Gourmet Foods

• 1 large can tomato puree
• 2 cloves garlic
• 4 tbs. olive oil
• 1 bay leaf
• 1 lb. spaghetti
• 2 ozs. Grated Romano cheese
• ½ tsp. sugar
• Salt and pepper to taste

Heat olive oil in saucepan; add garlic and brown for 2 minutes; add tomato puree, sugar, bay leaf, salt and pepper. Cook over low flame for 1 hour. Stir frequently to prevent burning. Then remove bay leaf and garlic.

Cook spaghetti about 20 minutes or until tender, in rapidly boiling salted water. Drain; place on heated platter.

Pour sauce over spaghetti; sprinkle generously with grated Romano cheese.

Serve very hot. Serves 4 to 6.

• 2 lbs. lamb (from leg)
• 1 cup rice
• 1 large onion, sliced
• ¼ cup olive oil
• ½ can of tomato paste
• 1 cup warm water
• Salt and pepper to taste

Have lamb cut into small cubes as for stew.

Pour oil into skillet; heat. Brown lamb slightly for about 8 minutes. Add onion; cover; simmer for 5 minutes or until onion is soft. Add salt and pepper.

Blend tomato paste in cup of warm water; add to lamb. Cover; simmer about 45 minutes or until tender.

In the meantime, cook rice about 20 minutes in 2 quarts of boiling water to which ½ teaspoon of salt has been added. Drain in colander; rinse with cup of cold water. Keep hot by placing colander over pot of boiling water.

Arrange rice on hot platter, leaving space in the center. Place lamb in hollow; pour sauce over lamb.

Serve very hot. Serves 4 to 6.

• 1 lb. noodles (1/2 inch wide)
• 1 small mozzarella (3/4 lb.)
• ½ cup grated Parmesan cheese
• 4 tbs. olive oil
• 1 large chopped onion
• 1 large can tomato puree
• ½ tsp. sugar
• Salt and pepper to taste

Brown onion in oil; add tomatoes, salt, pepper, and sugar. Cook slowly in covered pan for one hour; stir frequently.

Cook noodles about 15 minutes or until tender (stirring constantly to prevent sticking) in 5 quarts of rapidly boiling salted water. Drain. Alternate in baking dish layers of noodles, sauce, thin slices of mozzarella, and a sprinkling of grated Parmesan cheese. Serves 4 to 6.

• 1 lb. any type cut macaroni
• 1 lb. ricotta
• ½ cup milk
• 2 ozs. Butter
• ½ cup grated Parmesan cheese
• Salt to taste

Cook macaroni about 15 minutes or until tender in 5 quarts of rapidly boiling salted water. Drain; put back in pot; add butter.

Mix ricotta with milk in a bowl until smooth. Pour over hot macaroni; simmer 3 minutes over low heat in covered pot. Sprinkle with grated Parmesan cheese.

Serve very hot. Serves 4 to 6.

• 1 onion, minced
• 1 green pepper, diced
• 3 stalks celery, sliced
• 3 tablespoons fat
• 6 slices bread
• 1 teaspoon salt
• 1/8 teaspoon pepper
• 1/8 teaspoon thyme
• 1 teaspoon paprika
• 1 egg

Cook the onion, green pepper and celery in the fat for 10 minutes, stirring occasionally. Soak the bread in water; squeeze dry and pull into small pieces. Add to the vegetables with the salt, pepper, thyme, paprika, and egg. Mix well and stuff the veal.

• 2 cups grated potato, drained
• ½ cup minced onion
• 4 tablespoons potato flour
• 1 egg
• 1 ½ teaspoons salt
• ¼ teaspoon pepper

Mix all the ingredients and stuff main meat if part of meal.

• 1 lb. spaghetti
• 1 large eggplant
• 1 large can plum tomatoes
• 1 clove garlic
• 1 tbs. chopped parsley
• 1 minced onion
• 2 ozs. Grated Parmesan cheese
• 4 tbs. olive oil
• ½ cup peanut oil
• Salt and pepper to taste

Place olive oil in a saucepan; add onion, garlic, and parsley; cook 3 minutes. Add tomatoes, salt and pepper; simmer slowly for 1 hour. Stir frequently.

