Shaker-Style Lemon Pie

It’s not often that the lemon’s fruit is used in a recipe. In this pie, thin slices of lemon cook together into a thick, creamy filling. To decorate the top, lay parallel strips of waxed paper a few inches apart, dust with powdered sugar, then remove the strips.

RECIPE INGREDIENTS
2 cups sugar
1/3 cup all-purpose flour
1/8 teaspoon salt
2/3 cup water
2 tablespoons margarine or butter, melted
3 slightly beaten eggs
2 teaspoons finely shredded lemon peel
2 lemons, peeled, very thinly sliced, and seeded
Pastry for Double-Crust Pie
Sifted powdered sugar
Other necessary recipes:
Basic Pie Pastry

DIRECTIONS
In a large mixing bowl combine sugar, flour, and salt. Add water, margarine or butter, eggs, and lemon peel; stir till well combined. Gently stir in lemon slices.


Prepare and roll out pastry as directed. Line a 9-inch pie plate with half of the pastry. Transfer filling to pastry-lined pie plate; trim pastry even with rim. Cut slits in top crust. Place crust on filling. Trim, seal, and crimp edge of pastry.


To prevent overbrowning, cover edge of pie with foil. Bake in a preheated 400 degrees F oven for 25 minutes. Remove foil and bake for 10-15 minutes more, or till top is golden. Cool on a rack. Before serving, dust with powdered sugar. Store, covered, in the refrigerator.

Chicken and Shrimp Jambalaya

Because andouille varies in spiciness, we suggest tasting a piece of the cooked sausage and then adjusting the amount of cayenne in the jambalaya to suit your taste. If you can’t find andouille, try tasso, chorizo, or linguiça; if using chorizo or linguiça, consider doubling the amount of cayenne. The onion, celery, bell pepper, and garlic can be chopped by hand instead of in the food processor. The shrimp don’t need to be deveined, but you can do so if you prefer. If you’re serving only four people, you may choose to skip the shredding step and serve the chicken on the bone.

RECIPE INGREDIENTS
1 medium onion, peeled, ends trimmed, and quartered lengthwise
1 medium rib of celery, cut crosswise into quarters
1 medium red bell pepper, stem removed, seeded, and quartered lengthwise
5 medium cloves of garlic, peeled
2 teaspoons vegetable oil
4 bone-in, skin-on chicken thighs
8 ounces andouille sausage , halved lengthwise and cut into 1/4-inch pieces
1 1/2 cups long grain white rice (10 ounces)
1 teaspoon table salt
1/2 teaspoon fresh thyme , minced
1/4 teaspoon cayenne pepper (see note)
1 can diced tomatoes (14 1/2-ounce), drained, 1/4 cup juice reserved
1 cup clam juice
1 1/2 cup low-sodium chicken broth
2 bay leaves
1 pound medium shrimp (31 to 35 shrimp per pound), or large shrimp, shelled
2 tablespoons fresh parsley , minced

DIRECTIONS
In food processor, pulse onion, celery, red pepper, and garlic until chopped fine, about
six 1-second pulses, scraping down sides of bowl once or twice. Do not overprocess; vegetables should not be pureed.


Heat oil in large heavy-bottomed Dutch oven over medium-high heat until shimmering but not smoking, about 2 minutes. Add chicken, skin-side down, and cook until golden brown, about 5 minutes. Using tongs, turn chicken and cook until golden brown on second side, about 3 minutes longer. Transfer chicken to plate and set aside.

Reduce heat to medium and add andouille; cook, stirring frequently, until browned, about 3 minutes. Using slotted spoon, transfer sausage to paper towel-lined plate and set aside.


Reduce heat to medium-low, add vegetables, and cook, stirring occasionally and scraping bottom of pot with wooden spoon, until vegetables have softened, about 4 minutes. Add rice, salt, thyme, and cayenne; cook, stirring frequently, until rice is coated with fat, about 1 minute. Add tomatoes, reserved tomato juice, clam juice, chicken broth, bay leaves, and browned sausage to pot; stir to combine. Remove and discard skin from chicken; place chicken, skinned-side down, on rice. Bring to boil, reduce heat to low, cover, and simmer for 15 minutes. Stir once, keeping chicken on top, skinned-side down. Replace cover and continue to simmer until chicken is no longer pink when cut into with paring knife, about 10 minutes more; transfer chicken to clean plate and set aside. Scatter shrimp over rice, cover, and continue to cook until rice is fully tender and shrimp are opaque and cooked through, about 5 minutes more.


