Pies And Pastries Recipes

8 oz cooked chicken breasts, chopped 2 x ribs celery, chopped 1 x onion, chopped 1/2 cup mushrooms, sliced 3 tbl chopped pimentos 1/4 cup sliced almonds, toasted 3 x hard cooked eggs, chopped 1 cup mayonnaise 2 cup cream of chicken soup 1/2 cup Cheddar cheese, shredded 1/2 tsp chicken soup base 2 tbl curry powder 1 1/2 tsp Cavender's Greek Seasoning Freshly ground pepper, to taste 8 x puff pastry shells

Combine the chicken, celery, onion, mushrooms, pimentos, almonds, eggs, mayonnaise, soup, cheese, soup base, curry powder, Greek seasoning and pepper in a bowl; mix well. Spoon into an ungreased 9x13-inch baking pan. Bake at 350 degrees for 30 minutes or until hot and bubbly. Bake the puff pastry shells using package directions. Fill the shells with the hot chicken mixture. Serve immediately. Note: We have served this for years as a bridal brunch entree with our Fresh Spinach Salad. (see recipe) It's fun to cut the puff pastry top out with a heart shaped cookie cutter.

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1 x Duck, approx. 4 lb 1/2 lb Pork butt, cubed 1/2 lb Veal shoulder, cubed 1 pch Nutmeg 1 pch Allspice 1 pch Thyme 1 x Bay leaf 8 oz White wine 2 x Cloves garlic, unpeeled 2 x Eggs 1 oz Truffles, chopped 1/4 lb Pistachio nuts, blanch/skin 1/4 cup Duck glaze, ?? what's that 1 tbl Truffle juice 12 oz Foie gras 1 x Truffle, thinly sliced, opt 2 lb Frozen puff pastry, thawed 1 x Egg, beaten w/1 T milk salt & pepper to taste

Remove meat from legs and breast of duck. Remove all skin and fat. Marinate duck meat, pork butt and veal shoulder with nutmeg, allspice, thyme, bay leaf, wine and garlic for 3 or 4 days in the refrigerator. Drain all the liquid and whole spices from the meat. Peel the garlic cloves, and, with the marinated meat, run through a meat grinder on a coarse setting. Mix the ground meat with the eggs, chopped truffles, pistachio nuts, duck glaze, truffle juice, salt and pepper to make a pate. Form pate into twelve 2-inch balls. Top each with a small slice of foie gras and a thin slice of truffle. Cut the puff pastry into 4 pieces. Roll each piece into a strip, approximately 20-by-4-inches. Place 6 balls of pate, spaced at 3-inch intervals, on two of the pastry strips. Brush egg wash on the pastry surrounding the pate; cover with remaining sheets of pastry, pressing between the individual balls. Cut around each pate with a large ring cookie cutter, pressing to seal the edges. Place the sealed pates on a buttered baking sheet. Decorate the tops with leftover puff pastry (using egg wash as "glue"); then brush with egg wash. Bake in a 425'F oven for 10 to 15 minutes. Place the pates on serving plates and ring with Sauce Perigueux.

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200 slc BREAD CH 7 GRAIN #83 2 lb MUSTARD PREP. 1 LB JAR

1. PARTIALLY THAW PASTRAMI; SLICE ACROSS GRAIN INTO THIN SLICES, 19 TO 25 SLICES PER POUND. 2. STEAM UNTIL THOROUGHLY HEATED, ABOUT 30 MINUTES. 3. SPREAD 1 SLICE OF BREAD WITH MUSTARD; ADD 3 TO 4 SLICES PASTRAMI; TOP WITH SECOND SLICE OF BREAD. CUT IN HALF; SERVE HOT. NOTE: 1. IN STEP 2, PASTRAMI MAY BE STEAMED IN COLANDER OR PERFORATED BASKET PLACED OVER BOILING WATER IN STEAM-JACKETED KETTLE. DO NOT PLACE PASTRAMI DIRECTLY IN WATER. NOTE: 2. IN STEP 2, TO HEAT PASTRAMI IN STEAMER, PLACE IN STEAMER TRAY; HEAT AT 5 LB PRESSURE 10 TO 15 MINUTES. NOTE: 3. IN STEP 3, 25 LB FRENCH BREAD MAY BE USED. CUT BREAD IN HALF LENGTHWISE; THEN INTO 100 PORTIONS. NOTE: 4. IN STEP 3, 100 FRENCH ROLLS (4 OZ EACH) MAY BE USED. SERVING SIZE: 1 SANDWIC

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