Silver Palate Recipes

Steps:

• Preheat your oven to 350 degrees.
• Melt the butter (I just put it in the microwave), and add sugar and molasses.
• Lightly beat the egg (or use 1/4 cup eggbeaters) and add to the butter mixture, and blend well.
• Sift the dry ingredients together, and add to the butter mixture(I use King Arthur Flour White Whole Wheat--it has the same texture of all-purpose).
• It will look wet.
• Line a cookie sheet with foil.
• Drop the batter by tablespoons onto the foil, 3 inches apart.
• Bake 8-10 minutes, until the cookes darken.
• Remove foil from cookie sheet, and let the cookies cool on the foil.

Steps:

• Wash and coarsely chop the tomatoes, saving the juice.
• Core, seed and coarsely chop the peppers.
• Peel, seed and coarsely chop the cucumbers.
• Dice the celery.
• Whisk vinegar, oil, tomato juice and V8 together in a small bowl.
• Puree the vegetables in small batches, using a blender or food processor. Add tomato juice mixture, as necessary. Do not puree completely -- mixture should be chunky and crunchy.
• Stir in cayenne and dill and salt and pepper to taste.
• Cover and chill for at least 4 hours.

Steps:

• Whisk all ingredients together in a small bowl.
• Marinate meat overnight.
• Double or triple the recipe as needed, depending on how much meat you have.

Steps:

• Preheat the oven to 350°F Grease two 9-inch springform pans.
• Sift the dry ingredients into a bowl. Add the oil, eggs, and vanilla. Beat well. Fold in the walnuts, coconut, carrots, and pineapple.
• Pour the batter into the prepared pans. Set on the center rack of the oven and bake until the edges have pulled away from the sides and a cake tester inserted in the center comes out clean, 50 minutes.
• Cool on a cake rack for 3 hours. Fill and frost the cake with the cream cheese frosting.
• Cream together the cream cheese and butter in a mixing bowl.
• Slowly sift in the confectioners' sugar and continue beating until fully incorporated. The mixture should be free of lumps.
• Stir in the vanilla, and lemon juice if desired.

Steps:

• Preheat oven to 350 degrees.
• In a large bowl combine chicken quarters, garlic, oregano, pepper and coarse salt to taste, vinegar, olive oil, prunes, olives, capers and juice, and bay leaves. Cover and let marinate, refrigerated, overnight.
• Arrange chicken in a single layer in one or two large, shallow baking pans and spoon marinade over it evenly. Sprinkle chicken pieces with brown sugar and pour white wine around them.
• Bake for 50 minutes to 1 hour, basting frequently with pan juices.
• Chicken is done when thigh pieces, pricked with a fork at their thickest, yield clear yellow (rather than pink) juice.
• With a slotted spoon transfer chicken, prunes, olives and capers to a serving platter.
• Moisten with a few spoonfuls of pan juices and sprinkle generously with parsley.
• Pass remaining pan juices in a sauceboat.
• To serve Chicken Marbella cold, cool to room temperature in cooking juices before transferring to a serving platter. If chicken has been covered and refrigerated, allow it to return to room temperature before serving. Spoon some of the reserved juices over chicken.

Steps:

• 1. Fry the bacon pieces in a medium-size skillet until crisp. Drain on paper towels and reserve the fat in the skillet.
• 2. Saute the bread slowly in the hot bacon fat until crisp and browned. Set aside.
• 3. Whisk the garlic, vinegar, lemon juice and mustard together in a mixing bowl. Whisk in the herbs. Gradually whisk in the oil. Season to taste with salt and pepper.
• 4. Combine the salad greens, bacon, croutons, and blue cheese in a salad bowl. Add desired dressing, toss and serve immediately. (I usually have dressing left over).
• Note: I usually add grape or cherry tomatoes to the mix for some acidity.