Ingredients:⇣⤵️

• 2 tablespoons butter
• 1/3 cup all-purpose flour
• 1 cup milk
• 4 eggs, hard-boiled then chopped
• 1/2 cup chopped bacon
• salt and pepper to taste
• 1/3 cup all-purpose flour
• 1 egg, beaten
• 1/3 cup breadcrumbs
• oil for frying

Preparation:⇣⤵️

1. In a saucepan, melt butter then add flour. 
2. Cook for a minute then gradually pour in the milk. 
3. Cook until thick. 
4. Add chopped eggs and bacon. 
5. Season to taste. 
6. Let cool then form into 12 oval-shaped nuggets. Roll nuggets in flour then dip in beaten egg. 
7. Dredge with bread-crumbs. 
8. Heat oil for deep frying. 
9. Fry nuggets until golden brown. Drain

Serves: 6

(Braised Beef with Liver Sauce)

• 1-1/2 lbs. stewing beef, cut into 1-1/2" cubes
• 1/2 cup vinegar
• 6 whole peppercorn, crushed
• 3 tsp. cooking oil
• 2 tsp. salt
• 3 cloves garlic, crushed
• 1 onion, sliced
• 1/2 cup tomato sauce
• 1/2 cup hot water
• 1/2 green pepper, cut into strips
• 1/2 red pepper, cut into strips
• 1 bay leaf
• 1 tsp. Tabasco
• 1/2 tsp. MSG
• 1 tsp. sugar
• 3 tbsp. oil
• 1 small can peas (8 oz.)
• 2 oz. liver sausage or 3 oz. can liver spread

Garnishes: (oprional)

2 hard cooked eggs, sliced

1/4 cup stuffed olives or grated cheese 

Preparation:⇣⤵️

1.  Marinate beef in a mixture of vinegar, peppercorn and garlic for 1-2 hours. Drain. Brown in hot oil a few pieces at a time. Set aside.
2. Sauté onions in remaining fat in skillet until soft but not brown. Return the pieces of beef to skillet. 
3. Add tomato sauce, bay leaf, salt, MSG, sugar and hot water. Bring to a simmer, cover and cook for 1-1/2 to 2 hours or until beef is tender.
4. Add red and green peppers and Tabasco sauce. 
5. Cover and simmer for 10 minutes more. Add liver paste and green peas. Stir and cook another 5 minutes. 
6. Garnish with sliced hard boiled eggs and stuffed olives or grated cheese 

Variations: Use lamb, pork or chicken in place of beef, adjust cooking times.

Preparation time: 10 minutes (plus 1-2 hours marinating time)

Cooking time: 2 hours

Serves 4

1 egg
1/3 cup apple jelly
1/3 cup white wine vinegar
1/4 cup hazelnut liqueur OR
1/4 cup hazelnut extract
1/2 teaspoon salt
1/4 teaspoon paprika
1/4 teaspoon onion -- chopped
1/8 teaspoon dry mustard
1/8 teaspoon horseradish
1/8 teaspoon white pepper
1/8 teaspoon celery salt
1 1/2 cups olive oil
1/2 cup hazelnuts -- roasted and chopped


Blend together egg, apple jelly, vinegar, liqueur or extract, salt, paprika, onion, mustard, horseradish, white pepper and celery salt. When creamy and smooth, slowly add oil until mixture is emulsified. Slowly add Oregon hazelnuts and mix until nuts are processed to your liking-fine or crunchy.

Description: "This salad dressing is good on fruit salads, green salads, chicken salads, or as a dip."

Serving Size : 6