Roastbeef with Green Herbs Submitted by: Barbiel
1 kg roastbeef 1 clove garlic, crushed 2 medium onions, cut in rings 2 green paprikas 1 tablespoon parsley, minced 1 tablespoon basil, minced	1 tablespoon mint, minced 3 tablespoons Madeira wine salt to taste fresh ground pepper to taste 4 tablespoons butter 3 sprigs broccoli leaves, cooked in salted water (garnish)
First make the Marinade: In a bowl, combine garlic, onions, paprika, herbs, Madeira wine and salt and pepper. Tie a band all around the meat, forming an oval load. Add to the marinade and let it rest for one hour, turning from time to time. Remove from marinade and fry in a pan with 4 tablespoons butter until golden brown from all sides. Add the marinade carefully (not at once) and let roastbeef cook for 30 minutes (or until done), turning meat from time to time. When meat is ready (depending on how you want it to be served: "english way", "cooked", etc), remove band and cut roastbeef in very thin slices. Arrange in a plate, pour marinade over surface and garnish with broccoli leaves. Makes 8 servings. Note from Barbiel: Wonderful low-fat recipe for guests. Can be prepared ahead of time and be served cold (you may not use the sauce) or warm (then add marinade to the plate). Suggestions for serving: Potato Puree, Noodles, cooked Vegetables, Asparagus, Rice or even a Mixed Vegetable Salad (if you are making a diet!) or French Fried (for those who don't have problems with extra pounds...).

Lemon-Poppy Cookies Submitted by: Barbiel
baking sheet for form 370 g flour 1 tablespoon bicarbonate of soda 1 tablespoon lemon juice (or grated lemon peel) 2 tablespoons poppy	1 tablespoon Vanille sugar 1/2 tablespoon salt 160 g melted butter 200 g sugar 2 fresh eggs
Preheat oven at 330°F (180°C). Fill a rectangular form with baking sheet. In a bowl combine flour, soda, lemon juice, poppy and salt. Mix very well. In another bowl pour the melted butter, stirring constantly, then add sugar and eggs. Beat the mixture very well. Add the flour mixture to the butter one, very carefully, stirring until dough is creamy. Using a teaspoon form small balls (about 3 to 4 cm) and place them in the form, leaving 5 cm interval between them. Now using the bottom of a glass, press the surface of each cake until they are 1 cm in the height. Bake about 13 - 15 minutes, until cakes are golden brown. Let cool before serving. Serves 4 persons.

Pâté de Campagne Submitted by: Barbiel
I1/2 pounds (225g) pork liver, cut into chunks just small enough to fit into the meat grinder  1/2 pounds (225g) pork fat, cut into chunks just small enough to fit into the meat grinder  1 pound (450 g) pork shoulder, cut into chunks just small enough to fit into the meat grinder 1/2 tablespoon black pepper     scant pinch of allspice (careful!) 5 garlic cloves	2 shallots, thinly sliced 3 ounces (75 ml) Cognac 3 ounces (75 ml) White wine 4 sprigs flat parsley 1 tablespoon salt 1 egg     caul fat to wrap (purchase from your butcher) 1 cup (225 g) duck fat
In a large bowl, combine the liver, pork fat, pork shoulder, pepper, allspice, garlic, shallots, Cognac, white wine, and parsley and cover. Refrigerate overnight. The next day, remove the mixture from the refrigerator, add the salt, and pass everything through the strong meat grinder which you have fitted with a medium blade. The grind size should not be too small (paste) nor too large (chunks). Basically, you're looking for a grind size about that of meat loaf. If you don't have a durable meat grinder, suck up to your friendly neighborhood butcher and take your mix down to him. He should like you by now; he doesn't get a lot of calls for pork liver and pork fat (if that's also not an option, trim off as much sinew as possible, cut the pork into small dice, and hope for the best). When your meat and other ingredients are ground up, add the egg and mix through by hand. Preheat the oven to 325°F (170°C). Line the terrine mold with one big piece of caul fat (or overlapping pieces, if you must) so that plenty of extra flops over the edg - enough to cover the top of the pâté when you fill the mold. Fill the terrine with the ground mixture, packing it tightly. Lift the terrine and firmly drop it onto the work surface (easy, don't go nuts) a few times, to knock out any air pockets. Fold over the remaining caul fat to neatly cover the pâté, trimming and tucking until it looks nice. Now cover the whole megillah with foil. Set up a bain-marie inside the preheated oven. Put the filled terrine in the center. Obviously, you do not want the water level to be so high that the water leaks into the terrine mold. You want just enough water so that it comes up below the rim. Cook the terrine in the water bath in the oven for about 2 1/2 hours, or until the internal temperature is 160°F (70°C) (this is where your meat thermometer comes in). When done, remove from the oven and allow to cool. Place a weight on top of the terrine (still in foil) and refrigerate overnight. The next day, remove the weight, remove the foil, melt down the duck fat in a small saucepan, and pour it carefully over the pate. Then refrigerate again for a few hours. The pâté will keep in the refrigerator for at least 5 days. Serve with cornichons and maybe a tiny salad. If you did everything right, the pâté, when sliced, should be firm and moist, not dry or crumbly. The color should be uniform, not pink at the bottom and gray on the top. It should be cooked through, and the slices should have structural integrity, meaning they don't break when you cut them. Makes a 2 1/2 pound (1,5 kg) terrine.

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