This recipe is perfect for a small, elegant buffet.

Sauté until limp:
3 large onions, thinly sliced

in
6 tablespoons olive oil
4 tablespoons butter

Then add
2 cloves garlic, minced
1 (4 ½ oz.) can chopped ripe olives
½ cup chopped cooked country ham
1 teaspoon freshly ground black pepper
1 teaspoon thyme
Salt to taste, if necessary

Cook until all of mixture is very well blended. Stir in:
2 egg yolks, beaten
2 tablespoons chopped parsley

Cook a few minutes and stir until blended. Cut into 8 to 10 thick slices── not quite all the way through to bottom─1 whole tenderloin of beef. Spoon the stuffing between the slice at the thin tail end, fold over the tail with some stuffing. Then skewer the stuffing and fillet with a skewer running from one end through to the other end. Freeze or refrigerate. When ready to serve, return to room temperature and roast at 400 degrees for 50 minutes on rack. Brush once with oil. Let the tenderloin rest ten minutes, slice all the way through and serve.

Buttermilk Pie

2 cups sugar
½ cup butter or margarine, softened
4 eggs
¼ cup self-rising flour
1 cup buttermilk
1 Tbsp lemon juice
1/8 teaspoon ground nutmeg
1 unbaked 9 or 10 inch pie crust

Cream sugar and butter with electric mixer until light and fluffy. Add eggs and flour; beat at least 2 minutes. Fold in buttermilk, lemon juice, and nutmeg. Poor into pie crust. Bake at 350 F. for 50 minutes for until knife inserted in center comes out clean. Cook. Serve plain or topped with whipped cream.

From the Committee of the Perennials, A Southern Celebration of Foods and Flavors.

BUTTERNUT AND CARROT SOUP
Servings: Makes 6 servings
Prep: 30 mins
Total: 55 mins

Ingredients
3 cups peeled, diced butternut squash (about 1 small squash)
2 cups thinly sliced carrot (4 medium)
1 diced green apple
3/4 cup thinly sliced leek or chopped onion
1 tablespoon butter or margarine
2 14-ounce cans reduced-sodium chicken broth ... I USE FRESH BROTH
1/4 teaspoon ground white pepper
1/4 teaspoon ground nutmeg
ADD A DASH OF CURRY
1/4 cup half-and-half or light cream...I USE EVAPORATED MILK
Creme frache or dairy sour cream (optional)
Toasted pumpkin seeds (optional)
Fresh tarragon sprigs (optional)

Directions
1. In a large covered saucepan cook squash, carrot, and leek in hot butter over medium heat about 8 minutes, stirring occasionally. Add broth. Bring to boiling; reduce heat. Simmer, covered, for 25 to 35 minutes or until vegetables are very tender. Cool slightly.
2. Place one-third of the squash mixture in a food processor or blender. Cover and process or blend until almost smooth. Repeat with remaining squash mixture. Return all of mixture to saucepan. Add white pepper and nutmeg; bring just to boiling. Add half-and-half; heat through. If desired, garnish each serving with creme frache, pumpkin seeds, and/or fresh tarragon.
3. Makes 6 servings (6 cups)

Nutrition Facts
Calories 82, Total Fat 3 g, Saturated Fat 2 g, Monounsaturated Fat 1 g, Polyunsaturated Fat 0 g, Cholesterol 9 mg, Sodium 364 mg, Carbohydrate 12 g, Total Sugar 4 g, Fiber 2 g, Protein 3 g. Daily Values: Vitamin A 0%, Vitamin C 14%, Calcium 5%, Iron 4%. Exchanges: Vegetable .5, Starch .5, Fat .5.

Rashmi

"Be the change you wish to see in the world" Gandhi