Baked Bourbon-Glazed Ham

12-14 pound smoked ham, processed, precooked variety
3/4 cup bourbon whiskey
2 cups dark brown sugar
1 tablespoon dry mustard
3/4 cup whole cloves
2 navel oranges, peeled and sectioned

Preheat the oven to 325F (165C). Place the ham fat side up on a rack set in a shallow roasting pan large enough to hold the ham comfortably. Bake in the middle of the oven, without basting, for two hours, or until the meat can be easily pierced with a fork. For greater cooking certainty, insert a meat thermometer in the fleshiest part of the ham before baking it. It should register between 130F and 140F (58C) when the ham is done.

When the ham is cool enough to handle comfortably, cut away the rind with a large, sharp knife. Then score the ham by cutting deeply through the fat until you reach the meat, making the incisions 1/2 inch apart lengthwise and crosswise. Return the ham to the rack in the pan and raise the oven heat to 450F (230C).

With a pastry brush, paint the ham on all sides with 1/2 cup of the whiskey. Then combine the sugar and mustard and 1/4 cup of whiskey, and pat the mixture firmly into the scored fat. Stud the fat at the intersections or in the center of each diamond with a whole clove, and arrange the orange sections as decoratively as you can on the top of the ham with toothpicks or small skewers to secure them. Baste lightly with the drippings on the bottom of the pan and bake the ham undisturbed in the hot oven for 15 to 20 minutes, or until the sugar has melted and formed a brilliant glaze.

Serves 12 to 14.

Foreign Agricultural Service of The United States Department of Agriculture

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Hoppin' John

It is traditional to eat Black-Eyed Peas on New Year's Day to bring good luck in the New Year. The legend is that they must be eaten before noon on New Year's Day. An easy and tasty way to fulfill this requirement is with Hoppin' John, a combination of black eyed peas and rice.

2 16 ounce cans black-eyed peas, undrained
2 cups cooked white rice
1/2 pound thick bacon, cut into strips about 2 inches long and 1/2 inch wide
1 cup finely chopped onions

Drop the bacon strips into a pot of boiling water and bring the water back to a boil. Immediately drain the strips, pat them dry with paper towels, then place them in a 10 to 12 inch skillet. Fry uncovered over moderately high heat for 10 to 12 minutes, turning the strips frequently with a large spoon and adjusting the heat if necessary to prevent the bacon from burning. When the strips are brown and crisp and have rendered all their fat, transfer them with tongs to paper towels to drain, and set aside.

Add the chopped onions to the fat remaining the skillet and cook over moderate heat for 3 to 5 minutes, stirring frequently, until the onions are soft but not yet browned. Remove from the heat and set aside.

Mix the bacon, onions. cooked rice and the undrained black-eyed peas and put in a casserole. Cover the casserole tightly, and heat on low for about 10 to 15 minutes. Taste for seasoning and serve at once. Serves 8 to 10.

FAS - USDA

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Holiday Salmon Mold

1 can tomato soup
1 1/2 tablespoons unflavored gelatin
1 cup mayonnaise
1/2 cup water
1/2 cup fresh chopped dill
3/4 cup diced celery
3/4 cup diced onions or scallions
1 cup chopped Alaska smoked salmon or canned flaked quality salmon
8 ounces cream cheese, softened

Bring tomato soup to a simmer, remove from heat and add the softened cream cheese. Beat until smooth. Add 1 1/2 tablespoons unflavored gelatin that has been dissolved in 1/2 cup of water. Cool in refrigerator. Add mayonnaise, fresh chopped dill, the diced celery and onions or scallions, and the chopped smoked salmon or canned flaked salmon, drained. Put into buttered fish or other mold and chill until firm. Remove from mold by dipping briefly in hot water. Decorate with dill, lemon slices and/or red caviar if desired.

FAS - USDA

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Artichoke and Parmesan Dip

14 ounce can artichoke hearts, well drained
1/2 cup grated Parmesan cheese
3/4 cup mayonnaise
1/4 cup plain yogurt
1 garlic clove, crushed
2 teaspoons fresh lemon juice
1 scallion, chopped
Tabasco to taste

Puree all ingredients in a food processor until smooth. Serve with breadsticks or French bread slices.

FAS - USDA

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Shrimp Louis

Louis Dressing ( see below)
4 cups bite-size pieces salad greens
2-3 cups freshly cooked shrimp
4 tomatoes, cut into fourths
California ripe and/or pimento-stuffed olives
2 ripe avocados cut in halves

Prepare Louis Dressing. and mix with shrimp. Fill avocado halves with the mixture. Divide salad greens and tomatoes on 4 plates. Arrange avocados, tomatoes, and olives on lettuce.

FAS - USDA

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Louis Dressing

1/4 cup mild chili sauce (U.S. type)
1/2 cup mayonnaise or salad dressing
1/4 cup sour cream
1 teaspoon finely chopped onion
1/2 teaspoon sugar
1/4 teaspoon Worcestershire sauce
salt to taste
fresh lemon juice to taste
dash of Tabasco

Mix all ingredients. Refrigerate at least 30 minutes.

