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"Puss in Boots" Illustration This is an illustration done by Arthur Rackham for the 1904 illustration version of "The Surprising Adventures of Tuppy and Tue" (1897) by Maggie Browne. It depicts the feline character Puss in Boots surrounded by fairies and other characters.
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Cat Illustration This is an illustration done by Arthur Rackham for the 1904 illustrated version of "The Surprising Adventures of Tuppy and Tue" (1897) by Maggie Browne. It is vertical and depicts two cats fighting over a fish.
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"The Two Fairies Knelt" Illustration This is an image of an illustration done by Arthur Rackham, labeled "The Two Fairies Knelt" from page 181 of the 1904 illustrated version of "The Surprising Adventures of Tuppy and Tue" (1897) by Maggie Browne.
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Smoking Caterpillar and Alice in "Alice's Adventures in Wonderland" This is an illustration in the 1907 edition of "Alice's Adventures in Wonderland" (1865) by Lewis Carroll. It depicts the Caterpillar smoking a hookah on a mushroom while Alice watches on.
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A Wonderland Tea Party in "Alice's Adventures in Wonderland" This is an illustration done by Arthur Rackham for the 1907 illustrated edition of "Alice's Adventure in Wonderland"(1865) by Lewis Carroll. This illustration depicts a peculiar tea party in which the titular Alice takes part.
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Romaine Salad with Spiced Pecans Romaine Salad with Spiced Pecans
½ cup balsamic vinegar
2 garlic cloves, mashed
1 cup olive oil
¼ teaspoon cumin
¼ teaspoon thyme
Salt and pepper to taste
3 heads romaine lettuce, torn into pieces
6 ounces Gorgonzola cheese, crumbled
Spiced Pecans (below)
For the dressing, combine the vinegar and garlic in a bowl and mix well. Add the olive oil gradually, whisking constantly. Season with cumin, thyme, salt and pepper.
Toss the lettuce with the cheese and dressing in a large bowl. Divide among 6 plates. Top with Spiced Pecans.
Yield: 6 Servings
Spiced Pecans
2 teaspoons butter
1 tablespoon sugar
½ teaspoon kosher salt or sea salt
½ teaspoon black pepper
⅛ teaspoon cayenne pepper
1 teaspoon water
⅔ cup pecan halves
Melt the butter in a heavy saucepan. Add the sugar, salt, black pepper, cayenne pepper and water. Cook until the mixture bubbles. Add the pecans. Cook for 5 minutes or until the sugar begins to caramelize, stirring until the pecans are coated.
These pecans can be prepared 1 day ahead and stored in an airtight container.
Yield: ⅔ cup
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Chicken Parmesan Pollo Parmigiana (Breaded Chicken Breast with Parmesan)
Serves 4
1 egg
¼ cup milk
¼ cup flour
3 cups Panko bread crumbs
1 Tbs. minced garlic
½ cup Parmesan cheese, grated
1 Tbs. fresh basil, chopped
1 Tbs. fresh oregano, chopped
¼ cup chopped parsley
4 5 oz. skinless, boneless chicken breast
Coarse salt and ground black pepper
Cooking and assembling the chicken
⅓ cup olive oil
2 cups Tomato Basil Sauce (see below)
½ lb. spaghetti, cooked al dente
4 slices mozzarella cheese, thinly slices
2 Tbs. Parmesan cheese, grated
4 fresh basil leaves, as garnish
Heat the oven to 400 degrees.
In a large mixing bowl combine the bread crumbs, garlic, Parmesan, basil, oregano, and parsley, and mix well. Set aside. In a separate bowl beat the egg with the milk. Set aside. In another bowl add the flour and set aside. Season the chicken breast with salt and pepper. Dust the chicken breast lightly in flour, then dip in egg wash. Coat the chicken breast on both sides with breading and press lightly with hand to adhere. Set aside.
Heat the oil in a large saute pan over medium-high heat. Add the chicken and saute on each side for approximately 3 minutes or until nicely browned. Remove the chicken from the heat and place on a baking sheet. Top with mozzarella slices and sprinkle with Parmesan cheese. Bake in oven for 2 minutes or until cheese melts.
In a large sauce pan, heat the Tomato Basil Sauce along with spaghetti. Transfer the spaghetti with tongs to individual plates and top each with a chicken breast.
Sugo Di Pomodore (Tomato Basil Sauce)
Makes 2 Quarts
3 24-oz. Cans chopped tomatoes, preferably Hunts
½ cup extra virgin olive oil
6 medium size garlic cloves
⅓ cup tomato puree
2 cups fresh basil leaves, loosely packed, coarsely chopped
1 ½ Tbs. coarse salt
2 tsp. freshly ground black pepper
1 Tbs. honey or pinch of sugar (optional)
In a food processor or blender, puree the olive oil and garlic. Pour the mixture into a medium size sauce pan and heat over medium heat. Be careful not to burn the garlic. Stir in chopped tomatoes, tomato puree, salt and pepper. Bring to boil, stirring occasionally. Reduce the heat to low and simmer for 30 minutes. Stir in honey and fresh basil. Makes about 10 cups.
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Creamy Broccoli Soup Creamy Broccoli Soup
Serve with croutons for a festive touch.
