A Blanc Christmas
by Raymond Blanc Originally published in 1996, a colour illustrated cookery book which contains twelve Christmas menus, from the traditional to the modern.

1. AUNT NANCY'S BARBEQUED CHICKEN AND SPAGHETTI Brown chicken in oil. ... hours. Serve over cooked spaghetti. Ingredients: 13  (celery .. juice .. ketchup .. mustard .. oil .. onion ...)

2. BOMIE In a large pot ... pot, cook and drain spaghetti according to package directions. ... 57, soy sauce, or barbeque sauce to taste. Ingredients: 7  (like .. pork .. sauce .. slaw ...)

3. BARBEQUE PARTY DOGS Mix spaghetti sauce and barbeque sauce and heat. (Add liquid to thin down.) Simmer hot dogs, cut and add to sauce. Ingredients: 3  (dogs .. sauce ...)

4. QUICK "BARBEQUED" BEEF Brown meat quickly. Remove meat and drain oil. Cook sauce ingredients in same skillet about 2 minutes. Add meat. Heat and stir 5 minutes more. Serve ... Ingredients: 6  (mustard .. oil .. sauce .. strips .. sugar .. vinegar)

5. TOMATO SOUP BARBEQUED FRANKS Cook onions and celery ... Add 6 ounces of spaghetti (cooked). Serve on top of cooked spaghetti. Serves 4. Ingredients: 6  (onions .. sauce .. slices .. soup ...)

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