While shrimp are cooking, shred chicken. When shrimp are cooked, discard bay leaves; off heat, stir in parsley and shredded chicken, and serve immediately.

Three Cheese Crab Quesadillas

Delicious appetizer that's great for holiday entertaining!

RECIPE INGREDIENTS
1 1/2 cups (8 oz.) fresh, cooked or chopped imitation crabmeat
1 cup (4 oz.) shredded monterey jack cheese, divided
1/2 cup (2 oz.) shredded mozzarella cheese
1/2 cup (2 oz.) shredded cheddar cheese
1 jar (12 oz.) CROSSE & BLACKWELL® Seafood Cocktail Sauce, divided
2 green onions, thinly sliced
1 clove garlic, finely chopped
8 8-inch soft taco-size flour tortillas
4 tablespoons butter as needed (approximately 1 tablespoon per quesadilla)

DIRECTIONS
Combine crabmeat, 1/2 cup Monterey Jack cheese, mozzarella cheese, cheddar cheese, 1/2 cup CROSSE & BLACKWELL® Seafood Cocktail Sauce, green onions and garlic in medium bowl; mix well. Spread about 1/2 cup mixture onto each of 4 tortillas; sprinkle evenly with remaining Monterey Jack cheese. Top with remaining tortillas.


Melt about 2 teaspoons butter in large skillet over medium-high heat. Add one quesadilla; cook for 2 to 3 minutes on each side or until golden brown. Repeat with remaining butter and quesadillas. Cut each quesadilla into eight wedges. Serve with remaining cocktail sauce.

Snickerdoodles

These citrus-flavored cookies with their cinnamon sugar coating have appeared under many different names in regional American cookbooks since the last century. In many Midwest cookbooks they are referred to as Snickerdoodles, as in this recipe.

RECIPE INGREDIENTS
2 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
Large pinch of grated nutmeg
1/2 cup unsalted butter, at room temperature
3/4 cup sugar
1 egg
1 egg yolk
1 teaspoon vanilla extract
1 teaspoon finely grated lemon or orange rind
2 teaspoons ground cinnamon, to coat
2 tablespoons sugar, to coat

DIRECTIONS
Preheat the oven to 375 degrees F.

Prepare two baking sheets by brushing with melted butter.


Sift together the flour, baking soda, salt and grated nutmeg. Cream together the butter and sugar and add the egg, egg yolk, vanilla and lemon or orange rind. Beat until light and fluffy. Add the sifted ingredients and mix well. Scrape down the sides, cover the bowl with a piece of plastic wrap and refrigerate for 30 minutes. Mix the cinnamon and sugar together in a small bowl.


Using a teaspoon, scoop up small amounts of the dough and roll them into balls about 1 inch in diameter. Roll the balls in the cinnamon sugar and use enough to fill the prepared baking sheets, spacing about 2 inches apart. Slightly flatten the balls and bake for about 12 minutes, or until the cookies are just starting to brown around the edges and slide easily from the baking sheet. Cool on a wire rack. Repeat with the remaining mixture, preparing the sheets as in step 1.


Chef's Tip: If you are baking more than one sheet of cookies in a non-convection oven, swap them around halfway through, to make sure they cook evenly.

Black Bean Soup with Lime and Cumin

My introduction to black bean soup was served with a slice of lemon floating on its rich brown-black surface. Following my host's lead, I sank the lemon with my spoon and smashed it against the bottom of my bowl, releasing a snappy hit of lemon juice. My version of this smooth and elegant soup uses a combination of lime (instead of lemon), cumin, and chipotle chile for a piquant Mexican savor. It's a delight either hot or cold.

