Julia Child's French Onion Soup

3 tbsp. butter

1 tbsp. olive oil, extra virgin

8 cups thinly sliced onions

2 tbsp. all-purpose flour

2 1/2 cups beef stock, hot

4-5 tbsp. brandy

1 cup white vermouth

kosher salt to taste

1/2 tsp. sugar

Set saucepan over moderate heat with butter and oil; when butter has melted, stir in onions. Cover and cook slowly until onions are translucent and tender, about 10 minutes.

Blend in salt and sugar and raise heat to medium-high. Let the onions brown, stirring often until they are a dark walnut color, 25-30 minutes.

Sprinkle flour over onions and cook slowly, stirring for another 3-4 minutes.

Remove from heat, let cool a moment, then whisk in 2 cups of hot stock. When blended, bring to a simmer, then add the Brandy and Vermouth and remaining stock.

Cover loosely and simmer very slowly for 1-1/2 hours, adding a little water if the liquid reduces too much.

Adjust seasonings. Serve with freshly grated Swiss and Parmesan cheese on top.

Soup may also be served with toasted french bread slice and cheeses. Ladle soup into individual heat proof ramekins. Top with toasted french bread slice, 1 slice Provolone, 1 slice Swiss cheese and grated fresh Parmesan cheese. Put under broiler until golden and bubbly. Bon Apetite!

-- courtesy of Marsha Gardner

Julia Child's chicken breasts with mushrooms and cream

4 chicken breasts, boneless and skinless

1/2 tsp. lemon juice, fresh

1/4 tsp. salt

pinch white pepper

5 tbsp. butter

1 tbsp. shallots, minced

1/4 lb. button mushrooms, sliced

1/8 tsp. salt

Sauce

1/4 cup chicken or beef stock

1/4 cup port, Madeira or dry white vermouth

1 cup whipping cream

Salt to taste

Pepper to taste

2 tbsp. Italian parsley, chopped

Preheat oven to 400 degrees. Either pound the chicken breast to an even thickness or cut in half with a knife. This will help the meat to cook more evenly. Rub the chicken breast with drops of lemon juice and sprinkle lightly with salt and pepper.

Heat the butter in a heavy frying pan, about 10 inches in diameter until it is foaming. Stir in the minced shallots and sauté without browning. Stir in the mushrooms and sauté lightly for 1-2 minutes without browning. Sprinkle with salt.

Quickly roll the chicken in the butter mixture, cooking for only a few minutes on each side, just enough to brown the chicken. Remove chicken to casserole dish, leaving the mushrooms in the pan. Lay a piece of buttered wax paper over the chicken pieces, once all of the chicken pieces have been put into the casserole dish place in hot oven, leaving the wax paper on. After six minutes, press top of chicken with your finger. If still soft, return to oven for a moment or two. When the meat is springy to the touch, it is done. Remove the chicken to a warm platter.

To make the sauce: Pour the stock and wine in the frying pan with the remaining butter and mushrooms. Boil down quickly over high heat until liquid is syrupy. Stir in the cream and boil down again over medium heat until cream is thickened slightly.

Remove from the heat, taste for seasoning and add drops of lemon juice to taste. Pour the sauce over the chicken, sprinkle with parsley and serve immediately.

-- courtesy of Rainie Piccione

Chocolate Mousse By Julia Child

8 oz. semi-sweet baking chocolate

6 tbsp. unsalted butter

3 egg yolks

1 cup heavy cream

3 egg whites

1/4 cup instant (finely ground) sugar

whipped cream, optional

1/4 cup strong coffee

Melt chocolate with the coffee, then beat in the butter. One by one, beat in the egg yolks.

In a separate bowl, beat the cream over a bowl of ice until it leaves light traces on the surface. Beat in the egg whites until they form soft peaks. While beating, sprinkle in the sugar by spoonfuls and continue beating until stiff shining peaks are formed.

Scrape the chocolate mixture down the side of the egg-white bowl and delicately fold in the whipped cream.

Turn the mousse into attractive serving bowls. Cover and chill several hours.

Triple layer lemon meringue pie

2 cups cold milk

2 large pkgs. Jello instant pudding & pie filling, lemon flavor

1 tbsp. lemon juice, fresh

1 honey graham pie crust (6 ounces)

1 tub (8 ounces) Cool Whip whipped topping, thawed, divided

2 1/2 cups miniature marshmallows, divided

2 tbsp. cold milk

Pour 2 cups milk into large bowl. Add dry puddling mixes and juice. Beat with wire whisk two minutes or until well blended. (Mixture will be thick.)

Spread 1-1/2 cups of the pudding onto bottom of crust; set aside. Add half of the whipped topping to remaining pudding; stir gently until well blended. Spread over pudding layer in crust. Place two cups of the marshmallows in large microwaveable bowl. Add two tablespoons milk; stir. Microwave on high 1-1/2 minutes or until marshmallows are completely melted, stirring after 1 minute. Stir until well blended. Refrigerate 15 minutes or until cooled. Gently stir in whipped topping; spread over the pudding mixture.

Refrigerate three hours or until set. Top with the remaining 1/2 cup marshmallows just before serving. Store leftover pie in refrigerator. Make 8 servings, 1 slice each.

-- courtesy of Heather Kelley

Lemon Meringue Pie with a twist

1-1/2 cup water

1 cup sugar

6 tbsp. cornstarch

3 eggs, separated

1/2 tsp. salt

1 tbsp. butter, melted

1/3 cup sugar, for meringue

1/4 tsp. cream of tartar

1 8-inch pie crust

6 oz. can frozen lemonade

Mix one cup of sugar and the cornstarch. Add cold water. Whisk together. Bring to a boil, stirring constantly until liquid is clear.

Mix small amount of hot mixture with slightly beaten egg yolks and return all to pan. Mix in lemonade, salt and butter. Cook, stirring constantly for one minute or until thickened. Remove from heat and let cool.

When cooled, pour into baked pie crust.

Beat egg with 1/3 cup sugar and cream of tartar until stiff and forming peaks. Put on pie and bake in 350 degrees until lightly golden. Cool, then refrigerate.

-- courtesy of Carolyn Parke