Meanwhile, peel eggplant; slice it lengthwise about ½ inches thick; sprinkle a little salt on each slice; put in colander and allow draining for 15 minutes. Then rinse in cold water; pat dry with absorbent paper. Fry slices in hot peanut oil about 3 minutes on each side or until light brown and soft. When done, set eggplant aside and keep hot.

Cook spaghetti as usual. Drain; place on hot platter and pour tomato sauce over spaghetti. Cut eggplant slices in half or in thin strips; arrange over tomato sauce and sprinkle generously with grated Parmesan cheese.
Serve hot. Serves 4 to 6.

• ¾ lb. Tagliarini (narrow noodles)
• ¾ lb. chicken livers
• 4 tbs. olive oil
• ½ cup grated Incanestrato cheese
• 1 large can tomatoes
• 1 cup cooked or canned peas
• 1 clove garlic, chopped
• Salt and pepper to taste

Chop livers; brown in hot oil. Add garlic, salt, pepper, and tomatoes. Cover; simmer slowly for 40 minutes. Add peas; simmer for 20 minutes longer.

Cook noodles in rapidly boiling salted water, as usual. When tender, drain; arrange on heated platter and pour hot sauce over them. Sprinkle with grated Incanestrato cheese.

Serve very hot. Serves 4.

• 1 lb. spaghetti
• ¼ lb. butter
• 2 ozs. Grated Parmesan cheese
• Salt to taste

Cook spaghetti in 5 quarts of rapidly boiling salted water for 20 minutes. Drain. Melt butter in saucepan over low flame. Serve spaghetti in heated individual plates. Pour melted butter over steaming spaghetti; sprinkle with grated Parmesan cheese.

Serve immediately. Serves 4 to 6.

• 1 lb. spaghetti
• ½ cup olive oil
• 1 clove garlic
• 12 filets of anchovy
• ½ cup Parmesan cheese, grated
• Salt and pepper to taste

Fry garlic in hot oil about 3 minutes or until brown. Then remove garlic. Cut anchovies in ½ inch pieces and add to the hot oil; cook for 2 minutes; stir constantly. Add a little pepper.
Cook spaghetti about 20 minutes or until tender in rapidly boiling salted water. Drain; arrange on individual heated plates. Pour sauce over spaghetti. Top with grated Parmesan cheese. Use salt very sparingly since anchovies are very salty. Serves 4 to 6.

• 1 lb. rigatoni (pasta)
• 1 lb. Italian pork sausage
• 3 tbs. olive oil
• 1 chopped onion
• 1 lb. fresh mushrooms
• 1 bay leaf
• 1 large can tomato puree
• ½ cup grated Pecorino cheese
• 1 clove garlic
• Salt and pepper to taste

Cut sausage in 1 inch pieces; place in hot skillet with olive oil; brown slightly for about 10 minutes. Add onion, mushrooms (well cleaned and sliced), garlic, salt, and pepper; simmer for 15 minutes. Add tomato puree and bay leaf. Cover pan; cook slowly for 1 hour. Remove bay leaf.

Cook rigatoni about 20 minutes in 5 quarts of rapidly boiling salted water. When tender, drain and place in baking dish. Add sausage and sauce. Mix. Sprinkle with grated Pecorino cheese. Bake in a moderate oven for about 10 minutes.

Serve very hot. Serves 6.

• 1 cup dried lima beans
• 4 pounds chuck or brisket
• 2 onions, sliced
• 2 tablespoons fat
• 1 tablespoon salt
• ½ teaspoon pepper
• 1 teaspoon paprika
• ½ teaspoon garlic powder
• 5 cups boiling water
• 1 cup kasha

Soak the beans in water to cover for 12 hours. Drain.

Brown the meat and the onions in the fat. Add the salt, pepper, paprika, garlic powder, water and the beans.

Cover loosely and cook over low heat 2 hours. Add the kasha and a little more water if necessary.

Cook ½ hour longer or until meat is tender. Slice the meat and serve with the beans and kasha. Serves 8 to 10.

• 2 cups mashed potatoes
• 2 tablespoons melted chicken fat
• ½ cup browned minced onions
• 3 teaspoons salt
• ½ teaspoon pepper
• 5 pound pullet
• ½ teaspoon ginger
• ½ cup boiling water

Mix together the potatoes, fat, onions, 1 teaspoon salt and ¼ teaspoon pepper. Stuff the pullet and sew the opening or fasten with skewers. Season with the remaining salt, pepper and the ginger. Place in a roasting pan.