RECIPE INGREDIENTS
2 cups dried black beans (4 cups cooked)
1 1/2 tablespoons olive oil
1 tablespoon whole cumin
1 cup chopped onions
4-5 cups reserved bean stock or bean stock and water
1/2 canned chipotle chile
1/4 cup plus 2 tablespoons lime juice
Salt, to taste
Lime slices, garnish
Finely chopped cilantro, garnish

DIRECTIONS
Sort through, rinse, soak, and cook the beans by your preferred method.


While the beans are cooking, heat the oil in a nonstick or heavy-bottomed frying pan over medium heat. When hot, add the cumin and brown it, taking care not to burn it.


Add the onions and cook slowly until browned. Drain the beans, reserving 5 cups of the stock. Puree the beans with 4 cups of the reserved stock in a blender or food processor. Add the onion mixture chile, lime juice, and salt and process until velvety smooth. If the soup is too thick, thin it with the remaining 1 cup of stock.


Reheat the soup to serve it hot. To serve it cold, cool the soup to room temperature and chill it in the refrigerator 4-5 hours, or in the freezer, stirring occasionally, 1 1/2 hours. Either hot or cold, garnish each serving of soup with a slice of lime floating in the middle and a sprinkling of the cilantro.

Corned Beef and Cabbage

There are those who will inform you that corned beef and cabbage is an American invention, unknown in Ireland. In fact, the Irish have been preserving meat in corns (i.e., grains) of salt since the 11th centruy, and have long served this homey dish on special occasions. Be forewarned: In cooking, the meat shrinks by half.

RECIPE INGREDIENTS
2 medium yellow onions, peeled
6 whole cloves
3 1/2 pound piece corned beef, preferably bottom round
3 large carrots, peeled and cut into thirds
2 bay leaves
8 black peppercorns
1 medium head green cabbage
4-6 russet potatoes, peeled and halved
Salt and freshly ground black pepper
Hot mustard (optional)

DIRECTIONS
Stud onions with cloves. Rinse corned beef in cold water to remove brine. Put beef in a large pot and add onions, carrots, bay leaves, peppercorns, and enough water to cover. Bring to a boil over high heat, cover, and reduce heat to low. Simmer for 2 hours, skimming occasionally.


Wash cabbage, remove core and any torn leaves, then cut into 6 wedges. Add cabbage and potatoes to beef, then cover and simmer until potatoes are tender, about 25 minutes.


Transfer beef to a cutting board and cover with a plate weighted with heavy cans (weighting makes meat easier to slice). Transfer onions, carrots, cabbage, and potatoes to a platter. Remove cloves from onions. Strain cooking liquid, discarding bay leaves and peppercorns. Return liquid to pot and cook over high heat until reduced by one-third, 20-30 minutes. Season to taste with salt and pepper.


Return vegetables to stock and heat through for about 5 minutes. Remove plate and cans from meat and cut across the grain, in 1/4"-thick slices. Arrange beef and vegetables on warmed platter. Moisten with stock. Serve with additional stock and hot mustard if you like.


MAKING HASH


"I love making breakfast," writes SAVEUR executive editor Christopher Hirsheimer. "Not every day, of course - but give me a lazy weekend and watch me! My favorite breakfast dish is corned beef hash, topped with perfectly poached eggs. Sometimes I make corned beef and cabbage for dinner just so I can have the leftovers the next morning for hash. If I don't, then I start the night before anyway, simmering a big piece of corned beef (I prefer the bottom round) until it's so tender it falls off a fork. Then I refrigerate it and go to bed. In the morning, I shred the meat and cook 2 potatoes and 2 onions in the corned beef cooking water to add even more salty flavor. I mix the corned beef, the chopped onions, and the potatoes together and cook them to a crisp 'cake' in butter for about 5 minutes on each side. I poach the eggs ahead of time, holding them in cold water until it's time to eat; then I reheat them quickly and put them gently on top of the golden-crusted hash."

French Onion Soup

The only real preparation for onion soup is slicing the onions. Otherwise, what's needed is plenty of time for the onions to cook slowly enough to soften and turn golden without browning. However you don't need to watch it much. Onions are so sweet and delicate, that I prefer to use water or chicken stock rather than vegetable stock (which is often sweet and dominating) for the cooking liquid.

