Food Recipes

Method
Place the flour and sugar in a bowl. Crack in the eggs and gradually beat in the milk and butter to make a smooth, thin batter.
Heat about 1/2 tsp of oil in a crepe pan or small frying pan. Swirl in a thin coating of batter and cook until golden, flip over and cook the other side. Fold each pancake into halves or quarters and serve immediately with a sprinkling of sugar and splash of lemon juice.

Fill ‘em Up:
Mix together a 8 oz carton of mascarpone with one tbsp of sifted powdered sugar (maybe a splash of orange or coffee liqueur). Ripple through three tbsp of ready-made chocolate sauce and spoon into warm pancakes before folding.
Place 2 cups frozen berries in a bowl and sprinkle over 2 tbsp of powdered sugar. Allow to thaw for a few hours, then ripple in a 7 oz carton of creme fraiche.

Method
Place the chili powder, garlic powder #1, sugar and salt in a jar; shake to blend. Rub about 1/4 of spice mixture onto pork tenderloins. The remaining spice mixture can be stored for later use. Cover tenderloins and refrigerate for 2 to 24 hours.
Prior to grilling, melt apricot preserves in saucepan over medium heat. Remove pan from the heat and stir in remaining glaze ingredients (barbecue sauce, ginger, garlic powder #2, hot sauce, cilantro and lime juice). Place half of the glaze in a serving bowl and hold for service.
Prepare grill at medium-high heat. Grill pork tenderloins for 15-20 minutes, or until the internal temperature of the pork reaches between 155-160 degrees.
When approximately 4 minutes of cook time remains, brush the pork tenderloins with the apricot glaze remaining in the pan. Cook for 2 minutes, turn the pork tenderloins and brush glaze on other side. Cook for an additional 2 minutes.
Remove pork from the grill and let set for 10 minutes before slicing. Serve with reserved glaze.

Method
Place meat in Dutch oven or small roaster. Blend soup, wine and Kitchen Bouquet. Pour over meat. Add onion, garlic, parsley, salt and pepper.

Cover and bake at 325 degrees F for about 4 hours. During last hour of baking, add carrots.

Method
Score meat on all sides. Mix together remaining ingredients. Put on meat and let stand 1 1/2 to 2 hours, then place meat in broiler pan about 4 inches from heat. Broil about 10 minutes or a little longer on each side. Ten minutes is for medium rare.

To serve, cut diagonally across the grain into very thin slices.

Method
Place brisket, onion, garlic and cloves in a large heavy saucepan. Add water and cover. Simmer 2 1/2 to 3 hours or until beef is tender. Drain.

Preheat oven to 325 degrees F.

Combine apple jelly, mustard, green onions, salt, pepper and curry powder in small saucepan. Bring to a boil. Place drained beef in baking dish. Brush with glaze. Bake for 45 minutes, basting often.

Method
Spread all meat slices with cream cheese. Roll first slice; join meat edges to tart second slice and continue to roll slices, one over another, to make a log. Wrap and chill thoroughly.

Cut into slice 1/4 inch thick and serve on rye bread or crackers.

Makes 16 appetizers.