Serves 24
Cook 2 whole tenderloins of beef exactly as in the recipe for Roast Fillet of Beef (see recipe this page). Cook one fillet 5 minutes longer for varying degrees of doneness. Let the cooked roasts cool completely. Cover and chill the roasts until shortly before serving. Slice the beef very thinly and arrange it on a large platter. Serve with Quick Béarnaise Sauce.
8 ounces cream cheese, softened
2½ cups mayonnaise
3 tablespoons tarragon wine vinegar
1 tablespoon chopped fresh tarragon, or 1 teaspoon dried tarragon
3 tablespoons finely chopped shallots
3 tablespoons finely chopped fresh parsley leaves
In a bowl thoroughly combine the cream cheese and mayonnaise. Use the food processor if desired. Add the remaining ingredients and mix well. Turn into a serving bowl, cover, and chill until ready to be served.
Serving Suggestions: Anchovy and Apple Tidbits, Jumbo Black Olives Stuffed with Walnut Cream Cheese, Chicken Liver Pâté with Cognac with a Parsley Topping, Ratatouille, Potato Salad with Dill Dressing, mixed cold vegetables, Chocolate Mousse Cake, and Fruit-stuffed Crêpes with Honey Butter.
Serves 24
8 strips bacon, chopped
2 tablespoons butter, and as needed
2 pounds boneless lean pork, cut into 1-inch cubes
2 pounds stew beef, cut into 1-inch cubes
1½ pounds boneless veal shoulder, cut into 1-inch cubes
1 large onion, chopped
1 large cabbage, cored and shredded
2 quarts homemade beef stock or canned broth
2 cups chopped prunes
6 large Delicious apples, peeled, cored, and cubed
3 pounds kielbasa sausage, cut into ¼-inch-thick slices
Salt and freshly ground black pepper
1. Put the bacon in a large 6- to 8-quart ovenproof casserole or pot and fry it until it is crisp. Remove the bacon, drain, and set aside.
2. Pour off all but 2 tablespoons of the bacon drippings and add the butter to the casserole. Brown the pork, beef, and veal in several batches. Transfer the browned meat to a bowl. Occasionally wipe out the pan and add more butter.
3. Add the onions and cabbage to the casserole, stir, and simmer for 5 minutes. Add the stock and bring to a boil.
4. Return the meat to the pot and simmer for 1½ hours, stirring occasionally.
5. Add the prunes, apples, sausage, and bacon and combine. Cover and simmer for 30 minutes, or until the meat is fork-tender. Season with salt and pepper to taste.
Serving Suggestions: Sun-dried Tomato and Mozzarella Canapés with Fried Capers, Sardine and Chutney Canapés, hot cooked buttered noodles, mixed green salad, hot cooked string beans, Chocolate Tarts, and Fresh French Apple–Hazelnut Tarts with Frangelico Whipped Cream.
Serves 24
8 tablespoons (1 stick) butter
4 leeks (white parts only), chopped
1 8-ounce package herb-seasoned stuffing mix
¾ cup hot water
½ cup chopped fresh parsley leaves
2 teaspoons dried tarragon
12 large chicken breasts, skinned, boned, and halved
4 tablespoons butter, melted
1½ cups homemade chicken stock or canned broth
1½ cup dry white wine
1. Melt the butter in a frying pan and cook the leeks for 5 minutes, stirring often. Remove from the heat and add the stuffing mix, hot water, parsley, and tarragon and combine well.
2. Spoon 2 rounded tablespoons of the mixture on the boned side of each chicken breast half and roll up, tucking the ends underneath.
3. Preheat the oven to 350 degrees.
4. Put the stuffed breasts in a very large roasting pan or 2 large ones. Brush each breast with melted butter and sprinkle lightly with paprika.
5. Pour the combined chicken broth and wine into the 1 pan or half the mixture into the 2 pans. Bake for 1 hour.
Serving Suggestions: Shrimp Wrapped with Prosciutto, Sliced Eggs and Caviar Canapés, Celery Sticks with Roquefort–Cream Cheese Spread, Wild Rice Minnesota-style, Three-Green Salad with Hazelnut Dressing, Chocolate Mousse, and Rosettes.
