crust: 2 cups flour

1/4 pound butter or margarine

1/2 cup club soda or Schweppes

salt filling: 3 large onions — very thinly sliced

2 tablespoons butter or margarine

1/2 pound grated Swiss or Gouda cheese

1 tablespoon flour

3 eggs

1 cup heavy cream

salt — pepper, and nutmeg

NOTE 1: All ingredients should be very cold.

DOUGH: Cut butter into flour and salt until it resembles very
coarse meal.
Stir in soda.
Knead just to combine.
Wrap in film and
refrigerate 1 hour.

On a floured board roll out dough, fold in 3’s, as if you were
folding a letter.
Chill 1 hour.

FILLING: Cook onions in butter until translucent.
Let cool.
Stir
flour into cheese.
Blend eggs, cream and seasonings.

Roll out dough and place in a quiche pan.
Spread onions in the
bottom.
Spread cheese mixture and pour cream and eggs on top.

Bake in pre-heated 350 oven for 20 minutes.
Turn down heat to
300 and bake another 35 minutes.

—–waldine van geffen vghc 1 lb Cod fillets

6 oz Clams; drain; chop

6 oz Langostinos or rock shrimp -

6 oz Crabmeat; pick over

6 oz Dry radiatore; spirelli or

Pasta; cook Bechamel sauce 3 tb Butter or margarine

3 1/2 tb All-purpose flour

2 c Whole milk

1/2 ts Salt

2 tb Olive oil

2 ts Garlic; mince

1/2 c Straight sherry; not dry

1 tb Parsley; chop

2 qt Boiling; salted water

Preheat the oven to 400~.
Line a baking sheet with foil and
spray with cooking spray.
Bake the cod fillets, uncovered, for 5 to
6 minutes, only until the cod flakes easily.
Remove from the oven
immediately to prevent overcooking.
Whel cooled, break the fillets
in half, lengthwise, then break each half into approximately 1″
pieces and set aside.
SAUCE-In a heavy non-aluminum 3-qt pot, melt
the butter, add the flour and cook on moderate heat for 3 minutes,
stirring constantly with a wire whisk.
Do not allow the flour to
brown.
Add the milk and salt and bring to just below the boiling
point, whisking constantly.
Remove from the heat and keep warm
(180~).
Heat the olive oil in a saute pan over medium heat until
fragrant, then saute the garlic only until white throughout.
Add
the sauteed garlic to the warm bechamel sauce.
Add the sherry to
the pan in which the garlic was sauteed, simmer strongly for 1
minute, then add it to the warmed sauce.
Add the cooked pasta to
the sauce.
Place the bechamel/garlic/pasta/sherry mix back onto low
heat for a few minutes, then add the cooked cod, clams, langostinos
or shrimp, crabmeat and chopped parsley to the warm bechamel sauce
and blend all ingredients thoroughly.
Serve immediately.
Source:
The Olive Garden.

——————————–BASIL
BUTTER——————————–
2 oz Fresh basil leaves
(about

- 2 bunches 10 oz Butter, softened

- (2-1/2 cubes) 1 ts Minced garlic

1/4 ts Salt

1/8 ts Black pepper

3 tb Grated parmesan cheese plus

- additonal for garnish 1 tb Grated romano cheese

——————————–REST OF
DISH——————————–
1 lb Fresh Linguine or
angel

- hair pasta 1 lb Medium shrimp, shelled

Remove any large stems from basil and wash leaves.
Shake off
excess water and dry with paper towel.
Place in food processor; ith
blade attachment process until finely chopped.
Process in two
batches if necessary to get a uniformly chopped basil.
Remove from
processor and reserve.
Place butter in small mixer bowl.
Using an
electric mixer, whip butter until pliable.
Add garlic, salt,
pepper, parmesan and romano cheeses, and basil; mix unitol well
incorporated.
Basil butter can be used immediately or stored
covered in refrigerator for 3 to 4 days.
Cook pasta according to
directions, drain well and keep warm.
Melt basil butter in large
skillet over medium heat.
Add shrimp and saute’ just until done,
about 2 to 3 minutes.
Serve over hot cooked pasta.
Pass freshly
grated parmesan cheese.
Makes 4 to 6 servings.
SOURCE: General
Mills’ Olive Garden Restaurant Chain.
Shared by Cate Vanicek

2 tablespoons olive oil — or cooking oil

2 medium potatoes (11oz each), thinly sliced — about 2 cups

1 medium onion, cut into thin wedges

2 cloves garlic, minced

1/2 teaspoon salt — divided

1/4 teaspoon pepper

8 eggs

2 tablespoons snipped fresh oregano -OR- 1tsp dried

1/2 cup sliced pitted ripe olives

1/4 cup finely shredded provolone or Parmesan

In a 10″ broiler-proof or regular skillet, heat oil.
Add
potatoes, onion, garlic, 1/4 tsp of the salt, and the pepper.
Cover
and cook over medium heat for 5 minutes.
Turn potato mixture with a
spatula.
Cover and cook for 5-6 minutes more till potatoes are
tender, turning mixture once more.

