Thursday, November 10, 2011
Recipes from Martha Ruth Leonard
1886 Cheese Soup
1/4 cup butter
4 cups milk, room temp.
butter in heavy saucepan. Sauté vegetables until tender. Stir in
flour and cornstarch. Cook until bubbly. Add stock and milk gradually,
blending into smooth sauce. Add soda and cheese cubes; stir until
thickened. Season with salt and peppers, add parsley. Before serving
heat thoroughly in a double boiler. Do not boil. Garnish with paprika.
Palace Crabmeat Salad
2 tbsps. finely chopped stuffed olives
1/2 cup mayonnaise
Combine first 6 ingredients, blend well, refrigerate. Cook artichokes, drain and marinate in 3 tbsps. French dressing. Refrigerate. Drain crabmeat and marinate in 3 tbsps. French dressing; refrigerate. Arrange lettuce on platter, place crabmeat in center. Place tomato wedges and artichokes around crabmeat, spoon dressing over the platter. Garnish with parsley and radish roses, if desired. Eight servings.
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