This recipe provides instructions for making Bloody Mary cocktails. It involves blending tomatoes, celery, parsley and seasonings into a juice, then mixing the juice with vodka, horseradish, Tabasco and lemon juice. The rims of glasses are moistened with lemon and dipped in salt and pepper before filling with ice, vodka and the tomato juice mixture. Each serving provides half of your daily vegetable needs and significant amounts of various vitamins and minerals.
Gazpacho recipe olmeda origenes best spanish foodOlmeda Orígenes
Gazpacho recipe olmeda origenes best spanish food with extra virgin olive oil olmeda origenes and sherry vinegar from Jerez. One of the most famous dishes from Spain. Best Spanish Food Olmeda Orígenes
What could be the perfect dish to go with a cup of steamed basmati or fragrant jasmine rice? A fish prepared steamed or baked and smothered with savory sauces spiced up with curry paste, red chilli and crushed garlic.
http://www.gourmetrecipe.com
http://www.gourmetrecipe.com/recipes/bass-and-red-mullet-croustillants-with-potatoes
The Art of Dining” an interactive and intimate cooking experience. In the museum's galleries a series of five talk and taste culinary programs will be presented in a four day event.
From the President’s table, our host is Sir Master Chef Ronnie J. Seaton Sr. who is a retired White House chef of 38 years. Each session will begin with tantalizing tales of his culinary journey at the White House, from President Reagan to President Obama. Sir Master Chef Seaton will demonstrate techniques, share tips and favorite dishes of the Presidents in which he served.
In addition to Master Chef Ronnie, highly acclaimed Chef’s Stewart Thomas, Val Bennett and Aaron Thomas will also offer delicious insights and samples of some of your favorite foods.
Whether your interest is in setting a Presidential table, organic farming, fusing your own oils, gathering new recipes or simply savoring and sampling sumptuous bites, these pros will share their tips and tricks in a high energy experience for the entire family!
The Art of Dining” an interactive and intimate cooking experience. In the museum's galleries a series of five talk and taste culinary programs will be presented in a four day event.
From the President’s table, our host is Sir Master Chef Ronnie J. Seaton Sr. who is a retired White House chef of 38 years. Each session will begin with tantalizing tales of his culinary journey at the White House, from President Reagan to President Obama. Sir Master Chef Seaton will demonstrate techniques, share tips and favorite dishes of the Presidents in which he served.
In addition to Master Chef Ronnie, highly acclaimed Chef’s Stewart Thomas, Val Bennett and Aaron Thomas will also offer delicious insights and samples of some of your favorite foods.
Whether your interest is in setting a Presidential table, organic farming, fusing your own oils, gathering new recipes or simply savoring and sampling sumptuous bites, these pros will share their tips and tricks in a high energy experience for the entire family!
Gazpacho recipe olmeda origenes best spanish foodOlmeda Orígenes
Gazpacho recipe olmeda origenes best spanish food with extra virgin olive oil olmeda origenes and sherry vinegar from Jerez. One of the most famous dishes from Spain. Best Spanish Food Olmeda Orígenes
What could be the perfect dish to go with a cup of steamed basmati or fragrant jasmine rice? A fish prepared steamed or baked and smothered with savory sauces spiced up with curry paste, red chilli and crushed garlic.
http://www.gourmetrecipe.com
http://www.gourmetrecipe.com/recipes/bass-and-red-mullet-croustillants-with-potatoes
The Art of Dining” an interactive and intimate cooking experience. In the museum's galleries a series of five talk and taste culinary programs will be presented in a four day event.
From the President’s table, our host is Sir Master Chef Ronnie J. Seaton Sr. who is a retired White House chef of 38 years. Each session will begin with tantalizing tales of his culinary journey at the White House, from President Reagan to President Obama. Sir Master Chef Seaton will demonstrate techniques, share tips and favorite dishes of the Presidents in which he served.
In addition to Master Chef Ronnie, highly acclaimed Chef’s Stewart Thomas, Val Bennett and Aaron Thomas will also offer delicious insights and samples of some of your favorite foods.
Whether your interest is in setting a Presidential table, organic farming, fusing your own oils, gathering new recipes or simply savoring and sampling sumptuous bites, these pros will share their tips and tricks in a high energy experience for the entire family!
The Art of Dining” an interactive and intimate cooking experience. In the museum's galleries a series of five talk and taste culinary programs will be presented in a four day event.
From the President’s table, our host is Sir Master Chef Ronnie J. Seaton Sr. who is a retired White House chef of 38 years. Each session will begin with tantalizing tales of his culinary journey at the White House, from President Reagan to President Obama. Sir Master Chef Seaton will demonstrate techniques, share tips and favorite dishes of the Presidents in which he served.
In addition to Master Chef Ronnie, highly acclaimed Chef’s Stewart Thomas, Val Bennett and Aaron Thomas will also offer delicious insights and samples of some of your favorite foods.
Whether your interest is in setting a Presidential table, organic farming, fusing your own oils, gathering new recipes or simply savoring and sampling sumptuous bites, these pros will share their tips and tricks in a high energy experience for the entire family!
PC Manual Food Processor E-cookbook courtesy of Mindys MenuMindy Phillips
A collection of recipes for the Pampered Chef Manual Food Processor! Find me on Facebook at https://www.facebook.com/PCmindyphillips
or you can Shop Here! https://www.pamperedchef.com/party/mindyphillips2020
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W.S.C.S. CIRCLE NO. l - FIRST METHODIST CHURCH
BILOXI, MISS .
