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Classic Vichyssoise
CLASSIC VICHYSSOISE THE TAMPA TRIBUNE
4 medium leeks 1 cup half-and-half
4 medium potatoes 1 cup milk
1 medium onion 1½ teaspoon salt
1 garlic clove White Pepper
3 TB. butter 2 TB. chopped fresh parsley
4 cups chicken stock
Wash leeks thoroughly. Trim the leeks to about
2 inches from the top of the bulb, discarding
the coarse leaves. Cut leeks into thin slices.
Peel potatoes and onion and cut into thin
slices. Peel and mince garlic.
Melt butter in large kettle. Add leeks, pota-
Card 1 Back:
toes and onion and saute over medium heat for
4-5 minutes. Add chicken stock and simmer,
covered, for about 15 minutes, or until vege-
tables are tender.
Puree mixture in a food processor or blender.
Stir in cream and milk.
Chill. Season with salt and pepper. Taste and
adjust seasoning if necessary. At serving
time, garnish with parsley.
Yield: 8 servings.
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# Classic Vichyssoise
*The Tampa Tribune*
*Yields 8 servings*
## Ingredients
- 4 medium leeks
- 4 medium potatoes
- 1 medium onion
- 1 garlic clove
- 3 Tbsp butter
- 4 cups chicken stock
- 1 cup half-and-half
- 1 cup milk
- 1 1/2 tsp salt
- White pepper, to taste
- 2 Tbsp chopped fresh parsley
## Instructions
1. Wash leeks thoroughly. Trim the leeks to about 2 inches from the top of the bulb, discarding the coarse leaves. Cut leeks into thin slices.
2. Peel potatoes and onion and cut into thin slices. Peel and mince garlic.
3. Melt butter in a large kettle. Add leeks, potatoes, and onion and sauté over medium heat for 4–5 minutes.
4. Add chicken stock and simmer, covered, for about 15 minutes, or until vegetables are tender.
5. Puree mixture in a food processor or blender.
6. Stir in half-and-half and milk.
7. Chill. Season with salt and white pepper. Taste and adjust seasoning if necessary.
8. At serving time, garnish with parsley. -
No Fail French Bread
Card 1 Front:
No Fail French Bread
1/2 c warm water
2 yeast cakes
3 Tble. sugar
2 c. hot water
1 Tble. salt
1/3 c. melted shortening or salad oil
6 c. flour
Dissolve yeast in warm water with
sugar. Combine 3 c. flour, & salt. Add
Card 1 Back:
Hot water & 3c. flour beat well. Add
oil and remaining flour & beat well.
Leave dough on mixer & let rest for
10 min., beat down. Repeat rest &
beat 4 more times. Divide dough into
3 balls. Roll each ball into 9X12" rectangle.
Roll like jelly roll. Place on greased
cookie sheet. Brush top of loaves with egg
white or water. Slash diagonally 3 times.
Let rise. Bake 400° for 35 min or
until brown
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# No Fail French Bread
## Ingredients
- 1/2 cup warm water
- 2 yeast cakes
- 3 Tbsp sugar
- 2 cups hot water
- 1 Tbsp salt
- 1/3 cup melted shortening or salad oil
- 6 cups flour
## Instructions
1. Dissolve yeast in warm water with sugar.
2. Combine 3 cups flour and salt.
3. Add hot water and 3 cups flour; beat well.
4. Add oil and remaining flour and beat well.
5. Leave dough on mixer and let rest for 10 minutes, then beat down. Repeat rest and beat 4 more times (5 rest-and-beat cycles total).
6. Divide dough into 3 balls.
7. Roll each ball into a 9×12" rectangle.
8. Roll up like a jelly roll.
9. Place on a greased cookie sheet.
10. Brush tops of loaves with egg white or water.
11. Slash diagonally 3 times.
12. Let rise.
13. Bake at 400°F for 35 minutes or until brown. -
No Fail French Bread
No Fail French Bread
1/2 c. warm water
2 yeast cakes
2 c. hot water
3 Tablespoons Sugar
1 Tablespoon Salt
1/3 c. melted shortening or salad oil
6 c. flour
Dissolve yeast in warm water + sugar.