RECIPE INGREDIENTS
2 tablespoons (1/4 stick) butter
10 cups thinly sliced onions (from about 5 large)
1 cup dry white wine
10 cups chicken broth or water

Three 3-inch pieces baguette, halved diagonally
1 cup grated gruyere cheese

DIRECTIONS
Melt butter in a heavy chef's casserole or a large pot over medium-low heat. Stir in onions. Cover and cook until onions are very tender but not brown, stirring occasionally, about 1 hour. Add wine. Cover and cook until liquid has evaporated and onions are pale golden, stirring occasionally, about 30 minutes. Add broth or water. Bring to boil over medium-high heat. Reduce heat to medium and simmer until flavors blend, about 15 minutes. Season soup to taste with salt and pepper.


DO-AHEAD TIP: Soup can be made 1 day ahead. Cool. Cover and refrigerate. Rewarm before continuing.


Preheat broiler. Ladle soup into 6 flame-proof bowls. Top each with 1 baguette piece. Sprinkle with cheese. Broil until cheese melts and bubbles, about 1 minute. Sprinkle with freshly ground black pepper.


ALTERNATIVE: Arrange bread on a baking sheet. Sprinkle cheese evenly over bread pieces. Broil until cheese melts. Top soup with toasted cheese bread and serve.

Dr. Johnson's Steak and Oyster Pudding

This is a traditional English tavern dish that has been served for centuries and can still be found on pub menus today. Reputedly, it was a favorite of the famous eighteenth-century diarist and social commentator Dr. Samuel Johnson. Its heyday was probably in past centuries when oysters were commonplace rather than a luxury. If you like beef pies but dislike oysters, simply omit the seafood.

RECIPE INGREDIENTS
For Filling:
1/4 cup all-purpose flour
2 pounds top-round or chuck steak, choice grade, cut into 1-inch cubes
1/4 cup butter or olive oil
1 onion, minced
2 1/2 cups sliced mushrooms (about 8 ounces)
1/2 cup red wine
1 1/2 cups beef stock
1 tablespoon worcestershire sauce
1 tablespoon chopped parsley
2 teaspoons chopped marjoram or oregano
For Pastry Crust:
2 cups all-purpose flour
1/4 cup fresh white bread crumbs
1/4 teaspoon salt
2/3 cup chilled shortening
1/2 cup cold water
8 freshly shucked small oysters
1 egg, beaten

DIRECTIONS
TO PREPARE FILLING: Place the flour in a mixing bowl and season with salt and pepper. Dredge the beef in the flour mixture. Heat the butter in a large saucepan, add the beef, and brown in 2 batches over medium-high heat, about 5 minutes. Remove the beef and set aside. Add the onion and mushrooms and cook for 5 minutes, while scraping the drippings from the bottom of the pan. Add the wine, stock, Worcestershire sauce, parsley, and oregano, and gently mix together. Return the beef to the pan, season with salt and pepper, cover, and bring to a boil. Reduce heat to low and simmer for 1-1/2 hours.


TO PREPARE CRUST: Meanwhile, place the flour, bread crumbs, and salt in a food processor and pulse to combine. Add the shortening and pulse until the mixture becomes crumbly. Add the water and mix until the dough just comes together in clumps. Cut into 2 pieces; the first should be two-thirds of the total, with the second the remaining one-third. Chill for 30 minutes.


Roll out the larger piece of dough on a lightly floured work surface to form a circle with a thickness of about 1/8 inch; the circle should be large enough to fit in the bottom and up the sides of a lightly greased 1-quart baking dish. Press the pastry into the dish, pressing against the sides without stretching the pastry Trim the edge of the pastry about 1/2-inch beyond the edge of the dish and add the trimmings to the smaller piece of dough.


TO ASSEMBLE: Preheat the oven to 350 degrees F. Transfer the beef mixture to the dish and add the oysters. Roll out the remaining piece of dough in a circle to fit the top of the pudding. Trim around the edges of the top piece of pastry and use any extra pastry to make small leaves or flowers, a large "X" , or a design of your choice to decorate the top of the pastry. Moisten the edges of both pieces of pastry with the beaten egg; press and inch together to seal. Brush the top of the pudding with the remaining beaten egg. Make 3 small holes in the crust to let steam escape. Cover loosely with foil and place in a water bath. Fill the water bath with boiling water, making sure it does not come up further than 1/2 inch from the rim of the baking dish.


