Deep within rests a savage beast

Elegant features, the face of royalty, her maroon eyes sparkling back…M. For Mischa.“Every person is worth your time, Hannibal. If at first appearance a person seems dull, then look harder. Look into him.” Ein Mannlein steht im Walde ganz still und stumm, Es hat von lauter Purpur ein Mantlein um…Cough for me. One little cheek, two little cheeks… Anniba!!! We have to eat or die. Sagt, wer mag das Mannlein sein, Das da steht im Walde allein, Mit dem purporroten Mantelein!



For a mute, he can scream well enougHey, Japoinnaise! Tell me, is it true that your pussy runs Crossways like that? Or more tangential to the spine?Wet cobblestones in the courtyard, a crow in the rainspout on the roof, movement of a curtain high in the window, then her hair, and her silhouette… FELT her in my chest. Night heron revealed by the rising harvest moon The angel intervenes in time.


“…the best morsels of the fish are the cheeks. This is true of many creatures…” TASTE.…Do you have any guilty knowledge of the death of Paul Momund? Anniba!!! “Mischa, we take comfort in knowing that there is no God, that you are not enslaved in Heaven, made to kiss God’s ass forever…You have blessed oblivion. I miss you every day.”Ein Mannlein steht im Walde ganz still und stumm, Es hat von lauter Purpur ein Mantlein um… Sing for slack, Herr Dortlich! TASTE. She has put on irritation like a winter komono. Seeing that, can I use it to keep from thinking of her in the bath at the chateau so long ago, herfaceandbreastslikewaterflowers? Anniba!!! My heart hops at the sight of you…Ortolans in a cage…they’re just like us.


“I fold cranes for your soul, Hannibal.” If you loved me, you’d stop. I don't think that I can ever not have a piece of her nearby. What is left in you to love? If you loved me, you’d stop. Now there is only ice. It is gone. Is it not gone?




Anniba!!!“I put your face on every bully I ever had. I thought you would be... bigger.”M. For Mischa.TASTE.

Heads up. I’m a cripple. We taste bad, okay? Sternohyoid omohyoid thyrohyoid/juuugular, amen. Yes, the. mind has an. uncanny ability. to repair. even after the most. severe. assaults. My own work. is with. memory. I spent. a great deal. of my career. working for an. employer who wanted. to know if. changing a person's. memories. could change. their personality. their... soul. if you will. My own interest. is not in manipulation. but in augmentation. The repetitive. traumas of the past. which eat away. at our foundations. also shape. the vaults. and caverns. of our personalities... Anniba!!!



You're taking care of me. how very alive she was at this moment… Beautiful, like a big cat, out in the wild. Sleek and lovely to look at, but get too close, and there would be no time to regret it. The neck bared. The flesh to bite into, but not rip away from her. To leave a mark there. To taste. But what if… What if it was more than she wanted? And what about all the other things I was thinking about doing to her? unpredictable and glorious. Dong ma, bao bay?


Lots of black and green eyes like ice…You don't have the curves, sweetie.Actually, I do kind of enjoy pain. And I'm quite capable of it. Ask around. I'm really good at it. I mean, really good at it. It's kind of my thing.The first instinct of a body facing death is to have sex…


a little twist of the imagination.. You harmed somebody I very much care about. It took some time to figure out who you were, because she was so very sure she'd killed you. While she's quite capable of taking care of herself, as you discovered for yourself, the part in me that cares for her most felt the need to open you up and play with your insides…. I used to be... different. More like a girl. They took that away.Heart doesn't need reason...I wish you could read my mind right now, so I don't have to say it…


Flesh on flesh, Do you believe a man could become so obsessed with a woman from a single encounter? Could he daily feel a stab of hunger for her? Find nourishment in the very sight of her? I think so. But would she see through the bars of his plight, and ache for him? What thoughts of her… How to entangle her, so many ways it could be done…Fingers in her hair, limbs within limbs, fingers in fingers. Milk white. Open. Inviting… The way her hair wasn't completely straight. How her eyes belied her knowledge. That her shirt was still falling off of her shoulder and she'd made no move to fix it… Get me out of here. Please.

