use a can of tomato puree or a can of diced tomatoes and a can of puree. If you want to reduce the water called for in the recipe because you used extra tomatoes feel free, it really doesn’t matter much.

PATE BRISÉE-CLASSIC PIE CRUST

Classic Pie Crust
Pate Brisée 
　
Makes 1 double-crust or 2 single-crust 9- to 10-inch pies.

I chill, and when possible freeze all the ingredients when I make pie crust. If you freeze the butter and lard you can grate them by hand right into the frozen dry ingredients. Pastry LOVES cold. I do this all by hand and it's common sense. You don't need a processor.

2 ½ cups all-purpose flour
1 teaspoon salt
1 teaspoon sugar
1 cup (2 sticks) unsalted butter, chilled and cut into small pieces (I use half lard and half butter)
1/4 to ½ cup ice water

In the bowl of a food processor, combine flour, salt, and sugar. Add butter, and process until the mixture resembles coarse meal, 8 to 10 seconds.
With machine running, add ice water in a slow, steady stream through feed tube. Pulse until dough holds together without being wet or sticky; be careful not to process more than 30 seconds. To test, squeeze a small amount together: If it is crumbly, add more ice water, 1 tablespoon at a time.
　
Divide dough into two equal balls. Flatten each ball into a disc and wrap in plastic. Transfer to the refrigerator and chill at least 1 hour. Dough may be stored, frozen, up to 1 month
　
　

SHRIMP and GRITS

Shrimp and Grits

Cheese grits (recipe below)
1 pound fresh shrimp
6 slices bacon
Peanut oil
2 cups sliced white button mushrooms
1 cup minced scallions
1 large clove garlic, peeled and minced
4 teaspoons lemon juice
Tabasco sauce
Salt and pepper
2 tablespoons chopped fresh parsley

Prepare grits and hold in a warm place or in a double boiler
Peel shrimp, rinse, and pat dry
Dice bacon and sautè
Add enough peanut oil top the pan to make a layer of fat about 1/8 inch thick. When oil is quite hot, add shrimp in an even layer. Turn shrimp as they color; add mushrooms, and sautè
Add scallions and garlic. Heat and stir for about a minute more. Season with lemon juice, a dash or two of Tabasco, salt and pepper to taste, and parsley.
Divide the grits among four plates. Spoon the shrimp on top, sprinkle with crumbled bacon, and serve immediately.

Cheese Grits, for Shrimp & Grits
1 cup stone-ground or quick grits
(not instant)
4 cups milk
1 cup grated cheddar cheese
1/4 cup grated Parmesan cheese
4 tablespoons butter
1/2 teaspoon salt
1/8 teaspoon pepper
Pinch of cayenne pepper
1/4 teaspoon Tabasco sauce

Cook grits according to package instructions for 1 cup of dry grits. Turn off heat and add remaining ingredients to sauce pan. Stir until just mixed and serve.

CREAMED CHICKEN

Creamed Chicken

2 cups chopped cooked chicken
1 (4 oz.) Can sliced mushrooms, drained*
1 hard-cooked egg, chopped
½ medium green bell pepper, chopped
2 Tbsp chopped pimento
3 Tbsp butter or margarine
1/4 cup flour
2 cups milk
1 cup chicken broth
1 tsp salt
½ tsp paprika
1/4 tsp celery seeds (optional)
Toast points or rice to serve

Combine chicken, mushrooms(*2 cups of fresh mushrooms, sauteed in butter will work just fine), egg, green pepper, and pimiento, Set aside.

Melt butter in top of a double boiler over boiling water. Add flour, stirring constantly. Gradually add milk and chicken broth, blending well. Cook until thickened. Remove from heat; stir in salt, paprika, celery seeds and chicken mixture, mixing well. Serve over hot toast points. 6 servings

NOTE: May substitute chopped shrimp or tuna for chicken!

CHEESE PUDDING

Cheese Pudding

10 slices bread
½ cup butter
3 cups (12 ounces) shredded sharp Cheddar cheese
3 eggs
2 cups milk
½ tsp. Cayenne
½ tsp. Salt
½ tsp dry mustard
1/4 tsp Worcestershire

Remove crust from bread; cut bread into cubes, and toss with melted butter. Place half of bread cubes in a greased 2-qt. baking dish. Sprinkle half of cheese over bread cubes. Repeat procedure with remaining bread cubes and cheese.

Combine remaining ingredients; beat well. Pour over top of casserole. Chill overnight.

Bake at 325 degrees for 1 hour and 10 minutes, or until lightly browned. Serve warm, and garnish with parsley if desired. 6 to 8 servings.

POSOLE

Posole
One of the world’s great soup meals. 

1 Boston Butt roast (bone in or boneless, doesn’t really matter)
Water to cover by an inch
1 onion, chopped
4 cloves garlic. 
Don’t salt and pepper it until it until it’s in the bowl and you’re ready to eat it, then season to taste.
　
On the stovetop just simmer your pork butt for about 4 hours. In a crock pot, cook it about 6 on high-when it is falling apart tender it’s done. You can refrigerate it (it’s as soup so there is no need to remove the pork from the broth) overnight to remove all the fat that will accumulate on top, or just skim it carefully instead.

Those of you who attended the cooking classes will know that you can flatten paper towels on the surface of the broth, remove them and they will have soaked up the grease without disturbing the broth. Repeat as needed.

"Pull" the pork. That means remove the meat from the bone and all the fat from the meat. Return the meat to the broth. Throw away the bone and fat.

