Get the latest recipes from Strix_varia http://www.grouprecipes.com/people/strix_varia Visually appealing and absolutely delicious desert that is well worth the extra effort and time it takes to prepare. I had trouble adding step by step instructional pictures, so I added some to the following link: http://s32.photobucket.com/albums/d21/Strix_Varia/OPen-Faced%20Pear%20Tarts/ http://www.grouprecipes.com/84490/open-faced-pear-tart-with-red-wine-sauce.html Mandarin Orange and Purple Onion Vinaigarette dressing on salad http://www.grouprecipes.com/14154/dodis-mandarin-orange-onion-salad.html Quick easy tuna & almond spread best served with crackers like a cheese ball. http://www.grouprecipes.com/14153/tuna-almondine.html Stuffed Mushrooms http://www.grouprecipes.com/14152/stuffed-mushrooms.html Kentucky original sandwich spread and dip. "Benedictine" is a Louisville tradition invented around the turn of the previous century by Jenny Carter Benedict, whose catering shop and restaurant. http://www.grouprecipes.com/14151/benedictine.html Fried Sweet Potatoes Southern style http://www.grouprecipes.com/14150/fried-sweet-potatoes-golden-hills-way.html Corn Pudding http://www.grouprecipes.com/14149/aunt-evas-corn-pudding.html Broccoli & Cheese Casserole that is fast easy and delicious. http://www.grouprecipes.com/14148/broccoli-casserole.html Henry Bain was the head waiter at the Pendennis Club in Louisville, Kentucky when in 1881 he created his famous sauce for cooking local game animal. To this day it is served in the club's dining hall and is mostly known as a sauce meats & fries steaks they serve there. It is also served with fries upon request. Henry Bain was the head waiter at the Pendennis Club in Louisville, Kentucky when in 1881 he created his famous sauce for cooking local game animals in. Locals liked it so much that its club members would bring their kills to the club after a day of hunting in the nearby woods along with potential members as a sort of recruiting tool. To this day it is served in the club's dining hall and is mostly known as a sauce for the venison steaks they serve there. It is also served with fries upon request. Even though only approximations exist, it is believed to have inspired the concept of dealing with "gamey" tastes by using strong vinegar, tomato and unique fruit overtones. The fruit in the current version is from a peach chutney recipe made by one of the second generation member's wives. It was once sold bottled in local markets but the only place to get it now is at the Pendennis Club. (from Wikipedia) But now you can make it ! http://www.grouprecipes.com/14147/henry-bains-sauce.html Very Easy very delicious Tomato aspic http://www.grouprecipes.com/14159/very-easy-tomato-aspic.html