FAS - USDA

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The Lincoln Log Cake has its origin in the fact that Abraham Lincoln grew up as a poor boy in a log cabin in Illinois. As a young man he is reported to have studied by the light of the fireplace, doing his arithmetic on the back of a shovel with a piece of charcoal. To remember his humble beginnings we now have a Lincoln Log cake.

Lincoln Log Cake

1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
3 large eggs (2/3 cup)
1 cup sugar
1/3 cup water
1/4 cup cocoa
1 teaspoon vanilla

Preheat oven to 375F (190C). Grease a jelly roll pan and line bottom with greased brown paper or aluminium foil. Measure flour by dip-level-pour method or by sifting. Blend flour, baking powder and salt; set aside. Beat eggs in small mixer bowl until very thick and lemon-colored. Pour beaten eggs into large bowl. Gradually beat in sugar. Blend in water and vanilla, on low speed. Slowly mix in dry ingredients (low speed) just until batter is smooth. Pour into pan. Bake 12 to 15 minutes.

Loosen edges and immediately turn upside down on a towel sprinkled with confectioners' sugar. Remove paper. Trim off edges. While hot, roll cake and towel from narrow end. Cool on wire rack. Unroll cake, remove towel. Fill with one cup sweetened whipped cream. Roll up carefully. Frost with Thin Chocolate Icing (recipe below). Run point of knife lengthwise in frosting to simulate bark. Decorate with candied or maraschino cherries and cut-up gumdrops shaped into leaves.

FAS - USDA

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Thin Chocolate Icing

1 square unsweetened chocolate (1 oz.)
1 teaspoon butter
1 cup sifted confectioners' sugar
2 tablespoons boiling water

Melt chocolate and butter together over hot water. Remove from heat. Blend in sugar and water. Beat only until smooth but not stiff.

FAS - USDA

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Seafood Gumbo

8 ounces kielbasa or Cajun sausage, cut into 1-inch slices
1/3 cup olive oil
1 pound okra, stems removed
2 cups diced onions
4 cloves garlic, finely minced
1 cup coarsely chopped red bell pepper
5 cups chicken stock
1 cup coarsely chopped green bell pepper
1 teaspoon ground cumin
3 cups chopped plum tomatoes,
1/2 teaspoon cayenne pepper slightly crushed
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 bay leaf
1 pound large shrimp, peeled and deveined
12 ounces sea scallops
12 ounces Maine cooked lobster meat
8 ounces lump U.S. crabmeat, cartilage removed
2 tablespoons chopped fresh parsley

In a large pot or Dutch oven, saute the sausage over medium heat until brown, about 15 minutes. Remove it from the pot and set aside.

Add half the oil to the pot. Then add the okra and cook over medium heat until slightly soft, about 15 minutes. Add the remaining oil, onions, bell peppers, and garlic. Stir, and cook another 10 minutes.

Add the chicken stock, tomatoes, cumin, cayenne, salt, black pepper and bay leaf. Simmer, uncovered, for 30 minutes.

Add the shrimp and scallops to the gumbo and simmer another 5 minutes. Then add the lobster, crabmeat, and parsley, adjust the seasonings, and heat through, 2 to 3 minutes. Serve immediately.

FAS - USDA

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Irish Soda Bread

4 cups unbleached flour
3 tablespoons sugar
1 tablespoon baking powder
1 teaspoon salt
3/4 teaspoon baking soda
6 tablespoons butter
1 1/2 cups raisins
1 tablespoon caraway seeds
2 eggs
1 1/2 cups buttermilk

Heat oven to 350F (175C). Grease a 2 quart casserole (the traditional shape is round).

In a large bowl, mix flour, sugar, baking powder, salt, and baking soda. Cut in the butter with a pastry blender or two knives until the mixture resembles coarse crumbs. Stir in raisins and caraway seeds.

In a medium size bowl, beat the eggs lightly with a fork. Remove and reserve 1 tablespoon of the beaten egg.

Mix buttermilk into the bulk of the eggs and stir into the flour mixture just until the flour is moistened. The dough will be sticky. Turn dough out onto a well floured board and, with floured hands, knead it about 10 strokes.

Shape dough into a ball and place in casserole. On the top cut a 4 inch cross about 1/4 inch deep. Brush top of loaf with reserved beaten egg.

Bake about 1 hour and 20 minutes, or until a cake tester or toothpick comes out clean. Cool in casserole on a wire rack for 10 minutes, then remove bread from casserole and cool completely on the rack.

FAS - USDA

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Hot Cross Buns

Small, soft, slightly sweet buns with shiny brown tops.
1 package of dry yeast
3 1/4 cups of all-purpose flour
1/4 cup warm water
1 teaspoon cinnamon
3/4 cup milk, warmed
1/2 teaspoon nutmeg
1/3 cup sugar
1/4 teaspoon ground allspice
1 1/2 teaspoons salt
1/2 cup California currants or raisins
4 tablespoons (1/2 stick or 1/4 cup) butter, softened
2 tablespoons chopped candied citron
2 eggs

Stir the yeast into the water and let stand a few minutes to dissolve. Combine the milk, sugar, salt, butter, and eggs in a large bowl, and beat well. Add the dissolved yeast and mix thoroughly. Beat in 1 1/2 cups of the flour, the cinnamon, nutmeg, and allspice, cover the bowl, and let rise for about 1 hour, until the batter is bubbly and double in bulk.