Combine remaining ingredients, using
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only 3 c. flour, beat well. Add remaining
flour to make soft dough. Let dough
rest for 10 minutes + punch down. Let
rest + punch down for total of 5 times.
Turn dough on floured board- Knead to
coat dough- divide into 2 or 3 parts-
roll into rectangle + roll up like jelly roll.
Place on greased cookie sheet. Brush tops
with beaten egg whites or water, sprinkle
with sesame seed, slash top diagonally 3
times. Let rise. Bake at 400° for about 30
min- or until done
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# No Fail French Bread
## Ingredients
- 1/2 cup warm water
- 2 yeast cakes
- 2 cups hot water
- 3 Tbsp sugar
- 1 Tbsp salt
- 1/3 cup melted shortening or salad oil
- 6 cups flour
- Beaten egg whites or water (for brushing tops)
- Sesame seeds (for topping)
## Instructions
1. Dissolve yeast in warm water and sugar.
2. Combine remaining ingredients, using only 3 cups of the flour; beat well.
3. Add remaining flour to make a soft dough.
4. Let dough rest for 10 minutes, then punch down. Let rest and punch down for a total of 5 times.
5. Turn dough out onto a floured board; knead to coat dough.
6. Divide into 2 or 3 parts; roll each into a rectangle and roll up like a jelly roll.
7. Place on a greased cookie sheet.
8. Brush tops with beaten egg whites or water; sprinkle with sesame seeds; slash top diagonally 3 times.
9. Let rise.
10. Bake at 400°F for about 30 minutes, or until done. -
Zucchini Provencale
ZUCCHINI PROVENCALE
·(Basic Recipe—Makes 4 servings)
1 onion, thinly sliced and separated into rings
1 green pepper, cut in thin strips
1 clove garlic, minced
2 tablespoons olive or cooking oil
3 medium zucchini, thinly sliced
3 medium tomatoes, coarsely chopped
1/4 cup tomato paste
1/4 cup sliced pitted ripe olives
1 teaspoon dried basil leaves
3/4 teaspoon salt
1 bay leaf
1/4 teaspoon pepper
RANGE TOP METHOD: Cook onion, green pepper and
garlic in hot oil in a 12-inch skillet 5 minutes, stirring
frequently. Add zucchini, tomatoes, tomato paste, olives,
dried basil, salt, bay leaf and pepper. Cover and simmer
10 minutes, stirring frequently. Remove cover. Continue
cooking, stirring frequently, until vegetables are tender,
about 10 minutes.
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MICROWAVE OVEN METHOD: Use ingredients listed
in basic recipe. Combine onion, green pepper, garlic and
oil in a 3-quart glass casserole. Cover. Microwave on
high 5 minutes or until onions are transparent. Stir in
zucchini. Microwave, covered, 5 minutes. Add tomatoes,
tomato paste, olives, dried basil, salt, bay leaf and pepper.
Microwave 10 minutes or until vegetables are tender,
stirring 3 times. Cover and let stand 5 minutes.
ELECTRIC SKILLET METHOD: Use ingredients listed
in basic recipe. Add oil to skillet and heat to 350 degrees.
Add onion, green pepper and garlic. Saute until onion is
transparent, about 5 minutes, stirring frequently. Add
tomatoes, tomato paste, olives, basil, salt, bay leaf and
pepper. Cover and simmer, with vent closed, 10 minutes.
Open vent and continue cooking 10 more minutes, stir-
ring occasionally.