Roast in a 425 degree oven for 45 minutes, turning the pullet to brown on all sides. Add the water, reduce the heat to 350 degrees and roast 1 ½ hours longer, or until pullet is tender. Baste occasionally. Serves 6.

• 4 lbs. potatoes
• 5 cups flour
• Salt to taste

Boil and rice potatoes. Gradually add 5 cups of flour. Knead until smooth manageable dough is obtained. If necessary, add a little more flour.

Roll dough into long rope like strips about ¾ inches thick; cut into ¾ inch pieces; dip in flour. Use prong of fork to make dented design on each piece.

Boil in 8 quarts of rapidly boiling salted water for about 10 minutes. Drain. Place on a large platter or individual plates.

Serve with tomato sauce and sprinkle with Parmesan cheese. Serves 6 to 8.

Pasta: (Dough)

• 3 cups flour
• 2 eggs
• 2 tbs. butter
• 1 cup warm water
• ¼ tsp. salt

Filling:

• 1 cup minced cooked chicken
• 1 cup cooked chopped spinach
• ½ cup bread crumbs
• 1/3 cup grated Parmesan cheese
• 2 eggs
• 2 tsp. chopped parsley
• ½ clove garlic, chopped
• Salt and pepper to taste

Pasta: Sift flour and salt together. Place on a board; drop the eggs in the center; add butter; mix. Gradually add enough water to make rather stiff dough. Knead until smooth; cover and let stand about 10 minutes. Cut in half; roll on lightly floured board until very thin.

Filling: Beat eggs lightly. Blend all other ingredients; gradually add enough beaten egg to hold firmly together.

Drop teaspoonfuls of filling about 2 inches apart on one sheet of dough until filling is used. Then cover with other sheet. With finger tips gently press around each mound of filling to form a little filled square. Cut squares apart with pastry cutter. Place 8 quarts of salted water in deep pot. When rapidly boiling, cook ravioli about 10 minutes or until dough is tender. Remove carefully with perforated soup skimmer; place serving portions on individual heated plates; top with plain tomato sauce; sprinkle with grated Parmesan cheese. Serve very hot. Serves 6.

• 12 frankfurters
• 4 boiled potatoes, peeled and diced
• 3 onions, sliced
• 2 tablespoons fat
• 3 green peppers, sliced
• 3 tomatoes, sliced
• 1 teaspoon salt
• ¼ teaspoon pepper

Cut the frankfurters into 1 inch slices.

Lightly brown the potatoes and onions in the fat. Add the green peppers and frankfurters. Cook over low heat 5 minutes. Add the tomatoes, salt and pepper. Cover and cook 10 minutes. Serves 6.

• 2 cups flour
• 2 eggs
• 1 tablespoon water
• ½ teaspoon salt

Place unsifted flour on a board and make a well in the center. Drop the eggs, water and salt into it. Work into the flour with one hand and knead until smooth and elastic. Roll and stretch the dough as thin as possible. The thinner it is, the better the noodles. Let the rolled dough stand until it feels dry to the touch, but don’t let it get too dry. You can cut the dough into squares, strips or very narrow noodles. For narrow ones, roll up like a jelly roll and slice as thin as possible. Shake until they separate, and let dry very thoroughly. Cook the amount you want in boiling water or soup for about 10 minutes. Keep the balance in tightly closed jars.

• 1 medium eggplant
• 3 tablespoons minced onion
• 2 tablespoons salad or olive oil
• 4 tablespoons lemon juice
• 1 ½ teaspoon salt
• ¼ teaspoon pepper
• 1 teaspoon sugar

Bake the eggplant in a 475 degree oven until skin turns dark brown. Cool and peel.

Chop the eggplant until very smooth. Stir in onion, oil, lemon juice, salt, pepper, and sugar. Chill. Serve with dark bread and wedges of tomatoes. Serves 4 to 6.

• Large head cabbage
• 2 tablespoons fat
• 2 onions, sliced
• 3 cups canned tomatoes
• 3 teaspoons salt
• ½ teaspoon pepper
• Beef bones
• 1 pound ground beef
• 3 tablespoons uncooked rice
• 4 tablespoons grated onion
• 1 egg
• 3 tablespoons cold water
• 3 tablespoons honey
• ¼ cup lemon juice
• ¼ cup seedless raisins

Pour boiling water over cabbage to cover and let soak for 15 minutes. Remove 12 leaves carefully; if leaves are small, use 18.