Add the remaining flour and blend well, adding more flour if necessary to make the dough firm enough to handle. Turn out onto a floured surface and knead until smooth and elastic; knead in the raisins and citron during the last minute or so. Put the dough in a greased bowl, cover, and let rise until double in bulk.

Punch the dough down and turn it out onto a lightly floured surface. Roll out into a rectangle about 14 X 10 inches and 1/2 inch thick. Cut the buns with a round cutter about 2 1/2 to 3 inches in diameter, and place about 1 inch apart on greased baking sheets. Gather up the scraps, reroll them, and continue cutting until your have used all the dough. Let rise, uncovered, until double in bulk.

Just before baking, use floured scissors to snip a cross on the top of each bun, cutting about 1/2 inch deep. Bake in a preheated 375F (190C) oven for about 15 minutes, until the tops are golden brown. Remove from the oven and transfer to a rack. Makes about 20 buns.

FAS - USDA

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Ricotta Cheese Pie

Crust for 2 nine inch pies:
2 cups all-purpose flour
1 teaspoon baking powder
1 dash salt
1/2 cup sugar
1/2 cup butter
2 eggs
1 teaspoon vanilla
2 - 3 tablespoons cold milk

Put dry ingredients in a bowl. Cut in butter, add eggs, vanilla and milk. Knead into a ball and chill for at least two hours. Roll out dough to cover the bottoms of two pie pans and crimp the edges. Fill with the following cheese mixture.

Filling:

8 eggs
2 pounds of ricotta
1 cup sugar
1 tablespoon flour
1 tablespoon vanilla extract
1 1/2 tablespoons orange juice
1 1/2 tablespoons lemon juice
3 tablespoons finely chopped lemon peel

Beat eggs and cheese until smooth. Add other ingredients. Divide into two pie plates. Bake at 350F (175C) for 15 minutes, and 325F (165C) for 30 minutes. Chill before serving.

FAS - USDA

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Classic Cheese Souffle

1/4 cup butter
1/4 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon dry mustard
Dash of ground red pepper (cayenne)
1 cup milk
1 cup shredded American Cheddar cheese (4 ounces)
3 eggs, separated
1/4 teaspoon cream of tartar

Preheat oven to 350F (175C). Butter 1 quart souffle' dish or casserole. Make a 4 inch band of triple thickness aluminium foil 2 inches longer than circumference of dish. Butter one side. Secure foil band by tying with string, buttered side in, around top edge of dish.

Heat butter in 2 quart saucepan over medium heat until melted. Stir in flour, salt, mustard and red pepper. Cook over medium heat, stirring constantly, until smooth and bubbly; remove from heat. Stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in cheese until melted; remove from heat.

Beat egg whites and cream of tartar in medium bowl on high speed until stiff but not dry. Set aside. Separately beat egg yolks on high speed bout 3 minutes or until very thick and lemon colored. Stir into cheese mixture. Stir about 1/4 of the egg whites into cheese mixture. Fold cheese mixture into remaining egg whites.

Gently pour into souffle' dish. Bake 50 to 60 minutes or until knife inserted halfway between center and edge comes out clean. Carefully remove foil band and quickly divide souffle into serving with 2 forks. Serve immediately. Serves 4.

FAS - USDA

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Shrimp Souffle

Same as above, except: omit mustard, red pepper and cheese. Add 1 cup chopped cooked shrimp, and 1 tablespoon chopped fresh or 1 teaspoon dried tarragon leaves to sauce before adding the beaten egg yolks.

FAS - USDA

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Strawberry Shortcake

1 quart fresh California strawberries, sliced
1/2 cup sugar
1/3 cup butter
2 cups all-purpose four (if using self-rising flour, omit baking powder and salt)
2 tablespoons sugar
3 teaspoons baking powder
1 teaspoon salt
3/4 cup milk
sweetened whipped cream

Mix strawberries and 1/2 cup sugar. Let stand 1 hour.

Preheat oven to 450F (230C). Cut butter into flour, add 2 tablespoons sugar, the baking powder and salt with pastry blender until mixture resembles fine crumbs. Stir in milk just until blended. Turn dough onto lightly floured surface. Gently smooth into a ball. Knead 20 to 25 times. Roll 1/2 inch thick. Cut with floured 3 inch cutter. Place about 1 inch apart on ungreased cookie sheet.

Bake 10 to 12 minutes or until golden brown. Split crosswise while hot. Fill and top with strawberries. Top with sweetened whipped cream. Serves 6.

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Curried Chicken Salad

4 cups freshly cooked boneless U.S. chicken breasts, cut in bite sized pieces
Mix chicken with the following dressing:
1 cup plain yogurt
1/2 cup sour cream
1/2 cup mayonnaise
2 teaspoons fragrant curry powder
1/2 cup mango chutney
1/2 cup chopped fresh coriander
1/2 chopped red pepper
1/2 chopped scallions
1 cup chopped celery
salt & pepper to taste

Arrange on lettuce leaves and garnish with toasted Californian almonds and coconut, and red and green grapes. Makes 12 servings.