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# Zucchini Provencale
*Makes 4 servings*
## Ingredients
- 1 onion, thinly sliced and separated into rings
- 1 green pepper, cut in thin strips
- 1 clove garlic, minced
- 2 Tbsp olive or cooking oil
- 3 medium zucchini, thinly sliced
- 3 medium tomatoes, coarsely chopped
- 1/4 cup tomato paste
- 1/4 cup sliced pitted ripe olives
- 1 tsp dried basil leaves
- 3/4 tsp salt
- 1 bay leaf
- 1/4 tsp pepper
## Instructions
### Range Top Method
1. Cook onion, green pepper, and garlic in hot oil in a 12-inch skillet for 5 minutes, stirring frequently.
2. Add zucchini, tomatoes, tomato paste, olives, dried basil, salt, bay leaf, and pepper.
3. Cover and simmer 10 minutes, stirring frequently.
4. Remove cover. Continue cooking, stirring frequently, until vegetables are tender, about 10 minutes.
### Microwave Oven Method
1. Combine onion, green pepper, garlic, and oil in a 3-quart glass casserole. Cover.
2. Microwave on high 5 minutes or until onions are transparent.
3. Stir in zucchini. Microwave, covered, 5 minutes.
4. Add tomatoes, tomato paste, olives, dried basil, salt, bay leaf, and pepper.
5. Microwave 10 minutes or until vegetables are tender, stirring 3 times.
6. Cover and let stand 5 minutes.
### Electric Skillet Method
1. Add oil to skillet and heat to 350°F.
2. Add onion, green pepper, and garlic. Sauté until onion is transparent, about 5 minutes, stirring frequently.
3. Add tomatoes, tomato paste, olives, basil, salt, bay leaf, and pepper.
4. Cover and simmer, with vent closed, 10 minutes.
5. Open vent and continue cooking 10 more minutes, stirring occasionally. -
Crab Thermidor
CRAB THERMIDOR
2 cups cooked crab, shrimp or tuna (or a
combination)
3/4 cup dry white wine (sauterne is good)
3/4 cup chicken or court bouillon
1 tablespoon chopped green onion
1/4 teaspoon dry tarragon
1/4 teaspoon dry basil
3 cups rich, medium thick white sauce
1 teaspoon dry mustard
1 tablespoon lemon juice
1/4 to 1/2 cup grated Parmesan cheese
Put wine, bouillon, green onion, tarragon and basil in
skillet and simmer until reduced to about 1/3 cup. Add to
the white sauce with dry mustard and heat through. Do
not boil. Fold in lemon juice and crab. Spoon into 4 large
or 6 medium greased casseroles or shells or into 1 1/2-
quart casserole. Sprinkle tops or top with cheese.
Bake in preheated 400-degree oven until bubbly, or
place hot mixture low under broiler to brown cheese and
heat. Makes 4 large or 6 medium portions.
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# Crab Thermidor
*Makes 4 large or 6 medium portions*
## Ingredients
- 2 cups cooked crab, shrimp, or tuna (or a combination)
- 3/4 cup dry white wine (sauterne is good)
- 3/4 cup chicken or court bouillon
- 1 Tbsp chopped green onion
- 1/4 tsp dry tarragon
- 1/4 tsp dry basil
- 3 cups rich, medium-thick white sauce
- 1 tsp dry mustard
- 1 Tbsp lemon juice
- 1/4 to 1/2 cup grated Parmesan cheese
## Instructions
1. Put wine, bouillon, green onion, tarragon, and basil in a skillet and simmer until reduced to about 1/3 cup.
2. Add the reduced mixture to the white sauce along with the dry mustard and heat through. Do not boil.
3. Fold in lemon juice and crab (or chosen seafood).
4. Spoon into 4 large or 6 medium greased casseroles or shells, or into a 1 1/2-quart casserole.
5. Sprinkle tops with Parmesan cheese.
6. Bake in a preheated 400°F oven until bubbly, or place the hot mixture low under a broiler to brown the cheese and heat through. -
French Dressing
French Dressing
1 cup mazola oil
½ cup katsup
½ cup vinegar
2 T. sugar
1 teaspoon salt
pepper
1 sm. onion (cut up) Shake well
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# French Dressing
## Ingredients
- 1 cup Mazola oil
- 1/2 cup katsup
- 1/2 cup vinegar
- 2 Tbsp sugar
- 1 tsp salt
- Pepper, to taste
- 1 small onion, cut up
## Instructions
1. Combine all ingredients.
2. Shake well. -
1¼ Cup French Dressing
1¼ cup French Dressing
1 teaspoon Mustard pepper
1 " paprika 1 cup oil
1 " sugar ¼ cup vinega[r]
1½ " salt or lemon jui[ce]
Method
(1) place ingredients in a bottle
shake well just before serving
Note
1 teaspoon horse radish
1 Tablespoon tomato catsup or a bit
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of onion juice may be added (2)
If a red dressing is desired add more
paprika in preparing small
amounts for immediate use add a
small cube of ice which helps to
thicken.
