Fine Dining at Home By Chef Bernard

By Bernard A. Mayer

This recipe book was put together by Bernard A. Mayer as a suggestion for anyone who likes cooking and preparing nice dinners for their family and friends when they get together on special holidays and events which occur in many people's lives, etc.

• Language: English
• Publisher: GoldTouch Press, LLC
• Release date: Jun 15, 2020
• ISBN: 9781952155468

Bernard A. Mayer

On April 8, 1944 at around 2:00 am a small child was born in Syracuse, New York from Hazel M. Mayer married to Bernard C. Mayer. This child was her second born who she named Bernie, nickname for Bernard. He was a healthy baby weighing just over 8 lbs. when born, and he was bald headed with just a little peach fuzz on top of his head. Her heaviest baby of four other siblings. As he grew older, he started working in restaurants, fi rst as a dishwasher, bus boy, and later as a cook or preparer of food. Also, did table waiting along the way. Later, he did cooking for friends, clubs, and nice restaurants, with waiters. Also, special parties. After retiring from work in general, he thought he should put together a recipe book where housewives could use to entertain their guests and families or anyone who likes cooking.

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Fine Dining At Home By Chef Bernard

Bernard A. Mayer

Copyright © 2020 by Bernard A. Mayer.

Library of Congress Control Number:      2020905226

HARDBACK:    978-1-952155-45-1

Paperback:    978-1-952155-44-4

eBook:            978-1-952155-46-8

All rights reserved. No part of this publication may be reproduced, distributed, or transmitted in any form or by any electronic or mechanical means, without the prior written permission of the publisher, except in the case of brief quotations embodied in critical reviews and certain other noncommercial uses permitted by copyright law.

Ordering Information:

For orders and inquiries, please contact:

1-888-404-1388

www.goldtouchpress.com

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Printed in the United States of America

Contents

1:    Hot Dishes From American To Other Nations Of The World, As We Know It Today

2:    Mexican Recipes

3:    Italian Dishes

4:    German Recipes

5:    Asian Far Eastern Recipes

6:    Scandinavian Recipes From Europe

7:    Sauces

8:    Bread Recipes

9:    Soup Recipes

10:  Salads And Salad Dressings

11:  Dessert Recipes

12:  Cakes & Frostings Recipes

13:  Frostings

14:  Pies & Pastry Recipes

15:  Cookies

16:  Confections Recipes

17:  Breakfast Recipes

18:  Spanish-Italian Omelettes

19:  Miscellaneous Recipes

This recipe book was put together by Bernard A. Mayer as a suggestion for anyone who likes cooking and preparing nice dinners for their family and friends when they get together on special holidays and events which occur in many people’s lives, etc.

Hot Dishes From American To Other Nations Of The World, As We Know It Today

Potatoes Anna

My grandmother’s name was Anna Wagner before she became Anna Scherr through marriage to my grandfather, John Scherr.

Preparation:

Peel 6 medium potatoes and slice thinly & evenly. Wash well and wipe dry.

Butter the sides of a round 1 ½ qt. mold or baking dish.

Arrange one layer of potatoes over the bottom and sides. Dot with butter. Sprinkle with salt and pepper. Repeat until the dish is full. Spread more butter over the top. Cover with a lid or aluminum foil. Bake in preheated hot oven (400 deg. F.) for 1 hour or until potatoes are cooked. Carefully turn out on a warm plate or platter.

Makes 6 Servings

Chef Bernard’s Famous Chili & Beans

Ingredients:

2 ½ lbs. pink beans

1 ½ lbs. ground beef (15%)

3 cups finely chopped onions

3 cups tomato puree

1 ¼ Tbsp. chili powder

½ cup of sharp cheddar cheese

⅛ tsp. cayenne pepper

½ can (6 oz.) green chili peppers

3 tsp. salt

½ garlic

1 whole tomato chopped into small squares

Preparation:

Soak beans overnight. Cook until tender. Brown meat. Add onions, green chili, puree, salt, chili powder, and pepper. Let simmer for ½ hour. Combine with the beans and cook slowly about one or two hours. Add a little water if necessary.

