CONSOMME JULIENNE A LA KENNEDY
Make and share this Consomme Julienne a La Kennedy recipe from Food.com.
Provided by Dienia B.
Categories < 4 Hours
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Peel and cut all the vegetables into very thin strips, julienne, about 2 inches long.
- Melt butter in a medium sized saucepan over low heat.
- Add vegetables, salt, pepper and sugar.
- Cover and cook till vegetables are tender.
- Put in bottom of bowl.
- Pour over hot consommé.
- Garnish with bit of parsley.
Nutrition Facts : Calories 160.7, Fat 6, SaturatedFat 2.6, Cholesterol 14.8, Sodium 712, Carbohydrate 19.9, Fiber 2.7, Sugar 8.8, Protein 7.5
MRS. JOHN F. KENNEDY'S POTATOES SUZETTE
Time 20m
Number Of Ingredients 8
Steps:
- Heat oven to 400°F. Bake potatoes until fork-tender, about 1 hour. Cut in halves lengthwise, scoop out pulp without breaking shells. Mash pulp thoroughly. Add anchovy paste, chives, butter, cream, and egg yolk. Beat vigorously until light and fluffy. Season with salt and pepper. Spoon mixture into shells, sprinkle tops with cheese. Bake 15 minutes until tops are golden brown. Author's note: Mix some Parmesan cheese with paprika and sprinkle over potatoes for a nice presentation. Add a dollop of butter and place under broiler until mixture turns reddish brown and crunchy for a nice presentation.
Nutrition Facts : Nutritional Facts Serves
MRS. JOHN F. KENNEDY'S HOT FRUIT DESSERT
Number Of Ingredients 9
Steps:
- Grate the rind from the orange and lemon; add to brown sugar with nutmeg. Cut orange and lemon into very thin slices. Drain and combine fruits. Butter a 1-quart casserole and arrange fruits in layers, sprinkling each layer with some of the brown sugar mixture. Bake 30 minutes at 350°F. Serve warm with a spoonful of sour cream on top. Author's note: It's always best to use fresh fruit when in season.
Nutrition Facts : Nutritional Facts Serves
MRS. JOHN F. KENNEDY'S BAKED SEAFOOD CASSEROLE
Time 30m
Number Of Ingredients 10
Steps:
- Heat oven to 400°F. Combine crab meat, shrimp, mayonnaise, green pepper, onion, celery, salt, and Worcestershire. Pour into a buttered 2-1/2 quart casserole. Top with crushed potato chips. Sprinkle with paprika. Bake 20 to 25 minutes, until mixture is thoroughly heated.
Nutrition Facts : Nutritional Facts Serves
MRS. JOHN F. KENNEDY'S CASSEROLE MARIE - BLANCHE
Time 35m
Number Of Ingredients 7
Steps:
- Heat oven to 350°F. Combine noodles, cheese, sour cream, salt, pepper, and chives. Pour into a buttered 2-quart casserole and dot top with the 1 tablespoon butter. Bake about 30 minutes, until noodles begin to brown. Serve immediately.
Nutrition Facts : Nutritional Facts Serves
BOULA - BOULA (AMERICAN SOUP)
Number Of Ingredients 5
Steps:
- Cook the green peas in boiling, salted water and strain through a fine sieve or an electric blender to get a puree. Reheat. Add 1 tablespoon sweet butter, salt, and white pepper to taste. Blend with the green turtle soup and 1 cup sherry. Heat to just under the boiling point. Put the soup into serving cups. Cover each cup with a spoonful of unsweetened whipped cream and put the cups under the broiler to brown the topping. Serve immediately.
Nutrition Facts : Nutritional Facts Serves
MRS. JOHN F. KENNEDY'S NEW ENGLAND FISH CHOWDER
Time 55m
Number Of Ingredients 10
Steps:
- Cook haddock in 2 cups boiling water over low heat 15 minutes. Drain and measure broth. Add enough water to make 3 cups broth. Remove bones and skin from fish, flake fish coarsely. Cook salt pork in a heavy saucepan over moderate heat until golden brown and crisp. Remove pork pieces. Add onions to fat in saucepan and cook until golden brown. Add fish, potatoes, celery, bay leaf, salt, pepper, and the 3 cups fish broth. Cover and simmer gently 30 minutes. Add milk and butter, simmer over very low heat 5 minutes longer. Serve chowder in warm bowls and sprinkle with crisp pork pieces.
Nutrition Facts : Nutritional Facts Serves
MRS. JOHN F. KENNEDY'S CONSOMME JULIENNE
Time 15m
Number Of Ingredients 12
Steps:
- Cut carrots, leek, celery, and turnip into very thin strips about 2 inches long. Melt butter in a small saucepan over low heat. Add carrots, leek, celery, turnip, cabbage, onion, salt, pepper, and sugar. Cover and cook about 5 minutes until vegetables are tender. Combine with chicken bouillon, simmer 5 minutes. Serve with garnish of chopped parsley.
Nutrition Facts : Nutritional Facts Serves
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