FAS - USDA

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Old Fashioned Potato Salad

1 cup mayonnaise
2 tablespoons vinegar
1 1/2 teaspoons salt
1 teaspoon sugar
1/4 teaspoon pepper
4 cups cubed, cooked Washington State potatoes (5 to 6 medium size potatoes)
1 cup sliced celery
1/2 cup chopped onion
2 hard-cooked eggs, chopped

Combine the mayonnaise, vinegar, salt and pepper in a large mixing bowl. Stir in the potatoes, celery, onions and eggs. Cover and chill until it is to be served. Serves 6.

FAS - USDA

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4th of July Brownies

4 squares unsweetened chocolate
3/4 cup (1 1/2 sticks) butter
2 cups sugar
3 eggs
1 teaspoon vanilla
1 cup flour
1 cup chopped walnuts (optional)

Preheat oven to 350F (175C) (325F or 165C for glass baking dish).

Heat chocolate and butter over low temperature until melted. Stir sugar into chocolate and butter mixture until well blended. Mix in eggs and vanilla. Stir in flour (and walnuts) until well blended. Spread mixture into greased 13 X 9 inch baking pan. Bake 30 to 35 minutes or until toothpick inserted in center comes out with fudgy crumbs. DO NOT overbake. Cool in pan. Cut into squares. Makes 24 fudgy brownies.

FAS - USDA

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A New England Clambake

Another favorite Fourth of July festival menu is the "New England Clambake". This menu has its origins with the native Americans whom the early colonists met when they first came to North America. It features many food items that were unique to America at that time. Even if you live away from the sea, you can prepare a clambake most anywhere with a little advance planning.

For each person you will need:

1 large Washington State potato, scrubbed
1 ear of corn in the husk (with inside silk removed)
1 U.S.chicken leg/thigh combination
1 large link of seasoned sausage
6 or more clams (in their shells)
1 thick fish fillet
1 pound Maine lobster

For 8 people put two inches (5 centimeters) of water in a large covered 12 quart (6 liter) pot and bring it to a boil. About 60 minutes before you want to eat add potatoes and cover. 15 minutes later, add chicken, adding more water if necessary and cover. 15 minutes later, add sausage and corn and cover. 15 minutes later, add clams, fish and lobster. Steam for 15 minutes or until lobster is red and clams are open.

Serve with melted butter and hot clam juice (canned or bottled). A clambake is traditionally eaten outdoors at big tables with bibs or large napkins to protect clothing as the lobster and clam shells can be messy. The clambake can be preceded with a bowl of New England or Manhattan Clam chowder served with oyster crackers. For dessert serve watermelon or ice cream with California strawberries.

FAS - USDA

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Maryland Steamed Crabs

Another regional favorite outdoor meal at this time of year is Maryland Steamed Crabs, making use of the delicious blue crabs found in the Chesapeake Bay in Maryland and Virginia.

For each dozen crabs, take:
2 1/2 tablespoons crab seasoning (like Old Bay)
3 tablespoons of salt
water and vinegar (or beer)
12 quart (6 liter) pot with a raised rack, minimum 2 inches (5 centimeters) high.

Fill pot with water and vinegar (or beer) in half and half proportions to just below the level of the rack. Layer crabs on the rack and sprinkle with crab seasoning. Cover and steam until crabs are red. Serve outdoors on tables covered with newspapers and mallets to crack the crabs. Condiments: mild chili sauce and white vinegar.

FAS - USDA

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Southern Fried Chicken

2 U.S. chickens(2 1/2 to 3 pounds each), each cut into 8 pieces
2 eggs
1 cup milk
3 cups unbleached all-purpose flour
1 tablespoon paprika
2 teaspoons salt
1 1/2 teaspoons freshly ground black pepper
3 cups corn oil

Rinse the chicken pieces well and pat them dry. Beat the eggs and milk together in a shallow bowl. In another shallow bowl, stir together the flour, paprika, salt and pepper. Dip the chicken pieces first in the egg mixture, then in the flour. Coat them well, shaking off any excess. Heat the oil in a deep-fryer or large deep skillet to 375F (190C). It should be hot, but not smoking. Lower the heat slightly, and fry the chicken in the oil in small batches until golden and crisp all over, 10 to 15 minutes. Drain the chicken on a cake rack or on paper towels. Serve hot or at room temperature. Serves 6 to 8.

FAS - USDA

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Chocolate Chip Cookies

These cookies have been around a long time but they were made famous by Ruth Graves Wakefield, who operated the Toll House Inn in Whitman, Massachusetts, and served them to her guests.

16 tablespoons (2 sticks or 1 cup) butter, softened
3/4 cup granulated sugar
3/4 cup dark-brown sugar
2 eggs
2 1/4 cups flour
1 teaspoon vanilla extract
1 teaspoon baking soda
1 teaspoon hot water
2 cups chopped U.S. walnuts
2 cups (12 ounce) semisweet chocolate morsels,
or(2 cups coarsely chopped semisweet chocolate)
1 teaspoon salt

Preheat the oven to 375F (190C). Grease some cookie sheets.

