Fettuccini Alfredo – Unknown source

1 pound fettuccini noodles
¼ pound butter
1 egg yolk
¼ cup heavy cream
¼ cup Parmesan cheese

Soften butter, add cream and egg yolk and beat thoroughly. Continue beating while adding cheese. Add to cooked fettuccini and toss lightly. Can also add parsley and garlic.

Seasoned Rice –Detroit neighbor, Mimi Habert

2 small onions finely chopped
2 tablespoons butter
Uncooked rice
Chicken broth (ratio of 1 cup rice to 2 cups broth)
1 teaspoon oregano
½ teaspoon turmeric
1 tablespoon chervil
1 tablespoon tarragon

Cook onion over low heat until translucent. Wash uncooked rice, add rice to onion and still until rice is glazed. Add herbs and chicken broth. Cook covered at 350 degrees for 25 minutes; place towel over rice, cover baking pan, and let rest for 10 minutes.

Jansson’s Temptation Potatoes – Time Life Cookbook

7 medium boiling potatoes, peeled and cut into strips 2 inches long and ¼ inch thick
2 ½ tablespoons butter
2 tablespoons oil
2 to 3 large yellow onions, thinly sliced (4 cups)
16 flat anchovy fillets, drained
White pepper
2 tablespoons fine bread crumbs
2 tablespoons butter cut into ¼ inch bits
1 cup heavy cream
½ cup milk

Preheat the over to 400 degrees. Place the potato strips in cold water to keep them from discoloring Heat 2 tablespoons of butter and 2 tablespoons of oil in a 10 to 12 inch skillet; when the foam subsides, add the onions and cook 10 minutes, stirring frequently, until they are soft but not brown.

With a pastry brush or paper towels, spread a 1 ½ to 2 quart soufflé dish or baking disk with the remaining half tablespoon of butter. Drain the potatoes and tap them dry with paper towels. Arrange a layer of potatoes on the bottom of the disk and then alternate layers of onions and anchovies, ending with potatoes. Sprinkle each layer with a little white pepper. Scatter bread crumbs over the top layer of potatoes and dot the casserole with the 2 tablespoons of butter cut into bits. In a small saucepan, heat the milk and cream until it barely simmers, and then pour over the potatoes. Bake in the center of the oven for 45 minutes, or until the potatoes are tender when pierced with the tip of a sharp knife and the liquid is nearly absorbed.