I don’t run that deep, do I?


Anniba!!!
Dortlich
Milko
Kolnas
Grutas
Grentz
Potwatcher got off easy.

TASTE.




He woke her then… Trembling and obedient, she ate that burning heart from his hand.

I see. And I ache.

originally created by i_feel

Name: Hannibal Lecter VIII
Nicknames/Aliases: Anniba (Mischa)
Age: 18
Birth: 1933
Ancestry: Lithuanian (Paternal), Italian (Maternal)

Powers: None that are superhuman. Some of his abilities as a doctor and a budding psychiatrist might be considered in the realms of powers.

Handicaps: It could be said that his lack of memory when it came to certain aspects of his childhood would be a handicap, but he overcame that. And the rage he felt at the eating of his sister would have also been considered a handicap, if he had not killed the men who commited the act. Hannibal is not the sort of man to have a handicap that he cannot at some point overcome.

General Appearance: Hannibal is average height, but has such a commanding presence, that it's not generally paid attention to. He has a noticable wirey stength that borders on inhuman. He has a dignity of bearing that presents him as more physically able than his age would allow. His eyes are maroon in color, and they reflect light in an abnormal manner.

Other phyisical quirks: Hannibal's left hand has a second middle finger, perfectly replicated. The rarest form of Polydactyly. It is fully functional and in being so, is easy to overlook.

Special abilities: Hannibal is gifted in many ways. He learned to read at such an early age, his nurse felt like he'd always known how to read. At the age of two he was reading full books by himself, and at the age of six was perfectly capable of complex mathmatical calculations that nobody apparently taught him to work. His hearing ability has been more than once called inhuman, but more commonly noticed is his near animal sense of smell (being able to detect tiny amounts of blood or other bodily fluids from even a few yards away, and be able to identify and remember scents without prompt.) Another unique trait that Hannibal is openly noted for is his photographic memory. It is also suspected that Hannibal can have several trains of thought at once without any sort of distraction from any of them, due to each half of his brain acting independantly.

When it comes to medicine, Hannibal is unmatched. From his ability to recognize and diagnose without much prior information, to his natural knack at psychology. Even now, before going into the feild of psychiatry, Hannibal seems naturally inclined to it, and has a keen insight to the minds of those around him.

He's also very culinarily capable, picking up on complex recipes easily and being able to better almost anything with just a simple change. His uncanny olfactory abilities aid in the cooking process to an extreme degree. Hannibal can tell, just by scent alone, if something is off even slightly.

Lecter has what seems to be an inherited ability toward torture. Passed through the bloodlines of his mother to Giuliano Bevisngue, along side the blood of the Machiavelli, Visconti and Sforza.

He also posesses a fantastic artistic eye, able to draw completely accurately and without flaw anything that he wishes. He uses the ability mostly to create medical illustrations for publication and recreate the face and hands of his sister. And previously, the faces of the men who ate her.

Relatives: Mischa (Little sister), Count Lecter (Father), Simonetta Visconti (Mother), Robert Lecter (Uncle), Lady Murasaki (Aunt by marriage, later lover)

Occupation: Student

Education: Hannibal is the youngest person ever admitted to medical school in France. In just two years, from the age of sixteen to eighteen, he flew through the training he was recieving to the point that he was allowed to study on his own, and often given leave to do as he wished as long as he completed what was required of him. Hannibal was chosen as the assistant to his professor, being the only one who could accurately prepare the bodies his teacher needed for lectures.

When he turned 18 he was offered an internship at Johns Hopkins Medical Center in Baltimore, Maryland. He would spend half of his 18th year in France, and then go to the United States to study.

Tell us something we don't know: Hannibal secretly enjoys, when absolutely nobody is looking, chicken pot pie.

History: Hannibal was born into nobility, the first and only son of the Lecter family, and the eighth to bear the name Hannibal. He was a pecuiliar boy from the start, being more aware than most babies are. And as he grew, it just became more evident to those around him that he had an extraordenary intellect. When it proved that at just two years old, he was beyond the teaching abilities of a simple nurse, a private tutor was hired in. The tutor helped the whole family, but saved more advanced things for Hannibal alone, as the rest of the family would never be able to keep up.