Makes 25 Servings

Eggs & Canadian Bacon Florentine

Ingredients:

1 ½ lbs. spinach leaves rinsed

3 Tbsp. butter or margarine

3 Tbsp. all-purpose flour

½ tsp. salt

¼ tsp. white pepper

1 ¾ cups half & half (light cream)

6 oz. sliced Canadian style bacon

1 Tbsp. butter or margarine

½ cup shredded Swiss cheese

½ tsp. Dijon-style mustard Dash ground nutmeg

4 hard-cooked eggs, each cut into 6 wedges

2 Tbsp. grated parmesan cheese

Tips: You can substitute small, thin slices of cooked ham for the Canadian style bacon.

Preparation:

Steam spinach in moisture clinging to leaves. Stirring until wilted (about 5 minutes) Drain well, chop coarsely.

Melt 3 tbsp. butter in frying pan. Mix in flour, salt, and white pepper. Stir, cook until bubbly. Remove from heat. Stir in half & half. Cook over medium heat, stirring until thickened.

Measure out ½ cup of the sauce mix with spinach. Set aside.

Cook remaining sauce to medium heat. Stir in Swiss cheese, mustard, and nutmeg. Cook until cheese is melted. Stir in eggs.

Sauté Canadian bacon slices in 1 tbsp. butter to lightly brown.

Spoon spinach into 4 buttered 1 ½ cup casseroles, making a border.

Arrange Canadian bacon in center of each spinach-lined casserole, top with egg sauce, sprinkle with parmesan cheese.

Bake at 450 deg. F. 8 to 10 minutes.

Makes 4 Servings

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Chicken Almond

Ingredients:

4 lbs. pork sausage

2 medium onions

2 medium green peppers

2 small bunches celery hearts

5 pkgs. Lipton chicken noodle soup

9 cups water

4 cups raw minute rice

1 cup blanched almonds

Preparation:

Brown sausage, add onion, celery, and green peppers. When cooked, add water and boil, stirring often. When all is boiling, add rice, stir and cook. When full boil, add envelopes of chicken noodle soup. Boil and stir. When cooked, place lid on roaster. Refrigerate over night. In the morning, add almonds on top and place uncovered in oven at 350 deg. F. for at least one hour.

Makes 24 Servings

Olive Tuna Casserole

Ingredients:

1 cup crumbled soda crackers

1 cup milk

2 eggs

1 cup flaked tuna (7 oz. can)

½ cup chopped ripe olives

1 tsp. finely minced onion

½ tsp. salt, pepper

1 cup drained whole kernel corn

Preparation:

Combine crackers and milk. Stir well until milk is hot and absorbed into crackers. Remove from heat, beat eggs one at a time. Add other ingredients. Stir to blend. Pour into small individual casseroles that have been greased. Place in pan of water and bake at 350 deg. F. for 50-55 minutes. Serve with white sauce.

Beef Roast

(Cider Marinated)

Ingredients:

1 beef roast 4 lbs., boneless rump, sirloin tip or cross-rib chuck, tied.

2 cups apple cider

⅔ cup salad oil

1 Tbsp. lemon juice

½ cup onion chopped

3 cloves garlic unpeeled, smashed, but not completely crushed

1 bay leaf

1 tsp. each salt, thyme, whole allspice, and dry mustard

½ tsp. pepper

2 Tbsp. cornstarch

Tips: Good served with potato casserole, glazed carrots, green salad, and bread.

Preparation:

Make about 2 dozen slits in the meat on the outside, 1 inch deep. Place in a glass or plastic bowl.

Combine apple cider, oil, lemon juice, onion garlic, bay leaf, salt, thyme, allspice, mustard, and pepper. Pour over meat, cover and marinate in refrigerator for 4 hrs. or more.

Remove roast from marinade. Place in roasting pan. Insert meat thermometer so it reaches the thickest part. Roast at 300 deg. F. until thermometer reaches 140 deg. F., about 2 hrs. for rare meat (me at continues to cook after it is out of the oven). Remove onto warm platter.

Strain marinade. Skim fat from roasting pan. Add marinade to the drippings while reserving 2-3 tbsp. of the marinade liquid to mix with cornstarch. Stir cornstarch into boiling liquid. Cook until thickened. Glaze roast with the sauce.

Slice very thinly to serve.

