Braised Root Vegetables with Savory 1 celeriac root 3 carrots 4 leeks 12 shallots 2 parsnips 60g beef dripping 1 tablespoon brown sugar 6 sprigs winter savory 300ml vegetable stock 1 teaspoon salt Preheat oven to 200°C. Wash and peel all vegetables. Cut them into attractive shapes, giving a variety of shapes and colours. Heat the dripping in a large frying pan. Fry the vegetables briskly on all sides, shaking pan and stirring vegetables. Sprinkle brown sugar over vegetables and allow to caramelise slightly. Add stock, salt and winter savory to pan and bring to the boil. Pour into an ovenproof dish. Pot roast in preheated oven for about 20 minutes until vegetables are cooked and have taken on a golden colour. Serve vegetables in cooking liquid in baking dish, sprinkled with a few chopped chives or a tablespoon of chopped parsley. Broccoli with Savory 750g broccoli florets 1/4 cup chicken stock 1 tablespoon plain flour 1/2 cup sour cream salt 3/4 cup fine dry breadcrumbs and pepper 3 tablespoons chives, finely snipped 1 tablespoon summer savory, chopped 1-2 tablespoons butter Preheat oven to 180°C. In a saucepan, over low heat, combine the stock and flour. Add the broccoli and stir to combine. Remove from heat and add the sour cream, salt and pepper. Pour into an ovenproof casserole dish. Combine the breadcrumbs, chives and savory. Sprinkle on top of broccoli and dot with 1 to 2 tablespoons butter. Bake for 25-30 minutes or until broccoli is tender Crepes with Savory 1 cup wholemeal plain flour 1 teaspoon ground savory or 2 teaspoons dried savory 2 eggs 2 tablespoons oil buttermilk, milk or water Combine all ingredients, using enough liquid to make a thin creamy batter. Heat a frypan pan and grease lightly. Pour in enough batter to lightly coat the base of the pan. Cook until bubbles break on surface, turn over and cook for a few seconds on reverse side. Stack and keep warm. If liked, sprinkle each crepe with grated cheese as you build the stack. Savory Chicken (1) 1 teaspoon dried savory 1 cup breadcrumbs 1/2 cup crushed pecans 1 onion, chopped 2 tablespoons butter 500g chicken breasts vegetable stock or puree Heat butter in a frypan, saute onion and pecans lightly. Stir in breadcrumbs and savory. Flatten chicken breasts and spread breadcrumb mixture onto each piece. Roll up and tie or secure with toothpicks. Place side by side in a small baking dish and pour over some vegetable stock or puree to half cover the chicken. Sprinkle with a few more pecans if desired. Bake at 200°C for 30 minutes until done. Savory Chicken (2) 3 tablespoons soy sauce 2 tablespoons lemon juice 2 tablespoons olive oil 2 teaspoon dried summer savory, crumbled 2 cloves garlic, crushed 1 lemon, cut in wedges 2kg whole chicken Place chicken, breast side up, on a rack in a shallow roasting pan. Blend remaining ingredients except lemon together. Brush chicken cavity and skin throughly with...

Thanks Mary. It took some looking--but I found the original recipe. Posting it here along with a link to the page/story it appeared in. Wild Mushroom & Goat Cheese "Pop Tart" with Balsamic Drizzle Recipe from John Currence, presented on CBS News Early Show Saturday Edition on 11/7/09. INGREDIENTS: Tart Dough 1-1/4 cup All-Purpose Flour 1/4 teaspoon Salt 1-1/2 teaspoons Dry Thyme 1/4 teaspoon Cayenne Pepper 1/2 cups Chilled, Unsalted Butter, cut into small pieces 2-1/2 tablespoons Ice Water METHOD: In the bowl of a food processor, combine the flour, thyme, cayenne and salt; pulse to combine. Add butter to the flour mixture and pulse again until mixture resembles coarse cornmeal. Remove to a separate bowl and, using a fork, stir in the ice water just until dough comes together nicely. Knead briefly, form pastry into a ball and chill for 1 hour. Roll pastry out on a lightly-floured work surface into a circle approximately 1/4-inch thick. Cut into rectangles just smaller than a typical Pop-Tart. Re-roll scrap and cut again. Place the 8 rectangles on a cookie sheet in the refrigerator, covered in plastic. INGREDIENTS: Wild Mushroom Pop Tart Filling 3 cups Seasonal Mushrooms (Shiitakes are perfectly acceptable), sliced 5 tablespoons Shallot, diced 6 tablespoons Garlic Clove, thinly sliced 4 tablespoons Peanut Oil 2 teaspoons Dry Thyme 2 teaspoons Salt 2 teaspoons Black Pepper METHOD: Combine 4 tablespoons oil, shallot and garlic in a sautpan and bring to a simmer stirring constantly. Remove garlic and shallot when browned and add rest of the oil to the pan. Stir in sliced mushrooms and season immediately with salt and black pepper. As mushrooms begin to wilt, add thyme and remove from heat. Once cooled, add crispy shallot and garlic to mix. Reserve to make "Pop Tarts" ASSEMBLY INGREDIENTS: 1/2 cup Goat Cheese 1 Egg Tart Dough Recipe Filling METHOD: Lay four of the tart dough rectangles on a lightly floured work surface. Cover each with a thin layer of the wild mushroom mixture, making sure to leave ½-inch of the edge exposed all the way around. Crumble 2 Tbsp of goat cheese onto each of the four tart bases. Brush the edge of each tart with egg and lay a second piece of tart dough over the top. Crimp the edges with the tines of a fork. Brush the tops of each with a bit more egg, cut small vent holes and sprinkle with a pinch of salt. Bake these in a 350º oven for 20 minutes or until golden brown. INGREDIENTS: Balsamic Drizzle 1-1/2 cups Balsamic Vinegar 1 orange, zest and juice 2 tablespoons Brown Sugar 1 tablespoon Soy Sauce METHOD: Combine the above ingredients in a non-reactive saucepan and bring to a boil. Simmer over medium heat until reduce by half. Drizzle over warm Pop Tarts. Enjoy! Here is a link that might be useful: Savory pop tart-type recipe

Anything you'd put eggs in for "glue" will work with just whites, or if you're missing the fat, you could add a dab of butter. That would be meatloaf, cassole, lasagna (in the ricotta). Since you're freezing, if you do actually bake you can use an eggwhite instead of milk for glazing bread and similar. Some recipes for things like spiced nuts call for a dip in eggwhite before the spice mix to make it stick. You could use them for the coating in frying or breading, like fried chicken or eggplant for eggplant parm, again, as the glue, though I'd tend to put a whole egg in with a couple of whites, but that's instinct, and I'm not sure why. I think you can also make a custard with eggwhites and cream, though I haven't done it, if you want to make something like a quiche.

I make this all the time - it's infinitely customizable. It's like a savoury shortbread. You can roll it as thick or as thin as you prefer. I use part melted butter/part olive oil, add 1/4 c. sesame seeds, and lately been using black pepper, chipotle and cumin to flavor. Before that I was making it with fresh chopped rosemary & marjoram. I vary types of flours too. I do not preheat the baking sheet, and divide the dough into fourths. P.S. Adding that if they're thicker than the recipe calls for, they may need a longer baking time - but if mine don't get crisp all the way through, I break them up and put them back in the turned off oven, once it's below 350F and leave them to crisp up that way.