It was during Hitler's war, Blitzkrieg, sent the Lecters from their castle and to their cottage in the woods. There they survived for three and a half years with no problems. Lecter being tutored by not only the man that they'd brought in for him, but also the chef, who taught him to make many wonderful things. Things were quiet for them. Nobody came looking for them, and they had no troubles. Hannibal learned to hunt with his father, as well as discovering what plants could be eaten or used for poison.

The war ended, and a Soviet tank came for water. They had meant only to get water, but it had drawn the adults of the family outside to make sure there would be no threat. Hannibal and Mischa were allowed to stay indoors where it was warm. A German Stuka bomber let loose ammunition, and the tank responded. Everybody was killed except for Hannibal and Mischa.

The two of them remained sheltered away until looters came. The looters rounded up children and kept them in the barn as a food source, including Hannibal and Mischa. It was when they came for Mischa that Hannibal's memory went blank, and shortly after when the men left.

Regaining the memory proved that they took Mischa, killed her while Hannibal sat outside of the door, and cooked her and ate her while he was chained inside with them, upstairs.

Eventually, Hannibal was found wandering, the chain around his neck, and brought to an orphanage, where his uncle found him and took him home. Hannibal was sent to private schools where he soon would only spend a week or so in any given classroom, far excelling the other students. He sat at the back where he could work on his drawings.

At the age of sixteen, Hannibal was admitted into medical school where he would get the text books, memorise them, and then return them three days later. His knowledge grew, and he thrived in the atmosphere.

In 1951, when Hannibal turned 18, he returned to Lithuania and the scene of Mischa's murder. There he found her remains, and the dog tags belonging to her killers.

One by one, he found and killed them all.

Personality: Hannibal is a very smooth and charming fellow. He has intelligence, and wit. Many would consider him to be above and beyond mere gender, transending into something entirely new and unique. He can use his metallic-tinted voice to quietly command actions from nearly anybody. He is calm and collected. Complicated. No therapist of any sort has been able to crack into Hannibal unless Hannibal allowed it.

Miscelanious: At first Hannibal thought his urge to kill would end with the deaths of the men who murdered and ate his sister, though now he knows that was never, in fact true, and he is gaining a taste for it, along with a taste for many other things.

2 (400 g) cans whole canned tomatoes
2 teaspoons chopped fresh oregano
2 teaspoons chopped fresh basil
3 tablespoons chopped fresh flat leaf parsley
salt and pepper
500 g tagliatelle pasta noodles
80 ml olive oil
1 garlic clove, peeled and crushed
320 g veal fillets, cut into thin strips
fresh parmesan cheese, to serve


1. Cook tomatoes in a large pot over low heat for 15 minutes.
2. Stir in herbs and season to taste.
3. Cook pasta until al dente.
4. Meanwhile heat olive oil in pan.
5. Add garlic, veal and pepper to taste and fry for 1 1/2 minutes.
6. Reduce heat, add tomato sauce and pasta.
7. Toss well and check seasonings.

4 lamb sweetbreads or veal sweetbreads
1 teaspoon salt
1 teaspoon vinegar
1/4 cup flour
2 teaspoons garlic powder, mixed with the flour
2 tablespoons butter
1 tablespoon oil

1. Put Salt& vinegar in a saucepan with enough water to cover the sweet breads, bring to a boil.
2. Add sweetbreads, cover and simmer for 20 minutes.
3. Immediately drain and cover with cold water.
4. Drain and cover with cold water.
5. Remove all the membranes and tubes.
6. Slice in half crosswise (you'll have 8 halves).
7. Dredge in flower& garlic.
8. Heat butter& oil in a skillet.
9. Saute the sweetbreads until browned3-5 minutes.

