Skin chicken breasts. Bone breasts. Remove tendon. Cut pocket in half breasts. Flatten breasts to 1/2 inch thickness. Wrap a ham slice in a cheese slice and place in breast pocket; wrapping meat around ham and cheese. Refrigerate for about 30 minutes. Combine flour, salt, pepper. Beat egg, water in plate. Coat breasts with flour, dip in egg, coat with bread crumbs. Refrigerate. Cook chicken in a single layer in 14 inches of hot oil in a large skillet for 10 minutes. Melt butter over low heat; stir in lemon juice. To serve, transfer chicken breasts to serving platter and spoon butter mixture over them. Makes 6 servings.

Sauté the onions in butter and add the potatoes. While this is cooking joint the chicken, skin, and salt and pepper. Heat half the butter in skillet and add jointed chicken and sauté until light brown on both sides. Add whole mushrooms and sauté until the mushrooms are lightly browned. Add shallot, basil, lemon peel, and sauté about 1 minute more. Add wine and reduce by one third. Add brandy. Light with a match. When brandy stops burning, add Brown Gravy and chicken bouillon, cover and simmer until well done. Place chicken in casserole with carrots, celery, and cooked potatoes and onions. Return gravy to fire and reduce a little. Salt and pepper to taste. Finish by whipping remaining half of soft butter into gravy . Cover chicken and vegetables in casserole with the gravy and serve (or serve gravy separately).

Quarter biscuits and shake them eight at a time in a bag with 3/4 cups of the sugar and the cinnamon. Put biscuits in a greased Bundt pan. Bring remaining cup of sugar and butter to boil. Pour over biscuits. Bake at 350 degrees for 45 minutes. Remove from pan immediately and let cool.

Cut fryer in quarters, wash, barely cover with water, add salt and pepper and next two ingredients and cook in covered saucepan until done. Remove, cool and bone chicken, reserving broth. Sauté green pepper and onion in margarine about 5 minutes. Do not brown. Use the broth to cook spaghetti adding water if necessary. Do not drain. Add onion, peppers, and chicken to spaghetti; mix together. Add Rotel tomatoes and cheese. Mix lightly until cheese melts. Mix in peas plus juice. Easier if made a day ahead and refrigerated in casserole dishes. Bake for 45 minutes in 350 degree oven before serving. Freezes well. A nice company casserole. Makes about 9 servings. Get Rotel tomatoes at Krogers.

Combine shrimp and butter in skillet and cook about 10 minutes or until pink. Add vermouth and bring to boil; then add sour cream, parsley, and corn starch mixed with the cold water. Cook until thick. Serve over buttered noodles which have been tossed with the grated cheeses.

Cut shrimp down back and open like a butterfly. Place a slice of onion on the shrimp, fold up and wrap in a slice of bacon; hold together with a tooth pick. Mix rest of ingredients together for the marinade and pour over the shrimp. Leave in marinade for at least one hour. Turn shrimp 2 or three times while marinating. Barbecue over medium fire until the shrimp are cooked and bacon is crispy.

In a small jar combine all ingredients except the oil. Shake well. Add the oil and shake well. Makes about 2 1/4 cups. Use 1/4 to 1/3 cups as dressing on the SALAD INGREDIENTS in the Piquant Carrot Salad recipe. Also good as a dressing on cucumber and onion salad and other salads.

ground white pepper

Sprinkle breast halves with ground white pepper. Heat butter/margarine in skillet and add breast halves. Cook until well done. Transfer to a serving dish. Add onions to the skillet and cook briefly. Add mushrooms. Cook for about 2 minutes. Add wine, sprinkle with Knorr seasoning and cook for 2 minutes. Add cream and cook until mixture is just moist. Pour over chicken breasts and serve with steamed rice or rice pilaf.