2 ½ pounds broccoli
½ cup chopped onion
¾ cup chopped celery
¾ teaspoon salt
½ teaspoon pepper
½ teaspoon nutmeg
2 bay leaves
1 ½ cups water
5 cups chicken broth
¼ cup butter
4 tablespoons flour
2 cups milk
1 cup light cream
Cut stems from broccoli. Combine broccoli florets, onion, celery, seasonings, water, and broth in a large stockpot. Bring to a boil and simmer about 30 minutes. Strain soup, reserving broth. Remove bay leaves, and puree vegetables with 1 cup of reserved broth.
In same stockpot, melt butter. Add flour, stir until smooth. Add reserved broth, pureed vegetables, milk, and light cream; stir until thickened. Garnish with croutons. Serves 12 to 16.
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Cheddar Cheese Biscuits Cheddar Cheese Biscuits
Yield: Approximately 5-6 dozen
¾ cup unsalted butter, room temperature
3 cups sharp cheddar cheese, shredded
1 tablespoon dried mustard
¼ teaspoon cayenne pepper
1 tablespoon chopped fresh dill (optional)
1 ½ cups all-purpose flour
Do you ever crave just a little bite of something that’s cheesy, but not too cheesy? Spicy, but not too spicy? Easy to make? Here it is. This recipe uses Cheddar cheese, but you can substitute any other sharp cheese, or combination of sharp cheeses, such as Gruyere or Monterey Jack. It is also good made with a strong blue cheese, such as Maytag Blue, Stilton, or Gorgonzola. Be sure to cream the butter and cheese well together, a blended result which will melt-in-your-mouth.
Heat oven to 350 degrees. Cream the softened butter and shredded cheese together until they are fully blended. It can be done in the bowl of a food processor; continue by adding the rest of the ingredients and processing until they are combined. You can also combine the ingredients with an electric mixer, using the flat whip. Do not use a whisk. The batter is too thick, and should you manage to get a whisk through the mass, it will beat air into it, and that is not what you want. Now do one of two things: either roll the mixture out into two thin sausage ropes, and refrigerate for at least an hour until they are cold enough to slice into ¼ inch thick slices, or place the mixture in a very large (16 inch) pastry bag, use a large fluted tube, and pipe biscuits about 1 ½ inches in diameter onto an ungreased baking sheet. Bake 8-10 minutes, or until they are slightly brown and the middle is dry.
Tip: It may be difficult to pipe the dough from a pastry bag, as the mixture is very dense. You may want to fill the pastry bag and let it sit at room temperature for a half hour or so before you start piping.
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Hikers Enjoying the View at Yellowstone Two hikers sit on an overlook and enjoy the view.
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Hiker on the Northern Range Hiker with a backpack on the northern range.
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Woman fly fishing in the Firehole River Colored photo of a woman fly fishing in the Firehole River at Yellowstone National Park.
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Headline on Women Guides in Yellowstone August 22, 1926, headline from the "Minneapolis Sunday Tribune" reads "Women Guides Show Tourists Through Yellowstone Park" with the lead "Government Opens Up New Field for Forestry Workers and Rangers."
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Two Women Walk Bikes up Mt. Washburn Two women walk their bikes up a rocky path at Mt. Washburn in Yellowstone.
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Cooking Marshmallows at the Canyon Campground Two people cook marshmallows over a fire at Yellowstone's Canyon Campground.
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Ranger Frances Eva Pound with Antlers Ranger Frances Eva Pound in her uniform with coat inspired by that of Marguerite Lindsley, c. 1926-1929. Pound's coat design was approved by Director Stephen T. Mather. She stands in front of a car holding antlers.
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Park Archaeologist Beth Horton Examines Soil Color Park archaeologist Beth Horton lays on the ground as she examines soil color.
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Hiking Group by a Mountain Lake in Rocky Mountain National Park A group of hikers stand, sit, crouch or lounge on the pebble shoreline of a mountain lake.
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Group of Hikers Hike Towards Pear Reservoir in Rocky Mountain National Park A colored photo of a group of hikers walk in a line on a trail to Pear Reservoir.
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Hiking Group Carrying Skis at Rocky Mountain National Park A group of young men and women, carrying skis on their shoulders, walk single file through a snow-covered forest. One of the party is shouldering snowshoes.
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Two Women Sit on a Rock Overlooking the Mountains at Rocky Mountain National Park Two young women sit on a rock outcropping on a windy day.
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Three women at a mountain lake in Rocky Mountain National Park A woman stands next to a large rock where her two companions are resting, near a mountain lake. There is a large walking stick resting against the rock.
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Hiking Group at Andrews Glacier in Rocky Mountain National Park Group of hikers and sledders trekking across Andrews Glacier
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Hiking Group of Three Women near Fern Lake in Rocky Mountain National Park Three young women sit among ferns growing under aspen trees.
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Maple Ice Cream Maple Ice Cream
Half pt. maple syrup, and the yolks of 4 eggs which have been beaten. Boil about 20 minutes in a double boiler, add a small quantity (about 2 spoonfuls) of the Knox gelatine dissolved in warm water. Remove from the fire; when cool add 1 pt. of whipped cream, place in small tin cans or moulds, and pack in ice to freeze.
Mrs. S. W. Beakes.
Maple Ice Cream
One coffee cup of maple syrup to 1 qt. cream. Freeze in the ordinary way.
Mrs. B. A. Hinsdale