( haha )

2 whole lamb fillets
1 1/2 tablespoons olive oil
1 tablespoon butter
2 garlic cloves, crushed
1 tablespoon onions, finely chopped
3 tablespoons wild mushrooms, chopped (whatever is in season black, chantrelles, brown etc..)
1 1/2 tablespoons worcestershire sauce
1 1/2 teaspoons thyme
1 teaspoon rosemary
1 teaspoon parsley
pepper
1 1/2 tablespoons double cream
1/4 cup breadcrumbs
50 g veal mince (you could use lamb mince also)
1 egg yolk


1. To make for 4 people just double above ingredients.
2. Add oil and butter to a fry pan heat until butter melts. Add onion and garlic and cook until onions are soft.
3. Add mushrooms and Worcestershire sauce, stir until mushroom are soft, throw in the thyme, parsley and rosemary and mix well. Add cream, breadcrumbs and pepper to taste combine and remove from heat.
4. Place mixture in a separate bowl and add egg and veal mince, stirring until well combined.
5. Take a meat mallet and pound lamb fillets to flatten slightly. Spread stuffing mixture all over the lamb fillet, take the second fillet and place on top, secure well with toothpicks.
6. Place in an ovenproof dish and bake in pre heated oven 190c for 25-35 Min's (cook time depending on whether you like your meat rarer or more well done.). Remove from oven and rest for 5 Min's then slice in two.
7. Serve on a bed of greens topped with red wine gravy. Since we are in October and this is the time, because of Halloween we can get pumpkins. I served pumpkin mash on the side but you can serve with any veg mash or potato.

1/2 cup butter, softened
1/2 cup shortening
3/4 cup sugar
3/4 cup brown sugar
2 eggs
2 teaspoons vanilla
2 1/4 cups unsifted flour
1 teaspoon baking soda
1 teaspoon salt
2 cups Ghirardelli semi-sweet chocolate chips or milk chocolate chips or double chocolate chips
1 cup chopped walnuts or pecans (optional)

1. Heat oven to 375º F.
2. Stir the flour with baking soda and salt, then set aside.
3. In large mixing bowl, cream butter and the shortening with the sugar, brown sugar, eggs and vanilla.
4. Blend the dry mixture into creamed mixture.
5. Stir in chocolate chips and nuts (if desired).
6. Drop by tablespoon onto ungreased cookie sheets.
7. (I like to use parchment paper for baking on).
8. Bake at 375º F for 9 to 11 minutes or until golden brown.

4 cups zucchini, unpeeled and shredded
2 tablespoons onions, chopped
1/2 teaspoon garlic, minced
1 (4 ounce) can green chilies, drained
4 eggs
2 tablespoons skim milk
1/2 teaspoon cumin
1/2 teaspoon chili powder
1/4 teaspoon pepper
1/2 teaspoon salt (optional)



1. Spray a 10-inch skillet with non-stick cooking spray.
2. Saute first three ingredients until zucchini is tender.
3. Drain off any liquid.
4. Add chiles.
5. In a small bowl, beat eggs.
6. Add remaining ingredients and mix well.
7. Add to the zucchini mixture and cook until the eggs begin to set.
8. Broil just until top is golden.
9. Serve with salsa.

15 g butter
1 tablespoon olive oil
1 onion
2 cloves garlic, crushed
6 mushrooms, sliced
1 1/2 cups arborio rice
1 cup diced pumpkin (I use butternut)
3-4 cups hot stock (chicken or vegetable)
1/2 cup grated parmesan cheese
salt
freshly ground black pepper
1/2 cup chopped fresh parsley (optional)


* < 30 mins One-Dish Meal
* Gluten-free One-Dish Meal
* Short-grain rice One-Dish Meal
* Italian One-Dish Meal
* Potluck One-Dish Meal

1. Heat butter and oil together in a large saucepan or frypan.
2. Gently cook the onion and garlic.
3. Add the rice and cook, stirring until the rice is coated in the oil mix.
4. Cook this about 1 minute.
5. Stir in the pumpkin and mushrooms.
6. Pour over 1 cup of the hot stock.
7. Cook, stirring often until the liquid is almost all absorbed.
8. You don't want the liquid to be boiling in with the rice, just a gentle simmer.
9. Continue stirring and adding stock one cup at a time until the stock is all absorbed and the rice is tender.
10. This takes about 20 minutes.
11. You don't need to stand there stirring the whole time if you use a non-stick pot and return often.
12. Stir in the parmesan cheese,seasoning and parsley.
13. It will go lovely and sticky with the cheese.
14. Serve immediately.

