"I feel a recipe is only a theme, which an intelligent cook can play each time with a variation."
"When baking, follow directions. When cooking,
go by your own taste."
"Savory seasonings stimulate the appetite."
"I don't like gourmet cooking or "this" cooking or "that" cooking. I like good cooking."
"She bought the groceries, washed the lettuce, chopped the tomatoes, cucumbers, carrots... diced the onions, cut the garlic, marinated the meat, set the table, lighted some candles & cleaned everything up, but, he, made the dinner."
"Give a man a fish and he has food for a day; teach him how to fish and you can get rid of him the entire weekend."
"Condensed milk is wonderful. I don't see how they can get a cow to sit down on those little cans."
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Cookbook Title: BANQUET AT THE OPERA
||A collection of nearly 350 favorite recipes lovingly tested, tasted, and approved by members of the Pensacola, Florida, Opera League. From appetizer to dessert, these faboulous dishes offer a range from quick and simple for the novice cook to more challenging for the happy gourmet. Pages are spiced up with quotes and anecdotes about opera life. All proceeds from book sales help support Pensacola Opera productions and its youth outreach programs to 50,000 school children.
||Please send a check or money order made out to Pensacola Opera to:
PO Box 1790
Pensacola, FL 32591
||SALMON PECAN CRUNCH
4 Salmon filletts, skin removed, rinsed and
Salt to taste
2 Tbsp dijon mustard
2 Tbsp butter, softened
1 1/2 Tbsp honey
1/4 c soft bread crumbs
1/4 rounded c chopped pecans
2 Tbsp parsley, chopped
4 Lemon wedges (for garnish)
Sprinkle fillets lightly with salt, butter, in a 9 x 13 inch baking dish. Place the fillets in the prepared dish.
Preheat oven to 450 degrees. In a small bowl, whisk together mustard, butter and honey. Spread mixture over the fish.
In another small bowl, combine breadcrumbs, nuts, and parsley. Sprinkle over the fish. Bake 20 minutes or until fish flakes easily. Garnish with lemon wedges and enjoy!
Yield: 4 Servings
* To take away any overly "fishy" taste, you might put fillets in a shallow dish and pour a little dry vermouth or vodka over them first. Let sit for 1/2 hour before proceeding with the recipe. Really make a difference!
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