In a medium mixing bowl, beat together eggs, oregano, and the
remaining salt.
Pour egg mixture over hot potato mixture.
Sprinkle
with olives.
Cook over medium heat.

As the mixture sets, run a spatula around the edge of the
skillet, lifting egg mixture to allow the uncooked portion to flow
underneath.
Continue cooking and lifting edges till egg mixture is
almost set (the surface will be moist).

Place the broiler-proof skillet under the broiler 4-5″ from the
heat.
Broil for 1-2 minutes or till top is set.
(Or, if using a
regular skillet, remove the skillet from the heat; cover and let
stand for 3-4 minutes or till the top is set.)

Sprinkle the top with finely shredded provolone or Parmesan
cheese.
Serve immediately.
To serve, cut the frittata into wedges.
Makes 4 main-dish servings.

Per serving: 340 Cal / 2g Fat / 7g Sat Fat / 431mg Chol / 671mg
sodium / 21g Carb / 2g Fiber / 17g Prot.

2 saddles rabbit (hipps?) salt and pepper 3 clove of garlic
chopped 1/2 cup tomato juice 1/2 chopped rosemary 3 tsbps chopped
olives 3 large tomatoes peeled, seeded and chooped 1/2 cup chicken
stock 2 tbsps oilve oil

Remove the bones from meat, taking care not to pierce the meat,
sprinkle the inside of meat with the rosemary, salt, pepper.
Mix
together the chopped garlic and the olives.
Spread this stuffing
down the centre of each saddle.
Roll up the meat, taking care to
roll tightly and neatly.
Secure the 2 rolls of stuffed meat with
thin kitchin string.
Heat oil in a frying pan and briskly seal the
rolls on all sides until golden brown.
Add the tomatoes, stock and
tomato juice to the pan, stirring well to mix.
Season with salt and
pepper cover and cook on a moderate heat for 20 minutes.
Check the
level of the liquid in the pan frequently, stirring and shaking the
ingredients from time to time, after 20 minutes remove the rolls to
a hot plate and allow the remaining sauce to reduce and thicken.
Cut the rolls into slices and serve on the tomato sauce.

1/2 c Frying oil (or more)

1/2 c Bean sprouts

2 Celery stalks; thinly sliced

8 Snow peas; in fine julienne

1/4 c Thinly sliced scallions

1/2 lb Diced ham

2 tb Soy sauce

1 tb Cornstarch

9 Eggs; beaten

1/4 c Water

1/2 lb Fresh Chinese noodles

1 tb Dark sesame oil

1 tb Minced garlic

2 ts Minced ginger

1/4 ts Red pepper flakes

2 c Low-sodium chicken broth

1 c Bottled clam juice

3 tb Soy sauce

2 tb Rice or white vinegar

1/4 c Dry sherry

2 c Shredded iceberg lettuce

Cilantro This omelet-noodle combination is a bit of nostalgia
for people who loved the Chinese-American restaurants of the ’50s
and ’60s.
HEAT 1 TEASPOON OIL in a wok or skillet over high heat;
when the pan is nearly smoking, add the sprouts, celery and snow
peas.
Cook, stirring constantly, for 1 minute and immediately pour
the veggies into a work bowl.
Add scallions, ham and soy sauce.
Sprinkle in cornstarch and mix well.
Add eggs and water, and mix.
Set the mixture aside.
Cook the noodles for 5 minutes in boiling
salted water.
Drain and set aside.
Combine sesame oil, garlic and
ginger in a soup pot and place over low heat.
Cook 1 minute.
Add
pepper flakes, broth, clam juice, soy sauce, vinegar and sherry.
Cover, increase heat to medium, and boil 5 minutes.
Heat oil (about
3/8-inch depth) in a large skillet over high heat and add 3-ounce
ladles of the egg mixture.
Cook until edges puff, about 1 minute,
flip and cook on the other side for about 30 seconds.
Remove
omelets and drain on towels.
Cover and keep warm while preparing
others.
When it’s time for dinner, divide noodles and broth between
4 soup bowls.
Make a bed of shredded lettuce.
Arrange omelets on
top of lettuce.
Toss some cilantro on top and serve.
MICHAEL
ROBERTS - PRODIGY GUEST CHEFS COOKBOOK