2 ea Eggs yolks

1/2 ea Juice of lemon

1 T Water

20 ea Shrimp,cooked,chopped

1/2 c Marinara Sauce Ii

3 tb Olive oil 1 lg Onion, chopped 2 Cloves of garlic, minced 1 lg Carrot, peeled and chopped 3 lb Ripe Italian plum tomatoes, Peeled, seeded, and chopped 6 oz Can tomato

Mark's Fabulous Vinaigrette Salad Dressing 1 c Extra Virgin olive oil 1/2 c Malt vinegar 1 lg Garlic clove, crushed 1/4 ts Dijon mustard 2 ts Tarragon 1 ts Dillweed Salt & pepper Combine all ingredients in a   Masa Biscuits with Ham and Green Chile Gravy 5 Long green chiles (Anaheims) 6 tb Unsalted butter 1 lb Firm, smoky ham, trimmed, -cut into 1/4" cubes 1/4 c Unbleached A-P flour 5 c Milk, 2% ok 1/2 ts Salt 8 Freshly   Medallions Of Pork w/Red Wine Sauce 8 Slices boneless loin of Pork, 3 oz each, trimmed of Fat 1 Whole clove 1/2 c Red wine 1 ts Balsamic vinegar 2 ts Honey 1 tb Olive oil 2 tb Finely chopped shallots 2   Medallions Of Veal with Pistachio Butter Sauce 2 tb Unsalted butter 4 lb Boneless veal loin, trimmed And tied, at room Temperature Salt and pepper ---------------------------PISTACHIO BUTTER SAUCE--------------------------- 1/4 c   Michael's Mango Chutney 1 1/2 c Vinegar 1 1/2 c Brown sugar 5 c Diced or sliced mango 1 tb Minced garlic 2 tb Ground ginger 1 ts Ground coriander 1 tb Curry 1/4 ts Cayenne pepper 1 ts Salt   Michigan Chili Dog Sauce 1 lb Hamburger 2 c Cold water 5 tb Chili Powder 3 tb Paprika 1 tb Dry Mustard Salt & Pepper to taste Start with raw hamburg in an open skillet, add 2 cups of cold water.   Minted Tomato Saute 24 Cherry tomatoes; 1 tb Olive oil; 1 tb Dried leaf mint OR; 3 tb Chopped fresh Mint; Trim stems from tomatoes and rinse. In a large, non-stick skillet, heat oil. Cook tomatoes   Misr Allecha 1/3 c Onion; chopped 2 cl Garlic; finely chopped 1 tb Corn oil 1 c Red lentils; soaked, -cooked, drained, mashed 1/2 ts Ground tumeric 1/2 ts Salt 3 ts Hot green pepper;   Mixed Mustard Pickles 1 lg Cauliflower 3 lg Green Peppers 1 lg Sweet Red Pepper 3 c Small White Onions; Pearl -Onions 2 lb Green Tomatoes 3 c Tiny (Pickling) Whole -Cucumbers 1 qt Cucumber   Mom's Chili Sauce 12 lg Tomatoes 2 Green bell peppers, chopped 2 Red peppers, chopped 1 c Celery, chopped with leaves 4 c Onions, coarsely chopped 1 cl Garlic, minced 2 Bay leaves 1 c   Momo Sauce 2 tb Ghee 1 ts Minced ginger 1 ts Minced garlic 1/2 c Diced onion 1/2 ts Garam masala 1/8 ts Turmeric 1/2 ts Chili powder 1 c Diced tomatoes 1 c Water 1/2 ts   Mushroom Gravy 1 c Mushrooms; sliced thin 1 tb Oil, natural; * 1 3/4 c -Water 1/3 c Flour; whole wheat,kamat, -spelt, millet or quinoa -up to 1/2 cup 2 tb Tamari soy sauce 2 tb -OR- dark   Mushroom Ketchup 1 1/2 lb Mushrooms, firm & fresh 1 1/2 tb Pickling salt 1 oz Dried boletus mushrooms 3 c Hot tap water 2 c White wine vinegar 3 lg Shallots, peeled -=OR=- 1 sm Onion,   Mushroom Sauce Adventures In Microwave 8 oz Fresh mushrooms, cleaned And sliced lengthwise. 