---
# 1¼ Cup French Dressing
*Makes 1¼ cups*
## Ingredients
- 1 tsp mustard
- 1 tsp pepper
- 1 tsp paprika
- 1 cup oil
- 1 tsp sugar
- 1/4 cup vinegar or lemon juice
- 1 1/2 tsp salt
### Optional Add-ins (Note)
- 1 tsp horseradish
- 1 Tbsp tomato catsup
- A bit of onion juice
## Instructions
1. Place all ingredients in a bottle.
2. Shake well just before serving.
### Notes
3. If a red dressing is desired, add more paprika.
4. In preparing small amounts for immediate use, add a small cube of ice, which helps to thicken. -
Zucchini and Potatoes Provençale / Fresh Tomato Sauce
FRESH TOMATO SAUCE
6 to 8 ripe tomatoes, peeled, cored
2 tablespoons cornstarch
1/3 cup water
1/2 cup finely chopped onion
2 tablespoons margarine
1 teaspoon salt
1/2 teaspoon dried basil leaves
1/4 teaspoon pepper
2 tablespoons chopped parsley
Chop tomatoes; measure 4 cups. Place
tomatoes in blender container; cover.
Blend at medium speed 30 seconds or until
liquefied. In a 3-quart saucepan stir
together cornstarch and water until
smooth. Add tomatoes, onion, margarine,
salt, basil and pepper. Stirring constantly
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ZUCCHINI AND POTATOES PROVEN-
CALE
1 recipe Fresh Tomato Sauce
(recipe follows)
2 tablespoons oil
1 cup sliced celery
1/3 cup sliced green onions
1 clove garlic, minced
4 large zucchini, cut into 1/2-inch
slices (5 cups)
4 large zucchini, cut into 1/2-inch
slices (5 cups)
2 cups diced, peeled potatoes
(about 2 medium)
1/2 teaspoon dried oregano leaves
1/2 teaspoon salt
Prepare Fresh Tomato Sauce. In a large
skillet heat oil over medium heat. Add
celery, onions and garlic; cook 1 minute.
Stir in zucchini, potatoes, tomato sauce,
oregano and salt. Cover. Stirring occa-
sionally, cook 20 minutes or until vegeta-
bles are tender-crisp. Yields 6 servings.
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# Zucchini and Potatoes Provençale
## Ingredients
### Fresh Tomato Sauce
- 6 to 8 ripe tomatoes, peeled, cored
- 2 Tbsp cornstarch
- 1/3 cup water
- 1/2 cup finely chopped onion
- 2 Tbsp margarine
- 1 tsp salt
- 1/2 tsp dried basil leaves
- 1/4 tsp pepper
- 2 Tbsp chopped parsley
### Zucchini and Potatoes
- 1 recipe Fresh Tomato Sauce (see above)
- 2 Tbsp oil
- 1 cup sliced celery
- 1/3 cup sliced green onions
- 1 clove garlic, minced
- 4 large zucchini, cut into 1/2-inch slices (5 cups)
- 4 large zucchini, cut into 1/2-inch slices (5 cups)
- 2 cups diced, peeled potatoes (about 2 medium)
- 1/2 tsp dried oregano leaves
- 1/2 tsp salt
## Instructions
### Fresh Tomato Sauce
1. Chop tomatoes; measure 4 cups.
2. Place tomatoes in blender container; cover. Blend at medium speed 30 seconds or until liquefied.
3. In a 3-quart saucepan, stir together cornstarch and water until smooth.
4. Add tomatoes, onion, margarine, salt, basil, and pepper.
5. Stirring constantly, [continue cooking until thickened — instructions cut off on card].
### Zucchini and Potatoes
1. Prepare Fresh Tomato Sauce (see above).
2. In a large skillet, heat oil over medium heat.
3. Add celery, onions, and garlic; cook 1 minute.
4. Stir in zucchini, potatoes, tomato sauce, oregano, and salt.
5. Cover. Stirring occasionally, cook 20 minutes or until vegetables are tender-crisp.
Yields 6 servings. -
Ratatouille
RATATOUILLE
2½ cups eggplant, peeled and cut in
chunks
2½ cups sliced zucchini
1⅓ cups whole pitted olives
¾ cup chopped onions
¾ cup chopped green pepper
3 cups canned tomatoes (or fresh),
cut in pieces, including juice, if
canned
¼ cup oil (olive or salad)
1 teaspoon salt
¼ teaspoon pepper
¼ teaspoon thyme
¼ teaspoon oregano
¼ teaspoon basil
½ teaspoon garlic powder
Layer eggplant, zucchini, ripe olives,
onion, green pepper, tomatoes in a 2½-
quart baking dish, sprinkle with oil, salt,
pepper, thyme, oregano, basil and garlic
powder.