Heat the fat in a deep, heavy saucepan. Lightly brown the onions in it. Add the tomatoes, half of the salt and pepper and all the bones. Cook over low heat 30 minutes.

Mix together the beef, rice, grated onion, egg and water.

Place some of the meat mixture on each cabbage leaf. Tuck in the sides and roll up carefully. Add to the sauce. Cover and cook over low heat 1 ½ hours. Add the honey, lemon juice and raisins. Cook 30 minutes longer. Serves 6 as a main course, 12 as a first course.

• 3 cups grated carrots
• 2 cups cooked rice
• 2 eggs, beaten
• ½ cup light cream
• 1 ½ teaspoon salt
• ¼ teaspoon pepper
• 3 tablespoons grated onion
• 2 cups grated American cheese

Combine the carrots, rice, eggs, cream, salt, pepper, onion and 1 ½ cups cheese. Pour into a greased 1 ½ quart casserole.

Sprinkle with the remaining cheese.

Bake in a 350 degree oven 50 minutes. Serves 6.

• 3 pounds chuck
• 3 onions, diced
• 2 tablespoons fat
• 1 cup lentils
• 2 teaspoons salt
• ½ teaspoon pepper
• 4 cups boiling water
• ½ cup uncooked rice

Cut the beef in 2 inch cubes and brown with the onions in the fat. Soak lentils in cold water for 2 hours. Drain. Add the lentils, salt, pepper and boiling water. Cover and cook over low heat 1 ½ hours. Stir in the rice; recover and cook an additional 25 minutes. Serves 6 to 8.

• 4 tablespoons salad oil
• 1 cup thinly sliced onions
• ½ cup diced green pepper
• 1 pound ground chuck
• 1 ½ cups barley water
• 2 cups canned tomatoes
• 3 tablespoons chile powder
• 1 teaspoon salt
• 2 teaspoons sugar
• 2 cloves garlic, minced
• 4 cups cooked or canned kidney beans

Heat the oil in a heavy casserole or Dutch oven; cook the onions and green pepper for 10 minutes. Add the meat and cook over high heat, stirring almost constantly until browned. Add the water, tomatoes, chile powder, salt, sugar and garlic. Cover and cook 30 minutes. Serves 8 to 10.

• 1 medium-sized eggplant
• 1 teaspoon salt
• ¼ teaspoon pepper
• 2 egg yolks, beaten
• 1 cup grated American cheese

Peel the eggplant and cut lengthwise in 1 inch slices. Soak in cold salted water for 1 hour. Drain and dry.

Place the eggplant slices side by side in a buttered baking pan. Sprinkle with the salt and pepper and brush with egg yolks.

Sprinkle with the grated cheese. Bake in a 350 degree oven for 30 minutes. Top with a fried egg for each serving. Serves 4 to 6.

• ¾ cup diced onion
• 4 tablespoons butter
• ½ pound mushrooms, sliced
• ¾ teaspoon salt
• ¼ teaspoon pepper
• 1 teaspoon paprika
• 1 cup sour cream

Cook the onions and half the butter for 10 minutes. Remove the onion and reserve. Add the remaining butter and the mushrooms to the same pan over low heat 10 minutes. Return the onions to the pan and add the salt, pepper and paprika. Cook 5 minutes. Stir in the sour cream. Serve on toast or in patty shells. Serves 3 to 4.

• 1 cup chopped onion
• ½ cup chopped celery
• 1 cup grated carrots
• 2 tablespoons butter
• ½ cup cooked green beans, coarsely chopped
• ½ cup cooked green peas
• 3 eggs
• 2 teaspoons salt
• ½ teaspoon pepper
• 4 tablespoons matzo meal
• Fat for frying

Cook the onion, celery and carrots in the butter for 10 minutes. Add the beans, peas, 2 beaten eggs, the salt, pepper and the matzo meal. Mix well and shape into 6 cutlets. Beat the remaining egg and carefully dip the cutlets in it. Fry in hot fat until browned on both sides. Serve with your favourite mushroom sauce. Serves 6.