2 tb Butter or margarine 1/4 c All-purpose flour 1 c Chicken or beef broth - (Homemade, canned or from Bullion cube) 1 c   Mushroom Brandy Gravy 1 1/2 c Milk 1 lb Fresh mushrooms, cleaned -and thinly sliced Cooking spray 3 tb Brandy or dry sherry 3 tb Unbleached white flour 1/4 ts Salt Black pepper 1. Heat milk just   Mushroom Onion Topper 1 tb Margarine Or Butter 1 Onion; Thinly Sliced 4 oz Mushrooms; 1 can, * 1/2 ts Worcestershire Sauce 1/8 ts Pepper * Use 1 4-oz can of mushroom stems and pieces.   Mustard Dill Sauce 3/4 c Plain nonfat yogurt 1/4 c Prepared mustard, spicy or -dijon 1 ts Dried dill weed 1/2 ts Onion powder 1/2 ts Honey Mix ingredients thoroughly in a small bowl. Serve on   Mustard Sauce 1 c Champagne or white wine 2 Anchovy fillets - roughly chopped 2 tb Finely minced shallots 3 tb Dijon mustard 1/3 c Whipping cream 1 tb Butter The tang of Dijon mustard   Mustard Seed and Papaya Chutney 1 1/2 c White vinegar 1/2 c Water 1/4 c Sugar 2 tb Mustard seeds 3 Ripe papayas; peeled, seeded - and coarsely chopped 1 tb Curry powder 1/2 md Red onion; finely diced   Nam Prik Pow (Black Chili Paste) 1 c Oil, for deep frying 4 oz Dried green jalapeno peppers 1 c Chopped shallots 1 c Chopped garlic 8 oz Dried shrimp / prawns 2 tb Shrimp paste 1/3 c Fish sauce(nam pla)   Neri Shiro Miso (White Miso Dressing) 30 oz Shiro Miso (White Miso) 3/8 pt Sake 10 oz Sugar 2 Egg Yolks Put the miso, sugar,sake into a medium sized saucepan and bring to a boil, stirring constantly. Reduce heat   New Mexico Green Sauce 1 ea Onion; Large, Finely Chopped 4 ea Poblano Chiles; * 1 ea Jalapeno Chile; ** 1 ea Clove Garlic; Finely Chopped 2 tb Vegetable Oil 1/2 c Whipping Cream 1/4 ts Salt   No Pain Salsa 14 1/2 oz Red Gold tomatoes L large onion 3 Or 4 bannana peppers (not -hot!) 1 lg Handful fresh cilantro OR 2 tb Dry cilantro 1/2 Clove of garlic 1 tb Lemon juice Put   No Salt Spaghetti Sauce From: Gaye Levy ** DTXT63A 2 Med Onions, chopped 1 ts (or less) olive oil or PAM 2 Cloves minced garlic 4 8 oz cans no-salt tomatoes 2 6 oz cans no-salt tom paste 1 c Red   Nopalitos Con Chili (Burbank Cactus Shoots w/Chili Sauce) 12 Cactus Shoots 2 Clvs Garlic (chopped) 1/2 c Onions (chopped) 1/2 c Corn oil 1/2 ts Salt 1/2 ts Pepper 2 tb Flour 2 oz Chili powder (mild) 1 1/2 c Water (warm)   North: Almond Pistachio Saffron Curry Sauce Stephen Ceideburg 1/2 c Raw unblanched almonds 1/2 c Shelled, unsalted raw -pistachio nuts 2 tb Butter or mild vegetable oil 1 lg Onion, peeled and grated 1/2 ts Ground   Nutty Applesauce Bread (Yields 1 Loaf) 1/3 c Crisco Shortening 1/2 c Sugar 1 Egg 1 c Canned applesause 1 3/4 c All-purpose flour 1 tb Baking powder 1/2 ts Baking soda 1/2 ts Salt 1/2 ts Cinnamon 1/4   Okra In a Savoury Sauce 1 md Onion, thinly sliced 2 tb Vegetable oil 3 ea Garlic cloves, minced 1 tb Grated ginger 1 ts Chopped fresh green chilies 1/4 ts Turmeric 2 tb Ground