ELSA KLAUS’ BRUNSWICK STEW

North Carolina's best! Step 1: 1 (3- to 4-pound) hen Water to cover 2 celery ribs with leaves, finely chopped 1 teaspoon dried green onion 1 teaspoon Mei-yen powder 1/4 teaspoon salt Combine all ingredients in a larger saucepan. Cover and bring to simmering boil over high heat. Reduce and simmer about 2 hours or

Pork Chops in Ginger Ale

2 large onions, sliced 1/4 cup butter, divided 5 (3/4- to 1- inch thick) pork chops 2 tablespoons firmly packed brown sugar 1 tablespoon tomato puree or chili sauce 1 tablespoon all-purpose flour 1 cup ginger ale Salt and black pepper to taste In a skillet saute onions in 1/8 cup butter over medium heat

Beef Tenderloin Wellington

Salt and freshly ground black pepper 1 (3- to 4-pound) prime tenderloin, fully trimmed 1/4 cup salad oil 2 tablespoons butter 1 small onion, finely chopped 1/2 pound fresh mushrooms 2 ounces cognac 1/2 teaspoon powdered rosemary 2 (5-ounce) cans imported pate de foie gras with truffles 1 1/2 pounds puff paste or 2 (10-ounce)

Virginia Ham

Place ham in a broiler skin side down and cover with water. Simmer for 20 minutes per pound keeping ham covered by adding hot water as needed. Allow ham to cool in cooking water. Remove skin carefully to avoid tearing fat. Cover with a layer of brown sugar and bake long enough to get a

Chocolate Sheath Cake

Step 1: 2 cups all-purpose flour 2 cups sugar 1/2 teaspoon salt 1 teaspoon ground cinnamon Sift dry ingredients into large bowl; set aside. Step 2: 1/2 cup cold water 1/2 cup margarine 4 tablespoons powdered cocoa 1/2 cup vegetable 2 large eggs 1/2 cup buttermilk 1 teaspoon vanilla extract 1 teaspoon soda Combine water,