Carefully transfer to the oven and cook for 1 1/2 hours, adding more water to the water bath as necessary. Remove the dish from the water bath, uncover, and continue to bake for 30 minutes or until the crust is a dark golden color.


TO SERVE: Remove from the oven and spoon equal portions of the pudding onto warm serving plates.


WINE RECOMMENDATION: A lighter-style red will work here, such as California Merlot or comparable choice form St. Emilion (Bordeaux).


HELPFUL TIPS: Cooking the pudding in a water bath helps the rust remain light. To make a truly authentic English-style steak, kidney, and oyster pie, simply add 8 ounces of chopped beef kidney at the same time you add the beef.

Black-Bean and Corned-Beef Soup

Used to be, you'd stop at the deli counter to get the makings for a sandwich to accompany your soup; now, you can pick up the makings of the soup itself. Thin-sliced corned beef--or ham or pastrami, for that matter--makes for tender meaty morsels in a soup and needs no cooking time at all.

RECIPE INGREDIENTS
2 tablespoons cooking oil
1 onion, chopped
2 carrots, diced
2 ribs celery, diced
1 red bell pepper, diced
1 1/2 teaspoons salt
3 cups water
3 cups canned low-sodium chicken broth or homemade stock
2 cups drained and rinsed canned black beans (one 19-ounce can)
1 jalapeno pepper, seeds and ribs removed, minced
1/2 pound sliced deli corned beef, cut crosswise into thin strips
1 1/2 tablespoons red wine vinegar or white wine vinegar
1/4 cup chopped fresh parsley

DIRECTIONS
In a large pot, heat the oil over moderate heat. Add the onion, carrots, celery, bell pepper, and 1/2 teaspoon of the salt and cook, stirring occasionally, until the vegetables start to soften, about 10 minutes.


Add the water, broth, and the remaining teaspoon of salt to the pot. Bring to a boil. Reduce the heat and simmer until the vegetables are tender, about 10 minutes. Stir the beans and jalapeno into the soup and simmer for 5 minutes more.


Remove the pot from the heat and stir in the corned beef, vinegar, and parsley.


Test-Kitchen Tip:
If you make the soup ahead of time, wait to stir in the last three ingredients until you're ready to serve. Otherwise, the flavor of the corned beef will leach out into the broth, the vinegar will lose its bite, and the parsley will turn brown.

Lemon Snow Drops

These stay fresh for up to a week; reroll them in confectioners’ sugar before serving.

RECIPE INGREDIENTS
8 oz. unsalted butter, at room temperature
2/3 cup confectioners' sugar
2 1/2 teaspoons grated lemon zest
2 teaspoons lemon juice
Pinch salt
2 2/3 cups all-purpose flour
For Rolling:
1 cup confectioners' sugar

DIRECTIONS
Heat the oven to 325 degrees F. Beat the butter and sugar together with a wooden spoon or a mixer until creamy. Add the lemon zest, lemon juice, and salt; mix until combined. Add the flour; mix until just blended. Shape the dough into 1-inch balls and set them 1 inch apart on ungreased or parchment-lined baking sheets(or freeze them on a baking sheet, as shown above). Bake until the cookies are light golden and give slightly when pressed, 18 to 20 min. Let the cookies cool slightly on the baking sheet; while still warm, roll them in confectioners' sugar. Transfer to a rack to cool completely.

Chicken and Smoked-Sausage Gumbo

The flavor of browned roux is essential to the traditional taste of Louisiana gumbo. So don't worry if the flour mixture looks like peanut butter by the time the vegetables have softened. That's just as it should be.