For 10 Servings: Increase 1 ½ Times the Ingredients

and Cooking Time to 2 ½ Hrs.

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Mayer’s Rancho

Western Round-Up

Ingredients:

1 Cup of small macaroni noodles

1 lb. Ground sirloin

¼ Cup of red onion, chopped

¼ Cup of green bell pepper, chopped

½ Cup of sliced celery

1 (15 oz.) Can of whole kernel corn (drained)

1 (15 oz) Can of tomato sauce

½ Cup of water

1 Dash of salt and pepper

1 Clove of garlic, minced, fine

1 Cup of shredded style cheese

Preparation:

Boil macaroni until tender. Strain and set aside.

Brown meat on medium heat, Drain fat.

Return to frying pan with meat, and add celery, onion, garlic, green pepper, salt and pepper.

Cook until the vegetables are tender.

Mix in the corn, tomato sauce, water and macaroni. Cook on low for 7-10 minutes.

Add Cheese and mix altogether with other ingredients. Now ready to serve. Serves 4

Meatball & Potato Supper

Ingredients:

1 lb. ground beef

⅔ cup bread crumbs

⅔ cup canned milk

2 tsp. salt (add one only to meat)

½ cup finely cut onion

Preparation:

Mix, shape, and roll in flour and brown in 2 tbsp. fat, slowly. Put all half cup chopped onion in drippings and cook five minutes. Put meatballs in bottom of pan, add onions and 3 cups sliced potatoes on top. Add other tsp. salt, 1 cup water. Cook on top of stove until potatoes are done.

Image3.jpg

Chef Bernard’s Famous

Meat Loaf

Ingredients:

2 lbs. 15% Hamburger

1 pkg. of Italian Med Sausage (remove gesard)

1 Cup onion chopped

1 Cup Green bell pepper chopped.

2 Garlic cloves, minced.

½ Cup Parsley Fine

4 Slice s of wheat bread cut to small cubes.

1 Egg

¼ tsp. Pepper

¼ tsp. Salt

1 Cup Sharp Cheddar cheese, shredded.

½ Cup of your favorite BBQ sauce.

¼ Cup 2% Milk

1 tsp. Worchester sauce.

(Option) ¾ celery chopped.

Preparation:

Put all ingredients together in a large bowl and mix well. Except ¼ cup of sharp cheddar cheese and BBQ sauce.

Spoon ingredients into glass or metal bread pan and smooth over top. Then put BBQ sauce on top by spreading evenly. Then sprinkle with the ¼ cup of cheddar cheese.

Use a conventional oven, set at 350 degrees and preheat. Put meatloaf on middle rack, and bake 45-60 minutes.

Serves 6-8

Hambury Bar-B-Q

Ingredients:

1 lb. ground beef

1 ½ cups chopped onion

1 ½ cups chopped celery

½ cup chopped green pepper

½ cup chopped carrots

1 can tomato soup condensed

2 Tbsp. vinegar

1 Tbsp. mustard

1 ½ tsp. Worcestershire sauce

1 ½ tsp. salt

Preparation:

Brown beef, then add other ingredients and simmer for ½ hour. Serve over hot biscuits, steamed rice or noodles.

Baked Lamb & Eggplant Patties

Ingredients:

1 medium eggplant, 1-1 ¼ lbs.

1 egg

½ cup soft bread crumbs 1 tsp. salt

½ tsp. dried oregano leaves

½ cup chopped ripe olives

1 clove garlic, minced or pressed

¼ cup grated parmesan cheese

1 ½ lbs. ground lamb

⅓ cup olive oil or salad oil

1 large tomato, cut into 6 slices (optional)

1 cup shredded Monterey jack cheese

Tips: Good served with lightly sautéed sliced zucchini and crusty French bread.

Preparation:

Cut unpeeled eggplant crosswise into 6 slices, each about ¾ inch thick. Spread on several thicknesses of paper towels. Sprinkle generously with salt. Let stand 20 min. Use paper towels to blot surface moisture.

Beat egg. Mix in bread crumbs, salt, oregano, olives, garlic, and parmesan cheese. Then lightly mix in lamb. Shape into 6 patties, the size of eggplant slices.

Brown eggplant slices lightly in heated oil in a large frying pan. Transfer slices as they brown to a