1 1/2 cups butter or margarine, softened 1 (8-ounce) package cream cheese, softened 3 cups sugar 6 large eggs 3 cups all-purpose flour 1/8 teaspoon salt 1 tablespoon vanilla extract Beat butter and cream cheese at medium speed with an electric mixer until creamy; gradually add sugar, beating well. Add eggs, 1 at a time, beating until combined. Combine flour and salt; gradually add to butter mixture, beating at low speed just until blended after each addition....
4 garlic cloves, 1 clove cut in half lengthwise, remaining cloves minced 1 tablespoon unsalted butter, softened 1 cut shredded Gruyere or Swiss cheese 1 cup coarsely grated Parmesan cheese 1 1/2 cups heavy cream 1 1/2 cups low-sodium chicken broth 2 teaspoons chopped fresh thyme 1/8 teaspoon nutmeg 3/4 teaspoon salt 1/8 teaspoon pepper 2 1/2 pounds russet potatoes (4 to 5 medium), peeled and sliced 1/8 inch thick...
1- 3 1/2-4 pound beef tenderloin, trimmed 2 tablespoons red peppercorns 2 tablespoons green peppercorns 2 tablespoons coarse salt 1 cup fresh flat leaf parsley, chopped 1/4 cup butter 3 tablespoons Dijon mustard Place peppercorns in blender and chop. Transfer to bowl and add salt. Combine parsley, butter and mustard in a separate bowl. Place beef on a lightly greased rack in a shallow roasting pan. Rub parsley mixture over tenderloin....
1-8 ounce container sour cream 3 tablespoons dijon mustard 2 tablespoons prepared horseradish Combine together, cover and chill. Recipe courtesy of Mary Ann Montgomery, Laura’s great aunt.
1 cup soy sauce 1/2 cup brown sugar 1/2 cup vinegar 1/2 cup pineapple juice 2 teaspoons salt (1 with regular soy sauce) 1/2 teaspoon garlic powder Bring to a boil. Let cool. Store in refrigerator for up to two weeks.