RECIPE INGREDIENTS
3 tablespoons cooking oil
3 tablespoons flour
1 onion, chopped
2 ribs celery, chopped
1 green bell pepper, chopped
1 10-ounce package frozen sliced okra
1 bay leaf
1 1/2 teaspoons dried thyme
1 teaspoon dried oregano
2 teaspoons salt
1/4 teaspoon fresh-ground black pepper
1/4 teaspoon cayenne
1 3/4 cups crushed canned tomatoes in thick puree (one 15-ounce can)
1 quart canned low-sodium chicken broth or homemade stock
1/2 pound smoked sausage, halved lengthwise and cut crosswise into 1/4-inch slices
1 pound boneless, skinless chicken breasts, cut into 3/4-inch pieces
3/4 cup long-grain rice

DIRECTIONS
In a large stainless-steel pot, heat the oil over moderate heat. Whisk in the flour and cook, whisking, until starting to brown, about 4 minutes. Reduce the heat to moderately low. Stir in the onion, celery, and bell pepper and cook until starting to soften, about 7 minutes. Add the okra, bay leaf, thyme, oregano, salt, black pepper, cayenne, and tomatoes. Cover and cook for 5 minutes.


Stir in the broth and the smoked sausage. Bring to a boil. Reduce the heat and simmer for 15 minutes. Add the chicken and cook until just done, 4 to 5 minutes longer. Remove the bay leaf.


Meanwhile, bring a medium pot of salted water to a boil. Stir in the rice and boil until just done, 10 to 12 minutes. Drain. Put a mound of rice in the center of each bowl. Ladle the gumbo around the rice.

Amaretto Fudge Cheesecake

A thin slice of this decadent dessert is all you need to satisfy your sweet tooth.

RECIPE INGREDIENTS
For Crust:
One 11-ounce box chocolate wafer cookies
1/2 cup (1 stick) unsalted butter, melted
For Filling:
10 ounces semisweet chocolate, chopped
20 ounces cream cheese
2/3 cup sugar
1 pint sour cream
1/4 cup amaretto
2 drops almond extract
5 large eggs
1/3 cup all-purpose flour

DIRECTIONS
FOR THE CRUST:
Preheat oven to 325 degrees F.

Butter 9-inch-diameter springform pan with 2 3/4-inch-high sides. Finely grind cookies in food processor. Mix in butter. Press mixture over bottom and 3/4 of the way up sides of prepared pan.


FOR THE FILLING:
Stir chocolate in top of double boiler set over simmering water until melted and smooth. Remove from heat. Cool 10 minutes, stirring occasionally.


Using electric stand mixer and paddle attachment, beat cream cheese and sugar in large bowl on medium speed until fluffy, scraping down sides of bowl occasionally. Add next 3 ingredients, beating until blended after each addition. Beat in melted chocolate. Beat in eggs 1 at a time. Mix in flour just until blended. Transfer filling to prepared crust.


Bake cheesecake until edges are firm and center is softly set, about 1 hour and 15 minutes. Transfer pan to rack and cool. Cover and refrigerate until cheesecake is cold, at least 4 hours or overnight.


Using knife, cut around sides of pan to loosen cake. Remove pan sides. Cut cheesecake into wedges and serve.

Sweet Potato & Cabbage Slaw

Sweet potatoes can be eaten raw as well as cooked. Here they star in a sprightly slaw, a quick and light accompaniment for simple poached or steamed fish.

Make Ahead Tip: Refrigerate dressing and slaw separately for up to 1 day; toss together just before serving.
RECIPE INGREDIENTS
2 tablespoons  canola oil
1 tablespoon  lime juice
1 1/2 teaspoons  toasted sesame oil
1/2 teaspoon  salt
3 cups  coarsely grated peeled sweet potato (about 1 large)
3 cups  thinly shredded napa or savoy cabbage
4   scallions, trimmed and thinly sliced
1 teaspoon  finely minced serrano or jalapeno pepper with seeds (optional)

DIRECTIONS
Whisk canola oil, lime juice, sesame oil and salt in a large bowl. Add sweet potato, cabbage, scallions and serrano (or jalapeno), if using; toss to combine. Serve immediately.

Roast Pork Tenderloin with Apple-Onion Marmalade

When pork was introduced in France by the Gauls during the rule of the Roman Empire, it was considered a meat fit primarily for the common people. These days, advanced farming techniques produce meat that is far more tender and lean than the original. The best part of the pork -- the tenderloin -- is now the basis for a myriad of sophisticated dishes.

