
1 3-lb. fryer
1 tbsp. salt
1 tbsp. black pepper
2 eggs (beaten)
1 cup buttermilk (I used soy milk I soured with a little vinegar)
2 cups flour
1 tsp. paprika
1/4 tsp. ground thyme
1/2 tsp. granulated garlic
Crisco Shortening
Cut chicken in eight pieces. Season well with salt and pepper.
Set aside. Mix eggs and milk, Pour mixture over chicken and let it
marinate for 2-8 hours in the fridge.
In a heavy paper bag, mix flour, paprika, ground thyme, and
granulated garlic. Place chicken in bag with flour mixture.
Shake until chicken is well coated.
Heat oil in a cast iron fryer — oil should reach 350°F.
Place chicken in hot oil. Fry, turning as chicken browns.
Heavy parts such as breast, thighs, and legs will take
15 to 20 minutes, wings about 10 to 15 minutes.
Drain chicken on paper towels.


1. To make the peanut sauce, heat the vegetable oil in a small saucepan over medium heat. Add the curry paste and cook for 30 seconds, until fragrant. Stir in the peanut butter, brown sugar, and lemon juice, then gradually stir in the coconut milk. Bring to a boil, reduce the heat to low, and simmer for 5 minutes, or until thickened. If it becomes too thick, stir in a little water. Keep warm.
2. For the meatballs, combine the ground beef, cilantro, curry paste, lemon juice, fish sauce, lemongrass, egg, and garlic, and season with salt and pepper. Roll the mixture into small balls about the size of a walnut. Dust each meatball with the rice flour.
3. Heat enough oil to come halfway up the sides of a large frying pan
and heat over high heat until the oil shimmers. In batches, fry the
meatballs for about 3 minutes, until browned and cooked through. Using a
slotted spoon, transfer to paper towels to drain. Serve hot, with the
warm peanut sauce.


3/4-Cup Butter
1 medium sweet yellow onion, Chopped
2 Cloves Garlic, Minced
1 cup fresh parsley, chopped
2- 14-ounce cans chopped stewed tomatoes
3 cups chicken stock
1/2-teaspoon thyme
1/2-teaspoon oregano, chopped
2 bay leaves
1-tablespoon basil chopped
1-1/2 cups white zinfandel wine
1-12 pounds large shrimp peeled and devained
1-1/2 pounds bay scallops
18 small clams (or mussels)
1-1/2 pounds crabmeat
1-1/2 pounds cod fillets, cubed
Over medium-low heat melt butter in a large stockpot; add onions, garlic and parsley.
Cook slowly, stirring occasionally until onions are soft. Add tomatoes to the pot. Add chicken stock, thyme, oregano, bay leaves, basil and wine. Mix well. Cover and simmer 20 minutes. Add to the pot the shrimp, scallops, clams, crabmeat and fish. Stir and bring to boil. Cover and simmer until clams open. (approx. 6 Minutes)
Serves 10



5 pounds ready-to-eat ham
1/4 cup whole cloves
1/4 cup dark corn syrup
2 cups honey
2/3 cup butter
Preheat oven to 325 degrees F. Score ham, and stud with the whole cloves. Place ham in foil lined pan. In a glass bowl, in the microwave, heat the corn syrup, honey and butter. Keep glaze warm while baking ham. Brush glaze over ham, and bake for 1 hour and 15 minutes in the preheated oven. Baste ham every 10 to 15 minutes with the honey glaze. During the last 4 to 5 minutes of baking, turn on broiler to caramelize the glaze. Remove from oven, and let sit a few minutes before serving.

Combine sugar and mint in a small food processor. Pulse until mint is finely chopped. Transfer fruit to a large bowl, scatter kumquat slices over, if using, and sprinkle salad with 2 Tbsp. mint sugar. Serve remaining mint sugar alongside.
2 8oz pkgs TOFUTTI Better Than Cream Cheese, softened
½ C sugar
½ tsp vanilla
4 oz egg whites
1 9”Graham cracker crust
Mix TOFUTTI Better Than Cream Cheese, sugar, and vanilla at medium
speed with electric mixer until well blended. Add egg whites; mix until
blended.
Pour into crust.
Bake at 350° for 40 minutes or until center is almost set.
Cool.
Refrigerate 3 hours or overnight. Top with fruit of your choice.