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ACKNOWLEDGMENT
We wish to acknowledge the fine spirit
of co-operation by the organization mem-
bers and the community at large including
the merchants and business firms, without
which this cook book could not have been
possible.
To the women of the community who
contributed their recipes we say many
thanks.
The Organization
OFFICERS
Chairman Mrs . Roy Mc Gee
Mrs. W. B. Carr
Mrs. A.H. Brown
Mrs . Fred Hartman
Mrs. D. H. Squires
Vice Chairman
Secretary
Trea urer
Spiritual Life Leader
Mrs. J. W, Compton
Mrs. C. F. Groff
Mrs. I. R. Mc Elroy
Mrs. L .B. McLeod
Mrs. R. G . Robinson
MEMBERS
Mrs . B. Z. Welch
M;i~ Laura White
Mrs. W. E. White
Mrs. Roy Williams
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HORS D'OEUVRES 2 PICKLES 2 RELISHES
TID-BITS ON TOOTHPICKS Miss Mary Carr
I. l slice lunch meat, 1 slice Cheddar cheese , l Vienna
sausage. Place cheese on meat and roll ove·r sausage.
Slice in 1/2-inch pieces. Dip in any sauce desired ; stick
on toothpick.
II O Soak whole srimp in sauce of mustard and ground celery.
Stick on toothpick.
Ill O Cut boiled ham in small c ubes . Dip in mustard and
vinegar , shake . Stick on toothpicks .
IV. Chopped olives and bits of anchovies , melted in cream
cheese. Sprinkle with paprika. Chill. Stick on toothpicks.
V. Grind cooked chicken, season with celery , olives and
Philadelphia cream cbeese o Use rolled cracker crumbs to
form small balls. Let harden. Stick on toothpicks.
BREAD AND BUTTER PICKLES Irene Hoidisty
Blandinsville , Ill .
12 me ium c uc umbers
6 m dium onions
2 Tbsp. flour
2 tsp. celery eed
2 c. sugar
2 Tbsp . turmeric
2 tsp. dry mustard
2 Co vinegar
Peel and slice cucumbers and onions; let stand in salt
water overnight. Mix other ingredients , boil 1 minute, th n
add drained cucumbers and onions. Boil 5 minutes . Seal
in jars.
emu SAUCE
9 large ripe tomatoes
2 large onion
l green pepper
I tsp. cinnamon
l/2 c. sugar
1 c. vinegar
1 tsp. salt
l tsp. allspice
Mrs. B. Z. Welch
Chop pepper , tomatoes and onions , add sugar , vinegar ,
spices and salt. Cook until thick.
PATRONIZE
YOUR
LOCAL
MER C -- H ANT
-1- Biloxi , Miss .
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Write Extra Recipes Here:
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SQUPS 2 SALADS 2 VEGETABLES
OYSTER SOUP Mrs . Walter White
2 c. celery, diced
1 1/2 bunches green
onions , chopped
1 or 11/2 pt. warm
water
1 qt. milk 9 scalded
1/2 stick butter
2 Tbsp. flour ? rounding
1 pt. oysters
Salt
Pepper
Saute celery and onions in butter? add flour and brow ...
Salad usually is made up of raw vegetables.Not confined to that food group, it may include cold cooked vegetables, grains and pasta, cold meat or seafood, sweet dishes made of cut-up fruit, and even warm dishes.Salads on their own or as side dishes can be healthy and nutritious and delectable prepared the proper way.
So you're getting ready to finally buckle down and get hitched. Well, before the big day comes you're entitled to one of the best Bachelor Parties ever.
Food, drinks, games, and unforgettable activities will have everyone of your guys reminiscing about your bachelor party when it comes time for them to tie the knot. Chalmer's Automotive has your ultimate guide for the best manly drinks, manly food, and activities to keep you and your boys occupied and safe throughout your last night of debauchery on the best party vehicle out there.
1. BLOODY MARY
Prep Time: 30 min Total Time: 90 min
INGREDIENTS
6 lbs tomatoes, coarsely chopped
6 celery ribs, coarsely chopped
2 c parsley, coarsely chopped
2 T sea salt, divided
1 t pepper, finely ground
2 ½ T horseradish
2 ½ t tabasco
2 ½ t fresh lemon juice
Lemon wedges
2 c (16 oz) vodka, cold
Garnish: large caper berries or
green olives
DIRECTIONS
Purée tomatoes, celery, parsley and 1
T sea salt in a food processor until
smooth.
Transfer toa bowl and chill for at
least 1 hour.
Force through a medium mesh sieve into a bowl, discarding solids.
Add horseradish, tabasco and lemon juice.
Mix remaining 1 T sea salt and 1 t pepper on a small plate.
Moisten outside of rim of each glass with lemon wedge and dip rim
in salt and pepper.
Fill each glass with ice and 1 oz (2 T) vodka
and 2/3 c juice.
Adapted from Fresh Tomato Bloody Marys in Gourmet
(2009)
NUTRITION FACTS:
Serving Size: 1 c (8 oz)
Calories/Serving: 84
Number of Servings: 16
Nutritional Value: Bloody Marys
These Bloody Marys provide ½ c
of your daily vegetable needs per
serving
Additionally, 10% of your Daily
Value for vitamin A, 29% of your
Daily Value for vitamin C and
146% of your Daily Value for
vitamin K are met through 1
drink!
Bloody Marys also provide a good
amount of folate, vitamin B6,
magnesium,copper and
potassium.