RECIPE INGREDIENTS
3 tablespoons plus 1/4 cup olive oil
1 white onion, thinly sliced
1/3 cup balsamic vinegar
1/3 cup sherry vinegar
1 cup water
salt and freshly ground pepper
2 pork tenderloins, about 3/4 lb each
2 fresh thyme sprigs
2 tablespoons unsalted butter
1 small green apple, peeled, cored and cut into 1/2-inch cubes
3 pitted prunes, thinly sliced
1 cup  veal stock or chicken stock
2 tablespoons finely chopped fresh parsley
Other necessary recipes:
Veal Stock Chicken Stock

DIRECTIONS
In a saute pan over medium heat, warm the 3 tablespoons olive oil. Add the onion and saute until golden brown, about 5 minutes. Add the balsamic vinegar, sherry vinegar, water and salt and pepper to taste and cook until the liquid has evaporated and the onions are very soft, about 45 minutes. Set aside.


Preheat an oven to 450 degrees F.


Rub salt and pepper to taste on all sides of the tenderloins. Place them in a roasting pan. Pour the 1/4 cup (2 fl oz/60 ml) olive oil over the top. Place 1 thyme sprig on each tenderloin.


Place the pan in the oven and roast the pork for 10 minutes. Turn the pork over and roast until firm and pale pink in the center when cut with a knife, about 10 minutes longer.


While the pork is cooking, in a large saute pan over medium heat, melt the butter. Add the apple and prunes and saute until slightly soft and caramelized, 3-5 minutes. Add the onion marmalade mixture to the pan and continue to saute until the flavors have blended, 2-3 minutes longer.


Add the stock to the pan and bring to a boil. Immediately remove from the heat and cover to keep warm.


When the pork is done, transfer it to a cutting board, cover with aluminum foil and let rest for 5 minutes. Then, using a sharp knife, cut the pork tenderloins into slices 1/2-inch (12 mm) thick. Arrange the pork slices on a warmed serving platter.


Spoon the warm marmalade mixture over the pork. Sprinkle with the parsley and serve immediately.

Beer-Battered Onion Rings

In some parts of the country, fried onion rings are as popular a companion to hamburgers as french fries. If you don't have an electric deep-fat fryer, choose a good heavy pan, place it safely on a rear burner and use at least 3 inches (7.5 cm) of oil. To ensure even browning, avoid overcrowding the pan.

RECIPE INGREDIENTS
For the Onions:
3 large yellow onions
2 cups milk, chilled
2 cups ice water
For the Batter:
1 1/3 cups all-purpose flour
1 teaspoon salt
1 tablespoon dry mustard
1/4 teaspoon freshly ground pepper
2 eggs, at room temperature
2 tablespoons vegetable oil
3/4 cup beer, at room temperature
Dash of Tabasco or other hot-pepper sauce
Vegetable oil for deep-frying

DIRECTIONS
FOR THE ONIONS:
Slice the onions crosswise about 1/2 inch thick and then carefully separate the slices into rings. (You should have about 8 cups.) Place the rings in a wide, shallow dish in as few layers as possible.


In a bowl, whisk together the milk and ice water. Pour evenly over the onions. Cover the dish with plastic wrap and refrigerate for at least 2 hours or as long as overnight. Very carefully turn the rings at least once to soak them evenly.


FOR THE BATTER:
In a large bowl, whisk together the flour, salt, dry mustard and pepper; set aside. In a bowl, lightly beat the eggs; whisk in the vegetable oil, and then the beer and Tabasco, mixing well.


Make a well in the center of the flour mixture and pour in the egg mixture all at once. Using a whisk and starting in the center of the bowl and working outward, whisk until the mixture is free of lumps. Cover and let stand for at least 2 hours or as long as overnight.


Line 2 baking sheets with a double layer of paper towels. Using tongs, remove the onion rings from the milk mixture, shaking off the excess liquid, and let drain on one of the prepared sheets. Pat the onion rings dry with more paper towels to remove all excess moisture.


In a deep-fat fryer or large, heavy saucepan over medium-high heat, pour in vegetable oil to a depth of at least 3 inches. Heat until the oil registers 375 degrees on a deep-fat frying thermometer, or until a small cube of bread dropped into the oil browns in about 45 seconds.


