• ¼ C green bell pepper (chopped)
• 1 C canned sliced mushrooms (drained))
• 4 OZ butter (melted)
• 3 TBS pimento (chopped)
• 1 TSP salt
• 2 C milk
• 2 C cooked turkey, shrimp or chicken (diced)
• ¼ C flour

Oven: 375° F

1. Saute green peppers and mushrooms in butter until soft.
2. Stir in flour and salt until smooth.
3. Add milk gradually.
4. Cook over low heat until thick, stirring constantly.
5. Add turkey, chicken or shrimp and pimento.
6. Continue cooking over low heat for five minutes stirring constantly.
7. Pour into patty shells and bake for five to eight minutes.

NOTE: Hors D’Oeuvres

• To Freeze:
  • Some Hors d’oeuvres may be made one to two weeks in advance. Freeze in containers using sheets of freezer paper to separate layers if necessary. Over-wrap on moisture vapor proof packages. Hors d’oeuvres containing mayonnaise, salad dressing, hard cooked egg mixtures and raw vegetables cannot be frozen. Hors d’oeuvres should not be kept longer than one month in freezer. Do not re-freeze hors d’oeuvres that have been frozen.
• To Thaw Or Serve:
  • Follow specific instructions in recipe for cooking frozen hors d’oeuvres, or use low temperature in oven (140° F to 200° F) to thaw and keep hot for serving. Use low temperature to prevent drying and overcooking.

CAUTION: If patties start to melt, remove from oven immediately.

https://www.tigerdroppings.com/rant/food-and-drink/patty-shell-recipes-from-mckenzies/73631851

• ½ TBS butter
• 1 TBS chopped onion
• 2 TBS flour
• 1½ TSP Worcestershire sauce
• ½ TSP salt
• Dash of pepper
• ¾ C milk
• 1 egg yolk (slightly beaten)
• ¼ C dry sherry
• 6½ OZ crabmeat
• ¼ C buttered bread crumbs

Oven: 375° F

1. Melt butter, add onion and cook five minutes.
2. Blend in flour, Worcestershire sauce, salt and pepper.
3. Add milk gradually, stirring constantly and cook untiil thickened.
4. Remove from heat and add egg yolk. Cook one more minutem stirring constantly.
5. Gradually add sherry and crabmeat.
6. Pour into patty shells, and bake for five to eight minutes.

Yields 4 C of filling for 36 cocktail patties.

NOTE: Hors D’Oeuvres

• To Freeze:
  • Some Hors d’oeuvres may be made one to two weeks in advance. Freeze in containers using sheets of freezer paper to separate layers if necessary. Over-wrap on moisture vapor proof packages. Hors d’oeuvres containing mayonnaise, salad dressing, hard cooked egg mixtures and raw vegetables cannot be frozen. Hors d’oeuvres should not be kept longer than one month in freezer. Do not re-freeze hors d’oeuvres that have been frozen.
• To Thaw Or Serve:
  • Follow specific instructions in recipe for cooking frozen hors d’oeuvres, or use low temperature in oven (140° F to 200° F) to thaw and keep hot for serving. Use low temperature to prevent drying and overcooking.

CAUTION: If patties start to melt, remove from oven immediately.

https://www.tigerdroppings.com/rant/food-and-drink/patty-shell-recipes-from-mckenzies/73631851

• 1 green bell pepper (diced small)
• ½ TSP white pepper
• 2 pimentos (diced)
• 2 eggs
• 1 TBS English mustard (Coleman’s)
• 1 C mayonnaise
• 1 TSP salt
• 3 LB lump crabmeat

Oven: 375° F

1. Mix well all ingredients except crabmeat.
2. Stir in crabmeat and mix lightly, so lumps are not broken.
3. Divide mixture into patty shells.
4. Top with a thin coating of mayonnaise and sprinkle with paprika.
5. Bake for five to eight minutes.

NOTE: Hors D’Oeuvres

• To Freeze:
  • Some Hors d’oeuvres may be made one to two weeks in advance. Freeze in containers using sheets of freezer paper to separate layers if necessary. Over-wrap on moisture vapor proof packages. Hors d’oeuvres containing mayonnaise, salad dressing, hard cooked egg mixtures and raw vegetables cannot be frozen. Hors d’oeuvres should not be kept longer than one month in freezer. Do not re-freeze hors d’oeuvres that have been frozen.
• To Thaw Or Serve:
  • Follow specific instructions in recipe for cooking frozen hors d’oeuvres, or use low temperature in oven (140° F to 200° F) to thaw and keep hot for serving. Use low temperature to prevent drying and overcooking.