4 slices bacon, diced
1 garlic clove, minced
1 cup chopped celery
2 green onions, chopped
1 (2 lb) jar sauerkraut, well rinsed and drained
1 cup apple juice
1 lemon, zest of, cut in fine strips
1 tablespoon sugar
1 teaspoon caraway seeds (optional)
salt, to taste
pepper, to taste
1 red apple, cored and cut into thin wedges
1-2 tablespoon calvados (apple brandy)
cooked sausages


* < 60 mins Side Dishes
* Apples Side Dishes
* Non-Religious Holiday Side Dishes

1. Fry the bacon in a large saucepan until golden and crisp. Drain fat, reserving about 1 T. in the pan. Add the garlic, celery, green onions, sauerkraut, apple juice, lemon zest, sugar and caraway eeds.
2. Simmer, covered, 20 minutes.
3. Season with salt and pepper. Stir in the apple slices and Calvados. Simmer 5 more minutes.
4. Serve hot with sausages.

2 small beef kidneys
3/4 lb round steaks
1 cup flour
salt and pepper
1 cup chopped onions
hot water
1 bay leaf
1 tablespoon dried parsley flakes
1/4 cup celery, diced or celery tops
1/2 cup fresh mushrooms, coarsely chopped
1/2 cup carrots, diced
2 tablespoons flour
1 teaspoon flour
1/2 cup cold water
1 pie crust

* < 4 hours Savory Pies
* English Savory Pies
* Beef Kidney Savory Pies

1. Remove skin and coarse parts from kidneys if not already done.
2. Wash in salted water.
3. Mix 1 cup flour with salt and pepper to taste in a plastic bag.
4. Cut kidneys into one-inch squares and place in bag with flour. Seal well and shake to dredge.
5. Remove kidney and pound remaining seasoned flour into 3/4 lb. of round steak.
6. Cut the round steak into one-inch pieces.
7. heat oil in heavy skillet and brown beef cubes on all sides.
8. Add onion and kidneys, cooking slowly until brown.
9. Cover meat with hot water, add bay leaf, parsley and celery or celery tops.
10. Cover tightly and simmer for 1 hour.
11. Remove meat to deep baking dish.
12. Add mushrooms and carrots.
13. Mix 2 tablespoons + 1 teaspoons flour with 1/2 cup cold water and add to skillet to thicken juices.
14. Pour over the meat and vegetables and top with pastry crust.
15. Bake in preheated 350F for 1 hour. Cover when pastry is golden to prevent over-browning.

1 1/4 kg baby octopus
2 tablespoons sweet chili sauce
1 tablespoon ketjap manis
1/4 cup lime juice
2 garlic cloves, crushed
2 tablespoons fresh coriander, crushed
2 medium limes, sliced thickly


* Barbecue Main Dish
* Australian Main Dish
* Octopus Main Dish
* Dinner Party Main Dish

1. Remove and discard heads and beaks from the octopus, cut each octopus in half.
2. In a large bowl combine octopus with sauce, ketjap manis, juice, garlic and coriander, cover and refrigerate for at least 20 minutes.
3. Drain octopus, discard marinade. Cook octopus and lime slices on a heated oiled BBQ, uncovered, until octopus is browned and tender and lime slices are browned on both sides.

