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B?©arnaise Sauce - the hard way

4 Tbsp. white wine vinegar
2 Tbsp. dry white wine
2 Tbsp. minced shallots
2 Tbsp. minced tarragon
6 - 8 black peppercorns, crushed
4 egg yolks
1 tsp. fresh lemon juice
1 cup melted butter
Salt and fresh ground pepper
1 tsp. minced chervil

Combine vinegar, wine, shallots, 4 tsp. of the tarragon and peppercorns in a small saucepan and bring to a boil. Lower to simmer and cook until about half the liquid is reduced. Allow to cool for about 5 minutes and transfer to the top of a double boiler over boiling water. Add the egg yolks and lemon juice while stirring briskly with a whisk. Whisk until mixture thickens to the consistency of heavy cream. Add butter and whisk until the sauce thickens. Season with salt and pepper. Strain sauce into a saucepan. You may need to thin the sauce with a little water. Keep sauce warm until serving and, just before serving, add the remaining tarragon and the chervil.

The Skinny: Use your favorite egg yolk substitute.

B?©arnaise Sauce - the easy way:

Buy one or two packets of Knorr B?©arnaise sauce mix and follow directions on packet.

JFK WAFFLES - 1950'S

~Sent in by Ann, FL

This recipe was given by John F. Kennedy for Kings in the Kitchen, by Gertrude Booth, 1961. This typical 1950s recipe is nearly identical to the way Daisy Mason Carlton Tirey made her waffles between 1910 and 1960.

10 min. preparation, 10 min. cooking, for 4 (makes 8 waffles) (requires a waffle iron).

8 tbsp butter (1 stick)
1 tbsp sugar
1 tsp salt
2 egg yolks
1 scant cup milk or buttermilk
1 heaping cup sifted flour
2 stiffly beaten egg whites
4 tsp baking powder
1 tbsp sugar and cinnamon mixture (optional)

1. Cream sugar and butter, then add egg yolks and beat.

2. Add salt, then alternately add flour and milk while stirring (Lynn Carlton added sugar and cinnamon as well).

3. Fold in egg whites and baking powder.

4. Spray a very light coating of oil on both top and bottom of waffle iron and bake about 2 min. each.

HINT: An aerosol spray cooking oil works great.

HINT: The first waffle is nearly always ruined and will often require the use of a fork to remove from the iron. Subsequent waffles will be more perfect and easier to remove.

HINT: Serve with butter and syrup, a variety of jams, honey, fruit, etc. Adding fruit and whipped cream makes a Belgian waffle. Kids often like chocolate chips, coconut, etc.

SHRIMP A LA BORDELAISE

~Sent in by Larry, Ontario, Canada

?? pound cooked, shelled shrimp
2 ounces finely minced shallots, or green onions
6 ounces butter
1 cup (scant) flour
4 cups fish stock*
8 ounces dry white wine
1 tablespoon chopped parsley
Pinches of thyme, tarragon, salt and freshly ground pepper

Over low heat melt butter in a saucepan and cook shallots until translucent.

Add flour a spoon or two at a time, and stir continuously. Blend in wine, stirring. Bring to simmering point. Add fish stock, parsley and seasonings.

Continue stirring until mixture simmers. Let the sauce simmer for 20 minutes. If it is at all lumpy, pour mixture into low-speed blender for 30 seconds.

Add shrimp and simmer gently until they are piping hot.

Yield: 4 servings.

*If you do not have fish stock, dilute two parts of water to one part clam juice.

PEANUT BUTTER NO BAKES

~Sent in by Mary B, MI

1 cup milk
4 cups sugar
1/2 pound butter or margarine
1 1/2 cups peanut butter
8-10 cups oatmeal
1 teaspoon vanilla extract

Mix together the milk, sugar and butter or margarine. Bring to a boil and boil 1 minute. Remove from heat. Add peanut butter and vanilla mixing well. Stir in oatmeal, mixing well. Drop onto wax paper while still warm. Cool.

BUCK'S COUNTY SPARERIBS

~Sent in by Jean, Syracuse, NY

2 1/2 pounds spareribs
1 tsp salt
1/4 tsp pepper
1 pound can or bag of sauerkraut, drained
1 apple, cored and diced with peel left on
1 Tbs sugar

Cut spareribs into serving-size pieces. Sprinkle with salt and pepper. Place on rack in baking pan. Brown in 400 F oven for 15 minutes; turn and brown on other side (about 10 or 15 minutes. Pour off drippings. Spoon sauerkraut into bottom of slow-cooking pot. Top with apple, sprinkle sugar over the apple, and put the ribs on top. Cover pot and cook on low for 6 to 8 hours or until meat is tender.

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For Two...

MACARONI AND CHEESE WITH
HAM AND CAULIFLOWER

~Sent in by Tena, MO

2 cups 1??? cauliflower flowerets
1 cup elbow macaroni
2 tablespoons minced onion
1 tablespoon plus 2 teaspoons unsalted butter
1 tablespoon flour
1 cup milk
1/4 cup heavy cream
Pinch freshly grated nutmeg
1 1/2 cups coarsely grated extra-sharp Cheddar cheese
1 cup 1/2" cubes cooked ham
1/2 cup dried breadcrumbs

In large saucepan of boiling salted water blanch the cauliflower for 5 minutes, refresh under cold water and drain well. Or microwave in glass dish at high power for 3-5 minutes. In another large saucepan of boiling salted water cook macaroni for 7 minutes or until al dente. In large saucepan, cook onion in 1 T of the butter over moderately low heat until it is softened, stir in the flour, and cook the mixture, stirring, for 2 minutes. Whisk in the milk, the cream, and nutmeg, bring just to a boil, stirring, and simmer it, stirring for 3 minutes. Add 1 cup of the cheddar, stirring until it is melted completely, stir in the macaroni, the cauliflower, and the ham, and season the mixture with salt and pepper. Mound mixture into greased 1 1/2 quart baking dish and top with remaining 1/2 cup cheese. Toss the bread crumbs with the remaining 2 teaspoons butter, melted, and sprinkle over cheese. Bake at 375F for 25 minutes, or until the topping is golden. Serves 2.