John & Jacqueline Kenendy's Recipes


1 pound fettucine
1 teaspoon salt
2 teaspoons vegetable oil
6 tablespoons shallots, finely minced
2 tablespoons butter
2 cups chicken stock
1 cup half & half
1 cup sour cream
1 cup parmesan cheese, fresh grated
3 tablespoons chives
1 1/2 teaspoon salt

Cook fettucine in boiling slated water, to which the oil has been added. Rinse in cold water and set aside. Saute the shallots in the butter for 1-1/2 minutes. Add the chicken stock and cook on high for 3 minutes. Allow to cool slightly, then add the half and half, sour cream, Parmesan, chives and salt.

Fold mixture through the pasta, blending well. Serve immediately or, if serving later, turn into a greased pan, such as a ring mold and bake at 400 F for 10 minutes just before serving. Serves 6.


8 tablespoons butter
1 tablespoon sugar
1 teaspoon salt
2 egg yolks
1 scant cup milk or buttermilk
1 heaping cup sifted flour
2 stiffly beaten egg whites
4 teaspoons baking powder
1 tablespoon sugar/cinnamon mixture (optional)

Cream sugar and butter, then add egg yolks and beat well. Add salt, then alternately add flour and milk while stirring. Fold in egg whites, baking powder and cinnamon/sugar mixture (optional). Grease both top and bottom of waffle iron and bake about 2 minutes each batch.

Serve with butter and syrup, a variety of jams, honey, fruit, etc. Serves 4.


2 pounds boneless beef sirloin
Salt and ground black pepper to taste
3 tablespoons all-purpose flour
4 tablespoons butter, divided
2 cups beef broth
1/2 cup sour cream
3 tablespoons tomato juice or paste
1/4 cup grated onion
Fresh sliced mushrooms

Ask butcher to cut beef into strips. Season beef generously with salt and pepper. Cover and let stand 2 hours in cool place.

In large skillet, whisk flour and 3 tablespoons butter over low heat until mixture bubbles and forms a smooth paste. Slowly add beef broth, stirring constantly until mixture thickens. Let boil 2 minutes.

Reduce heat and add sour cream alternately with tomato juice, still whisking. Simmer slightly 1 minute; do not let boil.

In separate skillet, quickly brown beef and onion in remaining 1 tablespoon butter over medium heat. Add contents of meat pan to sauce; season with salt and pepper. Simmer very gently or cook over hot water in double boiler 20 minutes. Serves 6.