2 tablespoons butter
1 tablespoon vegetable oil
4 boneless chicken breasts
1 large onion (chopped)
1 garlic clove (crushed)
1 1/2 tablespoons flour
1/4 teaspoon cayenne
1/2 teaspoon paprika
1 teaspoon fresh dill (or 1/2 t dried dill weed)
2 cups chicken stock
salt
white pepper
2 tablespoons madeira wine
1 large bay leaf
8 ounces shrimp (peeled & deveined)
8 ounces asparagus (blanched, or 11 oz canned asparagus spears, drained)
1/4 cup cream

* Danish Main Dish
* < 4 hours Main Dish
* Shrimp Main Dish
* High Protein Main Dish

1. Brown chicken in oil and butter and remove pieces to a baking dish.
2. Add onion to skillet. When transparent add garlic and cook 1 minute.
3. Add next 4 ingredients and stir 1-2 minutes. Add stock gradually to keep smooth. Salt and pepper to taste.
4. Add paprika and bay leaf and pour over chicken.
5. Cover and cook in preheated 375ºF oven 40 minutes.
6. Add shrimp and asparagus and cook covered, for an additional 20 minutes.
7. Remove bay leaf. Stir in cream and adjust seasoning before serving.

1 (8 ounce) package tortellini, in refrigerated section of the store (I like the 3 cheese tortellini, but you can also use the chicken & cheese one.)
1 (4-8 ounce) package pesto sauce, in the same section as the pasta (in a plastic container with lid about the size of a small package of dip)
Green Giant sliced mushrooms
3/4-1 lb deli chicken, have them slice it thick, for cubing
parmesan cheese
1 (10 1/2 ounce) can cream of mushroom soup
1 (10 1/2 ounce) soup can whole milk (up to 1 soup can)
garlic powder (optional) or fresh garlic (optional)
salt
pepper

* < 30 mins One-Dish Meal
* Ravioli/Tortellini One-Dish Meal
* Italian One-Dish Meal

1. Boil tortellini according to directions on package.
2. Meanwhile, cut your chicken up into cubes.
3. While cooked pasta is draining empty can of mushroom soup, drained jar of sliced mushrooms, about half of the milk, and about 2/3 of the pesto into the large saucepan over low to medium-low heat. Stir together.
4. Dump pasta & cubed chicken breast into pan. Fold together with soup/pesto sauce.
5. Add parmesan cheese, garlic, salt & pepper to taste. Add remaining pesto & milk to desired consistency & pesto/soup ratio.
6. Top with more parmesan.

500 g green peas
300 g carrots
400 g kohlrabi
200 g cauliflower
1 tablespoon oil
10 g sugar
salt
1 cup water

* < 60 mins Side Dishes
* Low Protein Side Dishes
* Vegetables Side Dishes
* Eastern Europe Side Dishes
* Spring Side Dishes

1. Cut carrots into cubes, and kohlrabi into sticks. Use only white parts from cauliflower.
2. Put oil in a pan, add sugar and cook it until sugar becomes brown. Add peas, carrots, kohlrabi and cauliflower, water and salt into pot and cook until vegetable is soft (usually 15-20 min.).
3. Stew must be sticky but not too much. When adding water do not put too much, just to cover the vegetables. You can also use kohlrabi leaves to add into stew, but not too much. Kohlrabi must be small, not bigger than tennis ball, otherwise it will be too hard with wooden parts inside which is not good. You can also add potatoe.

2 (19 ounce) cans fava beans (use fresh if you have them, take off the pods and boil them until tender, cool and then slip off the)
3 tablespoons olive oil
3 large onions, chopped
5 cloves garlic, minced
2 tablespoons hot red pepper flakes
1/4 cup tomato sauce
3/4 cup hot water
3 tablespoons fresh parsley, chopped
salt & pepper
2 teaspoons Hungarian paprika

* < 60 mins Main Dish
* Low Fat Main Dish
* Beans Main Dish
* Dinner Party Main Dish

1. Heat oil in a large saucepan& over medium heat saute the onions& garlic until golden.
2. Stir in remaining ingredients except the beans.
3. Bring to a boil, reduce heat and simmer 30 minutes (add a bit more water if it reduces too much- the sauce should have some liquid to it).
4. Gently stir in the fava beans and let stand for a few minutes so the beans absorb some of the flavor from the sauce.

