French Onion Soup Recipe

INGREDIENTS:
5 1/4 ga WATER
1 1/2 cup of BUTTER PRINT SURE
1 1/2 cup of CHEESE GRATED 1LB
15 lb ONIONS DRY
2 lb BREAD SNDWICH 22OZ #51
2 cup of FLOUR GEN PURPOSE 10LB
3 cup of SOUP GRAVY BASE BEEF
1 1/2 lb SHORTENING; 3LB
2 teaspoon of PEPPER BLACK 1 LB CN
1/4 cup of WORCESTERSHIRE SAUCE
DIRECTIONS:
1. SAUTE' ONIONS IN SHORTENING OR SALAD OIL UNTIL LIGHTLY BROWNED
2. BLEND FLOUR AND PEPPER WITH SAUTE'ED ONIONS. BLEND WELL. ADD SOUP AND
GRAVY BASE AND WATER; ADD 1/4 CUP WORCESTERSHIRE SAUCE. TO SERVE PREPARE 1
RECIPE PARMESAN CROUTONS (RECIPE NO. D-16-2). PLACE 8 CROUTONS IN EACH SOUP
BOWL; POUR SOUP OVER CROUTONS
NOTE: 1. IN STEP 1, 16 LB 10 OZ DRY ONIONS A.P. WILL YIELD 15 LB THINLY
SLICED ONIONS
NOTE: 2. IN STEP 1, 1 LB 14 OZ (2 1/2 QT) DEHYDRATED ONIONS MAY BE USED.
SEE RECIPE NO. A01100
NOTE: 3. ONE D LADLE MAY BE USED. SEE RECIPE NO. A00400
Recipe Number: P00401
DIRECTIONS:
SERVING SIZE: 1 CUP
DIRECTIONS:
From the (actually used today!).
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Batter Crisp Onion Rings Recipe

INGREDIENTS:
3 lg Sweet onions, sliced 1/4"
And
Separated into rings
1 1/2 teaspoon of Baking powder
1 cup of Flour
1/2 teaspoon of Salt
1 Egg
2/3 cup of Water
1/2 tb Lemon juice
1 tb Melted butter
Oil for frying
DIRECTIONS:
Soak the onion rings in ice water for at least 1/2 hour. Pat the onion
rings dry with paper towels. Sift together the baking powder, flour
and salt. Combine the egg, water, and lemon juice and beat until
frothy. Stir this into the dry ingredients just until blended. Add
butter. Dip onion rings into batter, a few at a time. Drop into 375
deg. F. oil. Fry 2 minutes on each side, turning once. Drain on
absorbent paper. Keep hot in slow oven (325 deg. F.) until all are
cooked. Don't crowd them in the fryer
Recipe By :

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Italian Style Stuffing Recipe

Yield: 6 Servings
INGREDIENTS:
1/2 To 1 pound lean bacon,
-finely diced
3 tb Olive oil
3 Stalks celery, including
-tops, finely chopped
1 lg Onion, finely chopped
Giblets and liver from
-turkey
1/4 lb Prosciutto
1 To 2 pound day old white
-bread
Chicken stock to moisten
1/2 c Parmesan or romano cheese
1/2 c Chopped fresh parsley
2 Eggs
Salt and pepper to taste
4 tb To 5 tb poultry seasoning
DIRECTIONS:
In a large skillet cook bacon in olive oil until about halfway done. Add
celery and onion and cook until transparent. Pour off fat from skillet and
use it to cook giblets, then prosciutto, then liver until done. (Freeze the
liver to make it easier to chop) Mix with bacon and vegetables and cool.
Soak bread in stock and combine with meat and vegetable mixture. Add
cheese, parsley, eggs, and seasonings and mix with hands. Stuffs a 12-15
pound turkey.
Origin: Hearth and Home Companion Shared by: Sharon Stevens
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Braunburgers Recipe

INGREDIENTS
1 lb Ground Beef
1/4 lb Braunschweiger Sausage
1/4 c Dairy Sour Cream
2 tb Onion; Finely Chopped
DIRECTIONS
Mix all the ingredients together. Shape mixture into 5 patties, each about
3/4-inch thick. Broil or grill the patties 4-inches from the heat, turning
once, until the desired doneness is reached, about 10 to 15 mins.
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Bread Stuffing Recipe

This recipe makes 8 servings.
INGREDIENTS:
1 lb Bread

Pepper, freshly ground
1 White onion,
1/2 teaspoon of Sage -chopped fine

1/2 teaspoon of Thyme
1 teaspoon of Salt
1/4 lb Butter, melted
DIRECTIONS:
On the weekend before Thanksgiving, set aside some homemade bread, to dry
out. Leave it unwrapped so that it will dry thoroughly.
Thanksgiving morning, cut the bread into thick slices and remove the crust
from each slice. Dip each slice into cold water, and wring out carefully.
After squeezing each slice dry, crumble it into a large bowl by rubbing
between your hands. Add salt, pepper, sage, thyme and chopped onion to the bowl, and stir
gently. Pour on the melted butter and toss like a salad.
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Homemade Hamburgers

Ingredients

1 lb lean ground beef or ground chicken
1 medium peeled onion
1 medium peeled potato
2 eggs
1/2-1 cup breadcrumbs or 2-3 slices bread, cut or torn into small pieces (may need more or less)
salt and pepper

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Directions

1. Grate potato and then onion in a large bowl.
2. Add 1 of the eggs and mix with spoon or hands.
3. Add the beef (or chicken) and the other egg, mix until well blended.
4. Add the breadcrumbs until the mixture sticks together but is not too dry.
5. Add salt and pepper.
6. Shape mixture into 4 patties, each about 3/4-inch thick.
7. You can bbq, fry or broil the burgers for 10-15 mins.

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