Cover with foil and bake in a 350-
degree oven for about 2 hours, removing
foil for last half hour of cooking. Drain off
excess liquid, reserving for a soup base.
Cool and serve.
Mixture may be served as soon as cool
or may be refrigerated and served later.
This may be held up to a week covered in
the refrigerator.
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# Ratatouille
## Ingredients
- 2 1/2 cups eggplant, peeled and cut in chunks
- 2 1/2 cups sliced zucchini
- 1 1/3 cups whole pitted olives
- 3/4 cup chopped onions
- 3/4 cup chopped green pepper
- 3 cups canned tomatoes (or fresh), cut in pieces, including juice if canned
- 1/4 cup oil (olive or salad)
- 1 tsp salt
- 1/4 tsp pepper
- 1/4 tsp thyme
- 1/4 tsp oregano
- 1/4 tsp basil
- 1/2 tsp garlic powder
## Instructions
1. Layer eggplant, zucchini, ripe olives, onion, green pepper, and tomatoes in a 2 1/2-quart baking dish.
2. Sprinkle with oil, salt, pepper, thyme, oregano, basil, and garlic powder.
3. Cover with foil and bake in a 350-degree oven for about 2 hours, removing foil for the last half hour of cooking.
4. Drain off excess liquid, reserving it for a soup base.
5. Cool and serve. Mixture may be served as soon as cool, or refrigerated and served later. May be held up to a week covered in the refrigerator. -
Ratatouille Quiche
RATATOUILLE QUICHE
(Monday, June 15)
1 can (8 ounces) refrigerated crescent rolls
3-1/2 cups Ratatouille, at room
temperature (see recipe above)
2 eggs
1 cup milk
1/2 cup shredded Swiss cheese (2 ounces)
Separate rolls in 8 triangles. Press over bot-
tom and up sides in ungreased 9-inch pie
plate to form shell. Spoon Ratatouille
evenly into shell. Beat eggs with milk; pour
over Ratatouille; sprinkle with cheese. Bake
in middle of preheated 350° oven 35 to 40
minutes or until knife inserted near center
comes out clean. Let stand 10 minutes be-
fore cutting in wedges. Makes 4 generous
servings. Per serving: 447 cal, 15 g pro, 40 g
car, 28 g fat, 149 mg chol
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# Ratatouille Quiche
*Monday, June 15*
## Ingredients
- 1 can (8 ounces) refrigerated crescent rolls
- 3-1/2 cups Ratatouille, at room temperature (see recipe above)
- 2 eggs
- 1 cup milk
- 1/2 cup shredded Swiss cheese (2 ounces)
## Instructions
1. Separate rolls in 8 triangles. Press over bottom and up sides in ungreased 9-inch pie plate to form shell.
2. Spoon Ratatouille evenly into shell.
3. Beat eggs with milk; pour over Ratatouille; sprinkle with cheese.
4. Bake in middle of preheated 350° oven 35 to 40 minutes or until knife inserted near center comes out clean.
5. Let stand 10 minutes before cutting in wedges.
6. Makes 4 generous servings. Per serving: 447 cal, 15 g protein, 40 g carbohydrate, 28 g fat, 149 mg cholesterol. -
Quiche Lorraine
Quiche Lorraine
Prepare your favorite pastry pie dough and place in
9 inch pie tin.
Saute finely chopped onion (size of an egg) with diced
lean bacon (3 strips) until onion is brown.
Sprinkle onion and bacon over uncooked pie shell.