Stir the batter. Working in batches and using the tongs, dip the onion rings into the batter, shaking off any excess; quickly but carefully drop them into the hot oil. Fry the onion rings, turning occasionally with the tongs, until a deep golden brown, 4-5 minutes.


TO SERVE:
Transfer the cooked onion rings to the other paper towel-lined baking sheet and let drain briefly. Serve immediately.

Easy Peach Cobbler

If there were a ratio of ease to popularity, this would be voted --the best peach dessert there is. If peaches are out of season, use the very best brand of frozen peaches and cut back on the amount of sugar. You may use self-rising cake flour if you omit the baking powder and salt.

RECIPE INGREDIENTS
1/2 cup (1 stick) butter
1 cup cake or all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup whole milk
1 cup sugar
2 cups sliced peeled peaches, reserved in bowl
DIRECTIONS
Preheat the oven to 350 degrees F.

Place butter in 13 by 9-inch baking dish. Place dish in oven to melt butter. Mix flour, baking powder, and salt in large bowl. Stir in milk and sugar to form batter. Using oven mitts, remove hot baking dish from oven. Pour batter into baking dish. Spoon peaches and any peach juices evenly over batter. Bake until batter rises and browns on top, about 30 minutes.

Carrot and Corn Pudding

Folding is the key to a high-rising pudding. The goal is to combine the beaten whites into the heavy purée without deflating the whites. One trick is to mix in some of the whites to lighten the purée, then fold in the rest.

RECIPE INGREDIENTS
2 1/2 cups finely chopped peeled carrots (3 medium)
1 cup water
1 1/4 cups half and half, light cream, or milk
3 egg yolks
1/2 teaspoon salt
1/2 teaspoon sugar
Dash ground nutmeg
1 cup fresh or frozen corn kernels or chopped broccoli
2 tablespoons margarine or butter
1/4 cup sliced green onion
2 tablespoons cornstarch
2 tablespoons minced fresh parsley
3 egg whites

DIRECTIONS
In a medium saucepan combine carrots and water. Bring to boiling; reduce heat. Cover and simmer for 10-12 minutes, or till very tender. Drain. In a blender container or food processor bowl combine cooked carrots, 1/4 cup of the half-and-half, light cream, or milk, 3 egg yolks, salt, sugar, and nutmeg. Cover and blend or process till pureed. Set aside.


In a small saucepan cook corn or broccoli in boiling water till tender, about 4 minutes for corn and 8 minutes for broccoli. Drain. In a large saucepan melt margarine or butter and cook green onion for 2 minutes. Stir in cornstarch. Add remaining 1 cup half-and-half, light cream, or milk all at once. Cook and stir till mixture is thickened and bubbly. Stir in carrot puree, corn or broccoli, and parsley.


In a medium mixing bowl beat egg whites with an electric mixer on high speed till stiff peaks form (tips stand straight). Fold into carrot mixture. Turn into a greased 2 quart rectangular baking dish. Bake in a preheated 325 degrees F oven for about 30-35 minutes, or till golden brown and a knife inserted near the center comes out clean. Serve immediately.

Beary Cute Cookies

RECIPE INGREDIENTS
3/4 cup shortening
1/2 cup sugar
1/2 cup packed brown sugar
1 egg
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon salt
1/2 teaspoon baking soda
Additional sugar
30 miniature milk chocolate kisses
60 miniature M&M baking bits

DIRECTIONS
In a mixing bowl, cream shortening and sugars. Beat in egg and vanilla; mix well.


Combine the flour, salt and baking soda; gradually add to creamed mixture and mix well (dough will be crumbly).


Set aside about 1/2 cup of dough for ears. Shape remaining dough into 1-in. balls; roll in additional sugar. Place 3 in. apart on ungreased baking sheets. Flatten to about 1/2-in. thickness.


Roll reserved dough into 1/2-in. balls; roll in sugar. Place two smaller balls about 1 in. apart touching each flattened ball (do not flatten smaller balls).


Bake at 375 degrees F for 10-12 minutes or until set and edges are lightly browned. Remove from oven; immediately press one kiss and two baking bits into each cookie for nose and eyes. Cool for 5 minutes before removing from pans to wire racks to cool completely.


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