Now add:
2 29-oz cans hominy and the juice of one lime.
Simple Chilie Sauce to stir into the posole pot:
1 cellophane package of chiles Colorado (the big dried red ones they make ristras from).
1 small onion
5 cloves garlic, chopped
1 Tsp. Oregano-mexican oregano is best and no it is not the same as the "normal" oregano-it’s an entirely different herb.
1 cup of the broth from the soup pot
1 Tsp. Ground cumin
hot sauce to taste

I toast my peppers in a dry pan but it’s not really necessary.

Put the cup of broth and all the ingredients in a saucepan and bring to a boil. Reduce heat and simmer, covered until the peppers, are re-hydrated and soft. Buzz up in your processor and add to the soup. That’s it. Now all you need to do is fix your toppings and everyone can add what they like.
Some people put in finely shredded cabbage and serve with warm tortillas or corn chips.

Other Toppings:
3 limes, cut in wedges
1 bunch green onions, thinly sliced
1 bunch cilantro, chopped
1 fresh avocado, cut in chunks

If you’re not serving tortillas a bag of tortilla chips is most welcome, guests can crumble them into their soup or eat them out of hand.

To serve, heat the broth with the meat. Everyone gets a bowl of the soup and helps themselves to the toppings.

LADY BALTIMORE CAKE

LADY BALTIMORE CAKE

Small amount of vegetable shortening and flour for preparing pans

Batter:

3 cups sifted cake flour
3 teaspoons baking powder
¼ teaspoon salt
1 cup buttermilk, room temperature
1 teaspoon pure vanilla extract
½ teaspoon pure almond extract
1 cup unsalted butter, room temperature
2 cups granulated sugar
5 large egg whites

Fruit and Nut Filling:

¾ cup golden raisins
½ cup dried cranberries or cherries
½ cup dried figs, chopped into ¼ inch pieces
2 tablespoons orange flavored liqueur, such as Grand Marnier or Triple Sec
½ cup pecans, broken by hand into ¼ inch pieces

Meringue Frosting

6 large egg whites
1¾ cups granulated sugar
¼ cup water
2 tablespoons light corn syrup

Garnish:

¼ cup dried cranberries or cherries
¼ cup golden raisins
1 teaspoon granulated sugar
　
Tip: Use standard measuring cups and spoons or scales for accurate measuring.

Directions:

1.Preheat oven to 350o degrees F. Prepare three 9-inch round layer cake pans; lightly grease the pans with shortening and dust with flour. Tip: to make baked cake easier to remove from pan, lightly grease the pan, line the bottom with parchment paper, and then lightly grease the top of the parchment paper and dust the pan with flour.

 

Batter:

2.In a medium mixing bowl, combine flour, baking powder, and salt; sift or whisk together to mix. Set aside.
3.In a small mixing bowl, stir the buttermilk, vanilla extract, and almond extract together. Set aside.
4.In a large bowl of an electric mixer, cream the butter and sugar until light and fluffy.

Tip: To cream, start by placing the butter in the bowl, with an electric mixer on medium speed begin by beating the butter about 1 minute until it is smooth and light in color.

With the mixer still on medium speed, slowly add the sugar to the butter, either one tablespoon at a time, or in a very slow steady stream, taking from 4 to 8 minutes to add all of the sugar, and beating until the butter and sugar are fully incorporated and the mixture is a light, or pale yellow color, with a fluffy texture. While adding the sugar, stop the mixer occasionally to scrape the mixture off the paddle and scrape down the sides and bottom of the bowl with a rubber spatula so the mixture blends evenly.
5.With the mixer on low speed, add about one third of the flour mixture, mix just until the flour is almost completely blended. Scrape the bowl down, and add about one half of the buttermilk mixture, blending just until mixed. Scrape the bowl down again and continue alternating with the flour mixture and buttermilk mixture, ending with the last portion of the flour, and stirring just until blended. Set aside.
6.In a medium mixing bowl and using clean beaters, beat the egg whites with an electric mixer until stiff peaks form. Using a balloon type wire whisk or large rubber spatula, gently fold about ¼ of the beaten egg whites into the batter to lighten the batter, and then fold in the remaining egg whites.
Bake:
7.Spoon the batter into the prepared pans and smooth the surface with the back of a large spoon. Bake 20 to 22 minutes or until a long toothpick, wooden skewer, or cake tester inserted in the center comes out clean. Place pans on a wire cooling rack to cool for 10 to 15 minutes then remove cake from the pans and place the cake on the wire cooling rack to finish cooling.

Fruit and Nut Filling:

8.In a medium bowl, combine raisins, cranberries or cherries, figs, and liqueur. Set aside to let the fruit soak for 20 minutes.
9.By hand, break the pecans into ¼ inch pieces. Set aside
Meringue Frosting
10.In a large mixing bowl and using clean beaters, beat the egg whites with an electric mixer until stiff peaks form. Set aside.
11.In a small heavy saucepan, combine sugar, water, and corn syrup to create syrup. Cook over medium heat, stirring frequently, until sugar has dissolved and syrup is clear. Increase heat to high and bring syrup to a boil. Boil without stirring until syrup reaches 248 degrees on a candy thermometer, about 5 minutes. Remove from heat.
12.With the mixer at medium-high speed, pour the hot syrup slowly, in a thin steady stream into the beaten egg whites. Continue beating until the mixture is cool, thick, and shiny, 10 to 12 minutes. Frosting must be used immediately.
13.Add about 2 cups of the Meringue Frosting to the fruit mixture, stir in the nuts. Using an offset spatula, spread the fruit and nut filling evenly between the cake layers. Spread remaining frosting on sides and top of cake. Refrigerate leftovers.

Garnish:

14. In a small bowl, combine cranberries or cherries and golden raisins. Toss with sugar to coat. Arrange around base of frosted cake.