CAUTION: If patties start to melt, remove from oven immediately.

https://www.tigerdroppings.com/rant/food-and-drink/patty-shell-recipes-from-mckenzies/73631851

• 10½ OZ condensed cream of mushroom soup
• 7 OZ canned tuna (broken up into small flakes)
• 1¼ C potato chips (crushed)
• ½ C milk
• 1 C cooked peas (drained)

Oven: 375° F

1. Combine soup and milk.
2. Add peas, tuna, and one cup of chips, mix thoroughly.
3. Spoon into patty shells, top with remaining chips.
4. Bake for five to eight minutes.

NOTE: Hors D’Oeuvres

• To Freeze:
  • Some Hors d’oeuvres may be made one to two weeks in advance. Freeze in containers using sheets of freezer paper to separate layers if necessary. Over-wrap on moisture vapor proof packages. Hors d’oeuvres containing mayonnaise, salad dressing, hard cooked egg mixtures and raw vegetables cannot be frozen. Hors d’oeuvres should not be kept longer than one month in freezer. Do not re-freeze hors d’oeuvres that have been frozen.
• To Thaw Or Serve:
  • Follow specific instructions in recipe for cooking frozen hors d’oeuvres, or use low temperature in oven (140° F to 200° F) to thaw and keep hot for serving. Use low temperature to prevent drying and overcooking.

CAUTION: If patties start to melt, remove from oven immediately.

https://www.tigerdroppings.com/rant/food-and-drink/patty-shell-recipes-from-mckenzies/73631851

• 3 OZ butter
• 1 LB lean ground beef
• 2 MED onions (chopped)
• 2 green onions (chopped)
• 2 TBS flour
• 1 C canned tomatoes (drained and chopped)
• ¼ C sherry
• 4 TBS chopped parsley
• 1 TSP dill
• 1½ TSP salt
• ½ TSP paprika
• ¼ TSP cayenne pepper

Oven: 375° F

1. In 2 OZ butter, saute meat until brown, breaking up into small bits.
2. Saute onions and green onions in remaining butter until light brown.
3. Stir in flour and tomatoes and sherry, cook until thickened.
4. Stir in parsley, dill and seasonings.
5. Spoon into patty shells and bake for five to eight minutes.

NOTE: Hors D’Oeuvres

• To Freeze:
  • Some Hors d’oeuvres may be made one to two weeks in advance. Freeze in containers using sheets of freezer paper to separate layers if necessary. Over-wrap on moisture vapor proof packages. Hors d’oeuvres containing mayonnaise, salad dressing, hard cooked egg mixtures and raw vegetables cannot be frozen. Hors d’oeuvres should not be kept longer than one month in freezer. Do not re-freeze hors d’oeuvres that have been frozen.
• To Thaw Or Serve:
  • Follow specific instructions in recipe for cooking frozen hors d’oeuvres, or use low temperature in oven (140° F to 200° F) to thaw and keep hot for serving. Use low temperature to prevent drying and overcooking.

CAUTION: If patties start to melt, remove from oven immediately.

https://www.tigerdroppings.com/rant/food-and-drink/patty-shell-recipes-from-mckenzies/73631851

• 4 DOZ oysters and liquid
• 2 TBS butter, melted
• 1 onion (grated)
• 1 TBS flour
• ½ C canned chopped mushrooms and juice
• Dash of cayenne pepper
• 2 TBS chopped parsley
• ¼ TSP lemon juice
• Salt and pepper
• 12 large or 36 miniature patty shells

Oven: 375° F

1. Cook oysters in their liquor by bringing to a boil, then simmering 10 minutes. For miniature patty shells, finely chop oysters before cooking.
2. Sauté onion in butter until clear
3. Blend in flour until smooth.
4. Add the remaining ingredients and oysters.
5. Cook 5 minutes.
6. Pour into patty shells and bake for 5 to 8 minutes.

Yields 12 large or 36 miniature patty shells.

