CORN FRITTERS 3 eggs, separated 1/2 tsp salt 1 1/2 cups corn, fresh or canned pepper 1/2 cup flour oil You can use up leftover cooked corn on the cob for this recipe. Remove the pulp from the cobs by slitting each ear down the center line of the kernels. Scrape out the pulp and juice. Alternately, canned cream style corn can be used. Beat the egg yolks until light. Add the corn. Add the seasonings and the flour. Beat the egg whites until light with a pinch of salt. Fold into mixture. Heat a little oil in a frying pan. Drop the batter, by tablespoons, into the hot oil. Cook until brown, turning once. Drain the fritters well and serve hot. Serves 6 to 8 LOW FAT OPTION Instead of frying the Corn Fritters in oil, you can put them on a non-stick cookie sheet and bake in the oven at 375 degrees. Serves 4 as an appetizer.	POT ROAST 6 lbs beef eye roast oil 1 cup tomato puree flour 1 onion, chopped 2 cups red wine 2 stalks celery, chopped 1 carrot, chopped 1 clove garlic 4 bay leaves salt 2 whole cloves pepper water to cover Brown meat in oil. Add wine and 2 cups of water. Bring to boil. Cook for approximately 1 1/2 hours. Add vegetables, simmer until tender. Remove meat. Thicken with flour and oil mixture, which is called Roux or Cream Sauce Base. Slice beef and pour sauce over.
SEAFOOD CHOWDER 1 cup margarine or butter 1 cup flour 2 cups milk 2 cups seafood stock or clam juice 1/2 cup diced red pepper 1/2 cup diced green pepper 1/2 cup diced carrots 1/2 cup diced celery 1/2 cup diced bacon (optional) 1 cup diced onion salt pepper Majoram Anise 2 cups assorted seafood (fish, shrimp, etc.), cut into small pieces Heat milk and stock. Melt butter, add flour and let simmer for a few minutes. Let cool (this is called Roux). Pour hot milk and stock over Roux. Bring to a boil. Let simmer. Add all other ingredients. Cook for a few minutes or until done. Season to taste. To alter this recipe for CHICKEN CORN CHOWDER, replace 2 cups of seafood with 2 cups of chicken stock and replace 2 cups assorted seafood with 1 cup chicken meat cut into small pieces and 1 cup corn.	APPLE BEIGNETS 4 Apples, peeled, cored and sliced oil for frying at 350 degrees BATTER: 2 cups flour 4 egg yolks 2 tbsp sugar 4 egg whites 2 tbsp oil dash of salt 2 1/2 cups beer Combine the ingredients for the batter, mix well. Fold in the egg whites last. Dip the apple rings in the batter. Place the rings in the hot oil and fry until golden brown. Drain Sprinkle with cinnamon-sugar or serve with a vanilla sauce.
WHITE CHOCOLATE CHEESECAKE CRUST 2 cups graham cracker crumbs 4 oz sugar 3 oz melted butter Mix all ingredients together. CAKE 2 lbs. cream cheese 1 cup sugar 6 eggs 1 tsp vanilla 5 oz melted white chocolate 1/4 cup heavy cream 2 tsp creme de cocoa 2 oz melted unsalted butter Combine ingredients in a blender or mix with a hand mixer and beat slowly. Cover the bottom of springform pan with aluminum foil so water cannot leak in. Put graham cracker mixture on bottom of springform pan, then put filling on top. Put a little water on a cookie sheet and place springform pan on top. Bake for approximately 40-60 minutes at 350 degrees. TOPPING 1/2 cup sour cream 1 tsp sugar white chocolate curls for decorating Combine sour cream and sugar, spread evenly over cake top. Decorate with chocolate curls.	CHICKEN POT PIE 4 cups chicken meat, cut in pieces 1 cup celery, cut into 1/4 inch lengths 1 cup carrots, diced 1 cup peas 1 cup pearl onions 1 cup bechamel 1 cup demi glace or veal or chicken stock 1 cup mushrooms, diced salt Pepper Rosemary Parsley puff pastry sheet 6-10 Juniper Berries 4 tbsp oil Heat oil and brown chicken on all sides. Add spices and stock and simmer until chicken is done. Remove chicken, strain the stock and thicken with Cream Sauce Base (Roux). Add vegetables and simmer. Take the chicken meat of the bones and remove the skin. Cut the meat into bite size pieces and add to bechamel (that is what it is called after you thicken the stock). Season to taste and simmer until vegetables are tender. Put in bowls, top with pastry sheets which are brushed with egg whites and bake. (You can bake the pastry sheet tops ahead of time and place on top of pot pie). Enjoy!