Beat the butter until it is smooth. Add the granulated sugar and brown sugar and beat until thoroughly blended, then add the eggs and vanilla and beat until light and fluffy.

Combine the flour and salt, and stir and toss them together. Stir the baking soda into the hot water. Add half the flour to the butter-sugar mixture and beat well, then beat in the baking soda and water. Add the remaining flour and beat until completely mixed. Stir in the walnuts and chocolate.

Drop the dough by heaping teaspoonfuls onto the cookie sheets, placing them about 2 inches apart. Flatten each cookie slightly with your wet fingertips into a disk about 1/3 inch thick and 1 1/2 inches across. Bake for 10 to 12 minutes, or until they have spread slightly and are lightly browned all over. Do not underbake; they should be crisp and crunchy. Remove from the cookie sheets and cool on a rack. Makes about 80 cookies.

FAS - USDA

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Peanut-Butter Chocolate-Chip Cookies

Add 1 cup peanut butter to the butter-sugar mixture. Omit the walnuts, and add 2 cups of roughly chopped unsalted peanuts.

FAS - USDA

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Three Layer Mexican Dip

1 1/2 cups canned refried beans
1 1/2 cups sour cream
1/4 teaspoon chili powder
1/4 teaspoon salt
1/2 cup grated sharp American Cheddar Cheese
1/4 cup chopped pitted California black olives
2 scallions (green onions), white bulb and 3 inches green, halved lengthwise and diced
1 1/2 cups Guacamole (see below)
1/2 cup seeded and finely diced fresh plum tomatoes
1/2 teaspoon garlic powder
1/4 teaspoon ground cumin
1/4 teaspoon ground black pepper

Spread the refried beans over the bottom of a 10 inch round glass baking dish. Cover it with the guacamole.

In a small bowl, combine the sour cream, garlic powder, chili powder, cumin, salt, and pepper. Mix thoroughly, and spread on top of the guacamole.

Sprinkle the top with the cheese, tomatoes, olives, and scallions. Serve either chilled or hot (bake for 15 minutes in a preheated 425F (220C) oven), with taco chips. Serves 6.

FAS - USDA

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Guacamole

2 ripe avocados, halved and pitted
4 teaspoons fresh lemon or lime juice
1 large ripe plum tomato, seeded and chopped
1 tablespoon chopped red onion
Salt and freshly ground black pepper, to taste
Dash of Tabasco or hot pepper sauce

Scoop the avocados into a bowl. Add the lemon or lime juice, and mash the avocados coarsely.

With a fork, gently mix in the tomato, onion, salt and pepper, and Tabasco sauce. Serve within an hour or two at room temperature. Makes about 1 1/2 cups.

FAS - USDA

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Chile con Carne

3 tablespoons cooking oil
1 onion, chopped
2 teaspoons U.S. chili powder
2 teaspoons ground cumin
1 teaspoon dried red pepper flakes
2 cups crushed tomatoes
1 3/4 cups beef stock
1 tablespoon sugar
1 teaspoon dried oregano
2 pounds U.S. beef, cut in 1/2 inch cubes
1/4 cup tomato paste
salt and freshly ground black pepper to taste

Heat 2 tablespoons of the oil in a flameproof casserole or Dutch oven. Add the onion, chili powder, cumin, oregano, and red pepper flakes. Cook over medium-low heat for 5 minutes. Set aside.

Heat the remaining 1 tablespoon oil, and brown the meat over high heat, in batches if necessary. Stir in the tomatoes, beef stock, tomato paste, and sugar and onion spice mixture. Simmer, uncovered, until the beef is tender, 1 3/4 hours, covering the pot when the mixture becomes thick. Season with salt and pepper.

Serve the chili with rice, if desired. Serves 4 to 6.

FAS - USDA

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Brunswick Stew

1 3 to 3 1/2 pounds U.S. broiler-fryer chicken, cut up
4 cups water
1 teaspoon salt
1 teaspoon sugar
1/4 teaspoon black pepper
dash of ground red pepper (cayenne)
2 cans (16 ounce each) whole tomatoes, undrained
1 can (16 ounce) U.S. whole kernel corn, undrained
1 can (16 ounce) U.S. lima beans, undrained
2 medium potatoes, cubed (about 1 cup)
1 large onion, diced
1 cup sliced okra

Place the chicken, 4 cups water and the salt in a 5 quart Dutch oven. Heat to boiling; reduce heat. Cover and simmer about 40 minutes or until juices run clear.

Skim fat from broth. Remove skin and bones from chicken if desired. Return chicken to broth. Stir in pepper, red pepper, tomatoes, corn, beans, potato, okra and onion. Heat to boiling; reduce heat. Simmer uncovered 45 minutes. Serves 8.

FAS - USDA

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Pecan Pie

Preheat the oven to 425F (220C). Line a 9 inch pie pan with the rolled-out dough and set aside.

Beat the eggs in a bowl with a fork or wire whisk until the yolks and whites are blended. Add the corn syrup, brown sugar, melted butter, and vanilla, and blend well. Stir in the pecans, then pour the mixture into the pie shell.