Serves 24
¾ cup olive oil
3 cups chopped onion
2 teaspoons minced garlic
1½ cups chopped sweet green pepper
3½ cups canned imported
Italian plum tomatoes, drained
3 tablespoons tomato paste
1½ cups dry red wine
3 cups bottled clam juice
1½ teaspoon dried basil
1½ teaspoons dried oregano
Salt and freshly ground black pepper
2½ pounds penne, ziti, or rigatoni
2 pounds medium shrimp, shelled and deveined
2 pounds sea scallops, cut into quarters
1 pound king crabmeat
1 pound mushrooms, thinly sliced
1 16-ounce can chick-peas, well drained
Freshly grated
Parmesan cheese (about 3 cups)
1. Heat the olive oil in a 6- or 8-quart pot. Add the onion, garlic, and green pepper and cook over medium-low heat for about 15 minutes, stirring often. Add the tomatoes, tomato paste, red wine, clam juice, basil, oregano, and salt and pepper to taste. Bring to a boil and boil for 1 minute. Lower the heat and simmer for 15 minutes.
2. Meanwhile, bring 6½ quarts of water to a rolling boil in an 8-quart pot. Add 2 tablespoons of salt, stir, and add the pasta. Immediately stir for about 20 seconds. Cook until the pasta is al dente, just until tender. It will be necessary to stir the pasta often to prevent it from sticking together because of the large amount; especially at the beginning of the cooking time.
3. Add the seafood, mushrooms, and chick-peas to the sauce, stir, and simmer for 8 minutes, or until the pasta is cooked.
4. Drain the pasta well and put it in one very large pot. Ladle the seafood sauce over the pasta and toss. Serve in 1 or 2 large serving dishes with freshly grated Parmesan cheese on the side.
Serving Suggestions: Antipasto Kebabs in a Bread Basket, Smoked Chicken Canapés, buttered string beans, mixed green salad, Cheesecake, two of Ellie Ashworth’s Rum–Pecan Pies, and assorted cookies.
For casual gatherings, a picnic, beach party, or tailgate party, hero sandwiches are great for crowds.
6 medium-sized red onions, thinly sliced and separated into rings
4 1½-foot loaves crusty
Italian or French bread
8 tablespoons (1 stick) butter, softened
1 large head iceberg lettuce, shredded
2 pounds Provolone, thinly sliced
2 pounds mortadella, thinly sliced
2 pounds Genoa salami, thinly sliced
Dried oregano
Dried basil
1½ cups jarred roasted red peppers, drained and cut into thin strips
Olive oil in a cruet
Red wine vinegar in a cruet
1. Put the onion rings in a large bowl of ice water and let stand for 30 minutes. Drain well and pat dry with paper towels.
2. Cut each loaf of bread in half lengthwise. Scoop out the loose bread and discard. Butter the insides of the bread halves.
3. Arrange the shredded lettuce across the bottom halves of the bread loaves. Top with the onion rings, cheese, and meat, cut to fit the width of the bread. Sprinkle the herbs lightly over the top. Place the pepper strips across the filling and sprinkle the sandwiches very lightly with the oil and vinegar.
4. Cover with the bread tops and cut each loaf into 8 pieces. Secure the sandwiches with toothpicks and arrange on a large platter.
Variations: Any complimenting variety of cheese and meat can be used, such as Munster, Swiss, mozzarella, or Fontina or roast beef, chicken breast, turkey, or ham. If you know that some of your guests might not like the onions, either omit them or place them across only 2 loaves. In that event, slice only 3 onions.
Serving Suggestions: Fruit Crudités with Caribbean Curried Mayonnaise, Pasta Primavera, Caponata, two of Lili Barr’s Brownie Cakes, Prize-winning Carrot Cake, and Ruglach.