Next prepare cheese mixtures, using the following in-
gredients: ½ lb. grated Swiss cheese, 4 well beaten
eggs, 2 cups light cream, 1 tablespoon melted butter, ½
teaspoon nutmeg, pinch of salt and pepper and dash of
tabasco sauce.
Now pour cheese mixture into pie shell and bake in
hot oven (400°) for 15 minutes. Reduce oven heat to
350° and finish baking for 30 minutes.
Cool at room temperature. Cut pie shape wedges and
serve hot with accompliments of your choice.
The Chef of TIFFIN INN
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# Quiche Lorraine
*From The Chef of Tiffin Inn*
## Ingredients
- Your favorite pastry pie dough (for a 9-inch pie tin)
- 1 onion, finely chopped (size of an egg)
- 3 strips lean bacon, diced
- 1/2 lb grated Swiss cheese
- 4 eggs, well beaten
- 2 cups light cream
- 1 Tbsp melted butter
- 1/2 tsp nutmeg
- Pinch of salt and pepper
- Dash of Tabasco sauce
## Instructions
1. Prepare your favorite pastry pie dough and place in a 9-inch pie tin.
2. Sauté finely chopped onion with diced lean bacon (3 strips) until onion is brown.
3. Sprinkle onion and bacon over the uncooked pie shell.
4. Prepare cheese mixture by combining: 1/2 lb grated Swiss cheese, 4 well beaten eggs, 2 cups light cream, 1 Tbsp melted butter, 1/2 tsp nutmeg, pinch of salt and pepper, and dash of Tabasco sauce.
5. Pour cheese mixture into the pie shell and bake in a hot oven (400°) for 15 minutes.
6. Reduce oven heat to 350° and finish baking for 30 minutes.
7. Cool at room temperature. Cut into pie-shaped wedges and serve hot with accompaniments of your choice. -
Hollandaise Sauce / Maitre d'Hotel Butter
Hollandaise Sauce
½ cup butter Yolks of 2 eggs
Few grains cayenne ¼ teaspoon salt
1 tablespoon Sunkist lemon juice
Wash butter; divide in 3 pieces, and put
1 piece with egg yolks and lemon juice in a
saucepan. Work together until smooth, and
set saucepan over hot water, stirring con-
stantly until butter begins to melt. Then
add second piece of butter, and, as it thickens,
the third piece, lifting saucepan occasionally
from water, that sauce may not curdle.
Season with salt and cayenne, and serve
immediately. If sauce curdles, add 1 table-
spoon of heavy cream or 2 tablespoons white
sauce, and beat well. For a thinner sauce,
add ⅓ cup boiling water, and cook one
minute. Serve with fish, steak or vegetables.
Maitre d'Hotel Butter
Put ¼ cup butter in a bowl, and work with a
wooden spoon until it is soft and creamy; add ½
teaspoon salt, ⅛ teaspoon paprika, ½ tablespoon
finely chopped parsley, and ¾ tablespoon Sunkist
lemon juice, drop by drop. Serve with steak or
chops.
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# Hollandaise Sauce
## Ingredients
- 1/2 cup butter
- Few grains cayenne
- Yolks of 2 eggs
- 1/4 tsp salt
- 1 Tbsp Sunkist lemon juice
## Instructions
1. Wash butter; divide into 3 pieces.
2. Put 1 piece with egg yolks and lemon juice in a saucepan. Work together until smooth.
3. Set saucepan over hot water, stirring constantly until butter begins to melt.
4. Add second piece of butter, and as it thickens, add the third piece, lifting saucepan occasionally from water so that sauce may not curdle.
5. Season with salt and cayenne, and serve immediately.
6. If sauce curdles, add 1 Tbsp of heavy cream or 2 Tbsp white sauce, and beat well.
7. For a thinner sauce, add 1/3 cup boiling water and cook one minute.
8. Serve with fish, steak, or vegetables.
## Maitre d'Hotel Butter
### Ingredients
- 1/4 cup butter
- 1/2 tsp salt
- 1/8 tsp paprika
- 1/2 Tbsp finely chopped parsley
- 3/4 Tbsp Sunkist lemon juice
### Instructions
1. Put butter in a bowl and work with a wooden spoon until soft and creamy.
2. Add salt, paprika, parsley, and lemon juice drop by drop. Mix well.
3. Serve with steak or chops.