• ¼ cup olive oil
• ¾ cup rice
• 1 cup thinly sliced onions
• ½ cup chopped green pepper
• 1 can of tomatoes
• 1 ½ cups water
• 1 ½ cups water
• 1 ½ teaspoons salt
• ¼ teaspoon pepper
• 1 bay leaf

Heat the oil in a casserole. Add the rice, onions and green pepper, stirring constantly, until browned. Add the tomatoes, water, salt, pepper and bay leaf. Cover.

Bake in a 350 degree oven for 1 hour, removing the cover for the last 20 minutes. Remove bay leaf. Serves 4 to 6.

• 1 cup sifted flour
• 1/8 teaspoon salt
• 2 eggs
• 1 cup milk
• 1 ½ cups sliced apples
• 2 tablespoons butter
• ¼ cup sugar
• 1 tablespoon cinnamon

Sift the flour and salt into a bowl. Beat the eggs and milk together and add to the flour, beating until smooth. Stir in the apples.

Melt the butter in a 9-inch skillet and pour the mixture into it.

Bake in a 350 degree oven 15 minutes or until set. Tear apart with 2 forks into small pieces. Sprinkle with the sugar and cinnamon. Serves 4.

• 3 egg yolks
• 1 ¾ cups whole-kernel corn
• ¾ teaspoon salt
• 1/8 teaspoon pepper
• ¼ cup sifted flour
• 3 egg whites, stiffly beaten
• ½ cup salad oil
• 1 cup maple syrup

Beat the egg yolks very well; stir in the corn, salt, pepper and flour. Fold in the egg whites. Heat the oil in a skillet and drop the batter, by the tablespoon, into it. Fry until browned on both sides.

Heat the maple syrup and serve with the fritters.

• 3 tablespoons olive oil
• 1 cup minced onions
• 1 cup thinly sliced green peppers
• 2 cloves garlic, minced
• 1 ½ teaspoons salt
• ¼ teaspoon pepper
• ½ teaspoon oregano
• 2 tablespoons chopped parsley
• 1 can tomatoes
• 1 can tomato sauce
• ½ cup grated Dry Gouda or Edam cheese
• ½ pound sliced Swiss cheese
• 1 ½ pounds cottage cheese

Heat the olive oil; cook the onions, green peppers and garlic in it for 10 minutes. Add the salt, pepper, oregano, parsley, tomatoes and tomato sauce. Cover and cook over low heat 30 minutes. Stir in 2 tablespoons Gouda cheese.

Cook the lasagne (if you can’t get it, use broad noodles) as package directs. Spread 1/3 of the sauce on the bottom of a 12×8 inch baking dish. Arrange alternate layers of the Swiss, cottage cheese, a sprinkling of the Gouda and spread with sauce; then repeat until all the ingredients are arranged in layers in a baking dish. Cover with remaining sauce and sprinkle top with remaining Gouda cheese.

Bake in a 350 degree oven for 35 minutes. Serve hot. Serves 8.

• 3 diced onions
• ½ pound mushrooms, sliced
• 4 tablespoons olive oil
• 1 can tomatoes
• 1 can tomato paste
• ½ teaspoon oregano
• 2 onions, chopped
• 1 stalk celery, chopped
• 3 carrots, grated
• 6 tablespoons butter
• 3 eggs, beaten
• 1 ½ cups matzo meal
• 2 cups cooked green peas
• 1 teaspoon salt
• ¼ teaspoon pepper
• 1 pound spaghetti, cooked and drained
• Grated Swiss cheese

Cook the diced onions and mushrooms in the oil for 10 minutes. Add the tomatoes, tomato paste and oregano. Cover and cook over low heat one hour. Correct seasoning.

Cook the chopped onions, celery and carrots in half the butter for 15 minutes. Cool. Add the eggs, 1 cup matzo meal, the peas, salt and pepper. Roll into small bowls and dip in remaining matzo meal. Fry in the remaining butter until browned. Place on the spaghetti and pour the sauce over all. Serve with the grated Swiss cheese. Serves 6.

Peel, core, and dice the apples. Combine 1 cup water, sugar, and mace. Bring to a boil. Add apples, cover and simmer 8 to 12 minutes.

• 1 cup milk
• 4 peach halves
• 2 tablespoons frozen orange juice from concentrate

Blend fruits in a blender until smooth and add milk. Cover and blend at high speed until smooth and serve cold. Sweeten with maple syrup, honey, or sugar to taste.