NOTE: Hors D’Oeuvres

• To Freeze:
  • Some Hors d’oeuvres may be made one to two weeks in advance. Freeze in containers using sheets of freezer paper to separate layers if necessary. Over-wrap on moisture vapor proof packages. Hors d’oeuvres containing mayonnaise, salad dressing, hard cooked egg mixtures and raw vegetables cannot be frozen. Hors d’oeuvres should not be kept longer than one month in freezer. Do not re-freeze hors d’oeuvres that have been frozen.
• To Thaw Or Serve:
  • Follow specific instructions in recipe for cooking frozen hors d’oeuvres, or use low temperature in oven (140° F to 200° F) to thaw and keep hot for serving. Use low temperature to prevent drying and overcooking.

CAUTION: If patties start to melt, remove from oven immediately.

https://www.tigerdroppings.com/rant/food-and-drink/patty-shell-recipes-from-mckenzies/73631851

• 750 GR all-purpose flour
• 250 GR whole wheat flour
• 800 GR tepid water (75°F to 80°F)
• 20 GR salt
• ½ TSP Citric Acid (optional, to up the tanginess of the bread)
• 100 GR sourdough starter (cold from fridge, fed in last week)

The Day Before The Bake:

This assumes starting ~8pm

1. Combine ingredients in a 6-quart container. Mix the ingredients by hand until the dough forms a shaggy mass and the flour is hydrated.
2. Set a 15-minute timer and leave the dough in the container at room temperature with the lid on.
3. At 15 minutes, return to the container and fold by pulling the sides of the dough up with a wet hand, then pressing to the middle to seal. Repeat this on all four sides, then set the timer again for 15 minutes.
4. Wait and fold the dough two more times. As you perform the folds you’ll notice that the dough smooths out, gaining strength and becoming elastic (more like a rubber band).
5. Leave the dough covered tightly at room temperature (approximately 72° F) overnight (about 12 hours). If using a mixing bowl, place the bowl in a plastic bag. If using a 6-quart container, just put the lid on — the main point here is that the dough should be well-covered to keep the exposed surface moist.

The Next Morning:

1. At 8am the next day (don’t be too uptight here — it could be 7am or 9am), divide the dough into two pieces. Gently form them into rounds, seam-side down, and rest for 10 minutes, covered.
2. Generously and evenly dust two lined bannetons with all purpose flour.
3. Shape the loaves into boules or batards. If your dough doubled on the overnight rise (the marked 6-quart container will help with judging this), put the loaves straight into the refrigerator. If it’s risen by just 50%, leave the loaves out for a bit (30 to 60 minutes) and then put them in the fridge. Note that the loaves should be covered with a shower cap or plastic bag.

8 To 12 Hours Later:

1. To bake, preheat two Dutch ovens — approximately 4-quart size — in a 500° F oven for 45 minutes. (Make sure your Dutch ovens are tough enough to be preheated empty; not all are. Check the manufacturer’s literature.)
2. Invert the risen loaves onto a sheet of parchment, score with a lame, and carefully place the dough in the preheated Dutch ovens. Replace the lids and return to the oven.
3. Reduce the oven temperature to 450° F and bake for 20 minutes with the lids in place.
4. After 20 minutes, remove the lids and bake for another 15 to 20 minutes, or until the loaves have deep color (and an internal temp of ~195° F).

NOTES:

• Once you get the basic process down, you might consider adding seeds, toasted nuts, dried fruit, or even olives and herbs. As a starting point, for 1,000 GR of total flour use 200 GR of additions (in baker’s percentages that’s 20%). Keep all other measurements (water, salt, starter) unchanged.
• As a general rule, anything dry (especially cracked or flaked grains, seeds, or toasted nuts) should be soaked in an equal weight of warm water for at least an hour — or even overnight — and strained before use. Olives and herbs don’t require this treatment as they’re already moist.