Bake the pie for 15 minutes, then reduce the heat to 350F (175C) and continue baking for another 15 to 20 minutes, or until the pie tests done. Do not overbake! Let the pie cool a bit, and just before serving whip the cream, and either spread it over the pie or pass it separately in a bowl.

FAS - USDA

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Basic Pie Dough

(9 inch pie shell)
1 1/2 cups of flour
1/4 teaspoon salt
1/2 cup vegetable shortening (Crisco)
3 -4 tablespoons cold water

Mix the flour and salt together in a bowl, add the shortening, and work it into the flour with a pastry blender, two knives, or your fingertips until the mixture resembles fresh bread crumbs. Sprinkle on the water, a tablespoon at a time, stirring lightly with a fork after each addition (use enough water so that the dough hold together). Form the dough into a ball. Roll out the dough on lightly floured surface until it is about 1/8 inch thick and 2 inches larger that your inverted pie pan. Transfer the dough to the pan, then trim and crimp the edges for an unbaked pie shell.

FAS - USDA

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Chicken Cacciatore

1 2 1/2 to 3 pound chicken, cut up
1/4 cup finely chopped onions
1/2 cup dry Californian white wine
1/2 cup chicken stock, canned or fresh
1 bay leaf
2 tablespoons olive oil
1 teaspoon finely chopped garlic
2 tablespoons white wine vinegar
1/2 teaspoon dried oregano, crumbled
2 cups sliced red & green peppers
Salt and freshly ground black pepper

Wash the chicken quickly under cold running water and pat the pieces dry with paper towels. Season the pieces with salt and a few grindings of pepper.

In a heavy 10 to 12 inch skillet, heat the olive oil until a haze forms over it. Brown the chicken a few pieces at a time, starting them skin side down and turning them with tongs. Transfer the browned pieces to a plate. Now pour off almost all of the fat from the skillet, leaving just a thin film on the bottom. Add the onions and garlic and cook them over moderate heat, stirring constantly, for 8 to 10 minutes, or until they are lightly colored. Add the wine and vinegar and boil briskly until the liquid is reduced to about 1/4 cup. Then pour in the chicken stock and boil for 1 or 2 minutes, stirring constantly and scraping in any browned bits that cling to the pan. Return the browned chicken to the skillet, add the oregano and bay leaf, and bring to a boil. Cover the skillet, reduce the heat and simmer, basting occasionally. In about 30 minutes, the chicken should be done; its juices will run clear when a thigh is pierced with the tip of a sharp knife. Meanwhile, saute the peppers in 2 tablespoons of olive oil until lightly cooked but still crisp, about 5 minutes.

To serve, arrange the pieces of chicken on a heated platter. Discard the bay leaf and boil the stock left in the skillet until it thickens slightly and has the intensity of flavor desired. Pour sauce over the chicken. Garnish with the peppers. Serves 4.

FAS - USDA

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Pumpkin Soup

1 tablespoon olive oil
1 medium sized leek, white part only,chopped
4 cups chicken broth
1 large onion, chopped
1 bay leaf
1/2 teaspoon ground white pepper
3/4 teaspoon curry powder
1/2 teaspoon salt or to taste
1/4 teaspoon ground nutmeg
1/2 cup milk and 1/2 cup cream
1 pound canned pumpkin, or pureed fresh pumpkin

Heat olive oil in a medium-size soup pot over medium heat. Add onion and leek and saute' 1 minute. Cover with waxed paper and a lid and cook 15 minutes or until softened but not brown, stirring occasionally. Stir in pumpkin, chicken broth, salt, curry powder, nutmeg, pepper, ginger, and bay leaf. Bring to a boil. Reduce heat and simmer, uncovered, 15 minutes, stirring occasionally. Remove bay leaf. Puree the mixture in batches in a blender or food processor for a smoother texture.

Return soup to pot. Add milk and cream and cook over medium heat, stirring occasionally, until heated through. Adjust seasonings. Garnish each serving with sprinkling of parsley or coriander. Serves 6 to 8.

FAS - USDA

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Witches' Brew

2 quarts (8 cups) apple cider
1 teaspoon allspice
1/4 teaspoon salt
1 U.S. orange, sliced
1/2 cup brown sugar
1 teaspoon whole cloves
1 lemon, sliced
1 cinnamon stick
1 small U.S. orange, cut into 8 wedges, studded with cloves

In a large saucepan, combine cider, brown sugar, allspice, cloves, salt, lemon and orange slices, and cinnamon stick. Slowly bring to a boil over medium heat. Cover and simmer 20 minutes. Strain; add orange and lemon slices back, if desired.

Pour warm cider into punch bowl or mugs. Garnish with clove-studded orange wedges. Makes 8 (1 cup) servings. Brew may be refrigerated overnight and reheated or served cold.

FAS - USDA

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Ginger Spice Cake

1/2 cup (1 stick) unsalted butter
3/4 cup dark molasses
1/2 cup milk
2 tablespoons hot water
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1 cup brown sugar
3/4 cup light corn syrup
1 teaspoon baking soda
2 1/2 cups all-purpose flour
2 egg whites
1 large egg
1 teaspoon ground cloves
Lemon glaze:
1 1/2 cups powdered sugar, sifted
2 to 4 tablespoons lemon juice
dash of yellow food coloring

Cake: Preheat oven to 325F (165C). Grease a 13 X 9 inch baking pan. Line bottom with waxed paper and grease the paper.