• 2 eggs
• 1 package caramel pudding cake mix
• 1 cup coconut
• 1/2 cup nuts (any will do)

Beat eggs lightly in mixing bowl. Empty contents of both packets of cake mix into eggs. Stir well to blend. Add coconut and nuts. Mix well. Spread into greased 8 inch square pan. Bake at 350 degrees F for 25 to 30 minutes. Cut into squares.

• 1 cup chocolate milk
• 1 drop peppermint extract
• 2 ice cubes

Blend all ingredients in a blender or a food processor. Makes 2 cups.

• 8 large slices country style Tuscan or French bread
• 2 whole cloves of garlic
• 1/2 cup extra virgin olive oil
• Kosher salt
• Freshly ground pepper

Toast, broil, or grill bread. Rub toasted bread with the cloves of garlic. Drizzle bread with olive oil and garnish with salt and pepper.

• 1 pound seedless grapes
• 2 slightly beatened egg whites
• Sugar
• Cinnamon

Dip grapes in egg whites and allow to dry. When almost dry sprinkle with the sugar and cinnamon.

• 12 large mushrooms
• 2 to 3 tablespoons melted butter
• A shallow baking dish
• A pinch of salt and pepper
• 2 tablespoons shallots or scallions
• 2 tablespoons butter
• ½ tablespoon flour
• ½ cup heavy cream
• 3 tablespoons fresh minced parsley
• Additional salt and pepper
• ¼ cup grated Swiss cheese
• 1 to 2 tablespoons melted butter

Remove mushroom stems and reserve. Wash and dry the caps, brush with melted butter, and arrange, hollow side up, in the baking dish. Season lightly with salt and pepper.

Wash and dry stems and mince them. By handfuls, twist in the corner of a towel to extract as much juice as possible. Sauté with the shallots or scallions in butter for 4 to 5 minutes until the pieces begin to separate. Lower heat, adds flour, and stir for one minute. Stir in cream and simmer for a minute or two, until thickened. Stir in parsley and seasonings. Fill the mushroom caps with this mixture; top each with 1 tablespoon of the cheese and dribble on droplets of melted butter. Fifteen minutes or so before serving, bake in upper third of a preheated 375 degree oven until the caps are tender and the stuffing is brown on top.

• 1 1/2 cups chocolate milk
• 1 banana

Blend ingredients until smooth. Makes about 2 cups.

• 5 to 6 cups peeled and sliced or quartered carrots
• A heavy-bottomed 2 quart skillet
• 1 tablespoon granulated sugar
• 1 ½ cups of water
• 1 ½ tablespoons of butter
• ½ teaspoon salt
• Pinch of pepper
• 2 tablespoons fresh, minced parsley
• 1 to 2 tablespoons additional butter

Place the carrots in the skillet with the sugar, water, butter, salt and pepper. Cover and boil slowly for about 30 minutes, or until the carrots are tender and the liquid is evaporated. Correct seasoning. Just before serving, reheat by tossing the parsley and the additional butter.

• 1/3 cup finely minced onions
• 2 tablespoons butter
• A heavy 6 cup saucepan or oven-safe casserole dish
• 1 cup unwashed raw white rice
• 2 cups chicken stock or broth, heated to boiling
• Salt and pepper
• A small herb bouquet: 2 parsley sprigs, 1/3 bay leaf, and 1/8 teaspoon thyme tied in washed cheesecloth

Cook the onions slowly in the butter for several minutes until soft and translucent. Add the rice and stir over medium heat for 3 to 4 minutes until the rice grains, which first turn translucent, become a milky-white. This step cooks the floury rice coating and prevents the grains from sticking together. Then stir in the chicken stock, season lightly with salt and pepper, and add the herb bouquet. Stir briefly until the simmer is reached, then cover tightly and cook at a moderate simmer on the stove or in a preheated 350 degree oven. Regulate heat so that rice has absorbed the liquid in about 18 minutes, but do not stir the rice at all during the cooking. When done, fluff lightly with a fork, adding more salt and pepper if needed. (the risotto may be cooked in advance and set aside, uncovered; to reheat, place in a pan of simmering water, cover the rice, and fluff with a fork occasionally until rice is hot through. Do not overcook.)