Yields 2 loaves of bread.

https://www.kingarthurflour.com/blog/2020/04/06/dont-be-a-bread-hostage

• 1 TBS smoked paprika
• 2¼ TSP kosher salt
• ¾ TSP black pepper
• 1½ TSP garlic powder
• 1½ TSP onion powder
• 1 TSP dried oregano
• ¾ TSP mustard powder
• ½ TSP cumin powder
• ½ TSP sage powder

1. Mix ingredients together. Use or store in an airtight container.

Yields 4 TBS of rub which will season 4 thick-cut chops.

https://www.recipetineats.com/just-a-great-pork-rub/

Sauce:

• 4 TBS Thai fish sauce
• 3 TBS bottled tamarind paste
• 1 TBS lime juice
• 1 TBS rice vinegar
• 4 TBS sugar
• 1 TBS Sriracha chili sauce (optional)

Pad Thai:

• 2 TBS vegetable oil
• 2 garlic cloves (minced)
• 2 TBS packaged shredded sweetened radish
• 1 TSP dried shrimp
• 3 – 4 C soaked medium rice stick noodles
• 1 TBS paprika, for color (optional)
• ½ C baked tofu cut into slices
• ½ C chicken (cut into thin strips – 1″ lengths)
• 2 eggs
• 10 shrimp (peeled and cleaned)
• 3 – 4 green onions (cut into 2-inch bias strips)
• ¼ C chopped dry-roasted unsalted peanuts
• 1 C bean sprouts

1. Soak the dry noodles in a large bowl of warm water for about an hour. The water should be about 90° F, the noodles will start to absorb water, loosen up and be ready for the pan. If using fresh noodles, you can just open the package and add to the pan at the appropriate time.
2. To make the sauce, combine fish sauce, tamarind paste, lime juice, vinegar and sugar in a small bowl. Make sure to stir well until the sugar dissolves.
3. Heat a skillet or wok over high heat for about 1 minute or until the pan gets pretty hot. Add oil and swirl to coat pan completely. When the pan just starts to smoke, add garlic and stir about 5 seconds. Add turnip, dried shrimp and tofu and stir-fry until they begin to get fragrant, about one minute.
4. Push ingredients in wok to one side and let oil settle in center of pan. Crack eggs into pan and add the chicken. As the eggs start to fry, just pierce the yolks to let them ooze. Fold the chicken and eggs over and scrape any bits that are starting to stick for about 30 seconds or until the eggs begin set. Now stir together to combine all the ingredients in the pan.
5. Add shrimp allow to cook for about 30 seconds until they just start to turn color and opaque. Drain noodles and cook for about 2-3 minutes until soft. Add reserved sauce mixture and paprika and fold together until paprika evenly colors noodles and all liquid is absorbed, about 2 minutes.
6. Place green onions in center of noodles, and then spoon some noodles over green onions to cover and let steam 30 seconds. Stir in 3 tablespoons peanuts. Transfer to serving plate and garnish with bean sprouts and remaining peanuts.

https://chefjet.com/recipe/pad-thai-recipe/

Meatballs:

• 500 GR beef mince
• 250 GR pork mince
• 1 onion (finely chopped)
• 1 clove garlic (minced)
• 100 GR breadcrumbs
• 1 egg
• 5 TBS of milk (whole milk)
• Generous salt and pepper

Swedish Cream Sauce:

• Dash of oil
• 40 GR butter
• 40 GR plain flour
• 300 ML stock (or consommé)
• 150 ML thick double cream
• 2 TSP soy sauce
• 1 TSP Dijon mustard

Oven: 350° F

Meatballs:

1. Mix beef and pork mince with your fingers to break up any lumps. Add finely chopped onion, garlic, breadcrumbs, egg and mix. Add milk and season well with salt and pepper.
2. Shape mixture into small, round balls. Place on a clean plate, cover and store in the fridge for 2 hours (this will help them hold their shape whilst cooking).
3. In a frying pan, heat oil on medium heat. When hot, gently add meatballs and brown on all sides.
4. When browned, add to an ovenproof dish and cover. Place in a hot oven and cook for a further 30 minutes.

Swedish Cream Sauce:

1. Melt 40 GR of butter in a pan. Whisk in 40 GR of plain flour and stir for 2 mins. Add 300 ML of stock (or consommé) and continue to stir. Add 150 ML double cream, 2 tsp of soy sauce and 1 tsp of Dijon mustard. Bring it to simmer and allow sauce to thicken.
2. When ready to eat, serve with your favourite potatoes – either creamy mash or mini new boiled potatoes.

https://www.ikea.com/jp/en/stores/restaurant/meatball-recipe-pub2252cf10