almond 1 ea   Old Fashioned Veal Stew with Cream Sauce 3 lb To 3 1/2 lbs boneless veal -shoulder cubed 1 ts Salt 5 tb Butter 18 Peeled white onions Water 1 lb Fresh mushrooms, quartered 6 2/3 c Chicken stock 2 Carrots peeled   Olive Garden Spaghetti Sauce WALDINE VAN GEFFEN----- 2 lb Ground round 2 tb Oil 14 oz Can stewed tomatoes -- cut Up 6 oz V-8 juice 1 lb Jar Prego Spaghetti Sauce 1 Env onion soup mix 1/2 c Grape   Olive Tahini Sauce 2 tb Unbleached white flour 1 c Water 1/4 c Liquid from canned black -- olives 1/3 c Tahini 1 c Finely chopped black olives Juice of 1 lemon 1/4 ts Thyme Black pepper   Onion and Corn Relish 1 tb Butter 1 tb Vegetable oil 2 lg Spanish onions 2 cl Garlic, minced 1/2 lb Pearl onions, blanch & peel 2 c Stewed tomatoes 1 tb Brown sugar 1 tb Honey 1/2 c   Onion Sauce 11 oz Onions 15 oz Marrow Bones 1/2 c Beef Broth 2 tb Dry Cherry Salt Pepper 1/2 bn Chives 1.Put onions, unpeeled, on a plate, cover with wet papertowl and cook in   Onions In Sauce For a Feijoada 1 lg Onion, sliced thin 1/4 ts Salt 3 tb Tabasco sauce 3 tb Olive oil 2 tb Vinegar Cover the onion with boiling water, drain, & rinse in cold water. Drain well. Add the   Orange Barbecue Sauce 1/4 c Packed brown sugar 1/2 ts Dry mustard 1/8 ts Ground cloves 1/2 ts Worcestershire sauce 1/3 c Chopped onion 1 1/2 ts Grated orange peel 1/3 c Orange juice 3/4 c   Orange Glaze 1 c Confectioners' sugar, sifted 1/2 t Grated orange peel 1 t Orange juice 2 T Water (About) 1 dr Red food coloring 2 dr Yellow food coloring 1. Combine all ingredients   Oranged Cranberry Sauce 2 Packs fresh Cranberries 1 -pint Orange Juice Grated rind of 1 Orange -2 + cups Brown sugar 3 Pieces Cinnamon stick or -Water to cover cranberries 1 tb Ground Throw everything   Oriental Style Beef Filets with August Moon Sauce 4 oz To 4 oz beef filets 1 ts Seasoned salt 4 ts Soy sauce 4 ts Vegetable oil 1 c Chopped peanuts 8 Water chestnuts, coarsely -grated 1 md Clove garlic, minced 1/4 ts   Panch Puran Ingredients 1 cumin seeds   Papaya Salsa 1 Papaya, peeled, seeded and -cut into 1/2-inch cubes 1 Small red chili, seeded and -finely chopped 1/2 c Chopped red onion 1/2 c Chopped red bell pepper 1/4 c Chopped fresh   Pasta with Asparagas Gremolata 3/4 c Reduced chicken broth 1/4 c Olive oil 1 lb Asparagas, trimmed and cut -diagonally into 1/4" slice ---------------------------------GREMOLATA---------------------------------   Pasta with Baby Artichoke Heart Saute 1 Lemon, cut in half 2 lb Baby artichokes 2 1/2 tb Olive oil 3 md Garlic cloves, chopped fine 1 1/4 c Reduced chicken broth -(see recipe) 3 tb Fresh Italian parsley,   Peanut Butter Dressing 1/2 c Peanut Butter; Chunky 1/2 c Dark Corn Syrup; OR 1/2 c Honey 1/2 c Milk Stir the peanut butter and syrup together in a small bowl until well blended. Add the milk and then   Peanut Butter Ice Cream Pie with Hot Fudge Sauce ------------------------------------PI