2 tablespoons butter
1 tablespoon vegetable oil
1-2 pheasant, trussed
salt
fresh ground black pepper
14 fluid ounces chicken stock
1 1/2 tablespoons wine vinegar
1/4 teaspoon cayenne or red peppers
1 tablespoon butter
1 tablespoon all-purpose flour
2-3 tablespoons dry sherry
white pepper

* Fall Stews
* Casseroles Stews
* Very Low Carbs Stews
* Pheasant Stews
* Scandinavian Stews

1. Melt the first butter with the oil in a heavy, lidded pan.
2. Brown the pheasants on all sides.
3. Season lightly with the salt and black pepper.
4. Add the stock, vinegar, cayenne or red pepper and bring to simmering point.
5. Cover and cook gently for 50-60 minutes, until tender.
6. Transfer the pheasants to a heated serving dish and keep hot while you finish the sauce.
7. Work the butter and flour together and gradually whisk small pieces into the stock, stirring constantly until it has all been absorbed.
8. Stir in the sherry and adjust the seasoning.
9. Simmer for 2 minutes, then spoon over the pheasants and serve.

1 lb beef liver, sliced
1/4 cup all-purpose flour
1/2 teaspoon garlic salt
1/4 teaspoon paprika
1/8 teaspoon pepper
2 tablespoons shortening

* < 30 mins One-Dish Meal
* Beef Liver One-Dish Meal
* Low Sodium One-Dish Meal

1. Cut liver into serving pieces.
2. Place flour,garlic salt, paprika and pepper in plastic or paper bag.
3. Shake liver in bag until well coated.
4. Melt shortening in 10-in. skillet. Add liver and brown quickly on both sides, about 5 minutes.
5. Remove meat to platter;keep warm while preparing Piquant Sauce.
6. Piquant Sauce.
7. 1 medium onion, sliced.
8. 1 tablespoon shortening.
9. 2/3 cup water.
10. 2 teaspoons 2 teaspoons soy sauce.
11. In same skillet, cook and stir onion in shortening until onion is crisp-tender, about 2 minutes.
12. Blend remaining ingredients;pour into skillet.
13. Cook,stirring constantly, until sauce thickens and boils. Boil and stir 1 minute.
14. Add liver to sauce and heat through.

( Amaretto Carrots )

INGREDIENTS
• 1/2 lb Halibut Cheeks
• 2 tbl Butter
• 2 tbl Dry Vermouth
• Salt, to taste
• Black Pepper, to taste
• 1/2 Lemon
• pinch Fresh Dill

Melt butter in pre-heated saut� pan. Add the vermouth and the juice of 1/2 lemon. Add halibut, salt and freshly ground black pepper and saut� for about 1 minute. Turn, cover and finish cooking on the other side, for a total cooking time (over low heat) of about 8-9 minutes per inch of thickness of the fish. (Start with the lower amount; overcooked halibut is dry and stringy; cook until flaky and tender.)

Makes 2 servings.

INGREDIENTS

• 
  3 tablespoons vegetable oil
• 
  1 onion, chopped
• 
  2 pounds cubed beef stew meat
• 
  2 cups water
• 
  1/4 cup soy sauce
• 
  1/4 cup Worcestershire sauce
• 
  1 teaspoon garlic powder
• 
  1 teaspoon salt
• 
  1 teaspoon ground black pepper
• 
  1 (.75 ounce) package dry brown gravy mix
• 
  1 cup water

DIRECTIONS

1. 
   In a large skillet heat oil over high heat. Saute the onion until almost translucent.
2. 
   Add the stew meat and cook on high heat until meat is browned on all
   sides; about 3 to 5 minutes.
3. 
   Pour 2 cups water, soy sauce, and Worcestershire sauce into the
   skillet. Stir in garlic powder, salt and pepper. Bring to a boil and
   reduce heat. Cover and simmer for 1 1/2 to 2 hours.
4. 
   Meanwhile combine the gravy mix with 1 cup water. Mix thoroughly and
   stir into the meat mixture. Bring to a boil stirring frequently until
   slightly thickened.

 ( Side and Salad )