2/3 c Half&half

1 sm Onion, chopped

1 lb Chicken livers

1/4 c Flour

1 t Salt

-dash hot pepper sauce 2 T Butter

1 Clove garlic, minced

2 Eggs

2 T Brandy

1/2 t Each, sage & thyme

-Chopped fresh parsley Grease well and lightly flour five 6-oz metal juice cans; set aside. In food processor or blender, whirl half&half, butter, onion and garlic until onion is chopped fine. Add livers, eggs, flour, brandy, salt, sage, thyme and pepper sauce. Whirl until smooth and well blended. Pour mixture into cans to within 1 inch from top. Place cans in a 10-inch angel-food pan. Add 2 inches hot water to pan. Place on bottom rack in preheated 350 degree

oven. Bake 1 hour or until pick inserted in certer comes out clean. Remove cans to rack to cool 30 minutes. with can opened cut around bottoms of cans and push bottoms through to unmold pates. Chill completely. Then roll in chopped parsley, wrap in plastic and again in foil. Can be refrigerated up to 1 week or frozen 3 weeks.

2 Dozen chicken wings

1/2 ts Coconut extract

4 ts Curry powder

6 tb Melted butter

1 c Milk

2 c Instant mashed potatoes

3 tb Sweetened, flaked coconut

2 Cloves garlic, minced

Cut tips off wings. In a large bowl, combine milk, extract and wings. Stir to mix well. Marinate at least 2 hours (or overnight). In another bowl, combine potatoes, curry and cocoanut. Take wings out of marinade and roll in potato mixture. Place slightly apart on well greased cookie sheets. Combine butter & garlic. Drizzle over wings. Bake, uncovered, at 375 degrees until browned – 45 minutes.

2 tb Butter

Oil, olive 1 sm Onion, chopped

1 lg Garlic, clove, chopped

1/2 lb Liver, chicken, finely

– chopped 1/2 c Wine, white

Salt Pepper 2 ts Parsley

2 1/2 oz Cream, heavy

1/2 c Gravy, brown, (veal stock

– and herbs) 1 sm Bread, French, loaf cut

– into 1/4-inch thick — slices In a saute pan, put 1 tablespoon of butter, some olive oil, the onion and garlic. Saute lightly until the onion is transparent. Add chopped livers and saute well over high heat for about 3 minutes or less. Add white wine, salt, pepper, and parsley. As soon as wine has evaporated, add cream, 1 tablespoon butter, and the brown gravy, then bring to a boil, and simmer on low heat for about 1 minute. Slice French bread very thin (use day-old bread) then toast it on a baking pan in the oven for 1 minute at 400 F. Spread the liver mixture on the toasted bread to serve. Garnish with grated white truffle, sauteed mushrooms, or chopped parsley. Source: Great Chefs of San Francisco, Avon Books, 1984 Chef: Adriana Giramonti, Giramonti Restaurant, San Francisco, CA

1/4 lb Frim tofu

4 tb Water

1 c Whole wheat flour

1/8 ts Black pepper

1/4 ts Salt

1/2 md Head cabbage

1 tb Corn oil

8 c Boiling water

1 ea Bay leaf

1 tb Soy sauce

Chopped scallions Dumplings: Blend tofu with water till smooth. Sift dry ingredients. Stir in tofu mixture. Knead for 1 minute, form into 1/2″ balls & set aside. Soup: Mince core of cabbage & shred leaves finely. Heat oil in soup pot. Add cabbage & saute over medium heat til golden. Add water & bay leaf. Return to a boil, add dumplings, cover & simmer for 15 to 20 minutes. The dumplings should be floating on the top at this point. Remove bay leaf. Dilute soy sauce in a bit of the broth, add to the soup. Simmer for another 5 minutes. Serve, garnishing with scallions.

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