In a medium saucepan, heat butter, brown sugar, molasses, corn syrup, and milk until butter melts. In a small bowl, dissolve baking soda in hot water. stir into butter mixture in saucepan. Place flour, ginger, cloves, cinnamon, egg, and egg whites in mixing bowl. Add warm butter mixture to flour mixture in bowl; beat until combined. Pour batter into prepared pan. Bake 40 to 45 minutes or until skewer or wooden pick inserted in center comes out clean. Cool 10 minutes. Invert cake onto a wire rack, remove from pan, and cool thoroughly.

Glaze: Place powdered sugar in bowl. Stir in 2 tablespoons lemon juice. If too thick to spread, add additional lemon juice a teaspoon at a time, until mixture is the correct consistency. Tint with food coloring if desired. spread or drizzle glaze over smoothest side of cake. Cut into squares to serve. Makes 16 servings.

FAS - USDA

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Black Bean Vegetarian Chili

1 eggplant, cut into 1/2 inch cubes
1/2 cup olive oil
2 zucchini, cut into 1/4 inch dice
1 yellow bell pepper, cored, seeded and diced
8 ripe plum tomatoes, cut into 1 inch cubes
1 cup chopped fresh parsley
3 tablespoons best-quality chili powder
1 tablespoon dried oregano
1/2 teaspoon dried red pepper flakes
2 cups cooked black beans
1/2 cup chopped fresh coriander
1 tablespoon coarse salt
2 onions, cut into 1/4 inch dice
1 red bell pepper, cored, seeded and diced
4 large cloves garlic, coarsely chopped
1 cup vegetable bouillon
1/2 cup slivered fresh basil leaves
1 1/2 tablespoons ground cumin
1 teaspoon freshly ground black pepper
salt to taste
1 1/2 cups canned corn kernels
1/4 cup fresh lemon juice
sour cream, for garnish
grated Monterey Jack cheese, for garnish

3 scallions, white bulb and 3 inches green, thinly sliced, for garnish

Place the eggplant in a colander. Toss it with the coarse salt, and let it sit for 1 hour to remove the moisture. Pat dry with paper towels.

Heat 1/4 cup of the oil in a large flameproof casserole. Add the onions, zucchini, bell peppers, and garlic. Saute' over medium-low heat for about 10 minutes.

Place the remaining 1/4 cup of oil in a skillet, and cook the eggplant over medium-high heat until just tender, about 10 minutes. Using a slotted spoon, transfer the eggplant to the casserole.

Add the tomatoes, bouillon, 1/2 cup of the parsley, basil and spices to the casserole. Cook over low heat for 30 minutes, stirring occasionally.

Add the black beans, corn, coriander, and lemon juice. Cook another 15 minutes. Adjust the seasonings, and stir in the remaining 1/2 cup parsley. Serve hot, garnished with a dollop of sour cream, grated cheese, and scallions. Serves 8.

FAS - USDA

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Roast Tom Turkey

1 U.S. turkey, 12 to 15 pounds
melted butter or margarine for basting
turkey broth (see below)
softened butter or soft margarine
turkey stuffing (see below)
turkey gravy (see below)
salt and pepper

Thoroughly defrost and rinse the turkey well in cold water inside and out and dry it thoroughly with a cloth towel. Sprinkle salt and pepper inside and out if you wish.

Fill body and neck cavities of the bird loosely with stuffing (it expands). Secure the neck skin to the bird's back with a skewer and tie the legs together. Tuck the wings behind the turkey's back.

Preheat oven to 350F (175C). Put the turkey on a roasting rack in a large baking pan. Rub the breast, wings, and legs with softened butter or margarine. Roast the turkey for 1 hour. Check occasionally. You may want to baste the bird with additional melted butter or margarine.

Reduce heat to 325F (165C). Allow 30 minutes baking time per pound. A meat thermometer should reach 180F (85C) when inserted on the inside of the thigh. If you are not using a thermometer, check that the juice runs clear, not pink, when the thigh is pierced with a sharp knife.

When the turkey is done, put it on a platter and keep it warm. The turkey should rest at least 15 or 20 minutes before you carve it. Hints: The larger the turkey, the lower the oven temperature should be. For a 12 to 15 pound turkey, reduce heat to 325F (165C) after an hour; for a larger bird, even lower. The object is to cook the meat and brown and crisp the skin at the same time.

FAS - USDA

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Turkey Broth

6 cups water
1 medium-size onion stuck with 2 whole cloves
2 celery stalks, leaves and all, roughly chopped
Turkey giblets
1 large carrot, roughly chopped
salt

Bouquet garni: several parsley springs, 3 or 4 peppercorns, 2 or 3 garlic cloves, and 1 bay leaf tied up in a square of cheesecloth

Heat the water in a large saucepan with a lid. Rinse the giblets with cold water, drain, and drop them into the saucepan. When the water boils, add all the other ingredients and reduce heat so that the pot, partially covered, simmers. Remove the liver when it is tender - test it after 10 minutes. Simmer giblets until a knife easily pierces the gizzard, usually about 1 hour.

