Food Terminology A to Z (continued)

Herbs:  Plants used for seasoning, garnish, and also used for medicinal purposes.
Hollandaise:  A sauce made from egg yolk, butter and seasonings. Usually served hot over vegetables and fish.
Hors d'oeuvres: A selection of different canapés and appetizers.
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Fresh Mushroom Nachos   (servings, four)

1/4 lb.(4oz.) fresh mushrooms, sliced
1 tbl. vegetable oil
1/2 pkg.(8oz.) tortilla chips
1 cup (4oz.) shredded Monterey Jack cheese   
1 cup shredded Cheddar cheese
1/4 cup sliced hot peppers, or milder pepper 
Taco sauce if desired
1. Sauté the mushrooms in the oil in a heavy skillet for 5 minutes
over medium high heat until mushrooms are cooked and liquid has evaporated.
2. Spread tortilla chips on a foil covered 12 - 14 inch pizza pan or cookie sheet .
3. Sprinkle with the mushrooms, Jack cheese & Cheddar cheese.
4. Bake at 400 D. for 5 minutes or until cheese melts.
5. Offer taco sauce with the hot nachos.  Garnish with hot peppers if used.
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Fried Chicken Coating
(Store this mixture in a cool, dry place in airtight container for up to one year.)

2 cups all-purpose flour      1/4 cup paprika
2 tbs. salt                          2 tbls. pepper
1 tbls. ground mustard        1 tbls.dried thyme
1 tsp. ground ginger            1/2 tsp. dried oregano
Additional Ingredients:
2 eggs                                1/2 cup milk

1 fryer chicken 3-3 1/2 pounds, cut up. Vegetable oil.
In a bowl, combine the dry ingredients; mix well.  Yield is enough for 3 batches. To prepare chicken:  Place about 3/4 cup of coating in a large resealable bag.  In a shallow dish, beat eggs and milk.  Dip chicken pieces into egg mixture, then place in bag, seal and shake until coated. In a large skillet, heat 1/2 inch of oil over medium high heat.  Brown chicken on all sides; remove to a greased 13" x 9" x 2" baking pan.  Bake uncovered, at 350 D. for 50-60 minutes or until juices run clear. If needed use more coating.
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Cheesy Vegetable Casserole (Tasty & Quick)

1/2 lb. American cheese      1/2 cup butter or margarine (1 stick)
1 bag (16 oz.) frozen vegetables  (blend containing broccoli,cauliflower & carrots, thawed and drained)
1 cup crushed butter crackers
Cut cheese into cubes, or small hunks. Place in saucepan with 1/4 of butter.  Heat until melted.  Place vegetables in a one quart casserole dish.  Pour cheese mixture over and mix well.  Melt
remaining butter.  Stir in cracker crumbs.  Sprinkle over top of casserole.  Bake, uncovered at 350D. for 20-25 minutes.
Serve at once.
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Lemon Butter Creams

For 2 1/2 dozen cookies you will need:
1 cup butter or margarine (2 sticks)
1 tsp. lemon extract        1 tsp. grated lemon rind
1 egg          1 Cup powdered sugar
2 cups all purpose flour    1/4 tsp.salt
1 tsp. baking powder
Lemon Icing:   
1 cup powdered sugar      1 tbls. soft butter 
2 1/2 tsp. lemon juice 

Beat together sugar,butter and juice until creamy.  Spread on cooled cookies. Allow icing to harden.
Preparation of cookie mixture:  Beat together butter, lemon extract & lemon rind until creamy, add egg.  Combine powdered sugar, flour, salt and baking powder.  Stir into the butter mixture until a sticky batter forms.  Wrap in waxed paper. Chill in freezer about 30 minutes.  Or cover batter and chill in refrigerator until ready.  Shape into 1 inch balls, place on a lightly greased cookie sheet, about 2 inches apart.  Bake at 350 D. 12 min.
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Genesis 2:24   
Therefore shall a man leave his father and his mother, and shall cleave unto his wife and they shall be one flesh. (KJV)