I used this recipe for many years while working in a Nursing Home as an Activity Director

Select one indididual with:

A caring heart

Helping hands

To this add:

2 cups love

1 cup humor

4 tablespoons understanding

1 teaspoon courtesy

And add a willingness to serve:

1 tablespoon thoughtfulness

3 teaspoons responsibility

2 teaspoons flexibility

1 pound patience

Mix well, blending in respect of their time. Sprinkle lavishly with gratitude for their availability and commitment. Place in service, well greased with appreciation and lined with friendliness. Garnish by using their name, adding "hello" and "thank you" for that extra touch. Serve to any person and they will find it an irresistible treat.

The blending of these ingredients transforms the individual, as well as the person, into a totally new creation with inexpressible joy. It is a doubly delightful and delectable experience. There is no other flavor like it in the world. it is the piece de resistance of life, one is never the same after tasting of such a loving service.


1 medium sized elephant
1 ton salt
1 ton pepper
500 bu. potatoes
200 bu. carrots
4,000 sprigs parsley
2 small rabbits (optional)

Cut elephant meat into bite-sized pieces (this will take about two months). Cut vegetables into cubes (another two months). Place meat in a pan and cover with 1,000 gallons of brown gravy. Simmer for four weeks. Shovel in salt and pepper to taste. When meat is tender, add vegetables (a steam shovel is useful for this). Simmer slowly for four more weeks. Garnish with parsley. Serves 3,800. If more is expected, add two rabbits. This is not recommended, however, as very few people like hare in their stew.


Bow-Ties with Salmon and Tarragon Mustard Sauce

1 package (16 oz.) bow-tie pasta
1 tablespoon olive or vegetable oil
1 medium onion, chopped fine (1/2 cup)
1 tablespoon chopped fresh tarragon leaves
1 tablespoon chopped fresh parsley
1/4 cup dry white wine or chicken broth
1 cup whipping cream or half-and-half
2 teaspoons stone-ground mustard
2 packages (3 to 4 oz. each) sliced salmon (smoked or cured), cut into 1/2- in wide strips
1/2 cup freshly grated or shredded Parmesan cheese
Cook and drain pasta as directed on package. Meanwhile, heat oil in 10-in. skillet over medium heat. Cook onions, tarragon and parsley in oil about 5 minutes, stirring frequently, until onion is tender. Stir in wine. Cook uncovered about 4 minutes or until wine has evaporated,. Stir in whipping cream and mustard. Heat to boiling, reduce heat. Simmer uncovered 5 to 10 minutes or until sauce is slightly thickened. Add pasta, salmon and 1/4 cup of the cheese to sauce in skillet; toss gently until pasta is evenly coated. Sprinkle with remaining 1/4 cup cheese. Makes 6 servings.

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Other then my children; cooking is my joy in life. Always barefoot in the kitchen. Let me know what you think.