Seafood Crepes
From the 1995 KLO dinner — France Stephen’s subtle sense of humor comes out in his comments in his recipes … Seafood Crepes Filling: 6 medium mushrooms, chopped 1/2 cup chopped green onion, divided...
Category: All Recipes
Winter Greens with Gorgonzola Dressing
From the 1995 KLO dinner — France Winter Greens with Gorgonzola Dressing 1 lb winter greens (whatever in season) washed & spun dry 2 cups 1/2″ fresh bread cubes 1/4 cup unsalted butter 1...
Cassis Sorbet
From the 1995 KLO dinner — France Cassis Sorbet 1-1/2 x 16 oz pkg frozen, unsweetened boysenberries or blackberries, thawed 1-1/2 cups granulated sugar 3/4 cup water 5 Tbsp créme de cassis liqueur additional...
Grilled Antipasto
From the 1994 KLO dinner — Italy Grilled Antipasto Greg never remembered exactly what he did for this one, as it was kind of invented on the fly. The only thing we remember (collectively)...
Baked Garlic
From the 1994 KLO dinner — Italy Baked Garlic is a nice touch as the cloves can be squeezed out on fresh bread. Baked Garlic 3 heads garlic olive oil Peel off all the...
Braided Italian Loaves
From the 1994 KLO dinner — Italy Interspersed in this recipe are Stephen’s comments. This was the first time he made bread, and it came out fantastic! In 1995 he made bread sticks and...
Fettucine with Red Pepper & Pesto Sauces
From the 1994 KLO dinner — Italy This one was a mixture of homemade and kluge. The pasta was made from scratch, and we have pictures to prove it! The Red Pepper Sauce was...
Creamy Vegetables in Pastry Shells
From the 1994 KLO dinner — Italy Creamy Vegetables in Pastry Shells 10 oz pkg frozen puff pastry shells 10-3/4 oz can cream of mushroom soup 1/3 cup milk 16 oz bag frozen vegetable...
Veal Scaloppini with Savory Sauce
From the 1994 KLO dinner — Italy Veal Scaloppini with Savory Sauce 1-1/2 lbs veal cutlets flour olive oil 1/2 lb button mushrooms 1/2 cup pine nuts 12 large sage leaves 3 anchovy fillets,...
Triple Chocolate Cake
From the 1994 KLO dinner — Italy Jay got this recipe from The Cake Bible (ISBN 0-688-04402-6), by Rose Levy Beranbaum. If you want to make serious cakes, this is THE book. Triple Chocolate...