Connie

Fried Calamari

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Applesauce and Sage Glazed Pork Loin with Parsnips and Turnips

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Lemon and Fresh Strawberry Dacquoise

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Profiteroles

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Roasted Rack of Lamb

Mimosa Punch

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Indonesian Ginger Chicken

Beef Coffee Gravy

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Sunset Cocktail

BananAlaska

Sour cream mashed potato

Grilled shrimp with Mango salsa

Sweet and Spicy Glazed Cornish Game Hens

Perfect Pie Crust:
12 tablespoons (1 1/2 sticks) very cold unsalted butter
3 cups all-purpose flour
1 teaspoon kosher salt
1 tablespoon sugar
1/3 cup very cold vegetable shortening
6 to 8 tablespoons (about 1/2 cup) ice water

Dice the butter and return it to the refrigerator while you prepare the flour mixture.
Place the flour, salt, and sugar in the bowl of a food processor fitted with a steel blade and pulse a few times to mix.
Add the butter and shortening. Pulse 8 to 12 times, until the butter is the size of peas.
With the machine running, pour the ice water down the feed tube and pulse the machine until the dough begins to form a ball.
Dump out on a floured board and roll into a ball.
Wrap in plastic wrap and refrigerate for 30 minutes.

Cut the dough in half. Roll each piece on a well-floured board into a circle, rolling from the center to the edge, turning and flouring the dough to make sure it doesn't stick to the board. Fold the dough in half, place in a pie pan, and unfold to fit the pan. Repeat with the top crust.

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Pancetta and Parmesan Torte

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Chorizo Taquitos

BTW, eggs, beef, green peper, red pepper, onion, parsely.....

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