Melt the butter and oil in a flameproof casserole or a heavy-bottomed pan large enough to hold the chicken in one layer. When the foaming stops, brown the chicken over medium-high heat, turning it until golden on all sides. Remove the pieces from the pan and add the onion, cooking until golden and stirring frequently. […]

Heat a large skillet; add 1/4 cup butter; when foam subsides, saute scallions until soft; stir in flour, coating well; whisk in stock, clam juice, wine, cream basil and seafood; stir in 1/4 cup cheese and set aside; saute mushrooms in the remaining butter; add garlic, cooking to aroma; combine with seafood mixture and season […]

Brown the chicken well in the butter and bacon drippings. Season with salt and pepper, and place in a deep casserole which has a cover. In the fat in which the chicken was browned, stir together the mushrooms, eggplant, tomato, green pepper, onions, garlic, basil and thyme for 2 to 3 minutes until the vegetables […]

Cook pasta according to package directions. Drain well. Combine all remaining ingredients except apple juice in a blender. Puree at high speed in blender until creamy and smooth, at least one minute. Adjust seasonings. If mixture is too thick, add apple juice. Pour sauce over pasta. Serves 6. Variations: Add 1 T juice from grated […]

Ingredients: lamb gigot chops (slices across the leg, with the bone removed) breadcrumbs (1 slice of bread ground in a food processor) 1 clove chopped garlic 1 handful of parsley Dijon mustard a little vegetable stock Use lamb gigot chops (these are slices across the leg, with the bone removed.) Cut off all visible fat. […]

In a large saucepan, according to instructions, cook pasta. Drain and return to the pan. Bias-slice kielbasa. Drain thawed spinach well. Add kielbasa, spinach, tomatoes, beans, tomato paste, wine or broth, and Italian seasoning to the cooked pasta. Stir to mix. Spoon mixture into a 2 quart casserole dish. Sprinkle with parmesan cheese. Bake, uncovered, […]

PAN: 12 BY 20 BY 2 1/2-INCH STEAM TABLE PAN TEMPERATURE: 350 F. OVEN 1. STIR SPAGHETTI INTO BOILING SALTED WATER. STIR FREQUENTLY. COOK ABOUT 15 MINUTES. DRAIN; SET ASIDE FOR USE IN STEP 6. 2. SAUTE ONIONS AND PEPPERS IN BUTTER OR MARGARINE UNTIL TENDER. ADD MUSHROOMS; COMBINE THOROUGHLY. 3. ADD 2 1/4 GALLONS […]

-COUSCOUS – 1 1/2 c Water 2 tb Oil 1 c Couscous Vegetable mixture: In large pan, brown tofu, onion, carrots, celery, mushrooms, nuts in 3 T. oil. Add remaining ingredients, bring to boil, cover andsimmer for 40 minutes. Couscous: Boil 1.5 c. water with 2 T. oil. Pour over couscous, stir, cover, let stand […]

* preferably thin egg noodles or whole wheat spaghetti GARNISH: scallion curls, opt. (Slice green part very thin lengthwise. Drop into ice water. Curls will form in about 15 minutes) Boil a large pot of water; cook pasta until al dente. While pasta is cooking, heat oil in a saucepan. Add onion, garlic, mushrooms, and […]

In a large saucepan, bring water and bouillon to a boil, stirring to dissolve. Add the next eight ingredients; return to a boil. Reduce heat; cover and simmer for 5 minutes or until vegetables are tender. Dissolve corn starch in milk; add to the vegetable mixture, stirring constantly. Bring to a boil; boil 2 minutes […]