Combine the seasoning mix ingredients in a small bowl and set aside. Melt the butter in a 2-quart saucepan over high heat. Add the andouille and cook about 3 minutes, stirring frequently . Add the chicken and continue cooking until the chicken is brown, about 3 to 5 minutes, stirring frequently and scraping the bottom of the pan well. Stir in the seasoning mix and 1/2 cup each of the onions, celery and bell peppers. Add the garlic. Cook until the vegetables start to get tender, about 5 to 8 minutes, stirring fairly constantly and scraping pan bottom as needed. Stir in the tomato sauce and cook about 1 minute, stirring often. Stir in the remaining 1/2 cup of the onions, celery and bell peppers and the tomatoes. Remove from heat. Stir in the wine, stock and rice, mixing well. Transfer mixture to an ungreased 8x8 inch baking pan. Bake uncovered in a 350 degree oven until rice is tender but still a bit crunchy, about 1 hour. Remove from oven. Stir well and remove bay leaves. Let sit 5 minutes before serving. To serve, mold rice in an 8-ounce cup and place 2 cups on each serving plate for a main course or 1 cup for an appetizer.

Cut fish into 1/2 inch cubes. Render salt pork in a heavy pot. Remove pork and brown onions in the oil. Add fish and potatoes and cover with hot water. Simmer until potatoes are tender. Pour in milk and 2 cups hot water. Cook for about 5 minutes, then add the butter. Add salt and pepper to taste. Sprinkle the toast on the surface of the chowder. Serve in soup plates or bowls.

Stir first 3 ingredients together in microwave-proof dish. Measure the last three ingredients, butter a cookie sheet, get oven gloves and have ready to use as needed; you won't have time do this after you start. Microwave first three ingredients on high for 4 minutes. Stir. Microwave on high, again, for 4 minutes. Stir. Add butter and vanilla. Stir. Microwave on high for 1 or 2 minutes more. Add baking soda and stir. Turn out on a buttered cookie sheet, let cool and break into pieces.

Heat oil in heavy skillet. Add short ribs and sauté until golden brown on both sides. Add flour and smother for 2 minutes. Add stock and puree, blending well. Salt and pepper to taste. Allow to simmer on slow fire for 1 1/2 to 2 hours. Then add onions, celery, carrots, and bay leaf; cook for 30 minutes. Add potatoes and cook until they are well done (approximately 30 minutes). The higher grade the meat used, the shorter the cooking period. The short ribs are cooked when the bone can be removed very easily. Serve with the vegetables, but remove the bay leaf. This recipe originally from The Brown Derby cookbook

Remove the oysters from the shells. Blend together the sour cream, salt, cayenne pepper, pressed garlic, and lemon juice. Boil about two-thirds of the spinach 6 to 8 minutes in a small amount of liquid, preferably oyster liquor. Set aside. Fill the bottoms of shallow baking pans with the coarse salt and heat in a moderate oven (350 degrees) until salt has become very hot. The number of pans you use is dependent upon the size of the oysters. While the salt is heating, brown the bacon in a small pan until it is thoroughly crisp, then chop it or mash it with a fork until it has the consistency of fine crumbs. Mix in the pre-cooked spinach, chopped onion tops, parsley, cheese, celery leaves, butter, and some of the bread crumbs, saving part of the bread crumbs for later use. Heat slightly to melt the butter and bacon fat. Blend well and season with salt and pepper. Remove the salt pans from the oven. Put a liberal spoonful of the first sauce mixture (sour cream, etc.) into each oyster shell, and arrange the shells on the hot salt bed. Put the pans back in the oven for about 5 minutes, or time enough to get the sauce piping hot. Remove the pans again and place an oyster in each shell. Place a heaping spoonful of the bacon mixture on top of each oyster. Sprinkle each with a bit of chopped spinach. Top off with a light dusting of bread crumbs mixed with a small pat of butter and a bit of grated cheese, and dot butter the size of a large pea. Once more put back in the oven and bake for 10 to 12 minutes or until the oysters curl up at the edges. Serve hot on salt beds.

Heat oil in heavy skillet. Joint, salt, pepper and flour chicken and sauté until golden brown on both sides. Remove oil and add 1/4 cup butter and the shallot, basil, lemon peel and celery salt. Sauté 1 minute. Add wine and cover skillet. Gently reduce wine to 2 tablespoons. Add stock and allow chicken to simmer slowly until cooked. Keep covered during cooking. Remove chicken to hot plate or casserole. Add remaining 1/4 cup soft butter to gravy, mixing sharply so butter is absorbed by the gravy. Strain and pour over chicken.