Let pot cool until you can handle it. Strain the broth (there should be about 4 cups) and discard the vegetable and bouquet garni. Remove giblets from stock and, along with liver, dice for gravy or discard. Taste broth and add salt to taste. Refrigerate broth, tightly covered.

FAS - USDA

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Turkey Gravy

4 tablespoons fat from the roasting pan
4 tablespoons flour
4 cups turkey broth (see above)
salt and pepper

Drain the fat from the roasting pan into a measuring cup. If there is less than 4 tablespoons fat, add butter or margarine to make 4 tablespoons.

Return measured fat to the roasting pan. Put it over medium heat. Stirring constantly with a wooden spoon, add flour. Cook slowly until the mixture is thick and smooth.

Add broth or a combination of broth and water. Bring gravy to a fast simmer, stirring. Be sure to scrape up all the brown bits from the bottom of the pan. Cook until the gravy is thick and smooth. Add salt and pepper to taste. To serve, stir well and pour into a warmed gravy boat.

FAS - USDA

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Sausage and Chestnut Stuffing

7 cups stale white bread and rolls, crumbled
1/2 cup chopped fresh parsley
1 egg, lightly beaten
1 cup canned chestnuts, unsweetened
2 cups diced cooked sausage
1 cup chopped celery, leaves and all
1 1/2 teaspoons dried rosemary
1 cup turkey broth (see above)
salt and pepper

Toss bread, celery, herbs, and egg together. Add broth. Add salt and pepper to taste. Roughly chop and gently fold in chestnuts and sausage. Stuff turkey. Bake extra stuffing in separate pan for 30 minutes at 325F (165C).

FAS - USDA

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Pumpkin Pie

1 can (16 ounce) pumpkin
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon nutmeg
3/4 cup sugar
1/4 cup brown sugar
dash salt
2 eggs, slightly beaten
1 can (13 ounce) evaporated milk
1 unbaked 8 inch piecrust

Preheat the oven to 425F (220C).

Mix all ingredients except crust until smooth and blended and until sugars are dissolved.

Turn filling into pie crust. Do not overfill pan.

Bake at 425F (220C) for 15 minutes; reduce heat to 350F (175C) and continue baking 45 to 50 minutes, until piecrust is lightly browned and filling is set. Let cool completely before serving. It is normal for filling to puff up during baking, then sink slightly as the pie cools.

FAS - USDA

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Gingerbread Cookies

1 cup brown sugar
1/3 cup shortening
1 1/2 cups dark molasses
2/3 cup cold water
7 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons ground ginger
1/2 teaspoon salt
1 teaspoon ground allspice
1 teaspoon ground cloves
1 teaspoon ground cinnamon

Mix brown sugar, shortening, molasses and water. Stir in remaining ingredients. Cover and refrigerate at least 2 hours.

Preheat oven to 350F (175C). Grease cookie sheet lightly. Roll about 1/4 of the dough 1/4 inch thick on floured board. Cut with floured gingerbread cutter or other favorite cutter. Place about 2 inches apart on cookie sheet. Bake 10 to 12 minutes or until no indentation remains when touched; cool. Decorate with colored frosting, colored sugar and candies if desired. Makes about 30 2 1/2 inch cookies.

FAS - USDA

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Christmas Trifle

The early English settlers brought trifle to America, and it was sometimes called Tipsy Squire or Tipsy Parson because of the sherry in the recipe.

1/2 cup sugar
3 tablespoons cornstarch
1/4 teaspoon salt
3 cups milk
1/2 cup sherry
3 egg yolks, beaten
3 tablespoons butter
1 tablespoon vanilla
2 packages (3 ounces each) ladyfingers
1/2 pint California strawberries, sliced
1 cup heavy whipping cream
2 tablespoons sugar
2 tablespoons toasted slivered California almonds

Mix 1/2 cup sugar, the cornstarch and salt in 3 quart saucepan. Gradually stir in milk and sherry. Heat to boiling over medium heat, stirring constantly. Boil and stir 1 minute. Stir at least half of the hot mixture gradually into egg yolks. Add to remaining hot mixture in saucepan. Boil and stir 1 minute; remove from heat. Stir in butter and vanilla. Cover and refrigerate about 3 hours or until chilled.

Cut ladyfingers lengthwise in half. Spread each half with strawberry preserves. Layer one fourth of the ladyfingers, cut sides up, half of the strawberries and half of the pudding in 2 quart serving bowl; repeat. Arrange remaining ladyfingers around edge of bowl in upright position and with cut sides toward center. It may be necessary to ease ladyfingers gently down into pudding about 1 inch so they remain upright. Cover and refrigerate.

Beat whipping cream and 2 tablespoons sugar in chilled medium bowl until stiff. Spread over dessert. Sprinkle with almonds. Serves 10.

The above Recipes have been kindly supplied to the Directors of Euro-American Foods Ltd, by The Office of the Minister Counselor for Agricultural Affairs at The United States Embassy in London England, as part of The Foreign Agricultural Service Mission of The US Department of Agriculture in Washington DC.

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