Combine all ingredients, except FRANKS, in saucepan. Simmer 15 min. Chill until serving time. Heat sauce in chafing dish 15 min. before serving. Add FRANK rounds; heat thoroughly. For serving, guests spear FRANKS with picks.

Brown cut up pieces of meat.Season with chili powder,salt and black pepper.Add chopped vegetables and V – 8 vegetable juice. Add ketchup and Worcestershire sauce to taste.Add water as needed.Cook until vegetables are tender and meat is done.

Make the pastry and chill for at least 1 hour before using. See that the lamb is fairly free of fat, and securely tied: put in a roasting pan and rub with about a third of the butter. Put into a very hot oven, 450F for 20-30 minutes. Take out and allow to cool slightly. […]

1. Remove ground lamb from crown roast and crumble it into a medium-sized, heat-resistant, non-metallic bowl. 2. Heat, uncovered, in e Oven 5 minutes, stirring frequently to break up meat. Drain fat and set meat aside. 3. In a small, heat-resistant, non-metallic bowl, melt butter in Microwave Oven 1 minute. 4. Add onion and celery […]

1. cook turkey then cool. Slice into thin slices 16-22 slices per pound. 2. combine mustard and salad dressing; blend well. 3. use 15 lb 10 oz (100) croissants, sliced in half. overlap croissants on 3 sheet pans (18 by 26″). Bake until crisp at 325f. 3-5 minutes or in 300f. convection oven about 3 […]

Remove skin and bones from smoked mackerel. Puree all ingredients in a food processor. Package for refrigerator.

Cut capsicums & eggplant into 1 cm wide strips & roast. Seal kangaroo in a hot frypan with a little buttuer or oil, & finish cooking in a med oven till done. Meanwhile, reduce wine to two Tbls. & add stock. Continue to reduce to 240 ml total volume. Correct seasoning. Whisk in a little […]

1. Cut veal into serving pieces. 2. Combine salt, paprika, oil, lemon juice, garlic, mustard, nut- meg and sugar in a shallow bowl. Stir to combine. 3. Dip each piece of veal into sauce and then coat well with flour. Reserve any remaining sauce. Brown veal in a small amount of oil in a 10-inch, […]

Place water, boneless pork, and pork liver in a 2-quart saucepan. Bring mixture to a boil over high heat. Reduce to a medium heat setting and simmer until pork is tender. Remove pork and liver from stock. Grind pork and liver (use food processor, if desired). Add onion, green onion, and other seasonings to stock. […]

Remove bones, skin, and all fat from chicken; cut into bite-sized pieces. In large skillet, heat oil on medium. Brown chicken on all sides. Drain mushrooms and add to skillet. Stir in flour. Add soup, wine, and water; cook, stirring, about 10 minutes, until sauce thickens. Stir in dry milk, salt, tarragon, and pepper. Drain […]