• 1 bag of microwave popcorn
• 1/2 cup peanuts
• 1/4 cup butter
• 1/2 cup packed brown sugar
• 2 tablespoons honey
• 1/2 teaspoon salt
• 1/4 teaspoon baking soda
• 1/2 cup raisins

Preheat oven to 350 degrees F. Grease a 9×13 metal baking pan. Pour popcorn into large bowl. Add peanuts, mix, and set aside. Combine in a small bowl, butter, sugar honey and salt, microwave for 90 seconds. Stir well. Microwave for 30 more seconds. Should boil. Microwave again for 90 more seconds. Take out of microwave and stir in baking soda. Pour syrup mixture over popcorn, mix until well mixed. Place mixture onto pan and bake for 7 to 10 minutes. Watch because it can burn easily. Remove from the oven and add raisins.

• 1 cup milk
• 1 tablespoon honey

Stir honey into milk. Sprinkle lightly with cinnamon or nutmeg.

Makes one cup.

Prelinary cooking or blanching

• 3 pounds of fresh spinach
• A large kettle containing 7 to 8 quarts of rapidly boiling water
• 3 ½ tablespoons salt
• A good chopping knife

Trim and wash the spinach. Drop it into the boiling water a handful at a time, add salt, and boil slowly, uncovered, for 2 to 3 minutes, or until spinach is limp. Drain spinach, run cold water into kettle for a minute or two, drain again. By handfuls, squeeze out as much water from the spinach as possible. Chop. Set aside until ready to use.
Serving

• 2 tablespoons butter
• A heavy-bottomed 8 inch non-stick skillet
• 1 ½ tablespoons of sifted flour
• 1 cup beef stock, beef bouillon, or heavy cream
• Salt and pepper
• 1 to 2 tablespoons soft butter

Melt the butter in the skillet. When bubbling, add the chopped spinach and stir over moderately high heat for 2 to 3 minutes to evaporate moisture. When the spinach just begins to adhere to bottom of pan, Lower heat to medium and stir in the flour. Cook, stirring, for 2 minutes. Remove from heat and blend in the stock, bouillon or cream. Season lightly, bring to the simmer, cover, and cook very slowly for 10 to 15 minutes. Stir frequently to prevent scorching. Correct seasonings, stir in softened butter, and serve.

Preliminary cooking or blanching

• 3 pounds fresh green beans
• A large kettle containing 7 to 8 quarts of rapidly boiling water
• 3 ½ tablespoons salt

Snap ends off beans. Just before cooking, wash under hot water. Drop beans into kettle, add salt, and bring rapidly to boil. Boil uncovered for 8 minutes, then test a bean by eating it. Beans are done when they are tender but still retain a suggestion of crunchiness. As soon as they are done, place a colander over the kettle and drain the water off the beans. Then run cold water into kettle for several minutes to cool the beans and to set the color and texture. Drain. Set aside until ready to use.
Serving

• A heavy 8 to 10 inch non stick pan or skillet
• Salt and pepper
• 3 to 4 tablespoons butter
• 1 teaspoon lemon juice
• 2 to 3 tablespoons minced, fresh parsley

To serve, toss beans in the saucepan or skillet over moderately high heat to evaporate all their moisture. Then toss with salt, pepper, and butter until well heated- about 2 minutes or so. Toss again with a teaspoon of lemon juice and the minced parsley. Serve immediately.

Lay one piece of parchment paper per bowl on a baking sheet. On each piece, sprinkle fresh Parmesan cheese in order to form a 6 inch circle.

Place baking sheet in oven preheat to 375 degrees F. Watch closely until cheese bubbles and browns, becoming golden throughout. This should take about 4 to 5 minutes.

While it’s warm, using a spatula gently flip the cheese over the backside of a small to medium sized bowl. Wait a few minutes for cheese to set, and remove your cheese bowl. Fill with your favourite salad

• 4 portabella mushroom caps, cleaned
• 1/3 cup sun dried tomato dressing
• 2 teaspoon fresh thyme leaves
• ½ teaspoon lemon zest
• Pinch salt and pepper

1. Combine mushrooms and dressing in a medium bowl. Cover and refrigerate for 10 to 15 minutes.
2. Preheat barbeque to medium high and lightly oil grill. Place mushrooms on grill, grill side up, top each with 1 tablespoon of the dressing, close the lid and cook until mushrooms are tender and begin to release juices, about 7 minutes. Remove from grill and let them sit in a bowl for a few minutes.
3. Meanwhile, mix together the thyme and lemon zest. Slice the mushrooms and place on a platter. Season with salt and pepper and garnish with herb mixture.